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Miranda MH, Nader-Macías MEF. Pharmabiotic/phytobiotic formulas approach and their intravaginal effect on different parameters. Vet Res Commun 2024:10.1007/s11259-024-10450-9. [PMID: 38980588 DOI: 10.1007/s11259-024-10450-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Accepted: 06/23/2024] [Indexed: 07/10/2024]
Abstract
Postpartum reproductive infections in cows generate significant economic losses. The use of lactic acid bacteria in animal health is an alternative tool to avoid antibiotic therapy in the prevention/treatment of bovine reproductive infections. In previous studies, 6 lactic bacteria from bovine mammary glands and vagina with beneficial, safe and technological characteristics were selected, and included in probiotic/phytobiotic formulas (combined with Malva and Lapacho extracts). In this work, probiotic and phytobiotic formulations were designed and their long-term viability determined. They were administered intravaginally to 30 females pregnant bovine pre and postpartum. The modification of the native microbiota and permanence/colonization of cultivable bacteria was evaluated, and also the safety of the designed products through the application of nutritional, clinical, hematological and biochemical parameters. The microorganisms maintained their viability up to 9 months at refrigeration temperature. The number of cultivable bacteria showed different pattern: total aerobic mesophylls increased slightly in all experimental groups, while Enterobacteriaceae increased after delivery, except in beneficial acid lactic bacteria + vegetable extract cows. Control and vegetable extract females showed the highest numbers of Enterobacteriaceae at the end of the trial (30 days postpartum). The number of lactic acid bacteria increased significantly in all the groups between 15 days pre and postpartum. The different parameters evaluated demonstrate the safety and harmlessness of the designed formulas, without producing local and systemic adverse effects in the cows.
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Affiliation(s)
- María Hortencia Miranda
- Centro de Referencia para Lactobacilos, CONICET. Chacabuco 145, San Miguel de Tucumán, CP4000, Tucumán, Argentina
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2
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Ohja A, B G S, Pushpadass HA, Franklin MEE, Grover CR, Kumar S, Dhali A. Encapsulation of Lactiplantibacillus plantarum CRD7 in sub-micron pullulan fibres by spray drying: Maximizing viability with prebiotic and thermal protectants. Int J Biol Macromol 2024; 269:132068. [PMID: 38719001 DOI: 10.1016/j.ijbiomac.2024.132068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 04/29/2024] [Accepted: 05/01/2024] [Indexed: 05/12/2024]
Abstract
Pullulan was used as the wall material for microencapsulation of L. plantarum CRD7 by spray drying, while isomalto-oligosaccharides (IMO) was used as prebiotic. Also, the effect of different thermal protectants on survival rate during microencapsulation was evaluated. Taguchi orthogonal array design showed that pullulan at 14 % concentration, IMO at 30 % concentration and whey protein isolate at 20 % rate were the optimized wall material, prebiotic and thermal protectant, respectively for microencapsulation of L. plantarum. FESEM images revealed that the spray-dried encapsulates were fibrous similar to those produce by electrospinning, while fluorescence microscopy ascertained that most of the probiotic cells were alive and intact after microencapsulation. The adsorption-desorption isotherm was of Type II and the encapsulate had specific surface area of 1.92 m2/g and mean pore diameter of 15.12 nm. The typical amide II and III bands of the bacterial proteins were absent in the FTIR spectra, suggestive of adequate encapsulation. DSC thermogram showed shifting of melting peaks to wider temperature range due to interactions between the probiotic and wall materials. IMO at 30 % (w/w) along with WPI at 20 % concentration provided the highest storage stability and the lowest rate of cell death of L. plantarum after microencapsulation. Acid and bile salt tolerance results confirmed that microencapsulated L. plantarum could sustain the harsh GI conditions with >7.5 log CFU/g viability. After microencapsulation, L. plantarum also possessed the ability to ferment milk into curd with pH of 4.62.
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Affiliation(s)
- Abhisek Ohja
- Dairy Engineering Section, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru 560030, India.
| | - Seethu B G
- Dairy Engineering Section, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru 560030, India.
| | - Heartwin A Pushpadass
- Dairy Engineering Section, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru 560030, India.
| | | | - Chand Ram Grover
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, India.
| | - Sachin Kumar
- Animal Nutrition Division, ICAR-National Dairy Research Institute, Karnal 132001, India.
| | - Arindam Dhali
- Dairy Engineering Section, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru 560030, India.
