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Gunzburg WH, Aung MM, Toa P, Ng S, Read E, Tan WJ, Brandtner EM, Dangerfield J, Salmons B. Efficient protection of microorganisms for delivery to the intestinal tract by cellulose sulphate encapsulation. Microb Cell Fact 2020; 19:216. [PMID: 33243224 PMCID: PMC7691082 DOI: 10.1186/s12934-020-01465-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Accepted: 10/28/2020] [Indexed: 01/17/2023] Open
Abstract
BACKGROUND Gut microbiota in humans and animals play an important role in health, aiding in digestion, regulation of the immune system and protection against pathogens. Changes or imbalances in the gut microbiota (dysbiosis) have been linked to a variety of local and systemic diseases, and there is growing evidence that restoring the balance of the microbiota by delivery of probiotic microorganisms can improve health. However, orally delivered probiotic microorganisms must survive transit through lethal highly acid conditions of the stomach and bile salts in the small intestine. Current methods to protect probiotic microorganisms are still not effective enough. RESULTS We have developed a cell encapsulation technology based on the natural polymer, cellulose sulphate (CS), that protects members of the microbiota from stomach acid and bile. Here we show that six commonly used probiotic strains (5 bacteria and 1 yeast) can be encapsulated within CS microspheres. These encapsulated strains survive low pH in vitro for at least 4 h without appreciable loss in viability as compared to their respective non-encapsulated counterparts. They also survive subsequent exposure to bile. The CS microspheres can be digested by cellulase at concentrations found in the human intestine, indicating one mechanism of release. Studies in mice that were fed CS encapsulated autofluorescing, commensal E. coli demonstrated release and colonization of the intestinal tract. CONCLUSION Taken together, the data suggests that CS microencapsulation can protect bacteria and yeasts from viability losses due to stomach acid, allowing the use of lower oral doses of probiotics and microbiota, whilst ensuring good intestinal delivery and release.
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Affiliation(s)
- Walter H Gunzburg
- Austrianova Singapore, 41 Science Park Road, #03-15 The Gemini, Singapore, 117610, Singapore. .,Institute of Virology, Department of Pathobiology, University of Veterinary Medicine, 1210, Vienna, Austria.
| | - Myo Myint Aung
- Austrianova Singapore, 41 Science Park Road, #03-15 The Gemini, Singapore, 117610, Singapore
| | - Pauline Toa
- Austrianova Singapore, 41 Science Park Road, #03-15 The Gemini, Singapore, 117610, Singapore
| | - Shirelle Ng
- Austrianova Singapore, 41 Science Park Road, #03-15 The Gemini, Singapore, 117610, Singapore
| | - Eliot Read
- Austrianova Singapore, 41 Science Park Road, #03-15 The Gemini, Singapore, 117610, Singapore
| | - Wee Jin Tan
- Austrianova Singapore, 41 Science Park Road, #03-15 The Gemini, Singapore, 117610, Singapore
| | - Eva Maria Brandtner
- Austrianova Singapore, 41 Science Park Road, #03-15 The Gemini, Singapore, 117610, Singapore.,VIVIT - Vorarlberg Institute for Vascular Investigation and Treatment, Feldkirch, Austria
| | - John Dangerfield
- Austrianova Singapore, 41 Science Park Road, #03-15 The Gemini, Singapore, 117610, Singapore
| | - Brian Salmons
- Austrianova Singapore, 41 Science Park Road, #03-15 The Gemini, Singapore, 117610, Singapore
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52
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Jampilek J, Kralova K. Potential of Nanonutraceuticals in Increasing Immunity. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E2224. [PMID: 33182343 PMCID: PMC7695278 DOI: 10.3390/nano10112224] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 10/29/2020] [Accepted: 11/04/2020] [Indexed: 12/12/2022]
Abstract
Nutraceuticals are defined as foods or their extracts that have a demonstrably positive effect on human health. According to the decision of the European Food Safety Authority, this positive effect, the so-called health claim, must be clearly demonstrated best by performed tests. Nutraceuticals include dietary supplements and functional foods. These special foods thus affect human health and can positively affect the immune system and strengthen it even in these turbulent times, when the human population is exposed to the COVID-19 pandemic. Many of these special foods are supplemented with nanoparticles of active substances or processed into nanoformulations. The benefits of nanoparticles in this case include enhanced bioavailability, controlled release, and increased stability. Lipid-based delivery systems and the encapsulation of nutraceuticals are mainly used for the enrichment of food products with these health-promoting compounds. This contribution summarizes the current state of the research and development of effective nanonutraceuticals influencing the body's immune responses, such as vitamins (C, D, E, B12, folic acid), minerals (Zn, Fe, Se), antioxidants (carotenoids, coenzyme Q10, polyphenols, curcumin), omega-3 fatty acids, and probiotics.
