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Payne J, Bellmer D, Jadeja R, Muriana P. The Potential of Bacillus Species as Probiotics in the Food Industry: A Review. Foods 2024; 13:2444. [PMID: 39123635 PMCID: PMC11312092 DOI: 10.3390/foods13152444] [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: 06/27/2024] [Revised: 07/30/2024] [Accepted: 07/31/2024] [Indexed: 08/12/2024] Open
Abstract
The demand for probiotics is increasing, providing opportunities for food and beverage products to incorporate and market these foods as a source of additional benefits. The most commonly used probiotics belong to the genera of Lactobacillus and Bifidobacterium, and traditionally these bacteria have been incorporated into dairy products, where they have a wider history and can readily survive. More recently, there has been a desire to incorporate probiotics into various food products, including baked goods. In recent years, interest in the use of Bacillus species as probiotics has greatly increased. The spores of various Bacillus species such as Bacillus coagulans and Bacillus subtilis, have significantly improved viability and stability under harsher conditions during heat processing. These characteristics make them very valuable as probiotics. In this review, factors that could affect the stability of Bacillus probiotics in food products are highlighted. Additionally, this review features the existing research and food products that use Bacillus probiotics, as well as future research opportunities.
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Affiliation(s)
- Jessie Payne
- Department of Animal and Food Science, Oklahoma State University, Stillwater, OK 74078, USA; (R.J.); (P.M.)
- Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA;
| | - Danielle Bellmer
- Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA;
- Department of Biosystems and Agricultural Engineering, Oklahoma State University, Stillwater, OK 74078, USA
| | - Ravi Jadeja
- Department of Animal and Food Science, Oklahoma State University, Stillwater, OK 74078, USA; (R.J.); (P.M.)
- Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA;
| | - Peter Muriana
- Department of Animal and Food Science, Oklahoma State University, Stillwater, OK 74078, USA; (R.J.); (P.M.)
- Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, Stillwater, OK 74078, USA;
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da Silva RM, Santos BN, da Silva Oliveira FA, Filho EGA, Fonteles TV, Campelo PH, Rodrigues S. Synbiotic Sapota-do-Solimões (Quararibea cordata Vischer) Juice Improves Gut Microbiota and Short-Chain Fatty Acid Production in an In Vitro Model. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10178-z. [PMID: 37865950 DOI: 10.1007/s12602-023-10178-z] [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] [Accepted: 10/10/2023] [Indexed: 10/24/2023]
Abstract
Sapota-do-Solimões (Quararibea cordata Vischer) is Amazon South América fruit found in Brazil, Colombia, Ecuador, and Peru. The orange-yellow fruit is usually eaten out of hand or as juice. Despite being a source of carotenoids and dietary fibers (pectin) that can reach the colon and act as an energy source for intestinal microbiota, the fruit is rarely known outside of South America. The symbiotic juice was prepared by fermenting the fruit juice with Lacticaseibacillus casei B-442 and adding prebiotic fructooligosaccharides (FOS, 7% w/v). This study evaluated the functional juice immediately after L. casei fermentation (SSJ0) and after 30 days of cold storage (SSJ30) regarding its effect on human colonic microbiota composition after in vitro fermentation. Fecal samples were collected from two healthy female volunteers, and the 16s rRNA gene sequencing analyzed the fecal microbiota composition. In vitro, colonic fermentation was performed using a batch bioreactor to simulate gastrointestinal conditions. The L. casei viability did not change significantly after 30 days of the synbiotic juice cold storage (4 °C). After the colonic fermentation, the relative abundance of Firmicutes decreased while Proteobacteria and Actinobacteria increased. Regarding short-chain fatty acid (SCFA) production by fecal colonic microbiota, the butyric acid was higher after sample SSJ0 fecal fermentation. In contrast, propionic, isobutyric, and acetic acids were higher after SSJ30 sample fecal fermentation. This study contributes to understanding the interactions between specific foods and the gut microbiota, which can affect human health and well-being.
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Affiliation(s)
- Rhonyele Maciel da Silva
- Chemical Engineering Department, Federal University of Ceará, Campus do Pici, Bloco 709, CEP 60440-900, Fortaleza, CE, Brazil
| | - Brenda Novais Santos
- Chemical Engineering Department, Federal University of Ceará, Campus do Pici, Bloco 709, CEP 60440-900, Fortaleza, CE, Brazil
| | | | - Elenilson G Alves Filho
- Food Engineering Department, Federal University of Ceará, Campus do Pici, Bloco 858, CEP 60440-900, Fortaleza, CE, Brazil
| | - Thatyane Vidal Fonteles
- Food Engineering Department, Federal University of Ceará, Campus do Pici, Bloco 858, CEP 60440-900, Fortaleza, CE, Brazil
| | - Pedro Henrique Campelo
- Food Engineering Department, Federal University of Viçosa, Campus Universitário, CEP 36570-000, Viçosa, MG, Brazil
| | - Sueli Rodrigues
- Food Engineering Department, Federal University of Ceará, Campus do Pici, Bloco 858, CEP 60440-900, Fortaleza, CE, Brazil.
