scholarly journals Protection of probiotic microorganisms by microencapsulation

2007 ◽  
Vol 13 (3) ◽  
pp. 169-174 ◽  
Author(s):  
Tanja Petrovic ◽  
Viktor Nedovic ◽  
Suzana Dimitrijevic-Brankovic ◽  
Branko Bugarski ◽  
Christophe Lacroix
Keyword(s):  
Gastrointestinal Tract ◽  
Fluidized Bed ◽  
Spray Coating ◽  
Pharmaceutical Products ◽  
Probiotic Bacteria ◽  
Dairy Foods ◽  
High Viability ◽  
Probiotic Strains ◽  
Fermented Dairy ◽  
Supporting Materials

Probiotic bacteria are used in the production of fermented dairy foods, pharmaceutical products and health supplements. They play an important role in promoting and maintaining human health. In order, to produce health benefits probiotic strains should be present in a viable form at a suitable level during the product's shelf life until consumption and maintain high viability throughout the gastrointestinal tract. Despite the importance of these beneficial microorganisms many investigations have shown their poor viability and stability, especially for bifidobacteria in fermented products. The introduction of microencapsulation techniques for protection of probiotic strains has resulted in greatly enhanced viability of these microorganisms in food products as well as in the gastrointestinal tract. This paper gives an overview of available microencapsulation techniques and materials for probiotic protection and stabilization. Several methods of microencapsulation for probiotic bacteria, including extrusion, emulsification, drying (fluidized bed, spray, freeze) and spray coating techniques, are presented. The commonly used supporting materials like alginate, starch, chitosan, gelatin, waxes, biogums, and some others are also discussed.

scholarly journals Detoxification of Aflatoxin B1 by Probiotic Yeasts and Bacteria Isolated From Dairy Products of Iran

2020 ◽  
Vol 10 (3) ◽  
pp. 482-487
Author(s):  
Hajar Zolfaghari ◽  
Arezou Khezerlou ◽  
Ali Ehsani ◽  
Ahmad Yari Khosroushahi
Keyword(s):  
Gastrointestinal Tract ◽  
Aflatoxin B1 ◽  
Immunosuppressive Agents ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Bacteria ◽  
Enzyme Linked Immunosorbent Assay ◽  
Probiotic Strains ◽  
High Level ◽  
Gastric Secretions ◽  
Harmful Effects

Purpose : The present study was conducted to assess the ability of probiotic bacteria and yeasts strains to reduce aflatoxin B1 (AFB1) in gastrointestinal simulated conditions. Aflatoxins are potent carcinogenic and immunosuppressive agents. Acute exposure to a high level of aflatoxins leads to aflatoxicosis, which cause rapid death due to liver failure. It is anticipated that consumption of probiotic microorganisms capable of binding aflatoxins can reduce the risk of AFB1 on human health to a certain extent. Methods: For this purpose, the bacteria (1 × 1010 cfu/mL) and yeasts count (2 × 108 cells/mL) and AFB1 concentration (10 ppb) were adjusted. Then, the samples were incubated in the simulated medium, human gastric secretions and small intestine. The concentration of residual AFB1 was determined using enzyme-linked immunosorbent assay (ELISA). The results were statistically analyzed by SPSS 16 software. Results: The native isolated bacteria and yeasts in the simulated gastrointestinal tract condition showed a significant effect on AFB1 reduction (P<0.05). The AFB1 reduction ability of native probiotic microorganisms was strain dependent. The highest binding ability in bacteria belonged to Lactobacillus rhamnosus (31.14%) and at yeasts belonged to Saccharomyces cerevisiae (30.46%). Conclusion: The use of probiotic strains is the appropriate biological method to reduce AFB1 in the human gastrointestinal tract. Probiotic bacteria could help to decrease the harmful effects of AFB1 in humans through enhancing the food safety.

scholarly journals Probiotics in Functional Foods: Survival Assessment and Approaches for Improved Viability

2022 ◽  
Vol 12 (1) ◽  
pp. 455
Author(s):  
Jeyanthi Palanivelu ◽  
Sundaram Thanigaivel ◽  
Sundaram Vickram ◽  
Nibedita Dey ◽  
Dasha Mihaylova ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Gut Microbiota ◽  
Food Industry ◽  
Nutritional Value ◽  
Functional Foods ◽  
Health Benefits ◽  
Pharmaceutical Products ◽  
Probiotic Bacteria ◽  
Great Demand ◽  
Recent Advances

Nowadays, food is no longer just for nutrition. Consumers are more demanding and expect to get health benefits from their daily meals. Various areas of the food industry are in great demand of functional chemicals to enhance the taste and nutritional value of their products. Probiotic bacteria have already been part of the human’s routine for good gut microbiota maintenance in terms of pharmaceutical products. Their incorporation in food however is a challenging task that offers great opportunities but has limitations as well. Specifically, the purpose of this review is to emphasize the importance of probiotics in food, to assess their survival through gastrointestinal tract, and to highlight the recent advances in approaches for their improved viability.

