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Zhang H, Liu Z, Fang H, Chang S, Ren G, Cheng X, Pan Y, Wu R, Liu H, Wu J. Construction of Probiotic Double-Layered Multinucleated Microcapsules Based on Sulfhydryl-Modified Carboxymethyl Cellulose Sodium for Increased Intestinal Adhesion of Probiotics and Therapy for Intestinal Inflammation Induced by Escherichia coli O157:H7. ACS APPLIED MATERIALS & INTERFACES 2023; 15:18569-18589. [PMID: 37037009 DOI: 10.1021/acsami.2c20437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
The decreased number of viable bacteria and the ability of Bifidobacterium to adhere to and colonize the gut in the gastrointestinal environment greatly limit their efficacy. To solve this problem, thiolated carboxymethyl cellulose sodium (CMC) probiotic double-layered multinucleated microcapsules with Bifidobacterium adolescentis FS2-3 in the inner layer and Bacillus subtilis SN15-2 embedded in the outer layers were designed. First, the viable counts and release rates of microcapsules were examined by in vitro simulated digestion assays, and it was found that microcapsules were better protected from gastrointestinal digestion than the controls. Compared with free Bifidobacterium strains, double-layered multinucleated microcapsules have higher viable bacterial survival rates and storage stability. Second, through in vitro rheology, tensile tests, isotherm titration calorimetry, and adhesion tests, it was observed that thiolated CMC could enhance the strong interaction of Bifidobacterium with intestinal mucus and significantly promote the proliferation and growth of probiotics. Finally, double-layered multinucleated microcapsules containing B. adolescentis FS2-3 and B. subtilis SN15-2 modified with sulfhydryl-modified CMC were studied in the intestine. Alleviation of Escherichia coli O157:H7 induced intestinal inflammation. The results showed that microencapsulation could significantly increase the colon content of Bifidobacterium, relieve intestinal inflammation symptoms in mice with bacterial enteritis, and repair the intestinal microbiota disorder caused by inflammation. The probiotic double-layered multinucleated microcapsules prepared in this study can improve the survival rate of probiotics and promote proliferation, adhesion, and colonization of probiotics.
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Affiliation(s)
- Henan Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
- Engineering Research Center of Food Fermentation Technology, Shenyang 110161, P. R. China
| | - Zhili Liu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
- Engineering Research Center of Food Fermentation Technology, Shenyang 110161, P. R. China
| | - Haitian Fang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, School of Food and Wine, Ningxia University, Yinchuan 750021, P.R. China
| | - Shihan Chang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
- Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning, 110866, P.R. China
| | - Guangyu Ren
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
- Engineering Research Center of Food Fermentation Technology, Shenyang 110161, P. R. China
| | - Xinyu Cheng
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
- Engineering Research Center of Food Fermentation Technology, Shenyang 110161, P. R. China
| | - Yue Pan
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
- Engineering Research Center of Food Fermentation Technology, Shenyang 110161, P. R. China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
- Engineering Research Center of Food Fermentation Technology, Shenyang 110161, P. R. China
| | - Huiyan Liu
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, School of Food and Wine, Ningxia University, Yinchuan 750021, P.R. China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China
- Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning, 110866, P.R. China
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Xue Z, Li R, Liu J, Zhou J, Zhang X, Zhang T, Zhang M, Yang Y, Chen H. Preventive and synbiotic effects of the soluble dietary fiber obtained from Lentinula edodes byproducts and Lactobacillus plantarum LP90 against dextran sulfate sodium-induced colitis in mice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:616-626. [PMID: 36054505 DOI: 10.1002/jsfa.12173] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 07/22/2022] [Accepted: 08/11/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Soluble dietary fiber (SDF) obtained from Lentinula edodes byproducts has beneficial effects on human intestinal health. This study aimed to examine the combined preventive and ameliorative effects of a kind of synbiotic (SDF with a molecular weight of 1.58 × 102 kDa and Lactobacillus plantarum LP90 (LP) at 1 × 109 CFU kg-1 ) on dextran sulfate sodium-induced colitis mice. RESULTS The results demonstrated that synbiotic treatment could alleviate weight loss, decrease the disease activity index level and cause histological amelioration. Synbiotic treatment also promoted the production of goblet cells, increased the expression of tight junction proteins, and adjusted the production of myeloperoxidase, malondialdehyde and superoxide dismutase to repair intestinal epithelial injury. Clinical symptoms were alleviated by maintaining Th17/Treg balance, increasing interleukin 10 and immunoglobulin A levels, reducing interleukin 17a and tumor necrosis factor α production, and promoting mRNA to highly express of Foxp3 and vitamin D receptors. Moreover, synbiotic treatment could upregulate butyric acid production (4.71 ± 0.46 mol g-1 feces, P < 0.05) and diversity of intestinal microbial to maintain intestinal homeostasis. CONCLUSION This study suggested that the combination of LP and SDF as a synbiotic has the potential for use as a nutritional supplement to alleviate colitis. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Zihan Xue
- Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, PR China
