Probiotic role and application of thermophilic Bacillus as novel food materials

Zhao, Nan; Yu, Ting; Yan, Fujie

doi:10.1016/j.tifs.2023.05.020

Cited by 14 publications

(5 citation statements)

References 95 publications

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“…This probiotic effect and delivery of spores of B. smithii as an additive can be further explored, as the unique structure of B. smithii is an important part. Bacillus can exist in the gastrointestinal tract in both nutrient cell and spore states, also forming different immunomodulatory effects (Zhao et al., 2023). This ability to produce spores is more effective in the gut than in other traditional species (Shinde et al., 2019; Zhao et al., 2023).…”

Section: Application Status and Concernsmentioning

confidence: 99%

“…Bacillus can exist in the gastrointestinal tract in both nutrient cell and spore states, also forming different immunomodulatory effects (Zhao et al., 2023). This ability to produce spores is more effective in the gut than in other traditional species (Shinde et al., 2019; Zhao et al., 2023). Because spores can survive for years in a dormant state and can germinate rapidly after stimulation in the environment of the gut (e.g., the small intestine, which contains various types of nutrients), this may also be the mechanism by which B. smithii fights infection (Antequera‐Gómez et al., 2021; Ghelardi et al., 2022).…”

Section: Application Status and Concernsmentioning

confidence: 99%

“…B. smithii is a group of gram‐positive bacteria that are rod‐shaped, motile, spore‐forming, parthenogenetic anaerobic, and parthenogenetic thermophilic. The bacterium also grows over a wide temperature range and pH (25–65°C, 5.5–7.0) (Gugliandolo et al., 2003; Zhao et al., 2023). As the majority of spore‐forming bacteria have a ubiquitous presence in nature, they are also found in processed foods (e.g., dairy products) and in many raw and dry ingredients (Lücking et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

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Probiotic characterization of Bacillus smithii: Research advances, concerns, and prospective trends

Zhao,

Huang,

Liu

et al. 2024

Comp Rev Food Sci Food Safe

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Bacillus smithii is a thermophilic Bacillus that can be isolated from white wine, hot spring soil, high‐temperature compost, and coffee grounds, with various biofunctions and wide applications. It is resistant to both gastric acid and high temperature, which makes it easier to perform probiotic effects than traditional commercial probiotics, so it can maintain good vitality during food processing and has great application prospects. This paper starts with the taxonomy and genetics and focuses on aspects, including genetic transformation, functional enzyme production, waste utilization, and application in the field of food science as a potential probiotic. According to available studies during the past 30 years, we considered that B. smithii is a novel class of microorganisms with a wide range of functional enzymes such as hydrolytic enzymes and hydrolases, as well as resistance to pathogenic bacteria. It is available in waste degradation, organic fertilizer production, the feed and chemical industries, the pharmaceutical sector, and food fortification. Moreover, B. smithii has great potentials for applications in the food industry, as it presents high resistance to the technological processes that guarantee its health benefits. It is also necessary to systematically evaluate the safety, flavor, and texture of B. smithii and explore its biological mechanism of action, which is of great value for further application in multiple fields, especially in food and medicine.

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Section: Application Status and Concernsmentioning

confidence: 99%

Section: Application Status and Concernsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Probiotic characterization of Bacillus smithii: Research advances, concerns, and prospective trends

Zhao,

Huang,

Liu

et al. 2024

Comp Rev Food Sci Food Safe

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“…EPS produced by Azotobacter vinelandii , Xanthomonas campestris , Leuconostoc mesenteriodes, Streptococcus mutans are also used as excipient in formulation of skin and cosmetics product as thickening, gelling, skin moisturizing or smoothing agents [ 12 – 14 ]. EPS derived from thermophiles are also well studied for several application related to these industries as these bacteria can adapt in a large set of temperature, pH and salinity and pressure [ 15 – 18 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of Chilean hot spring-origin Staphylococcus sp. BSP3 produced exopolysaccharide as biological additive

Banerjee,

Cabrera-Barjas,

Tapia

et al. 2024

Nat. Prod. Bioprospect.

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A type of high molecular weight bioactive polymers called exopolysaccharides (EPS) are produced by thermophiles, the extremophilic microbes that thrive in acidic environmental conditions of hot springs with excessively warm temperatures. Over time, EPS became important as natural biotechnological additives because of their noncytotoxic, emulsifying, antioxidant, or immunostimulant activities. In this article, we unravelled a new EPS produced by Staphylococcus sp. BSP3 from an acidic (pH 6.03) San Pedro hot spring (38.1 °C) located in the central Andean mountains in Chile. Several physicochemical techniques were performed to characterize the EPS structure including Scanning electron microscopy–energy dispersive X-ray spectroscopy (SEM–EDS), Atomic Force Microscopy (AFM), High-Performance Liquid Chromatography (HPLC), Gel permeation chromatography (GPC), Fourier Transform Infrared Spectroscopy (FTIR), 1D Nuclear Magnetic Resonance (NMR), and Thermogravimetric analysis (TGA). It was confirmed that the amorphous surface of the BSP3 EPS, composed of rough pillar-like nanostructures, is evenly distributed. The main EPS monosaccharide constituents were mannose (72%), glucose (24%) and galactose (4%). Also, it is a medium molecular weight (43.7 kDa) heteropolysaccharide. NMR spectroscopy demonstrated the presence of a [→ 6)-⍺-d-Manp-(1 → 6)-⍺-d-Manp-(1 →] backbone 2-O substituted with 1-⍺-d-Manp. A high thermal stability of EPS (287 °C) was confirmed by TGA analysis. Emulsification, antioxidant, flocculation, water-holding (WHC), and oil-holding (OHC) capacities are also studied for biotechnological industry applications. The results demonstrated that BSP3 EPS could be used as a biodegradable material for different purposes, like flocculation and natural additives in product formulation. Graphical Abstract

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“…In addition, PRO-PRE co-encapsulation, in other terms, co-delivery or co-entrapment, of probiotics with prebiotics is a promising application regarding both the stability and viability of living probiotics [6]. Moreover, recently, it has been revealed that some probiotic microorganisms, particularly Bacillus coagulans, could also be promising for maintaining probiotic viability throughout the thermal processes [7]. Although B. coagulans, which is a spore-forming probiotic [8], has resistance and/or tolerance to heat and conditions of the gastrointestinal system, and it is also in GRAS status and is declared safe by EFSA and the FDA [9], it did not have adequate coverage in synbiotic combinations in bread, as seen in Table 1.…”

Section: Introductionmentioning

confidence: 99%