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Sato K, Deguchi S, Nagai N, Yamamoto T, Mitamura K, Taga A. Neokestose suppresses the increase in plasma glucose caused by oral administration of sucrose in a streptozotocin‑induced diabetic rat. Sci Rep 2024; 14:16658. [PMID: 39030286 PMCID: PMC11271602 DOI: 10.1038/s41598-024-67458-z] [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: 04/09/2024] [Accepted: 07/11/2024] [Indexed: 07/21/2024] Open
Abstract
Neokestose is considered to have a prebiotic function. However, the physiological activity of neokestose remains unknown. Neokestose has a blastose, a sucrose analog, in its structure. We previously demonstrated that oral administration of blastose to diabetic rats suppressed the increase in plasma glucose (PG) concentration after sucrose administration. Therefore, neokestose might have a similar effect. In this study, we investigated the effects of neokestose on PG concentrations and the mechanism of its action. We first administered neokestose orally to streptozotocin-induced diabetic rats and observed that the expected consequent increase in PG concentration was significantly suppressed. Next, we examined the inhibitory effect of neokestose on glycosidase activity, but observed only a slight inhibitory effect. Therefore, we hypothesized that neokestose might be hydrolyzed by gastric acid to produce blastose. We performed an acid hydrolysis of neokestose using artificial gastric juice. After acid hydrolysis, peaks corresponding to neokestose and its decomposition products including blastose were observed. Therefore, we suggest that neokestose and blastose, a decomposition product, synergistically inhibit glycosidase activity. These findings support the potential use of neokestose as a useful functional oligosaccharide that can help manage plasma glucose concentrations in patients with diabetes mellitus.
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Affiliation(s)
- Kanta Sato
- Faculty of Pharmacy, Kindai University, 3-4-1 Kowakae, Higashi-Osaka, Osaka, 577-8502, Japan
| | - Saori Deguchi
- Faculty of Pharmacy, Kindai University, 3-4-1 Kowakae, Higashi-Osaka, Osaka, 577-8502, Japan
| | - Noriaki Nagai
- Faculty of Pharmacy, Kindai University, 3-4-1 Kowakae, Higashi-Osaka, Osaka, 577-8502, Japan
| | - Tetsushi Yamamoto
- Faculty of Pharmacy, Kindai University, 3-4-1 Kowakae, Higashi-Osaka, Osaka, 577-8502, Japan
| | - Kuniko Mitamura
- Faculty of Pharmacy, Kindai University, 3-4-1 Kowakae, Higashi-Osaka, Osaka, 577-8502, Japan
| | - Atsushi Taga
- Faculty of Pharmacy, Kindai University, 3-4-1 Kowakae, Higashi-Osaka, Osaka, 577-8502, Japan.
- Antiaging Center, Kindai University, 3-4-1 Kowakae, Higashi-Osaka, Osaka, 577-8502, Japan.
- Pathological and Biomolecule Analyses Laboratory, School of Pharmacy, Kindai University, 3-4-1 Kowakae, Higashi-Osaka City, Osaka, 577-8502, Japan.
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2
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Gunarathne R, Wijenayake S, Yalegama C, Marikkar NM, Lu J. Exploring the prebiotic characteristics of crude polysaccharides from coconut testa flour: A comparative analysis of local cultivar. Heliyon 2024; 10:e30256. [PMID: 38707423 PMCID: PMC11068802 DOI: 10.1016/j.heliyon.2024.e30256] [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: 11/12/2023] [Revised: 04/20/2024] [Accepted: 04/23/2024] [Indexed: 05/07/2024] Open
Abstract
Crude polysaccharides (CPs) of coconut testa flour (CTF) of five local cultivars; Commercial hybrid (COM), Gon Thembili (GT), Ran Thembili (RT), San Ramon (SR), and Tall × Tall (TT) were isolated in this study to examine to evaluate potential prebiotic properties and structural characteristics. The isolated CPs were subjected to FTIR analysis to identify functional groups of biomolecules. Digestibility tests were performed on CPs of different coconut cultivars using artificial human gastric juice. CPs were applied to Lactobacillus sp. and Escherichia coli to evaluate their proliferation in vitro. FTIR results showed that the occurrence of peaks between 1200 cm-1 - 1000 cm-1 was indicative of the presence of C-O side groups and C-O-C glycosidic bonds. CPs of all cultivars displayed strong resistance to hydrolysis (94-97 %) by human gastric juice when compared to inulin and fructooligosaccharides (FOS). The higher proliferation of Lactobacillus sp. was detected on all five CPs when compared to that of glucose. The SR cultivar (1.09) showed a higher prebiotic activity score compared to fructooligosaccharides (0.92) and inulin (0.81). These findings suggest that CPs isolated from CTF of local coconut cultivars possess potential prebiotic characteristics that can be used in the preparation of functional foods. Further studies on this aspect are granted to enable the effective use of CTF in promoting human gut health.
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Affiliation(s)
- Rasika Gunarathne
- Auckland Bioengineering Institute, University of Auckland, Auckland, 1142, New Zealand
- National Institute of Fundamental Studies, Hanthana Road, Kandy, Sri Lanka
| | | | | | | | - Jun Lu
- Auckland Bioengineering Institute, University of Auckland, Auckland, 1142, New Zealand
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China
- Maurice Wilkins Centre for Biodiscovery, Auckland, New Zealand
- College of Food Engineering and Nutrition Sciences, Shaanxi Normal University, Xi'an, 710119, Shaanxi Province, China
- College of Food Science and Technology, Nanchang University, Nanchang, 330031, Jiangxi Province, China
- Department of Food and Agriculture Technology, Yangtze Delta Region Institute of Tsinghua University, Zhejiang, Jiaxing, 314006, China
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Colucci Cante R, Nigro F, Passannanti F, Lentini G, Gallo M, Nigro R, Budelli AL. Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices. Compr Rev Food Sci Food Saf 2024; 23:e13356. [PMID: 38767859 DOI: 10.1111/1541-4337.13356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 02/26/2024] [Accepted: 04/06/2024] [Indexed: 05/22/2024]
Abstract
Recently, the role of the gut microbiota in metabolic health, immunity, behavioral balance, longevity, and intestine comfort has been the object of several studies from scientific communities. They were encouraged by a growing interest from food industries and consumers toward novel fermented ingredients and formulations with powerful biological effects, such as pre, pro, and postbiotic products. Depending on the selected strains, the operating conditions, the addition of suitable reagents or enzymes, the equipment, and the reactor configurations, functional compounds with high bioactivity, such as short-chain fatty acids, gamma-aminobutyric acid, bioactive peptides, and serotonin, can be enhanced and/or produced through fermentation of several vegetable matrices. Otherwise, their formation can also be promoted directly in the gut after the dietary intake of fermented foods: In this case, fermentation will aim to increase the content of precursor substances, such as indigestible fibers, polyphenols, some amino acids, and resistant starch, which can be potentially metabolized by endogenous gut microorganisms and converted in healthy molecules. This review provides an overview of the main functional components currently investigated in literature and the associated gut health benefits. The current state of the art about fermentation technology as a promising functionalization tool to promote the direct or indirect formation of gut-health-enhancing components was deepened, highlighting the importance of optimizing microorganism selection, system setups, and process conditions according to the target compound of interest. The collected data suggested the possibility of gaining novel functional food ingredients or products rich in functional molecules through fermentation without performing additional extraction and purification stages, which are needed when conventional culture broths are used.
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Affiliation(s)
- Rosa Colucci Cante
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
- Department of Industrial Engineering, University of Niccolò Cusano, Rome, Italy
| | - Federica Nigro
- I. T. P. Innovation and Technology Provider S.r.l., Naples, Italy
| | - Francesca Passannanti
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
- I. T. P. Innovation and Technology Provider S.r.l., Naples, Italy
| | - Giulia Lentini
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
| | - Marianna Gallo
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
- Department of Industrial Engineering, University of Niccolò Cusano, Rome, Italy
- I. T. P. Innovation and Technology Provider S.r.l., Naples, Italy
| | - Roberto Nigro
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, Naples, Italy
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Vigil-Cuate LK, Avila-Reyes SV, Camacho-Díaz BH, Hernández-Sánchez H, Osorio-Díaz P, Jiménez-Aparicio AR, Robert P, Arenas-Ocampo ML. Effect of Agavins and Agave Syrup Use in the Formulation of a Synbiotic Gelatin Gummy with Microcapsules of Saccharomyces Boulardii. Gels 2024; 10:299. [PMID: 38786216 PMCID: PMC11121532 DOI: 10.3390/gels10050299] [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: 03/19/2024] [Revised: 04/19/2024] [Accepted: 04/23/2024] [Indexed: 05/25/2024] Open
Abstract
Agavins are reserve carbohydrates found in agave plants; they present texture-modifying properties and prebiotic capacity by increasing the viability of the intestinal microbiota. Through its hydrolysis, agave syrup (AS) can be obtained and can be used as a sweetener in food matrices. The objective of this work was to evaluate the effect of the variation in the content of agavins and AS on the physical, structural, and viability properties of Saccharomyces boulardii encapsulates incorporated into gelatin gummies. An RSM was used to obtain an optimized formulation of gelatin gummies. The properties of the gel in the gummy were characterized by a texture profile analysis and Aw. The humidity and sugar content were determined. A sucrose gummy was used as a control for the variable ranges. Alginate microcapsules containing S. boulardii were added to the optimized gummy formulation to obtain a synbiotic gummy. The viability of S. boulardii and changes in the structure of the alginate gel of the microcapsules in the synbiotic gummy were evaluated for 24 days by image digital analysis (IDA). The agavins and agave syrup significantly affected the texture properties (<1 N) and the Aw (>0.85). The IDA showed a change in the gel network and an increase in viability by confocal microscopy from day 18. The number of pores in the gel increased, but their size decreased with an increase in the number of S. boulardii cells. Agavins and cells alter the structure of capsules in gummies without affecting their viability.
