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Suzuki JY, Herkenhoff ME, Brödel O, Cucick ACC, Frohme M, Saad SMI. Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics. Food Res Int 2024; 192:114820. [PMID: 39147472 DOI: 10.1016/j.foodres.2024.114820] [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: 04/30/2024] [Revised: 07/11/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
This study evaluated the potential of red pitaya pulp fermented with Lacticaseibacillus paracasei subsp. paracasei F-19 (F-19) as a base for probiotic products. Physicochemical parameters, sugar, betacyanin, and phenolic contents, and antioxidant activity were analyzed over 28 days at 4 °C and compared to a non-fermented pulp, and to a pulp fermented with Bifidobacterium animalis subsp. lactis BB-12 (BB-12). Volatile compounds were identified using HS-SPME/GC-MS. Probiotic viability during storage and survival through in vitro-simulated gastrointestinal tract (GIT) stress were assessed. Red pitaya pulp, rich in moisture (85.83 g/100 g), carbohydrates (11.65 g/100 g), and fibers (2.49 g/100 g), supported fermentation by both strains. F-19 and BB-12 lowered pH, with F-19 showing stronger acidification, and maintained high viability (8.85-8.90 log CFU/mL). Fermentation altered sugar profiles and produced unique volatile compounds, enhancing aroma and sensory attributes. F-19 generated 2-phenylethanol, a unique flavor compound, absent in BB-12. Phenolic content initially increased but antioxidant activity decreased during storage. Betacyanin remained stable for up to 14 days. Red pitaya improved F-19 viability through the simulated GIT, while BB-12 populations significantly decreased (p < 0.05). These results suggest red pitaya pulp is a promising plant-based matrix for F-19, offering protection during digestion and highlighting its potential as a functional food with enhanced bioactive compound bioavailability and sensory attributes.
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Affiliation(s)
- Juliana Yumi Suzuki
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Brazil; Food Research Center, University of São Paulo (USP), Brazil.
| | - Marcos Edgar Herkenhoff
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Brazil; Food Research Center, University of São Paulo (USP), Brazil.
| | | | - Ana Clara Candelaria Cucick
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Brazil; Food Research Center, University of São Paulo (USP), Brazil.
| | | | - Susana Marta Isay Saad
- Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo (USP), Brazil; Food Research Center, University of São Paulo (USP), Brazil.
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Zhao R, Yu T, Li J, Niu R, Liu D, Wang W. Single-cell encapsulation systems for probiotic delivery: Armor probiotics. Adv Colloid Interface Sci 2024; 332:103270. [PMID: 39142064 DOI: 10.1016/j.cis.2024.103270] [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: 10/31/2023] [Revised: 05/28/2024] [Accepted: 08/03/2024] [Indexed: 08/16/2024]
Abstract
Functional foods or drugs based on probiotics have gained unprecedented attention and development due to the increasingly clear relationship between probiotics and human health. Probiotics can regulate intestinal microbiota, dynamically participating in various physiological activities to directly affect human health. Some probiotic-based functional preparations have shown great potential in treating multiple refractory diseases. Currently, the survival and activity of probiotic cells in complex environments in vitro and in vivo have taken priority, and various encapsulation systems based on food-derived materials have been designed and constructed to protect and deliver probiotics. However, traditional encapsulation technology cannot achieve precise protection for a single probiotic, which makes it unable to have a significant effect after release. In this case, single-cell encapsulation systems can be assembled based on biological interfaces to protect and functionalize individual probiotic cells, maximizing their physiological activity. This review discussed the arduous challenges of probiotics in food processing, storage, human digestion, and the commonly used probiotic encapsulation system. Besides, a novel technology of probiotic encapsulation was introduced based on single-cell coating, namely, "armor probiotics". We focused on the classification, structural design, and functional characteristics of armor coatings, and emphasized the essential functional characteristics of armor probiotics in human health regulation, including regulating intestinal health and targeted bioimaging and treatment of diseased tissues. Subsequently, the benefits, limitations, potential challenges, as well as future direction of armor probiotics were put forward. We hope this review may provide new insights and ideas for developing a single-cell probiotics encapsulating system.
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Affiliation(s)
- Runan Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ting Yu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jiaheng Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Ruihao Niu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China.
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3
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Wang Y, Lv H, Wang C, He D, Zhao H, Xu E, Jin Z, Wu Z, Liu P, Cui B. Preparation of starch-based green nanofiber mats for probiotic encapsulation by electrospinning. J Food Sci 2024. [PMID: 39086043 DOI: 10.1111/1750-3841.17250] [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: 03/14/2024] [Revised: 05/21/2024] [Accepted: 06/26/2024] [Indexed: 08/02/2024]
Abstract
In this study, starch-based nanofiber mats were successfully prepared from aqueous solution by electrospinning and used for probiotic encapsulation for the first time. The physicochemical properties of the octenylsuccinated (OS) starch/poly(vinyl alcohol) (PVA) blend solutions were systematically investigated. Through Fourier transform infrared spectroscopy and X-ray diffraction spectra analysis, it was found that miscibility and hydrogen bonding interactions exist between OS starch and PVA molecules. Thermogravimetric analysis and derivative thermogravimetric analysis revealed that the produced nanofibers possess satisfactory thermal stability. Scanning electron microscopy images and diameter distribution histograms showed that continuous and defect-free nanofibers were obtained and along with the increase in the weight ratio of OS starch, the average diameter gradually decreased. In addition, it was confirmed that the probiotics were successfully encapsulated in nanofiber mats. The survival rates of Lactobacillus plantarum AB-1 and Lactobacillus rhamnosus GG encapsulated in nanofibers were as high as 94.63% and 92.42%, respectively, significantly higher than those of traditional freeze-drying. Moreover, compared to free cells, probiotics encapsulated in nanofiber mats retained better viability after 21 days of storage at 4 and 25°C, and showed remarkably higher survival rates after exposure to simulated gastric and intestinal fluid. This study showed that the developed nanofibers can be a promising encapsulation system for the protection of probiotics.
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Affiliation(s)
- Yufei Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Haowei Lv
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Chenxi Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Deyun He
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- Shandong Qiaoqi Food Technology Co., LTD, Dezhou, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
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Xie Y, Zhang K, Zhu J, Ma L, Zou L, Liu W. Shell-Core Microbeads Loaded with Probiotics: Influence of Lipid Melting Point on Probiotic Activity. Foods 2024; 13:2259. [PMID: 39063342 PMCID: PMC11275290 DOI: 10.3390/foods13142259] [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: 06/16/2024] [Revised: 07/15/2024] [Accepted: 07/16/2024] [Indexed: 07/28/2024] Open
Abstract
Probiotics have many beneficial physiological activities, but the poor stability during storage and gastrointestinal digestion limits their application. Therefore, in this study, a novel type of shell-core microbead for loading probiotics was prepared through high-precision concentric drop formation technology using gelatin as the shell material and lipids as the core material. The microbeads have a regular spherical structure, uniform size, low moisture content (<4%) and high probiotic activity (>9.0 log CFU/g). Textural testing showed that the hardness of the medium-chain triglyceride microbeads (MCTBs), cocoa butter replacer microbeads (CBRBs) and hydrogenated palm oil microbeads (HPOBs) increased gradually (319.65, 623.54, 711.41 g), but their springiness decreased (67.7, 43.3, 34.0%). Importantly, lipids with higher melting points contributed to the enhanced stability of probiotics during simulated digestion and storage. The viable probiotic counts of the HCTBs, CBRBs and HPOBs after being stored at 25 °C for 12 months were 8.01, 8.44, and 8.51 log CFU/g, respectively. In the simulated in vitro digestion process, the HPOBs resisted the destructive effects of digestive enzymes and gastric acid on probiotics, with a reduction in the probiotic viability of less than 1.5 log CFU/g. This study can provide new ideas for the preparation of intestinal delivery probiotic foods.
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Affiliation(s)
- Youfa Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (Y.X.); (K.Z.); (J.Z.); (L.M.); (L.Z.)
- Jiangzhong Pharmaceutical Co., Ltd., Nanchang 330041, China
| | - Kui Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (Y.X.); (K.Z.); (J.Z.); (L.M.); (L.Z.)
| | - Jingyao Zhu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (Y.X.); (K.Z.); (J.Z.); (L.M.); (L.Z.)
| | - Li Ma
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (Y.X.); (K.Z.); (J.Z.); (L.M.); (L.Z.)
| | - Liqiang Zou
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (Y.X.); (K.Z.); (J.Z.); (L.M.); (L.Z.)
- International Institute of Food Innovation Co., Ltd., Nanchang University, Luozhu Road, Xiaolan Economic and Technological Development Zone, Nanchang 330200, China
| | - Wei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; (Y.X.); (K.Z.); (J.Z.); (L.M.); (L.Z.)
- International Institute of Food Innovation Co., Ltd., Nanchang University, Luozhu Road, Xiaolan Economic and Technological Development Zone, Nanchang 330200, China
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
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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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6
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Heidarrezaei M, Mauriello G, Shokravi H, Lau WJ, Ismail AF. Delivery of Probiotic-Loaded Microcapsules in the Gastrointestinal Tract: A Review. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10311-6. [PMID: 38907825 DOI: 10.1007/s12602-024-10311-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/12/2024] [Indexed: 06/24/2024]
Abstract
Probiotics are live microorganisms that inhabit the gastrointestinal tract and confer health benefits to consumers. However, a sufficient number of viable probiotic cells must be delivered to the specific site of interest in the gastrointestinal tract to exert these benefits. Enhanced viability and tolerance to sublethal gastrointestinal stress can be achieved using appropriate coating materials and food matrices for orally consumed probiotics. The release mechanism and interaction of probiotic microcapsules with the gastrointestinal tract have been minimally explored in the literature to date. To the authors' knowledge, no review has been published to discuss the nature of release and the challenges in the targeted delivery of probiotics. This review addresses gastrointestinal-related complications in the formulation of targeted delivery and controlled release of probiotic strains. It investigates the impacts of environmental stresses during the transition stage and delivery to the target region in the gastrointestinal tract. The influence of factors such as pH levels, enzymatic degradation, and redox conditions on the release mechanisms of probiotics is presented. Finally, the available methods to evaluate the efficiency of a probiotic delivery system, including in vitro and in vivo, are reviewed and assessed. The paper concludes with a discussion highlighting the emerging technologies in the field and emphasising key areas in need of future study.
