151
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Ali MA, Kamal MM, Rahman MH, Siddiqui MN, Haque MA, Saha KK, Rahman MA. Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1263-1279. [PMID: 35250052 PMCID: PMC8882518 DOI: 10.1007/s13197-021-05091-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2021] [Accepted: 04/04/2021] [Indexed: 12/31/2022]
Abstract
Milk is an incredibly healthy food world-wide. However, the 'lactase deficient' individuals cannot digest milk's carbohydrate lactose. A large part of the world population is depriving of highly beneficial milk proteins like casein, lactoalbumin, lactoglobulin, etc. due to lactose intolerance. Production of functional foods and bioactive peptides from milk with natural antioxidants and the addition of probiotics could be the best alternative to extend the use of milk functionalities. Among different probiotics, the lactic acid bacteria (LAB) like Lactobacillus delbrueckii sub sp. bulgaricus, Streptococcus thermophilus and some species of Bifidobacteria and their metabolites (paraprobiotics and postbiotics) have been given more preference to add in milk-derived functional foods. These species are generally considered as heat-tolerant, highly proteolytic, and peptidolytic towards milk proteins and they liberate smaller molecules of bioactive peptides during fermentation and other processes that stimulate the enzyme lactase to help people in digestion of milk carbohydrate lactose. Moreover, the incorporation of natural antioxidants in yoghurt and other dairy products prevents the rancidity of milk fat. The level of bioactive peptides produced in milk-derived functional foods can be determined by capillary zone electrophoresis, mass spectrometry, fractionation, and other modern assessment techniques. Commercial production of functional probiotic products with bioactive peptides could significantly contribute to reduce milk spoilage, enhance health benefits as well as the growth of the agro-processing industry.
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Affiliation(s)
- Md. Aslam Ali
- Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Mostafa Kamal
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
| | - Md. Hafizur Rahman
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing, China
| | - Md. Nurealam Siddiqui
- Department of Biochemistry and Molecular Biology, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Azizul Haque
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Khokan Kumar Saha
- Department of Agricultural Engineering, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706 Bangladesh
| | - Md. Atikur Rahman
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh
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152
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Effects of extrusion specific mechanical energy and dryer conditions on the survival of Bacillus coagulans GBI-30, 6086 for commercial pet food applications. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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153
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Kumar S, Rattu G, Mitharwal S, Chandra A, Kumar S, Kaushik A, Mishra V, Nema PK. Trends in non‐dairy‐based probiotic food products: advances and challenges. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sachin Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Gurdeep Rattu
- Department of Basic and Applied Science National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Swati Mitharwal
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Abhishek Chandra
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Sourabh Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Aman Kaushik
- Department of Basic and Applied Science National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Vijendra Mishra
- Department of Basic and Applied Science National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
| | - Prabhat K. Nema
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management (NIFTEM) Kundli Haryana 131028 India
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154
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Arepally D, Reddy RS, Goswami TK, Coorey R. A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02796-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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155
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Cezarino EC, Guedes Silva KC, Souza Almeida F, Kawazoe Sato AC. Stability and viability of synbiotic microgels incorporated into liquid, Greek and frozen yogurts. J Food Sci 2022; 87:1796-1809. [PMID: 35289401 DOI: 10.1111/1750-3841.16107] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 02/10/2022] [Accepted: 02/12/2022] [Indexed: 12/16/2022]
Abstract
The viability of Lactobacillus acidophilus when co-encapsulated with fructooligosaccharides in alginate-gelatin microgels, for incorporation into liquid, Greek, and frozen yogurts, during storage and in vitro-simulated digestion was studied. Liquid yogurt provided the highest viability for the encapsulated probiotics during storage, followed by frozen and Greek formulations when compared to free probiotics, highlighting the influence of microencapsulation, yogurt composition, and storage conditions. Addition of up to 20% of probiotic (AG) and symbiotic (AGF) microgels did not cause significant changes in the liquid and frozen yogurts' apparent viscosity (ηap ); however, it decreased ηap for the Greek yogurt, indicating that microgels can alter product acceptability in this case. Both AG and AGF microparticles improved viability of cells face to gastric conditions for liquid and frozen yogurts, delivering cells in the enteric stage. Summarizing, liquid yogurt was the most appropriate for probiotic viability during storage, while frozen yogurt presented better protection along digestibility.
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156
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Maity C, Bagkar P, Dixit Y, Tiwari A. Alkalihalobacillus clausii
088AE as a functional and medical food ingredient: assessment of
in vitro
protein digestibility and food calorie reduction. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Chiranjit Maity
- Advanced Enzyme Technologies Ltd. 5Th Floor, A‐Wing, Sun Magnetica Thane (W) ‐ 400 604 Maharashtra India
| | - Pratik Bagkar
- Advanced Enzyme Technologies Ltd. 5Th Floor, A‐Wing, Sun Magnetica Thane (W) ‐ 400 604 Maharashtra India
| | - Yogini Dixit
- Advanced Enzyme Technologies Ltd. 5Th Floor, A‐Wing, Sun Magnetica Thane (W) ‐ 400 604 Maharashtra India
| | - Amit Tiwari
- Advanced Enzyme Technologies Ltd. 5Th Floor, A‐Wing, Sun Magnetica Thane (W) ‐ 400 604 Maharashtra India
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157
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Wang R, Sun R, Yang Y, E J, Yao C, Zhang Q, Chen Z, Ma R, Li J, Zhang J, Wang J. Effects of salt stress on the freeze-drying survival rate of Lactiplantibacillus plantarum LIP-1. Food Microbiol 2022; 105:104009. [DOI: 10.1016/j.fm.2022.104009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 02/21/2022] [Accepted: 02/21/2022] [Indexed: 11/04/2022]
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158
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Meza-Gutiérrez NN, Magallón-Servín P, Balois-Morales R, Pérez-Ramírez IF, López-Guzmán GG, Berumen-Varela G, Bautista-Rosales PU. Growth Promoting Activity of Annona muricata L. Leaf Extracts on Lactobacillus casei. PLANTS (BASEL, SWITZERLAND) 2022; 11:581. [PMID: 35270049 PMCID: PMC8912565 DOI: 10.3390/plants11050581] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 06/14/2023]
Abstract
Soursop leaves are a source of phytochemical compounds, such as phenolic acids, flavonoids, hydrolyzable tannins, and acetogenins. These compounds can have several types of biological activities. Lactic acid bacteria can uptake phenolic compounds present in plants or fruits. The aim of the present work was to investigate the in vitro effect of hexane, acetone, methanolic, and aqueous extracts of soursop leaves (Annona muricata L.) on the growth, motility, and biofilm formation of Lactobacillus casei, and to determine compounds related to growth. The minimum concentration promoting growth, motility (swimming, swarming, and twitching), and biofilm-forming capacity (crystal violet) were evaluated. The results showed the growth-promoting capacity of acetone and aqueous extracts at low doses 25-50 mg/L, and an inhibition in the four extracts at higher doses of 100 mg/L. The L. casei growth is related to ellagic acid, quercetin rhamnoside, kaempferol dihexoside, quercetin hexoside, secoisolariciresinol, and kaempferol hexoside-rhamnoside. Hexane extract increased the three types of motility, while aqueous maintained swimming and twitching motility similar to control. The four extracts inhibited the biofilm formation capacity.
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Affiliation(s)
- Nimcy Noemí Meza-Gutiérrez
- Programa de Doctorado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Km 9 Carretera Tepic-Compostela, Xalisco C.P. 63180, Nayarit, Mexico; (N.N.M.-G.); (R.B.-M.)
