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Gebhardt R, Hohn C, Asaduzzaman M. Stabilizing interactions of casein microparticles after a thermal post-treatment. Food Chem 2024; 450:139369. [PMID: 38653051 DOI: 10.1016/j.foodchem.2024.139369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/25/2024]
Abstract
Casein microparticles from milk are important carrier materials for bioactive substances with stability and swelling properties that can be influenced by heat treatment. Microparticles produced by depletion flocculation and film drying remain stable in acidic media but swell and disintegrate under slightly alkaline conditions. Heat treatment after formation can stabilize the microparticles via a disulfide bridge network and newly formed hydrophobic contacts. Temperatures >60 °C are required so that denatured whey protein initiate formation of disulfide bridges via thiol exchange reactions. The particles then swell in a two-step process and exhibit an overshooting effect. If formation of disulphide bridges is prevented during heat treatment by adding N-methylmaleimide, overshooting swelling disappears and microparticles continue to expand instead. The analysis with parallel system dynamics models is based on the swelling of uncross-linked caseins, which is limited by the expansion capacity of cross-linked caseins.
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Affiliation(s)
- Ronald Gebhardt
- RWTH Aachen University, Chair of Soft Matter Process Engineering (AVT.SMP), Germany.
| | - Calvin Hohn
- RWTH Aachen University, Chair of Soft Matter Process Engineering (AVT.SMP), Germany
| | - Md Asaduzzaman
- RWTH Aachen University, Chair of Soft Matter Process Engineering (AVT.SMP), Germany
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2
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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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3
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Moon EC, Kang YR, Chang YH. Development of soy protein isolate/sodium carboxymethyl cellulose synbiotic microgels by double crosslinking with transglutaminase and aluminum chloride for delivery system of Lactobacillus acidophilus. Int J Biol Macromol 2023; 237:124122. [PMID: 36963536 DOI: 10.1016/j.ijbiomac.2023.124122] [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: 11/22/2022] [Revised: 01/25/2023] [Accepted: 03/17/2023] [Indexed: 03/26/2023]
Abstract
This study was carried out to develop soy protein isolate (SPI)/sodium carboxymethyl cellulose (NaCMC) synbiotic microgels by applying a double-crosslinking technique using transglutaminase and different concentrations of AlCl3 (0, 6, 7, 8 %) and also by adding Lactobacillus acidophilus (L. acidophilus) and pectic oligosaccharide. Synbiotic microgels crosslinked using 8 % AlCl3 (SPI/NaCMC-Al3+8 microgels) showed the highest encapsulation efficiency (92 %). The double-crosslinked microgels exhibited a smooth surface as proved by SEM. FT-IR, XRD, and DSC analyses showed the possible interaction within matrices and demonstrated the higher thermal stability of synbiotic microgels prepared using a higher concentration of AlCl3. All in all, after exposure to simulated digestion fluid, heat treatment (72 °C, 15 s), and refrigerated storage, more cells in double-crosslinked microgels survived compared to single-crosslinked microgels. In particular, probiotic viability was highest in SPI/NaCMC-Al3+8 microgels. These results indicate that the SPI/NaCMC-Al3+8 microgels developed in this study can effectively protect L. acidophilus against the external environment.
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Affiliation(s)
- Eun Chae Moon
- Department of Food and Nutrition, Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Yu-Ra Kang
- Department of Food and Nutrition, Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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Hellebois T, Canuel R, Addiego F, Audinot JN, Gaiani C, Shaplov AS, Soukoulis C. Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part I: Microstructural, physicochemical, and mechanical characterisation. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108641] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
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Chaudhary V, Kajla P, Kumari P, Bangar SP, Rusu A, Trif M, Lorenzo JM. Milk protein-based active edible packaging for food applications: An eco-friendly approach. Front Nutr 2022; 9:942524. [PMID: 35990328 PMCID: PMC9385027 DOI: 10.3389/fnut.2022.942524] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Accepted: 06/17/2022] [Indexed: 11/17/2022] Open
Abstract
Whey and casein proteins, in particular, have shown considerable promise in replacing fossil-based plastics in a variety of food applications, such as for O2 susceptible foods, thereby, rendering milk proteins certainly one of the most quality-assured biopolymers in the packaging discipline. Properties like excellent gas barrier properties, proficiency to develop self-supporting films, adequate availability, and superb biodegradability have aroused great attention toward whey and other milk proteins in recent years. High thermal stability, non-toxicity, the ability to form strong inter cross-links, and micelle formation, all these attributes make it a suitable material for outstanding biodegradability. The unique structural and functional properties of milk proteins make them a suitable candidate for tailoring novel active package techniques for satisfying the needs of the food and nutraceutical industries. Milk proteins, especially whey proteins, serve as excellent carriers of various ingredients which are incorporated in films/coatings to strengthen barrier properties and enhance functional properties viz. antioxidant and antimicrobial. In this review, the latest techniques pertaining to the conceptualization of active package models/ systems using milk proteins have been discussed. Physical and other functional properties of milk protein-based active packaging systems are also reviewed. This review provides an overview of recent applications of milk protein-sourced active edible packages in the food packaging business.
