1
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Liu L, Xie S, Zhu Y, Zhao H, Zhang B. Sodium carboxymethyl celluloses as a cryoprotectant for survival improvement of lactic acid bacterial strains subjected to freeze-drying. Int J Biol Macromol 2024; 260:129468. [PMID: 38242412 DOI: 10.1016/j.ijbiomac.2024.129468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 12/18/2023] [Accepted: 01/11/2024] [Indexed: 01/21/2024]
Abstract
This study investigated the possibility of sodium carboxymethyl celluloses (Na-CMC) in protecting the viability of lactic acid bacteria (LAB) against freeze-drying stress. 1 % concentration of Na-CMC with a 0.7 substitution degree and viscosity of 1500 to 3100 (MPa.s) was found to protect Lactobacillus delbrueckii subsp. bulgaricus CICC 6098 best, giving a high survival rate of 23.19 ± 0.88 %, high key enzymatic activities, and 28-day storage stability. Additionally, Na-CMC as cryoprotectant provided good protection for other 7 lactic acid bacterial strains subjected to freeze-drying. The highest survival rate was 48.79 ± 0.20 U/mg for β-GAL, 2.75 ± 0.15 U/mg for Na+-K+-ATPase, and 2.73 ± 0.41 U/mg for Ca2+-Mg2+-ATPase as 48.48 ± 0.46 % for freeze-dried Pediococcus pentosaceus CICC 22228. It was Interesting to note that the presence of Na-CMC reduced the freezable water content of the lyophilized powders containing the tested strains through its hydroxyl group, and supplied micro-holes and fibers for protecting the integrated structure of LAB cell membrane and wall against the freezing damage. It is clear that addition of Na-CMC should be promising as a new cryoprotective agent available for processing the lyophilized stater cultures of LAB strains.
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Affiliation(s)
- Lu Liu
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Shanshan Xie
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yadong Zhu
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Hongfei Zhao
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Bolin Zhang
- College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
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2
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Wang A, Zhong Q. Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review. Compr Rev Food Sci Food Saf 2024; 23:e13287. [PMID: 38284583 DOI: 10.1111/1541-4337.13287] [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: 07/24/2023] [Revised: 11/18/2023] [Accepted: 12/11/2023] [Indexed: 01/30/2024]
Abstract
Functional food products containing viable probiotics have become increasingly popular and demand for probiotic ingredients that maintain viability and stability during processing, storage, and gastrointestinal digestions. This has resulted in heightened research and development of powdered probiotic ingredients. The aim of this review is to overview the development of dried probiotics from upstream identification to downstream applications in food. Free probiotic bacteria are susceptible to various environmental stresses during food processing, storage, and after ingestion, necessitating additional materials and processes to preserve their activity for delivery to the colon. Various classic and emerging thermal and nonthermal drying technologies are discussed for their efficiency in preparing dehydrated probiotics, and strategies for enhancing probiotic survival after dehydration are highlighted. Both the formulation and drying technology can influence the microbiological and physical properties of powdered probiotics that are to be characterized comprehensively with various techniques. Furthermore, quality control during probiotic manufacturing and strategies of incorporating powdered probiotics into liquid and solid food products are discussed. As emerging technologies, structure-design principles to encapsulate probiotics in engineered structures and protective materials with improved survivability are highlighted. Overall, this review provides insights into formulations and drying technologies required to supplement viable and stable probiotics into functional foods, ensuring the retention of their health benefits upon consumption.
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Affiliation(s)
- Anyi Wang
- Department of Food Science, University of Tennessee, Knoxville, Tennessee, USA
- International Flavors and Fragrances, Palo Alto, California, USA
| | - Qixin Zhong
- Department of Food Science, University of Tennessee, Knoxville, Tennessee, USA
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3
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Zhang W, Qian L, He B, Gong X, Zhang G. Mechanism Insights of Antibacterial Surfaces Coated with Dead Probiotics. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:17632-17643. [PMID: 38033279 DOI: 10.1021/acs.langmuir.3c01818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/02/2023]
Abstract
To understand the antimicrobial effect of surfaces fabricated with dead probiotics, we prepared surfaces decorated with dead probiotics Lactobacillus rhamnosus GG (LGG) with varied inactivation methods and explored their inhibitory interactions with Pseudomonas aeruginosa (PAO1). By combining several techniques, i.e., digital holographic microscopy (DHM), atomic force microscopy (AFM), RNA sequencing, and metabolomic analysis, we studied the three-dimensional (3D) swimming behaviors, surface adhesion, biofilm formation, and adaptive responses of PAO1 near such surfaces. The results show that planktonic PAO1 decreases their flick and reverse motions by downregulating the chemotaxis pathway and accelerates with less accumulation near dead LGG surfaces by upregulating the flagellar assembly pathway and decreasing cyclic adenosine monophosphate. Distinct from live siblings, the surfaces decorated with dead LGG show a significant reduction in adhesion strength with PAO1 and inhibit biofilm formation with more downregulated genes in the Pseudomonas quinolone signal and biofilm formation pathway. We demonstrate that the antibacterial ability of such surfaces stems from the gradually released lysate from the dead LGG that is unfavorable to PAO1 in close proximity. The releasing rate and order depend on the cell membrane integrity, which closely relates to the inactivation methods.
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Affiliation(s)
- Weixiong Zhang
- Faculty of Materials Science and Engineering, South China University of Technology, Guangzhou 510640, P. R. China
| | - Lu Qian
- Faculty of Materials Science and Engineering, South China University of Technology, Guangzhou 510640, P. R. China
| | - Bingen He
- Faculty of Materials Science and Engineering, South China University of Technology, Guangzhou 510640, P. R. China
| | - Xiangjun Gong
- Faculty of Materials Science and Engineering, South China University of Technology, Guangzhou 510640, P. R. China
- Guangdong Provincial Key Laboratory of Luminescence from Molecular Aggregates, South China University of Technology, Guangzhou 510640, P. R. China
| | - Guangzhao Zhang
- Faculty of Materials Science and Engineering, South China University of Technology, Guangzhou 510640, P. R. China
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4
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Kwon HJ, Nguyen TH, Kim JS, Kang CH. The protective effect of L-theanine addition to a cryoprotectant on the storage viability of lactic acid bacteria. Int Microbiol 2023:10.1007/s10123-023-00444-z. [PMID: 38001399 DOI: 10.1007/s10123-023-00444-z] [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: 07/27/2023] [Revised: 10/20/2023] [Accepted: 11/01/2023] [Indexed: 11/26/2023]
Abstract
Lactic acid bacteria (LAB) that metabolize sugars to obtain energy and produce a large amount of lactate through the process are well known for their benefits. However, they can be used on a large scale only when good storage stability is guaranteed. The vitality and stability of several LAB strains were effectively protected in this investigation by L-theanine at 1% of the appropriate concentration (Lactiplantibacillus plantarum MG5023, Enterococcus faecium MG5232, Lactococcus lactis MG4668, Streptococcus thermophilus MG5140, and Bifidobacterium animalis subsp. lactis MG741). The inclusion of L-theanine as a protective agent significantly enhanced the viability of all strains throughout the freeze-drying process compared to that of the non-coated probiotics. The efficacy of L-theanine in improving bacterial stability and survivability was evaluated using accelerated stability tests, gastrointestinal (GI) tract survivability tests, and adhesion assays with intestinal epithelial cells. The cell surface was covered with substances including L-theanine, according to morphological findings, providing efficient defense against a variety of external stresses. Therefore, by exerting anti-freezing and anti-thawing properties, the adoption of L-theanine as a new and efficient protective agent may improve the stability and viability of a variety of probiotics.
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Affiliation(s)
- Hyuk-Ju Kwon
- MEDIOGEN, Co., Ltd., Bio Valley 1-Ro, Jecheon-si, 27159, Republic of Korea
| | - Trung Hau Nguyen
- MEDIOGEN, Co., Ltd., Bio Valley 1-Ro, Jecheon-si, 27159, Republic of Korea
| | - Jin-Seong Kim
- MEDIOGEN, Co., Ltd., Bio Valley 1-Ro, Jecheon-si, 27159, Republic of Korea
| | - Chang-Ho Kang
- MEDIOGEN, Co., Ltd., Bio Valley 1-Ro, Jecheon-si, 27159, Republic of Korea.
