51
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Encapsulation of Probiotics: Proper Selection of the Probiotic Strain and the Influence of Encapsulation Technology and Materials on the Viability of Encapsulated Microorganisms. Probiotics Antimicrob Proteins 2018; 10:1-10. [PMID: 29124564 DOI: 10.1007/s12602-017-9347-x] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Probiotic encapsulation is an entire system that not only involves but also depends on many factors. Elements such as the encapsulation method itself, materials, environmental conditions, and last, but not least, the strain; all play an important role in the encapsulation process. The current paper focuses on the right selection of probiotics, the various stress factors that impact the survival capacity of probiotics during and after encapsulation, and the rational selection of appropriate protection strategies to overcome these factors and achieve the highest possible encapsulation efficiency under optimal conditions. This review discusses the effects of temperature, moisture content, and water activity as well as pH, oxygen, and pressure on the viabilities of microorganisms. The effect of the surface and structure of the capsules on the encapsulated microorganisms and the impact of the materials used for the encapsulation are discussed as well. Last, but not least, the importance of choosing the right bacteria is reviewed.
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52
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Moumita S, Das B, Hasan U, Jayabalan R. Effect of long-term storage on viability and acceptability of lyophilized and spray-dried synbiotic microcapsules in dry functional food formulations. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.030] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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53
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El‐Zamkan MA, Mohamed HM. Molecular detection ofEnterobacterspp. and other related species in powdered milk infant formula and milk powder. J Food Saf 2018. [DOI: 10.1111/jfs.12538] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Mona A. El‐Zamkan
- Department of Food Hygiene and ControlFaculty of Veterinary Medicine, South Valley UniversityQenaEgypt
| | - Hams M.A. Mohamed
- Department of MicrobiologyFaculty of Veterinary Medicine, South Valley UniversityQenaEgypt
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54
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Lee JJL, Zhao G, Kim J, Castillo-Zacarias C, Ramirez-Arriaga MT, Parra-Saldivar R, Chen WN. Dual Use of a Biopolymer From Durian (Durio zibethinus) Seed as a Nutrient Source and Stabilizer for Spray Dried Lactobacillus Plantarum. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00053] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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55
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Mirković M, Seratlić S, Kilcawley K, Mannion D, Mirković N, Radulović Z. The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria. SENSORS 2018; 18:s18082570. [PMID: 30082608 PMCID: PMC6111586 DOI: 10.3390/s18082570] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 07/27/2018] [Accepted: 07/28/2018] [Indexed: 12/03/2022]
Abstract
Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 108cfu/g in the first 60 days and over 106cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.
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Affiliation(s)
- Milica Mirković
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, Serbia.
| | - Sanja Seratlić
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61, Ireland.
| | - Kieran Kilcawley
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61, Ireland.
| | - David Mannion
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61, Ireland.
| | - Nemanja Mirković
- Institute for Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444, Belgrade 11000, Serbia.
| | - Zorica Radulović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, Serbia.
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56
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Tantratian S, Wattanaprasert S, Suknaisilp S. Effect of partial substitution of milk-non-fat with xanthan gum on encapsulation of a probioticLactobacillus. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13673] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sumate Tantratian
- Faculty of Science, Department of Food Technology; Chulalongkorn University; Bangkok Thailand
| | | | - Suttisak Suknaisilp
- Faculty of Science, Department of Food Technology; Chulalongkorn University; Bangkok Thailand
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57
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Fu N, Huang S, Xiao J, Chen XD. Producing Powders Containing Active Dry Probiotics With the Aid of Spray Drying. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 85:211-262. [PMID: 29860975 DOI: 10.1016/bs.afnr.2018.02.003] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Probiotics are microorganisms capable of conferring health benefits to humans and animals when ingested. Probiotic products that prevail in food market usually contain viable bacteria from Lactobacillus and Bifidobacterium genera. Bacterial strains in these genera often have complex nutrient requirements and tend to be fragile under environmental stresses. How to incorporate the cells into food matrix without causing undesired viability loss is a key issue for developing products of viable probiotics. Spray drying offers a rapid way to produce powders encapsulating probiotics in a matrix of protectant(s), which may extend the term of viability preservation and expand the application of probiotic products. In spray drying, feed solution that contains probiotic cells and dissolved or suspended protectant solids are atomized into droplets, which are quickly converted into particles by drying in a hot airflow. The harsh conditions and interplaying stresses make the maintenance of cell viability a challenging task. To enhance cell survival in dried powders, various approaches have been attempted, including the enhancement of the intrinsic stress tolerance of cells, adjustment of protectant composition, and optimization of the production process and dryer settings. This chapter discusses important factors influencing probiotic viability during spray drying from aspects of microbiology, food chemistry, and drying process. The mechanisms underlying the influences at the droplet and cellular levels and strategies taken to protect cell viability at the process level are discussed.
