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Mileriene J, Serniene L, Kasparaviciene B, Lauciene L, Kasetiene N, Zakariene G, Kersiene M, Leskauskaite D, Viskelis J, Kourkoutas Y, Malakauskas M. Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain. Microorganisms 2023; 11:436. [PMID: 36838401 PMCID: PMC9959724 DOI: 10.3390/microorganisms11020436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 02/05/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
This study aimed to utilize two by-products, acid whey and apple pomace, as well as an indigenous Lactococcus lactis LL16 strain with the probiotic potential to produce a sustainable cheese with functional properties. Acid whey protein cheese was made by thermocoagulation of fresh acid whey and enhancing the final product by adding apple pomace, L. lactis LL16 strain, or a mixture of both. The sensory, the physicochemical, the proteolytic, and the microbiological parameters were evaluated during 14 days of refrigerated storage. The supplementation of the cheese with apple pomace affected (p ≤ 0.05) the cheese composition (moisture, protein, fat, carbohydrate, and fiber), the texture, the color (lightness, redness, and yellowness), and the overall sensory acceptability. The addition of the presumptive probiotic L. lactis LL16 strain decreased (p ≤ 0.05) the concentration of glutamic acid, thus increasing γ-aminobutyric acid (GABA) significantly in the acid whey cheese. The supplementation with apple pomace resulted in slightly (p < 0.05) higher counts of L. lactis LL16 on day seven, suggesting a positive effect of apple pomace components on strain survival. The symbiotic effect of apple pomace and LL16 was noted on proteolysis (pH 4.6-soluble nitrogen and free amino acids) in the cheese on day one, which may have positively influenced the overall sensory acceptance.
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Affiliation(s)
- Justina Mileriene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Loreta Serniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Beatrice Kasparaviciene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Lina Lauciene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Neringa Kasetiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Gintare Zakariene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Milda Kersiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-44249 Kaunas, Lithuania
| | - Daiva Leskauskaite
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-44249 Kaunas, Lithuania
| | - Jonas Viskelis
- Laboratory of Biochemistry and Technology, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno St. 30, Babtai, LT-54333 Kaunas, Lithuania
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
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Immobilization of Lactobacillus plantarum NCIMB 8826 ameliorates Citrobacter rodentium induced lesions and enhances the gut inflammatory response in C57BL/6 weanling mice. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00111-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Abstract
AbstractInfectious diarrhea is a major cause of infant mortality in most developing countries. In this research, we evaluated the potential of immobilized Lactobacillus plantarum NCIMB 8826 on weanimix infant cereal and its effectiveness in reducing the severity of Citrobacter rodentium-induced diarrhea in weanling mice. Thirty-six C57BL/6 weanling mice were placed into four groups (n = 9 each; negative, positive, prevention and cure). Mice received either L. plantarum (109 CFU/g) immobilized on weanimix infant cereal 3 days before C. rodentium (109 CFU/ ml) infection (Prevention) or 3 days after C. rodentium infection (Cure). A positive control group was infected with C. rodentium only, while a negative control group received neither L. plantarum nor C. rodentium. Positive control mice showed colonic mucosal and submucosal inflammation, erosion, and mucosal epithelia hyperplasia with the C. rodentium infection. Mice in the prevention and cure groups had less severe histologic alterations in the colon. Some beneficial effect of L. plantarum was observed in cecal short-chain fatty acid concentrations, which stimulates water and electrolytes absorption to reduce diarrhea. Our findings demonstrated that L. plantarum NCIMB 8826 could be immobilized on weanimix infant cereal to help reduce diarrhea during weaning.
Graphical Abstract
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Abstract
Environmentally friendly alternatives have become sought after upon the development of scientific research and industrial processes. Recent trends suggest biodegradable polymers as the most promising solution for synthetic microcapsule systems. Safety, efficiency, biocompatibility, and biodegradability are some of the properties that biodegradable systems in microencapsulation can provide for a broad spectrum of applications. The controlled release of encapsulated active agents is a research field that, over the years, has been constantly innovating due to the promising applications in the areas of pharmaceutical, cosmetic, textile industry, among others. This article presents an overview of different polymers with potential for microcapsule synthesis, namely, biodegradable polymers. First, natural polymers are discussed, which are divided into two categories: polysaccharide-based polymers (cellulose, starch, chitosan, and alginate) and protein polymers (gelatin). Second, synthetic polymers are described, where biodegradable polymers such as polyesters, polyamides, among others appear as examples. For each polymer, this review presents its origin, relevant properties, applications, and examples found in the literature regarding its use in biodegradable microencapsulation systems.
