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Guo H, Zhou Y, Xie Q, Chen H, Zhang M, Yu L, Yan G, Chen Y, Lin X, Zhang Y, Hong Z. Protective Effects of Laminaria japonica Polysaccharide Composite Microcapsules on the Survival of Lactobacillus plantarum during Simulated Gastrointestinal Digestion and Heat Treatment. Mar Drugs 2024; 22:308. [PMID: 39057417 PMCID: PMC11277663 DOI: 10.3390/md22070308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 06/27/2024] [Accepted: 06/28/2024] [Indexed: 07/28/2024] Open
Abstract
To improve probiotics' survivability during gastrointestinal digestion and heat treatment, Lactobacillus plantarum was microencapsulated by spray-drying using Laminaria japonica polysaccharide/sodium caseinate/gelatin (LJP/SC/GE) composites. Thermogravimetry and differential scanning calorimetry results revealed that the denaturation of LJP/SC/GE microcapsules requires higher thermal energy than that of SC/GE microcapsules, and the addition of LJP may improve thermal stability. Zeta potential measurements indicated that, at low pH of the gastric fluid, the negatively charged LJP attracted the positively charged SC/GE, helping to maintain an intact microstructure without disintegration. The encapsulation efficiency of L. plantarum-loaded LJP/SC/GE microcapsules reached about 93.4%, and the survival rate was 46.9% in simulated gastric fluid (SGF) for 2 h and 96.0% in simulated intestinal fluid (SIF) for 2 h. In vitro release experiments showed that the LJP/SC/GE microcapsules could protect the viability of L. plantarum in SGF and release probiotics slowly in SIF. The cell survival of LJP/SC/GE microcapsules was significantly improved during the heat treatment compared to SC/GE microcapsules and free cells. LJP/SC/GE microcapsules can increase the survival of L. plantarum by maintaining the lactate dehydrogenase and Na+-K+-ATPase activity. Overall, this study demonstrates the great potential of LJP/SC/GE microcapsules to protect and deliver probiotics in food and pharmaceutical systems.
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Affiliation(s)
- Honghui Guo
- Engineering Technology Innovation Center for the Development and Utilization of Marine Living Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (H.C.); (M.Z.); (Y.Z.)
- Xiamen Ocean Vocational College, Xiamen 361100, China; (L.Y.); (G.Y.)
- Fujian Key Laboratory of Island Monitoring and Ecological Development, Island Research Center, Ministry of Natural Resources, Pingtan 350400, China
| | - Yelin Zhou
- Engineering Technology Innovation Center for the Development and Utilization of Marine Living Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (H.C.); (M.Z.); (Y.Z.)
- College of Advanced Manufacturing, Fuzhou University, Quanzhou 362200, China
| | - Quanling Xie
- Engineering Technology Innovation Center for the Development and Utilization of Marine Living Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (H.C.); (M.Z.); (Y.Z.)
- Xiamen Ocean Vocational College, Xiamen 361100, China; (L.Y.); (G.Y.)
- Fujian Key Laboratory of Island Monitoring and Ecological Development, Island Research Center, Ministry of Natural Resources, Pingtan 350400, China
| | - Hui Chen
- Engineering Technology Innovation Center for the Development and Utilization of Marine Living Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (H.C.); (M.Z.); (Y.Z.)
- Xiamen Ocean Vocational College, Xiamen 361100, China; (L.Y.); (G.Y.)
- Fujian Key Laboratory of Island Monitoring and Ecological Development, Island Research Center, Ministry of Natural Resources, Pingtan 350400, China
| | - Ming’en Zhang
- Engineering Technology Innovation Center for the Development and Utilization of Marine Living Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (H.C.); (M.Z.); (Y.Z.)
| | - Lei Yu
- Xiamen Ocean Vocational College, Xiamen 361100, China; (L.Y.); (G.Y.)
| | - Guangyu Yan
- Xiamen Ocean Vocational College, Xiamen 361100, China; (L.Y.); (G.Y.)
| | - Yan Chen
- Haijia Flour Milling Company Limited, China Oil & Foodstuffs Corporation, Xiamen 361026, China
| | - Xueliang Lin
- Haijia Flour Milling Company Limited, China Oil & Foodstuffs Corporation, Xiamen 361026, China
| | - Yiping Zhang
- Engineering Technology Innovation Center for the Development and Utilization of Marine Living Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (H.C.); (M.Z.); (Y.Z.)
