Dried date paste as carrier of the proposed probiotic Bacillus coagulans BC4 and viability assessment during storage and simulated gastric passage

Marcial-Coba, Martín Sebastián; Pjaca, Aleksandra Sasa; Andersen, Camilla Juul; Knøchel, Susanne; Nielsen, Dennis Sandris

doi:10.1016/j.lwt.2018.09.052

Cited by 35 publications

(11 citation statements)

References 34 publications

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“…The spore-forming ability of Bacillus species has been explored, since spores are highly resistant to technological stresses as well as to low pH (Shinde et al, 2019). In this context, Bacillus coagulans probiotic strains have been presented as promising alternatives, highly tolerant to processing, storage, and digestion (Marcial-Coba, Pjaca, Andersen, Knøchel, & Nielsen, 2019;Shinde et al, 2019). This is the first study to report the development of probiotic films based on bacterial cellulose and using a spore-forming probiotic species.…”

Section: Introductionmentioning

confidence: 99%

Bacterial cellulose/cashew gum films as probiotic carriers

Oliveira-Alcântara

Abreu

Gonçalves

et al. 2020

LWT

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This study was carried out to obtain probiotic films with good stability by combining spore-forming, resistant bacteria (Bacillus coagulans) with a biopolymer mix (bacterial cellulose-BC and cashew gum-CG) as a carrier matrix. Fructooligosaccharides (FOS) were used as prebiotic. Four different films were produced, namely, Co (control), Pro (added with probiotic), Pre (containing the prebiotic FOS), and Syn (synbiotic films containing probiotic and FOS). Although the tensile and barrier properties of films have been undermined by probiotic and FOS, those properties have remained within the values needed for food applications. Most films (except Pre) exhibited hydrophobic character (contact angles > 90°). FOS enhanced probiotic viability upon processing. The storage stability of probiotics was very good; even at 37°C, the viability loss did not surpass 1 log cycle, due to the resistance of B. coagulans and the protective role of BC. Moreover, no cytotoxic effect of the films was observed on Caco-2 cells.

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Section: Introductionmentioning

confidence: 99%

Bacterial cellulose/cashew gum films as probiotic carriers

Oliveira-Alcântara

Abreu

Gonçalves

et al. 2020

LWT

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“…The probiotic formulas, depending on the species and age of the host animals, can be administered as a powder, suspension, capsules, pellets, gel or paste [67]. In broiler chickens the most usual form of administration depends on the manufacturer, usually applied via injection (in eggs); via litter; via suspension and also orally.…”

Section: Post-marketing Handling and Conservationmentioning

confidence: 99%

Probiotics as a Promising Additive in Broiler Feed: Advances and Limitations

Bahule¹,

Silva²

2021

Advances in Poultry Nutrition Research

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Feed additives have a strong influence on the production cost of broilers as growth-promoter’s to cover variations in profits due to fluctuation in feed costs. Antibiotics as additives were fundamental and indispensable, however, studies have shown their connection with the emergence of resistant strains of pathogens in animals and humans, therefore in recent years they have been less encouraged. Research is in progress concerning additives that can replace antibiotics as growth promotors and also as prophylactics. It was demonstrated that probiotics, which are living microorganisms and without residual effect’s have a potential to be used as microbials. However, they are not always guaranteed as growth promoters, as there are mechanisms of action regarding their interaction with the host that cannot yet be properly understood. The main advances in the use of probiotics in broilers in recent years, as well as the gaps, challenges, and future perspectives were carefully discussed and analyzed in this study. It was considered as a future premise, the possibility of reviewing the traditional methodologies used to test the hypotheses related to the effect of probiotics in broilers, which may also be extended to other animal species.

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“…Previous studies reported the survival of PB during food processing, storage, and or exposure to in vitro digestion when incorporated in different non-dairy matrices such as tea ( Majeed et al, 2019 ), jelly candies ( Miranda et al, 2020 ), dried date pastes ( Marcial-Coba et al, 2019 ), and orange juice ( Soares et al, 2019 ). However, no prior studies have explored PB’s functionality incorporated in fruit juice and the impacts of the food matrix on the health benefits of spore-forming probiotics in vivo .…”

Section: Introductionmentioning

confidence: 99%

Orange Juice and Yogurt Carrying Probiotic Bacillus coagulans GBI-30 6086: Impact of Intake on Wistar Male Rats Health Parameters and Gut Bacterial Diversity

et al. 2021

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This study aimed to investigate the impact of the food matrix (orange juice and yogurt) on the effects of the spore-forming probiotic microorganism Bacillus coagulans GBI-30 6086 in health parameters and gastrointestinal tract (gut) bacterial diversity in Wistar male rats. Rats (n = 48) were randomly distributed into six groups. The groups were the Control (which received sterile distilled water), Juice (which received orange juice), Yogurt (which received yogurt), Probiotic Bacillus (which received B. coagulans GBI-30 6086 in distilled water), Probiotic Juice (which received orange juice with B. coagulans GBI-30 6086), and Probiotic Yogurt (which received yogurt with B. coagulans GBI-30 6086). Each animal belonging to the different groups was treated for 21 days. The daily administration of probiotic juice or probiotic yogurt did not affect the rats’ food or body weight. Rats fed with Probiotic Yogurt showed lower glucose and triglycerides levels (p < 0.05) in comparison to the control group (p < 0.05), while no changes in these parameters were observed in the rats fed with Probiotic Juice. Rats fed with Probiotic Yogurt showed a higher gut bacterial diversity than the control group (p < 0.05), and higher abundance (p < 0.05) of Vibrionales, Enterobacteriales, Burkholderiales, Erysipelotrichales, and Bifidobacteriales compared to all other groups. No changes were observed in the expression levels of antioxidant enzymes or heat shock protein 70 of rats fed with probiotic yogurt or probiotic juice. Results reveal that the consumption of yogurt containing B. coagulans GBI-30 6086 decreases triglycerides and glucose levels and positively impacts the gut bacterial ecology in healthy rats. These animal model findings indicate that the matrix also impacts the functionality of foods carrying spore-forming probiotics. Besides, this research indicates that yogurt is also a suitable food carrier of Bacillus coagulans GBI-30 6086.

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Dried date paste as carrier of the proposed probiotic Bacillus coagulans BC4 and viability assessment during storage and simulated gastric passage

Cited by 35 publications

References 34 publications

Bacterial cellulose/cashew gum films as probiotic carriers

Bacterial cellulose/cashew gum films as probiotic carriers

Probiotics as a Promising Additive in Broiler Feed: Advances and Limitations

Orange Juice and Yogurt Carrying Probiotic Bacillus coagulans GBI-30 6086: Impact of Intake on Wistar Male Rats Health Parameters and Gut Bacterial Diversity

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