- Unidad de Tecnología de Alimentos, Secretaría de Investigación y Posgrado, Universidad Autónoma de Nayarit, Ciudad de la Cultura S/N, Colonia Centro, Tepic C.P. 63000, Nayarit, Mexico;
| | - Paola Magallón-Servín
- Centro de Investigaciones Biológicas del Noroeste, Km 1 Carretera a San Juan de La Costa “El Comitan”, La Paz C.P. 23205, Baja California Sur, Mexico;
- Bashan Institure of Sciences, 1730 Post Oak Ct, Auburn, AL 36830, USA
| | - Rosendo Balois-Morales
- Programa de Doctorado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Km 9 Carretera Tepic-Compostela, Xalisco C.P. 63180, Nayarit, Mexico; (N.N.M.-G.); (R.B.-M.)
- Unidad de Tecnología de Alimentos, Secretaría de Investigación y Posgrado, Universidad Autónoma de Nayarit, Ciudad de la Cultura S/N, Colonia Centro, Tepic C.P. 63000, Nayarit, Mexico;
| | - Iza Fernanda Pérez-Ramírez
- Facultad de Química, Universidad Autónoma de Querétaro, C.U., Cerro de las Campanas S/N, Querétaro C.P. 76010, Querétaro, Mexico;
| | - Graciela Guadalupe López-Guzmán
- Unidad Académica de Agricultura, Universidad Autónoma de Nayarit, Km 9 Carretera Tepic-Compostela, Xalisco C.P. 63780, Nayarit, Mexico;
| | - Guillermo Berumen-Varela
- Unidad de Tecnología de Alimentos, Secretaría de Investigación y Posgrado, Universidad Autónoma de Nayarit, Ciudad de la Cultura S/N, Colonia Centro, Tepic C.P. 63000, Nayarit, Mexico;
| | - Pedro Ulises Bautista-Rosales
- Programa de Doctorado en Ciencias Biológico Agropecuarias, Universidad Autónoma de Nayarit, Km 9 Carretera Tepic-Compostela, Xalisco C.P. 63180, Nayarit, Mexico; (N.N.M.-G.); (R.B.-M.)
- Unidad de Tecnología de Alimentos, Secretaría de Investigación y Posgrado, Universidad Autónoma de Nayarit, Ciudad de la Cultura S/N, Colonia Centro, Tepic C.P. 63000, Nayarit, Mexico;
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159
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Fonseca HC, Melo DDS, Ramos CL, Menezes AGT, Dias DR, Schwan RF. Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain. Food Res Int 2022; 152:110710. [PMID: 35181110 DOI: 10.1016/j.foodres.2021.110710] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 07/31/2021] [Accepted: 09/06/2021] [Indexed: 12/20/2022]
Abstract
Several non-dairy probiotic beverages are already available to consumers and have been considered suitable carriers for probiotic bacteria. This study aimed to investigate the effect of Lactiplantibacillus plantarum CCMA 0743 in single and co-culture on the volatile compounds and sensory profiles of fermented passion fruit juice. The viability of strains inoculated in juice and MRS matrices was evaluated in a simulated gastrointestinal condition. The bacterial viability after 28 days of refrigerated storage of the juices was also evaluated. L. plantarum CCMA 0743 showed high viability (6.18 Log CFU/mL) after passage throughout simulated digestion in the passion fruit juice matrix. Both juices maintained high probiotic counts (>8.0 Log CFU/mL) during storage. Also, the yellow color was stable after 28 days of storage. Volatile compounds of passion fruit juices were modified after the fermentation process, such as ketones and alcohol formation degradation. The sensory profile of passion fruit juice was modified by single and co-culture fermentations. The fermented samples were mainly correlated with the terminologies "salty, acidic and bitter tastes" and "sweetener aftertaste". Overall, passion fruit juice proved to be an adequate food matrix to deliver the evaluated strains. However, individual strains or strain-strain interactions with the food matrix affect the fermented product, demonstrating that strain and matrices evaluations are essential for developing novel products with acceptable characteristics.
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Affiliation(s)
- Hugo Calixto Fonseca
- Food Science Department, Federal University of Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Dirceu de Sousa Melo
- Biology Department, Federal University of Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Cíntia Lacerda Ramos
- Department of Basic Science, Federal University of Jequitinhonha and Mucuri Valeys, 39100-000 Diamantina, Minas Gerais, Brazil
| | | | - Disney Ribeiro Dias
- Food Science Department, Federal University of Lavras, 37200-900 Lavras, Minas Gerais, Brazil
| | - Rosane Freitas Schwan
- Biology Department, Federal University of Lavras, 37200-900 Lavras, Minas Gerais, Brazil.
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160
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Effects of blueberry extract co-microencapsulation on the survival of Lactobacillus rhamnosus. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112886] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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161
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Bommasamudram J, Muthu A, Devappa S. Effect of sub-lethal heat stress on viability of Lacticaseibacillus casei N in spray-dried powders. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112904] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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162
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Misra S, Pandey P, Dalbhagat CG, Mishra HN. Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review. FOOD BIOPROCESS TECH 2022; 15:998-1039. [PMID: 35126801 PMCID: PMC8800850 DOI: 10.1007/s11947-021-02753-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 12/16/2021] [Indexed: 12/29/2022]
Abstract
From the past few decades, consumers' demand for probiotic-based functional and healthy food products is rising exponentially. Encapsulation is an emerging field to protect probiotics from unfavorable conditions and to deliver probiotics at the target place while maintaining the controlled release in the colon. Probiotics have been encapsulated for decades using different encapsulation methods to maintain their viability during processing, storage, and digestion and to give health benefits. This review focuses on novel microencapsulation techniques of probiotic bacteria including vacuum drying, microwave drying, spray freeze drying, fluidized bed drying, impinging aerosol technology, hybridization system, ultrasonication with their recent advancement, and characteristics of the commonly used polymers have been briefly discussed. Other than novel techniques, characterization of microcapsules along with their mechanism of release and stability have shown great interest recently in developing novel functional food products with synergetic effects, especially in COVID-19 outbreak. A thorough discussion of novel processing technologies and applications in food products with the incorporation of recent research works is the novelty and highlight of this review paper.
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Affiliation(s)
- Sourav Misra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India
| | - Pooja Pandey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India
| | - Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721 302 India
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163
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Kamarinou CS, Papadopoulou OS, Doulgeraki AI, Tassou CC, Galanis A, Chorianopoulos NG, Argyri AA. Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products. Microorganisms 2022; 10:246. [PMID: 35208701 PMCID: PMC8875946 DOI: 10.3390/microorganisms10020246] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 01/18/2022] [Accepted: 01/19/2022] [Indexed: 11/25/2022] Open
Abstract
The aim of the current study was to isolate indigenous lactic acid bacteria (LAB) from traditional Greek cheeses and assess their biochemical, technological, and functional characteristics, so as to develop novel cultures with multi-functional properties. Hence, 109 LAB isolates were recovered from traditional fresh cheeses and were evaluated in vitro for their gas production; proteolytic, lipolytic, and haemolytic activity; exopolysaccharide production (EPS); enzymatic potential; and ability to grow at 6.5% NaCl and at different pH, temperature, and anaerobic conditions. Consequently, 48 selected isolates were further evaluated for their survival under simulated gastrointestinal tract conditions, partial bile salt hydrolase activity, antibiotic resistance, and antimicrobial activity against pathogens. These isolates were also incorporated as co-cultures in yogurt production to examine their sensory characteristics and their survival in the product. Some prominent isolates that showed favorable technological and functional characteristics (good survival rates at low pH and bile salts, ability to produce β-galactosidase, and EPS) and attributed desirable sensory characteristics to yogurt were Lactococcuslactis (SRX2, SRX3, SRX5, and SMX16), Lactobacillus paracasei SRX10, and Lactiplantibacillusplantarum (FRX7, FB1), while Leuconostoc mesenteroides FMX3 and L. lactis SMX2 showed an anti-listerial activity in vitro. The results of the present study are promising for the production of novel dairy functional products with an enhanced quality and safety.
