Modification of media using food-grade components for the fermentation of Bifidobacterium and Lactobacillus strains in large-scale bioreactors

Recent Advances in the Understanding of Stress Resistance Mechanisms in Probiotics: Relevance for the Design of Functional Food Systems

In recent years, more and more scientific community, food producers, and food industry show increased interest in functional foods containing probiotics, which is a big challenge. The consumption of probiotics in the context of a balanced diet through the consumption of functional foods or through the intake of pharmaceutical preparations has proven to contribute to the improvement of human health, even contributing to the prevention of diseases. In order for probiotics to be considered suitable for consumption, they must contain a minimum concentration of viable cells, namely, at least 107 colony forming units of beneficial microbes per gram. Ensuring the viability of bacterial cells until the moment of consumption is the overriding priority of functional probiotic food manufacturers. Probiotic bacteria are subject to stress conditions not only during food manufacturing but also during gastrointestinal passage, which limit or even compromise their functionality. This paper first examines all the stressful conditions faced by probiotic cells in their production stages and related to the conditions present in the bioreactor fermentation and drying processes as well as factors related to the food matrix and storage. The stress situations faced by probiotic microorganisms during the gastrointestinal transit especially during stomach and intestinal residence are also analyzed. In order to understand the adaptation mechanisms of probiotic bacteria to gastrointestinal stress, intrinsic and adaptive mechanisms identified in probiotic strains in response to acid stress and to bile and bile acid stress are analyzed. In addition, improvement strategies for multiple stress tolerance of lactic acid bacteria through directions dealing with stress, accumulation of metabolites, use of protectants, and regulation of technological parameters are examined. Finally, the definition of postbiotics, inanimate microorganisms and/or their components conferring health benefits, is also introduced. Postbiotics include cell lysates, enzymes, and cell wall fragments derived from probiotic bacteria and may represent an alternative to the use of probiotics, when they do not tolerate stressful conditions.

Probiotics media: significance, challenges, and future perspective - a mini review

The health benefits associated with probiotics have increased their application in pharmaceutical formulations and functional food development. High production of probiotic biomass requires a cost-effective production method and nutrient media optimization. The biomass production of probiotics can be enhanced by optimizing growth parameters such as substrate, pH, incubation time, etc. For economical industrial production of probiotic biomass, it is required to design a new medium with low cost. Wastes from the food industries are promising components for the development of the low-cost medium. Industrial wastes such as cheese whey and corn steep liquor are excellent examples of reliable sources of nitrogen for the biomass production of probiotic bacteria. The increased yield of biomass reduced the cost of production. This review focuses on the importance of probiotic media for biomass production and its challenges.

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Imbalance of the intestinal virome and altered viral-bacterial interactions caused by a conditional deletion of the vitamin D receptor

Vitamin D receptor (VDR) deficiency is associated with cancer, infection, and chronic inflammation. Prior research has demonstrated VDR regulation of bacteria; however, little is known regarding VDR and viruses. We hypothesize that VDR deficiency impacts on the intestinal virome and viral-bacterial interactions. We specifically deleted VDR from intestinal epithelial cells (VDR^ΔIEC), Paneth cells (VDR^ΔPC), and myeloid cells (VDR^ΔLyz) in mice. Feces were collected for shotgun metagenomic sequencing and metabolite profiling. To test the functional changes, we evaluated pattern recognition receptors (PRRs) and analyzed microbial metabolites. Vibrio phages, Lactobacillus phages, and Escherichia coli typing phages were significantly enriched in all three conditional VDR-knockout mice. In the VDR^ΔLyz mice, the levels of eight more virus species (2 enriched, 6 depleted) were significantly changed. Altered virus species were primarily observed in female VDR^ΔLyz (2 enriched, 3 depleted) versus male VDR^ΔLyz (1 enriched, 1 depleted). Altered alpha and beta diversity (family to species) were found in VDR^ΔLyz. In VDR^ΔIEC mice, bovine viral diarrhea virus 1 was significantly enriched. A significant correlation between viral and bacterial alterations was found in conditional VDR knockout mice. There was a positive correlation between Vibrio phage JSF5 and Cutibacterium acnes in VDR^ΔPC and VDR^ΔLyz mice. Also, there were more altered viral species in female conditional VDR knockout mice. Notably, there were significant changes in PRRs: upregulated TLR3, TLR7, and NOD2 in VDR^ΔLyz mice and increased CLEC4L expression in VDR^ΔIEC and VDR^ΔPC mice. Furthermore, we identified metabolites related to virus infection: decreased glucose in VDR^ΔIEC mice, increased ribulose/xylulose and xylose in VDR^ΔLyz mice, and increased long-chain fatty acids in VDR^ΔIEC and VDR^ΔLyz female mice. Tissue-specific deletion of VDR changes the virome and functionally changes viral receptors, which leads to dysbiosis, metabolic dysfunction, and infection risk. This study helps to elucidate VDR regulating the virome in a tissue-specific and sex-specific manner.

Novel freeze-drying matrix for enhancing viability of probiotic supplemented milkshake during simulated in vitro digestion

Probiotics are recognized as essential components to improve health and regulate immune functions. Despite several probiotic formulations, the anticipation for non-fermented probiotic foods is noticeable. The objective of the study was to investigate and develop a stable freeze-dried synbiotic formula that can serve the purpose of a probiotic enricher as well as a thickener in an instant milk-based beverage. The freeze-dried synbiotic formula was assessed for the protective effect of whey protein-polysaccharides for retaining high cell viability during freeze-drying and subsequent storage. Highest survival rates were obtained for WP-15%I (85.90%), WP-15%P (85.43%), and WP-0.6%X (80.23%) combinations. During storage at 4 °C for 75 d, a lower specific rate of cell inactivation was found for WP-0.4%X (-0.0184 day^-1), WP-5%P (-0.0197 day^-1) and WP-5%I (-0.023 day^-1). Subsequent ingestion of synbiotic portions in the gastro-intestinal digestion simulator was studied in two ways to enumerate the retaining cell viability and understanding the importance of co-ingested food. Synbiotic portions reconstituted in milk showed higher probiotic survival through gastrointestinal digestion than water demonstrating the significance of supporting food matrix for improving the survival and efficiency of probiotics.

Challenges in the production and use of probiotics as therapeuticals in cancer treatment or prevention

Probiotics were defined as microbial strains that confer health benefits to their consumers. The concept has evolved during the last twenty years, and today metabolites produced by the strains, known as postbiotics, and even dead cells, known as paraprobiotics are closely associated to them. The isolation of commensal strains from human microbiome has led to the development of next generation probiotics. This review aims to present an overview of the developments in the area of cancer prevention and treatment, intimately related to advances in the knowledge of the microbiome role in its genesis and therapy. Strain identification and characterization, production processes, delivery strategies and clinical evaluation are crucial to translate results into the market with solid scientific support. Examples of recent tools in isolation, strain typification, quality control and development of new probiotic strains are described. Probiotics market and regulation were originally developed in the food sector, but these new strategies will impact the pharmaceutical and health sectors, requiring new considerations in regulatory frameworks.