1
|
Kruk M, Lalowski P, Hoffmann M, Trząskowska M, Jaworska D. Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:586-593. [PMID: 38797802 PMCID: PMC11410916 DOI: 10.1007/s11130-024-01196-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/18/2024] [Indexed: 05/29/2024]
Abstract
The study aimed to develop plant-based model snacks that are high in fibre, contain probiotic bacteria and are convenient for long-term storage. The research focused on selecting a suitable form of probiotic bacteria (active biomass, microencapsulated, freeze-dried), inoculation method (in the base mass or in the filling of a snack) and appropriate storage conditions (4°Cor 20 °C). The potential synbiotic properties were evaluated. The microencapsulated bacteria had the highest survival rate at 4 °C, while the freeze-dried bacteria showed better survival rates at 20 °C. Probiotics had a higher survival rate when enclosed inside snacks with a low water activity (aw = 0.27) peanut butter filling than in snacks without filling (aw = 0.53). Enclosing the probiotics in a low aw filling ensures their survival at ambient temperature for 5 months at a count higher than 6 log CFU/g. The snacks exhibited high antioxidant capacity (average 300 mg ascorbic acid equivalent/100 g), polyphenol content (average 357 mg gallic acid equivalent/100 g) and high fibre content (average 10.2 g/100 g). The sensory analysis showed a high overall quality of the snacks (average 7.1/10 of the conventional units). Furthermore, after six months of storage, significant changes were observed in the antioxidant properties, polyphenol content and texture of the snacks, while their sensory quality remained unchanged. Moreover, a potential synbiotic effect was observed. The method used to assess bacterial growth indicated significantly higher values in the model snacks compared to a control sample. Therefore, this study has effectively addressed the gap in knowledge regarding the survival of probiotics in snacks of this nature.
Collapse
Affiliation(s)
- Marcin Kruk
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776, Warsaw, Poland.
| | - Piotr Lalowski
- Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776, Warsaw, Poland
| | - Monika Hoffmann
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776, Warsaw, Poland
| | - Monika Trząskowska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776, Warsaw, Poland
| | - Danuta Jaworska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776, Warsaw, Poland
| |
Collapse
|
2
|
Payne J, Bellmer D, Jadeja R, Muriana P. The Potential of Bacillus Species as Probiotics in the Food Industry: A Review. Foods 2024; 13:2444. [PMID: 39123635 PMCID: PMC11312092 DOI: 10.3390/foods13152444] [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: 06/27/2024] [Revised: 07/30/2024] [Accepted: 07/31/2024] [Indexed: 08/12/2024] Open
Abstract
The demand for probiotics is increasing, providing opportunities for food and beverage products to incorporate and market these foods as a source of additional benefits. The most commonly used probiotics belong to the genera of Lactobacillus and Bifidobacterium, and traditionally these bacteria have been incorporated into dairy products, where they have a wider history and can readily survive. More recently, there has been a desire to incorporate probiotics into various food products, including baked goods. In recent years, interest in the use of Bacillus species as probiotics has greatly increased. The spores of various Bacillus species such as Bacillus coagulans and Bacillus subtilis, have significantly improved viability and stability under harsher conditions during heat processing. These characteristics make them very valuable as probiotics. In this review, factors that could affect the stability of Bacillus probiotics in food products are highlighted. Additionally, this review features the existing research and food products that use Bacillus probiotics, as well as future research opportunities.
Collapse
Affiliation(s)
- Jessie Payne
- Department of Animal and Food Science, Oklahoma State University, Stillwater, OK 74078, USA; (R.J.); (P.M.)
- Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA;
| | - Danielle Bellmer
- Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA;
- Department of Biosystems and Agricultural Engineering, Oklahoma State University, Stillwater, OK 74078, USA
| | - Ravi Jadeja
- Department of Animal and Food Science, Oklahoma State University, Stillwater, OK 74078, USA; (R.J.); (P.M.)
- Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA;
| | - Peter Muriana
- Department of Animal and Food Science, Oklahoma State University, Stillwater, OK 74078, USA; (R.J.); (P.M.)
- Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA;
| |
Collapse
|
3
|
Wei L, Wong D, Jeoh T, Marco ML. Intestinal delivery of encapsulated bacteriocin peptides in cross-linked alginate microcapsules. Food Res Int 2024; 188:114473. [PMID: 38823837 DOI: 10.1016/j.foodres.2024.114473] [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: 10/28/2023] [Revised: 01/25/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Oral delivery of larger bioactive peptides (>20 amino acids) to the small intestine remains a challenge due to their sensitivity to proteolytic degradation and chemical denaturation during gastrointestinal transit. In this study, we investigated the capacity of crosslinked alginate microcapsules (CLAMs) formed by spray drying to protect Plantaricin EF (PlnEF) (C-EF) in gastric conditions and to dissolve and release PlnEF in the small intestine. PlnEF is an unmodified, two-peptide (PlnE: 33 amino acids; PlnF: 34 amino acids) bacteriocin produced by Lactiplantibacillus plantarum with antimicrobial and gut barrier protective properties. After 2 h incubation in simulated gastric fluid (SGF) (pH 1.5), 43.39 % ± 8.27 % intact PlnEF was liberated from the CLAMs encapsulates, as determined by an antimicrobial activity assay. Transfer of the undissolved fraction to simulated intestinal fluid (SIF) (pH 7) for another 2 h incubation resulted in an additional release of 16.13 % ± 4.33 %. No active PlnEF was found during SGF or sequential SIF incubations when pepsin (2,000 U/ml) was added to the SGF. To test PlnEF release in C-EF contained in a food matrix, C-EF was mixed in peanut butter (PB) (0.15 g C-EF in 1.5 g PB). A total of 12.52 % ± 9.09 % active PlnEF was detected after incubation of PB + C-EF in SGF without pepsin, whereas no activity was found when pepsin was included. Transfer of the remaining PB + C-EF fractions to SIF yielded the recovery of 46.67 % ± 13.09 % and 39.42 % ± 11.53 % active PlnEF in the SIF following exposure to SGF and to SGF with pepsin, respectively. Upon accounting for the undissolved fraction after SIF incubation, PlnEF was fully protected in the CLAMs-PB mixture and there was not a significant reduction in active PlnEF when pepsin was present. These results show that CLAMs alone do not guard PlnEF bacteriocin peptides from gastric conditions, however, mixing them in PB protected against proteolysis and improved intestinal release.
Collapse
Affiliation(s)
- Lei Wei
- Department of Food Science and Technology, University of California, Davis, USA
| | - Dana Wong
- Department of Biological and Agricultural Engineering, University of California, Davis, USA
| | - Tina Jeoh
- Department of Biological and Agricultural Engineering, University of California, Davis, USA
| | - Maria L Marco
- Department of Food Science and Technology, University of California, Davis, USA.
| |
Collapse
|
4
|
Sithole TR, Ma YX, Qin Z, Wang XD, Liu HM. Peanut Butter Food Safety Concerns-Prevalence, Mitigation and Control of Salmonella spp., and Aflatoxins in Peanut Butter. Foods 2022; 11:1874. [PMID: 35804689 PMCID: PMC9265579 DOI: 10.3390/foods11131874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 06/17/2022] [Accepted: 06/20/2022] [Indexed: 12/02/2022] Open
Abstract
Peanut butter has a very large and continuously increasing global market. The food safety risks associated with its consumption are also likely to have impacts on a correspondingly large global population. In terms of prevalence and potential magnitude of impact, contamination by Salmonella spp., and aflatoxins, are the major food safety risks associated with peanut butter consumption. The inherent nature of the Salmonella spp., coupled with the unique chemical composition and structure of peanut butter, present serious technical challenges when inactivating Salmonella spp. in contaminated peanut butter. Thermal treatment, microwave, radiofrequency, irradiation, and high-pressure processing all are of limited efficacy in inactivating Salmonella spp. in contaminated peanut butter. The removal of aflatoxins in contaminated peanut butter is equally problematic and for all practical purposes almost impossible at the moment. Adopting good manufacturing hygiene practices from farm to table and avoiding the processing of contaminated peanuts are probably some of the few practically viable strategies for minimising these peanut butter food safety risks. The purpose of this review is to highlight the nature of food safety risks associated with peanut butter and to discuss the effectiveness of the initiatives that are aimed at minimising these risks.
