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Sampaio KB, de Brito Alves JL, do Nascimento YM, Tavares JF, da Silva MS, Dos Santos Nascimento D, de Araújo Rodrigues NP, Monteiro MC, Garcia EF, de Souza EL. Effects of Simulated Gastrointestinal Conditions on Combined Potentially Probiotic Limosilactobacillus fermentum 296, Quercetin, and/or Resveratrol as Bioactive Components of Novel Nutraceuticals. Probiotics Antimicrob Proteins 2024; 16:308-319. [PMID: 36708461 DOI: 10.1007/s12602-023-10046-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/20/2023] [Indexed: 01/29/2023]
Abstract
This study evaluated the effects of simulated gastrointestinal conditions (SGIC) on combined potentially probiotic Limosilactobacillus fermentum 296 (~ 10 log CFU/mL), quercetin (QUE, 160 mg), and/or resveratrol (RES, 150 mg) as the bioactive components of novel nutraceuticals. Four different nutraceuticals were evaluated during exposure to SGIC and analyzed the plate counts and physiological status of L. fermentum 296, contents and bioaccessibility of QUE and RES, and antioxidant capacity. Nutraceuticals with QUE and RES had the highest plate counts (4.94 ± 0.32 log CFU/mL) and sizes of live cell subpopulations (28.40 ± 0.28%) of L. fermentum 296 after SGIC exposure. An index of injured cells (Gmean index, arbitrary unit defined as above 0.5) indicated that part of L. fermentum 296 cells could be entered the viable but nonculturable state when the nutraceuticals were exposed to gastric and intestinal conditions while maintaining vitality. The nutraceuticals maintained high contents (QUE ~ 29.17 ± 0.62 and RES ~ 23.05 mg/100 g) and bioaccessibility (QUE ~ 41.0 ± 0.09% and RES ~ 67.4 ± 0.17%) of QUE and RES, as well as high antioxidant capacity (ABTS assay ~ 88.18 ± 1.16% and DPPH assay 75.54 ± 0.65%) during SGIC exposure, which could be linked to the protective effects on L. fermentum 296 cells. The developed nutraceuticals could cross along the gastrointestinal tract with high concentrations of functioning potentially probiotic cells and bioavailable phenolic compounds to exert their beneficial impacts on consumer health, being an innovative strategy for the co-ingestion of these bioactive components.
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Affiliation(s)
- Karoliny Brito Sampaio
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - Cidade Universitária, CEP, João Pessoa, PB, 58051-900, Brazil
| | - José Luiz de Brito Alves
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - Cidade Universitária, CEP, João Pessoa, PB, 58051-900, Brazil
| | | | - Josean Fechine Tavares
- Institute for Research in Drugs and Medicines, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Marcelo Sobral da Silva
- Institute for Research in Drugs and Medicines, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Davi Dos Santos Nascimento
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - Cidade Universitária, CEP, João Pessoa, PB, 58051-900, Brazil
| | | | - Mariana Costa Monteiro
- Laboratory of Functional Foods, Institute of Nutrition, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Estefânia Fernandes Garcia
- Department of Gastronomy, Center of Technology and Regional Development, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Evandro Leite de Souza
- Department of Nutrition, Health Sciences Center, Federal University of Paraíba, Campus I - Cidade Universitária, CEP, João Pessoa, PB, 58051-900, Brazil.
