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Popescu I, Lupei M, Constantin M, Voicu G, Calin M, Prisacaru AI, Fundueanu G. Double cross-linked pectin beads stable in physiological environment as potential support for biomedical applications. JOURNAL OF POLYMER RESEARCH 2021. [DOI: 10.1007/s10965-021-02779-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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He C, Sampers I, Van de Walle D, Dewettinck K, Raes K. Encapsulation of Lactobacillus in Low-Methoxyl Pectin-Based Microcapsules Stimulates Biofilm Formation: Enhanced Resistances to Heat Shock and Simulated Gastrointestinal Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6281-6290. [PMID: 34047549 DOI: 10.1021/acs.jafc.1c00719] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Encapsulation is a common approach to improve the bacterial survival of probiotics. In this study, two new low-methoxyl pectins (CMP-6 and CMP-8) were used as coating materials to produce microcapsules (MCs) for the encapsulation of Lactobacillus acidophilus LMG9433T, Lactobacillus casei LMG6904T, and Lactobacillus rhamnosus LMG25859. A fermentation test showed that encapsulation did not influence the fermentation ability of lactobacilli. The biofilm formation of encapsulated lactobacilli was stimulated when an in situ cultivation was conducted on MCs, which was verified by cryo-SEM observation. The resultant biofilm-forming MCs (BMCs) contained high-density bacterial cells (∼1010 CFU/mL). Compared to planktonic lactobacilli, pectin-based MCs showed significant protection for encapsulated lactobacilli from heat shock and simulated gastric digestion. Especially, benefiting from the biofilm formation, BMCs provided higher protection with enhanced resistance to heat shock, freeze-drying, and gastrointestinal digestion than MCs. Our result highlighted the superior bacterial resistances of biofilm-forming probiotics encapsulated in pectinate microcapsules.
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Affiliation(s)
- Caian He
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, Kortrijk 8500, Belgium
| | - Imca Sampers
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, Kortrijk 8500, Belgium
| | - Davy Van de Walle
- Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium
| | - Koen Dewettinck
- Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium
| | - Katleen Raes
- Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, Kortrijk 8500, Belgium
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Gerez C, Font de Valdez G, Gigante M, Grosso C. Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH. Lett Appl Microbiol 2012; 54:552-6. [DOI: 10.1111/j.1472-765x.2012.03247.x] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Voo WP, Ravindra P, Tey BT, Chan ES. Comparison of alginate and pectin based beads for production of poultry probiotic cells. J Biosci Bioeng 2011; 111:294-9. [DOI: 10.1016/j.jbiosc.2010.11.010] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2010] [Revised: 11/10/2010] [Accepted: 11/16/2010] [Indexed: 11/25/2022]
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Parra R, Aldred D, Magan N. A novel immobilised design for the production of the heterologous protein lysozyme by a genetically engineered Aspergillus niger strain. Appl Microbiol Biotechnol 2004; 67:336-44. [PMID: 15480630 DOI: 10.1007/s00253-004-1742-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2004] [Revised: 08/19/2004] [Accepted: 08/31/2004] [Indexed: 10/26/2022]
Abstract
A novel immobilisation design for increasing the final concentration of the heterologous protein lysozyme by a genetically engineered fungus, Aspergillus niger B1, was developed. A central composition design was used to investigate different immobilised polymer types (alginate and pectate), polymer concentration [24% and 4% (w/v)], inoculum support ratios (1:2 and 1:4) and gel-inducing agent concentration [CaCl(2), 2% and 3.5% (w/v)]. Studies of the kinetics of production showed that optimum lysozyme productivity occurred after 10 days. Lysozyme production was significantly affected by polymer type, polymer concentration, and inoculum support ratio. Overall, immobilisation in Ca-pectate resulted in higher lysozyme production compared to that in Ca-alginate. Similar effects were observed when the polymer concentration was reduced. Regardless of polymer type and concentration, increasing the fungal inoculum level increased lysozyme production. A significantly higher lysozyme yield was achieved with Ca-pectate in comparison to Ca-alginate (approximately 20-23 mg l(-1) and 0.5-2 mg l(-1), respectively). The maximum lysozyme yield achieved was about 23 mg l(-1) by immobilisation in Ca-pectate 2% (w/v) with 33% (v/v) mycelium and 3.5% (w/v) gel-inducing agent (CaCl(2)). Response surface methodology was used to investigate the effect of pH and water activity (a(w)). The best medium pH was 4.5-5.0, and bead a(w) for optimum lysozyme yield was 0.94, regardless of polymer type.
