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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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2
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Zong M, Tong X, Farid MS, Chang C, Guo Y, Lian L, Zeng X, Pan D, Wu Z. Enhancement of gum Arabic/casein microencapsulation on the survival of Lactiplantibacillus plantarum in the stimulated gastrointestinal conditions. Int J Biol Macromol 2023; 246:125639. [PMID: 37394217 DOI: 10.1016/j.ijbiomac.2023.125639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 06/13/2023] [Accepted: 06/29/2023] [Indexed: 07/04/2023]
Abstract
Probiotic products that contain lactobacilli have long histories of safe use as Lactobacillus strains have many physiological functions in the gastrointestinal tract (GIT). However, the viability of probiotics can be affected by food processing and the adverse environment. This study investigated the O/W (Oil-in-water emulsions) emulsions formed by coagulation of casein/GA (Gum Arabic) complexes for Lactiplantibacillus plantarum microencapsulation, and the stability of the strains during gastrointestinal environment were also determined. The results showed that the particle size of the emulsion decreased from 9.72 μm to 5.48 μm when the GA concentration increased from 0 to 2 (w/v), and the emulsion particles were found to be more uniform as observed by CLSM (Confocal Laser Scanning Microscope). The surface of this microencapsulated casein/GA composite forms smooth, dense agglomerates and has high viscoelasticity, which effectively improved casein's emulsifying activity (8.66 ± 0.17 m2/g). After the casein/GA complexes microencapsulation, a higher viable count was detected after gastrointestinal digestion in vitro, and the activity of L. plantarum is more stable (about 7.51 log CFU/mL) during 35 days of storage at 4 °C. The results of study will help to design lactic acid bacteria encapsulation systems based on the GIT environment for the oral delivery strategy.
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Affiliation(s)
- Manli Zong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Xin Tong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Muhammad Salman Farid
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Chun Chang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Yuxing Guo
- School of Food Science & Pharmaceutical Engineering, Nanjing Normal University, Nanjing, PR China
| | - Liwei Lian
- Ningbo Dairy Group, Ningbo, 315211, Zhejiang, PR China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China.
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3
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Yeung N, Forssten SD, Saarinen MT, Anjum M, Ouwehand AC. The Effect of Delivery Matrix on Bifidobacterium animalis subsp. lactis HN019 Survival through In Vitro Human Digestion. Nutrients 2023; 15:3541. [PMID: 37630731 PMCID: PMC10459543 DOI: 10.3390/nu15163541] [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: 07/07/2023] [Revised: 08/02/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
Bifidobacterium animalis subsp. lactis HN019 is a probiotic with several documented human health benefits. Interest in probiotics has led to the development of new formats that probiotics, including HN019, can be supplemented into. In this study, we looked at common HN019 formats such as frozen culture and freeze-dried powder as well as supplementing it into the following food matrices: yogurts (dairy, soy, and oat based), xanthan gum-based tablets, pulpless orange juice, whey sports drink, and dark chocolate (70% cocoa). In this work, our aim was to investigate whether the food matrix that carried HN019 via simulated human digestion (a dual model system mimicking both upper and lower gastrointestinal digestion) influenced probiotic delivery. To that end, we validated and used a real-time qPCR assay to detect HN019 after simulated digestion. In addition, we also measured the effect on a panel of metabolites. After simulated digestion, we were able to detect HN019 from all the matrices tested, and the observed changes to the metabolite profile were consistent with those expected from the food matrix used. In conclusion, this work suggests that the food matrix supplemented with HN019 did not interfere with delivery to the colon via simulated human digestion.
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Affiliation(s)
- Nicolas Yeung
- IFF Health & Nutrition, Sokeritehtaantie 20, 02460 Kantvik, Finland; (S.D.F.); (M.T.S.); (M.A.); (A.C.O.)
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Moussavi M, Barouei J, Evans C, Adams MC, Baines S. Viability and In Vitro Gastrointestinal Transit Tolerance of Multispecies Probiotic Combinations Incorporated into Orange Juice and Drinking Water. Foods 2023; 12:foods12112249. [PMID: 37297495 DOI: 10.3390/foods12112249] [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: 05/10/2023] [Revised: 05/23/2023] [Accepted: 05/28/2023] [Indexed: 06/12/2023] Open
Abstract
Little is known about how combining probiotics affects the storage survival and functional performance of individual probiotics when incorporated into non-dairy drinks. Viability of Lacticaseibacillus rhamnosus GG (LG), Limosilactobacillus reuteri ATCC 55730 (LR), Bifidobacterium animalis subsp. lactis BB-12 (Bb), and Propionibacterium jensenii 702 (PJ), either alone or in multi-species combinations included in orange juice (OJ), were assessed during storage in refrigerated conditions and compared with bottled water (BW). The tolerance of probiotics included in refrigerated OJ to simulated gastrointestinal conditions was also examined. LG and LR viabilities were significantly higher in OJ than in BW (p ≤ 0.001), while the reverse was evident for PJ. Bb maintained high viability in both drinks. LG-PJ in both drinks and Bb-PJ in BW resulted in greater viabilities among the paired combinations compared to their respective monocultures when incorporated separately (p ≤ 0.001). The viability of LG in the LG-Bb-PJ combination improved significantly in BW compared with LG alone (p ≤ 0.001). OJ did not alter bacterial tolerance to simulated gastric juice but diminished tolerance to simulated intestinal juice (SIJ). In all combinations, tolerance of LG and LR to SIJ was improved, whereas tolerance of PJ declined significantly compared with respective monocultures (p ≤ 0.001). In conclusion, probiotic storage stability and gastrointestinal transit tolerance were species-dependent and affected by carrier type and combinations. These effects should be considered when formulating probiotic products.
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Affiliation(s)
- Mahta Moussavi
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA
| | - Javad Barouei
- Cooperative Agricultural Research Center, Prairie View A&M University, Prairie View, TX 77446, USA
- Integrated Food Security Research Center, Prairie View A&M University, Prairie View, TX 77446, USA
| | - Craig Evans
- School of Environmental and Life Science, The University of Newcastle, Callaghan, NSW 2308, Australia
| | - Michelle C Adams
- School of Environmental and Life Science, The University of Newcastle, Callaghan, NSW 2308, Australia
| | - Surinder Baines
- School of Health Sciences, The University of Newcastle, Callaghan, NSW 2308, Australia
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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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Analysis of Phenolic Compounds in Buckwheat ( Fagopyrum esculentum Moench) Sprouts Modified with Probiotic Yeast. Molecules 2022; 27:molecules27227773. [PMID: 36431874 PMCID: PMC9695562 DOI: 10.3390/molecules27227773] [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: 09/28/2022] [Revised: 10/28/2022] [Accepted: 11/07/2022] [Indexed: 11/16/2022] Open
Abstract
Buckwheat sprouts are a source of various nutrients, e.g., antioxidant flavonoids, which have a positive effect on human health. This study analyzed the content of phenolic compounds and assessed their impact on the antioxidant and anti-inflammatory properties and dietary fiber in modified buckwheat sprouts. For this purpose, the buckwheat seeds were modified by adding Saccharomyces cerevisiae var. boulardii. The modified buckwheat sprouts showed a higher content of total phenol compounds (1526 µg/g d.w.) than the control sprouts (951 µg/g d.w.) and seeds (672 µg/g d.w.). As a consequence, a higher antioxidant activity and anti-inflammatory effect were noted. Probiotic-rich sprouts also had the highest content of total dietary fiber and its soluble fraction. A correlation between phenolic compounds and the antioxidant and anti-inflammatory effects, as well as dietary fiber, was shown. The interaction between dietary fiber and phenolic compounds affects the bioaccessibility, bioavailability, and bioactivity of phenolic compounds in food. The introduction of probiotic yeast into the sprouts had a positive effect on increasing their nutritional value, as well as their antioxidant and anti-inflammatory activity. As a consequence, the nutraceutical potential of the raw material changed, opening a new direction for the use of buckwheat sprouts, e.g., in industry.
