Polysaccharides, proteins, and their complex as microencapsulation carriers for delivery of probiotics: A review on carrier types and encapsulation techniques

Recent trends in nanocellulose: Metabolism-related, gastrointestinal effects, and applications in probiotic delivery

Nanocellulose, a versatile and sustainable nanomaterial derived from cellulose fibers, has attracted considerable attention in various fields due to its unique properties. Similar to dietary fibers, nanocellulose is difficult to digest in the human gastrointestinal tract. The indigestible nanocellulose is fermented by gut microbiota, producing metabolites and potentially exhibiting prebiotic activity in intestinal diseases. Additionally, nanocellulose can serve as a matrix material for probiotic protection and show promising prospects for probiotic delivery. In this review, we summarize the classification of nanocellulose, including cellulose nanocrystals (CNC), cellulose nanofibers (CNF), and bacterial nanocellulose (BNC), highlighting their distinct characteristics and applications. We discuss the metabolism-related characteristics of nanocellulose from oral ingestion to colon fermentation and introduce the prebiotic activity of nanocellulose in intestinal diseases. Furthermore, we provide an overview of commonly used nanocellulose-based encapsulation techniques, such as emulsification, extrusion, freeze drying, and spray drying, as well as the delivery systems employing nanocellulose matrix materials, including microcapsules, emulsions, and hydrogels. Finally, we discuss the challenges associated with nanocellulose metabolism, prebiotic functionality, encapsulation techniques, and delivery systems using nanocellulose matrix material for probiotics. This review will provide new insight into the application of nanocellulose in the treatment of intestinal diseases and probiotic delivery.

Study of Lactobacillus plantarum coated with Tremella polysaccharides to improve its intestinal adhesion

BACKGROUND

The adhesion of probiotics to the intestine is crucial for their probiotic function. In previous studies, Tremella polysaccharides (TPS) (with sodium casein) have shown the potential to encapsulate probiotics and protect them in a simulated gastrointestinal tract. This study explored the effect of TPS (with sodium casein) on the adhesion of probiotics.

RESULTS

Lactobacillus plantarum was coated with TPS and sodium casein in different proportions, and was freeze-dried. The rheological properties of the mixture of probiotics powder and mucin solution were determined by static and dynamic rheological analysis. Aqueous solutions of probiotic powder and mucin mixture exhibited pseudoplastic fluid rheological properties. The higher the proportion of TPS content, the higher the apparent viscosity and yield stress. The mixed bacterial powder and mucin fluid displayed thixotropy and was in accordance with the Herschel-Bulkley model. The TPS increased the bio-adhesive force of the probiotic powder and mucin. When using TPS as the only carbon source, the adhesion of L. plantarum to Caco-2 cells increased by 228% in comparison with glucose in vitro. Twelve adhesive proteins were also detected in the whole-cell proteome of L. plantarum. Among them, ten adhesive proteins occurred abundantly when grown with TPS as a carbon source.

CONCLUSION

Tremella polysaccharides therefore possess probiotic properties and can promote the intestinal adhesion of L. plantarum. © 2024 Society of Chemical Industry.

A review of the biological activities of lactoferrin: mechanisms and potential applications

Lactoferrin, a multifunctional iron-binding protein found in milk and other body fluids, possesses numerous biological activities. The functional activity of lactoferrin lies not only in its iron-binding capacity but also in the molecular mechanisms by which it can affect important chemical components in the host. However, the molecular mechanisms underlying these activities remain unelucidated. In this paper, we review the structure, properties, and contents of different lactoferrin milk sources. The different biological activities, namely antibacterial, antiviral, immunomodulatory, anti-inflammatory, bone regeneration, and improved metabolic disorder bioactivities, and the associated potential mechanisms of lactoferrin are summarized with the aim of providing a reference for the development of lactoferrin-related products.

Microfluidic Strategies for Encapsulation, Protection, and Controlled Delivery of Probiotics

Probiotics are indispensable for maintaining the structure of gut microbiota and promoting human health, yet their survivability is frequently compromised by environmental stressors such as temperature fluctuations, pH variations, and mechanical agitation. In response to these challenges, microfluidic technology emerges as a promising avenue. This comprehensive review delves into the utilization of microfluidic technology for the encapsulation and delivery of probiotics within the gastrointestinal tract, with a focus on mitigating obstacles associated with probiotic viability. Initially, it elucidates the design and application of microfluidic devices, providing a precise platform for probiotic encapsulation. Moreover, it scrutinizes the utilization of carriers fabricated through microfluidic devices, including emulsions, microspheres, gels, and nanofibers, with the intent of bolstering probiotic stability. Subsequently, the review assesses the efficacy of encapsulation methodologies through in vitro gastrointestinal simulations and in vivo experimentation, underscoring the potential of microfluidic technology in amplifying probiotic delivery efficiency and health outcomes. In sum, microfluidic technology represents a pioneering approach to probiotic stabilization, offering avenues to cater to consumer preferences for a diverse array of functional food options.

