Survival of cheese-ripening microorganisms in a dynamic simulator of the gastrointestinal tract

Adouard, Nadège; Magne, Laurent; Cattenoz, Thomas; Guillemin, Hervé; Foligné, Benoît; Picque, Daniel; Bonnarme, Pascal

doi:10.1016/j.fm.2015.03.002

Cited by 21 publications

(7 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These characteristics make it a suitable food preservative. Nisin resistance has not been shown to have any detrimental effects on antibiotic therapies and is not employed in clinical settings (35). Due to its physicochemical features, the retention, solubility, and activity of Nisin are improved at low pH.…”

Section: Antimicrobial Factorsmentioning

confidence: 99%

Novel Applications of Bacteriocins in Food and Impact on Human Health

Anees Ur Rehman,

Khurram Ashfaq,

Muhammad Yousaf Quddoos

et al. 2023

IJPIHS

View full text Add to dashboard Cite

Background: Bacteriocins are proteins groups, produced by gram-positive bacteria having the potential to use as food preservatives and antibacterial agents. Objectives: This review is aim to provide a comprehensive information on bacteriocins and their application. Methodology: Different databases were searched to find relevant information. Results: The protein of bacteriocins is ribosomal synthesized peptides. These proteins are produced by protein synthesis mechanism within a cell with amino acid composition ranging from 30 to 60 amino acids. The peptides have a narrow to wide spectrum of antibacterial activity against gram-positive bacteria, and their antibacterial properties remain intact even when exposed to heat. Bacteriocins proteins can be used in hot environments, such as cooking and food preparation, without losing their effectiveness. Additionally, the producer strain of Bacteriocins can provide a degree of self-protection against its own antibacterial peptide. Other than bacteriocins, specific LAB may generate antimicrobial peptides aiding in the preservation and safety of food due to production of cyclic dipeptides. Nisin is non-toxic, produced by generally recognized as safe (GRAS) bacteria, and quickly eliminated in the digestive system. Bacteriocins does not adversely affect the gut microflora. Conclusion: The bacteriocins can provide immunity for foods, allowing processors to maintain their desired microbial balance even after manufacture is complete.

show abstract

Section: Antimicrobial Factorsmentioning

confidence: 99%

Novel Applications of Bacteriocins in Food and Impact on Human Health

Anees Ur Rehman,

Khurram Ashfaq,

Muhammad Yousaf Quddoos

et al. 2023

IJPIHS

View full text Add to dashboard Cite

show abstract

“…The DIDGI® system is a very recent one. Although several matrices (dairy, meat, fruits and vegetables, emulsions) have been submitted to digestion using the DIDGI® system, only data obtained on the digestion of infant formulas (Ménard et al 2014), cheese (Adouard et al, 2016), bovine skim milk (Sanchez-Rivera et al, 2015) and human milk (de Oliveira et al, 2016a;de Oliveira et al, 2016b;Deglaire et al, 2016) have been published so far. In order to demonstrate that this system was physiologically-relevant, a comparison of the in vitro and in vivo digestion of an infant formula was performed.…”

Section: Short Description Of the Systemmentioning

confidence: 99%

Can dynamicin vitrodigestion systems mimic the physiological reality?

Dupont

Alric

Blanquet‐Diot

et al. 2018

Critical Reviews in Food Science and Nutrition

244

128

View full text Add to dashboard Cite

During the last decade, there has been a growing interest in understanding the fate of food during digestion in the gastrointestinal tract in order to strengthen the possible effects of food on human health. Ideally, food digestion should be studied in vivo on humans but this is not always ethically and financially possible. Therefore simple static in vitro digestion models mimicking the gastrointestinal tract have been proposed as alternatives to in vivo experiments but these models are quite basic and hardly recreate the complexity of the digestive tract. In contrast, dynamic models that allow pH regulation, flow of the food and injection in real time of digestive enzymes in the different compartments of the gastrointestinal tract are more promising to accurately mimic the digestive process. Most of the systems developed so far have been compared for their performances to in vivo data obtained on animals and/or humans. The objective of this article is to review the validation towards in vivo data of some of the dynamic digestion systems currently available in order to determine what aspects of food digestion they are able to mimic. Eight dynamic digestion systems are presented as well as their validation towards in vivo data. Advantages and limits of each simulator is discussed. This is the result of a cooperative international effort made by some of the scientists involved in Infogest, an international network on food digestion.

show abstract

“…Recently, Adouard et al [204] adapted this model by adding a third compartment in order to simulate the stomach, duodenum and small intestine physiological conditions (i.e., separating the duodenum from the small intestine phase). The authors used this model to study the survivability of cheese-ripening microorganisms (i.e., six bacteria and three yeasts).…”

Section: In Vitro Dynamic Digestion Modelsmentioning

confidence: 99%

“…Therefore, these in vitro digestion systems can be considered as a preliminary, but still crucial, step towards the study of functional food products digestion [200,204,206,209]. [206]).…”

Section: In Vitro Dynamic Digestion Modelsmentioning

confidence: 99%

Micro- and nano bio-based delivery systems for food applications: In vitro behavior

Simões

Madalena

Pinheiro

et al. 2017

Advances in Colloid and Interface Science

241

View full text Add to dashboard Cite

Micro- and nanoencapsulation is an emerging technology in the food field that potentially allows the improvement of food quality and human health. Bio-based delivery systems of bioactive compounds have a wide variety of morphologies that influence their stability and functional performance. The incorporation of bioactive compounds in food products using micro- and nano-delivery systems may offer extra health benefits, beyond basic nutrition, once their encapsulation may provide protection against undesired environmental conditions (e.g., heat, light and oxygen) along the food chain (including processing and storage), thus improving their bioavailability, while enabling their controlled release and target delivery. This review provides an overview of the bio-based materials currently used for encapsulation of bioactive compounds intended for food applications, as well as the main production techniques employed in the development of micro- and nanosystems. The behavior of such systems and of bioactive compounds entrapped into, throughout in vitro gastrointestinal systems, is also tracked in a critical manner. Comparisons between various in vitro digestion systems (including the main advantages and disadvantages) currently in use, as well as correlations between the behavior of micro- and nanosystems studied through in vitro and in vivo systems were highlighted and discussed here for the first time. Finally, examples of bioactive micro- and nanosystems added to food simulants or to real food matrices are provided, together with a revision of the main challenges for their safe commercialization, the regulatory issues involved and the main legislation aspects.

show abstract

Survival of cheese-ripening microorganisms in a dynamic simulator of the gastrointestinal tract

Cited by 21 publications

References 42 publications

Novel Applications of Bacteriocins in Food and Impact on Human Health

Novel Applications of Bacteriocins in Food and Impact on Human Health

Can dynamicin vitrodigestion systems mimic the physiological reality?

Micro- and nano bio-based delivery systems for food applications: In vitro behavior

Contact Info

Product

Resources

About