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Grambusch IM, Schmitz C, Schlabitz C, Ducati RG, Lehn DN, Volken de Souza CF. Encapsulation of Saccharomyces spp. for Use as Probiotic in Food and Feed: Systematic Review and Meta-analysis. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10331-2. [PMID: 39249640 DOI: 10.1007/s12602-024-10331-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/17/2024] [Indexed: 09/10/2024]
Abstract
Probiotics, particularly yeasts from the genus Saccharomyces, are valuable for their health benefits and potential as antibiotic alternatives. To be effective, these microorganisms must withstand harsh environmental conditions, necessitating advanced protective technologies such as encapsulation to maintain probiotic viability during processing, storage, and passage through the digestive system. This review and meta-analysis aims to describe and compare methods and agents used for encapsulating Saccharomyces spp., examining operating conditions, yeast origins, and species. It provides an overview of the literature on the health benefits of nutritional yeast consumption. A bibliographic survey was conducted following the Preferred Reporting Items for Systematic Review and Meta-Analysis (PRISMA) guidelines. The meta-analysis compared encapsulation methods regarding their viability after encapsulation and exposure to the gastrointestinal tract. Nineteen studies were selected after applying inclusion/exclusion criteria. Freeze drying was found to be the most efficient for cell survival, while ionic gelation was best for maintaining viability after exposure to the gastrointestinal tract. Consequently, the combination of freeze drying and ionic gelation proved most effective in maintaining high cell viability during encapsulation, storage, and consumption. Research on probiotics for human food and animal feed indicates that combining freeze drying and ionic gelation effectively protects Saccharomyces spp.; however, industrial scalability must be considered. Reports on yeast encapsulation using agro-industrial residues as encapsulants offer promising strategies for preserving potential probiotic yeasts, contributing to the environmental sustainability of industrial processes.
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Affiliation(s)
- Isabel Marie Grambusch
- Food Biotechnology Laboratory, University of Vale Do Taquari - Univates, Lajeado, RS, Brazil
| | - Caroline Schmitz
- Food Biotechnology Laboratory, University of Vale Do Taquari - Univates, Lajeado, RS, Brazil
| | - Cláudia Schlabitz
- Food Biotechnology Laboratory, Graduate Program in Biotechnology, University of Vale Do Taquari - Univates, Av. Avelino Tallini, 171, ZC 95914-014, Lajeado, RS, Brazil
| | - Rodrigo Gay Ducati
- Graduate Program in Biotechnology, University of Vale Do Taquari - Univates, Lajeado, RS, Brazil
| | - Daniel Neutzling Lehn
- Food Biotechnology Laboratory, Graduate Program in Biotechnology, University of Vale Do Taquari - Univates, Av. Avelino Tallini, 171, ZC 95914-014, Lajeado, RS, Brazil
| | - Claucia Fernanda Volken de Souza
- Food Biotechnology Laboratory, Graduate Program in Biotechnology, University of Vale Do Taquari - Univates, Av. Avelino Tallini, 171, ZC 95914-014, Lajeado, RS, Brazil.
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Zhang S, Wang T. Preparation of enzymolysis porous corn starch composite microcapsules embedding organic sunscreen agents and its UV protection performance and stability. Carbohydr Polym 2023; 314:120903. [PMID: 37173013 DOI: 10.1016/j.carbpol.2023.120903] [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: 02/02/2023] [Revised: 03/27/2023] [Accepted: 04/08/2023] [Indexed: 05/15/2023]
Abstract
In this paper, a natural composite wall material sunscreen microcapsule was prepared, which significantly improved the SPF value and photostability of the embedded sunscreen agents. Using modified porous corn starch and whey protein as wall materials, the sunscreen agents 2-[4-(diethylamino)-2-hydroxybenzoyl] benzoic acid hexyl ester and ethylhexyl methoxycinnamate were embedded by adsorption, emulsion, encapsulation and solidification. The embedding rate of the obtained sunscreen microcapsules was 32.71 % and the average size was 7.98 μm; the enzymatic hydrolyzed starch formed a porous structure, its X-ray diffraction pattern did not change significantly, and the specific volume and oil absorption rate increased by 39.89 % and 68.32 %, respectively, compared with those before enzymatic hydrolyzed; The porous surface of the starch after embedding the sunscreen was covered and sealed with whey protein. 120 h sunscreen penetration rate was lower than 12.48 %; Compared with the lotion containing the same amount of sunscreen but not encapsulated, the SPF value of the lotion containing sunscreen microcapsules increased by 62.24 %, and the photostability of sunscreen microcapsules increased by 66.28 % within 8 h under the irradiation intensity of 25 w/m2. The wall material and the preparation method are natural and environmentally friendly, and have a good application prospect in low-leakage drug delivery system.
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Affiliation(s)
- Suning Zhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China.