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Affiliation(s)
- Josef Jampilek
- Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia
- Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University, Slechtitelu 27, 783 71 Olomouc, Czech Republic
| | - Katarina Kralova
- Institute of Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia;
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53
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Oral delivery of bacteria: Basic principles and biomedical applications. J Control Release 2020; 327:801-833. [DOI: 10.1016/j.jconrel.2020.09.011] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Accepted: 09/05/2020] [Indexed: 12/18/2022]
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54
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Santos MAS, Machado MTC. Coated alginate–chitosan particles to improve the stability of probiotic yeast. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14829] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Matheus A. S. Santos
- Department of Food Technology Technology Institute Federal Rural University of Rio de Janeiro Seropédica RJ Brazil
| | - Mariana T. C. Machado
- Department of Food Technology Technology Institute Federal Rural University of Rio de Janeiro Seropédica RJ Brazil
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55
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Liu H, Xie M, Nie S. Recent trends and applications of polysaccharides for microencapsulation of probiotics. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.11] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Affiliation(s)
- Huan Liu
- State Key Laboratory of Food Science and Technology China–Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology China–Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology China–Canada Joint Lab of Food Science and Technology (Nanchang) Nanchang University Nanchang China
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56
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Wang P, Ding M, Zhang T, Wu T, Qiao R, Zhang F, Wang X, Zhong J. Electrospraying Technique and Its Recent Application Advances for Biological Macromolecule Encapsulation of Food Bioactive Substances. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1738455] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Panpan Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Mengzhen Ding
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Ting Zhang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Tingting Wu
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Ruirui Qiao
- ARC Centre of Excellence in Convergent Bio-Nano Science and Technology, Monash Institute of Pharmaceutical Sciences, Monash University, Parkville, Australia
| | - Fengping Zhang
- Key Laboratory of Nutrition and Healthy Culture of Aquatic Products, Livestock, and Poultry, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Sichuan Willtest Technology Co., Ltd., Tongwei Group Co., Ltd., Chengdu, Sichuan, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Jian Zhong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
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57
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A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics. COATINGS 2020. [DOI: 10.3390/coatings10030197] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The consumption of probiotics has been associated with a wide range of health benefits for consumers. Products containing probiotics need to have effective delivery of the microorganisms for their consumption to translate into benefits to the consumer. In the last few years, the microencapsulation of probiotic microorganisms has gained interest as a method to improve the delivery of probiotics in the host as well as extending the shelf life of probiotic-containing products. The microencapsulation of probiotics presents several aspects to be considered, such as the type of probiotic microorganisms, the methods of encapsulation, and the coating materials. The aim of this review is to present an updated overview of the most recent and common coating materials used for the microencapsulation of probiotics, as well as the involved techniques and the results of research studies, providing a useful knowledge basis to identify challenges, opportunities, and future trends around coating materials involved in the probiotic microencapsulation.