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Rojas-Muñoz YV, Santagapita PR, Quintanilla-Carvajal MX. Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion. Polymers (Basel) 2023; 15:4296. [PMID: 37959976 PMCID: PMC10649307 DOI: 10.3390/polym15214296] [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: 09/20/2023] [Revised: 10/14/2023] [Accepted: 10/17/2023] [Indexed: 11/15/2023] Open
Abstract
The stability and release properties of all bioactive capsules are strongly related to the composition of the wall material. This study aimed to evaluate the effect of the wall materials during the encapsulation process by ionotropic gelation on the viability of Lactobacillus fermentum K73, a lactic acid bacterium that has hypocholesterolemia probiotic potential. A response surface methodology experimental design was performed to improve bacterial survival during the synthesis process and under simulated gastrointestinal conditions by tuning the wall material composition (gelatin 25% w/v, sweet whey 8% v/v, and sodium alginate 1.5% w/v). An optimal mixture formulation determined that the optimal mixture must contain a volume ratio of 0.39/0.61 v/v sweet whey and sodium alginate, respectively, without gelatin, with a final bacterial concentration of 9.20 log10 CFU/mL. The mean particle diameter was 1.6 ± 0.2 mm, and the experimental encapsulation yield was 95 ± 3%. The INFOGEST model was used to evaluate the survival of probiotic beads in gastrointestinal tract conditions. Upon exposure to in the vitro conditions of oral, gastric, and intestinal phases, the encapsulated cells of L. fermentum decreased only by 0.32, 0.48, and 1.53 log10 CFU/mL, respectively, by employing the optimized formulation, thereby improving the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells. Beads were characterized using SEM and ATR-FTIR techniques.
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Affiliation(s)
- Yesica Vanesa Rojas-Muñoz
- Maestría en Diseño y Gestión de Procesos, Facultad de Ingeniería, Campus Universitario del Puente del Común, Universidad de La Sabana, Chía 250001, Colombia;
| | - Patricio Román Santagapita
- Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires & Centro de Investigación en Hidratos de Carbono (CIHIDECAR, UBA-CONICET), Buenos Aires 1428, Argentina;
| | - María Ximena Quintanilla-Carvajal
- Maestría en Diseño y Gestión de Procesos, Facultad de Ingeniería, Campus Universitario del Puente del Común, Universidad de La Sabana, Chía 250001, Colombia;
- Grupo de Investigación de Procesos Agroindustriales (GIPA), Facultad de Ingeniería, Campus Universitario del Puente del Común, Universidad de La Sabana, Chía 250001, Colombia
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Xu D, Zhao X, Mahsa GC, Ma K, Zhang C, Rui X, Dong M, Li W. Controlled release of Lactiplantibacillus plantarum by colon-targeted adhesive pectin microspheres: Effects of pectin methyl esterification degrees. Carbohydr Polym 2023; 313:120874. [PMID: 37182964 DOI: 10.1016/j.carbpol.2023.120874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/18/2023] [Accepted: 03/28/2023] [Indexed: 04/04/2023]
Abstract
The aim of this study is to report the preparation of pectin microspheres by varying degrees of methyl esterification (DM) cross-linked with divalent cationic calcium to encapsulate Lactiplantibacillus plantarum STB1 and L. plantarum LJ1, respectively. Scanning electron microscopy revealed the compact and smooth surface of pectin of DM 28 %, and the stochastic distribution of L. plantarum throughout the gel reticulation. And the pectin of DM 28 % considerably increased probiotics tolerance after continuous exposure to stimulated gastrointestinal tract conditions, with viable counts exceeding 109 CFU/mL. This data indicated that low methoxy-esterification pectin was more efficient to improve the targeted delivery of probiotics in GIT. Additionally, the controlled release of microspheres was dependent on various pH levels. At pH 7.4, the release rates of L. plantarum STB1 and L. plantarum LJ1 reached up to 97.63 % and 95.33 %, respectively. Finally, the Caco-2 cell adhesion model was used to evaluate the cell adhesion rate after encapsulation, which exhibited better adhesion at DM of 60 %.