| | - Tongshu Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China
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Fan X, Yuan X, Huang M, Wang C, Jiang H, Zhang X, Sun H. Goat milk powder supplemented with branched-chain fatty acid: influence on quality and microstructure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2631-2640. [PMID: 36494899 DOI: 10.1002/jsfa.12379] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 11/22/2022] [Accepted: 12/10/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Branched-chain fatty acid (BCFA) is effective in preventing and helping to treat neonatal necrotizing enterocolitis. It is essential to supplement goat-milk powder for formula-fed preterm infants with BCFA. In this study, the quality and microstructures of milk powders supplemented with different concentrations of BCFA were evaluated, using goat milk powder without BCFA as the control group (CG). RESULTS In comparison with the CG, goat milk powder supplemented with BCFA exhibited smaller fat globules and a significant drop in overall particle size. During 16 weeks of storage, BCFA-supplemented groups showed suitable moisture content and viscosity and good solubility. The BCFA also helped reduce the number of folds on the surface of the milk powder particles. CONCLUSION The findings of this study indicate that goat milk powders with BCFA exhibit differences in quality and microstructure in comparison with ordinary goat milk powder, which is relevant for the future development and application of BCFA in foods. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xiaoxue Fan
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xinlu Yuan
- Class 13 Grade 2022, High School Attached To Shandong Normal University, Jinan, China
| | - Mengyao Huang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Cunfang Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hua Jiang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xiaoning Zhang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hongyan Sun
- Research and Development Department, Linyi Gerui Food Co., Ltd, Linyi, China
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Dos Santos Wanderley LA, Aguiar GPS, Calisto JFF, Magro JD, Rossato G, Zotti CA, de Souza Hassemer G, Puton BMS, Cansian RL, Dallago RM, Junges A. Microencapsulation of Yarrowia lipolytica: cell viability and application in vitro ruminant diets. World J Microbiol Biotechnol 2023; 39:88. [PMID: 36740658 DOI: 10.1007/s11274-023-03534-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Accepted: 01/26/2023] [Indexed: 02/07/2023]
Abstract
Microencapsulation is an alternative to increase the survival capacity of microorganisms, including Yarrowia lipolytica, a widely studied yeast that produces high-value metabolites, such as lipids, aromatic compounds, biomass, lipases, and organic acids. Thus, the present study sought to investigate the effectiveness of different wall materials and the influence of the addition of salts on the microencapsulation of Y. lipolytica, evaluating yield, relationship with cell stability, ability to survive during storage, and in vitro application of ruminant diets. The spray drying process was performed via atomization, testing 11 different compositions using maltodextrin (MD), modified starch (MS) and whey protein concentrate (WPC), Y. lipolytica (Y. lipo) cells, tripolyphosphate (TPP), and sodium erythorbate (SE). The data show a reduction in the water activity value in all treatments. The highest encapsulation yield was found in treatments using MD + TPP + Y. lipo (84.0%) and WPC + TPP + Y. lipo (81.6%). Microencapsulated particles showed a survival rate ranging from 71.61 to 99.83% after 24 h. The treatments WPC + Y. lipo, WPC + SE + Y. lipo, WPC + TPP + Y. lipo, and MD + SE + Y. lipo remained stable for up to 105 days under storage conditions. The treatment WPC + SE + Y. lipo (microencapsulated yeast) was applied in the diet of ruminants due to the greater stability of cell survival. The comparison between the WPC + SE + Y. lipo treatment, wall materials, and the non-microencapsulated yeast showed that the microencapsulated yeast obtained a higher soluble fraction, degradability potential, and release of nutrients.
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Affiliation(s)
| | - Gean Pablo Silva Aguiar
- Environmental Sciences Area, Community University of Chapecó Region (Unochapecó), Servidão Anjo da Guarda, 295-D, Bairro Efapi, Chapecó, SC, 89809-900, Brazil
| | - Jean Felipe Fossá Calisto
- Environmental Sciences Area, Community University of Chapecó Region (Unochapecó), Servidão Anjo da Guarda, 295-D, Bairro Efapi, Chapecó, SC, 89809-900, Brazil
| | - Jacir Dal Magro
- Environmental Sciences Area, Community University of Chapecó Region (Unochapecó), Servidão Anjo da Guarda, 295-D, Bairro Efapi, Chapecó, SC, 89809-900, Brazil
| | - Gabriel Rossato
- Department of Animal Science, University of West Santa Catarina, Xanxerê, SC, 89820-000, Brazil
| | - Claiton André Zotti
- Department of Animal Science, University of West Santa Catarina, Xanxerê, SC, 89820-000, Brazil
| | - Guilherme de Souza Hassemer
- Department of Food and Chemical Engineering, URI - Erechim, 1621, Sete de Setembro Av., Erechim, RS, 99709-910, Brazil
| | - Bruna Maria Saorin Puton
- Department of Food and Chemical Engineering, URI - Erechim, 1621, Sete de Setembro Av., Erechim, RS, 99709-910, Brazil
| | - Rogério Luis Cansian
- Department of Food and Chemical Engineering, URI - Erechim, 1621, Sete de Setembro Av., Erechim, RS, 99709-910, Brazil
| | - Rogério Marcos Dallago
- Department of Food and Chemical Engineering, URI - Erechim, 1621, Sete de Setembro Av., Erechim, RS, 99709-910, Brazil
| | - Alexander Junges
- Department of Food and Chemical Engineering, URI - Erechim, 1621, Sete de Setembro Av., Erechim, RS, 99709-910, Brazil.
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Yang X, Wei Y, Liu J, Liang H, Li B, Li J. Effects of gliadin and glutenin on the hygroscopicity of freeze-dried apple powders. Front Nutr 2022; 9:894176. [PMID: 36245517 PMCID: PMC9554459 DOI: 10.3389/fnut.2022.894176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Accepted: 09/07/2022] [Indexed: 11/13/2022] Open
Abstract
Wheat gluten addition in freeze-dried apple powders can effectively prevent their undesirable moisture adsorption and caking during long-term storage, but the working mechanism of wheat gluten had not been expounded. Therefore, such anti-hygroscopicity effects were systematically investigated from the perspective of wheat gluten major components: gliadin and glutenin. Herein, moisture adsorption curve/isotherm, morphology, and moisture migration law of the protein-added apple powders were analyzed at varied storage humidities. Results showed that Peleg, GAB, and Ferro-Fontan models could describe the moisture adsorption process of gliadin-added and glutenin-added freeze-dried apple powder. By comparing the model fitting results, it was found that the fitting degree of moisture adsorption isotherm of the sample increased with the increase of water activity, and the imitative effect of the Ferro-Fontan model was the best. According to the result of the fitting prediction, the equilibrium moisture content of glutenin-added apple powder was 4.7% lower than that of gliadin-added apple powder at 25°C and 75% relative humidity (RH). Type III moisture adsorption isotherms were observed for gliadin-added apple powder, while that of glutenin-added apple powder was type II. In addition, the gliadin-added apple powder demonstrated better fluidity and lower water migration when the relative humidity (RH) of the environment was lower than 58%. Once above this RH value, the protecting effect of glutenin was more obvious. These findings not only elucidate the anti-hygroscopic mechanism of wheat gluten in the processing of apple powder, but also provide a new idea for improving the quality of apple powder and the development of new anti-hygroscopic agents.
