1
|
Wang Y, Lv H, Wang C, He D, Zhao H, Xu E, Jin Z, Wu Z, Liu P, Cui B. Preparation of starch-based green nanofiber mats for probiotic encapsulation by electrospinning. J Food Sci 2024. [PMID: 39086043 DOI: 10.1111/1750-3841.17250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 05/21/2024] [Accepted: 06/26/2024] [Indexed: 08/02/2024]
Abstract
In this study, starch-based nanofiber mats were successfully prepared from aqueous solution by electrospinning and used for probiotic encapsulation for the first time. The physicochemical properties of the octenylsuccinated (OS) starch/poly(vinyl alcohol) (PVA) blend solutions were systematically investigated. Through Fourier transform infrared spectroscopy and X-ray diffraction spectra analysis, it was found that miscibility and hydrogen bonding interactions exist between OS starch and PVA molecules. Thermogravimetric analysis and derivative thermogravimetric analysis revealed that the produced nanofibers possess satisfactory thermal stability. Scanning electron microscopy images and diameter distribution histograms showed that continuous and defect-free nanofibers were obtained and along with the increase in the weight ratio of OS starch, the average diameter gradually decreased. In addition, it was confirmed that the probiotics were successfully encapsulated in nanofiber mats. The survival rates of Lactobacillus plantarum AB-1 and Lactobacillus rhamnosus GG encapsulated in nanofibers were as high as 94.63% and 92.42%, respectively, significantly higher than those of traditional freeze-drying. Moreover, compared to free cells, probiotics encapsulated in nanofiber mats retained better viability after 21 days of storage at 4 and 25°C, and showed remarkably higher survival rates after exposure to simulated gastric and intestinal fluid. This study showed that the developed nanofibers can be a promising encapsulation system for the protection of probiotics.
Collapse
Affiliation(s)
- Yufei Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Haowei Lv
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Chenxi Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Deyun He
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- Shandong Qiaoqi Food Technology Co., LTD, Dezhou, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| |
Collapse
|
2
|
Meral HD, Özcan FŞ, Özcan N, Bozkurt F, Sağdiç O. Determination of prebiotic activity and probiotic encapsulation ability of inulin type fructans obtained from Inula helenium roots. J Food Sci 2024. [PMID: 39042555 DOI: 10.1111/1750-3841.17261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 06/13/2024] [Accepted: 07/02/2024] [Indexed: 07/25/2024]
Abstract
Inulin, a prebiotic utilized in the food and pharmaceutical industries, promotes the growth of beneficial bacteria in the colon, thereby enhancing human health. Although inulin is commercially produced from chicory and artichoke, Inula helenium roots offer a high potential for inulin production. The aim of this study is to investigate the prebiotic activity of inulin (inulin-P) from I. helenium roots on Lactobacillus rhamnosus, as well as its ability to produce synbiotic microcapsules and the effects on probiotic viability during freeze-drying, in vitro gastrointestinal (GI) digestion, and storage. First, the effect of inulin-P on L. rhamnosus viability and short-chain fatty acid (SCFA) production was compared to other commonly utilized prebiotics. The findings revealed that inulin-P remarkably promoted the growth and SCFA yield of L. rhamnosus for 48 h of fermentation and 28 days of storage. Then, L. rhamnosus was encapsulated with inulin-P and commercial inulin to compare its survival throughout storage and the GI tract. Inulin-P microcapsules outperformed in terms of viability during storage (7.98 log CFU/g after 30 days at 4°C). Furthermore, inulin-P microcapsules were heat-resistant and protected L. rhamnosus from GI conditions, resulting in a high survival rate (89.52%) following large intestine simulation, which is ideal for increasing customer benefits. Additionally, inulin-P microcapsules exhibited similar physical characteristics to commercial inulin. Consequently, this study revealed that inulin-P, which is easy to produce, low-cost, and has industrial application potential, could be used as a good carrier for the synbiotic encapsulation of L. rhamnosus. PRACTICAL APPLICATION: Inulin is a prebiotic that promotes the activity and growth of beneficial bacteria in the human gut. Although commercial inulin is currently produced from chicory root and artichoke, Inula helenium root is a potential raw material for inulin production. In this study, inulin was produced from I. helenium roots with a low-cost and easy production method, and it was determined that this inulin was an effective carrier in the synbiotic encapsulation of L. rhamnosus. This inulin exhibits superior prebiotic activity and encapsulation efficiency compared to commercial inulins like Orafti® GR and HPX and can be easily integrated into industrial production.
