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Bazzaz S, Abbasi A, Ghotbabad AG, Pourjafar H, Hosseini H. Novel Encapsulation Approaches in the Functional Food Industry: With a Focus on Probiotic Cells and Bioactive Compounds. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10364-7. [PMID: 39367980 DOI: 10.1007/s12602-024-10364-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/09/2024] [Indexed: 10/07/2024]
Abstract
Bioactive substances can enhance host health by modulating biological reactions, but their absorption and utilization by the body are crucial for positive effects. Encapsulation of probiotics is rapidly advancing in food science, with new approaches such as 3D printing, spray-drying, microfluidics, and cryomilling. Co-encapsulation with bioactives presents a cost-effective and successful approach to delivering probiotic components to specific colon areas, improving viability and bioactivity. However, the exact method by which bioactive chemicals enhance probiotic survivability remains uncertain. Co-crystallization as an emerging encapsulation method improves the physical characteristics of active components. It transforms the structure of sucrose into uneven agglomerated crystals, creating a porous network to protect active ingredients. Likewise, electrohydrodynamic techniques are used to generate fibers with diverse properties, protecting bioactive compounds from harsh circumstances at ambient temperature. Electrohydrodynamic procedures are highly adaptable, uncomplicated, and easily expandable, resulting in enhanced product quality and functionality across various food domains. Furthermore, food byproducts offer nutritional benefits and technical potential, aligning with circular economy principles to minimize environmental impact and promote economic growth. Hence, industrialized nations can capitalize on the growing demand for functional foods by incorporating these developments into their traditional cuisine and partnering with businesses to enhance manufacturing and production processes.
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Affiliation(s)
- Sara Bazzaz
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amin Abbasi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Atiyeh Ghafouri Ghotbabad
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hadi Pourjafar
- Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Chen C, Su Y, Li S, Man C, Jiang Y, Qu B, Yang X, Guo L. Advances in oligosaccharides and polysaccharides with different structures as wall materials for probiotics delivery: A review. Int J Biol Macromol 2024; 277:134468. [PMID: 39217037 DOI: 10.1016/j.ijbiomac.2024.134468] [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: 03/31/2024] [Revised: 06/29/2024] [Accepted: 08/02/2024] [Indexed: 09/04/2024]
Abstract
Probiotics are active microorganisms that are beneficial to the health of the host. However, probiotics are highly sensitive to the external environment, and are susceptible to a variety of factors that reduce their activity during production, storage, and use. Microencapsulation is an effective method that enhances probiotic activity. Macromolecules like polysaccharides, who classified as biologically active prebiotics, have attracted significant attention for their utility in probiotic microencapsulation. This article summarized the types of commonly used microencapsulation materials and their structural characteristics from the perspective of polysaccharides prebiotics. It also discussed recent advancements, probiotic-prebiotic microcapsule-based modulation of the immune system, as well as the associated limitations. Furthermore, the advantages and disadvantages of eight prebiotics as microencapsulation wall materials. The honeycomb structure of β-glucan enhances the bioavailability of probiotics, while, fructooligosaccharide and galactooligosaccharides improve microbead structure to tightly encapsulate probiotics. The terminal reducing groups of isomaltooligosaccharides and the free hydroxyl groups in xylooligosaccharides also positively affect the structure of microcapsules. Prebiotics not only enhance the survival rate and biological activity of probiotics as embedding materials during storage, but also exert their own probiotic effects. Collectively, prebiotics holds great promise as microencapsulation materials for probiotics delivery.
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Affiliation(s)
- Chen Chen
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yue Su
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Shihang Li
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Bo Qu
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xinyan Yang
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Ling Guo
- Key Laboratory of Dairy Science, Ministry of Education, Department of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Spínello P, do Nascimento P, da Silveira VC, Staudt T, Omidian H, Tissiani AC, Bertol CD. In Vitro Development of Enteric-Coated Tablets of the Probiotic Lactobacillus fermentum LF-G89: A Possible Approach to Intestinal Colonization. RECENT ADVANCES IN DRUG DELIVERY AND FORMULATION 2024; 18:131-137. [PMID: 38661037 DOI: 10.2174/0126673878286133240418114629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 03/15/2024] [Accepted: 03/26/2024] [Indexed: 04/26/2024]
Abstract
BACKGROUND Probiotics must be able to withstand the demanding environment of the gastrointestinal system to adhere to the intestinal epithelium, promoting health benefits. The use of probiotics can prevent or attenuate the effects of dysbiosis that have a deleterious effect on health, promoting anti-inflammatory, immunomodulatory, and antioxidant effects. OBJECTIVE The aim of the study was to prepare tablets containing Lactobacillus fermentum LF-G89 coated with 20% Acryl-Eze II® or Opadry® enteric polymers. METHODS Tablet dissolution was evaluated under acidic and basic pH conditions, and aliquots of the dissolution medium were plated to count the Colony-forming Units (CFU). The free probiotic's tolerance to pH levels of 1.0, 2.0, 3.0, and 4.0, as well as to pepsin, pancreatin, and bile salts, was assessed. RESULTS The probiotic was released from tablets coated after they withstood the pH 1.2 acid stage for 45 minutes. The release was higher with the Acry-Eze II® polymer in the basic stage. The amount of CFU of free probiotics at pH 1.0 to 4.0 as well as pepsin reduced over time, indicating cell death. Conversely, the CFU over time with pancreatin and bile salts increased, demonstrating the resistance of L. fermentum to these conditions due to hydrolases. CONCLUSION Both coating polymers were able to withstand the acid step, likely ensuring the release of the probiotic in the small intestine, promoting colonization. Coating with enteric material is a simple and effective process to increase the survival of probiotics, offering a promising alternative to mitigate the negative effects of the dysbiosis process.