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Affiliation(s)
- Xiaotong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yujie Wei
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jing Liu
- Wuhan Sunma Biotechnology Co., Ltd., Wuhan, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- *Correspondence: Jing Li,
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Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein-Agavin-Alginate Beads under Simulated Gastrointestinal Conditions. BIOENGINEERING (BASEL, SWITZERLAND) 2022; 9:bioengineering9090460. [PMID: 36135006 PMCID: PMC9495568 DOI: 10.3390/bioengineering9090460] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/27/2022] [Accepted: 09/07/2022] [Indexed: 11/17/2022]
Abstract
Encapsulation is a process in which a base material is encapsulated in a wall material that can protect it against external factors and/or improve its bioavailability. Among the different encapsulation techniques, ionic gelation stands out as being useful for thermolabile compounds. The aim of this work was to encapsulate Saccharomyces boulardii by ionic gelation using agavins (A) and whey protein (WP) as wall materials and to evaluate the morphostructural changes that occur during in vitro gastrointestinal digestion. Encapsulations at different levels of A and WP were analyzed using microscopic, spectroscopic and thermal techniques. Encapsulation efficiency and cell viability were evaluated. S. boulardii encapsulated at 5% A: 3.75% WP (AWB6) showed 88.5% cell survival after the simulated gastrointestinal digestion; the bead showed a significantly different microstructure from the controls. The mixture of A and WP increased in the survival of S. boulardii respect to those encapsulated with alginate, A or WP alone. The binary material mixture simultaneously allowed a controlled release of S. boulardii by mostly diffusive Fickian mechanisms and swelling. The cell-release time was found to control the increment of the Damköhler number when A and WP were substrates for S. boulardii, in this way allowing greater protection against gastrointestinal conditions.
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Song S, Cui Y, Ji X, Gao F, Zhu H, Zhu J, Liu X, Guan J. Microencapsulation of Lactobacillus plantarum with enzymatic hydrolysate of soybean protein isolate for improved acid resistance and gastrointestinal survival in vitro. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0374] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This study aimed to improve the acid resistance effect of Lactobacillus plantarum through microencapsulation with enzymatic hydrolysate of soybean protein isolate (EHSPI) and modified phospholipid. Response surface methodology was adopted to establish the optimal microencapsulation technology of L. plantarum, while coating characters were evaluated. Through response surface methodology, the optimal conditions were obtained as follows based on microencapsulation efficiency: the ratio of bacteria/EHSPI 1:1.83, EHSPI content 4.01%, modified phospholipid content 11.41%. The results of digestion in vitro showed that after passing through the simulated gastric fluid (SGF), the L. plantarum was released and reached 3.55 × 108 CFU/mL in the simulated intestinal fluid. Meanwhile, the surviving bacteria number of control significantly decreased to 2.63 × 104 CFU/mL (P < 0.05) at 120 min in SGF. In sum, the acid resistance and survival of L. plantarum were improved in SGF in vitro, through the microencapsulation technology based on EHSPI.
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Affiliation(s)
- Shijia Song
- College of Biological Engineering, Henan University of Technology , No.100 Lianhua street , Zhengzhou , 450001 , China
| | - Yaoming Cui
- College of Biological Engineering, Henan University of Technology , No.100 Lianhua street , Zhengzhou , 450001 , China
| | - Xuyang Ji
- College of Biological Engineering, Henan University of Technology , No.100 Lianhua street , Zhengzhou , 450001 , China
| | - Feng Gao
- College of Biological Engineering, Henan University of Technology , No.100 Lianhua street , Zhengzhou , 450001 , China
| | - Hao Zhu
- College of Biological Engineering, Henan University of Technology , No.100 Lianhua street , Zhengzhou , 450001 , China
| | - Jinfeng Zhu
- College of Biological Engineering, Henan University of Technology , No.100 Lianhua street , Zhengzhou , 450001 , China
| | - Xinyu Liu
- College of Biological Engineering, Henan University of Technology , No.100 Lianhua street , Zhengzhou , 450001 , China
| | - Junjun Guan
- College of Biological Engineering, Henan University of Technology , No.100 Lianhua street , Zhengzhou , 450001 , China
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Chen B, Liang Z, Lin X, Li W, Lin X, He Z. Enhanced survival of fluidized bed-dried microencapsulated Saccharomyces cerevisiae cells in the presence of Hongqu rice distiller's grain peptides. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Improving the Viability of Probiotics under Harsh Conditions by the Formation of Biofilm on Electrospun Nanofiber Mat. Foods 2022; 11:foods11091203. [PMID: 35563925 PMCID: PMC9102203 DOI: 10.3390/foods11091203] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/14/2022] [Accepted: 04/19/2022] [Indexed: 01/27/2023] Open
Abstract
For improving probiotics’ survivability under harsh conditions, this study used Lactiplantibacillus plantarum GIM1.648 as a model microorganism to investigate its ability to produce biofilms on electrospun ethyl cellulose nanofiber mats. SEM observations confirmed that biofilm was successfully formed on the nanofibers, with the latter being an excellent scaffold material. The optimal cultivation conditions for biofilm formation were MRS medium without Tween 80, a culture time of 36 h, a temperature of 30 °C, a pH of 6.5, and an inoculum concentration of 1% (v/v). The sessile cells in the biofilm exhibited improved gastrointestinal and thermal tolerance compared to the planktonic cells. Additionally, the RT-qPCR assay indicated that the luxS gene played a crucial role in biofilm formation, with its relative expression level being 8.7-fold higher compared to the planktonic cells. In conclusion, biofilm formation on electrospun nanofiber mat has great potential for improving the viability of probiotic cells under harsh conditions.