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Affiliation(s)
- Christina S. Kamarinou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 14123 Lycovrissi, Greece; (C.S.K.); (O.S.P.); (A.I.D.); (C.C.T.)
- Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece;
| | - Olga S. Papadopoulou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 14123 Lycovrissi, Greece; (C.S.K.); (O.S.P.); (A.I.D.); (C.C.T.)
| | - Agapi I. Doulgeraki
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 14123 Lycovrissi, Greece; (C.S.K.); (O.S.P.); (A.I.D.); (C.C.T.)
| | - Chrysoula C. Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 14123 Lycovrissi, Greece; (C.S.K.); (O.S.P.); (A.I.D.); (C.C.T.)
| | - Alex Galanis
- Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece;
| | - Nikos G. Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 14123 Lycovrissi, Greece; (C.S.K.); (O.S.P.); (A.I.D.); (C.C.T.)
| | - Anthoula A. Argyri
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—DIMITRA, 14123 Lycovrissi, Greece; (C.S.K.); (O.S.P.); (A.I.D.); (C.C.T.)
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164
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Ayrıç Danışman F, Taştan Ö, Baysal T. Development of intermediate‐moisture apricot with impregnation of
Bacillus coagulans
GBI‐30 6086 as a functional snack: Quality assessment during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16348] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Fahriye Ayrıç Danışman
- Graduate School of Natural and Applied Sciences Food Engineering Section Ege University İzmir Turkey
| | - Özge Taştan
- Faculty of Engineering Department of Food Engineering Yeditepe University İstanbul Turkey
| | - Taner Baysal
- Faculty of Engineering Department of Food Engineering Ege University İzmir Turkey
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165
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Sáez-Orviz S, Marcet I, Rendueles M, Díaz M. Preparation of Edible Films with Lactobacillus plantarum and Lactobionic Acid Produced by Sweet Whey Fermentation. MEMBRANES 2022; 12:membranes12020115. [PMID: 35207037 PMCID: PMC8875862 DOI: 10.3390/membranes12020115] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/13/2022] [Accepted: 01/18/2022] [Indexed: 02/04/2023]
Abstract
Cheese whey, one of the most abundant by-products of the dairy industry, causes economic losses and pollution problems. In this study, deproteinised sweet whey was fermented by Pseudomonas taetrolens LMG 2336 to produce a prebiotic compound (lactobionic acid, LBA). Endotoxins produced by these microorganisms were successfully removed using microfiltration techniques, allowing the fermented whey permeate to be used in the food industry. The fermented whey permeate was used to develop prebiotic edible films by adding two different concentrations of gelatine (0.45 and 0.9 g gelatine g−1 LBA; LBA45 and LBA90). Furthermore, Lactobacillus plantarum CECT 9567 was added as a probiotic microorganism (LP45 and LP90), creating films containing both a prebiotic and a probiotic. The mechanical properties, water solubility, light transmittance, colour, and microstructure of the films were fully characterised. Additionally, the LBA and probiotic concentration in LP45 and LP90 were monitored under storage conditions. The strength and water solubility of the films were affected by the presence of LBA, and though all these films were homogeneous, they were slightly opaque. In LP45 and LP90, the presence of LBA as a prebiotic improved the viability of L. plantarum during cold storage, compared to the control. Therefore, these films could be used in the food industry to coat different foodstuffs to obtain functional products.
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166
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Morsy MK, Morsy OM, Abdelmonem MA, Elsabagh R. Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02758-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractProbiotic microencapsulation is a promising way to produce functional food, while their stability and sensory acceptability still a challenge. This study aims to enhance the functional properties of strawberry (Fragaria × ananassa, cultivar Camarosa) nectar and sensory acceptance using novel anthocyanin-colored microencapsulation of Lactobacillus rhamnosus. Four formulations (F1–F4) of coated materials (alginate, whey protein, and pullulan) integrated with anthocyanin pigment were used for encapsulation. The physical properties of microencapsulated probiotics (size, color, efficiency, stability, and survival rate) and quality parameters of nectar (pH, anthocyanin, and sensory acceptability) during 4 weeks of storage at 4 and 25 °C were evaluated. All formulations exhibited high encapsulation efficiency (> 89%), medium bead size (406–504 μm), and proper color (red color). The microencapsulated cells were stable in simulated gastrointestinal and processing conditions (up 7 log10 CFU mL−1) compared to free cells. F4 (alginate 2% + anthocyanin 0.1% + whey protein 2% + pullulan 2% + cocoa butter 1% + L. rhamnosus GG) showed the greatest viability in nectar during storage (6.72 log10 CFU mL−1/4 °C/4 weeks), while a significant decrease in pH (< 2) and anthocyanin (< 60 mg 100 g−1) was observed in nectar-containing free cells. The sensory scores with a difference-preference test as exploratory and preliminary responses revealed that colored probiotic microcapsules enhanced the sensory characters (up to 4 weeks) and commercially accepted (> 80% agreed) of strawberry nectar. Results demonstrated that anthocyanin-colored alginate-whey protein-pullulan matrix had the potential to enhance probiotic viability in functional nectar without negative impact.
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167
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Saavedra-Leos MZ, Román-Aguirre M, Toxqui-Terán A, Espinosa-Solís V, Franco-Vega A, Leyva-Porras C. Blends of Carbohydrate Polymers for the Co-Microencapsulation of Bacillus clausii and Quercetin as Active Ingredients of a Functional Food. Polymers (Basel) 2022; 14:236. [PMID: 35054642 PMCID: PMC8779310 DOI: 10.3390/polym14020236] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 01/01/2022] [Accepted: 01/02/2022] [Indexed: 12/31/2022] Open
Abstract
A functional food based on blends of carbohydrate polymers and active ingredients was prepared by spray drying. Inulin (IN) and maltodextrin (MX) were used as carrying agents to co-microencapsulate quercetin as an antioxidant and Bacillus clausii (Bc) as a probiotic. Through a reduced design of experiments, eleven runs were conducted and characterized by scanning electron microscopy (SEM), X-ray diffraction (XRD), and modulated differential scanning calorimetry (MDSC). The physical characterizations showed fine and non-aggregated powders, composed of pseudo-spherical particles with micrometric sizes. The observation of rod-like particles suggested that microorganisms were microencapsulated in these particles. The microstructure of the powders was amorphous, observing diffraction peaks attributed to the crystallization of the antioxidant. The glass transition temperature (Tg) of the blends was above the room temperature, which may promote a higher stability during storage. The antioxidant activity (AA) values increased for the IN-MX blends, while the viability of the microorganisms increased with the addition of MX. By a surface response plot (SRP) the yield showed a major dependency with the drying temperature and then with the concentration of IN. The work contributes to the use of carbohydrate polymers blends, and to the co-microencapsulation of active ingredients.