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3
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Yu H, Kong Q, Wang M, Han Z, Xu J. Improved viability of probiotics by encapsulation in chickpea protein matrix during simulated gastrointestinal digestion by succinylated modification. Int J Biol Macromol 2024; 260:129614. [PMID: 38246468 DOI: 10.1016/j.ijbiomac.2024.129614] [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: 08/03/2023] [Revised: 01/05/2024] [Accepted: 01/17/2024] [Indexed: 01/23/2024]
Abstract
The potential application of succinylated chickpea protein (SCP) as a wall material for spray-dried microencapsulated probiotics was investigated. The results showed that succinylation increased the surface charge of chickpea proteins (CP) and reduced the particle size of the proteins. Meanwhile, succinylated modification decreased the solubility of protein under acidic conditions and increased the solubility in alkaline conditions. The effects of spray drying and in vitro gastrointestinal digestion on probiotics were investigated by microencapsulating chickpea protein with different degrees of N-succinylation. The results showed that all microcapsules had similar morphology, particle size and low water content. The microcapsules prepared by succinylated chickpea protein showed better stability and viability during spray drying and gastrointestinal digestion. The protective effect of probiotics was better as the degree of N-succinylation increased. In particular, the SCP-3-P sample (10 % succinic anhydride modified CP and maltodextrin) lost only 0.29 Log CFU/g throughout gastrointestinal digestion. The superior protective effect provided by succinylated CP in simulated gastric fluid (SGF) was mainly attributed to the reaction of succinic anhydride with protein to cause protein aggregation under gastric acidic conditions, reducing the infiltration of gastric acid and pepsin and maintaining the structural integrity of the microcapsules. Therefore, these findings provide a new strategy for probiotic intestinal delivery and application of chickpea protein.
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Affiliation(s)
- Hui Yu
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266500, China
| | - Qing Kong
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266500, China.
| | - Mengru Wang
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266500, China
| | - Zhuoyu Han
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266500, China
| | - Jia Xu
- School of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266500, China
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4
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Nezamdoost-Sani N, Khaledabad MA, Amiri S, Phimolsiripol Y, Mousavi Khaneghah A. A comprehensive review on the utilization of biopolymer hydrogels to encapsulate and protect probiotics in foods. Int J Biol Macromol 2024; 254:127907. [PMID: 37935287 DOI: 10.1016/j.ijbiomac.2023.127907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 08/25/2023] [Accepted: 11/03/2023] [Indexed: 11/09/2023]
Abstract
Probiotics must survive in foods and passage through the human mouth, stomach, and small intestine to reach the colon in a viable state and exhibit their beneficial health effects. Probiotic viability can be improved by encapsulating them inside hydrogel-based delivery systems. These systems typically comprise a 3D network of cross-linked polymers that retain large amounts of water within their pores. This study discussed the stability of probiotics and morphology of hydrogel beads after encapsulation, encapsulation efficiency, utilization of natural polymers, and encapsulation mechanisms. Examples of the application of these hydrogel-based delivery systems are then given. These studies show that encapsulation of probiotics in hydrogels can improve their viability, provide favorable conditions in the food matrix, and control their release for efficient colonization in the large intestine. Finally, we highlight areas where future research is required, such as the large-scale production of encapsulated probiotics and the in vivo testing of their efficacy using animal and human studies.
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Affiliation(s)
- Narmin Nezamdoost-Sani
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | | | - Saber Amiri
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | | | - Amin Mousavi Khaneghah
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Warsaw, Poland.
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5
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Kolotylo V, Piwowarek K, Kieliszek M. Microbiological transglutaminase: Biotechnological application in the food industry. Open Life Sci 2023; 18:20220737. [PMID: 37791057 PMCID: PMC10543708 DOI: 10.1515/biol-2022-0737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/31/2023] [Accepted: 09/03/2023] [Indexed: 10/05/2023] Open
Abstract
Microbial transglutaminases (mTGs) belong to the family of global TGs, isolated and characterised by various bacterial strains, with the first being Streptomyces mobaraensis. This literature review also discusses TGs of animal and plant origin. TGs catalyse the formation of an isopeptide bond, cross-linking the amino and acyl groups. Due to its broad enzymatic activity, TG is extensively utilised in the food industry. The annual net growth in the utilisation of enzymes in the food processing industry is estimated to be 21.9%. As of 2020, the global food enzymes market was valued at around $2.3 billion USD (mTG market was estimated to be around $200 million USD). Much of this growth is attributed to the applications of mTG, benefiting both producers and consumers. In the food industry, TG enhances gelation and modifies emulsification, foaming, viscosity, and water-holding capacity. Research on TG, mainly mTG, provides increasing insights into the wide range of applications of this enzyme in various industrial sectors and promotes enzymatic processing. This work presents the characteristics of TGs, their properties, and the rationale for their utilisation. The review aims to provide theoretical foundations that will assist researchers worldwide in building a methodological framework and furthering the advancement of biotechnology research.
