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Teo AJT, Ng SK, Khoo K, Wong SH, Li KHH. Microfluidic Gastrointestinal Cell Culture Technologies-Improvements in the Past Decade. BIOSENSORS 2024; 14:449. [PMID: 39329824 PMCID: PMC11429516 DOI: 10.3390/bios14090449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2024] [Revised: 09/10/2024] [Accepted: 09/11/2024] [Indexed: 09/28/2024]
Abstract
Gastrointestinal cell culture technology has evolved in the past decade with the integration of microfluidic technologies, bringing advantages with greater selectivity and cost effectiveness. Herein, these technologies are sorted into three categories, namely the cell-culture insert devices, conventional microfluidic devices, and 3D-printed microfluidic devices. Each category is discussed in brief with improvements also discussed here. Introduction of different companies and applications derived from each are also provided to encourage uptake. Subsequently, future perspectives of integrating microfluidics with trending topics like stool-derived in vitro communities and gut-immune-tumor axis investigations are discussed. Insights on modular microfluidics and its implications on gastrointestinal cell cultures are also discussed here. Future perspectives on point-of-care (POC) applications in relations to gastrointestinal microfluidic devices are also discussed here. In conclusion, this review presents an introduction of each microfluidic platform with an insight into the greater contribution of microfluidics in gastrointestinal cell cultures.
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Affiliation(s)
- Adrian J. T. Teo
- School of Mechanical and Aerospace Engineering, Nanyang Technological University, Singapore 639798, Singapore; (A.J.T.T.); (K.K.)
| | - Siu-Kin Ng
- Lee Kong Chian School of Medicine, Nanyang Technological University, Singapore 308232, Singapore; (S.-K.N.); (S.H.W.)
| | - Kaydeson Khoo
- School of Mechanical and Aerospace Engineering, Nanyang Technological University, Singapore 639798, Singapore; (A.J.T.T.); (K.K.)
| | - Sunny Hei Wong
- Lee Kong Chian School of Medicine, Nanyang Technological University, Singapore 308232, Singapore; (S.-K.N.); (S.H.W.)
- Department of Gastroenterology and Hepatology, Tan Tock Seng Hospital, Singapore 308433, Singapore
| | - King Ho Holden Li
- School of Mechanical and Aerospace Engineering, Nanyang Technological University, Singapore 639798, Singapore; (A.J.T.T.); (K.K.)
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Wang K, Huang K, Wang L, Lin X, Tan M, Su W. Microfluidic Strategies for Encapsulation, Protection, and Controlled Delivery of Probiotics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15092-15105. [PMID: 38920087 DOI: 10.1021/acs.jafc.4c02973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/27/2024]
Abstract
Probiotics are indispensable for maintaining the structure of gut microbiota and promoting human health, yet their survivability is frequently compromised by environmental stressors such as temperature fluctuations, pH variations, and mechanical agitation. In response to these challenges, microfluidic technology emerges as a promising avenue. This comprehensive review delves into the utilization of microfluidic technology for the encapsulation and delivery of probiotics within the gastrointestinal tract, with a focus on mitigating obstacles associated with probiotic viability. Initially, it elucidates the design and application of microfluidic devices, providing a precise platform for probiotic encapsulation. Moreover, it scrutinizes the utilization of carriers fabricated through microfluidic devices, including emulsions, microspheres, gels, and nanofibers, with the intent of bolstering probiotic stability. Subsequently, the review assesses the efficacy of encapsulation methodologies through in vitro gastrointestinal simulations and in vivo experimentation, underscoring the potential of microfluidic technology in amplifying probiotic delivery efficiency and health outcomes. In sum, microfluidic technology represents a pioneering approach to probiotic stabilization, offering avenues to cater to consumer preferences for a diverse array of functional food options.
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Affiliation(s)
- Kuiyou Wang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning China
- Academy of Food Interdisciplinary Science, Dalian Key Laboratory for Precision Nutrition, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning China
| | - Kexin Huang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning China
- Academy of Food Interdisciplinary Science, Dalian Key Laboratory for Precision Nutrition, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning China
| | - Li Wang
- Institutes of Biomedical Sciences and the Shanghai Key Laboratory of Medical Epigenetics, Shanghai Medical College, Fudan University, Shanghai 200032, China
| | - Xiangsong Lin
- School of Medical Imageology, Wannan Medical College, Wuhu 241002, China
| | - Mingqian Tan
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning China
- Academy of Food Interdisciplinary Science, Dalian Key Laboratory for Precision Nutrition, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning China
| | - Wentao Su
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning China
- Academy of Food Interdisciplinary Science, Dalian Key Laboratory for Precision Nutrition, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning China
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Li S, Zhang YX. Sensitive delivery systems and novel encapsulation technologies for live biotherapeutic products and probiotics. Crit Rev Microbiol 2024; 50:371-384. [PMID: 37074732 DOI: 10.1080/1040841x.2023.2202237] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Accepted: 04/06/2023] [Indexed: 04/20/2023]
Abstract
Live biotherapeutic product (LBP), a type of biological product, holds promise for the prevention or treatment of metabolic disease and pathogenic infection. Probiotics are live microorganisms that improve the intestinal microbial balance and beneficially affect the health of the host when ingested in sufficient numbers. These biological products possess the advantages of inhibition of pathogens, degradation of toxins, and modulation of immunity. The application of LBP and probiotic delivery systems has attracted great interest to researchers. The initial used technologies for LBP and probiotic encapsulation are traditional capsules and microcapsules. However, the stability and targeted delivery capability require further improved. The specific sensitive materials can greatly improve the delivery efficiency of LBPs and probiotics. The specific sensitive delivery systems show advantages over traditional ones due to their better properties of biocompatibility, biodegradability, innocuousness, and stability. Moreover, some new technologies, including layer-by-layer encapsulation, polyelectrolyte complexation, and electrohydrodynamic technology, show great potential in LBP and probiotic delivery. In this review, novel delivery systems and new technologies of LBPs and probiotics were presented, and the challenges and prospects were explored in specific sensitive materials for LBP and probiotic delivery.
