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Bakhtiyari M, Hamidi-Esfahani Z, Barzegar M. The influence of co-encapsulated L. plantarum and Silybum marianum seed extract on the physicochemical properties of synbiotic cheese during ripening. Food Chem X 2024; 23:101674. [PMID: 39139494 PMCID: PMC11321426 DOI: 10.1016/j.fochx.2024.101674] [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: 05/03/2024] [Revised: 07/08/2024] [Accepted: 07/17/2024] [Indexed: 08/15/2024] Open
Abstract
The effect of Silybum marianum seed extract (SMSE), added freely or in co-encapsulated with L. plantarum (MT, ZH593), on cell survivability, physicochemical and textural parameters in synbiotic cheeses for 60 days at 4 °C were studied. Incorporated cheeses with free, single encapsulated, and co-encapsulated probiotic + SMSE experimented a reduction of 3.19, 1.23, and 0.76 log CFU/mL for the cell survivability and their antioxidant activity reached 15.19, 16.26, and 31.73%, respectively, at the end of the storage. Decrease in hardness, cohesiveness, and springiness of the cheese containing free probiotic + SMSE upon compression during storage revealed proteolysis pattern and pH development being the most effective agents while whey percentage and moisture loss were the most effective agents in the rest of the cheeses. Overall, microcapsules containing L. plantarum and SMSE propose an easy and efficient delivery vehicle for the transition of bio-compounds into cheese as a novel synbiotic food.
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Affiliation(s)
- Maryam Bakhtiyari
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Zohreh Hamidi-Esfahani
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Mohsen Barzegar
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
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2
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Wang X, Ma Y, Liu Y, Zhang J, Jiang W, Fang X, Wang L. Preparation of a Lactobacillus rhamnosus ATCC 7469 microencapsulated-lactulose synbiotic and its effect on equol production. Food Funct 2024. [PMID: 39193624 DOI: 10.1039/d4fo02690j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/29/2024]
Abstract
Equol is a highly active product of soy isoflavones produced by specific bacteria in the human or animal colon. However, equol production is influenced by differences in the gut flora carried by the body. Our previous research has shown that a synbiotic preparation comprising the probiotic Lactobacillus rhamnosus ATCC 7469 and the prebiotic lactulose can enhance equol production by modulating the intestinal flora. Nevertheless, the harsh environment of the gastrointestinal tract limits this capability by diminishing the number of probiotics reaching the colon. Microencapsulation of probiotics is an effective strategy to enhance their viability. In this study, probiotic gel microspheres (SA-S-CS) were prepared using an extrusion method, with sodium alginate (SA) and chitosan (CS) serving as the encapsulating materials. Scanning electron microscopy (SEM) was employed to observe the surface morphology and the internal distribution of bacteria within the microcapsules. The structural characteristics of the microcapsules were investigated using Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD). Furthermore, the thermal stability, storage stability, probiotic viability post-simulated gastrointestinal fluid treatment, and colon release rate were examined. Finally, the impact of probiotic microencapsulation on promoting equol production by the synbiotic preparation was assessed. The results indicated that the microcapsules exhibited a spherical structure with bacteria evenly distributed on the inner surface. Studies on thermal and storage stability showed that the number of viable cells in the probiotic microcapsule group significantly increased compared to the free probiotic group. Gastrointestinal tolerance studies revealed that after in vitro simulated gastrointestinal digestion, the amount of viable cells in the microcapsules was 7 log10 CFU g-1, demonstrating good gastrointestinal tolerance. Moreover, after incubation in simulated colonic fluid for 150 min, the release rate of probiotics reached 93.13%. This suggests that chitosan-coated sodium alginate microcapsules can shield Lactobacillus rhamnosus ATCC 7469 from the gastrointestinal environment, offering a novel model for synbiotic preparation to enhance equol production.
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Affiliation(s)
- Xiaoying Wang
- College of Food Science, South China Agricultural University, Guangzhou, 510642, China.
| | - Yuhao Ma
- College of Food Science, South China Agricultural University, Guangzhou, 510642, China.
| | - Yingqing Liu
- College of Food Science, South China Agricultural University, Guangzhou, 510642, China.
| | - Jiuyan Zhang
- College of Food Science, South China Agricultural University, Guangzhou, 510642, China.
| | - Weiliang Jiang
- College of Food Science, South China Agricultural University, Guangzhou, 510642, China.
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou, 510642, China.
| | - Li Wang
- College of Food Science, South China Agricultural University, Guangzhou, 510642, China.
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3
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Saeed M, Khanam R, Hafeez H, Ahmad Z, Saleem S, Tariq MR, Safdar W, Waseem M, Ali U, Azam M, Rehman MA, Shah FUH. Viability of Free and Alginate-Carrageenan Gum Coated Lactobacillus acidophilus and Lacticaseibacillus casei in Functional Cottage Cheese. ACS OMEGA 2024; 9:13840-13851. [PMID: 38559922 PMCID: PMC10976411 DOI: 10.1021/acsomega.3c08588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 02/15/2024] [Accepted: 02/22/2024] [Indexed: 04/04/2024]
Abstract
The survivability of encapsulated and nonencapsulated probiotics consisting of Lactobacillus acidophilus and Lacticaseibacillus casei and the nutritional, physicochemical, and sensorial features of cottage cheese were investigated under refrigeration storage at 4 °C for 28 days. Microbeads of L. acidophilus and L. casei were developed using 2% sodium alginate, 1.5% sodium alginate and 0.5% carrageenan, and 1% sodium alginate and 1% carrageenan using an encapsulation technique to assess the probiotic viability in cottage cheese under different gastrointestinal conditions (SGF (simulated gastric juice), SIF (simulated intestinal fluid)), and bile salt) and storage conditions. Scanning electron microscopy (SEM) elucidated the stable structure of microbeads, Fourier transform infrared spectroscopy (FTIR) confirmed the presence probiotics in the microcapsules, and X-ray diffraction (XRD) demonstrated the amorphous state of microbeads. Furthermore, the highest encapsulation efficiency was observed for alginate 1% and carrageenan 1% microbeads (T3), i.e., 95%. Likewise, viability was recorded in T3 against SGF, SIF, and bile salt solution, i.e., 8.5, 8.8, and 8.9 log CFU/g at 80 min of exposure, compared to the control. The results of pH showed a significant (p < 0.05) decline that ultimately increased the titratable acidity. Nutritional analysis of cottage cheese revealed the highest levels of ash, protein, and total solids in T3, exhibiting mean values of 3.2, 22, and 43.2 g/100 g, respectively, after 28 days of storage. The sensory evaluation of cottage cheese demonstrated better color, flavor, and textural attributes in T3. Conclusively, synergistic addition of L. acidophilus and L. casei encapsulated with alginate-carrageenan gums was found to be more effective in improving the viability of probiotics in cottage cheese than noncapsulated cells while carrying better magnitudes of ash and protein, lower acidity, and pleasant taste.
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Affiliation(s)
- Muhammad Saeed
- National
Institute of Food Science and Technology, University of Agriculture, Faisalabad 9200, Pakistan
| | - Rehana Khanam
- National
Institute of Food Science and Technology, University of Agriculture, Faisalabad 9200, Pakistan
| | - Hammad Hafeez
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Zulfiqar Ahmad
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Shahzad Saleem
- Department
of Biosciences, COMSATS University Islamabad, Sahiwal Campus, Sahiwal 57000, Pakistan
| | - Muhammad Rizwan Tariq
- Department
of Food Sciences, Faculty of Agricultural Sciences, University of the Punjab, Lahore 54590, Pakistan
| | - Waseem Safdar
- Department
of Biological Sciences, National University
of Medical Sciences, Rawalpindi 46000, Pakistan
| | - Muhammad Waseem
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Umair Ali
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Muhammad Azam
- National
Institute of Food Science and Technology, University of Agriculture, Faisalabad 9200, Pakistan
| | - Muhammad Adil Rehman
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
| | - Faiz-ul-Hassan Shah
- Department
of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan
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4
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Khan WA, Butt MS, Yasmin I, Wadood SA, Mahmood A, Gad HA. Protein-polysaccharide based double network microbeads improves stability of Bifidobacterium infantis ATCC 15697 in a gastro-Intestinal tract model (TIM-1). Int J Pharm 2024; 652:123804. [PMID: 38220120 DOI: 10.1016/j.ijpharm.2024.123804] [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: 11/17/2023] [Revised: 01/10/2024] [Accepted: 01/10/2024] [Indexed: 01/16/2024]
Abstract
Microencapsulation of probiotics is a main technique employed to improve cell survival in gastrointestinal tract (GIT). The present study investigated the impact of utilizing proteins i.e. Whey Protein Isolates (WPI), Pea Protein Isolates (PPI) or (WPI + PPI) complex based microbeads as encapsulating agents on the encapsulation efficiency (EE), diameter, morphology along with the survival and viability of Bifidobacterium infantis ATCC 15697. Results revealed that WPI + PPI combination had the highest EE% of the probiotics up to 94.09 % and the smoothest surface with less visible holes. WPI based beads revealed lower EE% and smaller size than PPI based ones. In addition, WPI based beads showed rough surface with visible signs of cracks, while PPI beads showed dense surfaces with pores and depressions. In contrast, the combination of the two proteins resulted in compact and smooth beads with less visible pores/wrinkles. The survival in gastrointestinal tract (GIT) was observed through TNO in-vitro gastrointestinal model (TIM-1) and results illustrated that all microbeads shrank in gastric phase while swelled in intestinal phase. In addition, in-vitro survival rate of free cells was very low in gastric phase (18.2 %) and intestinal phase (27.5 %). The free cells lost their viability after 28 days of storage (2.66 CFU/mL) with a maximum log reduction of 6.76, while all the encapsulated probiotic showed more than 106-7 log CFU/g viable cell. It was concluded that encapsulation improved the viability of probiotics in GIT and utilization of WPI + PPI in combination provided better protection to probiotics.