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Affiliation(s)
- Vitaliy Kolotylo
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159 C, 02-776Warsaw, Poland
| | - Kamil Piwowarek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159 C, 02-776Warsaw, Poland
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159 C, 02-776Warsaw, Poland
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6
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Yang H, Huang P, Hao L, Che Y, Dong S, Wang Z, Wu C. Enhancing viability of dried lactic acid bacteria prepared by freeze drying and spray drying via heat preadaptation. Food Microbiol 2023; 112:104239. [PMID: 36906322 DOI: 10.1016/j.fm.2023.104239] [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: 06/06/2022] [Revised: 02/13/2023] [Accepted: 02/14/2023] [Indexed: 02/19/2023]
Abstract
Physical injury carried by dried process was an inevitable and hostile problem which could seriously affect the quality and viability of microbial agents. In this study, heat preadaptation was successfully applied as a pretreatment to fight against the physical stresses encountered during freeze-dried and spray-dried process and develop a high activity Tetragenococcus halophilus powder. The results indicated T. halophilus cells maintained a higher viability in dried powder when cells were treated with heat preadaptation before dried process. Flow cytometry analysis illustrated that heat preadaptation contributed to maintain a high membrane integrity during dried process. Besides, glass transition temperatures of dried powder increased when cells were preheated, which further verified that higher stability was obtained in group preadaptation during shelf life. Additionally, dried powder prepared by heat shock presented a better fermentation performance, suggesting heat preadaptation may be a promising strategy to prepare bacterial powder by freeze drying or spray drying.
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Affiliation(s)
- Huan Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China
| | - Pan Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China
| | - Liying Hao
- State Key Laboratory of Oral Diseases, West China Hospital of Stomatology, Sichuan University, Chengdu, 610041, China.
| | - Yulan Che
- Zigong Yanweiyuan Food Co. Ltd, Zigong, 643010, China
| | - Shirong Dong
- Sichuan Fansaoguang Food Group Co. Ltd, Chengdu, 611732, China
| | - Zihao Wang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China
| | - Chongde Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China.
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7
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Guo Y, Zhao Y, Gao Y, Wang G, Zhao Y, Zhang J, Li Y, Wang X, Liu J, Chen G. Low acyl gellan gum immobilized Lactobacillus bulgaricus T15 produce D-lactic acid from non-detoxified corn stover hydrolysate. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2023; 16:43. [PMID: 36915198 PMCID: PMC10009946 DOI: 10.1186/s13068-023-02292-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Accepted: 02/28/2023] [Indexed: 03/16/2023]
Abstract
Straw biorefinery offers economical and sustainable production of chemicals. The merits of cell immobilization technology have become the key technology to meet D-lactic acid production from non- detoxified corn stover. In this paper, Low acyl gellan gum (LA-GAGR) was employed first time for Lactobacillus bulgaricus T15 immobilization and applied in D-lactic acid (D-LA) production from non-detoxified corn stover hydrolysate. Compared with the conventional calcium alginate (E404), LA-GAGR has a hencky stress of 82.09 kPa and excellent tolerance to 5-hydroxymethylfurfural (5-HMF), ferulic acid (FA), and vanillin. These features make LA-GAGR immobilized T15 work for 50 days via cell-recycle fermentation with D-LA yield of 2.77 ± 0.27 g/L h, while E404 immobilized T15 can only work for 30 days. The production of D-LA from non-detoxified corn stover hydrolysate with LA-GAGR immobilized T15 was also higher than that of free T15 fermentation and E404 immobilized T15 fermentation. In conclusion, LA-GAGR is an excellent cell immobilization material with great potential for industrial application in straw biorefinery industry.
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Affiliation(s)
- Yongxin Guo
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China
| | - Yuru Zhao
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China
| | - Yuan Gao
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China.,Key Laboratory of Straw Comprehensive Utilization and Black Soil Conservation, Ministry of Education, Jilin Agricultural University, Jilin, 130118, China.,College of Food Science Technology and Chemical Engineering, Hubei University of Arts and Science, Hubei, 430000, China.,Sericultural Research Institute of Jilin Province, Jilin, China
| | - Gang Wang
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China. .,Key Laboratory of Straw Comprehensive Utilization and Black Soil Conservation, Ministry of Education, Jilin Agricultural University, Jilin, 130118, China.