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Vaitkeviciene R, Zadeike D, Gaizauskaite Z, Valentaviciute K, Marksa M, Mazdzieriene R, Bartkiene E, Lele V, Juodeikiene G, Jakstas V. Functionalisation of rice bran assisted by ultrasonication and fermentation for the production of rice bran–lingonberry pulp‐based probiotic nutraceutical. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15053] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Ruta Vaitkeviciene
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
| | - Daiva Zadeike
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
- Institute of Pharmaceutical Technologies Lithuanian University of Health Sciences Kaunas LT‐50162 Lithuania
| | - Zydrune Gaizauskaite
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
| | - Kristina Valentaviciute
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
| | - Mindaugas Marksa
- Department of Analytical and Toxicological Chemistry Lithuanian University of Health Sciences Kaunas LT‐50162 Lithuania
| | - Ramute Mazdzieriene
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
| | - Elena Bartkiene
- Institute of Pharmaceutical Technologies Lithuanian University of Health Sciences Kaunas LT‐50162 Lithuania
- Department of Food Safety and Quality Veterinary Academy of Lithuanian University of Health Sciences Kaunas LT‐47181 Lithuania
| | - Vita Lele
- Department of Food Safety and Quality Veterinary Academy of Lithuanian University of Health Sciences Kaunas LT‐47181 Lithuania
| | - Grazina Juodeikiene
- Department of Food Science and Technology Kaunas University of Technology Kaunas LT‐50254 Lithuania
- Institute of Pharmaceutical Technologies Lithuanian University of Health Sciences Kaunas LT‐50162 Lithuania
| | - Valdas Jakstas
- Institute of Pharmaceutical Technologies Lithuanian University of Health Sciences Kaunas LT‐50162 Lithuania
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Jurić S, Tanuwidjaja I, Fuka MM, Vlahoviček-Kahlina K, Marijan M, Boras A, Kolić NU, Vinceković M. Encapsulation of two fermentation agents, Lactobacillus sakei and calcium ions in microspheres. Colloids Surf B Biointerfaces 2020; 197:111387. [PMID: 33049659 DOI: 10.1016/j.colsurfb.2020.111387] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 08/19/2020] [Accepted: 09/28/2020] [Indexed: 11/29/2022]
Abstract
Alginate microspheres loaded with two fermentation active agents, calcium cations and strain LS0296 identified as Lactobacillus sakei, have been prepared and characterized. The role of calcium cation is twofold, it acts as gelling cation and as fermentation active agent. Encapsulation and the presence of calcium ions in the same compartment do not inhibit the activity of LS0296. Molecular interactions in microspheres are complex, including mainly hydrogen bonds and electrostatic interactions. In vitro calcium cations and strain LS0296 release profiles were fitted to the Korsmeyer-Peppas empirical model. The calcium cation release process is driven at first by Fickian diffusion through microspheres and then by anomalous transport kinetics. The in vitro LS0296 release process is driven by Fickian diffusion through microspheres showing a much slower releasing rate than calcium cations. The release of LS0296 strain is followed by a decrease in the pH value. Results obtained give us a new insight into complex interactions between bacterial cultures and microsphere constituents. Prepared formulations of calcium alginate microspheres loaded with LS0296 could be used as a new promising tool and a model for different starter cultures encapsulation and use in the production of fermented foods.
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Affiliation(s)
- Slaven Jurić
- University of Zagreb, Faculty of Agriculture, Department of Chemistry, Croatia.
| | - Irina Tanuwidjaja
- University of Zagreb, Faculty of Agriculture, Department of Microbiology, Croatia.
| | - Mirna Mrkonjić Fuka
- University of Zagreb, Faculty of Agriculture, Department of Microbiology, Croatia.
| | | | - Marijan Marijan
- University of Zagreb, Faculty of Agriculture, Department of Chemistry, Croatia.
| | - Anita Boras
- University of Zagreb, Faculty of Agriculture, Department of Microbiology, Croatia.
| | | | - Marko Vinceković
- University of Zagreb, Faculty of Agriculture, Department of Chemistry, Croatia.
