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Cui HL, Li MF, Liu SY, Yu M, Lou WY. Regulation of Hepatocellular Cholesterol Metabolism By Lactobacillus Paracasei BY2 and Its Embedding Delivery. Probiotics Antimicrob Proteins 2024; 16:181-195. [PMID: 36525182 DOI: 10.1007/s12602-022-10023-9] [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] [Accepted: 11/28/2022] [Indexed: 12/23/2022]
Abstract
In this study, five strains of lactic acid bacteria (LAB) with excellent cholesterol-lowering ability were screened from fermented foods. The gastrointestinal stress resistance, intestinal adhesion, and bacteriostasis abilities were evaluated to obtain the best LAB. And then, high-cholesterol HepG2 cell model was further prepared to explore the cholesterol-lowering mechanism of the LAB. Finally, pH-sensitive hydrogel prepared by Millettia speciosa Champ. carboxymethyl cellulose and Millettia speciosa Champ. cellulose was first applied to the microencapsulation of LAB. As a result, Lactobacillus paracasei BY2 (LP-BY2) exhibited higher cholesterol-lowering activity, intestinal adhesion, and bacteriostasis abilities compared with other LAB. Furthermore, it was found that LP-BY2 could reduce the cholesterol level by regulating the expression of key genes that involved in cholesterol synthesis (HMGCR and SREBP-2), uptake (LDLR), and outflow (LXR-α, ABCA1, ABCG5, ABCG8, and CYP7A1) in liver. At the same time, microencapsulation significantly enhanced the survival rate and cholesterol-lowering ability of LP-BY2 after gastrointestinal digestion. This study will provide an available reference for the application of Lactobacillus in prevention and treatment of hypercholesterolemia.
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Affiliation(s)
- Hua-Ling Cui
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Meng-Fan Li
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
- Food Structure and Function Research Group (FSF), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium
| | - Sheng-Ya Liu
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Ming Yu
- Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang, 529566, China.
| | - Wen-Yong Lou
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China.
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2
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Yan J, Fang C, Yang G, Li J, Liu Y, Zhang L, Yang P, Fang J, Gu Y, Zhang Y, Jiang W. Identification of FtfL as a novel target of berberine in intestinal bacteria. BMC Biol 2023; 21:280. [PMID: 38049785 PMCID: PMC10696740 DOI: 10.1186/s12915-023-01778-w] [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: 02/12/2023] [Accepted: 11/23/2023] [Indexed: 12/06/2023] Open
Abstract
BACKGROUND Berberine (BBR) is a commonly used anti-intestinal inflammation drug, and its anti-cancer activity has been found recently. BBR can intervene and control malignant colorectal cancer (CRC) through intestinal microbes, but the direct molecular target and related mechanism are unclear. This study aimed to identify the target of BBR and dissect related mechanisms against the occurrence and development of CRC from the perspective of intestinal microorganisms. RESULTS Here, we found that BBR inhibits the growth of several CRC-driving bacteria, especially Peptostreptococcus anaerobius. By using a biotin-conjugated BBR derivative, we identified the protein FtfL (formate tetrahydrofolate ligase), a key enzyme in C1 metabolism, is the molecular target of BBR in P. anaerobius. BBR exhibits strong binding affinity and potent inhibition on FtfL. Based on this, we determined the crystal structure of PaFtfL (P. anaerobius FtfL)-BBR complex and found that BBR can not only interfere with the conformational flexibility of PaFtfL tetramer by wedging the tetramer interface but also compete with its substrate ATP for binding within the active center. In addition, the enzymatic activities of FtfL homologous proteins in human tumor cells can also be inhibited by BBR. CONCLUSIONS In summary, our study has identified FtfL as a direct target of BBR and uncovered molecular mechanisms involved in the anti-CRC of BBR. BBR interferes with intestinal pathogenic bacteria by targeting FtfLs, suggesting a new means for controlling the occurrence and development of CRC.