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Affiliation(s)
- Paola Spínello
- College of Pharmacy and Graduate Program in Human Aging, University of Passo Fundo, Passo Fundo/ RS/ Brazil
| | - Pamela do Nascimento
- College of Pharmacy and Graduate Program in Human Aging, University of Passo Fundo, Passo Fundo/ RS/ Brazil
| | | | - Tatiana Staudt
- College of Pharmacy and Graduate Program in Human Aging, University of Passo Fundo, Passo Fundo/ RS/ Brazil
| | - Hamid Omidian
- College of Pharmacy, Nova Southeastern University, Fort Lauderdale, Florida, FL 33328, USA
| | - Ana Caroline Tissiani
- College of Pharmacy and Graduate Program in Human Aging, University of Passo Fundo, Passo Fundo/ RS/ Brazil
| | - Charise Dallazem Bertol
- College of Pharmacy and Graduate Program in Human Aging, University of Passo Fundo, Passo Fundo/ RS/ Brazil
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Agriopoulou S, Tarapoulouzi M, Varzakas T, Jafari SM. Application of Encapsulation Strategies for Probiotics: From Individual Loading to Co-Encapsulation. Microorganisms 2023; 11:2896. [PMID: 38138040 PMCID: PMC10745938 DOI: 10.3390/microorganisms11122896] [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: 11/09/2023] [Revised: 11/23/2023] [Accepted: 11/28/2023] [Indexed: 12/24/2023] Open
Abstract
Consumers are increasingly showing a preference for foods whose nutritional and therapeutic value has been enhanced. Probiotics are live microorganisms, and their existence is associated with a number of positive effects in humans, as there are many and well-documented studies related to gut microbiota balance, the regulation of the immune system, and the maintenance of the intestinal mucosal barrier. Hence, probiotics are widely preferred by consumers, causing an increase in the corresponding food sector. As a consequence of this preference, food industries and those involved in food production are strongly interested in the occurrence of probiotics in food, as they have proven beneficial effects on human health when they exist in appropriate quantities. Encapsulation technology is a promising technique that aims to preserve probiotics by integrating them with other materials in order to ensure and improve their effectiveness. Encapsulated probiotics also show increased stability and survival in various stages related to their processing, storage, and gastrointestinal transit. This review focuses on the applications of encapsulation technology in probiotics in sustainable food production, including controlled release mechanisms and encapsulation techniques.
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Affiliation(s)
- Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece;
| | - Maria Tarapoulouzi
- Department of Chemistry, Faculty of Pure and Applied Science, University of Cyprus, P.O. Box 20537, Nicosia CY-1678, Cyprus;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece;
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49189-43464, Iran;
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran 14158-45371, Iran
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Zhang S, Ni D, Zhu Y, Xu W, Zhang W, Mu W. A comprehensive review on the properties, production, and applications of functional glucobioses. Crit Rev Food Sci Nutr 2023:1-14. [PMID: 37819266 DOI: 10.1080/10408398.2023.2261053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/13/2023]
Abstract
Glucobiose is a range of disaccharides consisting of two glucose molecules, generally including trehalose, kojibiose, sophorose, nigerose, laminaribiose, maltose, cellobiose, isomaltose, and gentiobiose. The difference glycosidic bonds of two glucose molecules result in the diverse molecular structures, physiochemical properties and physiological functions of these glucobioses. Some glucobioses are abundant in nature but have unconspicuous roles on health like maltose, whereas some rare glucobioses display remarkable biological effects. It is unpractical process to extract these rare glucobioses from natural resources, while biological synthesis is a feasible approach. Recently, the production and application of glucobiose have attracted considerable attention. This review provides a comprehensive overview of glucobioses, including their natural sources and physicochemical properties like structure, sweetness, digestive performance, toxicology, and cariogenicity. Specific enzymes used for the production of various glucobioses and fermentation production processes are summarized. Additionally, their versatile functions and broad applications are also introduced.
