Evaluation of the stability of <i>Bacillus coagulans </i><scp>MTCC</scp> 5856 during processing and storage of functional foods

Majeed, Muhammed; Majeed, Shaheen; Nagabhushanam, Kalyanam; Natarajan, Sankaran; Sivakumar, A.; Ali, Furqan

doi:10.1111/ijfs.13044

Cited by 67 publications

(53 citation statements)

References 29 publications

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“…This study has investigated functional aspects of CSF along with probiotic B. coagulans MTCC 5856. The application of spores of B. coagulans MTCC 5856 provides practical advantages as their incorporation does not require encapsulation as the spores are resistant to food processing temperatures, storage and the hostile GIT environment (Majeed et al ., ,d). Further, the use of B. coagulans MTCC 5856 in baking confectionary such as cake, muffins and chocolates is well established (Majeed et al ., ).…”

Section: Discussionmentioning

confidence: 99%

“…LactoSpore ® , a commercial probiotic preparation of Sabinsa Corporation, USA, which contains the spores of B. coagulans MTCC 5856, was marketed for over two decades worldwide (Majeed & Prakash, ). B. coagulans MTCC 5856 was found to be phenotypically and genotypically consistent over multiple years of commercial production and also stable in various functional foods during processing and storage (Majeed et al ., ,d) B. coagulans MTCC 5856 exerted significant antidiarrhoeal activity and also inhibited gastrointestinal motility in rodent model (Majeed et al ., ). In double‐blind human clinical trial, B. coagulans MTCC 5856 at a dose of 2 × 10 9 spore day −1 was found to be safe and effective in patients with diarrhoea‐predominant IBS for 90 days of supplementation (Majeed et al ., ).…”

Section: Introductionmentioning

confidence: 99%

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Cranberry seed fibre: a promising prebiotic fibre and its fermentation by the probiotic Bacillus coagulans MTCC 5856

Majeed

Nagabhushanam

Sivakumar

et al. 2018

Int J of Food Sci Tech

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SummaryCranberry, a versatile fruit, is known for nutritional as well as medicinal properties due to the presence of bioactive compounds. However, cranberry fruit has not been fully explored for its prebiotic potential. Therefore, this study was conducted to evaluate prebiotic potential of cranberry seed fibre (CSF) and also evaluate its fermentability by the probiotic strain Bacillus coagulans MTCC 5856. The resistance to gastric acid and porcine pancreatic enzymatic (PPE) hydrolysis of CSF was investigated using an in vitro model. It was found that CSF was resistant to gastric acid and also nondigestible to PPE hydrolysis. CSF as sole nutrition source was evaluated for the fermentability by B. coagulans MTCC 5856. A significant amount of short-chain fatty acids was produced by the B. coagulans MTCC 5856 while fermenting cranberry fibres anaerobically. CSF supported the growth of B. coagulans MTCC 5856 and also inhibited the growth of E. coli ATCC 25922 when cocultured in an anaerobic environment. CSF from the cranberry fruit exhibited prebiotic potential and also found to be fermentable by B. coagulans MTCC 5856. This study provided the scientific evidence of CSF as a prebiotic fibre and also its suitability with the probiotic B. coagulans MTCC 5856 for an ideal synbiotic preparation.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Cranberry seed fibre: a promising prebiotic fibre and its fermentation by the probiotic Bacillus coagulans MTCC 5856

Majeed

Nagabhushanam

Sivakumar

et al. 2018

Int J of Food Sci Tech

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“…Five percent of overnight grown B. coagulans MTCC 5856 culture was inoculated to all the flasks and incubated at 37°C with 100 rpm for 24 h. pH values at 0 h of incubation and after 24 h of fermentation were recorded. Samples were serially diluted in sterile saline, and the viable count was enumerated by plating on glucose yeast extract agar (HiMedia) at the 0 h and after 24 h of fermentation as per the previously described method (Majeed, Majeed, et al., ). The plates were incubated at 37°C for 48–72 h. Each analysis was performed in triplicate at two different occasions.…”

Section: Methodsmentioning

confidence: 99%

“…Another controlled human clinical trial revealed that B. coagulans MTCC 5856 has demonstrated significant efficacy in patients with diarrhea‐predominant IBS in mitigating their clinical symptoms at a dose of 2 × 10 9 spore/day when supplemented for 90 days (Majeed, Nagabhushanam, Natarajan, Sivakumar, Ali, et al., ). Further, B. coagulans MTCC 5856 was found to be highly stable during processing and storage of various functional foods due to its spore nature (Majeed, Majeed, et al., ) and also phenotypically and genotypically consistent over multiple years of commercial production (Majeed, Nagabhushanam, Natarajan, Sivakumar, Eshuis‐de Ruiter, et al., ).…”