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Affiliation(s)
- Mahshid Heidarrezaei
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Malaysia.
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia, 81310, Johor Bahru, Malaysia.
| | - Gianluigi Mauriello
- Department of Agricultural Science, University of Naples Federico II, 80049, Naples, Italy
| | - Hoofar Shokravi
- Faculty of Civil Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Malaysia
| | - Woei Jye Lau
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Malaysia
- Advanced Membrane Technology Research Centre (AMTEC), Universiti Teknologi Malaysia, 81310, Johor Bahru, Malaysia
| | - Ahmad Fauzi Ismail
- Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310, Johor Bahru, Malaysia
- Advanced Membrane Technology Research Centre (AMTEC), Universiti Teknologi Malaysia, 81310, Johor Bahru, Malaysia
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Mahmoodian S, Fatemi SSA, Shamsara M, Chaharmahali M, Meimandipour A, Maniee SA. Impact of protectants and the method of preservation on the stability of potentially probiotic bacteria. Cryobiology 2024; 116:104912. [PMID: 38848899 DOI: 10.1016/j.cryobiol.2024.104912] [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: 11/13/2023] [Revised: 05/25/2024] [Accepted: 05/27/2024] [Indexed: 06/09/2024]
Abstract
Probiotics offer health advantages when consumed in adequate quantities. As ongoing research identifies promising new strains, ensuring their viability and functionality through simple preservation methods is vital for success within the probiotic industry. This study employed a factorial design to investigate the combined effects of four cryoprotectants [C1: MRS broth + 14 % (w/v) glycerol, C2: Aqueous solution containing 4 % (w/v) trehalose, 6 % (w/v) skimmed milk, and 4 % (w/v) sodium glutamate, C3: Aqueous solution containing 10 % (w/v) skimmed milk and 4 % (w/v) sodium glutamate, C4: Aqueous solution containing 4 % (w/v) sucrose, 6 % (w/v) skimmed milk, and 4 % (w/v) sodium glutamate] and three methods of preservation (P1: -86 °C freezing, P2: -196 °C liquid nitrogen freezing, and P3: storing at 4 °C after lyophilization) on the cell viability of three potentially probiotic strains over 12 months. Pediococcus sp P15 and Weissella cibaria ml6 had the highest viability under treatments C3 and C2, after 12 months of storage, respectively. Meanwhile, Lactococcus lactis ml3 demonstrated the highest viability in both treatments C2 and C4 (P ≤ 0.05). According to the results freezing, either P1 or P2, is the most effective preservation method for P. sp P15 and W. cibaria ml6. Meanwhile, L. lactis ml3 showed the highest colony count under treatment (P1) after 12 months of storage (P ≤ 0.05). Among the tested conditions, P. sp P15 and L. lactis ml3 exhibited the highest viability and bile salt resistance when stored under P1C1. For W. cibaria ml6, the optimal storage condition was P2C2 (frozen in liquid nitrogen with cryoprotectant C2).
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Affiliation(s)
- Sahar Mahmoodian
- Department of Animal Biotechnology, National Institute of Genetic Engineering and Biotechnology, Tehran, Iran
| | - Seyed Safa-Ali Fatemi
- Department of Systems Biotechnology, National Institute for Genetic Engineering and Biotechnology, Tehran, Iran
| | - Mehdi Shamsara
- Department of Animal Biotechnology, National Institute of Genetic Engineering and Biotechnology, Tehran, Iran
| | - Mahsa Chaharmahali
- Department of Systems Biotechnology, National Institute for Genetic Engineering and Biotechnology, Tehran, Iran
| | - Amir Meimandipour
- Department of Animal Biotechnology, National Institute of Genetic Engineering and Biotechnology, Tehran, Iran.
| | - Seyedeh Arezoo Maniee
- Department of Cellular and Molecular Biology, College of Science and Biology Technologies, University of Science and Culture, Tehran, Iran
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Gagneten M, Passot S, Cenard S, Ghorbal S, Schebor C, Fonseca F. Mechanistic study of the differences in lactic acid bacteria resistance to freeze- or spray-drying and storage. Appl Microbiol Biotechnol 2024; 108:361. [PMID: 38837050 DOI: 10.1007/s00253-024-13186-3] [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] [Received: 01/16/2024] [Revised: 04/02/2024] [Accepted: 05/15/2024] [Indexed: 06/06/2024]
Abstract
Lactobacillus delbrueckii subsp. bulgaricus and Lactiplantibacillus plantarum are two lactic acid bacteria (LAB) widely used in the food industry. The objective of this work was to assess the resistance of these bacteria to freeze- and spray-drying and study the mechanisms involved in their loss of activity. The culturability and acidifying activity were measured to determine the specific acidifying activity, while membrane integrity was studied by flow cytometry. The glass transitions temperature and the water activity of the dried bacterial suspensions were also determined. Fourier transform infrared (FTIR) micro-spectroscopy was used to study the biochemical composition of cells in an aqueous environment. All experiments were performed after freezing, drying and storage at 4, 23 and 37 °C. The results showed that Lb. bulgaricus CFL1 was sensitive to osmotic, mechanical, and thermal stresses, while Lpb. plantarum WCFS1 tolerated better the first two types of stress but was more sensitive to thermal stress. Moreover, FTIR results suggested that the sensitivity of Lb. bulgaricus CFL1 to freeze-drying could be attributed to membrane and cell wall degradation, whereas changes in nucleic acids and proteins would be responsible of heat inactivation of both strains associated with spray-drying. According to the activation energy values (47-85 kJ/mol), the functionality loss during storage is a chemically limited reaction. Still, the physical properties of the glassy matrix played a fundamental role in the rates of loss of activity and showed that a glass transition temperature 40 °C above the storage temperature is needed to reach good preservation during storage. KEY POINTS: • Specific FTIR bands are proposed as markers of osmotic, mechanic and thermal stress • Lb. bulgaricus CFL1 was sensitive to all three stresses, Lpb. plantarum WCFS1 to thermal stress only • Activation energy revealed chemically limited reactions ruled the activity loss in storage.
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Affiliation(s)
- Maite Gagneten
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, ITAPROQ (UBA- CONICET), Universidad de Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina
| | - Stéphanie Passot
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, F-91120, France
| | - Stéphanie Cenard
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, F-91120, France
| | - Sarrah Ghorbal
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, F-91120, France
| | - Carolina Schebor
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, ITAPROQ (UBA- CONICET), Universidad de Buenos Aires, Ciudad Autónoma de Buenos Aires, Argentina
| | - Fernanda Fonseca
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, F-91120, France.
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Zheng J, Li Y, Lu X, Zhuge B, Zong H. Effect of Goji Berry extract on cell viability of Lactiplantibacillus plantarum M5 microcapsules during in vitro gastrointestinal digestion. Food Sci Biotechnol 2024; 33:1899-1908. [PMID: 38752109 PMCID: PMC11091016 DOI: 10.1007/s10068-023-01488-7] [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: 02/02/2023] [Revised: 10/08/2023] [Accepted: 11/16/2023] [Indexed: 05/18/2024] Open
Abstract
Lactiplantibacillus plantarum M5 and Goji Berry extract were co-microencapsulated to maintain the activity of cells during gastrointestinal digestion, and the mechanism by which they could maintain high activity was investigated. The results showed that the microcapsules with 3% Goji Berry extract(A-GE-3) had the largest encapsulation efficiency(EE) of 92.41 ± 0.58%. SEM showed that the structure of A-GE-3 microcapsules were smoother and denser. Cell viability in A-GE-3 microcapsules remained at 7.17 log10 CFU/g after gastrointestinal digestion. Meanwhile, during the gastrointestinal digestion with 3% Goji Berry extract, cell membrane damage detected by fluorescent probes propidium iodide(PI) and 1.1-N-phenylnaphthylamine(NPN) was significantly reduced; the contents of arginine, glutamic acid and oleic acid in cell membrane were increased, which helped to maintain the dynamic balance of intracellular pH and regulated cell membrane fluidity in response to gastrointestinal environment. This study demonstrated the potential of Goji Berry extract as a probiotic protector in gastrointestinal digestion.
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Affiliation(s)
- Jingrui Zheng
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122 Jiangsu China
- Industrial Microbiology Research Center, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Yiqi Li
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122 Jiangsu China
- Industrial Microbiology Research Center, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Xinyao Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122 Jiangsu China
- Industrial Microbiology Research Center, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Bin Zhuge
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122 Jiangsu China
- Industrial Microbiology Research Center, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Hong Zong
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122 Jiangsu China
- Industrial Microbiology Research Center, Jiangnan University, Wuxi, 214122 Jiangsu China
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10
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Alizadeh AM, Mohseni M, Gerami K, Gharavi-Nakhjavani M, Aminzare M, Rastegar H, Assadpour E, Hashempour-Baltork F, Jafari SM. Electrospun Fibers Loaded with Probiotics: Fundamentals, Characterization, and Applications. Probiotics Antimicrob Proteins 2024; 16:1099-1116. [PMID: 37882998 DOI: 10.1007/s12602-023-10174-3] [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] [Accepted: 10/10/2023] [Indexed: 10/27/2023]
Abstract
Increasing demand for safe, efficient, and eco-friendly solutions for pharmaceutical and food industries has led researchers to explore new approaches to bacterial storage. Several advantages make electrospinning (ES) a promising technique for food systems, including simple manufacturing equipment, a relatively low spinning cost, a wide variety of spinnable materials, and a mild process that is easily controlled, which allows continuous fabrication of ultrafine polymeric fibers at submicron or nanoscales without high temperatures or high pressures. This review briefly describes recent advances in the development of electrospun fibers for loading probiotics (PRB) by focusing on ES technology, its efficiency for loading PRB into fibers (viability, digestive stability, growth rate, release, thermal stability, and interactions of fibers with PRB), and the application of PRB-loaded fibers as active packaging (spoilage/microbial control, antioxidant effect, shelf life). Based on the literature reviewed, the incorporation of PRB into electrospun fibers is both feasible and functional. However, several studies have been limited to proof-of-principle experiments and the use of model biological products. It is necessary to conduct further research to establish the industrial applicability of PRB-loaded fibers, particularly in the fields of food and medicine.
