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He F, Ma XK, Tu CK, Teng H, Shao X, Chen J, Hu MX. Lactobacillus reuteri biofilms formed on porous zein/cellulose scaffolds: Synbiotics to regulate intestinal microbiota. Int J Biol Macromol 2024; 262:130152. [PMID: 38365143 DOI: 10.1016/j.ijbiomac.2024.130152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 02/04/2024] [Accepted: 02/11/2024] [Indexed: 02/18/2024]
Abstract
Supplementing probiotics or indigestible carbohydrates is a usual strategy to prevent or revert unhealthy states of the gut by reshaping gut microbiota. One criterion that probiotics are efficacious is the capacity to survive in the gastrointestinal tract. Biofilm is the common growth mode of microorganisms with high tolerances toward harsh environments. Suitable scaffolds are crucial for successful biofilm culture and large-scale production of biofilm-phenotype probiotics. However, the role of scaffolds containing indigestible carbohydrates in biofilm formation has not been studied. In this study, porous zein/cellulose composite scaffolds provided nitrogen sources and carbon sources simultaneously at the solid/liquid interfaces, being beneficial to the biofilm formation of Lactobacillus reuteri. The biofilms showed 2.1-17.4 times higher tolerances in different gastrointestinal conditions. In human fecal fermentation, the biofilms combined with the zein/cellulose composite scaffolds act as the "synbiotics" positively modulating the gut microbiota and the short-chain fatty acids (SCFAs), where biofilms provide probiotics and scaffolds provide prebiotics. The "synbiotics" show a more positive regulation ability than planktonic L. reuteri, presenting potential applications in gut health interventions. These results provide an understanding of the synergistic effects of biofilm-phenotype probiotics and indigestible carbohydrates contained in the "synbiotics" in gut microbiota modulation.
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Affiliation(s)
- Fei He
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xue-Ke Ma
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Cheng-Kai Tu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Hui Teng
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xin Shao
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jie Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Meng-Xin Hu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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Lin Q, Si Y, Zhou F, Hao W, Zhang P, Jiang P, Cha R. Advances in polysaccharides for probiotic delivery: Properties, methods, and applications. Carbohydr Polym 2024; 323:121414. [PMID: 37940247 DOI: 10.1016/j.carbpol.2023.121414] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 09/06/2023] [Accepted: 09/16/2023] [Indexed: 11/10/2023]
Abstract
Probiotics are essential to improve the health of the host, whereas maintaining the viability of probiotics in harsh environments remains a challenge. Polysaccharides have non-toxicity, excellent biocompatibility, and outstanding biodegradability, which can protect probiotics by forming a physical barrier and show a promising prospect for probiotic delivery. In this review, we summarize polysaccharides commonly used for probiotic microencapsulation and introduce the microencapsulation technologies, including extrusion, emulsion, spray drying, freeze drying, and electrohydrodynamics. We discuss strategies for better protection of probiotics and introduce the applications of polysaccharides-encapsulated probiotics in functional food, oral formulation, and animal feed. Finally, we propose the challenges of polysaccharides-based delivery systems in industrial production and application. This review will help provide insight into the advances and challenges of polysaccharides in probiotic delivery.
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Affiliation(s)
- Qianqian Lin
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China; Laboratory of Theoretical and Computational Nanoscience, CAS Center for Excellence in Nanoscience, National Center for Nanoscience and Technology, No. 11 Zhongguancun Beiyitiao, Haidian District, Beijing 100190, PR China.
| | - Yanxue Si
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China.
| | - Fengshan Zhou
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China.
| | - Wenshuai Hao
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China.
| | - Pai Zhang
- Beijing Key Laboratory of Materials Utilization of Nonmetallic Minerals and Solid Wastes, National Laboratory of Mineral Materials, School of Materials Science and Technology, China University of Geosciences (Beijing), No. 29 Xueyuan Road, Haidian District, Beijing 100083, PR China.
| | - Peng Jiang
- Laboratory of Theoretical and Computational Nanoscience, CAS Center for Excellence in Nanoscience, National Center for Nanoscience and Technology, No. 11 Zhongguancun Beiyitiao, Haidian District, Beijing 100190, PR China; College of Chemistry and Chemical Engineering, University of Chinese Academy of Sciences, Beijing 100049, PR China.
| | - Ruitao Cha
- Laboratory of Theoretical and Computational Nanoscience, CAS Center for Excellence in Nanoscience, National Center for Nanoscience and Technology, No. 11 Zhongguancun Beiyitiao, Haidian District, Beijing 100190, PR China.
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Youssef HAI, Vitaglione P, Ferracane R, Abuqwider J, Mauriello G. Evaluation of GABA Production by Alginate-Microencapsulated Fresh and Freeze-Dried Bacteria Enriched with Monosodium Glutamate during Storage in Chocolate Milk. Microorganisms 2023; 11:2648. [PMID: 38004660 PMCID: PMC10673371 DOI: 10.3390/microorganisms11112648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/26/2023] Open
Abstract
Two strains of γ-aminobutyric acid (GABA) producing bacteria, L. brevis Y1 and L. plantarum LM2, were microencapsulated in sodium alginate with two concentrations (1% and 2%) of monosodium glutamate (MSG) by using vibrating technology. The mix of both species was microencapsulated both in fresh and freeze-dried form. After 0, 1, 2, and 4 weeks of storage at 4 °C in quarter strength Ringer's solution, the microcapsules were subjected to cell viable counting and sub-cultured in MRS at 37° for 24 h. The MRS cultures were analyzed for the GABA content. The amount of GABA produced per CFU of MRS inoculum was then calculated. Only the 4-week-old microcapsules were used to inoculate a chocolate milk drink with the aim of obtaining a functionalized drink containing viable probiotic cells and GABA after a 1-week incubation at 4 °C. Therefore, the GABA production in chocolate milk per CFU of the probiotic culture after the incubation time was calculated. Results of the GABA analysis by liquid chromatography mass spectrometry of the MRS sub-cultures showed no significant difference (p > 0.05) in GABA yield between 1% and 2% MSG for the microcapsules containing fresh cells. On the contrary, a significant difference (p < 0.05) in productivity along the storage was registered. Microcapsules containing freeze-dried cells showed significant differences (p < 0.05) in GABA yield between 1% and 2% MSG only after 2 and 4 weeks of storage. A significant difference (p < 0.05) in GABA yield between the storage time was found only for the trials with 2% MSG for freeze-dried cells. The synthesis of GABA in chocolate milk significantly decreased (p < 0.05) only for fresh cells when comparing 2% with 1% MSG. In conclusion, a 1-month storage of microcapsules containing both culture forms, fresh and freeze-dried, did not affect GABA production.
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Affiliation(s)
- Hebat Allah Ibrahim Youssef
- Microbiology Department, Faculty of Science, Ain Shams University, El-Khalyfa El-Mamoun St. Abbasya, Cairo 11566, Egypt
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Paola Vitaglione
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Rosalia Ferracane
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Jumana Abuqwider
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Gianluigi Mauriello
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
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Abuqwider J, Di Porzio A, Barrella V, Gatto C, Sequino G, De Filippis F, Crescenzo R, Spagnuolo MS, Cigliano L, Mauriello G, Iossa S, Mazzoli A. Limosilactobacillus reuteri DSM 17938 reverses gut metabolic dysfunction induced by Western diet in adult rats. Front Nutr 2023; 10:1236417. [PMID: 37908302 PMCID: PMC10613642 DOI: 10.3389/fnut.2023.1236417] [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: 06/07/2023] [Accepted: 09/18/2023] [Indexed: 11/02/2023] Open
Abstract
Introduction Microencapsulation of probiotic bacteria is an efficient and innovative new technique aimed at preserving bacterial survival in the hostile conditions of the gastrointestinal tract. However, understanding whether a microcapsule preserves the effectiveness of the bacterium contained within it is of fundamental importance. Methods Male Wistar rats aged 90 days were fed a control diet or a Western diet for 8 weeks, with rats fed the Western diet divided into three groups: one receiving the diet only (W), the second group receiving the Western diet and free L. reuteri DSM 17938 (WR), and the third group receiving the Western diet and microencapsulated L. reuteri DSM 17938 (WRM). After 8 weeks of treatment, gut microbiota composition was evaluated, together with occludin, one of the tight junction proteins, in the ileum and the colon. Markers of inflammation were also quantified in the portal plasma, ileum, and colon, as well as markers for gut redox homeostasis. Results The Western diet negatively influenced the intestinal microbiota, with no significant effect caused by supplementation with free and microencapsulated L. reuteri. However, L. reuteri, in both forms, effectively preserved the integrity of the intestinal barrier, thus protecting enterocytes from the development of inflammation and oxidative stress. Conclusion From these whole data, it emerges that L. reuteri DSM 17938 can be an effective probiotic in preventing the unhealthy consequences of the Western diet, especially in the gut, and that microencapsulation preserves the probiotic effects, thus opening the formulation of new preparations to be able to improve gut function independent of dietary habits.