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Affiliation(s)
- María Z. Saavedra-Leos
- Coordinación Académica Región Altiplano (COARA), Universidad Autónoma de San Luis Potosí, Matehuala, San Luis Potosi 78700, Mexico;
| | - Manuel Román-Aguirre
- Centro de Investigación en Materiales Avanzados S.C., CIMAV, Miguel de Cervantes No. 120, Complejo Industrial Chihuahua, Chihuahua 31136, Mexico;
| | - Alberto Toxqui-Terán
- Centro de Investigación en Materiales Avanzados S.C., Unidad Monterrey, Alianza Norte No. 202, Parque de Investigación e Innovación Tecnológica, Apodaca 66600, Mexico;
| | - Vicente Espinosa-Solís
- Coordinación Académica Región Huasteca Sur, Universidad Autónoma de San Luis Potosí, Carretera Tamazunchale-San Martin Km. 5. Tamazunchale, San Luis Potosi 79960, Mexico;
| | - Avelina Franco-Vega
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosi 78210, Mexico;
| | - César Leyva-Porras
- Centro de Investigación en Materiales Avanzados S.C., CIMAV, Miguel de Cervantes No. 120, Complejo Industrial Chihuahua, Chihuahua 31136, Mexico;
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168
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Haji F, Cheon J, Baek J, Wang Q, Tam KC. Application of Pickering emulsions in probiotic encapsulation- A review. Curr Res Food Sci 2022; 5:1603-1615. [PMID: 36161224 PMCID: PMC9493384 DOI: 10.1016/j.crfs.2022.09.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 09/02/2022] [Accepted: 09/12/2022] [Indexed: 11/25/2022] Open
Abstract
Probiotics are live microorganisms that confer health benefits to host organisms when consumed in adequate amounts and are often incorporated into foods for human consumption. However, this has negative implications on their viability as large numbers of these beneficial bacteria are deactivated when subjected to harsh conditions during processing, storage, and passage through the gastrointestinal tract. To address these issues, numerous studies on encapsulation techniques to protect probiotics have been conducted. This review focuses on emulsion technology for probiotic encapsulation, with a special focus on Pickering emulsions. Pickering emulsions are stabilized by solid particles, which adsorb strongly onto the liquid-liquid interfaces to prevent aggregation. Pickering emulsions have demonstrated enhanced stability, high encapsulation efficiency, and cost-effectiveness compared to other encapsulation techniques. Additionally, Pickering emulsions are regarded as safe and biocompatible and utilize natural materials, such as cellulose and chitosan derived from plants, shellfish, and fungi, which may also be viewed as more acceptable in food systems than common synthetic and natural molecular surfactants. This article reviews the current status of Pickering emulsion use for probiotic delivery and explores the potential of this technique for application in other fields, such as livestock farming, pet food, and aquaculture. Probiotics play an important role in maintaining the health of humans and animals. Encapsulation improves probiotic viability in harsh environments. Probiotics can be encapsulated by many techniques such as emulsification. Pickering emulsions use particles instead of molecules to stabilize emulsions. Natural particles are more acceptable to some consumers than synthetic emulsifiers.
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Affiliation(s)
- Fatemah Haji
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
| | - James Cheon
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
| | - Jiyoo Baek
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W, Guelph, ON, N1G 5C9, Canada
| | - Qi Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W, Guelph, ON, N1G 5C9, Canada
| | - Kam Chiu Tam
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
- Corresponding author.
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169
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Pan X, Zhang S, Xu X, Lao F, Wu J. Volatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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170
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Ren S, Chen A, Tian Y, Bai Z, Wang C. Lactobacillus paracasei from Koumiss Ameliorates Diarrhea in mice via Tight Junctions Modulation. Nutrition 2022; 98:111584. [DOI: 10.1016/j.nut.2021.111584] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 10/23/2021] [Accepted: 12/27/2021] [Indexed: 10/19/2022]
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171
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Mukprasirt A, Domrongpokkaphan V, Kaewpanya L, Khemkhao M, Sumonsiri N. Factors affecting the production of synbiotic fermented milk tablets containing jerusalem artichoke powder and
Lacticaseibacillus casei
TISTR 1463. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Amornrat Mukprasirt
- Department of Agro‐Industrial, Food, and Environmental Technology King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Vichai Domrongpokkaphan
- Department of Agro‐Industrial, Food, and Environmental Technology King Mongkut’s University of Technology North Bangkok Bangkok Thailand
- Microbial Informatics and Industrial Product of Microbe Research Center King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Lakkana Kaewpanya
- Department of Agro‐Industrial, Food, and Environmental Technology King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Maneerat Khemkhao
- Department of Agro‐Industrial, Food, and Environmental Technology King Mongkut’s University of Technology North Bangkok Bangkok Thailand
- Rattanakosin College for Sustainable Energy and Environment Rajamangala University of Technology Rattanakosin Nakhon Pathom Thailand
| | - Nutsuda Sumonsiri
- Department of Agro‐Industrial, Food, and Environmental Technology King Mongkut’s University of Technology North Bangkok Bangkok Thailand
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172
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AKAN ECEM. The Effect of Fermentation Time and Yogurt Bacteria on the Physicochemical, Microbiological and Antioxidant Properties of Probiotic Goat Yogurts. AN ACAD BRAS CIENC 2022; 94:e20210875. [DOI: 10.1590/0001-3765202220210875] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Accepted: 08/11/2021] [Indexed: 11/22/2022] Open
Affiliation(s)
- ECEM AKAN
- Aydin Adnan Menderes University, Turkey
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173
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OCHOA-VELASCO CE, PALESTINA-RIVERA J, ÁVILA-SOSA R, NAVARRO-CRUZ AR, VERA-LÓPEZ O, LAZCANO-HERNÁNDEZ MA, HERNÁNDEZ-CARRANZA P. Use of green (Opuntia megacantha) and red (Opuntia ficus-indica L.) cactus pear peels for developing a supplement rich in antioxidants, fiber, and Lactobacillus rhamnosus. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.101421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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174
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Cheng Z, Yan X, Wu J, Weng P, Wu Z. Effects of freeze drying in complex lyoprotectants on the survival, and membrane fatty acid composition of Lactobacillus plantarum L1 and Lactobacillus fermentum L2. Cryobiology 2022; 105:1-9. [DOI: 10.1016/j.cryobiol.2022.01.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 12/16/2022]
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175
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Costa K, Silva LS, Kobori CN, Silva AM, Nicoli JR. Microencapsulation of
Bifidobacterium longum
5
1A
cells by spray drying and its incorporation in acerola (
Malpighia emarginata
) pulp powder. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15418] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Karen Costa
- Departamento de Engenharia de Alimentos Universidade Federal de São João del Rei, Campus Sete Lagoas Rodovia MG 424, Km 47, CX 56 Sete Lagoas MG 35701‐970 Brazil
- Departamento de Microbiologia Instituto de Ciências Biológicas Universidade Federal de Minas Gerais Avenida Antônio Carlos 6627 Belo Horizonte MG 31270‐901 Brazil
| | - Luana S. Silva
- Departamento de Engenharia de Alimentos Universidade Federal de São João del Rei, Campus Sete Lagoas Rodovia MG 424, Km 47, CX 56 Sete Lagoas MG 35701‐970 Brazil
| | - Cintia N. Kobori
- Departamento de Engenharia de Alimentos Universidade Federal de São João del Rei, Campus Sete Lagoas Rodovia MG 424, Km 47, CX 56 Sete Lagoas MG 35701‐970 Brazil
| | - Andreia M. Silva
- Departamento de Engenharia de Alimentos Universidade Federal de São João del Rei, Campus Sete Lagoas Rodovia MG 424, Km 47, CX 56 Sete Lagoas MG 35701‐970 Brazil
| | - Jacques R. Nicoli
