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Blaiotta G, De Sena M, De Girolamo F, Aponte M, Romano R. Probiotic bacilli incorporation in foods: is really so easy? Food Microbiol 2023; 115:104342. [PMID: 37567616 DOI: 10.1016/j.fm.2023.104342] [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: 03/01/2023] [Revised: 06/28/2023] [Accepted: 07/14/2023] [Indexed: 08/13/2023]
Abstract
Foods containing probiotic bacilli spores are becoming more and more popular because of their resistance to acidic pH, low water activity, and, most importantly, heat processes. Even though spores may engage in some functions, such as immunomodulation, the majority of the beneficial characteristics are unique to vegetative cells. As matter of fact, the development of foods fortified with spores ought to even ensure the germination of the spores along the gastrointestinal tract. In this perspective, vegetative cells derived from spore germination were separately counted on a minimal medium because the traditional approach is based on the use of complex media that allows the spores to germinate independently by stimuli arising from processing or digestion. In more detail, three Bacillus spp. cultures with claimed probiotic properties were added to two entirely unrelated foods (pasta and croissants), and tolerance, as well as germination, was monitored before and after exposure to simulated GIT, as well as at the beginning and end of the products shelf life. For the first time, potential probiotic bacilli were included in a frozen ready-to-bake product. Germination appears to be prevented in this instance, and the impact of baking, matrix and cold storage on spores was examined independently. All of the parameters appeared to contribute, although further research is needed due to the unpredictable behavior exhibited by spores during freezing.
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Affiliation(s)
- Giuseppe Blaiotta
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici, Naples, Italy; Task Force on Microbiome Studies, University of Naples Federico II, Italy
| | - Maria De Sena
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici, Naples, Italy
| | - Fiorella De Girolamo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici, Naples, Italy
| | - Maria Aponte
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici, Naples, Italy.
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici, Naples, Italy
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Poshadri A, H. W D, U. M K, S.D K. Bacillus Coagulans and its Spore as Potential Probiotics in the Production of Novel Shelf- Stable Foods. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2022. [DOI: 10.12944/crnfsj.10.3.4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
The synbiotic foods with therapeutic activities have been beneficial to gut health and immunity development, including Bacillus coagulans as the probiotic microorganism. It is preferred over other lactic acid bacteria (LAB) as it can produce spores. It is grown in the pH range of 5.5 to 6.2 and releases spores at 37 °C. These microbial spores can withstand environments with high temperatures, acidic conditions, and salinity, making it a viable probiotic organism for production of novel shelf-stable foods. It has become an essential ingredient in the functional food industry due to its probiotic characteristics and great resistance to stressful conditions. For extensive commercial use and a wide range of food applications, apart from probiotic characteristics, a probiotic organism must be cost-effective, convenient and remain viable throughout the processing, storage and consumption. The non-spore- forming lactic acid bacteria can be utilized to make probiotic products and fermented dairy products under controlled processing and storage conditions. The spore- forming probiotic organism can be delivered into the human gut through novel food products derived from cereals, legumes, fruits and vegetables, confectionery products, and meat and non-dairy products. This has led to the development of convenient and shelf-stable non-dairy probiotics. These non-dairy-based probiotics are cheaper, resilient against various processing conditions, high in bioactive components, and can mitigate the risk of lifestyle diseases and reduce. Further, lactose intolerance is associated with the consumption of dairy probiotics. Therefore, this review aimed to assess the utilization of probiotic Bacillus coagulans spores in emerging shelf-stable novel non-dairy products with probiotic potential.
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Affiliation(s)
- A. Poshadri
- 1Department of Food Processing Technology, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Deshpande H. W
- 2Department of Food Microbiology and Safety, Vasantrao Naik Marathwada Agricultural University, Parbhani, India
| | - Khodke U. M
- 3College of Food Technology, Vasantrao Naik Marathwada Agricultural University, Parbhani, India
| | - Katke S.D
- 1Department of Food Processing Technology, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
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Muñoz Pabon KS, Hoyos Concha JL, Solanilla Duque JF. Quinoa extruded snacks with probiotics: Physicochemical and sensory properties. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.935425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The consumption of probiotic foods has grown rapidly, and these are generally found in dairy matrices where their growth is favored. Therefore, this study aimed to develop a new probiotic snack made from quinoa and added with spore-forming probiotic bacteria in two concentrations of 0.3 and 0.35%. The probiotic was added by spraying, after the extrusion process, together with salt and oil, at 70°C under dry conditions. Bacterial viability, resistance to simulated gastric juice, physical, chemical, and sensory tests were then evaluated during 120 days of storage at room temperature (20°C) and compared to a controlled snack without probiotic. The probiotic Bacillus coagulans was tested for the molecular identification and inhibition of pathogenic bacteria. Viability assessment was remained above 107 CFU/g of snacks. The intestinal tract simulation resistance test showed a viability of 70%. The physicochemical and sensory properties evaluated had no significant changes during storage time compared to control snack. The results of the taxonomic analysis indicate that the analyzed strain has, on average, 98% identity in 98% of its length belonging to Bacillus coagulans and Bacillus badius species. The probiotic showed inhibition against pathogenic bacteria. The new snack with probiotic is stable during storage.