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Affiliation(s)
- Jumana Abuqwider
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | - Angela Di Porzio
- Department of Biology, University of Naples Federico II, Naples, Italy
| | - Valentina Barrella
- Department of Biology, University of Naples Federico II, Naples, Italy
- NBFC, National Biodiversity Future Center, Palermo, Italy
| | - Cristina Gatto
- Department of Biology, University of Naples Federico II, Naples, Italy
| | - Giuseppina Sequino
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | - Francesca De Filippis
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | | | - Maria Stefania Spagnuolo
- Department of Bio-Agrofood Science, Institute for the Animal Production System in the Mediterranean Environment, National Research Council Naples (CNR-ISPAAM), Naples, Italy
| | - Luisa Cigliano
- Department of Biology, University of Naples Federico II, Naples, Italy
| | - Gianluigi Mauriello
- Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy
| | - Susanna Iossa
- Department of Biology, University of Naples Federico II, Naples, Italy
- NBFC, National Biodiversity Future Center, Palermo, Italy
| | - Arianna Mazzoli
- Department of Biology, University of Naples Federico II, Naples, Italy
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Sekhavatizadeh SS, Afrasiabi F, Montaseri Z. Encapsulation of probiotic Lactobacillus acidophilus ATCC 4356 in alginate-galbanum (Ferula Gummosa Boiss) gum microspheres and evaluation of the survival in simulated gastrointestinal conditions in probiotic Tahini halva. Braz J Microbiol 2023; 54:1589-1601. [PMID: 37515666 PMCID: PMC10485199 DOI: 10.1007/s42770-023-01074-3] [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: 11/11/2022] [Accepted: 07/20/2023] [Indexed: 07/31/2023] Open
Abstract
One of the famous traditional confectionery products is Tahini halva. The aim of this study was the production of probiotic halva using free Lactobacillus acidophilus (FLA) and microencapsulated Lactobacillus acidophilus (MLA) with sodium alginate and galbanum gum as the second layer. The survival rate of MLA and FLA during heat stress, storage time, and simulation gastrointestinal condition in Tahini halva was assessed. The survival rates of MLA and FLA under heat stress were 50.13% and 34.6% respectively. During storage in Tahini halva, the cell viability loss was 3.25 Log CFU g-1 and 6.94 Log CFU g-1 for MLA and FLA, separately. Around 3.58 and 4.77 Log CFU g-1 bacteria were reduced after 6 h of exposure in simulated gastrointestinal conditions, for MLA and FLA respectively. These results suggest that the use of alginate and galbanum gum is a promising approach to protecting L. acidophilus against harsh environmental conditions.
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Affiliation(s)
- Seyed Saeed Sekhavatizadeh
- Fars Agricultural and Natural Resources Research and Education Center, AREEO, Post Box: 7155863511, Shiraz, Fars, Iran.
| | - Forough Afrasiabi
- Food Science and Technology, Islamic Azad University, Sarvestan, Fars, Iran
| | - Zahra Montaseri
- Department of Infectious Diseases, School of Medicine, Fasa University of Medical Sciences, Fasa, Iran
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Utama GL, Oktaviani L, Balia RL, Rialita T. Potential Application of Yeast Cell Wall Biopolymers as Probiotic Encapsulants. Polymers (Basel) 2023; 15:3481. [PMID: 37631538 PMCID: PMC10459707 DOI: 10.3390/polym15163481] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 08/01/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023] Open
Abstract
Biopolymers of yeast cell walls, such as β-glucan, mannoprotein, and chitin, may serve as viable encapsulants for probiotics. Due to its thermal stability, β-glucan is a suitable cryoprotectant for probiotic microorganisms during freeze-drying. Mannoprotein has been shown to increase the adhesion of probiotic microorganisms to intestinal epithelial cells. Typically, chitin is utilized in the form of its derivatives, particularly chitosan, which is derived via deacetylation. Brewery waste has shown potential as a source of β-glucan that can be optimally extracted through thermolysis and sonication to yield up to 14% β-glucan, which can then be processed with protease and spray drying to achieve utmost purity. While laminarinase and sodium deodecyle sulfate were used to isolate and extract mannoproteins and glucanase was used to purify them, hexadecyltrimethylammonium bromide precipitation was used to improve the amount of purified mannoproteins to 7.25 percent. The maximum chitin yield of 2.4% was attained by continuing the acid-alkali reaction procedure, which was then followed by dialysis and lyophilization. Separation and purification of yeast cell wall biopolymers via diethylaminoethyl (DEAE) anion exchange chromatography can be used to increase the purity of β-glucan, whose purity in turn can also be increased using concanavalin-A chromatography based on the glucan/mannan ratio. In the meantime, mannoproteins can be purified via affinity chromatography that can be combined with zymolase treatment. Then, dialysis can be continued to obtain chitin with high purity. β-glucans, mannoproteins, and chitosan-derived yeast cell walls have been shown to promote the survival of probiotic microorganisms in the digestive tract. In addition, the prebiotic activity of β-glucans and mannoproteins can combine with microorganisms to form synbiotics.
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Affiliation(s)
- Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia; (L.O.); (T.R.)
- Center for Environment and Sustainability Science, Universitas Padjadjaran, Jalan Sekeloa Selatan 1 No 1, Bandung 40134, Indonesia
| | - Lidya Oktaviani
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia; (L.O.); (T.R.)
| | - Roostita Lobo Balia
- Veterinary Study Program, Faculty of Medicine, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia;
| | - Tita Rialita
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia; (L.O.); (T.R.)
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Cerutti Martellet M, Majolo F, Cima L, Goettert MI, Volken de Souza CF. Microencapsulation of Kluyveromyces marxianus and Plantago ovata in cheese whey particles: Protection of sensitive cells to simulated gastrointestinal conditions. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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Sasikumar R, Sharma P, Jaiswal AK. Alginate and β-lactoglobulin matrix as wall materials for encapsulation of polyphenols to improve efficiency and stability. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Abstract
The present study aimed at developing novel encapsulate materials of calcium-alginate and β-lactoglobulin complex for polyphenols using the jet-flow nozzle vibration method. Encapsulated microbeads were characterized using SEM, FTIR, DSC, and MSI. The encapsulation efficiency of the microbeads varied depending upon the coating material in the range of 74.17–84.87%. Calcium-alginate-β-lactoglobulin microbeads (CABM) exhibited a smooth surface and uniform shape with an average particle size of 1053.73 nm. CABM also showed better thermal and storage stabilities as compared to calcium alginate microbeads. The CABM resulted in excellent target release of polyphenols (84%) in the intestine, which was more than 3-fold the bio-accessibility offered by free polyphenol powder. Further study on individual phenolic acids after simulated in-vitro digestion (SIVD), photo-oxidative and osmotic stress revealed that CABM significantly retained a higher amount of polyphenols and exhibited improved antioxidant capacity after SIVD environment, and may have high industrial application for nutraceutical production.
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Affiliation(s)
- Raju Sasikumar
- Department of Agribusiness Management and Food Technology , North-Eastern Hill University (NEHU), Tura Campus , Chasingre-794002 , Tura , WGH , Meghalaya , India
| | - Paras Sharma
- Department of Food Technology, Mizoram University , Aizawl-796004 , Mizoram , India
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health , Technological University Dublin–City Campus , Central Quad, Grangegorman , Dublin D07 ADY7 , Ireland
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Eghbal N, Viton C, Gharsallaoui A. Nano and microencapsulation of bacteriocins for food applications: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Application of ultrasound and microencapsulation on Limosilactobacillus reuteri DSM 17938 as a metabolic attenuation strategy for tomato juice probiotication. Heliyon 2022; 8:e10969. [PMID: 36254285 PMCID: PMC9568839 DOI: 10.1016/j.heliyon.2022.e10969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 08/03/2022] [Accepted: 09/30/2022] [Indexed: 11/05/2022] Open
Abstract
Counteracting probiotic-induced physicochemical and sensory changes is a challenge in the development of probiotic beverages. The aim of the study is to apply ultrasound and microencapsulation for the attenuation of Limosilactobacillus reuteri DSM 17938 to avoid change in a probiotic tomato juice. Preliminarily, six ultrasound treatments were applied. Probiotic survival in acid environment (pH 2.5) and bile salts (1.5 g/l) after ultrasound treatment was also studied. The probiotic was inoculated in tomato juice in four forms: free cells (PRO-TJ), sonicated-free cells (US-TJ), untreated-microencapsulated (PRO-MC-TJ) and sonicated-microencapsulated cells (US-MC-TJ). Probiotic viability and pH were monitored during 28 days of storage at 4 and 20 °C. Sensory analysis was performed for PRO-TJ and US-MC-TJ sample (4 °C). Ultrasound (57 W for 6 min) did not affect cell survival and transitorily modulated probiotic acidifying capacity; it reduced probiotic survival in acidic environment but increased probiotic survival in bile salts solution. Ultrasound was effective in maintain pH value of tomato juice but only at 4 °C. Instead, microencapsulation with sodium-alginate leads to a more stable probiotic juice, particularly at 20 °C. Finally, probiotication slightly modified some sensory attributes of the juice. This study shows the potential of ultrasound and microencapsulation as attenuation strategies and highlights the need for process optimization to increase ultrasound efficacy.