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5
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Fuciños C, Rodríguez-Sanz A, García-Caamaño E, Gerbino E, Torrado A, Gómez-Zavaglia A, Rúa ML. Microfluidics potential for developing food-grade microstructures through emulsification processes and their application. Food Res Int 2023; 172:113086. [PMID: 37689862 DOI: 10.1016/j.foodres.2023.113086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 05/26/2023] [Accepted: 06/06/2023] [Indexed: 09/11/2023]
Abstract
The food sector continues to face challenges in developing techniques to increase the bioavailability of bioactive chemicals. Utilising microstructures capable of encapsulating diverse compounds has been proposed as a technological solution for their transport both in food and into the gastrointestinal tract. The present review discusses the primary elements that influence the emulsification process in microfluidic systems to form different microstructures for food applications. In microfluidic systems, reactions occur within small reaction channels (1-1000 μm), using small amounts of samples and reactants, ca. 102-103 times less than conventional assays. This geometry provides several advantages for emulsion and encapsulating structure production, like less waste generation, lower cost and gentle assays. Also, from a food application perspective, it allows the decrease in particle dispersion, resulting in a highly repeatable and efficient synthesis method that also improves the palatability of the food products into which the encapsulates are incorporated. However, it also entails some particular requirements. It is important to obtain a low Reynolds number (Re < approx. 250) for greater precision in droplet formation. Also, microfluidics requires fluid viscosity typically between 0.3 and 1400 mPa s at 20 °C. So, it is a challenge to find food-grade fluids that can operate at the micro-scale of these systems. Microfluidic systems can be used to synthesise different food-grade microstructures: microemulsions, solid lipid microparticles, microgels, or self-assembled structures like liposomes, niosomes, or polymersomes. Besides, microfluidics is particularly useful for accurately encapsulating bacterial cells to control their delivery and release on the action site. However, despite the significant advancement in these systems' development over the past several years, developing and implementing these systems on an industrial scale remains challenging for the food industry.
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Affiliation(s)
- Clara Fuciños
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain.
| | - Andrea Rodríguez-Sanz
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
| | - Esther García-Caamaño
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata) RA-1900, Argentina
| | - Ana Torrado
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CCT-CONICET La Plata) RA-1900, Argentina.
| | - María L Rúa
- Departamento de Química Analítica e Alimentaria, Universidade de Vigo, Laboratorio de Bioquímica, 32004 Ourense, Spain
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6
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Wu C, Wang J, Liu N, Chen X, Xu H, Lei H. Phytochemical Properties and Antioxidant Capacities of Apple Juice Fermented by Probiotics During Refrigerated Storage and Simulated Gastrointestinal Digestion. Appl Biochem Biotechnol 2023; 195:6032-6049. [PMID: 36418709 DOI: 10.1007/s12010-022-04255-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/08/2022] [Indexed: 11/24/2022]
Abstract
The phytochemical characteristics and antioxidant capacities of fermented apple juice (FAJ) by Lactobacillus plantarum 90 (Lp90) and Lactobacillus acidophilus 85 (La85) during refrigerated storage and simulated gastrointestinal digestion (SGD) were investigated. Viable counts of Lp90 and La85 were decreased, while phenolic content and antioxidant capacities were improved during refrigerated storage, especially for the increased chlorogenic acid content. Ester content was decreased slightly after refrigeration, while the primary esters including ethyl acetate, amyl acetate, and ethyl 2-methylbutyrate were significantly increased (p < 0.05). Furthermore, ketone content was increased significantly after refrigeration (p < 0.05). In addition, viable counts of Lp90 and La85 remained higher than 6 log CFU/mL after SGD. The presence of probiotics delayed the decrease of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability and increased ferric reducing antioxidant power (FRAP) of FAJ. The contents of gallic acid, chlorogenic acid, epicatechin, ferulic acid, and phlorizin were decreased, while ellagic acid and rutin contents in FAJ were significantly increased after SGD (p < 0.05).
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Affiliation(s)
- Caiyun Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Ning Liu
- College of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Xuefeng Chen
- College of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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7
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The Effect of a Glutathione (GSH)-Containing Cryo-Protectant on the Viability of Probiotic Cells Using a Freeze-Drying Process. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
Lactic acid bacteria (LAB) and probiotics promise specific health benefits to their host. However, good storage stability is a prerequisite for their functioning and industrial use. This study aimed to evaluate glutathione (GSH) as a potential protective agent for improving microbial stability deteriorated by freeze-drying, freeze-thawing, and cold treatments. In this study, the optimal concentration of glutathione (50% w/w) was 1%, showing effective protection on the viability and stability of various LAB strains (Lactiplantibacillus plantarum MG4229 and MG4296, Lactococcus lactis MG5125, Limosilactobacillus fermentum MG4295, Lacticaseibacillus paracasei MG5012, and Bifidobacterium animalis ssp. lactis MG741). Glutathione-containing protectants considerably improved the viability of all of these strains after freeze-drying compared with non-coated probiotics. Survivability in the gastrointestinal (GI) tract, accelerated stability tests, and adhesion assays on intestinal epithelial cells were performed to determine whether glutathione enhances bacterial stability. Based on morphological observations, protectants containing GSH were coated onto the cell surface, resulting in effective protection against multiple external stress stimuli. The applicability of GSH as a new and effective protective agent can improve the stability and viability of various probiotics with anti-freezing and anti-thawing effects.
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8
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Kumar N, Sahoo NK, Mehan S, Verma B. The importance of gut-brain axis and use of probiotics as a treatment strategy for multiple sclerosis. Mult Scler Relat Disord 2023; 71:104547. [PMID: 36805171 DOI: 10.1016/j.msard.2023.104547] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 01/16/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023]
Abstract
It has been shown that the dysbiosis of the gut's microbes substantially impacts CNS illnesses, including Alzheimer's, Parkinson's, autism, and autoimmune diseases like multiple sclerosis (MS). MS is a CNS-affected autoimmune demyelination condition. Through a two-way communication pathway known as the gut-brain axis, gut microbes communicate with the CNS. When there is a disruption in the gut microbiome, cytokines and other immune cells are secreted, which affects the BBB and gastrointestinal permeability. Recent research using animal models has revealed that the gut microbiota may greatly influence the pathophysiology of EAE/MS. Any change in the gut might increase inflammatory cytokinesand affect the quantity of SCFAs, and other metabolites that cause neuroinflammation and demyelination. In- vivo and in-vitro studies have concluded that probiotics affect the immune system and can be utilized to treat gastrointestinal dysbiosis. Any alteration in the gut microbial composition caused by probiotic intake may serve as a preventive and treatment strategy for MS. The major goal of this review is to emphasize an overview of recent research on the function of gut microbiota in the onset of MS and how probiotics have a substantial impact on gastrointestinal disruption in MS and other neuro disorders. It will be easier to develop new therapeutic approaches, particularly probiotic-based supplements, for treating multiple sclerosis (MS) if we know the link between the gut and CNS.
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Affiliation(s)
- Nitish Kumar
- SRM Modinagar College of Pharmacy, SRM Institute of Science and Technology (Deemed to be University), Delhi-NCR Campus, Modinagar, Ghaziabad, Uttar Pradesh 201204, India.
| | - Nalini Kanta Sahoo
- SRM Modinagar College of Pharmacy, SRM Institute of Science and Technology (Deemed to be University), Delhi-NCR Campus, Modinagar, Ghaziabad, Uttar Pradesh 201204, India
| | - Sidharth Mehan
- Division of Neuroscience, Department of Pharmacology, ISF College of Pharmacy, (An Autonomous College), Moga, Punjab 142001, India
| | - Bharti Verma
- SRM Modinagar College of Pharmacy, SRM Institute of Science and Technology (Deemed to be University), Delhi-NCR Campus, Modinagar, Ghaziabad, Uttar Pradesh 201204, India
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9
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Liang D, Wu F, Zhou D, Tan B, Chen T. Commercial probiotic products in public health: current status and potential limitations. Crit Rev Food Sci Nutr 2023; 64:6455-6476. [PMID: 36688290 DOI: 10.1080/10408398.2023.2169858] [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] [Indexed: 01/24/2023]
Abstract
Consumption of commercial probiotics for health improvement and disease treatment has increased in popularity among the public in recent years. The local shops and pharmacies are brimming with various probiotic products such as probiotic food, dietary supplement and pharmaceuticals that herald a range of health benefits, from nutraceutical benefits to pharmaceutical effects. However, although the probiotic market is expanding rapidly, there is increasing evidence challenging it. Emerging insights from microbiome research and public health demonstrate several potential limitations of the natural properties, regulatory frameworks, and market consequences of commercial probiotics. In this review, we highlight the potential safety and performance issues of the natural properties of commercial probiotics, from the genetic level to trait characteristics and probiotic properties and further to the probiotic-host interaction. Besides, the diverse regulatory frameworks and confusing probiotic guidelines worldwide have led to product consequences such as pathogenic contamination, overstated claims, inaccurate labeling and counterfeit trademarks for probiotic products. Here, we propose a plethora of available methods and strategies related to strain selection and modification, safety and efficacy assessment, and some recommendations for regulatory agencies to address these limitations to guarantee sustainability and progress in the probiotic industry and improve long-term public health and development.