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Affiliation(s)
- Shuqi Zhang
- State Key Laboratory of Food Science and Resoruces, Jiangnan University, Wuxi, Jiangsu, China
| | - Dawei Ni
- State Key Laboratory of Food Science and Resoruces, Jiangnan University, Wuxi, Jiangsu, China
| | - Yingying Zhu
- State Key Laboratory of Food Science and Resoruces, Jiangnan University, Wuxi, Jiangsu, China
| | - Wei Xu
- State Key Laboratory of Food Science and Resoruces, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenli Zhang
- State Key Laboratory of Food Science and Resoruces, Jiangnan University, Wuxi, Jiangsu, China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Resoruces, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
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Castro A, Aleman RS, Tabora M, Kazemzadeh S, Pournaki LK, Cedillos R, Marcia J, Aryana K. Probiotic Characteristics of Streptococcus thermophilus and Lactobacillus bulgaricus as Influenced by New Food Sources. Microorganisms 2023; 11:2291. [PMID: 37764135 PMCID: PMC10535690 DOI: 10.3390/microorganisms11092291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/04/2023] [Accepted: 09/08/2023] [Indexed: 09/29/2023] Open
Abstract
The current research aimed to evaluate the potential effects of Solanum mammosum, Dioon mejiae, and Amanita caesarea on Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus survival and performance after exposure to different harsh conditions such as bile, acid, gastric juice, and lysozyme to mimic the digestive system from mouth to the intestine. Probiotic protease activity was observed to evaluate the proteolytic system. Probiotics were cultured in a broth mixed with plant material, and after incubation, the results were compared to the control sample. Therefore, plant material's total phenolic compound, total carotenoid compound, antioxidant activity, sugar profile, and acid profile were obtained to discuss their impact on the survival of probiotics. The results indicate that Amanita caesarea negatively affected probiotic survival in the bile tolerance test and positively affected Lactobacillus bulgaricus in the protease activity test. Otherwise, the other plant material did not change the results significantly (p > 0.05) compared to the control in different tests. Consequently, Solanum mammosum and Dioon mejiae had no significant effects (p > 0.05) in increasing probiotic survival.
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Affiliation(s)
- Ashly Castro
- Faculty of Technological Sciences, Universidad Nacional de Agricultura, Road to Dulce Nombre de Culmí, Km 215, Barrio El Espino, Catacamas 16201, Honduras; (A.C.); (M.T.); (J.M.)
| | - Ricardo S. Aleman
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70802, USA; (R.S.A.); (R.C.)
| | - Miguel Tabora
- Faculty of Technological Sciences, Universidad Nacional de Agricultura, Road to Dulce Nombre de Culmí, Km 215, Barrio El Espino, Catacamas 16201, Honduras; (A.C.); (M.T.); (J.M.)
| | - Shirin Kazemzadeh
- Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57007, USA;
| | - Leyla K. Pournaki
- Department of Food Engineering, Near East University, Lefkosa 99150, Cyprus;
| | - Roberto Cedillos
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70802, USA; (R.S.A.); (R.C.)
| | - Jhunior Marcia
- Faculty of Technological Sciences, Universidad Nacional de Agricultura, Road to Dulce Nombre de Culmí, Km 215, Barrio El Espino, Catacamas 16201, Honduras; (A.C.); (M.T.); (J.M.)
| | - Kayanush Aryana
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70802, USA; (R.S.A.); (R.C.)
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Jia M, Luo J, Gao B, Huangfu Y, Bao Y, Li D, Jiang S. Preparation of synbiotic milk powder and its effect on calcium absorption and the bone microstructure in calcium deficient mice. Food Funct 2023; 14:3092-3106. [PMID: 36919678 DOI: 10.1039/d2fo04092a] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
Calcium deficiency can lead to osteoporosis. Adequate calcium intake can improve calcium deficiency and prevent osteoporosis. Milk powder is the best source of dietary calcium supplements. Probiotics and prebiotics are considered to be beneficial substances for promoting calcium absorption. In this study, synbiotic milk powder (SMP) was prepared by combining the three, and its calcium supplementation effect and osteogenic activity were evaluated in calcium deficient mice. Through prebiotic screening experiments in vitro, after adding 1.2% iso-malto-oligosaccharide, the number of viable bacteria and the calcium enrichment of Lactobacillus plantarum JJBYG12 increased by 8.15% and 94.53% compared with those of the control group. Long-term calcium deficiency led to a significant reduction in calcium absorption and bone calcium content in mice, accompanied by structural deterioration of bone trabeculae. SMP significantly improved apparent calcium absorption, increased serum calcium and phosphorus levels, and decreased ALP activity and CTX-1 levels. In the meantime, the bone mineral density increased significantly, and the number of bone trabeculae and the proliferation and differentiation of osteoblasts also increased. SMP has good dietary calcium supplementation capacity and bone remodeling ability without significant side effects on major organs. These findings provide insights into using SMP as a dietary calcium source to improve bone health.
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Affiliation(s)
- Mingjie Jia
- School of Forestry, Northeast Forestry University, #26Hexing Road, Harbin 150040, PR China.
| | - Jiayuan Luo
- School of Forestry, Northeast Forestry University, #26Hexing Road, Harbin 150040, PR China.
| | - Bo Gao
- School of Forestry, Northeast Forestry University, #26Hexing Road, Harbin 150040, PR China.
| | - Yunpeng Huangfu
- School of Forestry, Northeast Forestry University, #26Hexing Road, Harbin 150040, PR China.