| | - Yixin Zhao
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China
| | - Jiejing Zhang
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China
| | - Yanli Li
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China
| | - Xiqing Wang
- College of Food Science Technology and Chemical Engineering, Hubei University of Arts and Science, Hubei, 430000, China
| | - Juan Liu
- Sericultural Research Institute of Jilin Province, Jilin, China
| | - Guang Chen
- College of Life Science, Jilin Agricultural University, Jilin, 130118, China.,Key Laboratory of Straw Comprehensive Utilization and Black Soil Conservation, Ministry of Education, Jilin Agricultural University, Jilin, 130118, China
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8
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Soybean protein isolate treated with transglutaminase (TGase) enhances the heat tolerance of selected lactic acid bacteria strains to spray drying. Food Chem 2023; 404:134676. [DOI: 10.1016/j.foodchem.2022.134676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 09/17/2022] [Accepted: 10/15/2022] [Indexed: 11/22/2022]
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9
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Sun J, Cai W, Wang Y, Niu H, Chen X, Han X. The Effect of Decreased Ca ++/Mg ++ ATPase Activity on Lactobacillus delbrueckii subsp. bulgaricus sp1.1 Survival during Spray Drying. Foods 2023; 12:foods12040787. [PMID: 36832862 PMCID: PMC9955740 DOI: 10.3390/foods12040787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/29/2023] [Accepted: 02/07/2023] [Indexed: 02/15/2023] Open
Abstract
Compared with the commonly used technique of freeze-drying, spray drying has lower energy costs. However, spray drying also has a fatal disadvantage: a lower survival rate. In this study, the survival of bacteria in a spray-drying tower decreased as the water content was reduced. The water content of 21.10% was the critical point for spray drying Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) sp1.1 based on sampling in the tower. Based on the relationship between the moisture content of spray drying and the survival rate, the water content of 21.10% was also the critical point for the change in the survival rate during spray drying. Proteomic analysis was used to investigate the reasons for L. bulgaricus sp1.1 inactivation during and after spray drying. Gene Ontology (GO) enrichment revealed that differentially expressed proteins were mainly associated with the cell membrane and transport. In particular, proteins related to metal ion transport included those involved in the transport of potassium, calcium and magnesium ions. The protein-protein interaction (PPI) network revealed that Ca++/Mg++ adenosine triphosphatase (ATPase) may be a key protein. Ca++/Mg++ ATPase activity decreased substantially during spray drying (p < 0.05). Supplementation with Ca++ and Mg++ significantly increased the expression of ATPase-related genes and enzyme activity (p < 0.05). The Ca++/Mg++ ATPase activity of L. bulgaricus sp1.1 was enhanced by increasing the intracellular Ca++ or Mg++ concentration, thus increasing the survival of spray-dried LAB. Bacterial survival rates were increased to 43.06% with the addition of Ca++ and to 42.64% with the addition of Mg++, respectively. Ca++/Mg++ ATPase may be the key to the damage observed in spray-dried bacteria. Furthermore, the addition of Ca++ or Mg++ also reduced bacterial injury during spray drying by enhancing the activity of Ca++/Mg++ ATPase.
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Affiliation(s)
| | | | | | | | | | - Xue Han
- Correspondence: ; Tel.: +86-133-1365-9156
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10
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Li W, Zhao Y, Zhao Y, Li S, Yun L, Zhi Z, Liu R, Wu T, Sui W, Zhang M. Improving the viability of Lactobacillus plantarum LP90 by carboxymethylated dextran-whey protein conjugates: The relationship with glass transition temperature. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Hu R, Dong D, Hu J, Liu H. Improved viability of probiotics encapsulated in soybean protein isolate matrix microcapsules by coacervation and cross-linking modification. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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12
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Qiaoling Z, Lili M, Jinqi C, Ruoru Z, Jingjing E, Caiqing Y, Ruixue W, Junguo W. Effects of the repair treatment on improving the heat resistance of Lactiplantibacillus plantarum LIP-1. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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13
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Spray drying co-encapsulation of lactic acid bacteria and lipids: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Amiri S, Nezamdoost-Sani N, Mostashari P, McClements DJ, Marszałek K, Mousavi Khaneghah A. Effect of the molecular structure and mechanical properties of plant-based hydrogels in food systems to deliver probiotics: an updated review. Crit Rev Food Sci Nutr 2022; 64:2130-2156. [PMID: 36121429 DOI: 10.1080/10408398.2022.2121260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Probiotic products' economic value and market popularity have grown over time as more people discover their health advantages and adopt healthier lifestyles. There is a significant societal and cultural interest in these products known as foods or medicines. Products containing probiotics that claim to provide health advantages must maintain a "minimum therapeutic" level (107-106 CFU/g) of bacteria during their entire shelf lives. Since probiotic bacteria are susceptible to degradation and reduction by physical and chemical conditions (including acidity, natural antimicrobial agents, nutrient contents, redox potential, temperature, water activity, the existence of other bacteria, and sensitivity to metabolites), the most challenging problem for a food manufacturer is ensuring probiotic cells' survival and stability enhancement throughout the manufacturing stage. Currently, the use of plant-based hydrogels for improved and targeted probiotic delivery has gained substantial attention as a potential approach to overcoming the mentioned restrictions. To achieve the best possible results from hydrogels, whether used as a coating for encapsulated probiotics (with the goal of stomach protection) or as carriers for direct encapsulation of live microorganisms should be applied kind of procedures that ensure high bacterial survival during hydrogels application. This paper summarizes polysaccharides, proteins, and lipid-based hydrogels as carriers of encapsulated probiotics in delivery systems, reviews their structures, analyzes their advantages and disadvantages, studies their mechanical characteristics, and draws comparisons between them. The discussion then turns to how the criterion affects encapsulation, applications, and future possibilities.