Section: Introductionmentioning

confidence: 99%

Galactomannan from Trigonella foenum‐graecum L. seed: Prebiotic application and its fermentation by the probiotic Bacillus coagulans strain MTCC 5856

Majeed

Nagabhushanam

et al. 2018

Food Science & Nutrition

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Health benefits of dietary fibers are currently being widely recognized. However, the assessment of dietary fiber as a prebiotic is essential and also important for the development of an improved synbiotic commercial preparation. Thus, the aim of this study was to evaluate the potential of galactomannan extracted from fenugreek seeds as a prebiotic fiber and also its fermentation by the probiotic strain Bacillus coagulans MTCC 5856. Nondigestibility by the gastric acid and pancreatic enzyme hydrolysis of galactomannan were determined using an in vitro model mimicking the in vivo conditions. Further, anaerobic fermentation and utilization of galactomannan by the B. coagulans MTCC 5856 was investigated followed by selective inhibition of Escherichia coli ATCC 25922. The galactomannan from fenugreek seeds was found to be nondigestible to gastric acid and also to pancreatic enzymatic hydrolysis. The galactomannan was fermented and utilized (71.4%) by the B. coagulans MTCC 5856, and also significant amount of short‐chain fatty acids production was also observed. Furthermore, B. coagulans MTCC 5856 inhibited the E. coli ATCC 25922 growth when cocultured with galactomannan suggesting competitive fermentation of probiotic bacteria. Galactomannan exhibited prebiotic activity and also showed suitability with probiotic B. coagulans MTCC 5856 in a synbiotic combination. This study provides the first scientific evidence of galactomannan from fenugreek seeds as a prebiotic that may play an important role in modulating gut flora by acting as substrate to beneficial microbes.

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“…Previous studies have shown that the viability of Bacillus coagulans in frozen foods depends on the type of food, frozen condition and subsequent processing. For example, Majeed et al () studied the stability of Bacillus coagulans MTCC 5856 as a probiotic in several foods during processing and storage and found a slight reduction in their variability during prolonged storage (e.g., up to 12 months). However, Farmer et al () indicated that the viability of microencapsulated Bacillus coagulans in muffins was 41% after baking at 177C for 15 min and subsequently freezing for 14 days at −18C.…”

Section: Resultsmentioning

confidence: 99%

Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods

Majzoobi

Aghdam

Eskandari

et al. 2019

Journal of Texture Studies

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Symbiotic bread was produced by straight dough and frozen part‐baking methods using inulin as a prebiotic (0–7.5% in straight dough method and 5% in frozen part baked bread) and GanedenBC 30 as a probiotic. With addition of inulin, dough water absorption and softening reduced, but dough development time and stability time increased. Inulin prevented excessive moisture loss during bread storage and enhanced crust darkness and crumb firmness while reduced bread volume. Increasing the frozen storage time (up to 56 days) had no effect on bread moisture content, but it reduced volume and increased firmness and crust lightness. Samples produced by straight dough method had acceptable levels of probiotic (7.45, 6.45, and 7.43 log cfu/g, respectively) complying with the WHO recommendation. Frozen storage had no effect on the probiotic content of the samples and it increased to 7.35 log cfu/g (above the minimum recommended level) after re‐baking and storage at room temperature. Practical applications Symbiotic foods are products that contain both probiotics (useful bacteria) and prebiotics (carbohydrate source for probiotics). Development of symbiotic bread is required to add variety to the existing types of functional breads and satisfy costumers particularly those avoiding dairy products which are traditionally enriched with probiotics. Part‐baked bread industry is growing rapidly around the world; however, to remain in the market it requires innovation to satisfy consumers' demand for healthy products. This research can find practical application for ordinary and part‐baked bread industry to produce bread with improved health benefits and acceptable quality.

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Evaluation of the stability of Bacillus coagulans MTCC 5856 during processing and storage of functional foods

Cited by 67 publications

References 29 publications

Cranberry seed fibre: a promising prebiotic fibre and its fermentation by the probiotic Bacillus coagulans MTCC 5856

Cranberry seed fibre: a promising prebiotic fibre and its fermentation by the probiotic Bacillus coagulans MTCC 5856

Galactomannan from Trigonella foenum‐graecum L. seed: Prebiotic application and its fermentation by the probiotic Bacillus coagulans strain MTCC 5856

Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods

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