| | - Yihong Bao
- School of Forestry, Northeast Forestry University, #26Hexing Road, Harbin 150040, PR China. .,Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, PR China
| | - Dehai Li
- School of Forestry, Northeast Forestry University, #26Hexing Road, Harbin 150040, PR China. .,Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, PR China
| | - Shilong Jiang
- Heilongjiang Feihe Dairy Company Limited, Beijing 100015, PR China
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Pramanik S, Venkatraman S, Vaidyanathan VK. Development of engineered probiotics with tailored functional properties and their application in food science. Food Sci Biotechnol 2023; 32:453-470. [PMID: 36911322 PMCID: PMC9992677 DOI: 10.1007/s10068-023-01252-x] [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: 10/06/2022] [Revised: 01/04/2023] [Accepted: 01/05/2023] [Indexed: 02/27/2023] Open
Abstract
The potential health benefits of probiotics may not be cognized because of the substantial curtailment in their viability during food storage and passage through the gastrointestinal system. Intestinal flora composition, and resistance against pathogens are among the health benefits associated with probiotic consumption. In the gastric environment, pH 2.0, probiotics dramatically lose their viability during the transit through the gastrointestinal system. The challenge remains to maintain cell viability until it reaches the large intestine. In extreme conditions, such as a decrease in pH or an increase in temperature, encapsulation technology can enhance the viability of probiotics. Probiotic bacterial strains can be encapsulated in a variety of ways. The methods are broadly systematized into two categories, liquid and solid delivery systems. This review emphasizes the technology used in the research and commercial sectors to encapsulate probiotic cells while keeping them alive and the food matrix used to deliver these cells to consumers. Graphical abstract
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Affiliation(s)
- Shreyasi Pramanik
- Integrated Bioprocessing Laboratory, School of Bioengineering, Department of Biotechnology, SRM Institute of Science and Technology (SRM IST), Tamil Nadu 603 203 Kattankulathur, India
| | - Swethaa Venkatraman
- Integrated Bioprocessing Laboratory, School of Bioengineering, Department of Biotechnology, SRM Institute of Science and Technology (SRM IST), Tamil Nadu 603 203 Kattankulathur, India
| | - Vinoth Kumar Vaidyanathan
- Integrated Bioprocessing Laboratory, School of Bioengineering, Department of Biotechnology, SRM Institute of Science and Technology (SRM IST), Tamil Nadu 603 203 Kattankulathur, India
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Feasibility of biofilm production capacity by Levilactobacillus brevis isolated from motal cheese and evaluation of biofilm resistance produced in vitro and in yogurt. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023] Open
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Bauer-Estrada K, Sandoval-Cuellar C, Rojas-Muñoz Y, Quintanilla-Carvajal MX. The modulatory effect of encapsulated bioactives and probiotics on gut microbiota: improving health status through functional food. Food Funct 2023; 14:32-55. [PMID: 36515144 DOI: 10.1039/d2fo02723b] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
The gut microbiota can be a determining factor of the health status of the host by its association with some diseases. It is known that dietary intake can modulate this microbiota through the consumption of compounds like essential oils, unsaturated fatty acids, non-digestible fiber, and probiotics, among others. However, these kinds of compounds can be damaged in the gastrointestinal tract as they pass through it to reach the intestine. This is due to the aggressive and changing conditions of this tract. For this reason, to guarantee that compounds arrive in the intestine at an adequate concentration to exert a modulatory effect on the gut microbiota, encapsulation should be sought. In this paper, we review the current research on compounds that modulate the gut microbiota, the encapsulation techniques used to protect the compounds through the gastrointestinal tract, in vitro models of this tract, and how these encapsulates interact with the gut microbiota. Finally, an overview of the regulatory status of these encapsulates is presented. The key findings are that prebiotics are the best modulators of gut microbiota fermentation metabolites. Also, probiotics promote an increase of beneficial gut microorganisms, which in some cases promotes their fermentation metabolites as well. Spray drying, freeze drying, and electrodynamics are notable encapsulation techniques that permit high encapsulation efficiency, high viability, and, together with wall materials, a high degree of protection against gastrointestinal conditions, allowing controlled release in the intestine and exerting a modulatory effect on gut microbiota.
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Insights into Protective Effects of Different Synbiotic Microcapsules on the Survival of Lactiplantibacillus plantarum by Electrospraying. Foods 2022; 11:foods11233872. [PMID: 36496680 PMCID: PMC9736631 DOI: 10.3390/foods11233872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 11/17/2022] [Accepted: 11/28/2022] [Indexed: 12/05/2022] Open
Abstract
This study evaluated the protective effects of different synbiotic microcapsules on the viability of encapsulated Lactiplantibacillus plantarum GIM1.648 fabricated by electrospraying. The optimum amount of substrate for three synbiotic microcapsules separately containing fructooligosaccharide (FOS), fish oil, and the complex of both were 4% FOS (SPI-F-L-P), 20 μL fish oil (SPI-O-L-P) and the complex of 20 μL fish oil, and 2% FOS (SPI-O-F-L-P), respectively. The obtained synbiotic microcapsules had a better encapsulation efficiency (EE) and survival rate (SR) after in vitro digestion than microcapsules without the addition of substrate (SPI-L-P) and SPI-O-F-L-P presented the highest EE (95.9%) and SR (95.5%). When compared to SPI-L-P, the synbiotic microcapsules possessed a more compact structure as proved by the SEM observation and their cell viability were significantly improved in response to environmental stresses (heat treatment, freeze drying, and storage). The synbiotic microcapsules containing the complex of FOS and fish oil showed the best beneficial effect, followed by ones with fish oil and then FOS, suggesting the FOS and fish oil complex has more potential in application.