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Affiliation(s)
- Nan Fu
- China-Australia Joint Research Center in Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province, PR China.
| | - Song Huang
- China-Australia Joint Research Center in Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province, PR China; UMR1253 STLO, Agrocampus Ouest, INRA, Rennes, France
| | - Jie Xiao
- China-Australia Joint Research Center in Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province, PR China
| | - Xiao Dong Chen
- China-Australia Joint Research Center in Future Dairy Manufacturing, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu Province, PR China
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58
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Enhancing the viability of Lactobacillus rhamnosus GG after spray drying and during storage. Int J Pharm 2017; 534:35-41. [DOI: 10.1016/j.ijpharm.2017.09.075] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 09/27/2017] [Accepted: 09/30/2017] [Indexed: 12/28/2022]
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59
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Arslan-Tontul S, Erbas M. Single and double layered microencapsulation of probiotics by spray drying and spray chilling. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.060] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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60
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Influence of carrier agents on the survival of Lactobacillus reuteri LR92 and the physicochemical properties of fermented juçara pulp produced by spray drying. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.038] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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61
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Huq T, Fraschini C, Khan A, Riedl B, Bouchard J, Lacroix M. Alginate based nanocomposite for microencapsulation of probiotic: Effect of cellulose nanocrystal (CNC) and lecithin. Carbohydr Polym 2017; 168:61-69. [DOI: 10.1016/j.carbpol.2017.03.032] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Revised: 03/08/2017] [Accepted: 03/09/2017] [Indexed: 10/20/2022]
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62
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Peralta GH, Bergamini CV, Audero G, Páez R, Wolf IV, Perotti MC, Hynes ER. Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria. Int J Food Microbiol 2017; 255:17-24. [PMID: 28558330 DOI: 10.1016/j.ijfoodmicro.2017.05.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Revised: 04/03/2017] [Accepted: 05/21/2017] [Indexed: 10/19/2022]
Abstract
Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence of spray-drying on the survival and aroma production of two strains of mesophilic lactobacilli: Lactobacillus paracasei 90 and Lactobacillus plantarum 91, which have already been characterized as good adjunct cultures. The spray-drying was carried out using a laboratory scale spray and the dried cultures were monitored during the storage for the survival rate. The dried cultures were applied to two cheese models: sterile cheese extract and miniature soft cheese. The influence on the carbohydrate metabolism and the production of organic acids and volatile compounds was determined. Both strains retained high levels of viable counts in the powder after drying and during the storage at 5°C for twelve months. In addition, they also remained at high level in both cheese models during incubation or ripening. Similar profiles of carbohydrate fermentation and bioformation of volatile compounds were observed in the cheese extracts for each of the strains when tested as both fresh and dried cultures. In addition, the ability of Lb. paracasei 90 to increase the production of acetoin and diacetyl remarkably in cheese models was also confirmed for the spray-dried culture.
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Affiliation(s)
- Guillermo H Peralta
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina.
| | - Carina V Bergamini
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - Gabriela Audero
- Estación Experimental Agropecuaria Rafaela, Instituto Nacional de Tecnología Agropecuaria, Ruta 34 km 227, Santa Fe, Argentina
| | - Roxana Páez
- Estación Experimental Agropecuaria Rafaela, Instituto Nacional de Tecnología Agropecuaria, Ruta 34 km 227, Santa Fe, Argentina
| | - I Verónica Wolf
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - M Cristina Perotti
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
| | - Erica R Hynes
- Instituto de Lactología Industrial, Universidad Nacional del Litoral, Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, S3000AOM Santa Fe, Argentina; Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, 3000 Santa Fe, Argentina
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63
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Barbosa J, Brandão TRS, Teixeira P. Spray drying conditions for orange juice incorporated with lactic acid bacteria. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13472] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Joana Barbosa
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado; Escola Superior de Biotecnologia; Rua Arquiteto Lobão Vital; Universidade Católica Portuguesa; Apartado 2511 Porto 4202-401 Portugal
| | - Teresa R. S. Brandão
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado; Escola Superior de Biotecnologia; Rua Arquiteto Lobão Vital; Universidade Católica Portuguesa; Apartado 2511 Porto 4202-401 Portugal
| | - Paula Teixeira
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado; Escola Superior de Biotecnologia; Rua Arquiteto Lobão Vital; Universidade Católica Portuguesa; Apartado 2511 Porto 4202-401 Portugal
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64
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65
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Spray-drying process preserves the protective capacity of a breast milk-derived Bifidobacterium lactis strain on acute and chronic colitis in mice. Sci Rep 2017; 7:43211. [PMID: 28233848 PMCID: PMC5324110 DOI: 10.1038/srep43211] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Accepted: 01/20/2017] [Indexed: 12/24/2022] Open
Abstract
Gut microbiota dysbiosis plays a central role in the development and perpetuation of chronic inflammation in inflammatory bowel disease (IBD) and therefore is key target for interventions with high quality and functional probiotics. The local production of stable probiotic formulations at limited cost is considered an advantage as it reduces transportation cost and time, thereby increasing the effective period at the consumer side. In the present study, we compared the anti-inflammatory capacities of the Bifidobacterium animalis subsp. lactis (B. lactis) INL1, a probiotic strain isolated in Argentina from human breast milk, with the commercial strain B. animalis subsp. lactis BB12. The impact of spray-drying, a low-cost alternative of bacterial dehydration, on the functionality of both bifidobacteria was also investigated. We showed for both bacteria that the spray-drying process did not impact on bacterial survival nor on their protective capacities against acute and chronic colitis in mice, opening future perspectives for the use of strain INL1 in populations with IBD.