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Affiliation(s)
- Shuang Li
- School of Life Science and Biopharmaceutics, Shenyang Pharmaceutical University, Shenyang, China
| | - Yi-Xuan Zhang
- School of Life Science and Biopharmaceutics, Shenyang Pharmaceutical University, Shenyang, China
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Xu X, Tang Q, Gao Y, Chen S, Yu Y, Qian H, McClements DJ, Cao C, Yuan B. Recent developments in the fabrication of food microparticles and nanoparticles using microfluidic systems. Crit Rev Food Sci Nutr 2024:1-15. [PMID: 38520155 DOI: 10.1080/10408398.2024.2329967] [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: 03/25/2024]
Abstract
Microfluidics is revolutionizing the production of microparticles and nanoparticles, offering precise control over dimensions and internal structure. This technology facilitates the creation of colloidal delivery systems capable of encapsulating and releasing nutraceuticals. Nutraceuticals, often derived from food-grade ingredients, can be used for developing functional foods. This review focuses on the principles and applications of microfluidic systems in crafting colloidal delivery systems for nutraceuticals. It explores the foundational principles behind the development of microfluidic devices for nutraceutical encapsulation and delivery. Additionally, it examines the prospects and challenges with using microfluidics for functional food development. Microfluidic systems can be employed to form emulsions, liposomes, microgels and microspheres, by manipulating minute volumes of fluids flowing within microchannels. This versatility can enhance the dispersibility, stability, and bioavailability of nutraceuticals. However, challenges as scaling up production, fabrication complexity, and microchannel clogging hinder the widespread application of microfluidic technologies. In conclusion, this review highlights the potential role of microfluidics in design and fabrication of nutraceutical delivery systems. At present, this technology is most suitable for exploring the role of specific delivery system features (such as particle size, composition and morphology) on the stability and bioavailability of nutraceuticals, rather than for large-scale production of nutraceutical delivery systems.
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Affiliation(s)
- Xiao Xu
- School of Life Science, Shaoxing University, Shaoxing, Zhejiang, China
| | - Qi Tang
- School of Life Science, Shaoxing University, Shaoxing, Zhejiang, China
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, China
| | - Yating Gao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, China
| | - Shaoqin Chen
- School of Life Science, Shaoxing University, Shaoxing, Zhejiang, China
| | - Yingying Yu
- School of Life Science, Shaoxing University, Shaoxing, Zhejiang, China
| | - Hongliang Qian
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, China
| | | | - Chongjiang Cao
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, China
| | - Biao Yuan
- Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, China
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La Cava E, Di Clemente NA, Gerbino E, Sgroppo S, Gomez-Zavaglia A. Encapsulation of lactic acid bacteria in W 1/O/W 2 emulsions stabilized by mucilage:pectin complexes. Food Res Int 2024; 180:114076. [PMID: 38395576 DOI: 10.1016/j.foodres.2024.114076] [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: 11/25/2023] [Revised: 01/23/2024] [Accepted: 01/29/2024] [Indexed: 02/25/2024]
Abstract
Opuntia silvestri mucilage obtained from dried stems was explored as an emulsifier to prepare double emulsions aiming to encapsulate Lactiplantibacillus plantarum CIDCA 83114. W1/O/W2 emulsions were prepared using a two-step emulsification method. The aqueous phase (W1) consisted of L. plantarum CIDCA 83114, and the oil phase (O) of sunflower oil. The second emulsion was prepared by mixing the internal W1/O emulsion with the W2 phase, consisting of 4 % polysaccharides, formulated with different mucilage:(citric)pectin ratios. Their stability was assessed after preparation (day 0) and during storage at 4 °C (28 days). Determinations included creaming index, color, particle size, viscosity, turbidity, and bacterial viability, along with exposure to simulated gastrointestinal conditions. Significant differences were evaluated by analysis of variance (ANOVA) and Duncan's test (P < 0.05). After 28 days storage, bacterial viability in the W1/O/W2 emulsions was above 6 log CFU/mL for all the pectin:mucilage ratios. Emulsions containing mucilage and pectins showed lower creaming indices after 15 days, remaining stable until the end of the storage period. Formulations including 1:1 pectin:mucilage ratio exhibited the highest bacterial viability under simulated gastrointestinal conditions and were more homogeneous in terms of droplet size distributions at day 0, hinting at a synergistic effect between mucilage components (e.g., proteins, Ca2+) and pectin in stabilizing the emulsions. These results showed that Opuntia silvestri mucilage enhanced the stability of emulsions during refrigerated storage, highlighting its potential for encapsulating lactic acid bacteria. This presents an economical and natural alternative to traditional encapsulating materials.
