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Wang K, Huang K, Wang L, Lin X, Tan M, Su W. Microfluidic Strategies for Encapsulation, Protection, and Controlled Delivery of Probiotics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15092-15105. [PMID: 38920087 DOI: 10.1021/acs.jafc.4c02973] [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: 06/27/2024]
Abstract
Probiotics are indispensable for maintaining the structure of gut microbiota and promoting human health, yet their survivability is frequently compromised by environmental stressors such as temperature fluctuations, pH variations, and mechanical agitation. In response to these challenges, microfluidic technology emerges as a promising avenue. This comprehensive review delves into the utilization of microfluidic technology for the encapsulation and delivery of probiotics within the gastrointestinal tract, with a focus on mitigating obstacles associated with probiotic viability. Initially, it elucidates the design and application of microfluidic devices, providing a precise platform for probiotic encapsulation. Moreover, it scrutinizes the utilization of carriers fabricated through microfluidic devices, including emulsions, microspheres, gels, and nanofibers, with the intent of bolstering probiotic stability. Subsequently, the review assesses the efficacy of encapsulation methodologies through in vitro gastrointestinal simulations and in vivo experimentation, underscoring the potential of microfluidic technology in amplifying probiotic delivery efficiency and health outcomes. In sum, microfluidic technology represents a pioneering approach to probiotic stabilization, offering avenues to cater to consumer preferences for a diverse array of functional food options.
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Affiliation(s)
- Kuiyou Wang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning China
- Academy of Food Interdisciplinary Science, Dalian Key Laboratory for Precision Nutrition, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning China
| | - Kexin Huang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning China
- Academy of Food Interdisciplinary Science, Dalian Key Laboratory for Precision Nutrition, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning China
| | - Li Wang
- Institutes of Biomedical Sciences and the Shanghai Key Laboratory of Medical Epigenetics, Shanghai Medical College, Fudan University, Shanghai 200032, China
| | - Xiangsong Lin
- School of Medical Imageology, Wannan Medical College, Wuhu 241002, China
| | - Mingqian Tan
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning China
- Academy of Food Interdisciplinary Science, Dalian Key Laboratory for Precision Nutrition, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning China
| | - Wentao Su
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning China
- Academy of Food Interdisciplinary Science, Dalian Key Laboratory for Precision Nutrition, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning China
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Tan M, Han J, Zhang Y, Chen S, Chen F, Yu LL, Zhu BW. Focusing on New Discoveries in Food Technology and Creating a New Future of Nutrition and Health: An Introduction to the 4 th International Symposium of Food Science, Nutrition and Health in Dalian, China. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15128-15132. [PMID: 38920291 DOI: 10.1021/acs.jafc.4c03711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/27/2024]
Abstract
The 4th International Symposium on Food Science, Nutrition and Health (ISFSNH) was held at the Shangri-La Hotel in Dalian, China, on May 29-31, 2023. The symposium explored the connotations and needs of "The Great Food Perspective" under the theme "Focusing on new discoveries in food technology and creating a new future of nutrition and health" to better address the global emerging diverse food needs. The ISFSNH covered four areas: (1) food processing theory and technology, (2) food safety and quality control, (3) precision nutrition and health, and (4) creation of nutritious and healthy foods. More than 1000 scholars and entrepreneurs from more than 100 colleges and universities globally attended the conference. This special issue of the Journal of Agricultural and Food Chemistry highlights the important topics of the 4th ISFSNH and includes more than 20 papers.
