Intestinal histopathological investigation and microbial population diversity in rats consuming malt beverage and Rye-based beverage containing microencapsulated Lactobacillus casei

The need of human society is drawn towards healthier and more useful foods and the food industry is expected to pay attention to this need. This study was conducted with the aim of adding encapsulated Lactobacillus Casei to rye drink and investigating the diversity of the bacterial population and intestinal histopathology in the rat animal model.

Lactobacillus Casei was encapsulated with a concentration of 2% sodium alginate polymer by emulsion method. After adding a standard dose of encapsulated bacteria to rye drink, in vivo experiments were performed on 4 groups of adult male rats as: control, malt drink, rye drink, and rye drink with probiotics. Animals received the recommended beverages for 28 days. Bacterial population diversity was done by molecular method (PCR-DGGE) and histopathological examination using staining (H&E).

There was bacterial diversity in the intestinal contents of the studied rats, and the highest population composition related to Lactobacillus Casei was detected in the intestinal contents of rats that received rye drink with probiotics. Also, histopathological studies did not have negative results in any of the groups.

The results of this research show that the use of microencapsulation technique can increase the shelf life of Lactobacillus Casei in the intestine.