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Affiliation(s)
- Wahab Ali Khan
- Department of Food Science and Technology, University of Home Economics Lahore, 54660 Pakistan.
| | - Masood Sadiq Butt
- National Institute of Food Science & Technology, Faculty of Food, Nutrition & Home Sciences, University of Agriculture Faisalabad, 38040 Pakistan.
| | - Iqra Yasmin
- Department of Human Nutrition and Dietetics, University of Chakwal, Chakwal, 48800 Pakistan.
| | - Syed Abdul Wadood
- Department of Food Science and Technology, University of Home Economics Lahore, 54660 Pakistan; Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences Key Laboratory of Information Traceability for Agricultural Products, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, China.
| | - Asif Mahmood
- Department of Pharmacy, University of Chakwal, Chakwal 48800, Pakistan.
| | - Heba A Gad
- Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Ain Shams University, Cairo 11566, Egypt; Department of Pharmaceutical Sciences, Pharmacy Program, Batterjee Medical College, Jeddah 21442, Saudi Arabia.
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5
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Chen P, Tian J, Ren Y, Cheng H, Pan H, Chen S, Ye X, Chen J. Enhance the resistance of probiotics by microencapsulation and biofilm construction based on rhamnogalacturonan I rich pectin. Int J Biol Macromol 2024; 258:128777. [PMID: 38096935 DOI: 10.1016/j.ijbiomac.2023.128777] [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: 06/06/2023] [Revised: 12/04/2023] [Accepted: 12/11/2023] [Indexed: 01/26/2024]
Abstract
Microcapsules were always used as functional material carriers for targeted delivery and meanwhile offering protection. However, microcapsule wall materials with specific properties were required, which makes the choice of wall material a key factor. In our previous study, a highly branched rhamnogalacturonan I rich (RG-I-rich) pectin was extracted from citrus canning processing water, which showed good gelling properties and binding ability, indicating it could be a potential microcapsule wall material. In the present study, Lactiplantibacillus plantarum GDMCC 1.140 and Lactobacillus rhamnosus were encapsulated by RG-I-rich pectin with embedding efficiencies of about 65 %. The environmental tolerance effect was evaluated under four different environmental stresses. Positive protection results were obtained under all four conditions, especially under H2O2 stress, the survival rate of probiotics embedded in microcapsules was about double that of free probiotics. The storage test showed that the total plate count of L. rhamnosus encapsulated in RG-I-rich pectin microcapsules could still reach 6.38 Log (CFU/mL) at 25 °C for 45 days. Moreover, probiotics embedded in microcapsules with additional incubation to form a biofilm layer inside could further improve the probiotics' activities significantly in the above experiments. In conclusion, RG-I-rich pectin may be a good microcapsule wall material for probiotics protection.
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Affiliation(s)
- Pin Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Yanming Ren
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Haibo Pan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China.
| | - Jianle Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China.
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Huang PH, Chen DQ, Chen YW, Shih MK, Lee BH, Tain YL, Hsieh CW, Hou CY. Evaluation of the Feasibility of In Vitro Metabolic Interruption of Trimethylamine with Resveratrol Butyrate Esters and Its Purified Monomers. Molecules 2024; 29:429. [PMID: 38257342 PMCID: PMC10820948 DOI: 10.3390/molecules29020429] [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: 11/30/2023] [Revised: 01/07/2024] [Accepted: 01/11/2024] [Indexed: 01/24/2024] Open
Abstract
Resveratrol (RSV), obtained from dietary sources, has been shown to reduce trimethylamine oxide (TMAO) levels in humans, and much research indicates that TMAO is recognized as a risk factor for cardiovascular disease. Therefore, this study investigated the effects of RSV and RSV-butyrate esters (RBE) on the proliferation of co-cultured bacteria and HepG2 cell lines, respectively, and also investigated the changes in trimethylamine (TMA) and TMOA content in the medium and flavin-containing monooxygenase-3 (FMO3) gene expression. This study revealed that 50 µg/mL of RBE could increase the population percentage of Bifidobacterium longum at a rate of 53%, while the rate was 48% for Clostridium asparagiforme. In contrast, co-cultivation of the two bacterial strains effectively reduced TMA levels from 561 ppm to 449 ppm. In addition, regarding TMA-induced HepG2 cell lines, treatment with 50 μM each of RBE, 3,4'-di-O-butanoylresveratrol (ED2), and 3-O-butanoylresveratrol (ED4) significantly reduced FMO3 gene expression from 2.13 to 0.40-1.40, which would also contribute to the reduction of TMAO content. This study demonstrated the potential of RBE, ED2, and ED4 for regulating TMA metabolism in microbial co-cultures and cell line cultures, which also suggests that the resveratrol derivative might be a daily dietary supplement that will be beneficial for health promotion in the future.
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Affiliation(s)
- Ping-Hsiu Huang
- School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai’an 223003, China;
| | - De-Quan Chen
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung 81157, Taiwan;
| | - Yu-Wei Chen
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 40227, Taiwan; (Y.-W.C.); (C.-W.H.)
- Department of Pediatrics, Kaohsiung Chang Gung Memorial Hospital, Kaohsiung 83301, Taiwan;
| | - Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung 812301, Taiwan;
| | - Bao-Hong Lee
- Department of Horticulture, National Chiayi University, Chiayi 60004, Taiwan;
| | - You-Lin Tain
- Department of Pediatrics, Kaohsiung Chang Gung Memorial Hospital, Kaohsiung 83301, Taiwan;
- Institute for Translational Research in Biomedicine, Kaohsiung Chang Gung Memorial Hospital, Kaohsiung 83301, Taiwan
- College of Medicine, Chang Gung University, Taoyuan 33305, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 40227, Taiwan; (Y.-W.C.); (C.-W.H.)
- Department of Medical Research, China Medical University Hospital, Taichung 40447, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung 81157, Taiwan;
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Nezamdoost-Sani N, Khaledabad MA, Amiri S, Phimolsiripol Y, Mousavi Khaneghah A. A comprehensive review on the utilization of biopolymer hydrogels to encapsulate and protect probiotics in foods. Int J Biol Macromol 2024; 254:127907. [PMID: 37935287 DOI: 10.1016/j.ijbiomac.2023.127907] [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: 04/24/2023] [Revised: 08/25/2023] [Accepted: 11/03/2023] [Indexed: 11/09/2023]
Abstract
Probiotics must survive in foods and passage through the human mouth, stomach, and small intestine to reach the colon in a viable state and exhibit their beneficial health effects. Probiotic viability can be improved by encapsulating them inside hydrogel-based delivery systems. These systems typically comprise a 3D network of cross-linked polymers that retain large amounts of water within their pores. This study discussed the stability of probiotics and morphology of hydrogel beads after encapsulation, encapsulation efficiency, utilization of natural polymers, and encapsulation mechanisms. Examples of the application of these hydrogel-based delivery systems are then given. These studies show that encapsulation of probiotics in hydrogels can improve their viability, provide favorable conditions in the food matrix, and control their release for efficient colonization in the large intestine. Finally, we highlight areas where future research is required, such as the large-scale production of encapsulated probiotics and the in vivo testing of their efficacy using animal and human studies.
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Affiliation(s)
- Narmin Nezamdoost-Sani
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | | | - Saber Amiri
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | | | - Amin Mousavi Khaneghah
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Warsaw, Poland.
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8
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Lin Q, Si Y, Zhou F, Hao W, Zhang P, Jiang P, Cha R. Advances in polysaccharides for probiotic delivery: Properties, methods, and applications. Carbohydr Polym 2024; 323:121414. [PMID: 37940247 DOI: 10.1016/j.carbpol.2023.121414] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 09/06/2023] [Accepted: 09/16/2023] [Indexed: 11/10/2023]
Abstract
Probiotics are essential to improve the health of the host, whereas maintaining the viability of probiotics in harsh environments remains a challenge. Polysaccharides have non-toxicity, excellent biocompatibility, and outstanding biodegradability, which can protect probiotics by forming a physical barrier and show a promising prospect for probiotic delivery. In this review, we summarize polysaccharides commonly used for probiotic microencapsulation and introduce the microencapsulation technologies, including extrusion, emulsion, spray drying, freeze drying, and electrohydrodynamics. We discuss strategies for better protection of probiotics and introduce the applications of polysaccharides-encapsulated probiotics in functional food, oral formulation, and animal feed. Finally, we propose the challenges of polysaccharides-based delivery systems in industrial production and application. This review will help provide insight into the advances and challenges of polysaccharides in probiotic delivery.