- Departamento de Microbiologia Instituto de Ciências Biológicas Universidade Federal de Minas Gerais Avenida Antônio Carlos 6627 Belo Horizonte MG 31270‐901 Brazil
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176
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Minj S, Anand S. Development of a spray-dried conjugated whey protein hydrolysate powder with entrapped probiotics. J Dairy Sci 2021; 105:2038-2048. [PMID: 34955247 DOI: 10.3168/jds.2021-20978] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 10/29/2021] [Indexed: 12/22/2022]
Abstract
Bifidobacterium animalis ssp. lactis ATCC27536 and Lactobacillus acidophilus ATCC4356 were encapsulated in a conjugated whey protein hydrolysate (WPH10) through spray drying. Probiotic cultures were added at the ratio of 1:1 into the conjugated WPH10 solution at a spiking level of about 10 log10 cfu/mL. The mixture was spray dried in a Niro drier with inlet and outlet temperatures of 200°C and 90°C, respectively. The final dried product was determined for cell viability and further stored for 16 wk at 25°, 4°, and -18°C to monitor viability and functionality. Micro images showed the presence of link bridges in non-conjugated WPH10, whereas, in the case of conjugated WPH10, round particles with pores were observed. The mean probiotic counts before and after spray drying were 10.59 log10 cfu/mL and 8.98 log10 cfu/g, respectively, indicating good retention of viability after spray drying. The solubility and wetting time of the WPH10-maltodextrin (MD) encapsulated probiotic powder were 91.03% and 47 min, whereas for WPH10, the solubility and wetting time were 82.03% and 53 min, respectively. At the end of storage period, the counts were 7.18 log10 cfu/g at 4°C and 7.87 log10 cfu/g at -18°C, whereas at 25°C the counts were significantly reduced, to 3.97 log10 cfu/g. The solubility of WPH-MD powder was 82.36%, 83.1%, and 81.19% at -18°C, 4°C, and 25°C, respectively, and wetting times were 61 min, 60 min, and 63 min at -18°C, 4°C, and 25°C, respectively. By contrast, for WPH10 powder, the solubility significantly reduced to 69.41%, 69.97%, and 68.99% at -18°C, 4°C, and 25°C, and wetting times increased to 71 min, 70 min, and 72 min at -18°C, 4°C, and 25°C, respectively. The conjugated WPH10 is thus demonstrated as a promising carrier for probiotics and can be further used as an ingredient for developing functional foods, to harness their enhanced functionality and health benefits derived from both WPH and probiotics.
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Affiliation(s)
- Shayanti Minj
- Midwest Dairy Foods Research Center, St. Paul, MN 55108-6074; Dairy and Food Science Department, South Dakota State University, Brookings 57007
| | - Sanjeev Anand
- Midwest Dairy Foods Research Center, St. Paul, MN 55108-6074; Dairy and Food Science Department, South Dakota State University, Brookings 57007.
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177
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Dynamics of physiological responses of potentially probiotic fruit-derived Limosilactobacillus fermentum in apple and orange juices during refrigeration storage and exposure to simulated gastrointestinal conditions. Arch Microbiol 2021; 204:38. [DOI: 10.1007/s00203-021-02672-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 10/01/2021] [Accepted: 10/18/2021] [Indexed: 11/26/2022]
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178
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Kumari M, Singh P, Nataraj BH, Kokkiligadda A, Naithani H, Azmal Ali S, Behare PV, Nagpal R. Fostering next-generation probiotics in human gut by targeted dietary modulation: An emerging perspective. Food Res Int 2021; 150:110716. [PMID: 34865747 DOI: 10.1016/j.foodres.2021.110716] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 08/07/2021] [Accepted: 09/15/2021] [Indexed: 12/16/2022]
Abstract
Emerging evidence and an in-depth understanding of the microbiome have helped in identifying beneficial commensals and their therapeutic potentials. Specific commensal taxa/ strains of the human gut microbiome have been positively associated with human health and recently termed as next-generation probiotics (NGPs). Of these, Akkermansia muciniphila, Ruminococcus bromii, Faecalibacterium prausnitzii, Anaerobutyricum hallii, and Roseburia intestinalis are the five most relevant gut-derived NGPs that have demonstrated therapeutic potential in managing metabolic diseases. Specific and natural dietary interventions can modulate the abundance and activity of these beneficial bacteria in the gut. Hence, the understanding of targeted stimulation of specific NGP by specific probiotic-targeted diets (PTD) is indispensable for the rational application of their combination. The supplementation of NGP with its specific PTD will help the strain(s) to compete with harmful microbes and acquire its niche. This combination would enhance the effectiveness of NGPs to be used as "live biotherapeutic products" or food nutraceuticals. Under the current milieu, we review various PTDs that influence the abundance of specific potential NGPs, and contemplates potential interactions between diet, microbes, and their effects on host health. Taking into account the study mentioned, we propose that combining NGPs will provide an alternate solution for developing the new diet in conjunction with PTD.
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Affiliation(s)
- Manorama Kumari
- Technofunctional Starters Lab, National Collection of Dairy Cultures, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Parul Singh
- Proteomics and Cell Biology Lab, Animal Biotechnology Center, National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Basavaprabhu H Nataraj
- Technofunctional Starters Lab, National Collection of Dairy Cultures, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Anusha Kokkiligadda
- Technofunctional Starters Lab, National Collection of Dairy Cultures, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Harshita Naithani
- Technofunctional Starters Lab, National Collection of Dairy Cultures, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Syed Azmal Ali
- Proteomics and Cell Biology Lab, Animal Biotechnology Center, National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Pradip V Behare
- Technofunctional Starters Lab, National Collection of Dairy Cultures, Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India.
| | - Ravinder Nagpal
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA.
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179
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He Z, Zhang X, Sun R, Chen J, E J, Yao C, Zhang Q, Bao Q, Wang J. Effects of three different gas environments on the storage stability of Lactobacillus plantarum LIP-1 at room temperature. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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180
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Improving acid resistance and characteristics of microencapsulated Lactobacillus brevis RK03 using top fluid bed drying technology. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.07.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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181
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Microbial Variability of Commercial Equine Probiotics. J Equine Vet Sci 2021; 106:103728. [PMID: 34670695 DOI: 10.1016/j.jevs.2021.103728] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 08/01/2021] [Accepted: 08/02/2021] [Indexed: 10/24/2022]
Abstract
Probiotics are defined as live microorganisms that confer a health benefit to the host when administered in adequate amounts, therefore the presence of viable microorganisms is essential. Previous studies reported inconsistencies when comparing contents of probiotics marketed for use in animals with label claims. However, to the author's knowledge the variability of the same product between different lots has yet to be evaluated. The objective of this observational study was to evaluate the content and inter-lot variability of commercial equine probiotic products using culture dependent and independent techniques. Eleven probiotics marketed for use in horses were evaluated for microbial content using culture-dependent and independent techniques. The content was then compared to microorganisms listed and quantities on the label of the probiotic. Statistical analyses were performed using a Kruskal-Wallis test. None of the 11 probiotics met their label claim. Nine of the 11 did not have statistically significant inter-lot variability. Several products lacked microorganisms listed on the label based on both culture and polymerase chain reaction (PCR) analyses.