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Affiliation(s)
- Enzo La Cava
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA) UNNE-CONICET, Avenida Libertad 5470, 3400 Corrientes, Argentina
| | - Natalia A Di Clemente
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina
| | - Sonia Sgroppo
- Facultad de Ciencias Exactas y Naturales y Agrimensura, Universidad Nacional del Nordeste (UNNE) and Instituto de Química Básica y Aplicada del Nordeste Argentino (IQUIBA-NEA) UNNE-CONICET, Avenida Libertad 5470, 3400 Corrientes, Argentina
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina.
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Xie Y, Liu C, Zhang J, Li Y, Li B, Liu S. Crosslinking alginate at water-in-water Pickering emulsions interface to control the interface structure and enhance the stress resistance of the encapsulated probiotics. J Colloid Interface Sci 2024; 655:653-663. [PMID: 37976739 DOI: 10.1016/j.jcis.2023.10.159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/27/2023] [Accepted: 10/30/2023] [Indexed: 11/19/2023]
Abstract
HYPOTHESIS The strategies for stabilizing water-in-water (W/W) emulsions include the adsorption of solid particles at the water-water interface and the generation of interfacial films. We hypothesize that if sodium alginate is crosslinked at the water-water interface of W/W Pickering emulsions, the microstructure and rheological properties of the emulsions could be improved, thus enhancing the activity of encapsulated probiotics in simulated gastrointestinal digestion. EXPERIMENTS The W/W Pickering emulsions comprised a dispersed maltodextrin (MD) phase in a continuous hydroxypropyl methylcellulose (HPMC) phase. The crosslinking W/W Pickering emulsion with fine-tuned internal structure was designed by leaching the CaCO3 particles packed in the dispersed phase to release Ca2+ crosslinked with sodium alginate. FINDINGS Confocal laser scanning microscope results revealed sodium alginate crosslinked with Ca2+ at the W/W interface. The rheological results of the crosslinking W/W Pickering emulsions suggested that the loss modulus (G″) was higher than the energy storage modulus (G'). The microstructure indicated that the emulsions formed a dense porous network structure after crosslinking conditions. The viable cell count of Lactobacillus helveticus CICC 22536 (LC) encapsulated in crosslinking W/W Pickering emulsion after simulated gastrointestinal digestion was 7.563 × 107 CFU/mL, which was three orders of magnitude higher than that of naked cells.
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Affiliation(s)
- Yunxiao Xie
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Cui Liu
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jie Zhang
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yan Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Bin Li
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shilin Liu
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China.
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Lopes SA, Roque-Borda CA, Duarte JL, Di Filippo LD, Borges Cardoso VM, Pavan FR, Chorilli M, Meneguin AB. Delivery Strategies of Probiotics from Nano- and Microparticles: Trends in the Treatment of Inflammatory Bowel Disease-An Overview. Pharmaceutics 2023; 15:2600. [PMID: 38004578 PMCID: PMC10674632 DOI: 10.3390/pharmaceutics15112600] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/24/2023] [Accepted: 10/27/2023] [Indexed: 11/26/2023] Open
Abstract
Inflammatory bowel disease (IBD) is a chronic inflammatory disorder, most known as ulcerative colitis (UC) and Crohn's disease (CD), that affects the gastrointestinal tract (GIT), causing considerable symptoms to millions of people around the world. Conventional therapeutic strategies have limitations and side effects, prompting the exploration of innovative approaches. Probiotics, known for their potential to restore gut homeostasis, have emerged as promising candidates for IBD management. Probiotics have been shown to minimize disease symptoms, particularly in patients affected by UC, opening important opportunities to better treat this disease. However, they exhibit limitations in terms of stability and targeted delivery. As several studies demonstrate, the encapsulation of the probiotics, as well as the synthetic drug, into micro- and nanoparticles of organic materials offers great potential to solve this problem. They resist the harsh conditions of the upper GIT portions and, thus, protect the probiotic and drug inside, allowing for the delivery of adequate amounts directly into the colon. An overview of UC and CD, the benefits of the use of probiotics, and the potential of micro- and nanoencapsulation technologies to improve IBD treatment are presented. This review sheds light on the remarkable potential of nano- and microparticles loaded with probiotics as a novel and efficient strategy for managing IBD. Nonetheless, further investigations and clinical trials are warranted to validate their long-term safety and efficacy, paving the way for a new era in IBD therapeutics.