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Affiliation(s)
- Dingfa Liang
- Department of Obstetrics and Gynecology, The Second Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, PR China
- Queen Mary School, Nanchang University, Nanchang, China
| | - Fei Wu
- Department of Obstetrics and Gynecology, The Second Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, PR China
| | - Dexi Zhou
- National Engineering Research Centre for Bioengineering Drugs and Technologies, Institute of Translational Medicine, Nanchang University, Nanchang, China
| | - Buzhen Tan
- Department of Obstetrics and Gynecology, The Second Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, PR China
| | - Tingtao Chen
- Department of Obstetrics and Gynecology, The Second Affiliated Hospital of Nanchang University, Nanchang, Jiangxi, PR China
- National Engineering Research Centre for Bioengineering Drugs and Technologies, Institute of Translational Medicine, Nanchang University, Nanchang, China
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10
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Tirta GD, Martin L, Bani MD, Kho K, Pramanda IT, Pui LP, How YH, Lim CSY, Devanthi PVP. Spray Drying Encapsulation of Pediococcus acidilactici at Different Inlet Air Temperatures and Wall Material Ratios. Foods 2022; 12:foods12010165. [PMID: 36613381 PMCID: PMC9818494 DOI: 10.3390/foods12010165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/17/2022] [Accepted: 12/24/2022] [Indexed: 12/31/2022] Open
Abstract
Pediococcus acidilactici has gained research and commercial interest due to its outstanding probiotic properties, yet its survival during storage and consumption requires improvement. This study aims to enhance P. acidilactici survival using spray drying encapsulation. Different inlet air temperatures (120 °C, 150 °C, and 170 °C) and whey protein isolate (WPI):gum arabic (GA) ratios (1:1, 3:1, 1:3) were tested. Cell viability was significantly (p < 0.05) affected by the inlet temperature but not the WPI:GA ratio. Increasing the inlet temperature to 170 °C significantly decreased P. acidilactici viability by 1.36 log cycles, from 8.61 log CFU/g to 7.25 log CFU/g. The inlet temperature of 150 °C resulted in a powder yield (63.12%) higher than at 120 °C (58.97%), as well as significantly (p < 0.05) lower moisture content (5.71%) and water activity (aw 0.21). Viable cell counts in all encapsulated P. acidilactici were maintained at 5.24−6.75 log CFU/g after gastrointestinal tract (GIT) simulation, with WPI:GA of 3:1 and inlet temperature 150 °C having the smallest log reduction (0.3 log cycles). All samples containing different WPI:GA ratios maintained sufficient viability (>7 log CFU/g) during the first three weeks of storage at 25 °C. These results could provide insights for further developing P. acidilactici as commercial probiotic products.
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Affiliation(s)
- Gabriella Devina Tirta
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Leon Martin
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Mario Donald Bani
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Katherine Kho
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Ihsan Tria Pramanda
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia
| | - Yu Hsuan How
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia
| | - Crystale Siew Ying Lim
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, Jalan Menara Gading, UCSI Heights, Cheras, Kuala Lumpur 56000, Malaysia
| | - Putu Virgina Partha Devanthi
- Department of Biotechnology, School of Life Sciences, Indonesia International Institute for Life Sciences, Pulomas Barat Kavling 88, Jakarta 13210, Indonesia
- Correspondence:
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11
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Characteristics of Probiotic Preparations and Their Applications. Foods 2022; 11:foods11162472. [PMID: 36010472 PMCID: PMC9407510 DOI: 10.3390/foods11162472] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 08/03/2022] [Accepted: 08/09/2022] [Indexed: 12/17/2022] Open
Abstract
The probiotics market is one of the fastest growing segments of the food industry as there is growing scientific evidence of the positive health effects of probiotics on consumers. Currently, there are various forms of probiotic products and they can be categorized according to dosage form and the site of action. To increase the effectiveness of probiotic preparations, they need to be specifically designed so they can target different sites, such as the oral, upper respiratory or gastrointestinal tracts. Here we review the characteristics of different dosage forms of probiotics and discuss methods to improve their bioavailability in detail, in the hope that this article will provide a reference for the development of probiotic products.
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12
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Castellanos Fuentes AP, Bengoa A, Gagliarini N, Abraham A, de Escalada Pla MF, Flores SK. PHYSICOCHEMICAL AND FUNCTIONAL CHARACTERISATION OF A FOOD INGREDIENT BASED ON OKARA CONTAINING PROBIOTICS. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.07.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Benefits and Implications of Resveratrol Supplementation on Microbiota Modulations: A Systematic Review of the Literature. Int J Mol Sci 2022; 23:ijms23074027. [PMID: 35409389 PMCID: PMC8999966 DOI: 10.3390/ijms23074027] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/24/2022] [Accepted: 03/31/2022] [Indexed: 01/27/2023] Open
Abstract
Resveratrol is a polyphenol that has been shown to possess many applications in different fields of medicine. This systematic review has drawn attention to the axis between resveratrol and human microbiota, which plays a key role in maintaining an adequate immune response that can lead to different diseases when compromised. Resveratrol can also be an asset in new technologies, such as gene therapy. PubMed, Cochrane Library, Scopus, Web of Science, and Google Scholar were searched to find papers that matched our topic dating from 1 January 2017 up to 18 January 2022, with English-language restriction using the following Boolean keywords: (“resveratrol” AND “microbio*”). Eighteen studies were included as relevant papers matching the purpose of our investigation. Immune response, prevention of thrombotic complications, microbiota, gene therapy, and bone regeneration were retrieved as the main topics. The analyzed studies mostly involved resveratrol supplementation and its effects on human microbiota by trials in vitro, in vivo, and ex vivo. The beneficial activity of resveratrol is evident by analyzing the changes in the host’s genetic expression and the gastrointestinal microbial community with its administration. The possibility of identifying individual microbial families may allow to tailor therapeutic plans with targeted polyphenolic diets when associated with microbial dysbiosis, such as inflammatory diseases of the gastrointestinal tract, degenerative diseases, tumors, obesity, diabetes, bone tissue regeneration, and metabolic syndrome.
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14
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Arepally D, Reddy RS, Goswami TK, Coorey R. A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02796-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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15
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Bodzen A, Jossier A, Dupont S, Mousset PY, Beney L, Lafay S, Gervais P. Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage. BMC Biotechnol 2021; 21:66. [PMID: 34772389 PMCID: PMC8590290 DOI: 10.1186/s12896-021-00726-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Accepted: 11/08/2021] [Indexed: 11/17/2022] Open
Abstract
Background Stabilization of freeze-dried lactic acid bacteria during long-term storage is challenging for the food industry. Water activity of the lyophilizates is clearly related to the water availability and maintaining a low aw during storage allows to increase bacteria viability. The aim of this study was to achieve a low water activity after freeze-drying and subsequently during long-term storage through the design of a lyoprotectant. Indeed, for the same water content as sucrose (commonly used lyoprotectant), water activity is lower for some components such as whey, micellar casein or inulin. We hypothesized that the addition of these components in a lyoprotectant, with a higher bound water content than sucrose would improve lactobacilli strains survival to long-term storage. Therefore, in this study, 5% whey (w/v), 5% micellar casein (w/v) or 5% inulin (w/v) were added to a 5% sucrose solution (w/v) and compared with a lyoprotectant only composed of 5% sucrose (w/v). Protective effect of the four lyoprotectants was assessed measuring Lactiplantibacillus plantarum CNCM I-4459 survival and water activity after freeze-drying and during 9 months storage at 25 °C. Results The addition whey and inulin were not effective in increasing Lactiplantibacillus plantarum CNCM I-4459 survival to long-term-storage (4 log reduction at 9 months storage). However, the addition of micellar casein to sucrose increased drastically the protective effect of the lyoprotectant (3.6 log i.e. 0.4 log reduction at 9 months storage). Comparing to a lyoprotectant containing whey or inulin, a lyoprotectant containing micellar casein resulted in a lower water activity after freeze-drying and its maintenance during storage (0.13 ± 0.05). Conclusions The addition of micellar casein to a sucrose solution, contrary to the addition of whey and inulin, resulted in a higher bacterial viability to long-term storage. Indeed, for the same water content as the others lyoprotectants, a significant lower water activity was obtained with micellar casein during storage. Probably due to high bound water content of micellar casein, less water could be available for chemical degradation reactions, responsible for bacterial damages during long-term storage. Therefore, the addition of this component to a sucrose solution could be an effective strategy for dried bacteria stabilization during long-term storage.