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Yang L, Li F, Cao X, Qiao X, Xue C, Xu J. Stability and bioavailability of protein matrix-encapsulated astaxanthin ester microcapsules. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2144-2152. [PMID: 34614199 DOI: 10.1002/jsfa.11556] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 09/21/2021] [Accepted: 10/06/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Astaxanthin ester derived from Haematococcus pluvialis is often used as a functional and nutritional ingredient in foods. However, its utilization is currently limited as a result of its chemical instability and low bioavailability. Food matrix microcapsules are becoming increasingly popular because of their safety and high encapsulation efficiency. In the present study, the effect of protein matrixes on the properties of microcapsules was evaluated. RESULTS We investigated the effects of storage on astaxanthin ester microcapsules and the corresponding rehydration solution at 40 °C under a nitrogen atmosphere, as well as in darkness. The results showed that the stability of products prepared based on whey protein (WP) and corn-gluten was superior to that of products prepared based on lactoferrin, soy protein and sodium caseinate. The bioavailability of astaxanthin ester microcapsules encapsulated with different proteins and examined by means of astaxanthin concentrations in the serum and liver after oral administration was compared. All five protein wall materials could significantly improve the bioavailability of astaxanthin ester. The microcapsules prepared based on WP had the highest bioavailability, with a value of 10.69 ± 0.75 μg·h mL-1 , which was 3.15 times higher compared to that of the control group. CONCLUSION The results of the present study showed that protein encapsulation, especially WP encapsulation, could effectively improve the stability, water solubility and bioavailability of astaxanthin esters. Thus, WP can be used as the main wall material in delivery systems. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Fei Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xinyu Cao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xing Qiao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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Hu X, Liu C, Zhang H, Hossen MA, Sameen DE, Dai J, Qin W, Liu Y, Li S. In vitro digestion of sodium alginate/pectin co-encapsulated Lactobacillus bulgaricus and its application in yogurt bilayer beads. Int J Biol Macromol 2021; 193:1050-1058. [PMID: 34798184 DOI: 10.1016/j.ijbiomac.2021.11.076] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/23/2021] [Accepted: 11/12/2021] [Indexed: 12/29/2022]
Abstract
The purpose of this study was to prepare sodium alginate (SA)/pectin (PE) hydrogel microspheres using the extrusion method to encapsulate Lactobacillus bulgaricus. Microscopic observation showed that the beads were spherical with a smooth and uniform surface. For microspheres with a diameter range of 140-156 μm, the encapsulation efficiency reached 85.67%. After simulating saliva, gastric juice, and intestinal juice, the activity of the microcapsules was estimated to be 5.78 × 104 log colony forming unit (CFU)/mL. These data show that the use of SA and PE encapsulated probiotics exhibit enhanced viability. In addition, double-layer beads containing probiotic microspheres and yogurt were prepared, and physical and chemical analysis was performed using scanning electron microscopy, Fourier-transform infrared spectroscopy, and differential scanning calorimetry. Texture and sensory property analysis revealed that the beads had good elasticity, chewiness, and high commercial value. Collectively, these findings indicate that SA and PE can be used for the encapsulation, protection, and gastrointestinal delivery of probiotics. Moreover, these microcapsules exhibit good stability in vitro and improve yogurt characteristics by increasing the survival rate of encapsulated probiotics, thus demonstrating their commercial application potential.
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Affiliation(s)
- Xinxin Hu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Chunyan Liu
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Haitian Zhang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Md Alomgir Hossen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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Joint protection strategies for Saccharomyces boulardii: exogenous encapsulation and endogenous biofilm structure. Appl Microbiol Biotechnol 2021; 105:8469-8479. [PMID: 34647135 DOI: 10.1007/s00253-021-11601-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 09/15/2021] [Accepted: 09/16/2021] [Indexed: 02/07/2023]
Abstract
Biofilms are heterogeneous structures composed of microorganisms and the surrounding extracellular polymeric substances (EPS) that protect the microbial cells from harsh environments. Saccharomyces boulardii is the first yeast classified as a probiotic strain with unique properties. However, tolerance of S. boulardii biofilms to harsh environments especially during production and in the gastrointestine remains unknown. In this study, S. boulardii cells were encapsulated in alginate microcapsules and subsequently cultured to form biofilms, and their survival and tolerance were evaluated. Microencapsulation provided S. boulardii a confined space that enhanced biofilm formation. The thick alginate shell and the mature biofilm improved the ability of S. boulardii to survive under harsh conditions. The exogenous encapsulation and the endogenous biofilm structure together enhanced the gastrointestinal tolerance and thermotolerance of S. boulardii. Besides, as the alginate shell became thinner with an increase in the subsequent culture duration, the EPS of S. boulardii biofilms exerted an important protective effect in resisting high temperatures. The encapsulated biofilm of S. boulardii after 24-h culture exhibited 60 × higher thermotolerance at 60 °C (10 min), while those after 6-h and 24-h culture showed 1000 × to 550,000 × higher thermotolerance at 120 °C (1 min) compared with the planktonic cells without encapsulation. The present study's findings suggest that a combination of encapsulation and biofilm mode efficiently enhanced gastrointestinal tolerance and thermotolerance of S. boulardii. KEY POINTS: • Encapsulated S. boulardii in biofilm mode showed enhanced tolerance. • Exogenous shell and endogenous biofilm provided dual protection to S. boulardii.
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Neves MIL, Strieder MM, Prata AS, Silva EK, Meireles MAA. Fructans with different degrees of polymerization and their performance as carrier matrices of spray dried blue colorant. Carbohydr Polym 2021; 270:118374. [PMID: 34364618 DOI: 10.1016/j.carbpol.2021.118374] [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: 03/11/2021] [Revised: 06/20/2021] [Accepted: 06/22/2021] [Indexed: 01/15/2023]
Abstract
Inulin-type fructans with different degrees of polymerization (DPs) were used as wall materials for the blue colorant produced from the crosslinking between genipin and milk proteins. The impact of using fructooligosaccharides (FOS) with DP = 5 and inulins with DP ≥ 10 (GR-In) and DP ≥ 23 (HP-In) on the physical (microstructure, size, water activity, wettability, solubility, water adsorption, glass transition temperature, and color), chemical (free genipin retention and moisture), and technological (colorant power, pH stability, and thermal stability) properties of the powdered blue colorant was examined. Inulins were more efficient carriers as seen from the physical characteristics of the microparticles. FOS and GR-In promoted higher retention of free genipin than HP-In. Additionally, their lower DP influenced the rehydration proprieties as well as the color intensity and colorant power. The DP did not affect the physical stability of the colorant at different pH conditions or at high temperature. Our findings demonstrated that the DP of the fructan exhibited a strong impact on the blue intensity of the samples and also their rehydration capacity.
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Affiliation(s)
- Maria Isabel Landim Neves
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
| | - Monique Martins Strieder
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
| | - Ana Silvia Prata
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
| | - Eric Keven Silva
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil.
| | - Maria Angela A Meireles
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP CEP:13083-862, Brazil
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Hydrogel Encapsulation of Lactobacillus casei by Block Charge Modified Pectin and Improved Gastric and Storage Stability. Foods 2021; 10:foods10061337. [PMID: 34200620 PMCID: PMC8227579 DOI: 10.3390/foods10061337] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 06/06/2021] [Accepted: 06/08/2021] [Indexed: 01/24/2023] Open
Abstract
Lactobacillus casei (L. casei W8) was encapsulated in pectin methylesterase (PME) charge modified pectin hydrogels; stability and in vitro release were evaluated under simulated gastrointestinal (GI) conditions. PME, 355 U/mL, de-esterified citrus pectin to 35% from 72% degree of esterification (DE). Pectin ζ-potential decreased to about −37 mV and molecular weight decreased from 177 kDa to 143 kDa during charge modification. More than 99% L. casei W8 were encapsulated in block charged, low methoxy pectin (35 mLMP) hydrogels by calcium ionotropic gelation. The integrity of the hydrogels was maintained under simulated GI conditions, and no release of L. casei W8 was observed. Microbial counts of encapsulated L. casei ranged from 6.94 log CFU/g to 10.89 log CFU/g and were 1.23 log CFU/g higher than for unencapsulated L. casei W8. The viability of encapsulated L. casei W8 in wet hydrogels remained the same for 2 weeks, but nearly all flora died after 4 weeks storage at 4 °C. However, freeze dried hydrogels of L. casei W8 were viable for 42 days at 4 °C and 14 days at room temperature. Charge modified pectin hydrogels are potentially good vehicles for colon-targeted delivery carrier for probiotics and longer stability of L. casei W8.
