Abstract

Limosilactobacillus fermentum NCU001464 is a probiotic bacterium with anti-hyperuricemia potential, however, its viability decreases during food processing, storage and in the gastrointestinal tract . This study aims to microencapsulate Limosilactobacillus fermentum NCU001464 by spray-drying with Maillard reaction products of gelatin and xylooligosaccharides , heated for various times. Properties of powders and bacterial vitality change during producing, storage and simulated digestion were evaluated. The microcapsules had a low moisture content and the encapsulation appeared effective, however, under scanning electron microscope, cracks were visible on the surface of microcapsules with longer-time heat-treated Maillard reaction products. Heat treatment for 60 min resulted in the highest bacterial viability and adhesion capacity to intestinal epithelial cells after gastrointestinal digestion. After 10 weeks storage at 4 °C and 25 °C, the viable count of MRP-microencapsulated cells was 9.00–6.80 Log CFU/g, more than the recommended dose of 6 Log CFU/mL.