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Affiliation(s)
- Liliana K. Vigil-Cuate
- Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico; (L.K.V.-C.); (B.H.C.-D.); (P.O.-D.); (A.R.J.-A.)
| | - Sandra V. Avila-Reyes
- CONAHCyT-Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico
| | - Brenda H. Camacho-Díaz
- Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico; (L.K.V.-C.); (B.H.C.-D.); (P.O.-D.); (A.R.J.-A.)
| | - Humberto Hernández-Sánchez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Mexico City C.P. 07738, Mexico;
| | - Perla Osorio-Díaz
- Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico; (L.K.V.-C.); (B.H.C.-D.); (P.O.-D.); (A.R.J.-A.)
| | - Antonio R. Jiménez-Aparicio
- Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico; (L.K.V.-C.); (B.H.C.-D.); (P.O.-D.); (A.R.J.-A.)
| | - Paz Robert
- Departamento de Ciencias de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Independencia, Santiago C.P. 8380494, Chile;
| | - Martha L. Arenas-Ocampo
- Instituto Politécnico Nacional-CEPROBI, Carretera Yautepec-Jojutla, Km.6 calle CEPROBI No.8, Colonia San Isidro, Yautepec C.P. 62730, Mexico; (L.K.V.-C.); (B.H.C.-D.); (P.O.-D.); (A.R.J.-A.)
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Martin LE, Penner MH, Lim J. Taste of common prebiotic oligosaccharides: impact of molecular structure. Chem Senses 2024; 49:bjae023. [PMID: 38824402 DOI: 10.1093/chemse/bjae023] [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: 02/12/2024] [Indexed: 06/03/2024] Open
Abstract
Prebiotic oligosaccharides are naturally occurring nondigestible carbohydrates with demonstrated health benefits. They are also a chemically diverse class of nutrients, offering an opportunity to investigate the impact of molecular structure on oligosaccharide taste perception. Accordingly, a relevant question is whether these compounds are detected by the human gustatory system, and if so, whether they elicit sweet or "starchy" taste. Here, in 3 psychophysical experiments, we investigated the taste perception of 3 commercially popular prebiotics [fructooligosaccharides (FOS), galactooligosaccharides (GOS), xylooligosaccharides (XOS)] in highly pure form. Each of these classes of prebiotics differs in the type of glycosyl residue, and position and type of bond between those residues. In experiments I and II, participants were asked to discriminate a total of 9 stimuli [FOS, GOS, XOS; degree of polymerization (DP) of 2, 3, 4] prepared at 75 mM in the presence and absence of lactisole, a sweet receptor antagonist. We found that all 9 compounds were detectable (P < 0.05). We also found that GOS and XOS DP 4 were discriminable even with lactisole, suggesting that their detection was not via the canonical sweet receptor. Accordingly, in experiment III, the taste of GOS and XOS DP 4 were directly compared with that of MOS (maltooligosaccharides) DP 4-6, which has been reported to elicit "starchy" taste. We found that GOS and MOS were perceived similarly although narrowly discriminable, while XOS was easily discriminable from both GOS and MOS. The current findings suggest that the molecular structure of oligosaccharides impacts their taste perception in humans.
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Affiliation(s)
- Laura E Martin
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, United States
| | - Michael H Penner
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, United States
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, United States
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Li P, Tong T, Wu Y, Zhou X, Zhang M, Liu J, She Y, Li Z, Li Y. The Synergism of Human Lactobacillaceae and Inulin Decrease Hyperglycemia via Regulating the Composition of Gut Microbiota and Metabolic Profiles in db/db Mice. J Microbiol Biotechnol 2023; 33:1657-1670. [PMID: 37734909 PMCID: PMC10772568 DOI: 10.4014/jmb.2304.04039] [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: 07/13/2023] [Accepted: 08/14/2023] [Indexed: 09/23/2023]
Abstract
This study aimed to evaluate the effects of Limosilactobacillus fermentum and Lactiplantibacillus plantarum isolated from human feces coordinating with inulin on the composition of gut microbiota and metabolic profiles in db/db mice. These supplements were administered to db/db mice for 12 weeks. The results showed that the Lactobacillaceae coordinating with inulin group (LI) exhibited lower fasting blood glucose levels than the model control group (MC). Additionally, LI was found to enhance colon tissue and increase the levels of short-chain fatty acids. 16S rRNA sequencing revealed that the abundance of Corynebacterium and Proteus, which were significantly increased in the MC group compared with NC group, were significantly decreased by the treatment of LI that also restored the key genera of the Lachnospiraceae_NK4A136_group, Lachnoclostridium, Ruminococcus_gnavus_group, Desulfovibrio, and Lachnospiraceae_UCG-006. Untargeted metabolomics analysis showed that lotaustralin, 5-hydroxyindoleacetic acid, and 13(S)-HpODE were increased while L-phenylalanine and L-tryptophan were decreased in the MC group compared with the NC group. However, the intervention of LI reversed the levels of these metabolites in the intestine. Correlation analysis revealed that Lachnoclostridium and Ruminococcus_gnavus_group were negatively correlated with 5-hydroxyindoleacetic acid and 13(S)-HpODE, but positively correlated with L-tryptophan. 13(S)-HpODE was involved in the "linoleic acid metabolism". L-tryptophan and 5-hydroxyindoleacetic acid were involved in "tryptophan metabolism" and "serotonergic synapse". These findings suggest that LI may alleviate type 2 diabetes symptoms by modulating the abundance of Ruminococcus_gnavus_group and Lachnoclostridium to regulate the pathways of "linoleic acid metabolism", "serotonergic synapse", and" tryptophan metabolism". Our results provide new insights into prevention and treatment of type 2 diabetes.
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Affiliation(s)
- Peifan Li
- College of Biochemical Engineering, Beijing Union University, Beijing, 100023, P.R. China
| | - Tong Tong
- College of Biochemical Engineering, Beijing Union University, Beijing, 100023, P.R. China
| | - Yusong Wu
- College of Biochemical Engineering, Beijing Union University, Beijing, 100023, P.R. China
| | - Xin Zhou
- College of Biochemical Engineering, Beijing Union University, Beijing, 100023, P.R. China
| | - Michael Zhang
- Department of Physics and Astronomy, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Sino Canada health engineering research institute, Hefei, P.R. China
| | - Jia Liu
- Internal Trade Food Science and Technology (Beijing) Co., Ltd, Beijing, 102209, P.R. China
| | - Yongxin She
- Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Science, Beijing, P.R. China
| | - Zuming Li
- College of Biochemical Engineering, Beijing Union University, Beijing, 100023, P.R. China
| | - Yongli Li
- Henan Provincial People’s Hospital, People’s Hospital of Zhengzhou University, Zhengzhou, P.R. China
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Hijová E. Benefits of Biotics for Cardiovascular Diseases. Int J Mol Sci 2023; 24:ijms24076292. [PMID: 37047262 PMCID: PMC10093891 DOI: 10.3390/ijms24076292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/23/2023] [Accepted: 03/24/2023] [Indexed: 03/30/2023] Open
Abstract
Cardiovascular diseases are the main cause of death in many countries, and the better prevention and prediction of these diseases would be of great importance for individuals and society. Nutrition, the gut microbiota, and metabolism have raised much interest in the field of cardiovascular disease research in the search for the main mechanisms that promote cardiovascular diseases. Understanding the interactions between dietary nutrient intake and the gut microbiota-mediated metabolism may provide clinical insight in order to identify individuals at risk of cardiometabolic disease progression, as well as other potential therapeutic targets to mitigate the risk of cardiometabolic disease progression. The development of cardiometabolic diseases can be modulated by specific beneficial metabolites derived from bacteria. Therefore, it is very important to investigate the impact of these metabolites on human health and the possibilities of modulating their production with dietary supplements called biotics.
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Affiliation(s)
- Emília Hijová
- Center of Clinical and Preclinical Research MEDIPARK, Faculty of Medicine, Pavol Jozef Šafárik University in Košice, Trieda SNP 1, 040 11 Košice, Slovakia
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Andrewson TS, Martin LE, Lim J, Penner MH. Chromatographic fractionation of food-grade oligosaccharides: Recognizing and avoiding sensory-relevant impurities. Food Chem 2023; 401:134071. [PMID: 36115234 PMCID: PMC9945451 DOI: 10.1016/j.foodchem.2022.134071] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 08/25/2022] [Accepted: 08/28/2022] [Indexed: 02/08/2023]
Abstract
Flash chromatography utilizing microcrystalline cellulose (MCC) stationary phases and aqueous ethanol mobile phases have shown promise for the production of food-grade oligosaccharides. The current work extends the scope of these systems by demonstrating their use for the production of food-grade maltooligosaccharide preparations enriched in high degree of polymerization (DP) components. Furthermore, it is shown herein that caution must be exercised when using these MCC-based chromatographic systems in order to avoid sensory-relevant contamination of the final oligosaccharide preparations. Such contamination, most notably off-taste, is shown to arise from impurities common to commercially available MCC that manifest under certain chromatographic scenarios. A mitigation strategy based on washing the stationary phase with appropriate aqueous-ethanol solutions (i.e., accounting for the entire mobile phase concentration range) prior to oligosaccharide fractionation is presented as a means by which to avoid contamination.