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66
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Dianawati D, Mishra V, Shah NP. Survival of Microencapsulated Probiotic Bacteria after Processing and during Storage: A Review. Crit Rev Food Sci Nutr 2017; 56:1685-716. [PMID: 25853290 DOI: 10.1080/10408398.2013.798779] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The use of live probiotic bacteria as food supplement has become popular. Capability of probiotic bacteria to be kept at room temperature becomes necessary for customer's convenience and manufacturer's cost reduction. Hence, production of dried form of probiotic bacteria is important. Two common drying methods commonly used for microencapsulation are freeze drying and spray drying. In spite of their benefits, both methods have adverse effects on cell membrane integrity and protein structures resulting in decrease in bacterial viability. Microencapsulation of probiotic bacteria has been a promising technology to ensure bacterial stability during the drying process and to preserve their viability during storage without significantly losing their functional properties such acid tolerance, bile tolerance, surface hydrophobicity, and enzyme activities. Storage at room temperatures instead of freezing or low temperature storage is preferable for minimizing costs of handling, transportation, and storage. Concepts of water activity and glass transition become important in terms of determination of bacterial survival during the storage. The effectiveness of microencapsulation is also affected by microcapsule materials. Carbohydrate- and protein-based microencapsulants and their combination are discussed in terms of their protecting effect on probiotic bacteria during dehydration, during exposure to harsh gastrointestinal transit and small intestine transit and during storage.
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Affiliation(s)
- Dianawati Dianawati
- a School of Biomedical and Health Sciences, Victoria University , Werribee Campus, Melbourne , Victoria , Australia
| | - Vijay Mishra
- a School of Biomedical and Health Sciences, Victoria University , Werribee Campus, Melbourne , Victoria , Australia
| | - Nagendra P Shah
- a School of Biomedical and Health Sciences, Victoria University , Werribee Campus, Melbourne , Victoria , Australia.,b Food and Nutritional Science, School of Biological Science, The University of Hong Kong , Hong Kong
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67
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Gul O. Microencapsulation of Lactobacillus casei
Shirota by spray drying using different combinations of wall materials and application for probiotic dairy dessert. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13198] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Osman Gul
- Program of Food Technology, Yeşilyurt Demir-Celik Vocational School; Ondokuz Mayis University; Samsun Turkey
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68
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Lee SB, Choi WS, Jo HJ, Yeo SH, Park HD. Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters. AMB Express 2016; 6:105. [PMID: 27822898 PMCID: PMC5099301 DOI: 10.1186/s13568-016-0278-9] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Accepted: 10/31/2016] [Indexed: 11/13/2022] Open
Abstract
Wine yeast (Saccharomyces cerevisiae D8) and non-Saccharomyces wine yeasts (Hanseniaspora uvarum S6 and Issatchenkia orientalis KMBL5774) were studied using air-blast drying instead of the conventional drying methods (such as freeze and spray drying). Skim milk—a widely used protective agent—was used and in all strains, the highest viabilities following air-blast drying were obtained using 10% skim milk. Four excipients (wheat flour, nuruk, artichoke powder, and lactomil) were evaluated as protective agents for yeast strains during air-blast drying. Our results showed that 7 g lactomil was the best excipient in terms of drying time, powder form, and the survival rate of the yeast in the final product. Finally, 7 types of sugars were investigated to improve the survival rate of air-blast dried yeast cells: 10% trehalose, 10% sucrose, and 10% glucose had the highest survival rate of 97.54, 92.59, and 79.49% for S. cerevisiae D8, H. uvarum S6, and I. orientalis KMBL5774, respectively. After 3 months of storage, S. cerevisiae D8 and H. uvarum S6 demonstrated good survival rates (making them suitable for use as starters), whereas the survival rate of I. orientalis KMBL5774 decreased considerably compared to the other strains. Air-blast dried S. cerevisiae D8 and H. uvarum S6 showed metabolic activities similar to those of non-dried yeast cells, regardless of the storage period. Air-blast dried I. orientalis KMBL5774 showed a noticeable decrease in its ability to decompose malic acid after 3 months of storage at 4 °C.
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69
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Effects of media, heat adaptation, and outlet temperature on the survival of Lactobacillus salivarius NRRL B-30514 after spray drying and subsequent storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.08.008] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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70
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Nami Y, Haghshenas B, Yari Khosroushahi A. Effect of psyllium and gum Arabic biopolymers on the survival rate and storage stability in yogurt of Enterococcus duransIW3 encapsulated in alginate. Food Sci Nutr 2016; 5:554-563. [PMID: 28572941 PMCID: PMC5448373 DOI: 10.1002/fsn3.430] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 08/27/2016] [Accepted: 09/08/2016] [Indexed: 12/19/2022] Open
Abstract
Different herbal biopolymers were used to encapsulate Enterococcus durans IW3 to enhance its storage stability in yogurt and subsequently its endurance in gastrointestinal condition. Nine formulations of encapsulation were performed using alginate (ALG), ALG-psyllium (PSY), and ALG-gum Arabic (GA) blends. The encapsulation efficiency of all formulations, tolerance of encapsulated E. durans IW3 against low pH/high bile salt concentration, storage lifetime, and release profile of cells in natural condition of yogurt were evaluated. Result revealed 98.6% encapsulation efficiency and 76% survival rate for all formulation compared with the unencapsulated formulation cells (43%). The ALG-PSY and ALG-GA formulations have slightly higher survival rates at low pH and bile salt condition (i.e., 76-93% and 81-95%, respectively) compared with the ALG formulation. All encapsulated E. durans IW3 was released from the prepared beads of ALG after 90 min, whereas both probiotics encapsulated in ALG-GA and ALG-PSY were released after 60 min. Enterococcus durans IW3 was successfully encapsulated in ALG, ALG-GA, and ALG-PSY beads prepared by extrusion method. ALG-GA and ALG-PSY beads are suitable delivery carriers for the oral administration of bioactive compounds like probiotics. The GA and PSY gels exhibited better potential for encapsulation of probiotic bacteria cells because of the amendment of ALG difficulties and utilization of therapeutic and prebiotic potentials of these herbal biopolymers.