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Algaithi M, Mudgil P, Hamdi M, Redha AA, Ramachandran T, Hamed F, Maqsood S. Lactobacillus reuteri-fortified camel milk infant formula: Effects of encapsulation, in vitro digestion, and storage conditions on probiotic cell viability and physicochemical characteristics of infant formula. J Dairy Sci 2022; 105:8621-8637. [DOI: 10.3168/jds.2022-22008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Accepted: 06/24/2022] [Indexed: 11/19/2022]
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Lu Y, Xing S, He L, Li C, Wang X, Zeng X, Dai Y. Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review. Foods 2022; 11:3063. [PMID: 36230139 PMCID: PMC9563398 DOI: 10.3390/foods11193063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/15/2022] [Accepted: 09/29/2022] [Indexed: 11/16/2022] Open
Abstract
Lactobacilli have been widely concerned for decades. Bacteria of the genus Lactobacillus have been commonly employed in fermented food to improve the appearance, smell, and taste of food or prolong its shelf-life. They comprise 261 species (by March 2020) that are highly diverse at the phenotypic, ecological, and genotypic levels. Some Lactobacilli strains have been documented to be essential probiotics, which are defined as a group of living microorganisms that are beneficial to the health of the host when ingested in sufficiency. However, the characterization, high-density fermentation, and the production of a directed vat set (DVS) starter of Lactobacilli strains used in the food industry have not been systematically reported. This paper mainly focuses on reviewing Lactobacilli as functional starter cultures in the food industry, including different molecular techniques for identification at the species and strain levels, methods for evaluating Lactobacilli properties, enhancing their performance and improving the cell density of Lactobacilli, and the production techniques of DVS starter of Lactobacilli strains. Moreover, this review further discussed the existing problems and future development prospects of Lactobacilli in the food industry. The viability and stability of Lactobacilli in the food industry and gastrointestinal environment are critical challenges at the industrial scale. The new production equipment and technology of DVS starter of Lactobacilli strains will have the potential for large-scale application, for example, developing low-temperature spray drying, freezing granulation drying, and spray freeze-drying.
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Affiliation(s)
- Yun Lu
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- Department of Brewing Engineering, Moutai University, Renhuai 564507, China
| | - Shuqi Xing
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, China
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yifeng Dai
- Key Laboratory of Agricultural and Animal Products Storage & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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Łętocha A, Miastkowska M, Sikora E. Preparation and Characteristics of Alginate Microparticles for Food, Pharmaceutical and Cosmetic Applications. Polymers (Basel) 2022; 14:polym14183834. [PMID: 36145992 PMCID: PMC9502979 DOI: 10.3390/polym14183834] [Citation(s) in RCA: 39] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/08/2022] [Accepted: 09/11/2022] [Indexed: 11/16/2022] Open
Abstract
Alginates are the most widely used natural polymers in the pharmaceutical, food and cosmetic industries. Usually, they are applied as a thickening, gel-forming and stabilizing agent. Moreover, the alginate-based formulations such as matrices, membranes, nanospheres or microcapsules are often used as delivery systems. Alginate microparticles (AMP) are biocompatible, biodegradable and nontoxic carriers, applied to encapsulate hydrophilic active substances, including probiotics. Here, we report the methods most frequently used for AMP production and encapsulation of different actives. The technological parameters important in the process of AMP preparation, such as alginate concentration, the type and concentration of other reagents (cross-linking agents, oils, emulsifiers and pH regulators), agitation speed or cross-linking time, are reviewed. Furthermore, the advantages and disadvantages of alginate microparticles as delivery systems are discussed, and an overview of the active ingredients enclosed in the alginate carriers are presented.
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15
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El-Sayed HS, El-Sayed SM, Youssef AM. Designated functional microcapsules loaded with green synthesis selenium nanorods and probiotics for enhancing stirred yogurt. Sci Rep 2022; 12:14751. [PMID: 36042364 PMCID: PMC9427739 DOI: 10.1038/s41598-022-18781-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 08/18/2022] [Indexed: 11/08/2022] Open
Abstract
Green synthesis selenium nanorods (Se-NRs) were produced based on Aloe vera leaf extract. The size, morphology, antimicrobial, and activation of Se-NRs for probiotics were analyzed. The Se-NRS was stable with a diameter of 12 and 40 nm, had an antimicrobial effect, and improved probiotics counts. The microcapsules loaded with Green Se-NRS (0, 0.05 or 0.1 mg/100 ml) and probiotics (Bifidobacterium lactis and Lactobacillus rhamnosus) were designated with efficiency between 95.25 and 97.27% and irregular shapes. Microcapsules were saved probiotics against gastrointestinal juices. The microcapsules were showed a minor inhibition effect against the cell line. Also, microcapsules integrated into stirred yogurt and exanimated for microbiology, chemically, and sensory for 30 days. The probiotics counts, acidity, total solids, and ash values of samples were increased during storage periods without affecting fat and protein contents. The overall acceptability of yogurt with microcapsules containing probiotics and Se-NRs was high without change in body, odor, color, and appearance.
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Affiliation(s)
- Hoda S El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir St.), Dokki, Giza, 12622, Egypt
| | - Samah M El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir St.), Dokki, Giza, 12622, Egypt
| | - Ahmed M Youssef
- Packaging Materials Department, National Research Centre, 33 El Bohouth St. (former El Tahrir St.), Dokki, Giza, 12622, Egypt.