- Xiamen Ocean Vocational College, Xiamen 361100, China; (L.Y.); (G.Y.)
- Fujian Key Laboratory of Island Monitoring and Ecological Development, Island Research Center, Ministry of Natural Resources, Pingtan 350400, China
| | - Zhuan Hong
- Engineering Technology Innovation Center for the Development and Utilization of Marine Living Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China; (Y.Z.); (H.C.); (M.Z.); (Y.Z.)
- Xiamen Ocean Vocational College, Xiamen 361100, China; (L.Y.); (G.Y.)
- Fujian Key Laboratory of Island Monitoring and Ecological Development, Island Research Center, Ministry of Natural Resources, Pingtan 350400, China
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Deng Y, Liu G, Zhang H, Zhou P, Tang X, Li P, Zhao Z, Zhang Y, Wang Z, Wei Z, Zhang M. Effects of wall materials on the physicochemical properties of spray-dried bitter gourd (Momordica charantia L.) powders. NPJ Sci Food 2024; 8:37. [PMID: 38902297 PMCID: PMC11190200 DOI: 10.1038/s41538-024-00278-7] [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: 05/16/2023] [Accepted: 06/14/2024] [Indexed: 06/22/2024] Open
Abstract
Bitter gourd has numerous health-promoting effects on the human body. However, its use has been greatly limited due to its poor acceptance by consumers, resulting from its strong bitterness. This study investigated the effects of five wall materials, namely, soybean protein isolate, gum arabic, maltodextrin, resistant starch, and a soybean lecithin calcium caseinate mixture, on the physicochemical properties of spray-dried bitter gourd powders. The results showed that all five wall materials reduced the moisture content, water activity, browning degree, agglomeration, and bitterness of the spray-dried bitter gourd powder. Maltodextrin was found to be the most effective at reducing water activity, while soybean protein isolate was best at protecting the colour, and the soybean lecithin calcium caseinate mixture was best at reducing hygroscopicity and masking bitterness. Additionally, all five wall materials improved the preservation of flavonoids, saponins, and vitamin C, with soybean protein isolate being the most effective in improving the total flavonoid retention ratio and the soybean lecithin calcium caseinate mixture being the best in improving the retention ratios of total saponins and vitamin C. The spray-dried bitter gourd powder prepared with soybean protein isolate had the highest antioxidant activity and α-glucosidase inhibitory activity. These results are significant for understanding the relationship between wall materials and the physicochemical properties of spray-dried powder. Additionally, these materials provide bitter gourd product manufacturers with useful guidance for producing high-quality products. Furthermore, the results could provide useful insights for processing fruits with similar product characteristics, thus contributing to the enrichment of food processing knowledge.
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Affiliation(s)
- Yuanyuan Deng
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Guang Liu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Huimin Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Pengfei Zhou
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Xiaojun Tang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Ping Li
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Zhihao Zhao
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Yan Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China
| | - Zhangying Wang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, 510640, China
| | - Zhencheng Wei
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China.
| | - Mingwei Zhang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, China.
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3
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Wang A, Zhong Q. Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review. Compr Rev Food Sci Food Saf 2024; 23:e13287. [PMID: 38284583 DOI: 10.1111/1541-4337.13287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 11/18/2023] [Accepted: 12/11/2023] [Indexed: 01/30/2024]
Abstract
Functional food products containing viable probiotics have become increasingly popular and demand for probiotic ingredients that maintain viability and stability during processing, storage, and gastrointestinal digestions. This has resulted in heightened research and development of powdered probiotic ingredients. The aim of this review is to overview the development of dried probiotics from upstream identification to downstream applications in food. Free probiotic bacteria are susceptible to various environmental stresses during food processing, storage, and after ingestion, necessitating additional materials and processes to preserve their activity for delivery to the colon. Various classic and emerging thermal and nonthermal drying technologies are discussed for their efficiency in preparing dehydrated probiotics, and strategies for enhancing probiotic survival after dehydration are highlighted. Both the formulation and drying technology can influence the microbiological and physical properties of powdered probiotics that are to be characterized comprehensively with various techniques. Furthermore, quality control during probiotic manufacturing and strategies of incorporating powdered probiotics into liquid and solid food products are discussed. As emerging technologies, structure-design principles to encapsulate probiotics in engineered structures and protective materials with improved survivability are highlighted. Overall, this review provides insights into formulations and drying technologies required to supplement viable and stable probiotics into functional foods, ensuring the retention of their health benefits upon consumption.