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Affiliation(s)
- Yousef Nami
- Department of Food Biotechnology Branch for Northwest & West region Agricultural Biotechnology Research Institute of Iran Agricultural Research Education and Extension Organization (AREEO) Tabriz Islamic Republic of Iran.,Institute of Biosciences University Putra Malaysia Selangor Malaysia
| | - Babak Haghshenas
- Institute of Biosciences University Putra Malaysia Selangor Malaysia
| | - Ahmad Yari Khosroushahi
- Drug Applied Research Center Faculty of Pharmacy Tabriz University of Medical Sciences Tabriz Islamic Republic of Iran.,Department of Pharmacognosy Faculty of Pharmacy Tabriz University of Medical Sciences Tabriz Islamic Republic of Iran
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71
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Development and evaluation of a spray drying microencapsulation process for water-insoluble milk protein capsules. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.05.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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72
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73
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Zamora LM, Carretero C, Parés D. Comparative Survival Rates of Lactic Acid Bacteria Isolated from Blood, Following Spray-drying and Freeze-drying. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013206062443] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of two dehydration technologies, spray-drying and freeze-drying, on the viability of 12 lactic acid bacteria (LAB) were compared. All LAB cultures had been previously isolated from porcine blood and were candidates to be used as biopreservatives in order to maintain the quality of porcine blood until further processing to obtain added-value blood derivatives is carried out. The residual viability and the reductions in microbial counts in dried LAB samples at 20 °C and 5 °C during 60-day storage were determined. Cellular damage due to freeze-drying was observed immediately after drying whereas cellular damage due to spray-drying did not become evident until the subsequent phase of storage. For most of the strains, the faster decrease in viability of spray-dried as compared to freeze-dried cultures was compensated by the higher percentage of viable cells obtained after dehydration, leading to comparable survival rates at the end of the storage period. Dehydration resulted in a good alternative to freezing at 80 °C for preservation purposes. Spray-drying has been shown to be as suitable as freeze-drying for preserving LAB strains during a 2-month storage period. Results suggest the possibility of achieving a good formulation system for the LAB strains with a high number of viable cells to be used for the industrial development of bioprotective cultures.
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Affiliation(s)
| | - C. Carretero
- Institut de Tecnologia Agroalimentària – CeRTA – Escola Politëcnica Superior, Universitat de Girona 17071 Spain
| | - D. Parés
- Institut de Tecnologia Agroalimentària – CeRTA – Escola Politëcnica Superior, Universitat de Girona 17071 Spain
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74
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Talebzadeh S, Sharifan A. Developing Probiotic Jelly Desserts with Lactobacillus Acidophilus. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13026] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sima Talebzadeh
- College of Food Science and Technology, Science and Research Branch; Islamic Azad University; Tehran Iran
| | - Anoosheh Sharifan
- College of Food Science and Technology, Science and Research Branch; Islamic Azad University; Tehran Iran
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75
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Coghetto CC, Brinques GB, Ayub MAZ. Probiotics production and alternative encapsulation methodologies to improve their viabilities under adverse environmental conditions. Int J Food Sci Nutr 2016; 67:929-43. [PMID: 27456038 DOI: 10.1080/09637486.2016.1211995] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Probiotic products are dietary supplements containing live microorganisms producing beneficial health effects on the host by improving intestinal balance and nutrient absorption. Among probiotic microorganisms, those classified as lactic acid bacteria are of major importance to the food and feed industries. Probiotic cells can be produced using alternative carbon and nitrogen sources, such as agroindustrial residues, at the same time contributing to reduce process costs. On the other hand, the survival of probiotic cells in formulated food products, as well as in the host gut, is an essential nutritional aspect concerning health benefits. Therefore, several cell microencapsulation techniques have been investigated as a way to improve cell viability and survival under adverse environmental conditions, such as the gastrointestinal milieu of hosts. In this review, different aspects of probiotic cells and technologies of their related products are discussed, including formulation of culture media, and aspects of cell microencapsulation techniques required to improve their survival in the host.