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Santos FH, Panda SK, Ferreira DCM, Dey G, Molina G, Pelissari FM. Targeting infections and inflammation through micro and nano-nutraceuticals. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Mala T, Anal AK. Protection and Controlled Gastrointestinal Release of Bromelain by Encapsulating in Pectin-Resistant Starch Based Hydrogel Beads. Front Bioeng Biotechnol 2021; 9:757176. [PMID: 34778230 PMCID: PMC8585738 DOI: 10.3389/fbioe.2021.757176] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Accepted: 09/27/2021] [Indexed: 11/21/2022] Open
Abstract
Hybrid pectin and resistant starch–based hydrogel beads loaded with bromelain using the extrusion gelation method were prepared and evaluated to enhance the activity of bromelain during gastrointestinal passage and thermal processing. The solutions of pectin–resistant starch with bromelain were dropped into the gelation bath containing calcium chloride (0.2 M) solution to develop various types of hydrogel beads. The physicochemical characteristics of the synthesized hydrogel beads were evaluated. The ratio (4.5:1.5 w/w) of pectin and resistant starch concentration significantly (p < 0.05) enhanced the encapsulation efficiency (80.53%). The presence of resistant starch resulted in increased entrapment of bromelain, improved swelling properties with sustained release behavior, and improved gastric stability than pectin hydrogels alone. The swelling of hydrogel beads was higher at pH 7.4 than pH 1.2. Optimized batch of hybrid pectin/resistant starch exhibited a spherical shape. Optical and scanning electron microscopy showed a more packed and spherical shape from the pectin/resistant starch hydrogel bead network. Fourier transformation infrared spectroscopy was also used to confirm the presence of bromelain in the hydrogel beads. The encapsulated bromelain in the pectin/hi-maize starch beads produced at a pectin/hi-maize ratio of 4.5:1.5 (percent w/w; formulation P4) obtained the highest relative bromelain activity in all heat treatments including at 95°C, whereas the highest activity of free bromelain was found only at 30°C. Bromelain encapsulated in hydrogels released at a faster rate at simulated intestinal fluid (SIF, pH 7.4) than at simulated gastrointestinal fluid (SGF, pH 1.2).
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Affiliation(s)
- Thatchajaree Mala
- Food Engineering and Bioprocess Technology Program, Department of Food, Agriculture and Bioresources, School of Environment, Resources, and Development, Asian Institute of Technology, Pathum Thani, Thailand
| | - Anil Kumar Anal
- Food Engineering and Bioprocess Technology Program, Department of Food, Agriculture and Bioresources, School of Environment, Resources, and Development, Asian Institute of Technology, Pathum Thani, Thailand
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Amoroso MG, Di Concilio D, Langellotti AL, Martello A, Cioffi B, Suffredini E, Cozzi L, Russo V, Mauriello G, Di Pasquale S, Galiero G, Fusco G. Quantitative Real-Time PCR and Digital PCR to Evaluate Residual Quantity of HAV in Experimentally Depurated Mussels. FOOD AND ENVIRONMENTAL VIROLOGY 2021; 13:329-336. [PMID: 33730340 DOI: 10.1007/s12560-021-09470-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Accepted: 02/27/2021] [Indexed: 06/12/2023]
Abstract
Kinetics of hepatitis A virus (HAV) accumulation and depuration from mussels (Mytilus galloprovincialis) was studied in an experimental depuration system. Different parameters likely to influence the rate of virus accumulation and elimination were evaluated. Analyses were carried out by both real-time RT-qPCR and digital PCR. Results demonstrated that the animals start to concentrate the virus already after one hour and reach the maximum level of contamination in 6 h of experiment. With respect to depuration, HAV showed a rapid reduction of the concentration (89%) during the first 24-48 h of experiment and a very slow virus decrement in the following days with a 1% residual RNA at the ninth day of depuration. When process parameters likely to increase the depuration rate (presence of ozone, microalgal feeding, presence of lactic bacteria, pre-treatment with digestive enzymes) were tested, no significant differences in the kinetics were observed. Only treatment with pancreatin seemed to positively affect depuration in the first two days of the experiment.
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Affiliation(s)
- Maria Grazia Amoroso
- Unit of Virology, Department of Animal Health, Zooprofilactic and Experimental Institute of Southern Italy, Via Salute n. 2, Portici (Naples), Italy.
| | - Denise Di Concilio
- Unit of Virology, Department of Animal Health, Zooprofilactic and Experimental Institute of Southern Italy, Via Salute n. 2, Portici (Naples), Italy
| | - Antonio Luca Langellotti
- CAISIAL-Aquaculture division, University of Naples Federico II, Via Università n.133, Portici (Naples), Italy.
| | - Anna Martello
- CAISIAL-Aquaculture division, University of Naples Federico II, Via Università n.133, Portici (Naples), Italy
| | - Barbara Cioffi
- Unit of Virology, Department of Animal Health, Zooprofilactic and Experimental Institute of Southern Italy, Via Salute n. 2, Portici (Naples), Italy
| | - Elisabetta Suffredini
- Dipartimento Di Sicurezza Alimentare, Istituto Superiore Di Sanità, Nutrizione E Sanità Pubblica Veterinaria, Rep. Sicurezza Alimentare E Malattie Trasmesse Dagli Alimenti, Viale Regina Elena n. 299, Rome, Italy
| | - Loredana Cozzi
- Dipartimento Di Sicurezza Alimentare, Istituto Superiore Di Sanità, Nutrizione E Sanità Pubblica Veterinaria, Rep. Sicurezza Alimentare E Malattie Trasmesse Dagli Alimenti, Viale Regina Elena n. 299, Rome, Italy
| | - Valeria Russo
- Department of Veterinary Medicine, University of Naples Federico II, Via Delpino n. 2, Naples, Italy
| | - Gianluigi Mauriello
- Department of Agriculture, University of Naples Federico II, Via Università n.133, Portici, Naples, Italy
| | - Simona Di Pasquale
- Dipartimento Di Sicurezza Alimentare, Istituto Superiore Di Sanità, Nutrizione E Sanità Pubblica Veterinaria, Rep. Sicurezza Alimentare E Malattie Trasmesse Dagli Alimenti, Viale Regina Elena n. 299, Rome, Italy
| | - Giorgio Galiero
- Unit of Virology, Department of Animal Health, Zooprofilactic and Experimental Institute of Southern Italy, Via Salute n. 2, Portici (Naples), Italy
| | - Giovanna Fusco
- Unit of Virology, Department of Animal Health, Zooprofilactic and Experimental Institute of Southern Italy, Via Salute n. 2, Portici (Naples), Italy
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14
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Bennacef C, Desobry-Banon S, Probst L, Desobry S. Advances on alginate use for spherification to encapsulate biomolecules. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106782] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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15
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RAMA GR, DULLIUS D, AGNOL WD, ESQUERDO VM, LEHN DN, SOUZA CFVD. Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.19720] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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16
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Huang K, Yuan Y, Baojun X. A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1963978] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Kehao Huang
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
- Department Of Food Science And Agricultural Chemistry, McGill University, Quebec, Canada
| | - Yingzhi Yuan
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
- Department Of Biochemistry, University College London, London, UK
| | - Xu Baojun
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
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17
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Gheorghita R, Anchidin-Norocel L, Filip R, Dimian M, Covasa M. Applications of Biopolymers for Drugs and Probiotics Delivery. Polymers (Basel) 2021; 13:2729. [PMID: 34451268 PMCID: PMC8399127 DOI: 10.3390/polym13162729] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/11/2021] [Accepted: 08/11/2021] [Indexed: 01/21/2023] Open
Abstract
Research regarding the use of biopolymers has been of great interest to scientists, the medical community, and the industry especially in recent years. Initially used for food applications, the special properties extended their use to the pharmaceutical and medical industries. The practical applications of natural drug encapsulation materials have emerged as a result of the benefits of the use of biopolymers as edible coatings and films in the food industry. This review highlights the use of polysaccharides in the pharmaceutical industries and as encapsulation materials for controlled drug delivery systems including probiotics, focusing on their development, various applications, and benefits. The paper provides evidence in support of research studying the use of biopolymers in the development of new drug delivery systems, explores the challenges and limitations in integrating polymer-derived materials with product delivery optimization, and examines the host biological/metabolic parameters that can be used in the development of new applications.
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Affiliation(s)
- Roxana Gheorghita
- Department of Health and Human Development, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (R.G.); (L.A.-N.)
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
| | - Liliana Anchidin-Norocel
- Department of Health and Human Development, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (R.G.); (L.A.-N.)
| | - Roxana Filip
- Hipocrat Clinical Laboratory, 720003 Suceava, Romania;
| | - Mihai Dimian
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
- Department of Computers, Electronics and Automation, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Mihai Covasa
- Department of Health and Human Development, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (R.G.); (L.A.-N.)
- Department of Basic Medical Sciences, College of Osteopathic Medicine, Western University of Health Sciences, Pomona, CA 91766, USA
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18
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Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation. FERMENTATION 2021. [DOI: 10.3390/fermentation7030112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the winemaking environment. To benefit from the metabolic particularities of some non-Saccharomyces yeasts, the management of a non-Saccharomyces strain in mixed fermentation is a crucial step, in particular the use of procedures addressed to increase the persistence of non-Saccharomyces strains during the fermentative process. The use of microencapsulation for cell immobilization might represent a strategy for enhancing the competitiveness of non-Saccharomyces yeasts during mixed fermentation. This study was aimed to assess the fermentative performance of a mixed starter culture, composed by a wild Hanseniaspora osmophila strain (ND1) and a commercial Saccharomyces cerevisiae strain (EC1118). For this purpose, free and microencapsulated cells of ND1 strain were tested in co-culture with EC1118 during mixed fermentations in order to evaluate the effect of the microencapsulation on fermentative behavior of mixed starter and final wine composition. The data have shown that H. osmophila cell formulation affects the persistence of both ND1 and EC1118 strains during fermentations and microencapsulation resulted in a suitable system to increase the fermentative efficiency of ND1 strain during mixed starter fermentation.