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Zhong BZ, Liang Q, Tu ZC, Wang H. Enzymolysis Reaction Kinetics and Liquid Chromatography High-Resolution Mass Spectrometry Analysis of Ovalbumin Glycated with Microwave Radiation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10596-10608. [PMID: 32865996 DOI: 10.1021/acs.jafc.0c03724] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Microwave radiation was adopted to accelerate glycation between ovalbumin (OVA) and d-glucose. We evaluated the digestibility of glycated OVA from the perspective of kinetics, using pepsin and trypsin as model enzymes. Hydrolysed protein concentrations, enzymolysis kinetics, and activation energy (Ea) were investigated. The results showed that, under the conditions of simulating human digestion, the hydrolysis rate of OVA by pepsin was faster than that by trypsin, but for digestive enzymes, the digestion efficiency of OVA hydrolyzed by trypsin was higher. It was found that the rate constant of enzymatic hydrolysis of OVA was independent of the initial concentration of OVA but related to the type of protease and temperature. The reaction rate constants of glycated OVAs were significantly higher than that of native OVA during enzymolysis. Ea required for glycated OVA enzymatic hydrolysis by pepsin decreased, while that required by trypsin enzymatic hydrolysis nearly doubled. Liquid chromatography high-resolution mass spectrometry revealed that sample 1 had three glycated sites (R111, K227, and K264), sample 2 had two glycated sites (K207 and K323), sample 3 had five glycated sites (R127, R159, K227, R340, and K370), sample 4 had three glycated sites (R85, R143, and K323), and sample 5 had two glycated sites (R51 and R59). These sites increased Ea required for enzymatic hydrolysis of glycated OVA by trypsin.
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Affiliation(s)
- Bi-Zhen Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Qingxi Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
- National R&D Center for Conventional Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, People's Republic of China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, People's Republic of China
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Bevilacqua A, Campaniello D, Speranza B, Racioppo A, Altieri C, Sinigaglia M, Corbo MR. Microencapsulation of Saccharomyces cerevisiae into Alginate Beads: A Focus on Functional Properties of Released Cells. Foods 2020; 9:E1051. [PMID: 32759736 PMCID: PMC7466292 DOI: 10.3390/foods9081051] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 07/30/2020] [Accepted: 07/31/2020] [Indexed: 11/16/2022] Open
Abstract
Five yeast strains (four wild Saccharomyces cerevisiae strains and a collection strain-S. cerevisiae var. boulardii) were encapsulated in alginate beads. Encapsulation yield was at least 60% (100% for some strains) and yeasts survived in beads for 30 days at 4 °C, although the viability was strongly affected during storage at 25 °C (3 log reduction after 7 days). The kinetic of cell release was studied under static and dynamic conditions, but the results suggest that, after 48 h, beads contained a high number of yeasts. Thus, their use is advisable as re-usable carriers of starter cultures or as a vehicle of probiotics into the gut. Finally, some functional properties (biofilm formation, hydrophobicity, auto-aggregation, survival during the transit into the gut) were evaluated on yeasts released by beads to assess if microencapsulation could negatively affect these traits. The results showed that yeasts' entrapment in beads did not affect probiotic properties.
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Affiliation(s)
| | | | | | | | | | | | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; (A.B.); (D.C.); (B.S.); (A.R.); (C.A.); (M.S.)
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Bevilacqua A, Speranza B, Santillo A, Albenzio M, Gallo M, Sinigaglia M, Corbo MR. Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108349] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Assessment of Freeze-Dried Immobilized Lactobacillus casei as Probiotic Adjunct Culture in Yogurts. Foods 2019; 8:foods8090374. [PMID: 31480583 PMCID: PMC6770372 DOI: 10.3390/foods8090374] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 08/19/2019] [Accepted: 08/23/2019] [Indexed: 02/07/2023] Open
Abstract
Freeze-dried immobilized Lactobacillus casei ATCC 393 on casein and apple pieces were assessed as a probiotic adjunct culture for novel probiotic yogurt production. The effect of probiotic culture on physicochemical characteristics, probiotic cell survival, volatile aroma compounds, and sensory quality were evaluated during 28 days of storage at 4 °C. The use of L. casei resulted in lower pH values (3.92–4.12), higher acidity (0.88–1.10 g lactic acid/100 g of yogurt), and lower syneresis (40.8%–42.6%) compared to traditionally produced yogurt (pH 4.29; acidity 0.83 g lactic acid/100 g of yogurt; syneresis 44.1%). Microbiological and strain-specific multiplex PCR (Polymerase Chain Reaction) analysis confirmed that immobilized L. casei ATCC 393 cells were detected in yogurts at levels >7 log cfu g−1 after 28 days. In addition, probiotic supplementation significantly affected the concentrations of key volatile compounds, like acetic and other organic acids, 2-ethyl-1-hexanol, acetoin, and 2-butanone, as revealed by GC-MS (Gas Chromatography–Mass Spectrometry) analysis. Finally, the sensory evaluation demonstrated that the new products exhibited improved characteristics compared to traditionally produced yogurts.