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Affiliation(s)
- Chaline Caren Coghetto
- a Biotechnology and Biochemical Engineering Laboratory (BiotecLab) , Federal University of Rio Grande Do Sul , Porto Alegre , Brazil
| | - Graziela Brusch Brinques
- b Nutrition Department , Federal University of Health Sciences of Porto Alegre , Porto Alegre , Brazil
| | - Marco Antônio Záchia Ayub
- a Biotechnology and Biochemical Engineering Laboratory (BiotecLab) , Federal University of Rio Grande Do Sul , Porto Alegre , Brazil
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76
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Li C, Wang CL, Sun Y, Li AL, Liu F, Meng XC. Microencapsulation of Lactobacillus rhamnosus GG by Transglutaminase Cross-Linked Soy Protein Isolate to Improve Survival in Simulated Gastrointestinal Conditions and Yoghurt. J Food Sci 2016; 81:M1726-34. [PMID: 27228279 DOI: 10.1111/1750-3841.13337] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Revised: 04/12/2016] [Accepted: 04/20/2016] [Indexed: 01/09/2023]
Abstract
Microencapsulation is an effective way to improve the survival of probiotics in simulated gastrointestinal (GI) conditions and yoghurt. In this study, microencapsulation of Lactobacillus rhamnosus GG (LGG) was prepared by first cross-linking of soy protein isolate (SPI) using transglutaminase (TGase), followed by embedding the bacteria in cross-linked SPI, and then freeze-drying. The survival of microencapsulated LGG was evaluated in simulated GI conditions and yoghurt. The results showed that a high microencapsulation yield of 67.4% was obtained. The diameter of the microencapsulated LGG was in the range of 52.83 to 275.16 μm. Water activity did not differ between free and microencapsulated LGG after freeze-drying. The survival of microencapsulated LGG under simulated gastric juice (pH 2.5 and 3.6), intestinal juice (0.3% and 2% bile salt) and storage at 4 °C were significantly higher than that of free cells. The survival of LGG in TGase cross-linked SPI microcapsules was also improved to 14.5 ± 0.5% during storage in yoghurt. The microencapsulation of probiotics by TGase-treated SPI can be a suitable alternative to polysaccharide gelation technologies.
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Affiliation(s)
- Chun Li
- Key Laboratory of Dairy Science (Ministry of Education), Northeast Agricultural Univ, Harbin, 150030, China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China
| | - Chun-Ling Wang
- Key Laboratory of Dairy Science (Ministry of Education), Northeast Agricultural Univ, Harbin, 150030, China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China
| | - Yu Sun
- Key Laboratory of Dairy Science (Ministry of Education), Northeast Agricultural Univ, Harbin, 150030, China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China
| | - Ai-Li Li
- Key Laboratory of Dairy Science (Ministry of Education), Northeast Agricultural Univ, Harbin, 150030, China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China
| | - Fei Liu
- Key Laboratory of Dairy Science (Ministry of Education), Northeast Agricultural Univ, Harbin, 150030, China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China
| | - Xiang-Chen Meng
- Key Laboratory of Dairy Science (Ministry of Education), Northeast Agricultural Univ, Harbin, 150030, China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China
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77
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Huang J, Li J, Wang G. Production of a microcapsule agent of chromate-reducing Lysinibacillus fusiformis ZC1 and its application in remediation of chromate-spiked soil. SPRINGERPLUS 2016; 5:561. [PMID: 27218011 PMCID: PMC4856709 DOI: 10.1186/s40064-016-2177-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Accepted: 04/18/2016] [Indexed: 11/10/2022]
Abstract
Lysinibacillus fusiformis ZC1 is an efficient Cr(VI)-reducing bacterium that can transform the toxic and soluble chromate [Cr(VI)] form to the less toxic and precipitated chromite form [Cr(III)]. As such, this strain might be applicable for bioremediation of Cr(VI) in soil by reducing its bioavailability. The study objective was to prepare a microcapsule agent of strain ZC1 for bioremediation of Cr(VI)-contaminated soil. Using a single-factor orthogonal array design, the optimal fermentation medium was obtained and consisted of 6 g/L corn flour, 12 g/L soybean flour, 8 g/L NH4Cl and 6 g/L CaCl2. After enlarged fermentation, the cell and spore densities were 5.9 × 109 and 1.7 × 108 cfu/mL, respectively. The fermentation products were collected and embedded with 1 % gum arabic and 1 % sorbitol as the microcapsule carriers and were subsequently spray-dried. Strain ZC1 exhibited viable cell counts of (3.6 ± 0.44) × 1010 cfu/g dw after 50-day storage at room temperature. In simulated soil bioremediation experiments, 67 % of Cr(VI) was reduced in 5 days with the inoculation of this microcapsule agent, and the Cr(VI) concentration was below the soil Cr(VI) standard level. The results demonstrated that the microcapsule agent of strain ZC1 is efficient for bioremediation of Cr(VI)-contaminated soil.
