1
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Lee MH, Han A, Chang YH. Effect of inulin on structural, physicochemical, and in vitro gastrointestinal tract release properties of core-shell hydrogel beads as a delivery system for vitamin B12. Food Chem 2024; 463:141351. [PMID: 39332365 DOI: 10.1016/j.foodchem.2024.141351] [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: 05/17/2024] [Revised: 08/30/2024] [Accepted: 09/17/2024] [Indexed: 09/29/2024]
Abstract
In this study, core-shell hydrogel beads were developed as a controlled-release delivery system for vitamin B12. Vitamin B12-loaded microgels (MG) were prepared using gellan gum (GG). Core-shell hydrogel beads were produced by incorporating MG into pea protein isolate (PPI) and sodium alginate (AL) matrix filled/coated with different concentrations (0 %, 1 %, 3 %, 5 %, and 10 %) of inulin (IN). Based on XRD analysis, MG was successfully incorporated into core-shell hydrogel beads. In FE-SEM and FT-IR analyses, the smoother surface and denser structure of the beads were observed as IN concentration increased due to hydrogen bonds between IN and the beads. The encapsulation efficiency increased from 68.64 % to 82.36 % as IN concentration increased from 0 % to 10 %, respectively. After exposure to simulated oral and gastric conditions, core-shell hydrogel beads exhibited a lower cumulative release than MG, and a more sustained release was observed as IN concentration increased in simulated intestinal conditions.
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Affiliation(s)
- Min Ho Lee
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Areum Han
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
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2
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Meral HD, Özcan FŞ, Özcan N, Bozkurt F, Sağdiç O. Determination of prebiotic activity and probiotic encapsulation ability of inulin type fructans obtained from Inula helenium roots. J Food Sci 2024. [PMID: 39042555 DOI: 10.1111/1750-3841.17261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 06/13/2024] [Accepted: 07/02/2024] [Indexed: 07/25/2024]
Abstract
Inulin, a prebiotic utilized in the food and pharmaceutical industries, promotes the growth of beneficial bacteria in the colon, thereby enhancing human health. Although inulin is commercially produced from chicory and artichoke, Inula helenium roots offer a high potential for inulin production. The aim of this study is to investigate the prebiotic activity of inulin (inulin-P) from I. helenium roots on Lactobacillus rhamnosus, as well as its ability to produce synbiotic microcapsules and the effects on probiotic viability during freeze-drying, in vitro gastrointestinal (GI) digestion, and storage. First, the effect of inulin-P on L. rhamnosus viability and short-chain fatty acid (SCFA) production was compared to other commonly utilized prebiotics. The findings revealed that inulin-P remarkably promoted the growth and SCFA yield of L. rhamnosus for 48 h of fermentation and 28 days of storage. Then, L. rhamnosus was encapsulated with inulin-P and commercial inulin to compare its survival throughout storage and the GI tract. Inulin-P microcapsules outperformed in terms of viability during storage (7.98 log CFU/g after 30 days at 4°C). Furthermore, inulin-P microcapsules were heat-resistant and protected L. rhamnosus from GI conditions, resulting in a high survival rate (89.52%) following large intestine simulation, which is ideal for increasing customer benefits. Additionally, inulin-P microcapsules exhibited similar physical characteristics to commercial inulin. Consequently, this study revealed that inulin-P, which is easy to produce, low-cost, and has industrial application potential, could be used as a good carrier for the synbiotic encapsulation of L. rhamnosus. PRACTICAL APPLICATION: Inulin is a prebiotic that promotes the activity and growth of beneficial bacteria in the human gut. Although commercial inulin is currently produced from chicory root and artichoke, Inula helenium root is a potential raw material for inulin production. In this study, inulin was produced from I. helenium roots with a low-cost and easy production method, and it was determined that this inulin was an effective carrier in the synbiotic encapsulation of L. rhamnosus. This inulin exhibits superior prebiotic activity and encapsulation efficiency compared to commercial inulins like Orafti® GR and HPX and can be easily integrated into industrial production.
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Affiliation(s)
- Hilal Dikmen Meral
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | | | - Nihat Özcan
- TUBITAK Marmara Research Centre, Life Sciences, Kocaeli, Turkey
| | - Fatih Bozkurt
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Osman Sağdiç
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
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3
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Cho YS, Han K, Xu J, Moon JJ. Novel strategies for modulating the gut microbiome for cancer therapy. Adv Drug Deliv Rev 2024; 210:115332. [PMID: 38759702 PMCID: PMC11268941 DOI: 10.1016/j.addr.2024.115332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 05/08/2024] [Accepted: 05/13/2024] [Indexed: 05/19/2024]
Abstract
Recent advancements in genomics, transcriptomics, and metabolomics have significantly advanced our understanding of the human gut microbiome and its impact on the efficacy and toxicity of anti-cancer therapeutics, including chemotherapy, immunotherapy, and radiotherapy. In particular, prebiotics, probiotics, and postbiotics are recognized for their unique properties in modulating the gut microbiota, maintaining the intestinal barrier, and regulating immune cells, thus emerging as new cancer treatment modalities. However, clinical translation of microbiome-based therapy is still in its early stages, facing challenges to overcome physicochemical and biological barriers of the gastrointestinal tract, enhance target-specific delivery, and improve drug bioavailability. This review aims to highlight the impact of prebiotics, probiotics, and postbiotics on the gut microbiome and their efficacy as cancer treatment modalities. Additionally, we summarize recent innovative engineering strategies designed to overcome challenges associated with oral administration of anti-cancer treatments. Moreover, we will explore the potential benefits of engineered gut microbiome-modulating approaches in ameliorating the side effects of immunotherapy and chemotherapy.