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Affiliation(s)
- Aurore Bodzen
- UMR Procédés Alimentaires et Microbiologiques, University Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, 21000, Dijon, France.,Indigo Therapeutics, 5 rue Salneuve, 75017, Paris, France
| | - Audrey Jossier
- UMR Procédés Alimentaires et Microbiologiques, University Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, 21000, Dijon, France
| | - Sébastien Dupont
- UMR Procédés Alimentaires et Microbiologiques, University Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, 21000, Dijon, France
| | | | - Laurent Beney
- UMR Procédés Alimentaires et Microbiologiques, University Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, 21000, Dijon, France
| | - Sophie Lafay
- Indigo Therapeutics, 5 rue Salneuve, 75017, Paris, France
| | - Patrick Gervais
- UMR Procédés Alimentaires et Microbiologiques, University Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, 21000, Dijon, France.
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McLoughlin IJ, Wright EM, Tagg JR, Jain R, Hale JDF. Skin Microbiome-The Next Frontier for Probiotic Intervention. Probiotics Antimicrob Proteins 2021; 14:630-647. [PMID: 34383234 DOI: 10.1007/s12602-021-09824-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/20/2021] [Indexed: 01/16/2023]
Abstract
The skin is the largest organ in the human body, and it orchestrates many functions that are fundamentally important for our survival. Although the skin might appear to present a relatively inhospitable or even hostile environment, a multitude of commensals and also some potentially pathogenic microorganisms have successfully adapted to survive and/or thrive within the diverse ecological niches created by the skin's topographical architecture. Dysbiosis within these microbial populations can result in the emergence and pathological progression of skin diseases. Unsurprisingly, this has led to a new focus of research both for the medical dermatology and cosmetic industries that is concerned with modulation of the skin microbiome to help address common microbially mediated or modulated conditions such as acne, body odour, and atopic dermatitis. This review presents an overview of our current understanding of the complex relationship of the skin with its microbiome and then introduces the concept of probiotic intervention for the management of microbial dysbiosis within the skin ecosystem.
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Affiliation(s)
| | - Eva M Wright
- School of Pharmacy, University of Otago, PO Box 56, Dunedin, New Zealand
| | - John R Tagg
- Blis Technologies, 81 Glasgow St, South Dunedin, 9012, Dunedin, New Zealand
| | - Rohit Jain
- Blis Technologies, 81 Glasgow St, South Dunedin, 9012, Dunedin, New Zealand
| | - John D F Hale
- Blis Technologies, 81 Glasgow St, South Dunedin, 9012, Dunedin, New Zealand.
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17
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How YH, Yeo SK. Oral probiotic and its delivery carriers to improve oral health: A review. MICROBIOLOGY-SGM 2021; 167. [PMID: 34351255 DOI: 10.1099/mic.0.001076] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
In recent years, oral probiotics have been researched on their effectiveness in reducing and preventing oral diseases. Oral probiotics could be introduced into the oral cavity to keep the equilibrium of the microbiome. Hence, the delivery carrier for oral probiotics plays an important factor to ensure a high number of oral probiotics were delivered and released into the oral cavity. This review presents a brief overview of oral microbiota and the role of oral probiotics in reducing oral diseases. Moreover, important aspects of the oral probiotic product such as viability, adherence ability, health effects, safety, and delivery site were discussed. Besides that, the importance of utilizing indigenous oral probiotics was also emphasized. Oral probiotics are commonly found in the market in the form of chewing tablets, lozenges, and capsules. Hence, the oral probiotic carriers currently used in the market and research were reviewed. Furthermore, this review introduces new potential oral probiotic delivery carriers such as oral strip, bucco-adhesive gel, and mouthwash. Their effectiveness in delivering oral probiotics for oral health was also explored.
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Affiliation(s)
- Yu-Hsuan How
- UCSI University, Department of Food Science with Nutrition, Faculty of Applied Sciences, 1, UCSI Heights, Jalan Puncak Menara Gading, Taman Connaught, 56000 Cheras, Wilayah Persekutuan Kuala Lumpur, Malaysia
| | - Siok-Koon Yeo
- Taylor's University, School of Biosciences, 1, Jalan Taylor's, 47500 Subang Jaya, Selangor, Malaysia
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18
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Byl E, Bladt P, Lebeer S, Kiekens F. Importance of pressure plasticity during compression of probiotic tablet formulations. Eur J Pharm Biopharm 2019; 145:7-11. [PMID: 31605741 DOI: 10.1016/j.ejpb.2019.10.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Revised: 10/07/2019] [Accepted: 10/08/2019] [Indexed: 12/20/2022]
Abstract
The usefulness, the high production rate and the cost effectiveness make tablets the dosage form of choice for oral probiotics. Nevertheless, probiotic bacteria undergo a lot of mechanical stress during tableting which causes damage to their cell wall and membrane and other bio-active components. This can lead to an inactivation of the probiotic bacteria and therefore in a failure of the probiotic therapy. To obtain a tablet with a sufficient amount of viable cells, research on the influence of formulation and process parameters on bacterial survival is essential. This study aimed to decipher tableting properties of the probiotic powder blends that have a major impact on survival rates. The powder blends consisted of the prototype probiotic strain Lactobacillus rhamnosus GG, a filler-binder and a suitable amount of lubricant. They were manufactured by direct compression at different compression pressures and tableting speeds. The tableting properties were analysed in detail by a 3-D modelling technique, which characterized normalized time, pressure and displacement simultaneously. The results of the 3-D modelling demonstrated the significant effect of the pressure plasticity (e) and the angle of rotation (ω) on the viability of L. rhamnosus GG during direct compression.
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Affiliation(s)
- Eline Byl
- University of Antwerp, Department of Pharmaceutical, Biomedical and Veterinary Sciences, Laboratory of Pharmaceutical Technology and Biopharmacy. Universiteitsplein 1, B-2610 Wilrijk, Belgium.
| | - Piet Bladt
- University of Antwerp, Department of Physics, Imec - Vision lab, Universiteitsplein 1, B-2610 Wilrijk, Belgium.
| | - Sarah Lebeer
- University of Antwerp, Department of Bioscience Engineering, Research Group Environmental Ecology and Applied Microbiology, Groenenborgerlaan 171, B-2020 Antwerp, Belgium.
| | - Filip Kiekens
- University of Antwerp, Department of Pharmaceutical, Biomedical and Veterinary Sciences, Laboratory of Pharmaceutical Technology and Biopharmacy. Universiteitsplein 1, B-2610 Wilrijk, Belgium.
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19
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Kiekens S, Vandenheuvel D, Broeckx G, Claes I, Allonsius C, De Boeck I, Thys S, Timmermans J, Kiekens F, Lebeer S. Impact of spray-drying on the pili of Lactobacillus rhamnosus GG. Microb Biotechnol 2019; 12:849-855. [PMID: 31225698 PMCID: PMC6680608 DOI: 10.1111/1751-7915.13426] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 03/27/2019] [Accepted: 04/27/2019] [Indexed: 11/29/2022] Open
Abstract
The preservation of the viability of microorganisms in probiotic formulations is the most important parameter ensuring the adequate concentration of live microorganisms at the time of administration. The formulation and processing techniques used to produce these probiotic formulations can influence the preservation of the microbial viability. However, it is also required that the bacteria maintain their key probiotic capacities during processing, formulation and shelf life. In this study, we investigated the impact of spray-drying on different cell wall properties of the model probiotic strain Lactobacillus rhamnosus GG, including its adherence to intestinal epithelial cells. The dltD gene knock-out mutant, L. rhamnosus GG CMPG5540, displaying modified cell wall lipoteichoic acids, showed significantly increased colony-forming units after spray-drying and subsequent storage under standard conditions compared to wild-type L. rhamnosus GG. In contrast, disruption of the biosynthesis of exopolysaccharides or pili expression did not impact survival. However, spray-drying did significantly affect the adherence capacity of L. rhamnosus GG. Scanning electron microscopy confirmed that the pili, key surface factors for adherence to intestinal cells and mucus, were sheared off during the spray-drying process. These data thus highlight that both the functionality and viability of probiotics should be assessed during the spray-drying process and subsequent storage.
