Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic <i>Leuconostoc mesenteroides</i> <scp>ABRIINW</scp>.<scp>N18</scp> in yogurt

Nami, Yousef; Kiani, Amir; Elieh‐Ali‐Komi, Daniel; Jafari, Mahdieh; Haghshenas, Babak

doi:10.1111/1471-0307.12909

Cited by 27 publications

(13 citation statements)

References 35 publications

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“…6 Improving microbial acid-stress tolerance, survival, and fitness is important for the fermentation efficiency of LAB during food fermentation. Unlike microencapsulation, which can improve probiotic survival and stability, 7 this study focuses on the bacterial natural behavior-biofilm and its stress tolerance-enhancing ability.…”

Section: Introductionmentioning

confidence: 99%

Improvement of the viability of Tetragenococcus halophilus under acidic stress by forming the biofilm cell structure based on RNA‐Seq and iTRAQ analyses

Yao,

Tu,

Jin

et al. 2024

J Sci Food Agric

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BACKGROUNDTetragenococcus halophilus is a halophilic lactic acid bacterium (LAB) isolated from soya sauce moromi. During the production of these fermented foods, acid stress is an inevitable environmental stress. In our previous study, T. halophilus could form biofilms and the cells in biofilms exhibited higher cell viability under multiple environmental stress including acid stress.RESULTSIn this study, the effect of preformed T. halophilus biofilms on cell survival, cellular structure, intracellular environment, and the expression of genes and proteins under acid stress was investigated. The result showed that acid stress with pH 4.30 for 1.5 h reduced live T. halophilus cell count and caused cellular structure damage. However, T. halophilus biofilm cells exhibited greater cell survival under acid stress than the planktonic cells, and biofilm formation reduced the damage of acid stress to the cell membrane and cell wall. The biofilm cells maintained a higher level of H+‐ATPase activity and intracellular ammonia concentration after acid stress. The RNA‐Seq and iTRAQ technologies revealed that the genes and proteins associated with ATP production, the uptake of trehalose and N‐acetylmuramic acid, the assembly of H+‐ATPase, amino acid biosynthesis and metabolism, ammonia production, fatty acid biosynthesis, CoA biosynthesis, thiamine production, and acetoin biosynthesis might be responsible for the stronger acid tolerance of T. halophilus biofilm cells together.CONCLUSIONThese findings provided help for further understanding the mechanisms that allowed LAB biofilm cells to resist environmental stress.This article is protected by copyright. All rights reserved.

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Section: Introductionmentioning

confidence: 99%

Improvement of the viability of Tetragenococcus halophilus under acidic stress by forming the biofilm cell structure based on RNA‐Seq and iTRAQ analyses

Yao,

Tu,

Jin

et al. 2024

J Sci Food Agric

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“…A large number of food items, including yogurt, powdered milk, frozen fermented dairy desserts, cheese and cheese products, ice creams, baby foods, cereals, and fruit juices, are among numerous probiotic foods (Papademas & Kotsaki, 2019). For instance, encapsulated Leuconostoc mesenteroides ABRIINW.N18 using alginate–basil seed mucilage carriers was added into yogurt to investigate their encapsulation efficacy (EE); the encapsulated probiotics had an over 98.2% of EE and 62% of cell survival under simulated settings (Nami et al., 2023). Sensory characteristics of probiotic products should also be taken into account when selecting the most suitable strain for a specific product (Cruz et al., 2010).…”