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16
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Meireles Mafaldo Í, Priscila Barros de Medeiros V, Karoline Almeida da Costa W, Francisca da Costa Sassi C, da Costa Lima M, Leite de Souza E, Eduardo Barão C, Colombo Pimentel T, Magnani M. Survival during long-term storage, membrane integrity, and ultrastructural aspects of Lactobacillus acidophilus 05 and Lacticaseibacillus casei 01 freeze-dried with freshwater microalgae biomasses. Food Res Int 2022; 159:111620. [DOI: 10.1016/j.foodres.2022.111620] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 06/07/2022] [Accepted: 07/01/2022] [Indexed: 12/30/2022]
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17
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Hu D, Wu J, Li J, Jin L, Chen X, Yao J. Effect of isomaltose oligosaccharide on the freeze-drying process and shelf-life of Pediococcus pentosaceus. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113583] [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]
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18
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Cai J, Bai J, Luo B, Ni Y, Tian F, Yan W. In vitro evaluation of probiotic properties and antioxidant activities of Bifidobacterium strains from infant feces in the Uyghur population of northwestern China. ANN MICROBIOL 2022. [DOI: 10.1186/s13213-022-01670-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Abstract
Purpose
Bifidobacterium is an important probiotic used in food and medicine production. The probiotic properties of bifidobacteria are strain specific, so it is necessary to evaluate the probiotic properties of bifidobacteria isolated from specific populations, especially when developing products suitable for specific populations. The objective of this study was to evaluate the probiotic potential and safety of bifidobacteria isolated from healthy Uyghur infants from northwestern China.
Methods
In this study, antimicrobial activity, antibiotic sensitivity, hemolytic, acid and bile tolerance, hydrophobicity, co-aggregation, auto-aggregation, and antioxidant activity were evaluated.
Results
Based on antagonistic activity spectrum against seven intestinal pathogenic bacteria, 14 excellent strains were initially selected. Among 14 strains, four bifidobacteria strains (BF17-4, BF52-1, BF87-3, and BF88-5) were superior to strain Lactobacillus rhamnosus GG in cell surface hydrophobicity and auto-aggregation percentages and close to strain GG in co-aggregation with Escherichia coli EPEC O127: K63 (CICC 10411). The antioxidant activities of each of the 14 bifidobacteria strains varied with the cell components. Most of the strains were sensitive to all the antimicrobials tested, except kanamycin and amikacin.
Conclusion
BF17-4 and BF52-1 are good candidates for further in vivo studies and further used in functional foods.
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19
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CAMPOS-ESPINOZA F, CASTAÑO-AGUDELO J, RODRIGUEZ-LLAMAZARES S. Polysaccharides systems for probiotic bacteria microencapsulation: mini review. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.95121] [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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20
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Wang HT, Bharadwaj VS, Yang JY, Curry TM, Moremen KW, Bomble YJ, Urbanowicz BR. Rational enzyme design for controlled functionalization of acetylated xylan for cell-free polymer biosynthesis. Carbohydr Polym 2021; 273:118564. [PMID: 34560975 DOI: 10.1016/j.carbpol.2021.118564] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 08/02/2021] [Accepted: 08/13/2021] [Indexed: 11/18/2022]
Abstract
Xylan O-acetyltransferase 1 (XOAT1) is involved in O-acetylating the backbone of hemicellulose xylan. Recent structural analysis of XOAT1 showed two unequal lobes forming a cleft that is predicted to accommodate and position xylan acceptors into proximity with the catalytic triad. Here, we used docking and molecular dynamics simulations to investigate the optimal orientation of xylan in the binding cleft of XOAT1 and identify putative key residues (Gln445 and Arg444 on Minor lobe & Asn312, Met311 and Asp403 on Major lobe) involved in substrate interactions. Site-directed mutagenesis coupled with biochemical analyses revealed the major lobe of XOAT1 is important for xylan binding. Mutation of single key residues yielded XOAT1 variants with various enzymatic efficiencies that are applicable to one-pot synthesis of xylan polymers with different degrees of O-acetylation. Taken together, our results demonstrate the effectiveness of computational modeling in guiding enzyme engineering aimed at modulating xylan and redesigning plant cell walls.
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Affiliation(s)
- Hsin-Tzu Wang
- Complex Carbohydrate Research Center, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA; Department of Biochemistry and Molecular Biology, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA
| | - Vivek S Bharadwaj
- Renewable Resources and Enabling Sciences Center, National Renewable Energy Laboratory, 16253 Denver West Parkway, Golden, CO 80401, USA
| | - Jeong-Yeh Yang
- Complex Carbohydrate Research Center, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA; Department of Biochemistry and Molecular Biology, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA
| | - Thomas M Curry
- Complex Carbohydrate Research Center, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA; Department of Biochemistry and Molecular Biology, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA
| | - Kelley W Moremen
- Complex Carbohydrate Research Center, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA; Department of Biochemistry and Molecular Biology, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA
| | - Yannick J Bomble
- Bioscience Center, National Renewable Energy Laboratory, 16253 Denver West Parkway, Golden, CO 80401, USA
| | - Breeanna R Urbanowicz
- Complex Carbohydrate Research Center, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA; Department of Biochemistry and Molecular Biology, University of Georgia, 315 Riverbend Road, Athens, GA 30602, USA.