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Zhu YY, Thakur K, Zhang WW, Feng JY, Zhang JG, Hu F, Liao C, Wei ZJ. Double-layer mucin microencapsulation enhances the stress tolerance and oral delivery of Lactobacillus plantarum B2. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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Guerra AC, Martins EMF, Paula DDA, Leite Júnior BRDC, Silva RRD, Franco FSLC, Martins ML, Oliveira GHHD. Viability and resistance of Lacticaseibacillus rhamnosus GG to passion fruit beverages with whey protein isolate. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2023. [DOI: 10.1590/1981-6723.05122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Zhang M, Yin C, Qian J. Microencapsulation of Lactobacillus plantarum LN66 and its survival potential under different packaging conditions. J Microencapsul 2022; 39:601-608. [PMID: 36369851 DOI: 10.1080/02652048.2022.2145382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Microcapsules of Lactobacillus plantarum LN66 were prepared to improve the cell viability in simulated gastrointestinal and different packaging conditions. Microcapsules containing Lactobacillus plantarum LN66 were produced by complex coacervation followed by freeze drying and characterised by water activity, moisture content, size, encapsulation efficiency, SEM, FTIR, XRD, as well as the resistance of probiotics to the simulated gastrointestinal tract and storage under different packaging conditions. The microcapsules presented the particle size of 196.57 ± 1.46 μm and the encapsulation efficiency of 75.26 ± 1.95% (w/w). After simulated gastrointestinal conditions, viability of encapsulated cells was 71.33 ± 0.99% (w/w) and 70.39 ± 0.86% (w/w), separately, while that of free cells was only 45.45 ± 0.5% (w/w) and 8.59 ± 0.67% (w/w). Compared with aluminium foil, the viable cells in glass bottles at 4 °C and 25 °C was increased 1.1-fold and 1.4-fold, respectively. Complex coacervation could be considered an appropriate alternative to increase the viability of probiotics.
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Affiliation(s)
- Min Zhang
- Department of Packaging Engineering, School of Mechanical Engineering, Jiangnan University, Wuxi, PR China
| | - Cheng Yin
- Department of Packaging Engineering, School of Mechanical Engineering, Jiangnan University, Wuxi, PR China
| | - Jing Qian
- Department of Packaging Engineering, School of Mechanical Engineering, Jiangnan University, Wuxi, PR China
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Chehreara A, Tabandeh F, Otadi M, Alihosseini A, Partovinia A. Enhanced survival of Lacticaseibacillus rhamnosus in simulated gastrointestinal conditions using layer-by-layer encapsulation. Biotechnol Lett 2022; 44:1277-1286. [PMID: 36152223 DOI: 10.1007/s10529-022-03289-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Accepted: 08/04/2022] [Indexed: 11/02/2022]
Abstract
OBJECTIVE The release behavior of Lacticaseibacillus rhamnosus from single bilayer microcapsules of alginate-chitosan (AC) and its double bilayer (ACAC) was investigated in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF). Methods Multilayer polyelectrolyte AC microcapsules were fabricated using the layer-by-layer (LbL) self-assembly technique through electrostatic interactions. Results AC and ACAC microcapsules kept their integrity and mechanical stability in simulated gastric conditions. Bacterial cells remained inside microcapsules in SGF and dissolution of microcapsules was observed in SIF. To improve the bacterial survivability, L. rhamnosus was co-encapsulated in a double bilayer of AC hydrogels with calcium carbonate as an antacid agent. Conclusions The LbL self-assembly technology provides stable and target release for ACAC microcapsules. Therefore, the double bilayer polyelectrolyte microcapsules have a remarkable potential for successful application in the targeted and controlled delivery of different probiotics and drugs.
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Affiliation(s)
- Afsaneh Chehreara
- Department of Chemical Engineering and Polymer, Tehran Central Branch, Islamic Azad University, Tehran, Iran
| | - Fatemeh Tabandeh
- Department of Industrial and Environmental Biotechnology, National Institute of Genetic Engineering and Biotechnology (NIGEB), Tehran, 1497716316, Iran.