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De Simone N, Rocchetti MT, la Gatta B, Spano G, Drider D, Capozzi V, Russo P, Fiocco D. Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey. Probiotics Antimicrob Proteins 2023; 15:1406-1423. [PMID: 36173591 PMCID: PMC10491547 DOI: 10.1007/s12602-022-09988-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/26/2022] [Indexed: 11/26/2022]
Abstract
Honey is a valuable reservoir of lactic acid bacteria (LAB) and, particularly, of fructophilic LAB (FLAB), a relatively novel subgroup of LAB whose functional potential for human and food application has yet to be explored. In this study, FLAB and LAB strains have been isolated from honeys of different floral origins and selected for their broad antimicrobial activity against typical foodborne pathogenic bacteria and spoilage filamentous fungi. The best candidates, two strains belonging to the species Lactiplantibacillus plantarum and Fructobacillus fructosus, were submitted to partial characterisation of their cell free supernatants (CFS) in order to identify the secreted metabolites with antimicrobial activity. Besides, these strains were examined to assess some major functional features, including in vitro tolerance to the oro-gastrointestinal conditions, potential cytotoxicity against HT-29 cells, adhesion to human enterocyte-like cells and capability to stimulate macrophages. Moreover, when the tested strains were applied on table grapes artificially contaminated with pathogenic bacteria or filamentous fungi, they showed a good ability to antagonise the growth of undesired microbes, as well as to survive on the fruit surface at a concentration that is recommended to develop a probiotic effect. In conclusion, both LAB and FLAB honey-isolated strains characterised in this work exhibit functional properties that validate their potential use as biocontrol agents and for the design of novel functional foods. We reported antimicrobial activity, cytotoxic evaluation, probiotic properties and direct food application of a F. fructosus strain, improving the knowledge of this species, in particular, and on FLAB, more generally.
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Affiliation(s)
- Nicola De Simone
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, via Napoli 25, 71122, Foggia, Italy
| | - Maria Teresa Rocchetti
- Department of Clinical and Experimental Medicine, University of Foggia, via Pinto 1, 71122, Foggia, Italy
| | - Barbara la Gatta
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, via Napoli 25, 71122, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, via Napoli 25, 71122, Foggia, Italy
| | - Djamel Drider
- UMR Transfrontalière BioEcoAgro N° 1158, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte d'Opale, ICV-Institut Charles Viollette, 59000, Lille, France
| | - Vittorio Capozzi
- Institute of Sciences of Food Production, National Research Council (CNR) of Italy, c/o CS-DAT, Via Michele Protano, 71122, Foggia, Italy
| | - Pasquale Russo
- Department of Agriculture Food Natural Science Engineering (DAFNE), University of Foggia, via Napoli 25, 71122, Foggia, Italy.
| | - Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, via Pinto 1, 71122, Foggia, Italy.
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Medeiros JA, Otoni CG, Niro CM, Sivieri K, Barud HS, Guimarães FE, Alonso JD, Azeredo HM. Alginate films as carriers of probiotic bacteria and Pickering emulsion. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Gonçalves Santana M, Freitas-Silva O, Mariutti LRB, Teodoro AJ. A review of in vitro methods to evaluate the bioaccessibility of phenolic compounds in tropical fruits. Crit Rev Food Sci Nutr 2022; 64:1780-1790. [PMID: 36062814 DOI: 10.1080/10408398.2022.2119203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
International guidelines strongly advise about the frequent and varied intake of plant in diet. In this scenario, the consumption of fruits is closely related to health benefits due to the abundant presence of bioactive substances. Accordingly, the production of tropical fruits has stood out worldwide, reaching records since the past decade. However, to ensure that phenolic substances are indeed used by the body, they need to be accessible for absorption. For this purpose, several methods are used to assess the phenomenon of bioaccessibility. We provide information on i) in vitro methods for the evaluation of the bioaccessibility of phenolic compounds in tropical fruits, including their derivatives and by-products; ii) a study performed using a semi-dynamic in vitro digestion model; iii) simulated digestion with a dialysis membrane step, polyphenol transport/uptake using cell culture, and in vitro colonic fermentation process. Although standardized static and semi-dynamic in vitro digestion methods already exist, few studies use these protocols to assess the bioaccessibility of polyphenols in tropical fruits. To guarantee that in vitro digestion assays reproduce consistent results compared to in vivo reference methods, it is essential to universalize standardized methods that allow the comparison between results, enabling the validation of in vitro digestion methods.
