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Carbonne C, Chadi S, Kropp C, Molimard L, Chain F, Langella P, Martin R. Ligilactobacillus salivarius CNCM I-4866, a potential probiotic candidate, shows anti-inflammatory properties in vitro and in vivo. Front Microbiol 2023; 14:1270974. [PMID: 38094624 PMCID: PMC10716304 DOI: 10.3389/fmicb.2023.1270974] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Accepted: 10/23/2023] [Indexed: 04/19/2024] Open
Abstract
INTRODUCTION The aim of this work was to characterize a new strain of Ligilactobacillus salivarius (CNCM I-4866) (CNCM I-4866) to address its potential as probiotic with a special focus on intestinal inflammation. Potential anti-inflammatory abilities of this strain were evaluated through in vivo and in vitro experiments. METHODS Firstly, the strain was tested in a murine acute inflammation colitis model induced by DNBS. In vitro characterization was then performed with diverse tests: modulation capability of intestinal permeability; study of the impact on immunity profile through cytokines dosage; capacity to inhibit pathogens and adhere to intestinal cells lines. Production of metabolites, antibiotic resistance and survival to gastro-intestinal tract conditions were also tested. RESULTS In vitro assay has shown a reduction of colonic damage and markers of inflammation after treatment with CNCM I-4866. Transcriptomic analysis performed on colons showed the capacity of the strain to down-regulate pro-inflammatory cytokines. L. salivarius CNCM I-4866 exerted anti-inflammatory profile by reducing IL-8 production by TNF-α stimulated cell and modulated cytokines profile on peripheral blood mononuclear cells (PBMC). It protected intestinal integrity by increasing trans-epithelial electrical resistance (TEER) on Caco-2 TNF-α inflamed cells. Additionally, L. salivarius CNCM I-4866 displayed inhibition capacity on several intestinal pathogens and adhered to eukaryotic cells. Regarding safety and technical concerns, CNCM I-4866 was highly resistant to 0.3% of bile salts and produced mainly L-lactate. Finally, strain genomic characterization allowed us to confirm safety aspect of our strain, with no antibiotic gene resistance found. DISCUSSION Taken together, these results indicate that L. salivarius CNCM I-4866 could be a good probiotic candidate for intestinal inflammation, especially with its steady anti-inflammatory profile.
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Affiliation(s)
| | | | | | | | | | | | - Rebeca Martin
- Micalis Institute, AgroParisTech, INRAE, Université Paris-Saclay, Jouy-en-Josas, France
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Choudhary P, Kraatz HB, Lévesque CM, Gong SG. Microencapsulation of Probiotic Streptococcus salivarius LAB813. ACS OMEGA 2023; 8:12011-12018. [PMID: 37033842 PMCID: PMC10077535 DOI: 10.1021/acsomega.2c07721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Accepted: 03/13/2023] [Indexed: 06/19/2023]
Abstract
Probiotics are living microorganisms that confer a health benefit on the host when administered in adequate amounts. Streptococcus salivarius, a commensal bacterium found in the oral cavity, has been shown to secrete antimicrobial peptides and can be used as probiotics. This study aimed to develop a delivery system for the probiotic LAB813, a novel S. salivarius strain first identified in the laboratory. Probiotics can be delivered and protected through the encapsulation of biomaterials such as polysaccharides. Their biocompatibility, biodegradability, user-friendliness, and ease of access make polysaccharides useful for encapsulating probiotics. Alginate (Alg) and chitosan (Ch) are naturally obtained polysaccharides and, hence, tested for LAB813 encapsulation. An extrusion method of encapsulation was performed to form Alg microcapsules (Alg-LAB813), some of which were coated with Ch (Alg-LAB813-Ch) to provide dual-layered protection. Inhibitory assays of the Alg-LAB813 and Alg-LAB813-Ch microcapsules were assayed against an indicator strain. Alg-LAB813-Ch microcapsules showed superior antibacterial properties compared to Alg-LAB813 microcapsules over 24 h and when subject to temperatures ranging from 4 to 68 °C. In addition, Alg-LAB813-Ch microcapsules retained antibacterial activity for up to 28 days of storage at 4 °C. The strong and sustained inhibitory activities of Ch-coated Alg encapsulated LAB813 signify the potential for their use to improve oral health.