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Affiliation(s)
- Shari Kiekens
- Department of Bioscience EngineeringResearch Group Environmental Ecology and Applied MicrobiologyUniversity of AntwerpGroenenborgerlaan 171B‐2020AntwerpBelgium
- Laboratory of Pharmaceutical Technology and BiopharmacyDepartment of Pharmaceutical, Biomedical and Veterinary SciencesUniversity of AntwerpUniversiteitsplein 1B‐2610WilrijkBelgium
| | - Dieter Vandenheuvel
- Department of Bioscience EngineeringResearch Group Environmental Ecology and Applied MicrobiologyUniversity of AntwerpGroenenborgerlaan 171B‐2020AntwerpBelgium
| | - Géraldine Broeckx
- Laboratory of Pharmaceutical Technology and BiopharmacyDepartment of Pharmaceutical, Biomedical and Veterinary SciencesUniversity of AntwerpUniversiteitsplein 1B‐2610WilrijkBelgium
| | - Ingmar Claes
- Department of Bioscience EngineeringResearch Group Environmental Ecology and Applied MicrobiologyUniversity of AntwerpGroenenborgerlaan 171B‐2020AntwerpBelgium
| | - Camille Allonsius
- Department of Bioscience EngineeringResearch Group Environmental Ecology and Applied MicrobiologyUniversity of AntwerpGroenenborgerlaan 171B‐2020AntwerpBelgium
| | - Ilke De Boeck
- Department of Bioscience EngineeringResearch Group Environmental Ecology and Applied MicrobiologyUniversity of AntwerpGroenenborgerlaan 171B‐2020AntwerpBelgium
| | - Sofie Thys
- Laboratory of Cell Biology and HistologyDepartment of Pharmaceutical, Biomedical and Veterinary SciencesAntwerp Centre for Advanced Microscopy (ACAM)University of AntwerpUniversiteitsplein 1B‐2610WilrijkBelgium
| | - Jean‐Pierre Timmermans
- Laboratory of Cell Biology and HistologyDepartment of Pharmaceutical, Biomedical and Veterinary SciencesAntwerp Centre for Advanced Microscopy (ACAM)University of AntwerpUniversiteitsplein 1B‐2610WilrijkBelgium
| | - Filip Kiekens
- Laboratory of Pharmaceutical Technology and BiopharmacyDepartment of Pharmaceutical, Biomedical and Veterinary SciencesUniversity of AntwerpUniversiteitsplein 1B‐2610WilrijkBelgium
| | - Sarah Lebeer
- Department of Bioscience EngineeringResearch Group Environmental Ecology and Applied MicrobiologyUniversity of AntwerpGroenenborgerlaan 171B‐2020AntwerpBelgium
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20
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do Carmo MS, Santos CID, Araújo MC, Girón JA, Fernandes ES, Monteiro-Neto V. Probiotics, mechanisms of action, and clinical perspectives for diarrhea management in children. Food Funct 2019; 9:5074-5095. [PMID: 30183037 DOI: 10.1039/c8fo00376a] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Infectious diarrhea is the second most common cause of morbidity and mortality in children under 5 years of age in the underdeveloped areas of the world. Conventional treatment consists of rehydration, which may be coupled with antimicrobial agents in more severe bacterial infections or with antiprotozoal agents. In the last few decades, research on the use of probiotic strains, such as Lactobacillus rhamnosus GG ATCC 53013 (LGG), Lactobacillus reuteri DSM 17938 and Saccharomyces boulardii, has gained much attention to prevent and treat diarrheal diseases. However, they are rarely used in the clinical routine, perhaps because there are still gaps in the knowledge about the effective benefit to the patient in terms of the reduction of the duration of diarrhea and its prevention. Furthermore, only a few probiotic strains are safely indicated for usage in pediatric practice. This review summarizes the current knowledge on the antimicrobial mechanisms of probiotics on distinct enteropathogens and their role in stimulating host defense mechanisms against intestinal infections. In addition, we highlight the potential of probiotics for the treatment and prevention of diarrhea in children. We conclude that the use of probiotics is beneficial for both the treatment and prevention of diarrhea in children and that the identification of other candidate probiotics might represent an important advance to a greater reduction in hospital stays and to prevent infectious diarrhea in a larger portion of this population.
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Affiliation(s)
- Monique Santos do Carmo
- Programa de Pós-graduação em Ciências da Saúde, Universidade Federal do Maranhão, São Luís, MA, Brazil
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21
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Gomand F, Borges F, Burgain J, Guerin J, Revol-Junelles AM, Gaiani C. Food Matrix Design for Effective Lactic Acid Bacteria Delivery. Annu Rev Food Sci Technol 2019; 10:285-310. [PMID: 30633562 DOI: 10.1146/annurev-food-032818-121140] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The range of foods featuring lactic acid bacteria (LAB) with potential associated health benefits has expanded over the years from traditional dairy products to meat, cereals, vegetables and fruits, chocolate, etc. All these new carriers need to be compared for their efficacy to protect, carry, and deliver LAB, but because of their profusion and the diversity of methods this remains difficult. This review points out the advantages and disadvantages of the main food matrix types, and an additional distinction between dairy and nondairy foods is made. The food matrix impact on LAB viability during food manufacturing, storage, and digestion is also discussed. The authors propose an ideal hypothetical food matrix that includes structural and physicochemical characteristics such as pH, water activity, and buffering capacities, all of which need to be taken into account when performing LAB food matrix design. Guidelines are finally provided to optimize food matrix design in terms of effective LAB delivery.
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Affiliation(s)
- F Gomand
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| | - F Borges
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| | - J Burgain
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| | - J Guerin
- LIBio, Université de Lorraine, F-54000 Nancy, France;
| | | | - C Gaiani
- LIBio, Université de Lorraine, F-54000 Nancy, France;
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22
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Byl E, Lebeer S, Kiekens F. Elastic recovery of filler-binders to safeguard viability of Lactobacillus rhamnosus GG during direct compression. Eur J Pharm Biopharm 2018; 135:36-43. [PMID: 30543948 DOI: 10.1016/j.ejpb.2018.12.005] [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: 08/31/2018] [Revised: 11/27/2018] [Accepted: 12/09/2018] [Indexed: 11/30/2022]
Abstract
Tablets are increasingly explored as dosage form for oral probiotics, especially for applications such as pharyngitis and dental health. In such tablets, the dry form increases the stability and the shelf life of the product. In addition, the probiotic cells are entrapped in the tablet matrix, which protects them against the environmental factors in the human body. However, the development of a probiotic tablet with an adequate number of viable cells remains a challenge due to the stress of the compression process. The adverse conditions during production can damage the cells, which leads to a loss of viability and a failure of the therapy. This study aimed to investigate the effect of the compression behavior of filler-binders on the survival of Lactobacillus rhamnosus GG during tablet production. The probiotic tablets were manufactured by direct compression of a freeze-dried mixture of the model L. rhamnosus GG, a filler-binder and a suitable amount of lubricant. The compression behavior was determined by analyzing Heckel and force-displacement plots. The results demonstrated that the elastic recovery of the filler-binder during decompression played a protective role in bacterial survival, reducing the compression stress during manufacturing. Consequently, the bacterial cells were less damaged, which resulted in a higher survival rate and a better stability during long-term storage. In conclusion, the elastic recovery of a filler-binder showed to be an important key in safeguarding probiotic cells during direct compression and storage.
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Affiliation(s)
- Eline Byl
- University of Antwerp, Department of Pharmaceutical, Biomedical and Veterinary Sciences, Laboratory of Pharmaceutical Technology and Biopharmacy, Universiteitsplein 1, B-2610 Wilrijk, Belgium.
| | - Sarah Lebeer
- University of Antwerp, Department of Bioscience Engineering, Research Group Environmental Ecology and Applied Microbiology, Groenenborgerlaan 171, B-2020 Antwerp, Belgium.
| | - Filip Kiekens
- University of Antwerp, Department of Pharmaceutical, Biomedical and Veterinary Sciences, Laboratory of Pharmaceutical Technology and Biopharmacy, Universiteitsplein 1, B-2610 Wilrijk, Belgium.
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23
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Abstract
Purpose
Consumer inclination towards probiotic foods has been stimulated due to well-documented evidence of health benefits of probiotic-containing products and consumer demand for natural products. It is assumed that the viability and metabolic activities of probiotics are essential for extending health benefits and for successful marketing of probiotics as a functional food. The purpose of this paper is to demonstrate that even dead or inactivated probiotic cells could extend health benefits, indicating that probiotic viability is not always necessary for exhibiting health benefits.
