Antibiotic resistant microencapsulated probiotics synergistically preserved orange juice

Hossain, Syed Shahadat; Al-Bari, Abdul Alim; Mahmud, Zahid Hayat; Wahed, Mir Imam Ibne

doi:10.1186/s40795-016-0098-y

Cited by 6 publications

(5 citation statements)

References 41 publications

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“…bulgaricus (LAB-B) that all features consistent to previous reports[21] [22]. After preparation of yogurt by inoculating probiotic strain L. acidophilus or L. bulgaricus in low fat UHT liquid milk at 37˚C for 48 hours, colonies were counted.…”

supporting

confidence: 53%

Potential Antidiabetic Activities of Probiotic Strains, L. acidophilus and L. bulgaricus against Fructose-Fed Hyperglycemic Rats

Sohag¹,

Paul²,

Al-Bari³

et al. 2019

FNS

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Background: Deregulation of the gut microbiota results in various pathological disorders such as diabetes, inflammation, cancer, dyslipidemia etc. Modulation of intestinal microbiota by probiotics may facilitate the management of a number of clinical conditions of diabetes. Methods: The present study was designed to investigate the effect of feeding low-fat probiotic yogurt containing L. acidophilus and L. bulgaricus on fructose-fed hyperglycemic rats. Yogurt containing L. acidophilus or L. bulgaricus (9.5 × 10 9 cfu/rat/day) alone or in combination of both strains was supplied orally for 8 weeks concurrently with 20% fructose solution. Fasting blood glucose (FBG), oral glucose tolerance test, glycosylated hemoglobin (HbA1c), lipid profiles from blood and histopathological study of liver tissues were analyzed to evaluate anti-diabetic effect. Statistical analysis was done by Graph Pad Prism software. Values at p < 0.05 were considered statistically significant. Results: Administration of L. acidophilus or L. bulgaricus alone or in combination of both to hyperglycemic rats decreased serum FBG, onset of glucose intolerance, HbA1c, total cholesterol, triglycerides, LDL and VLDL-cholesterol, increased HDL-cholesterol levels significantly and preserved antioxidant pool such as activities of superoxide dismutase, catalase etc. Probiotic administration also prevented/repaired the oxidative damage of liver tissues. Conclusion: In conclusion, administration of yogurt containing L. acidophilus or L. bulgaricus that balanced the intestinal microbiota can prevent or lower risks of type-2 diabetes and its related complications.

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supporting

confidence: 53%

Potential Antidiabetic Activities of Probiotic Strains, L. acidophilus and L. bulgaricus against Fructose-Fed Hyperglycemic Rats

Sohag¹,

Paul²,

Al-Bari³

et al. 2019

FNS

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“…The free form of probiotics was noticed significant reduction in cell viability in orange juice at both 37°C and 4°C temperatures. Furthermore, the LAB strains were suppressed by the growth of pathogenesis in fermented product due to the production of organic acid such as lactic acid, acetic acid, H 2 O 2 , or bacteriocin-like metabolites [ 25 ].…”

Section: Resultsmentioning

confidence: 99%

Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi

Song

Shim

Kuppusamy

et al. 2018

BioMed Research International

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The objective of this study was to investigate alginate microencapsulated lactic acid bacteria (LAB) fermentation quality of radish kimchi sample and its potential survivability in different acidic and alkaline environments. Initially, we isolated 45 LAB strains. One of them showed fast growth pattern with potential probiotic and antifungal activities against Aspergillus flavus with a zone of inhibition calculated with 10, 8, 4mm for the 4th, 5th, and 6th day, respectively. Therefore, this strain (KCC-42) was chosen for microencapsulation with alginate biopolymer. It showed potential survivability in in-vitro simulated gastrointestinal fluid and radish kimchi fermentation medium. The survival rate of this free and encapsulated LAB KCC-42 was 6.85 × 105 and 7.48× 105 CFU/ml, respectively; the viability count was significantly higher than nonencapsulated LAB in simulated gastrointestinal juices (acid, bile, and pancreatin) and under radish kimchi fermentation environment. Kimchi sample added with this encapsulated LAB showed increased production of organic acids compared to nonencapsulated LAB sample. Also, the organic acids such as lactic acid, acetic acid, propionic acid, and succinic acid production in fermented kimchi were measured 59mM, 26mM, 14mM, and 0.6mM of g/DW, respectively. The production of metabolites such as lactic acid, acetic acid, and succinic acid and the bacteria population was high in microencapsulated LAB samples compared with free bacteria added kimchi sample. Results of this study indicate that microencapsulated LAB KCC-42 might be a useful strategy to develop products for food and healthcare industries.