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Affiliation(s)
| | - Heinz-Bernhard Kraatz
- Department
of Physical and Environmental Sciences, University of Toronto Scarborough, Toronto, Ontario M1C 1A4, Canada
| | - Céline M. Lévesque
- Faculty
of Dentistry, University of Toronto, Toronto, Ontario M5G 1G6, Canada
| | - Siew-Ging Gong
- Faculty
of Dentistry, University of Toronto, Toronto, Ontario M5G 1G6, Canada
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Pramanik S, Venkatraman S, Vaidyanathan VK. Development of engineered probiotics with tailored functional properties and their application in food science. Food Sci Biotechnol 2023; 32:453-470. [PMID: 36911322 PMCID: PMC9992677 DOI: 10.1007/s10068-023-01252-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 01/04/2023] [Accepted: 01/05/2023] [Indexed: 02/27/2023] Open
Abstract
The potential health benefits of probiotics may not be cognized because of the substantial curtailment in their viability during food storage and passage through the gastrointestinal system. Intestinal flora composition, and resistance against pathogens are among the health benefits associated with probiotic consumption. In the gastric environment, pH 2.0, probiotics dramatically lose their viability during the transit through the gastrointestinal system. The challenge remains to maintain cell viability until it reaches the large intestine. In extreme conditions, such as a decrease in pH or an increase in temperature, encapsulation technology can enhance the viability of probiotics. Probiotic bacterial strains can be encapsulated in a variety of ways. The methods are broadly systematized into two categories, liquid and solid delivery systems. This review emphasizes the technology used in the research and commercial sectors to encapsulate probiotic cells while keeping them alive and the food matrix used to deliver these cells to consumers. Graphical abstract
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Affiliation(s)
- Shreyasi Pramanik
- Integrated Bioprocessing Laboratory, School of Bioengineering, Department of Biotechnology, SRM Institute of Science and Technology (SRM IST), Tamil Nadu 603 203 Kattankulathur, India
| | - Swethaa Venkatraman
- Integrated Bioprocessing Laboratory, School of Bioengineering, Department of Biotechnology, SRM Institute of Science and Technology (SRM IST), Tamil Nadu 603 203 Kattankulathur, India
| | - Vinoth Kumar Vaidyanathan
- Integrated Bioprocessing Laboratory, School of Bioengineering, Department of Biotechnology, SRM Institute of Science and Technology (SRM IST), Tamil Nadu 603 203 Kattankulathur, India
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Hashim AF, Abd-Rabou AA, El-Sayed HS. Functional nanoemulsion and nanocomposite microparticles as an anticolorectal cancer and antimicrobial agent: applied in yogurt. BIOMASS CONVERSION AND BIOREFINERY 2022. [DOI: 10.1007/s13399-022-03313-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 09/02/2022] [Accepted: 09/19/2022] [Indexed: 09/02/2023]
Abstract
AbstractGreat concern for human health has led the food industry to focus on functional products. Microparticles based on nanoemulsions (M1) and nanocomposites (M2) were developed to deliver vital agents against colorectal cancer and microbial infection. The functional microparticles were prepared by coating extra virgin olive oil (EVOO), probiotics, and fig leaves extract with sodium alginate (SA) and whey protein concentrate (WPC) using the freeze drying technique. The antimicrobial, cytotoxic, apoptotic, encapsulation efficiency (EE %), release rate, and antioxidant activity were investigated. The yogurt was loaded with microparticles and evaluated microbiology, chemically, and sensory during storage. The results showed that the size of nanoemulsion and nanocomposite was between 476.1 and 517.7 nm, while the zeta potentials were −30.1 and −34.5 mV, respectively. M2 microparticles recorded the lowest IC50 values against human colorectal cancerous Caco-2 and HCT 116 cell lines: 1.10 μg/mL and 15.34 μg/mL, respectively. The inhibition zones were between 11 to 20 and 9 to 18 mm for M1 and M2, respectively. The highest EE% was 89.20% for EVOO and 91.34% for probiotics in M2 microparticles. The induction period of the EVOO from M1 and M2 microparticles was 15.37 h and 13.09 h, respectively. The antioxidant activity was between 78 and 65.8% for M1 and M2 microparticles, respectively. The probiotics in yogurt with microparticles were more than un-coated cells, and the taste of these samples was acceptable during storage. This study suggests that microencapsulation could be considered an interesting therapeutic tool when EVOO and probiotics are used in functional food.