Collapse
Affiliation(s)
| | | | | | - Xue-De Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (T.R.S.); (Y.-X.M.); (Z.Q.); (H.-M.L.)
| | | |
Collapse
|
5
|
Silva MP, Farsoni EG, Gobato CF, Thomazini M, Favaro-Trindade CS. Simultaneous encapsulation of probiotic and guaraná peel extract for development of functional peanut butter. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109050] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
6
|
Asen ND, Badamasi AT, Gborigo JT, Aluko RE, Girgih AT. Comparative Evaluation of the Antioxidant Properties of Whole Peanut Flour, Defatted Peanut Protein Meal, and Peanut Protein Concentrate. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.765364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Defatted peanut meal is a low value agro-industrial residue from peanut oil production with potential use as a value addition food ingredient. In this study, peanuts were roasted at 100°C for 5 min, de-skinned and milled into whole peanut flour (WPF) from which the defatted meal (DPM) was prepared by acetone extraction and the peanut protein concentrate (PPC) obtained from the DPM using isoelectric pH precipitation. The protein content, amino acid profile, total phenolic content (TPC), total flavonoid content (TFC) and in vitro antioxidant properties of the peanut samples were then determined. Results showed that DPM had a TPC of 0.12 ± 0.02 mg gallic acid equivalent (GAE)/g, which was significantly (p < 0.05) higher than and twice the levels in WPF and PPC (0.06 ± 0.03 mg GAE/g). However, WPF had TFC of 0.21 ± 0.01 μg quercetin equivalent (QE)/g, which was significantly (p < 0.05) higher than DPM (0.16 ± 0.03 μg QE/g) and PPC (0.11 ± 0.05 μg QE/g). However, PPC had superior amino acid profile in addition to stronger radical scavenging and metal chelation activities than WPF and DPM. The results suggest that PPC is a protein rich product that could be utilized as an ingredient in food product fortification to enhance nutritional quality and in the formulation of functional foods with antioxidant benefits.
Collapse
|
7
|
Frakolaki G, Giannou V, Kekos D, Tzia C. A review of the microencapsulation techniques for the incorporation of probiotic bacteria in functional foods. Crit Rev Food Sci Nutr 2020; 61:1515-1536. [DOI: 10.1080/10408398.2020.1761773] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Georgia Frakolaki
- Laboratory of Food Chemistry and Technology, National Technical University of Athens School of Chemical Engineering, Athens, Greece
| | - Virginia Giannou
- Laboratory of Food Chemistry and Technology, National Technical University of Athens School of Chemical Engineering, Athens, Greece
| | - Dimitrios Kekos
- Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, Polytechnioupoli Zografou, Athens, Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, National Technical University of Athens School of Chemical Engineering, Athens, Greece
| |
Collapse
|
8
|
Marcial-Coba MS, Knøchel S, Nielsen DS. Low-moisture food matrices as probiotic carriers. FEMS Microbiol Lett 2019; 366:5281433. [PMID: 30629190 DOI: 10.1093/femsle/fnz006] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Accepted: 01/06/2019] [Indexed: 12/21/2022] Open
Abstract
To exert a beneficial effect on the host, adequate doses of probiotics must be administered and maintaining their viability until consumption is thus essential. Dehydrated probiotics exhibit enhanced long-term viability and can be incorporated into low-moisture food matrices, which also possess high stability at refrigeration and ambient temperature. However, several factors associated with the desiccation process, the physicochemical properties of the matrix and the storage conditions can affect probiotic survival. In the near future, an increased demand for probiotics based on functionally dominant members of the gut microbiome ('next-generation probiotics', NGP) is expected. NGPs are very sensitive to oxygen and efficient encapsulation protocols are needed. Strategies to improve the viability of traditional probiotics and particularly of NGPs involve the selection of a suitable carrier as well as proper desiccation and protection techniques. Dehydrated probiotic microcapsules may constitute an alternative to improve the microbial viability during not only storage but also upper gastrointestinal tract passage. Here we review the main dehydration techniques that are applied in the industry as well as the potential stresses associated with the desiccation process and storage. Finally, low- or intermediate-moisture food matrices suitable as carriers of traditional as well as NGPs will be discussed.