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Affiliation(s)
- Young Seok Cho
- Department of Pharmaceutical Sciences, University of Michigan, Ann Arbor, MI 48109, USA; Biointerfaces Institute, University of Michigan, Ann Arbor, MI 48109, USA
| | - Kai Han
- State Key Laboratory of Natural Medicines, Department of Pharmaceutics, China Pharmaceutical University, Nanjing 21009, China; Jiangsu Key Laboratory of Drug Design and Optimization, China Pharmaceutical University, Nanjing 21009, China
| | - Jin Xu
- Department of Pharmaceutical Sciences, University of Michigan, Ann Arbor, MI 48109, USA; Biointerfaces Institute, University of Michigan, Ann Arbor, MI 48109, USA
| | - James J Moon
- Department of Pharmaceutical Sciences, University of Michigan, Ann Arbor, MI 48109, USA; Biointerfaces Institute, University of Michigan, Ann Arbor, MI 48109, USA; Department of Biomedical Engineering, University of Michigan, Ann Arbor, MI 48109, USA; Department of Chemical Engineering, University of Michigan, Ann Arbor, MI 48109, USA.
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4
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Virk MS, Virk MA, Liang Q, Sun Y, Zhong M, Tufail T, Rashid A, Qayum A, Rehman A, Ekumah JN, Wang J, Zhao Y, Ren X. Enhancing storage and gastroprotective viability of Lactiplantibacillus plantarum encapsulated by sodium caseinate-inulin-soy protein isolates composites carried within carboxymethyl cellulose hydrogel. Food Res Int 2024; 187:114432. [PMID: 38763680 DOI: 10.1016/j.foodres.2024.114432] [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: 01/15/2024] [Revised: 04/22/2024] [Accepted: 04/24/2024] [Indexed: 05/21/2024]
Abstract
Probiotics are subjected to various edible coatings, especially proteins and polysaccharides, which serve as the predominant wall materials, with ultrasound, a sustainable green technology. Herein, sodium caseinate, inulin, and soy protein isolate composites were produced using multi-frequency ultrasound and utilized to encapsulateLactiplantibacillus plantarumto enhance its storage, thermal, and gastrointestinal viability. The physicochemical analyses revealed that the composites with 5 % soy protein isolate treated with ultrasound at 50 kHz exhibited enough repulsion forces to maintain stability, pH resistance, and the ability to encapsulate larger particles and possessed the highest encapsulation efficiency (95.95 %). The structural analyses showed changes in the composite structure at CC, CH, CO, and amino acid residual levels. Rheology, texture, and water-holding capacity demonstrated the production of soft hydrogels with mild chewing and gummy properties, carried the microcapsules without coagulation or sedimentation. Moreover, the viability attributes ofL. plantarumevinced superior encapsulation, protecting them for at least eight weeks and against heat (63 °C), reactive oxidative species (H2O2), and GI conditions.
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Affiliation(s)
- Muhammad Safiullah Virk
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | | | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Yufan Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Mingming Zhong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Tabussam Tufail
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; University Institute of Diet and Nutritional Sciences, The University of Lahore, 54000, Pakistan
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Abdur Rehman
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - John-Nelson Ekumah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Junxia Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Yongjun Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China.
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5
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Chen P, Tian J, Ren Y, Cheng H, Pan H, Chen S, Ye X, Chen J. Enhance the resistance of probiotics by microencapsulation and biofilm construction based on rhamnogalacturonan I rich pectin. Int J Biol Macromol 2024; 258:128777. [PMID: 38096935 DOI: 10.1016/j.ijbiomac.2023.128777] [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: 06/06/2023] [Revised: 12/04/2023] [Accepted: 12/11/2023] [Indexed: 01/26/2024]
Abstract
Microcapsules were always used as functional material carriers for targeted delivery and meanwhile offering protection. However, microcapsule wall materials with specific properties were required, which makes the choice of wall material a key factor. In our previous study, a highly branched rhamnogalacturonan I rich (RG-I-rich) pectin was extracted from citrus canning processing water, which showed good gelling properties and binding ability, indicating it could be a potential microcapsule wall material. In the present study, Lactiplantibacillus plantarum GDMCC 1.140 and Lactobacillus rhamnosus were encapsulated by RG-I-rich pectin with embedding efficiencies of about 65 %. The environmental tolerance effect was evaluated under four different environmental stresses. Positive protection results were obtained under all four conditions, especially under H2O2 stress, the survival rate of probiotics embedded in microcapsules was about double that of free probiotics. The storage test showed that the total plate count of L. rhamnosus encapsulated in RG-I-rich pectin microcapsules could still reach 6.38 Log (CFU/mL) at 25 °C for 45 days. Moreover, probiotics embedded in microcapsules with additional incubation to form a biofilm layer inside could further improve the probiotics' activities significantly in the above experiments. In conclusion, RG-I-rich pectin may be a good microcapsule wall material for probiotics protection.
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Affiliation(s)
- Pin Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Yanming Ren
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Haibo Pan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China.
| | - Jianle Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China.
