Fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019: Technological approach determines the probiotic modulation of mucosal cellular immunity

Bogsan, Cristina Stewart Bittencourt; Ferreira, Luís Carlos de Souza; Maldonado, Carlos; Perdigón, Gabriela; Almeida, Sandro Rogério de; Oliveira, Maricê Nogueira de

doi:10.1016/j.foodres.2014.05.036

Cited by 21 publications

(9 citation statements)

References 30 publications

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“…Dairy-fermented products (i.e., yogurt, probiotic beverages, and cheese-containing LAB) and their constituents (i.e., omega-3 fatty acid, phytosterols, isoflavones, conjugated linoleic acid (CLA), and minerals and vitamins) have a noticeable spot in functional foods formulation [ 117 , 166 , 167 ]. Moreover, the food industry has been increasingly devoted to the development of new non-dairy foods with probiotics able to surpass the restrictions (e.g., lactose intolerance and cholesterol content) inflicted by milk-based products, that limit their consumption by certain niches of the population [ 117 ].…”

Section: Discussionmentioning

confidence: 99%

Probiotics: Versatile Bioactive Components in Promoting Human Health

et al. 2020

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The positive impact of probiotic strains on human health has become more evident than ever before. Often delivered through food, dietary products, supplements, and drugs, different legislations for safety and efficacy issues have been prepared. Furthermore, regulatory agencies have addressed various approaches toward these products, whether they authorize claims mentioning a disease’s diagnosis, prevention, or treatment. Due to the diversity of bacteria and yeast strains, strict approaches have been designed to assess for side effects and post-market surveillance. One of the most essential delivery systems of probiotics is within food, due to the great beneficial health effects of this system compared to pharmaceutical products and also due to the increasing importance of food and nutrition. Modern lifestyle or various diseases lead to an imbalance of the intestinal flora. Nonetheless, as the amount of probiotic use needs accurate calculations, different factors should also be taken into consideration. One of the novelties of this review is the presentation of the beneficial effects of the administration of probiotics as a potential adjuvant therapy in COVID-19. Thus, this paper provides an integrative overview of different aspects of probiotics, from human health care applications to safety, quality, and control.

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Section: Discussionmentioning

confidence: 99%

Probiotics: Versatile Bioactive Components in Promoting Human Health

et al. 2020

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“…Se atribuye a ellos la mejora en el equilibrio intestinal, al inhibir mediante diversos mecanismos, el crecimiento de varios grupos microbianos potencialmente patógenos. Esto sucede por la capacidad de algunas especies para interferir con la adhesión de especies patógenas a las superficies de las células intestinales; este efecto es atribuido a la producción de ácidos orgánicos y a la secreción de compuestos antimicrobianos, como las bacteriocinas (22,23). En la tabla 1 se presentan algunos ejemplos de bacterias probióticas y sus productos alimenticios comercializados en el mundo (20).…”

Section: Los Probióticos: Compuestos Fisiológicamente Activosunclassified

Encapsulación de probióticos para aplicaciones alimenticias

R.¹,

G.²,

B.³

2016

biosalud

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Los alimentos funcionales contienen componentes activos que con un consumo habitual favorecen la salud de consumidor. Dentro del concepto de funcional se encuentran los alimentos con microorganismos probióticos, los cuales al ser ingeridos en dosis adecuadas confieren diversos beneficios, estos microorganismos son sensibles a factores tecnológicos y ambientales que pueden reducir su viabilidad, estabilidad y su capacidad funcional. Existen tecnologías como la encapsulación, las cuales permiten mejorar la estabilidad de los probióticos al protegerlos mediante un material de recubrimiento. En este trabajo se realizó una búsqueda sistemática en diversas bases de datos sobre los probióticos más empleados en la industria de alimentos, su capacidad catalítica en matrices alimenticias, métodos de encapsulación, tipos de matrices en la encapsulación, estabilidad bajo condiciones gastrointestinales y los mecanismos de liberación. Se encontró que la encapsulación, además de favorecer la estabilidad de los microorganismos probióticos frente a factores adversos, condiciona según sus características, su aplicación e incorporación en matrices alimenticias de diversas cualidades.

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“…The microencapsulation of B. animalis has been studied in dairy products, including goat milk (Ranadheera et al, 2015), ice cream (Silva et al, 2015), fermented milk (Bogsan et al, 2014;Rodrigues et al, 2014), whey (Casarotti & Penna, 2015;Rodrigues et al, 2011), and yogurt (Akalin et al, 2007). Studies on plantain flour are not known, showing a remarkable and novel aspect of this research.…”

Section: Introductionmentioning

confidence: 99%

Effect of storage and stress conditions on the counts of Bifidobacterium animalis microencapsulated and incorporated in plantain flour

Iguarán

Triviño-Valencia

Rodríguez-Barona

2020

Braz. J. Food Technol.

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The probiotic activity in the intestinal microbiota depends on its survival during food storage and its passage through the gastrointestinal tract. This study aimed to evaluate the effect of storage and stress conditions such as temperature, pH and bile salts on the viability of Bifidobacterium animalis microencapsulated and incorporated in plantain flour. Between days 21 and 28, the failure percentage decreased from 93% to 27%. The mean counts of B. animalis were statistically different with change of temperature, pH and bile salt concentration. For the temperature, the counts obtained at 50 °C and 80 °C decreased by 60.1% and 90.2%, respectively. Likewise, at pH 2.5 showed a over 90% survival reduction during 60 min; whilst at pH 3.5 during 60 min the survivals were less than 50%. Finally, the counts achieved using 1 g/L of bile salts were higher than those obtained at 3 and 5 g/L. The results indicate the need to evaluate other capsular components to improve the survival of B. animalis microencapsulated and incorporated in plantain flour.

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Fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019: Technological approach determines the probiotic modulation of mucosal cellular immunity

Cited by 21 publications

References 30 publications

Probiotics: Versatile Bioactive Components in Promoting Human Health

Probiotics: Versatile Bioactive Components in Promoting Human Health

Encapsulación de probióticos para aplicaciones alimenticias

Effect of storage and stress conditions on the counts of Bifidobacterium animalis microencapsulated and incorporated in plantain flour

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