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Affiliation(s)
- Jinci Yan
- CAS-Key Laboratory of Synthetic Biology, CAS Center for Excellence in Molecular Plant Sciences, Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai, 200032, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Chengli Fang
- CAS-Key Laboratory of Synthetic Biology, CAS Center for Excellence in Molecular Plant Sciences, Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai, 200032, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Gaohua Yang
- The Wallenberg Laboratory, Department of Molecular and Clinical Medicine, Sahlgrenska Academy, University of Gothenburg, Bruna Straket 16, 41345, Gothenburg, Sweden
| | - Jianxu Li
- CAS-Key Laboratory of Synthetic Biology, CAS Center for Excellence in Molecular Plant Sciences, Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai, 200032, China
| | - Yanqiang Liu
- CAS-Key Laboratory of Synthetic Biology, CAS Center for Excellence in Molecular Plant Sciences, Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai, 200032, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Lu Zhang
- Division of Gastroenterology and Hepatology Key Laboratory of Gastroenterology & Hepatology, State Key Laboratory for Oncogenes and Related GenesSchool of Medicine, Ministry of Health, Renji Hospital, Shanghai Jiao-Tong University; Shanghai Institute of Digestive Disease, 145 Middle Shandong Road, Shanghai, 200001, China
| | - Pengjie Yang
- CAS-Key Laboratory of Synthetic Biology, CAS Center for Excellence in Molecular Plant Sciences, Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai, 200032, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Jingyuan Fang
- Division of Gastroenterology and Hepatology Key Laboratory of Gastroenterology & Hepatology, State Key Laboratory for Oncogenes and Related GenesSchool of Medicine, Ministry of Health, Renji Hospital, Shanghai Jiao-Tong University; Shanghai Institute of Digestive Disease, 145 Middle Shandong Road, Shanghai, 200001, China
| | - Yang Gu
- CAS-Key Laboratory of Synthetic Biology, CAS Center for Excellence in Molecular Plant Sciences, Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai, 200032, China.
| | - Yu Zhang
- CAS-Key Laboratory of Synthetic Biology, CAS Center for Excellence in Molecular Plant Sciences, Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai, 200032, China.
| | - Weihong Jiang
- CAS-Key Laboratory of Synthetic Biology, CAS Center for Excellence in Molecular Plant Sciences, Shanghai Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai, 200032, China.
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Cheng Q, Xie M, Li G, Xue W, Zeng L, Ma D. Bacteria-Loaded Gastro-Retention Oral Delivery System for Alcohol Abuse. ACS Biomater Sci Eng 2023; 9:1460-1471. [PMID: 36848648 DOI: 10.1021/acsbiomaterials.3c00009] [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] [Indexed: 03/01/2023]
Abstract
Alcohol abuse is harmful to human health, and many strategies have been developed to retard this harm through protecting liver or activating relative enzymes. In this study, a new strategy of decreasing the alcohol absorption directly depending on the dealcoholization by the bacteria in the upper gastrointestinal (GI) tract was reported. To realize this, a bacteria-loaded gastro-retention oral delivery system with pore structure was constructed through emulsification/internal gelation, which could relieve acute alcohol intoxication in mice successfully. It was found that this bacteria-loaded system kept the above 30% suspension ratio in the simulated gastric fluid for 4 min, displayed good protection effect for the bacteria, and decreased the alcohol concentration from 50 to 30% below within 24 h in vitro. The in vivo imaging results demonstrated that it remained in the upper GI tract until 24 h and reduced 41.9% alcohol absorption. The mice with oral administration of the bacteria-loaded system were found with normal gait, smooth coat, and less liver damage. Although the intestinal flora distribution was influenced slightly during the oral administration, it could restore to normal levels only one day after stopping oral administration quickly, suggesting good biosafety. In conclusion, these results revealed that the bacteria-loaded gastro-retention oral delivery system might intake alcohol molecules rapidly and has huge potential in the treatment of alcohol abuse.