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Affiliation(s)
- Mingqian Tan
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Jiarun Han
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 314423, Zhejiang, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310027, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, 0112 Skinner Building, College Park, Maryland 20742, United States
| | - Bei-Wei Zhu
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
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Wang K, Chen E, Lin X, Tian X, Wang L, Huang K, Skirtach AG, Tan M, Su W. Core-shell nanofibers based on microalgae proteins/alginate complexes for enhancing survivability of probiotics. Int J Biol Macromol 2024; 271:132461. [PMID: 38777024 DOI: 10.1016/j.ijbiomac.2024.132461] [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: 03/15/2024] [Revised: 05/05/2024] [Accepted: 05/14/2024] [Indexed: 05/25/2024]
Abstract
In this study, a novel one-step coaxial electrospinning process is employed to fabricate shell-core structure fibers choosing Chlorella pyrenoidosa proteins (CP) as the core material. These nanofibers, serving as the wall material for probiotic encapsulation, aimed to enhance the stability and antioxidant activity of probiotics in food processing, storage, and gastrointestinal environments under sensitive conditions. Morphological analysis was used to explore the beads-on-a-string morphology and core-shell structure of the electrospun fibers. Probiotics were successfully encapsulated within the fibers (7.97 log CFU/g), exhibiting a well-oriented structure along the distributed fibers. Compared to free probiotics and uniaxial fibers loaded with probiotics, encapsulation within microalgae proteins/alginate core-shell structure nanofibers significantly enhanced the probiotic cells' tolerance to simulated gastrointestinal conditions (p < 0.05). Thermal analysis indicated that microalgae proteins/alginate core-shell structure nanofibers displayed superior thermal stability compared to uniaxial fibers. The introduction of CP resulted in a 50 % increase in the antioxidant capacity of probiotics-loaded microalgae proteins/alginate nanofibers compared to uniaxial alginate nanofibers, with minimal loss of viability (0.8 log CFU/g) after 28 days of storage at 4 °C. In summary, this dual-layer carrier holds immense potential in probiotic encapsulation and enhancing their resistance to harsh conditions.
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Affiliation(s)
- Kuiyou Wang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Entao Chen
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xiangsong Lin
- School of Medical Imageology, Wannan Medical College, Wuhu 241002, China.
| | - Xueying Tian
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Li Wang
- Institutes of Biomedical Sciences and the Shanghai Key Laboratory of Medical Epigenetics, Shanghai Medical College, Fudan University, Shanghai 200032, China.
| | - Kexin Huang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Andre G Skirtach
- Nano-Biotechnology Group, Faculty of Bioscience Engineering, Ghent University, 9000 Ghent, Belgium
| | - Mingqian Tan
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Wentao Su
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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Zhong X, Wang K, Chen Z, Fei S, Li J, Tan M, Su W. Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes. Food Funct 2024; 15:1323-1339. [PMID: 38205590 DOI: 10.1039/d3fo04945k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2024]
Abstract
The remarkable performance of fucoxanthin (FX) in antioxidant and weight loss applications has generated considerable interest. However, the application of fucoxanthin in the food and pharmaceutical industries is limited due to its highly unsaturated structure. This research aimed to investigate the synergistic mechanism of a unique Pickering emulsion gel stabilized by salmon byproduct protein (SP)-pectin (PE) aggregates and evaluate its ability to enhance the stability and bioavailability of FX. Various analytical techniques, including fluorescence spectroscopy, contact angle testing, turbidity analysis, and cryo-field scanning electron microscopy, were used to demonstrate that electrostatic and hydrophobic interactions between SP and PE contribute to the exceptional stability and wettability of the Pickering emulsion gels. Rheological analysis revealed that increasing the concentration of SP-PEs resulted in shear-thinning behavior, excellent thixotropic recovery performance, higher viscoelasticity, and good thermal stability of the Pickering emulsion gels stabilized by SP-PEs(SEGs). Furthermore, encapsulation of FX in the gels showed protected release under simulated oral and gastric conditions, with the subsequent controlled release in the intestine. Compared to free FX and the control group without PE (SEG-0), SEG-4 exhibited a 1.92-fold and 1.37-fold increase in the total bioavailable fraction of FX, respectively. Notably, during the study, it was observed that SEGs have the potential to serve as cake decoration for 3D printing to replace traditional cream under lower oil phase conditions (50%). These findings suggest that SP-PEs-stabilized Pickering emulsion gels hold promise as carriers for delivering bioactive compounds, offering the potential for various innovative food applications.
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Affiliation(s)
- Xu Zhong
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Kuiyou Wang
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Zhejin Chen
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Siyuan Fei
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Jiaxuan Li
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
| | - Wentao Su
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian, 116034, Liaoning, China.
- SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning, China
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