Section: Brief Introduction Of Probioticsmentioning

confidence: 99%

Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects

Yang,

Wei,

et al. 2024

Food Frontiers

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The related studies of probiotics‐based functional foods have recently attracted increasing interests in developing new types of oral administration systems. Probiotics has various biological functions, including increasing adsorption ability of nutrients, competitively rejecting pathogenic organisms, and regulating the immune system. It is well known that probiotics cannot be worked until their colonies reach the intestine alive, as well as the amount reaches 106–107 colony‐forming units/g at the end of product's shelf life. However, the delivery of probiotics to the colon through oral administration is always challenging due to weak viability under exposure to harsh conditions in the presence of ions and small molecules from the upper gastrointestinal tract. Moreover, the low viability of the probiotics due to the lack of resistance to the acidity of food matrices, high temperature during food processing, and oxygen changes during storage also limit the applications of probiotics in food products. Therefore, encapsulation of probiotics could particularly protect the probiotics from degradation and inactivation, resulting in enhanced viability during the transition from consumption to digestion in the gut. Emulsion cross‐linking, complex coacervation, microcapsules, spray drying, layer‐by‐layer self‐assembly, electrospinning, hydrogel, and other methods are used to encapsulate probiotics. Herein, this review mainly highlights the gut health functions and encapsulation techniques of probiotics, followed by the current challenges and future development prospects.

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“…Microencapsulation is a beneficial and cost-effective method of protecting food product stability from quality degradation, controlling how much of a chemical is released from the capsules and securing the active ingredient against the external influences such as temperature, oxidation and pressure (Silva et al , 2022; Mehta et al , 2022). The use of microencapsulation has been shown in various food items, including the inclusion of probiotics in dairy products such as yoghurts and cultured milk beverages to ensure a suitable dose of probiotic is provided to promote food digestion (Nami et al , 2023; Ahangari et al , 2022; Chaves et al , 2021). Vieira et al (2020) clarified that extrusion as a low-cost and easy method for encapsulating labile substances.…”

Section: Introductionmentioning

confidence: 99%

Ameliorative effects of microencapsulatedSpirulina platensisin beverage; physicochemical, simulated release, and organoleptic properties

Zamri

Kamaruding

Shaharuddin

2023

NFS

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Purpose The use of Spirulina sp. in food is limited by its bitter flavour and low absorption in the gastrointestinal system. The purpose of this study is to develop encapsulated Spirulina-alginate beads and to determine the physicochemical properties, the release efficiency in the simulated gastrointestinal fluid and the sensory acceptance of the beads when added into a rose syrup beverage. Design/methodology/approach Spirulina-alginate beads were prepared based on 3 × 3 factorial experiments consisting of three concentrations (1%, 2% and 3%) of plain sodium alginate and three concentrations (1, 3 and 5%) (w/v) of Spirulina. Encapsulated Spirulina-alginate beads were evaluated for their encapsulation effectiveness, size, texture, morphology, colour, in vitro release rate and sensory properties. Findings Sample H (3% sodium alginate + 1% Spirulina) had higher encapsulation efficiency (82.3%) but less protein (38.2 ppm) than Sample J (3% sodium alginate + 5% Spirulina) which produced more protein (126.4 ppm) but had lower encapsulation efficiency (54.5%). Alginate was the primary factor affecting bead size, and the texture became harder at 3% sodium alginate but softer at 5% Spirulina. As the concentration of Spirulina increased, the intensity of the green colour diminished. The encapsulated samples released test was better than the control samples, and Sample B (1% sodium alginate + 1% Spirulina) was preferred by the panellists in the sensory study. Originality/value This newly developed encapsulated Spirulina will improve the beverage acceptability, minimize the bitterness and increase the release percentage of Spirulina in simulated gastrointestinal.

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Impacts of alginate–basil seed mucilage–prebiotic microencapsulation on the survival rate of the potential probiotic Leuconostoc mesenteroides ABRIINW.N18 in yogurt

Cited by 27 publications

References 35 publications

Improvement of the viability of Tetragenococcus halophilus under acidic stress by forming the biofilm cell structure based on RNA‐Seq and iTRAQ analyses

Improvement of the viability of Tetragenococcus halophilus under acidic stress by forming the biofilm cell structure based on RNA‐Seq and iTRAQ analyses

Encapsulation techniques, action mechanisms, and evaluation models of probiotics: Recent advances and future prospects

Ameliorative effects of microencapsulatedSpirulina platensisin beverage; physicochemical, simulated release, and organoleptic properties

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