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Tenea GN, Ascanta P. Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods. Front Nutr 2022; 9:1008871. [PMID: 36313091 PMCID: PMC9608143 DOI: 10.3389/fnut.2022.1008871] [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: 08/01/2022] [Accepted: 09/26/2022] [Indexed: 11/13/2022] Open
Abstract
This study aimed to evaluate several cocoa semi-skimmed milk formulations (CSMFs) as potential carriers of native lactic acid bacteria (LAB) strains to obtain novel probiotic beverages (PBs) with improved technological and functional characteristics, and satisfactorily organoleptic acceptance. The viability of two native LAB (Lactiplantibacillus plantarum UTNGt2 and Lactiplantibacillus pentosus UTNGt5) was assessed in comparison with two references (Lactococcus lactis subsp. lactis ATCC11474 and Limosilactobacillus reuteri DSM17938) strains in supplemented CSMFs throughout storage with refrigeration. The optimum conditions to produce novel beverages supplemented with native LAB were pH 6.6, 42°C, and 1 h of fermentation. Moreover, the effect of LAB strains fortification on pH, titratable acidity, total solids (°Brix), total polyphenolic compounds (TPC), antioxidant capacity (AOX), and ascorbic acid content (AAC), total proteins and fat, at initial and final storage was evaluated. The addition of two native LAB strains did alter the physicochemical quality of CSMFs to a lesser extent, where the bioactive molecules improved significantly (p < 0.05) with the increase of cocoa concentration and depending on the supplied strain. Although a statistically significant (p < 0.05) decrease in cell counts was recorded during storage, the LAB cells were found to be viable up to 21 days of storage at 4°C (>6 logCFU/ml), which is sufficient in number to prove their stability in vitro. Overall organoleptic results suggested that LAB supplementation had a significant impact on sensory attributes with satisfactory acceptability (>78%) of PBs containing the native strains and 1-2% cocoa, while CSMFs counterparts were less appreciated (40%) as perceived off-flavor. It appears that supplying bacteria to CSMF preserves flavor in the final product. Furthermore, the final beverages were free of harmful bacteria; thus, they comply with consumer safety regulations. This study concludes that CSMF can be used as a carrier of native LAB strains, maintaining cell viability, unaltered physicochemical properties, and improved functional and sensory characteristics, for which final beverages can be regarded as functional food. From the application standpoint, these formulations are an alternative to delivering native LAB strains and could help the cocoa and dairy industry to develop more attractive products for the growing regional market.
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Richa, Choudhury AR. Encapsulated probiotic spores as a fortification strategy for development of novel functional beverages. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103104] [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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9
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Revealing the bacterial abundance and diversity in brines from started Spanish-style green table olives. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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10
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Effects of extrusion specific mechanical energy and dryer conditions on the survival of Bacillus coagulans GBI-30, 6086 for commercial pet food applications. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Lacticaseibacillus rhamnosus: A Suitable Candidate for the Construction of Novel Bioengineered Probiotic Strains for Targeted Pathogen Control. Foods 2022; 11:foods11060785. [PMID: 35327208 PMCID: PMC8947445 DOI: 10.3390/foods11060785] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/03/2022] [Accepted: 03/07/2022] [Indexed: 12/12/2022] Open
Abstract
Probiotics, with their associated beneficial effects, have gained popularity for the control of foodborne pathogens. Various sources are explored with the intent to isolate novel robust probiotic strains with a broad range of health benefits due to, among other mechanisms, the production of an array of antimicrobial compounds. One of the shortcomings of these wild-type probiotics is their non-specificity. A pursuit to circumvent this limitation led to the advent of the field of pathobiotechnology. In this discipline, specific pathogen gene(s) are cloned and expressed into a given probiotic to yield a novel pathogen-specific strain. The resultant recombinant probiotic strain will exhibit enhanced species-specific inhibition of the pathogen and its associated infection. Such probiotics are also used as vehicles to deliver therapeutic agents. As fascinating as this approach is, coupled with the availability of numerous probiotics, it brings a challenge with regard to deciding which of the probiotics to use. Nonetheless, it is indisputable that an ideal candidate must fulfil the probiotic selection criteria. This review aims to show how Lacticaseibacillus rhamnosus, a clinically best-studied probiotic, presents as such a candidate. The objective is to spark researchers’ interest to conduct further probiotic-engineering studies using L. rhamnosus, with prospects for the successful development of novel probiotic strains with enhanced beneficial attributes.
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Allahdad Z, Manus J, Aguilar-Uscanga BR, Salmieri S, Millette M, Lacroix M. Physico-chemical Properties and Sensorial Appreciation of a New Fermented Probiotic Beverage Enriched with Pea and Rice Proteins. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:112-120. [PMID: 35142990 DOI: 10.1007/s11130-021-00944-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/23/2021] [Indexed: 06/14/2023]
Abstract
OBJECTIVES The purpose of this study was to evaluate the physico-chemical stability, the sensorial properties, and the microbial quality of a fermented beverage enriched with pea and rice proteins (PRF) during storage at 4 °C. To investigate the effect of the protein enrichment and fermentation, the PRF beverage quality was compared with non-fermented and non-enriched beverages. METHODS The beverage was supplemented with a 50/50 mixture of pea and rice protein concentrate to 13% concentration. Following inoculation with 108 CFU/mL of lactic acid bacteria, it was incubated at 37 °C for 14 h. RESULTS Results showed that the enrichment with protein induced an increase in pH, titratable acidity and viscosity of the PR products, while the fermentation led to a decrease of pH and viscosity. However, a significant increase of the viscosity of PRF from 39 to 57 cP was observed during the 143 days of storage (P ≤ 0.05). The PRF beverage contained significantly more peptides < 200 Da than the non-fermented one (PRNF) and these small peptides were also released during the storage. Despite the physico-chemical modifications, the sensorial properties of the PRF product were appreciated over the storage, particularly for the texture. Furthermore, the beverage maintained a high concentration of viable probiotics during the entire storage with 8.4 log colony form unit (CFU)/mL after 143 days. CONCLUSION Applying probiotics and the mixture of rice and pea proteins in the fermented beverage can enhance nutritional and nutraceutical value of the product.
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Affiliation(s)
- Zahra Allahdad
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS, INRS Armand-Frappier Health Biotechnology Centre, Institute of Nutrition and Functional Foods, 531 des prairies blvd., Laval, Québec, H7V 1B7, Canada
| | - Johanne Manus
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS, INRS Armand-Frappier Health Biotechnology Centre, Institute of Nutrition and Functional Foods, 531 des prairies blvd., Laval, Québec, H7V 1B7, Canada
| | - Blanca R Aguilar-Uscanga
- Research Laboratory of Industrial Microbiology. Centro Universitario de Ciencias Exactas E Ingenierías, Universidad de Guadalajara, 1421, Blvd. Marcelino Garcia Barragan. Col. Olímpica, 44430, Guadalajara, , Jalisco, Mexico
| | - Stéphane Salmieri
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS, INRS Armand-Frappier Health Biotechnology Centre, Institute of Nutrition and Functional Foods, 531 des prairies blvd., Laval, Québec, H7V 1B7, Canada
| | - Mathieu Millette
- Bio-K Plus International Inc, Preclinical Research Division, 495 Armand-Frappier blvd, Laval, Québec, H7V 4B3, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS, INRS Armand-Frappier Health Biotechnology Centre, Institute of Nutrition and Functional Foods, 531 des prairies blvd., Laval, Québec, H7V 1B7, Canada.