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Affiliation(s)
- Saber Amiri
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Narmin Nezamdoost-Sani
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Parisa Mostashari
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | | | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, State Research Institute, Warsaw, Poland
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, State Research Institute, Warsaw, Poland
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15
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Modeling Study of a Microbial Spray-Drying Process Based on Real-Time Sampling. Processes (Basel) 2022. [DOI: 10.3390/pr10091789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The process of microbial spray-drying has inherent defects such as short time, complexity, and non-visualization of particle trajectory. However, there has been a lack of effective methods for real-time sampling, rehydration, and non-destructive storage of dried particles, as well as mathematical modeling of the drying process of yeast particles based on sampling and measurement data. Therefore, firstly, a real-time sampling system was developed which completed real-time sampling, rehydration, and non-destructive storage of spray-dried particles, and realized the real reproduction of the changes of yeast particles in the process of spray drying. The laws that the motion trajectory of microbial particles during spray drying are divided into the first cycle region and the reflux cycle region were concluded, and the partition mechanism was explored. Then, based on the sampling data and the law of heat and mass transfer, a mathematical model of porous media was established to predict the variation of moisture content and rehydration survival rate of dried microbial particles with drying time. Finally, the mathematical model was tested by a microbial spray drying experiment, and the maximum errors between the predicted value and the test value of moisture content and rehydration survival rate were Xmax1=0.027(d.b) and Qvmax1=1.06%, respectively, both were less than 5% which proved the correctness of the mathematical model of porous media and laid a foundation for the study of the damage mechanism of microbial spray drying.
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16
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Continuous Fermentation by Lactobacillus bulgaricus T15 Cells Immobilized in Cross-Linked F127 Hydrogels to Produce ᴅ-Lactic Acid. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Lignocellulose biorefinery via continuous cell-recycle fermentation has long been recognized as a promising alternative technique for producing chemicals. ᴅ-lactic acid (D-LA) production by fermentation of corn stover by Lactobacillus bulgaricus was proven to be feasible by a previous study. However, the phenolic compounds and the high glucose content in this substrate may inhibit cell growth. The immobilization of cells in polymer hydrogels can protect them from toxic compounds in the medium and improve fermentation efficiency. Here, we studied the production of D-LA by L. bulgaricus cells immobilized in cross-linkable F127 bis-polyurethane methacrylate (F127-BUM/T15). The Hencky stress and Hencky strain of F127-BUM/T15 was 159.11 KPa and 0.646 respectively. When immobilized and free-living cells were cultured in media containing 5-hydroxymethylfurfural, vanillin, or high glucose concentrations, the immobilized cells were more tolerant, produced higher D-LA yields, and had higher sugar-to-acid conversion ratios. After 100 days of fermentation, the total D-LA production via immobilized cells was 1982.97 ± 1.81 g with a yield of 2.68 ± 0.48 g/L h, which was higher than that of free cells (0.625 ± 0.28 g/L h). This study demonstrated that F127-BUM/T15 has excellent potential for application in the biorefinery industry.