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Wendel U. Assessing Viability and Stress Tolerance of Probiotics—A Review. Front Microbiol 2022; 12:818468. [PMID: 35154042 PMCID: PMC8829321 DOI: 10.3389/fmicb.2021.818468] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Accepted: 12/27/2021] [Indexed: 11/26/2022] Open
Abstract
The interest in probiotics has increased rapidly the latest years together with the global market for probiotic products. Consequently, establishing reliable microbiological methods for assuring the presence of a certain number of viable microorganisms in probiotic products has become increasingly important. To assure adequate numbers of viable cells, authorities are enquiring for information on viability rates within a certain shelf-life in colony forming units (CFU). This information is obtained from plate count enumeration, a method that enables detection of bacterial cells based on their ability to replicate. Although performing plate count enumeration is one manner of assessing viability, cells can still be viable without possessing the ability to replicate. Thus, to properly assess probiotic viability, further analysis of a broader group of characteristics using several types of methods is proposed. In addition to viability, it is crucial to identify how well the cells in a probiotic product can survive in the gastrointestinal tract (GIT) and thus be able to mediate the desired health benefit while passing through the human body. A broad spectrum of different assay designs for assessing probiotic gastric tolerance have been used in research and quality control. However, the absence of any consensus on how to assess these qualities makes it difficult to compare between laboratories and to translate the results into in vivo tolerance. This review presents and discusses the complexity of assuring that a probiotic is suitable for beneficial consumption. It summarizes the information that can be subtracted from the currently available methods for assessment of viability and stress tolerance of a probiotic, hereby altogether defined as “activity.” Strengths and limitations of the different methods are presented together with favorable method combinations. Finally, the importance of choosing a set of analyses that reveals the necessary aspects of probiotic activity for a certain product or application is emphasized.
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Osojnik Črnivec IG, Neresyan T, Gatina Y, Kolmanič Bučar V, Skrt M, Dogša I, Bogovič Matijašić B, Kulikova I, Lodygin A, Poklar Ulrih N. Polysaccharide Hydrogels for the Protection of Dairy-Related Microorganisms in Adverse Environmental Conditions. Molecules 2021; 26:molecules26247484. [PMID: 34946575 PMCID: PMC8704654 DOI: 10.3390/molecules26247484] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/04/2021] [Accepted: 12/08/2021] [Indexed: 01/06/2023] Open
Abstract
Adverse environmental conditions are severely limiting the use of microorganisms in food systems, such as probiotic delivery, where low pH causes a rapid decrease in the survival of ingested bacteria, and mixed-culture fermentation, where stepwise changes and/or metabolites of individual microbial groups can hinder overall growth and production. In our study, model probiotic lactic acid bacteria (L. plantarum ATCC 8014, L. rhamnosus GG) and yeasts native to dairy mixed cultures (K. marxianus ZIM 1868) were entrapped in an optimized (cell, alginate and hardening solution concentration, electrostatic working parameters) Ca-alginate system. Encapsulated cultures were examined for short-term survival in the absence of nutrients (lactic acid bacteria) and long-term performance in acidified conditions (yeasts). In particular, the use of encapsulated yeasts in these conditions has not been previously examined. Electrostatic manufacturing allowed for the preparation of well-defined alginate microbeads (180–260 µm diameter), high cell-entrapment (95%) and viability (90%), and uniform distribution of the encapsulated cells throughout the hydrogel matrix. The entrapped L. plantarum maintained improved viabilities during 180 min at pH 2.0 (19% higher when compared to the free culture), whereas, L. rhamnosus appeared to be less robust. The encapsulated K. marxianus exhibited double product yields in lactose- and lactic acid-modified MRS growth media (compared to an unfavorable growth environment for freely suspended cells). Even within a conventional encapsulation system, the pH responsive features of alginate provided superior protection and production of encapsulated yeasts, allowing several applications in lacto-fermented or acidified growth environments, further options for process optimization, and novel carrier design strategies based on inhibitor charge expulsion.