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Affiliation(s)
- Qikun Cheng
- Key Laboratory of Biomaterials of Guangdong Higher Education Institutes, Guangdong Provincial Engineering and Technological Research Center for Drug Carrier Development, Department of Biomedical Engineering, Jinan University, Guangzhou 510632, China
- Institute of Translational Medicine, Zhejiang Shuren University, Hangzhou, Zhejiang 310015, China
| | - Mingzhi Xie
- Key Laboratory of Biomaterials of Guangdong Higher Education Institutes, Guangdong Provincial Engineering and Technological Research Center for Drug Carrier Development, Department of Biomedical Engineering, Jinan University, Guangzhou 510632, China
| | - Guowei Li
- Department of Nuclear Medicine and PET/CT-MRI Center, The First Affiliated Hospital of Jinan University, Guangzhou 510630, China
| | - Wei Xue
- Key Laboratory of Biomaterials of Guangdong Higher Education Institutes, Guangdong Provincial Engineering and Technological Research Center for Drug Carrier Development, Department of Biomedical Engineering, Jinan University, Guangzhou 510632, China
| | - Lexiang Zeng
- Department of Urology, Sun Yat-Sen Memorial Hospital, Sun Yat-Sen (Zhongshan) University, Guangzhou 510120, People's Republic of China
| | - Dong Ma
- Key Laboratory of Biomaterials of Guangdong Higher Education Institutes, Guangdong Provincial Engineering and Technological Research Center for Drug Carrier Development, Department of Biomedical Engineering, Jinan University, Guangzhou 510632, China
- MOE Key Laboratory of Tumor Molecular Biology, Jinan University, Guangzhou 510632, China
- Artificial Organs and Materials Engineering Research Center, Ministry of Education, Guangzhou 510632, China
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Ahmed S, Muhammad T, Zaidi A. Cottage cheese enriched with lactobacilli encapsulated in alginate–chitosan microparticles forestalls perishability and augments probiotic activity. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15473] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Sadia Ahmed
- National Probiotic Laboratory National Institute for Biotechnology and Genetic Engineering (NIBGE) Jhang Road Faisalabad38000Pakistan
- NIBGE_C, Pakistan Institute of Engineering and Applied Sciences (PIEAS) Lehtrar Road Islamabad45650Pakistan
| | - Tariq Muhammad
- National Probiotic Laboratory National Institute for Biotechnology and Genetic Engineering (NIBGE) Jhang Road Faisalabad38000Pakistan
- NIBGE_C, Pakistan Institute of Engineering and Applied Sciences (PIEAS) Lehtrar Road Islamabad45650Pakistan
| | - Arsalan Zaidi
- National Probiotic Laboratory National Institute for Biotechnology and Genetic Engineering (NIBGE) Jhang Road Faisalabad38000Pakistan
- NIBGE_C, Pakistan Institute of Engineering and Applied Sciences (PIEAS) Lehtrar Road Islamabad45650Pakistan
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Huang X, Gänzle M, Zhang H, Zhao M, Fang Y, Nishinari K. Microencapsulation of probiotic lactobacilli with shellac as moisture barrier and to allow controlled release. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:726-734. [PMID: 32706117 DOI: 10.1002/jsfa.10685] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 07/20/2020] [Accepted: 07/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Rapid dissolution in digestive tract and moisture sorption during ambient storage are the two challenges of dry probiotic preparations. To solve these problems, microcapsules with shellac (LAC) addition containing Limosilactobacillus reuteri TMW 1.656 were designed in this work to provide a good moisture barrier and to provide controlled release in digestive tract, based on the hydrophobicity and acid-resistance of LAC. Four microcapsules were prepared using the method of emulsification/external gelation based on the crosslinking reaction between alginate or LAC with calcium ion, including alginate/sucrose (ALG), alginate/shellac/sucrose (ALG/LAC), alginate/whey protein isolate/sucrose (ALG/WPI) and alginate/whey protein isolate/shellac/sucrose (ALG/WPI/LAC). RESULTS Measurements of physical properties showed that microcapsules with LAC addition (ALG/WPI/LAC and ALG/LAC) had larger particle size, much denser structure, lower hygroscopicity and slower solubilization in water, which agreed with the primary microcapsule design. Probiotic survivals in digestive juices followed the order of ALG/WPI/LAC ≥ ALG/WPI ≥ ALG/LAC > ALG. Probiotic stability after heating and ambient storage both exhibited the order of ALG/WPI/LAC > ALG/LAC ≈ ALG/WPI > ALG, which can be explained by the decreased hygroscopicity with adding LAC. CONCLUSION LAC addition contributed to better probiotic survivals after freeze drying, simulated digestion, heating and ambient storage, and whey protein isolate (WPI) addition had a synergistic effect. Microcapsule hygroscopicity was closely related with probiotic survivals after heating and ambient storage, while microcapsule solubilization was closely related with probiotic survivals in simulated juices. Within our knowledge, this is the first report to improve probiotic stability during ambient storage based on LAC hydrophobicity. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xue Huang
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, National '111' Centre for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
| | - Michael Gänzle
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, National '111' Centre for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
- Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Hui Zhang