Collapse
Affiliation(s)
- Hilal Dikmen Meral
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | | | - Nihat Özcan
- TUBITAK Marmara Research Centre, Life Sciences, Kocaeli, Turkey
| | - Fatih Bozkurt
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Osman Sağdiç
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| |
Collapse
|
3
|
Gruskiene R, Lavelli V, Sereikaite J. Application of inulin for the formulation and delivery of bioactive molecules and live cells. Carbohydr Polym 2024; 327:121670. [PMID: 38171683 DOI: 10.1016/j.carbpol.2023.121670] [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: 03/13/2023] [Revised: 10/06/2023] [Accepted: 12/04/2023] [Indexed: 01/05/2024]
Abstract
Inulin is a fructan biosynthesized mainly in plants of the Asteraceae family. It is also found in edible vegetables and fruits such as onion, garlic, leek, and banana. For the industrial production of inulin, chicory and Jerusalem artichoke are the main raw material. Inulin is used in the food, pharmaceutical, cosmetic as well biotechnological industries. It has a GRAS status and exhibits prebiotic properties. Inulin can be used as a wall material in the encapsulation process of drugs and other bioactive compounds and the development of their delivery systems. In the review, the use of inulin for the encapsulation of probiotics, essential and fatty oils, antioxidant compounds, natural colorant and other bioactive compounds is presented. The encapsulation techniques, materials and the properties of final products suitable for the delivery into food are discussed. Research limitations are also highlighted.
Collapse
Affiliation(s)
- Ruta Gruskiene
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Jolanta Sereikaite
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Vilnius, Lithuania.
| |
Collapse
|
4
|
Simonič M, Slapničar Š, Trček J, Matijašić BB, Lorbeg PM, Vesel A, Zemljič LF, Peršin Fratnik Z. Probiotic Lactobacillus paragasseri K7 Nanofiber Encapsulation Using Nozzle-Free Electrospinning. Appl Biochem Biotechnol 2023; 195:6768-6789. [PMID: 36920716 DOI: 10.1007/s12010-023-04416-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/17/2023] [Indexed: 03/16/2023]
Abstract
Probiotics are live microorganisms that can have beneficial effects on humans. Encapsulation offers them a better chance of survival. Therefore, nozzle-free electrospinning was introduced for their embedding in nanofibrous material. Probiotic Lactobacillus paragasseri K7 in lyophilized and fresh form, with and without inulin as prebiotic, was added to a polymer solution of sodium alginate (NaAlg) and polyethylene oxide (PEO). Conductivity, viscosity, pH, and surface tension were determined to define the optimal concentration and volume ratio for smooth electrospinning. The success of the formed nanoscale materials was examined by scanning electron microscope (SEM), while the entrapment of probiotics in the nanofibrous mats was detected by attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR) and X-ray photoelectron spectroscopy (XPS). Spontaneous diffusion of bacteria from electrospun samples in PBS buffer pH 7.4 was studied by plate counting on MRS agar. By exposing polymer solutions containing L. paragasseri K7 and inulin to a high electric field, the nanofilm was formed on a polypropylene substrate, used as collecting material. When polymer solutions without inulin were used, the bead-like nanofibers may have become visible. The SEM results suggest that inulin, in addition to K7 strain, additionally lowers the conductivity of spinning macromolecular solution and hinders the nanofiber formation. The results of ATR-FTIR confirmed the presence of L. paragasseri K7 embedded in nanocomposites by the appearance of characteristic peaks. The samples containing the probiotic regardless of its form with inulin had similar surface composition, except that the sodium content was higher in the samples with fresh probiotic, probably due to greater and thus less easy embedding of the bacteria in NaAlg. Within 2 h, the largest amount of probiotic strain K7 was spontaneously released from the electrospun sample containing the inulin and probiotic in freeze-dried form (44%), while the amount released from the nanofibrous sample, which also contained the inulin and probiotic in fresh form, was significantly lower (21%). These preliminary results demonstrate the potential of nozzle-free electrospinning technology for the development of probiotic delivery systems for short-term use, such as feminine hygiene materials (tampons, pads, napkins).