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Affiliation(s)
- Sílvio André Lopes
- Department of Drugs and Medicines, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Araraquara 14800-903, Brazil; (S.A.L.); (J.L.D.); (L.D.D.F.); (V.M.B.C.); (F.R.P.); (M.C.)
| | | | - Jonatas Lobato Duarte
- Department of Drugs and Medicines, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Araraquara 14800-903, Brazil; (S.A.L.); (J.L.D.); (L.D.D.F.); (V.M.B.C.); (F.R.P.); (M.C.)
| | - Leonardo Delello Di Filippo
- Department of Drugs and Medicines, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Araraquara 14800-903, Brazil; (S.A.L.); (J.L.D.); (L.D.D.F.); (V.M.B.C.); (F.R.P.); (M.C.)
| | - Vinícius Martinho Borges Cardoso
- Department of Drugs and Medicines, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Araraquara 14800-903, Brazil; (S.A.L.); (J.L.D.); (L.D.D.F.); (V.M.B.C.); (F.R.P.); (M.C.)
| | - Fernando Rogério Pavan
- Department of Drugs and Medicines, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Araraquara 14800-903, Brazil; (S.A.L.); (J.L.D.); (L.D.D.F.); (V.M.B.C.); (F.R.P.); (M.C.)
| | - Marlus Chorilli
- Department of Drugs and Medicines, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Araraquara 14800-903, Brazil; (S.A.L.); (J.L.D.); (L.D.D.F.); (V.M.B.C.); (F.R.P.); (M.C.)
| | - Andréia Bagliotti Meneguin
- Department of Drugs and Medicines, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Araraquara 14800-903, Brazil; (S.A.L.); (J.L.D.); (L.D.D.F.); (V.M.B.C.); (F.R.P.); (M.C.)
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Wang K, Huang S, Xing S, Wu S, Li H, Zhong X, Na X, Tan M, Su W. On-Chip Precisely Controlled Preparation of Uniform Core-Shell Salmon Byproduct Protein/Polysaccharide Microcapsules for Enhancing Probiotic Survivability in Fruit Juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:16702-16714. [PMID: 37885404 DOI: 10.1021/acs.jafc.3c05373] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2023]
Abstract
The increasing demand for probiotic-fortified fruit juices stems from the dietary requirements of individuals with dairy allergies, lactose intolerance, and vegetarian diets. However, a notable obstacle arises from the degradation of probiotics in fruit juices due to their low pH levels and harsh gastrointestinal conditions. In response, this study proposes an innovative approach utilizing a microfluidic chip to create core-shell microcapsules that contain Lactobacillus plantarum Lp90. This method, based on internal-external gelation, forms highly uniform microcapsules that fully enclose the core, which consists of oil-in-water Pickering emulsions stabilized by salmon byproduct protein and sodium alginate. These emulsions remain stable for up to 72 h at a 1% sodium alginate concentration. The shell layer incorporates kelp nanocellulose and sodium alginate, thus improving the thermal properties. Furthermore, compared to free probiotics, the multilayer structure of the core-shell microcapsules provides a robust barrier, resulting in significantly enhanced probiotic stability. These findings introduce a novel strategy for augmenting probiotic delivery in functional fruit juice beverages, promising solutions to the challenges encountered during their development.
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Affiliation(s)
- Kuiyou Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian116034, Liaoning, China
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian116034, Liaoning, China
| | - Shasha Huang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian116034, Liaoning, China
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian116034, Liaoning, China
| | - Shanghua Xing
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian116034, Liaoning, China
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian116034, Liaoning, China
| | - Shida Wu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian116034, Liaoning, China
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian116034, Liaoning, China
| | - Hongliang Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian116034, Liaoning, China
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian116034, Liaoning, China
| | - Xu Zhong
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian116034, Liaoning, China
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian116034, Liaoning, China
| | - Xin Na
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian116034, Liaoning, China
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian116034, Liaoning, China
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian116034, Liaoning, China
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian116034, Liaoning, China
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9
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Fuciños C, Rodríguez-Sanz A, García-Caamaño E, Gerbino E, Torrado A, Gómez-Zavaglia A, Rúa ML. Microfluidics potential for developing food-grade microstructures through emulsification processes and their application. Food Res Int 2023; 172:113086. [PMID: 37689862 DOI: 10.1016/j.foodres.2023.113086] [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: 07/29/2022] [Revised: 05/26/2023] [Accepted: 06/06/2023] [Indexed: 09/11/2023]
Abstract
The food sector continues to face challenges in developing techniques to increase the bioavailability of bioactive chemicals. Utilising microstructures capable of encapsulating diverse compounds has been proposed as a technological solution for their transport both in food and into the gastrointestinal tract. The present review discusses the primary elements that influence the emulsification process in microfluidic systems to form different microstructures for food applications. In microfluidic systems, reactions occur within small reaction channels (1-1000 μm), using small amounts of samples and reactants, ca. 102-103 times less than conventional assays. This geometry provides several advantages for emulsion and encapsulating structure production, like less waste generation, lower cost and gentle assays. Also, from a food application perspective, it allows the decrease in particle dispersion, resulting in a highly repeatable and efficient synthesis method that also improves the palatability of the food products into which the encapsulates are incorporated. However, it also entails some particular requirements. It is important to obtain a low Reynolds number (Re < approx. 250) for greater precision in droplet formation. Also, microfluidics requires fluid viscosity typically between 0.3 and 1400 mPa s at 20 °C. So, it is a challenge to find food-grade fluids that can operate at the micro-scale of these systems. Microfluidic systems can be used to synthesise different food-grade microstructures: microemulsions, solid lipid microparticles, microgels, or self-assembled structures like liposomes, niosomes, or polymersomes. Besides, microfluidics is particularly useful for accurately encapsulating bacterial cells to control their delivery and release on the action site. However, despite the significant advancement in these systems' development over the past several years, developing and implementing these systems on an industrial scale remains challenging for the food industry.