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Affiliation(s)
- Adel Mirza Alizadeh
- Social Determinants of Health Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Mehran Mohseni
- Zanjan Applied Pharmacology Research Center, Zanjan University of Medical Sciences, Zanjan, Iran
- Department of Food and Drug Control, School of Pharmacy, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Kosar Gerami
- Student Research Committee, Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Maryam Gharavi-Nakhjavani
- Department of Food Science and Technology, Central Tehran Branch, Islamic Azad University, Tehran, Iran
| | - Majid Aminzare
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
| | - Hossein Rastegar
- Cosmetic Products Research Center, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Fataneh Hashempour-Baltork
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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11
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Li S, Zhang YX. Sensitive delivery systems and novel encapsulation technologies for live biotherapeutic products and probiotics. Crit Rev Microbiol 2024; 50:371-384. [PMID: 37074732 DOI: 10.1080/1040841x.2023.2202237] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Accepted: 04/06/2023] [Indexed: 04/20/2023]
Abstract
Live biotherapeutic product (LBP), a type of biological product, holds promise for the prevention or treatment of metabolic disease and pathogenic infection. Probiotics are live microorganisms that improve the intestinal microbial balance and beneficially affect the health of the host when ingested in sufficient numbers. These biological products possess the advantages of inhibition of pathogens, degradation of toxins, and modulation of immunity. The application of LBP and probiotic delivery systems has attracted great interest to researchers. The initial used technologies for LBP and probiotic encapsulation are traditional capsules and microcapsules. However, the stability and targeted delivery capability require further improved. The specific sensitive materials can greatly improve the delivery efficiency of LBPs and probiotics. The specific sensitive delivery systems show advantages over traditional ones due to their better properties of biocompatibility, biodegradability, innocuousness, and stability. Moreover, some new technologies, including layer-by-layer encapsulation, polyelectrolyte complexation, and electrohydrodynamic technology, show great potential in LBP and probiotic delivery. In this review, novel delivery systems and new technologies of LBPs and probiotics were presented, and the challenges and prospects were explored in specific sensitive materials for LBP and probiotic delivery.
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Affiliation(s)
- Shuang Li
- School of Life Science and Biopharmaceutics, Shenyang Pharmaceutical University, Shenyang, China
| | - Yi-Xuan Zhang
- School of Life Science and Biopharmaceutics, Shenyang Pharmaceutical University, Shenyang, China
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12
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Guo Q, Cui B, Yuan C, Guo L, Li Z, Chai Q, Wang N, Gänzle M, Zhao M. Fabrication of dry S/O/W microcapsule and its probiotic protection against different stresses. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2842-2850. [PMID: 38012057 DOI: 10.1002/jsfa.13175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 11/07/2023] [Accepted: 11/28/2023] [Indexed: 11/29/2023]
Abstract
BACKGROUND Encapsulation is commonly used to protect probiotics against harsh stresses. Thus, the fabrication of microcapsules with special structure is critical. In this work, microcapsules with the structure of S/O/W (solid-in-oil-in-water) emulsion were prepared for probiotics, with butterfat containing probiotics as the inner core and with whey protein isolate fibrils (WPIF) and antioxidants (epigallocatechin gallate, EGCG; glutathione, GSH) as the outer shell. RESULTS Based on the high viscosity and good emulsifying ability of WPIF, dry well-dispersed microcapsules were successfully prepared via the stabilization of the butterfat emulsion during freeze-drying with 30-50 g L-1 WPIF. WPIF, WPIF + EGCG, and WPIF + GSH microcapsules with 50 g L-1 WPIF protected probiotics very well against different stresses and exhibited similar inactivation results, indicating that EGCG and GSH exerted neither harm or protection on probiotics. This significantly reduced the harmful effects of antioxidants on probiotics. Almost all the probiotics survived after pasteurization, which was critical for the use of probiotics in other foods. The inactivation values of probiotics in microcapsules were around 1 log in simulated gastric juice (SGJ), about 0.5 log in simulated intestinal juice (SIJ), and around 1 log after 40 days of ambient storage. CONCLUSION Dry S/O/W microcapsule, with butterfat containing probiotics as the inner core and WPIF as the outer shell, significantly increased the resistance of probiotics to harsh environments. This work proposed a preparation method of dry S/O/W microcapsule with core/shell structure, which could be used in the encapsulation of probiotics and other bioactive ingredients.
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Affiliation(s)
- Qianwan Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- Glyn O. Phillips Hydrocolloid Research Center at HUT, Hubei University of Technology, Wuhan, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Zhao Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Qingqing Chai
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Na Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Michael Gänzle
- Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, Canada
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Technology, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
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13
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Melchior S, Carini E, Gigliotti M, Ciuffarin F, Marino M, Innocente N, Nicoli MC, Calligaris S. Unraveling the role of probiotics in affecting the structure of monoglyceride gelled emulsions: A low-field 1H NMR study. Curr Res Food Sci 2024; 8:100724. [PMID: 38617093 PMCID: PMC11015334 DOI: 10.1016/j.crfs.2024.100724] [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: 01/23/2024] [Revised: 03/19/2024] [Accepted: 03/25/2024] [Indexed: 04/16/2024] Open
Abstract
The capacity of monoglyceride (MG) gelled emulsions (MEs) in protecting probiotic cells of Lacticaseibacillus rhamnosus against stresses suffered during food processing, storage, and human digestion has been recently demonstrated. These findings open new perspectives on the possible participation of probiotics in the stabilization of emulsion structure. To unravel this aspect, rheological analysis and Low-Field 1H NMR investigations were performed on MEs having different aqueous phases (water or skimmed milk) and stored for increasing time (1 and 14 days) at 4 °C. Loaded and unloaded samples were considered. Results highlighted that probiotics initially hindered the ability of MG to self-assemble in the multiphase environment, interacting in some way with MG crystalline lamellar structure, as confirmed by rheological and 1H NMR analysis. During storage, an increase of proton compartmentation was observed in loaded MEs indicating the role of probiotics in stabilizing MG structure at a molecular level. Such a result was more evident when the system was composed of milk, suggesting that the presence of milk-native components (i.e., lactose, proteins, and minerals) favored the cell-structure interactions. Such preliminary results could open new perspectives in considering probiotic cells as having an active role in the stabilization of food structure.
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Affiliation(s)
- Sofia Melchior
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy
| | - Eleonora Carini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, Parma, Italy
| | - Marcello Gigliotti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, Parma, Italy
| | - Francesco Ciuffarin
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy
| | - Marilena Marino
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy
| | - Nadia Innocente
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy
| | - Maria Cristina Nicoli
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy
| | - Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/a, Udine, Italy
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14
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Tian Y, He Z, He L, Li C, Qiao S, Tao H, Wang X, Zeng X, Tian Y. Effect of freeze-dried protectants on the survival rate and fermentation performance of fermented milk's directed vat set starters. Cryobiology 2024; 114:104811. [PMID: 38061638 DOI: 10.1016/j.cryobiol.2023.104811] [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: 06/08/2023] [Revised: 10/29/2023] [Accepted: 11/27/2023] [Indexed: 03/22/2024]
Abstract
A directed vat set (DVS) starter was proposed to improve the drawbacks of liquid starters in fermented production and enhance the survival rates of B. animalis subsp. lactis BZ11, S. thermophilus Q-1, and Lactiplantibacillus plantarum LB12. The protective agent formula was optimized using the response surface method (RSM), with the survival rate as the benchmark. The best combination of cryoprotectants was determined to be BZ11: 10 % skimmed milk powder, 3 % sodium glutamate, and 15 % trehalose; LB12: 10 % skim milk powder, 5 % glutamate sodium, and 10 % trehalose; Q-1: 10 % skimmed milk powder, 3 % sodium glutamate, and 10 % trehalose. The survival rate of BZ11 significantly increased to 92.87 ± 1.25 %. The DVS fermented milk did not differ significantly from the control group regarding cholesterol removal, live cell counts and pH (p > 0.05). All DVS can be stored for at least 2500 d at -20 °C-this DVS starter for fermented milk benefits from its large-scale and automated commercial production.
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Affiliation(s)
- Yue Tian
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Zuyan He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; School of Chemistry and Chemical Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Shunbin Qiao
- Guizhou Industry Polytechnic College, Guiyang, 550025, PR China.
| | - Han Tao
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Yun Tian
- Changying Township Government of Chaoyang District of Beijing, PR China.