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Affiliation(s)
- Qianqian Lin
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China; Laboratory of Theoretical and Computational Nanoscience, CAS Center for Excellence in Nanoscience, National Center for Nanoscience and Technology, No. 11 Zhongguancun Beiyitiao, Haidian District, Beijing 100190, PR China.
| | - Yanxue Si
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China.
| | - Fengshan Zhou
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China.
| | - Wenshuai Hao
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China.
| | - Pai Zhang
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China.
| | - Peng Jiang
- Laboratory of Theoretical and Computational Nanoscience, CAS Center for Excellence in Nanoscience, National Center for Nanoscience and Technology, No. 11 Zhongguancun Beiyitiao, Haidian District, Beijing 100190, PR China; College of Chemistry and Chemical Engineering, University of Chinese Academy of Sciences, Beijing 100049, PR China.
| | - Ruitao Cha
- Laboratory of Theoretical and Computational Nanoscience, CAS Center for Excellence in Nanoscience, National Center for Nanoscience and Technology, No. 11 Zhongguancun Beiyitiao, Haidian District, Beijing 100190, PR China.
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9
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Bordini FW, Rosolen MD, da Luz GDQ, Pohndorf RS, de Oliveira PD, Conceição FR, Fiorentini ÂM, da Silva WP, Pieniz S. Development of a microencapsulated probiotic delivery system with whey, xanthan, and pectin. Braz J Microbiol 2023; 54:2183-2195. [PMID: 37434082 PMCID: PMC10484871 DOI: 10.1007/s42770-023-01041-y] [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: 09/26/2022] [Accepted: 06/16/2023] [Indexed: 07/13/2023] Open
Abstract
Pediococcus pentosaceus is a lactic acid bacterium that has probiotic potential proven by studies. However, its viability can be affected by adverse conditions such as storage, heat stress, and even gastrointestinal passage. Thus, the aim of the present study was to microencapsulate and characterize microcapsules obtained by spray drying and produced only with whey powder (W) or whey powder combined with pectin (WP) or xanthan (WX) in the protection of P. pentosaceus P107. In the storage test at temperatures of - 20 °C and 4 °C, the most viable microcapsule was WP (whey powder and pectin), although WX (whey powder and xanthan) presented better stability at 25 °C. In addition, WX did not show stability to ensure probiotic potential (< 6 Log CFU mL-1) for 110 days and the microcapsule W (whey powder) maintained probiotic viability at the three temperatures (- 20 °C, 4 °C, and 25 °C) for 180 days. In the exposition to simulated gastrointestinal juice, the WX microcapsule showed the best results in all tested conditions, presenting high cellular viability. For the thermal resistance test, WP microcapsule was shown to be efficient in the protection of P. pentosaceus P107 cells. The Fourier transform infrared spectroscopy (FTIR) results showed that there was no chemical interaction between microcapsules of whey powder combined with xanthan or pectin. The three microcapsules produced were able to protect the cell viability of the microorganism, as well as the drying parameters were adequate for the microcapsules produced in this study.
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Affiliation(s)
- Fernanda Weber Bordini
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | - Michele Dutra Rosolen
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | | | - Ricardo Scherer Pohndorf
- Departament Resources Engineering, Federal University of Pelotas, Pelotas, RS, 96010-610, Brazil
| | - Patrícia Diaz de Oliveira
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
- Department of Biotechnology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | | | - Ângela Maria Fiorentini
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | - Wladimir Padilha da Silva
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
- Department of Biotechnology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil
| | - Simone Pieniz
- Department of Food Science and Technology, Federal University of Pelotas, Pelotas, RS, 96010-900, Brazil.
- Department of Nutrition, Federal University of Pelotas, Pelotas, RS, 96010-610, Brazil.
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Sun Q, Yin S, He Y, Cao Y, Jiang C. Biomaterials and Encapsulation Techniques for Probiotics: Current Status and Future Prospects in Biomedical Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:2185. [PMID: 37570503 PMCID: PMC10421492 DOI: 10.3390/nano13152185] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/25/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023]
Abstract
Probiotics have garnered significant attention in recent years due to their potential advantages in diverse biomedical applications, such as acting as antimicrobial agents, aiding in tissue repair, and treating diseases. These live bacteria must exist in appropriate quantities and precise locations to exert beneficial effects. However, their viability and activity can be significantly impacted by the surrounding tissue, posing a challenge to maintain their stability in the target location for an extended duration. To counter this, researchers have formulated various strategies that enhance the activity and stability of probiotics by encapsulating them within biomaterials. This approach enables site-specific release, overcoming technical impediments encountered during the processing and application of probiotics. A range of materials can be utilized for encapsulating probiotics, and several methods can be employed for this encapsulation process. This article reviews the recent advancements in probiotics encapsulated within biomaterials, examining the materials, methods, and effects of encapsulation. It also provides an overview of the hurdles faced by currently available biomaterial-based probiotic capsules and suggests potential future research directions in this field. Despite the progress achieved to date, numerous challenges persist, such as the necessity for developing efficient, reproducible encapsulation methods that maintain the viability and activity of probiotics. Furthermore, there is a need to design more robust and targeted delivery vehicles.
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Affiliation(s)
- Qiqi Sun
- Jinan Microecological Biomedicine Shandong Laboratory, Shounuo City Light West Block, Jinan 250117, China; (Q.S.); (S.Y.)
| | - Sheng Yin
- Jinan Microecological Biomedicine Shandong Laboratory, Shounuo City Light West Block, Jinan 250117, China; (Q.S.); (S.Y.)
- Collaborative Innovation Center of Advanced Microstructures, Nanjing University, Nanjing 210093, China
| | - Yingxu He
- School of Computing, National University of Singapore, Singapore 119077, Singapore;
| | - Yi Cao
- Jinan Microecological Biomedicine Shandong Laboratory, Shounuo City Light West Block, Jinan 250117, China; (Q.S.); (S.Y.)
- Collaborative Innovation Center of Advanced Microstructures, Nanjing University, Nanjing 210093, China
| | - Chunping Jiang
- Jinan Microecological Biomedicine Shandong Laboratory, Shounuo City Light West Block, Jinan 250117, China; (Q.S.); (S.Y.)
- Department of Hepatobiliary Surgery, Affiliated Drum Tower Hospital, Medical School of Nanjing University, Nanjing 210000, China
- State Key Laboratory of Pharmaceutical Biotechnology, Jiangsu Key Laboratory of Molecular Medicine, Medical School of Nanjing University, Nanjing 210000, China
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11
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Chen L, Qian WW, Zhou S, Zhou T, Gu Q. Fabrication of whey protein/pectin double layer microcapsules for improving survival of Lacticaseibacillus rhamnosus ZFM231. Int J Biol Macromol 2023:125030. [PMID: 37244347 DOI: 10.1016/j.ijbiomac.2023.125030] [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: 12/20/2022] [Revised: 05/10/2023] [Accepted: 05/20/2023] [Indexed: 05/29/2023]
Abstract
To improve the viability of Lacticaseibacillus rhamnosus ZFM231 strain in the gastrointestinal tract and exhibit better probiotic effect, an internal emulsification/gelation technique was employed to encapsulate this strain using whey protein and pectin as wall materials to fabricate the double layer microcapsules. Four key factors affecting the encapsulation process were optimized using single factor analysis and response surface methodology. Encapsulation efficiency of L. rhamnosus ZFM231 reached 89.46 ± 0.82 %, the microcapsules possessed a particle size of 172 ± 1.80 μm and ζ-potential of -18.36 mV. The characters of the microcapsules were assessed using optical microscope, SEM, FT-IR and XRD analysis. It was found that after exposure to simulated gastric fluid, the bacterial count (log (CFU g-1)) of the microcapsules only lost 1.96 units, the bacteria were released readily in simulated intestinal fluid, reaching 86.56 % after 90 min. After stored at 4 °C for 28 days and 25 °C for 14 days, bacterial count of the dry microcapsules decreased from 10.59 to 9.02 and 10.49 to 8.70 log (CFU g-1), respectively. The double layered microcapsules could significantly increase the storage and thermal abilities of bacteria. Such L. rhamnosus ZFM231 microcapsules could find applications as ingredient of the functional foods and the dairy products.
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Affiliation(s)
- Liang Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Wen-Wen Qian
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Shaobo Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China; School of Science, Faculty of Engineering and Science, University of Greenwich, Central Avenue, Chatham ME4 4TB, UK
| | - Tao Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China.
| | - Qing Gu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China.
