Assessment of antagonistic activity of free and encapsulated <i>Bifidobacterium bifidum</i> against <i>Salmonella</i>

Yasmin, Hafiza Maryam; Zahoor, Tahir; Sagheer, Ambreen; Nadeem, Muhammad; Khaliq, Adnan; Iqbal, Rabia; Ahsan, Samreen; Ahmad, Zulfiqar

doi:10.1111/jfs.12546

Cited by 5 publications

(5 citation statements)

References 29 publications

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“…OTU_31 (genus Bifidobacterium) and OTU_23 (genus Catenisphaera) seemed to be related to Salmonella Typhimurium counts in the present study. A high antagonistic activity of Bifidobacterium against Salmonella was already shown [36][37][38]. To our knowledge, this is the first study to show a relation between the genus Catenisphaera and Salmonella Typhimurium.…”

Section: Relation Between Salmonella Typhimurium and The Differing Ba...supporting

confidence: 52%

High Dietary Intake of Rye Affects Porcine Gut Microbiota in a Salmonella Typhimurium Infection Study

Hankel

Chuppava

Wilke

et al. 2022

Plants

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Bacterial fermentation of undigested carbohydrates in the hindgut has considerable potential for the stimulation or inhibition of the growth of distinct bacteria within microbiota. The aim of the present study was to evaluate whether high levels of rye affect porcine gut microbiota composition with subsequent effects on the load of Salmonella Typhimurium, an intestinal pathogen with zoonotic relevance. Therefore, forty-two 25-day-old piglets were allocated to two groups and fed a diet containing either 69% wheat or 69% rye for 35 days. One week after introducing the two different diets, the piglets were experimentally infected with Salmonella Typhimurium. The microbiota composition of cecal and fecal samples of the piglets were evaluated 28 days after infection. In the cecum, promoted growth of Bifidobacterium, several lactic acid bacteria and Faecalibacterium prausnitzii were seen in pigs fed the diet containing 69% rye. Bacterial species belonging to the genera Bifidobacterium and Catenisphaera were associated with differing bacterial counts of Salmonella Typhimurium detected in the cecal contents of all piglets in both feeding groups via cultural cultivation. The high intake of rye instead of wheat seems to promote the growth of beneficial intestinal bacteria accompanied by impaired growth conditions for the foodborne pathogen Salmonella Typhimurium.

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Section: Relation Between Salmonella Typhimurium and The Differing Ba...supporting

confidence: 52%

High Dietary Intake of Rye Affects Porcine Gut Microbiota in a Salmonella Typhimurium Infection Study

Hankel

Chuppava

Wilke

et al. 2022

Plants

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“…The collective quantity of the released rate is plotted against the time. Viable counts of L. acidophilus were determined [1].…”

Section: Release Of the Encapsulated L Acidophilus Lac5 From Simulate...mentioning

confidence: 99%

“…Whey proteins are globular proteins, including β-lactoglobulin and α-lactalbumin. The structure of β-lactoglobulin has several binding sites for hydrophobic ligands such as fatty acids and vitamins [1]. Due to its structural and functional diversity, it can be used as an encapsulation material for different bioactive materials.…”

Section: Introductionmentioning

confidence: 99%

“…It helps to increase the survival rate of probiotics in the gastrointestinal tract. The major challenges faced during encapsulation are the structural stability of encapsulation materials, the selection of proper strain, and their effects on the sensory profile of the food matrix [1]. Different types of coating materials are used for the microencapsulation of probiotics.…”

Section: Introductionmentioning

confidence: 99%

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Assessing the Potential of Milk-Based Encapsulation Matrix for Improved Bio-Accessibility of Probiotics