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6
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Mohamadzadeh M, Fazeli A, Shojaosadati SA. Polysaccharides and proteins-based bionanocomposites for microencapsulation of probiotics to improve stability and viability in the gastrointestinal tract: A review. Int J Biol Macromol 2024; 259:129287. [PMID: 38211924 DOI: 10.1016/j.ijbiomac.2024.129287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 11/30/2023] [Accepted: 01/04/2024] [Indexed: 01/13/2024]
Abstract
Probiotics have recently received significant attention due to their various benefits, such as the modulation of gut flora, reduction of blood sugar and insulin resistance, prevention and treatment of digestive disorders, and strengthening of the immune system. One of the major issues concerning probiotics is the maintenance of their viability in the presence of digestive conditions and extended shelf life during storage. To address this concern, numerous techniques have been explored to achieve success. Among these methods, the microencapsulation of probiotics has been proposed as the most effective way to overcome this challenge. The combination of nanomaterials with biopolymer coating is considered a novel approach to improve its viability and effective delivery. The use of polysaccharides and proteins-based bionanocomposites for microencapsulation of probiotics has emerged as an efficient and promising approach for maintaining cell viability and targeted delivery. This review article aims to investigate the use of different bionanocomposites in microencapsulation of probiotics and their effect on cell survival in long-term storage and harsh conditions in the gastrointestinal tract.
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Affiliation(s)
| | - Ahmad Fazeli
- Biotechnology Group, Faculty of Chemical Engineering, Tarbiat Modares University, Tehran, Iran
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7
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Raoul P, Maccauro V, Cintoni M, Scarpellini E, Ianiro G, Gasbarrini A, Mele MC, Rinninella E. Microbiota-Gastric Cancer Interactions and the Potential Influence of Nutritional Therapies. Int J Mol Sci 2024; 25:1679. [PMID: 38338956 PMCID: PMC10855965 DOI: 10.3390/ijms25031679] [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: 12/25/2023] [Revised: 01/16/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
Gastric cancer (GC) is one of the most common causes of cancer deaths, and GC treatments represent a large area of research. Although initially regarded as a sterile organ and unsuitable for microbial communities, the discovery of Helicobacter pylori made us realize that some microbes can colonize the stomach. In recent years, growing interest in gastric bacteria has expanded to the gut microbiota and, more recently, to the oral microbiota. Indeed, the oral-gastric-gut microbiota axis may play a crucial role in maintaining homeostasis, while changes in microbiota composition in GC patients can influence clinical outcomes. On the one hand, the microbiota and its metabolites may significantly influence the progression of GC, while anti-GC treatments such as gastrectomy and chemotherapy may significantly impact the oral-gastric-gut microbiota axis of GC patients. In this context, the role of nutritional therapies, including diet, prebiotics, and probiotics, in treating GC should not be underestimated. Wit this review, we aim to highlight the main role of the gastric, oral, and gut microbiota in GC onset and progression, representing potential future biomarkers for early GC detection and a target for efficient nutritional therapies during the course of GC.
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Affiliation(s)
- Pauline Raoul
- Clinical Nutrition Unit, Department of Medical and Abdominal Surgery and Endocrine-Metabolic Sciences, Fondazione Policlinico Universitario Agostino Gemelli IRCCS, 00168 Rome, Italy; (P.R.); (M.C.); (M.C.M.)
| | - Valeria Maccauro
- School of Specialization in Internal Medicine, Catholic University of the Sacred Heart, 00168 Rome, Italy;
| | - Marco Cintoni
- Clinical Nutrition Unit, Department of Medical and Abdominal Surgery and Endocrine-Metabolic Sciences, Fondazione Policlinico Universitario Agostino Gemelli IRCCS, 00168 Rome, Italy; (P.R.); (M.C.); (M.C.M.)
- Research and Training Center in Human Nutrition, Catholic University of the Sacred Heart, 00168 Rome, Italy;
| | - Emidio Scarpellini
- Translationeel Onderzoek van Gastro-Enterologische Aandoeningen (T.A.R.G.I.D.), Gasthuisberg University 11 Hospital, KU Leuven, Herestraat 49, 3000 Leuven, Belgium;
| | - Gianluca Ianiro
- Digestive Disease Center (CEMAD), Department of Medical and Abdominal Surgery and Endocrine-Metabolic Sciences, Fondazione Policlinico Universitario Agostino Gemelli IRCCS, 00168 Rome, Italy;
- Department of Translational Medicine and Surgery, Catholic University of the Sacred Heart, 00168 Rome, Italy
| | - Antonio Gasbarrini
- Research and Training Center in Human Nutrition, Catholic University of the Sacred Heart, 00168 Rome, Italy;
- Digestive Disease Center (CEMAD), Department of Medical and Abdominal Surgery and Endocrine-Metabolic Sciences, Fondazione Policlinico Universitario Agostino Gemelli IRCCS, 00168 Rome, Italy;
- Department of Translational Medicine and Surgery, Catholic University of the Sacred Heart, 00168 Rome, Italy
| | - Maria Cristina Mele
- Clinical Nutrition Unit, Department of Medical and Abdominal Surgery and Endocrine-Metabolic Sciences, Fondazione Policlinico Universitario Agostino Gemelli IRCCS, 00168 Rome, Italy; (P.R.); (M.C.); (M.C.M.)
- Research and Training Center in Human Nutrition, Catholic University of the Sacred Heart, 00168 Rome, Italy;
- Department of Translational Medicine and Surgery, Catholic University of the Sacred Heart, 00168 Rome, Italy
| | - Emanuele Rinninella
- Clinical Nutrition Unit, Department of Medical and Abdominal Surgery and Endocrine-Metabolic Sciences, Fondazione Policlinico Universitario Agostino Gemelli IRCCS, 00168 Rome, Italy; (P.R.); (M.C.); (M.C.M.)