| | - Maryam Otadi
- Department of Chemical Engineering and Polymer, Tehran Central Branch, Islamic Azad University, Tehran, Iran
| | - Afshar Alihosseini
- Department of Chemical Engineering and Polymer, Tehran Central Branch, Islamic Azad University, Tehran, Iran
| | - Ali Partovinia
- Faculty of New Technologies, Shahid Beheshti University, Tehran, Iran
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Hu X, Liu C, Zhang H, Hossen MA, Sameen DE, Dai J, Qin W, Liu Y, Li S. In vitro digestion of sodium alginate/pectin co-encapsulated Lactobacillus bulgaricus and its application in yogurt bilayer beads. Int J Biol Macromol 2021; 193:1050-1058. [PMID: 34798184 DOI: 10.1016/j.ijbiomac.2021.11.076] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/23/2021] [Accepted: 11/12/2021] [Indexed: 12/29/2022]
Abstract
The purpose of this study was to prepare sodium alginate (SA)/pectin (PE) hydrogel microspheres using the extrusion method to encapsulate Lactobacillus bulgaricus. Microscopic observation showed that the beads were spherical with a smooth and uniform surface. For microspheres with a diameter range of 140-156 μm, the encapsulation efficiency reached 85.67%. After simulating saliva, gastric juice, and intestinal juice, the activity of the microcapsules was estimated to be 5.78 × 104 log colony forming unit (CFU)/mL. These data show that the use of SA and PE encapsulated probiotics exhibit enhanced viability. In addition, double-layer beads containing probiotic microspheres and yogurt were prepared, and physical and chemical analysis was performed using scanning electron microscopy, Fourier-transform infrared spectroscopy, and differential scanning calorimetry. Texture and sensory property analysis revealed that the beads had good elasticity, chewiness, and high commercial value. Collectively, these findings indicate that SA and PE can be used for the encapsulation, protection, and gastrointestinal delivery of probiotics. Moreover, these microcapsules exhibit good stability in vitro and improve yogurt characteristics by increasing the survival rate of encapsulated probiotics, thus demonstrating their commercial application potential.
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Affiliation(s)
- Xinxin Hu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Chunyan Liu
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
| | - Haitian Zhang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Md Alomgir Hossen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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Viera I, Herrera M, Roca M. In Vitro Bioaccessibility Protocol for Chlorophylls. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8777-8786. [PMID: 34328725 PMCID: PMC8389804 DOI: 10.1021/acs.jafc.1c02815] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 07/09/2021] [Accepted: 07/16/2021] [Indexed: 05/24/2023]
Abstract
The daily ingestion of chlorophylls has been estimated at 50 g, but the knowledge about their bioaccessibility is limited. Different in vitro models have been utilized to estimate their potential bioavailability, but among other factors, the diversity of structures, chemical properties, and lability of chlorophylls hamper the investigations. By the first time, three extreme food matrices, one rich in fiber (vegetable puree), one rich in fat (virgin olive oil), and one liquid (fruit juice), have been assayed for chlorophyll bioaccessibility, controlling crucial variables. Chlorophyll polarity and food matrix were the determining factors, but surprisingly, chlorophyll bioaccessibility was affected during the application of the in vitro standardized protocol. Therefore, the present research has identified the reactions that can be biased during the estimation of chlorophyll bioaccessibility, defining a specific protocol in the function of chlorophyll structures.
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Affiliation(s)
- Isabel Viera
- Group of Chemistry and Biochemistry
of Pigments. Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas
(CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
| | - Marta Herrera
- Group of Chemistry and Biochemistry
of Pigments. Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas
(CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
| | - María Roca
- Group of Chemistry and Biochemistry
of Pigments. Food Phytochemistry Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas
(CSIC), University Campus, Building 46, Carretera de Utrera km. 1, Sevilla 41013, Spain
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Abstract
In recent years, the intestinal microbiota has been found to greatly influence a number of biological processes important for human health and longevity. Microbial composition changes easily in response to external factors, such as an unbalanced diet, lack of physical activity, and smoking. Probiotics are a key factor in maintaining the optimal composition of the intestinal microbiota. However, a number of important questions related to probiotics, such as indication for prescription, comparative efficacy of monostrain and multistrain probiotics, methods of delivery, and shelf life, remain unresolved. The aim of this review is to highlight existing issues regarding probiotic production and their prescription. The review presents the most recent findings regarding advantages and efficacy of monostrain and multistrain probiotics, preservation of probiotic strains in capsules and microcapsules, production of probiotics in the form of biofilms for improved efficacy and survival, and results of clinical studies evaluating the benefits of probiotics against different pathologies. We believe that this work will be of interest to physicians and researchers alike and will promote the development of new probiotics and ensuing regimens aimed at the treatment of various diseases.