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Abstract
Three yeasts (Saccharomyces cerevisiae var. boulardii, a commercial probiotic yeast; S. cerevisiae W13, a wild yeast able to remove ochratoxin A; and S. cerevisiae 17, a wild yeast with promising probiotic traits) were screened for their ability to adhere on apple pieces as a function of different contact times (15–30 min). Then, apple pieces were stored at 4 °C for 15 days, and the viable count of yeasts was periodically assessed. Yeasts were able to adhere on apple pieces after 15 min (7 log cfu/g) and retained their viability throughout the refrigerated storage. In a second step, apple pieces with S. cerevisiae W13 were used to produce cider on a small scale. The variables under investigation were (a) the recycling of pieces up to 10 times and (b) the preliminary storage of pieces at 4 °C before use. Pieces used immediately after yeast immobilization could be successfully used again 10 times and gained a fermentation performance (in terms of yeast amount in cider and ethanol after 24 h) similar to that achieved by free cells. In addition, the preliminary storage of pieces at 4 °C did not affect their performances as reusable starter carriers.
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Cavalheiro C, Ruiz-Capillas C, Herrero AM, Jiménez-Colmenero F, de Menezes CR, Fries LL. Survival of probiotic Lactobacillus plantarum and Enterococcus faecium in alginate beads during stress treatments. ACTA ACUST UNITED AC 2019. [DOI: 10.1108/nfs-05-2018-0132] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
This study aims to protect Lactobacillus plantarum and Enterococcus faecium encapsulated in alginate beads during stress treatments, such as high temperatures and concentrations of sodium chloride (NaCl) and sodium nitrite (NaNO2).
Design/methodology/approach
Free and encapsulated probiotics were subjected to 70 and 80°C during 5, 10, 20 and 30 min. In addition, the probiotics were subjected to concentrations of 0.5, 1.0, 2.5 and 5.0 per cent NaCl and 0.5 and 1.0per cent of NaNO2.
Findings
Free Lactobacillus plantarum was more resistant to heat than free Enterococcus faecium. Alginate-encapsulated Lactobacillus plantarum (ALP) also was more resistant to heat treatments than alginate-encapsulated Enterococcus faecium (AEF). After 30 min at 70°C, ALP showed levels about 6.9 log CFU/g while AEF presented 4.3 log CFU/g (p = 0.005). However, at 80°C, ALP maintained levels higher than 6 log CFU/g for up to 10 min, while AEF was able to maintain those levels only for approximately 5 min (p = 0.003). Encapsulation process provided adequate protection for both probiotics against NaCl. In relation to NaNO2 concentrations, 0.5 and 1.0 per cent reduced viability of both probiotics (p = 0.014), either as free cells or as alginate-encapsulated forms.
Practical implications
Alginate beads containing probiotics is an interesting alternative for application in foods such as cooked meat products.
Originality/value
Alginate beads elaborated with milk powder, inulin and trehalose were effective to protect probiotics in stress situations similar to those can be found in the processing of foods, such as cooked meat products.