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Affiliation(s)
- Toren S Andrewson
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | - Laura E Martin
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.
| | - Michael H Penner
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA.
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Recent advances in oral delivery of bioactive molecules: Focus on prebiotic carbohydrates as vehicle matrices. Carbohydr Polym 2022; 298:120074. [DOI: 10.1016/j.carbpol.2022.120074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/31/2022] [Accepted: 09/01/2022] [Indexed: 11/18/2022]
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10
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Bensaci N, Abdi A, Ben Aziza H, Aouadi S. Characterization and biological evaluation of Crataegus azarolus fruit polysaccharides. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2022.133889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Cheng L, Kong L, Xia C, Zeng X, Wu Z, Guo Y, Pan D. Sources, Processing-Related Transformation, and Gut Axis Regulation of Conventional and Potential Prebiotics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:4509-4521. [PMID: 35389646 DOI: 10.1021/acs.jafc.2c00168] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
One strategy to achieve a balanced intestinal microbiota is to introduce prebiotics. Some substances present in the diet, such as soybean extracts, koji glycosylceramides, grape extracts, tea polyphenols, and seaweed extracts, can be considered as potential prebiotics, because they can selectively stimulate the proliferation of beneficial bacteria in the intestine. However, the discovery of novel prebiotics also involves advances in screening methods and the use of thermal and non-thermal processing techniques to modify and enhance the properties of beneficial organisms. The health benefits of prebiotics are also reflected by their participation in regulating the microbiota in different gut axes. In the present review, we introduced the field of prebiotics, focusing on potential prebiotic substances, the process of screening potential prebiotics, the transformation of prebiotics by food-processing technologies, and the roles of prebiotics on gut axis regulation, which, it is hoped, will promote the discovery and utilization of novel prebiotics.
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Affiliation(s)
- Lu Cheng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, Zhejiang 315211, People's Republic of China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, People's Republic of China
| | - Lingyu Kong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, Zhejiang 315211, People's Republic of China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, People's Republic of China
| | - Chaoran Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, Zhejiang 315211, People's Republic of China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, People's Republic of China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, Zhejiang 315211, People's Republic of China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, People's Republic of China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, Zhejiang 315211, People's Republic of China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, People's Republic of China
| | - Yuxing Guo
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, Zhejiang 315211, People's Republic of China
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210097, People's Republic of China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo, Zhejiang 315211, People's Republic of China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang 315800, People's Republic of China
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12
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Application of prebiotics in apple products and potential health benefits. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1249-1262. [PMID: 35250051 PMCID: PMC8882558 DOI: 10.1007/s13197-021-05062-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/25/2021] [Accepted: 03/02/2021] [Indexed: 12/12/2022]
Abstract
Among the fruits, the apple stands out among the most used for elaboration of processed foods. However, the importance of prebiotics in apple products has never been widely analyzed. Prebiotic is a food component resistant to gastric acidity, digestion by mammalian enzymes and gastrointestinal absorption. But following fermentation in the colon, prebiotics result in specific changes in the composition and / or metabolism of the gastrointestinal microbiota, conferring benefits to the health of the host. Therefore, fortifying apple-based products with additional prebiotics is an important strategy for improving consumer health benefits. In this review, after compiling and analyzing scientific and technological studies focusing on prebiotics in apple products, the following benefits of these prebiotics became evident: (1) reduction of water loss in the food matrix; (2) preservation of bioactive and volatile compounds; (3) texture improvement (thickening) in the food industry; (4) increased shelf-live and (5) increased survival of probiotic bacteria, promoting positive effects on microbiota. In addition, this review shows the benefits of different prebiotics for stability and sensory acceptance of apple processed foods.
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Tettevi EJ, Maina M, Simpong DL, Osei-Atweneboana MY, Ocloo A. A Review of African Medicinal Plants and Functional Foods for the Management of Alzheimer's Disease-related Phenotypes, Treatment of HSV-1 Infection and/or Improvement of Gut Microbiota. J Evid Based Integr Med 2022; 27:2515690X221114657. [PMID: 35866220 PMCID: PMC9310297 DOI: 10.1177/2515690x221114657] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Alzheimer's disease (AD), which is a progressive neurodegenerative disorder is the most common form of dementia globally. Several studies have suggested alteration in the gut microbiota and HSV-1 infection as contributing factors to the development of the disease. As at now, there are no AD attenuating agents and AD pharmacotherapy is focused on managing symptoms while plants used in ethnomedicine remain potential sources of drugs for the treatment of the condition. Here, we reviewed published databases for African ethnomedicinal plants and functional foods of African origin that are used in the management of AD-related phenotypes, treatment of herpes simplex virus −1 (HSV-1) and/or improvement of gut microbiota. A total of 101 unique plant species and 24 different types of traditionally prepared African functional foodstuff were identified. Of the 101 identified plant species, 50 species serve as functional foodstuffs. Twenty-three (23) of the ethnomedicinal plant families were successfully identified for the treatment and management of AD-related phenotypes and age-related dementia. Eighteen (18) African plant species from 15 families were also identified as potent remedies for HSV-1; while many African wild fruits (3 species), roots and tubers (7 species), leafy vegetables (14 species), and seaweeds (26 species) were functional foods for modifying AD-related phenotypes. It was concluded that African medicinal plants are potential sources of both AD attenuating agents and phytocompounds that may be used against HSV-1 infection and alteration of gut microbiota. Additionally, a number of African functional foods are important sources of prebiotics and probiotics.
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Affiliation(s)
- Edward Jenner Tettevi
- Department of Biochemistry, Cell and Molecular Biology, School of Biological Science, University of Ghana, Legon, Ghana
- West African Centre for Cell Biology of Infectious Pathogens, School of Biological Science, University of Ghana, Legon, Ghana
- Biomedical and Public Health Research Unit, Council for Scientific and Industrial Research—Water Research Institute, Accra, Ghana
| | - Mahmoud Maina
- Serpell Laboratory, Sussex Neuroscience, School of Life Sciences, University of Sussex, Sussex, UK
- Biomedical Science Research and Training Centre, College of Medical Sciences, Yobe State University, Damaturu, Nigeria
| | - David Larbi Simpong
- Department of Medical Laboratory Sciences, College of Health and Allied Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Mike Y. Osei-Atweneboana
- Biomedical and Public Health Research Unit, Council for Scientific and Industrial Research—Water Research Institute, Accra, Ghana
- CSIR-College of Science and Technology, 2nd CSIR Close, Airport Residential Area, Behind Golden Tulip Hotel, Accra, Ghana
| | - Augustine Ocloo
- Department of Biochemistry, Cell and Molecular Biology, School of Biological Science, University of Ghana, Legon, Ghana
- Augustine Ocloo, Department of Biochemistry, Cell and Molecular Biology, School of Biological Science, University of Ghana, Volta Road, Legon LG54, Ghana.
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14
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Lu X, Li N, Zhao R, Zhao M, Cui X, Xu Y, Qiao X. In vitro Prebiotic Properties of Garlic Polysaccharides and Its Oligosaccharide Mixtures Obtained by Acid Hydrolysis. Front Nutr 2021; 8:798450. [PMID: 34957191 PMCID: PMC8695971 DOI: 10.3389/fnut.2021.798450] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Accepted: 11/01/2021] [Indexed: 12/27/2022] Open
Abstract
Fructans and oligofructose are usually used as prebiotics without any limitation in functional food or food ingredients. The degree of polymerization (DP) of polysaccharides affects the utilization of probiotics. Garlic is rich in fructans. The objective of this study was to extract and purify polysaccharides from garlic, analyze its composition, hydrolyze them using HCl, and then evaluate the prebiotic potential of the garlic neutral polysaccharides (GPs) before and after hydrolysis. GPs were 6.57 × 103 Da with a composition of fructose and glucose at a ratio of 4:1. After acid hydrolysis, low molecular weight fraction in garlic oligofructose (GOs) may be eliminated through ultrafiltration. The content of oligosaccharides with an average DP < 10 increased from 15 to 75%. GPs and GOS had a stronger resistance to acid conditions in human stomach than fructooligosaccharide, and GOs showed better prebiotic properties on the growth of lactobacilli than GPs. This study evaluates the prebiotic potential of the garlic frutctans and oligosaccharides mixtures obtained by acid hydrolysis, which may be used as an ingredient in functional food and nutraceutical products.
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Affiliation(s)
- Xiaoming Lu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Ningyang Li
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Renjie Zhao
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Meng Zhao
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Xuanxuan Cui
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yukun Xu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Xuguang Qiao
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
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15
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Chromatographic preparation of food-grade prebiotic oligosaccharides with defined degree of polymerization. Food Chem 2021; 373:131542. [PMID: 34782210 PMCID: PMC8678371 DOI: 10.1016/j.foodchem.2021.131542] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 11/02/2021] [Accepted: 11/03/2021] [Indexed: 11/23/2022]
Abstract
Prebiotic oligosaccharides are of widespread interest in the food industry due to their potential health benefits. This has triggered a need for research into their sensory properties. Such research is currently limited due to the lack of available food-grade oligosaccharide preparations with specific degree of polymerization (DP). The aim of this study was to develop economical approaches for the preparation and characterization of prebiotic oligosaccharides differing with respect to composition and DP. Such preparations were prepared by chromatographic fractionation of commercially available prebiotic mixtures using microcrystalline cellulose stationary phases and aqueous ethanol mobile phases. This approach is shown to work for the preparation of food-grade fructooligosaccharides of DP 3 and 4, galactooligosaccharides of DP 3 and 4, and xylooligosaccharides of DP 2-4. Methods for the characterization of the different classes of oligosaccharides are also presented including those addressing purity, identity, total carbohydrate content, moles per unit mass, and DP.