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182
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Şenöztop E, Dokuzlu T, Güngörmüşler M. A comprehensive review on the development of probiotic supplemented confectioneries. Z NATURFORSCH C 2021; 77:71-84. [PMID: 34653326 DOI: 10.1515/znc-2021-0081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Accepted: 09/25/2021] [Indexed: 11/15/2022]
Abstract
Probiotics are living organisms that have beneficial effects on host by regulating the microbial balance of the intestinal system. While probiotics are naturally found in yogurt and other fermented foods, they can also be added to many products. Although mostly in dairy products, it is possible to see examples of food products supplemented by probiotics in bakeries, chocolates and confectioneries. Nowadays, the COVID-19 pandemic that the world suffers increased the demand for such functional food products including probiotics. Due to probiotics having potential effects on strengthening the immune system, confectioneries supplemented by probiotics were comprehensively discussed in this review together with the suggestion of a novel gelly composition. The suggested formulation of the product is a gel-like snack contains natural ingredients such as carrot, lemon juice and sugar provided from apples. This research review article provided a guide together with the recommendations for potential probiotic research in candy and confectionery industry.
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Affiliation(s)
- Eylül Şenöztop
- Department of Food Engineering, Izmir University of Economics, Sakarya Caddesi No: 156, 35330 Balçova, Izmir, Turkey
| | - Tuğçe Dokuzlu
- Department of Food Engineering, Izmir University of Economics, Sakarya Caddesi No: 156, 35330 Balçova, Izmir, Turkey
| | - Mine Güngörmüşler
- Department of Genetics and Bioengineering, Izmir University of Economics, Sakarya Caddesi No: 156, 35330 Balçova, Izmir, Turkey
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183
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Fonseca HC, Melo DDS, Ramos CL, Dias DR, Schwan RF. Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei subsp. paracasei LBC-81 metabolism during the single and mixed fermentation of tropical fruit juices. Braz J Microbiol 2021; 52:2307-2317. [PMID: 34626345 DOI: 10.1007/s42770-021-00628-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Accepted: 09/27/2021] [Indexed: 10/20/2022] Open
Abstract
Fruit juices have shown promising results as new probiotic carriers. This study aimed to evaluate acerola, jelly palm, and passion fruit juices as substrates for fermentation using Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei LBC-81 in single and mixed cultures. First, the juices were evaluated as substrate and selected based on bacterial growth performance during fermentation. Afterward, the impact of fermentation on sugars, organic acids, and bioactive compounds was also appraised. Phytochemical modification of three different juices fermented by lactic acid bacteria at 37 °C/24 h was evaluated. After 18 h of fermentation, passion fruit juice showed higher cell viable counts of single and mixed L. plantarum CCMA 0743 culture, above 9.00 Log CFU/mL, and pH between 4.07 and 4.10. Sugars consumption and organic acid production were influenced by juice composition and culture used. The mixed culture reduced the total sugars in the passion fruit juice by approximately 53.0% (8.51 g/L). Lactic acid was the main product of the sugars fermentation, with higher concentrations detected in passion fruit juice (8.39-11.23 g/L). Bioactive compounds were analyzed on the selected substrate. The fermentative process reduced antioxidant activity and carotenoid content. However, single L. plantarum CCMA 0743 culture increased the yellow flavonoid content of passion fruit juice by approximately 3.0 µg/mL. L. plantarum CCMA 0743 showed high and suitable cell, viable counts, to claimed probiotic products, increasing bioactive compounds in passion fruit juice. Therefore, this strain and passion fruit substrate showed attractive potential to produce alternative and functional fermented fruit beverages.
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Affiliation(s)
- Hugo Calixto Fonseca
- Food Science Department, Federal University of Lavras, Lavras, Minas Gerais, 37200-900, Brazil
| | - Dirceu de Sousa Melo
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, 37200-900, Brazil
| | - Cíntia Lacerda Ramos
- Department of Basic Science, Federal University of Vales Do Jequitinhonha E Mucuri, Diamantina, Minas Gerais, 39100-000, Brazil
| | - Disney Ribeiro Dias
- Food Science Department, Federal University of Lavras, Lavras, Minas Gerais, 37200-900, Brazil
| | - Rosane Freitas Schwan
- Biology Department, Federal University of Lavras, Lavras, Minas Gerais, 37200-900, Brazil.
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184
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Ozcan T, Eroglu E. Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of
Lactobacillus acidophilus
in milk and
in vitro
systems. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12814] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Tulay Ozcan
- Faculty of Agriculture Department of Food Engineering Bursa Uludag University Gorukle Bursa 16059 Turkey
| | - Ezgi Eroglu
- Faculty of Agriculture Department of Food Engineering Bursa Uludag University Gorukle Bursa 16059 Turkey
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185
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Ghibaudo F, Gerbino E, Hugo AA, Campo Dall' Orto V, Gomez-Zavaglia A. Fortification of water kefir with magnetite nanoparticles. Food Res Int 2021; 149:110650. [PMID: 34600652 DOI: 10.1016/j.foodres.2021.110650] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 08/09/2021] [Accepted: 08/17/2021] [Indexed: 02/07/2023]
Abstract
The aim of this work was to evaluate the suitability of incorporating Fe3O4 (magnetite, M) NPs into water kefir (wKef) beverages. Magnetite NPs were synthesized and coated with pectins (cM), and incorporated into wKef beverages obtained by fermentation of a muscovado sugar solution with wKef grains. FeSO4, usually employed as fortifier, was used as a control. Four different beverages were analyzed: wKef, wKef-cM, wKef-M, wKef-FeSO4, indicating wKef beverages fortified with cM, M or FeSO4, respectively. Their stability was assessed by determining the viability of total lactic acid bacteria and yeasts, and the composition of saccharides along storage at 4 °C for up to 30 days. The toxicity of M and cM was evaluated in an in vivo model of Artemia salina. The absorption of iron was quantified by determining ferritin values on intestinal Caco-2/TC7 cells, and its internalization mechanisms, by employing inhibitors of endocytic pathways and quantifying ferritin. M and cM were non-toxic on Artemia salina up to 500 µg/mL, a toxicity even lower than that of FeSO4, which showed a LD50 of 304.08 µg/mL. After 30 days of storage, no significant decrease on yeasts viability was observed, and bacteria viability was above 6 log CFU/mL for the four beverages. In turn, sucrose decreased to undetectable values, concomitantly to an increase in the concentrations of glucose and fructose. Both wKef-M and wKef-cM led to a significant increase in the ferritin values (up to 2 folds) with regard to the basal state. The internalization of M NPs occurred via clathrins and caveolin pathways, whereas that of cM, by macropinocytosis. Safely incorporating M and cM NPs into wKef beverages appear as an innovative strategy for providing bioavailable iron aiming to ameliorate the nutritional status of populations at risk of iron deficiency (e.g., vegans).
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Affiliation(s)
- F Ghibaudo
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata, UNLP) RA-1900, Argentina
| | - E Gerbino
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata, UNLP) RA-1900, Argentina
| | - A A Hugo
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata, UNLP) RA-1900, Argentina
| | - V Campo Dall' Orto
- Department of Analytical Chemistry and Physical Chemistry, Faculty of Pharmacy and Biochemistry, University of Buenos Aires, Chemistry and Drug Metabolism Institute (IQUIMEFA, CONICET), Junín 956, RA 1113, Argentina
| | - A Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata, UNLP) RA-1900, Argentina.