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17
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Sequential optimization strategy for the immobilization of Erwinia sp. D12 cells and the production of isomaltulose with high stability and prebiotic potential. Bioprocess Biosyst Eng 2022; 45:999-1009. [PMID: 35305152 DOI: 10.1007/s00449-022-02719-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Accepted: 03/07/2022] [Indexed: 11/02/2022]
Abstract
Isomaltulose is a potential substitute for sucrose, with a high stability and prebiotic potential, for wide use in candies and soft drinks. This sugar is obtained from sucrose through enzymatic conversion using microbial glucosyltransferases. This work aimed to optimize a matrix to immobilize glucosyltransferase producing Erwinia sp. D12 cells using a sequential experimental strategy. The cell mass of Erwinia sp. D12 obtained in a bioreactor was immobilized in beads formed by ionic gelation. The conversion of sucrose into isomaltulose using the beads was performed in batch and continuous processes, and the isomaltulose was recovered through crystallization. The stability of isomaltulose was assessed in beverages of different pH values, and its prebiotic potential was verified with the growth of probiotic microorganisms. The optimized matrix composed of alginate (2.0% w/v), CaCl2 (2.0% w/v), gelatin (2.0% w/v), and transglutaminase (0.2% w/v) showed the highest mean of produced isomaltulose (199.82 g/L) after four batches. In addition, high stability during the continuous process resulted in an isomaltulose production above of 230 g/L for up to 72 h. The produced isomaltulose was more stable than sucrose in lemon soft drink and orange and grape energy drinks after 30 days of storage; and promoted the growth of Bifidobacterium animalis and Lactobacillus lactis. In conclusion, the production of isomaltulose by Erwinia sp. D12 cells immobilized using optimized conditions is recommended, due to its high conversion capacity, high stability, and prebiotic potential of crystals obtained.
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Chauhan V, Kaushal D, Dhiman VK, Kanwar SS, Singh D, Dhiman VK, Pandey H. An Insight in Developing Carrier-Free Immobilized Enzymes. Front Bioeng Biotechnol 2022; 10:794411. [PMID: 35309979 PMCID: PMC8924610 DOI: 10.3389/fbioe.2022.794411] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Accepted: 01/21/2022] [Indexed: 11/25/2022] Open
Abstract
Enzymes play vital roles in all organisms. The enzymatic process is progressively at its peak, mainly for producing biochemical products with a higher value. The immobilization of enzymes can sometimes tremendously improve the outcome of biocatalytic processes, making the product(s) relatively pure and economical. Carrier-free immobilized enzymes can increase the yield of the product and the stability of the enzyme in biocatalysis. Immobilized enzymes are easier to purify. Due to these varied advantages, researchers are tempted to explore carrier-free methods used for the immobilization of enzymes. In this review article, we have discussed various aspects of enzyme immobilization, approaches followed to design a process used for immobilization of an enzyme and the advantages and disadvantages of various common processes used for enzyme immobilization.
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Affiliation(s)
- Vivek Chauhan
- Department of Biotechnology, Himachal Pradesh University, Shimla, India
| | - Diksha Kaushal
- Department of Biotechnology, Himachal Pradesh University, Shimla, India
| | | | - Shamsher Singh Kanwar
- Department of Biotechnology, Himachal Pradesh University, Shimla, India
- *Correspondence: Shamsher Singh Kanwar,
| | - Devendra Singh
- B.N. College of Engineering and Technology, Lucknow, India
| | - Vinay Kumar Dhiman
- Dr. Y. S. Parmar University of Horticulture and Forestry Nauni, Solan, India
| | - Himanshu Pandey
- Dr. Y. S. Parmar University of Horticulture and Forestry Nauni, Solan, India
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19
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The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: A review. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.01.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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20
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Moreira MTC, Martins E, Perrone ÍT, de Freitas R, Queiroz LS, de Carvalho AF. Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss. Compr Rev Food Sci Food Saf 2021; 20:3267-3283. [PMID: 34146458 DOI: 10.1111/1541-4337.12774] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 04/18/2021] [Accepted: 04/26/2021] [Indexed: 12/26/2022]
Abstract
Lactic acid bacteria (LAB) cultures used in food fermentation are often dried to reduce transportation costs and facilitate handling during use. Dried LAB ferments are generally lyophilized to ensure high cell viability. Spray drying has come to the forefront as a promising technique due to its versatility and lower associated energy costs. Adverse conditions during spray drying, such as mechanical stress, dehydration, heating, and oxygen exposure, can lead to low LAB cell viability. This reduced viability has limited spray drying's industrial applications thus far. This review aims to demonstrate the operations and thermodynamic principles that govern spray drying, then correlate them to the damage suffered by LAB cells during the spray-drying process. The particularities of spray drying that might cause LAB cell death are detailed in this review, and the conclusion may enhance future studies on ways to improve cell viability.