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15
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Agudelo-Chaparro J, Ciro-Velásquez HJ, Sepúlveda-Valencia JU, Pérez-Monterroza EJ. Microencapsulation of Lactobacillus rhamnosus ATCC 7469 by spray drying using maltodextrin, whey protein concentrate and trehalose. FOOD SCI TECHNOL INT 2021; 28:476-488. [PMID: 34058894 DOI: 10.1177/10820132211020621] [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] [Indexed: 11/15/2022]
Abstract
This study aimed to microencapsulate Lactobacillus rhamnosus (L. rhamnosus) ATCC 7469 with whey protein concentrate (WPC), maltodextrin and trehalose by spray drying and to assess the impact of microencapsulation on cell viability and the properties of the dried powders. Spray-drying conditions, including inlet air temperature, air flow rate and feed pump, were fixed as independent variables, while probiotic survival, moisture content, water activity and effective yield were established as dependent variables. The survival of encapsulated L. rhamnosus by spray drying was optimized with response surface methodology, and the stability of the powder was assessed. The optimum spray-drying conditions were an inlet air temperature, air flow rate and feed pump rate of 169 °C, 33 m3·h-1 and 16 mL·min-1, respectively, survival of 70%, air aspiration of 84% and outlet air temperature of 52 °C, achieving an overall desirability of 0.96. The physicochemical and structural characteristics of the produced powder were acceptable for application with regard to residual water content, hygroscopicity, water activity, and particle size. The results indicated that a protein-trehalose-maltodextrin mixture is a good wall material to encapsulate L. rhamnosus, showing important thermal protection during the drying process and increasing survival. However, a decrease in this capacity is observed at an air outlet temperature of approximately 101 °C. The possible effects of the wall materials and the drying conditions on survival are also discussed.
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Affiliation(s)
- Jacqueline Agudelo-Chaparro
- Department of Agricultural and Food Engineering, Universidad Nacional de Colombia, Sede Medellín, Medellín, Colombia
| | - Héctor J Ciro-Velásquez
- Department of Agricultural and Food Engineering, Universidad Nacional de Colombia, Sede Medellín, Medellín, Colombia
| | - José U Sepúlveda-Valencia
- Department of Agricultural and Food Engineering, Universidad Nacional de Colombia, Sede Medellín, Medellín, Colombia
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16
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Lu W, Fu N, Woo MW, Chen XD. Exploring the interactions between Lactobacillus rhamnosus GG and whey protein isolate for preservation of the viability of bacteria through spray drying. Food Funct 2021; 12:2995-3008. [PMID: 33704292 DOI: 10.1039/d0fo02906h] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Protective agents used in spray drying protect the activity of lactic acid bacteria (LAB) by stabilizing the subcellular structures, constituting a protective layer at the cellular surface, or having mild drying kinetics. The effects of a reputed protectant, whey protein isolate (WPI), on Lactobacillus rhamnosus GG (LGG) were examined by exposing the cells to WPI solution to induce protein adsorption at the cellular surface prior to spray drying. WPI-treated LGG demonstrated enhanced thermotolerance with cell survival increased by 1.64 log after heat treatment. The survival after spray drying was significantly decreased from 45.75% to 8.6% and from 32.96% to 10.44%, when the WPI-treated cells were resuspended in trehalose solution or reconstituted skimmed milk as protectant, respectively, associated with decreased growth capability and metabolic activity. The contact with WPI appeared to stimulate the cellular response of LGG. With well-maintained cell viability and intact cellular membrane, the metabolic activity of WPI-treated LGG was decreased, and subsequent resuspension of the cells in trehalose solution led to a reduction in the stability of the cellular surface charge. The WPI-treated cells showed marginally increased surface roughness, indicating possible WPI attachment, but there was no thick protein coverage at the cellular surface and the size distribution of cells was unaffected. It was proposed that the enhanced thermotolerance and the decreased survival of spray-dried LGG could be linked to the cellular response toward WPI and protectant media, which may vary among individual LAB strains. Modulating the strain-specific interactions between the LAB cells and the protectant constituents could be crucial to maximizing cell viability retention after spray drying.
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Affiliation(s)
- Wenjie Lu
- FoodPRINT International Associated Laboratory INRAE, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou, Jiangsu 215123, China.
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Bhagwat A, Bhushette P, Annapure US. Spray drying studies of probiotic Enterococcus strains encapsulated with whey protein and maltodextrin. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2020. [DOI: 10.1186/s43088-020-00061-z] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
Abstract
Abstract
Background
Probiotic Enterococcus strains of human origin were microencapsulated by spray drying using whey protein and maltodextrin as an encapsulating agent. The obtained encapsulates were characterized for stability, viability, and physiological properties.
Results
The microcapsules were prepared from probiotic Enterococcus strains that were previously isolated from human vagina and infants’ meconium. The microcapsules revealed similar particle sizes and morphologies. The highest hygroscopicity was observed in the microcapsules produced with strain E. rivorum S22C (0.17 ± 1.15) g water/kg powder/min. E. canintestini S18A revealed highest dissolution time in water (703 ± 2 s). The DSC thermogram revealed excellent thermal stability of all microcapsules. The physicochemical and morphological characteristics of the microcapsules were acceptable with regard to residual water content, particle mean size, and thermophysical properties and storage stability under room temperature conditions, with a low inactivation rate of Enterococcus strains. All the microcapsules revealed the recommended count of probiotic cells, low moisture content with low water activity. Observation under a scanning electron microscope revealed spherical-shaped partially collapsed structures measuring between 9 and 14 μm with surface concavities.