Collapse
Affiliation(s)
- Martín Sebastián Marcial-Coba
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Susanne Knøchel
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Dennis Sandris Nielsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| |
Collapse
|
9
|
Gomand F, Borges F, Burgain J, Guerin J, Revol-Junelles AM, Gaiani C. Food Matrix Design for Effective Lactic Acid Bacteria Delivery. Annu Rev Food Sci Technol 2019; 10:285-310. [PMID: 30633562 DOI: 10.1146/annurev-food-032818-121140] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The range of foods featuring lactic acid bacteria (LAB) with potential associated health benefits has expanded over the years from traditional dairy products to meat, cereals, vegetables and fruits, chocolate, etc. All these new carriers need to be compared for their efficacy to protect, carry, and deliver LAB, but because of their profusion and the diversity of methods this remains difficult. This review points out the advantages and disadvantages of the main food matrix types, and an additional distinction between dairy and nondairy foods is made. The food matrix impact on LAB viability during food manufacturing, storage, and digestion is also discussed. The authors propose an ideal hypothetical food matrix that includes structural and physicochemical characteristics such as pH, water activity, and buffering capacities, all of which need to be taken into account when performing LAB food matrix design. Guidelines are finally provided to optimize food matrix design in terms of effective LAB delivery.
Collapse
Affiliation(s)
- F Gomand
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| | - F Borges
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| | - J Burgain
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| | - J Guerin
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| | | | - C Gaiani
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| |
Collapse
|
10
|
Flach J, van der Waal MB, van den Nieuwboer M, Claassen E, Larsen OFA. The underexposed role of food matrices in probiotic products: Reviewing the relationship between carrier matrices and product parameters. Crit Rev Food Sci Nutr 2017; 58:2570-2584. [DOI: 10.1080/10408398.2017.1334624] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Joost Flach
- Vrije Universiteit Amsterdam, Athena Institute, Amsterdam, Netherlands
- CR2O, Marconistraat 16, Rotterdam, Netherlands
| | - Mark B. van der Waal
- Vrije Universiteit Amsterdam, Athena Institute, Amsterdam, Netherlands
- CR2O, Marconistraat 16, Rotterdam, Netherlands
| | | | - Eric Claassen
- Vrije Universiteit Amsterdam, Athena Institute, Amsterdam, Netherlands
| | - Olaf F. A. Larsen
- Vrije Universiteit Amsterdam, Athena Institute, Amsterdam, Netherlands
| |
Collapse
|
11
|
Min M, Bunt CR, Mason SL, Bennett GN, Hussain MA. Effect of Non-Dairy Food Matrices on the Survival of Probiotic Bacteria during Storage. Microorganisms 2017; 5:E43. [PMID: 28763015 PMCID: PMC5620634 DOI: 10.3390/microorganisms5030043] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Revised: 07/24/2017] [Accepted: 07/27/2017] [Indexed: 11/16/2022] Open
Abstract
The viability of probiotics in non-dairy food products during storage is required to meet content criteria for probiotic products. This study investigated whether non-dairy foods could be matrices for probiotics. Selected probiotic bacteria were coated on non-dairy foods under two storage conditions, and viabilities were assessed. The non-dairy foods were coated with 5-7 log cfu g-1 of Lactobacillus acidophilus ATCC4356T, Lactobacillus plantarum RC30, and Bifidobacterium longum ATCC15707T. The coated non-dairy foods were stored at 20 °C and 20% relative humidity (RH) or 30 °C and 50% RH. Viability of probiotic bacteria was determined after 0, 2, and 4 weeks of storage. B. longum showed the highest survival at week 4 of 6.5-6.7 log cfu g-1 on wheat bran and oat, compared with 3.7-3.9 log cfu g-1 of L. acidophilus and 4.2-4.8 log cfu g-1 of L. plantarum at 20 °C 20% RH. Under the storage conditions of 30 °C 50% RH, survival of 4.5 log cfu g-1 of B. longum was also found on oat and peanut. This was two and four times higher than the population of L. acidophilus and L. plantarum, respectively. The results suggest that probiotics can survive on non-dairy foods under ambient storage conditions. However, the storage conditions, food matrices, and probiotic strains should be carefully chosen to maximize probiotic bacteria survival.