- Research and Training Center in Human Nutrition, Catholic University of the Sacred Heart, 00168 Rome, Italy;
- Department of Translational Medicine and Surgery, Catholic University of the Sacred Heart, 00168 Rome, Italy
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8
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Chauhan J, Sharma RK. Synbiotic formulations with microbial biofilm, animal derived (casein, collagen, chitosan) and plant derived (starch, cellulose, alginate) prebiotic polymers: A review. Int J Biol Macromol 2023; 248:125873. [PMID: 37473897 DOI: 10.1016/j.ijbiomac.2023.125873] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/29/2023] [Accepted: 07/15/2023] [Indexed: 07/22/2023]
Abstract
The need for a broader range of probiotics, prebiotics, and synbiotics to improve the activity and functioning of gut microbiota has led to the development of new nutraceuticals formulations. These techniques majorly depend on the type of the concerned food, inclusive factors i.e. application of biotic components, probiotics, and synbiotics along with the type of encapsulation involved. For improvisation of the oral transfer mode of synbiotics delivery within the intestine along with viability, efficacy, and stability co-encapsulation is required. The present study explores encapsulation materials, probiotics and prebiotics in the form of synbiotics. The emphasis was given to the selection and usage of probiotic delivery matrix or prebiotic polymers, which primarily include animal derived (gelatine, casein, collagen, chitosan) and plant derived (starch, cellulose, pectin, alginate) materials. Beside this, the role of microbial polymers and biofilms (exopolysaccharides, extracellular polymeric substances) has also been discussed in the formation of probiotic functional foods. In this instance, the microbial biofilm is also used as suitable polymeric compound for encapsulation providing stability, viability, and efficacy. Thus, the review highlights the utilization of diverse prebiotic polymers in synbiotic formulations, along with microbial biofilms, which hold great potential for enhancing gut microbiota activity and improving overall health.
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Affiliation(s)
- Juhi Chauhan
- Department of Biosciences, Manipal University Jaipur, Jaipur 303007, Rajasthan, India
| | - Rakesh Kumar Sharma
- Department of Biosciences, Manipal University Jaipur, Jaipur 303007, Rajasthan, India.
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9
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Popov S, Smirnov V, Khramova D, Paderin N, Chistiakova E, Ptashkin D, Vityazev F. Effect of Hogweed Pectin on Rheological, Mechanical, and Sensory Properties of Apple Pectin Hydrogel. Gels 2023; 9:gels9030225. [PMID: 36975674 PMCID: PMC10048469 DOI: 10.3390/gels9030225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/09/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023] Open
Abstract
This study aims to develop hydrogels from apple pectin (AP) and hogweed pectin (HP) in multiple ratios (4:0; 3:1; 2:2; 1:3; and 0:4) using ionotropic gelling with calcium gluconate. Rheological and textural analyses, electromyography, a sensory analysis, and the digestibility of the hydrogels were determined. Increasing the HP content in the mixed hydrogel increased its strength. The Young’s modulus and tangent after flow point values were higher for mixed hydrogels than for pure AP and HP hydrogels, suggesting a synergistic effect. The HP hydrogel increased the chewing duration, number of chews, and masticatory muscle activity. Pectin hydrogels received the same likeness scores and differed only in regard to perceived hardness and brittleness. The galacturonic acid was found predominantly in the incubation medium after the digestion of the pure AP hydrogel in simulated intestinal (SIF) and colonic (SCF) fluids. Galacturonic acid was slightly released from HP-containing hydrogels during chewing and treatment with simulated gastric fluid (SGF) and SIF, as well as in significant amounts during SCF treatment. Thus, new food hydrogels with new rheological, textural, and sensory properties can be obtained from a mixture of two low-methyl-esterified pectins (LMPs) with different structures.
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10
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Sun R, Niu Y, Li M, Liu Y, Wang K, Gao Z, Wang Z, Yue T, Yuan Y. Emerging trends in pectin functional processing and its fortification for synbiotics: A review. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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11
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Yang Y, Sha L, Zhao H, Guo Z, Wu M, Lu P. Recent advances in cellulose microgels: Preparations and functionalized applications. Adv Colloid Interface Sci 2023; 311:102815. [PMID: 36427465 DOI: 10.1016/j.cis.2022.102815] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/02/2022] [Accepted: 11/15/2022] [Indexed: 11/20/2022]
Abstract
Microgels are soft, deformable, permeable, and stimuli-responsive microscopic polymeric particles that are now emerging as prospective multifunctional soft materials for delivery systems, interface stabilization, cell cultures and tissue engineering. Cellulose microgels are emerging biopolymeric microgels with unique characteristics such as abound hydroxyl structure, admirable designability, multiscale pore network and excellent biocompatibility. This review summarizes the fabrication strategies for microgel, then highlights the fabrication routes for cellulose microgels, and finally elaborates cellulose microgels' bright application prospects with unique characteristics in the fields of controlled release, interface stabilization, coating, purification, nutrition/drug delivery, and bio-fabrication. The challenges to be addressed for further applications and considerable scope for development in future of cellulose microgels are also discussed.
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Affiliation(s)
- Yang Yang
- College of Light Industry and Food Engineering, Guangxi Key Laboratory of Clean Pulp and Papermaking and Pollution Control, Guangxi University, Nanning, Guangxi 530004, China
| | - Lishan Sha
- College of Light Industry and Food Engineering, Guangxi Key Laboratory of Clean Pulp and Papermaking and Pollution Control, Guangxi University, Nanning, Guangxi 530004, China
| | - Han Zhao
- College of Light Industry and Food Engineering, Guangxi Key Laboratory of Clean Pulp and Papermaking and Pollution Control, Guangxi University, Nanning, Guangxi 530004, China
| | - Zhaojun Guo
- College of Light Industry and Food Engineering, Guangxi Key Laboratory of Clean Pulp and Papermaking and Pollution Control, Guangxi University, Nanning, Guangxi 530004, China
| | - Min Wu
- College of Light Industry and Food Engineering, Guangxi Key Laboratory of Clean Pulp and Papermaking and Pollution Control, Guangxi University, Nanning, Guangxi 530004, China
| | - Peng Lu
- College of Light Industry and Food Engineering, Guangxi Key Laboratory of Clean Pulp and Papermaking and Pollution Control, Guangxi University, Nanning, Guangxi 530004, China.