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Affiliation(s)
- Ilja Gasan Osojnik Črnivec
- Biotechnical Faculty, University of Ljubljana, 101 Jamnikarjeva, 1000 Ljubljana, Slovenia; (I.G.O.Č.); (V.K.B.); (M.S.); (I.D.); (B.B.M.)
| | - Tigran Neresyan
- Food Engineering and Biotechnology Faculty, North-Caucasus Federal University, 1 Pushkin Street, 355017 Stavropol, Russia; (T.N.); (Y.G.); (I.K.); (A.L.)
| | - Yuliana Gatina
- Food Engineering and Biotechnology Faculty, North-Caucasus Federal University, 1 Pushkin Street, 355017 Stavropol, Russia; (T.N.); (Y.G.); (I.K.); (A.L.)
| | - Vid Kolmanič Bučar
- Biotechnical Faculty, University of Ljubljana, 101 Jamnikarjeva, 1000 Ljubljana, Slovenia; (I.G.O.Č.); (V.K.B.); (M.S.); (I.D.); (B.B.M.)
| | - Mihaela Skrt
- Biotechnical Faculty, University of Ljubljana, 101 Jamnikarjeva, 1000 Ljubljana, Slovenia; (I.G.O.Č.); (V.K.B.); (M.S.); (I.D.); (B.B.M.)
| | - Iztok Dogša
- Biotechnical Faculty, University of Ljubljana, 101 Jamnikarjeva, 1000 Ljubljana, Slovenia; (I.G.O.Č.); (V.K.B.); (M.S.); (I.D.); (B.B.M.)
| | - Bojana Bogovič Matijašić
- Biotechnical Faculty, University of Ljubljana, 101 Jamnikarjeva, 1000 Ljubljana, Slovenia; (I.G.O.Č.); (V.K.B.); (M.S.); (I.D.); (B.B.M.)
| | - Irina Kulikova
- Food Engineering and Biotechnology Faculty, North-Caucasus Federal University, 1 Pushkin Street, 355017 Stavropol, Russia; (T.N.); (Y.G.); (I.K.); (A.L.)
| | - Aleksei Lodygin
- Food Engineering and Biotechnology Faculty, North-Caucasus Federal University, 1 Pushkin Street, 355017 Stavropol, Russia; (T.N.); (Y.G.); (I.K.); (A.L.)
| | - Nataša Poklar Ulrih
- Biotechnical Faculty, University of Ljubljana, 101 Jamnikarjeva, 1000 Ljubljana, Slovenia; (I.G.O.Č.); (V.K.B.); (M.S.); (I.D.); (B.B.M.)
- The Centre of Excellence for Integrated Approaches in Chemistry and Biology of Proteins, 39 Jamova, 1000 Ljubljana, Slovenia
- Correspondence:
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Drago L, Meroni G, Pistone D, Pasquale L, Milazzo G, Monica F, Aragona S, Ficano L, Vassallo R. Evaluation of main functional dyspepsia symptoms after probiotic administration in patients receiving conventional pharmacological therapies. J Int Med Res 2021; 49:300060520982657. [PMID: 33472489 PMCID: PMC7829611 DOI: 10.1177/0300060520982657] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Objective Postprandial distress syndrome (PDS) and epigastric pain syndrome (EPS) are
the two main forms of functional dyspepsia (FD). Probiotics are a promising
therapy for FD, but current data remains heterogeneous. This work aims to
evaluate a probiotic combination of Lacticaseibacillus
rhamnosus LR04 (DSM 16605), Lactiplantibacillus
pentosus LPS01 (DSM 21980), Lactiplantibacillus
plantarum LP01 (LMG P-21021), and Lactobacillus
delbrueckii subsp. delbruekii LDD01 (DMS
22106), alone or together with other pharmacological therapies, for clinical
improvement of symptoms associated with FD. Methods Patients with FD were enrolled and divided into two groups: PDS and EPS.
Probiotic alone or combined with prokinetics, antacids, or
proton-pump-inhibitors were administered for 30 days. A progressive-score
scale was used to evaluate symptoms in all patients at the beginning of the
trial and at 15 days after the end of treatment. Results A cohort of 2676 patients were enrolled (1 357 with PDS; 1 319 with EPS). All
patients showed significant improvements in dyspeptic symptoms following
treatment. In patients with PDS, probiotic alone resulted in the lowest
prevalence of symptoms following treatment, while patients with EPS showed
no clear between-treatment differences. Conclusions Dyspeptic symptoms were reduced following treatment in all patients.