Saeed,

Azam,

Kiani

et al. 2023

Fermentation

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Milk and sodium alginate beads (SA) as encapsulation materials can improve the viability of Lacticaseibacillus acidophilus LAC5. The present study focused on interactive structural optimization of milk and SA-based beads for improved survival of L. acidophilus LAC5 in cheddar cheese. L. acidophilus was microencapsulated using varying concentrations of milk and SA, e.g., T0 (Milk/SA 0:0), T1 (Milk/SA 1/1:1), T2 (Milk/SA 1/2:1), T3 (Milk/SA 1/1:1.5), T4 (Milk/SA1/2:1.5), T5 (Milk/SA 1/1:2.0) and T6 (Milk/SA 1/2:2.0). Free and encapsulated L. acidophilus were compared for their survival in gastroenteric conditions. Structural and spectral analysis was performed using scanning electron microscope (SEM) and Fourier transform infrared spectrometry (FTIR). The free and encapsulated probiotics were incorporated into cheddar cheese. Organic acids were quantified using HPLC. The combination of SA and milk significantly (p < 0.05) improved the survival of L. acidophilus as compared to free cells. The increase in polymer concentration improved the structure of beads and the survival of probiotics. However, the release profile of beads decreased with the increase in polymer concentration. FTIR showed the presence of milk and SA in the beads. Better storage stability (108 CFU/mL) was observed for T6 in all the treatments as compared to free cells. The addition of encapsulated cells improved the sensory characteristics of cheese. This may help the local food industry to utilize native probiotic strains to be incorporated into probiotic foods with improved bio-accessibility.

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“…So, these bacteria must reach the intestine in viable form and their number (10 6–9 CFU/ml) should be maintained at the target site (colon) to exert positive health effects to consumer (Riaz et al, 2019). Various food products like dairy, meats, confectioneries, breakfast cereals, processed vegetables and fruits, fruit juices, soya and oat‐based desserts, bread, and baby foods are now being fortified with probiotics in many developed countries (Yasmin et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Double layered encapsulation to immobilize Bifidobacterium bifidum ATCC 35914 in polysaccharide‐protein matrices and their viability in set type yoghurt

Iqbal

Liaqat

Yasmin³

et al. 2022

Food Processing Preservation

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Longevity of probiotics is the main concern to confer positive health benefits to the host. Microencapsulation is one of the promising techniques to keep probiotics viable during storage and gastric transit. Immobilization can efficiently protect cells, making this technique potentially suitable for the industry for the delivery of probiotics to the gastrointestinal tract of humans through fermented dairy products. The objective of the study was to investigate the effect of single and double coating on the stability of Bifidobacterium bifidum in set type yoghurt. The encapsulation was carried out in two experimental plans. In the plan I, the B. bifidum was single coated with sodium alginate (SA) at 4%, 5%, and 6% and chitosan (CH) at 0.6%, 0.8%, and 1.0% concentrations. Based on their highest encapsulation efficiency (EE), single-coated microbeads comprise of SA 6% and CH 0.8% were selected for double coating (plan II). Whey protein concentrate (WPC) at concentration of 5.0%, 7.5%, and 10% was used for double coating of SA 6% and CH 0.8% microbeads. The double-coated beads with SA (6%), WPC (5%), and CH (0.8%) WPC (5%) further selected based on EE for yoghurt preparation. Different yoghurt treatments were prepared and stored (28 days) at 4 ± 2°C. All yoghurt samples were analyzed for physicochemical (pH, acidity), microbiological (viability of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, B. bifidum), and sensory characteristics. It was noted that EE of double-coated microbeads was greater than 90% as compared to single coated. It was also observed that pH decreases up to 4.2 and the acidity increased with the storage time. The count of probiotic and yoghurt cultures was affected significantly during storage but the survival rate of encapsulated treatments was maintained more than the minimum recommendation (10 7 CFU/ml) till the end of the storage period. The sensory properties of yoghurt containing double-coated microbeads also significantly vary from the sample containing free cells of B. bifidum. It is concluded that double coating with the polysaccharides-protein matrix can maintain viability (>10 6 CFU/ml) for 28 days with no prominent change in physicochemical and sensory attributes as compared to free cells. The whey and its products (whey protein isolate and concentrate) can be recommended as a coating material for probiotics in future studies.

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Assessment of antagonistic activity of free and encapsulated Bifidobacterium bifidum against Salmonella

Cited by 5 publications

References 29 publications

High Dietary Intake of Rye Affects Porcine Gut Microbiota in a Salmonella Typhimurium Infection Study

High Dietary Intake of Rye Affects Porcine Gut Microbiota in a Salmonella Typhimurium Infection Study

Assessing the Potential of Milk-Based Encapsulation Matrix for Improved Bio-Accessibility of Probiotics

Double layered encapsulation to immobilize Bifidobacterium bifidum ATCC 35914 in polysaccharide‐protein matrices and their viability in set type yoghurt

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