Collapse
Affiliation(s)
- Marjana Simonič
- Laboratory of Water Physics and Membrane Processes, Faculty of Chemistry and Chemical Engineering, University of Maribor, 20000, Maribor, Slovenia
| | - Špela Slapničar
- Department of Inorganic Chemistry and Technology, National Institute of Chemistry, 1000, Ljubljana, Slovenia
| | - Janja Trček
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor, 2000, Maribor, Slovenia
| | - Bojana Bogovič Matijašić
- Department of Animal Science, Institute of Dairy Science and Probiotics, Biotechnical Faculty, University of Ljubljana, 1230, Domžale, Slovenia
| | - Petra Mohar Lorbeg
- Department of Animal Science, Institute of Dairy Science and Probiotics, Biotechnical Faculty, University of Ljubljana, 1230, Domžale, Slovenia
| | - Alenka Vesel
- Surface Engineering and Optoelectronics, Institut "Jožef Stefan", 1000, Ljubljana, Slovenia
| | - Lidija Fras Zemljič
- Laboratory for Characterization and Processing of Polymers, Institute of Engineering Materials and Design, Faculty of Mechanical Engineering, University of Maribor, 2000, Maribor, Slovenia
| | - Zdenka Peršin Fratnik
- Laboratory for Characterization and Processing of Polymers, Institute of Engineering Materials and Design, Faculty of Mechanical Engineering, University of Maribor, 2000, Maribor, Slovenia.
| |
Collapse
|
5
|
Serrano-Delgado A, Quintanilla-Carvajal MX. Electrospinning Microencapsulation of Lactobacillus fermentum K73 Using Gelatin as the Main Component of a Food-Grade Matrix. Microorganisms 2023; 11:2682. [PMID: 38004694 PMCID: PMC10672965 DOI: 10.3390/microorganisms11112682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/07/2023] [Accepted: 09/08/2023] [Indexed: 11/26/2023] Open
Abstract
This work aimed to establish the conditions that improve the viability of Lactobacillus fermentum K73 during and after the electrospinning process. A mixture of experimental designs were performed to select the formulation (gelatin and bacterial culture) that improves the probiotic viability after blending and under simulated gastrointestinal conditions. A Box-Behnken design was performed to improve the encapsulation yield and survival during the electrospinning process. For the Box-Behnken design, the factors were soy lecithin and bacteria culture concentration at the blend and collector distance for electrospinning. It was hypothesized that soy lecithin improved the electrospinnability, acting as a surfactant in the mixture and allowing lower voltage to be used during the process. The selected volume ratio of the gelatin (25%)/bacterial culture mixture was 0.66/0.34. The physicochemical parameters of the selected blend were in the recommended range for electrospinning. The conditions that improved the encapsulation yield and survival during electrospinning were 200 g/L of bacterial culture, 2.5% (w/v) soy lecithin, and 7 cm collector distance. The experimental encapsulation yield and survival was 80.7%, with an experimental error of 7.2%. SEM micrographs showed the formation of fibers with gelatin/bacterial culture beads. Encapsulation improved the viability of the probiotic under simulated gastrointestinal conditions compared to free cells.
Collapse
Affiliation(s)
| | - María Ximena Quintanilla-Carvajal
- Universidad de La Sabana, Facultad de Ingeniería, Campus del Puente del Común, km 7 Autopista Norte de Bogotá, Chia 250001, Cundinamarca, Colombia;
| |
Collapse
|
6
|
Akram N, Afzaal M, Saeed F, Ahmad A, Imran A, Ahmed A, Shah YA, Islam F, Alomar SY, Manoharadas S, Nawaz A. Fabrication and Characterization of PVA-WPI Based Nanofiber Mats for Improved Viability of Lactobacillus rhamnosus GG. Foods 2023; 12:3904. [PMID: 37959023 PMCID: PMC10648975 DOI: 10.3390/foods12213904] [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: 08/26/2023] [Revised: 10/09/2023] [Accepted: 10/19/2023] [Indexed: 11/15/2023] Open
Abstract
In the current study, whey protein-based nanofibers were fabricated to encapsulate Lactobacillus rhamnosus. Purposely, different ratios of PVA (polyvinyl alcohol) and WPI (whey protein isolate) were blended to fabricate nanofibers. Nanofiber mats were characterized in terms of particle size, diameter, tensile strength, elongation at break, and loading efficiency. Morphological and molecular characterizations were carried out using scanning electron microscopy (SEM) and Fourier transform infrared (FTIR). Moreover, in vitro viability under simulated gastrointestinal (GI) conditions and thermal stability were also assessed. The results reveal that by increasing the PVA concentration, the conductivity increased while the viscosity decreased. SEM micrographs showed that probiotics were successfully loaded within the nanofiber. The FTIR spectra show strong bonding between the encapsulating materials with the addition of probiotics. In vitro and thermal analyses revealed that the survival of encapsulated probiotics significantly (p < 0.05) improved. In a nutshell, PVA-WPI composite nanofibers have promising potential when used to enhance the viability and stability of probiotics under adverse conditions.