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Affiliation(s)
- Vandana Chaudhary
- Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India
| | - Priyanka Kajla
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India
| | - Parveen Kumari
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana, India
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, United States
| | - Alexandru Rusu
- Department of Food Science, Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, Stuhr, Germany
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, Ourense, Spain
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6
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Schulte J, Pütz T, Gebhardt R. Influence of pectin and drying conditions on the structure, stability and swelling behaviour of casein microparticles. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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7
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Novel Developments on Stimuli-Responsive Probiotic Encapsulates: From Smart Hydrogels to Nanostructured Platforms. FERMENTATION 2022. [DOI: 10.3390/fermentation8030117] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Biomaterials engineering and biotechnology have advanced significantly towards probiotic encapsulation with encouraging results in assuring sufficient bioactivity. However, some major challenges remain to be addressed, and these include maintaining stability in different compartments of the gastrointestinal tract (GIT), favoring adhesion only at the site of action, and increasing residence times. An alternative to addressing such challenges is to manufacture encapsulates with stimuli-responsive polymers, such that controlled release is achievable by incorporating moieties that respond to chemical and physical stimuli present along the GIT. This review highlights, therefore, such emerging delivery matrices going from a comprehensive description of addressable stimuli in each GIT compartment to novel synthesis and functionalization techniques to currently employed materials used for probiotic’s encapsulation and achieving multi-modal delivery and multi-stimuli responses. Next, we explored the routes for encapsulates design to enhance their performance in terms of degradation kinetics, adsorption, and mucus and gut microbiome interactions. Finally, we present the clinical perspectives of implementing novel probiotics and the challenges to assure scalability and cost-effectiveness, prerequisites for an eventual niche market penetration.
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Centurion F, Basit AW, Liu J, Gaisford S, Rahim MA, Kalantar-Zadeh K. Nanoencapsulation for Probiotic Delivery. ACS NANO 2021; 15:18653-18660. [PMID: 34860008 DOI: 10.1021/acsnano.1c09951] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Gut microbiota dynamically participate in diverse physiological activities with direct impact on the host's health. A range of factors associated with the highly complex intestinal flora ecosystem poses challenges in regulating the homeostasis of microbiota. The consumption of live probiotic bacteria, in principle, can address these challenges and confer health benefits. In this context, one of the major problems is ensuring the survival of probiotic cells when faced with physical and chemical assaults during their intake and subsequent gastrointestinal passage to the gut. Advances in the field have focused on improving conventional encapsulation techniques in the microscale to achieve high cell viability, gastric and temperature resistance, and longer shelf lives. However, these microencapsulation approaches are known to have limitations with possible difficulties in clinical translation. In this Perspective, we present a brief overview of the current progress of different probiotic encapsulation methods and highlight the contemporary and emerging single-cell encapsulation strategies using nanocoatings for individual probiotic cells. Finally, we discuss the relative advantages of various nanoencapsulation approaches and the future trend toward developing coated probiotics with advanced features and health benefits.
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Affiliation(s)
- Franco Centurion
- School of Chemical Engineering, University of New South Wales (UNSW), Sydney, New South Wales 2052, Australia
| | - Abdul W Basit
- UCL School of Pharmacy, University College London, London WC1N 1AX, United Kingdom
| | - Jinyao Liu
- Institute of Molecular Medicine, Renji Hospital, School of Medicine, Shanghai Jiao Tong University, Shanghai 200127, China
| | - Simon Gaisford
- UCL School of Pharmacy, University College London, London WC1N 1AX, United Kingdom
| | - Md Arifur Rahim
- School of Chemical Engineering, University of New South Wales (UNSW), Sydney, New South Wales 2052, Australia
| | - Kourosh Kalantar-Zadeh
- School of Chemical Engineering, University of New South Wales (UNSW), Sydney, New South Wales 2052, Australia
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Electro-hydrodynamic processing for encapsulation of probiotics: A review on recent trends, technological development, challenges and future prospect. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101458] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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10
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Raza F, Siyu L, Zafar H, Kamal Z, Zheng B, Su J, Qiu M. Recent Advances in Gelatin-Based Nanomedicine for Targeted Delivery of Anti-Cancer Drugs. Curr Pharm Des 2021; 28:380-394. [PMID: 34727851 DOI: 10.2174/1381612827666211102100118] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 08/29/2021] [Accepted: 09/25/2021] [Indexed: 11/22/2022]
Abstract
Nanoparticles based on natural polymers are utilized for the development of a wide range of drug delivery systems (DDS) in the current era. Gelatin-based nanoparticles, for example, are a remarkable cancer therapy with high efficacy and specificity. This paper reviews the recent advancements in gelatin-based nanomedicine for use in cancer therapeutics. Due to the characteristics features of gelatin, such as biocompatibility, biodegradability, stability, and good surface properties, these nanoparticles provide high therapeutic potency in cancer nanomedicine. The surface of gelatin can be modified in a number of ways using various ligands to explore the platform for the development of a more novel DDS. Various methods are available for the preparation of gelatin nanomedicine discussed in this review. In addition, various cross-linkers to stabilized nanocarriers and stimuli base gelatin nanoparticles are reviewed. Furthermore, recent advances and research in gelatin-based nanomedicine are discussed. Also, some drawbacks and challenges are evaluated. In general, this paper paves the pathway to identify the details about the gelatin-based DDS for cancer therapy.