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15
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Sibanda T, Marole TA, Thomashoff UL, Thantsha MS, Buys EM. Bifidobacterium species viability in dairy-based probiotic foods: challenges and innovative approaches for accurate viability determination and monitoring of probiotic functionality. Front Microbiol 2024; 15:1327010. [PMID: 38371928 PMCID: PMC10869629 DOI: 10.3389/fmicb.2024.1327010] [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: 10/24/2023] [Accepted: 01/15/2024] [Indexed: 02/20/2024] Open
Abstract
Bifidobacterium species are essential members of a healthy human gut microbiota. Their presence in the gut is associated with numerous health outcomes such as protection against gastrointestinal tract infections, inflammation, and metabolic diseases. Regular intake of Bifidobacterium in foods is a sustainable way of maintaining the health benefits associated with its use as a probiotic. Owing to their global acceptance, fermented dairy products (particularly yogurt) are considered the ideal probiotic carrier foods. As envisioned in the definition of probiotics as "live organisms," the therapeutic functionalities of Bifidobacterium spp. depend on maintaining their viability in the foods up to the point of consumption. However, sustaining Bifidobacterium spp. viability during the manufacture and shelf-life of fermented dairy products remains challenging. Hence, this paper discusses the significance of viability as a prerequisite for Bifidobacterium spp. probiotic functionality. The paper focuses on the stress factors that influence Bifidobacterium spp. viability during the manufacture and shelf life of yogurt as an archetypical fermented dairy product that is widely accepted as a delivery vehicle for probiotics. It further expounds the Bifidobacterium spp. physiological and genetic stress response mechanisms as well as the methods for viability retention in yogurt, such as microencapsulation, use of oxygen scavenging lactic acid bacterial strains, and stress-protective agents. The report also explores the topic of viability determination as a critical factor in probiotic quality assurance, wherein, the limitations of culture-based enumeration methods, the challenges of species and strain resolution in the presence of lactic acid bacterial starter and probiotic species are discussed. Finally, new developments and potential applications of next-generation viability determination methods such as flow cytometry, propidium monoazide-quantitative polymerase chain reaction (PMA-qPCR), next-generation sequencing, and single-cell Raman spectroscopy (SCRS) methods are examined.
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Affiliation(s)
- Thulani Sibanda
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
- Department of Applied Biology and Biochemistry, National University of Science and Technology, Bulawayo, Zimbabwe
- Department of Biology, National of University of Lesotho, Maseru, Lesotho
| | - Tlaleo Azael Marole
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | | | - Mapitsi S. Thantsha
- Department of Biochemistry, Genetics and Microbiology, University of Pretoria, Pretoria, South Africa
| | - Elna M. Buys
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
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16
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Wang A, Zhong Q. Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review. Compr Rev Food Sci Food Saf 2024; 23:e13287. [PMID: 38284583 DOI: 10.1111/1541-4337.13287] [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] [Received: 07/24/2023] [Revised: 11/18/2023] [Accepted: 12/11/2023] [Indexed: 01/30/2024]
Abstract
Functional food products containing viable probiotics have become increasingly popular and demand for probiotic ingredients that maintain viability and stability during processing, storage, and gastrointestinal digestions. This has resulted in heightened research and development of powdered probiotic ingredients. The aim of this review is to overview the development of dried probiotics from upstream identification to downstream applications in food. Free probiotic bacteria are susceptible to various environmental stresses during food processing, storage, and after ingestion, necessitating additional materials and processes to preserve their activity for delivery to the colon. Various classic and emerging thermal and nonthermal drying technologies are discussed for their efficiency in preparing dehydrated probiotics, and strategies for enhancing probiotic survival after dehydration are highlighted. Both the formulation and drying technology can influence the microbiological and physical properties of powdered probiotics that are to be characterized comprehensively with various techniques. Furthermore, quality control during probiotic manufacturing and strategies of incorporating powdered probiotics into liquid and solid food products are discussed. As emerging technologies, structure-design principles to encapsulate probiotics in engineered structures and protective materials with improved survivability are highlighted. Overall, this review provides insights into formulations and drying technologies required to supplement viable and stable probiotics into functional foods, ensuring the retention of their health benefits upon consumption.
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Affiliation(s)
- Anyi Wang
- Department of Food Science, University of Tennessee, Knoxville, Tennessee, USA
- International Flavors and Fragrances, Palo Alto, California, USA
| | - Qixin Zhong
- Department of Food Science, University of Tennessee, Knoxville, Tennessee, USA
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17
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Zimmermann JA, Sirini N, Olivero CR, Renna MS, Signorini ML, Zbrun MV, Frizzo LS, Soto LP. Macroencapsulation of Limosilactobacillus reuteri DSPV002C as nutritional supplement for piglets: Storage stability and survival in gastrointestinal conditions. Rev Argent Microbiol 2024; 56:90-101. [PMID: 37923699 DOI: 10.1016/j.ram.2023.07.005] [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: 06/27/2022] [Revised: 06/05/2023] [Accepted: 07/05/2023] [Indexed: 11/07/2023] Open
Abstract
The aim of this study was to evaluate the protective effect of the encapsulation of Limosilactobacillus reuteri DSPV002C in macrocapsules made from industrial materials during production, storage and under simulated gastrointestinal conditions in vitro and in vivo. The production of macrocapsules involved the evaluation of different wall materials (matrix), namely, gelatin and pregelatinized starch, different inoculums, matrix ratios, and diverse cryoprotectants (whey permeate and maltodextrin). The different macrocapsules were arranged in molds of similar size to pig pelleted food and lyophilized. Then, the viability of the macrocapsules was assessed over time during storage at different temperatures (freezing, refrigeration and room temperature) and atmospheres (vacuum and non-vaccum). The macrocapsules with 10% w/v gelatin+5% w/v pregelatinized starch, permeated (10%, w/v), with a 9:1 inoculum:matrix ratio (GS7.5P9), stored under freezing conditions and vacuum, exhibited the highest viability of L. reuteri DSPV002C (9.3 log CFU/cap until 210 d). Under simulated gastrointestinal conditions, the encapsulated inoculum showed less viability loss (0.58±0.09 log CFU/ml, 26.53%), compared to the free culture (1.56±0.16 log CFU/ml, 2.85%). Finally, by administering GS7.5P9 to pigs, the tolerance of the bacteria to the gastrointestinal environment was verified, with viable counts equal to or greater than 3.72 log CFU/g of fecal matter throughout the trial. In this study, a high-density carrier probiotic macrocapsule of L. reuteri DSPV002C was obtained, which displayed a long shelf life, a suitable shape to be included in pig feed and an adequate survival of viable cells at the site of action.
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Affiliation(s)
- Jorge Alberto Zimmermann
- Laboratory of Food Analysis, Institute of Veterinary Science, National University of the Littoral, National Council of Scientific and Technical Research, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina
| | - Noelí Sirini
- Laboratory of Food Analysis, Institute of Veterinary Science, National University of the Littoral, National Council of Scientific and Technical Research, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina
| | - Carolina Raquel Olivero
- Laboratory of Food Analysis, Institute of Veterinary Science, National University of the Littoral, National Council of Scientific and Technical Research, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina
| | - María Sol Renna
- Laboratory of Applied Cellular and Molecular Biology, Institute of Veterinary Science, National University of the Littoral, National Council of Scientific and Technical Research, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina
| | - Marcelo Lisandro Signorini
- Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina; National Council of Scientific and Technical Research, National Institute of Agricultural Technology EEA Rafaela, Ruta 34 Km 227, 2300 Rafaela, Province of Santa Fe, Argentina.
| | - María Virginia Zbrun
- Laboratory of Food Analysis, Institute of Veterinary Science, National University of the Littoral, National Council of Scientific and Technical Research, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina
| | - Laureano Sebastián Frizzo
- Laboratory of Food Analysis, Institute of Veterinary Science, National University of the Littoral, National Council of Scientific and Technical Research, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina
| | - Lorena Paola Soto
- Laboratory of Food Analysis, Institute of Veterinary Science, National University of the Littoral, National Council of Scientific and Technical Research, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina; Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Kreder 2805, S3080HOF Esperanza, Province of Santa Fe, Argentina
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18
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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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19
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Reyes Escogido MDL, Barrón Vilchis D, Zavala Martínez LG, Angulo Romero F. Opuntia robusta mucilage combined with alginate as encapsulation matrix for Lactiplantibacillus plantarum. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2023.2168303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
| | - Daniela Barrón Vilchis
- Department of Pharmacy, Division of Natural and Exact Sciences, University of Guanajuato, Guanajuato, Mexico
| | | | - Fabiola Angulo Romero
- Department of Medicine and Nutrition, Health Sciences Division, University of Guanajuato, Leon, Mexico
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Zheng BD, Gan L, Tian LY, Chen GH. Protein/polysaccharide-based hydrogels loaded probiotic-mediated therapeutic systems: A review. Int J Biol Macromol 2023; 253:126841. [PMID: 37696368 DOI: 10.1016/j.ijbiomac.2023.126841] [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: 08/01/2023] [Revised: 09/01/2023] [Accepted: 09/08/2023] [Indexed: 09/13/2023]
Abstract
The natural characteristics of protein/polysaccharide-based hydrogels, as a potential drug delivery platform, have attracted extensive attention. Probiotics have attracted renewed interest in drug research because of their beneficial effects on host health. The idea of using probiotics loaded on protein/polysaccharide-based hydrogels as potential drugs to treat different diseases has been put forward and shows great prospects. Based on this, in this review, we highlight the design strategy of hydrogels loaded probiotic-mediated therapy systems and review the potential diseases that have been proved to be treatable in the laboratory, including promoting wound healing and improving intestinal health and vaginal health, and discuss the challenges existing in the current design.
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Affiliation(s)
- Bing-De Zheng
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China.
| | - Lei Gan
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Li-Yuan Tian
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Guan-Hong Chen
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
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21
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Serrano-Delgado A, Quintanilla-Carvajal MX. Electrospinning Microencapsulation of Lactobacillus fermentum K73 Using Gelatin as the Main Component of a Food-Grade Matrix. Microorganisms 2023; 11:2682. [PMID: 38004694 PMCID: PMC10672965 DOI: 10.3390/microorganisms11112682] [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: 08/22/2023] [Revised: 09/07/2023] [Accepted: 09/08/2023] [Indexed: 11/26/2023] Open
Abstract
This work aimed to establish the conditions that improve the viability of Lactobacillus fermentum K73 during and after the electrospinning process. A mixture of experimental designs were performed to select the formulation (gelatin and bacterial culture) that improves the probiotic viability after blending and under simulated gastrointestinal conditions. A Box-Behnken design was performed to improve the encapsulation yield and survival during the electrospinning process. For the Box-Behnken design, the factors were soy lecithin and bacteria culture concentration at the blend and collector distance for electrospinning. It was hypothesized that soy lecithin improved the electrospinnability, acting as a surfactant in the mixture and allowing lower voltage to be used during the process. The selected volume ratio of the gelatin (25%)/bacterial culture mixture was 0.66/0.34. The physicochemical parameters of the selected blend were in the recommended range for electrospinning. The conditions that improved the encapsulation yield and survival during electrospinning were 200 g/L of bacterial culture, 2.5% (w/v) soy lecithin, and 7 cm collector distance. The experimental encapsulation yield and survival was 80.7%, with an experimental error of 7.2%. SEM micrographs showed the formation of fibers with gelatin/bacterial culture beads. Encapsulation improved the viability of the probiotic under simulated gastrointestinal conditions compared to free cells.