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Melchior S, Marino M, D'Este F, Innocente N, Nicoli MC, Calligaris S. Effect of the formulation and structure of monoglyceride-based gels on the viability of probiotic Lactobacillus rhamnosus upon in vitro digestion. Food Funct 2021; 12:351-361. [PMID: 33325962 DOI: 10.1039/d0fo01788d] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
This research was conducted to evaluate the potential use of saturated monoglyceride (MG)-based gels in the protection of probiotics upon in vitro digestion. For this purpose, a Lactobacillus rhamnosus strain was inoculated into binary and ternary systems, containing MGs, a water phase composed of an aqueous solution at controlled pH or UHT skimmed milk, and in ternary gels, sunflower oil. Gel structure characterization was initially performed just after preparation and after 14 days of storage at 4 °C by rheological, mechanical, thermal, and microscopy analyses. Afterwards, probiotic viability upon in vitro digestion was evaluated. The results highlighted that all freshly prepared samples showed good capability to protect L. rhamnosus with the exception of the binary system containing milk. However, the digestion of samples after 14 days of storage showed that the ternary system containing skimmed milk exhibited the best protection performance ensuring a L. rhamnosus viability of almost 106 CFU g-1 at the end of the gastrointestinal passage. Confocal microscopy results demonstrated that bacterial cells were located prevalently within the aqueous domain near the monoglycerides and protein aggregates. Under these conditions, they can simultaneously achieve physical protection and find nutrients to survive environmental stresses. These findings suggest that MG-based gels can be proposed as efficient carriers of probiotic bacteria not only during food processing and storage but also upon digestion.
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Affiliation(s)
- Sofia Melchior
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy.
| | - Marilena Marino
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy.
| | - Francesca D'Este
- Dipartimento di Area Medica, Università di Udine, P.le Kolbe 4, 33100 Udine, Italy
| | - Nadia Innocente
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy.
| | - Maria Cristina Nicoli
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy.
| | - Sonia Calligaris
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università di Udine, via Sondrio 2/A, 33100 Udine, Italy.
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Jampilek J, Kralova K. Potential of Nanonutraceuticals in Increasing Immunity. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E2224. [PMID: 33182343 PMCID: PMC7695278 DOI: 10.3390/nano10112224] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 10/29/2020] [Accepted: 11/04/2020] [Indexed: 12/12/2022]
Abstract
Nutraceuticals are defined as foods or their extracts that have a demonstrably positive effect on human health. According to the decision of the European Food Safety Authority, this positive effect, the so-called health claim, must be clearly demonstrated best by performed tests. Nutraceuticals include dietary supplements and functional foods. These special foods thus affect human health and can positively affect the immune system and strengthen it even in these turbulent times, when the human population is exposed to the COVID-19 pandemic. Many of these special foods are supplemented with nanoparticles of active substances or processed into nanoformulations. The benefits of nanoparticles in this case include enhanced bioavailability, controlled release, and increased stability. Lipid-based delivery systems and the encapsulation of nutraceuticals are mainly used for the enrichment of food products with these health-promoting compounds. This contribution summarizes the current state of the research and development of effective nanonutraceuticals influencing the body's immune responses, such as vitamins (C, D, E, B12, folic acid), minerals (Zn, Fe, Se), antioxidants (carotenoids, coenzyme Q10, polyphenols, curcumin), omega-3 fatty acids, and probiotics.
