A novel functional herbal tea containing probiotic Bacillus coagulans GanedenBC30: An in vitro study using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME)

Sugar lowering in fermented apple-pear juice orchestrates a promising metabolic answer in the gut microbiome and intestinal integrity

Excessive sugar consumption in young people, who are the major consumers of sugary drinks, combined with limited physical activity, is an important determinant of obesity. Despite their natural appeal, fruit juices have a similar sugar content to that of sugary drinks and once metabolized, they may induce the same biological response. This study aimed to verify whether fermentation processes can make juice consumption healthier and whether reduced-sugar juices have a specific impact on intestinal function. We designed a tailored fermentation of apple-pear juices with lactic acid bacteria and yeasts, which resulted in a reduction of sugar content (27-66%) and caloric intake, and an increase in mannitol content. The impact of newly developed apple-pear juices on gut microbiome composition and functionality was evaluated in vitro using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME). Promising changes were found in the gut microbiota and its metabolic responses and functionality, targeting pathways related to obesity and weight loss (lipopolysaccharide and secondary metabolite biosynthesis, polycyclic aromatic hydrocarbon degradation, and amino sugar and nucleotide sugar metabolism). Additionally, the fermented apple-pear juices positively modulated the intestinal epithelial features. While the simulation of the study simplifies the complex in vivo conditions, it suggests that low-sugar fermented apple-pear juices can elicit targeted responses in the gut ecosystem, contributing to healthier alternatives to traditional fruit juices.

In vitro gastrointestinal gas monitoring with carbon nanotube sensors

In vitro simulators of the human gastrointestinal (GI) tract are remarkable technological platforms for studying the impact of food on the gut microbiota, enabling continuous and real-time monitoring of key biomarkers. However, comprehensive real-time monitoring of gaseous biomarkers in these systems is required with a cost-effective approach, which has been challenging to perform experimentally to date. In this work, we demonstrate the integration and in-line use of carbon nanotube (CNT)-based chemiresitive gas sensors coated with a thin polydimethylsiloxane (PDMS) membrane for the continuous monitoring of gases within the Simulator of the Human Microbial Ecosystem (SHIME). The findings demonstrate the ability of the gas sensor to continuously monitor the different phases of gas production in this harsh, anaerobic, highly humid, and acidic environment for a long exposure time (16 h) without saturation. This establishes our sensor platform as an effective tool for real-time monitoring of gaseous biomarkers in in vitro systems like SHIME.

Characterization and application in yogurt of genipin-crosslinked chitosan microcapsules encapsulating with Lactiplantibacillus plantarum DMDL 9010

Microcapsules could improve the protection of probiotics in the lyophilization and gastrointestinal digestion process. The purpose of this study was to prepare Lactiplantibacillus plantarum DMDL 9010 (LP9010) microcapsules by cross-linking chitosan with genipin and to determine the encapsulation efficiency, morphological characterization, storage stability and the application of the microcapsules in fermentation. The results showed that the LP9010 microcapsules embedded in 1.00 wt% genipin cross-linked chitosan were in a uniform spherical shape with a smooth surface and satisfying agglomeration. The LP9010 microcapsules demonstrated the reasonable thermal stability and persistence of biological activity in the range of -20 °C to 25 °C. Additionally, yogurt obtained from the ST + LB + ELP9010 strain formulation with the addition of microencapsulated LP9010 had smaller particles, better taste, and better stability compared with the yogurt obtained from other strain formulations. As detected by GC-MS, the yogurt formulated with ST + LB + ELP9010 as a strain retained more flavor substances and the content of flavor substances was greater than that of the yogurt obtained from other strain formulations. Therefore, genipin cross-link chitosan could be a suitable microencapsulated material for producing yogurt fermentation strains.

Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements

Our study investigated the effectiveness of 446 strains of lactic acid bacteria (LAB) belonging to different species and isolated from diverse sources (food, human, and animal) as potential probiotic candidates, with the perspective of producing dietary supplements or pharmacological formulations suitable for enhancing gastrointestinal digestion. The survival capability of all the isolates under harsh gastrointestinal tract conditions was evaluated, in which only 44 strains, named high-resistant, were selected for further food digestibility investigations. All 44 strains hydrolyzed raffinose and exhibited amino and iminopeptidase activities but at various extents, confirming species- and strain-specificity. After partial in vitro digestion mimicking oral and gastric digestive phases, food matrices were incubated with single strains for 24 h. Fermented partially digested matrices provided additional functional properties for some investigated strains by releasing peptides and increasing the release of highly bio-accessible free phenolic compounds. A scoring procedure was proposed as an effective tool to reduce data complexity and quantitively characterize the probiotic potential of each LAB strain, which could be more useful in the selection procedure of powerful probiotics.

Simulating Tablet Dissolution Using Computational Fluid Dynamics and Experimental Modeling

The study of mass transfer is essential in the food digestion process, especially when gastric acid interacts with food and nutrients dissolve in the gastric system. In this study, a computational fluid dynamics (CFD) model was built based on an in vitro study, which investigated the mass transfer in a tablet dissolution process in a beaker and stirrer system. The predicted mass transfer coefficients from the simulation aligned well with the experimental values. The effect of the type and rotation speed of the stirrers was also investigated. Mass transfer from the tablet was found to be closely related to the tablet Reynolds number of the fluid (ranging from 0 to 938) and the shear stress (0 to 0.167 Pa) acting on the tablet. The relationship between the power number (0.0061 to 0.196) and the Reynolds number for the impeller (719 to 5715) was also derived for different stirrers.

W D, U. M K, S.D K. Bacillus Coagulans and its Spore as Potential Probiotics in the Production of Novel Shelf- Stable Foods

The synbiotic foods with therapeutic activities have been beneficial to gut health and immunity development, including Bacillus coagulans as the probiotic microorganism. It is preferred over other lactic acid bacteria (LAB) as it can produce spores. It is grown in the pH range of 5.5 to 6.2 and releases spores at 37 °C. These microbial spores can withstand environments with high temperatures, acidic conditions, and salinity, making it a viable probiotic organism for production of novel shelf-stable foods. It has become an essential ingredient in the functional food industry due to its probiotic characteristics and great resistance to stressful conditions. For extensive commercial use and a wide range of food applications, apart from probiotic characteristics, a probiotic organism must be cost-effective, convenient and remain viable throughout the processing, storage and consumption. The non-spore- forming lactic acid bacteria can be utilized to make probiotic products and fermented dairy products under controlled processing and storage conditions. The spore- forming probiotic organism can be delivered into the human gut through novel food products derived from cereals, legumes, fruits and vegetables, confectionery products, and meat and non-dairy products. This has led to the development of convenient and shelf-stable non-dairy probiotics. These non-dairy-based probiotics are cheaper, resilient against various processing conditions, high in bioactive components, and can mitigate the risk of lifestyle diseases and reduce. Further, lactose intolerance is associated with the consumption of dairy probiotics. Therefore, this review aimed to assess the utilization of probiotic Bacillus coagulans spores in emerging shelf-stable novel non-dairy products with probiotic potential.

Effects of Fermented Herbal Tea Residue on Serum Indices and Fecal Microorganisms of Chuanzhong Black Goats

Herbal tea residues (HTRs) are a by−product of herbal tea processing that contains many nutrients and active substances but are often discarded as waste. The main aim of the present study was to determine the food safety of HTRs and lay the foundation for its use as a novel feed resource for goats. In this study, discarded HTRs were fermented and then fed to 33 female Chuanzhong black goats (121 ± 4.00 days) with similar weight (9.33 ± 0.95 kg) and genetic background, which were divided into three groups (fermented herbal tea residue (FHTR) replacement of 0%, 15% and 30% of the forage component of the diet). The feeding experiment lasted for 35 days. On day 35, our findings indicated that the concentrations of hydroxyl radicals and urea increased linearly, and the concentrations of glutathione peroxidase increased quadratically with the increase in FHTR. In addition, we investigated the fecal microbiota composition of eight Chuanzhong black goats in the control, 15% and 30% FHTR replacement groups and found that FHTR had no remarkable effect on the fecal microbiota composition. Results indicated that goat physiological functions remained stable after FHTR was added to the diet.