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21
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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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22
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Gómez-Guillén MC, Montero MP. Enhancement of oral bioavailability of natural compounds and probiotics by mucoadhesive tailored biopolymer-based nanoparticles: A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106772] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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23
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Rengadu D, Gerrano AS, Mellem JJ. Microencapsulation of
Lactobacillus casei
and
Bifidobacterium animalis
Enriched with Resistant Starch from Vigna Unguiculata. STARCH-STARKE 2021. [DOI: 10.1002/star.202000247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Danielle Rengadu
- Department of Biotechnology and Food Technology Durban University of Technology PO Box 1334 Durban 4000 South Africa
| | - Abe S. Gerrano
- Agricultural Research Council‐Vegetable and Ornamental Plant Institute Private Bag X293 Pretoria 0001 South Africa
| | - John J. Mellem
- Department of Biotechnology and Food Technology Durban University of Technology PO Box 1334 Durban 4000 South Africa
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24
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Barajas-Álvarez P, González-Ávila M, Espinosa-Andrews H. Recent Advances in Probiotic Encapsulation to Improve Viability under Storage and Gastrointestinal Conditions and Their Impact on Functional Food Formulation. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928691] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Paloma Barajas-Álvarez
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, Zapopan, Jalisco, Mexico
| | - Marisela González-Ávila
- Medical and Pharmaceutical Biotechnology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, Guadalajara, Jalisco, Mexico
| | - Hugo Espinosa-Andrews
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C, Zapopan, Jalisco, Mexico
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25
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Butorac K, Novak J, Bellich B, Terán LC, Banić M, Leboš Pavunc A, Zjalić S, Cescutti P, Šušković J, Kos B. Lyophilized alginate-based microspheres containing Lactobacillus fermentum D12, an exopolysaccharides producer, contribute to the strain's functionality in vitro. Microb Cell Fact 2021; 20:85. [PMID: 33865380 PMCID: PMC8052780 DOI: 10.1186/s12934-021-01575-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Accepted: 04/02/2021] [Indexed: 11/10/2022] Open
Abstract
Lactobacillus (Limosilactobacillus) fermentum D12 is an exopolysaccharide (EPS) producing strain whose genome contains a putative eps operon. Whole-genome analysis of D12 was performed to disclose the essential genes correlated with activation of precursor molecules, elongation and export of the polysaccharide chain, and regulation of EPS synthesis. These included the genes required for EPS biosynthesis such as epsA, B, C, D and E, also gt, wzx, and wzy and those involved in the activation of the precursor molecules galE, galT and galU. Both the biosynthesis and export mechanism of EPS were proposed based on functional annotation. When grown on MRS broth with an additional 2% w/v glucose, L. fermentum D12 secreted up to 200 mg/L of a mixture of EPSs, whose porous structure was visualized by scanning electron microscopy (SEM). Structural information obtained by 1HNMR spectroscopy together with composition and linkage analyses, suggested the presence of at least two different EPSs, a branched heteropolysaccharide containing t-Glcp and 2,6-linked Galf, and glycogen. Since recent reports showed that polysaccharides facilitate the probiotic-host interactions, we at first sought to evaluate the functional potential of L. fermentum D12. Strain D12 survived simulated gastrointestinal tract (GIT) conditions, exhibited antibacterial activity against enteropathogenic bacteria, adhered to Caco-2 cells in vitro, and as such showed potential for in vivo functionality. The EPS crude extract positively influenced D12 strain capacity to survive during freeze-drying and to adhere to extracellular matrix (ECM) proteins but did not interfere Caco-2 and mucin adherence when added at concentrations of 0.2, 0.5, and 1.0 mg/mL. Since the viable bacterial count of free D12 cells was 3 logarithmic units lower after the exposure to simulated GIT conditions than the initial count, the bacterial cells had been loaded into alginate for viability improvement. Microspheres of D12 cells, which were previously analyzed at SEM, significantly influenced their survival during freeze-drying and in simulated GIT conditions. Furthermore, the addition of the prebiotic substrates mannitol and lactulose improved the viability of L. fermentum D12 in freeze-dried alginate microspheres during 1-year storage at 4 °C compared to the control.
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Affiliation(s)
- Katarina Butorac
- Laboratory of Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
| | - Jasna Novak
- Laboratory of Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia.
| | - Barbara Bellich
- Department of Life Sciences, University of Trieste, Via Licio Giorgieri 1, Bdg. C11, 34127, Trieste, Italy
| | - Lucrecia C Terán
- Department of Life Sciences, University of Trieste, Via Licio Giorgieri 1, Bdg. C11, 34127, Trieste, Italy
| | - Martina Banić
- Laboratory of Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
| | - Andreja Leboš Pavunc
- Laboratory of Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
| | - Slaven Zjalić
- Department of Ecology, Agronomy and Aquaculture, University of Zadar, Trg Kneza Višeslava 9, 23000, Zadar, Croatia
| | - Paola Cescutti
- Department of Life Sciences, University of Trieste, Via Licio Giorgieri 1, Bdg. C11, 34127, Trieste, Italy
| | - Jagoda Šušković
- Laboratory of Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
| | - Blaženka Kos
- Laboratory of Antibiotic, Enzyme, Probiotic and Starter Culture Technologies, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, Croatia
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26
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Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.039] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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27
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Azam M, Saeed M, Yasmin I, Afzaal M, Ahmed S, Khan WA, Iqbal MW, Hussain HT, Asif M. Microencapsulation and invitro characterization of Bifidobacterium animalis for improved survival. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00839-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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28