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12
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Nezamdoost-Sani N, Khaledabad MA, Amiri S, Mousavi Khaneghah A. Alginate and derivatives hydrogels in encapsulation of probiotic bacteria: An updated review. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Kowalczyk M, Znamirowska-Piotrowska A, Buniowska-Olejnik M, Pawlos M. Sheep Milk Symbiotic Ice Cream: Effect of Inulin and Apple Fiber on the Survival of Five Probiotic Bacterial Strains during Simulated In Vitro Digestion Conditions. Nutrients 2022; 14:nu14214454. [PMID: 36364717 PMCID: PMC9655080 DOI: 10.3390/nu14214454] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/17/2022] [Accepted: 10/20/2022] [Indexed: 01/24/2023] Open
Abstract
We conducted a study to determine the survival of bacterial cells under in vitro digestion. For this purpose, ice cream mixes were prepared: control, with 4% inulin, 2.5% inulin and 1.5% apple fiber and 4% apple fiber. Each inoculum (pH = 4.60 ± 0.05), containing 9 log cfu g-1 bacteria, at 5% (w/w) was added to the ice cream mixes (Lacticaseibacilluscasei 431, Lactobacillus acidophilus LA-5, Lacticaseibacillus paracasei L-26, Lacticaseibacillusrhamnosus, Bifidobacterium animalis ssp. lactis BB-12) and fermentation was carried out to pH 4.60 ± 0.05. The in vitro digestion method simulated the stages of digestion that occur in the mouth, stomach and small intestine under optimal controlled conditions (pH value, time and temperature). At each stage of digestion, the survival rate of probiotic bacteria was determined using the plate-deep method. As expected, in the oral stage, there was no significant reduction in the viability of the probiotic bacteria in any ice cream group compared to their content before digestion. In the stomach stage, Bifidobacterium animalis ssp. lactis BB-12 strain had the highest viable counts (8.48 log cfu g-1) among the control samples. Furthermore, a 4% addition of inulin to ice cream with Bifidobacterium BB-12 increased gastric juice tolerance and limited strain reduction by only 16.7% compared to the number of bacterial cells before digestion. Regarding ice cream samples with Bifidobacterium BB-12, replacing part of the inulin with apple fiber resulted in increased survival at the stomach stage and a low reduction in the bacterial population of only 15.6% compared to samples before digestion. At the stomach stage, the positive effect of the addition of inulin and apple fiber was also demonstrated for ice cream samples with Lacticaseibacilluscasei 431 (9.47 log cfu g-1), Lactobacillus acidophilus LA-5 (8.06 log cfu g-1) and Lacticaseibacillus paracasei L-26 (5.79 log cfu g-1). This study showed the highest sensitivity to simulated gastric stress for ice cream samples with Lacticaseibacillusrhamnosus (4.54 log cfu g-1). Our study confirmed that the 4% addition of inulin to ice cream increases the survival rate of L. casei and Bifidobacterium BB-12 in simulated intestinal juice with bile by 0.87 and 2.26 log cfu g-1, respectively. The highest viable count in the small intestine stage was observed in ice cream with L. acidophilus. The addition of inulin increased the survival of L. rhamnosus by 10.8% and Bifidobacterium BB-12 by about 22% under conditions of simulated in vitro digestion compared to their control samples. The survival rates of L. casei and L. paracasei were also highly affected by the 4% addition of apple fiber, where the increase under gastrointestinal passage conditions was determined to range from 7.86-11.26% compared to their control counterparts. In comparison, the lowest survival rate was found in the control ice cream with L. rhamnosus (47.40%). In our study at the intestinal stage, only five ice cream groups: a sample with 4% inulin and L. acidophilus, a control sample with Bifidobacterium BB12, a sample with 2.5% inulin and 1.5% apple fiber with Bifidobacterium BB12, a control sample with L. rhamnosus, a sample with 4% fiber and L. rhamnosus reported bacterial cell counts below 6 log cfu g-1 but higher than 5 log cfu g-1. However, in the remaining ice cream groups, viable counts of bacterial cells ranged from 6.11 to 8.88 log cfu g-1, ensuring a therapeutic effect. Studies have clearly indicated that sheep milk ice cream could provide a suitable matrix for the delivery of probiotics and prebiotics and contribute to intestinal homeostasis. The obtained results have an applicative character and may play an essential role in developing new functional sheep milk ice cream.