Mixed κ/ι-carrageenan - LM pectin gels: Relating the rheological and mechanical properties with the capacity for probiotic encapsulation

The rheological and mechanical properties of mixed κ/ι-carrageenan - LM pectin gels were determined, and the potential of these gels for the formation of beads using the extrusion method and for the encapsulation of Lacticaseibacillus rhamnosus ATCC 53103 (LGG) was evaluated. Self-standing gels were obtained with all formulations evaluated. Carrageenan-rich gels, with carrageenan fraction (XC) ≥ 0.75, exhibited the highest storage modulus, but they were also brittle, while pectin-rich gels (XC ≤ 0.25) presented the highest hardness and cohesiveness. Pectin-rich formulations formed beads with the smallest initial diameter (2.40-2.45 mm), and the addition of carrageenan produced significantly more spherical beads compared to pure-pectin ones. As pectin-rich beads were the formulations that resisted simulated gastrointestinal conditions, these were selected for the encapsulation of LGG. These beads showed high encapsulation yields (87-96 %), and the percentage reduction of CFU/g during storage and simulated gastrointestinal conditions was not significantly different among formulations, the latter being significantly lower for encapsulated cells (8.64-15.03 %) compared to free cells (71.20 %). These results indicate that carrageenan-pectin gel beads with XC ≤ 0.25 were successful in encapsulating probiotic bacteria, and this capacity was related to the rheological and mechanical properties of the gels.

Encapsulation of Probiotics within Double/Multiple Layer Beads/Carriers: A Concise Review

An increased demand for natural products nowadays most specifically probiotics (PROs) is evident since it comes in conjunction with beneficial health effects for consumers. In this regard, it is well known that encapsulation could positively affect the PROs' viability throughout food manufacturing and long-term storage. This paper aims to analyze and review various double/multilayer strategies for encapsulation of PROs. Double-layer encapsulation of PROs by electrohydrodynamic atomization or electrospraying technology has been reported along with layer-by-layer assembly and water-in-oil-in-water (W1/O/W2) double emulsions to produce multilayer PROs-loaded carriers. Finally, their applications in food products are presented. The resistance and viability of loaded PROs to mechanical damage, during gastrointestinal transit and shelf life of these trapping systems, are also described. The PROs encapsulation in double- and multiple-layer coatings combined with other technologies can be examined to increase the opportunities for new functional products with amended functionalities opening a novel horizon in food technology.

Current Research on Probiotics and Fermented Products

The history of probiotics and fermented products has evolved over millennia [...].

Chitosan entrapping of sodium alginate / Lycium barbarum polysaccharide gels for the encapsulation, protection and delivery of Lactiplantibacillus plantarum with enhanced viability

To preserve the viability of probiotics during digestion and storage, encapsulation techniques are necessary to withstand the challenges posed by adverse environments. A core-shell structure has been developed to provide protection for probiotics. By utilizing sodium alginate (SA) / Lycium barbarum polysaccharide (LBP) as the core material and chitosan (CS) as the shell, the probiotic load reached 9.676 log CFU/mL. This formulation not only facilitated continuous release in the gastrointestinal tract but also enhanced thermal stability and storage stability. The results obtained from Fourier transform infrared spectroscopy and thermogravimetric analysis confirmed that the addition of LBP and CS affected the microstructure of the gel by enhancing the hydrogen bond force, so as to achieve controlled release. Following the digestion of the gel within the gastrointestinal tract, the released amount was determined to be 9.657 log CFU/mL. The moisture content and storage stability tests confirmed that the encapsulated Lactiplantibacillus plantarum maintained good activity for an extended period at 4 °C, with an encapsulated count of 8.469 log CFU/mL on the 28th day. In conclusion, the newly developed core-shell gel in this study exhibits excellent probiotic protection and delivery capabilities.

Improved viability of probiotics by encapsulation in chickpea protein matrix during simulated gastrointestinal digestion by succinylated modification

The potential application of succinylated chickpea protein (SCP) as a wall material for spray-dried microencapsulated probiotics was investigated. The results showed that succinylation increased the surface charge of chickpea proteins (CP) and reduced the particle size of the proteins. Meanwhile, succinylated modification decreased the solubility of protein under acidic conditions and increased the solubility in alkaline conditions. The effects of spray drying and in vitro gastrointestinal digestion on probiotics were investigated by microencapsulating chickpea protein with different degrees of N-succinylation. The results showed that all microcapsules had similar morphology, particle size and low water content. The microcapsules prepared by succinylated chickpea protein showed better stability and viability during spray drying and gastrointestinal digestion. The protective effect of probiotics was better as the degree of N-succinylation increased. In particular, the SCP-3-P sample (10 % succinic anhydride modified CP and maltodextrin) lost only 0.29 Log CFU/g throughout gastrointestinal digestion. The superior protective effect provided by succinylated CP in simulated gastric fluid (SGF) was mainly attributed to the reaction of succinic anhydride with protein to cause protein aggregation under gastric acidic conditions, reducing the infiltration of gastric acid and pepsin and maintaining the structural integrity of the microcapsules. Therefore, these findings provide a new strategy for probiotic intestinal delivery and application of chickpea protein.