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Affiliation(s)
- Anyi Wang
- Department of Food Science, University of Tennessee, Knoxville, Tennessee, USA
- International Flavors and Fragrances, Palo Alto, California, USA
| | - Qixin Zhong
- Department of Food Science, University of Tennessee, Knoxville, Tennessee, USA
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Lin Q, Si Y, Zhou F, Hao W, Zhang P, Jiang P, Cha R. Advances in polysaccharides for probiotic delivery: Properties, methods, and applications. Carbohydr Polym 2024; 323:121414. [PMID: 37940247 DOI: 10.1016/j.carbpol.2023.121414] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 09/06/2023] [Accepted: 09/16/2023] [Indexed: 11/10/2023]
Abstract
Probiotics are essential to improve the health of the host, whereas maintaining the viability of probiotics in harsh environments remains a challenge. Polysaccharides have non-toxicity, excellent biocompatibility, and outstanding biodegradability, which can protect probiotics by forming a physical barrier and show a promising prospect for probiotic delivery. In this review, we summarize polysaccharides commonly used for probiotic microencapsulation and introduce the microencapsulation technologies, including extrusion, emulsion, spray drying, freeze drying, and electrohydrodynamics. We discuss strategies for better protection of probiotics and introduce the applications of polysaccharides-encapsulated probiotics in functional food, oral formulation, and animal feed. Finally, we propose the challenges of polysaccharides-based delivery systems in industrial production and application. This review will help provide insight into the advances and challenges of polysaccharides in probiotic delivery.
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Affiliation(s)
- Qianqian Lin
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China; Laboratory of Theoretical and Computational Nanoscience, CAS Center for Excellence in Nanoscience, National Center for Nanoscience and Technology, No. 11 Zhongguancun Beiyitiao, Haidian District, Beijing 100190, PR China.
| | - Yanxue Si
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China.
| | - Fengshan Zhou
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China.
| | - Wenshuai Hao
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China.
| | - Pai Zhang
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China.
| | - Peng Jiang
- Laboratory of Theoretical and Computational Nanoscience, CAS Center for Excellence in Nanoscience, National Center for Nanoscience and Technology, No. 11 Zhongguancun Beiyitiao, Haidian District, Beijing 100190, PR China; College of Chemistry and Chemical Engineering, University of Chinese Academy of Sciences, Beijing 100049, PR China.
| | - Ruitao Cha
- Laboratory of Theoretical and Computational Nanoscience, CAS Center for Excellence in Nanoscience, National Center for Nanoscience and Technology, No. 11 Zhongguancun Beiyitiao, Haidian District, Beijing 100190, PR China.
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5
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Yuan C, Hu R, He L, Hu J, Liu H. Extraction and prebiotic potential of β-glucan from highland barley and its application in probiotic microcapsules. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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6
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Oba S, Yildirim T, Karataş ŞM. Probiotics Safety Aspect of Functional Foods. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2135156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Sirin Oba
- Department of Food Processing, Suluova Vocational School, Amasya University, Amasya, Turkey
| | - Tugce Yildirim
- Department of Biotechnology, Institution of Science, Amasya University, Amasya, Turkey
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7
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Üçok G, Sert D. Trial productions of freeze-dried Lactobacillus plantarum culture using dairy by-products as cryoprotectants: Viability and characterization of cultures. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101541] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Apiwattanasiri P, Charoen R, Rittisak S, Phattayakorn K, Jantrasee S, Savedboworn W. Co-encapsulation efficiency of silk sericin-alginate-prebiotics and the effectiveness of silk sericin coating layer on the survival of probiotic Lactobacillus casei. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101576] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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9
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Abstract
Environmentally friendly alternatives have become sought after upon the development of scientific research and industrial processes. Recent trends suggest biodegradable polymers as the most promising solution for synthetic microcapsule systems. Safety, efficiency, biocompatibility, and biodegradability are some of the properties that biodegradable systems in microencapsulation can provide for a broad spectrum of applications. The controlled release of encapsulated active agents is a research field that, over the years, has been constantly innovating due to the promising applications in the areas of pharmaceutical, cosmetic, textile industry, among others. This article presents an overview of different polymers with potential for microcapsule synthesis, namely, biodegradable polymers. First, natural polymers are discussed, which are divided into two categories: polysaccharide-based polymers (cellulose, starch, chitosan, and alginate) and protein polymers (gelatin). Second, synthetic polymers are described, where biodegradable polymers such as polyesters, polyamides, among others appear as examples. For each polymer, this review presents its origin, relevant properties, applications, and examples found in the literature regarding its use in biodegradable microencapsulation systems.