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Marques JDL, Funck GD, Dannenberg GDS, Ames CW, Vitola HRS, Borchardt JL, Cruxen CEDS, Leite FPL, Fiorentini Â, da Silva WP. Evaluation of probiotic potential of
Pediococcus pentosaceus
isolates and application in Minas Frescal cheese. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Juliana de Lima Marques
- Centro de Desenvolvimento Tecnológico—Biotecnologia Universidade Federal de Pelotas Pelotas Brazil
| | - Graciele Daiana Funck
- Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas Pelotas Brazil
| | | | - Camila Waschburger Ames
- Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas Pelotas Brazil
| | | | - Jéssica Lopes Borchardt
- Departamento de Microbiologia e Parasitologia Universidade Federal de Pelotas Pelotas Brazil
| | | | | | - Ângela Maria Fiorentini
- Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas Pelotas Brazil
| | - Wladimir Padilha da Silva
- Centro de Desenvolvimento Tecnológico—Biotecnologia Universidade Federal de Pelotas Pelotas Brazil
- Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas Pelotas Brazil
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Wolter M, Grant ET, Boudaud M, Steimle A, Pereira GV, Martens EC, Desai MS. Leveraging diet to engineer the gut microbiome. Nat Rev Gastroenterol Hepatol 2021; 18:885-902. [PMID: 34580480 DOI: 10.1038/s41575-021-00512-7] [Citation(s) in RCA: 85] [Impact Index Per Article: 28.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 08/06/2021] [Indexed: 12/12/2022]
Abstract
Autoimmune diseases, including inflammatory bowel disease, multiple sclerosis and rheumatoid arthritis, have distinct clinical presentations but share underlying patterns of gut microbiome perturbation and intestinal barrier dysfunction. Their potentially common microbial drivers advocate for treatment strategies aimed at restoring appropriate microbiome function, but individual variation in host factors makes a uniform approach unlikely. In this Perspective, we consolidate knowledge on diet-microbiome interactions in local inflammation, gut microbiota imbalance and host immune dysregulation. By understanding and incorporating the effects of individual dietary components on microbial metabolic output and host physiology, we examine the potential for diet-based therapies for autoimmune disease prevention and treatment. We also discuss tools targeting the gut microbiome, such as faecal microbiota transplantation, probiotics and orthogonal niche engineering, which could be optimized using custom dietary interventions. These approaches highlight paths towards leveraging diet for precise engineering of the gut microbiome at a time of increasing autoimmune disease.
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Affiliation(s)
- Mathis Wolter
- Department of Infection and Immunity, Luxembourg Institute of Health, Esch-sur-Alzette, Luxembourg.,Faculty of Science, Technology and Medicine, University of Luxembourg, Esch-sur-Alzette, Luxembourg
| | - Erica T Grant
- Department of Infection and Immunity, Luxembourg Institute of Health, Esch-sur-Alzette, Luxembourg.,Faculty of Science, Technology and Medicine, University of Luxembourg, Esch-sur-Alzette, Luxembourg
| | - Marie Boudaud
- Department of Infection and Immunity, Luxembourg Institute of Health, Esch-sur-Alzette, Luxembourg
| | - Alex Steimle
- Department of Infection and Immunity, Luxembourg Institute of Health, Esch-sur-Alzette, Luxembourg
| | | | - Eric C Martens
- University of Michigan Medical School, Ann Arbor, MI, USA
| | - Mahesh S Desai
- Department of Infection and Immunity, Luxembourg Institute of Health, Esch-sur-Alzette, Luxembourg. .,Odense Research Center for Anaphylaxis, Department of Dermatology and Allergy Center, Odense University Hospital, University of Southern Denmark, Odense, Denmark.
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15
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Ha HK, Hong JY, Ayu IL, Lee MR, Lee WJ. Development and evaluation of probiotic delivery systems using the rennet-induced gelation of milk proteins. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:1182-1193. [PMID: 34796356 PMCID: PMC8564304 DOI: 10.5187/jast.2021.e92] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 07/09/2021] [Accepted: 07/21/2021] [Indexed: 11/25/2022]
Abstract
The aims of this study were to develop a milk protein-based probiotic delivery
system using a modified rennet-induced gelation method and to determine how the
skim milk powder concentration level and pH, which can affect the rennet-induced
intra- and inter-molecular association of milk proteins, affect the
physicochemical properties of the probiotic delivery systems, such as the
particle size, size distribution, encapsulation efficiency, and viability of
probiotics in simulated gastrointestinal tract. To prepare a milk protein-based
delivery system, skim milk powder was used as a source of milk proteins with
various concentration levels from 3 to 10% (w/w) and rennet was added to skim
milk solutions followed by adjustment of pH from 5.4 or 6.2.
Lactobacillus rhamnosus GG was used as a probiotic culture.
In confocal laser scanning microscopic images, globular particles with a size
ranging from 10 μm to 20 μm were observed, indicating that milk
protein-based probiotic delivery systems were successfully created. When the
skim milk powder concentration was increased from 3 to 10% (w/w), the size of
the delivery system was significantly (p < 0.05)
increased from 27.5 to 44.4 μm, while a significant (p
< 0.05) increase in size from 26.3 to 34.5 μm was observed as the
pH was increased from 5.4 to 6.4. An increase in skim milk powder concentration
level and a decrease in pH led to a significant (p <
0.05) increase in the encapsulation efficiency of probiotics. The viability of
probiotics in a simulated stomach condition was increased when probiotics were
encapsulated in milk protein-based delivery systems. An increase in the skim
milk powder concentration and a decrease in pH resulted in an increase in the
viability of probiotics in simulated stomach conditions. It was concluded that
the protein content by modulating skim milk powder concentration level and pH
were the key manufacturing variables affecting the physicochemical properties of
milk protein-based probiotic delivery systems.
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Affiliation(s)
- Ho-Kyung Ha
- Department of Animal Science and Technology, Sunchon National University, Sunchon 57922, Korea.,Interdisciplinary Program in IT-Bio Convergence System, Sunchon National University, Sunchon 57922, Korea
| | - Ji-Young Hong
- Department of Animal Bioscience (Institute of Agriculture and Life Science), Gyeongsang National University, Jinju 52828, Korea
| | - Istifiani Lola Ayu
- Department of Food and Nutrition, Daegu University, Gyeongsan 38453, Korea
| | - Mee-Ryung Lee
- Department of Food and Nutrition, Daegu University, Gyeongsan 38453, Korea
| | - Won-Jae Lee
- Department of Animal Bioscience (Institute of Agriculture and Life Science), Gyeongsang National University, Jinju 52828, Korea
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16
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Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice. J CHEM-NY 2021. [DOI: 10.1155/2021/2984470] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Whey, liquid wastewater from cheese production, is one of the sources of dietary protein and lactose that are still largely unused for human consumption. It is only in recent years that it has aroused the interest of industries and sought as a valuable raw material and thus represents an opportunity for the manufacture of new products. The manufacture of fermented whey drink requires the mixing of whey with fruit juice or an aromatic plant to improve its organoleptic properties and acceptability. Myrtle, an aromatic medicinal plant, known for its health benefits is not well exploited for making dairy products. This is the first report on the development of kefir-myrtle beverage. Three factors were optimized (whey permeates (%), myrtle’s juice (%), and kefir grains as inoculum (%)) using a central composite design with response surface methodology. The analyses showed that the number of lactic acid bacteria (LAB) and yeast cells varied from 5.4 to 9.2 log10 CFU/mL and from 4.3 to 6.2 log10 CFU/mL, respectively. A decrease in pH and an increase in the total polyphenol content and antioxidant activity were observed. The analysis of variance indicated the goodness of fit of the model with R2 from 0.827 to 0.966. The absolute average deviation values of each model were low and ranged from 1.61% to 4.23%. The optimized fermented kefir whey beverage accomplished an overall acceptability of 5.41 (1 to 9 preference scale) and a high number of LAB cells (8.53 log10 CFU/mL). The viability of LAB and yeast cell was maintained at 7.61 and 6.19 log10 CFU/mL, respectively, after 14 days of storage.