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16
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Hakim AH, Zulkifli I, Farjam AS, Awad EA. Feeding fermented palm kernel cake with higher levels of dietary fat improved gut bacterial population and blood lipid concentration but not the growth performance in broiler chickens. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1979429] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ali Hanafiah Hakim
- Institute of Tropical Agriculture and Food Security, Serdang, Selangor, Malaysia
| | - Idrus Zulkifli
- Institute of Tropical Agriculture and Food Security, Serdang, Selangor, Malaysia
- Department of Animal Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Abdoreza Soleimani Farjam
- Institute of Tropical Agriculture and Food Security, Serdang, Selangor, Malaysia
- Novozymes Malaysia SdnBhd, Kuala Lumpur, Malaysia
| | - Elmutaz Atta Awad
- Institute of Tropical Agriculture and Food Security, Serdang, Selangor, Malaysia
- Department of Poultry Production, University of Khartoum, Khartoum North, Sudan
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17
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Effect of inulin and date syrup from Kaluteh variety on the qualitative and microbial properties of prebiotic ketchup. Journal of Food Science and Technology 2021; 58:4127-4138. [PMID: 34538897 DOI: 10.1007/s13197-020-04877-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/21/2020] [Accepted: 10/28/2020] [Indexed: 10/23/2022]
Abstract
The physicochemical, sensorial, and microbial properties related to the samples of ketchup containing different inulin (0, 3.75, and 7.5%) and date syrup values (0, 2.25, and 4.5%) were assessed in the present study and the results were analysed through statistical response surface method. Considering the mutual effect, an increase in inulin level led to a primary upward and secondary downward trend in brix and synersis, while the conditions were reversed by enhancing date syrup one. In addition, the mutual effect of inulin and date syrup on sensorial properties represented that flavour and overall acceptance first increased by improving inulin amount and decreased in the following, which was different to colour parameter, while adding date syrup affected colour factor in produced ketchup appropriately. Further, an enhancement in inulin value influenced a little the presence of acid-resistant bacteria, yeast, and mould, while increasing date syrup one led to the durability of microbial corruption. Finally, using the optimum levels of inulin (3.75%) and date syrup (1.13%) could affect ketchup formula properly.
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18
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Wu H, Chiou J. Potential Benefits of Probiotics and Prebiotics for Coronary Heart Disease and Stroke. Nutrients 2021; 13:2878. [PMID: 34445037 PMCID: PMC8401746 DOI: 10.3390/nu13082878] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 12/16/2022] Open
Abstract
Among cardiovascular diseases (CVDs), a major cause of morbidity and mortality worldwide, coronary heart disease and stroke are the most well-known and extensively studied. The onset and progression of CVD is associated with multiple risk factors, among which, gut microbiota has received much attention in the past two decades. Gut microbiota, the microbial community colonizing in the gut, plays a prominent role in human health. In particular, gut dysbiosis is directly related to many acute or chronic dysfunctions of the cardiovascular system (CVS) in the host. Earlier studies have demonstrated that the pathogenesis of CVD is strongly linked to intestinal microbiota imbalance and inflammatory responses. Probiotics and prebiotics conferring various health benefits on the host are emerging as promising therapeutic interventions for many diseases. These two types of food supplements have the potential to alleviate the risks of CVD through improving the levels of several cardiovascular markers, such as total and low-density lipoprotein (LDL) cholesterol, high sensitivity C-reactive protein (hs-CRP), and certain cytokines involved in the inflammatory response. In this review, we focus mainly on the preventive effects of probiotics and prebiotics on CVD via rebalancing the structural and functional changes in gut microbiota and maintaining immune homeostasis.
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Affiliation(s)
- Haicui Wu
- Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China;
- Research Institute for Future Food, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China
| | - Jiachi Chiou
- Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China;
- Research Institute for Future Food, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China
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19
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Teferra TF. Possible actions of inulin as prebiotic polysaccharide: A review. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.92] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023] Open
Affiliation(s)
- Tadesse F. Teferra
- School of Nutrition Food Science and Technology, College of Agriculture Hawassa University Ethiopia
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20
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Effects of soybean protein isolates and peptides on the growth and metabolism of Lactobacillus rhamnosus. J Funct Foods 2021. [DOI: 10.1016/j.jff.2020.104335] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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21
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McClements DJ. Food hydrocolloids: Application as functional ingredients to control lipid digestion and bioavailability. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106404] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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22
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Ferreira SM, Capriles VD, Conti-Silva AC. Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110390] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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23
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Changes of the mice intestinal microbes by the oligosaccharides-enriched fermented milk in a gender-dependent pattern. Food Res Int 2020; 140:110047. [PMID: 33648272 DOI: 10.1016/j.foodres.2020.110047] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 12/09/2020] [Accepted: 12/16/2020] [Indexed: 11/21/2022]
Abstract
Oligosaccharides are prebiotics that can be used to regulate microbes in the host intestine. In this study, we investigated the effects of different oligosaccharides on the changes of the intestinal microbial communities and co-related functional genes in the intestinal microbes. Fructo-oligosaccharide (FOS), galacto-oligosaccharide (GOS) and oligomannose (MOS) were enriched in milk and fermented by Lactobacillus plantarum and tested in ICR mice model in vivo. Then the changes of the fecal microbial communities were examined by 16S rDNA gene sequencing approach. We found that the relative abundance of several taxa was markedly different between genders at the level of phylum and genera, additionally to the changes in the microbial community. Meanwhile, compared with male mice, the intestinal microbes of the female mice group had significant changes. Furthermore, the intestinal microbial diversity was enhanced in the female mice when treated with the FOS enriched fermented milk. Therefore, this data suggests that oligosaccharides have the potential to improve the host microbial diversity in the intestinal tract, and FOS has potential applications in the fermented dairy industry. It revealed a gender-dependent changes of different oligosaccharides-enriched fermented milk on the intestinal microbes of mice, providing a reference for regulating the intestinal microbes by oligosaccharides.
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24
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Arilla E, Igual M, Martínez-Monzó J, Codoñer-Franch P, García-Segovia P. Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice. Foods 2020; 9:foods9121832. [PMID: 33317129 PMCID: PMC7764001 DOI: 10.3390/foods9121832] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/05/2020] [Accepted: 12/07/2020] [Indexed: 12/19/2022] Open
Abstract
Resistant maltodextrin (RMD) is a water-soluble fibre that can be fermented in the colon and exert prebiotic effects. Therefore, its addition to food and beverage products could be beneficial from both technological and nutritional viewpoints. However, to date, most studies have focused on the stability of the prebiotic fibre rather than its impact in the original food matrices. Therefore, this work aimed to evaluate the addition of RMD on the physico-chemical properties of pasteurised orange juice (with and without pulp). °Brix, pH, acidity, particle size distribution, density, turbidity, rheology, and colour were measured in orange juices with increasing RMD concentrations (2.5, 5, and 7.5%). Control samples without RMD were also prepared. RMD added soluble solids to the orange juice, affecting the °Brix, density, turbidity, and rheology. Slight colour differences were observed, and lower citric acid content was achieved because of orange juice replacement with RMD. Differences in particle size distribution were exclusively because of pulp content. Further studies are needed to elucidate if potential consumers will appreciate such physico-chemical changes in organoleptic terms.
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Affiliation(s)
- Elías Arilla
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (E.A.); (J.M.-M.); (P.G.-S.)
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (E.A.); (J.M.-M.); (P.G.-S.)
- Correspondence: ; Tel.: +34-96-3879694
| | - Javier Martínez-Monzó
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (E.A.); (J.M.-M.); (P.G.-S.)
| | - Pilar Codoñer-Franch
- Department of Pediatrics Obstetrics and Gynecology, University of Valencia, Avenida de Blasco Ibáñez, No. 15, 46010 Valencia, Spain;
- Department of Pediatrics, University Hospital Dr. Peset, Foundation for the Promotion of Health and Biomedical Research in the Valencian Region (FISABIO), Avenida Gaspar Aguilar, No. 90, 46017 Valencia, Spain
| | - Purificación García-Segovia
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (E.A.); (J.M.-M.); (P.G.-S.)
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25
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Upadhyay R, Dass J FP. Physicochemical analysis, microbial survivability, and shelf life study of spray‐dried synbiotic guava juice powder. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15103] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ratna Upadhyay
- Department of Integrative Biology, School of Bio Sciences & Technology VIT University Vellore India
| | - Febin Prabhu Dass J
- Department of Integrative Biology, School of Bio Sciences & Technology VIT University Vellore India
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26
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Ashaolu TJ, Ashaolu JO. Prebiotics in vitro digestion by gut microbes, products' chemistry, and clinical relevance. Appl Microbiol Biotechnol 2020; 105:13-19. [PMID: 33201272 DOI: 10.1007/s00253-020-11021-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 11/06/2020] [Accepted: 11/12/2020] [Indexed: 01/05/2023]
Abstract
Several investigations have elucidated the chemistry of prebiotics based on their fermentation by the colonic microbes, which release metabolites that are often implicated in host's gut and whole body health. The present study aims at providing a preview of prebiotics and their interactions with the colonic microbiota for a slow fermentation in vitro. The metabolites produced, mainly short chain fatty acids (SCFA), their chemistry, interactions with prebiotic structural mechanisms, and beneficial impacts on the host were also reported. The present review further considers the clinical relevance of the SCFAs produced. It was deduced that the physicochemical properties of prebiotics would influence their colonic fermentation rate, microbial choice, and growth as well as SCFA type and ratios. This will in turn be of utmost clinical significance. KEY POINTS: • Prebiotics affect the composition of gut microorganisms. • The chemistry of short chain fatty acids are described. • Microbial and clinical applications of SCFAs were provided.
