Microencapsulation increases survival of the probiotic <italic>Lactobacillus plantarum </italic>IS‐10506, but not <italic>Enterococcus faecium </italic>IS‐27526 in a dynamic, computer‐controlled <italic>in vitro</italic> model of the upper gastrointestinal tract

Abstract: Aim: To test the effect of microencapsulation on the survival of two probiotic strains isolated from Dadih, Indonesian fermented buffalo milk, in a dynamic, computer‐controlled <italic>in vitro</italic> model of the upper gastrointestinal (GI) tract (TIM‐1), simulating human adults. Methods and Results: Free or microencapsulated probiotics, <italic>Lactobacillus plantarum </italic>IS‐10506 or <italic>Enterococcus faecium </italic>IS‐27526, resuspended in milk were studied for survival in the complete TIM‐1 system (stomach + small intestine) or in the gastric compartment of TIM‐1 only. Hourly samples collected after the ileal‐caecal valve or after the pylorus were plated on MRS agar (for <italic>Lactobacillus</italic>) or S&B agar (for <italic>Enterococcus</italic>). Survival of the free cells after transit through the complete TIM‐1 system was on average for the <italic>E. faecium</italic> and <italic>L. plantarum</italic> 15·0 and 18·5% respectively. Survival of the microencapsulated <italic>E. faecium</italic> and <italic>L. plantarum</italic> was 15·7 and 84·5% respectively. The free cells were further assessed in only the gastric compartment of TIM‐1. <italic>E. faecium</italic> and <italic>L. plantarum</italic> showed an average survival of 39 and 32%, respectively, after gastric passage. Conclusion: There is similar sensitivity to gastric acid as well as survival after complete upper GI tract transit of free cells, but microencapsulation only protected <italic>L. plantarum</italic>. Significance and Impact of Study: Survival of microencapsulated <italic>L. plantarum </italic>IS‐10506 is increased compared to free cells in a validated <italic>in vitro</italic> model of the upper GI tract. It increases its use as an ingredient of functional foods. [ABSTRACT FROM AUTHOR]