Design/methodology/approach
Attempt has been made to review the literature on the status of probiotic foods available in the world market, their impact on the gut flora and the various factors affecting their viability. Both review and research papers related to efficacy of inactivated, killed or dead probiotic cells towards health benefits have been considered. Keywords used for data search included efficacy of viable or killed, inactivated probiotic cells.
Findings
The reviewed literature indicated that inactivated, killed or dead probiotic cells also possess functional properties but live cells are more efficacious. All live probiotic cultures are not equally efficacious, and accordingly, dead or inactivated cells did not demonstrate functional properties to extend health benefits to all diseases.
Originality/value
Capability of non-viable microorganisms to confer health benefits may attract food manufacturers owing to certain advantages over live probiotics such as longer shelf-life, handling and transportation and reduced requirements for refrigerated storage and inclusion of non-bacterial, biologically active metabolites present in fermented milks’ fraction as dried powders to food matrixes may result in the development of new functional foods.
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24
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Serrano-Casas V, Pérez-Chabela ML, Cortés-Barberena E, Totosaus A. Improvement of lactic acid bacteria viability in acid conditions employing agroindustrial co-products as prebiotic on alginate ionotropic gel matrix co-encapsulation. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.09.048] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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25
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Lavari L, Burns P, Páez R, Reinheimer J, Vinderola G. Study of the effects of spray drying in whey-starch on the probiotic capacity of Lactobacillus rhamnosus
64 in the gut of mice. J Appl Microbiol 2017; 123:992-1002. [DOI: 10.1111/jam.13567] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Revised: 07/28/2017] [Accepted: 08/06/2017] [Indexed: 01/09/2023]
Affiliation(s)
- L. Lavari
- INTA EEA Rafaela; Santa Fe Argentina
| | - P. Burns
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santa Fe Argentina
| | - R. Páez
- INTA EEA Rafaela; Santa Fe Argentina
| | - J. Reinheimer
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santa Fe Argentina
| | - G. Vinderola
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santa Fe Argentina
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26
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Flach J, van der Waal MB, van den Nieuwboer M, Claassen E, Larsen OFA. The underexposed role of food matrices in probiotic products: Reviewing the relationship between carrier matrices and product parameters. Crit Rev Food Sci Nutr 2017; 58:2570-2584. [DOI: 10.1080/10408398.2017.1334624] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Joost Flach
- Vrije Universiteit Amsterdam, Athena Institute, Amsterdam, Netherlands
- CR2O, Marconistraat 16, Rotterdam, Netherlands
| | - Mark B. van der Waal
- Vrije Universiteit Amsterdam, Athena Institute, Amsterdam, Netherlands
- CR2O, Marconistraat 16, Rotterdam, Netherlands
| | | | - Eric Claassen
- Vrije Universiteit Amsterdam, Athena Institute, Amsterdam, Netherlands
| | - Olaf F. A. Larsen
- Vrije Universiteit Amsterdam, Athena Institute, Amsterdam, Netherlands
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27
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Min M, Bunt CR, Mason SL, Bennett GN, Hussain MA. Effect of Non-Dairy Food Matrices on the Survival of Probiotic Bacteria during Storage. Microorganisms 2017; 5:E43. [PMID: 28763015 PMCID: PMC5620634 DOI: 10.3390/microorganisms5030043] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Revised: 07/24/2017] [Accepted: 07/27/2017] [Indexed: 11/16/2022] Open
Abstract
The viability of probiotics in non-dairy food products during storage is required to meet content criteria for probiotic products. This study investigated whether non-dairy foods could be matrices for probiotics. Selected probiotic bacteria were coated on non-dairy foods under two storage conditions, and viabilities were assessed. The non-dairy foods were coated with 5-7 log cfu g-1 of Lactobacillus acidophilus ATCC4356T, Lactobacillus plantarum RC30, and Bifidobacterium longum ATCC15707T. The coated non-dairy foods were stored at 20 °C and 20% relative humidity (RH) or 30 °C and 50% RH. Viability of probiotic bacteria was determined after 0, 2, and 4 weeks of storage. B. longum showed the highest survival at week 4 of 6.5-6.7 log cfu g-1 on wheat bran and oat, compared with 3.7-3.9 log cfu g-1 of L. acidophilus and 4.2-4.8 log cfu g-1 of L. plantarum at 20 °C 20% RH. Under the storage conditions of 30 °C 50% RH, survival of 4.5 log cfu g-1 of B. longum was also found on oat and peanut. This was two and four times higher than the population of L. acidophilus and L. plantarum, respectively. The results suggest that probiotics can survive on non-dairy foods under ambient storage conditions. However, the storage conditions, food matrices, and probiotic strains should be carefully chosen to maximize probiotic bacteria survival.
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Affiliation(s)
- Min Min
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
| | - Craig R Bunt
- Department of Agriculture Sciences, Lincoln University, Lincoln 7647, New Zealand.
| | - Susan L Mason
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
| | - Grant N Bennett
- Department of Science and Primary Industries, Ara Institute of Canterbury, Christchurch 8140, New Zealand.
| | - Malik A Hussain
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
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Rodríguez-Restrepo YA, Giraldo GI, Rodríguez-Barona S. Solubility as a fundamental variable in the characterization of wall material by spray drying of food components: Application to microencapsulation ofBifidobacterium animalissubsp. lactis. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12557] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Yeimy A. Rodríguez-Restrepo
- Departamento de Ingeniería Química; Universidad Nacional de Colombia Sede Manizales, Campus la Nubia Km 4 Vía al Magdalena; AA 127 Manizales Colombia
| | - Gloria I. Giraldo
- Departamento de Física y Química; Universidad Nacional de Colombia Sede Manizales, Campus la Nubia Km 4 Vía al Magdalena; AA 127 Manizales Colombia
| | - Sneyder Rodríguez-Barona
- Departamento de Ingeniería Química; Universidad Nacional de Colombia Sede Manizales, Campus la Nubia Km 4 Vía al Magdalena; AA 127 Manizales Colombia
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29
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Spray-drying process preserves the protective capacity of a breast milk-derived Bifidobacterium lactis strain on acute and chronic colitis in mice. Sci Rep 2017; 7:43211. [PMID: 28233848 PMCID: PMC5324110 DOI: 10.1038/srep43211] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2016] [Accepted: 01/20/2017] [Indexed: 12/24/2022] Open
Abstract
Gut microbiota dysbiosis plays a central role in the development and perpetuation of chronic inflammation in inflammatory bowel disease (IBD) and therefore is key target for interventions with high quality and functional probiotics. The local production of stable probiotic formulations at limited cost is considered an advantage as it reduces transportation cost and time, thereby increasing the effective period at the consumer side. In the present study, we compared the anti-inflammatory capacities of the Bifidobacterium animalis subsp. lactis (B. lactis) INL1, a probiotic strain isolated in Argentina from human breast milk, with the commercial strain B. animalis subsp. lactis BB12. The impact of spray-drying, a low-cost alternative of bacterial dehydration, on the functionality of both bifidobacteria was also investigated. We showed for both bacteria that the spray-drying process did not impact on bacterial survival nor on their protective capacities against acute and chronic colitis in mice, opening future perspectives for the use of strain INL1 in populations with IBD.
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Amund O. Exploring the relationship between exposure to technological and gastrointestinal stress and probiotic functional properties of lactobacilli and bifidobacteria. Can J Microbiol 2016; 62:715-25. [DOI: 10.1139/cjm-2016-0186] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Strains of Lactobacillus and Bifidobacterium are considered probiotic because of their associated potential health benefits. Probiotics are commonly administered orally via incorporation into food products. Microorganisms for use as probiotics encounter stress conditions, which include acid, bile, osmotic, oxidative, heat and cold stresses. These can occur during processing and storage and during passage through the gastrointestinal tract, and can affect viability. Probiotic bacteria have to remain viable to confer any health benefits. Therefore, the ability to withstand technological and gastrointestinal stresses is crucial probiotic selection criteria. While the stress tolerance mechanisms of lactobacilli and bifidobacteria are largely understood, the impact of exposure to stressful conditions on the functional properties of surviving probiotic microorganisms is not clear. This review explores the potentially positive and negative relationships between exposure to stress conditions and probiotic functional properties, such as resistance to gastric acid and bile, adhesion and colonization potential, and tolerance to antibiotics. Protective strategies can be employed to combat negative effects of stress on functional properties. However, further research is needed to ascertain synergistic relationships between exposure to stress and probiotic properties.