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Affiliation(s)
- Tolulope Joshua Ashaolu
- Institute of Research and Development, Duy Tan University, Da Nang, 550000, Vietnam. .,Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang, 550000, Vietnam.
| | - Joseph O Ashaolu
- International Health Programme, School of Medicine, National Yang-Ming University, Taipei, Taiwan
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27
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Tabashsum Z, Peng M, Alvarado-Martinez Z, Aditya A, Bhatti J, Romo PB, Young A, Biswas D. Competitive reduction of poultry-borne enteric bacterial pathogens in chicken gut with bioactive Lactobacillus casei. Sci Rep 2020; 10:16259. [PMID: 33004922 PMCID: PMC7530658 DOI: 10.1038/s41598-020-73316-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Accepted: 09/15/2020] [Indexed: 01/10/2023] Open
Abstract
In this study, the effect of sustainable probiotics on Campylobacter jejuni colonization and gut microbiome composition was evaluated using chicken as a model organism. Chickens were given Lactobacillus casei over-expressing myosin-cross-reactive antigen (LC+mcra). LC+mcra can generate bioactive compounds in larger quantity including conjugated linoleic acid. A total of 120 chickens were used in duplicate trials to investigate the effectiveness of LC+mcra in decreasing C. jejuni colonization by means of kanamycin resistant strain compared to the control group. We observed that LC+mcra can efficiently colonize various parts of the chicken gut and competitively reduce colonization of natural and challenged C. jejuni and natural Salmonella enterica. LC+mcra was found to reduce C. jejuni colonization in cecum, ileum and jejunum, by more than one log CFU/g when compared to the no-probiotic control group. Furthermore, 16S rRNA compositional analysis revealed lower abundance of Proteobacteria, higher abundance of Firmicutes, along with enriched bacterial genus diversity in gut of LC+mcra fed chicken. Decreased contamination of drinking water by C. jejuni and S. enterica was also observed, suggesting a potential function of reducing horizontal transfer of enteric bacteria in poultry. Outcomes of this study reveal high potential of LC+mcra as sustainable approach to decrease colonization of C. jejuni and S. enterica in poultry gut along with other beneficial attributes.
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Affiliation(s)
- Zajeba Tabashsum
- Biological Sciences Program - Molecular and Cellular Biology, University of Maryland, College Park, MD, 20742, USA
| | - Mengfei Peng
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD, 20742, USA
| | - Zabdiel Alvarado-Martinez
- Biological Sciences Program - Molecular and Cellular Biology, University of Maryland, College Park, MD, 20742, USA
| | - Arpita Aditya
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD, 20742, USA
| | - Jacob Bhatti
- Biological Sciences Program - Molecular and Cellular Biology, University of Maryland, College Park, MD, 20742, USA
| | - Paulina Bravo Romo
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD, 20742, USA
| | - Alana Young
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD, 20742, USA
| | - Debabrata Biswas
- Biological Sciences Program - Molecular and Cellular Biology, University of Maryland, College Park, MD, 20742, USA.
- Department of Animal and Avian Sciences, University of Maryland, College Park, MD, 20742, USA.
- Center for Food Safety and Security Systems, University of Maryland, College Park, MD, 20742, USA.
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28
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Batista VL, da Silva TF, de Jesus LCL, Coelho-Rocha ND, Barroso FAL, Tavares LM, Azevedo V, Mancha-Agresti P, Drumond MM. Probiotics, Prebiotics, Synbiotics, and Paraprobiotics as a Therapeutic Alternative for Intestinal Mucositis. Front Microbiol 2020; 11:544490. [PMID: 33042054 PMCID: PMC7527409 DOI: 10.3389/fmicb.2020.544490] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Accepted: 08/24/2020] [Indexed: 12/12/2022] Open
Abstract
Intestinal mucositis, a cytotoxic side effect of the antineoplastic drug 5-fluorouracil (5-FU), is characterized by ulceration, inflammation, diarrhea, and intense abdominal pain, making it an important issue for clinical medicine. Given the seriousness of the problem, therapeutic alternatives have been sought as a means to ameliorate, prevent, and treat this condition. Among the alternatives available to address this side effect of treatment with 5-FU, the most promising has been the use of probiotics, prebiotics, synbiotics, and paraprobiotics. This review addresses the administration of these "biotics" as a therapeutic alternative for intestinal mucositis caused by 5-FU. It describes the effects and benefits related to their use as well as their potential for patient care.
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Affiliation(s)
- Viviane Lima Batista
- Laboratório de Genética Celular e Molecular (LGCM), Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Tales Fernando da Silva
- Laboratório de Genética Celular e Molecular (LGCM), Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Luís Cláudio Lima de Jesus
- Laboratório de Genética Celular e Molecular (LGCM), Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Nina Dias Coelho-Rocha
- Laboratório de Genética Celular e Molecular (LGCM), Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Fernanda Alvarenga Lima Barroso
- Laboratório de Genética Celular e Molecular (LGCM), Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Laisa Macedo Tavares
- Laboratório de Genética Celular e Molecular (LGCM), Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Vasco Azevedo
- Laboratório de Genética Celular e Molecular (LGCM), Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
| | - Pamela Mancha-Agresti
- Laboratório de Genética Celular e Molecular (LGCM), Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
- Faculdade de Minas, FAMINAS-BH, Belo Horizonte, Brazil
| | - Mariana Martins Drumond
- Laboratório de Genética Celular e Molecular (LGCM), Departamento de Biologia Geral, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Brazil
- Centro Federal de Educação Tecnológica de Minas Gerais (CEFET/MG), Departamento de Ciências Biológicas, Belo Horizonte, Brazil
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29
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Gérard D, Méline T, Muzard M, Deleu M, Plantier-Royon R, Rémond C. Enzymatically-synthesized xylo-oligosaccharides laurate esters as surfactants of interest. Carbohydr Res 2020; 495:108090. [PMID: 32807358 DOI: 10.1016/j.carres.2020.108090] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 06/12/2020] [Accepted: 07/01/2020] [Indexed: 01/29/2023]
Abstract
Lipase-catalyzed synthesis of xylo-oligosaccharides esters from pure xylobiose, xylotriose and xylotetraose in the presence of vinyl laurate was investigated. The influence of different experimental parameters such as the loading of lipase, the reaction duration or the use of a co-solvent was studied and the reaction conditions were optimized with xylobiose. Under the best conditions, a regioselective esterification occurred to yield a monoester with the acyl chain at the OH-4 of the xylose unit at the non-reducing end. Surface-active properties of these pure xylo-oligosaccharides fatty esters have been evaluated. They display interesting surfactant activities that differ according to the degree of polymerization (DP) of the glycone moiety.
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Affiliation(s)
- D Gérard
- Université de Reims Champagne Ardenne, INRAE, FARE, UMR A 614, Chaire AFERE, 51686, Reims, France; Institut de Chimie Moléculaire de Reims, CNRS UMR 7312, Université de Reims Champagne-Ardenne, 51687, Reims Cedex, France
| | - T Méline
- Université de Reims Champagne Ardenne, INRAE, FARE, UMR A 614, Chaire AFERE, 51686, Reims, France
| | - M Muzard
- Institut de Chimie Moléculaire de Reims, CNRS UMR 7312, Université de Reims Champagne-Ardenne, 51687, Reims Cedex, France
| | - M Deleu
- Université de Liège, Gembloux Agro-Bio Tech, Laboratoire de Biophysique Moléculaire Aux Interfaces, 2 Passage des Déportés, B-5030, Gembloux, Belgium
| | - R Plantier-Royon
- Institut de Chimie Moléculaire de Reims, CNRS UMR 7312, Université de Reims Champagne-Ardenne, 51687, Reims Cedex, France
| | - C Rémond
- Université de Reims Champagne Ardenne, INRAE, FARE, UMR A 614, Chaire AFERE, 51686, Reims, France.