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Enache IM, Vasile MA, Crăciunescu O, Prelipcean AM, Oancea A, Enachi E, Barbu VV, Stănciuc N, Vizireanu C. Co-Microencapsulation of Anthocyanins from Cornelian Cherry (Cornus mas L.) Fruits and Lactic Acid Bacteria into Antioxidant and Anti-Proliferative Derivative Powders. Nutrients 2022; 14:nu14173458. [PMID: 36079716 PMCID: PMC9458241 DOI: 10.3390/nu14173458] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 08/17/2022] [Accepted: 08/21/2022] [Indexed: 11/24/2022] Open
Abstract
Driven by the modern lifestyle, the consumers are interested in healthier and balanced diets, including both probiotics and natural antioxidants. The beneficial health effects of probiotics are mainly due to their capacity of modulating the human intestinal microbiota, although achieving at least a 6 log of viable cells at the targeted site is still challenging. Therefore, in this study, an attempt to improve the bioaccessibility of Lacticaseibacillus casei (L. casei) 431® through a co-microencapsulation by complex coacervation and freeze-drying, using an extract from Cornelian cherry and two biopolymeric matrices, whey protein isolates and casein (WPI-CN) and inulin (WPI-I), was studied. The powders showed a comparable anthocyanin content of around 32.00 mg cyanidin-3-rutinoside (C3R)/g dry matter (DM) and a microbial load of about 10 Log CFU/g DM. A high stability of the lactic acid bacteria was assessed throughout 90 days of storage, whereas the anthocyanins’ degradation during storage followed a first order kinetic model, allowing the estimation of a half-time of 66.88 ± 1.67 days for WPI-CN and 83.60 ± 2.46 days for WPI-I. The in vitro digestion showed a high stability of anthocyanins in the simulated gastric juice, whereas the release in the simulated intestinal juice was favored in the variant with inulin (up to 38%). The use of casein permitted to obtain finer spherosomes, with smaller diameters, whereas a double encapsulation was obvious in both variants, thus explaining the high resistance in the gastric environment. The anti-proliferative effect against the human colon cancer cell line (HT-29) was also demonstrated. No cytotoxicity has been found for the concentrations between 1 and 25 μg/mL for the WPI-I variant, whereas a cell proliferation effect was observed at low concentrations of 1–5 μg/mL.
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Affiliation(s)
- Iuliana Maria Enache
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800008 Galati, Romania
| | - Mihaela Aida Vasile
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800008 Galati, Romania
| | - Oana Crăciunescu
- National Institute for Research and Development of Biological Sciences in Romania, 060031 Bucharest, Romania
| | - Ana Maria Prelipcean
- National Institute for Research and Development of Biological Sciences in Romania, 060031 Bucharest, Romania
| | - Anca Oancea
- National Institute for Research and Development of Biological Sciences in Romania, 060031 Bucharest, Romania
| | - Elena Enachi
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800008 Galati, Romania
| | - Viorica Vasilica Barbu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800008 Galati, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800008 Galati, Romania
| | - Camelia Vizireanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 800008 Galati, Romania
- Correspondence:
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Kowalska E, Ziarno M, Ekielski A, Żelaziński T. Materials Used for the Microencapsulation of Probiotic Bacteria in the Food Industry. Molecules 2022; 27:3321. [PMID: 35630798 PMCID: PMC9142984 DOI: 10.3390/molecules27103321] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/15/2022] [Accepted: 05/17/2022] [Indexed: 02/04/2023] Open
Abstract
Probiotics and probiotic therapy have been rapidly developing in recent years due to an increasing number of people suffering from digestive system disorders and diseases related to intestinal dysbiosis. Owing to their activity in the intestines, including the production of short-chain fatty acids, probiotic strains of lactic acid bacteria can have a significant therapeutic effect. The activity of probiotic strains is likely reduced by their loss of viability during gastrointestinal transit. To overcome this drawback, researchers have proposed the process of microencapsulation, which increases the resistance of bacterial cells to external conditions. Various types of coatings have been used for microencapsulation, but the most popular ones are carbohydrate and protein microcapsules. Microencapsulating probiotics with vegetable proteins is an innovative approach that can increase the health value of the final product. This review describes the different types of envelope materials that have been used so far for encapsulating bacterial biomass and improving the survival of bacterial cells. The use of a microenvelope has initiated the controlled release of bacterial cells and an increase in their activity in the large intestine, which is the target site of probiotic strains.
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Affiliation(s)
- Ewa Kowalska
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland;
| | - Małgorzata Ziarno
- Department of Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland;
| | - Adam Ekielski
- Department of Production Engineering, Warsaw University of Life Sciences, 02-776 Warsaw, Poland; (A.E.); (T.Ż.)
| | - Tomasz Żelaziński
- Department of Production Engineering, Warsaw University of Life Sciences, 02-776 Warsaw, Poland; (A.E.); (T.Ż.)
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Rosales Delgado S, Alzate Arbeláez AF, Zapata Acosta K, Cortés FB, Rojano BA. Improvement of probiotic viability through the design of novel biomaterials using coffee pulp wastes and Lactobacillus rhamnosus. FOOD SCI TECHNOL INT 2022:10820132221100683. [PMID: 35549737 DOI: 10.1177/10820132221100683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
The immobilization of bacteria cells has shown to be an efficient technology to improve cell viability. This study used lyophilized and pulverized coffee pulp (LPC) and LPC functionalized with theobromine at two concentrations, 3.1 w/w and 2.4 w/w named as LPF1 and LPF2, respectively, to immobilize Lactobacillus rhamnosus ATCC 53103 cells (biomaterials) and increase the viability of the cell at storage and gastrointestinal conditions. To characterize the biomaterials, SEM, Dynamic Light Scattering, TGA, , FTIR and Isoeletrc Point measurements (or zeta potential measurements) were carried out. To evaluate the effectiveness of immobilization, cell viability as a function of storage time and under simulated gastrointestinal conditions was evaluated. Regarding the characterization of the materials, the particle sizes were 21.7 to 334.4 nm and they experienced mass losses of less than 10% at 100°C. The FTIR indicated the presence of functional groups related to caffeine, chlorogenic acid, sucrose, arabinogalactans, carbohydrates, and proteins in all biomaterials. The sorption kinetic parameters showed an adsorptive capacity between 3.0 × 109 and 8.0 × 109 CFU.g-1, being LPF1 the best materials to immobilize the cells, associated with LPF1 surface properties. The viability was higher for immobilized cells than for free cells, when left in storage and under simulated gastric conditions. Finally, the biomaterials could be used in the preparation of probiotic diets based on lactobacilli. To the best of our knowledge, this is the first study regarding the use of waste from coffee agribusiness to develop probiotic biocarriers which opens up possibilities for future developments.