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Affiliation(s)
- O.D. Amund
- School of Life Sciences, Faculty of Health and Life Sciences, Coventry University, Priory Street, Coventry CV1 5FB, UK
- School of Life Sciences, Faculty of Health and Life Sciences, Coventry University, Priory Street, Coventry CV1 5FB, UK
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31
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Byproduct from pumpkin ( Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.02.030] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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32
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Functional properties of Lactobacillus plantarum strains: A study in vitro of heat stress influence. Food Microbiol 2016. [DOI: 10.1016/j.fm.2015.10.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Iaconelli C, Lemetais G, Kechaou N, Chain F, Bermúdez-Humarán LG, Langella P, Gervais P, Beney L. Drying process strongly affects probiotics viability and functionalities. J Biotechnol 2015; 214:17-26. [PMID: 26325197 DOI: 10.1016/j.jbiotec.2015.08.022] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2014] [Revised: 06/22/2015] [Accepted: 08/25/2015] [Indexed: 11/19/2022]
Abstract
Probiotic formulations are widely used and are proposed to have a variety of beneficial effects, depending on the probiotic strains present in the product. The impact of drying processes on the viability of probiotics is well documented. However, the impact of these processes on probiotics functionality remains unclear. In this work, we investigated variations in seven different bacterial markers after various desiccation processes. Markers were composed of four different viability evaluation (combining two growth abilities and two cytometric measurements) and in three in vitro functionalities: stimulation of IL-10 and IL-12 production by PBMCs (immunomodulation) and bacterial adhesion to hexadecane. We measured the impact of three drying processes (air-drying, freeze-drying and spray-drying), without the use of protective agents, on three types of probiotic bacteria: Bifidobacterium bifidum, Lactobacillus plantarum and Lactobacillus zeae. Our results show that the bacteria respond differently to the three different drying processes, in terms of viability and functionality. Drying methods produce important variations in bacterial immunomodulation and hydrophobicity, which are correlated. We also show that adherence can be stimulated (air-drying) or inhibited (spray-drying) by drying processes. Results of a multivariate analysis show no direct correlation between bacterial survival and functionality, but do show a correlation between probiotic responses to desiccation-rewetting and the process used to dry the bacteria.
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Affiliation(s)
- Cyril Iaconelli
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne, AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France
| | - Guillaume Lemetais
- Merck Medication Familiale, 18C boulevard Winston Churchill, 21000 Dijon, France
| | - Noura Kechaou
- Institut MICALIS, UMR 1319, Domaine de Vilvert, 78352 Jouy en Josas, France
| | - Florian Chain
- Institut MICALIS, UMR 1319, Domaine de Vilvert, 78352 Jouy en Josas, France
| | | | - Philippe Langella
- Institut MICALIS, UMR 1319, Domaine de Vilvert, 78352 Jouy en Josas, France
| | - Patrick Gervais
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne, AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France
| | - Laurent Beney
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne, AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France.
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Oberg TS, Ward RE, Steele JL, Broadbent JR. Transcriptome analysis of Bifidobacterium longum strains that show a differential response to hydrogen peroxide stress. J Biotechnol 2015; 212:58-64. [PMID: 26299205 DOI: 10.1016/j.jbiotec.2015.06.405] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2015] [Revised: 06/16/2015] [Accepted: 06/19/2015] [Indexed: 01/02/2023]
Abstract
Consumer and commercial interest in foods containing probiotic bifidobacteria is increasing. However, because bifidobacteria are anaerobic, oxidative stress can diminish cell viability during production and storage of bioactive foods. We previously found Bifidobacterium longum strain NCC2705 had significantly greater intrinsic and inducible resistance to hydrogen peroxide (H2O2) than strain D2957. Here, we explored the basis for these differences by examining the transcriptional responses of both strains to sub-lethal H2O2 exposure for 5- or 60-min. Strain NCC2705 had 288 genes that were differentially expressed after the 5-min treatment and 114 differentially expressed genes after the 60-min treatment. In contrast, strain D2957 had only 21 and 90 differentially expressed genes after the 5- and 60-min treatments, respectively. Both strains showed up-regulation of genes coding enzymes implicated in oxidative stress resistance, such as thioredoxin, thioredoxin reductase, peroxiredoxin, ferredoxin, glutaredoxin, and anaerobic ribonucleotide reductase, but induction levels were typically highest in NCC2705. Compared to D2957, NCC2705 also had more up-regulated genes involved in transcriptional regulation and more down-regulated genes involved in sugar transport and metabolism. These results provide a greater understanding of the molecular basis for oxidative stress resistance in B. longum and the factors that contribute to strain-to-strain variability in survival in bioactive food products.
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Affiliation(s)
- Taylor S Oberg
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, UT 84322-8700, USA.
| | - Robert E Ward
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, UT 84322-8700, USA
| | - James L Steele
- Department of Food Science, University of Wisconsin, 1605 Linden Drive, Madison, WI 53706-1565, USA
| | - Jeff R Broadbent
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, UT 84322-8700, USA
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Ferrando V, Quiberoni A, Reinhemer J, Suárez V. Resistance of functional Lactobacillus plantarum strains against food stress conditions. Food Microbiol 2015; 48:63-71. [DOI: 10.1016/j.fm.2014.12.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2014] [Revised: 11/12/2014] [Accepted: 12/16/2014] [Indexed: 10/24/2022]
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36
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Ng SY, Koon SS, Padam BS, Chye FY. Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang). CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1020342] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Dash G, Raman RP, Pani Prasad K, Makesh M, Pradeep MA, Sen S. Evaluation of paraprobiotic applicability of Lactobacillus plantarum in improving the immune response and disease protection in giant freshwater prawn, Macrobrachium rosenbergii (de Man, 1879). FISH & SHELLFISH IMMUNOLOGY 2015; 43:167-174. [PMID: 25542379 DOI: 10.1016/j.fsi.2014.12.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2014] [Revised: 11/14/2014] [Accepted: 12/11/2014] [Indexed: 06/04/2023]
Abstract
Paraprobiotics, also known as ghost probiotics, are non-viable microbial cells which, when administered in adequate amounts, confer a benefit on the host. However, the advantage of non-viable microbes over their viable counterparts is a much debated topic in aquaculture. Therefore, the present study was conducted to evaluate paraprobiotic effect of heat-killed Lactobacillus plantarum on giant freshwater prawn Macrobrachium rosenbergii. A 90-day feeding trial was conducted by feeding prawn juveniles (mean weight ± SE: 0.54 ± 0.03 g) with three experimental diets prepared by supplementing basal diet (Crude protein: 38%; Gross energy: 387 kcal 100 g(-1)) with different concentrations of heat-killed probiotics bacteria viz. HKPB1 (10(7) cfu g(-1) diet), HKPB2 (10(8) cfu g(-1) diet), HKPB3 (10(9) cfu g(-1) diet) and control diet (unsupplemented diet). In the present study, growth parameters viz. WG % and SGR and feed utilization parameters viz. FCE, FCR and PER, though improved marginally in all experimental groups, were found to be insignificant (P > 0.05) compared to the control. The immune parameters viz. total hemocyte count (THC), phenol oxidase (PO) activity, respiratory burst (RB) activity and clearance efficiency were significantly improved (P < 0.05) with concurrent decrease (P < 0.05) in cumulative mortality against Aeromonas hydrophila challenge in all the experimental groups except for HKPB1, where PO and RB activity did not improve significantly (P > 0.05) compared to the control. Among the experimental groups, though the improvement in immune parameters was higher (P < 0.05) in HKPB2 and HKPB3 compared to HKPB1 and the control, no significant difference (P > 0.05) was observed between HKPB2 and HKPB3. The results obtained from the present study indicate that the application of heat-killed L. plantarum at a concentration of 10(8) cfu g(-1) diet, though not effective in augmenting the growth and feed utilization parameters, can significantly improve immune parameters and disease resistance of M. rosenbergii in the laboratory condition.
