Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage

Bevilacqua, Antonio; Casanova, Francesco Pio; Petruzzi, Leonardo; Sinigaglia, Milena; Corbo, Maria Rosaria

doi:10.1016/j.fm.2015.08.005

Cited by 41 publications

(33 citation statements)

References 36 publications

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“…rhamnosus strains, that is, the activation of response mechanisms (such as the activation of existing transport and metabolism pathways) in the case of growth with simply usable prebiotics, or the activation of resistance mechanisms in the case of pre-cultivation with specific, more hardly, usable prebiotics prior to GI stressors. In this regard, numerous studies highlighted that some prebiotics could exert positive effects on the death kinetic of lactobacilli, prolonging their viability over the time (Oliveira et al, 2009; Nazzaro et al, 2012; Adebola et al, 2014; Bevilacqua et al, 2016). However, it remains unclear how prebiotics could influence the growth and resistance of lactobacilli when exposed to harsh environments.…”

Section: Discussionmentioning

confidence: 99%

Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit

et al. 2017

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In our study, we dwelled upon combinations of lactobacilli/prebiotics, considering four different strains belonging to the Lactobacillus rhamnosus species, including Lactobacillus rhamnosus GG (LGG), and different prebiotics often found in commercial synbiotic products, such as inulin, lactulose and polyols mannitol and sorbitol. In the first step of the research, the survival, the growth kinetic parameters and the protein expression of Lb. rhamnosus strains cultivated in presence of the different prebiotics as a unique carbon source were evaluated. In the second step, the influence of pre-cultivation in medium added of metabolizable prebiotics on the strains survival to simulated gastrointestinal (GI) transit, assayed without prebiotics addition, was estimated. Our results showed that the presence in the medium of certain low fermented prebiotics, specific for each strain, represents a stress factor that significantly affects the growth of Lb. rhamnosus strains, inducing the up-regulation of several proteins. In detail, all added prebiotics used as unique carbon source caused a growth retard compared with glucose, as testified by increased values of the lag phase and decreased values of the μmax. Mannitol evidenced intermediate μmax values between those registered with glucose and those detected with the other assayed prebiotics. Moreover, the cultivation with prebiotics induced the over expression of 7 protein bands. Interestingly, we found a correlation between the up-regulation of two specific stress proteins, called P4 (ATP-binding subunit Clpx) and P7 (GrpE), and the death kinetic parameters (resistance and cells viability) registered during the simulated GI transit of strains pre-cultivated with specific, low fermented prebiotics. Specifically, the highest resistance and gastric-vitality scores were highlighted for the strain AT195 when pre-cultivated in presence of sorbitol. Conversely, the lowest values were found in the case of DSM20021 pre-cultivated with mannitol. Among the up-regulated stress proteins, P7 resulted involved in the response to the starvation. Finally, it is possible to conclude that the pre-cultivation with certain prebiotics as a unique carbon source represents a strain-specific, sub-lethal stress able to enhance the resistance of Lb. rhamnosus strains and consequently their viability under simulated GI transit.

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Section: Discussionmentioning

confidence: 99%

Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit

et al. 2017

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“…Further research has been performed to develop acceptable prebiotic cereal beverages by applying sonication to decrease the effect of post‐acidification caused by LAB during storage of a rice fermented beverage enriched with β ‐glucans (Bevilacqua et al . ).…”

Section: Prebiotics and Cereal Beveragesmentioning

confidence: 97%

Fermented cereal beverages: from probiotic, prebiotic and synbiotic towards Nanoscience designed healthy drinks

Salmerón

2017

Lett Appl Microbiol

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There is currently a great interest in producing healthy food in particular that which has an impact in improving the gastrointestinal health such as probiotics, prebiotics and synbiotics. Most of these functional foods are dairy based and have been greatly accepted worldwide. Nevertheless, there has been a need for the development of nondairy probiotic, prebiotic and synbiotic products. This has encouraged food scientists to study the feasibility of applying other fermenting substrates such as cereals for the development of innovative nondairy fermented functional foods. Therefore, in this review we have addressed the significance of applying cereals and their fractions for the development of probiotic, prebiotic and synbiotic beverages. Furthermore, we have presented the importance of including nanoscience and nanotechnology techniques for the creation of fermented cereal beverages that contain specific bioactive nanoparticles. Thus, this work provides the guidelines to promote the development of novel nano-designed fermented cereal beverages that could significantly have an impact on the health of the consumers.

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“…Bevilacqua et al [7,76] and Racioppo et al [98] studied a different use of US, the possibility of a modulation or an attenuation of the metabolism of probiotics with a strong reduction of the post-acidification occurring during storage. This treatment (50-80 W) was applied on the probiotic (Lb.…”

Section: Improved Thermotolerancementioning

confidence: 99%

“…Finally, Bevilacqua et al [7] used HPH for the attenuation of lactic acid bacteria in an organic rice beverage and found that the effect of multiple passes at 100 MPa delayed acidification by 4 days and reduced the maximum extent of the acidification; thus, the authors proposed this approach as a tool for attenuation to counteract the acidification of promising probiotics and to avoid the post-acidification of the rice beverage throughout storage.…”

Section: High-pressure Homogenizationmentioning

confidence: 99%

“…Many authors have addressed the design/preparation of functional beverages and foods, for example, fruit juices (pomegranate, pineapple, coconut, blueberry etc.) [2,3]; whey-based beverages [4]; vegetable juices [5]; cereals and soy [6,7]; unconventional milk [8]; ice-cream [9]; cereal-based beverages; and traditional drinks based on cereal beverages, such as borş, ogi, akamu, gowe, bushera, togwa, and mageu, among others [10,11]. The importance of this tendency can be inferred by the use of a new word, i.e., "probiotication" deriving from probiotic and inoculation/enrichment [12].…”

Section: Introductionmentioning

confidence: 99%

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The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages

et al. 2020

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The inoculation of probiotics in beverages (probiotication) requires special technologies, as probiotic microorganisms can experience stress during food processing (acid, cold, drying, starvation, oxidative, and osmotic stresses) and gastrointestinal transit. Survival to harsh conditions is an essential prerequisite for probiotic bacteria before reaching the target site where they can exert their health promoting effects, but several probiotics show a poor resistance to technological processes, limiting their use to a restricted number of food products. Therefore, this paper offers a short overview of the ways to improve bacterial resistance: by inducing a phenotypic modification (adaptation) or by surrounding bacteria through a physical protection (microencapsulation). A second topic briefly addressed is genetic manipulation, while the last section addresses the control of metabolism by attenuation through physical treatments to design new kinds of food.

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Using physical approaches for the attenuation of lactic acid bacteria in an organic rice beverage

Cited by 41 publications

References 36 publications

Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit

Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit

Fermented cereal beverages: from probiotic, prebiotic and synbiotic towards Nanoscience designed healthy drinks

The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages

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