Collapse
Affiliation(s)
- Min Min
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
| | - Craig R Bunt
- Department of Agriculture Sciences, Lincoln University, Lincoln 7647, New Zealand.
| | - Susan L Mason
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
| | - Grant N Bennett
- Department of Science and Primary Industries, Ara Institute of Canterbury, Christchurch 8140, New Zealand.
| | - Malik A Hussain
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
| |
Collapse
|
12
|
Chen J, Bechman A, Klu YAK, Phillips RD. Survival of Probiotics in Hypromellose Capsules with Rice or Potato Maltodextrin Excipient. J Food Sci 2016; 81:M2793-M2798. [PMID: 27681165 DOI: 10.1111/1750-3841.13505] [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: 06/06/2016] [Revised: 08/11/2016] [Accepted: 08/25/2016] [Indexed: 11/28/2022]
Abstract
There is currently no authorized or established therapeutic level/dose of probiotics for proposed health benefits; however, a daily probiotic consumption of 108 to 1010 CFU has been recommended. This study determined the survival of 5 individual probiotic strains, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium lactis, along with a mixture of the 5 strains in hypromellose capsules with rice or potato maltodextrin at 4, 25, and 37 °C for 12 mo. Samples were collected monthly and plated on deMan-Rogosa Sharpe agar with 0.05% l-cysteine hydrochloride. Results showed that samples stored at 4 °C had an average count of 108 to 1011 CFU/g of probiotic cells during the 12 mo period, whereas at 25 °C, L. rhamnosus and L. paracasei had an average counts below 108 CFU/g during the storage period. L. rhamnosus was the most vulnerable strain used in this study, having the least viable counts at all 3 storage temperatures. Probiotics stored in rice maltodextrin, on average, had higher probiotic counts compared to those stored in potato maltodextrin. Study suggests that to provide consumers with 108 to 1010 CFU/d of probiotic cells, robust bacterial strains, suitable carriers, and a storage temperature of 4 °C are required.
Collapse
Affiliation(s)
- Jinru Chen
- Dept. of Food Science and Technology, The Univ. of Georgia, 1109 Experiment St. Griffin, GA, 30223-1797, U.S.A
| | - Allison Bechman
- Dept. of Food Science and Technology, The Univ. of Georgia, 1109 Experiment St. Griffin, GA, 30223-1797, U.S.A
| | - Yaa Asantewaa Kafui Klu
- Dept. of Food Science and Technology, The Univ. of Georgia, 1109 Experiment St. Griffin, GA, 30223-1797, U.S.A
| | - Robert D Phillips
- Dept. of Food Science and Technology, The Univ. of Georgia, 1109 Experiment St. Griffin, GA, 30223-1797, U.S.A
| |
Collapse
|
13
|
Klu YAK, Chen J. Influence of probiotics, included in peanut butter, on the fate of selected Salmonella and Listeria strains under simulated gastrointestinal conditions. J Appl Microbiol 2016; 120:1052-60. [PMID: 26836043 DOI: 10.1111/jam.13084] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2015] [Revised: 01/22/2016] [Accepted: 01/23/2016] [Indexed: 12/28/2022]
Abstract
AIMS This study observed the behaviour of probiotics and selected bacterial pathogens co-inoculated into peanut butter during gastrointestinal simulation. METHODS AND RESULTS Peanut butter homogenates co-inoculated with Salmonella/Listeria strains (5 log CFU ml(-1) ) and lyophilized or cultured probiotics (9 log CFU ml(-1) ) were exposed to simulated gastrointestinal conditions for 24 h at 37°C. Sample pH, titratable acidity and pathogen populations were determined. Agar diffusion assay was performed to assess the inhibitory effect of probiotic culture supernatants with either natural (3·80 (Lactobacillus), 3·78 (Bifidobacteirum) and 5·17 (Streptococcus/Lactococcus)) or neutralized (6·0) pH. Antibacterial effect of crude bacteriocin extracts were also evaluated against the pathogens. After 24 h, samples with probiotics had lower pH and higher titratable acidity than those without probiotics. The presence of probiotics caused a significant reduction (P < 0·05) in pathogen populations. Supernatants of Bifidobacterium and Lactobacillus cultures inhibited pathogen growth; however, the elevation of pH diminished their antibacterial activities. Crude bacteriocin extracts had a strain-specific inhibitory effect only towards Listeria monocytogenes. CONCLUSION Probiotics in 'peanut butter' survived simulated gastrointestinal conditions and inhibited the growth of Salmonella/Listeria. SIGNIFICANCE AND IMPACT OF THE STUDY Peanut butter is a plausible carrier to deliver probiotics to improve the gastrointestinal health of children in developing countries.
Collapse
Affiliation(s)
- Y A K Klu
- Department of Food Science and Technology, The University of Georgia, Griffin, GA, USA
| | - J Chen
- Department of Food Science and Technology, The University of Georgia, Griffin, GA, USA
| |
Collapse
|