Application of the Combination of Soybean Lecithin and Whey Protein Concentrate 80 to Improve the Bile Salt and Acid Tolerance of Probiotics

Gou, Xuelei; Zhang, Libo; Zhao, Shiwei; Ma, Wanping; Yang, Zibiao

doi:10.4014/jmb.2103.03017

Cited by 4 publications

(2 citation statements)

References 37 publications

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“…Several methods have been reported for enhancing the tolerance of probiotics to bile salts and acids. Gou et al (2021) used soybean lecithin and whey protein concentrate to treat Lacticaseibacillus paracasei and successfully increased its tolerance to bile salts and acids. Evidence suggests that 5% lactose can enhance the bile salt tolerance of L. bulgaricus ( Mena and Aryana, 2018 ), whereas soy lecithin ( Hu et al, 2015 ) can enhance the bile salt resistance of L. plantarum and whey protein ( Vargas et al, 2015 ) can enhance the acid and bile salt tolerance of Streptococcus thermophilus .…”

Section: Discussionmentioning

confidence: 99%

Assessment of the safety and probiotic properties of Roseburia intestinalis: A potential “Next Generation Probiotic”

Zhang

Nie

et al. 2022

Front. Microbiol.

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Roseburia intestinalis is an anaerobic bacterium that produces butyric acid and belongs to the phylum Firmicutes. There is increasing evidence that this bacterium has positive effects on several diseases, including inflammatory bowel disease, atherosclerosis, alcoholic fatty liver, colorectal cancer, and metabolic syndrome, making it a potential “Next Generation Probiotic.” We investigated the genomic characteristics, probiotic properties, cytotoxicity, oral toxicity, colonization characteristics of the bacterium, and its effect on the gut microbiota. The genome contains few genes encoding virulence factors, three clustered regularly interspaced short palindromic repeat (CRISPR) sequences, two Cas genes, no toxic biogenic amine synthesis genes, and several essential amino acid and vitamin synthesis genes. Seven prophages and 41 genomic islands were predicted. In addition to a bacteriocin (Zoocin A), the bacterium encodes four metabolic gene clusters that synthesize short-chain fatty acids and 222 carbohydrate-active enzyme modules. This bacterium is sensitive to antibiotics specified by the European Food Safety Authority, does not exhibit hemolytic or gelatinase activity, and exhibits some acid resistance. R. intestinalis adheres to intestinal epithelial cells and inhibits the invasion of certain pathogens. In vitro experiments showed that the bacterium was not cytotoxic. R. intestinalis did not affect the diversity or abundance of the gut flora. Using the fluorescent labelling method, we discovered that R. intestinalis colonizes the cecum and mucus of the colon. An oral toxicity study did not reveal any obvious adverse effects. The lethal dose (LD)50 of R. intestinalis exceeded 1.9 × 109 colony forming units (CFU)/kg, whereas the no observed adverse effect level (NOAEL) derived from this study was 1.32 × 109 CFU/kg/day for 28 days. The current research shows that, R. intestinalis is a suitable next-generation probiotic considering its probiotic properties and safety.

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Section: Discussionmentioning

confidence: 99%

Assessment of the safety and probiotic properties of Roseburia intestinalis: A potential “Next Generation Probiotic”

Zhang

Nie

et al. 2022

Front. Microbiol.

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“…Besides the low pH, the GIT enzymes—lipases, proteolytic enzymes and amylases, in combination with the bile salts in the small intestine contribute to the harsh environment compromising the viability of cells in probiotic microencapsulated formulations ( 84 ). Bile acids in the small intestine are anti-bacterial and have detergent action which disrupts the bacterial cell membranes and membrane localized proteins, besides damaging the cellular nucleic acids ( 85 ). Differential bile tolerance amongst different probiotic bacteria relies on the expression of bile salt hydrolase enzyme (BSH).…”

Section: Factors Affecting Probiotics Viability During Encapsulationmentioning

confidence: 99%

Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development

et al. 2022

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Probiotics are known as the live microorganisms which upon adequate administration elicit a health beneficial response inside the host by decreasing the luminal pH, eliminating the pathogenic bacteria in the gut as well as producing short chain fatty acids (SCFA). With advancements in research; probiotics have been explored as potential ingredients in foods. However, their use and applications in food industry have been limited due to restrictions of maintaining the viability of probiotic cells and targeting the successful delivery to gut. Encapsulation techniques have significant influence on increasing the viability rates of probiotic cells with the successful delivery of cells to the target site. Moreover, encapsulating techniques also prevent the live cells from harsh physiological conditions of gut. This review discusses several encapsulating techniques as well as materials derived from natural sources and nutraceutical compounds. In addition to this, this paper also comprehensively discusses the factors affecting the probiotics viability and evaluation of successful release and survival of probiotics under simulated gastric, intestinal conditions as well as bile, acid tolerant conditions. Lastly applications and challenges of using encapsulated bacteria in food industry for the development of novel functional foods have also been discussed in detail too. Future studies must include investigating the use of encapsulated bacterial formulations in in-vivo models for effective health beneficial properties as well as exploring the mechanisms behind the successful release of these formulations in gut, hence helping us to understand the encapsulation of probiotic cells in a meticulous manner.

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Oral Administration of Antimicrobial Peptide NZ2114 Through the Microalgal Bait Tetraselmis subcordiformis (Wille) Butcher for Improving the Immunity and Gut Health in Turbot (Scophthalmus maximus L.)

Yao,

Sun,

Zhu

et al. 2024

Mar Biotechnol

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Application of the Combination of Soybean Lecithin and Whey Protein Concentrate 80 to Improve the Bile Salt and Acid Tolerance of Probiotics

Cited by 4 publications

References 37 publications

Assessment of the safety and probiotic properties of Roseburia intestinalis: A potential “Next Generation Probiotic”

Assessment of the safety and probiotic properties of Roseburia intestinalis: A potential “Next Generation Probiotic”

Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development

Oral Administration of Antimicrobial Peptide NZ2114 Through the Microalgal Bait Tetraselmis subcordiformis (Wille) Butcher for Improving the Immunity and Gut Health in Turbot (Scophthalmus maximus L.)

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