Encapsulation, with and without oil, of biofilm forming Lactobacillus fermentum UCO-979C strain in alginate-xanthan gum and its anti- Helicobacter pylori effect

Vega-Sagardía, Marco; Rocha, J. X.; Sáez, Katia; Smith, Carlos T.; Gutiérrez-Zamorano, Cristian; García-Cancino, Apolinaria

doi:10.1016/j.jff.2018.04.067

Cited by 25 publications

(14 citation statements)

References 32 publications

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“…Several materials have been applied for probiotic cells encapsulation, including polysaccharides (alginate, plant/microbial gums, chitosan, starch, k-carrageenan, cellulose acetate phthalate), as well as proteins (gelatin, milk proteins) and fats [155,156,157,158] (Table 1). Based on recent studies the use of gum or biopolymeric matrices can retain the viability of encapsulated probiotic cells compared to free ones, providing in many cases antimicrobial effects [159,160,161,162] against pathogenic or spoilage microorganisms. Casein-based microencapsulation proved to improve the viability of Lactobacillus F19 and Bifidobacterium Bb12 during freeze drying and subsequent storage [163].…”

Section: Strategies For Enhanced Probiotic Viabilitymentioning

confidence: 99%

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

et al. 2019

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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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Section: Strategies For Enhanced Probiotic Viabilitymentioning

confidence: 99%

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

et al. 2019

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“…Besides, this strain maintained the anti-H. pylori inhibitory activity when encapsulated (Vega-Sagardía et al, 2018). However, there are no reported studies beyond the simple indication about the ability of this strain to produce EPS.…”

Section: Inhibition Of Pathogenic Bacteriamentioning

confidence: 95%

Lactobacillus fermentum: Could EPS production ability be responsible for functional properties?

et al. 2020

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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“…Encapsulation efficiency of DHA-rich oil in microcapsules was 69.37%, and the survivability of L. plantarum under sGIC varied from 80.53 to 90.02%, depending on carrier material composition. Vega-Sagardia et al [160] used vegetable oil to obtain information about the influence of the oil on bacterial viability. Lactobacillus fermentum UCO-979C counts in microcapsules with oil increased from 1.77 × 10 7 to 1.55 × 10 9 CFU/g.…”

Section: Co-encapsulation With Omega-3 Pufas and Gabamentioning

confidence: 99%

Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation

Kvaková

Bertková

Štofilová

et al. 2021

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Growing interest in the development of innovative functional products as ideal carriers for synbiotics, e.g., nutrient bars, yogurt, chocolate, juice, ice cream, and cheese, to ensure the daily intake of probiotics and prebiotics, which are needed to maintain a healthy gut microbiota and overall well-being, is undeniable and inevitable. This review focuses on the modern approaches that are currently being developed to modulate the gut microbiota, with an emphasis on the health benefits mediated by co-encapsulated synbiotics and immobilized probiotics. The impact of processing, storage, and simulated gastrointestinal conditions on the viability and bioactivity of probiotics together with prebiotics such as omega-3 polyunsaturated fatty acids, phytochemicals, and dietary fibers using various delivery systems are considered. Despite the proven biological properties of synbiotics, research in this area needs to be focused on the proper selection of probiotic strains, their prebiotic counterparts, and delivery systems to avoid suppression of their synergistic or complementary effect on human health. Future directions should lead to the development of functional food products containing stable synbiotics tailored for different age groups or specifically designed to fulfill the needs of adjuvant therapy.

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Encapsulation, with and without oil, of biofilm forming Lactobacillus fermentum UCO-979C strain in alginate-xanthan gum and its anti- Helicobacter pylori effect

Cited by 25 publications

References 32 publications

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

Lactobacillus fermentum: Could EPS production ability be responsible for functional properties?

Co-Encapsulated Synbiotics and Immobilized Probiotics in Human Health and Gut Microbiota Modulation

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