Conclusions
The microcapsule probiotic strains of Enterococcus microencapsulated by spray drying using whey protein and maltodextrin revealed properties of acceptable standards. These strains can have future potential as developing probiotic animal feed and food industry.
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Khodaei D, Hamidi-Esfahani Z, Lacroix M. Gelatin and low methoxyl pectin films containing probiotics: Film characterization and cell viability. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100660] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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19
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Rama GR, Führ AJ, da Silva JABS, Gennari A, Giroldi M, Goettert MI, Volken de Souza CF. Encapsulation of Lactobacillus spp. using bovine and buffalo cheese whey and their application in orange juice. 3 Biotech 2020; 10:263. [PMID: 32509496 DOI: 10.1007/s13205-020-02255-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Accepted: 05/12/2020] [Indexed: 12/27/2022] Open
Abstract
The aim of this study was to evaluate and compare the efficiency of bovine (CW) and buffalo cheese whey (BCW) as encapsulating agents for the spray-drying (SD) of endogenous Lactobacillus pentosus ML 82 and the reference strain Lactobacillus plantarum ATCC 8014. Their protective features were also tested for resistance to storage (90 days, 25 °C), simulated gastrointestinal tract (GIT) conditions, and for their application in orange juice. Survival rates after SD were approximately 95% in all samples tested, meaning both CW and BCW performed satisfactorily. After 90 days of storage, both species remained above 7 log Colony Forming Units (CFU)/g. However, CW generally enabled higher bacterial viability throughout this period. CW microcapsule characteristics were also more stable, which is indicated by the fact that BCW had higher moist content. Under GIT conditions, encapsulated lactobacilli had higher survival rates than free cells regardless of encapsulating agent. Even so, results indicate that CW and BCW perform better under gastric conditions than intestinal conditions. Regarding their use in orange juice, coating materials were probably dissolved due to low pH, and both free and encapsulated bacteria had similar survival rates. Overall, CW and BCW are suitable encapsulating agents for lactic acid bacteria, as they provided protection during storage and against harmful GIT conditions.
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Affiliation(s)
- Gabriela Rabaioli Rama
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
- Postgraduate Program in Biotechnology, University of Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Ana Júlia Führ
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
| | - Jéssica Aparecida Bressan Soratto da Silva
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
- Postgraduate Program in Biotechnology, University of Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Adriano Gennari
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
- Postgraduate Program in Biotechnology, University of Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Maiara Giroldi
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
- Postgraduate Program in Biotechnology, University of Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Márcia Inês Goettert
- Postgraduate Program in Biotechnology, University of Vale do Taquari-Univates, Lajeado, RS Brazil
| | - Claucia Fernanda Volken de Souza
- Laboratory of Food Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS 95914-014 Brazil
- Postgraduate Program in Biotechnology, University of Vale do Taquari-Univates, Lajeado, RS Brazil
- Postgraduate Program in Sustainable Environmental Systems, University of Vale do Taquari-Univates, Lajeado, RS Brazil
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20
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Iqbal R, Zahoor T, Huma N, Jamil A, Ünlü G. In-vitro GIT Tolerance of Microencapsulated Bifidobacterium bifidum ATCC 35914 Using Polysaccharide-Protein Matrix. Probiotics Antimicrob Proteins 2020. [PMID: 29532415 DOI: 10.1007/s12602-017-9384-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Longevity of probiotic is the main concern for getting maximum benefits when added in food product. Bifidobacterium, a probiotic, tends to lose its viability during gastrointestinal track (GIT) transit and storage of food. Their viability can be enhanced through microencapsulation technology. In this study, Bifidobacterium bifidum (B. bifidum) ATCC 35914 was encapsulated by using two experimental plans. In the first plan, chitosan (CH) at 0.6, 0.8, and 1.0% and sodium alginate (SA) at 4, 5, and 6% were used. Based on encapsulation efficiency, 6% sodium alginate and 0.8% chitosan were selected for single coating of the bacteria, and the resulting micro beads were double coated with different concentrations (5, 7.5, and 10%) of whey protein concentrate (WPC) in the second plan. Encapsulation efficiency and GIT tolerance were determined by incubating the micro beads in simulated gastrointestinal juices (SIJ) at variable pH and exposure times, and their release (liberation of bacterial cells) profile was also observed in SIJ. The microencapsulated bacterial cells showed significantly (P < 0.01) higher viability as compared to the unencapsulated (free) cells during GIT assay. The double-coated micro beads SA 6%-WPC 5% and CH 0.8%-WPC 5% were proven to have the higher survival at pH 3.0 after 90 min of incubation time and at pH 7.0 after 3-h exposure in comparison to free cells in simulated conditions of the stomach and intestine, respectively. Moreover, double coating with whey protein concentrate played a significant role in the targeted (106-9 CFU/mL) delivery under simulated intestinal conditions.
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Affiliation(s)
- Rabia Iqbal
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, 38040, Pakistan
| | - Tahir Zahoor
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, 38040, Pakistan
| | - Nuzhat Huma
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, 38040, Pakistan.
| | - Amer Jamil
- Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad, 38040, Pakistan
| | - Gülhan Ünlü
- School of Food Science, College of Agricultural and Life Sciences, University of Idaho, Moscow, ID, USA
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21
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Terpou A, Papadaki A, Lappa IK, Kachrimanidou V, Bosnea LA, Kopsahelis N. Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value. Nutrients 2019; 11:E1591. [PMID: 31337060 PMCID: PMC6683253 DOI: 10.3390/nu11071591] [Citation(s) in RCA: 307] [Impact Index Per Article: 61.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 07/02/2019] [Accepted: 07/10/2019] [Indexed: 12/31/2022] Open
Abstract
Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be addressed during the development of functional food products. Several factors have been claimed to be responsible for reducing the viability of probiotics including matrix acidity, level of oxygen in products, presence of other lactic acid bacteria, and sensitivity to metabolites produced by other competing bacteria. Several approaches are undertaken to improve and sustain microbial cell viability, like strain selection, immobilization technologies, synbiotics development etc. Among them, cell immobilization in various carriers, including composite carrier matrix systems has recently attracted interest targeting to protect probiotics from different types of environmental stress (e.g., pH and heat treatments). Likewise, to successfully deliver the probiotics in the large intestine, cells must survive food processing and storage, and withstand the stress conditions encountered in the upper gastrointestinal tract. Hence, the appropriate selection of probiotics and their effective delivery remains a technological challenge with special focus on sustaining the viability of the probiotic culture in the formulated product. Development of synbiotic combinations exhibits another approach of functional food to stimulate the growth of probiotics. The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.