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10
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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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11
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Guo Q, Li S, Tang J, Chang S, Qiang L, Du G, Yue T, Yuan Y. Microencapsulation of Lactobacillus plantarum by spray drying: Protective effects during simulated food processing, gastrointestinal conditions, and in kefir. Int J Biol Macromol 2022; 194:539-545. [PMID: 34808148 DOI: 10.1016/j.ijbiomac.2021.11.096] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 11/08/2021] [Accepted: 11/14/2021] [Indexed: 01/07/2023]
Abstract
Probiotics are incorporated into food products because of numerous favorable effects on human health. The viability of probiotics is often affected by unfavorable interference during processing. The encapsulation can provide protection to probiotics during mechanical processing, storage, and gastrointestinal digestion. This study aimed to evaluate the protective effect of whey protein isolate (WPI) and dextran (DX) conjugates for Lactobacillus plantarum. The WPI-DX conjugate was prepared by Maillard-based glycation and confirmed by gel electrophoresis. Extending the heating time from 1 to 5 h decreased the content of tryptophan residues and increased the amide I and amide II bands. The enhanced protective ability of Maillard reaction products (MRPs) for L. plantarum was observed under conditions of stress (pH, heat, and salt) and in vitro digestion. In situ viability tests showed that encapsulation improved the survival of bacteria in kefir during 15 days of storage at 4 °C. Overall, our results provide valuable information for the development of functional probiotic food products.
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Affiliation(s)
- Qi Guo
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Shidong Li
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Jiaxin Tang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Shuaidan Chang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Liyue Qiang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Gengan Du
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China; College of Food Science and Techonology, Northwest University, Xi'an, 710069, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China.
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Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review. FOOD BIOPROCESS TECH 2022; 15:998-1039. [PMID: 35126801 PMCID: PMC8800850 DOI: 10.1007/s11947-021-02753-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 12/16/2021] [Indexed: 12/29/2022]
Abstract
From the past few decades, consumers' demand for probiotic-based functional and healthy food products is rising exponentially. Encapsulation is an emerging field to protect probiotics from unfavorable conditions and to deliver probiotics at the target place while maintaining the controlled release in the colon. Probiotics have been encapsulated for decades using different encapsulation methods to maintain their viability during processing, storage, and digestion and to give health benefits. This review focuses on novel microencapsulation techniques of probiotic bacteria including vacuum drying, microwave drying, spray freeze drying, fluidized bed drying, impinging aerosol technology, hybridization system, ultrasonication with their recent advancement, and characteristics of the commonly used polymers have been briefly discussed. Other than novel techniques, characterization of microcapsules along with their mechanism of release and stability have shown great interest recently in developing novel functional food products with synergetic effects, especially in COVID-19 outbreak. A thorough discussion of novel processing technologies and applications in food products with the incorporation of recent research works is the novelty and highlight of this review paper.