Collapse
Affiliation(s)
- Noor Akram
- Food Safety and Biotechnology Lab, Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan;
| | - Muhammad Afzaal
- Food Safety and Biotechnology Lab, Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan;
- Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan; (F.S.); (A.I.); (F.I.)
| | - Farhan Saeed
- Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan; (F.S.); (A.I.); (F.I.)
| | - Adnan Ahmad
- Research School of Chemistry, Australian National University, Canberra 2601, Australia;
| | - Ali Imran
- Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan; (F.S.); (A.I.); (F.I.)
| | - Aftab Ahmed
- Department of Nutritional Sciences, Government College University Faisalabad, Faisalabad 38000, Pakistan;
| | - Yasir Abbas Shah
- Natural and Medical Science Research Center, University of Nizwa, Nizwa 616, Oman;
| | - Fakhar Islam
- Department of Food Science, Government College University Faisalabad, Faisalabad 38000, Pakistan; (F.S.); (A.I.); (F.I.)
| | - Suliman Yousef Alomar
- Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Salim Manoharadas
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Asad Nawaz
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou 425199, China
| |
Collapse
|
7
|
Nawaz A, Irshad S, Walayat N, Khan MR, Iqbal MW, Luo X. Fabrication and Characterization of Apple-Pectin-PVA-Based Nanofibers for Improved Viability of Probiotics. Foods 2023; 12:3194. [PMID: 37685127 PMCID: PMC10486385 DOI: 10.3390/foods12173194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 08/20/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
In the current study, apple-pectin-based novel nanofibers were fabricated by electrospinning. Polyvinyl alcohol (PVA) and apple pectin (PEC) solution were mixed to obtain an optimized ratio for the preparation of electrospun nanofibers. The obtained nanofibers were characterized for their physiochemical, mechanical and thermal properties. The nanofibers were characterized using scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and thermogravimetric analysis (TGA). Furthermore, an assay of the in vitro viability of free and encapsulated probiotics was carried out under simulated gastrointestinal conditions. The results of TGA revealed that the PVA/PEC nanofibers had good thermal stability. The probiotics encapsulated by electrospinning showed a high survival rate as compared to free cells under simulated gastrointestinal conditions. Furthermore, encapsulated probiotics and free cells showed a 3 log (cfu/mL) and 10 log (cfu/mL) reduction, respectively, from 30 to 120 min of simulated digestion. These findings indicate that the PVA/PEC-based nanofibers have good barrier properties and could potentially be used for the improved viability of probiotics under simulated gastrointestinal conditions and in the development of functional foods.
Collapse
Affiliation(s)
- Asad Nawaz
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yangzhou 425199, China;
| | - Sana Irshad
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China;
| | - Noman Walayat
- College of Tea Science and Tea Culture, Zhejiang Agriculture and Forestry University, Hangzhou 310007, China;
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Muhammad Waheed Iqbal
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Xiaofang Luo
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yangzhou 425199, China;
| |
Collapse
|
8
|
Hashem NM, Hosny NS, El-Desoky N, Soltan YA, Elolimy AA, Sallam SMA, Abu-Tor ESM. Alginate Nanoencapsulated Synbiotic Composite of Pomegranate Peel Phytogenics and Multi-Probiotic Species as a Potential Feed Additive: Physicochemical, Antioxidant, and Antimicrobial Activities. Animals (Basel) 2023; 13:2432. [PMID: 37570241 PMCID: PMC10417444 DOI: 10.3390/ani13152432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 07/18/2023] [Accepted: 07/19/2023] [Indexed: 08/13/2023] Open
Abstract
A synbiotic composed of alginate nanoencapsulated prebiotic (pomegranate peel phytogenics) and multi-species probiotics (Lactococcus lactis, Lactobacillus plantarum, Lactobacillus paracasei, and Saccharomyces cerevisiae) has been developed as a potential eco-friendly alternative to antibiotics. The physicochemical properties of the encapsulated synbiotic were evaluated, and its gastric and storage tolerance, as well as its antioxidant and antimicrobial activity, were tested and compared to that of the non-encapsulated synbiotic (free synbiotic). The results showed that the prebiotic pomegranate peel ethanolic extract contained seven phenolic compounds, with cinnamic being the most abundant (13.26 µL/mL). Sodium alginate-CaCl2 nanocapsules were effective in encapsulating 84.06 ± 1.5% of the prebiotic's phenolic compounds and 98.85 ± 0.57% of the probiotics. The particle size of the alginate-CaCl2 nanoencapsulated synbiotic was 544.5 