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Affiliation(s)
- Antonia Terpou
- Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Iliada K Lappa
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Loulouda A Bosnea
- Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Dairy Department, Katsikas, 45221 Ioannina, Greece.
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
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22
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Verruck S, de Liz GR, Dias CO, de Mello Castanho Amboni RD, Prudencio ES. Effect of full-fat goat's milk and prebiotics use on Bifidobacterium BB-12 survival and on the physical properties of spray-dried powders under storage conditions. Food Res Int 2019; 119:643-652. [DOI: 10.1016/j.foodres.2018.10.042] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 08/28/2018] [Accepted: 10/11/2018] [Indexed: 11/16/2022]
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23
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Arslan-Tontul S, Erbas M, Gorgulu A. The Use of Probiotic-Loaded Single- and Double-Layered Microcapsules in Cake Production. Probiotics Antimicrob Proteins 2018; 11:840-849. [DOI: 10.1007/s12602-018-9467-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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A Mutation in PGM2 Causing Inefficient Galactose Metabolism in the Probiotic Yeast Saccharomyces boulardii. Appl Environ Microbiol 2018. [PMID: 29523547 DOI: 10.1128/aem.02858-17] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
The probiotic yeast Saccharomyces boulardii has been extensively studied for the prevention and treatment of diarrheal diseases, and it is now commercially available in some countries. S. boulardii displays notable phenotypic characteristics, such as a high optimal growth temperature, high tolerance against acidic conditions, and the inability to form ascospores, which differentiate S. boulardii from Saccharomyces cerevisiae The majority of prior studies stated that S. boulardii exhibits sluggish or halted galactose utilization. Nonetheless, the molecular mechanisms underlying inefficient galactose uptake have yet to be elucidated. When the galactose utilization of a widely used S. boulardii strain, ATCC MYA-796, was examined under various culture conditions, the S. boulardii strain could consume galactose, but at a much lower rate than that of S. cerevisiae While all GAL genes were present in the S. boulardii genome, according to analysis of genomic sequencing data in a previous study, a point mutation (G1278A) in PGM2, which codes for phosphoglucomutase, was identified in the genome of the S. boulardii strain. As the point mutation resulted in the truncation of the Pgm2 protein, which is known to play a pivotal role in galactose utilization, we hypothesized that the truncated Pgm2 might be associated with inefficient galactose metabolism. Indeed, complementation of S. cerevisiaePGM2 in S. boulardii restored galactose utilization. After reverting the point mutation to a full-length PGM2 in S. boulardii by Cas9-based genome editing, the growth rates of wild-type (with a truncated PGM2 gene) and mutant (with a full-length PGM2) strains with glucose or galactose as the carbon source were examined. As expected, the mutant (with a full-length PGM2) was able to ferment galactose faster than the wild-type strain. Interestingly, the mutant showed a lower growth rate than that of the wild-type strain on glucose at 37°C. Also, the wild-type strain was enriched in the mixed culture of wild-type and mutant strains on glucose at 37°C, suggesting that the truncated PGM2 might offer better growth on glucose at a higher temperature in return for inefficient galactose utilization. Our results suggest that the point mutation in PGM2 might be involved in multiple phenotypes with different effects.IMPORTANCESaccharomyces boulardii is a probiotic yeast strain capable of preventing and treating diarrheal diseases. However, the genetics and metabolism of this yeast are largely unexplored. In particular, molecular mechanisms underlying the inefficient galactose metabolism of S. boulardii remain unknown. Our study reports that a point mutation in PGM2, which codes for phosphoglucomutase, is responsible for inferior galactose utilization by S. boulardii After correction of the mutated PGM2 via genome editing, the resulting strain was able to use galactose faster than a parental strain. While the PGM2 mutation made the yeast use galactose slowly, investigation of the genomic sequencing data of other S. boulardii strains revealed that the PGM2 mutation is evolutionarily conserved. Interestingly, the PGM2 mutation was beneficial for growth at a higher temperature on glucose. We speculate that the PGM2 mutation was enriched due to selection of S. boulardii in the natural habitat (sugar-rich fruits in tropical areas).
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25
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Santana AA, Paixão LC, Oliveira RAD, Telis VRN. Influence of process conditions on the physicochemical properties of jussara pulp (Euterpe edulis) powder produced by spray drying. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.8515] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The objective of this work was to optimize the spray drying of jussara pulp using mixtures of modified starch (MS) with whey protein concentrate (WPC) or soy protein isolate (SPI) as the carrier agents. Two central composite rotatable designs were used to evaluate the effect of the independent variables of inlet air temperature (140 °C to 200 °C), carrier agent concentration - CAC (0.5 to 2 g carrier agent/g jussara pulp solids) and the proportions of MS:WPC or MS:SPI (5 to 30 g WPC or SPI/100 g carrier agent) on the following responses for powders formulated with MS:WPC and MS:SPI, respectively: moisture content (0.3% to 1.4% and 0.6% to 1.2%), solubility (78.0% to 92.9% and 78.9% to 83.8%), retention of total anthocyanins (49.2% to 82.9% and 34.1% to 96.9%), encapsulation efficiency (98.5% to 99.7% and 98.5% to 99.5%), hue angle (9.1 to 44.0 and 3.7 to 42.6), chroma (10.0 to 15.3 and 9.2 to 14.3) and process yield (33.2% to 55.5% and 49.9% to 78.5%). The inlet air temperature 170 °C, CAC of 1.25 and 2 g/g jussara pulp solids and proportion of MS:WPC or MS:SPI of 17.5 and 30 g/100 g were recommended as the selected conditions.