Antioxidant and Antibacterial Activities of Nano-probiotics Versus Free Probiotics Against Gastrointestinal Pathogenic Bacteria

Antibiotic-resistant pathogenic bacteria and the oxidative stress related to their infections are dangerous health problems. Finding new safe, effective antibacterial and antioxidant agents is an urgent global need. Probiotics are a strong candidate for possible antibacterial and antioxidant agents. The delivery of these probiotics without any effect on gastrointestinal digestion is the most important point for their application. The encapsulation of the probiotics on nanoparticles or other supports is a well-known method for the safe delivery of the probiotics. Little information is known about the effect of the probiotic encapsulation on its antibacterial and antioxidant activity. The present study tried to investigate the effect of probiotic encapsulation on nano-chitosan on its antioxidant activity and antibacterial activity against some pathogenic bacteria. We encapsulated some known probiotic species on nano-chitosan and investigated the antibacterial activity of the nano-probiotics and free probiotics against gastrointestinal pathogenic bacteria. The antioxidant characters of the free and encapsulated probiotics were investigated in terms of DPPH radicle scavenging activity, ferric ion chelating activity, hydroxyl radicle scavenging activity, superoxide anion radicle scavenging activity, and anti-lipid peroxidation activity. Results showed the superiority of the encapsulated probiotics as antibacterial and antioxidant agents over the free ones. The encapsulation improved the antibacterial activity of Sporolactobacillus laevolacticus against Bacteroides fragilis by 134% compared to the free one. Also, significantly, the encapsulation increased the hydroxyl radicle scavenging activity of Enterococcus faecium by about 180% compared to the free one. Nano-chitosan encapsulation synergistically increased the antioxidant and antibacterial activity of the studied probiotics. This can be promising for controlling pathogenic bacteria.

Supplementary Information

The online version contains supplementary material available at 10.1007/s12088-023-01140-2.

Improving the survival of Lactobacillus plantarum FZU3013 by phase separated caseinate/alginate gel beads

The phase separation behavior of mixed solution of caseinate (Cas) and alginate (Alg) was investigated. Lactobacillus plantarum FZU3013 was encapsulated using 4 % Cas/1 % Alg gel beads with a phase-separated structure. The bacteria were predominantly distributed in the Alg-rich continuous phase. The use of 4 % Cas/1 % Alg beads resulted in higher encapsulation efficiency for L. plantarum FZU3013 compared to 1 % Alg beads. After 5 weeks of storage at 4 °C, the viable count in 4 % Cas/1 % Alg beads was 8.3 log CFU/g, which was 1.1 log CFU/g higher than that of the 1 % Alg beads. When 1 % Alg beads of the smallest size were subjected to in vitro digestion, no viable bacteria could be detected at the end of the digestion, whereas the 4 % Cas/1 % Alg beads of the smallest size had a viable count of 3.9 log CFU/g. When the size of the 4 % Cas/1 % Alg beads was increased to 1000 μm, the viable count was 7.0 log CFU/g after digestion. The results of infrared spectroscopy and zeta potential indicated that hydrogen bonding and electrostatic interactions between caseinate and alginate reinforced the structure of the gel beads and improved the protection for L. plantarum FZU 3013.

Oral Administration of Fermented Milk from Co-Starter Containing Lactobacillus plantarum Y44 Shows an Ameliorating Effect on Hypertension in Spontaneously Hypertensive Rats