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19
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Malmo C, Giordano I, Mauriello G. Effect of Microencapsulation on Survival at Simulated Gastrointestinal Conditions and Heat Treatment of a Non Probiotic Strain, Lactiplantibacillus plantarum 48M, and the Probiotic Strain Limosilactobacillus reuteri DSM 17938. Foods 2021; 10:foods10020217. [PMID: 33494235 PMCID: PMC7909834 DOI: 10.3390/foods10020217] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 01/11/2021] [Accepted: 01/18/2021] [Indexed: 12/23/2022] Open
Abstract
Cells of the probiotic strain Limosilactobacillus reuteri DSM 17938 and of the non-probiotic strain Lactiplantibacillus plantarum 48M were microencapsulated in alginate matrix by emulsion technique. Survival of microorganisms in the microcapsules was tested against gastrointestinal (GI) simulated conditions and heat stress. Results demonstrated that the microencapsulation process improved vitality of Lactiplantibacillus plantarum 48M cells after GI conditions exposure, allowing survival similarly to the probiotic Limosilactobacillus reuteri DSM 17938. Moreover, microencapsulation was able to protect neither Limosilactobacillus reuteri DSM 17938 nor Lactiplantibacillus plantarum 48M cells when exposed to heat treatments. Microencapsulated Limosilactobacillus reuteri DSM 17938 cells were still able to produce reuterin, an antimicrobial agent, as well as free cells.
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20
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Basil Essential Oil: Composition, Antimicrobial Properties, and Microencapsulation to Produce Active Chitosan Films for Food Packaging. Foods 2021; 10:foods10010121. [PMID: 33430030 PMCID: PMC7827191 DOI: 10.3390/foods10010121] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 12/26/2020] [Accepted: 01/04/2021] [Indexed: 12/14/2022] Open
Abstract
The essential oil (EO) from basil-Ocimum basilicum-was characterized, microencapsulated by vibration technology, and used to prepare a new type of packaging system designed to extend the food shelf life. The basil essential oil (BEO) chemical composition and antimicrobial activity were analyzed, as well as the morphological and biological properties of the derived BEO microcapsules (BEOMC). Analysis of BEO by gas chromatography demonstrated that the main component was linalool, whereas the study of its antimicrobial activity showed a significant inhibitory effect against all the microorganisms tested, mostly Gram-positive bacteria. Moreover, the prepared BEOMC showed a spheroidal shape and retained the EO antimicrobial activity. Finally, chitosan-based edible films were produced, grafted with BEOMC, and characterized for their physicochemical and biological properties. Since their effective antimicrobial activity was demonstrated, these films were tested as packaging system by wrapping cooked ham samples during 10 days of storage, with the aim of their possible use to extend the shelf life of the product. It was demonstrated that the obtained active film can both control the bacterial growth of the cooked ham and markedly inhibit the pH increase of the packaged food.
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21
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Lopes LAA, Pimentel TC, Carvalho RDSF, Madruga MS, Galvão MDS, Bezerra TKA, Barão CE, Magnani M, Stamford TCM. Spreadable goat Ricotta cheese added with Lactobacillus acidophilus La-05: Can microencapsulation improve the probiotic survival and the quality parameters? Food Chem 2020; 346:128769. [PMID: 33388669 DOI: 10.1016/j.foodchem.2020.128769] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/09/2020] [Accepted: 11/28/2020] [Indexed: 02/08/2023]
Abstract
The impact of the addition of L. acidophilus La-05 (free cells, microencapsulated with alginate [30 g/L] or microencapsulated with alginate coated with chitosan [5 g/L]) on the quality parameters of spreadable goat Ricotta cheese during storage (7 °C/7 days) was evaluated. The addition of probiotic culture resulted in products with lower hardness, gumminess, and springiness, as well as higher cohesiveness and adhesiveness. Furthermore, it increased the yield, and altered the color (higher L*, a* and b* values). The microencapsulation of the probiotic cultures resulted in higher probiotic survival (>6 log CFU/mL in product and simulated gastrointestinal conditions), and improved technological (no moisture loss, lower proteolysis and organic acid content), texture (lower gumminess and adhesiveness), and volatile (compounds with floral and fruity notes and lower "goat" aroma) properties. Chitosan coating did not improve the effects. In conclusion, microencapsulation improved the probiotic survival and the quality parameters of spreadable goat Ricotta cheese.
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Affiliation(s)
- Laênia Angélica Andrade Lopes
- Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil; Laboratório de Experimentação e Análises de Alimentos, Departamento de Nutrição, Universidade Federal de Pernambuco, Recife, Pernambuco, Brazil
| | | | | | - Marta Suely Madruga
- Laboratório de Análise Química de Alimentos (LAQA), Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | - Mércia de Sousa Galvão
- Laboratório de Análise Química de Alimentos (LAQA), Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | - Taliana Kenia Alencar Bezerra
- Laboratório de Processamento de Leite e Derivados, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil
| | | | - Marciane Magnani
- Laboratório de Processos Microbianos em Alimentos, Departamento de Engenharia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil.
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22
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Oral delivery of bacteria: Basic principles and biomedical applications. J Control Release 2020; 327:801-833. [DOI: 10.1016/j.jconrel.2020.09.011] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Accepted: 09/05/2020] [Indexed: 12/18/2022]
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23
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Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile. Food Chem 2020; 340:127900. [PMID: 32871359 DOI: 10.1016/j.foodchem.2020.127900] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 08/17/2020] [Accepted: 08/18/2020] [Indexed: 11/23/2022]
Abstract
The development of innovative and more cost-effective approaches of making beer throughout continuous fermentation process remains a challenging problem, which is worthy of serious exploration. The current work focuses on the application of a commercial brewing yeast (S. cerevisiae Nottingham Ale), entrapped into chitosan-calcium alginate double layer microcapsules, for the production of a Pale Ale beer. During the primary alcoholic fermentation, the consumption rate of fermentable brewing sugars and dissolved O2, estimated by the Gompertz equation, was halved in the beer obtained by encapsulated yeast in comparison with the free cell. The physical-chemical parameters of beer (i.e. pH, alcohol content, color and bitterness) were not remarkably affected by the different yeast-inoculating form. However, the volatile profiles identified by means of HS-SPME-GC-MS analysis, significantly differed in terms of terpenes, esters and alcohols content, thus proving that the yeast-inoculating form may typify the odor and flavor descriptors of the green beer.
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24
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Microencapsulation Delivery System in Food Industry—Challenge and the Way Forward. ADVANCES IN POLYMER TECHNOLOGY 2020. [DOI: 10.1155/2020/7531810] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Microencapsulation is a promising technique, which provides core materials with protective barrier, good stability, controlled release, and targeting delivery. Compared with the pharmaceutical, cosmetic, and textile industries, food processing has higher requirements for safety and hygiene and calls for quality and nutrition maintenance. This paper reviews the widely used polymers as microcapsule wall materials and the application in different food products, including plant-derived food, animal-derived food, and additives. Also, common preparation technologies (emphasizing advantages and disadvantages), including spray-drying, emulsification, freeze-drying, coacervation, layer-by-layer, extrusion, supercritical, fluidized bed coating, electrospray, solvent evaporation, nanocapsule preparation, and their correlation with selected wall materials in recent 10 years are presented. Personalized design and cheap, efficient, and eco-friendly preparation of microcapsules are urgently required to meet the needs of different processing or storage environments. Moreover, this review may provide a reference for the microencapsulation research interests and development on future exploration.
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25
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Andrade JC, Almeida D, Domingos M, Seabra CL, Machado D, Freitas AC, Gomes AM. Commensal Obligate Anaerobic Bacteria and Health: Production, Storage, and Delivery Strategies. Front Bioeng Biotechnol 2020; 8:550. [PMID: 32582673 PMCID: PMC7291883 DOI: 10.3389/fbioe.2020.00550] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Accepted: 05/07/2020] [Indexed: 12/12/2022] Open
Abstract
In the last years several human commensals have emerged from the gut microbiota studies as potential probiotics or therapeutic agents. Strains of human gut inhabitants such as Akkermansia, Bacteroides, or Faecalibacterium have shown several interesting bioactivities and are thus currently being considered as food supplements or as live biotherapeutics, as is already the case with other human commensals such as bifidobacteria. The large-scale use of these bacteria will pose many challenges and drawbacks mainly because they are quite sensitive to oxygen and/or very difficult to cultivate. This review highlights the properties of some of the most promising human commensals bacteria and summarizes the most up-to-date knowledge on their potential health effects. A comprehensive outlook on the potential strategies currently employed and/or available to produce, stabilize, and deliver these microorganisms is also presented.