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Affiliation(s)
- Clara Fuciños
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain.
| | - Andrea Rodríguez-Sanz
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
| | - Esther García-Caamaño
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata) RA-1900, Argentina
| | - Ana Torrado
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata) RA-1900, Argentina.
| | - María L Rúa
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
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10
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Qi P, Lv J, Yan X, Bai L, Zhang L. Microfluidics: Insights into Intestinal Microorganisms. Microorganisms 2023; 11:1134. [PMID: 37317109 DOI: 10.3390/microorganisms11051134] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/19/2023] [Accepted: 04/25/2023] [Indexed: 06/16/2023] Open
Abstract
Microfluidics is a system involving the treatment or manipulation of microscale (10-9 to 10-18 L) fluids using microchannels (10 to 100 μm) contained on a microfluidic chip. Among the different methodologies used to study intestinal microorganisms, new methods based on microfluidic technology have been receiving increasing attention in recent years. The intestinal tracts of animals are populated by a vast array of microorganisms that have been established to play diverse functional roles beneficial to host physiology. This review is the first comprehensive coverage of the application of microfluidics technology in intestinal microbial research. In this review, we present a brief history of microfluidics technology and describe its applications in gut microbiome research, with a specific emphasis on the microfluidic technology-based intestine-on-a-chip, and also discuss the advantages and application prospects of microfluidic drug delivery systems in intestinal microbial research.
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Affiliation(s)
- Ping Qi
- The First Clinical Medical College, Lanzhou University, Lanzhou 730000, China
- Department of General Surgery, The First Hospital of Lanzhou University, Lanzhou 730000, China
- Key Laboratory of Biotherapy and Regenerative Medicine of Gansu Province, The First Hospital of Lanzhou University, Lanzhou 730000, China
| | - Jin Lv
- The First Clinical Medical College, Lanzhou University, Lanzhou 730000, China
- Department of General Surgery, The First Hospital of Lanzhou University, Lanzhou 730000, China
- Key Laboratory of Biotherapy and Regenerative Medicine of Gansu Province, The First Hospital of Lanzhou University, Lanzhou 730000, China
| | - Xiangdong Yan
- The First Clinical Medical College, Lanzhou University, Lanzhou 730000, China
- Department of General Surgery, The First Hospital of Lanzhou University, Lanzhou 730000, China
- Key Laboratory of Biotherapy and Regenerative Medicine of Gansu Province, The First Hospital of Lanzhou University, Lanzhou 730000, China
| | - Liuhui Bai
- The First Clinical Medical College, Lanzhou University, Lanzhou 730000, China
- Department of General Surgery, The First Hospital of Lanzhou University, Lanzhou 730000, China
- Key Laboratory of Biotherapy and Regenerative Medicine of Gansu Province, The First Hospital of Lanzhou University, Lanzhou 730000, China
| | - Lei Zhang
- The First Clinical Medical College, Lanzhou University, Lanzhou 730000, China
- Department of General Surgery, The First Hospital of Lanzhou University, Lanzhou 730000, China
- Key Laboratory of Biotherapy and Regenerative Medicine of Gansu Province, The First Hospital of Lanzhou University, Lanzhou 730000, China
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11
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Sun C, Wang S, Yang L, Song H. Advances in probiotic encapsulation methods to improve bioactivity. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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12
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Luo Y, De Souza C, Ramachandran M, Wang S, Yi H, Ma Z, Zhang L, Lin K. Precise oral delivery systems for probiotics: A review. J Control Release 2022; 352:371-384. [PMID: 36309096 DOI: 10.1016/j.jconrel.2022.10.030] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 10/16/2022] [Accepted: 10/17/2022] [Indexed: 11/07/2022]
Abstract
Probiotics have several health benefits to the host. However, low pH in the stomach, various digestive enzymes and bile salts in the intestine threaten their viability and function. Thus, probiotics need to be protected during gastric transit to address challenges associated with low viability and impaired function. At present, probiotic delivery systems with different trigger mechanisms have been constructed to successfully introduce numerous high-viability probiotics to the intestine. On this basis, the application of non-targeted/targeted probiotic delivery systems in different gut microenvironment and the adjuvant therapeutic effect of probiotic delivery systems on other disease were discussed in detail. It is important to also note that most of the current studies in this area focused on non-targeted probiotic delivery systems. Moreover, changes in intestinal microenvironment under disease state and discontinuous distribution of disease site limit their development. Thus, emphasis were made on the optimization of non-targeted probiotic delivery systems and the necessity of designing more precisely targeted ones.