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Speranza B, Campaniello D, Bevilacqua A, Altieri C, Sinigaglia M, Corbo MR. Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces. Front Microbiol 2018; 9:2538. [PMID: 30405587 PMCID: PMC6205977 DOI: 10.3389/fmicb.2018.02538] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Accepted: 10/04/2018] [Indexed: 11/13/2022] Open
Abstract
There is an increasing trend toward foods with probiotics; the awareness of healthy diet and wellbeing is the leading cause of this increase. As a result, food producers and stakeholders require new probiotic products. The increased incidence of lactose intolerance and the new lifestyles (vegan and vegetarian styles) have led to a renewed interest in non-dairy probiotic carriers. The use of biopolymeric matrices to develop active food packaging carrying probiotics has been studied and proposed as an alternative method to design new solutions. The main topic of this paper was the design of fresh-cut fruits (apples and melons) as carriers for a promising Lactobacillus plantarum; fruit pieces were coated with either alginate or chitosan. Apple (Granny Smith) and melon pieces (Cucumis melo, var. Cantalupensis) were preliminary treated with an anti-browning solution (citric and ascorbic acids). Then, fruit pieces were dipped in a solution containing L. plantarum c19 (9 log cfu/ml) and coated with alginate or chitosan. Samples without probiotic and/or coatings were used as controls. All samples were stored at 4°C for 14 days under air or modified atmosphere (65% N2, 30% CO2, and 5% O2); the following analyses were done: pH, color, O2, and CO2 in the head space, microbiology (mesophilic bacteria, lactic acid bacteria, yeasts, and molds). The most important results can be summarized as follows: (a) Alginate coating showed better performances than chitosan-coating, as it did not affect the viability of L. plantarum. (b) The inoculation of probiotics in the controls negatively affected the color, but the coating was able to counteract this effect. This paper supports the combination of edible coatings and probiotic as a promising way to design new fruit-based functional foods; further investigations are required to study the effect of this combination on the sensory scores.
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Affiliation(s)
| | | | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | | | | | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
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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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Ramos PE, Silva P, Alario MM, Pastrana LM, Teixeira JA, Cerqueira MA, Vicente AA. Effect of alginate molecular weight and M/G ratio in beads properties foreseeing the protection of probiotics. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.031] [Citation(s) in RCA: 97] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Li P, Müller M, Chang MW, Frettlöh M, Schönherr H. Encapsulation of Autoinducer Sensing Reporter Bacteria in Reinforced Alginate-Based Microbeads. ACS APPLIED MATERIALS & INTERFACES 2017; 9:22321-22331. [PMID: 28627870 PMCID: PMC5741077 DOI: 10.1021/acsami.7b07166] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2017] [Accepted: 06/19/2017] [Indexed: 05/31/2023]
Abstract
Quorum sensing, in which bacteria communities use signaling molecules for inter- and intracellular communication, has been intensively studied in recent decades. In order to fabricate highly sensitive easy-to-handle point of care biosensors that detect quorum sensing molecules, we have developed, as is reported here, reporter bacteria loaded alginate-methacrylate (alginate-MA) hydrogel beads. The alginate-MA beads, which were obtained by electrostatic extrusion, were reinforced by photo-cross-linking to increase stability and thereby to reduce bacteria leaching. In these beads the genetically engineered fluorescent reporter bacterium Escherichia coli pTetR-LasR-pLuxR-GFP (E. coli pLuxR-GFP) was encapsulated, which responds to the autoinducer N-(3-oxododecanoyl)homoserine lactone secreted by Pseudomonas aeruginosa. After encapsulation in alginate-MA hydrogel beads with diameters in the range of 100-300 μm that were produced by an electrostatic extrusion method and rapid photo-cross-linking, the E. coli pLuxR-GFP were found to possess a high degree of viability and sensing activity. The encapsulated bacteria could proliferate inside the hydrogel beads, when exposed to bacteria culture medium. In media containing the autoinducer N-(3-oxododecanoyl)homoserine lactone, the encapsulated reporter bacteria responded with a strong fluorescence signal due to an increased green fluorescent protein (GFP) expression. A prototype dipstick type sensor developed here underlines the potential of encapsulation of viable and functional reporter bacteria inside reinforced alginate-methacrylate hydrogel beads for whole cell sensors for bacteria detection.