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Affiliation(s)
- José Carlos Andrade
- CESPU, Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde, Gandra, Portugal
| | - Diana Almeida
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Melany Domingos
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Catarina Leal Seabra
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Daniela Machado
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Ana Cristina Freitas
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Ana Maria Gomes
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
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26
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Ceja‐Medina LI, Ortiz‐Basurto RI, Medina‐Torres L, Calderas F, Bernad‐Bernad MJ, González‐Laredo RF, Ragazzo‐Sánchez JA, Calderón‐Santoyo M, González‐ávila M, Andrade‐González I, Manero O. Microencapsulation of
Lactobacillus plantarum
by spray drying with mixtures of
Aloe vera
mucilage and agave fructans as wall materials. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13436] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Luis Isaac Ceja‐Medina
- Laboratorio Integral de Investigación en Alimentos, Departamento de Estudios de Posgrado e InvestigaciónTecNM / Instituto Tecnológico de Tepic Tepic Nayarit Mexico
| | - Rosa Isela Ortiz‐Basurto
- Laboratorio Integral de Investigación en Alimentos, Departamento de Estudios de Posgrado e InvestigaciónTecNM / Instituto Tecnológico de Tepic Tepic Nayarit Mexico
| | - Luis Medina‐Torres
- Facultad de QuímicaUniversidad Nacional Autónoma de México Mexico city Mexico
| | - Fausto Calderas
- Laboratorio de Reología y Fenómenos de Transporte L7‐PP Unidad Multidisciplinaria de Investigación Experimental (UMIEZ)Facultad de Estudios Superiores‐Zaragoza, Universidad Nacional Autónoma de México Iztapalapa Ciudad de México Mexico
| | | | | | - Juan Arturo Ragazzo‐Sánchez
- Laboratorio Integral de Investigación en Alimentos, Departamento de Estudios de Posgrado e InvestigaciónTecNM / Instituto Tecnológico de Tepic Tepic Nayarit Mexico
| | - Montserrat Calderón‐Santoyo
- Laboratorio Integral de Investigación en Alimentos, Departamento de Estudios de Posgrado e InvestigaciónTecNM / Instituto Tecnológico de Tepic Tepic Nayarit Mexico
| | - Marisela González‐ávila
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco Guadalajara Jalisco Mexico
| | - Isaac Andrade‐González
- Departamento de Estudios de Posgrado e InvestigaciónTecNM / Instituto Tecnológico de Tlajomulco Tlajomulco de Zúñiga Jalisco Mexico
| | - Octavio Manero
- Instituto de Investigaciones en MaterialesUniversidad Nacional Autónoma de México Mexico city Mexico
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Zeashan M, Afzaal M, Saeed F, Ahmed A, Tufail T, Ahmed A, Anjum FM. Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions. Food Sci Nutr 2020; 8:2419-2426. [PMID: 32405398 PMCID: PMC7215207 DOI: 10.1002/fsn3.1531] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 01/27/2020] [Accepted: 01/29/2020] [Indexed: 11/06/2022] Open
Abstract
The present study was designed with the objective to compare the viability and stability of free and encapsulated probiotics under simulated technological and human gastrointestinal conditions. L. acidophilus was encapsulated using two wall materials (sodium alginate, soy protein isolate, and SA-SPI) by extrusion method for enhanced viability under stressed conditions. Free and encapsulated probiotics were subjected to some simulated technological and gastrointestinal conditions. Furthermore, free and encapsulated probiotics were also incorporated in dairy dessert to evaluate the viability and stability during storage. Encapsulation using sodium alginate and SPI as a coating materials significantly (p < .05) improved the survival of probiotics under simulated gastrointestinal and thermal conditions. The buffering effect of microbeads prolonged their survival and stability of under simulated conditions. The number of surviving probiotic cells encapsulated with sodium alginate, SPI, and SA-SPI over 120 days of product storage was 7.85 ± 0.39, 7.45 ± 0.37, and 8.50 ± 0.43 cfu/ml, respectively. In case of free cells, the surviving cells were just 3.5 ± 0.18 cfu/ml over the period of storage. In short, the study depicted that encapsulation provides protection during exposure to various hostile conditions.
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Affiliation(s)
- Muhammad Zeashan
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Muhammad Afzaal
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Farhan Saeed
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Aftab Ahmed
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Tabussam Tufail
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Awais Ahmed
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
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28
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A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics. COATINGS 2020. [DOI: 10.3390/coatings10030197] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The consumption of probiotics has been associated with a wide range of health benefits for consumers. Products containing probiotics need to have effective delivery of the microorganisms for their consumption to translate into benefits to the consumer. In the last few years, the microencapsulation of probiotic microorganisms has gained interest as a method to improve the delivery of probiotics in the host as well as extending the shelf life of probiotic-containing products. The microencapsulation of probiotics presents several aspects to be considered, such as the type of probiotic microorganisms, the methods of encapsulation, and the coating materials. The aim of this review is to present an updated overview of the most recent and common coating materials used for the microencapsulation of probiotics, as well as the involved techniques and the results of research studies, providing a useful knowledge basis to identify challenges, opportunities, and future trends around coating materials involved in the probiotic microencapsulation.
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29
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Senatore G, Mastroleo F, Leys N, Mauriello G. Growth of Lactobacillus reuteri DSM17938 Under Two Simulated Microgravity Systems: Changes in Reuterin Production, Gastrointestinal Passage Resistance, and Stress Genes Expression Response. ASTROBIOLOGY 2020; 20:1-14. [PMID: 31977256 DOI: 10.1089/ast.2019.2082] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Extreme factors such as space microgravity, radiation, and magnetic field differ from those that occur on Earth. Microgravity may induce and select some microorganisms for physiological, metabolic, and/or genetic variations. This study was conducted to determine the effects of simulated microgravity conditions on the metabolism and gene expression of the probiotic bacterium Lactobacillus reuteri DSM17938. To investigate microbial response to simulated microgravity, two devices-the rotating wall vessel (RWV) and the random positioning machine (RPM)-were used. Microbial growth, reuterin production, and resistance to gastrointestinal passage were assessed, and morphological characteristics were analyzed by scanning electron microscopy. The expression of some selected genes that are responsive to stress conditions and to bile salts stress was evaluated through real-time quantitative polymerase chain reaction assay. Monitoring of bacterial growth, cell size, and shape under simulated microgravity did not reveal differences compared with 1 × g controls. On the contrary, an enhanced production of reuterin and a greater tolerance to the gastrointestinal passage were observed. Moreover, some stress genes were upregulated under RWV conditions, especially after 24 h of treatment, whereas RPM conditions seemed to determine a downregulation over time of the same stress genes. These results show that simulated microgravity could alter some physiological characteristics of L. reuteri DSM17938 with regard to tolerance toward stress conditions encountered on space missions and could be useful to elucidate the adaptation mechanisms of microbes to the space environment.
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Affiliation(s)
- Giuliana Senatore
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Felice Mastroleo
- Microbiology Unit, Belgian Nuclear Research Centre (SCK●CEN), Mol, Belgium
| | - Natalie Leys
- Microbiology Unit, Belgian Nuclear Research Centre (SCK●CEN), Mol, Belgium
| | - Gianluigi Mauriello
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
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30
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Chi Y, Wang D, Jiang M, Chu S, Wang B, Zhi Y, Zhou P, Zhang D. Microencapsulation of Bacillus megaterium NCT-2 and its effect on remediation of secondary salinization soil. J Microencapsul 2019; 37:134-143. [PMID: 31847637 DOI: 10.1080/02652048.2019.1705409] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Aim: To prolong the shelf life of Bacillus megaterium NCT-2 by preparing microcapsules through spray drying, and evaluate their efficiency in secondary salinisation soil remediation.Methods: The wall material and spray drying conditions were optimised. Morphological characteristics of microcapsule were measured, and soil remediation effects were tested under field conditions.Results: A relatively higher survival rate of B. megaterium microcapsule was obtained with 1:1 of chitosan/maltodextrin (w/w) when spray drying was performed at 150.0 °C, with the feed flow rates of 800 mL h-1 and 1000 mL h-1, respectively. The span value of 0.93 ± 0.01 was obtained under above conditions. Microcapsule survival rate was 64.09 ± 0.12% after 6 months of storage. Moreover, microcapsule successfully decreased NO3- and EC value in strongly saline soil by 46.5 ± 1.48% and 45.2 ± 1.51%, respectively.Conclusion: Bacillus megaterium NCT-2 microcapsules have application potential in the remediation of secondary salinisation soil.
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Affiliation(s)
- Yaowei Chi
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture, Shanghai, China
| | - Daxin Wang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture, Shanghai, China
| | - Miao Jiang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture, Shanghai, China
| | - Shaohua Chu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture, Shanghai, China
| | - Bin Wang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture, Shanghai, China
| | - Yuee Zhi
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture, Shanghai, China
| | - Pei Zhou
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture, Shanghai, China
| | - Dan Zhang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.,Ministry of Agriculture and Rural Affairs, Key Laboratory of Urban Agriculture, Shanghai, China
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31
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Dimitrellou D, Kandylis P, Lević S, Petrović T, Ivanović S, Nedović V, Kourkoutas Y. Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108501] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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32
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Yeast cells in double layer calcium alginate–chitosan microcapsules for sparkling wine production. Food Chem 2019; 300:125174. [DOI: 10.1016/j.foodchem.2019.125174] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 07/11/2019] [Accepted: 07/12/2019] [Indexed: 01/13/2023]
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33
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Olivares A, Soto C, Caballero E, Altamirano C. Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage. ELECTRON J BIOTECHN 2019. [DOI: 10.1016/j.ejbt.2019.10.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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34
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Fangmeier M, Lehn DN, Maciel MJ, Volken de Souza CF. Encapsulation of Bioactive Ingredients by Extrusion with Vibrating Technology: Advantages and Challenges. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02326-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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35
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Terpou A, Papadaki A, Lappa IK, Kachrimanidou V, Bosnea LA, Kopsahelis N. Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value. Nutrients 2019; 11:E1591. [PMID: 31337060 PMCID: PMC6683253 DOI: 10.3390/nu11071591] [Citation(s) in RCA: 298] [Impact Index Per Article: 59.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 07/02/2019] [Accepted: 07/10/2019] [Indexed: 12/31/2022] Open
Abstract
Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be addressed during the development of functional food products. Several factors have been claimed to be responsible for reducing the viability of probiotics including matrix acidity, level of oxygen in products, presence of other lactic acid bacteria, and sensitivity to metabolites produced by other competing bacteria. Several approaches are undertaken to improve and sustain microbial cell viability, like strain selection, immobilization technologies, synbiotics development etc. Among them, cell immobilization in various carriers, including composite carrier matrix systems has recently attracted interest targeting to protect probiotics from different types of environmental stress (e.g., pH and heat treatments). Likewise, to successfully deliver the probiotics in the large intestine, cells must survive food processing and storage, and withstand the stress conditions encountered in the upper gastrointestinal tract. Hence, the appropriate selection of probiotics and their effective delivery remains a technological challenge with special focus on sustaining the viability of the probiotic culture in the formulated product. Development of synbiotic combinations exhibits another approach of functional food to stimulate the growth of probiotics. The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.