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Affiliation(s)
| | - Otniel Freitas-Silva
- Embrapa Food Agroindustry, Brazilian Agricultural Research Corporation, Rio de Janeiro, Brazil
| | - Lilian Regina Barros Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil
| | - Anderson Junger Teodoro
- Department of Nutrition and Dietetic, Faculty of Nutrition, Fluminense Federal University, Niterói, Rio de Janeiro, Brazil
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Rugji J, Dinçoğlu AH. Biocontrol of Listeria monocytogenes by Bacillus coagulans GBI-30, 6086 in a synbiotic white brined cheese: An In Vitro model study. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Cao J, Yu Z, Zhang Q, Yu L, Zhao J, Zhang H, Chen W, Zhai Q. Effects of Bacillus coagulans GBI-30, 6086 as an adjunct starter culture on the production of yogurt. Food Res Int 2022; 160:111398. [DOI: 10.1016/j.foodres.2022.111398] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 04/28/2022] [Accepted: 05/19/2022] [Indexed: 11/04/2022]
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Almada-Érix CN, Almada CN, Souza Pedrosa GT, Paulo Biachi J, Bonatto MS, Schmiele M, Nabeshima EH, Clerici MTPS, Magnani M, Sant'Ana AS. Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps. Food Res Int 2022; 155:111040. [PMID: 35400429 DOI: 10.1016/j.foodres.2022.111040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 02/10/2022] [Accepted: 02/17/2022] [Indexed: 11/20/2022]
Abstract
This study evaluated the resistance of Bacillus coagulans GBI-30, 6086 (BC) spores through the processing and storage of white and whole wheat bread. The physicochemical parameters of the probiotic bread formulations were also characterized. Loaves of bread containing or not BC were prepared. Throughout the processing, samples were collected (after mixture, after fermentation, and after baking) for enumeration of BC. In addition, BC was enumerated in different parts of loaves of bread (crust, crumb, and whole slice) collected after baking (day zero) and at different storage times (3, 7, and 10 days). The incorporation of BC did not affect the moisture, specific volume, texture and color parameters, water activity, and pH of loaves of bread. Mixing and fermentation steps did not reduce the BC survival in white or whole wheat bread. The highest (p < 0.05) number of decimal reductions (γ) was caused by baking in the crust for both loaves of bread. Baking caused around two γ of BC in the crust and 1.5 γ of BC in crumb and a whole slice of white and whole bread. Generally, storage did not increase the γ caused by baking, regardless of the evaluated part or type of bread. Results show the impacts of baking on BC and highlight the formulated white and whole wheat loaves of bread as suitable carriers for delivering the probiotic BC.
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Affiliation(s)
- Carine N Almada-Érix
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Caroline N Almada
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Geany T Souza Pedrosa
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - João Paulo Biachi
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Mariane S Bonatto
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Marcio Schmiele
- Institute of Food Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, MG, Brazil
| | - Elizabeth H Nabeshima
- Food Technology Institute (ITAL), Cereal and Chocolate Research Center, Campinas, SP, Brazil
| | - Maria Teresa P S Clerici
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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Rajam R, Subramanian P. Encapsulation of probiotics: past, present and future. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2022. [DOI: 10.1186/s43088-022-00228-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Abstract
Background
Probiotics are live microbial supplements known for its health benefits. Consumption of probiotics reported to improve several health benefits including intestinal flora composition, resistance against pathogens. In the recent years, there is an increasing trend of probiotic-based food products in the market.
Main body
Probiotics cells are targeted to reach the large intestine, and the probiotics must survive through the acidic conditions of the gastric environment. It is recommended to formulate the probiotic bacteria in the range of 108–109 cfu/g for consumption and maintain the therapeutic efficacy of 106–107 cfu/g in the large intestine. During the gastrointestinal transit, the probiotics will drastically lose its viability in the gastric environment (pH 2). Maintaining cell viability until it reaches the large intestine remains challenging task. Encapsulating the probiotics cells with suitable wall material helps to sustain the survival of probiotics during industrial processing and in gastrointestinal transit. In the encapsulation process, cells are completely enclosed in the wall material, through different techniques including spray drying, freeze drying, extrusion, spray freeze drying, emulsification, etc. However, spray-drying and freeze-drying techniques are successfully used for the commercial formulation; thus, we limited to review those encapsulation techniques.
Short conclusions
The survival rate of spray-dried probiotics during simulated digestion mainly depends on the inlet air temperature, wall material and exposure in the GI condition. And fermentation, pH and freeze-drying time are the important process parameters for maintaining the viability of bacterial cells in the gastric condition. Improving the viability of probiotic cells during industrial processing and extending the cell viability during storage and digestion will be the main concern for successful commercialization.
Graphical abstract
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Maciel da Silva R, Henrique Campelo P, Rodrigues S. In vitro viability of L. Casei B-442 and fructooligosaccharides integrity in Amazonian sapota-do-solimões functional juice. Food Res Int 2022; 154:111036. [DOI: 10.1016/j.foodres.2022.111036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 02/15/2022] [Accepted: 02/16/2022] [Indexed: 12/25/2022]
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Fonteles TV, Alves Filho EDG, Karolina de Araújo Barroso M, de Fátima Dantas Linhares M, Rabelo MC, Silva LMAE, Sousa de Brito E, Wurlitzer NJ, Rodrigues Pereira EP, Ferreira BM, Sant’Ana ADS, Rodrigues S. Protective effect of inulin on thermally treated acerola juice: in vitro bioaccessibility of bioactive compounds. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101018] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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