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Mitsuwan W, Saengsawang P, Jeenkeawpieam J, Nissapatorn V, Pereira MDL, Kitpipit W, Thomrongsuwannakij T, Poothong S, Vimon S. Development of a microencapsulated probiotic containing Pediococcus acidilactici WU222001 against avian pathogenic Escherichia coli. Vet World 2023; 16:1131-1140. [PMID: 37576777 PMCID: PMC10420709 DOI: 10.14202/vetworld.2023.1131-1140] [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: 01/28/2023] [Accepted: 04/19/2023] [Indexed: 08/15/2023] Open
Abstract
Background and Aim Probiotics are beneficial microorganisms for humans and animals. In this study, we developed a microencapsulated probiotic with antibacterial activity against avian pathogenic Escherichia coli (APEC). Materials and Methods Alignment of the 16S rRNA sequences of the isolate WU222001 with those deposited in GenBank revealed that the isolate was Pediococcus acidilactici with 99.6% homology. This bacterium was characterized as a probiotic based on its tolerance toward in vitro gastrointestinal tract (GIT) conditions, hydrophobicity, and auto-aggregation. The antibacterial activity of the probiotic's culture supernatant against APEC was investigated using a broth microdilution assay. Pediococcus acidilactici was microencapsulated using sodium alginate and agar with diameters ranging from 47 to 61 μm. Then, physicochemical characteristics and stability of the microcapsules were determined. Results The isolate was characterized as a probiotic based on its resistance to low pH, bile salts, and pancreatin, with relative values of 79.2%, 70.95%, and 90.64%, respectively. Furthermore, the bacterium exhibited 79.56% auto-aggregation and 55.25% hydrophobicity at 24 h. The probiotic's culture supernatant exhibited strong antibacterial activity against clinical APEC isolates with minimum inhibitory concentration and minimum bactericidal concentration of 12.5% and 25% v/v, respectively. Microencapsulation-enhanced bacterial viability in GIT compared to free cells. Moreover, 89.65% of the encapsulated cells were released into the simulated intestinal fluid within 4 h. The viable count in microcapsules was 63.19% after 3 months of storage at 4°C. Conclusion The results indicated that the culture supernatant of P. acidilactici inhibited the growth of APEC. In addition, microencapsulation extends the viability of P. acidilactici under harsh conditions, indicating its potential application in the feed production.
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Affiliation(s)
- Watcharapong Mitsuwan
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat, 80160, Thailand
- One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
- Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Phirabhat Saengsawang
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat, 80160, Thailand
- One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Juthatip Jeenkeawpieam
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat, 80160, Thailand
- One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Veeranoot Nissapatorn
- School of Allied Health Sciences, Southeast Asia Water Team, World Union for Herbal Drug Discovery, and Research Excellence Center for Innovation and Health Products, Walailak University, Nakhon Si Thammarat, Thailand
| | - Maria de Lourdes Pereira
- CICECO-Aveiro Institute of Materials and Department of Medical Sciences, University of Aveiro, 3010-193 Aveiro, Portugal
| | - Warangkana Kitpipit
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat, 80160, Thailand
- One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
- Food Technology and Innovation Center of Excellence, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Thotsapol Thomrongsuwannakij
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat, 80160, Thailand
- One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Saranporn Poothong
- Department of Animal Husbandry, Faculty of Veterinary Science, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Sasi Vimon
- Akkhraratchakumari Veterinary College, Walailak University, Nakhon Si Thammarat, 80160, Thailand
- One Health Research Center, Walailak University, Nakhon Si Thammarat, 80160, Thailand
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13
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Stability and Survivability of Alginate Gum-Coated Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and Probiotic Juice Development. J FOOD QUALITY 2023. [DOI: 10.1155/2023/3660968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Survivability of probiotics is severely affected by harsh gastrointestinal conditions. In the present study, microbeads of Lactobacillus rhamnosus GG were formulated using alginate (1.5% w/v) and combination of alginate (1.5% w/v) with xanthan gum (0.5% w/v) through an emulsion technique to improve bacterial viability in low pH orange juice and in gastrointestinal conditions. The microbeads were tested for encapsulation efficiency, survivability in bile salt, SGF (simulated gastric juice), SIF (simulated intestinal fluid), and storage stability. Probiotic orange juice was formulated and tested for physicochemical parameters (pH, titratable acidity, and total sugars) and sensorial properties during storage. Gum-coated alginate microbeads (T3) showed higher encapsulation efficiency, i.e., 95.2% compared to alginate microbeads (T2), i.e., 86.85%. Similarly, T3 showed the highest resistance against bile salt (8.50 log CFU/g), SGF (7.95 log CFU/g), and SIF (8.0 log CFU/g) during 80 min exposure compared to T2 and free cells. The viability of gum-coated alginate beads (T3) remained above 107 CFU/g in gastrointestinal conditions and at the end of 21 days storage (8.3 log CFU/mL). All physicochemical parameters of probiotic juice were significantly (
) decreased with respect to storage except acidity. In addition, minimal changes in physicochemical parameters were observed in T3 compared to other treatments. Treatment had no significant impact on the sensory characteristics of juice, but storage had a significant effect (
) on the sensory characteristics of juice. The alginate gum microbeads improve the survivability of probiotics for targeted delivery. Hence, encapsulated probiotics can be used for functional beverage development to take advantage of their therapeutic benefits.
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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: 0] [Impact Index Per Article: 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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Amiri S, Nezamdoost-Sani N, Mostashari P, McClements DJ, Marszałek K, Mousavi Khaneghah A. Effect of the molecular structure and mechanical properties of plant-based hydrogels in food systems to deliver probiotics: an updated review. Crit Rev Food Sci Nutr 2022; 64:2130-2156. [PMID: 36121429 DOI: 10.1080/10408398.2022.2121260] [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: 11/03/2022]
Abstract
Probiotic products' economic value and market popularity have grown over time as more people discover their health advantages and adopt healthier lifestyles. There is a significant societal and cultural interest in these products known as foods or medicines. Products containing probiotics that claim to provide health advantages must maintain a "minimum therapeutic" level (107-106 CFU/g) of bacteria during their entire shelf lives. Since probiotic bacteria are susceptible to degradation and reduction by physical and chemical conditions (including acidity, natural antimicrobial agents, nutrient contents, redox potential, temperature, water activity, the existence of other bacteria, and sensitivity to metabolites), the most challenging problem for a food manufacturer is ensuring probiotic cells' survival and stability enhancement throughout the manufacturing stage. Currently, the use of plant-based hydrogels for improved and targeted probiotic delivery has gained substantial attention as a potential approach to overcoming the mentioned restrictions. To achieve the best possible results from hydrogels, whether used as a coating for encapsulated probiotics (with the goal of stomach protection) or as carriers for direct encapsulation of live microorganisms should be applied kind of procedures that ensure high bacterial survival during hydrogels application. This paper summarizes polysaccharides, proteins, and lipid-based hydrogels as carriers of encapsulated probiotics in delivery systems, reviews their structures, analyzes their advantages and disadvantages, studies their mechanical characteristics, and draws comparisons between them. The discussion then turns to how the criterion affects encapsulation, applications, and future possibilities.
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Affiliation(s)
- Saber Amiri
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Narmin Nezamdoost-Sani
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Parisa Mostashari
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | | | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, State Research Institute, Warsaw, Poland
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, State Research Institute, Warsaw, Poland
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Xie S, Qu P, Luo S, Wang C. Potential uses of milk proteins as encapsulation walls for bioactive compounds: A review. J Dairy Sci 2022; 105:7959-7971. [PMID: 36028346 DOI: 10.3168/jds.2021-21127] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Accepted: 05/11/2022] [Indexed: 11/19/2022]
Abstract
Milk proteins have received much awareness due to their bioactivity. However, their encapsulation functions have not attracted enough attention. Milk proteins as encapsulation walls can increase the bioavailability of bioactive compounds. As the benefits of bioactive compounds are critically determined by bioavailability, the effect of interactions between milk proteins and active substances is a critical topic. In the present review, we summarize the effects of milk proteins as encapsulation walls on the bioavailability of active substances with a special focus. The methods and mechanisms of interactions between milk proteins and active substances are also discussed. The evidence collected in the present review suggests that when active substances are encapsulated by milk proteins, the bioavailability of active substances can be significantly affected. This review also provides valuable guidelines for the use of milk protein-based microcarriers.
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Affiliation(s)
- Siyu Xie
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Peng Qu
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Shubo Luo
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110
| | - Caiyun Wang
- Inner Mongolia YiLi Industrial Group Co. Ltd., Hohhot, China 010110; Inner Mongolia Dairy Technology Research Institute Co. Ltd., Hohhot, China 010110.