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Affiliation(s)
| | - María Ximena Quintanilla-Carvajal
- Universidad de La Sabana, Facultad de Ingeniería, Campus del Puente del Común, km 7 Autopista Norte de Bogotá, Chia 250001, Cundinamarca, Colombia;
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22
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Liu L, Chen X, Zhang C, Deng J, Xiao H, Rao Y. Lactiplantibacillus biofilm and planktonic cells ameliorate ulcerative colitis in mice via immunoregulatory activity, gut metabolism and microbiota modulation. Food Funct 2023; 14:9181-9193. [PMID: 37772319 DOI: 10.1039/d3fo02733c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/30/2023]
Abstract
Since ulcerative colitis (UC) has become a global concern, Lactiplantibacillus is considered an effective, safe strategy for alleviating intestinal inflammation in UC patients. The most advanced fourth-generation probiotics involve beneficial bacteria enclosed in biofilms with multiple advantages. However, the difference between the effect of probiotic biofilm and planktonic cells on UC remains unclear. This study indicated that the biofilm cells of Lactiplantibacillus LR-1 were more successful in increasing the colon length, relieving intestinal inflammation, and repairing colon damage, regulating the host immunity than the planktonic cells. Furthermore, the LR-1 biofilm cells helped prevent a decline in the Eubacterium hallii and Salinimicrobium levels and increased Kocuria and Candidatus Bacilloplasma abundance. Untargeted metabolomics analysis results suggested that the LR-1 biofilm was more successful in promoting the intestinal metabolism recovery of the UC mice than the planktonic cells. Finally, the phenotype-microbiota-metabolism network was conducted to reveal the relationship between these factors.
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Affiliation(s)
- Lei Liu
- State Key Laboratory for Animal Disease Control and Prevention, College of Veterinary Medicine, Lanzhou University, Lanzhou Veterinary Research Institute, Chinese Academy of Agricultural Sciences, Lanzhou 730000, China
- School of Food Science and Bioengineering, Xihua University, Chengdu, 610039, China.
| | - Xing Chen
- School of Food Science and Bioengineering, Xihua University, Chengdu, 610039, China.
| | - Chengyi Zhang
- State Key Laboratory for Animal Disease Control and Prevention, College of Veterinary Medicine, Lanzhou University, Lanzhou Veterinary Research Institute, Chinese Academy of Agricultural Sciences, Lanzhou 730000, China
- School of Food Science and Bioengineering, Xihua University, Chengdu, 610039, China.
| | - Jia Deng
- State Key Laboratory for Animal Disease Control and Prevention, College of Veterinary Medicine, Lanzhou University, Lanzhou Veterinary Research Institute, Chinese Academy of Agricultural Sciences, Lanzhou 730000, China
- School of Food Science and Bioengineering, Xihua University, Chengdu, 610039, China.
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, 01003, USA.
| | - Yu Rao
- School of Food Science and Bioengineering, Xihua University, Chengdu, 610039, China.
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23
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Du T, Liu Z, Guan Q, Xiong T, Peng F. Application of soy protein isolate-xylose conjugates for improving the viability and stability of probiotics microencapsulated by spray drying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6500-6509. [PMID: 37254470 DOI: 10.1002/jsfa.12728] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 04/27/2023] [Accepted: 05/30/2023] [Indexed: 06/01/2023]
Abstract
BACKGROUND Production and consumption of probiotics need to meet many adverse stresses, which can reduce their health-promoting effects on humans. Microencapsulation is an effective technique to improve the biological activity of probiotics and wall materials are also required during encapsulation. Application of Maillard reaction products (MRPs) in probiotic delivery is increasing. RESULTS This work aims to study the effects of soy protein isolate (SPI)-xylose conjugates heated at different times on the viability and stability of probiotics. SPI-xylose MRPs formed after heat treatment based on changes in the browning intensity, sodium dodecyl sulfate-polyacrylamide gel electrophoresis and Fourier transform infrared spectroscopy. After heat treatment, α-helix and β-sheet contents of SPI-xylose mixture shifted from 11.3% and 31.3% to 6.4-11.0% and 31.0-36.9%, respectively, and the thermal stability slightly changed. During spray drying, except for MRP240@LAB, probiotic viability was higher in the MRP-based probiotic microcapsules (21.36-25.31%) than in Mix0@LAB (20.17%). MRP-based probiotic microcapsules had smaller particle sizes (431.1-1243.0 nm vs. 7165.0 nm) and greater intestinal digestion tolerance than Mix0@LAB. Moreover, the MRP-based probiotic microcapsules showed better storability than Mix0@LAB and adequate growth and metabolism capacity. CONCLUSION SPI-xylose Maillard reaction products are a promising wall material for probiotics microencapsulation, which can improve bacterial survivability during spray drying and enhance bacterial gastrointestinal digestion resistance. This study sheds light on preparing probiotic microcapsules with superior properties by spray drying. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Tonghao Du
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Zhanggen Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, PR China
| | - Qianqian Guan
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, PR China
| | - Tao Xiong
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, PR China
| | - Fei Peng
- School of Food Science and Technology, Nanchang University, Nanchang, PR China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, PR China
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Mynsen Machado Martins P, Nara Batista N, Augusto Oliveira Naves J, Ribeiro Dias D, Freitas Schwan R. Use of microencapsulated starter cultures by spray drying in coffee under self-induced anaerobiosis fermentation (SIAF). Food Res Int 2023; 172:113189. [PMID: 37689941 DOI: 10.1016/j.foodres.2023.113189] [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: 02/17/2023] [Revised: 06/21/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
Using starter culture in liquid form is not economically viable in the coffee fermentation process. This work aimed to compare the fermentative performances of fresh and microencapsulated yeasts in coffee under self-induced anaerobic fermentation (SIAF). The inoculum permanence was monitored, and sugars, alcohols, acids, and volatile compounds were analyzed by chromatography. In addition, sensory analysis was performed on roasted beans. After 180 h of fermentation in the natural process, microencapsulated Torulaspora delbrueckii (MT) (7.97 × 107 cells/g) showed a higher population thanfresh Torulaspora delbrueckii (FT) (1.76 × 107 cells/g). The same acids and volatile compounds were detected in coffees with fresh and microencapsulated yeast. However, the yeast state influenced the concentration of the compounds. In pulped coffee, the coffee inoculated withmicroencapsulated Saccharomyces cerevisiae (MS) obtained the highest concentration of alcohols, esters, pyrazines, and others compared with fresh Saccharomyces cerevisiae (FS), with an increase of up to 47%. Furthermore, the coffee inoculated with MT obtained the highest concentration in almost all chemical classes in both processes compared with FT. These differences ranged up to 55%. Regarding sensory analysis, coffees inoculated with MS showed dominant notes of fruity, caramel, and nuts in the natural process. Otherwise, in pulped process, coffees inoculated with MT showed caramel, honey, and nuts. Therefore, the microencapsulated yeasts were metabolically active and may be considered with commercial potential. Considering the parameters analyzed, the most suitable yeast for natural and pulped processing would be MS and MT, respectively.
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Kaur R, Kaur S, Dwibedi V, Kaur C, Akhtar N, Alzahrani A. Development and characterization of rice bran-gum Arabic based encapsulated biofertilizer for enhanced shelf life and controlled bacterial release. Front Microbiol 2023; 14:1267730. [PMID: 37822736 PMCID: PMC10563852 DOI: 10.3389/fmicb.2023.1267730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Accepted: 09/05/2023] [Indexed: 10/13/2023] Open
Abstract
Introduction Currently, microbe-based approaches are being tested to address nutrient deficiencies and enhance nutrient use efficiency in crops. However, these bioinoculants have been unsuccessful at the commercial level due to differences in field and in-vivo conditions. Thus, to enhance bacterial stability, microbial formulations are considered, which will provide an appropriate microenvironment and protection to the bacteria ensuring better rhizospheric-colonization. Methods The present study aimed to develop a phosphobacterium-based encapsulated biofertilizer using the ion-chelation method, wherein a bacterial strain, Myroid gitamensis was mixed with a composite solution containing rice bran (RB), gum Arabic (GA), tricalcium phosphate, and alginate to develop low-cost and slow-release microbeads. The developed microbead was studied for encapsulation efficiency, shape, size, external morphology, shelf-life, soil release behavior, and biodegradability and characterized using SEM, FTIR, and XRD. Further, the wheat growth-promoting potential of microbeads was studied. Results The developed microbeads showed an encapsulation efficiency of 94.11%. The air-dried beads stored at 4°C were favorable for bacterial survival for upto 6 months. Microbeads showed 99.75% degradation within 110 days of incubation showing the bio-sustainable nature of the beads. The application of dried formulations to the pot-grown wheat seedlings resulted in a higher germination rate, shoot length, root length, fresh weight, dry weight of the seedlings, and higher potassium and phosphorus uptake in wheat. Discussion This study, for the first time, provides evidence that compared to liquid biofertilizers, the RB-GA encapsulated bacteria have better potential of enhancing wheat growth and can be foreseen as a future fertilizer option for wheat.
