Effect of microencapsulation in whey protein and water-soluble chitosan derivative on the viability of the probiotic Kluyveromyces marxianus VM004 during storage and in simulated gastrointestinal conditions

Braber, Noelia Luciana Vanden; Vergara, Ladislao Díaz; Rossi, Yanina; Aminahuel, Carla Aylen; Mauri, Adriana Noemí; Cavaglieri, Lilia Reneé; Montenegro, Mariana

doi:10.1016/j.lwt.2019.108844

Cited by 37 publications

(25 citation statements)

References 36 publications

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“…La especie K. marxianus KU140723-05 fue usada para la inhibición de Salmonella enteritidis en el tracto intestinal de polluelos con resultados efectivos (Bae et al, 2020). En general, este género tiene una actividad antimicrobiana alta y ha sido estudiada su encapsulación en quitosano para su uso potencial en alimentos balanceados (Díaz-Vergara et al, 2017;Vanden et al, 2020). Varios estudios indican el uso de este género en la dieta de diversos animales como fuente de proteína y probióticos (Keimer et al, 2018), por lo que las cepas aisladas del lactosuero del queso Paipa son microorganismos seguros que pueden ser usados en la alimentación animal.…”

Section: Resultados Y Discusiónunclassified

Aislamiento, identificación y evaluación de levaduras con potencial probiótico in vitro provenientes del suero de queso Paipa

Barreto

Becerra

Balaguera-López

et al. 2021

CTA

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El objetivo de este trabajo fue aislar e identificar levaduras del lactosuero del queso Paipa y evaluar su potencial probiótico (in vitro) para su uso en alimentación animal. Las cepas se aislaron en caldo extracto de levadura-glucosa-cloranfenicol, se purificaron en agar PDA y se caracterizaron molecularmente. Se aislaron 10 cepas dentro de las que se encuentran Candida kefyr, Kluyveromyces marxianus, Pichia fermentans, entre otras. Las levaduras aisladas fueron evaluadas para evidenciar su uso potencial como probióticos en alimentación animal. Se determinó la resistencia a sales biliares (0,05, 0,1, 0,15, 0,20, 0,25 y 0,30 %), la estabilidad al pH del estómago (1,5, 2,0, 2,5, 3,0, 3,5 y 4,0) y resistencia al jugo gástrico (pH 1,5, NaCl de 0,2 % y pepsina de 0,32 %). En la prueba con diferentes concentraciones de sales biliares, las mejores cepas fueron K. marxianus (30_4) y P. fermentans (28_5). En la prueba de pH, el mejor desempeño lo tuvieron P. marxianus (30_4) y Yarrowia lipolytica. Finalmente, en la prueba de jugos gástricos se destacaron C. kefyr y K. marxianus (R_1). Las cepas que presentaron buen desempeño en casi todas las pruebas fueron K. marxianus (30_4) y P. fermentans (28_5), de tal forma que estas levaduras aisladas del lactosuero de queso Paipa tienen potencial en la aplicación como probióticos en la alimentación animal.

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Section: Resultados Y Discusiónunclassified

Aislamiento, identificación y evaluación de levaduras con potencial probiótico in vitro provenientes del suero de queso Paipa

Barreto

Becerra

Balaguera-López

et al. 2021

CTA

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“…Spray-drying microencapsulation of a whey-native probiotic yeast, Kluyveromyces marxianus VM004, in matrices of whey protein concentrate and water-soluble chitosan showed improved yeast viability during storage and after passage through simulated gastrointestinal conditions. 44 In turn, Lactobacillus acidophilus and blackberry juice compounds coencapsulated in a 50:50 ratio of gum arabic and maltodextrin as the wall material mixture resulted in the most appropriate microcapsules according to the content of phenolic compounds and probiotic viability. 45 On the other hand, co-encapsulation techniques prove to be good strategies to increase encapsulation efficiency, improve stability of bioactive agents during processing/storage conditions, and enhance their controlled release and bioavailability.…”