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58
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Yao M, Xie J, Du H, McClements DJ, Xiao H, Li L. Progress in microencapsulation of probiotics: A review. Compr Rev Food Sci Food Saf 2020; 19:857-874. [DOI: 10.1111/1541-4337.12532] [Citation(s) in RCA: 124] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 11/18/2019] [Accepted: 11/22/2019] [Indexed: 12/14/2022]
Affiliation(s)
- Mingfei Yao
- State Key Laboratory for Diagnosis and Treatment of Infectious DiseasesCollaborative Innovation Center for Diagnosis and Treatment of Infectious DiseasesNatl. Clinical Research Center for Infectious DiseasesThe First Affiliated HospitalCollege of MedicineZhejiang Univ. Hangzhou 310003 China
| | - Jiaojiao Xie
- State Key Laboratory for Diagnosis and Treatment of Infectious DiseasesCollaborative Innovation Center for Diagnosis and Treatment of Infectious DiseasesNatl. Clinical Research Center for Infectious DiseasesThe First Affiliated HospitalCollege of MedicineZhejiang Univ. Hangzhou 310003 China
| | - Hengjun Du
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | | | - Hang Xiao
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | - Lanjuan Li
- State Key Laboratory for Diagnosis and Treatment of Infectious DiseasesCollaborative Innovation Center for Diagnosis and Treatment of Infectious DiseasesNatl. Clinical Research Center for Infectious DiseasesThe First Affiliated HospitalCollege of MedicineZhejiang Univ. Hangzhou 310003 China
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59
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Machado D, Almeida D, Seabra CL, Andrade JC, Gomes AM, Freitas AC. Nanoprobiotics: When Technology Meets Gut Health. FUNCTIONAL BIONANOMATERIALS 2020. [DOI: 10.1007/978-3-030-41464-1_17] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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60
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Synergistic effects of whey protein isolate and amorphous sucrose on improving the viability and stability of powdered Lactobacillus salivarius NRRL B-30514. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108722] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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61
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Wang A, Lin J, Zhong Q. Probiotic powders prepared by mixing suspension of Lactobacillus salivarius NRRL B-30514 and spray-dried lactose: Physical and microbiological properties. Food Res Int 2019; 127:108706. [PMID: 31882097 DOI: 10.1016/j.foodres.2019.108706] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 09/19/2019] [Accepted: 09/21/2019] [Indexed: 12/24/2022]
Abstract
Preparation of powdered probiotics is important for storage and application. In this work, a novel method to prepare powdered probiotic ingredients was studied by mixing a Lactobacillus salivarius NRRL B-30514 suspension with amorphous spray-dried lactose at suspension: lactose (v:w) ratios (SLR) of 1:5, 1:15, and 1:25. The simple procedure resulted in lactose-probiotics powders (LPPs) with greater probiotic viability initially and during subsequent 6-month storage at a smaller SLR. In LPPs with SLRs of 1:5 and 1:15, X-ray diffraction spectroscopy and scanning electron microscopy results indicated the formation of lactose crystals, and BacLight® assay suggested the significantly lowered membrane integrity of probiotics due to hypertonic pressure of lactose dissolved in excessive water. A viable but non-culturable state of L. salivarius in LPPs may exist based on the BacLight® and CTC reduction assays. The present study may provide a novel approach to prepare powdered probiotic ingredients.
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Affiliation(s)
- Anyi Wang
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
| | - Jun Lin
- Department of Animal Science, University of Tennessee, Knoxville, TN, USA
| | - Qixin Zhong
- Department of Food Science, University of Tennessee, Knoxville, TN, USA.
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62
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Seifert A, Kashi Y, Livney YD. Delivery to the gut microbiota: A rapidly proliferating research field. Adv Colloid Interface Sci 2019; 274:102038. [PMID: 31683191 DOI: 10.1016/j.cis.2019.102038] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 09/18/2019] [Accepted: 09/19/2019] [Indexed: 12/17/2022]
Abstract
The post genomic era has brought breakthroughs in our understanding of the complex and fascinating symbiosis we have with our co-evolving microbiota, and its dramatic impact on our physiology, physical and mental health, mood, interpersonal communication, and more. This fast "proliferating" knowledge, particularly related to the gut microbiota, is leading to the development of numerous technologies aimed to promote our health via prudent modulation of our gut microbiota. This review embarks on a journey through the gastrointestinal tract from a biomaterial science and engineering perspective, and focusses on the various state-of-the-art approaches proposed in research institutes and those already used in various industries and clinics, for delivery to the gut microbiota, with emphasis on the latest developments published within the last 5 years. Current and possible future trends are discussed. It seems that future development will progress toward more personalized solutions, combining high throughput diagnostic omic methods, and precision interventions.
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Affiliation(s)
- Adi Seifert
- Biotechnology & Food Engineering Department, Technion, Israel Institute of Technology, Haifa 3200003, Israel
| | - Yechezkel Kashi
- Biotechnology & Food Engineering Department, Technion, Israel Institute of Technology, Haifa 3200003, Israel
| | - Yoav D Livney
- Biotechnology & Food Engineering Department, Technion, Israel Institute of Technology, Haifa 3200003, Israel.