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17
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Afzaal M, Saeed F, Ateeq H, Shah YA, Hussain M, Javed A, Ikram A, Raza MA, Nayik GA, Alfarraj S, Ansari MJ, Karabagias IK. Effect of Cellulose–Chitosan Hybrid-Based Encapsulation on the Viability and Stability of Probiotics under Simulated Gastric Transit and in Kefir. Biomimetics (Basel) 2022; 7:biomimetics7030109. [PMID: 35997429 PMCID: PMC9397047 DOI: 10.3390/biomimetics7030109] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/04/2022] [Accepted: 08/08/2022] [Indexed: 11/16/2022] Open
Abstract
Encapsulation comprises a promising potential for the targeted delivery of entrapped sensitive agents into the food system. A unique combination of cellulose/chitosan (Cl-Ch)-based hybrid wall material was employed to encapsulate L. plantarum by emulsion technique. The developed beads were further subjected to morphological and in vitro studies. The viability of free and encapsulated probiotics was also evaluated in kefir during storage. The developed beads presented porous spherical structures with a rough surface. A 1.58 ± 0.02 log CFU/mL, 1.26 ± 0.01 log CFU/mL, and 1.82 ± 0.01 log CFU/mL reduction were noticed for Cl-Ch hybrid cells under simulated gastro-intestinal and thermal conditions, respectively. The encapsulated cells were found to be acidic and thermally resistant compared to the free cells. Similarly, encapsulated probiotics showed better viability in kefir at the end of the storage period compared to free cells. In short, the newly developed Cl-Ch hybrid-based encapsulation has a promising potential for the targeted delivery of probiotics, as career agents, in gastric transit, and in foods.
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Affiliation(s)
- Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Huda Ateeq
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Yasir Abbas Shah
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Ahsan Javed
- Department of Food Science and Biotechnology, Graduate School, Kyungpook National University, Daegu 41566, Korea
| | - Ali Ikram
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Muhammad Ahtisham Raza
- Department of Food Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College Shopian, J&K 192303, India
- Correspondence: (G.A.N.); (I.K.K.)
| | - Saleh Alfarraj
- Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University, Bareilly 244001, India
| | - Ioannis K. Karabagias
- Department of Food Science & Technology, School of Agricultural Sciences, University of Patras, G. Seferi 2, 30100 Agrinio, Greece
- Correspondence: (G.A.N.); (I.K.K.)
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18
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Bakhtiyari M, Hamidi-Esfahani Z, Barzegar M. Optimization of co-encapsulation of L. plantarum cells and Silybum marianum seed extract and evaluation of protective effect of extract on cells survival in simulated gastrointestinal fluids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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19
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Advances in extrusion-dripping encapsulation of probiotics and omega-3 rich oils. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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He BL, Xiong Y, Hu TG, Zong MH, Wu H. Bifidobacterium spp. as functional foods: A review of current status, challenges, and strategies. Crit Rev Food Sci Nutr 2022; 63:8048-8065. [PMID: 35319324 DOI: 10.1080/10408398.2022.2054934] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Members of Bifidobacterium are among the first microbes to colonize the human intestine naturally, their abundance and diversity in the colon are closely related to host health. Recently, the gut microbiota has been gradually proven to be crucial mediators of various metabolic processes between the external environment and the host. Therefore, the health-promoting benefits of Bifidobacterium spp. and their applications in food have gradually been widely concerned. The main purpose of this review is to comprehensively introduce general features, colonization methods, and safety of Bifidobacterium spp. in the human gut, highlighting its health benefits and industrial applications. On this basis, the existing limitations and scope for future research are also discussed. Bifidobacteria have beneficial effects on the host's digestive system, immune system, and nervous system. However, the first prerequisite for functioning is to have enough live bacteria before consumption and successfully colonize the colon after ingestion. At present, strain breeding, optimization (e.g., selecting acid and bile resistant strains, adaptive evolution, high cell density culture), and external protection technology (e.g., microencapsulation and protectants) are the main strategies to address these challenges in food application.
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Affiliation(s)
- Bao-Lin He
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Yong Xiong
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Teng-Gen Hu
- Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Guangzhou, China
| | - Min-Hua Zong
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
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21
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Arepally D, Reddy RS, Goswami TK, Coorey R. A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02796-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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22
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23
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Azam M, Saeed M, Ahmad T, Yamin I, Khan WA, Iqbal MW, Mahmood S, Rizwan M, Riaz T. Characterization of biopolymeric encapsulation system for improved survival of Lactobacillus brevis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01334-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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24
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Morsy MK, Morsy OM, Abdelmonem MA, Elsabagh R. Anthocyanin-Colored Microencapsulation Effects on Survival Rate of Lactobacillus rhamnosus GG, Color Stability, and Sensory Parameters in Strawberry Nectar Model. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02758-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractProbiotic microencapsulation is a promising way to produce functional food, while their stability and sensory acceptability still a challenge. This study aims to enhance the functional properties of strawberry (Fragaria × ananassa, cultivar Camarosa) nectar and sensory acceptance using novel anthocyanin-colored microencapsulation of Lactobacillus rhamnosus. Four formulations (F1–F4) of coated materials (alginate, whey protein, and pullulan) integrated with anthocyanin pigment were used for encapsulation. The physical properties of microencapsulated probiotics (size, color, efficiency, stability, and survival rate) and quality parameters of nectar (pH, anthocyanin, and sensory acceptability) during 4 weeks of storage at 4 and 25 °C were evaluated. All formulations exhibited high encapsulation efficiency (> 89%), medium bead size (406–504 μm), and proper color (red color). The microencapsulated cells were stable in simulated gastrointestinal and processing conditions (up 7 log10 CFU mL−1) compared to free cells. F4 (alginate 2% + anthocyanin 0.1% + whey protein 2% + pullulan 2% + cocoa butter 1% + L. rhamnosus GG) showed the greatest viability in nectar during storage (6.72 log10 CFU mL−1/4 °C/4 weeks), while a significant decrease in pH (< 2) and anthocyanin (< 60 mg 100 g−1) was observed in nectar-containing free cells. The sensory scores with a difference-preference test as exploratory and preliminary responses revealed that colored probiotic microcapsules enhanced the sensory characters (up to 4 weeks) and commercially accepted (> 80% agreed) of strawberry nectar. Results demonstrated that anthocyanin-colored alginate-whey protein-pullulan matrix had the potential to enhance probiotic viability in functional nectar without negative impact.
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BARROS ELDS, SILVA CC, VERRUCK S, CANELLA MHM, MARAN BM, ESMERINO EA, SILVA R, PRUDENCIO ES. Concentrated whey from block freeze concentration or milk-based ice creams on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.84021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | | | - Ramon SILVA
- Universidade Federal Rural do Rio de Janeiro, Brasil
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Hossain MN, Senaka Ranadheera C, Fang Z, Masum A, Ajlouni S. Viability of Lactobacillus delbrueckii in chocolates during storage and in-vitro bioaccessibility of polyphenols and SCFAs. Curr Res Food Sci 2022; 5:1266-1275. [PMID: 36061408 PMCID: PMC9428806 DOI: 10.1016/j.crfs.2022.08.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/28/2022] [Accepted: 08/03/2022] [Indexed: 11/29/2022] Open
Abstract
This study evaluated the viability of encapsulated Lactobacillus delbrueckii subsp. bulgaricus in chocolate during storage and in-vitro gastrointestinal transit. Flavonoid contents and short chain fatty acids (SCFAs) production during gastrointestinal transit were also assessed. Encapsulated L. delbrueckii subsp. bulgaricus survived well in chocolates >7 logs both after 120 days of storage at 4 °C and 25 °C, and during in-vitro gastrointestinal transit. The release of SCFAs through in-vitro gastrointestinal digestion and colonic fermentation revealed that probiotic-chocolates could be an excellent source of nutrients for the gut microbiota. Encapsulated probiotic in chocolates with 70% cocoa produced significantly (P < 0.05) more acetic, propionic, isobutyric, butyric and isovaleric acids than that with 45% cocoa. The bioconversion results of a specific polyphenol by L. delbrueckii subsp. bulgaricus exhibited that chocolate polyphenols could be utilized by probiotics for their metabolism. These findings confirmed that chocolate could be successfully fortified with L. delbrueckii subsp. bulgaricus encapsulation to improve health promoting properties of chocolates. Chocolates enhance the biosynthesis of SCFAs and Vit B12 in colonic fermentation. Chocolates served as a prebiotic source for gut microbiota proliferation. Chocolate with probiotics would favor the bioconversion of a specific polyphenols. Chocolates nutritional value can be enhanced via fortification with probiotics.