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Affiliation(s)
- Antonia Terpou
- Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Iliada K Lappa
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Loulouda A Bosnea
- Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Dairy Department, Katsikas, 45221 Ioannina, Greece.
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
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36
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Liu H, Cui SW, Chen M, Li Y, Liang R, Xu F, Zhong F. Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: A review. Crit Rev Food Sci Nutr 2019; 59:2863-2878. [PMID: 28933562 DOI: 10.1080/10408398.2017.1377684] [Citation(s) in RCA: 75] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
In recent years, there is a rising interest in the number of food products containing probiotic bacteria with favorable health benefit effects. However, the viability of probiotic bacteria is always questionable when they exposure to the harsh environment during processing, storage, and gastrointestinal digestion. To overcome these problems, microencapsulation of cells is currently receiving considerable attention and has obtained valuable effects. According to the drying temperature, the commonly used technologies can be divided into two patterns: high temperature drying (spray drying and fluid bed drying) and low temperature drying (ultrasonic vacuum spray drying, spray chilling, electrospinning, supercritical technique, freeze drying, extrusion, emulsion, enzyme gelation, and impinging aerosol technique). Furthermore, not only should the probiotic bacteria maintain high viability during processing but they also need to keep alive during storage and gastrointestinal digestion, where they additionally suffer from water, oxygen, heat as well as strong acid and bile conditions. This review focuses on demonstrating the effects of different microencapsulation techniques on the survival of bacteria during processing as well as protective approaches and mechanisms to the encapsulated probiotic bacteria during storage and gastrointestinal digestion that currently reported in the literature.
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Affiliation(s)
- Huan Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China.,School of Food Science and Technology, Jiangnan University , Wuxi , China
| | - Steve W Cui
- Guelph Food Research Centre, Agriculture and Agri-Food Canada , Guelph , Ontario , Canada
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China.,School of Food Science and Technology, Jiangnan University , Wuxi , China
| | - Yue Li
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China.,School of Food Science and Technology, Jiangnan University , Wuxi , China
| | - Rong Liang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University , Wuxi , China
| | - Feifei Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China.,School of Food Science and Technology, Jiangnan University , Wuxi , China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University , Wuxi , China.,School of Food Science and Technology, Jiangnan University , Wuxi , China
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37
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Ji R, Wu J, Zhang J, Wang T, Zhang X, Shao L, Chen D, Wang J. Extending Viability of Bifidobacterium longum in Chitosan-Coated Alginate Microcapsules Using Emulsification and Internal Gelation Encapsulation Technology. Front Microbiol 2019; 10:1389. [PMID: 31316479 PMCID: PMC6609881 DOI: 10.3389/fmicb.2019.01389] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Accepted: 06/03/2019] [Indexed: 12/29/2022] Open
Abstract
Bifidobacteria are considered one of the most important intestinal probiotics because of their significant health impact. However, this ability is usually limited by gastrointestinal fluid and temperature sensitivity. Emulsification and internal gelation is an encapsulation technique with great potential for probiotic protection during storage and the gastrointestinal transit process. This study prepared microcapsules using an emulsification and internal gelation encapsulation method with sodium alginate, chitosan, and Bifidobacterium longum as wall material, coating material, and experimental strain, respectively. Optical, scanning electron, and focal microscopes were used to observe the microcapsule surface morphology and internal viable cell distribution, and a laser particle size analyzer and zeta potentiometer were used to evaluate the chitosan-coating characteristics. In addition, microcapsule probiotic viability after storage, heat treatment, and simulated gastrointestinal fluid treatment were examined. Alginate microcapsules and chitosan-coated alginate microcapsules both had balling properties and uniform bacterial distribution. The latter kept its balling properties after freeze-drying, verified by scanning electronic microscopy (SEM), and had a clear external coating, observed by an optical microscope. The particle size of chitosan-coated alginate microcapsules was slightly larger than the uncoated microcapsules. The zeta potential of alginate and chitosan-coated alginate microcapsules was negative and positive, respectively. Heat, acid and bile salt tolerance, and stability tests revealed that the decrease of viable cells in the chitosan-coated alginate microcapsule group was significantly lower than that in uncoated microcapsules. These experimental results indicate that the chitosan-coated alginate microcapsules protect B. longum from gastrointestinal fluid and high-temperature conditions.
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Affiliation(s)
- Rui Ji
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai, China.,Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China
| | - Jiahui Wu
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China.,College of Engineering, China Pharmaceutical University, Nanjing, China
| | - Junliang Zhang
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China.,Shenzhen Key Laboratory of Marine Bioresource and Eco-environmental Science, Shenzhen University, Shenzhen, China
| | - Tao Wang
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China.,College of Life and Environmental Science, Shanghai Normal University, Shanghai, China
| | - Xudong Zhang
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China.,College of Life and Environmental Science, Shanghai Normal University, Shanghai, China
| | - Lei Shao
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China
| | - Daijie Chen
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai, China
| | - Jian Wang
- Shanghai Institute of Pharmaceutical Industry, China State Institute of Pharmaceutical Industry, Shanghai, China.,National Pharmaceutical Engineering Research Center, China State Institute of Pharmaceutical Industry, Shanghai, China
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38
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Abstract
Nowadays, probiotic bacteria are extensively used as health-related components in novel foods with the aim of added-value for the food industry. Ingested probiotic bacteria must resist gastrointestinal exposure, the food matrix, and storage conditions. The recommended methodology for bacteria protection is microencapsulation technology. A key aspect in the advancement of this technology is the encapsulation system. Chitosan compliments the real potential of coating microencapsulation for applications in the food industry due to its physicochemical properties: positive charges via its amino groups (which makes it the only commercially available water-soluble cationic polymer), short-term biodegradability, non-toxicity and biocompatibility with the human body, and antimicrobial and antifungal actions. Chitosan-coated microcapsules have been reported to have a major positive influence on the survival rates of different probiotic bacteria under in vitro gastrointestinal conditions and in the storage stability of different types of food products; therefore, its utilization opens promising routes in the food industry.
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39
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Survival and Behavior of Encapsulated Probiotics ( Lactobacillus plantarum) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice. BIOMED RESEARCH INTERNATIONAL 2019; 2019:9768152. [PMID: 30895197 PMCID: PMC6393867 DOI: 10.1155/2019/9768152] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 01/15/2019] [Accepted: 01/29/2019] [Indexed: 11/22/2022]
Abstract
Hybrid alginate-soy protein isolate-based hydrogel beads were prepared and evaluated to enhance the survival of the encapsulated probiotics (Lactobacillus plantarum) during heat processing to incorporate in mango juice. The solutions of sodium alginate-soy protein isolate (SA-SPI) with probiotic cells were dropped into the gelation bath containing calcium chloride (3% w/v) solution to develop various types of hydrogel beads. The level of survival of probiotics in encapsulated beads under acidic conditions (pH 2, 3, and 6.5) and bile salt (0.5 and 1.0% w/v) was evaluated. The survival of the encapsulated probiotics to thermal processing was evaluated by treating the beads in saline solution (0.9% w/v) at 30, 50, 63, and 72°C. The encapsulated probiotic bacteria were found alive even after treatment at 72°C for 90 s. Most of the free cells did not survive at the temperature higher than 50°C and very low pH (pH 2 and 3). The survival of probiotic cells was found higher with the hybrid hydrogel beads containing alginate and soy protein isolate (1:8 w/w). Furthermore, mango juice fortified with encapsulated L. plantarum in hydrogel beads was subjected to thermal pasteurization at 72°C for 90 s.