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Affiliation(s)
- Faisal Raza
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240. China
| | - Liu Siyu
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240. China
| | - Hajra Zafar
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240. China
| | - Zul Kamal
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240. China
| | - Bo Zheng
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240. China
| | - Jing Su
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240. China
| | - Mingfeng Qiu
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240. China
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Li H, Li Y, Zhang T, Liu T, Yang J, Luo X, Li H, Xue C, Yu J. Co-encapsulation of Lactobacillus paracasei with lactitol in caseinate gelation cross-linked by Zea mays transglutaminase. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111535] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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12
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Zhang ZH, Li MF, Peng F, Zhong SR, Huang Z, Zong MH, Lou WY. Oxidized high-amylose starch macrogel as a novel delivery vehicle for probiotic and bioactive substances. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106578] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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13
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Ergin F, Atamer Z, Comak Göcer EM, Demir M, Hinrichs J, Kucukcetin A. Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106456] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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14
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Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.039] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Djoullah A, Saurel R. Controlled release of riboflavin encapsulated in pea protein microparticles prepared by emulsion-enzymatic gelation process. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110276] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Konuray G, Erginkaya Z. Quality evaluation of probiotic pasta produced with Bacillus coagulans GBI-30. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102489] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Han C, Xiao Y, Liu E, Su Z, Meng X, Liu B. Preparation of Ca-alginate-whey protein isolate microcapsules for protection and delivery of L. bulgaricus and L. paracasei. Int J Biol Macromol 2020; 163:1361-1368. [DOI: 10.1016/j.ijbiomac.2020.07.247] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 07/20/2020] [Accepted: 07/22/2020] [Indexed: 01/26/2023]
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18
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Encapsulation of Lactobacillus casei (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH. COLLOIDS AND INTERFACES 2020. [DOI: 10.3390/colloids4030040] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pickering-stabilized antibubbles were used as a new method to encapsulate Lactobacillus casei. Antibubbles consist of one or more liquid droplets within a shell of gas. The antibubbles were prepared from a water-in-oil-in-water (W/O/W) emulsion stabilized by silica particles, which was then freeze-dried to remove the water and oil phases, before being subsequently reconstituted in water. Different oil phases and aqueous phase compositions were tested for their effect on the survival of the bacteria. The survival of L. casei after encapsulation using decane was 29.8 ± 2.1% in antibubbles containing 10% (w/v) maltodextrin plus 8% (w/v) sucrose, which is comparable to the survival when bacteria were freeze-dried without being encapsulated. Encapsulation within antibubbles led to a 10 to 30 times higher survival of L. casei at pH 2 in comparison with unencapsulated bacteria. This study shows that probiotics can be encapsulated within a shell of gas through the use of antibubbles and that this protects probiotics against a low pH.
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Massounga Bora AF, Li X, Zhu Y, Du L. Improved Viability of Microencapsulated Probiotics in a Freeze-Dried Banana Powder During Storage and Under Simulated Gastrointestinal Tract. Probiotics Antimicrob Proteins 2020; 11:1330-1339. [PMID: 30232746 DOI: 10.1007/s12602-018-9464-1] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Freeze-dried banana powder represents an ideal source of nutrients and has not yet been used for probiotic incorporation. In this study, microencapsulation by freeze drying of probiotics Lactobacillus acidophilus and Lactobacillus casei was made using whey protein isolate (WPI), fructooligosaccharides (FOS), and their combination (WPI + FOS) at ratio (1:1). Higher encapsulation yield was found for (WPI + FOS) microspheres (98%). Further, microcapsules of (WPI + FOS) were used to produce a freeze-dried banana powder which was analyzed for bacterial viability under simulated gastrointestinal fluid (SGIF), stability during storage at 4 °C and 25 °C, and chemical and sensory properties. Results revealed that (WPI + FOS) microcapsules significantly increased bacteria stability in the product over 30 days of storage at 4 °C averaging (≥ 8.57 log CFU/g) for L. acidophilus and (≥ 7.61 log CFU/g) for L. Casei as compared to free cells. Bacteria encapsulated in microspheres (WPI + FOS) were not significantly affected by the SGIF, remaining stable up to 7.05 ± 0.1 log CFU/g for L.acidophilus and 5.48 ± 0.1 log CFU/g for L.casei after 90 min of incubation at pH 2 compared to free cells which showed minimal survival. Overall, encapsulated probiotics enriched freeze-dried banana powders received good sensory scores; they can therefore serve as safe probiotics food carriers.