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Affiliation(s)
- Lorenzo Drago
- Department of Biomedical Sciences for Health, 9304University of Milan, Milan, Italy
| | - Gabriele Meroni
- Department of Biomedical Sciences for Health, 9304University of Milan, Milan, Italy
| | - Dario Pistone
- Department of Biomedical Sciences for Health, 9304University of Milan, Milan, Italy
| | - Luigi Pasquale
- Gastroenterology Unit, Avellino Hospital, Avellino, Italy
| | - Giuseppe Milazzo
- Department of Medicine, Vittorio Emanuele III Hospital, Salemi, Italy
| | - Fabio Monica
- Department of Gastroenterology and Digestive Endoscopy, Academic Hospital Cattinara, Trieste, Italy
| | - Salvatore Aragona
- Centre of Regenerative Medicine, Humanitas Mater Domini, Castellanza, Varese, Italy
| | - Leonardo Ficano
- Gastroenterology Unit, 18998University of Palermo, Palermo, Italy
| | - Roberto Vassallo
- Department of Gastroenterology and Digestive Endoscopy, Buccheri la Ferla, Fatebenefratelli Hospital, Palermo, Italy
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Rashidinejad A, Bahrami A, Rehman A, Rezaei A, Babazadeh A, Singh H, Jafari SM. Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products. Crit Rev Food Sci Nutr 2020; 62:2470-2494. [PMID: 33251846 DOI: 10.1080/10408398.2020.1854169] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Oral administration of live probiotics along with prebiotics has been suggested with numerous beneficial effects for several conditions including certain infectious disorders, diarrheal illnesses, some inflammatory bowel diseases, and most recently, irritable bowel syndrome. Though, delivery of such viable bacteria to the host intestine is a major challenge, due to the poor survival of the ingested probiotic bacteria during the gastric transit, especially within the stomach where the pH is highly acidic. Although microencapsulation has been known as a promising approach for improving the viability of probiotics in the human digestive tract, the success rate is not satisfactory. For this reason, co-encapsulation of probiotics with probiotics has been practised as a novel alternative approach for further improvement of the oral delivery of viable probiotics toward their targeted release in the host intestine. This paper discusses the co-encapsulation technologies used for delivery of probiotics toward better stability and viability, as well the incorporation of co-encapsulated probiotics and prebiotics in functional/synbiotic dairy foods. The common encapsulation technologies (and the materials) used for this purpose, the stability and survival of co-encapsulated probiotics in the food, and the release behavior of the co-encapsulated probiotics in the gastrointestinal tract have also been explained. Most studies reported a significant improvement particularly in the viability of bacteria associated with the presence of prebiotics. Nevertheless, the previous research has mostly been carried out in the simulated digestion, meaning that future systematic research is to be carried out to investigate the efficacy of the co-encapsulation on the survival of the bacteria in the gut in vivo.
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Affiliation(s)
- Ali Rashidinejad
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Akbar Bahrami
- Program of Applied Science and Technology, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, Kannapolis, North Carolina, USA
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Jiangsu, People's Republic of China
| | - Atefe Rezaei
- Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.,Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Afshin Babazadeh
- Center for Motor Neuron Disease Research, Faculty of medicine, health and human sciences, Macquarie University, Sydney, New South Wales, Australia
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Seid Mahdi Jafari
- Department of Food Materials & Process Design Engendering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Terpou A, Papadaki A, Lappa IK, Kachrimanidou V, Bosnea LA, Kopsahelis N. Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value. Nutrients 2019; 11:E1591. [PMID: 31337060 PMCID: PMC6683253 DOI: 10.3390/nu11071591] [Citation(s) in RCA: 294] [Impact Index Per Article: 58.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 07/02/2019] [Accepted: 07/10/2019] [Indexed: 12/31/2022] Open
Abstract
Preserving the efficacy of probiotic bacteria exhibits paramount challenges that need to be addressed during the development of functional food products. Several factors have been claimed to be responsible for reducing the viability of probiotics including matrix acidity, level of oxygen in products, presence of other lactic acid bacteria, and sensitivity to metabolites produced by other competing bacteria. Several approaches are undertaken to improve and sustain microbial cell viability, like strain selection, immobilization technologies, synbiotics development etc. Among them, cell immobilization in various carriers, including composite carrier matrix systems has recently attracted interest targeting to protect probiotics from different types of environmental stress (e.g., pH and heat treatments). Likewise, to successfully deliver the probiotics in the large intestine, cells must survive food processing and storage, and withstand the stress conditions encountered in the upper gastrointestinal tract. Hence, the appropriate selection of probiotics and their effective delivery remains a technological challenge with special focus on sustaining the viability of the probiotic culture in the formulated product. Development of synbiotic combinations exhibits another approach of functional food to stimulate the growth of probiotics. The aim of the current review is to summarize the strategies and the novel techniques adopted to enhance the viability of probiotics.