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Affiliation(s)
- Jun Huang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070 People's Republic of China
| | - Jingxin Li
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070 People's Republic of China
| | - Gejiao Wang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070 People's Republic of China
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78
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Broeckx G, Vandenheuvel D, Claes IJ, Lebeer S, Kiekens F. Drying techniques of probiotic bacteria as an important step towards the development of novel pharmabiotics. Int J Pharm 2016; 505:303-18. [DOI: 10.1016/j.ijpharm.2016.04.002] [Citation(s) in RCA: 113] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2016] [Revised: 04/01/2016] [Accepted: 04/01/2016] [Indexed: 02/07/2023]
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79
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80
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Slavutsky AM, Chávez MC, Favaro-trindade CS, Bertuzzi MA. Encapsulation ofLactobacillus Acidophilusin a Pilot-Plant Spray-Dryer. Effect of Process Parameters on Cell Viability. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12394] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Aníbal M. Slavutsky
- Instituto De Investigaciones Para La Industria Química (CONICET), CIUNSa, Universidad Nacional De Salta; Av. Bolivia 5150 Salta A4408TVY Argentina
| | - Mónica C. Chávez
- Instituto Nacional De Tecnología Agropecuaria (INTA-Cerrillos); Salta Argentina
| | - Carmen S. Favaro-trindade
- Departamento De Engenharia De Alimentos, Da Faculdade De Zootecnia E Engenharia De Alimentos Da Universidade De São Paulo; Campus De Pirassununga. Av. Duque De Caxias Norte Pirassununga Brazil
| | - María A. Bertuzzi
- Instituto De Investigaciones Para La Industria Química (CONICET), CIUNSa, Universidad Nacional De Salta; Av. Bolivia 5150 Salta A4408TVY Argentina
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81
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Functional properties of Lactobacillus plantarum strains: A study in vitro of heat stress influence. Food Microbiol 2016. [DOI: 10.1016/j.fm.2015.10.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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82
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Kunda NK, Wafula D, Tram M, Wu TH, Muttil P. A stable live bacterial vaccine. Eur J Pharm Biopharm 2016; 103:109-117. [PMID: 27020530 DOI: 10.1016/j.ejpb.2016.03.027] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2015] [Revised: 03/04/2016] [Accepted: 03/23/2016] [Indexed: 01/31/2023]
Abstract
Formulating vaccines into a dry form enhances its thermal stability. This is critical to prevent administering damaged and ineffective vaccines, and to reduce its final cost. A number of vaccines in the market as well as those being evaluated in the clinical setting are in a dry solid state; yet none of these vaccines have achieved long-term stability at high temperatures. We used spray-drying to formulate a recombinant live attenuated Listeria monocytogenes (Lm; expressing Francisella tularensis immune protective antigen pathogenicity island protein IglC) bacterial vaccine into a thermostable dry powder using various sugars and an amino acid. Lm powder vaccine showed minimal loss in viability when stored for more than a year at ambient room temperature (∼23°C) or for 180days at 40°C. High temperature viability was achieved by maintaining an inert atmosphere in the storage container and removing oxygen free radicals that damage bacterial membranes. Further, in vitro antigenicity was confirmed by infecting a dendritic cell line with cultures derived from spray dried Lm and detection of an intracellularly expressed protective antigen. A combination of stabilizing excipients, a cost effective one-step drying process, and appropriate storage conditions could provide a viable option for producing, storing and transporting heat-sensitive vaccines, especially in regions of the world that require them the most.
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Affiliation(s)
- Nitesh K Kunda
- Department of Pharmaceutical Sciences, College of Pharmacy, University of New Mexico, Albuquerque, NM, USA
| | - Denis Wafula
- Department of Pharmaceutical Sciences, College of Pharmacy, University of New Mexico, Albuquerque, NM, USA; Department of Cell Biology and Molecular Genetics, University of Maryland, MD, USA
| | - Meilinn Tram
- Department of Pharmaceutical Sciences, College of Pharmacy, University of New Mexico, Albuquerque, NM, USA
| | - Terry H Wu
- Department of Internal Medicine, University of New Mexico, Albuquerque, NM, USA; Center for Infectious Disease and Immunity, University of New Mexico, Albuquerque, NM, USA
| | - Pavan Muttil
- Department of Pharmaceutical Sciences, College of Pharmacy, University of New Mexico, Albuquerque, NM, USA.
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83
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Mishra A, Athmaselvi KA. Stress tolerance and physicochemical properties of encapsulation processes for Lactobacillus rhamnosus in pomegranate ( Punica granatum L.) fruit juice. Food Sci Biotechnol 2016; 25:125-129. [PMID: 30263247 DOI: 10.1007/s10068-016-0019-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Revised: 07/09/2015] [Accepted: 07/12/2015] [Indexed: 10/22/2022] Open
Abstract
Encapsulation of Lactobacillus rhamnosus was performed using spray and freeze-drying. Maltodextrin and gum arabic were used in different combinations for spray-drying. Values of 50% maltodextrin and 40% gum arabic gave best results. Spray-drying was done at temperatures ranging from 110 to 150oC. Survivability, acid tolerance, antibiotic sensitivity testing, and total anthocyanin content and physical properties of moisture content, water activity, color analysis, bulk density, and tap density were analyzed. The moisture content of encapsulated powders ranged from 6.51 to 7.72% (wet basis) and bulk density and tap density values ranged from 0.334 to 0.308 g/cm3 and 0.350 to 0.330 g/cm3, respectively. Total anthocyanin contents were 19.28 and 7.264 mg/100 mL, respectively, for freeze and spray-dried powders. Freeze-dried probiotic pomegranate juice powder yielded best results with high survivability of Lactobacillus rhamnosus, a high total anthocyanin content, and other properties.
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Affiliation(s)
- Ambuj Mishra
- Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur, 603203 India
| | - K A Athmaselvi
- Department of Food Process Engineering, School of Bioengineering, SRM University, Kattankulathur, 603203 India
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84
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Hosseini Nezhad M, Hussain MA, Britz ML. Stress responses in probiotic Lactobacillus casei. Crit Rev Food Sci Nutr 2016; 55:740-9. [PMID: 24915363 DOI: 10.1080/10408398.2012.675601] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Survival in harsh environments is critical to both the industrial performance of lactic acid bacteria (LAB) and their competitiveness in complex microbial ecologies. Among the LAB, members of the Lactobacillus casei group have industrial applications as acid-producing starter cultures for milk fermentations and as specialty cultures for the intensification and acceleration of flavor development in certain bacterial-ripened cheese varieties. They are amongst the most common organisms in the gastrointestinal (GI) tract of humans and other animals, and have the potential to function as probiotics. Whether used in industrial or probiotic applications, environmental stresses will affect the physiological status and properties of cells, including altering their functionality and biochemistry. Understanding the mechanisms of how LAB cope with different environments is of great biotechnological importance, from both a fundamental and applied perspective: hence, interaction between these strains and their environment has gained increased interest in recent years. This paper presents an overview of the important features of stress responses in Lb. casei, and related proteomic or gene expression patterns that may improve their use as starter cultures and probiotics.