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Affiliation(s)
- Awa Fanny Massounga Bora
- College of Food Science, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang District, Harbin, 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, Harbin, 150030, China
| | - Xiaodong Li
- College of Food Science, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang District, Harbin, 150030, China.
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, Harbin, 150030, China.
| | - Yongming Zhu
- College of Food Science, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang District, Harbin, 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, Harbin, 150030, China
| | - Lingling Du
- College of Food Science, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang District, Harbin, 150030, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St. Xiangfang Dist, Harbin, 150030, China
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Survival and Goat Milk Acidifying Activity of Lactobacillus rhamnosus GG Encapsulated with Agave Fructans in a Buttermilk Protein Matrix. Probiotics Antimicrob Proteins 2020; 11:1340-1347. [PMID: 30276720 DOI: 10.1007/s12602-018-9475-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Lactobacillus rhamnosus GG (L. rhamnosus GG) cells were encapsulated in buttermilk proteins by spray drying, alone (E), or with Agave tequilana fructans (CEF). Buttermilk proteins acted as a thermo-protector for the probiotic cells undergoing the spray-dried process. The addition of Agave fructans in CEF microcapsules significantly enhanced storage stability and survival to in vitro simulated gastrointestinal conditions, compared to E capsules. After 14 days storage at - 20 °C, the number of living cells in CEF microcapsules was in the order of 7.7 log CFU • mL-1 and the survivability in simulated gastrointestinal environment was 73.23%. Spray-dried microparticles were cultured in goat milk to study biomass production. Agave fructans offered a favorable microenvironment and better growth substrate. The population of CEF viable cells reached 1.08 ± 0.02 × 1010 CFU • mL-1 after 18 h of fermentation. In contrast, the population of E viable cells were 3.0 ± 0.01 × 109 CFU • mL-1. The generation time of CEF, L. rhamnosus GG was 15% faster than E, L. rhamnosus GG. Encapsulation with buttermilk proteins in the presence of Agave fructans by spray drying could be suitable for preservation of probiotic powders and may be for a more effective application of probiotics in goat dairy products.
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21
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Characteristics of lactobacillus plantarum LIP-1 microcapsules prepared using an aqueous phase separation method. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109561] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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23
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Xiao Y, Han C, Yang H, Liu M, Meng X, Liu B. Layer (whey protein isolate) -by-layer (xanthan gum) microencapsulation enhances survivability of L. bulgaricus and L. paracasei under simulated gastrointestinal juice and thermal conditions. Int J Biol Macromol 2020; 148:238-247. [DOI: 10.1016/j.ijbiomac.2020.01.113] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 12/30/2019] [Accepted: 01/11/2020] [Indexed: 01/02/2023]
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24
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Kleemann C, Schuster R, Rosenecker E, Selmer I, Smirnova I, Kulozik U. In-vitro-digestion and swelling kinetics of whey protein, egg white protein and sodium caseinate aerogels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105534] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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25
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The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages. BEVERAGES 2020. [DOI: 10.3390/beverages6020020] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The inoculation of probiotics in beverages (probiotication) requires special technologies, as probiotic microorganisms can experience stress during food processing (acid, cold, drying, starvation, oxidative, and osmotic stresses) and gastrointestinal transit. Survival to harsh conditions is an essential prerequisite for probiotic bacteria before reaching the target site where they can exert their health promoting effects, but several probiotics show a poor resistance to technological processes, limiting their use to a restricted number of food products. Therefore, this paper offers a short overview of the ways to improve bacterial resistance: by inducing a phenotypic modification (adaptation) or by surrounding bacteria through a physical protection (microencapsulation). A second topic briefly addressed is genetic manipulation, while the last section addresses the control of metabolism by attenuation through physical treatments to design new kinds of food.
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26
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27
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A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics. COATINGS 2020. [DOI: 10.3390/coatings10030197] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The consumption of probiotics has been associated with a wide range of health benefits for consumers. Products containing probiotics need to have effective delivery of the microorganisms for their consumption to translate into benefits to the consumer. In the last few years, the microencapsulation of probiotic microorganisms has gained interest as a method to improve the delivery of probiotics in the host as well as extending the shelf life of probiotic-containing products. The microencapsulation of probiotics presents several aspects to be considered, such as the type of probiotic microorganisms, the methods of encapsulation, and the coating materials. The aim of this review is to present an updated overview of the most recent and common coating materials used for the microencapsulation of probiotics, as well as the involved techniques and the results of research studies, providing a useful knowledge basis to identify challenges, opportunities, and future trends around coating materials involved in the probiotic microencapsulation.