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Affiliation(s)
- Gyanaranjan Dash
- Crustacean Fisheries Division, Regional Centre of CMFRI, Veraval 362 269, India.
| | - Ram Prakash Raman
- Aquatic Environment and Health Management Division, CIFE, Mumbai 400 061, India
| | - K Pani Prasad
- Aquatic Environment and Health Management Division, CIFE, Mumbai 400 061, India
| | - M Makesh
- Aquatic Environment and Health Management Division, CIFE, Mumbai 400 061, India
| | - M A Pradeep
- Marine Biotechnology Division, CMFRI, Cochin 682 018, India
| | - Swatipriyanka Sen
- Demersal Fisheries Division, Regional Centre of CMFRI, Veraval 362 269, India
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Comparison of mupirocin-based media for selective enumeration of bifidobacteria in probiotic supplements. J Microbiol Methods 2015; 109:106-9. [DOI: 10.1016/j.mimet.2014.12.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2014] [Revised: 12/07/2014] [Accepted: 12/23/2014] [Indexed: 11/20/2022]
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Study of the Lactobacillus rhamnosus Lcr35® properties after compression and proposition of a model to predict tablet stability. Eur J Pharm Biopharm 2014; 88:787-94. [DOI: 10.1016/j.ejpb.2014.07.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2014] [Revised: 07/30/2014] [Accepted: 07/31/2014] [Indexed: 02/04/2023]
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40
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Matsuzaki C, Kamishima K, Matsumoto K, Koga H, Katayama T, Yamamoto K, Hisa K. Immunomodulating activity of exopolysaccharide-producing Leuconostoc mesenteroides strain NTM048 from green peas. J Appl Microbiol 2014; 116:980-9. [PMID: 24314091 DOI: 10.1111/jam.12411] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2013] [Revised: 11/14/2013] [Accepted: 12/02/2013] [Indexed: 02/04/2023]
Abstract
AIMS The present work was aimed to find novel probiotics to enhance the mucosal barrier function of humans. The effectiveness was evaluated in vitro and in vivo. METHODS AND RESULTS Stimulation of IgA production in mucosal surfaces is one of the most beneficial traits of lactic acid bacteria (LAB) for enhancing the barrier. Therefore, 173 LAB strains were evaluated for the ability to induce IgA production using murine Peyer's patch cells. Strain NTM048 isolated from green peas showed the highest activity and was identified as Leuconostoc mesenteroides subsp. mesenteroides. This strain was found to tolerate gastrointestinal digestion and produce large amounts of exopolysaccharides, which possess IgA-inducing activity. Dietary supplementation with NTM048 induced a significant increase in the faecal IgA content and plasma IgA levels of BALB/cA mice. A gene expression analysis of Peyer's patch cells revealed that the transforming growth factor-β and activation-induced cytidine deaminase genes were upregulated by NTM048 intake. CONCLUSIONS Strain NTM048 stimulates Peyer's patch cells to induce intestinal and systemic immune response, revealing the potential of NTM048 as a probiotic for enhancing the mucosal barrier function. SIGNIFICANCE AND IMPACT OF THE STUDY This report demonstrates a food-applicable Leuconostoc mesenteroides strain secreting exopolysaccharide that shows high IgA-inducing ability.
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Affiliation(s)
- C Matsuzaki
- Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University, Nonoichi, Ishikawa, Japan
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Govender M, Choonara YE, Kumar P, du Toit LC, van Vuuren S, Pillay V. A review of the advancements in probiotic delivery: Conventional vs. non-conventional formulations for intestinal flora supplementation. AAPS PharmSciTech 2014; 15:29-43. [PMID: 24222267 DOI: 10.1208/s12249-013-0027-1] [Citation(s) in RCA: 96] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2013] [Accepted: 08/20/2013] [Indexed: 12/26/2022] Open
Abstract
Probiotic delivery systems are widely used nutraceutical products for the supplementation of natural intestinal flora. These delivery systems vary greatly in effectiveness to exert health benefits for a patient. Probiotic delivery systems can be categorized into conventional, pharmaceutical formulations, and non-conventional, mainly commercial food-based, products. The degree of health benefits provided by these probiotic formulations varies in their ability to deliver viable, functional bacteria in large enough numbers (effectiveness), to provide protection against the harsh effects of the gastric environment and intestinal bile (in vivo protection), and to survive formulation processes (viability). This review discusses the effectiveness of these probiotic delivery systems to deliver viable functional bacteria focusing on the ability to protect the encapsulated probiotics during formulation process as well as against harsh physiological conditions through formulation enhancements using coatings and polymer enhancements. A brief overview on the health benefits of probiotics, current formulation, patient and legal issues facing probiotic delivery, and possible recommendations for the enhanced delivery of probiotic bacteria are also provided. Newer advanced in vitro analyses that can accurately determine the effectiveness of a probiotic formulation are also discussed with an ideal probiotic delivery system hypothesized through a combination of the two probiotic delivery systems described.
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Muller C, Busignies V, Mazel V, Forestier C, Nivoliez A, Tchoreloff P. Mechanistic approach to stability studies as a tool for the optimization and development of new products based on L. rhamnosus Lcr35® in compliance with current regulations. PLoS One 2013; 8:e79041. [PMID: 24244412 PMCID: PMC3823984 DOI: 10.1371/journal.pone.0079041] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2013] [Accepted: 09/14/2013] [Indexed: 11/29/2022] Open
Abstract
Probiotics are of great current interest in the pharmaceutical industry because of their multiple effects on human health. To beneficially affect the host, an adequate dosage of the probiotic bacteria in the product must be guaranteed from the time of manufacturing to expiration date. Stability test guidelines as laid down by the ICH-Q1A stipulate a minimum testing period of 12 months. The challenge for producers is to reduce this time. In this paper, a mechanistic approach using the Arrhenius model is proposed to predict stability. Applied for the first time to laboratory and industrial probiotic powders, the model was able to provide a reliable mathematical representation of the effects of temperature on bacterial death (R2>0.9). The destruction rate (k) was determined according to the manufacturing process, strain and storage conditions. The marketed product demonstrated a better stability (k = 0.08 months−1) than the laboratory sample (k = 0.80 months−1). With industrial batches, k obtained at 6 months of studies was comparable to that obtained at 12 months, evidence of the model’s robustness. In addition, predicted values at 12 months were greatly similar (±30%) to those obtained by real-time assessing the model’s reliability. This method could be an interesting approach to predict the probiotic stability and could reduce to 6 months the length of stability studies as against 12 (ICH guideline) or 24 months (expiration date).
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Affiliation(s)
- Claudia Muller
- Département Recherche et Développement, Probionov, Aurillac, France
- Laboratoire Matériaux et Santé EA401, Univ. Paris Sud, Châtenay-Malabry, France
- * E-mail:
| | - Virginie Busignies
- Laboratoire Matériaux et Santé EA401, Univ. Paris Sud, Châtenay-Malabry, France
| | - Vincent Mazel
- Laboratoire Matériaux et Santé EA401, Univ. Paris Sud, Châtenay-Malabry, France
| | - Christiane Forestier
- Laboratoire Microorganismes : Genome Environnement (LMGE) UMR CNRS 6023 Univ. d’Auvergne-Clermont 1, Clermont-Ferrand, France
| | - Adrien Nivoliez
- Département Recherche et Développement, Probionov, Aurillac, France
| | - Pierre Tchoreloff
- Laboratoire Matériaux et Santé EA401, Univ. Paris Sud, Châtenay-Malabry, France
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Herbel SR, Vahjen W, Wieler LH, Guenther S. Timely approaches to identify probiotic species of the genus Lactobacillus. Gut Pathog 2013; 5:27. [PMID: 24063519 PMCID: PMC3848994 DOI: 10.1186/1757-4749-5-27] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/08/2013] [Accepted: 09/14/2013] [Indexed: 12/23/2022] Open
Abstract
Over the past decades the use of probiotics in food has increased largely due to the manufacturer’s interest in placing “healthy” food on the market based on the consumer’s ambitions to live healthy. Due to this trend, health benefits of products containing probiotic strains such as lactobacilli are promoted and probiotic strains have been established in many different products with their numbers increasing steadily. Probiotics are used as starter cultures in dairy products such as cheese or yoghurts and in addition they are also utilized in non-dairy products such as fermented vegetables, fermented meat and pharmaceuticals, thereby, covering a large variety of products. To assure quality management, several pheno-, physico- and genotyping methods have been established to unambiguously identify probiotic lactobacilli. These methods are often specific enough to identify the probiotic strains at genus and species levels. However, the probiotic ability is often strain dependent and it is impossible to distinguish strains by basic microbiological methods. Therefore, this review aims to critically summarize and evaluate conventional identification methods for the genus Lactobacillus, complemented by techniques that are currently being developed.
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Affiliation(s)
- Stefan R Herbel
- Centre for Infection Medicine, Institute of Microbiology and Epizootics, Freie Universität Berlin, Robert-von-Ostertag-Str, 7-13, Berlin, 14163, Germany.
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