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Minj S, Anand S. Development of a spray-dried conjugated whey protein hydrolysate powder with entrapped probiotics. J Dairy Sci 2021; 105:2038-2048. [PMID: 34955247 DOI: 10.3168/jds.2021-20978] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Accepted: 10/29/2021] [Indexed: 12/22/2022]
Abstract
Bifidobacterium animalis ssp. lactis ATCC27536 and Lactobacillus acidophilus ATCC4356 were encapsulated in a conjugated whey protein hydrolysate (WPH10) through spray drying. Probiotic cultures were added at the ratio of 1:1 into the conjugated WPH10 solution at a spiking level of about 10 log10 cfu/mL. The mixture was spray dried in a Niro drier with inlet and outlet temperatures of 200°C and 90°C, respectively. The final dried product was determined for cell viability and further stored for 16 wk at 25°, 4°, and -18°C to monitor viability and functionality. Micro images showed the presence of link bridges in non-conjugated WPH10, whereas, in the case of conjugated WPH10, round particles with pores were observed. The mean probiotic counts before and after spray drying were 10.59 log10 cfu/mL and 8.98 log10 cfu/g, respectively, indicating good retention of viability after spray drying. The solubility and wetting time of the WPH10-maltodextrin (MD) encapsulated probiotic powder were 91.03% and 47 min, whereas for WPH10, the solubility and wetting time were 82.03% and 53 min, respectively. At the end of storage period, the counts were 7.18 log10 cfu/g at 4°C and 7.87 log10 cfu/g at -18°C, whereas at 25°C the counts were significantly reduced, to 3.97 log10 cfu/g. The solubility of WPH-MD powder was 82.36%, 83.1%, and 81.19% at -18°C, 4°C, and 25°C, respectively, and wetting times were 61 min, 60 min, and 63 min at -18°C, 4°C, and 25°C, respectively. By contrast, for WPH10 powder, the solubility significantly reduced to 69.41%, 69.97%, and 68.99% at -18°C, 4°C, and 25°C, and wetting times increased to 71 min, 70 min, and 72 min at -18°C, 4°C, and 25°C, respectively. The conjugated WPH10 is thus demonstrated as a promising carrier for probiotics and can be further used as an ingredient for developing functional foods, to harness their enhanced functionality and health benefits derived from both WPH and probiotics.
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Affiliation(s)
- Shayanti Minj
- Midwest Dairy Foods Research Center, St. Paul, MN 55108-6074; Dairy and Food Science Department, South Dakota State University, Brookings 57007
| | - Sanjeev Anand
- Midwest Dairy Foods Research Center, St. Paul, MN 55108-6074; Dairy and Food Science Department, South Dakota State University, Brookings 57007.
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Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106882] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Huang RM, Feng K, Li SF, Zong MH, Wu H, Han SY. Enhanced survival of probiotics in the electrosprayed microcapsule by addition of fish oil. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110650] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Atraki R, Azizkhani M. Survival of probiotic bacteria nanoencapsulated within biopolymers in a simulated gastrointestinal model. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102750] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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31
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Zhang H, Wei S, Yan J, Feng M, Bai Y, Chen B, Xu J. Development of double layer microcapsules for enhancing the viability of Lactobacillus casei LC2W in simulated gastrointestinal fluids. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111319] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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32
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Resistant Starch-Based Edible Coating Composites for Spray-Dried Microencapsulation of Lactobacillus acidophilus, Comparative Assessment of Thermal Protection, In Vitro Digestion and Physicochemical Characteristics. COATINGS 2021. [DOI: 10.3390/coatings11050587] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Polysaccharides have excellent potential as food-grade coating materials for microencapsulation in pro- and prebiotics-based functional food industry. In this study, potato, maize, and rice resistant starches composite coatings with D-mannose, maltodextrin, and whey protein concentrate were prepared for the spray-dried microencapsulation of Lactobacillus acidophilus KLDS 1.1003. Assessment of different polysaccharide coatings to enhance the longevity of probiotics at high temperatures of spray-drying process, storage, and targeted delivery in the gastrointestinal tract were the key objectives of the present study. The highest microencapsulation efficiencies were shown by maize (95.80%) and potato (94.30%) resistant starches. Similarly, maize resistant starch (MRS)-based composites provided the highest thermal resistance, with Tg 38.77 ± 1.10–93.13 ± 0.81 °C and showed the least 2.1 log cycles viability loss in simulated GI tract. Viability losses during storage were in the following order: control > RRS > PRS > MRS, and the inactivation rate of the microencapsulated cells followed the first-order kinetics (R2 = 0.9264–0.9918). The resistant starch-based spray-dried microcapsules possessed 27.00 ± 0.03 to 52.28 ± 1.02 µm size range and SEM micrographs showed a unified smooth surface without cracks and ruptures. These findings will expand the potential use of natural food-grade coatings in functional foods and allied industries involving spray-dried products.
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Hossain MN, Ranadheera CS, Fang Z, Ajlouni S. Impact of encapsulating probiotics with cocoa powder on the viability of probiotics during chocolate processing, storage, and in vitro gastrointestinal digestion. J Food Sci 2021; 86:1629-1641. [PMID: 33822381 DOI: 10.1111/1750-3841.15695] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 02/04/2021] [Accepted: 02/22/2021] [Indexed: 11/30/2022]
Abstract
Chocolates can be formulated as a functional food via enrichment with probiotics. However, the added probiotics must overcome the challenges of processing and storage conditions and the harsh gastrointestinal environment. The study aimed to overcome these challenges using two different formulations of cocoa powder as alternative encapsulants along with Na-alginate (A1 ) and Na-alginate and fructooligosaccharides (A2 ). Seven different probiotic strains were encapsulated individually using the new formulations and viabilities of these encapsulated probiotics were assessed prior to and after they were added to chocolates. The highest achieved encapsulation efficiencies were 93.40% for formulation A1 (with Lactobacillus casei) and 95.36% for formulation A2 (with Lactobacillus acidophilus La5). The encapsulated probiotics with the new formulations maintained higher viability than the recommended therapeutic level (107 colony forming unit [CFU]/g) for up to 180 and 120 days of storage at 4 and 25 °C, respectively. The tested encapsulants improved probiotics survival when subjected to thermal stress and maintained about 9.0 Logs CFU/g at 60 °C. Additionally, the viable numbers of probiotics in fortified chocolates showed higher than 7 Logs CFU/g after 90 days of storage at 25 °C. Both formulations exhibited significantly (P < 0.05) high survivability of probiotics (8.0 Logs CFU/g) during the in vitro gastrointestinal digestion. This study demonstrated that cocoa powder along with Na-alginate and FOS has the potential to be used as a probiotic encapsulating material, and chocolates could be an excellent carrier for the development of healthy probiotic chocolate products. PRACTICAL APPLICATION: The introduction of cocoa powder as an effective encapsulating agent to deliver probiotics could help the chocolate industry to develop healthy and attractive functional snacks for health-conscious consumers.
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Affiliation(s)
- Md Nur Hossain
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, Victoria, 3010, Australia.,Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, Bangladesh
| | - Chaminda Senaka Ranadheera
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, Victoria, 3010, Australia
| | - Zhongxiang Fang
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, Victoria, 3010, Australia
| | - Said Ajlouni
- School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, Victoria, 3010, Australia
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Youssef M, Korin A, Zhan F, Hady E, Ahmed HY, Geng F, Chen Y, Li B. Encapsulation of Lactobacillus Salivarius in Single and Dual biopolymer. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110398] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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35
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Beldarrain-Iznaga T, Villalobos-Carvajal R, Sevillano-Armesto E, Leiva-Vega J. Functional properties of Lactobacillus casei C24 improved by microencapsulation using multilayer double emulsion. Food Res Int 2021; 141:110136. [PMID: 33642003 DOI: 10.1016/j.foodres.2021.110136] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 12/17/2020] [Accepted: 01/07/2021] [Indexed: 11/29/2022]
Abstract
To provide their health effect, probiotics need to maintain their viability, adhere to the intestinal epithelium, and colonize it without losing their probiotic properties. In the present study, Lactobacillus casei was encapsulated in a double emulsion and then coated with alginate and chitosan using the layer-by-layer electrostatic deposition technique. The survival rate and functional properties of L. casei (cholesterol assimilation, surface hydrophobicity, auto-aggregation, and co-aggregation) were evaluated after the freeze-drying process and during the transit through the simulated gastrointestinal tract. Reservoir type multilayer microcapsules with a small particle size (6.2-12.2 μm) were obtained. Freeze-dried microcapsules maintained the initial cell count (9.4 log UFC/g) without affecting its functional properties. The resistance of L. casei cells to the conditions of salivary, gastric, and intestinal digestion was noticeably improved when increasing the number of layers in the microcapsules, especially when they were coated with alginate and chitosan. The alginate-chitosan layers provided additional protection to L. casei cell membranes, substantially preserving the cholesterol assimilation ability, surface hydrophobicity, auto-aggregation, and co-aggregation of L. casei after simulated in vitro digestion. This encapsulation method not only guarantees the presence of the probiotic in the gastrointestinal tract, but it does not lose its probiotic properties and ensures that it exerts its probiotic effect.