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28
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Asgari S, Pourjavadi A, Licht TR, Boisen A, Ajalloueian F. Polymeric carriers for enhanced delivery of probiotics. Adv Drug Deliv Rev 2020; 161-162:1-21. [PMID: 32702378 DOI: 10.1016/j.addr.2020.07.014] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 07/15/2020] [Accepted: 07/17/2020] [Indexed: 12/14/2022]
Abstract
Probiotics are live microorganisms (usually bacteria), which are defined by their ability to confer health benefits to the host, if administered adequately. Probiotics are not only used as health supplements but have also been applied in various attempts to prevent and treat gastrointestinal (GI) and non-gastrointestinal diseases such as diarrhea, colon cancer, obesity, diabetes, and inflammation. One of the challenges in the use of probiotics is putative loss of viability by the time of administration. It can be due to procedures that the probiotic products go through during fabrication, storage, or administration. Biocompatible and biodegradable polymers with specific moieties or pH/enzyme sensitivity have shown great potential as carriers of the bacteria for 1) better viability, 2) longer storage times, 3) preservation from the aggressive environment in the stomach and 4) topographically targeted delivery of probiotics. In this review, we focus on polymeric carriers and the procedures applied for encapsulation of the probiotics into them. At the end, some novel methods for specific probiotic delivery, possibilities to improve the targeted delivery of probiotics and some challenges are discussed.
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Seifert A, Kashi Y, Livney YD. Delivery to the gut microbiota: A rapidly proliferating research field. Adv Colloid Interface Sci 2019; 274:102038. [PMID: 31683191 DOI: 10.1016/j.cis.2019.102038] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 09/18/2019] [Accepted: 09/19/2019] [Indexed: 12/17/2022]
Abstract
The post genomic era has brought breakthroughs in our understanding of the complex and fascinating symbiosis we have with our co-evolving microbiota, and its dramatic impact on our physiology, physical and mental health, mood, interpersonal communication, and more. This fast "proliferating" knowledge, particularly related to the gut microbiota, is leading to the development of numerous technologies aimed to promote our health via prudent modulation of our gut microbiota. This review embarks on a journey through the gastrointestinal tract from a biomaterial science and engineering perspective, and focusses on the various state-of-the-art approaches proposed in research institutes and those already used in various industries and clinics, for delivery to the gut microbiota, with emphasis on the latest developments published within the last 5 years. Current and possible future trends are discussed. It seems that future development will progress toward more personalized solutions, combining high throughput diagnostic omic methods, and precision interventions.
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Affiliation(s)
- Adi Seifert
- Biotechnology & Food Engineering Department, Technion, Israel Institute of Technology, Haifa 3200003, Israel
| | - Yechezkel Kashi
- Biotechnology & Food Engineering Department, Technion, Israel Institute of Technology, Haifa 3200003, Israel
| | - Yoav D Livney
- Biotechnology & Food Engineering Department, Technion, Israel Institute of Technology, Haifa 3200003, Israel.
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Marcial-Coba MS, Knøchel S, Nielsen DS. Low-moisture food matrices as probiotic carriers. FEMS Microbiol Lett 2019; 366:5281433. [PMID: 30629190 DOI: 10.1093/femsle/fnz006] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Accepted: 01/06/2019] [Indexed: 12/21/2022] Open
Abstract
To exert a beneficial effect on the host, adequate doses of probiotics must be administered and maintaining their viability until consumption is thus essential. Dehydrated probiotics exhibit enhanced long-term viability and can be incorporated into low-moisture food matrices, which also possess high stability at refrigeration and ambient temperature. However, several factors associated with the desiccation process, the physicochemical properties of the matrix and the storage conditions can affect probiotic survival. In the near future, an increased demand for probiotics based on functionally dominant members of the gut microbiome ('next-generation probiotics', NGP) is expected. NGPs are very sensitive to oxygen and efficient encapsulation protocols are needed. Strategies to improve the viability of traditional probiotics and particularly of NGPs involve the selection of a suitable carrier as well as proper desiccation and protection techniques. Dehydrated probiotic microcapsules may constitute an alternative to improve the microbial viability during not only storage but also upper gastrointestinal tract passage. Here we review the main dehydration techniques that are applied in the industry as well as the potential stresses associated with the desiccation process and storage. Finally, low- or intermediate-moisture food matrices suitable as carriers of traditional as well as NGPs will be discussed.
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Affiliation(s)
- Martín Sebastián Marcial-Coba
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Susanne Knøchel
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Dennis Sandris Nielsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
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31
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Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09598-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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32
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Liu H, Cui SW, Chen M, Li Y, Liang R, Xu F, Zhong F. Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: A review. Crit Rev Food Sci Nutr 2019; 59:2863-2878. [PMID: 28933562 DOI: 10.1080/10408398.2017.1377684] [Citation(s) in RCA: 81] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
In recent years, there is a rising interest in the number of food products containing probiotic bacteria with favorable health benefit effects. However, the viability of probiotic bacteria is always questionable when they exposure to the harsh environment during processing, storage, and gastrointestinal digestion. To overcome these problems, microencapsulation of cells is currently receiving considerable attention and has obtained valuable effects. According to the drying temperature, the commonly used technologies can be divided into two patterns: high temperature drying (spray drying and fluid bed drying) and low temperature drying (ultrasonic vacuum spray drying, spray chilling, electrospinning, supercritical technique, freeze drying, extrusion, emulsion, enzyme gelation, and impinging aerosol technique). Furthermore, not only should the probiotic bacteria maintain high viability during processing but they also need to keep alive during storage and gastrointestinal digestion, where they additionally suffer from water, oxygen, heat as well as strong acid and bile conditions. This review focuses on demonstrating the effects of different microencapsulation techniques on the survival of bacteria during processing as well as protective approaches and mechanisms to the encapsulated probiotic bacteria during storage and gastrointestinal digestion that currently reported in the literature.