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, National '111' Centre for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
| | - Meng Zhao
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, National '111' Centre for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre at HUT, Hubei International Scientific and Technological Cooperation Base of Food Hydrocolloids, National '111' Centre for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan, China
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6
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Zhao M, Huang X, Zhang H, Zhang Y, Gänzle M, Yang N, Nishinari K, Fang Y. Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105790] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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7
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Zaeim D, Sarabi-Jamab M, Ghorani B, Kadkhodaee R, Liu W, Tromp RH. Microencapsulation of probiotics in multi-polysaccharide microcapsules by electro-hydrodynamic atomization and incorporation into ice-cream formulation. FOOD STRUCTURE-NETHERLANDS 2020. [DOI: 10.1016/j.foostr.2020.100147] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Ma L, Shang Y, Zhu Y, Zhang X, E J, Zhao L, Wang J. Study on microencapsulation of
Lactobacillus plantarum
LIP
‐1 by emulsification method. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13437] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Lili Ma
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Yina Shang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Yingdan Zhu
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Xiaoning Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Jingjing E
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Lihua Zhao
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
| | - Junguo Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. ChinaDepartment of Food Science and Engineering, Inner Mongolia Agricultural University Hohhot P. R. China
- Key Laboratory of Dairy Products Processing, Ministry of Agriculture, Department of Food Science and EngineeringInner Mongolia Agricultural University Hohhot P. R. China
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Wu Z, Li X, Liu X, Dong J, Fan D, Xu X, He Y. Membrane shell permeability of Rs-198 microcapsules and their ability for growth promoting bioactivity compound releasing. RSC Adv 2020. [DOI: 10.1039/c9ra06935f] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Microencapsulation of bacteria is an alternative technology to enhance viability during processing and application.
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Affiliation(s)
- Zhansheng Wu
- School of Environmental and Chemical Engineering
- Xi'an Polytechnic University
- Xi'an 710048
- P. R. China
- School of Chemistry and Chemical Engineering
| | - Xuan Li
- School of Chemistry and Chemical Engineering
- Shihezi University
- Shihezi 832003
- P. R. China
| | - Xiaochen Liu
- School of Environmental and Chemical Engineering
- Xi'an Polytechnic University
- Xi'an 710048
- P. R. China
| | - Jiawei Dong
- School of Chemistry and Chemical Engineering
- Shihezi University
- Shihezi 832003
- P. R. China
| | - Daidi Fan
- School of Environmental and Chemical Engineering
- Xi'an Polytechnic University
- Xi'an 710048
- P. R. China
- Department of Chemical Engineering
| | - Xiaolin Xu
- School of Chemistry and Chemical Engineering
- Shihezi University
- Shihezi 832003
- P. R. China
| | - Yanhui He
- School of Chemistry and Chemical Engineering
- Shihezi University
- Shihezi 832003
- P. R. China
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Strobel SA, Scher HB, Nitin N, Jeoh T. Control of physicochemical and cargo release properties of cross-linked alginate microcapsules formed by spray-drying. J Drug Deliv Sci Technol 2019. [DOI: 10.1016/j.jddst.2018.12.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Evaluation of Lactobacillus plantarum encapsulated with Eleutherine americana oligosaccharide extract as food additive in yoghurt. Braz J Microbiol 2018; 50:237-246. [PMID: 30637638 DOI: 10.1007/s42770-018-0017-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Accepted: 07/30/2018] [Indexed: 10/27/2022] Open
Abstract
This study aimed to determine the survival and antibacterial activity of Lactobacillus plantarum TISTR1465 encapsulated with Eleutherine americana oligosaccharide extract. Capsules were stored at 4 °C for 0, 2, and 4 weeks. The encapsulated cells were evaluated for their survival after sequential exposure to simulated gastric and intestinal juices, then evaluated in terms of their antibacterial activity. Survival of the encapsulated cells was higher than that of free cells at weeks 2 and 4. Highest levels of viable cells were observed with encapsulation in E. americana oligosaccharide extract. No surviving free cells were found in week 4. Yoghurt prepared with encapsulated cells showed less acidification than with free cells. Antibacterial activity of L. plantarum TISTR1465 before pH neutralisation against Clostridium perfringens ATCC13124, Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, and Salmonella Typhimurium ATCC13311 was higher than after pH neutralisation. Encapsulation by extrusion enhanced antibacterial activity of the cells against enteropathogenic bacteria. The antibacterial activity of encapsulated cells against Gram-positive bacteria was higher than that against Gram-negative bacteria. Results indicates that L. plantarum TISTR1465 encapsulated with E. americana oligosaccharide extract showed potential for application as a functional food additive.
