Administration of microencapsulated Enterococcus faecium ABRIINW.N7 with fructo-oligosaccharides and fenugreek on the mortality of tilapia challenged with Streptococcus agalactiae

Abstract

We investigated the probiotic potential of a microencapsulated Enterococcus faecium ABRIINW.N7 for control of Streptococcus agalactiae infection in hybrid (Oreochromis niloticus × Oreochromis mossambicus) red tilapia. A two-phase experiment approach was completed in which E. faecium bacteria were propagated, from which a culture was isolated, identified using molecular techniques, and microencapsulated to produce a stable commercial fructooligosaccharide (FOS) and fenugreek (Fk) product of optimal concentration. The FOS and Fk products were assessed in a 90-days in vivo challenge study, in which red hybrid tilapia were allocated to one of five treatments: (1) No Streptococcus agalactiae (Sa) challenge (CON); (2) Sa challenge only (CON+); (3) Sa challenge in a free cell (Free Cell); (4) Sa challenge with 0.8% (w/v) Alginate; (5) Microencapsulated FOS and Fk. In vitro results showed high encapsulation efficiency (≥98.6 ± 0.7%) and acceptable viability of probiotic bacteria within the simulated fish digestive system and high stability of viable cells in all gel formulations (34 < SR% <63). In vivo challenges demonstrated that the FOS and Fk products could be used to control S. agalactiae infection in tilapia fish and represented a novel investigation using microencapsulation E. faecium as a probiotic diet for tilapia fish to control S. agalactiae infection and to lower fish mortality. It is recommended that local herbal gums such as 0.2% Persian gum and 0.4% Fk in combination with 0.8% alginate (Formulation 7) can be used as a suitable scaffold and an ideal matrix for the encapsulation of probiotics. These herbal gums as prebiotics are capable of promoting the growth of probiotic cells in the food environment and digestive tract.

Combined Therapy of Probiotic Microcapsules and Bomidin in Vibrio parahaemolyticus–Infected Rats

“…Nevertheless, activities in the digestive tract make oral probiotics vulnerable to the adverse environment in the body, which includes gastric acid, digestive enzymes and bile acid salts, resulting in a decline or even loss of probiotic activity [12]. The unencapsulated E. faeciumare is very susceptible to simulated fish digestive conditions, according to present studies [13].…”

Assessing the efficacy of probiotics in augmenting bovine reproductive health: an integrated in vitro, in silico, and in vivo study

“…Probiotic strains have been widely applied in the food and drug industries due to their potential health benefits. For example, encapsulation techniques have been developed to improve the survival rate and storage stability of probiotics in dairy products ( Nami et al, 2017 ) and to enhance the resistance of fish against bacterial infections ( Kahieshesfandiari et al, 2021 ; Nami et al, 2022 ). Moreover, probiotic-enriched potato chips have been developed using novel microencapsulation matrices to improve their sensory characteristics and shelf-life ( Kiani et al, 2021 ).…”

Investigation the nutritional properties of Auricularia auricula pulp fermented with Lactobacillus strains and their effects on gut microbiota

“…To increase their intake of probiotics, some people may choose to take microencapsulated dietary supplements made from probiotics. 9,10 The metabolites produced by probiotics have crucial application values in the fields of agriculture, the food industry, and clinical medicine. 11 Fermented dairy products are the most common fermented probiotic foods that can transform dairy products into functional products with prebiotic properties.…”

“…Ingesting probiotics through food is a simple and natural way, but there are limiting factors, such as small one‐time intakes and low bioavailability. To increase their intake of probiotics, some people may choose to take microencapsulated dietary supplements made from probiotics 9,10 . The metabolites produced by probiotics have crucial application values in the fields of agriculture, the food industry, and clinical medicine 11 .…”