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“…The results were in agreement with Ding and Shah (2008). Hossain et al (2016) also reported that the lactic acid bacteria (Lactobacillus acidophilus, L. bulgaricus, Lactococcus lactis and Bifidobacterium bifidum) were higher than 10 6 CFU/mL after 5 weeks of storage in orange juice. Chitosan coating on alginate beads reduces effect of the adverse conditions on the encapsulated probiotic cells (Vandenberg and De La Noüe 2001;Nualkaekul et al, 2012).…”

Section: Survival Of Free Lp299v Beads With and Without Fos In Ambarmentioning

confidence: 90%

Microencapsulation of Lactobacillus plantarum 299v incorporated with oligofructose in chitosan coated-alginate beads and its storage stability in ambarella juice

Ng¹,

Wai²,

Nyam³

et al. 2019

MJM

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Aims: Microencapsulation has been used to protect the viability of probiotics in harsh environments such as gastrointestinal conditions and food composition. The present study aimed to optimize the microencapsulation of Lactobacillus plantarum 299v (Lp299v) using co-extrusion by varying two parameters (calcium chloride (CaCl2) and oligofructose (FOS) concentrations) and storage stability of the beads produced in ambarella juice at refrigerated and room temperature. Methodology and results: Chitosan coated-alginate microcapsule prepared with 4.0% (w/v) FOS and 2.5% (w/v) CaCl2 showed highest microencapsulation efficiency (93%). The microcapsules were subjected to gastrointestinal treatment and storage test in ambarella juice. Both encapsulated Lp299v with and without FOS showed higher viabilities compared with free cells after incubated in simulated gastric juice (SGJ) and simulated intestinal juice (SIJ). After 5 h of incubation in SIJ, the viabilities of both encapsulated probiotic with and without FOS were more than 10 7 CFU/mL. The Lp299v were stored in ambarella juice under refrigerated (4 °C) and room temperature (25 °C) for 4 weeks. At 25 °C, all forms of Lp299v lost their viabilities after one week. On the other hand, at 4 °C, viable cells count of both encapsulated Lp299v with and without FOS were reported to be more than 10 7 CFU/mL after 4 weeks of storage. Conclusion, significance and impact of study: Microencapsulation with FOS was able to improve Lp299v's viability during storage in low pH fruit juices compared to those without FOS. The microencapsulated probiotics could be applied in ambarella juice for the development of functional food.

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Antibiotic resistant microencapsulated probiotics synergistically preserved orange juice

Cited by 6 publications

References 41 publications

Potential Antidiabetic Activities of Probiotic Strains, <i>L. acidophilus</i> and <i>L. bulgaricus</i> against Fructose-Fed Hyperglycemic Rats

Potential Antidiabetic Activities of Probiotic Strains, <i>L. acidophilus</i> and <i>L. bulgaricus</i> against Fructose-Fed Hyperglycemic Rats

Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi

Microencapsulation of Lactobacillus plantarum 299v incorporated with oligofructose in chitosan coated-alginate beads and its storage stability in ambarella juice

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Antibiotic resistant microencapsulated probiotics synergistically preserved orange juice

Cited by 6 publications

References 41 publications

Potential Antidiabetic Activities of Probiotic Strains, &lt;i&gt;L. acidophilus&lt;/i&gt; and &lt;i&gt;L. bulgaricus&lt;/i&gt; against Fructose-Fed Hyperglycemic Rats

Potential Antidiabetic Activities of Probiotic Strains, &lt;i&gt;L. acidophilus&lt;/i&gt; and &lt;i&gt;L. bulgaricus&lt;/i&gt; against Fructose-Fed Hyperglycemic Rats

Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi

Microencapsulation of Lactobacillus plantarum 299v incorporated with oligofructose in chitosan coated-alginate beads and its storage stability in ambarella juice

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Potential Antidiabetic Activities of Probiotic Strains, <i>L. acidophilus</i> and <i>L. bulgaricus</i> against Fructose-Fed Hyperglycemic Rats

Potential Antidiabetic Activities of Probiotic Strains, <i>L. acidophilus</i> and <i>L. bulgaricus</i> against Fructose-Fed Hyperglycemic Rats