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17
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Znamirowska A, Szajnar K, Pawlos M. Effect of Vitamin C Source on Its Stability during Storage and the Properties of Milk Fermented by Lactobacillus rhamnosus. Molecules 2021; 26:molecules26206187. [PMID: 34684768 PMCID: PMC8538519 DOI: 10.3390/molecules26206187] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/08/2021] [Accepted: 10/10/2021] [Indexed: 11/26/2022] Open
Abstract
The enrichment of commonly consumed foods with bioactive components might be helpful in promoting health and reducing the risk of disease, so the enrichment of probiotic fermented milk with vitamin C can be considered appropriate. The effect of vitamin C addition depends on the source of origin (rosehip, acerola and ascorbic acid in powder form) on the growth and survival of Lactobacillus rhamnosus and the quality of fermented milk on the 1st and 21st day of storage was analyzed. The pH, total acidity, vitamin C, syneresis, color, texture profile and numbers of bacterial cells in fermented milk were determined. The organoleptic evaluation was also performed. The degradation of vitamin C in milk was shown to depend on its source. The lowest reduction of vitamin C was determined in milk with rosehip. The least stable was vitamin C naturally found in control milk. The addition of rosehip and acerola decreased syneresis and lightness of milk color, increasing the yellow and red color proportion. In contrast, milk with ascorbic acid was the lightest during the whole experimental period and was characterized by a very soft gel. The growth of Lactobacillus rhamnosus during fermentation was most positively affected by the addition of rosehip. However, the best survival of Lactobacillus rhamnosus was demonstrated in milk with acerola. On the 21st day of storage, the number of L. rhamnosus cells in the control milk and the milk with vitamin C was >8 log cfu g−1, so these milks met the criterion of therapeutic minimum. According to the assessors, the taste and odor contributed by the addition of rosehip was the most intense of all the vitamin C sources used in the study.
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18
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Huang RM, Feng K, Li SF, Zong MH, Wu H, Han SY. Enhanced survival of probiotics in the electrosprayed microcapsule by addition of fish oil. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110650] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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19
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Falah F, Zareie Z, Vasiee A, Tabatabaee Yazdi F, Mortazavi SA, Alizadeh Behbahani B. Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01119-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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20
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Akca S, Akpinar A. The Effects of Grape, pomegranate, Sesame Seed Powder and Their Oils on Probiotic Ice Cream: Total phenolic contents, antioxidant activity and probiotic viability. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101203] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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21
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Majeed M, Majeed S, Arumugam S, Ali F, Beede K. Comparative evaluation for thermostability and gastrointestinal survival of probiotic Bacillus coagulans MTCC 5856. Biosci Biotechnol Biochem 2021; 85:962-971. [PMID: 33580694 DOI: 10.1093/bbb/zbaa116] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Accepted: 12/18/2020] [Indexed: 01/13/2023]
Abstract
Thermal stability (D-value and pasteurization) and gastric acid resistance of spore forming and nonspore forming probiotic strains were evaluated in this study. Bacillus coagulans MTCC 5856 spores showed highest thermal resistance (D-value 35.71 at 90 °C) when compared with other Bacillus strains and Lactobacillus species. B. coagulans strains exhibited significantly higher resistance to simulated gastric juice (pH 1.3, 1.5, and 2.0) compared to Lactobacillus strains. It also showed high resistance to cooking conditions of chapati (whole wheat flour-based flatbread) (88.94% viability) and wheat noodles (and 94.56% viability), suggesting remarkable thermal resistance during food processing. Furthermore, B. coagulans MTCC 5856 retained 73% viability after microwave cooking conditions (300 s, at 260 °C) and 98.52% in milk and juice at pasteurization temperature (420 min, at 72 °C). Thus, B. coagulans MTCC 5856 clearly demonstrated excellent resistance to gastric acid and high temperature (90 °C), thereby suggesting its extended application in functional foods (milk, fruit juices, chapati, and wheat noodles) wherein high temperature processing is involved.
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Affiliation(s)
- Muhammed Majeed
- Sami Labs Limited, 19/1, 19/2, First Main, Second Phase, Peenya Industrial Area, Bangalore, Karnataka, India.,Sabinsa Corporation, 750 Innovation Circle, Payson, UT, USA
| | - Shaheen Majeed
- Sami Labs Limited, 19/1, 19/2, First Main, Second Phase, Peenya Industrial Area, Bangalore, Karnataka, India.,Sabinsa Corporation, 750 Innovation Circle, Payson, UT, USA
| | - Sivakumar Arumugam
- Sami Labs Limited, 19/1, 19/2, First Main, Second Phase, Peenya Industrial Area, Bangalore, Karnataka, India
| | - Furqan Ali
- Sami Labs Limited, 19/1, 19/2, First Main, Second Phase, Peenya Industrial Area, Bangalore, Karnataka, India
| | - Kirankumar Beede
- Sami Labs Limited, 19/1, 19/2, First Main, Second Phase, Peenya Industrial Area, Bangalore, Karnataka, India
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22
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The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep's Milk Fermented by Lactobacillus rhamnosus and Lactobacillus acidophilus. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:7928745. [PMID: 34336995 PMCID: PMC8289606 DOI: 10.1155/2021/7928745] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 06/16/2021] [Accepted: 06/28/2021] [Indexed: 11/18/2022]
Abstract
The global market for sheep's milk and its products is increasing due to higher demand for cheese and traditional dairy products, and as a novelty, sheep's milk is an ingredient in infant formulas and nutraceuticals. The aim of this study was to determine the properties of fermented sheep's milk, which combines probiotic benefits with increased dietary fiber content. The influence of the applied dose of chokeberry fiber on the growth of living cells of Lactobacillus acidophilus and Lactobacillus rhamnosus in fermented sheep's milk was also evaluated. Sheep milk with the addition of 0% (control sample), 1.5%, and 3.0% chokeberry fiber was fermented by two different probiotic monocultures L. acidophilus and L. rhamnosus. In the fermented milk, pH value, syneresis (%), color, and texture were determined. Furthermore, the microbiological analysis and an organoleptic evaluation were performed. With the increasing dose of chokeberry fiber, the pH value decreased already before the fermentation process. After fermentation, the milk's pH values with fiber were still lower than those in the control sample. Presumably, more acidic metabolites were produced by L. acidophilus, causing a more intense reduction of the pH value than L. rhamnosus both in control milk and in milk with the addition of fiber. The addition of chokeberry fiber affected the stimulation of the growth of both types of bacteria. In the milk sample without fiber addition, a more significant number of viable cells were counted for L. acidophilus by 0.5 log CFU g−1 more than the milk fermented with L. rhamnosus. Furthermore, in milk fermented by L. acidophilus with 1.5% chokeberry fiber (LA1), the number of viable bacterial cells was higher than that in milk fermented by L. rhamnosus with the same addition of fiber (LR1). However, in sample LA3, the number of viable bacterial cells was lower than that in sample LR3. Tested fermented sheep milk met the Recommendation of the International Dairy Federation's requirements regarding the number of live bacterial cells for dairy probiotics. The addition of chokeberry fiber increased syneresis in each fermented milk group, regardless of the bacteria used for fermentation. Moreover, the use of fiber caused a significant reduction in brightness L∗, an increase of red color, and a decrease of yellow color. Milk fermented with L. acidophilus was characterized by a harder gel, compared to their analogues fermented with L. rhamnosus. The addition of fiber intensified the sour taste and the taste of the additive in both types of fermented sheep milk.