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Affiliation(s)
- Josef Jampilek
- Department of Analytical Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia
- Regional Centre of Advanced Technologies and Materials, Faculty of Science, Palacky University, Slechtitelu 27, 783 71 Olomouc, Czech Republic
| | - Katarina Kralova
- Institute of Chemistry, Faculty of Natural Sciences, Comenius University, Ilkovicova 6, 842 15 Bratislava, Slovakia;
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Estevinho BN, Lazar R, Blaga A, Rocha F. Preliminary evaluation and studies on the preparation, characterization and in vitro release studies of different biopolymer microparticles for controlled release of folic acid. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.05.048] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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14
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Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020. [PMID: 32180635 DOI: 10.1007/s13197-019-04174-x.] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 09/29/2022]
Abstract
Starch is the main sugar source present in staple foods. Understanding starch hydrolysis during digestion and the resulting glucose release can be important to strategically modulate starch digestion and glucose absorption. In vitro digestion methodologies are fundamental to evaluate starch hydrolysis length and rate, but the lack of uniformity between protocols prevent the comparison of results. In this context, three different Carolino rice varieties (i.e., Carolino white-Cw, Carolino brown-Cb and Carolino Ariete brown-CAb) were submitted to the INFOGEST harmonized in vitro digestion protocol for the evaluation of starch hydrolysis and subsequent glycemic index (GI) determination, and starch granules morphological study. Samples of Carolino rice presented total starch percentages between 64.52 (for Cb) to 71.52% (for Cw) with low amylose content (16.19-19.95%, varying in the following order Cb < Cab ≈ Cw). During digestion, between 39.43 (for CAb) to 44.48% (for Cb) of starch was hydrolyzed, classifying samples as medium GI foods (61.73-69.17). Starch hydrolysis was accompanied by a decrease of starch granules dimensions. For all samples, area decrease was higher than 59%, perimeter decrease was higher than 37%, feret diameter decrease was higher than 39% and minimum feret diameter decrease was higher than 32%. This work provides new insights to describe, both qualitatively and quantitatively, the fate of rice during digestion, and allowed establishing a comparative basis for the development of rice-based recipes with a lower GI.
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SIANG SC, WAI LK, LIN NK, PHING PL. Effect of added prebiotic (Isomalto-oligosaccharide) and Coating of Beads on the Survival of Microencapsulated Lactobacillus rhamnosus GG. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.27518] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Fernandes JM, Madalena DA, Pinheiro AC, Vicente AA. Rice in vitro digestion: application of INFOGEST harmonized protocol for glycemic index determination and starch morphological study. Journal of Food Science and Technology 2019; 57:1393-1404. [PMID: 32180635 DOI: 10.1007/s13197-019-04174-x] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/24/2019] [Accepted: 11/12/2019] [Indexed: 12/28/2022]
Abstract
Starch is the main sugar source present in staple foods. Understanding starch hydrolysis during digestion and the resulting glucose release can be important to strategically modulate starch digestion and glucose absorption. In vitro digestion methodologies are fundamental to evaluate starch hydrolysis length and rate, but the lack of uniformity between protocols prevent the comparison of results. In this context, three different Carolino rice varieties (i.e., Carolino white-Cw, Carolino brown-Cb and Carolino Ariete brown-CAb) were submitted to the INFOGEST harmonized in vitro digestion protocol for the evaluation of starch hydrolysis and subsequent glycemic index (GI) determination, and starch granules morphological study. Samples of Carolino rice presented total starch percentages between 64.52 (for Cb) to 71.52% (for Cw) with low amylose content (16.19-19.95%, varying in the following order Cb < Cab ≈ Cw). During digestion, between 39.43 (for CAb) to 44.48% (for Cb) of starch was hydrolyzed, classifying samples as medium GI foods (61.73-69.17). Starch hydrolysis was accompanied by a decrease of starch granules dimensions. For all samples, area decrease was higher than 59%, perimeter decrease was higher than 37%, feret diameter decrease was higher than 39% and minimum feret diameter decrease was higher than 32%. This work provides new insights to describe, both qualitatively and quantitatively, the fate of rice during digestion, and allowed establishing a comparative basis for the development of rice-based recipes with a lower GI.