nm, and the polydispersity index and zeta potential values were 0.593 and -12.3 mV, respectively. Thermogravimetric analysis showed that the alginate-CaCl2 nanoencapsulated synbiotic had high thermal stability at high temperatures, with only 2.31% of its weight being lost within the temperature range of 70-100 °C. The count of viable probiotics in the nanoencapsulated synbiotic was significantly higher than that in the free synbiotic after exposure to gastric acidity and storage for six months at room temperature. The percent inhibition values of the nanoencapsulated synbiotic and ascorbic acid (as a standard antioxidant) were comparable and significantly greater than those of the free synbiotic. The half-maximal inhibitory concentrations (IC50) of the nanoencapsulated synbiotic and ascorbic acid were significantly lower than those of the free synbiotic (3.96 ± 0.42 µg/mL and 4.08 ± 0.79 µg/mL for nanoencapsulated synbiotic and ascorbic acid, respectively, vs. 65.75 ± 2.14 µg/mL for free synbiotic). The nanoencapsulated synbiotic showed the highest significant antimicrobial activity against Escherichia coli (ATCC 8739). Both the nanoencapsulated and free synbiotics showed antimicrobial activity against Staphylococcus aureus (ATCC 6538), similar to that of gentamicin, although the nanoencapsulated synbiotic showed significantly higher inhibition activity compared to the free synbiotic. The nanoencapsulated synbiotic showed antimicrobial activity comparable to gentamicin against Pseudomonas aeruginosa (ATCC 90274), whereas the free synbiotic showed the least antimicrobial activity (p < 0.05). Both synbiotics showed significantly higher antimicrobial activity against Salmonella typhi (ATCC 6539) than gentamicin. Both synbiotics showed antifungal activity against Aspergillus niger and Aspergillus flavus, with a stronger effect observed for the nanoencapsulated synbiotic. However, the activity of both synbiotics was significantly lower than that of fluconazole (an antifungal drug).
Collapse
Affiliation(s)
- Nesrein M. Hashem
- Animal and Fish Production Department, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria 21545, Egypt; (N.E.-D.); (Y.A.S.); (S.M.A.S.)
| | - Nourhan S. Hosny
- Livestock Research Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria 21934, Egypt;
| | - Nagwa El-Desoky
- Animal and Fish Production Department, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria 21545, Egypt; (N.E.-D.); (Y.A.S.); (S.M.A.S.)
| | - Yosra A. Soltan
- Animal and Fish Production Department, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria 21545, Egypt; (N.E.-D.); (Y.A.S.); (S.M.A.S.)
| | - Ahmed A. Elolimy
- Animal Production Department, National Research Centre, Giza 12622, Egypt;
| | - Sobhy M. A. Sallam
- Animal and Fish Production Department, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria 21545, Egypt; (N.E.-D.); (Y.A.S.); (S.M.A.S.)
| | - El-Sayed M. Abu-Tor
- Food Science and Technology Department, Faculty of Agriculture (El-Shatby), Alexandria University, Alexandria 21545, Egypt;
| |
Collapse
|
9
|
Feng K, Huangfu L, Liu C, Bonfili L, Xiang Q, Wu H, Bai Y. Electrospinning and Electrospraying: Emerging Techniques for Probiotic Stabilization and Application. Polymers (Basel) 2023; 15:polym15102402. [PMID: 37242977 DOI: 10.3390/polym15102402] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/11/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Probiotics are beneficial for human health. However, they are vulnerable to adverse effects during processing, storage, and passage through the gastrointestinal tract, thus reducing their viability. The exploration of strategies for probiotic stabilization is essential for application and function. Electrospinning and electrospraying, two electrohydrodynamic techniques with simple, mild, and versatile characteristics, have recently attracted increased interest for encapsulating and immobilizing probiotics to improve their survivability under harsh conditions and promoting high-viability delivery in the gastrointestinal tract. This review begins with a more detailed classification of electrospinning and electrospraying, especially dry electrospraying and wet electrospraying. The feasibility of electrospinning and electrospraying in the construction of probiotic carriers, as well as the efficacy of various formulations on the stabilization and colonic delivery of probiotics, are then discussed. Meanwhile, the current application of electrospun and electrosprayed probiotic formulations is introduced. Finally, the existing limitations and future opportunities for electrohydrodynamic techniques in probiotic stabilization are proposed and analyzed. This work comprehensively explains how electrospinning and electrospraying are used to stabilize probiotics, which may aid in their development in probiotic therapy and nutrition.