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Affiliation(s)
- Ya Luo
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Cristabelle De Souza
- Department of Stem Cell Research and Regenerative Medicine, School of Medicine, Stanford University, Stanford, CA 94305, USA
| | - Mythili Ramachandran
- Department of Biochemistry and Molecular Medicine, UC Davis Comprehensive Cancer Center, University of California Davis, Sacramento, CA 95817, USA
| | - Shaolei Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Huaxi Yi
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China
| | - Zhao Ma
- Department of Medicinal Chemistry, Key Laboratory of Chemical Biology (MOE), School of Pharmacy, Cheeloo College of Medicine, Shandong University, Jinan, Shandong 250012, China
| | - Lanwei Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
| | - Kai Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266003, China.
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13
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Farahmand A, Ghorani B, Emadzadeh B, Sarabi-Jamab M, Emadzadeh M, Modiri A, Tucker N. Millifluidic-assisted ionic gelation technique for encapsulation of probiotics in double-layered polysaccharide structure. Food Res Int 2022; 160:111699. [DOI: 10.1016/j.foodres.2022.111699] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 06/16/2022] [Accepted: 07/15/2022] [Indexed: 11/30/2022]
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14
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Wang K, Ni J, Li H, Tian X, Tan M, Su W. Survivability of probiotics encapsulated in kelp nanocellulose/alginate microcapsules on microfluidic device. Food Res Int 2022; 160:111723. [PMID: 36076461 DOI: 10.1016/j.foodres.2022.111723] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 07/14/2022] [Accepted: 07/19/2022] [Indexed: 11/25/2022]
Abstract
Probiotics are living microorganisms that can produce health benefits to the host only when they are ingested in sufficient quantities and reach the intestines active state. However, the external environment that probiotics face for a long time before administration and the low pH environment in the stomach after administration can greatly reduce their activity. In this work, we proposed a simple microfluidic encapsulation strategy to efficiently prepare the probiotics-loaded nanocellulose/alginate delivery system, which can improve the storage stability and gastrointestinal survival rate of probiotics. The microcapsules were found to be monodisperse, and the average particle size was<500 μm by observing the microstructure and macroscopic morphology. The kelp nanocellulose was cross-linked in the microcapsule and formed a dense surface with alginate. Through the simulated gastrointestinal digestion experiment, it was found that the survival of probiotics in microcapsules containing 0.5 % and 1.5 % kelp nanocellulose decreased by 1.77 log CFU/g and 1.65 log CFU/g respectively, which was significantly lower than that of nanocellulose-free microcapsules (3.70 log CFU/g). And all the treated groups could release probiotics above 7 log CFU/g after digesting intestinal juice for 6 h. Furthermore, through the storage experiment, it was found that the microcapsules with 1.5 % kelp nanocellulose could still release 8.07 log CFU/g probiotics after four weeks. The results provide a new strategy for probiotics processing and extensive high-value utilization of marine natural products.
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Affiliation(s)
- Kuiyou Wang
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Jialu Ni
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Hongliang Li
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xueying Tian
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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15
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Yuan Y, Yin M, Zhai Q, Chen M. The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation. Crit Rev Food Sci Nutr 2022; 64:2794-2810. [PMID: 36168909 DOI: 10.1080/10408398.2022.2126818] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The application of probiotics is limited by the loss of survival due to food processing, storage, and gastrointestinal tract. Encapsulation is a key technology for overcoming these challenges. The review focuses on the latest progress in probiotic encapsulation since 2020, especially precision engineering on microbial surfaces and microbial-mediated role. Currently, the encapsulation materials include polysaccharides and proteins, followed by lipids, which is a traditional mainstream trend, while novel plant extracts and polyphenols are on the rise. Other natural materials and processing by-products are also involved. The encapsulation types are divided into rough multicellular encapsulation, precise single-cell encapsulation, and microbial-mediated encapsulation. Recent emerging techniques include cryomilling, 3D printing, spray-drying with a three-fluid coaxial nozzle, and microfluidic. Encapsulated probiotics applied in food is an upward trend in which "classic probiotic foods" (yogurt, cheese, butter, chocolate, etc.) are dominated, supplemented by "novel probiotic foods" (tea, peanut butter, and various dry-based foods). Future efforts mainly include the effect of novel encapsulation materials on probiotics in the gut, encapsulation strategy oriented by microbial enthusiasm and precise encapsulation, development of novel techniques that consider both cost and efficiency, and co-encapsulation of multiple strains. In conclusion, encapsulation provides a strong impetus for the food application of probiotics.