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Affiliation(s)
- Tatiana Beldarrain-Iznaga
- Universidad del Bío-Bío, Food Engineering Department, Avenida Andrés Bello 720, PO Box 447, Chillán, Chile; Universidad del Bío-Bío, Biopolymer Research Group, Food Engineering Department, Avenida Andrés Bello 720, PO Box 447, Chillán, Chile.
| | - Ricardo Villalobos-Carvajal
- Universidad del Bío-Bío, Food Engineering Department, Avenida Andrés Bello 720, PO Box 447, Chillán, Chile; Universidad del Bío-Bío, Biopolymer Research Group, Food Engineering Department, Avenida Andrés Bello 720, PO Box 447, Chillán, Chile.
| | - Eva Sevillano-Armesto
- Microbiology Department, Food Industry Research Institute, Guatao Road, km 3 ½, Havana, Cuba.
| | - Javier Leiva-Vega
- Universidad del Bío-Bío, Food Engineering Department, Avenida Andrés Bello 720, PO Box 447, Chillán, Chile; Universidad del Bío-Bío, Biopolymer Research Group, Food Engineering Department, Avenida Andrés Bello 720, PO Box 447, Chillán, Chile.
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36
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Afzaal M, Saeed F, Saeed M, Azam M, Hussain S, Mohamed AA, Alamri MS, Anjum FM. Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal and thermal conditions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1826513] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Muhammad Afzaal
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Saeed
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Azam
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | - Shahzad Hussain
- Department of Food Science & Nutrition, King Saud University, Riyadh, Saudi Arabia
| | | | - Mohamed S. Alamri
- Department of Food Science & Nutrition, King Saud University, Riyadh, Saudi Arabia
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37
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Azam M, Saeed M, Pasha I, Shahid M. A prebiotic-based biopolymeric encapsulation system for improved survival of Lactobacillus rhamnosus. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100679] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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38
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Yasmin I, Iqbal R, Liaqat A, Khan WA, Nadeem M, Iqbal A, Chughtai MFJ, Rehman SJU, Tehseen S, Mehmood T, Ahsan S, Tanweer S, Naz S, Khaliq A. Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds. Food Sci Anim Resour 2020; 40:689-698. [PMID: 32968722 PMCID: PMC7492176 DOI: 10.5851/kosfa.2020.e44] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 06/09/2020] [Accepted: 06/15/2020] [Indexed: 02/03/2023] Open
Abstract
The aim of study was to scrutinize the physicochemical and protein profile of milk obtained from local Pakistani breeds of milch animals such as Nilli-Ravi buffalo, Sahiwal cow, Kajli sheep, Beetal goat and Brela camel. Physicochemical analysis unveiled maximum number of total solids and protein found in sheep and minimum in camel. Buffalo milk contains the highest level of fat (7.45%) while camel milk contains minimum (1.94%). Ash was found maximum in buffalo (0.81%) and sheep (0.80%) while minimum in cow's milk (0.71%). Casein and whey proteins were separated by subjecting milk to isoelectric pH and then analyzed through sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed heterogeneity among these species. Different fractions including αS1, αS2, κ-casein, β-casein and β-lactoglobulen (β-Lg) were identified and quantitatively compared in all milk samples. Additionally, this electrophoretic method after examining the number and strength of different protein bands (αS1, αS2, β-CN, α-LAC, BSA, and β-Lg, etc.), was helpful to understand the properties of milk for different processing purposes and could be successfully applied in dairy industry. Results revealed that camel milk was best suitable for producing allergen free milk protein products. Furthermore, based on the variability of milk proteins, it is suggested to clarify the phylogenetic relationships between different cattle breeds and to gather the necessary data to preserve the genetic fund and biodiversity of the local breeds. Thus, the study of milk protein from different breed and species has a wide range of scope in producing diverse protein based dairy products like cheese.
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Affiliation(s)
- Iqra Yasmin
- Department of Food Science and Technology, Government College Women University, Faisalabad 38040, Pakistan.,Center of Excellence for Olive Research and Training, Barani Agricultural Research Institute, Chkwal 4800, Pakistan
| | - Rabia Iqbal
- Department of Food Science and Technology, Government College Women University, Faisalabad 38040, Pakistan
| | - Atif Liaqat
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan
| | - Wahab Ali Khan
- Department of Food Science, Lyallpur Institute of Advanced studies, Faisalabad,38000, Pakistan
| | - Muhamad Nadeem
- Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus 61100, Pakistan
| | - Aamir Iqbal
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Muhammad Farhan Jahangir Chughtai
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan
| | - Syed Junaid Ur Rehman
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan
| | - Saima Tehseen
- Department of Food Science and Technology, Government College Women University, Faisalabad 38040, Pakistan
| | - Tariq Mehmood
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan
| | - Samreen Ahsan
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan
| | - Saira Tanweer
- University College of Agriculture and Environmental Sciences, Islamia University, Bahawalpur 63100, Pakistan
| | - Saima Naz
- Department of Clinical Nutrition, Nur International University, Lahore 54000, Pakistan
| | - Adnan Khaliq
- Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan 64200, Pakistan
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Günter EA, Popeyko OV, Belozerov VS, Martinson EA, Litvinets SG. Physicochemical and swelling properties of composite gel microparticles based on alginate and callus cultures pectins with low and high degrees of methylesterification. Int J Biol Macromol 2020; 164:863-870. [PMID: 32707284 DOI: 10.1016/j.ijbiomac.2020.07.189] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 07/16/2020] [Accepted: 07/17/2020] [Indexed: 01/12/2023]
Abstract
Composite gel microparticles based on alginate and callus culture pectins with low and high degrees of methylesterification or apple pectin were produced. By varying the chemical composition of the pectic samples and the ratio of alginate to pectin, the gel strength, morphology, and swelling properties of composite microparticles can be altered. The inclusion of increasing concentrations of alginate in gel formulations promoted an increase in the microparticle gel strength and the formation of a smoother surface microrelief independently of the pectin chemical composition. Microparticles based on the pectin with a low degree of methylesterification (DM) and a higher concentration of alginate exhibited an increased swelling degree in the simulated digestive fluids. Microparticles based on the pectin with high DM and low alginate concentration were destroyed in the simulated intestinal fluid within 1 h due to the low Ca2+ content, gel strength, and grooved and rough surface of these microparticles. An increase in alginate concentration of gel formulations based on pectin with high DM led to increased stability of the microparticles in the simulated intestinal and colonic fluids due to increased Ca2+ content, microparticle gel strength and degree of crosslinking.
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Affiliation(s)
- Elena A Günter
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia.
| | - Oxana V Popeyko
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia
| | - Vladislav S Belozerov
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia; Vyatka State University, 36, Moskovskaya str., Kirov 610000, Russia
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40
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Zeashan M, Afzaal M, Saeed F, Ahmed A, Tufail T, Ahmed A, Anjum FM. Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions. Food Sci Nutr 2020; 8:2419-2426. [PMID: 32405398 PMCID: PMC7215207 DOI: 10.1002/fsn3.1531] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 01/27/2020] [Accepted: 01/29/2020] [Indexed: 11/06/2022] Open
Abstract
The present study was designed with the objective to compare the viability and stability of free and encapsulated probiotics under simulated technological and human gastrointestinal conditions. L. acidophilus was encapsulated using two wall materials (sodium alginate, soy protein isolate, and SA-SPI) by extrusion method for enhanced viability under stressed conditions. Free and encapsulated probiotics were subjected to some simulated technological and gastrointestinal conditions. Furthermore, free and encapsulated probiotics were also incorporated in dairy dessert to evaluate the viability and stability during storage. Encapsulation using sodium alginate and SPI as a coating materials significantly (p < .05) improved the survival of probiotics under simulated gastrointestinal and thermal conditions. The buffering effect of microbeads prolonged their survival and stability of under simulated conditions. The number of surviving probiotic cells encapsulated with sodium alginate, SPI, and SA-SPI over 120 days of product storage was 7.85 ± 0.39, 7.45 ± 0.37, and 8.50 ± 0.43 cfu/ml, respectively. In case of free cells, the surviving cells were just 3.5 ± 0.18 cfu/ml over the period of storage. In short, the study depicted that encapsulation provides protection during exposure to various hostile conditions.
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Affiliation(s)
- Muhammad Zeashan
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Afzaal
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Farhan Saeed
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Aftab Ahmed
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Tabussam Tufail
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Awais Ahmed
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
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In vitro Probiotic Potential and Safety Evaluation (Hemolytic, Cytotoxic Activity) of Bifidobacterium Strains Isolated from Raw Camel Milk. Microorganisms 2020; 8:microorganisms8030354. [PMID: 32131456 PMCID: PMC7143641 DOI: 10.3390/microorganisms8030354] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 02/15/2020] [Accepted: 02/16/2020] [Indexed: 01/04/2023] Open
Abstract
The present study was designed to isolate Bifidobacterium strains from raw camel milk and to investigate their probiotic characteristics. Among 35 isolates, 8 were identified as Gram-positive, catalase negative, non-spore forming, non-motile and V or Y shaped rods. B-2, B-5, B-11, B-19 and B-28 exhibited good survival at low pH and high bile salt concentration. Most of the isolates were resistant to nalidixic acid, fusidic acid, polymyxin B, neomycin, streptomycin, gentamicin, rifampicin and kanamycin. Furthermore, the production of exopolysaccharides (EPS), adhesion characteristics, antioxidant properties, antagonistic activities, nitrite reduction and cholesterol assimilation were also studied. Isolate B-11 was chosen because it exhibited most of the probiotic properties among all the tested isolates. It is identified as the member of Bifidobacterium longum group through 16S rRNA gene sequencing and named as B. longum B-11. B. longum B-11 was further selected for in vivo attachment to rat intestine and scanning electron micrographs revealed that attachment of a large number of rods shaped bacterial cell. Our findings suggest that B. longum B-11 processes excellent attributes to be used as potential probiotic in the development of functional probiotic food.