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63
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Li W, Liu L, Tian H, Luo X, Liu S. Encapsulation of Lactobacillus plantarum in cellulose based microgel with controlled release behavior and increased long-term storage stability. Carbohydr Polym 2019; 223:115065. [DOI: 10.1016/j.carbpol.2019.115065] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/01/2019] [Accepted: 07/05/2019] [Indexed: 12/16/2022]
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64
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Ryan J, Hutchings SC, Fang Z, Bandara N, Gamlath S, Ajlouni S, Ranadheera CS. Microbial, physico‐chemical and sensory characteristics of mango juice‐enriched probiotic dairy drinks. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12630] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Jessica Ryan
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food The University of Melbourne Melbourne Vic. 3010 Australia
| | - Scott C Hutchings
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food The University of Melbourne Melbourne Vic. 3010 Australia
| | - Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food The University of Melbourne Melbourne Vic. 3010 Australia
| | - Nandika Bandara
- Department of Plant, Food and Environmental Sciences, Faculty of Agriculture Dalhousie University Truro Nova Scotia B2N 5E3 Canada
| | - Shirani Gamlath
- Faculty of Health, School of Exercise and Nutrition Sciences Deakin University Burwood Vic. 3125 Australia
| | - Said Ajlouni
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food The University of Melbourne Melbourne Vic. 3010 Australia
| | - C Senaka Ranadheera
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food The University of Melbourne Melbourne Vic. 3010 Australia
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65
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Ji R, Wu J, Zhang J, Wang T, Zhang X, Shao L, Chen D, Wang J. Extending Viability of Bifidobacterium longum in Chitosan-Coated Alginate Microcapsules Using Emulsification and Internal Gelation Encapsulation Technology. Front Microbiol 2019; 10:1389. [PMID: 31316479 PMCID: PMC6609881 DOI: 10.3389/fmicb.2019.01389] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Accepted: 06/03/2019] [Indexed: 12/29/2022] Open
Abstract
Bifidobacteria are considered one of the most important intestinal probiotics because of their significant health impact. However, this ability is usually limited by gastrointestinal fluid and temperature sensitivity. Emulsification and internal gelation is an encapsulation technique with great potential for probiotic protection during storage and the gastrointestinal transit process. This study prepared microcapsules using an emulsification and internal gelation encapsulation method with sodium alginate, chitosan, and Bifidobacterium longum as wall material, coating material, and experimental strain, respectively. Optical, scanning electron, and focal microscopes were used to observe the microcapsule surface morphology and internal viable cell distribution, and a laser particle size analyzer and zeta potentiometer were used to evaluate the chitosan-coating characteristics. In addition, microcapsule probiotic viability after storage, heat treatment, and simulated gastrointestinal fluid treatment were examined. Alginate microcapsules and chitosan-coated alginate microcapsules both had balling properties and uniform bacterial distribution. The latter kept its balling properties after freeze-drying, verified by scanning electronic microscopy (SEM), and had a clear external coating, observed by an optical microscope. The particle size of chitosan-coated alginate microcapsules was slightly larger than the uncoated microcapsules. The zeta potential of alginate and chitosan-coated alginate microcapsules was negative and positive, respectively. Heat, acid and bile salt tolerance, and stability tests revealed that the decrease of viable cells in the chitosan-coated alginate microcapsule group was significantly lower than that in uncoated microcapsules. These experimental results indicate that the chitosan-coated alginate microcapsules protect B. longum from gastrointestinal fluid and high-temperature conditions.
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Affiliation(s)
- Rui Ji
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai, China.,Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China
| | - Jiahui Wu
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China.,College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Junliang Zhang
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China.,Shenzhen Key Laboratory of Marine Bioresource and Eco-environmental Science, Shenzhen University, Shenzhen, China
| | - Tao Wang
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China.,College of Life and Environmental Science, Shanghai Normal University, Shanghai, China
| | - Xudong Zhang
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China.,College of Life and Environmental Science, Shanghai Normal University, Shanghai, China
| | - Lei Shao
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China
| | - Daijie Chen
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai, China
| | - Jian Wang
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China.,National Pharmaceutical Engineering Research Center, China State Institute of Pharmaceutical Industry, Shanghai, China
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66
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Yucel Falco C, Amadei F, Dhayal SK, Cárdenas M, Tanaka M, Risbo J. Hybrid coating of alginate microbeads based on protein‐biopolymer multilayers for encapsulation of probiotics. Biotechnol Prog 2019; 35:e2806. [DOI: 10.1002/btpr.2806] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 03/08/2019] [Accepted: 03/08/2019] [Indexed: 12/17/2022]
Affiliation(s)
| | - Federico Amadei
- Heidelberg University, Institute for Physical Chemistry Heidelberg Germany
| | | | - Marité Cárdenas
- Biomedical Laboratory Science and Biofilm Research Center for Biointerfaces, Faculty of Health and SocietyMalmö University Malmö Sweden
| | - Motomu Tanaka
- Heidelberg University, Institute for Physical Chemistry Heidelberg Germany
| | - Jens Risbo
- University of CopenhagenDepartment of Food Science Copenhagen Denmark
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67
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Abstract
Nowadays, probiotic bacteria are extensively used as health-related components in novel foods with the aim of added-value for the food industry. Ingested probiotic bacteria must resist gastrointestinal exposure, the food matrix, and storage conditions. The recommended methodology for bacteria protection is microencapsulation technology. A key aspect in the advancement of this technology is the encapsulation system. Chitosan compliments the real potential of coating microencapsulation for applications in the food industry due to its physicochemical properties: positive charges via its amino groups (which makes it the only commercially available water-soluble cationic polymer), short-term biodegradability, non-toxicity and biocompatibility with the human body, and antimicrobial and antifungal actions. Chitosan-coated microcapsules have been reported to have a major positive influence on the survival rates of different probiotic bacteria under in vitro gastrointestinal conditions and in the storage stability of different types of food products; therefore, its utilization opens promising routes in the food industry.