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Affiliation(s)
- Rajinder Kaur
- Department of Biotechnology, University Institute of Biotechnology, Chandigarh University, Mohali, India
| | - Sukhminderjit Kaur
- Department of Biotechnology, University Institute of Biotechnology, Chandigarh University, Mohali, India
| | - Vagish Dwibedi
- Department of Biotechnology, University Institute of Biotechnology, Chandigarh University, Mohali, India
| | - Charanjit Kaur
- Department of Microbiology, Bhojia Institute of Life Sciences, Baddi, India
| | - Nadeem Akhtar
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
| | - Abdulhakeem Alzahrani
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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Szopa K, Szajnar K, Pawlos M, Znamirowska-Piotrowska A. Probiotic Fermented Goat's and Sheep's Milk: Effect of Type and Dose of Collagen on Survival of Four Strains of Probiotic Bacteria during Simulated In Vitro Digestion Conditions. Nutrients 2023; 15:3241. [PMID: 37513662 PMCID: PMC10384213 DOI: 10.3390/nu15143241] [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: 06/15/2023] [Revised: 06/28/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
Microbial tolerance of digestive stresses depends not only on the bacterial strain but also on the structure and physicochemical properties of the supply chain and the foods that contain it. In the present study, we aimed to evaluate the effects of the type of milk (ovine, caprine) and the type and dose of collagen on the viability of four probiotic strains, Lacticaseibacillus paracasei L-26, Lacticaseibacillus casei 431, Lactobacillus acidophilus LA-5, and Lacticaseibacillus rhamnosus Lr-32, during in vitro gastrointestinal digestion. The highest survival rate under simulated in vitro digestion conditions compared to the number of cells before digestion was found in two strains, L. casei and L. paracasei, where survival rates were greater than 50% in each batch. The survival rate of the L. rhamnosus strain ranged from 41.05% to 64.23%. In caprine milk fermented by L. acidophilus, a higher survival rate was found in milk with 1.5% hydrolysate than the control, by about 6%. Survival of the L. rhamnosus strain was favorably affected by the 3% addition of bovine collagen in caprine milk, which increased survival by about 14% compared to the control sample. Adding 3% of hydrolysate to sheep's and goat's milk enhanced the survival of the L. rhamnosus strain by 3% and 19%, respectively. This study reports that fermented caprine and ovine milk may be suitable matrices for the probiotic supply of commercial dairy starter cultures and promote gut homeostasis.
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Affiliation(s)
- Kamil Szopa
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszow, Poland
| | - Katarzyna Szajnar
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszow, Poland
| | - Małgorzata Pawlos
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszow, Poland
| | - Agata Znamirowska-Piotrowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Ćwiklińskiej 2D, 35601 Rzeszow, Poland
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Babot JD, Argañaraz-Martínez E, Apella MC, Perez Chaia A. Microencapsulation of Probiotics with Soy Protein Isolate and Alginate for the Poultry Industry. FOOD BIOPROCESS TECH 2023; 16:1478-1487. [PMID: 36748011 PMCID: PMC9892664 DOI: 10.1007/s11947-023-03007-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Accepted: 01/18/2023] [Indexed: 02/05/2023]
Abstract
Many probiotic products, with properly selected microorganisms, may not be effective for the intended purpose due to the low tolerance of microorganisms to gastrointestinal digestion. The microencapsulation seems to be one of the most promising techniques to protect probiotics against adverse environmental conditions. Therefore, the aim of this work was the design of soy protein isolate-alginate microcapsules for the encapsulation of probiotics for the poultry industry by the water-in-oil emulsion technique. To this end, the strain Ligilactobacillus salivarius CRL2217, with the ability to bind wheat germ agglutinin (WGA) on its surface and protect intestinal epithelial cells from the cytotoxicity of the glycoprotein, was used as model microorganism. Several parameters were varied in order to find the better conditions for microencapsulation: oil source and nature, SPI and sodium alginate concentration, stirring equipment and time for emulsion formation, CaCl2 concentration, and absence or presence of stirring after the addition of the CaCl2 solution. The survival of entrapped cells to a simulated gastric digestion and their survival and release during simulated intestinal digestion were also investigated. The obtained particles effectively protected L. salivarius CRL2217 from the proteolytic activity and low pH present in the gastric environment. Besides, their content was released in contact with a simulated intestinal juice, as viable counts and binding of WGA after a simulated intestinal digestion revealed. This work paves the way for the design of probiotic supplements for poultry including gastrointestinal digestion-susceptible bacteria.
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Affiliation(s)
- Jaime D. Babot
- Centro de Referencia Para Lactobacilos (CERELA-CCT NOA Sur-CONICET), Chacabuco 145, San Miguel de Tucumán, T4000ILC Argentina
- San Miguel de Tucumán, Crisóstomo Álvarez 722, Tucumán, T4000ILC Argentina
| | - Eloy Argañaraz-Martínez
- San Miguel de Tucumán, Crisóstomo Álvarez 722, Tucumán, T4000ILC Argentina
- Universidad Nacional de Tucumán, San Miguel de Tucumán, Ayacucho 491, Tucumán, T4000INI Argentina
| | - María C. Apella
- Centro de Referencia Para Lactobacilos (CERELA-CCT NOA Sur-CONICET), Chacabuco 145, San Miguel de Tucumán, T4000ILC Argentina
- San Miguel de Tucumán, Crisóstomo Álvarez 722, Tucumán, T4000ILC Argentina
- Universidad Nacional de Tucumán, San Miguel de Tucumán, Ayacucho 491, Tucumán, T4000INI Argentina
| | - Adriana Perez Chaia
- Centro de Referencia Para Lactobacilos (CERELA-CCT NOA Sur-CONICET), Chacabuco 145, San Miguel de Tucumán, T4000ILC Argentina
- San Miguel de Tucumán, Crisóstomo Álvarez 722, Tucumán, T4000ILC Argentina
- Universidad Nacional de Tucumán, San Miguel de Tucumán, Ayacucho 491, Tucumán, T4000INI Argentina
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28
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Li H, Peng F, Lin JX, Xiong T, Huang T. Preparation of probiotic microcapsules using gelatin-xylooligosaccharides conjugates by spray drying: Physicochemical properties, survival, digestion resistance and colonization. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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29
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Chen B, Wang X, Li P, Feng X, Mao Z, Wei J, Lin X, Li X, Wang L. Exploring the protective effects of freeze-dried Lactobacillus rhamnosus under optimized cryoprotectants formulation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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30
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Shams M, Esmaeili F, Sadeghi S, Shanaki-Bavarsad M, Seyyed Ebrahimi SS, Hashemnia SMR, Tajabadi-Ebrahimi M, Emamgholipour S, Shanaki M. Bacillus coagulans T4 and Lactobacillus paracasei TD3 Ameliorate Skeletal Muscle Oxidative Stress and Inflammation in High-Fat Diet-Fed C57BL/6J Mice. IRANIAN JOURNAL OF PHARMACEUTICAL RESEARCH : IJPR 2023; 22:e135249. [PMID: 38116571 PMCID: PMC10728858 DOI: 10.5812/ijpr-135249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 06/03/2023] [Accepted: 07/03/2023] [Indexed: 12/21/2023]
Abstract
Background This study aims to investigate the effects of Bacillus coagulans T4 and Lactobacillus paracasei TD3 probiotics on skeletal muscle inflammation and oxidative stress in C57BL/6J mice fed a high-fat diet (HFD). Methods Probiotics B. coagulans T4, and L. paracasei TD3 were administered to male C57BL/6J mice fed with HFD. The gene expression of macrophage infiltration markers, inflammatory cytokines, and oxidative stress indicators in the muscle tissue was investigated. Results Treatment with B. coagulans T4 and L. paracasei TD3 reduced macrophage infiltration, accompanied by a decrease in the expression of monocyte chemoattractant protein-1 (MCP-1) and an increase in the expression of interleukin (IL)-10. On the other hand, L. paracasei TD3 decreased malondialdehyde (MDA) while B. coagulans T4 decreased carbonyl and increased catalase activity. Conclusions Treatment with probiotics B. coagulans T4 and L. paracasei TD3 partially ameliorated obesity-induced skeletal muscle inflammation in HFD-fed mice.
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Affiliation(s)
- Masoumeh Shams
- Department of Medical Laboratory Sciences, School of Allied Medical Science, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fataneh Esmaeili
- Department of Clinical Biochemistry, Faculty of Medicine, Tehran University of Medical Sciences Tehran, Iran
| | - Samira Sadeghi
- Department of Medical Laboratory Sciences, School of Allied Medical Science, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mahsa Shanaki-Bavarsad
- Department of Neurology, Memory and Aging Center, University of California San Francisco, San Francisco, CA, USA
| | - Shadi Sadat Seyyed Ebrahimi
- Department of Clinical Biochemistry, Faculty of Medicine, Tehran University of Medical Sciences Tehran, Iran
| | | | | | - Solaleh Emamgholipour
- Department of Clinical Biochemistry, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Mehrnoosh Shanaki
- Department of Medical Laboratory Sciences, School of Allied Medical Science, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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31
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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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32
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Ni F, Luo X, Zhao Z, Yuan J, Song Y, Liu C, Huang M, Dong L, Xie H, Cai L, Ren G, Gu Q. Enhancing viability of Lactobacillus plantarum encapsulated by alginate-gelatin hydrogel beads during gastrointestinal digestion, storage and in the mimic beverage systems. Int J Biol Macromol 2022; 224:94-104. [DOI: 10.1016/j.ijbiomac.2022.10.106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 10/06/2022] [Accepted: 10/11/2022] [Indexed: 11/05/2022]
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33
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Gao H, Huang X, Xie Y, Fang S, Chen W, Zhang K, Chen X, Zou L, Liu W. Improving the gastrointestinal activity of probiotics through encapsulation within biphasic gel water-in-oil emulsions. Food Funct 2022; 13:11455-11466. [PMID: 36148831 DOI: 10.1039/d2fo01939f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The development of probiotics encapsulation strategies has always been a hot topic due to the high sensitivity of probiotics to processing, storage and the gastrointestinal environment. In this study, water in oil (W/O) emulsions of single-phase or dual-phase gels were constructed through the water phase, oil phase alone or all gels. And the W/O emulsions were used to encapsulate Bifidobacterium lactis V9. The effects of water, oil and biphasic gels on the physicochemical properties of the emulsion and the probiotic activity were investigated. Water, oil and biphasic gels contribute to the stability of emulsions. Oil-phase gels make the emulsion form a solid-like texture, while water-phase gels have no significant effect on the liquidity of the emulsion. The microscopic image shows that the probiotics were completely encapsulated in the internal aqueous phase due to the excellent water affinity of probiotic powder. In addition, all W/O emulsions retain higher probiotic activity, which is attributed to good physical isolation during the gastric phase, while oil-phase and biphasic gel emulsions have high probiotic activity after intestinal digestion due to reduced lipid digestion by oil-phase gels. A liquid or solid-state encapsulated probiotic emulsion has been developed and can be used as a coating sauce, solid fat, etc., which can provide additional ideas for probiotic encapsulation systems and functional food development.