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Zaeim D, Sarabi-Jamab M, Ghorani B, Kadkhodaee R, Liu W, Tromp RH. Microencapsulation of probiotics in multi-polysaccharide microcapsules by electro-hydrodynamic atomization and incorporation into ice-cream formulation. FOOD STRUCTURE-NETHERLANDS 2020. [DOI: 10.1016/j.foostr.2020.100147] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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31
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Consumption of whole purple and regular wheat modestly improves metabolic markers in adults with elevated high-sensitivity C-reactive protein: a randomised, single-blind parallel-arm study. Br J Nutr 2020; 124:1179-1189. [PMID: 32594915 DOI: 10.1017/s0007114520002275] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Whole-grain wheat, in particular coloured varieties, may have health benefits in adults with chronic metabolic disease risk factors. Twenty-nine overweight and obese adults with chronic inflammation (high-sensitivity C-reactive protein) > 1·0 mg/l) replaced four daily servings of refined grain food products with bran-enriched purple or regular whole-wheat convenience bars (approximately 41-45 g fibre, daily) for 8 weeks in a randomised, single-blind parallel-arm study where body weight was maintained. Anthropometrics, blood markers of inflammation, oxidative stress, and lipaemia and metabolites of anthocyanins and phenolic acids were compared at days 1, 29 and 57 using repeated-measures ANOVA within groups and ANCOVA between groups at day 57, with day 1 as a covariate. A significant reduction in IL-6 and increase in adiponectin were observed within the purple wheat (PW) group. TNF-α was lowered in both groups and ferulic acid concentration increased in the regular wheat (RW) group. Comparing between wheats, only plasma TNF-α and glucose differed significantly (P < 0·05), that is, TNF-α and glucose decreased with RW and PW, respectively. Consumption of PW or RW products showed potential to improve plasma markers of inflammation and oxidative stress in participants with evidence of chronic inflammation, with modest differences observed based on type of wheat.
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Peredo-Lovillo A, Romero-Luna HE, Jiménez-Fernández M. Health promoting microbial metabolites produced by gut microbiota after prebiotics metabolism. Food Res Int 2020; 136:109473. [PMID: 32846558 DOI: 10.1016/j.foodres.2020.109473] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 06/10/2020] [Accepted: 06/21/2020] [Indexed: 02/08/2023]
Abstract
Human gut microbiota (HGM) is a microbial complex where dynamic mutualistic interactions related to digestion and absorption of dietary components take place. The consumption of specific food ingredients, such as prebiotics and dietary fibers, constituted mainly by carbohydrates polymers, can modulate the HGM composition and metabolism serving as a fermentable substrate to produce bacterial metabolites with beneficial effects on host health. Especially, bacterial short-chain fatty acids, tryptophan and organic acids have shown positive effects on pathogenic bacteria control, mineral absorption, weight control and obesity, immune response homeostasis, gut barrier improvement, brain modulation and anticancer activity. Despite the fact that these effects vary between individuals due to personal HGM richness, the information presented in this review contributes to understanding the effects of prebiotics and dietary fibers consumption on the generation of HGM metabolites and the mechanisms by which these metabolites interact with host cells improving host health.
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Affiliation(s)
- A Peredo-Lovillo
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial s/n, Sección 5, Santa Bárbara, CP 91096 Xalapa Enríquez, Veracruz, Mexico
| | - H E Romero-Luna
- Instituto Tecnológico Superior de Xalapa, Tecnológico Nacional de México, Reserva Territorial s/n, Sección 5, Santa Bárbara, CP 91096 Xalapa Enríquez, Veracruz, Mexico
| | - M Jiménez-Fernández
- Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Av. Doctor Luis Castelazo, Industrial Ánimas, Xalapa Enríquez, CP 91190 Veracruz, Mexico.
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Lao EJ, Dimoso N, Raymond J, Mbega ER. The prebiotic potential of brewers’ spent grain on livestock’s health: a review. Trop Anim Health Prod 2020; 52:461-472. [DOI: 10.1007/s11250-019-02120-9] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Accepted: 10/16/2019] [Indexed: 01/05/2023]
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Yang K, Zhang Y, Cai M, Guan R, Neng J, Pi X, Sun P. In vitro prebiotic activities of oligosaccharides from the by-products in Ganoderma lucidum spore polysaccharide extraction. RSC Adv 2020; 10:14794-14802. [PMID: 35497166 PMCID: PMC9052122 DOI: 10.1039/c9ra10798c] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Accepted: 03/30/2020] [Indexed: 11/21/2022] Open
Abstract
Until recently, a variety of oligosaccharides from fruits, vegetables and mushrooms have demonstrated positive prebiotic effects. Ganoderma lucidum, a well-known traditional medicine and tonic in East Asia, has been utilized in the prevention and treatment of a broad range of illnesses. In this study, each of three oligosaccharides was obtained from the polysaccharide extraction by-products of sporoderm: the unbroken and broken spores of Ganoderma lucidum (UB-GLS, B-GLS). Their molecular weight distribution, monosaccharide composition and preliminary structures were analyzed using gel permeation chromatography (GPC), GC-MS, UV and FTIR, respectively. All of the oligosaccharides were found to exhibit prebiotic activities, evaluated by detecting growth stimulation on Lactobacillus in vitro. Among these, UB-O80 and B-O80 displayed the most significant effects (p < 0.05) in these groups, and UB-O80 showed higher resistance to hydrolysis by artificial human gastric juice compared with inulin, giving a maximum hydrolysis rate of 1.65%. Compared with inulin media, Lactobacillus also revealed high tolerance to lower pH levels and simulated gastric juices in UB-O80 and B-O80 media. Compared with a control in gut microbiota fermentation, the abundance of some beneficial bacteria increased and some harmful bacteria declined in the groups of UB-O80 and B-O80. In conclusion, the results suggest that GLS oligosaccharides could be exploited as promising prebiotics for the enhancement of human health. Until recently, a variety of oligosaccharides from fruits, vegetables and mushrooms have demonstrated positive prebiotic effects.![]()
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Affiliation(s)
- Kai Yang
- College of Food Science and Technology
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Yajie Zhang
- College of Food Science and Technology
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Ming Cai
- College of Food Science and Technology
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Rongfa Guan
- College of Food Science and Technology
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Jing Neng
- College of Food Science and Technology
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
| | - Xionge Pi
- Institute of Plant Protection and Microbiology
- Zhejiang Academy of Agricultural Science
- Hangzhou 310021
- P. R. China
| | - Peilong Sun
- College of Food Science and Technology
- Zhejiang University of Technology
- Hangzhou 310014
- P. R. China
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Rahimiyan-Heravan M, Roshangar L, Karimi P, Sefidgari-Abrasi S, Morshedi M, Saghafi-Asl M, Bavafa-Valenlia K. The potential therapeutic effects of Lactobacillus plantarum and inulin on serum and testicular reproductive markers in diabetic male rats. Diabetol Metab Syndr 2020; 12:53. [PMID: 32607132 PMCID: PMC7318432 DOI: 10.1186/s13098-020-00560-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Accepted: 06/16/2020] [Indexed: 01/08/2023] Open
Abstract
BACKGROUND It is well established that diminished reproductive health is one of the notable long-term outcomes of type 2 diabetes mellitus (T2DM), especially among males. Due to the global increasing rate of T2DM and infertility, we aimed to investigate the impact of Lactobacillus plantarum (L. plantarum), inulin, and their combinatory supplementation on fertility markers as well as testicular kisspeptin and androgen receptor (AR)'s expression in diabetic male rats. METHODS Thirty-five Male Wistar rats with Streptozotocin-induced T2DM were supplemented with L. plantarum, inulin, or their combination for 8 weeks. At the end-point, the animals were sacrificed and serum, testicular, and seminal parameters were studied. RESULTS Administration of L. plantarum and inulin in diabetic male rats improved sperm motility and viability (P < 0.001, both) as well as testicular tissue development via increasing leydig cell number, testicular spermatid count, and diameter of seminiferous tubules (P < 0.001, all). Testicular expression of Kisspeptin was elevated by inulin supplementation (P = 0.01). L. plantarum administration increased testicular AR expression (P = 0.01). The expression of Kisspeptin showed a remarkable correlation with fertility markers (P < 0.001). CONCLUSION Supplementation with either L. plantarum, inulin, or their combination can prevent infertility caused by T2DM in male rats via improving testicular kisspeptin and AR expression, leydig cell count, and effectively increasing epididymal sperm motility and viability.
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Affiliation(s)
- Marziyeh Rahimiyan-Heravan
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
- Nutrition Research Center, School of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Leila Roshangar
- Stem Cell Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Pouran Karimi
- Neurosciences Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Safa Sefidgari-Abrasi
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
- Nutrition Research Center, School of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammad Morshedi
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Saghafi-Asl
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
- Nutrition Research Center, School of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
- Department of Clinical Nutrition, School of Nutrition and Food Sciences, Tabriz University of Medical Science, Tabriz, Iran
| | - Khadijeh Bavafa-Valenlia
- Nutrition Research Center, School of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
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Zhang C, Zhang Y, Li H, Liu X. The potential of proteins, hydrolysates and peptides as growth factors forLactobacillusandBifidobacterium: current research and future perspectives. Food Funct 2020; 11:1946-1957. [DOI: 10.1039/c9fo02961c] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Probiotics are live microorganisms that provide health benefits to the host when consumed in adequate concentrations.
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Affiliation(s)
- Chi Zhang
- Beijing Technology and Business University
- China
| | | | - He Li
- Beijing Technology and Business University
- China
| | - Xinqi Liu
- Beijing Technology and Business University
- China
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Machado D, Almeida D, Seabra CL, Andrade JC, Gomes AM, Freitas AC. Nanoprobiotics: When Technology Meets Gut Health. FUNCTIONAL BIONANOMATERIALS 2020. [DOI: 10.1007/978-3-030-41464-1_17] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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38
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Desai NM, Martha GS, Harohally NV, Murthy PS. Non-digestible oligosaccharides of green coffee spent and their prebiotic efficiency. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108784] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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39
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Fara A, Sabater C, Palacios J, Requena T, Montilla A, Zárate G. Prebiotic galactooligosaccharides production from lactose and lactulose by Lactobacillus delbrueckii subsp. bulgaricus CRL450. Food Funct 2020; 11:5875-5886. [DOI: 10.1039/d0fo00942c] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Galactooligosaccharides (GOS) are useful dietary ingredients recognized worldwide as prebiotics.