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Affiliation(s)
- Antonia Terpou
- Food Biotechnology Group, Department of Chemistry, University of Patras, GR-26500 Patras, Greece
| | - Aikaterini Papadaki
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Iliada K Lappa
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Vasiliki Kachrimanidou
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece
| | - Loulouda A Bosnea
- Hellenic Agricultural Organization DEMETER, Institute of Technology of Agricultural Products, Dairy Department, Katsikas, 45221 Ioannina, Greece.
| | - Nikolaos Kopsahelis
- Department of Food Science and Technology, Ionian University, Argostoli, 28100 Kefalonia, Greece.
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Lee CS, Tan PL, Eor JY, Choi DH, Park M, Seo SK, Yoon S, Yang S, Kim SH. Prophylactic use of probiotic chocolate modulates intestinal physiological functions in constipated rats. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3045-3056. [PMID: 30488458 DOI: 10.1002/jsfa.9518] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2018] [Revised: 11/19/2018] [Accepted: 11/26/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND This study investigated the in vivo prophylactic effect of probiotic chocolate on constipation. Rats were administered chocolate containing 2.5 × 1010 CFU g-1 of probiotics daily for 4 weeks and treated with loperamide (5 mg kg-1 ) daily at the fourth week of treatment. RESULTS Probiotic chocolate treatment significantly (P < 0.05) increased the intestinal motility, colon length, fecal moisture content and number of excreted fecal pellets in constipated rats. Moreover, quantitative real-time polymerase chain reaction data and histological images also revealed that both probiotic chocolate LYC and BB12 treatments were capable of upregulating the mRNA expression levels of colonic ZO-1, occludin and AQP8, leading to the maintenance of the defensive barrier function in the constipated rats compared with the negative controls. Interestingly, these treatments also modulated gut bacterial populations by increasing the abundance levels of Lactobacillus and Bifidobacterium, as well as reducing the abundance level of Enterobacteriaceae. CONCLUSION The present study demonstrated that probiotic chocolate LYC and BB12 could potentially be used as alternative agents for prophylactic constipation. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Chul Sang Lee
- College of Life Sciences and Biotechnology, Korea University, Seoul, South Korea
| | - Pei Lei Tan
- College of Life Sciences and Biotechnology, Korea University, Seoul, South Korea
| | - Ju Young Eor
- College of Life Sciences and Biotechnology, Korea University, Seoul, South Korea
| | | | - Miri Park
- Lotte R&D Center, Seoul, South Korea
| | | | | | | | - Sae Hun Kim
- College of Life Sciences and Biotechnology, Korea University, Seoul, South Korea
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Impact of molecular interactions with phenolic compounds on food polysaccharides functionality. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:135-181. [PMID: 31445595 DOI: 10.1016/bs.afnr.2019.02.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Commercial trends based of the emergence of plant-based functional foods lead to investigate the structure-function relationship of their main bioactive constituents and their interactions in the food matrix and throughout the gastro-intestinal tract. Among these bioactive constituents, dietary polysaccharides and polyphenols have shown to interact at the molecular level and these interactions may have consequences on the polysaccharides physical and nutritional properties. The methods of investigation and mechanisms of interactions between polysaccharides and polyphenols are reviewed in light of their respective technological and nutritional functionalities. Finally, the potential impact of the co-occurrence or co-ingestion of polyphenols and polysaccharides on the technological and nutritional functionality of the polysaccharides are investigated.