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Dantas A, Verruck S, Canella MHM, Hernandez E, Prudencio ES. Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: Its survival during storage and effects on the product's properties. Food Res Int 2021; 150:110742. [PMID: 34865761 DOI: 10.1016/j.foodres.2021.110742] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 09/04/2021] [Accepted: 10/06/2021] [Indexed: 10/20/2022]
Abstract
This work aims to manufacture a new concentrated lactose-free probiotic yogurt. For this purpose, the probiotic Bifidocaterium BB-12 was incorporated in a concentrated lactose-free yogurt, both in its free form and previously encapsulated. Previous cell encapsulation was performed using the spray-drying technique with the following wall materials: lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose. Thus, three different probiotic powders were obtained and added separately to three fractions of concentrated lactose-free yogurt. The probiotic survival of both powders and yogurts was evaluated during refrigerated storage. Likewise, the viability of starter cultures in yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus) was controlled. In addition, the physicochemical properties of the four yogurts were also measured (color, pH and acidity, and texture properties). All three powders showed good probiotic viability (>8 log CFU g-1) throughout 120 days of storage at 4 °C. In turn, yogurt formulations (with the addition of powders or free bifidobacteria) presented probiotic viability above 7 log CFU g-1 after storage; as well as the starter cultures (>8 log UFC g-1). Yogurt with probiotic powder from lactose-free milk showed a more yellowish color; however, these differences would not be detected by the human eye (ΔE < 3.00). The yogurt with bifidobacteria free cells showed a greater post-acidification process (pH 4.18 to 4.02 and titratable acidity 1.52 to 1.89). It was not observed differences for firmness values of yogurt with free cells addition and yogurt with lactose-free milk and oligofructose powder addition. A slight significant decrease in the cohesiveness was observed in the yogurt elaborated with bifidobacteria free cells. The gumminess showed fluctuating values between all concentrated lactose-free yogurts. At the end of this study, we conclude that these probiotic powders can be incorporated into innovative lactose-free yogurts.
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Affiliation(s)
- Adriana Dantas
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil
| | - Silvani Verruck
- Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Maria Helena Machado Canella
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil
| | - Eduard Hernandez
- Department of Agri-Food Engineering and Biotechnology, Universitat Politécnica de Catalunya BarcelonaTech, 8. 08860, Castelldefels, Barcelona, Spain
| | - Elane Schwinden Prudencio
- Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil.
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14
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Muhammad Z, Ramzan R, Zhang R, Zhao D, Gul M, Dong L, Zhang M. Assessment of In Vitro and In Vivo Bioremediation Potentials of Orally Supplemented Free and Microencapsulated Lactobacillus acidophilus KLDS Strains to Mitigate the Chronic Lead Toxicity. Front Bioeng Biotechnol 2021; 9:698349. [PMID: 34796165 PMCID: PMC8592972 DOI: 10.3389/fbioe.2021.698349] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Accepted: 09/21/2021] [Indexed: 11/23/2022] Open
Abstract
Lead (Pb) is a pestilent and relatively nonbiodegradable heavy metal, which causes severe health effects by inducing inflammation and oxidative stress in animal and human tissues. This is because of its significant tolerance and capability to bind Pb (430 mg/L) and thermodynamic fitness to sequester Pb in the Freundlich model (R2 = 0.98421) in vitro. Lactobacillus acidophilus KLDS1.1003 was selected for further in vivo study both in free and maize resistant starch (MRS)–based microencapsulated forms to assess its bioremediation aptitude against chronic Pb lethality using adult female BALB/c mice as a model animal. Orally administered free and microencapsulated KLDS 1.1003 provided significant protection by reducing Pb levels in the blood (127.92 ± 5.220 and 101.47 ± 4.142 µg/L), kidneys (19.86 ± 0.810 and 18.02 ± 0.735 µg/g), and liver (7.27 ± 0.296 and 6.42 ± 0.262 µg/g). MRS-microencapsulated KLDS 1.0344 improved the antioxidant index and inhibited changes in blood and serum enzyme concentrations and relieved the Pb-induced renal and hepatic pathological damages. SEM and EDS microscopy showed that the Pb covered the surfaces of cells and was chiefly bound due to the involvement of the carbon and oxygen elements. Similarly, FTIR showed that the amino, amide, phosphoryl, carboxyl, and hydroxyl functional groups of bacteria and MRS were mainly involved in Pb biosorption. Based on these findings, free and microencapsulated L. acidophilus KLDS 1.0344 could be considered a potential dietetic stratagem in alleviating chronic Pb toxicity.