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68
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Affiliation(s)
- Catherine S. Birch
- Institute for Agri‐Food Research & Innovation, School of Natural & Environmental Sciences Newcastle University Newcastle NE1 7RU UK
| | - Graham A. Bonwick
- Institute for Agri‐Food Research & Innovation, School of Natural & Environmental Sciences Newcastle University Newcastle NE1 7RU UK
- Fera Science Limited Sand Hutton, York YO41 1LZ UK
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69
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Guimarães A, Abrunhosa L, Pastrana LM, Cerqueira MA. Edible Films and Coatings as Carriers of Living Microorganisms: A New Strategy Towards Biopreservation and Healthier Foods. Compr Rev Food Sci Food Saf 2018; 17:594-614. [PMID: 33350124 DOI: 10.1111/1541-4337.12345] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 02/07/2018] [Accepted: 02/16/2018] [Indexed: 01/23/2023]
Abstract
Edible films and coatings have been extensively studied in recent years due to their unique properties and advantages over more traditional conservation techniques. Edible films and coatings improve shelf life and food quality, by providing a protective barrier against physical and mechanical damage, and by creating a controlled atmosphere and acting as a semipermeable barrier for gases, vapor, and water. Edible films and coatings are produced using naturally derived materials, such as polysaccharides, proteins, and lipids, or a mixture of these materials. These films and coatings also offer the possibility of incorporating different functional ingredients such as nutraceuticals, antioxidants, antimicrobials, flavoring, and coloring agents. Films and coatings are also able to incorporate living microorganisms. In the last decade, several works reported the incorporation of bacteria to confer probiotic or antimicrobial properties to these films and coatings. The incorporation of probiotic bacteria in films and coatings allows them to reach the consumers' gut in adequate amounts to confer health benefits to the host, thus creating an added value to the food product. Also, other microorganisms, either bacteria or yeast, can be incorporated into edible films in a biocontrol approach to extend the shelf life of food products. The incorporation of yeasts in films and coatings has been suggested primarily for the control of the postharvest disease. This work provides a comprehensive review of the use of edible films and coatings for the incorporation of living microorganisms, aiming at the biopreservation and probiotic ability of food products.
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Affiliation(s)
- Ana Guimarães
- Centre of Biological Engineering, Univ. of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Luís Abrunhosa
- Centre of Biological Engineering, Univ. of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Lorenzo M Pastrana
- Intl. Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
| | - Miguel A Cerqueira
- Intl. Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
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70
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Coelho LM, Silva PM, Martins JT, Pinheiro AC, Vicente AA. Emerging opportunities in exploring the nutritional/functional value of amaranth. Food Funct 2018; 9:5499-5512. [DOI: 10.1039/c8fo01422a] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Amaranthusspp. is a highly nutritive pseudocereal, rich in macronutrients and micronutrients, including vitamins and minerals.
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Affiliation(s)
| | - Pedro Miguel Silva
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
| | - Joana T. Martins
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
| | - Ana C. Pinheiro
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
- Instituto de Biologia Experimental e Tecnológica
| | - António A. Vicente
- CEB – Centre of Biological Engineering
- University of Minho
- 4710-057 Braga
- Portugal
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