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40
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Medina‐Torres L, Núñez‐Ramírez DM, Calderas F, Bernad‐Bernad MJ, Gracia‐Mora J, Rodríguez‐Ramírez J, González‐Laredo RF, Gallegos‐Infante JA, Manero O. Curcumin encapsulation by spray drying using
Aloe vera
mucilage as encapsulating agent. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12972] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- L. Medina‐Torres
- Departamento de Ingeniería Química, Facultad de QuímicaUniversidad Nacional Autónoma de México, Ciudad de México Mexico
| | - D. M. Núñez‐Ramírez
- Laboratorio de Biotecnología, Facultad de Ciencias QuímicasUniversidad Juárez del Estado de Durango (UJED) Durango, Dgo. Mexico
| | - F. Calderas
- Laboratorio de Reología y fenómenos de transporte, Unidad Multidisciplinaria de Investigación Experimental (UMIEZ), Facultad de Estudios Superiores‐ZaragozaUniversidad Nacional Autónoma de México Ciudad de México Mexico
| | - M. J. Bernad‐Bernad
- Departamento de Farmacía, Facultad de QuímicaUniversidad Nacional Autónoma de México Ciudad de México México
| | - J. Gracia‐Mora
- Departamento de Química Inorgánica y Nuclear, Facultad de QuímicaUniversidad Nacional Autónoma de México Ciudad de México México
| | | | - R. F. González‐Laredo
- Departamento de Ing. Química y BioquímicaInstituto Tecnológico de Durango Durango, Dgo. Mexico
| | - J. A. Gallegos‐Infante
- Departamento de Ing. Química y BioquímicaInstituto Tecnológico de Durango Durango, Dgo. Mexico
| | - O. Manero
- Departamento de Reología y Mecánica de MaterialesInstituto de Investigaciones en Materiales, Universidad Nacional Autónoma de México México Mexico
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41
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Eckert C, Agnol WD, Dallé D, Serpa VG, Maciel MJ, Lehn DN, Volken de Souza CF. Development of alginate-pectin microparticles with dairy whey using vibration technology: Effects of matrix composition on the protection of Lactobacillus spp. from adverse conditions. Food Res Int 2018; 113:65-73. [PMID: 30195547 DOI: 10.1016/j.foodres.2018.07.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 06/03/2018] [Accepted: 07/01/2018] [Indexed: 12/22/2022]
Abstract
In this study, lactic acid bacteria with probiotic potential, including Lactobacillus plantarum ATCC8014, L. paracasei ML33 and L. pentosus ML82, were encapsulated with whey-alginate-pectin (WAP) or whey permeate-alginate-pectin (PAP) by an extrusion process using vibrational technology, with the resulting microparticles assessed for their resistance to adverse conditions. The aim was to assess the effect of the encapsulation wall materials on the viability of microorganisms, the encapsulation, refrigerated storage and simulated gastrointestinal tract conditions, the kinetic parameters of acidification, and the morphology of microparticles. The bacteria encapsulated with the WAP wall material were adequately protected. Furthermore, after three months of storage at 4 °C, the encapsulated bacteria exhibited a cell viability of >6 log CFU mL-1. In addition, the encapsulated L. plantarum ATCC8014 and L. pentosus ML82 isolates exhibited the highest viability at the end of the storage period among the assayed isolates. Encapsulated bacteria showed greater resistance to acidic conditions than unencapsulated bacteria when exposed to simulated gastrointestinal tract conditions. The maximum rate of milk acidification by encapsulated Lactobacillus spp. was approximately three-fold lower than that observed for unencapsulated bacteria. The resulting size of the microparticles generated using both combinations of wall materials used was approximately 150 μm. The cheese whey and whey permeate combined with alginate and pectin to adequately encapsulate and protect Lactobacillus spp. from the adverse conditions of the simulated gastrointestinal tract and from refrigeration storage temperatures. Furthermore, the sizes of the obtained microparticles indicated that the encapsulated materials are suitable for being incorporated into foods without changing their sensory properties.
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Affiliation(s)
- Camila Eckert
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Wendell Dall Agnol
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Danieli Dallé
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Vanessa Garcia Serpa
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Mônica Jachetti Maciel
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Sustainable Environmental Systems, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Daniel Neutzling Lehn
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil
| | - Claucia Fernanda Volken de Souza
- Laboratory of Food Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Biotechnology, University of Vale do Taquari - Univates, Lajeado, RS, Brazil; Postgraduate Program in Sustainable Environmental Systems, University of Vale do Taquari - Univates, Lajeado, RS, Brazil..
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42
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Castellano P, Pérez Ibarreche M, Longo Borges L, Niño Arias FC, Ross GR, De Martinis ECP. Lactobacillus spp. impair the ability of Listeria monocytogenes FBUNT to adhere to and invade Caco-2 cells. Biotechnol Lett 2018; 40:1237-1244. [PMID: 29948513 DOI: 10.1007/s10529-018-2572-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Accepted: 05/18/2018] [Indexed: 11/26/2022]
Abstract
OBJECTIVES The objective of this study was to evaluate the ability of Lactobacillus curvatus CRL705, CRL1532, and CRL1533 and Lactobacillus sakei CRL1613 to survive under simulated gastrointestinal conditions. Moreover, a microencapsulation approach was proposed to improve gastrointestinal survival. Finally, experiments were performed to demonstrate that Lactobacillus spp. can modulate the ability of Listeria monocytogenes FBUNT to adhere to and invade Caco-2 cells. RESULTS Lactobacillus strains were encapsulated in alginate beads to enhance the survival of bacteria under in vitro gastrointestinal conditions. All strains hydrolyzed bile salts using chenodeoxycholic acid as a substrate and adhered to Caco-2 cells. Cell-free supernatants (CFSs) showed antimicrobial activity against L. monocytogenes as demonstrated by agar diffusion assays. The average percentages of L. monocytogenes adhesion decreased from 67.74 to 41.75 and 38.7% in the presence of 50 and 90% (v/v), respectively, for all CFSs tested. The highest concentrations of CFSs completely inhibited the L. monocytogenes invasion of Caco-2 cells. CONCLUSIONS The studied Lactobacillus strains have protective effects against the adhesion and invasion of L. monocytogenes FBUNT. Alginate encapsulation of these bacteria improved gastrointestinal tolerance such that they could be further studied as potential probiotics against intestinal pathogenic bacteria.
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Affiliation(s)
- P Castellano
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, 4000, Tucumán, Argentina.
| | - M Pérez Ibarreche
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, 4000, Tucumán, Argentina
| | - L Longo Borges
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto - USP, Av. do Café s/n, Monte Alegre, Ribeirão Preto, SP, 14040-903, Brazil
| | - F C Niño Arias
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto - USP, Av. do Café s/n, Monte Alegre, Ribeirão Preto, SP, 14040-903, Brazil
| | - G R Ross
- Instituto de Biotecnología farmacéutica y alimentaria (INBIOFAL-CONICET), Av Kichner, 4000, Tucumán, Argentina
| | - E C Pereira De Martinis
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto - USP, Av. do Café s/n, Monte Alegre, Ribeirão Preto, SP, 14040-903, Brazil
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43
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Haffner FB, Pasc A. Freeze-dried alginate-silica microparticles as carriers of probiotic bacteria in apple juice and beer. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.050] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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44
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Zhou H, Li S, Chen Y, Zhang Q, Bai X, Zhu C, Liu H, Wang L, Wu C, Pan X, Wu C. Evaluation of Streptococcus thermophilus IFFI 6038 Microcapsules Prepared Using an Ultra-fine Particle Processing System. AAPS PharmSciTech 2018; 19:1020-1028. [PMID: 29110293 DOI: 10.1208/s12249-017-0907-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Accepted: 10/13/2017] [Indexed: 11/30/2022] Open
Abstract
Microencapsulation technology has the potential to protect probiotics and to deliver them to the gut, and extrusion is one of the most commonly used methods. However, the rather large diameters of 1~5 mm produced tend to cause oral grittiness and result in low compliance. In this article, Streptococcus thermophilus IFFI 6038 (IFFI 6038) microcapsules were prepared using an ultra-fine particle processing system (UPPS) previously developed by this research group. IFFI 6038 suspension was pumped by a peristaltic pump to the feeding inlet nozzle and then dispersed into micro-droplets by a rotating disk, followed by solidification. Trehalose (16%) was used as a cryoprotectant to protect IFFI 6038 from damage by lyophilization used in the process. Alginate (3%) resulted in IFFI 6038 microcapsules with a median particle diameter (d 50) of 29.32 ± 0.12 μm and a span value of 1.00 ± 0.02, indicating uniform particle size distribution. To evaluate the potential of microencapsulation in protecting IFFI 6038 from the gastric conditions, the viable counts of IFFI 6038 following incubation of IFFI 6038 microcapsules in simulated gastric juices for 120 min were determined and compared with those of free IFFI 6038. The stability of microencapsulated IFFI 6038 upon storage for 3 months at 4°C and 25°C, respectively, was also determined. The results showed that microcapsules prepared by UPPS protected IFFI 6038 from gastric conditions. The results from a rat diarrhea model showed that microcapsules prepared by the UPPS method were able to effectively improve the diarrhea conditions in rats.
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45
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Surono I, Verhoeven J, Verbruggen S, Venema K. Microencapsulation increases survival of the probiotic Lactobacillus plantarum IS-10506, but not Enterococcus faecium IS-27526 in a dynamic, computer-controlled in vitro model of the upper gastrointestinal tract. J Appl Microbiol 2018; 124:1604-1609. [PMID: 29473976 DOI: 10.1111/jam.13740] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2017] [Revised: 12/31/2017] [Accepted: 02/12/2018] [Indexed: 01/20/2023]
Abstract
AIM To test the effect of microencapsulation on the survival of two probiotic strains isolated from Dadih, Indonesian fermented buffalo milk, in a dynamic, computer-controlled in vitro model of the upper gastrointestinal (GI) tract (TIM-1), simulating human adults. METHODS AND RESULTS Free or microencapsulated probiotics, Lactobacillus plantarum IS-10506 or Enterococcus faecium IS-27526, resuspended in milk were studied for survival in the complete TIM-1 system (stomach + small intestine) or in the gastric compartment of TIM-1 only. Hourly samples collected after the ileal-caecal valve or after the pylorus were plated on MRS agar (for Lactobacillus) or S&B agar (for Enterococcus). Survival of the free cells after transit through the complete TIM-1 system was on average for the E. faecium and L. plantarum 15·0 and 18·5% respectively. Survival of the microencapsulated E. faecium and L. plantarum was 15·7 and 84·5% respectively. The free cells were further assessed in only the gastric compartment of TIM-1. E. faecium and L. plantarum showed an average survival of 39 and 32%, respectively, after gastric passage. CONCLUSION There is similar sensitivity to gastric acid as well as survival after complete upper GI tract transit of free cells, but microencapsulation only protected L. plantarum. SIGNIFICANCE AND IMPACT OF STUDY Survival of microencapsulated L. plantarum IS-10506 is increased compared to free cells in a validated in vitro model of the upper GI tract. It increases its use as an ingredient of functional foods.