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Affiliation(s)
- Zafarullah Muhammad
- Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Rabia Ramzan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Ruifen Zhang
- Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Dong Zhao
- Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Mehak Gul
- Shaikh Khalifa Bin Zayed Al-Nahyan Medical & Dental College, Lahore, Pakistan
| | - Lihong Dong
- Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Mingwei Zhang
- Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
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15
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Current knowledge about physical properties of innovative probiotic spray-dried powders produced with lactose-free milk and prebiotics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Iwanicki NSA, Mascarin GM, Moreno SG, Eilenberg J, Delalibera I. Development of novel spray-dried and air-dried formulations of Metarhizium robertsii blastospores and their virulence against Dalbulus maidis. Appl Microbiol Biotechnol 2021; 105:7913-7933. [PMID: 34550438 DOI: 10.1007/s00253-021-11576-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 10/20/2022]
Abstract
The present research addressed spray-drying and air-drying techniques applied to Metarhizium robertsii blastospores to develop wettable powder (WP) formulations. We investigated the effect of co-formulants on blastospore viability during drying and assessed the wettability and stability of formulations in water. The effect of oxygen-moisture absorbers was studied on the shelf life of these formulations stored at 26 °C and 4 °C for up to 90 days. Additionally, we determined the virulence of the best spray-dried and air-dried formulations against the corn leafhopper Dalbulus maidis. While sucrose and skim milk played an essential role as osmoprotectants in preserving air-dried blastospores, maltodextrin, skim milk, and bentonite were crucial to attain high cell survival during spray drying. The lowest wettability time was achieved with spray-dried formulations containing less Ca-lignin, while charcoal powder amount was positively associated with formulation stability. The addition of oxygen-moisture absorbers inside sealed packages increased from threefold to fourfold the half-life times of air-dried and spray-dried formulations at both storage temperatures. However, the half-life times of all blastospore-based formulations were shorter than 3 months regardless of temperature and packaging system. Spray-dried and air-dried WP formulations were as virulent as fresh blastopores against D. maydis adults sprayed with 5 × 107 blastospores mL-1 that induced 87.8% and 70.6% mortality, respectively. These findings bring innovative advancement for M. robertsii blastospore formulation through spray-drying and underpin the importance of adding protective matrices coupled to oxygen-moisture absorbers to extend cell viability during either cold or non-refrigerated storage. KEY POINTS: • Cost-effective wettable powder formulations of M. robertsii blastospores were developed. • Bioefficacy of formulations against the corn leafhopper was comparable to fresh blastospores. • Cold storage and dual oxygen-moisture absorber are critical for extended shelf life.
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Affiliation(s)
- Natasha Sant Anna Iwanicki
- Department of Entomology and Acarology, Escola Superior de Agricultura "Luiz de Queiroz, " University of São Paulo (ESALQ-USP), Av. Pádua Dias, 11, C.P. 9, Piracicaba, SP CEP, 13418-900, Brazil.
| | - Gabriel Moura Mascarin
- Laboratory of Environmental Microbiology, Brazilian Agricultural Research Corporation, Embrapa Environment, Rodovia SP 340, Km 127.5, Jaguariúna, 13918-110, Brazil.
| | - Sara Giro Moreno
- Department of Entomology and Acarology, Escola Superior de Agricultura "Luiz de Queiroz, " University of São Paulo (ESALQ-USP), Av. Pádua Dias, 11, C.P. 9, Piracicaba, SP CEP, 13418-900, Brazil
| | - Jørgen Eilenberg
- Department of Plant and Environmental Sciences, University of Copenhagen, Thorvaldsensvej 40, 1871, Frederiksberg, Denmark
| | - Italo Delalibera
- Department of Entomology and Acarology, Escola Superior de Agricultura "Luiz de Queiroz, " University of São Paulo (ESALQ-USP), Av. Pádua Dias, 11, C.P. 9, Piracicaba, SP CEP, 13418-900, Brazil
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17
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Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications. Carbohydr Polym 2021; 270:118358. [PMID: 34364603 DOI: 10.1016/j.carbpol.2021.118358] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/28/2021] [Accepted: 06/15/2021] [Indexed: 11/22/2022]
Abstract
Encapsulation systems have gained significant interest in designing innovative foods, as they allow for the protection and delivery of food ingredients that have health benefits but are unstable during processing, storage and in the upper gastrointestinal tract. Starch is widely available, cheap, biodegradable, edible, and easy to be modified, thus highly suitable for the development of encapsulants. Much efforts have been made to fabricate various types of porous starch and starch particles using different techniques (e.g. enzymatic hydrolysis, aggregation, emulsification, electrohydrodynamic process, supercritical fluid process, and post-processing drying). Such starch-based systems can load, protect, and deliver various food ingredients (e.g. fatty acids, phenolic compounds, carotenoids, flavors, essential oils, irons, vitamins, probiotics, bacteriocins, co-enzymes, and caffeine), exhibiting great potentials in developing foods with tailored flavor, nutrition, sensory properties, and shelf-life. This review surveys recent advances in different aspects of starch-based encapsulation systems including their forms, manufacturing techniques, and applications in foods.