Collapse
Affiliation(s)
- Kun Feng
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Lulu Huangfu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Chuanduo Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Laura Bonfili
- School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
| |
Collapse
|
10
|
Karakaş CY, Yildirim RM, Karadag A. Encapsulation of Lactobacillus plantarum ELB90 by electrospraying in a double emulsion (W1/O/W2) loaded alginate beads to improve the gastrointestinal survival and thermal stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3427-3436. [PMID: 36764922 DOI: 10.1002/jsfa.12494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 01/24/2023] [Accepted: 02/11/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND In the present study, the Lactobacillus plantarum ELB90 was encapsulated in double emulsion (W1/O/W2) loaded alginate beads (emulbeads) by electrospraying and compared with emulsion-free control beads. The viability of encapsulated and free cells was assessed by exposing them to thermal processing (65 °C for 30 min and 72 °C for 3 min) and simulated gastrointestinal conditions. The beads were characterized by optical, scanning electron, fluorescence, and confocal laser scanning microscopy, as well as Fourier transform infrared and gel strength analysis. RESULTS After the intestinal stage of digestion, the survival rate of free bacteria was 38% [3.70 log colony-forming units (CFU) g-1 ], only increased to 43% and 53% for bare and chitosan-coated control beads, and it elevated the survival rate to 75% and 84% (8.70 log CFU g-1 ) for bare and chitosan-coated emulbeads, respectively. The presence of inulin increased gastrointestinal viability only in uncoated emulbeads. The bacteria loaded in emulbeads retained greater viability (5.90-6.90 log CFU g-1 ) against thermal treatment, compared to control beads (2.07-4.10 log CFU g-1 ) and free bacteria (2.57-3.11 log CFU mL-1 ). Encapsulation of L. plantarum ELB90 only in emulsion-free beads may not be appropriate for providing thermal stability. Inulin addition and chitosan-coating of the beads increased the size, and emulbeads presented smoother surfaces compared to emulsion-free beads. CONCLUSION The contribution of a double emulsion into the gel matrix of electrosprayed alginate beads exhibited enhanced protection for probiotic bacteria that could be useful for the development of functional foods. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Canan Yağmur Karakaş
- Food Engineering Department, Chemical, and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
| | - Rusen Metin Yildirim
- Food Engineering Department, Chemical, and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
| | - Ayse Karadag
- Food Engineering Department, Chemical, and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
| |
Collapse
|
11
|
Varada VV, Panneerselvam D, Pushpadass HA, Mallapa RH, Ram C, Kumar S. In vitro safety assessment of electrohydrodynamically encapsulated Lactiplantibacillus plantarum CRD7 and Lacticaseibacillus rhamnosus CRD11 for probiotics use. Curr Res Food Sci 2023; 6:100507. [PMID: 37215740 PMCID: PMC10196993 DOI: 10.1016/j.crfs.2023.100507] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/18/2023] [Accepted: 04/21/2023] [Indexed: 05/24/2023] Open
Abstract
The current study aimed to validate the safety of electrohydrodynamically encapsulated Lactiplantibacillus plantarum CRD7 and Lacticaseibacillus rhamnosus CRD11 in accordance with guidelines of FAO/WHO and ICMR/DBT. In vitro assays such as mucin degradation, hemolysis of blood cells, antimicrobial susceptibility pattern, possession of virulence factors, biogenic amine, and ammonia production were assessed. In results, the cross-streak and co-culture techniques revealed that CRD7 and CRD11 were compatible in vitro. Upon visual inspection through scanning electron and fluorescence microscopy, the integrity of bacterial cell membrane was confirmed even after the encapsulation process. CRD7 and CRD11 were non-hemolytic and showed negative responses to gelatinase, urease, and DNase activities. Non-mucinolytic activity of CRD7 and CRD11 was verified by measuring cell growth rate (p < 0.05) in different modified media followed by SDS-PAGE. High-performance liquid chromatography analysis revealed that both the strains did not produce biogenic amines (putrescine, cadaverine, histamine, and tyramine). Neither of the Lactobacillus strains produced ammonia after growing in BHI broth for 5 days at 37 °C. L-lactate production was highest (p < 0.05) in CRD11 (8.83 g/L), followed by CRD7 (8.16 g/L), whereas the lowest (p < 0.05) D-lactate was registered for encapsulated CRD11 (0.33 g/L) and CRD7 (0.49 g/L). The antibiogram profile determined through minimum inhibitory concentration showed that CRD7 and CRD11 were sensitive to key antibiotics suggested by EFSA except for gentamycin and kanamycin. PCR data on virulence genes demonstrated that both strains were safe for probiotic use. Moreover, CRD7 and CRD11 strains caused insignificant (p > 0.05) changes in the cell viability of Caco-2 cells as estimated by MTT (98.94-99.50%) and NR uptake (95.42-97.03%) assays and showed sensitivity to human serum. According to the results of these evaluated attributes, it is concluded that L. plantarum CRD7 and L. rhamnosus CRD11 are safe, non-toxic to human epithelial cells, and thus may be potentially suitable for various food/feed applications.
