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Pérez-Villagrán K, Martínez-Prado MA, Núñez-Ramírez DM, Medina-Torres L, Rojas-Contreras JA, Cabrales-González AM. Evaluation of functional characteristics of Acidithiobacillus thiooxidans microencapsulated in gum arabic by spray-drying as biotechnological tool in the mining industry. Arch Microbiol 2024; 206:320. [PMID: 38907882 DOI: 10.1007/s00203-024-04041-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 05/30/2024] [Accepted: 06/09/2024] [Indexed: 06/24/2024]
Abstract
The mining and metallurgical industry represents one of the leading causes of environmental pollution. In this context, the optimization of mineral waste management and the efficient extraction of metals of interest becomes an imperative priority for a sustainable future. Microorganisms such as Acidithiobacillus thiooxidans have represented a sustainable and economical alternative in recent years due to their capacity for environmental remediation in bioleaching processes because of their sulfur-oxidizing capacity and sulfuric acid generation. However, its use has been limited due to the reluctance of mine operators because of the constant reproduction of the bacterial culture in suitable media and the care that this entails. In this work, the central objective was to evaluate the functional characteristics of A. thiooxidans, microencapsulated and stored at room temperature for three years in vacuum bags, using a spray drying process with gum arabic as a wall vector. Growth kinetics showed a survival of 80 ± 0.52% after this long period of storage. Also, a qualitative fluorescence technique with a 5-cyano-2-3 ditolyl tetrazolium (CTC) marker was used to determine the respiratory activity of the microorganisms as soon as it was resuspended. On the other hand, the consumption of resuspended sulfur was evaluated to corroborate the correct metabolic functioning of the bacteria, with results of up to 50% sulfur reduction in 16 days and sulfate generation of 513.85 ± 0.4387 ppm and 524.15 ± 0.567 ppm for microencapsulated and non-microencapsulated cultures, respectively. These results demonstrate the success after three years of the microencapsulation process and give guidelines for its possible application in the mining-metallurgical industry.
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Affiliation(s)
- Karla Pérez-Villagrán
- Departamento de Ingenierías Química y Bioquímica, Tecnológico Nacional de México - Instituto Tecnológico de Durango (TecNM - ITD), Durango, Dgo, 34080, México
| | - María Adriana Martínez-Prado
- Departamento de Ingenierías Química y Bioquímica, Tecnológico Nacional de México - Instituto Tecnológico de Durango (TecNM - ITD), Durango, Dgo, 34080, México.
| | - Diola Marina Núñez-Ramírez
- Universidad Juárez del Estado de Durango - Facultad de Ciencias Químicas (UJED - FCQ), Durango, Dgo, 34120, México.
| | - Luis Medina-Torres
- Universidad Nacional Autónoma de México - Facultad Química (UNAM - FQ), Coyoacán, Ciudad de México, 04510, México
| | - Juan Antonio Rojas-Contreras
- Departamento de Ingenierías Química y Bioquímica, Tecnológico Nacional de México - Instituto Tecnológico de Durango (TecNM - ITD), Durango, Dgo, 34080, México
| | - Angel Manuel Cabrales-González
- Departamento de Ingenierías Química y Bioquímica, Tecnológico Nacional de México - Instituto Tecnológico de Durango (TecNM - ITD), Durango, Dgo, 34080, México
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Sun R, Wang Y, Lv Z, Li H, Zhang S, Dang Q, Zhao X, Yue T, Yuan Y. Construction of Fu brick tea polysaccharide-cold plasma modified alginate microgels for probiotic delivery: Enhancing viability and colonization. Int J Biol Macromol 2024; 268:131899. [PMID: 38677703 DOI: 10.1016/j.ijbiomac.2024.131899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Revised: 04/22/2024] [Accepted: 04/24/2024] [Indexed: 04/29/2024]
Abstract
Emerging food processing technologies provide broader avenues for enhancing probiotic delivery systems. In this study, the new Fu brick tea polysaccharide (FBTP) was extracted and combined with cold plasma-modified alginate nano-montmorillonite (AMT) to prepare microgels by ionic gelation to improve the viability of encapsulated Lactobacillus kefiranofaciens JKSP109. Results showed that cold plasma treatment for 3 min changed the surface charge of AMT biopolymer solution, and FBTP addition reduced the particle size to the lowest of 223 ± 5.50 nm. Morphological analysis showed that the AMT treated with cold plasma for 3 min and FBTP (C3AMT + FBTP) formed a dense microgel through electrostatic interaction, and the probiotics were randomly distributed in their internal polysaccharide network, as well as the interlayer and surrounding of nanoparticles. The probiotics immobilized in C3AMT + FBTP microgel exhibited the highest viability (8.48 ± 0.03 log CFU/g) and colonic colonization after exposure to simulated gastrointestinal conditions. In addition, the good antioxidant activity of FBTP reduced the loss of probiotic viability during storage, with only 2.58 log CFU/g decreased after 4 weeks. Therefore, such probiotic products enriched with natural bioactive ingredients can be developed as a potential functional food additive.