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Affiliation(s)
- Roberto Parra
- Applied Mycology Group, Institute of BioScience and Technology, Cranfield University, Silsoe, Bedford MK45 4DT, UK
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Richter K, Rühlemann I, Berger R. High-performance fermentation with lactic acid bacteria entrapped in pectate gel. Immobilizates with enhanced lactate formation activity. ACTA ACUST UNITED AC 2004. [DOI: 10.1002/abio.370120313] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Rühlemann I, Richter K, Berger R. Ethanolic fermentation with saccharomyces cerevisiae cells immobilized in pectate gel. ACTA ACUST UNITED AC 2004. [DOI: 10.1002/abio.370100116] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Navrátil M, Gemeiner P, Klein J, Sturdík E, Malovíková A, Nahálka J, Vikartovská A, Dömény Z, Smogrovicová D. Properties of hydrogel materials used for entrapment of microbial cells in production of fermented beverages. ARTIFICIAL CELLS, BLOOD SUBSTITUTES, AND IMMOBILIZATION BIOTECHNOLOGY 2002; 30:199-218. [PMID: 12066875 DOI: 10.1081/bio-120004340] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Approaches using immobilized biological materials are very promising for application in different branches of the food industry, especially in the production of fermented beverages. Materials tested by our team for the process of entrapment belong to the family of charged polysaccharides able to form beaded hydrogels by ionotropic gelation (e.g. alginate, pectate, kappa-carrageenan) and synthetic polymers (e.g. polyvinyl alcohol) forming bead- and lens-shaped hydrogels by thermal sol/gel transition. Concentration of a gel, conditions and instrumentation of gelation process, bead and size distribution, porosity, diffusion properties, mechanical, storage and operational stability, and many other parameters were followed and optimized. Our work has been oriented especially to practical applications of immobilized cells. Brewing yeast cells were successfully immobilized by entrapment materials and used in a process of batch and continual production of beer, including primary and secondary fermentation of wort. Other applications include continual production of ethanol by fermentation of different saccharide substrates (molasses, glucose syrup, wheat hydrolysate), mead and non-alcoholic beverages production.
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Affiliation(s)
- Marián Navrátil
- Department of Biochemical Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic.
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Kurillová L, Gemeiner P, Vikartovská A, Miková H, Rosenberg M, Ilavský M. Calcium pectate gel beads for cell entrapment. 6. Morphology of stabilized and hardened calcium pectate gel beads with cells for immobilized biotechnology. J Microencapsul 2000; 17:279-96. [PMID: 10819417 DOI: 10.1080/026520400288265] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
The structure of standard and stabilized calcium pectate gel (CPG) beads has been examined by scanning (SEM) and transmission (TEM) electron microscopy. A two-stage crosslinking procedure with polyethyleneimine (PEI) and glutaraldehyde (GA) led to the formation of a more compact layer on the bead surface. On the other hand, the stabilization procedure did not significantly change either gel bead interior or morphologic properties, vitality and biotransformation activity of immobilized bacterial cells (Nocardia tartaricans) against cis-epoxysuccinate as well as yeast cells (Trigonopsis variabilis) against cephalosporin C. The structure of these cells within the calcium pectate matrix remained unchanged. Moreover, the two-step chemical stabilization of CPG containing T. variabilis or N. tartaricans had a favourable effect on storage and operational stability at semi-continuous and continuous processing in stirred batch and packed-bed reactors. The most valuable effect of stabilization was the fact that the hardened CPG comprising the cells N. tartaricans resisted, for a long time (360 days and more), the destructive effects of the product (such strong sequestering reagent as L-(+)-tartaric acid) at high concentrations (up to 1 M). Non-hardened CPG was destroyed after 21 h. The reference materials, hardened and non-hardened calcium alginate gels (CAG), were destroyed over 3 h or 30 min, respectively.
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Affiliation(s)
- L Kurillová
- Institute of Chemistry, Slovak Academy of Sciences, Bratislava, Slovak Republic
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Shen BQ, Reid S, Greenfield PF. Examination of polysaccharides for their uses in hybridoma cell culture. ACTA ACUST UNITED AC 1993. [DOI: 10.1007/bf02566146] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abstract
Many advantages have been claimed over the years for the use of immobilised cells, both as enzyme systems and as whole viable cell systems for complete fermentation reactions. However, few of the claims have been fully substantiated, and may not even be entirely justified. Most research is involved with single applications and the best that can be hoped for is some evidence that immobilised cells in each of these individual cases display some advantage over the equivalent free cell system. The purpose of this review is to assess the merits of viable cell immobilisation in the light of published literature and to elucidate the underlying mechanisms. Particular attention is paid to the generally unanticipated, but widely observed enhanced stability of immobilised cell fermentation processes.
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Affiliation(s)
- G A Dervakos
- Department of Chemical Engineering, University of Manchester Institute of Science and Technology, Manchester M60 1QD, UK
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