Collapse
Affiliation(s)
- Vinay Venkatesh Varada
- Rumen Biotechnology Lab., Animal Nutrition Division, ICAR-National Dairy Research Institute, Karnal, 132001, Haryana, India
| | - Divya Panneerselvam
- Dairy Engineering Section, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru, India
| | - Heartwin A. Pushpadass
- Dairy Engineering Section, ICAR-National Dairy Research Institute, Southern Regional Station, Bengaluru, India
| | | | - Chand Ram
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, 132001, Haryana, India
| | - Sachin Kumar
- Rumen Biotechnology Lab., Animal Nutrition Division, ICAR-National Dairy Research Institute, Karnal, 132001, Haryana, India
| |
Collapse
|
12
|
Premjit Y, Mitra J. Synthesis, characterization, and in vitro digestion of electrosprayed and freeze-dried probiotics encapsulated in soy protein isolate-sunflower oil emulsions. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
|
13
|
Recent advances in oral delivery of bioactive molecules: Focus on prebiotic carbohydrates as vehicle matrices. Carbohydr Polym 2022; 298:120074. [DOI: 10.1016/j.carbpol.2022.120074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/31/2022] [Accepted: 09/01/2022] [Indexed: 11/18/2022]
|
14
|
Fareed F, Saeed F, Afzaal M, Imran A, Ahmad A, Mahmood K, Shah YA, Hussain M, Ateeq H. Fabrication of electrospun gum Arabic-polyvinyl alcohol blend nanofibers for improved viability of the probiotic. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4812-4821. [PMID: 36276519 PMCID: PMC9579235 DOI: 10.1007/s13197-022-05567-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/19/2022] [Accepted: 07/23/2022] [Indexed: 06/01/2023]
Abstract
In the current study, the probiotic (Lactobacillus acidophilus) was encapsulated using Gum Arabic and polyvinyl alcohol blended nanofibers by electrospinning. Obtained nanofibers were characterized in terms of particle size, diameter, mechanical strength, and encapsulation efficiency. The molecular and internal structure characterization was carried out using Fourier transform infrared spectroscopy and X-ray diffraction respectively. Thermo Gravimetric (TGA) analysis was conducted to determine the thermal features of PVA/GA/probiotics nanofibers. Free and encapsulated probiotics were also subjected to in vitro assay under different detrimental conditions. Images obtained using SEM indicated that probiotics were successfully encapsulated in blends by a nano-spider. FTIR and XRD spectra showed bonding interactions between the wall and core materials. In-vitro assay indicated that probiotics with encapsulated showed significantly (P < 0.05) viability compared to free cells. Free cells lost their viability under simulated gastrointestinal conditions while encapsulated cells retained viability count above the therapeutic number (107 cfu).