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Affiliation(s)
| | - Evandro Martins
- Inovaleite Laboratory, Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
| | - Ítalo Tuler Perrone
- Pharmaceutical Sciences Department, Universidade Federal de Juiz de Fora, Minas Gerais, Brazil
| | - Rosângela de Freitas
- Inovaleite Laboratory, Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
| | - Lucas Sales Queiroz
- Inovaleite Laboratory, Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, Brazil
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21
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Wu G, Hui X, Brennan MA, Zeng X, Guo X, Brennan CS. Combination of rehydrated sodium caseinate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray drying and freeze drying: Alterations to the functional properties of protein. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gang Wu
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
| | - Xin‐An Zeng
- School of Food Science of Engineering South China University of Technology Guangzhou China
| | - Xinbo Guo
- School of Food Science of Engineering South China University of Technology Guangzhou China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
- School of Science RMIT Melbourne Australia
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22
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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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23
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Wu G, Hui X, Liang J, Liu H, Chen H, Gong X, Brennan MA, Zeng XA, Guo X, Brennan CS. Combination of rehydrated whey protein isolate aqueous solution with blackcurrant concentrate and the formation of encapsulates via spray-drying and freeze-drying: Alterations to the functional properties of protein and their anticancer properties. Food Chem 2021; 355:129620. [PMID: 33780795 DOI: 10.1016/j.foodchem.2021.129620] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 03/09/2021] [Accepted: 03/12/2021] [Indexed: 12/13/2022]
Abstract
Novel protein ingredients were produced by encapsulating blackcurrant concentrate (BC) with whey protein through spray-, or freeze-, drying strategies. The effects of encapsulation strategies and the addition of BC on the physical and functional characteristics, and anticancer activity of the ingredients were evaluated. The mechanistic interactions between the blackcurrant anthocyanins (BAs) with the whey protein components were predicted via in silico studies. HPLC results revealed that spray-dried and freeze-dried whey protein-BC encapsulates have effectively delivered the BAs. The physical and functional properties of the proteins were altered by drying strategies and the addition of BC. Anticancer effects were linked to reactive oxygen species production and cell apoptosis towards HepG2. Molecular docking results showed that hydrogen bonds were the main binding forces between BAs and various whey protein molecules, resulting in the formation of complexes. These findings are relevant to the formulation of powdered products to be used as ingredients in practical food matrix.
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Affiliation(s)
- Gang Wu
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand.
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Jiaxi Liang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Huifan Liu
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Han Chen
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Xi Gong
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand
| | - Margaret A Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand
| | - Xin-An Zeng
- School of Food Science of Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xinbo Guo
- School of Food Science of Engineering, South China University of Technology, Guangzhou 510641, China
| | - Charles S Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Christchurch, New Zealand; Riddet Institute, Palmerston North, New Zealand; School of Food Science of Engineering, South China University of Technology, Guangzhou 510641, China.
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24
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Carvalho PH, Kawaguti HY, de Souza WFC, Sato HH. Immobilization of Serratia plymuthica by ionic gelation and cross-linking with transglutaminase for the conversion of sucrose into isomaltulose. Bioprocess Biosyst Eng 2021; 44:1109-1118. [PMID: 33547961 DOI: 10.1007/s00449-021-02513-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Accepted: 01/11/2021] [Indexed: 11/29/2022]
Abstract
Isomaltulose is an alternative sugar obtained from sucrose using some bacteria producing glycosyltransferase. This work aimed to optimize conditions for the immobilization of Serratia plymuthica through ionic gelation and cross-linking by transglutaminase using the sequential experimental strategy for the conversion of sucrose into isomaltulose. The effect of five variables (concentrations of cell mass, alginate, gelatin, transglutaminase, and calcium chloride) was studied, as well as the interactions between them on the matrix composition for the S. plymuthica immobilization. Three experimental designs were used to optimize the concentrations of each variable to obtain higher concentration of isomaltulose. A high conversion of sucrose into isomaltulose (71.04%) was obtained by the cells immobilized in a matrix composed of alginate (1.7%), CaCl2 (0.25 mol/L), gelatin (0.5%), transglutaminase (3.5%) and cell mass (33.5%). As a result, the transglutaminase application as a cross-linking agent improved the immobilization of Serratia plymuthica cells and the conversion of sucrose into isomaltulose.