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186
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E J, Chen J, Chen Z, Ma R, Zhang J, Yao C, Wang R, Zhang Q, Yang Y, Li J, Wang J. Effects of different initial pH values on freeze-drying resistance of Lactiplantibacillus plantarum LIP-1 based on transcriptomics and proteomics. Food Res Int 2021; 149:110694. [PMID: 34600689 DOI: 10.1016/j.foodres.2021.110694] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 08/15/2021] [Accepted: 08/31/2021] [Indexed: 12/21/2022]
Abstract
The growth and the resistance to adverse environments of lactic acid bacteria would be affected by adjusting the initial pH of the medium. In order to explore the effect of changing the initial pH of culture medium on the freeze-drying survival rate of the Lactiplantibacillus plantarum LIP-1, the effect of initial pH on cell membrane fatty acid composition and key enzyme activity were mainly determined, and the internal mechanism was studied by transcriptomics and proteomics methods. We found that compared with initial pH 7.4 group, initial pH 6.8 group could improve the freeze-drying survival rate of the L. plantarum LIP-1. It was possibly due to the lactate dehydrogenase (LDH) was upregulated in the initial pH6.8 group, which led to a rapid decrease in culture pH. To reduce the inhibitory effect of long-term acid environment on growth, the strain upregulated the expression of fatty acid synthesis-related genes and proteins, promoted the relative content of cyclopropane and unsaturated fatty acids, improved integrity of the cell membranes. The adjustment of fatty acid composition maintained the integrity of the cell membrane in a freeze-drying environment to improve the freeze-drying survival rate of the initial pH6.8 group. In addition, the long-term acid environment stimulated a cross-stress tolerance mechanism that significantly upregulated the expression of a cold stress protein. The results indicated that the optimal initial pH of the medium could improve the ability of L. plantarum LIP-1 to resist freeze-drying.
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Affiliation(s)
- Jingjing E
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Jing Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Zichao Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Rongze Ma
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Jingya Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Caiqing Yao
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Ruixue Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Qiaoling Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Ying Yang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Jing Li
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
| | - Junguo Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, PR China
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187
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Amiri S, Teymorlouei MJ, Bari MR, Khaledabad MA. Development of Lactobacillus acidophilus LA5-loaded whey protein isolate/lactose bionanocomposite powder by electrospraying: A strategy for entrapment. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101222] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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188
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Shehata HR, Newmaster SG. Enumeration of Probiotic Strain Lacticaseibacillus rhamnosus GG (ATCC 53103) Using Viability Real-time PCR. Probiotics Antimicrob Proteins 2021; 13:1611-1620. [PMID: 34591288 DOI: 10.1007/s12602-021-09849-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/21/2021] [Indexed: 12/18/2022]
Abstract
Probiotic health benefits are strain specific and are dose dependent. Hence, administering the correct strains, at the recommended doses is essential to achieve probiotic health benefits. Reliable methods are needed to facilitate probiotic strain identification and enumeration. Plate count methods are the most commonly used methods for probiotic enumeration. However, these methods are time-consuming, laborious, highly variable, and non-specific. Here, we developed a real-time PCR method for enumeration of a commonly used strain, Lacticaseibacillus rhamnosus GG. The method utilizes PMAxx as a viability dye to enumerate viable cells only. Optimization of viability treatment showed that PMAxx at a final concentration of 50 μM was effective in inactivating DNA from dead cells, and that bead beating for 5 min at 3000 rpm was effective in liberating DNA. The assay demonstrated high efficiency between 93 and 102%, with R2 values > 0.99. The assay showed high precision with relative standard deviation (RSD%) below 2.3%. Assay performance was compared to a plate count method in which there was a strong correlation between both methods (Pearson r = 0.8443). This method offers a 10 × shorter time for results and a higher precision compared to plate count methods. Furthermore, this method enables specific enumeration of L. rhamnosus GG in multi-strain products, which is not possible to achieve using plate count methods. This novel method facilitates faster and more accurate enumeration of L. rhamnosus GG as a raw ingredient as well as in finished products which enables better quality assurance and efficacy of probiotics for consumers.
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Affiliation(s)
- Hanan R Shehata
- College of Biological Science, NHP Research Alliance, University of Guelph, Guelph, ON, N1G 2W1, Canada.
- Department of Microbiology, Faculty of Pharmacy, Mansoura University, Mansoura, Egypt.
| | - Steven G Newmaster
- College of Biological Science, NHP Research Alliance, University of Guelph, Guelph, ON, N1G 2W1, Canada
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189
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Genotypic characterization and antimicrobial resistance of Vibrio cholerae and Vibrio parahaemolyticus isolated from milk, dairy products, and humans with respect to inhibitory activity of a probiotic Lactobacillus rhamenosus. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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190
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Hu D, Wu J, Jin L, Yuan L, Li J, Chen X, Yao J. Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation. Food Res Int 2021; 148:110570. [PMID: 34507724 DOI: 10.1016/j.foodres.2021.110570] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 06/19/2021] [Accepted: 06/27/2021] [Indexed: 12/13/2022]
Abstract
Soybean milk is an economical substitute for dairy products. Pediococcus pentosaceus has been used as a food additive to improve taste, nutrition, and food safety. In this study, four P. pentosaceus strains (CICC 24444, QK-1, MQ-1 and RQ-1) isolated from various food sources and known to exhibit broad-spectrum antibacterial activities were used to ferment soybean milk, and their fermentation characteristics and the properties of the resulting beverages were evaluated. The results revealed that the P. pentosaceus strains can inhibited the growth of five types of pathogenic bacteria (Salmonella enterica subsp. enterica serotype Enteritidis, Yersinia enterocolitica, Shigella dysenteriae, Escherichia coli, and Staphylococcus aureus), and their in vitro survival rates in the simulated stomach and intestinal environments were above 90%, satisfying the probiotic requirements. Isomaltose oligosaccharide was used as a protective agent to resist low-temperature freeze-drying damage and ensure a high survival rate, and P. pentosaceus was directly injected into fermented soymilk. The acidification of fermented soybean milk was the weakest with P. pentosaceus QK-1, and the viable bacterial counts of all strains were stable after 28 days of storage. After fermentation, the antioxidant ability was enhanced. Arginine and β-alanine levels increased after fermentation, and the adjunct culture of P. pentosaceus QK-1 increased proline levels. Our data indicate that P. pentosaceus QK-1 is a suitable strain for the development of functional plant-based beverages.
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Affiliation(s)
- Dan Hu
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China; University of Science and Technology of China, Hefei 230026, China
| | - Jinyong Wu
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Long Jin
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China; University of Science and Technology of China, Hefei 230026, China; Probiotics Institute, Hefei 230031, China
| | - Lixia Yuan
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Jun Li
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China
| | - Xiangsong Chen
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China.
| | - Jianming Yao
- Institute of Plasma Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China.