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Affiliation(s)
- Rui Sun
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China
| | - Ying Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China
| | - Zhongyi Lv
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China
| | - Hairui Li
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Shirui Zhang
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Qilei Dang
- Qin Chuangyuan Fu Tea Culture Innovation Center, Xi'an 713700, China
| | - Xubo Zhao
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China.
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China.
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Petsong K, Kaewthong P, Kingwascharapong P, Nilsuwan K, Karnjanapratum S, Tippayawat P. Potential of jackfruit inner skin fibre for encapsulation of probiotics on their stability against adverse conditions. Sci Rep 2023; 13:11158. [PMID: 37429933 DOI: 10.1038/s41598-023-38319-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Accepted: 07/06/2023] [Indexed: 07/12/2023] Open
Abstract
The aim of this study was to investigate the impact of jackfruit inner skin fibre (JS) incorporated with whey protein isolate (WPI) and soybean oil (SO) as a wall material for probiotic encapsulation to improve probiotic stability against freeze-drying and gastrointestinal (GI) tract conditions. Bifidobacterium bifidum TISTR2129, Bifidobacterium breve TISTR2130, and Lactobacillus acidophilus TISTR1338 were studied in terms of SCFA production and the antibiotic-resistant profile and in an antagonistic assay to select suitable strains for preparing a probiotic cocktail, which was then encapsulated. The results revealed that B. breve and L. acidophilus can be used effectively as core materials. JS showed the most influential effect on protecting probiotics from freeze-drying. WPI:SO:JS at a ratio of 3.9:2.4:3.7 was the optimized wall material, which provided an ideal formulation with 83.1 ± 6.1% encapsulation efficiency. This formulation presented > 50% probiotic survival after exposure to gastro-intestinal tract conditions. Up to 77.8 ± 0.1% of the encapsulated probiotics survived after 8 weeks of storage at refrigeration temperature. This study highlights a process and formulation to encapsulate probiotics for use as food supplements that could provide benefits to human health as well as an alternative approach to reduce agricultural waste by increasing the value of jackfruit inner skin.
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Affiliation(s)
- Kantiya Petsong
- Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Pensiri Kaewthong
- Department of Agro-Industry, School of Agricultural Technology, Food Technology and Innovation Research Centre of Excellence, Walailak University, Thasala, Nakhon Si Thammarat, 80161, Thailand
| | | | - Krisana Nilsuwan
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, 90110, Thailand
| | - Supatra Karnjanapratum
- Food Innovation and Packaging Center, Chiang Mai University, Chiang Mai, 50100, Thailand
| | - Patcharaporn Tippayawat
- Department of Medical Technology, Faculty of Associated Medical Sciences, Khon Kaen University, Khon Kaen, Thailand.
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Zubair MW, Imran A, Islam F, Afzaal M, Saeed F, Zahra SM, Akhtar MN, Noman M, Ateeq H, Aslam MA, Mehta S, Shah MA, Awuchi CG. Functional profile and encapsulating properties of Colocasia esculenta (Taro). Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023] Open
Affiliation(s)
| | - Ali Imran
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Fakhar Islam
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Farhan Saeed
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Syeda Mahvish Zahra
- Department of Environmental Design, Health and Nutritional Sciences Allama Iqbal Open University Islamabad Pakistan
- Institute of Food Science and Nutrition, University of Sargodha Sargodha Pakistan
| | - Muhammad Nadeem Akhtar
- University Institute of Diet and Nutritional Sciences The University of Lahore Lahore Pakistan
| | - Muhammad Noman
- Department of Food Sciences Government College University Faisalabad Pakistan
| | - Huda Ateeq
- Department of Food Sciences Government College University Faisalabad Pakistan
| | | | - Shilpa Mehta
- Department of Electrical and Electronic Engineering Auckland University of Technology Auckland New Zealand
| | - Mohd Asif Shah
- Adjunct Faculty, University Center for Research and Development, Chandigarh University Gharuan Mohali Punjab India
| | - Chinaza Godswill Awuchi
- School of Natural and Applied Sciences Kampala International University Box 20000 Kansanga Kampala Uganda
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Ahmad A, Nosheen F, Arshad MU, Saeed F, Afzaal M, Islam F, Imran A, Noreen R, Amer Ali Y, Shah MA. Isolation and antioxidant characterization of theaflavin for neuroprotective effect in mice model. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
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Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023] Open
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