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Santacruz S, Castro M. Viability of free and encapsulated Lactobacillus acidophilus incorporated to cassava starch edible films and its application to Manaba fresh white cheese. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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13
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Mu RJ, Yuan Y, Wang L, Ni Y, Li M, Chen H, Pang J. Microencapsulation of Lactobacillus acidophilus with konjac glucomannan hydrogel. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Protection mechanism of alginate microcapsules with different mechanical strength for Lactobacillus plantarum ST-III. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Qu F, Zhao M, Fang Y, Nishinari K, Phillips GO, Wu Z, Chen C. Effect of acidification on the protection of alginate-encapsulated probiotic based on emulsification/internal gelation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4358-4366. [PMID: 26804612 DOI: 10.1002/jsfa.7645] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2015] [Revised: 11/29/2015] [Accepted: 01/19/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND The method of emulsification/internal gelation is commonly used to prepare alginate microspheres for lactic acid bacteria (LAB). This paper focused on the influence of acidification parameters, i.e. acid/Ca molar ratio and acidification time, on the physical properties and cell protection efficiency of microspheres and their correlations. RESULTS With increasing acid/Ca molar ratio and acidification time, the average diameter of microspheres decreased and their mechanical strength increased. Interestingly, wet alginate microspheres shrank in simulated gastric juice (SGJ) while they swelled in bile salts solution (BS). The shrinkage or swelling ratio decreased with increasing mechanical strength. Correlation analysis showed that the encapsulated cell survivals in both SGJ and BS were positively correlated with the mechanical strength of microspheres but negatively with the shrinkage or swelling ratio. BacLight LIVE/DEAD assay suggested that the viability of encapsulated cells in fresh, SGJ-treated and BS-treated microspheres was closely related to cell membrane integrity. CONCLUSION Acidification is a key step during microsphere preparation, which strongly affected the physical properties of alginate microspheres, resulting in different cell protection efficiency. The resulting well-protected LAB can be applied in probiotics foods. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Fangning Qu
- Glyn O. Phillips Hydrocolloids Research Centre at HUT, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan, 430068, China
| | - Meng Zhao
- Glyn O. Phillips Hydrocolloids Research Centre at HUT, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan, 430068, China
- Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan, 430068, China
| | - Yapeng Fang
- Glyn O. Phillips Hydrocolloids Research Centre at HUT, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan, 430068, China
- Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan, 430068, China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre at HUT, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan, 430068, China
| | - Glyn O Phillips
- Phillips Hydrocolloid Research Centre, Glyndwr University, Plas Coch, Mold Road, Wrexham, LL11 2AW, UK
| | - Zhengjun Wu
- State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy & Food Co., Ltd, 1518 Jiangchangxi Road, Shanghai, 200436, China
| | - Chen Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 HaiQuan Road, Shanghai, 201418, China
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Chotiko A, Sathivel S. Development of a combined low-methoxyl-pectin and rice-bran-extract delivery system to improve the viability of Lactobacillus plantarum under acid and bile conditions. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.058] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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