scholarly journals Health Benefits of Probiotics: A Review

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Maria Kechagia ◽  
Dimitrios Basoulis ◽  
Stavroula Konstantopoulou ◽  
Dimitra Dimitriadi ◽  
Konstantina Gyftopoulou ◽  
...  
Keyword(s):  
Human Health ◽  
Food Industry ◽  
Scientific Evidence ◽  
Health Benefits ◽  
Probiotic Bacteria ◽  
Dairy Foods ◽  
Beneficial Effects ◽  
Fermented Dairy

Probiotic bacteria have become increasingly popular during the last two decades as a result of the continuously expanding scientific evidence pointing to their beneficial effects on human health. As a result they have been applied as various products with the food industry having been very active in studying and promoting them. Within this market the probiotics have been incorporated in various products, mainly fermented dairy foods. In light of this ongoing trend and despite the strong scientific evidence associating these microorganisms to various health benefits, further research is needed in order to establish them and evaluate their safety as well as their nutritional aspects. The purpose of this paper is to review the current documentation on the concept and the possible beneficial properties of probiotic bacteria in the literature, focusing on those available in food.

scholarly journals Effect of Simulated Gastrointestinal Tract Conditions on Survivability of Probiotic Bacteria Present in Commercial Preparations

2021 ◽  
Vol 18 (3) ◽  
pp. 1108
Author(s):  
Lidia Stasiak-Różańska ◽  
Anna Berthold-Pluta ◽  
Antoni Stanisław Pluta ◽  
Krzysztof Dasiewicz ◽  
Monika Garbowska
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Bile Salts ◽  
Culture Medium ◽  
Probiotic Bacteria ◽  
Food Allergies ◽  
Food Matrix ◽  
Probiotic Strains ◽  
Commercial Probiotics

Probiotics are recommended, among others, in the diet of children who are under antibiotic therapy, or that suffer from food allergies or travel diarrhea, etc. In the case of toddlers taking probiotic preparations, it is highly recommended to first remove the special capsule, which normally protects probiotic strains against hard conditions in the gastrointestinal tract. Otherwise, the toddler may choke. This removal can impair probiotic survival and reduce its efficacy in a toddler’s organism. The aim of this study was to evaluate the survivability of five strains of lactic acid bacteria from the commercial probiotics available on the Polish market under simulated conditions of the gastrointestinal tract. Five probiotics (each including one of these strains: Bifidobacterium BB-12, Lactobacillus (Lb.) rhamnosus GG, Lb. casei, Lb. acidophilus, Lb. plantarum) were protective capsule deprived, added in a food matrix (chicken–vegetable soup) and subjected under simulated conditions of the gastric and gastrointestinal passage. Strain survivability and possibility to growth were evaluated. Obtained results showed that, among all analyzed commercial probiotic strains, the Lb. plantarum was the most resistant to the applied conditions of the culture medium. They showed a noticeable growth under both in vitro gastric conditions at pH 4.0 and 5.0, as well as in vitro intestinal conditions at all tested concentrations of bile salts.

Immunomodulatory Effect of “Dr. M.S. Reddy’s Multiple Mixed Strain Probiotic Therapy” to Cure or Prevent Hospital Acquired (Nosocomial) Infections due to Clostridium difficile (C. diff), other Pathogenic Bacteria, and Autoimmune Diseases

2018 ◽  
Vol 11 (1) ◽  
pp. 3937-3949
Author(s):  
Malireddy S Reddy
Keyword(s):  
Immune System ◽  
Gastrointestinal Tract ◽  
Pathogenic Bacteria ◽  
Molecular Level ◽  
Host Immune System ◽  
Hospital Acquired Infections ◽  
The World ◽  
Probiotic Strains ◽  
The Individual ◽  
Hospital Acquired

