Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying

Amine, Khalie Mahamad; Champagne, Claude P.; Salmieri, Stéphane; Britten, Michel; St‐Gelais, Daniel; Fustier, Patrick; Lacroix, Monique

doi:10.1016/j.lwt.2013.11.003

Cited by 62 publications

(35 citation statements)

References 49 publications

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“…Bacteria were kept at −80 • C in glycerol stock solutions. The bacterial suspensions were thawed, and the bacteria were reactivated in De Man-Rogosa-Sharpe (MRS) broth with 0.05% L-cysteine hydrochloride for 24 h at 37 • C and subcultured in Bifidus selective medium (BSM) broth for 24 h at 37 • C. All cultures were incubated under anaerobic conditions using an anaerobic GasPak ® jar containing a generator envelope (Oxoid Ltd., Basingtoke, UK) [12]. In addition, 100 µL of Oxyrase (Oxyrase Inc., Mansfield, OH, USA) were added to the broth to remove oxygen from the microenvironment [13].…”

Section: Strains and Culture Conditionsmentioning

confidence: 99%

“…In addition, 100 µL of Oxyrase (Oxyrase Inc., Mansfield, OH, USA) were added to the broth to remove oxygen from the microenvironment [13]. Bacterial biomass was harvested via centrifugation at 2000 g for 10 min at 4 • C, washed twice in a sterile saline solution (NaCl 0.85% w/v) under the same centrifugation conditions, and resuspended in 1 mL of a sterile saline solution [12,13]. These suspensions were incorporated in MWAX solutions and homogenized, and the gel was then prepared as previously reported [11].…”

Section: Strains and Culture Conditionsmentioning

confidence: 99%

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Maize Processing Waste Water Upcycling in Mexico: Recovery of Arabinoxylans for Probiotic Encapsulation

et al. 2016

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Maize is a major source of food in Mexico. In order to improve its nutritional value, maize kernel is exposed to an alkali treatment that generates large volumes of waste water containing gelling arabinoxylan. The purpose of the present study was to evaluate the capability of maize waste water arabinoxylans (MWAX) to encapsulate probiotics. The rheological, structural, and microstructural characteristics of this bio-based material were also investigated. MWAX gels at 10% (w/v) were able to encapsulate Bifidobacterium as probiotic model. The MWAX gel containing 1 × 10 7 CFU/mL of probiotics presented a storage (G ) and loss (G") moduli of 50 and 11 Pa, respectively. The average mesh size of the MWAX gel was around 11 times smaller than the Bifidobacterium cell magnitude. MWAX gels with or without probiotics were studied using scanning electron microscopy. The interior of the Bifidobacterium loaded gels was composed of a pore-like network of MWAX through which probiotics were distributed. The probiotic encapsulating MWAX gels appeared to be less porous than the empty gels. MWAX capability to encapsulate Bifidobacterium may be important in designing probiotic encapsulating biodegradable gels and could represent an opportunity in sustainable food waste management and utilization through upcycling to value-added products.

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Section: Strains and Culture Conditionsmentioning

confidence: 99%

Section: Strains and Culture Conditionsmentioning

confidence: 99%

Maize Processing Waste Water Upcycling in Mexico: Recovery of Arabinoxylans for Probiotic Encapsulation