Section: Micro-and Nanoencapsulation Of Bioactive Ingredientsmentioning

confidence: 99%

Bioactive Ingredients Obtained from Agro-industrial Byproducts: Recent Advances and Innovation in Micro- and Nanoencapsulation

Rossi

Braber

Vergara

et al. 2021

J. Agric. Food Chem.

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The agro-industry produces numerous byproducts that are currently underused, and its waste contributes to environmental pollution. These byproducts represent an important and economical source of bioactive ingredients, which can promote the sustainable development of high-value-added functional foods. In this context, micro- and nanoencapsulation systems allow for the incorporation and stabilization of the bioactive agents in foods. This perspective will review recent advances in the use of agro-industrial byproducts as a source of bioactive agents. In addition, the latest advances in micro- and nanoencapsulation to improve the stability, solubility, and bioaccessibility of bioactive agents as functional food ingredients are exposed.

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“…In the case of intermediate moisture systems that contain edible films, the presence of high amounts of solutes together with the rubbery physical state (solutes improved molecular mobility) facilitates the occurrence of chemical and enzymatic reactions that destroy essential cellular structures, e.g., phospholipid membrane bilayers [49]. Therefore, using low MC matrices with low permeability to gases comprising free radical scavenging agents (to control lipid oxidation of cellular membranes) is a proficient strategy for increasing probiotic viability in food systems [50]. Generally, the prebiotic film constancy at room temperature is comparable to that of anhydrobiotics, e.g., spray-dried powders, under the same relative humidity conditions [51].…”

Section: Effect Of Prebiotics On the Storage Stability Of L Caseimentioning

confidence: 99%

“…The amount of remaining water affects bacterial survival during drying and storage [56]. Braber, Vergara, Rossi, Aminahuel, Mauri, Cavaglieri, and Montenegro [50] suggested that molecular mobility of the matrix composition and moisture uptake features are better factors to consider for improving probiotic viability during storage.…”

Section: Effect Of Prebiotics On Physicochemical Properties Of Sefsmentioning

confidence: 99%

Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics

Abedinia

Alimohammadi

Teymori

et al. 2021

Foods

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The probiotic viability, physicochemical, mechanical, barrier, and microstructure properties of synbiotic edible films (SEFs) based on duck feet gelatin (DFG) were evaluated. Four synbiotic systems were obtained by mixing four types of prebiotics, namely, dextrin, polydextrose, gum Arabic, and sago starch, with DFG to immobilize of probiotic (Lactobacillus casei ATCC). The ability of DFG to create a suitable matrix to increase probiotic viability was compared with those of other commercial gelatins in a preliminary evaluation. The DFG showed proper probiotic viability compared with other gelatins. The addition of prebiotics reduced the transparency of SEFs and increased color differentiation, uniformity, and complete coverage of probiotic cells. The estimated shelf-life of surviving bacteria in the SEFs stored at 4 and 25 °C showed that gum arabic showed the best performance and enhanced the viability of L. casei by 42% and 45%, respectively. Dextrin, polydextrose, and sago starch enhanced the viability of L. casei at 4 and 25 °C by 26% and 35%, 26% and 5%, and 20% and 5%, respectively. The prebiotics improved the physicochemical, mechanical, and barrier properties of all SEFs, except polydextrose film. The viability of L. casei can be increased with the proper selection of gelatin and prebiotics.

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Effect of microencapsulation in whey protein and water-soluble chitosan derivative on the viability of the probiotic Kluyveromyces marxianus VM004 during storage and in simulated gastrointestinal conditions

Cited by 37 publications

References 36 publications

Aislamiento, identificación y evaluación de levaduras con potencial probiótico in vitro provenientes del suero de queso Paipa

Aislamiento, identificación y evaluación de levaduras con potencial probiótico in vitro provenientes del suero de queso Paipa

Bioactive Ingredients Obtained from Agro-industrial Byproducts: Recent Advances and Innovation in Micro- and Nanoencapsulation

Characterization and Cell Viability of Probiotic/Prebiotics Film Based on Duck Feet Gelatin: A Novel Poultry Gelatin as a Suitable Matrix for Probiotics

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