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Affiliation(s)
- I Surono
- Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia, 11480
| | - J Verhoeven
- Centre for Healthy Eating & Food Innovation, Maastricht University - campus Venlo, Venlo, The Netherlands
| | - S Verbruggen
- Centre for Healthy Eating & Food Innovation, Maastricht University - campus Venlo, Venlo, The Netherlands
| | - K Venema
- Centre for Healthy Eating & Food Innovation, Maastricht University - campus Venlo, Venlo, The Netherlands.,Beneficial Microbes Consultancy, Wageningen, The Netherlands
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46
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Immobilization of Bifidobacterium infantis Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages. J FOOD QUALITY 2018. [DOI: 10.1155/2018/9267038] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The aim of the study was to examine whether immobilization of Bifidobacterium infantis inside hydrogels could prolong their survival in fermented milkless beverages. The starter culture Streptococcus thermophilus was used to obtain fermented nonmilk beverages: oat, oat-banana, and oat-peach. The biota of beverages were supplemented with Bifidobacterium infantis cells, free and immobilized, in three types of spherical hydrogel particles: microcapsules with a liquid and gelled core, microbeads of 0.5 mm diameter, and beads of 2.5 mm diameter. As a carrier material, low-methoxylated pectin and alginate were used. Microbeads and microcapsules were obtained using extrusion techniques: vibrating and electrostatic method, and beads were obtained using manual method with a syringe. A significantly lower decrease in the count of cells immobilized in hydrogels compared to free cells was observed during storage of fermented beverages at 4°C. Microcapsules were more effective compared to microbeads in terms of bacterial cells protection. The observed effect was better for higher biopolymer concentration. The highest survival of the strain was noted in cells immobilized in low-methoxylated pectin beads of 2.5 mm diameter. Supplementing the biota of fermented beverages with microencapsulated bacteria did not negatively affect the overall sensory quality of beverages during the entire storage period.
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Pop OL, Dulf FV, Cuibus L, Castro-Giráldez M, Fito PJ, Vodnar DC, Coman C, Socaciu C, Suharoschi R. Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei. Int J Mol Sci 2017; 18:ijms18122513. [PMID: 29186761 PMCID: PMC5751116 DOI: 10.3390/ijms18122513] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 11/20/2017] [Accepted: 11/21/2017] [Indexed: 01/17/2023] Open
Abstract
Probiotics are bacteria that can provide health benefits to consumers and are suitable to be added to a variety of foods. In this research, viability of immobilized Lactobacillus casei in alginate with or without sea buckthorn lipid extract were studied during heat treatment and with an in vitro gastrointestinal model. The characterization of the lipid extract was also done using the UV-Vis spectrometry (UV-Vis), high-performance liquid chromatography photodiode array detection method (HPLC-PDA), gas chromatography coupled with mass spectrometry (GS-MS) and Cryo scanning electron microscopy (Cryo-SEM). During heat treatment, the entrapped probiotic cells proved high viability (>6 CFU log/g), even at temperatures above 50 °C. The rich in monounsaturated fatty acids sea buckthorn fraction improved the in vitro digestion passage regarding the probiotic viability. The survival of the probiotic cells was 15% higher after 2 h in the acidic medium of the simulated gastric fluid in the sample where L. casei was encapsulated with the sea buckthorn extract compared with the samples where no extract was added. Thus, this approach may be effective for the future development of probiotic-supplemented foods as foods with health welfare for the consumers.
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Affiliation(s)
- Oana Lelia Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (O.L.P.); (L.C.); (D.C.V.); (C.C.); (C.S.)
| | - Francisc Vasile Dulf
- Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania;
| | - Lucian Cuibus
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (O.L.P.); (L.C.); (D.C.V.); (C.C.); (C.S.)
| | - Marta Castro-Giráldez
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain; (M.C.-G.); (P.J.F.)
| | - Pedro J. Fito
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain; (M.C.-G.); (P.J.F.)
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (O.L.P.); (L.C.); (D.C.V.); (C.C.); (C.S.)
| | - Cristina Coman
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (O.L.P.); (L.C.); (D.C.V.); (C.C.); (C.S.)
| | - Carmen Socaciu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (O.L.P.); (L.C.); (D.C.V.); (C.C.); (C.S.)
| | - Ramona Suharoschi
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (O.L.P.); (L.C.); (D.C.V.); (C.C.); (C.S.)
- Correspondence: ; Tel.: +40-730-630-252
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Simó G, Fernández‐Fernández E, Vila‐Crespo J, Ruipérez V, Rodríguez‐Nogales JM. Research progress in coating techniques of alginate gel polymer for cell encapsulation. Carbohydr Polym 2017; 170:1-14. [DOI: 10.1016/j.carbpol.2017.04.013] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2016] [Revised: 04/04/2017] [Accepted: 04/08/2017] [Indexed: 11/27/2022]
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Zhou HB, Chen J, Li S, Zhang J, Zhu CE, Ran H, Luo M, Pan X, Hu H, Wu C. Preparation of Acid-Resistant Microcapsules with Shell-Matrix Structure to Enhance Stability of Streptococcus Thermophilus IFFI 6038. J Food Sci 2017; 82:1978-1984. [PMID: 28696506 DOI: 10.1111/1750-3841.13774] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2017] [Revised: 04/26/2017] [Accepted: 05/07/2017] [Indexed: 12/22/2022]
Abstract
Microencapsulation is an effective technology used to protect probiotics against harsh conditions. Extrusion is a commonly used microencapsulation method utilized to prepare probiotics microcapsules that is regarded as economical and simple to operate. This research aims to prepare acid-resistant probiotic microcapsules with high viability after freeze-drying and optimized storage stability. Streptococcus thermophilus IFFI 6038 (IFFI 6038) cells were mixed with trehalose and alginate to fabricate microcapsules using extrusion. These capsules were subsequently coated with chitosan to obtain chitosan-trehalose-alginate microcapsules with shell-matrix structure. Chitosan-alginate microcapsules (without trehalose) were also prepared using the same method. The characteristics of the microcapsules were observed by measuring the freeze-dried viability, acid resistance, and long-term storage stability of the cells. The viable count of IFFI 6038 in the chitosan-trehalose-alginate microcapsules was 8.34 ± 0.30 log CFU g-1 after freeze-drying (lyophilization), which was nearly 1 log units g-1 greater than the chitosan-alginate microcapsules. The viability of IFFI 6038 in the chitosan-trehalose-alginate microcapsules was 6.45 ± 0.09 log CFU g-1 after 120 min of treatment in simulated gastric juices, while the chitosan-alginate microcapsules only measured 4.82 ± 0.22 log CFU g-1 . The results of the long-term storage stability assay indicated that the viability of IFFI 6038 in chitosan-trehalose-alginate microcapsules was higher than in chitosan-alginate microcapsules after storage at 25 °C. Trehalose played an important role in the stability of IFFI 6038 during storage. The novel shell-matrix chitosan-trehalose-alginate microcapsules showed optimal stability and acid resistance, demonstrating their potential as a delivery vehicle to transport probiotics.
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Affiliation(s)
- Huan Bin Zhou
- School of Pharmaceutical Sciences, Sun Yat-sen Univ., Guangzhou, 510006, PR, China
| | - Jiashu Chen
- School of Pharmaceutical Sciences, Sun Yat-sen Univ., Guangzhou, 510006, PR, China
| | - Shunyi Li
- School of Pharmaceutical Sciences, Sun Yat-sen Univ., Guangzhou, 510006, PR, China
| | - Jianpan Zhang
- School of Pharmaceutical Sciences, Sun Yat-sen Univ., Guangzhou, 510006, PR, China
| | - Chun E Zhu
- Inst. for Biomedical and Pharmaceutical Sciences, Guangdong Univ. of Technology, Guangzhou, 510006, PR, China
| | - Hao Ran
- School of Pharmaceutical Sciences, Sun Yat-sen Univ., Guangzhou, 510006, PR, China
| | - Meihua Luo
- School of Pharmaceutical Sciences, Sun Yat-sen Univ., Guangzhou, 510006, PR, China
| | - Xin Pan
- School of Pharmaceutical Sciences, Sun Yat-sen Univ., Guangzhou, 510006, PR, China.,Research and Development Center of Pharmaceutical Engineering, Sun Yat-sen Univ., Guangzhou, 510006, PR, China
| | - Haiyan Hu
- School of Pharmaceutical Sciences, Sun Yat-sen Univ., Guangzhou, 510006, PR, China.,Research and Development Center of Pharmaceutical Engineering, Sun Yat-sen Univ., Guangzhou, 510006, PR, China
| | - Chuanbin Wu
- School of Pharmaceutical Sciences, Sun Yat-sen Univ., Guangzhou, 510006, PR, China.,Research and Development Center of Pharmaceutical Engineering, Sun Yat-sen Univ., Guangzhou, 510006, PR, China
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50
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Microencapsulated Starter Culture During Yoghurt Manufacturing, Effect on Technological Features. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1946-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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