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Affiliation(s)
- Hongxia Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Xin Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Youfa Xie
- Jiangzhong Pharmaceutical Co. LTD, Nanchang, 330041, Jiangxi, PR China
| | - Suqiong Fang
- Sirio Pharma Co., Ltd., Shantou, Guangdong 515041, China
| | - Wenrong Chen
- Sirio Pharma Co., Ltd., Shantou, Guangdong 515041, China
| | - Kui Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China.
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, 330047, China. .,National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi, 330022, China
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34
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Singh S, Gupta R, Chawla S, Gauba P, Singh M, Tiwari RK, Upadhyay S, Sharma S, Chanda S, Gaur S. Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development. Front Nutr 2022; 9:971784. [PMID: 36211518 PMCID: PMC9534265 DOI: 10.3389/fnut.2022.971784] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Accepted: 08/17/2022] [Indexed: 11/13/2022] Open
Abstract
Probiotics are known as the live microorganisms which upon adequate administration elicit a health beneficial response inside the host by decreasing the luminal pH, eliminating the pathogenic bacteria in the gut as well as producing short chain fatty acids (SCFA). With advancements in research; probiotics have been explored as potential ingredients in foods. However, their use and applications in food industry have been limited due to restrictions of maintaining the viability of probiotic cells and targeting the successful delivery to gut. Encapsulation techniques have significant influence on increasing the viability rates of probiotic cells with the successful delivery of cells to the target site. Moreover, encapsulating techniques also prevent the live cells from harsh physiological conditions of gut. This review discusses several encapsulating techniques as well as materials derived from natural sources and nutraceutical compounds. In addition to this, this paper also comprehensively discusses the factors affecting the probiotics viability and evaluation of successful release and survival of probiotics under simulated gastric, intestinal conditions as well as bile, acid tolerant conditions. Lastly applications and challenges of using encapsulated bacteria in food industry for the development of novel functional foods have also been discussed in detail too. Future studies must include investigating the use of encapsulated bacterial formulations in in-vivo models for effective health beneficial properties as well as exploring the mechanisms behind the successful release of these formulations in gut, hence helping us to understand the encapsulation of probiotic cells in a meticulous manner.
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Affiliation(s)
- Shubhi Singh
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Rishibha Gupta
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Sonam Chawla
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Pammi Gauba
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Manisha Singh
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
| | - Raj Kumar Tiwari
- School of Health Sciences, Pharmaceutical Sciences, The University of Petroleum & Energy Studies (UPES), Dehradun, India
| | - Shuchi Upadhyay
- Department of Allied Health Sciences, School of Health Sciences and Technology, The University of Petroleum & Energy Studies (UPES), Dehradun, India
| | | | - Silpi Chanda
- Department of Pharmacognosy, Parmarth College of Pharmacy, Hapur, India
| | - Smriti Gaur
- Department of Biotechnology, Jaypee Institute of Information Technology, Noida, India
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35
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Functional and Healthy Yogurts Fortified with Probiotics and Fruit Peel Powders. FERMENTATION 2022. [DOI: 10.3390/fermentation8090469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The application of processing waste by-products along with probiotics is an interesting choice to confer potential functional aspects to food products. This study was designed to investigate the nutritional capacity of freeze-dried mango peel powder (MPP) and banana peel powder (BPP) in the presence of a mixture of three probiotic species (1% of each of three probiotics (Lacticaseibacillus casei (431®), Lacticaseibacillus rhamnosus (LGG®) and Bifidobacterium subsp. Lactis (Bb-12®)) as sources of additional nutrients and prebiotics in fresh and rehydrated freeze-dried (RFD) yogurts for 28 days of refrigerated storage. The net count of probiotics in yogurt fortified with MPP and BPP increased by at least 1 log CFU/g after 4 weeks of refrigerated storage. Adding fruit peel powder (FPP) significantly (p < 0.05) increased fat, ash, and protein contents in both fresh and RFD yogurts in comparison with the control yogurt. Similarly, the total phenolic contents (TPC) and antioxidant activity (AOA) was enhanced significantly (p < 0.05). The TPC reached 2.27 ± 0.18 and 2.73 ± 0.11 mg GAE/g in RFD enriched with BPP and MPP compared to a TPC of 0.31 ± 0.07 mg GAE/g in the control. Additionally, yogurt samples enriched with BPP (Y-5) and MPP (Y-6) demonstrated 12% more sugar contents than non-fortified yogurts (Y-1). Higher titratable acidity and lower pH values were also recorded in the RFD yogurt. Significant differences (p < 0.05) in the color parameters were detected in both fresh and RFD yogurts with reduced brightness (L*) and increased redness (a*) of the product. These findings demonstrated the suitability of MPP and BPP in yogurt formulations to optimize the advantages of such synbiotic products with higher availability of phenolic compounds.
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El-Sayed HS, El-Sayed SM, Youssef AM. Designated functional microcapsules loaded with green synthesis selenium nanorods and probiotics for enhancing stirred yogurt. Sci Rep 2022; 12:14751. [PMID: 36042364 PMCID: PMC9427739 DOI: 10.1038/s41598-022-18781-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 08/18/2022] [Indexed: 11/08/2022] Open
Abstract
Green synthesis selenium nanorods (Se-NRs) were produced based on Aloe vera leaf extract. The size, morphology, antimicrobial, and activation of Se-NRs for probiotics were analyzed. The Se-NRS was stable with a diameter of 12 and 40 nm, had an antimicrobial effect, and improved probiotics counts. The microcapsules loaded with Green Se-NRS (0, 0.05 or 0.1 mg/100 ml) and probiotics (Bifidobacterium lactis and Lactobacillus rhamnosus) were designated with efficiency between 95.25 and 97.27% and irregular shapes. Microcapsules were saved probiotics against gastrointestinal juices. The microcapsules were showed a minor inhibition effect against the cell line. Also, microcapsules integrated into stirred yogurt and exanimated for microbiology, chemically, and sensory for 30 days. The probiotics counts, acidity, total solids, and ash values of samples were increased during storage periods without affecting fat and protein contents. The overall acceptability of yogurt with microcapsules containing probiotics and Se-NRs was high without change in body, odor, color, and appearance.
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Affiliation(s)
- Hoda S El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir St.), Dokki, Giza, 12622, Egypt
| | - Samah M El-Sayed
- Dairy Science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir St.), Dokki, Giza, 12622, Egypt
| | - Ahmed M Youssef
- Packaging Materials Department, National Research Centre, 33 El Bohouth St. (former El Tahrir St.), Dokki, Giza, 12622, Egypt.
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Martins PMM, Batista NN, Santos LD, Dias DR, Schwan RF. Microencapsulation of epiphytic coffee yeasts by spray drying using different wall materials: Implementation in coffee medium. Int J Food Microbiol 2022; 379:109839. [PMID: 35868147 DOI: 10.1016/j.ijfoodmicro.2022.109839] [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: 05/18/2022] [Revised: 06/30/2022] [Accepted: 07/13/2022] [Indexed: 11/30/2022]
Abstract
The storage of microorganisms in liquid form is the main drawback of commercializing epiphytic coffee yeasts. This work aimed to evaluate the fermentative performance of microencapsulated yeasts by spray drying in a coffee peel and pulp media (CPM). The yeasts, Saccharomyces cerevisiae CCMA 0543, Torulaspora delbrueckii CCMA 0684, and Meyerozyma caribbica CCMA 1738, were microencapsulated using maltodextrin DE10 (MD), high maltose (MA), and whey powder (WP) as wall materials. A Central Composite Rotational Design (CCRD) was used to investigate the effect of operating parameters on the microcapsules' cell viability, drying yield, and water activity. Yeasts reached cell viability and drying yields above 90 and 50 %, respectively. WP maintained the cell viability of the three yeasts over 90 days of storage at room temperature (25 °C) and was selected as a wall material for the three yeasts. M. caribbica showed to be more sensitive to spray drying and less resistant to storage. Some differences were found in the fermentation of the CPM medium, but the microencapsulated yeasts maintained their biotechnological characteristics. Therefore, the microencapsulation of epiphytic coffee yeasts by spray drying was promising to be used in the coffee fermentation process.