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Gul O, Atalar I. Different stress tolerance of spray and freeze dried Lactobacillus casei Shirota microcapsules with different encapsulating agents. Food Sci Biotechnol 2018; 28:807-816. [PMID: 31093438 DOI: 10.1007/s10068-018-0507-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 09/25/2018] [Accepted: 11/04/2018] [Indexed: 11/26/2022] Open
Abstract
In this study, the effects of encapsulation with maltodextrin and reconstituted skim milk (RSM) and their binary and ternary blends with gum arabic (GA) by spray and freeze drying methods on viability of probiotic Lactobacillus casei Shirota under different stress conditions were evaluated. All microcapsules showed high survival ratios (7.91-9.37 log cfu/g) after microencapsulation. The viability of microencapsulated cells was significantly higher than free cells when exposed to stress conditions. Spray dried microcapsules exposed to low pH showed small decrease in the viability of cells compared to freeze dried microcapsules, but freeze drying microcapsules showed higher protective effect at 85 and 90 °C. After exposure to 3% bile salt, almost 2.5 log decreases in the encapsulated cell counts were determined for both methods. The results indicated that using RSM:GA mixture as an encapsulating agent showed the higher cell protection against high temperature, acidic pH and bile salts.
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Affiliation(s)
- Osman Gul
- 1Program of Food Technology, Yeşilyurt Demir-Çelik Vocational School, Ondokuz Mayis University, Samsun, 55300 Turkey
| | - Ilyas Atalar
- 2Department of Food Engineering, Faculty of Engineering and Architecture, Bolu Abant Izzet Baysal University, Bolu, 14030 Turkey
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Halim M, Mohd Mustafa NA, Othman M, Wasoh H, Kapri MR, Ariff AB. Effect of encapsulant and cryoprotectant on the viability of probiotic Pediococcus acidilactici ATCC 8042 during freeze-drying and exposure to high acidity, bile salts and heat. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.009] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Wang J, Nickerson M, Low N, Van Kessel A. Efficacy of pea protein isolate–alginate encapsulation on viability of a probiotic bacterium in the porcine digestive tract. CANADIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.1139/cjas-2016-0090] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- J. Wang
- Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - M.T. Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - N.H. Low
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - A.G. Van Kessel
- Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
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Li W, Luo X, Song R, Zhu Y, Li B, Liu S. Porous Cellulose Microgel Particle: A Fascinating Host for the Encapsulation, Protection, and Delivery of Lactobacillus plantarum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3430-6. [PMID: 27068772 DOI: 10.1021/acs.jafc.6b00481] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Advances in probiotic markets are always restrained by a low viable loading capacity and poor viability. Herein, cellulose microgels (CMs) with high porosity of 95.83 ± 0.38%, prepared by the sol-gel transition method, turned out to be a hospitable host that accommodated a large number of viable Lactobacillus plantarum higher than 10(9) colony-forming units (cfu)/g. The unique porous structure fascinated probiotics to penetrate into the core of microgels. The conjugation with alginate helped for better acid resistance and bacterial survival of the probiotics. In comparison to Ca-alginate gels, core-shell gels showed sustainable release of L. plantarum cells without damage of viability, lasting for 360 min in simulated intestine fluid. The cellulose host helped to sustain the viable cell release for a longer duration and afford better shelter for L. plantarum cells as a result of the porous structure and rigid supporting property. The core-shell gels are promising for constructing targeted delivery vehicles of bioactive nutrients.