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23
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Frakolaki G, Kekes T, Lympaki F, Giannou V, Tzia C. Use of encapsulated
Bifidobacterium animalis
subsp.
lactis
through extrusion or emulsification for the production of probiotic yogurt. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13792] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Georgia Frakolaki
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering National Technical University of Athens Zografou Greece
| | - Tryfon Kekes
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering National Technical University of Athens Zografou Greece
| | - Foteini Lympaki
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering National Technical University of Athens Zografou Greece
| | - Virginia Giannou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering National Technical University of Athens Zografou Greece
| | - Constantina Tzia
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering National Technical University of Athens Zografou Greece
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24
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An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101096] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Acuff HL, Aldrich CG. Evaluation of graded levels of Bacillus coagulans GBI-30, 6086 on apparent nutrient digestibility, stool quality, and intestinal health indicators in healthy adult dogs. J Anim Sci 2021; 99:6262623. [PMID: 33940614 PMCID: PMC8158428 DOI: 10.1093/jas/skab137] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Accepted: 04/29/2021] [Indexed: 12/11/2022] Open
Abstract
Bacillus coagulans GBI-30, 6086 is a commercially available spore-forming non-toxigenic microorganism approved for use in dog foods with high resiliency to stresses associated with commercial manufacturing. The objectives of this research were to examine the effect of B. coagulans on stool quality, nutrient digestibility, and intestinal health markers in healthy adult dogs. Extruded diets containing graded levels of B. coagulans applied either to the base ration before extrusion or to the exterior of the kibble as a topical coating after extrusion were randomly assigned to 10 individually housed adult beagle dogs (7 castrated males and 3 spayed females) of similar age (5.75 ± 0.23 yr) and body weight (12.3 ± 1.5 kg). The study was designed as a 5 × 5 replicated Latin square with 16-d adaptation followed by 5-d total fecal collection for each period. Five dietary treatments were formulated to deliver a dose of 0-, 6-, 7-, 8-, and 9-log10 colony-forming units (CFU) per dog per day for the control (CON), extruded B. coagulans (PEX), and low, moderate, and high B. coagulans coating levels (PCL, PCM, and PCH), respectively. Food-grade TiO2 was added to all diets at a level of 0.4% to serve as an indigestible dietary marker for digestibility calculations. Data were analyzed using a mixed model through SAS (version 9.4, SAS Institute, Inc., Cary, NC) with treatment as a fixed effect and room (i.e., replicate), period, and dog(room) as random effects. Apparent total tract digestibility of organic matter, crude protein, crude fat, and gross energy calculated by the marker method were numerically greatest for dogs fed the 9-log10 dose treatment with increases (P < 0.05) observed in gross energy and organic matter digestibility compared with the negative control. No significant differences were observed in food intake, stool quality, fecal pH, fecal ammonia, fecal short-chain fatty acids, or branched-chain fatty acids for the extruded B. coagulans treatment (PEX) or the coated B. coagulans treatments (PCL, PCM, and PCH) compared with CON. These results suggest that B. coagulans has a favorable impact on nutrient digestibility and no apparent adverse effects when added to extruded diets at a daily intake level of up to 9-log10 CFU in healthy adult dogs.
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Affiliation(s)
- Heather L Acuff
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Charles G Aldrich
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
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26
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Gao J, Li X, Zhang G, Sadiq FA, Simal-Gandara J, Xiao J, Sang Y. Probiotics in the dairy industry-Advances and opportunities. Compr Rev Food Sci Food Saf 2021; 20:3937-3982. [PMID: 33938124 DOI: 10.1111/1541-4337.12755] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 03/09/2021] [Accepted: 03/22/2021] [Indexed: 02/06/2023]
Abstract
The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health-promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health-promoting properties are briefly elucidated.
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Affiliation(s)
- Jie Gao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xiyu Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guohua Zhang
- School of Life Science, Shanxi University, Taiyuan, China
| | | | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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27
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Carrillo-Lopez LM, Garcia-Galicia IA, Tirado-Gallegos JM, Sanchez-Vega R, Huerta-Jimenez M, Ashokkumar M, Alarcon-Rojo AD. Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties. ULTRASONICS SONOCHEMISTRY 2021; 73:105467. [PMID: 33508590 PMCID: PMC7840480 DOI: 10.1016/j.ultsonch.2021.105467] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 01/06/2021] [Accepted: 01/07/2021] [Indexed: 05/03/2023]
Abstract
Alternative methods for improving traditional food processing have increased in the last decades. Additionally, the development of novel dairy products is gaining importance due to an increased consumer demand for palatable, healthy, and minimally processed products. Ultrasonic processing or sonication is a promising alternative technology in the food industry as it has potential to improve the technological and functional properties of milk and dairy products. This review presents a detailed summary of the latest research on the impact of high-intensity ultrasound techniques in dairy processing. It explores the ways in which ultrasound has been employed to enhance milk properties and processes of interest to the dairy industry, such as homogenization, emulsification, yogurt and fermented beverages production, and food safety. Special emphasis has been given to ultrasonic effects on milk components; fermentation and spoilage by microorganisms; and the technological, functional, and sensory properties of dairy foods. Several current and potential applications of ultrasound as a processing technique in milk applications are also discussed in this review.
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Affiliation(s)
- Luis M Carrillo-Lopez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico; National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México C.P. 03940, Mexico
| | - Ivan A Garcia-Galicia
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico
| | - Juan M Tirado-Gallegos
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico
| | - Rogelio Sanchez-Vega
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico
| | - Mariana Huerta-Jimenez
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico; National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México C.P. 03940, Mexico.
| | | | - Alma D Alarcon-Rojo
- Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih. 31453, Mexico.
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28
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Kowalczyk M, Znamirowska A, Buniowska M. Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber. Foods 2021; 10:foods10030678. [PMID: 33810192 PMCID: PMC8004860 DOI: 10.3390/foods10030678] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 03/16/2021] [Accepted: 03/20/2021] [Indexed: 12/20/2022] Open
Abstract
The aim of the study was to assess the effect of the addition of inulin and the replacement of part of the inulin with apple fiber on the physicochemical and organoleptic properties of ice cream. Moreover, the survival of Bifidobacterium animalis ssp. Lactis Bb-12 and Lactobacillus rhamnosus was studied in sheep milk ice cream. There was no effect of the apple fiber and the type of bacteria on the number of bacteria in the probiotics after fermentation. As a result of freezing, in the mixture containing Bifidobacterium animalis ssp. Lactis Bb-12, there was a significant reduction in the bacteria from 0.39 log cfu g-1 to 0.46 log cfu g-1. In all of the ice cream on the 21st day of storage, it exceeded 10 log cfu g-1, which means that the ice cream retained the status of a probiotic product. The Lactobacillus rhamnosus ice cream showed a lower yellow color compared to the Bifidobacterium Bb-12 ice cream. The overrun of the sheep's milk ice cream was within the range of 78.50% to 80.41%. The appearance of the sheep's milk ice cream is influenced significantly by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber, and storage time and fiber.