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Affiliation(s)
| | - Nádia Nara Batista
- Biology Department, Federal University of Lavras, CEP 37200-900 Lavras, MG, Brazil
| | - Líbia Diniz Santos
- Federal University of Uberlândia, Faculty of Chemical Engineering, 290, CEP 38700-103 Patos de Minas, MG, Brazil
| | - Disney Ribeiro Dias
- Food Sciences Department, Federal University of Lavras, CEP 37200-900 Lavras, MG, Brazil
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38
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Sodium alginate-based wall materials microencapsulated Lactobacillus plantarum CICC 20022: characteristics and survivability study. Food Sci Biotechnol 2022; 31:1463-1472. [DOI: 10.1007/s10068-022-01134-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/12/2022] [Accepted: 07/04/2022] [Indexed: 11/26/2022] Open
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39
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Adinepour F, Pouramin S, Rashidinejad A, Jafari SM. Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients. Food Res Int 2022; 157:111212. [DOI: 10.1016/j.foodres.2022.111212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 12/20/2022]
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40
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Sáez-Orviz S, Marcet I, Rendueles M, Díaz M. The antimicrobial and bioactive properties of lactobionic acid. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3495-3502. [PMID: 35174887 DOI: 10.1002/jsfa.11823] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 02/01/2022] [Accepted: 02/17/2022] [Indexed: 06/14/2023]
Abstract
Lactobionic acid (LBA) is a bioactive molecule that has generated keen interest in different industries. However, its future application in the food area is one of the most promising. Chemically, it is a polyhydroxy acid formed by the union of two molecules (galactose and gluconic acid) linked by an ether-bond, showing many interesting and unusual properties due to its structure and composition, although it is traditionally known in the food industry for its chelating, moisturizing, gelling, and antioxidant properties. There has been much research into the production of LBA, either by microbial fermentation or biocatalytic approaches such as enzymatic synthesis, but its use in foodstuffs, to produce new functional products and to evaluate its antimicrobial activity against food-borne pathogens, is a relatively new topic that has attracted the interest of the international research community recently. Furthermore, in spite of the potential of LBA, it has been approved only by the US Food and Drug Administration, and for its use as the salt form, but the publication of new comprehensive studies, able to agglutinate all the new food-related LBA research results, could disseminate knowledge about this compound and have an influence on its current regulation status. The aim of the present review is to describe the most recent advances and research on its antimicrobial potential, as well as summarizing the significant aspects that make LBA a promising bioactive compound for the food sector. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Sara Sáez-Orviz
- Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
| | - Ismael Marcet
- Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
| | - Manuel Rendueles
- Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
| | - Mario Díaz
- Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain
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41
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Microencapsulation of Bacteriophages for the Delivery to and Modulation of the Human Gut Microbiota through Milk and Cereal Products. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
There is a bidirectional interaction between the gut microbiota and human health status. Disturbance of the microbiota increases the risk of pathogen infections and other diseases. The use of bacteriophages as antibacterial therapy or prophylaxis is intended to counteract intestinal disorders. To deliver bacteriophages unharmed into the gut, they must be protected from acidic conditions in the stomach. Therefore, an encapsulation method based on in situ complexation of alginate (2%), calcium ions (0.5%), and milk proteins (1%) by spray drying was investigated. Powdered capsules with particle sizes of ~10 µm and bacteriophage K5 titers of ~108 plaque forming units (pfu) g−1 were obtained. They protected the bacteriophages from acid (pH 2.5) in the stomach for 2 h and released them within 30 min under intestinal conditions (in vitro). There was no loss of viability during storage over two months (4 °C). Instead of consuming bacteriophage capsules in pure form (i.e., as powder/tablets), they could be inserted into food matrices, as exemplary shown in this study using cereal cookies as a semi-solid food matrix. By consuming bacteriophages in combination with probiotic organisms (e.g., via yoghurt with cereal cookies), probiotics could directly repopulate the niches generated by bacteriophages and, thus, contribute to a healthier life.
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42
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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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43
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Selma-Royo M, Calvo-Lerma J, Bäuerl C, Esteban-Torres M, Cabrera-Rubio R, Collado MC. Human milk microbiota: what did we learn in the last 20 years? MICROBIOME RESEARCH REPORTS 2022; 1:19. [PMID: 38046359 PMCID: PMC10688795 DOI: 10.20517/mrr.2022.05] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 04/06/2022] [Accepted: 04/29/2022] [Indexed: 12/05/2023]
Abstract
Human milk (HM) is the gold standard for infant nutrition during the first months of life. Beyond its nutritional components, its complex bioactive composition includes microorganisms, their metabolites, and oligosaccharides, which also contribute to gut colonization and immune system maturation. There is growing evidence of the beneficial effects of bacteria present in HM. However, current research presents limited data on the presence and functions of other organisms. The potential biological impacts on maternal and infant health outcomes, the factors contributing to milk microbes' variations, and the potential functions in the infant's gut remain unclear. This review provides a global overview of milk microbiota, what the actual knowledge is, and what the gaps and challenges are for the next years.
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Affiliation(s)
| | | | | | | | | | - Maria Carmen Collado
- Department of Biotechnology, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Valencia 46980, Spain
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44
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de Moraes AV, Owatari MS, da Silva E, de Oliveira Pereira M, Piola M, Ramos C, Farias DR, Schleder DD, Jesus GFA, Jatobá A. Effects of Microencapsulated probiotics-supplemented diet on growth, non-specific immunity, intestinal health and resistance of juvenile Nile tilapia challenged with Aeromonas hydrophila. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115286] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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45
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Jiang Z, Li M, McClements DJ, Liu X, Liu F. Recent advances in the design and fabrication of probiotic delivery systems to target intestinal inflammation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107438] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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46
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Arepally D, Reddy RS, Goswami TK, Coorey R. A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02796-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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47
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Novel Developments on Stimuli-Responsive Probiotic Encapsulates: From Smart Hydrogels to Nanostructured Platforms. FERMENTATION 2022. [DOI: 10.3390/fermentation8030117] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Biomaterials engineering and biotechnology have advanced significantly towards probiotic encapsulation with encouraging results in assuring sufficient bioactivity. However, some major challenges remain to be addressed, and these include maintaining stability in different compartments of the gastrointestinal tract (GIT), favoring adhesion only at the site of action, and increasing residence times. An alternative to addressing such challenges is to manufacture encapsulates with stimuli-responsive polymers, such that controlled release is achievable by incorporating moieties that respond to chemical and physical stimuli present along the GIT. This review highlights, therefore, such emerging delivery matrices going from a comprehensive description of addressable stimuli in each GIT compartment to novel synthesis and functionalization techniques to currently employed materials used for probiotic’s encapsulation and achieving multi-modal delivery and multi-stimuli responses. Next, we explored the routes for encapsulates design to enhance their performance in terms of degradation kinetics, adsorption, and mucus and gut microbiome interactions. Finally, we present the clinical perspectives of implementing novel probiotics and the challenges to assure scalability and cost-effectiveness, prerequisites for an eventual niche market penetration.
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48
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Russo MI, Abeijón-Mukdsi MC, Santacruz A, Ross R, Malo AL, Gauffin-Cano P, Medina RB. Spray dried lactobacilli maintain viability and feruloyl esterase activity during prolonged storage and under gastrointestinal tract conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1202-1210. [PMID: 35185216 PMCID: PMC8814231 DOI: 10.1007/s13197-021-05125-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/26/2021] [Accepted: 04/29/2021] [Indexed: 12/30/2022]
Abstract
The use of lactobacilli with feruloyl esterase (FE) activity in the development of functional foods has gained considerable interest in recent years. Microencapsulation of FE-producing bacteria to facilitate their incorporation into food is a challenge. The aim of this study was to evaluate survival and maintenance of FE activity during storage at 4 °C and under simulated gastrointestinal tract (GIT) conditions of microcapsules of FE-producing Lactobacillus (Lb.) strains obtained by spray drying. Lb. fermentum CRL1446 and Lb. johnsonii CRL1231 powders maintained viability at concentrations ≥ 106 CFU/g (minimum probiotic dose) when stored at 4 °C for 12 months. Lb. acidophilus CRL1014 powders were only able to maintain ≥ 106 CFU/g during 4 months of storage. FE activity was conserved in three microencapsulated strains evaluated, an increase of specific activity being observed until month 12 of storage. Powders of the three strains incubated under GIT conditions maintained their viability (≥ 106 CFU/g), but specific FE activity was only detected in Lb. fermentum and Lb. johnsonii powders (0.80-0.83 and 0.21-0.56 U/mg, respectively). CRL1446 and CRL1231 microcapsules were able to resist prolonged storage and GIT conditions, retaining FE activity and preserving their probiotic potential and could be incorporated into functional foods.
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Affiliation(s)
- Matias Irineo Russo
- Centro de Referencia Para Lactobacilos (CERELA)-CONICET, Chacabuco 145, T4000 San Miguel de Tucumán, Tucumán Argentina
| | - María Claudia Abeijón-Mukdsi
- Centro de Referencia Para Lactobacilos (CERELA)-CONICET, Chacabuco 145, T4000 San Miguel de Tucumán, Tucumán Argentina
| | - Arlette Santacruz
- Escuela de Ingeniería Y Ciencias, Instituto Tecnológico Y de Estudios Superiores de Monterrey, 64849 Monterrey, NL México
| | - Romina Ross
- Institutode Biotecnología Farmacéutica Y Alimentaria-CONICET, T4000 Miguel de Tucumán, Tucumán Argentina
| | - Aurelio López Malo
- Departamento de Ingeniería Química, Alimentos Y Ambiental, Universidad de Las Américas Puebla (UDLAP), 72810 San Andrés Cholula, Puebla México
| | - Paola Gauffin-Cano
- Centro de Referencia Para Lactobacilos (CERELA)-CONICET, Chacabuco 145, T4000 San Miguel de Tucumán, Tucumán Argentina
| | - Roxana Beatriz Medina
- Centro de Referencia Para Lactobacilos (CERELA)-CONICET, Chacabuco 145, T4000 San Miguel de Tucumán, Tucumán Argentina
- Facultad de Agronomía Y Zootecnia, Universidad Nacional de Tucumán, T4000 San Miguel de Tucumán, Tucumán Argentina
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49
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Methodological advances and challenges in probiotic bacteria production: Ongoing strategies and future perspectives. Biochem Eng J 2021. [DOI: 10.1016/j.bej.2021.108199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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50
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He Z, Zhang X, Sun R, Chen J, E J, Yao C, Zhang Q, Bao Q, Wang J. Effects of three different gas environments on the storage stability of Lactobacillus plantarum LIP-1 at room temperature. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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