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Affiliation(s)
- Wei Li
- College of Food Science & Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
| | - Xiaogang Luo
- Key Laboratory of Green Chemical Process of Ministry of Education, School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology , Wuhan, Hubei 430073, People's Republic of China
| | - Rong Song
- College of Food Science & Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
| | - Ya Zhu
- College of Food Science & Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
| | - Bin Li
- College of Food Science & Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
| | - Shilin Liu
- College of Food Science & Technology, Huazhong Agricultural University , Wuhan, Hubei 430070, People's Republic of China
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Cordero H, Guardiola FA, Tapia-Paniagua ST, Cuesta A, Meseguer J, Balebona MC, Moriñigo MÁ, Esteban MÁ. Modulation of immunity and gut microbiota after dietary administration of alginate encapsulated Shewanella putrefaciens Pdp11 to gilthead seabream (Sparus aurata L.). FISH & SHELLFISH IMMUNOLOGY 2015; 45:608-18. [PMID: 26003737 DOI: 10.1016/j.fsi.2015.05.010] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2015] [Revised: 04/28/2015] [Accepted: 05/05/2015] [Indexed: 05/13/2023]
Abstract
The potential benefits of probiotics when administering to fish could improve aquaculture production. The objective of this study was to examine the modulation of immune status and gut microbiota of gilthead seabream (Sparus aurata L.) specimens by a probiotic when administered encapsulated. Commercial diet was enriched with Shewanella putrefaciens Pdp11 (SpPdp11, at a concentration of 10(8) cfu g(-1)) before being encapsulated in calcium alginate beads. Fish were fed non-supplemented (control) or supplemented diet for 4 weeks. After 1, 2 and 4 weeks the main humoral and cellular immune parameters were determined. Furthermore, gene expression profile of five immune relevant genes (il1β, bd, mhcIIα, ighm and tcrβ) was studied by qPCR in head kidney. On the other hand, intestinal microbiota of fish was analysed at 7 and 30 days by DGGE. Results demonstrated that administration of alginate encapsulated SpPdp11 has immunostimulant properties on humoral parameters (IgM level and serum peroxidase activity). Although no immunostimulant effects were detected on leucocyte activities, significant increases were detected in the level of mRNA of head-kidney leucocytes for mhcIIα and tcrβ after 4 weeks of feeding the encapsulated-probiotic diet. The administration of SpPdp11 encapsulated in alginate beads produced important changes in the DGGE patterns corresponding to the intestinal microbiota. Predominant bands related to lactic acid bacteria, such as Lactococcus and Lactobacillus strains, were sequenced from the DGGE patterns of fish fed the probiotic diet, whereas they were not sequenced from fish receiving the control diet. The convenience or not of probiotic encapsulation is discussed.
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Affiliation(s)
- Héctor Cordero
- Fish Innate Immune System Group, Department of Cell Biology and Histology, Faculty of Biology, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100 Murcia, Spain
| | - Francisco A Guardiola
- Fish Innate Immune System Group, Department of Cell Biology and Histology, Faculty of Biology, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100 Murcia, Spain
| | - Silvana Teresa Tapia-Paniagua
- Group of Prophylaxis and Biocontrol of Fish Diseases, Department of Microbiology, Campus de Teatinos s/n, University of Malaga, 29071 Málaga, Spain
| | - Alberto Cuesta
- Fish Innate Immune System Group, Department of Cell Biology and Histology, Faculty of Biology, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100 Murcia, Spain
| | - José Meseguer
- Fish Innate Immune System Group, Department of Cell Biology and Histology, Faculty of Biology, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100 Murcia, Spain
| | - M Carmen Balebona
- Group of Prophylaxis and Biocontrol of Fish Diseases, Department of Microbiology, Campus de Teatinos s/n, University of Malaga, 29071 Málaga, Spain
| | - M Ángel Moriñigo
- Group of Prophylaxis and Biocontrol of Fish Diseases, Department of Microbiology, Campus de Teatinos s/n, University of Malaga, 29071 Málaga, Spain
| | - M Ángeles Esteban
- Fish Innate Immune System Group, Department of Cell Biology and Histology, Faculty of Biology, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100 Murcia, Spain.
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Marzorati M, Possemiers S, Verhelst A, Cadé D, Madit N, Van de Wiele T. A novel hypromellose capsule, with acid resistance properties, permits the targeted delivery of acid-sensitive products to the intestine. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.040] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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18
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Barzegari A, Eslami S, Ghabeli E, Omidi Y. Imposition of encapsulated non-indigenous probiotics into intestine may disturb human core microbiome. Front Microbiol 2014; 5:393. [PMID: 25132834 PMCID: PMC4116782 DOI: 10.3389/fmicb.2014.00393] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2014] [Accepted: 07/13/2014] [Indexed: 01/24/2023] Open
Affiliation(s)
- Abolfazl Barzegari
- Student Research Committee, Research Center for Pharmaceutical Nanotechnology, School of Advanced Biomedical Sciences, Tabriz University of Medical Sciences Tabriz, Iran
| | - Solat Eslami
- Student Research Committee, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences Tehran, Iran
| | - Elham Ghabeli
- Student Research Committee, Faculty of Medicine, Urmia University of Medical Sciences Urmia, Iran
| | - Yadollah Omidi
- Research Center for Pharmaceutical Nanotechnology, School of Advanced Biomedical Sciences, Tabriz University of Medical Sciences Tabriz, Iran
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