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Affiliation(s)
- Ping Li
- Physical
Chemistry I and Research Center of Micro and Nanochemistry and Engineering
(Cμ), Department of Chemistry and Biology, University of Siegen, Adolf-Reichwein-Str. 2, 57076 Siegen, Germany
| | - Mareike Müller
- Physical
Chemistry I and Research Center of Micro and Nanochemistry and Engineering
(Cμ), Department of Chemistry and Biology, University of Siegen, Adolf-Reichwein-Str. 2, 57076 Siegen, Germany
| | - Matthew Wook Chang
- Department
of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, 14 Medical Drive, Singapore 117599, Singapore
- NUS
Synthetic Biology for Clinical and Technological Innovation (SynCTI),
Life Sciences Institute, National University of Singapore, 28 Medical Drive, Singapore 117456, Singapore
| | - Martin Frettlöh
- Quh-Lab Food Safety, Siegener Str. 29, 57080 Siegen, Germany
| | - Holger Schönherr
- Physical
Chemistry I and Research Center of Micro and Nanochemistry and Engineering
(Cμ), Department of Chemistry and Biology, University of Siegen, Adolf-Reichwein-Str. 2, 57076 Siegen, Germany
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Microencapsulated Starter Culture During Yoghurt Manufacturing, Effect on Technological Features. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1946-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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17
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Integration of polysaccharide-thermoprotectant formulations for microencapsulation of Lactobacillus plantarum, appraisal of survivability and physico-biochemical properties during storage of spray dried powders. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.040] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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18
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Fu Q, Chen G, Liu Y, Cao Z, Zhao X, Li G, Yu F, Chen L, Wang H, You J. In situ quantification and evaluation of ClO−/H2S homeostasis in inflammatory gastric tissue by applying a rationally designed dual-response fluorescence probe featuring a novel H+-activated mechanism. Analyst 2017; 142:1619-1627. [DOI: 10.1039/c7an00244k] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
A new dual-response probe for in situ quantification of ClO−/H2S homeostasis in inflammatory gastric tissue.
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19
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Three protective agents for pectin-rice bran capsules for encapsulating Lactobacillus plantarum. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.10.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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20
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Dimitrellou D, Kandylis P, Kourkoutas Y. Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.063] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Fijałkowski K, Peitler D, Rakoczy R, Żywicka A. Survival of probiotic lactic acid bacteria immobilized in different forms of bacterial cellulose in simulated gastric juices and bile salt solution. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.038] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Chotiko A, Sathivel S. Development of a combined low-methoxyl-pectin and rice-bran-extract delivery system to improve the viability of Lactobacillus plantarum under acid and bile conditions. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.058] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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23
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Use of alginate beads as carriers for lactic acid bacteria in a structured system and preliminary validation in a meat product. Meat Sci 2016; 111:198-203. [DOI: 10.1016/j.meatsci.2015.10.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2014] [Revised: 08/18/2015] [Accepted: 10/08/2015] [Indexed: 11/23/2022]
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24
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Sun Q, Shi Y, Wang F, Han D, Lei H, Zhao Y, Sun Q. Study on the effects of microencapsulated Lactobacillus delbrueckii on the mouse intestinal flora. J Microencapsul 2015; 32:669-76. [PMID: 26471401 DOI: 10.3109/02652048.2015.1057249] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
OBJECTIVE To evaluate the protective effects of microencapsulation on Lactobacillus delbrueckii by random, parallel experimental design. MATERIALS AND METHODS Lincomycin hydrochloride-induced intestinal malfunction mouse model was successfully established; then the L. delbrueckii microcapsule was given to the mouse. The clinical behaviour, number of intestinal flora, mucous IgA content in small intestine, IgG and IL-2 level in peripheral blood were monitored. The histological sections were also prepared. RESULTS The L. delbrueckii microcapsule could have more probiotic effects as indicated by higher bifidobacterium number in cecal contents. The sIgA content in microcapsule treated group was significantly higher than that in non-encapsulated L. delbrueckii treated group (p < 0.05). Intestine pathological damage of the L. delbrueckii microcapsule-treated group showed obvious restoration. CONCLUSION The L. delbrueckii microcapsules could relieve the intestinal tissue pathological damage and play an important role in curing antibiotic-induced intestinal flora dysfunction.