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Affiliation(s)
- Audirene Amorim Santana
- Universidade Estadual Paulista, Brazil; Universidade Estadual de Campinas, Brazil; Universidade Federal do Maranhão, Brazil
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26
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Eckert C, Serpa VG, Felipe dos Santos AC, Marinês da Costa S, Dalpubel V, Lehn DN, Volken de Souza CF. Microencapsulation of Lactobacillus plantarum ATCC 8014 through spray drying and using dairy whey as wall materials. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.045] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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27
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Zheng X, Fu N, Huang S, Jeantet R, Chen XD. Exploring the protective effects of calcium-containing carrier against drying-induced cellular injuries of probiotics using single droplet drying technique. Food Res Int 2016; 90:226-234. [DOI: 10.1016/j.foodres.2016.10.034] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Revised: 10/18/2016] [Accepted: 10/23/2016] [Indexed: 12/31/2022]
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28
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Moser P, Souza RTD, Nicoletti Telis VR. Spray Drying of Grape Juice From Hybrid CV. BRS Violeta: Microencapsulation of Anthocyanins Using Protein/Maltodextrin Blends as Drying Aids. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12852] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Poliana Moser
- Food Engineering and Technology Department; São Paulo State University; São José do Rio Preto Brazil
| | - Reginaldo Teodoro De Souza
- Brazilian Agriculture Research Company, Grape and Wine National Research Center, Tropical Viticulture Experimental Station; Jales Brazil
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29
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Khem S, Bansal V, Small DM, May BK. Comparative influence of pH and heat on whey protein isolate in protecting Lactobacillus plantarum A17 during spray drying. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.029] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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30
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Panyoyai N, Bannikova A, Small DM, Shanks RA, Kasapis S. Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.08.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kolesnyk I, Konovalova V, Burban A. Alginate/κ-Carrageenan Microspheres and their Application for Protein Drugs Controlled Release. CHEMISTRY & CHEMICAL TECHNOLOGY 2015. [DOI: 10.23939/chcht09.04.485] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Functional food relevance of whey protein: A review of recent findings and scopes ahead. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.09.040] [Citation(s) in RCA: 81] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
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Zheng X, Fu N, Duan M, Woo MW, Selomulya C, Chen XD. The mechanisms of the protective effects of reconstituted skim milk during convective droplet drying of lactic acid bacteria. Food Res Int 2015; 76:478-488. [DOI: 10.1016/j.foodres.2015.07.045] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2015] [Revised: 07/18/2015] [Accepted: 07/24/2015] [Indexed: 11/15/2022]
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Microencapsulation of probiotic Saccharomyces cerevisiae var. boulardii with different wall materials by spray drying. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.034] [Citation(s) in RCA: 110] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Emerging trends in nutraceutical applications of whey protein and its derivatives. Journal of Food Science and Technology 2015; 52:6847-58. [PMID: 26884639 DOI: 10.1007/s13197-015-1894-0] [Citation(s) in RCA: 80] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/18/2015] [Accepted: 05/31/2015] [Indexed: 01/07/2023]
Abstract
The looming food insecurity demands the utilization of nutrient-rich residues from food industries as value-added products. Whey, a dairy industry waste has been characterized to be excellent nourishment with an array of bioactive components. Whey protein comprises 20 % of total milk protein and it is rich in branched and essential amino acids, functional peptides, antioxidants and immunoglobulins. It confers benefits against a wide range of metabolic diseases such as cardiovascular complications, hypertension, obesity, diabetes, cancer and phenylketonuria. The protein has been validated to boost recovery from resistance exercise-injuries, stimulate gut physiology and protect skin against detrimental radiations. Apart from health invigoration, whey protein has proved its suitability as fat replacer and emulsifier. Further, its edible and antimicrobial packaging potential renders its highly desirable in food as well as pharmaceutical sectors. Considering the enormous nutraceutical worth of whey protein, this review emphasizes on its established and emerging biological roles. Present and future scopes in food processing and dietary supplement formulation are discussed. Associated hurdles are identified and how technical advancement might augment its applications are explored. This review is expected to provide valuable insight on whey protein-fortified functional foods, associated technical hurdles and scopes of improvement.
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Preparation and properties of milk proteins-based encapsulated probiotics: a review. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0223-8] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Potential use of whey concentrate and prebiotics as carrier agents to protect Bifidobacterium-BB-12 microencapsulated by spray drying. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.038] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Jaganathan M, Madhumitha D, Dhathathreyan A. Protein microcapsules: preparation and applications. Adv Colloid Interface Sci 2014; 209:1-7. [PMID: 24444755 DOI: 10.1016/j.cis.2013.12.004] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2013] [Revised: 12/11/2013] [Accepted: 12/11/2013] [Indexed: 12/11/2022]
Abstract
Liposomes and polymerosomes generally represent the two most widely used carriers for encapsulating compounds, in particular drugs for delivery. While these are well established carriers, recent applications in biomedicine and food industry have necessitated the use of proteins as robust carriers that are stable under extreme acidic and basic conditions, have practically no toxicity and are able to withstand high shear force. This review highlights the different methods for using proteins as encapsulating materials and lists some biomedical applications of the microcapsules. The advantages and limitations in the capsules from the different preparation routes are enumerated.
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Khem S, Woo MW, Small DM, Chen XD, May BK. Agent selection and protective effects during single droplet drying of bacteria. Food Chem 2014; 166:206-214. [PMID: 25053047 DOI: 10.1016/j.foodchem.2014.06.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2014] [Revised: 04/22/2014] [Accepted: 06/03/2014] [Indexed: 12/13/2022]
Abstract
The protective mechanisms of whey protein isolate (WPI), trehalose, lactose, and skim milk on Lactobacillus plantarum A17 during convective droplet drying has been explored. A single droplet drying technique was used to monitor cell survival, droplet temperature and corresponding changes in mass. WPI and skim milk provided the highest protection amongst the materials tested. In situ analysis of the intermediate stage of drying revealed that for WPI and skim milk, crust formation reduces the rate of sudden temperature increase thereby imparting less stress on the cells. Irreversible denaturation of the WPI components might have also contributed to the protection of the cells. Skim milk, however, 'loses' the protective behaviour towards the latter stages of drying. This indicates that the concentration of the WPI components could be another possible factor determining the sustained protective behaviour during the later stages of drying when the moisture content is low.
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Affiliation(s)
- Sarim Khem
- School of Applied Sciences, RMIT University, 124 La Trobe St, Melbourne, Victoria 3001, Australia
| | - Meng Wai Woo
- Department of Chemical Engineering, Monash University, Clayton, Victoria 3800, Australia
| | - Darryl M Small
- School of Applied Sciences, RMIT University, 124 La Trobe St, Melbourne, Victoria 3001, Australia
| | - Xiao Dong Chen
- Department of Chemical Engineering, Monash University, Clayton, Victoria 3800, Australia; Chemical Engineering Innovation Laboratory, College of Chemistry, Chemical Engineering and Material Science, Soochow University, Suzhou, Jiangsu Province, China
| | - Bee K May
- School of Applied Sciences, RMIT University, 124 La Trobe St, Melbourne, Victoria 3001, Australia.
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