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85
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Wirunpan M, Savedboworn W, Wanchaitanawong P. Survival and shelf life of Lactobacillus lactis 1464 in shrimp feed pellet after fluidized bed drying. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.anres.2016.01.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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86
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Zhang Y, Lin J, Zhong Q. S/O/W emulsions prepared with sugar beet pectin to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.08.020] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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87
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88
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Eratte D, McKnight S, Gengenbach TR, Dowling K, Barrow CJ, Adhikari BP. Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.01.037] [Citation(s) in RCA: 117] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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89
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Barbosa J, Borges S, Teixeira P. Influence of sub-lethal stresses on the survival of lactic acid bacteria after spray-drying in orange juice. Food Microbiol 2015; 52:77-83. [DOI: 10.1016/j.fm.2015.06.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2015] [Revised: 06/18/2015] [Accepted: 06/27/2015] [Indexed: 01/10/2023]
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90
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Liu H, Gong J, Chabot D, Miller SS, Cui S, Ma J, Zhong F, Wang Q. Protection of heat-sensitive probiotic bacteria during spray-drying by sodium caseinate stabilized fat particles. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.015] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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91
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Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.066] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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92
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Microencapsulation of probiotic Saccharomyces cerevisiae var. boulardii with different wall materials by spray drying. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.034] [Citation(s) in RCA: 110] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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93
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Olnood CG, Beski SSM, Iji PA, Choct M. Delivery routes for probiotics: Effects on broiler performance, intestinal morphology and gut microflora. ACTA ACUST UNITED AC 2015; 1:192-202. [PMID: 29767168 PMCID: PMC5945942 DOI: 10.1016/j.aninu.2015.07.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2015] [Accepted: 07/24/2015] [Indexed: 12/03/2022]
Abstract
Four delivery routes, via, feed, water, litter and oral gavage, were examined for their efficacy in delivering a novel probiotic of poultry origin, Lactobacillus johnsonii, to broilers. Seven treatments of 6 replicates each were allocated using 336 one-day-old Cobb broiler chicks. The treatments consisted of a basal diet with the probiotic candidate, L. johnsonii, added to the feed, and three treatments with L. johnsonii added to the drinking water, sprayed on the litter, or gavaged orally. In addition, a positive control treatment received the basal diet supplemented with zinc-bacitracin (ZnB, 50 mg/kg). The probiotic strain of L. johnsonii was detected in the ileum of the chicks for all four delivery routes. However, the addition of L. johnsonii as a probiotic candidate did not improve body weight gain, feed intake and feed conversion ratio of broiler chickens raised on litter during the 5-week experimental period regardless of the route of administration. The probiotic treatments, regardless of the routes of delivery, affected (P < 0.05) the pH of the caecal digesta and tended (P = 0.06) to affect the pH of the ileal digesta on d 7, but the effect disappeared as the birds grew older. All probiotic treatments reduced the number of Enterobacteria in the caeca on d 21, and tended (P < 0.054) to reduce it in the ileum and caeca on d 7 and in the ileum on d 21 compared with the controls. The probiotic also tended to increase the number of lactic acid bacteria and lactobacilli in the ileum and caeca on d 7, but this trend was not evident on d 21. The trend appeared most pronounced when the probiotic was delivered orally or via litter. The probiotic also decreased (P < 0.05) the population of Clostridium perfringens rapidly from an early age to d 21 in the caeca, leading to a 3-fold decrease in the number of C. perfringens between d 7 and 21. It also showed that the probiotic treatment presented the lowest number of C. perfringens in the caeca. Delivery of the probiotic through feed, water and litter increased (P < 0.01) the weight of the pancreas on d 21, but the probiotic did not affect other morphometric parameters of the gut. Furthermore, the probiotic did not affect the pH and the concentrations of short chain fatty acids and lactic acid in either the ileum or caeca.
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Affiliation(s)
- Chen G Olnood
- School of Environmental and Rural Science, Armidale 2351, Australia
| | - Sleman S M Beski
- School of Environmental and Rural Science, Armidale 2351, Australia
| | - Paul A Iji
- School of Environmental and Rural Science, Armidale 2351, Australia
| | - Mingan Choct
- School of Environmental and Rural Science, Armidale 2351, Australia.,Poultry Cooperative Research Centre, Armidale 2351, Australia
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94
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Iravani S, Korbekandi H, Mirmohammadi SV. Technology and potential applications of probiotic encapsulation in fermented milk products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:4679-96. [PMID: 26243890 PMCID: PMC4519473 DOI: 10.1007/s13197-014-1516-2] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/28/2013] [Accepted: 08/06/2014] [Indexed: 11/25/2022]
Abstract
Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal- and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.