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18
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Resistant Starch-Based Edible Coating Composites for Spray-Dried Microencapsulation of Lactobacillus acidophilus, Comparative Assessment of Thermal Protection, In Vitro Digestion and Physicochemical Characteristics. COATINGS 2021. [DOI: 10.3390/coatings11050587] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Polysaccharides have excellent potential as food-grade coating materials for microencapsulation in pro- and prebiotics-based functional food industry. In this study, potato, maize, and rice resistant starches composite coatings with D-mannose, maltodextrin, and whey protein concentrate were prepared for the spray-dried microencapsulation of Lactobacillus acidophilus KLDS 1.1003. Assessment of different polysaccharide coatings to enhance the longevity of probiotics at high temperatures of spray-drying process, storage, and targeted delivery in the gastrointestinal tract were the key objectives of the present study. The highest microencapsulation efficiencies were shown by maize (95.80%) and potato (94.30%) resistant starches. Similarly, maize resistant starch (MRS)-based composites provided the highest thermal resistance, with Tg 38.77 ± 1.10–93.13 ± 0.81 °C and showed the least 2.1 log cycles viability loss in simulated GI tract. Viability losses during storage were in the following order: control > RRS > PRS > MRS, and the inactivation rate of the microencapsulated cells followed the first-order kinetics (R2 = 0.9264–0.9918). The resistant starch-based spray-dried microcapsules possessed 27.00 ± 0.03 to 52.28 ± 1.02 µm size range and SEM micrographs showed a unified smooth surface without cracks and ruptures. These findings will expand the potential use of natural food-grade coatings in functional foods and allied industries involving spray-dried products.
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19
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Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.039] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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20
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Co-microencapsulation of γ-aminobutyric acid (GABA) and probiotic bacteria in thermostable and biocompatible exopolysaccharides matrix. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110293] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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21
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Dantas A, Verruck S, Liz GR, Hernandez E, Prudencio ES. Lactose‐free skim milk and prebiotics as carrier agents
of Bifidobacterium
BB‐12 microencapsulation: physicochemical properties, survival during storage and
in vitro
gastrointestinal condition behaviour. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14823] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Adriana Dantas
- Postgraduate Program in Food Engineering Technology Center Federal University of Santa Catarina Trindade Florianópolis SC88040‐970Brazil
| | - Silvani Verruck
- Department of Food Science and Technology Agricultural Sciences Center Federal University of Santa Catarina Rod. Admar Gonzaga, 1346, Itacorubi Florianópolis SC88.034‐001Brazil
| | - Gabriela Rodrigues Liz
- Department of Food Science and Technology Agricultural Sciences Center Federal University of Santa Catarina Rod. Admar Gonzaga, 1346, Itacorubi Florianópolis SC88.034‐001Brazil
| | - Eduard Hernandez
- Department of Agri‐Food Engineering and Biotechnology Universitat Politécnica de Catalunya BarcelonaTech 8 Castelldefels08860Spain
| | - Elane Schwinden Prudencio
- Postgraduate Program in Food Engineering Technology Center Federal University of Santa Catarina Trindade Florianópolis SC88040‐970Brazil
- Department of Food Science and Technology Agricultural Sciences Center Federal University of Santa Catarina Rod. Admar Gonzaga, 1346, Itacorubi Florianópolis SC88.034‐001Brazil
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22
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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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23
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Moumita S, Das B, Hasan U, Jayabalan R. Effect of long-term storage on viability and acceptability of lyophilized and spray-dried synbiotic microcapsules in dry functional food formulations. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.030] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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24
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Muhammad Z, Ramzan R, Zhang S, Hu H, Hameed A, Bakry AM, Dong Y, Wang L, Pan S. Comparative Assessment of the Bioremedial Potentials of Potato Resistant Starch-Based Microencapsulated and Non-encapsulated Lactobacillus plantarum to Alleviate the Effects of Chronic Lead Toxicity. Front Microbiol 2018; 9:1306. [PMID: 29971052 PMCID: PMC6018469 DOI: 10.3389/fmicb.2018.01306] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Accepted: 05/29/2018] [Indexed: 12/30/2022] Open