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Affiliation(s)
- Priscila Hoffmann Carvalho
- School of Food Engineering, University of Campinas, 80 Monteiro Lobato St. Campinas, São Paulo, 13083-862, Brazil
| | - Haroldo Yukio Kawaguti
- Center of Biological and Health Sciences, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil
| | | | - Hélia Harumi Sato
- School of Food Engineering, University of Campinas, 80 Monteiro Lobato St. Campinas, São Paulo, 13083-862, Brazil
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25
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Wang Y, Hao F, Lu W, Suo X, Bellenger E, Fu N, Jeantet R, Chen XD. Enhanced thermal stability of lactic acid bacteria during spray drying by intracellular accumulation of calcium. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109975] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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26
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Miwa N. Innovation in the food industry using microbial transglutaminase: Keys to success and future prospects. Anal Biochem 2020; 597:113638. [DOI: 10.1016/j.ab.2020.113638] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 02/08/2020] [Accepted: 02/17/2020] [Indexed: 12/17/2022]
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27
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Mis-Solval KE, Jiang N, Yuan M, Joo KH, Cavender GA. The Effect of the Ultra-High-Pressure Homogenization of Protein Encapsulants on the Survivability of Probiotic Cultures after Spray Drying. Foods 2019; 8:foods8120689. [PMID: 31861054 PMCID: PMC6963204 DOI: 10.3390/foods8120689] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 12/09/2019] [Accepted: 12/13/2019] [Indexed: 11/16/2022] Open
Abstract
Interest in probiotic foods and ingredients is increasing as consumers become more aware of their potential health benefits. The production of these products often involves the use of dry culture powders, and the techniques used to produce such powders often suffer from significant losses of viable cells during drying or require the use of expensive drying technologies with limited throughput (e.g., freeze drying). In this study, the authors examined whether culture survivability during spray drying could be increased via the treatment of two common protein encapsulants with ultra-high-pressure homogenization (UHPH). Lactobacillus plantarum NRRL B-1927 (also known as ATCC 10241), a probiotic strain, was suspended in either soy protein isolate (SPI) or whey protein isolate (WPI) which had been either treated with UHPH at 150 Mpa or left untreated as a control. The suspensions were then dried using either concurrent-flow spray drying (CCSD), mixed-flow spray drying (MFSD) or freeze drying (FD) and evaluated for cell survivability, particle size, moisture content and water activity. In all cases, UHPH resulted in equal or greater survivability among spray dried cultures, showed reductions in particle size measures and, except for one marginal case (CCFD SPI), significantly reduced the moisture content of the dried powders. The combination of these findings strongly suggests that UHPH could allow probiotic powder manufacturers to replace freeze drying with spray drying while maintaining or increasing product quality.
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Affiliation(s)
- Kevin E. Mis-Solval
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA;
- Correspondence: (K.E.M.-S.); (G.A.C.); Tel.: +1-(770)-412-4741 (K.E.M.-S.); +1-(706)-542-1092 (G.A.C.)
| | - Nan Jiang
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA;
| | - Meilin Yuan
- School of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China;
| | - Kay H. Joo
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA;
| | - George A. Cavender
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA;
- Correspondence: (K.E.M.-S.); (G.A.C.); Tel.: +1-(770)-412-4741 (K.E.M.-S.); +1-(706)-542-1092 (G.A.C.)
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28
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Seifert A, Kashi Y, Livney YD. Delivery to the gut microbiota: A rapidly proliferating research field. Adv Colloid Interface Sci 2019; 274:102038. [PMID: 31683191 DOI: 10.1016/j.cis.2019.102038] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 09/18/2019] [Accepted: 09/19/2019] [Indexed: 12/17/2022]
Abstract
The post genomic era has brought breakthroughs in our understanding of the complex and fascinating symbiosis we have with our co-evolving microbiota, and its dramatic impact on our physiology, physical and mental health, mood, interpersonal communication, and more. This fast "proliferating" knowledge, particularly related to the gut microbiota, is leading to the development of numerous technologies aimed to promote our health via prudent modulation of our gut microbiota. This review embarks on a journey through the gastrointestinal tract from a biomaterial science and engineering perspective, and focusses on the various state-of-the-art approaches proposed in research institutes and those already used in various industries and clinics, for delivery to the gut microbiota, with emphasis on the latest developments published within the last 5 years. Current and possible future trends are discussed. It seems that future development will progress toward more personalized solutions, combining high throughput diagnostic omic methods, and precision interventions.
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Affiliation(s)
- Adi Seifert
- Biotechnology & Food Engineering Department, Technion, Israel Institute of Technology, Haifa 3200003, Israel
| | - Yechezkel Kashi
- Biotechnology & Food Engineering Department, Technion, Israel Institute of Technology, Haifa 3200003, Israel
| | - Yoav D Livney
- Biotechnology & Food Engineering Department, Technion, Israel Institute of Technology, Haifa 3200003, Israel.
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