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Ayrıç Danışman F, Taştan Ö, Baysal T. Development of intermediate‐moisture apricot with impregnation of
Bacillus coagulans
GBI‐30 6086 as a functional snack: Quality assessment during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16348] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Fahriye Ayrıç Danışman
- Graduate School of Natural and Applied Sciences Food Engineering Section Ege University İzmir Turkey
| | - Özge Taştan
- Faculty of Engineering Department of Food Engineering Yeditepe University İstanbul Turkey
| | - Taner Baysal
- Faculty of Engineering Department of Food Engineering Ege University İzmir Turkey
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Konuray G, Erginkaya Z. Quality evaluation of probiotic pasta produced with Bacillus coagulans GBI-30. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102489] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ugwuodo CJ, Nwagu TN. Stabilizing enzymes by immobilization on bacterial spores: A review of literature. Int J Biol Macromol 2020; 166:238-250. [PMID: 33115650 DOI: 10.1016/j.ijbiomac.2020.10.171] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 10/16/2020] [Accepted: 10/21/2020] [Indexed: 10/23/2022]
Abstract
The ever-increasing applications of enzymes are limited by the relatively poor performance in harsh processing conditions. As a result, there are constant innovations in immobilization protocols for improving biocatalyst activity and stability. Bacterial spores are cheap to generate and highly resistant to environmental stress. The spore core is sheathed by an inner membrane, the germ cell wall, the cortex, outer membrane, spore coat and in some species the exosporium. The spore surface is anion-rich, hydrophobic and contains several reactive groups capable of interacting and stabilizing enzyme molecules through electrostatic forces, hydrophobic interactions and covalent bonding. The probiotic nature of spores obtained from non-toxic bacterial species makes them suitable carriers for the enzyme immobilization, especially food-grade enzymes or those intended for therapeutic use. Immobilization on spores is by direct adsorption, covalent attachment or surface display during the sporulation phase. Hindrances to the immobilization on spore matrix include the production rates, operational instability, and reduced catalytic properties due to conformational changes in enzyme. This paper reviews bacterial spore as a heterofunctional support matrix gives reasons why probiotic bacillus spores are better options and the diverse technologies adopted for spore-enzyme immobilization. It further suggests directions for future use and discusses the commercialization prospects.
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Anaya-Loyola MA, Enciso-Moreno JA, López-Ramos JE, García-Marín G, Orozco Álvarez MY, Vega-García AM, Mosqueda J, García-Gutiérrez DG, Keller D, Pérez-Ramírez IF. Bacillus coagulans GBI-30, 6068 decreases upper respiratory and gastrointestinal tract symptoms in healthy Mexican scholar-aged children by modulating immune-related proteins. Food Res Int 2019; 125:108567. [PMID: 31554075 DOI: 10.1016/j.foodres.2019.108567] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 07/13/2019] [Accepted: 07/18/2019] [Indexed: 11/16/2022]
Abstract
This randomized, double-blind, parallel and placebo-controlled study aimed to evaluate the effect of Bacillus coagulans GBI-30, 6086® probiotic (GanedenBC30®) against upper respiratory tract infections (URTI) and gastrointestinal tract infections (GITI) in eighty healthy school-aged children (6-8 years old). The participants received daily a sachet containing either GanedenBC30 (1 × 109 colony-forming units) or placebo (maltodextrin) for three months. GanedenBC30 significantly decreased the incidence of URTI symptoms including nasal congestion, bloody nasal mucus, itchy nose, and hoarseness. The duration of the URTI-associated symptoms of hoarseness, headache, red eyes, and fatigue was also decreased. GanedenBC30 supplementation also significantly reduced the incidence rate of flatulence. These beneficial effects were associated with the modulation of serum TNFα, CD163, G-CSF, ICAM-1, IL-6, IL-8, MCP-2, RAGE, uPAR, and PF4. Therefore, probiotic B. coagulans GBI-30, 6086 modulated immune-related proteins in healthy children, decreasing several URTI and GITI symptoms, thus, this functional ingredient may contribute to a healthier lifestyle.
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Affiliation(s)
- Miriam A Anaya-Loyola
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro 76230, Mexico
| | | | - Juan E López-Ramos
- Unidad de Investigación Biomédica de Zacatecas, IMSS, Zacatecas 98000, Mexico
| | | | - María Y Orozco Álvarez
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro 76230, Mexico
| | - Ana M Vega-García
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro 76230, Mexico
| | - Juan Mosqueda
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro 76230, Mexico
| | | | - D Keller
- Keller Consulting Group, Beachwood, OH, USA
| | - Iza F Pérez-Ramírez
- Facultad de Química, Universidad Autónoma de Querétaro, Querétaro 76010, Mexico.
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