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Affiliation(s)
- Stephania Rosales Delgado
- Grupo Química de los Productos Naturales y los Alimentos, Facultad de Ciencias, Universidad Nacional de Colombia-Sede Medellín, Medellín, Colombia
| | - Andrés Felipe Alzate Arbeláez
- Grupo Química de los Productos Naturales y los Alimentos, Facultad de Ciencias, Universidad Nacional de Colombia-Sede Medellín, Medellín, Colombia
| | - Karol Zapata Acosta
- Grupo de Fenómenos de Superficie, Michael Polanyi, Departamento de Procesos y Energía, Facultad de Minas, Universidad Nacional de Colombia, Medellín, Colombia
| | - Farid B Cortés
- Grupo de Fenómenos de Superficie, Michael Polanyi, Departamento de Procesos y Energía, Facultad de Minas, Universidad Nacional de Colombia, Medellín, Colombia
| | - Benjamín A Rojano
- Grupo Química de los Productos Naturales y los Alimentos, Facultad de Ciencias, Universidad Nacional de Colombia-Sede Medellín, Medellín, Colombia
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García MJ, Ruíz F, Asurmendi P, Pascual L, Barberis L. Reevaluating a non-conventional procedure to microencapsulate beneficial lactobacilli: assessments on yield and bacterial viability under simulated technological and physiological conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2981-2989. [PMID: 34773408 DOI: 10.1002/jsfa.11638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 10/29/2021] [Accepted: 11/13/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Maintaining viability of beneficial microorganisms applied to foods still constitutes an industrial challenge. Many microencapsulation methodologies have been studied to protect probiotic microorganisms and ensure their resistance from manufacturing through to consumption. However, in many Latin-American countries such as Argentina there are still no marketed food products containing microencapsulated beneficial bacteria. The objectives of this work were: (i) to obtain microcapsules containing Lactobacillus fermentum L23 and L. rhamnosus L60 in a milk protein matrix; and (ii) to evaluate the viability of microencapsulated lactobacilli exposed to long-term refrigerated storage, mid-high temperatures and simulated gastrointestinal conditions. RESULTS The method of emulsification/rennet-catalyzed gelation of milk proteins used in this study led to high encapsulation yields for both strains (98.2-99%). Microencapsulated lactobacilli remained viable for 120 days at 4 °C, while free lactobacilli gradually lost their viability under the same conditions. Microencapsulation increased the resistance of lactobacilli to mid-high temperatures, since they showed survival rates of 95-99.3% at 50 °C, and of 72.5-74.4% at 65 °C. Under simulated gastric conditions, the microencapsulated lactobacilli counts were higher than 8.5 log CFU mL-1 and showed survival rates between 96.61% and 97.74%. Furthermore, in the presence of bile (0.5-2% w/v) the survival of microencapsulated strains was higher than 96%. CONCLUSION The microencapsulation process together with the matrix of milk proteins used in this study protected beneficial Lactobacillus strains against these first simulated technological and physiological conditions. These findings suggest that this microencapsulation method could contribute to secure optimal amounts of living lactobacilli cells able to reach the intestine. © 2021 Society of Chemical Industry.
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Affiliation(s)
- María J García
- Área de Bacteriología, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto (UNRC), Río Cuarto, Córdoba, Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), UNRC-CONICET, Río Cuarto, Córdoba, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro Científico Tecnológico-Córdoba (CCT-Córdoba), Córdoba, Argentina
| | - Francesca Ruíz
- Área de Bacteriología, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto (UNRC), Río Cuarto, Córdoba, Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), UNRC-CONICET, Río Cuarto, Córdoba, Argentina
| | - Paula Asurmendi
- Área de Bacteriología, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto (UNRC), Río Cuarto, Córdoba, Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), UNRC-CONICET, Río Cuarto, Córdoba, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro Científico Tecnológico-Córdoba (CCT-Córdoba), Córdoba, Argentina
| | - Liliana Pascual
- Área de Bacteriología, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto (UNRC), Río Cuarto, Córdoba, Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), UNRC-CONICET, Río Cuarto, Córdoba, Argentina
| | - Lucila Barberis
- Área de Bacteriología, Departamento de Microbiología e Inmunología, Universidad Nacional de Río Cuarto (UNRC), Río Cuarto, Córdoba, Argentina
- Instituto de Biotecnología Ambiental y Salud (INBIAS), UNRC-CONICET, Río Cuarto, Córdoba, Argentina
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Production feasibility of functional probiotic muesli containing matcha and investigation of its physicochemical, microbial, and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01224-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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19
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Cezarino EC, Guedes Silva KC, Souza Almeida F, Kawazoe Sato AC. Stability and viability of synbiotic microgels incorporated into liquid, Greek and frozen yogurts. J Food Sci 2022; 87:1796-1809. [PMID: 35289401 DOI: 10.1111/1750-3841.16107] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 02/10/2022] [Accepted: 02/12/2022] [Indexed: 12/16/2022]
Abstract
The viability of Lactobacillus acidophilus when co-encapsulated with fructooligosaccharides in alginate-gelatin microgels, for incorporation into liquid, Greek, and frozen yogurts, during storage and in vitro-simulated digestion was studied. Liquid yogurt provided the highest viability for the encapsulated probiotics during storage, followed by frozen and Greek formulations when compared to free probiotics, highlighting the influence of microencapsulation, yogurt composition, and storage conditions. Addition of up to 20% of probiotic (AG) and symbiotic (AGF) microgels did not cause significant changes in the liquid and frozen yogurts' apparent viscosity (ηap ); however, it decreased ηap for the Greek yogurt, indicating that microgels can alter product acceptability in this case. Both AG and AGF microparticles improved viability of cells face to gastric conditions for liquid and frozen yogurts, delivering cells in the enteric stage. Summarizing, liquid yogurt was the most appropriate for probiotic viability during storage, while frozen yogurt presented better protection along digestibility.