et al. 2016

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“…The nature of this technique is packaging cells in small capsules by using some coating materials which provide the living cells with physical barrier (Chavarri et al, 2010). Studies have reported that the application of encapsulation resulted in improved viability and stability as well as functionality of B. longum cultures during freeze-drying and storage as well as gastro-intestinal conditions (Amine et al, 2014; Chavarri et al, 2010). Alginate is among the most commonly used coating materials for encapsulating probiotic microorganisms due to its non-toxic nature (Amine et al, 2014; Chavarri et al, 2010); however, it still shows limitations such as not always improving the probiotic microorganism’s survival (Chandramouli et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…Studies have reported that the application of encapsulation resulted in improved viability and stability as well as functionality of B. longum cultures during freeze-drying and storage as well as gastro-intestinal conditions (Amine et al, 2014; Chavarri et al, 2010). Alginate is among the most commonly used coating materials for encapsulating probiotic microorganisms due to its non-toxic nature (Amine et al, 2014; Chavarri et al, 2010); however, it still shows limitations such as not always improving the probiotic microorganism’s survival (Chandramouli et al, 2004). In order to overcome the problem with alginate encapsulation, researchers have recently used fatty acids, glycerol or chitosan as the cryoprotectants to improve the survival of probiotic bacteria by reducing acid diffusion (Amine et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Alginate is among the most commonly used coating materials for encapsulating probiotic microorganisms due to its non-toxic nature (Amine et al, 2014; Chavarri et al, 2010); however, it still shows limitations such as not always improving the probiotic microorganism’s survival (Chandramouli et al, 2004). In order to overcome the problem with alginate encapsulation, researchers have recently used fatty acids, glycerol or chitosan as the cryoprotectants to improve the survival of probiotic bacteria by reducing acid diffusion (Amine et al, 2014). …”

Section: Introductionmentioning

confidence: 99%

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Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

Song¹,

Ba²,

Park³

et al. 2018

Korean J Food Sci Anim Resour

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The present study aimed at evaluating the utilization possibility of encapsulated probiotic Bifidobacterium longum for production of functional fermented sausages. The B. longum isolated from the feces samples of healthy Korean infants encapsulated with glycerol as a cryprotectant was used for fermented sausages production as a functional bacterial ingredient, and its effect was also compared with those inoculated with commercial starter culture (CSC). Results showed that most inoculated encapsulated B. longum (initial count, 5.88 Log CFU/g) could survive after 4 days fermentation (5.40 Log CFU/g), and approximately a half (2.83 Log CFU/g) of them survived in the products after 22 days of ripening. The products inoculated with encapsulated B. longum presented the lowest lipid oxidation level, while had higher total unsaturated fatty acid content and more desirable n-6/n-3 fatty acids than those inoculated with CSC or non-inoculated control. Moreover, the odor and taste scores in the samples made with B. longum were comparable to those in the treatment with CSC. The inoculation with the B. longum had no effects on the biogenic amine contents as well as did not cause defects in color or texture of the final products. Thus, the encapsulation could preserve the probiotic B. longum in the meat mixture, and the encapsulated B. longum could be used as a functional ingredient for production of healthier fermented meat products.

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Electrospray‐assisted fabrication of core‐shell arabinoxylan gel particles for insulin and probiotics entrapment

Paz-Samaniego

Rascón‐Chu²,

Brown

et al. 2018

J of Applied Polymer Sci

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This work presents the fabrication and characterization of electro-sprayed core-shell particles that were composed of maize bran arabinoxylans (MBAX) with insulin in the core, and maize wastewater arabinoxylans (MWAX) with Bifidobacterium in the shell. Two concentrations of MBAX (3% and 6% w/v) and MWAX (6% and 10% w/v) were evaluated. The particles fabricated with MBAX at 6% (w/v) in the core and MWAX at 10% (w/v) in the shell were more stable, presented spherical shape and no aggregation being therefore selected to be loaded with insulin and probiotics. These particles presented a size of 2.9 mm. Scanning electron microscopy analysis of the particle cross section revealed the presence of both, a smooth (shell) and a porous (core) microstructure. Confocal laser scanning microscopy confirmed the core-shell structure of the particles and the viability of the probiotic entrapped. Gastrointestinal simulation strongly suggests that these particles are not degraded in the stomach and small intestine and that 76% of the carried insulin is released in colon. These results indicate that insulin and Bifidobacterium encapsulation by tetraaxial electro spraying can be a feasible and adequate technique to produce arabinoxylan capsules containing both insulin and probiotics. V C 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46411.

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Effect of palmitoylated alginate microencapsulation on viability of Bifidobacterium longum during freeze-drying

Cited by 62 publications

References 49 publications

Maize Processing Waste Water Upcycling in Mexico: Recovery of Arabinoxylans for Probiotic Encapsulation

Maize Processing Waste Water Upcycling in Mexico: Recovery of Arabinoxylans for Probiotic Encapsulation

Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563

Electrospray‐assisted fabrication of core‐shell arabinoxylan gel particles for insulin and probiotics entrapment

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