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29
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Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties. Food Res Int 2021; 142:110191. [PMID: 33773667 DOI: 10.1016/j.foodres.2021.110191] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Revised: 01/02/2021] [Accepted: 01/18/2021] [Indexed: 02/07/2023]
Abstract
This study assessed the impact of eight unit operations [slow pasteurization, high-temperature short time (HTST) pasteurization, cooking, baking, drying, fermentation, supercritical carbon dioxide (CO2), irradiation and extrusion] in different food matrices (milk, orange juice, meatballs, bread, crystallized pineapple, yogurt, orange juice, ground black pepper, snacks, and spaghetti) on the resistance of eight (Bacillus flexus Hk1 Bacillus subtilis Bn1, Bacillus licheniformis Me1, Bacillus mojavensis KJS3, Bacillus subtilis PXN21, Bacillus subtilis PB6, Bacillus coagulans MTCC 5856 and Bacillus coagulans GBI-30, 6086) Bacillus strains with claimed probiotic properties (PB). The number of decimal reductions (γ) caused by the unit operations varied (p < 0.05) amongst the PB. Most of the unit operations caused ≤ 2 γ of PB in the food matrices evaluated. Irradiation caused up to 4.9 γ (p < 0.05) amongst the PB tested. B. subtilis Bn1, B. mojavensis KJS3, B. licheniformis Me1, and B. coagulans GBI-30 showed higher resistance to most of the tested unit operations. These results indicate that the choice of PB for application in foods should also be based on their resistance to unit operations employed during processing. Finally, the high resistance of PB to the unit operations tested comprise valuable data for the development and diversification of probiotic foods with sporeforming strains with claimed probiotic properties.
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30
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Enck K, Banks S, Yadav H, Welker ME, Opara EC. Development of a Novel Oral Delivery Vehicle for Probiotics. Curr Pharm Des 2021; 26:3134-3140. [PMID: 32039674 DOI: 10.2174/1381612826666200210111925] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Accepted: 02/03/2020] [Indexed: 01/01/2023]
Abstract
BACKGROUND There is a significant interest in effective oral drug delivery of therapeutic substances. For probiotics, there is a particular need for a delivery platform that protects the bacteria from destruction by the acidic stomach while enabling targeted delivery to the intestine where microbiota naturally reside. The use of probiotics and how they impact the gut microbiota is a growing field and holds promise for the treatment of a variety of gastrointestinal diseases, including irritable bowel disease Crohn's disease and C. diff and other diseases, such as obesity, diabetes, Parkinson's, and Alzheimer's diseases. OBJECTIVE The aim of this research was to use our newly developed chemically-modified alginate hydrogel with the characteristic feature of stability in acidic environments but disintegration under neutral-basic pH conditions to design a novel system for effective targeted delivery of ingested probiotics. METHODS AND RESULTS We have used the approach of encapsulation of bacterial cells in the hydrogel of the modified alginate with in vitro studies in both simulated stomach acid and intestinal fluid conditions to demonstrate the potential application of this novel platform in oral delivery of probiotics. Our data provide a proof-of-concept that enables further studies in vivo with this delivery platform. CONCLUSION We have demonstrated in the present study that our chemically modified alginate hydrogel is resistant to acidic conditions and protects bacterial cells encapsulated in it, but it is sensitive to neutral-basic pH conditions under which it disintegrates and releases its viable bacteria cell payload. Our data provide a proof-ofconcept that enables further studies in vivo with this delivery platform for the efficacy of therapeutic bacteria in various disease conditions.
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Affiliation(s)
- Kevin Enck
- Center for Functional Materials, Wake Forest University, Winston-Salem, NC, United States
| | - Surya Banks
- Center for Functional Materials, Wake Forest University, Winston-Salem, NC, United States
| | - Hariom Yadav
- Molecular Medicine, Department of Internal Medicine, Wake Forest School of Medicine, NC, United States
| | - Mark E Welker
- Center for Functional Materials, Wake Forest University, Winston-Salem, NC, United States
| | - Emmanuel C Opara
- Center for Functional Materials, Wake Forest University, Winston-Salem, NC, United States
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Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6040121] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.
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Wilcox H, Carr C, Seney S, Reid G, Burton JP. Expired probiotics: what is really in your cabinet? FEMS MICROBES 2020. [DOI: 10.1093/femsmc/xtaa007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
ABSTRACT
The popularity of using probiotics has surged, since they became widely accepted as safe and help improve general health. Inevitably, some of these products are used after expiration when microbial cell viability is below the recommended effective dose. Given that probiotics must be live microorganisms administered in adequate amounts, the aim of this study was to measure viability in expired products and assess how packaging and storage conditions impact efficacy, if at all. Thirty-three expired probiotic products were evaluated, of which 26 were stored in conditions recommended by the manufacturer. The viable microbial cells were enumerated and representative isolates identified by 16S and internally transcribed spacer rRNA gene sequencing. While the products had a mean past expiration time of 11.32 (1–22) years, 22 still had viable contents, and 5 were within or above the original product cell count claim. Product formulation and the number of species present did not appear to impact the stability of the products. However, overall packaging type, storage conditions and time since expiry were found to affect viability. All products with viable cells had the strain stipulated on the label. Despite some selected probiotic products retaining viability past their expiry date (indicating long-term storage is possible), the total counts were mostly well below that required for efficacious use as recommended by the manufacturer. Consuming expired probiotics may not yield the benefits for which they were designed.
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Affiliation(s)
- Hannah Wilcox
- Department of Microbiology and Immunology, University of Western Ontario, 1151 Richmond St, London, ON N6A 3K7, Canada
- Canadian Centre for Human Microbiome and Probiotics, LHRI, 268 Grosvenor St. London, ON, N6A 4V2 Canada
- Lawson Health Research Institute, 750 Base Line Rd E, London, ON N6C 2R5, Canada
| | - Charles Carr
- Canadian Centre for Human Microbiome and Probiotics, LHRI, 268 Grosvenor St. London, ON, N6A 4V2 Canada
- Lawson Health Research Institute, 750 Base Line Rd E, London, ON N6C 2R5, Canada
| | - Shannon Seney
- Canadian Centre for Human Microbiome and Probiotics, LHRI, 268 Grosvenor St. London, ON, N6A 4V2 Canada
- Lawson Health Research Institute, 750 Base Line Rd E, London, ON N6C 2R5, Canada
| | - Gregor Reid
- Department of Microbiology and Immunology, University of Western Ontario, 1151 Richmond St, London, ON N6A 3K7, Canada
- Canadian Centre for Human Microbiome and Probiotics, LHRI, 268 Grosvenor St. London, ON, N6A 4V2 Canada
- Lawson Health Research Institute, 750 Base Line Rd E, London, ON N6C 2R5, Canada
| | - Jeremy P Burton
- Department of Microbiology and Immunology, University of Western Ontario, 1151 Richmond St, London, ON N6A 3K7, Canada
- Canadian Centre for Human Microbiome and Probiotics, LHRI, 268 Grosvenor St. London, ON, N6A 4V2 Canada
- Lawson Health Research Institute, 750 Base Line Rd E, London, ON N6C 2R5, Canada
- Division of Urology, Department of Surgery, Schulich School of Medicine, LHRI, 268 Grosvenor St. London, ON, N6A 4V2 CANADA
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33
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In vitro gastrointestinal digestion of a peanut, soybean, guava and beet beverage supplemented with Lactobacillus rhamnosus GG. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100623] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Khorshidian N, Yousefi M, Mortazavian AM. Fermented milk: The most popular probiotic food carrier. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:91-114. [PMID: 32892839 DOI: 10.1016/bs.afnr.2020.06.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Fermented milks are extensively produced and consumed all around the world. The production of these products is an old process that was used for extending the shelf life of milk. Nowadays, numerous traditional and industrial fermented milks with various texture and aroma can be found as an important part of human diet that exhibit several health benefits. In recent years, consumers' awareness about the effect of diet on health and tendency for consuming healthful food products directed manufacturers to develop functional foods. In this context, production of probiotic food products is a common approach. Fermented milks are suitable carrier for probiotics and their production and consumption can be a beneficial way for improving health status. For development of probiotic fermented milks, probiotic viability during fermentation and storage time, their interaction with starter cultures in the product as well as their effect on sensory properties of the product should be taken into account. This chapter describes different fermented milks, probiotics used in fermented milks, process of their production and quality aspects associated with these products.