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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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21
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Liu S, Fang Z, Ng K. Recent development in fabrication and evaluation of phenolic-dietary fiber composites for potential treatment of colonic diseases. Crit Rev Food Sci Nutr 2022; 63:6860-6884. [PMID: 35225102 DOI: 10.1080/10408398.2022.2043236] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Phenolics have been shown by in vitro and animal studies to have multiple pharmacological effects against various colonic diseases. However, their efficacy against colonic diseases, such as inflammatory bowel diseases, Crohn's disease, and colorectal cancer, is significantly compromised due to their chemical instability and susceptibility to modification along the gastrointestinal tract (GIT) before reaching the colonic site. Dietary fibers are promising candidates that can form phenolic-dietary fiber composites (PDC) to carry phenolics to the colon, as they are natural polysaccharides that are non-digestible in the upper intestinal tract but can be partially or fully degradable by gut microbiota in the colon, triggering the release at this targeted site. In addition, soluble and fermentable dietary fibers confer additional health benefits as prebiotics when used in the PDC fabrication, and the possibility of synergistic relationship between phenolics and fibers in alleviating the disease conditions. The functionalities of PDC need to be characterized in terms of their particle characteristics, molecular interactions, release profiles in simulated digestion and colonic fermentation to fully understand the metabolic fate and health benefits. This review examines recent advancements regarding the approaches for fabrication, characterization, and evaluation of PDC in in vitro conditions.
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Affiliation(s)
- Siyao Liu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
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Papagiannopoulos A, Sotiropoulos K. Current Advances of Polysaccharide-Based Nanogels and Microgels in Food and Biomedical Sciences. Polymers (Basel) 2022; 14:polym14040813. [PMID: 35215726 PMCID: PMC8963082 DOI: 10.3390/polym14040813] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 02/15/2022] [Accepted: 02/18/2022] [Indexed: 11/16/2022] Open
Abstract
Polysaccharides are natural polymers with hydrophilic, biocompatible and biodegradable characteristics and have many opportunities in the food and pharmaceutical sectors. This review focuses on the field of nano and microstructures whose internal structure is based on networked polysaccharide chains in 3D i.e., polysaccharide nanogels (NGs) and microgels (MGs). As it is observed the number of articles on NGs and MGs in peer reviewed scientific journals has been increasing over the last two decades. At the same time, the relative contribution of polysaccharides in this field is gaining place. This review focuses on the different applied methods for the fabrication of a variety of polysaccharide-based NGs and MGs and aims to highlight the recent advances on the subject and present their potentials and properties with regards to their integration in aspects of medicinal and food sciences. The presentation of the recent advances in the application of polysaccharide NGs and MGs is divided in materials with potential as emulsion stabilizers and materials with potential as carriers of bioactives. For applications in the medical sector the division is based on the fabrication processes and includes self-assembled, electrostatically complexed/ionically crosslinked and chemically crosslinked NGs and MGs. It is concluded that many advances are expected in the application of these polysaccharide-based materials and in particular as nutrient-loaded emulsion stabilizers, viscosity modifiers and co-assembled structures in combination with proteins.
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Affiliation(s)
- Aristeidis Papagiannopoulos
- Theoretical and Physical Chemistry Institute, National Hellenic Research Foundation, 48 Vassileos Constantinou Avenue, 11635 Athens, Greece
- Correspondence:
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Biocompatible poly(galacturonic acid) micro/nanogels with controllable degradation via tunable chemical crosslinking. Int J Biol Macromol 2022; 201:351-363. [PMID: 34998881 DOI: 10.1016/j.ijbiomac.2021.12.107] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/03/2021] [Accepted: 12/17/2021] [Indexed: 01/15/2023]
Abstract
Here, one-pot labor-less preparation of two different polygalacturonic acid (PGA) micro/nanogel formulations, PGA-1 and PGA-2, by respectively crosslinking the PGA chains with divinyl sulfone (DVS) and trimethylolpropane triglycidyl ether (TMPGDE) were reported. Various crosslinker ratios, 2.5, 10, 50, and 100% were used for both crosslinkers to demonstrate the tunability of their degradation properties. The PGA micro/nanogels were found spherical-shaped porous particles in 0.5-5.0 μm size range by SEM. The hydrolytic degradation and stability of PGA micro/nanogels in pH 1.0, 7.4, and 9.0 buffer solutions can be controlled by changing the degree of crosslinking. Accordingly, 32 ± 8% and 36 ± 2% weight losses were attained for PGA-1-10% and PGA-2-10% micro/nanogels at pH 1, respectively, and 46 ± 6%, and 68 ± 6% degradations were determined at pH 7.4 within 4 weeks. However, no degradation was observed for both PGA-based micro/nanogel formulations prepared at 25% and 100% crosslinker ratios at all pH conditions. All PGA-based micro/nanogels were totally degraded within 7-10 days at pH 9.0. In the presence of pectinase and amyloglucosidase enzymes, all formulations of PGA micro/nanogels showed more than 80% degradation within 12 h. Furthermore, both PGA formulations showed no significant cytotoxicity against L929 fibroblast cells with 90% and above cell viability up to 250 mg/mL concentrations.
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Methodological advances and challenges in probiotic bacteria production: Ongoing strategies and future perspectives. Biochem Eng J 2021. [DOI: 10.1016/j.bej.2021.108199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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