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Affiliation(s)
- Yongkai Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Ming Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
| | - Qixiao Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- Science Center for Future Foods, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
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16
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Gu Q, Yin Y, Yan X, Liu X, Liu F, McClements DJ. Encapsulation of multiple probiotics, synbiotics, or nutrabiotics for improved health effects: A review. Adv Colloid Interface Sci 2022; 309:102781. [DOI: 10.1016/j.cis.2022.102781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 09/20/2022] [Accepted: 09/20/2022] [Indexed: 11/01/2022]
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17
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Talebian S, Schofield T, Valtchev P, Schindeler A, Kavanagh JM, Adil Q, Dehghani F. Biopolymer-Based Multilayer Microparticles for Probiotic Delivery to Colon. Adv Healthc Mater 2022; 11:e2102487. [PMID: 35189037 DOI: 10.1002/adhm.202102487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 01/16/2022] [Indexed: 11/06/2022]
Abstract
The potential health benefits of probiotics may not be realized because of the substantial reduction in their viability during food storage and gastrointestinal transit. Microencapsulation has been successfully utilized to improve the resistance of probiotics to critical conditions. Owing to the unique properties of biopolymers, they have been prevalently used for microencapsulation of probiotics. However, majority of microencapsulated products only contain a single layer of protection around probiotics, which is likely to be inferior to more sophisticated approaches. This review discusses emerging methods for the multilayer encapsulation of probiotic using biopolymers. Correlations are drawn between fabrication techniques and the resultant microparticle properties. Subsequently, multilayer microparticles are categorized based on their layer designs. Recent reports of specific biopolymeric formulations are examined regarding their physical and biological properties. In particular, animal models of gastrointestinal transit and disease are highlighted, with respect to trials of multilayer microencapsulated probiotics. To conclude, novel materials and approaches for fabrication of multilayer structures are highlighted.
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Affiliation(s)
- Sepehr Talebian
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
- Nano Institute (Sydney Nano) The University of Sydney Sydney NSW 2006 Australia
| | - Timothy Schofield
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
| | - Peter Valtchev
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
- Centre for Advanced Food Engineering The University of Sydney Sydney NSW 2006 Australia
| | - Aaron Schindeler
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
- Centre for Advanced Food Engineering The University of Sydney Sydney NSW 2006 Australia
- Bioengineering & Molecular Medicine Laboratory The Children's Hospital at Westmead and the Westmead Institute for Medical Research Westmead NSW 2145 Australia
| | - John M. Kavanagh
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
| | - Qayyum Adil
- PharmaCare Laboratories 18 Jubilee Ave Warriewood NSW 2102 Australia
| | - Fariba Dehghani
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
- Centre for Advanced Food Engineering The University of Sydney Sydney NSW 2006 Australia
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18
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Singla P, Garg S, McClements J, Jamieson O, Peeters M, Mahajan RK. Advances in the therapeutic delivery and applications of functionalized Pluronics: A critical review. Adv Colloid Interface Sci 2022; 299:102563. [PMID: 34826745 DOI: 10.1016/j.cis.2021.102563] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/15/2021] [Accepted: 11/13/2021] [Indexed: 12/22/2022]
Abstract
Pluronic (PEO-PPO-PEO) block copolymers can form nano-sized micelles with a structure composed of a hydrophobic PPO core and hydrophilic PEO shell layer. Pluronics are U.S. Food and Drug Administration approved polymers, which are widely used for solubilization of drugs and their delivery, gene/therapeutic delivery, diagnostics, and tissue engineering applications due to their non-ionic properties, non-toxicity, micelle forming ability, excellent biocompatibility and biodegradability. Although Pluronics have been employed as drug carrier systems for several decades, numerous issues such as rapid dissolution, shorter residence time in biological media, fast clearance and weak mechanical strength have hindered their efficacy. Pluronics have been functionalized with pH-sensitive, biological-responsive moieties, antibodies, aptamers, folic acid, drugs, different nanoparticles, and photo/thermo-responsive hydrogels. These functionalization strategies enable Pluronics to act as stimuli responsive and targeted drug delivery vehicles. Moreover, Pluronics have emerged in nano-emulsion formulations and have been utilized to improve the properties of cubosomes, dendrimers and nano-sheets, including their biocompatibility and aqueous solubility. Functionalization of Pluronics results in the significant improvement of target specificity, loading capacity, biocompatibility of nanoparticles and stimuli responsive hydrogels for the promising delivery of a range of drugs. Therefore, this review presents an overview of all advancements (from the last 15 years) in functionalized Pluronics, providing a valuable tool for industry and academia in order to optimize their use in drug or therapeutic delivery, in addition to several other biomedical applications.