Abstract
Lead (Pb) is a well-recognized and potent heavy metal with non-biodegradable nature and can induce the oxidative stress, degenerative damages in tissues, and neural disorders. Certain lactic acid bacterial strains retain the potential to mitigate the lethal effects of Pb. The present work was carried out to assess the Pb bio-sorption and tolerance capabilities of Lactobacillus plantarum spp. Furthermore, potato resistant starch (PRS)-based microencapsulated and non-encapsulated L. plantarum KLDS 1.0344 was utilized for bioremediation against induced chronic Pb toxicity in mice. The experimental mice were divided into two main groups (Pb exposed and non-Pb exposed) and, each group was subsequently divided into three sub groups. The Pb exposed group was exposed to 100 mg/L Pb(NO3)2 via drinking water, and non-Pb exposed group was supplied with plain drinking water during 7 weeks prolonged in vivo study. The accumulation of Pb in blood, feces, renal, and hepatic tissues and its pathological damages were analyzed. The effect of Pb toxicity on the antioxidant enzyme capabilities in blood, serum, as well as, on levels of essential elements in tissues was also calculated. Moreover, KLDS 1.0344 displayed remarkable Pb binding capacity 72.34% and Pb tolerance (680 mg/L). Oral administration of both non- and PRS- encapsulated KLDS 1.0344 significantly provided protection against induced chronic Pb toxicity by increasing fecal Pb levels (445.65 ± 22.28 μg/g) and decreasing Pb in the blood up to 137.63 ± 2.43 μg/L, respectively. KLDS 1.0344 microencapsulated with PRS also relieved the renal and hepatic pathological damages and improved the antioxidant index by inhibiting changes in concentrations of glutathione peroxidase, glutathione, superoxide dismutase, malondialdehyde, and activated oxygen species, which were affected by the Pb exposure. Overall, our results suggested that L. plantarum KLDS 1.0344 either in free or encapsulated forms hold the potentiality to deliver a dietetic stratagem against Pb lethality.
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Affiliation(s)
- Zafarullah Muhammad
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, China.,Food Biotechnology and Food Safety Laboratory, Huazhong Agricultural University, Wuhan, China
| | - Rabia Ramzan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, China.,Food Biotechnology and Food Safety Laboratory, Huazhong Agricultural University, Wuhan, China
| | - Shanshan Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Haijuan Hu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Ahsan Hameed
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Amr M Bakry
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Yongzhen Dong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Lufeng Wang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, China
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25
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Min M, Bunt CR, Mason SL, Hussain MA. Non-dairy probiotic food products: An emerging group of functional foods. Crit Rev Food Sci Nutr 2018; 59:2626-2641. [DOI: 10.1080/10408398.2018.1462760] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Min Min
- The Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury, New Zealand
| | - Craig R. Bunt
- The Department of Agriculture Sciences, Lincoln University, Lincoln, Canterbury, New Zealand
| | - Susan L. Mason
- The Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury, New Zealand
| | - Malik A. Hussain
- The Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury, New Zealand
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26
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Moayyedi M, Eskandari MH, Rad AHE, Ziaee E, Khodaparast MHH, Golmakani MT. Effect of drying methods (electrospraying, freeze drying and spray drying) on survival and viability of microencapsulated Lactobacillus rhamnosus ATCC 7469. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.11.016] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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27
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Nait Bachir Y, Zafour A, Medjkane M. Formulation of stable microcapsules suspensions content
Salvia officinalis
extract for its antioxidant activity preservation. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13446] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Yacine Nait Bachir
- Chemical Engineering Laboratory, Process Engineering Department, Faculty of TechnologyUniversity of Saad Dahlab‐Blida 1Blida Algeria
| | - Amel Zafour
- Chemical Engineering Laboratory, Process Engineering Department, Faculty of TechnologyUniversity of Saad Dahlab‐Blida 1Blida Algeria
| | - Meriem Medjkane
- Laboratory of Natural Bio‐Resources, Department of Biology, Faculty of ScienceHassiba Benbouali University of ChlefChlef Algeria
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