## 3 Results and Discussion
### The Composition of Oil and Lactiaseibacillus rhamnus Viability
The borage oil has the lowest content of oleic and linoleic acid and a relatively high content of vitamin E with the additional presence of \(\gamma\)- linoleic acid. In the case of 20% oil, the lowest percentage of bacterial cells that survived the drying process was recorded for milk thistle oil (37.9%), whereas for the 30% system, the lowest one was for nigella oil (58.5%). Both, nigella and milk thistle oils have higher content of oleic and linoleic acid than borage oil. Nigella oil has the same amount of vitamin E as borage oil (Table 2). A relatively high viability rate of bacteria was also observed for systems with hemp oil (especially after adding 20% oil), which contains alpha-linoleic acid and doesn't contain oleic acid. Pumpkin oil has almost the same content of oleic acid and linoleic acid as that of milk thistle oil. Pumpkin oil hasn't vitamin E (while milk thistle has 48 mg/100 g), however, presents a stronger protective effect in the case of 20% oil (51.64% vs. 37.91%). Pumpkin oil (without vitamin E and without \(\gamma\)-linolenic acid content) demonstrated a stronger protective effect compared to cedar tree oil, which has vitamin E and \(\gamma\)-linolenic acid in its composition (Table 2). [PERSON] et al. [42] have spray-dried _Limosilatobacillus reuteri_ KUB-AC5 bacteria using 10% (w/w) whey protein isolate (WPI) alone and WPI (91.14% protein, 3.14% carbohydrates) with 4% (w/w) and 8% (w/w) coconut oil (CO) added as an encapsulating agent. They observed that the addition of coconut oil protected the bacteria during the \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Type of Oil**} & \multicolumn{2}{c}{**Monounsaturated**} & \multicolumn{2}{c}{**Polyunsaturated**} & \multicolumn{2}{c}{**Viability Rate of LGG [\%]**} \\ \cline{2-7}  & **Oleic Acid** & **Linoleic Acid** & \(\alpha\)**-Linoleic** & \(\gamma\)**-Linolenic** & **[mg]** & **20\% of Oil** & **30\% of Oil** \\  & **[g/100 g]** & **[g/100 g]** & **Acid [g/100 g]** & **Acid [g/100 g]** & **Acid [g/100 g]** & **Content** & **Content** \\ \hline Cedar tree & 25 & 43 & - & 20 & 70 & 49.42 & 71.43 \\ \hline Hemp & - & 55 & 16 & - & 78 & 70.37 & 66.44 \\ \hline Nigella & 24 & 56 & - & - & 78 & 77.13 & 58.49 \\ \hline Borage & 18 & 37 & - & 20 & 78 & 83.69 & 86.03 \\ \hline Milk thistle & 24 & 56 & - & - & 48 & 37.91 & 82.91 \\ \hline Pumpkin & 26 & 52 & - & - & - & 51.64 & 75.77 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: The type of unsaturated fatty acids and their concentration, vitamin E content (information based on the distributor), and viability rate of _Lbs. rhamn_ GG after spray-drying both oil systems. drying process. Using the same drying conditions, 4.28% cell survival was obtained with the addition of WPI, 15.50% with the addition of WPI and 4% (w/w) CO, and 11.06% with WPI and 8% (w/w) CO. Coconut oil contained 92.85% saturated fatty acids [42]. The research results presented in this study refer to two of our other papers in which, among other things, we analyzed the fatty acid profile in the fatty substances used as protective additives and wanted to demonstrate their effect on the viability of _Lbs. rhamnas_ as a model probiotic strain during the spray drying process and during powder storage. In our other study, in which we investigated the effect of different types of butter on the viability rate of _Lbs. rhamnas_ GG, analysis of the fatty acid profile showed that the high bacterial viability was influenced (among other things) by the lower content of palmitic acid (C16:0) as well as, the lowest amounts of monounsaturated and polyunsaturated fatty acids (compared to other butters) [43]. Our 2023 study, which investigated the effect of other solid fats on LGG viability, showed that C 18:1 oleic acid and C 18:2 linoleic acid, as well as total monounsaturated fatty acids and C:2 and C:3 polyunsaturated fatty acids, may determine the protective effect of the tested triacylglycerglycerols on bacteria [35].