Fermented dairy foods such as yogurt exhibit some beneficial effects on consumers, including relieving the symptoms of hypertension. This study aims to obtain fermented dairy products from a co-starter that have a great flavor and the auxiliary function of reducing blood pressure after longtime consumption. Commercial starter cultures composed of Lactobacillus delbrueckii subsp. bulgaricus CICC 6047 and Streptococcus thermophilus CICC 6038 were combined with Lactobacillus plantarum strains Y44, Y12, and Y16, respectively, as a combined starter culture to ferment the mixed milk of skim milk and soybean milk. The fermented milk produced using the combined starter culture mixed with L. plantarum Y44 showed an angiotensin-converting-enzyme (ACE) inhibitory activity (53.56 ± 0.69%). Some peptides that regulate blood pressure were released in the fermented milk, such as AMKPWIQPK, GPVRGPFPII, LNVPGEIVE, NIPPLTQTPV, and YQEPVL. In spontaneously hypertensive rat (SHR) oral-administration experiments compared with the gavage unfermented milk group, the gavage feeding of SHRs with the fermented milk produced using the combined starter culture mixed with L. plantarum Y44 significantly reduced the blood pressure of the SHRs after long-term intragastric administration, shown with the systolic blood pressure (SBP) and diastolic blood pressure (DBP) decreasing by 23.67 ± 2.49 mmHg and 15.22 ± 2.62 mmHg, respectively. Moreover, the abundance of short-chain fatty acids (SCFA), bacterial diversity in the gut microbiota, and SCFA levels including acetic acid, propionic acid, and butyric acid in the feces of the SHRs were increased via oral administration of the fermented milk produced using the combined starter culture containing L. plantarum Y44. Furthermore, the ACE-angiotensin II (Ang II)-angiotensin type 1 (AT 1) axis was downregulated, the angiotensin-converting-enzyme 2 (ACE 2)-angiotensin(1-7) (Ang1-7)-Mas receptor axis of the SHRs was upregulated, and then the RAS signal was rebalanced. The fermented milk obtained from the combined starter culture shows the potential to be a functional food with antihypertension properties.

Research Progress for Probiotics Regulating Intestinal Flora to Improve Functional Dyspepsia: A Review

Functional dyspepsia (FD) is a common functional gastrointestinal disorder. The pathophysiology remains poorly understood; however, alterations in the small intestinal microbiome have been observed. Current treatments for FD with drugs are limited, and there are certain safety problems. A class of active probiotic bacteria can control gastrointestinal homeostasis, nutritional digestion and absorption, and the energy balance when taken in certain dosages. Probiotics play many roles in maintaining intestinal microecological balance, improving the intestinal barrier function, and regulating the immune response. The presence and composition of intestinal microorganisms play a vital role in the onset and progression of FD and serve as a critical factor for both regulation and potential intervention regarding the management of this condition. Thus, there are potential advantages to alleviating FD by regulating the intestinal flora using probiotics, targeting intestinal microorganisms. This review summarizes the research progress of probiotics regarding improving FD by regulating intestinal flora and provides a reference basis for probiotics to improve FD.

A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies

Plant-based drinks have garnered significant attention as viable substitutes for traditional dairy milk, providing options for individuals who are lactose intolerant or allergic to dairy proteins, and those who adhere to vegan or vegetarian diets. In recent years, demand for plant-based drinks has expanded rapidly. Each variety has unique characteristics in terms of flavor, texture, and nutritional composition, offering consumers a diverse range of choices tailored to meet individual preferences and dietary needs. In this review, we aimed to provide a comprehensive overview of the various types of plant-based drinks and explore potential considerations including their nutritional compositions, health benefits, and processing technologies, as well as the challenges facing the plant-based drink processing industry. We delve into scientific evidence supporting the consumption of plant-based drinks, discuss their potential roles in meeting dietary requirements, and address current limitations and concerns regarding their use. We hope to illuminate the growing significance of plant-based drinks as sustainable and nutritious alternatives to dairy milk, and assist individuals in making informed choices regarding their dietary habits, expanding potential applications for plant-based drinks, and providing necessary theoretical and technical support for the development of a plant-based drink processing industry.

Effect of Flaxseed Gum on the Textural, Rheological, and Tribological Properties of Acid-Induced Soy Protein Isolate Gels

This study aimed to investigate the effects of incorporating different concentrations of flaxseed gum (FG) into acid-induced soy protein isolate (SPI) gels. The investigation focused on assessing the effects of FG on the textural, rheological, and tribological properties of the resultant SPI gels. The results showed that adding a small amount of FG (0.05%) to the SPI gel system increased the storage modulus (G') and enhanced gelation while improving textural properties including hardness, viscosity, elasticity, and adhesion. Moreover, these gels exhibited strong water-holding capacity, a desirable property in various food products. However, when the concentration was increased to 0.3%, the WHC of the gel decreased, as did the hardness and cohesiveness. The particle size of the gel also increased with increasing concentration. Tribological investigations revealed that at 0.05-0.2% FG addition, the coefficient of friction (μ) of the composite gel was decreased compared to the pure SPI gel. In the sliding speed range of 1-100 mm/s, the coefficient of friction gradually increased with increasing concentration. When the FG concentration was 0.05%, the μ of the gel system was the lowest. In summary, low concentration of FG (0.05%) was found to play an important role in improving the properties of SPI gel, including enhancing textural, rheological, and lubricating properties.