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Affiliation(s)
- Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Amir M Mortazavian
- Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Abstract
The aim of this study was to assess the possibility of using collagen protein hydrolysate in the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12 and Lactobacillusrhamnosus. Physicochemical and organoleptic properties were studied and microbiological analysis of fermented milk was performed on days 1 and 21 of storage. Milk with the addition of 3% collagen protein hydrolysate was pasteurized (85 °C/30 min), divided into two groups, cooled to 37 °C and inoculated: the first group with Bifidobacteriumanimalis ssp. lactis Bb-12, second with Lactobacillus rhamnosus. Incubation was carried out at 37 °C/10 h. After 21 days of refrigerated storage, the pH value decreased in all analyzed milk samples. Collagen protein hydrolysate was a good milk additive to increase gel hardness and reduce syneresis. Moreover, its addition did not change the taste and odour of milk fermented with the use of Bifidobacterium Bb-12 and Lactobacillus rhamnosus. Collagen protein hydrolysate favourably stimulated the survival of Bifidobacterium Bb-12 during 21 days of storage. After 21 days of cold storage in milk with collagen, the number of Lactobacillus rhamnosus cells was reduced by 0.11 log cfu g−1.
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Effects of fructans and probiotics on the inhibition of Klebsiella oxytoca and the production of short-chain fatty acids assessed by NMR spectroscopy. Carbohydr Polym 2020; 248:116832. [PMID: 32919546 DOI: 10.1016/j.carbpol.2020.116832] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 07/22/2020] [Accepted: 07/24/2020] [Indexed: 12/12/2022]
Abstract
Generally, the selection of fructans prebiotics and probiotics for the formulation of a symbiotic has been based on arbitrary considerations and in vitro tests that fail to take into account competitiveness and other interactions with autochthonous members of the intestinal microbiota. However, such analyzes may be a valuable step in the development of the symbiotic. The present study, therefore, aims to investigate the effect of lactobacilli strains and fructans (prebiotic compounds) on the growth of the intestinal competitor Klebsiella oxytoca, and to assess the correlation with short-chain fatty acids production. The short-chain fatty acids formed in the fermentation of the probiotic/prebiotic combination were investigated using NMR spectroscopy, and the inhibitory activities were assessed by agar diffusion and co-culture methods. The results showed that Lactobacillus strains can inhibit K. oxytoca, and that this antagonism is influenced by the fructans source and probably associated with organic acid production.
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Study the Possibility of Manufacturing Therapeutic Ice Cream by Adding Synbiotic and Study its Microbiological and Sensory Characteristics. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2020. [DOI: 10.22207/jpam.14.3.55] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The study was conducted to prepare control, probiotic (Lactobacillus acidophilus), and synbiotic (L. acidophilus and inulin) ice cream, L. acidophilus content, pH, titratable acidity, sensory properties were evaluated during frozen storage periods. L. acidophilus counts were the higher in synbiotic ice cream, adding inulin to probiotic ice cream enhanced significantly (P<0.05) the content of L. acidophilus. Freezing process caused a decrease in L. acidophilus counts along with storage periods in all the samples of ice cream. Synbiotic ice cream was the lower in pH values and the higher in TA values compared to the other ice cream samples. Synbiotic ice cream was the better in overall acceptance followed by probiotic and control ice cream, respectively. So, ice cream fortification with L. acidophilus probiotic bacteria and prebiotic inulin have a positive influence on all sensory characteristics. Probiotic content of both synbiotic and probiotic ice cream could be considered as functional therapeutic healthy product since it was more than the lowest concentration of probiotic bacteria to provide the beneficial attributes which are 106 cfu/g at the consumption time of the product.
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Enhanced Viability of Probiotics against Gastric Acid by One-Step Coating Process with Poly-L-Lysine: In Vitro and In Vivo Evaluation. Pharmaceutics 2020; 12:pharmaceutics12070662. [PMID: 32674435 PMCID: PMC7407136 DOI: 10.3390/pharmaceutics12070662] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 07/08/2020] [Accepted: 07/13/2020] [Indexed: 12/16/2022] Open
Abstract
Due to their low acid tolerance, a majority of probiotics face difficulties with regard to surviving in the gastric environment long enough to reach the intestinal surfaces where they colonize and provide health benefits. We prepared a probiotic delivery system that can enhance their viability in acidic conditions by developing a one-step poly-L-lysine (PLL) coating process. We determined whether the coating process was successful by measuring the zeta potential and observing it with confocal scanning microscopy. PLL-coated L. plantarum (PLL-LP), incubated in a solution of pH 2 for 2 h, exhibited a higher viability (6.86 ± 0.12 log CFU/mL of viable cells) than non-coated L. plantarum (non-coated LP), which exhibited only 2.7 ± 1.23 log CFU/mL of viable cells. In addition, a higher amount of L. plantarum was detected in the feces of mice orally administered PLL-LP (6.2 ± 0.4 log CFU/g of feces) than in the feces of the control groups. In addition to enhancing probiotic viability in pH 2 solution, the PLL coating showed no effect on the probiotic growth pattern and the viability of either freeze-dried L. plantarum or L. plantarum, stored at −20 °C and 4 °C, respectively. Overall, these results indicated that the PLL coating is a promising potential probiotic delivery system.
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Ávila BP, da Rosa PP, Fernandes TA, Chesini RG, Sedrez PA, de Oliveira APT, Mota GN, Gularte MA, Roll VFB. Analysis of the perception and behaviour of consumers regarding probiotic dairy products. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104703] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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40
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Szajnar K, Znamirowska A, Kuźniar P. Sensory and textural properties of fermented milk with viability of Lactobacillus rhamnosus and Bifidobacterium animalis ssp. lactis Bb-12 and increased calcium concentration. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1748050] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Katarzyna Szajnar
- Department of Dairy Technology, University of Rzeszow, Rzeszow, Poland
| | - Agata Znamirowska
- Department of Dairy Technology, University of Rzeszow, Rzeszow, Poland
| | - Piotr Kuźniar
- Department of Food and Agriculture Production Engineering, University of Rzeszow, Rzeszow, Poland
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41
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Influence of Storage Temperature and Packaging on Bacteria and Yeast Viability in a Plant-Based Fermented Food. Foods 2020; 9:foods9030302. [PMID: 32155967 PMCID: PMC7143826 DOI: 10.3390/foods9030302] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 02/28/2020] [Accepted: 03/02/2020] [Indexed: 02/07/2023] Open
Abstract
Optimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies in a fermented food product (FFP) and further determine whether the regular storage (room temperature (RT) and standard packaging (SP)) could be refined. Eight experimental conditions (four different temperatures × two packaging) were simulated and changes in FFP's microbial ecology (total bacteria, lactic acid bacteria (LAB), and yeasts) and physicochemical characteristics (pH and moisture content (MC)) were determined following 1, 3, 6, and 12 months. All conditions tested showed a decline in microbial content due to the effect of the temperature, 37 °C being the most detrimental condition, while -20 and 4 °C seemed to be better than RT in some parameters. Vacuum packaging (VP) only had a major effect on MC and we found that VP preserved greater MC values than SP at 3, 6, and 12 months. The correlation analysis revealed that total bacteria, LAB, and yeasts were positively associated, and also both pH and MC showed a correlation. According to our results and with the purpose to maintain the load of viable microorganisms, we observed that the best storage conditions should contemplate SP and freezing or cooling temperature during a period no longer than 3 months.