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Seifert A, Kashi Y, Livney YD. Delivery to the gut microbiota: A rapidly proliferating research field. Adv Colloid Interface Sci 2019; 274:102038. [PMID: 31683191 DOI: 10.1016/j.cis.2019.102038] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 09/18/2019] [Accepted: 09/19/2019] [Indexed: 12/17/2022]
Abstract
The post genomic era has brought breakthroughs in our understanding of the complex and fascinating symbiosis we have with our co-evolving microbiota, and its dramatic impact on our physiology, physical and mental health, mood, interpersonal communication, and more. This fast "proliferating" knowledge, particularly related to the gut microbiota, is leading to the development of numerous technologies aimed to promote our health via prudent modulation of our gut microbiota. This review embarks on a journey through the gastrointestinal tract from a biomaterial science and engineering perspective, and focusses on the various state-of-the-art approaches proposed in research institutes and those already used in various industries and clinics, for delivery to the gut microbiota, with emphasis on the latest developments published within the last 5 years. Current and possible future trends are discussed. It seems that future development will progress toward more personalized solutions, combining high throughput diagnostic omic methods, and precision interventions.
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Affiliation(s)
- Adi Seifert
- Biotechnology & Food Engineering Department, Technion, Israel Institute of Technology, Haifa 3200003, Israel
| | - Yechezkel Kashi
- Biotechnology & Food Engineering Department, Technion, Israel Institute of Technology, Haifa 3200003, Israel
| | - Yoav D Livney
- Biotechnology & Food Engineering Department, Technion, Israel Institute of Technology, Haifa 3200003, Israel.
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Chakravartula SSN, Soccio M, Lotti N, Balestra F, Dalla Rosa M, Siracusa V. Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate. MATERIALS (BASEL, SWITZERLAND) 2019; 12:E2454. [PMID: 31374873 PMCID: PMC6696009 DOI: 10.3390/ma12152454] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 07/24/2019] [Accepted: 07/30/2019] [Indexed: 12/05/2022]
Abstract
Edible films and coatings gained renewed interest in the food packaging sector with polysaccharide and protein blending being explored as a promising strategy to improve properties of edible films. The present work studies composite edible films in different proportions of pectin (P), alginate (A) and whey Protein concentrate (WP) formulated with a simplex centroid mixture design and evaluated for physico-chemical characteristics to understand the effects of individual components on the final film performance. The studied matrices exhibited good film forming capacity, except for whey protein at a certain concentration, with thickness, elastic and optical properties correlated to the initial solution viscosity. A whey protein component in general lowered the viscosity of the initial solutions compared to that of alginate or pectin solutions. Subsequently, a whey protein component lowered the mechanical strength, as well as the affinity for water, as evidenced from an increasing contact angle. The effect of pectin was reflected in the yellowness index, whereas alginate and whey protein affected the opacity of film. Whey protein favored higher opacity, lower gas barrier values and dense structures, resulting from the polysaccharide-protein aggregates. All films displayed however good thermal stability, with degradation onset temperatures higher than 170 °C.
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Affiliation(s)
- Swathi Sirisha Nallan Chakravartula
- Department of Agricultural and Food Sciences- DISTAL, University of Bologna, Campus of Food Science, P.zza Goidanich 60, 47521 Cesena, Italy
| | - Michela Soccio
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy
| | - Nadia Lotti
- Department of Civil, Chemical, Environmental and Materials Engineering, University of Bologna, Via Terracini 28, 40131 Bologna, Italy
| | - Federica Balestra
- Department of Agricultural and Food Sciences- DISTAL, University of Bologna, Campus of Food Science, P.zza Goidanich 60, 47521 Cesena, Italy
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences- DISTAL, University of Bologna, Campus of Food Science, P.zza Goidanich 60, 47521 Cesena, Italy
| | - Valentina Siracusa
- Department of Chemical Science, University of Catania, Viale A. Doria 6, 95125 Catania (CT), Italy.
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Ji R, Wu J, Zhang J, Wang T, Zhang X, Shao L, Chen D, Wang J. Extending Viability of Bifidobacterium longum in Chitosan-Coated Alginate Microcapsules Using Emulsification and Internal Gelation Encapsulation Technology. Front Microbiol 2019; 10:1389. [PMID: 31316479 PMCID: PMC6609881 DOI: 10.3389/fmicb.2019.01389] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Accepted: 06/03/2019] [Indexed: 12/29/2022] Open
Abstract
Bifidobacteria are considered one of the most important intestinal probiotics because of their significant health impact. However, this ability is usually limited by gastrointestinal fluid and temperature sensitivity. Emulsification and internal gelation is an encapsulation technique with great potential for probiotic protection during storage and the gastrointestinal transit process. This study prepared microcapsules using an emulsification and internal gelation encapsulation method with sodium alginate, chitosan, and Bifidobacterium longum as wall material, coating material, and experimental strain, respectively. Optical, scanning electron, and focal microscopes were used to observe the microcapsule surface morphology and internal viable cell distribution, and a laser particle size analyzer and zeta potentiometer were used to evaluate the chitosan-coating characteristics. In addition, microcapsule probiotic viability after storage, heat treatment, and simulated gastrointestinal fluid treatment were examined. Alginate microcapsules and chitosan-coated alginate microcapsules both had balling properties and uniform bacterial distribution. The latter kept its balling properties after freeze-drying, verified by scanning electronic microscopy (SEM), and had a clear external coating, observed by an optical microscope. The particle size of chitosan-coated alginate microcapsules was slightly larger than the uncoated microcapsules. The zeta potential of alginate and chitosan-coated alginate microcapsules was negative and positive, respectively. Heat, acid and bile salt tolerance, and stability tests revealed that the decrease of viable cells in the chitosan-coated alginate microcapsule group was significantly lower than that in uncoated microcapsules. These experimental results indicate that the chitosan-coated alginate microcapsules protect B. longum from gastrointestinal fluid and high-temperature conditions.
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Affiliation(s)
- Rui Ji
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai, China.,Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China
| | - Jiahui Wu
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China.,College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Junliang Zhang
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China.,Shenzhen Key Laboratory of Marine Bioresource and Eco-environmental Science, Shenzhen University, Shenzhen, China
| | - Tao Wang
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China.,College of Life and Environmental Science, Shanghai Normal University, Shanghai, China
| | - Xudong Zhang
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China.,College of Life and Environmental Science, Shanghai Normal University, Shanghai, China
| | - Lei Shao
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China
| | - Daijie Chen
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai, China
| | - Jian Wang
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China.,National Pharmaceutical Engineering Research Center, China State Institute of Pharmaceutical Industry, Shanghai, China
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45
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Riaz T, Iqbal MW, Saeed M, Yasmin I, Hassanin HAM, Mahmood S, Rehman A. In vitro survival of Bifidobacterium bifidum microencapsulated in zein-coated alginate hydrogel microbeads. J Microencapsul 2019; 36:192-203. [DOI: 10.1080/02652048.2019.1618403] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Tahreem Riaz
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Waheed Iqbal
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Saeed
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Iqra Yasmin
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- Department of Food Science and Technology, University of Nebraska, Lincoln, NE, USA
- Department of Diet and Nutritional Science, Faculty of Health and Allied Science, Imperial College of Business Studies, Lahore, Pakistan
- Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan
| | - Hinawi A. M. Hassanin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Shahid Mahmood
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Skimmed Milk-Based Encapsulation for Enhanced Stability and Viability of Lactobacillus gastricus BTM 7 Under Simulated Gastrointestinal Conditions. Probiotics Antimicrob Proteins 2018; 11:850-856. [PMID: 30232745 DOI: 10.1007/s12602-018-9472-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The present study investigated skimmed milk and alginate-based encapsulation for protection of a probiotic strain, Lactobacillus gastricus BTM7 during storage and exposure to simulated gastrointestinal conditions. The investigations have revealed that coating with skimmed milk and alginate in a ratio of 1:1 resulted in highest encapsulation efficiency of 94% (p < 0.05) with approximately 1 log reduction in viable cell count and 90% release of encapsulated cells in 90 min. This formulation resulted in 5-fold higher survival of bacteria during storage at refrigeration for 21 days (p < 0.05). The encapsulation of L. gastricus BTM7 provided better protection at the pH of gastric juice or pancreatic conditions with 4- and 9-fold increase in survivability after 2 h of incubation. The principal component analysis (PCA) revealed the potential of skimmed milk supplementation to alginate (1:1) to enhance survival of probiotic strain under refrigerated storage, a process that can be safely incorporated into dairy products.
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