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Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review. Food Res Int 2020; 137:109682. [DOI: 10.1016/j.foodres.2020.109682] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/04/2020] [Accepted: 09/06/2020] [Indexed: 02/07/2023]
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29
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Kan Z, Luo B, Cai J, Zhang Y, Tian F, Ni Y. Genotyping and plant-derived glycan utilization analysis of Bifidobacterium strains from mother-infant pairs. BMC Microbiol 2020; 20:277. [PMID: 32912151 PMCID: PMC7488109 DOI: 10.1186/s12866-020-01962-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Accepted: 09/01/2020] [Indexed: 12/04/2022] Open
Abstract
Background Bifidobacteria are important probiotics; some of the beneficial effects of bifidobacteria are achieved by the hydrolysis of glycans in the human gut. However, because the diet of breastfed infants typically lacks plant-derived glycans, in the gut environment of mothers and their breastfed infants, the mother will intake a variety of plant-derived glycans, such as from onions and bananas, through her diet. Under this assumption, we are interested in whether the same species of bifidobacteria isolated from mother-infant pairs present a distinction in their hydrolysis of plant-derived carbohydrates. Results Among the 36 Bifidobacterium strains, bifidobacterial carbohydrate utilization showed two trends related to the intestinal environment where the bacteria lived. Compared with infant-type bifidobacterial strains, adult-type bifidobacterial strains preferred to use plant-derived glycans. Of these strains, 10 isolates, 2 Bifidobacterium pseudocatenulatum (B. pseudocatenulatum), 2 Bifidobacterium pseudolongum (B. pseudolongum), 2 Bifidobacterium bifidum (B. bifidum), 2 Bifidobacterium breve (B. breve), and 2 Bifidobacterium longum (B. longum), were shared between the mother-infant pairs. Moreover, the repetitive sequence-based polymerase chain reaction (rep-PCR) results illustrated that B. pseudolongum and B. bifidum showed genotypic similarities of 95.3 and 98.2%, respectively. Combined with the carbohydrate fermentation study, these results indicated that the adult-type strains have a stronger ability to use plant-derived glycans than infant-type strains. Our work suggests that bifidobacterial carbohydrate metabolism differences resulted in the selective adaptation to the distinct intestinal environment of an adult or breastfed infant. Conclusions The present study revealed that the different gut environments can lead to the differences in the polysaccharide utilization in the same strains of bifidobacterial strains, suggesting a further goal of investigating the exact expression of certain enzymes in response to specific carbon sources.
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Affiliation(s)
- Zeyu Kan
- School of Food Science and Technology, Shihezi University, Xinjiang, China
| | - Baolong Luo
- School of Food Science and Technology, Shihezi University, Xinjiang, China
| | - Jingjing Cai
- School of Food Science and Technology, Shihezi University, Xinjiang, China
| | - Yan Zhang
- School of Food Science and Technology, Shihezi University, Xinjiang, China
| | - Fengwei Tian
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yongqing Ni
- School of Food Science and Technology, Shihezi University, Xinjiang, China.
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30
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Duman D, Karadag A. Inulin added electrospun composite nanofibres by electrospinning for the encapsulation of probiotics: characterisation and assessment of viability during storage and simulated gastrointestinal digestion. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14744] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dilan Duman
- Food Engineering Department Yıldız Technical University 34210Esenler‐Istanbul Turkey
| | - Ayse Karadag
- Food Engineering Department Yıldız Technical University 34210Esenler‐Istanbul Turkey
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31
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Liao N, Pang B, Jin H, Xu X, Yan L, Li H, Shao D, Shi J. Potential of lactic acid bacteria derived polysaccharides for the delivery and controlled release of oral probiotics. J Control Release 2020; 323:110-124. [DOI: 10.1016/j.jconrel.2020.04.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 04/12/2020] [Accepted: 04/13/2020] [Indexed: 01/21/2023]
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32
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Neri-Numa IA, Arruda HS, Geraldi MV, Maróstica Júnior MR, Pastore GM. Natural prebiotic carbohydrates, carotenoids and flavonoids as ingredients in food systems. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.03.004] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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33
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Yao M, Xie J, Du H, McClements DJ, Xiao H, Li L. Progress in microencapsulation of probiotics: A review. Compr Rev Food Sci Food Saf 2020; 19:857-874. [DOI: 10.1111/1541-4337.12532] [Citation(s) in RCA: 124] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 11/18/2019] [Accepted: 11/22/2019] [Indexed: 12/14/2022]
Affiliation(s)
- Mingfei Yao
- State Key Laboratory for Diagnosis and Treatment of Infectious DiseasesCollaborative Innovation Center for Diagnosis and Treatment of Infectious DiseasesNatl. Clinical Research Center for Infectious DiseasesThe First Affiliated HospitalCollege of MedicineZhejiang Univ. Hangzhou 310003 China
| | - Jiaojiao Xie
- State Key Laboratory for Diagnosis and Treatment of Infectious DiseasesCollaborative Innovation Center for Diagnosis and Treatment of Infectious DiseasesNatl. Clinical Research Center for Infectious DiseasesThe First Affiliated HospitalCollege of MedicineZhejiang Univ. Hangzhou 310003 China
| | - Hengjun Du
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | | | - Hang Xiao
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | - Lanjuan Li
- State Key Laboratory for Diagnosis and Treatment of Infectious DiseasesCollaborative Innovation Center for Diagnosis and Treatment of Infectious DiseasesNatl. Clinical Research Center for Infectious DiseasesThe First Affiliated HospitalCollege of MedicineZhejiang Univ. Hangzhou 310003 China
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34
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Protective effects of β-glucan extracted from spent brewer yeast during freeze-drying, storage and exposure to simulated gastrointestinal conditions of probiotic lactobacilli. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108496] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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