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Affiliation(s)
- Pankaj Singla
- School of Engineering, Merz Court, Claremont Road, Newcastle University, Newcastle Upon Tyne NE1 7RU, United Kingdom
| | - Saweta Garg
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar 143005, India
| | - Jake McClements
- School of Engineering, Merz Court, Claremont Road, Newcastle University, Newcastle Upon Tyne NE1 7RU, United Kingdom
| | - Oliver Jamieson
- School of Engineering, Merz Court, Claremont Road, Newcastle University, Newcastle Upon Tyne NE1 7RU, United Kingdom
| | - Marloes Peeters
- School of Engineering, Merz Court, Claremont Road, Newcastle University, Newcastle Upon Tyne NE1 7RU, United Kingdom.
| | - Rakesh Kumar Mahajan
- Department of Chemistry, UGC-Centre for Advanced Studies-I, Guru Nanak Dev University, Amritsar 143005, India.
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Haji F, Cheon J, Baek J, Wang Q, Tam KC. Application of Pickering emulsions in probiotic encapsulation- A review. Curr Res Food Sci 2022; 5:1603-1615. [PMID: 36161224 PMCID: PMC9493384 DOI: 10.1016/j.crfs.2022.09.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 09/02/2022] [Accepted: 09/12/2022] [Indexed: 11/25/2022] Open
Abstract
Probiotics are live microorganisms that confer health benefits to host organisms when consumed in adequate amounts and are often incorporated into foods for human consumption. However, this has negative implications on their viability as large numbers of these beneficial bacteria are deactivated when subjected to harsh conditions during processing, storage, and passage through the gastrointestinal tract. To address these issues, numerous studies on encapsulation techniques to protect probiotics have been conducted. This review focuses on emulsion technology for probiotic encapsulation, with a special focus on Pickering emulsions. Pickering emulsions are stabilized by solid particles, which adsorb strongly onto the liquid-liquid interfaces to prevent aggregation. Pickering emulsions have demonstrated enhanced stability, high encapsulation efficiency, and cost-effectiveness compared to other encapsulation techniques. Additionally, Pickering emulsions are regarded as safe and biocompatible and utilize natural materials, such as cellulose and chitosan derived from plants, shellfish, and fungi, which may also be viewed as more acceptable in food systems than common synthetic and natural molecular surfactants. This article reviews the current status of Pickering emulsion use for probiotic delivery and explores the potential of this technique for application in other fields, such as livestock farming, pet food, and aquaculture. Probiotics play an important role in maintaining the health of humans and animals. Encapsulation improves probiotic viability in harsh environments. Probiotics can be encapsulated by many techniques such as emulsification. Pickering emulsions use particles instead of molecules to stabilize emulsions. Natural particles are more acceptable to some consumers than synthetic emulsifiers.
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Affiliation(s)
- Fatemah Haji
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
| | - James Cheon
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
| | - Jiyoo Baek
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W, Guelph, ON, N1G 5C9, Canada
| | - Qi Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W, Guelph, ON, N1G 5C9, Canada
| | - Kam Chiu Tam
- Department of Chemical Engineering, Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue, Waterloo, ON, N2L 3G1, Canada
- Corresponding author.
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CAMPOS-ESPINOZA F, CASTAÑO-AGUDELO J, RODRIGUEZ-LLAMAZARES S. Polysaccharides systems for probiotic bacteria microencapsulation: mini review. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.95121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Gao Y, Wang X, Xue C, Wei Z. Latest developments in food-grade delivery systems for probiotics: A systematic review. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34748451 DOI: 10.1080/10408398.2021.2001640] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Tremendous progress in the inseparable relationships between probiotics and human health has enabled advances in probiotic functional foods. To ensure the vitality of sensitive probiotics against multiple harsh conditions, rising food-grade delivery systems for probiotics have been developed. This review gives a summary of recently reported delivery vehicles for probiotics, analyzes their respective merits and drawbacks and makes comparisons among them. Subsequently, the applications and future prospects are discussed. According to the types of encapsulating probiotics, food-grade delivery systems for probiotics can be classified into "silkworm cocoons" and "spider webs", which are put forward in this paper. The former, which surrounds the inner probiotics with the outer protective layers, includes particles, emulsions, beads, hybrid electrospun nanofibers and microcapsules. While hydrogels and bigels belong to the latter, which protects probiotics with the aid of network structures. The future prospects include preferable viability and stability of probiotics, co-delivery systems, targeted gut release of probiotics, delivery of multiple strains, more scientific experimental verification and more diversified food products, which will enlighten further studies on delivering probiotics for human health. Taken together, delivery vehicles for probiotics are-or will soon be-in the field of food science, with further applications under development.
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Affiliation(s)
- Yuxing Gao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xin Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
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