Collapse
Affiliation(s)
- Faisal Fareed
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ali Imran
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Aftab Ahmad
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | | | - Yasir Abbas Shah
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muzammal Hussain
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Huda Ateeq
- Food Safety & Biotechnology Laboratory, Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| |
Collapse
|
15
|
Electro-hydrodynamic processing for encapsulation of probiotics: A review on recent trends, technological development, challenges and future prospect. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101458] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
16
|
Gao Y, Wang X, Xue C, Wei Z. Latest developments in food-grade delivery systems for probiotics: A systematic review. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34748451 DOI: 10.1080/10408398.2021.2001640] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Tremendous progress in the inseparable relationships between probiotics and human health has enabled advances in probiotic functional foods. To ensure the vitality of sensitive probiotics against multiple harsh conditions, rising food-grade delivery systems for probiotics have been developed. This review gives a summary of recently reported delivery vehicles for probiotics, analyzes their respective merits and drawbacks and makes comparisons among them. Subsequently, the applications and future prospects are discussed. According to the types of encapsulating probiotics, food-grade delivery systems for probiotics can be classified into "silkworm cocoons" and "spider webs", which are put forward in this paper. The former, which surrounds the inner probiotics with the outer protective layers, includes particles, emulsions, beads, hybrid electrospun nanofibers and microcapsules. While hydrogels and bigels belong to the latter, which protects probiotics with the aid of network structures. The future prospects include preferable viability and stability of probiotics, co-delivery systems, targeted gut release of probiotics, delivery of multiple strains, more scientific experimental verification and more diversified food products, which will enlighten further studies on delivering probiotics for human health. Taken together, delivery vehicles for probiotics are-or will soon be-in the field of food science, with further applications under development.
Collapse
Affiliation(s)
- Yuxing Gao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xin Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China.,Qingdao National Laboratory for Marine Science and Technology, Qingdao, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| |
Collapse
|
17
|
Huang K, Yuan Y, Baojun X. A Critical Review on the Microencapsulation of Bioactive Compounds and Their Application. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1963978] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Kehao Huang
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
- Department Of Food Science And Agricultural Chemistry, McGill University, Quebec, Canada
| | - Yingzhi Yuan
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
- Department Of Biochemistry, University College London, London, UK
| | - Xu Baojun
- Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, China
| |
Collapse
|
18
|
Gurram S, Jha DK, Shah DS, Kshirsagar MM, Amin PD. Insights on the Critical Parameters Affecting the Probiotic Viability During Stabilization Process and Formulation Development. AAPS PharmSciTech 2021; 22:156. [PMID: 34008083 DOI: 10.1208/s12249-021-02024-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Accepted: 04/27/2021] [Indexed: 12/31/2022] Open
Abstract
Probiotics have gained a lot of interest in recent years as an alternative as well as adjuvant therapy for several conditions owing to their health benefits. These live microorganisms have proven efficacy for treating gut disorders, inflammation, bacterial vaginosis, hepatic and depressive disorders, and many more. There are conventional as well as non-conventional formulations available for the delivery of probiotics with the latter having fewer regulatory guidelines. The conventional formulations include the pharmaceutical formulations specifically designed to deliver an efficacious number of viable microorganisms. Studies have indicated 108-109 CFU/g as an ideal dose of probiotics for achieving health benefits, and hence, all the formulations must at least contain the said number of viable bacteria to show a therapeutic effect. The most crucial feature of probiotic formulations is that the bacteria are prone to several environmental and processing factors which all together reduce the viability of the bacteria in the final formulation. These factors include processing parameters like temperature, humidity, pressure, and storage conditions. Thus, the present review primarily focuses on the critical process parameters affecting the probiotic viability during stabilization process and formulation development. Understanding these factors prior to processing helps in delivering probiotics in the required therapeutic numbers at the target site.
Collapse
|
19
|
Rentería‐Ortega M, Salgado‐Cruz MDLP, Morales‐Sánchez E, Alamilla‐Beltrán L, Valdespino‐León M, Calderón‐Domínguez G. Glucose oxidase release of stressed chia mucilage‐sodium alginate capsules prepared by electrospraying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15484] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Minerva Rentería‐Ortega
- Departamento de Ingeniería Bioquímica Escuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional Ciudad de México México
| | - Ma de la Paz Salgado‐Cruz
- Departamento de Ingeniería Bioquímica Escuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional Ciudad de México México
- Consejo Nacional de Ciencia y Tecnología (CONACYT) Ciudad de México México
| | | | - Liliana Alamilla‐Beltrán
- Departamento de Ingeniería Bioquímica Escuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional Ciudad de México México
| | - Mariana Valdespino‐León
- Departamento de Ingeniería Bioquímica Escuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional Ciudad de México México
| | - Georgina Calderón‐Domínguez
- Departamento de Ingeniería Bioquímica Escuela Nacional de Ciencias BiológicasInstituto Politécnico Nacional Ciudad de México México
| |
Collapse
|
20
|
Ashaolu TJ. Emerging applications of nanotechnologies to probiotics and prebiotics. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Tolulope Joshua Ashaolu
- Institute of Research and Development Duy Tan University Da Nang550000Vietnam
- Faculty of Environmental and Chemical Engineering Duy Tan University Da Nang550000Vietnam
| |
Collapse
|