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Affiliation(s)
- Agustina Fara
- Laboratorio de Ecofisiología Tecnológica
- CERELA-CONICET
- Chacabuco 145
- (4000) San Miguel de Tucumán
- Argentina
| | - Carlos Sabater
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados
- CIAL (CSIC-UAM)
- 28049 Madrid
- España
| | - Jorge Palacios
- Laboratorio de Ecofisiología Tecnológica
- CERELA-CONICET
- Chacabuco 145
- (4000) San Miguel de Tucumán
- Argentina
| | - Teresa Requena
- Grupo de Biología Funcional de Bacterias Lácticas
- CIAL (CSIC-UAM)
- 28049 Madrid
- España
| | - Antonia Montilla
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados
- CIAL (CSIC-UAM)
- 28049 Madrid
- España
| | - Gabriela Zárate
- Laboratorio de Ecofisiología Tecnológica
- CERELA-CONICET
- Chacabuco 145
- (4000) San Miguel de Tucumán
- Argentina
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40
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Liu J, Zhen S. Protective Effect of Maternal Prebiotics Against Neonatal Jaundice Induced by Phenylhydrazine in Rats. INT J PHARMACOL 2019. [DOI: 10.3923/ijp.2019.891.899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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41
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Abbasiliasi S, Tan JS, Bello B, Ibrahim TAT, Tam YJ, Ariff A, Mustafa S. Prebiotic efficacy of coconut kernel cake’s soluble crude polysaccharides on growth rates and acidifying property of probiotic lactic acid bacteria in vitro. BIOTECHNOL BIOTEC EQ 2019. [DOI: 10.1080/13102818.2019.1649603] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
Affiliation(s)
- Sahar Abbasiliasi
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Joo Shun Tan
- Bioprocess Technology, School of Industrial Technology, University Sains Malaysia, Gelugor, Malaysia
| | - Bashirat Bello
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | | | - Yew Joon Tam
- Faculty of Health and Life Sciences, INTI International University, Nilai, Negeri Sembilan, Malaysia
| | - Arbakariya Ariff
- Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, Serdang, Selangor, Malaysia
| | - Shuhaimi Mustafa
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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Rovinaru C, Pasarin D. Application of Microencapsulated Synbiotics in Fruit-Based Beverages. Probiotics Antimicrob Proteins 2019; 12:764-773. [DOI: 10.1007/s12602-019-09579-w] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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43
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Xavier-Santos D, Bedani R, Perego P, Converti A, Saad S. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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44
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Nath A, Molnár MA, Csighy A, Kőszegi K, Galambos I, Huszár KP, Koris A, Vatai G. Biological Activities of Lactose-Based Prebiotics and Symbiosis with Probiotics on Controlling Osteoporosis, Blood-Lipid and Glucose Levels. ACTA ACUST UNITED AC 2018; 54:medicina54060098. [PMID: 30513975 PMCID: PMC6306850 DOI: 10.3390/medicina54060098] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2018] [Accepted: 11/28/2018] [Indexed: 02/07/2023]
Abstract
Lactose-based prebiotics are synthesized by enzymatic- or microbial- biotransformation of lactose and have unique functional values. In this comprehensive review article, the biochemical mechanisms of controlling osteoporosis, blood-lipid, and glucose levels by lactose-based prebiotics and symbiosis with probiotics are reported along with the results of clinical investigations. Interaction between lactose-based prebiotics and probiotics reduces osteoporosis by (a) transforming insoluble inorganic salts to soluble and increasing their absorption to gut wall; (b) maintaining and protecting mineral absorption surface in the intestine; (c) increasing the expression of calcium-binding proteins in the gut wall; (d) remodeling osteoclasts and osteoblasts formation; (e) releasing bone modulating factors; and (f) degrading mineral complexing phytic acid. Lactose-based prebiotics with probiotics control lipid level in the bloodstream and tissue by (a) suppressing the expressions of lipogenic- genes and enzymes; (b) oxidizing fatty acids in muscle, liver, and adipose tissue; (c) binding cholesterol with cell membrane of probiotics and subsequent assimilation by probiotics; (d) enzymatic-transformations of bile acids; and (e) converting cholesterol to coprostanol and its defecation. Symbiosis of lactose-based prebiotics with probiotics affect plasma glucose level by (a) increasing the synthesis of gut hormones plasma peptide-YY, glucagon-like peptide-1 and glucagon-like peptide-2 from entero-endocrine L-cells; (b) altering glucose assimilation and metabolism; (c) suppressing systematic inflammation; (d) reducing oxidative stress; and (e) producing amino acids. Clinical investigations show that lactose-based prebiotic galacto-oligosaccharide improves mineral absorption and reduces hyperlipidemia. Another lactose-based prebiotic, lactulose, improves mineral absorption, and reduces hyperlipidemia and hyperglycemia. It is expected that this review article will be of benefit to food technologists and medical practitioners.
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Affiliation(s)
- Arijit Nath
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary.
- Soós Ernő Water Technology Research Centre, Faculty of Engineering, University of Pannonia, Üllő út., H-3 Nagykanizsa, Hungary.
| | - Máté András Molnár
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary.
| | - Attila Csighy
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary.
| | - Kornélia Kőszegi
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary.
| | - Ildikó Galambos
- Soós Ernő Water Technology Research Centre, Faculty of Engineering, University of Pannonia, Üllő út., H-3 Nagykanizsa, Hungary.
| | - Klára Pásztorné Huszár
- Department of Refrigeration and Livestock Product Technology, Faculty of Food Science, Szent István University, Ménesi st 43⁻45, HU-1118 Budapest, Hungary.
| | - András Koris
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary.
| | - Gyula Vatai
- Department of Food Engineering, Faculty of Food Science, Szent István University, Ménesi st 44, HU-1118 Budapest, Hungary.
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Mohanty D, Misra S, Mohapatra S, Sahu PS. Prebiotics and synbiotics: Recent concepts in nutrition. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.10.008] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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46
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Thakur K, Xu GY, Zhang JG, Zhang F, Hu F, Wei ZJ. In vitro Prebiotic Effects of Bamboo Shoots and Potato Peel Extracts on the Proliferation of Lactic Acid Bacteria Under Simulated GIT Conditions. Front Microbiol 2018; 9:2114. [PMID: 30233560 PMCID: PMC6133992 DOI: 10.3389/fmicb.2018.02114] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2017] [Accepted: 08/20/2018] [Indexed: 01/01/2023] Open
Abstract
The present study explored the possible prebiotic application of potato peel and bamboo shoot extracts for the proliferation of lactic acid bacteria (LAB) from diverse niches and their tolerance ability to simulated gastrointestinal tract (GIT) conditions was also examined. Initially, the complete 16S rDNA sequencing of selected isolates revealed them as Lactobacillus paracasei (6), Staphylococcus simulans (2), and Streptococcus thermophilus (1). Higher cell densities and rapid pH change were obtained from cultured media supplemented with BS (2%) and PP (2%) as a carbon source. Their higher tolerance and the lowest reducing sugar abilities were obtained for BS at pH 2.5 and 9.0, while at pH 3.5 and 8.0 for PP. The isolates were screened for additional functional and technological properties to harvest the most appropriate starter. The selected isolates harbored promising functional properties such as amylase presence, cell surface hydrophobicity, autoaggregation, proteolytic and lipolytic activity, antifungal action, as well as exopolysaccharide production. On the basis of these attributes, microencapsulated strain K3 was found resistant to gastrointestinal conditions after 2 h, resulting in significantly (p ≤ 0.05) improved survival compared to non-capsulated strain. The current approach presents an interesting economical strategy to modulate LAB through supplementation of plant-derived carbon sources as well as to enhance their survival under GIT.
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Affiliation(s)
- Kiran Thakur
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China.,Anhui Huaheng Biotechnology Co., Ltd., Hefei, China
| | - Guan-Yi Xu
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Jian-Guo Zhang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Fang Zhang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Fei Hu
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Zhao-Jun Wei
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China.,Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co., Ltd., Jieshou, China
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47
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Bello B, Mustafa S, Tan JS, Ibrahim TAT, Tam YJ, Ariff AB, Manap MY, Abbasiliasi S. Evaluation of the effect of soluble polysaccharides of palm kernel cake as a potential prebiotic on the growth of probiotics. 3 Biotech 2018; 8:346. [PMID: 30073131 DOI: 10.1007/s13205-018-1362-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2017] [Accepted: 07/18/2018] [Indexed: 12/28/2022] Open
Abstract
This paper deliberates the extraction, characterization and examination of potential application of soluble polysaccharides of palm kernel cake (PKC) as a prebiotic. The PKC was defatted and crude polysaccharide was obtained through water, citric acid or NaOH extraction. The physiochemical properties of the extracted polysaccharides viz. total carbohydrates, protein content, solubility rate, monosaccharides composition, structural information and thermal properties were also determined. The extracted soluble polysaccharides were further subjected to a digestibility test using artificial human gastric juice. Finally, their prebiotic potential on two probiotics, namely Lactobacillus plantarum ATCC 8014 and Lb. rhamnosus ATCC 53103 were evaluated in vitro. It was observed that PKC contained ash (5.2%), moisture (7.4%), carbohydrates (65.8%), protein (16.5%) and fat (5.1%). There were significant differences (P < 0.05) between the values of NaOH-extracted crude polysaccharides (8.73%) and that of water (3.03%) and citric acid (3.07%)-extracted polysaccharides. The extracted polysaccharides composed of mannose, galactose, glucose, arabinose, xylose and rhamanose, with highest percentage of mannose (62.49%) and galactose (25.42%) in SPCA. Total carbohydrate content in SCPW, SCPCA and SCPN are 57.11%, 56.94% and 50.95%, respectively. The polysaccharides from PKC in this study were found to be highly soluble (> 95%). Protein content in SCPW, SCPCA and SCPN are 0.72, 0.40 and 0.58, respectively, and the peaks which indicated the presence of protein were observed at approximately 1640 cm-1 (amide I). FTIR spectroscopy revealed that the polysaccharides extracts were linked to β and α-glycosidic bonds and thermal analysis using differential scanning calorimeter (DSC) showed the main degradation temperature of SP is about 121 to 125 °C. The SP were found to be highly resistance (> 96%) to hydrolysis when subjected to artificial human gastric juice. The prebiotics potentials of the polysaccharides on probiotics in vitro demonstrated an increase in proliferation of Lb. plantarum ATCC 8014 and Lb. rhamnosus ATCC 53103 with decrease in the pH of the medium and producing organic acids.All the above findings strongly indicated that polysaccharides extracted from PKC, an industrial waste, have a potential to be exploited as novel prebiotics.