The worldwide popularity of Dr. M.S. Reddy’s Multiple Mixed Strain Probiotic Therapy to treat or prevent the hospital acquired infections (nosocomial infections) arose a great interest in the medical community around the world (Reddy and Reddy, 2016; 2017). The following questions were raised on this subject: Does Multiple Mixed Strain Probiotics directly inhibit the pathogenic bacteria (C. diff) in the gastrointestinal tract or indirectly through modulation of the host immune system or both? To be more specific, what is the exact and/or hypothetical mechanism at molecular level behind the breakthrough discovery of Dr. M.S. Reddy’s Multiple Mixed Strain Probiotic Therapy?  To answer these questions, the specific immunomodulation regulatory functions of the individual Probiotic strains (on host) have beenresearched, investigated andoutlined in this article.  A detailed explanation(s) and hypotheses have been proposed outlining the possible cumulativedirect bacteriological and indirect immunomodulatory effects (at the molecular level) of the Multiple Mixed Strain Probiotics used in Dr. M.S. Reddy’s Multiple Mixed Strain Probiotic Therapy to successfully treat C. diff infection.  A detailed scientific and research attempts were made to correlate the Probiotic induced immune activities in relation to the reduction of the symptoms associated with the hospital acquired Clostridium difficile infection during and after the Multiple Mixed Strain Probioitc Therapy.  Results of the clinical trials, microbiological tests on feces, and the clinical blood tests significantly revealed that the reasons for the success of Dr. Reddy’s Multiple Mixed Strain Probiotic Therapy are multifold. Presumably, it is predominantly due to the immunomodulatory effect they have exerted on the host immune system along with the direct inhibition of C. diff bacteria by multiple Probiotics, due to the production of bacteriocins, lactic acid and nutritional competency.In addition, the size of the individual cells of the Probiotic strains in the Multiple Mixed Strain Probiotics and their significant effect on immunomodulation has been thoroughly discussed. Results clearly proved that if Probiotics are absent in the GI tract during C. diff infection, the chances of patient survival is zero.  This is because of the excess immune stimulation and incurable damage to the epithelial cell barrier of the gastrointestinal tract caused by C. diff bacteria.  The results also revealed, without any doubt, as of to-datethe latest discovery of Dr. M.S. Reddy’s Multiple Mixed Strain Probiotic Therapy is the best way to cure the deadly hospital acquired infections affecting millions of people around the world, with high degree of mortality.  This has been attested by several practicng medical professionals and scientists around the world (Reddy and Reddy, 2017).

Microencapsulation: A Prospective to Protect Probiotics

2020 ◽  
Vol 16 (6) ◽  
pp. 891-899 ◽  
Author(s):  
Wissam Zam
Keyword(s):  
Gastrointestinal Tract ◽  
Food Industry ◽  
Health Benefits ◽  
Probiotic Bacteria ◽  
Bacterial Cells ◽  
Beneficial Effects ◽  
Host Health ◽  
Resistant Strains ◽  
Selection Of

Probiotics are viable microorganisms widely used for their claimed beneficial effects on the host health. A wide number of researchers proved that the intake of probiotic bacteria has numerous health benefits which created a big market of probiotic foods worldwide. The biggest challenge in the development of these products is to maintain the viability of bacterial cells during the storage of the product as well as throughout the gastrointestinal tract transit after consumption, so that the claimed health benefits can be delivered to the consumer. Different approaches have been proposed for increasing the resistance of these sensitive microorganisms, including the selection of resistant strains, incorporation of micronutrients, and most recently the use of microencapsulation techniques. Microencapsulation has resulted in enhancing the viability of these microorganisms which allows its wide use in the food industry. In this review, the most common techniques used for microencapsulation of probiotics will be presented, as well as the most usual microcapsule shell materials.

scholarly journals The metabolic profile of Bifidobacterium dentium reflects its status as a human gut commensal

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Melinda A. Engevik ◽  
Heather A. Danhof ◽  
Anne Hall ◽  
Kristen A. Engevik ◽  
Thomas D. Horvath ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Metabolic Pathways ◽  
Glycosyl Hydrolase ◽  
Acid Resistance ◽  
Human Gut ◽  
Nutrient Sources ◽  
Metabolic Plasticity ◽  
Defined Media ◽  
High Viability ◽  
Ph Range

Abstract Background Bifidobacteria are commensal microbes of the mammalian gastrointestinal tract. In this study, we aimed to identify the intestinal colonization mechanisms and key metabolic pathways implemented by Bifidobacterium dentium. Results B. dentium displayed acid resistance, with high viability over a pH range from 4 to 7; findings that correlated to the expression of Na+/H+ antiporters within the B. dentium genome. B. dentium was found to adhere to human MUC2+ mucus and harbor mucin-binding proteins. Using microbial phenotyping microarrays and fully-defined media, we demonstrated that in the absence of glucose, B. dentium could metabolize a variety of nutrient sources. Many of these nutrient sources were plant-based, suggesting that B. dentium can consume dietary substances. In contrast to other bifidobacteria, B. dentium was largely unable to grow on compounds found in human mucus; a finding that was supported by its glycosyl hydrolase (GH) profile. Of the proteins identified in B. dentium by proteomic analysis, a large cohort of proteins were associated with diverse metabolic pathways, indicating metabolic plasticity which supports colonization of the dynamic gastrointestinal environment. Conclusions Taken together, we conclude that B. dentium is well adapted for commensalism in the gastrointestinal tract.