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Affiliation(s)
- Huan Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China.,School of Food Science and Technology, Jiangnan University , Wuxi , China
| | - Steve W Cui
- Guelph Food Research Centre, Agriculture and Agri-Food Canada , Guelph , Ontario , Canada
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China.,School of Food Science and Technology, Jiangnan University , Wuxi , China
| | - Yue Li
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China.,School of Food Science and Technology, Jiangnan University , Wuxi , China
| | - Rong Liang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University , Wuxi , China
| | - Feifei Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China.,School of Food Science and Technology, Jiangnan University , Wuxi , China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China.,School of Food Science and Technology, Jiangnan University , Wuxi , China
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Improved viability of spray-dried Lactobacillus bulgaricus sp1.1 embedded in acidic-basic proteins treated with transglutaminase. Food Chem 2019; 281:204-212. [DOI: 10.1016/j.foodchem.2018.12.095] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 12/18/2018] [Accepted: 12/18/2018] [Indexed: 12/21/2022]
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34
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Alehosseini A, Sarabi-Jamab M, Ghorani B, Kadkhodaee R. Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.022] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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35
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Würth R, Lonfat J, Kulozik U. Gelation of Pre-Renneted Milk Concentrate During Spray Drying and Rehydration for Microcapsule Formation. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2204-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Tailor made protein based aerogel particles from egg white protein, whey protein isolate and sodium caseinate: Influence of the preceding hydrogel characteristics. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.021] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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37
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Moghaddas Kia E, Alizadeh M, Esmaiili M. Development and characterization of probiotic UF Feta cheese containing Lactobacillus paracasei microencapsulated by enzyme based gelation method. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3657-3664. [PMID: 30150825 PMCID: PMC6098783 DOI: 10.1007/s13197-018-3294-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/04/2018] [Accepted: 06/17/2018] [Indexed: 11/28/2022]
Abstract
In this study probiotic microcapsules with three different shell compositions were produced through enzymatic gelation of skim milk powder by rennet, skim milk powder by transglutaminase and sodium caseinate by transglutaminase. Fabricated microcapsules and free Lactobacillus paracasei cells were incorporated into Iranian UF Feta cheese with different salt levels. Viability of L. paracasei (LAFTI L26), antioxidative capacity, ripening index, titrable acidity, salt content and texture profile analysis (TPA test) parameters including hardness, cohesiveness and stringiness were monitored during 45 days of storage time. Rennet based encapsulation was the most efficient method and could keep L. paracasei viable in all cheese samples (> 7 log10 CFU/g) at the end of storage time. Proteolysis pattern and acidification rate were strongly influenced by shell composition, salt level and storage time. Hardness and stringiness of probiotic cheese samples were influenced by shell composition of microcapsules and storage time but cohesiveness was only dependent on storage time. Therefore, storage time was the only effective factor on free radical scavenging activity of cheese samples.
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Affiliation(s)
- Ehsan Moghaddas Kia
- Food Science and Technology Department, Maragheh University of Medical Sciences, Maragheh, Iran
- Food Science and Technology Department, Urmia University, Urmia, Iran
| | - Mohammad Alizadeh
- Food Science and Technology Department, Urmia University, Urmia, Iran
| | - Mohsen Esmaiili
- Food Science and Technology Department, Urmia University, Urmia, Iran
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Zhou H, Li S, Chen Y, Zhang Q, Bai X, Zhu C, Liu H, Wang L, Wu C, Pan X, Wu C. Evaluation of Streptococcus thermophilus IFFI 6038 Microcapsules Prepared Using an Ultra-fine Particle Processing System. AAPS PharmSciTech 2018; 19:1020-1028. [PMID: 29110293 DOI: 10.1208/s12249-017-0907-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Accepted: 10/13/2017] [Indexed: 11/30/2022] Open
Abstract
Microencapsulation technology has the potential to protect probiotics and to deliver them to the gut, and extrusion is one of the most commonly used methods. However, the rather large diameters of 1~5 mm produced tend to cause oral grittiness and result in low compliance. In this article, Streptococcus thermophilus IFFI 6038 (IFFI 6038) microcapsules were prepared using an ultra-fine particle processing system (UPPS) previously developed by this research group. IFFI 6038 suspension was pumped by a peristaltic pump to the feeding inlet nozzle and then dispersed into micro-droplets by a rotating disk, followed by solidification. Trehalose (16%) was used as a cryoprotectant to protect IFFI 6038 from damage by lyophilization used in the process. Alginate (3%) resulted in IFFI 6038 microcapsules with a median particle diameter (d 50) of 29.32 ± 0.12 μm and a span value of 1.00 ± 0.02, indicating uniform particle size distribution. To evaluate the potential of microencapsulation in protecting IFFI 6038 from the gastric conditions, the viable counts of IFFI 6038 following incubation of IFFI 6038 microcapsules in simulated gastric juices for 120 min were determined and compared with those of free IFFI 6038. The stability of microencapsulated IFFI 6038 upon storage for 3 months at 4°C and 25°C, respectively, was also determined. The results showed that microcapsules prepared by UPPS protected IFFI 6038 from gastric conditions. The results from a rat diarrhea model showed that microcapsules prepared by the UPPS method were able to effectively improve the diarrhea conditions in rats.