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Affiliation(s)
- Jean-M Fernandes
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Daniel A Madalena
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Ana C Pinheiro
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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Paula DDA, Martins EMF, Costa NDA, de Oliveira PM, de Oliveira EB, Ramos AM. Use of gelatin and gum arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex coacervation. Int J Biol Macromol 2019; 133:722-731. [PMID: 31002903 DOI: 10.1016/j.ijbiomac.2019.04.110] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 03/22/2019] [Accepted: 04/15/2019] [Indexed: 02/07/2023]
Abstract
The objectives of this study were i) to microencapsulate probiotic cells of Lactobacillus plantarum through a dual process consisting of emulsification followed by complex coacervation using gelatin and gum arabic, ii) to characterize the lyophilized microcapsules, iii) to evaluate their behavior in simulated in vitro gastrointestinal conditions and iv) to evaluate the survival of microencapsulated probiotic cells during 45 days of storage at 8 °C, 25 °C and -18 °C. The optimized conditions for complex coacervation consisted of a 50:50 biopolymer ratio and pH = 4.0. Emulsification was followed by complex coacervation using gelatin and gum arabic. The microcapsules presented dispersibility of 0.183 ± 0.17 g·mL-1, moisture content of 4.5%, water activity of 0.34 ± 0.03 and hygroscopicity of 9.20 ± 0.43 g of absorbed water per 100 g. Their size ranged from 66.07 ± 3.04 μm to 105.66 ± 3.24 μm. Viability of the encapsulated L. plantarum cells was 8.6 log CFU·g-1 and the encapsulation efficiency was 97.78%. After in vitro simulation of gastrointestinal conditions, viability of the encapsulated cells was 80.4% whereas it was only 25.0% for the free cells at 37 °C. Probiotic cell viability was maintained during storage at 8 °C and - 18 °C for 45 days.
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Affiliation(s)
- Daniele de Almeida Paula
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, 36570-900 Viçosa, MG, Brazil.
| | - Eliane Maurício Furtado Martins
- Federal Institute of Education, Science and Technology of Southeast of Minas Gerais, Food Science and Technology Department, Av. Dr. José Sebastião da Paixão - Lindo Vale, 36180-000 Rio Pomba, Minas Gerais, Brazil
| | - Nataly de Almeida Costa
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, 36570-900 Viçosa, MG, Brazil
| | - Patrícia Martins de Oliveira
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, 36570-900 Viçosa, MG, Brazil
| | - Eduardo Basílio de Oliveira
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, 36570-900 Viçosa, MG, Brazil
| | - Afonso Mota Ramos
- Food Technology Department, Federal University of Viçosa (UFV), P.H. Rolfs Avenue, Campus, 36570-900 Viçosa, MG, Brazil
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Motta C, Delgado I, Matos AS, Gonzales GB, Torres D, Santos M, Chandra-Hioe MV, Arcot J, Castanheira I. Folates in quinoa ( Chenopodium quinoa ), amaranth ( Amaranthus sp.) and buckwheat ( Fagopyrum esculentum ): Influence of cooking and malting. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.09.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Ramos PE, Cerqueira MA, Teixeira JA, Vicente AA. Physiological protection of probiotic microcapsules by coatings. Crit Rev Food Sci Nutr 2017; 58:1864-1877. [DOI: 10.1080/10408398.2017.1289148] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Philippe E. Ramos
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal
| | - Miguel A. Cerqueira
- International Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, Braga Portugal
| | - José A. Teixeira
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal
| | - António A. Vicente
- Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal
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