scholarly journals Probiotics for cultured freshwater fish

2020 ◽  
Vol 41 (2) ◽  
pp. 105
Author(s):  
Javier Fernando Melo-Bolívar ◽  
Ruth Yolanda Ruiz-Pardo ◽  
Michael E Hume ◽  
Hanna E Sidjabat ◽  
Luisa Marcela Villamil-Diaz
Keyword(s):  
Water Quality ◽  
Gastrointestinal Tract ◽  
Stress Tolerance ◽  
Freshwater Fish ◽  
Filamentous Fungi ◽  
Growth Promotion ◽  
Freshwater Fishes ◽  
Fish Feed ◽  
Probiotic Strains ◽  
Commercial Applications

Probiotic products are viewed as an alternative to the use of antibiotics in freshwater fishes farming. Probiotic organisms include bacteria, yeast, and filamentous fungi offering different benefits to fish including growth promotion, inhibition of pathogen colonisation, and improvement of nutrient digestion, water quality, and stress tolerance, as well as enhancement of reproduction. For these reasons, this review aims to identify the main trends in probiotic amendment in freshwater fishes. Strategies to incorporate the probiotic strains in the fish feed or pellets to allow optimal viability of the strains as they reach the fish gastrointestinal tract (GIT) are crucial in probiotic research and commercial applications for freshwater fish.

Heat- and Formalin-Inactivated Probiotic Bacteria Induce Comparable Cytokine Patterns in Intestinal Epithelial Cell–Leucocyte Cocultures

2007 ◽  
Vol 70 (10) ◽  
pp. 2417-2421 ◽  
Author(s):  
ELEONORA DEHLINK ◽  
KONRAD J. DOMIG ◽  
CHRISTINE LOIBICHLER ◽  
ELKE KAMPL ◽  
THOMAS EIWEGGER ◽  
...  
Keyword(s):  
Epithelial Cell ◽  
Intestinal Epithelial Cell ◽  
Cytokine Production ◽  
Probiotic Bacteria ◽  
Intestinal Epithelial ◽  
Specific Production ◽  
Peripheral Blood Mononuclear ◽  
Probiotic Strains ◽  
Cytokine Synthesis

The mode of inactivation of probiotic bacteria may profoundly affect their immune-modulatory properties to the point of reversal of effects in in vitro human intestinal epithelial-like cell cultures (Caco-2). To further investigate the influence of inactivation treatment on cytokine production, three probiotic strains were evaluated—live, heat-inactivated, and formalininactivated strains—for their impact on interleukin (IL) 6, IL-8, and IL-10 production in Caco-2–leucocyte cocultures. The tested bacteria induced strain-specific production of IL-6, IL-8, and IL-10. No suppressive effects on cytokine synthesis were observed. Live microorganisms seemed to be slightly more potent inducers of cytokine production than nonviable strains, but differences to inactivated bacteria were not statistically significant. Our results indicate that heat and formalin treatments of probiotic microorganisms are equivalent inactivation methods in terms of induction of IL-6, IL-8, and IL-10 production in Caco-2–peripheral blood mononuclear cell cocultures and do not invert immune-modulatory effects.

scholarly journals The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Lactobacillus plantarum Bacteria

Sensors ◽  
2018 ◽  
Vol 18 (8) ◽  
pp. 2570 ◽  
Author(s):  
Milica Mirković ◽  
Sanja Seratlić ◽  
Kieran Kilcawley ◽  
David Mannion ◽  
Nemanja Mirković ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Sensory Quality ◽  
Dark Chocolate ◽  
Probiotic Bacteria ◽  
Good Survival ◽  
Bacterial Cells ◽  
High Viability ◽  
Significant Difference ◽  
Probiotic Lactobacillus ◽  
Volatile Profiles

Cocoa and dark chocolate have a wide variety of powerful antioxidants and other nutrients that can positively affect human health. Probiotic dark chocolate has the potential to be a new product in the growing number of functional foods. In this study, encapsulated potential probiotic Lactobacillus plantarum 564 and commercial probiotic Lactobacillus plantarum 299v were added in the production of dark chocolate. The results show very good survival of probiotic bacteria after production and during storage, reaching 108cfu/g in the first 60 days and over 106cfu/g up to 180 days. No statistically significant difference (p > 0.05) in chemical composition and no major differences in the volatile profiles between control and experimental chocolate samples were observed, indicating no impact of probiotic bacteria on compositional and sensory characteristics of dark chocolate. The sensory evaluation of control and both probiotic dark chocolate samples showed excellent sensory quality after 60 and 180 days of storage, demonstrating that probiotics did not affect aroma, texture and appearance of chocolate. Due to a high viability of bacterial cells and acceptable sensory properties, it can be concluded that encapsulated probiotics Lb. plantarum 564 and Lb. plantarum 299v could be successfully used in the production of probiotic dark chocolate.

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