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191
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Saberi-Riseh R, Moradi-Pour M. A novel encapsulation of Streptomyces fulvissimus Uts22 by spray drying and its biocontrol efficiency against Gaeumannomyces graminis, the causal agent of take-all disease in wheat. PEST MANAGEMENT SCIENCE 2021; 77:4357-4364. [PMID: 33960105 DOI: 10.1002/ps.6469] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 05/02/2021] [Accepted: 05/07/2021] [Indexed: 05/07/2023]
Abstract
BACKGROUND Wheat is a valuable food source that is exposed to many diseases that reduce its quantity and quality. One of the most important diseases affecting wheat is take-all, caused by Gaeumannomyces graminis var. tritici. The application of bacterial inoculants into the soil can increase plant nutrient absorption and enhance the efficiency of probiotic bacteria. For increased beneficial bacteria efficiency, the encapsulation technique has been used in agriculture. RESULTS The results of Fourier transform infrared (FTIR) and X-ray diffraction analysis (XRD) indicated that the prepared formulation is a mixture of gellan and chitosan. Using SEM, the spherical structure of the microcapsules was confirmed. It was observed that the increase in bacterial release was gradual, and the highest amount of bacteria was released (109 CFU mL-1 ) on the 50th day. Greenhouse experiments showed that plants treated with S. fulvissimus Uts22 microcapsules had the highest efficiency with 90% disease control. Moreover, the highest fresh and dry weights of roots and shoots were observed in this treatment. CONCLUSION In this study, a new type of formulation aiming at controlling wheat take-all disease was developed through bacterial and nanoparticles loaded chitosan- gellan gum microcapsules with spray drying method. This formulation has many advantages, such as a large surface area and high internal porosity and increased water-holding capacity, while it also provides a proper habitat for bacteria to increase colonization rates and offers protection of the soil. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Roohallah Saberi-Riseh
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran
| | - Mojde Moradi-Pour
- Department of Plant Protection, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran
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192
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Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulation. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030195] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Miang, a traditional fermented tea from Northern Thailand, potentially hosts beneficial probiotic bacteria. A total of 133 isolates of lactic acid bacteria (LAB) isolated from Miang were evaluated for probiotic potential. Among them, 5 strains showed high tolerance to bile and acidic conditions and were selected for further evaluation. All selected strains showed inhibitory activity against human pathogens, including Bacillus cereus, Staphylococcus aureus, and Salmonella ser. Typhimurium. Nucleotide sequences analysis of the 16S rRNA gene revealed that 3 isolates were identified as Lactobacillus pentosus; the remaining were L. plantarum and Pediococcus pentosaceus, respectively. All 5 strains showed a high survival rate of more than 90% when exposed to simulated gastrointestinal conditions and were also susceptible to antibiotics such as erythromycin, tetracycline, and gentamycin, and resistant to vancomycin, streptomycin, and polymycin. In addition, the selected isolates exhibited different degrees of cell surface hydrophobicity (58.3–92.9%) and auto-aggregation (38.9–46.0%). The antioxidant activity reflected in DPPH scavenging activities of viable cells and their cell-free culture supernatants (CFCS) were also found in selected LAB isolates. Moreover, selected LAB isolates showed ability to grow on commercial prebiotics (GOS, FOS or XOS). The preliminary study of spray-drying using cyclodextrin as thermoprotectant suggested that all strains can be designed as a powdered formulation. L. pentosus A14-6 was the best strain, with high tolerance against simulated gastrointestinal conditions, high cell surface hydrophobicity, effective response to tested commercial oligosaccharides, especially XOS, and the highest cell antioxidant properties. L. pentosus A14-6 was therefore targeted for further applications in food and synbiotic applications.
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193
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Machado CCDS, Fernandes MTC, Mauro CSI, Farinazzo FS, Prudencio SH, Garcia S. Probiotic Juçara and Banana Sorbet: Cell Viability, Antioxidant Activity during Storage and Sensory Acceptability by Children. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2020.1787287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | | | - Carolina Saori Ishii Mauro
- Department of Food Science and Technology, Center of Agricultural Sciences, Londrina State University, Londrina, Brazil
| | - Fernanda Silva Farinazzo
- Department of Food Science and Technology, Center of Agricultural Sciences, Londrina State University, Londrina, Brazil
| | - Sandra Helena Prudencio
- Department of Food Science and Technology, Center of Agricultural Sciences, Londrina State University, Londrina, Brazil
| | - Sandra Garcia
- Department of Food Science and Technology, Center of Agricultural Sciences, Londrina State University, Londrina, Brazil
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194
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Potential probiotic lactic acid bacteria isolated from fermented gilaburu and shalgam beverages. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111705] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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195
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Almeida Paula D, Almeida Costa N, Martins EMF, Oliveira EB, Vieira ÉNR, Santos Dias MM, Ramos AM. Viability of
Lactiplantibacillus plantarum
in mixed carrot and acerola juice: Comparing unencapsulated cells × encapsulated cells. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | | | | | | | | | - Afonso Mota Ramos
- Food Technology Department Federal University of Viçosa Viçosa Brazil
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196
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Kalantarmahdavi M, Khanzadi S, Salari A. Edible Films Incorporating with
Lactobacillus plantarum
Based on Sourdough, Wheat Flour, and Gelatin: Films Characterization and Cell Viability During Storage and Simulated Gastrointestinal Condition. STARCH-STARKE 2021. [DOI: 10.1002/star.202000268] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Mahboubeh Kalantarmahdavi
- Department of Food Hygiene and Aquaculture Faculty of Veterinary Medicine Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Saeid Khanzadi
- Department of Food Hygiene and Aquaculture Faculty of Veterinary Medicine Ferdowsi University of Mashhad (FUM) Mashhad Iran
| | - Amir Salari
- Department of Food Hygiene and Aquaculture Faculty of Veterinary Medicine Ferdowsi University of Mashhad (FUM) Mashhad Iran
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197
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RAMA GR, DULLIUS D, AGNOL WD, ESQUERDO VM, LEHN DN, SOUZA CFVD. Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.19720] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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198
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Gheorghita R, Anchidin-Norocel L, Filip R, Dimian M, Covasa M. Applications of Biopolymers for Drugs and Probiotics Delivery. Polymers (Basel) 2021; 13:2729. [PMID: 34451268 PMCID: PMC8399127 DOI: 10.3390/polym13162729] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/11/2021] [Accepted: 08/11/2021] [Indexed: 01/21/2023] Open
Abstract
Research regarding the use of biopolymers has been of great interest to scientists, the medical community, and the industry especially in recent years. Initially used for food applications, the special properties extended their use to the pharmaceutical and medical industries. The practical applications of natural drug encapsulation materials have emerged as a result of the benefits of the use of biopolymers as edible coatings and films in the food industry. This review highlights the use of polysaccharides in the pharmaceutical industries and as encapsulation materials for controlled drug delivery systems including probiotics, focusing on their development, various applications, and benefits. The paper provides evidence in support of research studying the use of biopolymers in the development of new drug delivery systems, explores the challenges and limitations in integrating polymer-derived materials with product delivery optimization, and examines the host biological/metabolic parameters that can be used in the development of new applications.
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Affiliation(s)
- Roxana Gheorghita
- Department of Health and Human Development, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (R.G.); (L.A.-N.)
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
| | - Liliana Anchidin-Norocel
- Department of Health and Human Development, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (R.G.); (L.A.-N.)
| | - Roxana Filip
- Hipocrat Clinical Laboratory, 720003 Suceava, Romania;
| | - Mihai Dimian
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
- Department of Computers, Electronics and Automation, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Mihai Covasa
- Department of Health and Human Development, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (R.G.); (L.A.-N.)
- Department of Basic Medical Sciences, College of Osteopathic Medicine, Western University of Health Sciences, Pomona, CA 91766, USA
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199
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The potential of non-dairy synbiotic instant beverage powder: Review on a new generation of healthy ready-to-reconstitute drinks. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101195] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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200
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Homayouni-Rad A, Mortazavian AM, Mashkani MG, Hajipour N, Pourjafar H. Effect of Alyssum homolocarpum mucilage and inulin microencapsulation on the survivability of Lactobacillus casei in simulated gastrointestinal and high-temperature conditions. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102075] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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