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Affiliation(s)
- Siavash Iravani
- />Biotechnology Department, School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
- />Faculty of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Hassan Korbekandi
- />Biotechnology Department, School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Seyed Vahid Mirmohammadi
- />School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
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95
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Haghshenas B, Nami Y, Haghshenas M, Barzegari A, Sharifi S, Radiah D, Rosli R, Abdullah N. Effect of addition of inulin and fenugreek on the survival of microencapsulated Enterococcus durans 39C in alginate-psyllium polymeric blends in simulated digestive system and yogurt. Asian J Pharm Sci 2015. [DOI: 10.1016/j.ajps.2015.04.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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96
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Zhang Y, Lin J, Zhong Q. The increased viability of probiotic Lactobacillus salivarius NRRL B-30514 encapsulated in emulsions with multiple lipid-protein-pectin layers. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.017] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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97
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Pyar H, Peh KK. Cost effectiveness of cryoprotective agents and modified De-man Rogosa Sharpe medium on growth of Lactobacillus acidophilus. Pak J Biol Sci 2015; 17:462-71. [PMID: 25911832 DOI: 10.3923/pjbs.2014.462.471] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The effect of cryoprotective agents (namely, sodium chloride, sucrose, dextran, sorbitol, monosodium glutamate, glycerol, skim milk and skim milk with malt extract) and modified De-Man Rogosa Sharpe (MRS) medium, on the viability and stability of L. acidophilus ATCC 4962, was investigated. The modified MRS medium was not only economical, but it gave a relatively higher yield of L. acidophilus ATCC 4962 than the commercial MRS. Monosodium glutamate, skim milk and skim milk with malt extract provided significantly higher viable counts, with optimum concentration at 0.3%. Nevertheless, at concentration above 0.5%, there was a reduction in cell viability, which could be attributed to cell shrinkage associated with osmotic pressure changes inside the cells. It was also found that L. acidophilus ATCC 4962 was stable at 28 degrees C for eight weeks. Skim milk demonstrated a significant growth of probiotics. Skim milk was the preferred cryoprotective agent, as it is of low cost, easily available and demonstrated a significant growth of probiotics. In conclusion, modified MRS medium with skim milk is suggested for the remarkable growth and yield of L. acidophilus.
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98
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Ming L, Zhang Q, Yang L, Huang JA. Comparison of antibacterial effects between antimicrobial peptide and bacteriocins isolated from Lactobacillus plantarum on three common pathogenic bacteria. Int J Clin Exp Med 2015; 8:5806-5811. [PMID: 26131169 PMCID: PMC4483923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2015] [Accepted: 04/14/2015] [Indexed: 06/04/2023]
Abstract
New strategies for the prevention or treatment of infections are required. The purpose of this study is to evaluate the effects of antimicrobial peptides and bacteriocins isolated from Lactobacillus plantarum on growth and biofilm formation of three common pathogenic microbes. The antibacterial properties of the antimicrobial peptide Tet213 and bacteriocins were tested by the disc diffusion method. Tet213 and bacteriocins showed inhibitory effects on biofilm formation for the three organisms, as observed by fluorescence microscopy. Furthermore, Tet213 and the bacteriocins all showed antimicrobial activity against the three bacterial species, with Tet213 having a greater inhibitory effect on S. aureus than the bacteriocins (P < 0.05), while the bacteriocins showed stronger antimicrobial activity against S. sanguis (P < 0.05).
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Affiliation(s)
- Liu Ming
- Department of Infection, Affiliated Hospital of Nanjing Medical University, Changzhou Second People’s HospitalChangzhou 213003, China
| | - Qian Zhang
- Department of Respiratory, Affiliated Hospital of Nanjing Medical University, Changzhou Second People’s HospitalChangzhou 213003, China
| | - Le Yang
- Infection Control Section, Affiliated Hospital of Nanjing Medical University, Changzhou Second People’s HospitalChangzhou 213003, China
| | - Jian-An Huang
- Department of Respiratory, The First Affiliated Hospital of Suzhou UniversitySuzhou 215000, China
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99
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Hongpattarakere T, Uraipan S. Bifidogenic characteristic and protective effect of saba starch on survival of Lactobacillus plantarum CIF17AN2 during vacuum-drying and storage. Carbohydr Polym 2015; 117:255-261. [DOI: 10.1016/j.carbpol.2014.09.065] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2013] [Revised: 06/02/2014] [Accepted: 09/18/2014] [Indexed: 10/24/2022]
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100
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Renchinkhand G, Park YW, Cho SH, Song GY, Bae HC, Choi SJ, Nam MS. Identification of β-Glucosidase Activity of L
actobacillus plantarum
CRNB22 in Kimchi and Its Potential to Convert Ginsenoside Rb1
from P
anax Ginseng. J Food Biochem 2015. [DOI: 10.1111/jfbc.12116] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gereltuya Renchinkhand
- Department of Animal Biosystem Science; College of Agriculture and Life Sciences; Fort Valley State University; Fort Valley Georgia
| | - Young W. Park
- Agricultural Research Station; Fort Valley State University; Fort Valley Georgia
- Department of Food Science and Technology; University of Georgia; Athens Georgia
| | - Soo-Hyun Cho
- Department of Pharmacology Science; College of Pharmacology; Chungnam National University; 99 Daehakro Yuseonggu Daejeon 305-764 Korea
| | - Gyu-Yong Song
- Department of Pharmacology Science; College of Pharmacology; Chungnam National University; 99 Daehakro Yuseonggu Daejeon 305-764 Korea
| | - Hyoung Churl Bae
- Department of Animal Biosystem Science; College of Agriculture and Life Sciences; Fort Valley State University; Fort Valley Georgia
| | - Sol-Ji Choi
- Department of Biological Sciences; North Dakota State University; Fargo North Dakota
| | - Myoung Soo Nam
- Department of Animal Biosystem Science; College of Agriculture and Life Sciences; Fort Valley State University; Fort Valley Georgia
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