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Affiliation(s)
- Qingshen Sun
- a College of Life Science, University Key Laboratory of Microbiology, Heilongjiang University , Harbin , China and.,b Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education , Harbin , China
| | - Yue Shi
- a College of Life Science, University Key Laboratory of Microbiology, Heilongjiang University , Harbin , China and
| | - Fuying Wang
- a College of Life Science, University Key Laboratory of Microbiology, Heilongjiang University , Harbin , China and
| | - Dequan Han
- a College of Life Science, University Key Laboratory of Microbiology, Heilongjiang University , Harbin , China and.,b Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education , Harbin , China
| | - Hong Lei
- a College of Life Science, University Key Laboratory of Microbiology, Heilongjiang University , Harbin , China and
| | - Yao Zhao
- a College of Life Science, University Key Laboratory of Microbiology, Heilongjiang University , Harbin , China and.,b Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education , Harbin , China
| | - Quan Sun
- a College of Life Science, University Key Laboratory of Microbiology, Heilongjiang University , Harbin , China and
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25
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Shaharuddin S, Muhamad II. Microencapsulation of alginate-immobilized bagasse with Lactobacillus rhamnosus NRRL 442: Enhancement of survivability and thermotolerance. Carbohydr Polym 2015; 119:173-81. [DOI: 10.1016/j.carbpol.2014.11.045] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2014] [Revised: 11/20/2014] [Accepted: 11/24/2014] [Indexed: 11/28/2022]
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26
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Shaharuddin S, Abd Razak SI, Muhamad II. Sugarcane Bagasse as the Potential Agro-Waste Resource for the Immobilization of <i>Lactobacillus rhamnosus</i> NRRL 442. ADVANCED MATERIALS RESEARCH 2014; 1043:214-218. [DOI: 10.4028/www.scientific.net/amr.1043.214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Sugarcane bagasse was successfully developed to be used as immobilizing agent for Lactobacillus rhamnosus NRRL 442. Several different structural and morphology were obtained between the sugarcane bagasse and immobilized probiotic-sugarcane bagasse. Sugarcane bagasse was able to preserved high cell viability (~98%) after immobilization. Also it was shown that the bagasse was an excellent biomaterial for immobilizing Lactobacillus rhamnosus NRRL 442 and retaining the cell viability.
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27
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Li S, Jiang C, Chen X, Wang H, Lin J. Lactobacillus casei immobilized onto montmorillonite: Survivability in simulated gastrointestinal conditions, refrigeration and yogurt. Food Res Int 2014; 64:822-830. [DOI: 10.1016/j.foodres.2014.08.030] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2014] [Revised: 07/29/2014] [Accepted: 08/24/2014] [Indexed: 10/24/2022]
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28
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Vodnar DC, Socaciu C. Selenium enriched green tea increase stability of Lactobacillus casei and Lactobacillus plantarum in chitosan coated alginate microcapsules during exposure to simulated gastrointestinal and refrigerated conditions. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.12.043] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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29
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Gallo M, Bevilacqua A, Speranza B, Sinigaglia M, Corbo MR. Alginate beads and apple pieces as carriers forSaccharomyces cerevisiaevar. boulardii, as representative of yeast functional starter cultures. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12518] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Mariangela Gallo
- Department of the Science of Agriculture, Food and Environment (SAFE); University of Foggia; Foggia Italy
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment (SAFE); University of Foggia; Foggia Italy
| | - Barbara Speranza
- Department of the Science of Agriculture, Food and Environment (SAFE); University of Foggia; Foggia Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment (SAFE); University of Foggia; Foggia Italy
| | - Maria R. Corbo
- Department of the Science of Agriculture, Food and Environment (SAFE); University of Foggia; Foggia Italy
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30
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Interactions between formulation and spray drying conditions related to survival of Lactobacillus plantarum WCFS1. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.007] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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31
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Yonekura L, Sun H, Soukoulis C, Fisk I. Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological characterization, storage stability and survival after in vitro digestion. J Funct Foods 2014; 6:205-214. [PMID: 24748900 PMCID: PMC3989054 DOI: 10.1016/j.jff.2013.10.008] [Citation(s) in RCA: 104] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2013] [Revised: 10/05/2013] [Accepted: 10/15/2013] [Indexed: 11/15/2022] Open
Abstract
We evaluated sodium alginate, chitosan and hydroxypropyl methylcellulose (HPMC) as co-encapsulants for spray dried Lactobacillus acidophilus NCIMB 701748 by assessing their impact on cell viability and physicochemical properties of the dried powders, viability over 35 days of storage at 25 °C and survival after simulated digestion. Fibres were added to a control carrier medium containing whey protein concentrate, d-glucose and maltodextrin. Sodium alginate and HPMC did not affect cell viability but chitosan reduced viable counts in spray dried powders, as compared to the control. Although chitosan caused large losses of viability during spray-drying, these losses were counteracted by the excellent storage stability compared to control, sodium alginate and HPMC, and the overall effect became positive after the 35-day storage. Chitosan also improved survival rates in simulated GI conditions, however no single fibre could improve L. acidophilus NCIMB 701748 viability in all steps from production through storage and digestion.
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Affiliation(s)
- Lina Yonekura
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Han Sun
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Christos Soukoulis
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Ian Fisk
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
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