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42
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AKARCA G. Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.33818] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Homayouni A, Ansari F, Azizi A, Pourjafar H, Madadi M. Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401314666180817101526] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
:
This review presents the industrial manufacture and applications of cheese for the delivery
of probiotic microorganisms into the human gut. Initially, important benefits of probiotics and advantageous
characteristics of cheese for the delivery of probiotic microorganisms into the human gut in
comparison with the other fermented milk products are discussed. Fresh and ripened cheeses are also
separately argued followed by discussing queries respecting the viability of probiotic bacteria into these
cheeses. Since fresh cheese has been demonstrated as more suitable carriers for probiotic microorganisms,
factories are recommended producing it in large quantities.
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Affiliation(s)
- Aziz Homayouni
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Fereshteh Ansari
- Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Aslan Azizi
- Department of Food Engineering, Ministry of Jihad Agriculture, Karaj, Iran
| | - Hadi Pourjafar
- Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran
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Chua JCL, Hale JDF, Silcock P, Bremer PJ. Bacterial survival and adhesion for formulating new oral probiotic foods. Crit Rev Food Sci Nutr 2019; 60:2926-2937. [PMID: 31556313 DOI: 10.1080/10408398.2019.1669528] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Probiotics are defined as live microorganisms, which, when administered in adequate amounts, confer health benefits to the host. Traditionally, probiotic food research has heavily focused on the genera Bifidobacteria and Lactobacilli, along with their benefits for gut health. Recently with the identification of new probiotic strains specifically intended for oral health applications, the development of probiotic foods for oral health benefits has garnered interest, with a renewed focus on identifying new food formats for delivering probiotics. The development of novel oral probiotic foods is highly complex, as the composition of a food matrix dictates: (1) bacterial viability during production and shelf life and (2) how bacteria partition with components within a food matrix and subsequently adhere to oral cavity surfaces. At present, virtually no information is available on oral probiotic strains such as Streptococcus salivarius; specifically, how orally-derived strains survive under different food parameters. Furthermore, limited information exists on the partition behavior of probiotics with food components, governed by physico-chemical interactions and adhesion phenomena. This review aspires to examine this framework by providing a foundation with existing literature related to the common probiotic genera, in order to inform and drive future attempts of designing new oral probiotic food formats.
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Affiliation(s)
- Jonathan C L Chua
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | | | - Pat Silcock
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Phil J Bremer
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
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45
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Technological aspects, health benefits, and sensory properties of probiotic cheese. SN APPLIED SCIENCES 2019. [DOI: 10.1007/s42452-019-1154-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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46
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Rovinaru C, Pasarin D. Application of Microencapsulated Synbiotics in Fruit-Based Beverages. Probiotics Antimicrob Proteins 2019; 12:764-773. [DOI: 10.1007/s12602-019-09579-w] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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47
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Fernández-Pacheco P, Cueva C, Arévalo-Villena M, Moreno-Arribas MV, Briones Pérez A. Saccharomyces cerevisiae and Hanseniaspora osmophila strains as yeast active cultures for potential probiotic applications. Food Funct 2019; 10:4924-4931. [PMID: 31342038 DOI: 10.1039/c9fo00732f] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
This work allowed the evaluation of the gastrointestinal resistance of five yeasts (Saccharomyces and non-Saccharomyces) in order to assess some biotechnological characteristics linked to the potential probiotics, using a dynamic gastrointestinal simulator (simgi®). The best results obtained were for strains Saccharomyces cerevisiae 3 and Hanseniaspora osmophila 1056. Having optimised the method, the yeasts were subsequently lyophilised, and the one that showed the least loss of viability, S. cerevisiae 3, was used in a freeze-dried form to obtain a new functional food. On the other hand, some characteristics of the product were compared with those of probiotic supplements and other commercial probiotic foods. The obtained functional product showed better parameters than the rest of the samples containing yeasts which, together with the great acceptance shown after the consumer tests, means that it can be presented as a possible commercial functional product.
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Affiliation(s)
- Pilar Fernández-Pacheco
- Food Science and Technology Department, Castilla-La Mancha University, Av. Camilo José Cela S/N, Edificio Marie Curie, 13071 Ciudad Real, Spain.
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48
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Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.058] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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49
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Samedi L, Charles AL. Functional Activity of Four Autochthonous Strains L. paraplantarum AB362736.1, L. plantarum MF369875.1, W. paramesenteroides CP023501.1, and E. faecalis HQ802261.1 in a Probiotic Grape Marmalade during Storage. Antioxidants (Basel) 2019; 8:E165. [PMID: 31174351 PMCID: PMC6616862 DOI: 10.3390/antiox8060165] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 05/18/2019] [Accepted: 05/30/2019] [Indexed: 11/16/2022] Open
Abstract
Grape foods with probiotics are sources of beneficial bacteria for the gastrointestinal (GI) tract and also have a high antioxidant capacity. The addition of probiotics to dairy food is a traditional process; therefore, probiotic non-dairy products might contribute to a daily antioxidant diet to improve consumer life quality and health. This research was undertaken to develop a grape marmalade with a probiotic base to investigate the potential antioxidant activity in the probiotic non-dairy product. Thus, changes in active culture numbers, pH level, glucose concentration, and antioxidant properties were evaluated. Most of the isolates demonstrated higher growth in the grape marmalade than the synthetic grape marmalade, which was greater than 7 log colony-forming units (CFU)/g within 90 days of storage at 4 °C. In addition, most of the wild isolates grew beyond the critical count of 106 CFU/g in sampling between 60 and 90 days of storage. Moreover, probiotic grape marmalade with probiotics showed a strong antioxidant capacity that failed to differ significantly with the synthetic medium. The study confirmed Lactobacillus paraplantarum AB362736.1, Lactobacillus plantarum MF369875.1, Weissella paramesenteroides CP023501.1, and Enterococcus faecalis HQ802261.1 were ideal bacteria for the probiotic process of grape marmalade.
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Affiliation(s)
- Lesly Samedi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung 912 01, Taiwan.
| | - Albert Linton Charles
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung 912 01, Taiwan.
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50
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Peirotén A, Gaya P, Arqués JL, Medina M, Rodríguez E. Technological Properties of Bifidobacterial Strains Shared by Mother and Child. BIOMED RESEARCH INTERNATIONAL 2019; 2019:9814623. [PMID: 30793000 PMCID: PMC6354206 DOI: 10.1155/2019/9814623] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 12/20/2018] [Accepted: 12/27/2018] [Indexed: 01/23/2023]
Abstract
Technological processes in the dairy industry and the further passage through the gastrointestinal tract could impair viability and functionality of probiotic bifidobacteria. In the present work, the growth in milk of nine bifidobacterial strains shared by mother and child, their survival to freeze-drying and cold storage, and their behavior in a model cheese were investigated. All the strains exhibited high stability to the technological conditions studied when compared with two commercial strains. Bifidobacterium breve INIA P734 and Bifidobacterium bifidum INIA P671 as adjunct cultures maintained high stability during manufacture and ripening of cheese. Both strains showed, at the end of ripening period, resistance to simulated gastrointestinal conditions. Moreover, their presence did not affect negatively the quality of cheese. B. breve INIA P734 and B. bifidum INIA P671 could be considered as potential candidates for their use in cheese as adjunct cultures.
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Affiliation(s)
- Angela Peirotén
- Departamento de Tecnología de Alimentos, INIA, Ctra. de La Coruña Km 7, 28040 Madrid, Spain
| | - Pilar Gaya
- Departamento de Tecnología de Alimentos, INIA, Ctra. de La Coruña Km 7, 28040 Madrid, Spain
| | - Juan Luis Arqués
- Departamento de Tecnología de Alimentos, INIA, Ctra. de La Coruña Km 7, 28040 Madrid, Spain
| | - Margarita Medina
- Departamento de Tecnología de Alimentos, INIA, Ctra. de La Coruña Km 7, 28040 Madrid, Spain
| | - Eva Rodríguez
- Departamento de Tecnología de Alimentos, INIA, Ctra. de La Coruña Km 7, 28040 Madrid, Spain
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