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39
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Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products. Food Chem 2018; 245:620-632. [DOI: 10.1016/j.foodchem.2017.10.138] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Revised: 10/25/2017] [Accepted: 10/28/2017] [Indexed: 11/21/2022]
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40
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Abstract
Consumers' expectations from a dairy product have changed dramatically during the last two decades. People are now more eager to purchase more nutritious dairy foods with improved sensory characteristics. Dairy industry has made many efforts to meet such expectations and numerious production strategies and alternatives have been developed over the years including non-thermal processing, membrane applications, enzymatic modifications of milk components, and so on. Among these novel approaches, transglutaminase (TG)-mediated modifications of milk proteins have become fairly popular and such modifications in dairy proteins offer many advantages to the dairy industry. Since late 1980s, a great number of researches have been done on TG applications in milk and dairy products. Especially, milk proteins-based edible films and gels from milk treated with TG have found many application fields at industrial level. This chapter reviews the characteristics of microbial-origin TG as well as its mode of action and recent developments in TG applications in dairy technology.
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41
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Effect of microencapsulation with the Maillard reaction products of whey proteins and isomaltooligosaccharide on the survival rate of Lactobacillus rhamnosus in white brined cheese. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.016] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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42
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Kaewiad K, Kaewnopparat N, Faroongsarng D, Wungsintaweekul J, Kaewnopparat S. Statistical optimization of bambara groundnut protein isolate-alginate matrix systems on survival of encapsulated Lactobacillus rhamnosus GG. AIMS Microbiol 2017; 3:713-732. [PMID: 31294184 PMCID: PMC6604962 DOI: 10.3934/microbiol.2017.4.713] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Accepted: 08/16/2017] [Indexed: 11/18/2022] Open
Abstract
Encapsulation may protect viable probiotic cells. This study aims at the evaluation of a bambara groundnut protein isolate (BGPI)-alginate matrix designed for encapsulating a probiotic Lactobacillus rhamnosus GG. The response surface methodology was employed to gain the optimal concentrations of BGPI and alginate on encapsulation efficiency and survival of encapsulated cells. The capsules were prepared at the optimal combination by the traditional extrusion method composed of 8.66% w/v BGPI and 1.85% w/v alginate. The encapsulation efficiency was 97.24%, whereas the survival rates in an acidic condition and after the freeze-drying process were 95.56% and 95.20%, respectively-higher than those using either BGPI or alginate as the encapsulating agent individually. The designed capsules increased the probiotic L. rhamnosus GG survival relative to free cells in a simulated gastric fluid by 5.00 log cfu/ml after 3 h and in a simulated intestinal fluid by 8.06 log cfu/ml after 4 h. The shelf-life studies of the capsules over 6 months at 4 °C and 30 °C indicated that the remaining number of viable cells in a BGPI-alginate capsule was significantly higher than that of free cells in both temperatures. It was demonstrated that the BGPI-alginate capsule could be utilized as a new probiotic carrier for enhanced gastrointestinal transit and storage applied in food and/or pharmaceutical products.
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Affiliation(s)
- Kanyanat Kaewiad
- Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Nattha Kaewnopparat
- Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
- Drug Delivery System Excellence Center, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Damrongsak Faroongsarng
- Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
- Drug Delivery System Excellence Center, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Juraithip Wungsintaweekul
- Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
| | - Sanae Kaewnopparat
- Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
- Drug Delivery System Excellence Center, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
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Marino M, Innocente N, Calligaris S, Maifreni M, Marangone A, Nicoli MC. Viability of probiotic Lactobacillus rhamnosus in structured emulsions containing saturated monoglycerides. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.05.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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44
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Del Valle LJ, Díaz A, Puiggalí J. Hydrogels for Biomedical Applications: Cellulose, Chitosan, and Protein/Peptide Derivatives. Gels 2017; 3:E27. [PMID: 30920524 PMCID: PMC6318613 DOI: 10.3390/gels3030027] [Citation(s) in RCA: 102] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2017] [Revised: 07/09/2017] [Accepted: 07/10/2017] [Indexed: 12/21/2022] Open
Abstract
Hydrogels based on polysaccharide and protein natural polymers are of great interest in biomedical applications and more specifically for tissue regeneration and drug delivery. Cellulose, chitosan (a chitin derivative), and collagen are probably the most important components since they are the most abundant natural polymers on earth (cellulose and chitin) and in the human body (collagen). Peptides also merit attention because their self-assembling properties mimic the proteins that are present in the extracellular matrix. The present review is mainly focused on explaining the recent advances on hydrogels derived from the indicated polymers or their combinations. Attention has also been paid to the development of hydrogels for innovative biomedical uses. Therefore, smart materials displaying stimuli responsiveness and having shape memory properties are considered. The use of micro- and nanogels for drug delivery applications is also discussed, as well as the high potential of protein-based hydrogels in the production of bioactive matrices with recognition ability (molecular imprinting). Finally, mention is also given to the development of 3D bioprinting technologies.