| | - Ruilin Li
- Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, PR China
| | - Junyu Liu
- Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, PR China
| | - Jingna Zhou
- Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, PR China
| | - Xiaoyu Zhang
- Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, PR China
| | - Tingting Zhang
- Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, PR China
| | - Min Zhang
- College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin, PR China
- State Key Laboratory of Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, PR China
| | - Yang Yang
- Department of Orthopedics, Tianjin Hospital, Tianjin, PR China
| | - Haixia Chen
- Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, PR China
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Zhou X, Guan Q, Wang Y, Lin D, Du B. Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of Lentinus edodes. Foods 2022; 11:foods11172713. [PMID: 36076896 PMCID: PMC9455590 DOI: 10.3390/foods11172713] [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: 07/17/2022] [Revised: 08/26/2022] [Accepted: 08/31/2022] [Indexed: 11/16/2022] Open
Abstract
This work evaluated the effect of different cooking methods (boiling, steaming, microwaving, frying and pressure cooking) on the nutrients, antioxidant activities, volatile and nonvolatile taste-active components of three varieties of Lentinus edodes (808, 0912 and LM) from Guizhou Province. The results showed that LM had the most polysaccharides, 0912 had the most minerals, but LM, 808 and 0912 had low amounts of polyphenols, dietary fiber and proteins, respectively. The dietary fiber and protein were decreased by 4.1~38.7% and 4.1~44.0% during cooking, while microwaving improved the nutritional value of the Lentinus edodes by increasing the polysaccharide (88~103 mg/g to 93~105 mg/g) and polyphenol content (6.4~8.1 mg/g to 7.5~11.2 mg/g), thereby strengthening the antioxidant activity. The nucleotides were all destroyed after cooking, especially frying or boiling. The glutamate content was the highest in LM and 808, and the methionine content appeared to be the highest in 0912. Pressure cooking and frying increased the proportions of sweet and umami amino acids and decreased the proportion of bitter amino acids, creating more aroma-active compounds. In summary, microwaving increased the content of bioactive compounds and antioxidant activities, and it preserved nonvolatile taste-active components, while pressure cooking and frying were the best methods for increasing the flavor compounds.
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Affiliation(s)
- Xiaoli Zhou
- School of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550005, China
| | - Qinglin Guan
- School of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550005, China
| | - Yanli Wang
- School of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550005, China
| | - Dong Lin
- School of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550005, China
| | - Bin Du
- School of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550005, China
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Talebian S, Schofield T, Valtchev P, Schindeler A, Kavanagh JM, Adil Q, Dehghani F. Biopolymer-Based Multilayer Microparticles for Probiotic Delivery to Colon. Adv Healthc Mater 2022; 11:e2102487. [PMID: 35189037 DOI: 10.1002/adhm.202102487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 01/16/2022] [Indexed: 11/06/2022]
Abstract
The potential health benefits of probiotics may not be realized because of the substantial reduction in their viability during food storage and gastrointestinal transit. Microencapsulation has been successfully utilized to improve the resistance of probiotics to critical conditions. Owing to the unique properties of biopolymers, they have been prevalently used for microencapsulation of probiotics. However, majority of microencapsulated products only contain a single layer of protection around probiotics, which is likely to be inferior to more sophisticated approaches. This review discusses emerging methods for the multilayer encapsulation of probiotic using biopolymers. Correlations are drawn between fabrication techniques and the resultant microparticle properties. Subsequently, multilayer microparticles are categorized based on their layer designs. Recent reports of specific biopolymeric formulations are examined regarding their physical and biological properties. In particular, animal models of gastrointestinal transit and disease are highlighted, with respect to trials of multilayer microencapsulated probiotics. To conclude, novel materials and approaches for fabrication of multilayer structures are highlighted.
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Affiliation(s)
- Sepehr Talebian
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
- Nano Institute (Sydney Nano) The University of Sydney Sydney NSW 2006 Australia
| | - Timothy Schofield
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
| | - Peter Valtchev
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
- Centre for Advanced Food Engineering The University of Sydney Sydney NSW 2006 Australia
| | - Aaron Schindeler
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
- Centre for Advanced Food Engineering The University of Sydney Sydney NSW 2006 Australia
- Bioengineering & Molecular Medicine Laboratory The Children's Hospital at Westmead and the Westmead Institute for Medical Research Westmead NSW 2145 Australia
| | - John M. Kavanagh
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
| | - Qayyum Adil
- PharmaCare Laboratories 18 Jubilee Ave Warriewood NSW 2102 Australia
| | - Fariba Dehghani
- School of Chemical and Biomolecular Engineering The University of Sydney Sydney NSW 2006 Australia
- Centre for Advanced Food Engineering The University of Sydney Sydney NSW 2006 Australia
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