Sucrose and sorbitol supplementation on maltodextrin encapsulation enhance the potential probiotic yeast survival by spray drying

Suryabhan, Patel; Lohith, K.; Anu-Appaiah, K A

doi:10.1016/j.lwt.2019.03.002

Cited by 35 publications

(14 citation statements)

References 37 publications

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“…Studies carried out Suryabhan et al. (2019) , reported that cell counts of yeast strains encapsulated with M and then coated with sucrose or sorbitol increased after passage through gastric and bile juices.…”

Section: Resultsmentioning

confidence: 99%

Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies

Poloni

Bainotti

Vergara

et al. 2021

Current Research in Food Science

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The objective was to evaluate the technological processing (protection strategies and storage conditions) influence on viability, on probiotic properties and adsorbent aflatoxin B 1 capacity of S. boulardii RC009. Also, the yeast biological safety was evaluated. Lyophilisation (DL) and encapsulation + lyophilisation (EL) were conducted. Yeast protected with maltodextrin (M) or WPC stored at 4 °C reduced 1 and 2 log the viability, respectively. Yeast protected with M stored at 25 °C reduced 1 log after 70 d; with WPC the viability significantly reduced 3 log after 30 d. Technological processing improved the coaggregation’s capacity with pathogens and DL process allowed the greatest AFB 1 adsorption. S. boulardii 10 6 cells/mL were no toxic to Vero cells (p˂0.05). Saccharomyces boulardii RC009 protected with M or WPC maintained viability after technological processing. It possesses a great capacity for AFB 1 adsorption and probiotic properties and could be considered a candidate with proven safety for functional food products development.

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Section: Resultsmentioning

confidence: 99%

Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies

Poloni

Bainotti

Vergara

et al. 2021

Current Research in Food Science

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show abstract

“…All these steps and the conditions used, influence the efficacy of the process and the properties of the final product. Microencapsulation using maltodextrin is a technique used for the protection of yeast cells and is, in many cases, followed by spray drying (Suryabhan et al, 2019). Unfortunately spray drying reduces the viability of the cells, so several components such as sugars, polyols and amino acids can be incorporated to the coating materials to increase yeast survival.…”

Section: Spray Dryingmentioning

confidence: 99%

“…Unfortunately spray drying reduces the viability of the cells, so several components such as sugars, polyols and amino acids can be incorporated to the coating materials to increase yeast survival. Sucrose, sorbitol and trehalose showed a protective effect against osmosis, temperature, salt and oxidative stress (Suryabhan et al., 2019).…”

Section: Available Techniques For Preservation Of Non‐saccharomyces Y...mentioning

confidence: 99%

“…Pichia occidentalis (basionym Issatchenkia occidentalis ) was encapsulated with maltodextrin (15% w/v) and supplemented with sucrose (2% w/v) or sorbitol (2% w/v) to improve the survival after spray drying (Suryabhan et al., 2019). The wall materials were dissolved in preheated water and the pH adjusted at 6.8 before autoclaving.…”

Section: Available Techniques For Preservation Of Non‐saccharomyces Y...mentioning

confidence: 99%

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Preservation of non‐Saccharomyces yeasts: Current technologies and challenges

Casas-Godoy

Arellano‐Plaza

Kirchmayr

et al. 2021

Comp Rev Food Sci Food Safe

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There is a recent and growing interest in the study and application of non‐Saccharomyces yeasts, mainly in fermented foods. Numerous publications and patents show the importance of these yeasts. However, a fundamental issue in studying and applying them is to ensure an appropriate preservation scheme that allows to the non‐Saccharomyces yeasts conserve their characteristics and fermentative capabilities by long periods of time. The main objective of this review is to present and analyze the techniques available to preserve these yeasts (by conventional and non‐conventional methods), in small or large quantities for laboratory or industrial applications, respectively. Wine fermentation is one of the few industrial applications of non‐Saccharomyces yeasts, but the preservation stage has been a major obstacle to achieve a wider application of these yeasts. This review considers the preservation techniques, and clearly defines parameters such as culturability, viability, vitality and robustness. Several conservation strategies published in research articles as well as patents are analyzed, and the advantages and disadvantages of each technique used are discussed. Another important issue during conservation processes is the stress to which yeasts are subjected at the time of preservation (mainly oxidative stress). There is little published information on the subject for non‐Saccharomyces yeast, but it is a fundamental point to consider when designing a preservation strategy.

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“…In this context, functional food plays a significant role where, the concept of food has not only intended to provide humans with necessary nutrients, but also to prevent diseases and increase physical and mental well-being. Probiotic, considered as a functional food, is mostly consumed in the form of traditional fermented food products such as milk products, fermented vegetables, and meats [ 36 ].…”

Section: Use Of Probiotics As Biotherapeuticsmentioning

confidence: 99%

Application of Probiotic Yeasts on Candida Species Associated Infection

Kunyeit

Anu-Appaiah

Rao

2020

JoF

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Superficial and life-threatening invasive Candida infections are a major clinical challenge in hospitalized and immuno-compromised patients. Emerging drug-resistance among Candida species is exacerbated by the limited availability of antifungals and their associated side-effects. In the current review, we discuss the application of probiotic yeasts as a potential alternative/ combination therapy against Candida infections. Preclinical studies have identified several probiotic yeasts that effectively inhibit virulence of Candida species, including Candida albicans, Candida tropicalis, Candida glabrata, Candida parapsilosis, Candida krusei and Candida auris. However, Saccharomyces cerevisiae var. boulardii is the only probiotic yeast commercially available. In addition, clinical studies have further confirmed the in vitro and in vivo activity of the probiotic yeasts against Candida species. Probiotics use a variety of protective mechanisms, including posing a physical barrier, the ability to aggregate pathogens and render them avirulent. Secreted metabolites such as short-chain fatty acids effectively inhibit the adhesion and morphological transition of Candida species. Overall, the probiotic yeasts could be a promising effective alternative or combination therapy for Candida infections. Additional studies would bolster the application of probiotic yeasts.

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Sucrose and sorbitol supplementation on maltodextrin encapsulation enhance the potential probiotic yeast survival by spray drying

Cited by 35 publications

References 37 publications

Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies

Influence of technological procedures on viability, probiotic and anti-mycotoxin properties of Saccharomyces boulardii RC009, and biological safety studies

Preservation of non‐Saccharomyces yeasts: Current technologies and challenges

Application of Probiotic Yeasts on Candida Species Associated Infection

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