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Affiliation(s)
- Luís J Del Valle
- Barcelona Research Center for Multiscale Science and Engineering, Universitat Politècnica de Catalunya, Escola d'Enginyeria de Barcelona Est-EEBE, c/Eduard Maristany 10-14, Barcelona 08019, Spain.
| | - Angélica Díaz
- Barcelona Research Center for Multiscale Science and Engineering, Universitat Politècnica de Catalunya, Escola d'Enginyeria de Barcelona Est-EEBE, c/Eduard Maristany 10-14, Barcelona 08019, Spain.
| | - Jordi Puiggalí
- Barcelona Research Center for Multiscale Science and Engineering, Universitat Politècnica de Catalunya, Escola d'Enginyeria de Barcelona Est-EEBE, c/Eduard Maristany 10-14, Barcelona 08019, Spain.
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Potential of Casein as a Carrier for Biologically Active Agents. Top Curr Chem (Cham) 2017; 375:71. [PMID: 28712055 PMCID: PMC5511616 DOI: 10.1007/s41061-017-0158-z] [Citation(s) in RCA: 100] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2017] [Accepted: 06/29/2017] [Indexed: 02/07/2023]
Abstract
Casein is the collective name for a family of milk proteins. In bovine milk, casein comprises four peptides: αS1, αS2, β, and κ, differing in their amino acid, phosphorus and carbohydrate content but similar in their amphiphilic character. Hydrophilic and hydrophobic regions of casein show block distribution in the protein chain. Casein peptides carry negative charge on their surface as a result of phosphorylation and tend to bind nanoclusters of amorphous calcium phosphate. Due to these properties, in suitable conditions, casein molecules agglomerate into spherical micelles. The high content of casein in milk (2.75 %) has made it one of the most popular proteins. Novel research techniques have improved understanding of its properties, opening up new applications. However, casein is not just a dietary protein. Its properties promise new and unexpected applications in science and the pharmaceutical and functional food industries. One example is an encapsulation of health-related substances in casein matrices. This review discusses gelation, coacervation, self-assembly and reassembly of casein peptides as means of encapsulation. We highlight information on encapsulation of health-related substances such as drugs and dietary supplements inside casein micro- and nanoparticles.
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SIMONI RAYSSAC, LEMES GISLAINEF, FIALHO SANDRA, GONÇALVES ODINEIH, GOZZO ANGELAM, CHIARADIA VIVIANE, SAYER CLAUDIA, SHIRAI MARIANNEA, LEIMANN FERNANDAV. Effect of drying method on mechanical, thermal and water absorption properties of enzymatically crosslinked gelatin hydrogels. ACTA ACUST UNITED AC 2017; 89:745-755. [DOI: 10.1590/0001-3765201720160241] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Accepted: 01/23/2017] [Indexed: 12/19/2022]
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47
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Impact of the CaCl 2 content in the rehydration media on the microcapsule formation out of spray dried capsule precursors for the immobilization of probiotic bacteria. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.01.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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48
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Abstract
The development of a suitable technology for the production of probiotics is a key research for industrial production, which should take into account the viability and the stability of the organisms involved. Microbial criteria, stress tolerance during processing, and storage of the product constitute the basis for the production of probiotics. Generally, the bacteria belonging to the genera Lactobacillus and Bifidobacterium have been used as probiotics. Based on their positive qualities, probiotic bacteria are widely used in the production of food. Interest in the incorporation of the probiotic bacteria into other products apart from dairy products has been increasing and represents a great challenge. The recognition of dose delivery systems for probiotic bacteria has also resulted in research efforts aimed at developing probiotic food outside the dairy sector. Producing probiotic juices has been considered more in the recent years, due to an increased concern in personal health of consumers. This review focuses on probiotics, prebiotics, and the microencapsulation of living cells.
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Affiliation(s)
- Loveleen Kaur Sarao
- a Department of Microbiology , College of Basic Sciences and Humanities, Punjab Agricultural University , Ludhiana , Punjab , India
| | - M Arora
- a Department of Microbiology , College of Basic Sciences and Humanities, Punjab Agricultural University , Ludhiana , Punjab , India
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49
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Microencapsulation of Lactobacillus bulgaricus and survival assays under simulated gastrointestinal conditions. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.12.015] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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50
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Microencapsulation Improved Probiotics Survival During Gastric Transit. HAYATI JOURNAL OF BIOSCIENCES 2017. [DOI: 10.1016/j.hjb.2016.12.008] [Citation(s) in RCA: 98] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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