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Affiliation(s)
- Bashirat Bello
- 1Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
| | - Shuhaimi Mustafa
- 1Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
- 2Halal Products Research Institute, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
- 3Bioprocessing and Biomanufacturing Research Center, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
- 4Halways Sdn Bhd, Innohub Putra Science Park, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
| | - Joo Shun Tan
- 5Bioprocess Technology, School of Industrial Technology, Universiti Sains Malaysia, 11800 Gelugor, Pulau Pinang Malaysia
| | - Tengku Azmi Tengku Ibrahim
- 6Institute of Bioscience, Universiti Putra Malaysia, 43300 Serdang, Selangor Malaysia
- 7Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
| | - Yew Joon Tam
- 8Faculty of Health and Life Sciences, INTI International University, 71800 Persiaran Perdana Nilai, Negeri Sembilan Malaysia
| | - Arbakariya B Ariff
- 3Bioprocessing and Biomanufacturing Research Center, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
| | - Mohd Yazid Manap
- 2Halal Products Research Institute, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
| | - Sahar Abbasiliasi
- 1Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
- 2Halal Products Research Institute, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
- 9Department of Food Science and Technology, Faculty of Marine Science and Technology, Islamic Azad University, Tehran North Branch, Tehran, Iran
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Yacoubi N, Saulnier L, Bonnin E, Devillard E, Eeckhaut V, Rhayat L, Ducatelle R, Van Immerseel F. Short-chain arabinoxylans prepared from enzymatically treated wheat grain exert prebiotic effects during the broiler starter period. Poult Sci 2018; 97:412-424. [PMID: 29140465 DOI: 10.3382/ps/pex297] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Indexed: 11/20/2022] Open
Abstract
Carbohydrate-degrading multi-enzyme preparations (MEP) are used to improve broiler performances. Their mode of action is complex and not fully understood. In this study, we compared the effect of water-soluble fractions isolated at the pilot scale from wheat grain incubated with (WE) and without (WC) MEP. The fractions were incorporated in a wheat-based diet (0.1% w/w) to feed Ross PM3 broilers and compared with a non-supplemented control group (NC). The body weight gain (BWG), feed intake (FI), and feed conversion ratio (FCR) until d 14 were determined. At d 14, ileal and cecal contents and tissue samples were collected from euthanized animals. The intestinal contents were used to measure the short-chain fatty acids (SCFA) concentration using gas chromatography and to determine the abundance and composition of microbiota using 16S sequencing. Villi length of ileal samples was measured, while L-cell and T-cell densities were determined using immuno-histochemistry. The MEP treatment increased the amount of water-soluble arabinoxylans (AX) and reduced their molecular weight while retaining their polymer behavior. The WE fraction significantly (P < 0.05) increased FI by 13.8% and BWG by 14.7% during the first wk post hatch when compared to NC. No significant effect on FCR was recorded during the trial. The WE increased the abundance of Enterococcus durans and Candidatus arthromitus in the ileum and of bacteria within the Lachnospiraceae and Ruminococcaceae families, containing abundant butyrate-producing bacteria, in the ceca. It also increased the concentration of SCFA in the ceca, decreased the T-lymphocyte infiltration in the intestinal mucosa, and increased the glucagon-like-peptide-2 (GLP-2)-producing L-cell density in the ileal epithelium compared with WC and NC. No significant effects were observed on villi length. These results showed that AX present in the WE fraction altered the microbiota composition towards butyrate producers in the ceca. Butyrate may be responsible for the reduction of inflammation, as suggested by the decrease in T-lymphocyte infiltration, which may explain the higher feed intake leading to improved animal growth.
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Affiliation(s)
- N Yacoubi
- INRA, UR1268 Biopolymers Interactions Assemblies, BP 71627, F-44316 Nantes, France.,Department of Pathology, Bacteriology and Avian Diseases, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium.,Adisseo France SAS, Center of Expertise and Research in Nutrition, F-03600 Commentry, France
| | - L Saulnier
- INRA, UR1268 Biopolymers Interactions Assemblies, BP 71627, F-44316 Nantes, France
| | - E Bonnin
- INRA, UR1268 Biopolymers Interactions Assemblies, BP 71627, F-44316 Nantes, France
| | - E Devillard
- Adisseo France SAS, Center of Expertise and Research in Nutrition, F-03600 Commentry, France
| | - V Eeckhaut
- Department of Pathology, Bacteriology and Avian Diseases, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - L Rhayat
- Adisseo France SAS, Center of Expertise and Research in Nutrition, F-03600 Commentry, France
| | - R Ducatelle
- Department of Pathology, Bacteriology and Avian Diseases, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
| | - F Van Immerseel
- Department of Pathology, Bacteriology and Avian Diseases, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, B-9820 Merelbeke, Belgium
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Markowiak P, Śliżewska K. The role of probiotics, prebiotics and synbiotics in animal nutrition. Gut Pathog 2018; 10:21. [PMID: 29930711 PMCID: PMC5989473 DOI: 10.1186/s13099-018-0250-0] [Citation(s) in RCA: 264] [Impact Index Per Article: 44.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Accepted: 05/26/2018] [Indexed: 12/15/2022] Open
Abstract
Along with the intensive development of methods of livestock breeding, breeders' expectations are growing concerning feed additives that would guarantee such results as accelerating growth rate, protection of health from pathogenic infections and improvement of other production parameters such as: absorption of feed and quality of meat, milk, eggs. The main reason for their application would be a strive to achieve some beneficial effects comparable to those of antibiotic-based growth stimulators, banned on 01 January 2006. High hopes are being associated with the use of probiotics, prebiotics and synbiotics. Used mainly for maintenance of the equilibrium of the intestinal microbiota of livestock, they turn out to be an effective method in fight against pathogens posing a threat for both animals and consumers. This paper discusses definitions of probiotics, prebiotics and synbiotics. Criteria that have to be met by those kinds of formulas are also presented. The paper offers a list of the most commonly used probiotics and prebiotics and some examples of their combinations in synbiotic formulas used in animal feeding. Examples of available study results on the effect of probiotics, prebiotics and synbiotics on animal health are also summarised.
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Affiliation(s)
- Paulina Markowiak
- Department of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, ul. Wólczańska 171/173, 90-924 Lodz, Poland
| | - Katarzyna Śliżewska
- Department of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology, Lodz University of Technology, ul. Wólczańska 171/173, 90-924 Lodz, Poland
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Kwiecień I, Kwiecień M. Application of Polysaccharide-Based Hydrogels as Probiotic Delivery Systems. Gels 2018; 4:E47. [PMID: 30674823 PMCID: PMC6209284 DOI: 10.3390/gels4020047] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 05/17/2018] [Accepted: 05/21/2018] [Indexed: 12/20/2022] Open
Abstract
Polysaccharide hydrogels have been increasingly utilized in various fields. In this review, we focus on polysaccharide-based hydrogels used as probiotic delivery systems. Probiotics are microorganisms with a positive influence on our health that live in the intestines. Unfortunately, probiotic bacteria are sensitive to certain conditions, such as the acidity of the gastric juice. Polysaccharide hydrogels can provide a physical barrier between encapsulated probiotic cells and the harmful environment enhancing the cells survival rate. Additionally, hydrogels improve survivability of probiotic bacteria not only under gastrointestinal track conditions but also during storage at various temperatures or heat treatment. The hydrogels described in this review are based on selected polysaccharides: alginate, κ-carrageenan, xanthan, pectin and chitosan. Some hydrogels are obtained from the mixture of two polysaccharides or polysaccharide and non-polysaccharide compounds. The article discusses the efficiency of probiotic delivery systems made of single polysaccharide, as well as of systems comprising more than one component.
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Affiliation(s)
- Iwona Kwiecień
- Department of Physical Chemistry and Technology of Polymers, Silesian University of Technology, M. Strzody 9, 44-100 Gliwice, Poland.
| | - Michał Kwiecień
- Centre of Polymer and Carbon Materials, Polish Academy of Sciences, M. Curie-Skłodowskiej 34, 41-819 Zabrze, Poland.
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