Encapsulated Lactococcus lactis with enhanced gastrointestinal survival for the development of folate enriched functional foods

Divya, Jayakumar Beena; Nampoothiri, K. Madhavan

doi:10.1016/j.biortech.2015.01.073

Cited by 30 publications

(14 citation statements)

References 13 publications

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“…Even though vitamins are widely present in foods, the prevalence of folate deficiency -especially among women of child bearing age- is a growing concern and thereby folate fortification programs have been implemented in various countries (Divya and Nampoothiri, 2015). Rather than incorporating synthetic folate, foods can be naturally fortified with folate synthesized by LAB and bifidobacteria during manufacture of fermented foods (Lin and Young, 2000; Saubade et al, 2016).…”

Section: Biofunctional Foodsmentioning

confidence: 99%

Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods

et al. 2017

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Consumer interest in healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand of biofunctional dairy foods. A number of commercial sources sell synthetic formulations of bioactive substances for use as dietary supplements. However, the bioactive-enrichment of health-oriented foods by naturally occurring microorganisms during dairy fermentation is in increased demand. While participating in milk fermentation, lactic acid bacteria can be exploited in situ as microbial sources for naturally enriching dairy products with a broad range of bioactive components that may cover different health aspects. Several of these bioactive metabolites are industrially and economically important, as they are claimed to exert diverse health-promoting activities on the consumer, such as anti-hypertensive, anti-inflammatory, and anti-diabetic, anti-oxidative, immune-modulatory, anti-cholesterolemic, or microbiome modulation. This review aims at discussing the potential of these health-supporting bacteria as starter or adjunct cultures for the elaboration of dairy foods with a broad spectrum of new functional properties and added value.

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Section: Biofunctional Foodsmentioning

confidence: 99%

Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods

et al. 2017

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“…The microorganisms most used in commercialized probiotic foods belong to genera Lactobacillus (Lactobacillus plantarum, Lactobacillus acidophilus, and Lactobacillus rhamnosus) [51,52] and Bifidobacterium (Bifidobacterium bifidum, Bifidobacterium longum) [53,54], which belong to the group of lactic acid bacteria. Infrequently, other bacteria (Enterococcus faecium, Lactococcus lactis) [55,56] and yeasts (Saccharomyces boulardii) [57] may also be used as probiotic strains (Table 3).…”

Section: Probiotics As Bioactive Ingredient For Functional Foodsmentioning

confidence: 99%

Functional Dehydrated Foods for Health Preservation

Morais

Dammak

et al. 2018

Journal of Food Quality

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The market of functional foods has experienced a huge growth in the last decades due to the increased consumers’ awareness in a healthy lifestyle. Dried fruits constitute good snacks, in alternative to salty or sweet ones, and food ingredients due to their taste and nutritional/health benefits. Bioactive molecules are interesting sources to develop functional foods, as they play a major role in improving the health status and minimizing disease risks. The bioactive compounds most widely discussed in literature are presented in this review, for example, polyphenols, phytosterols, and prebiotics. Different technologies to dry bioproducts for producing functional foods or ingredients are presented. New drying techniques for the preservation of bioactive compounds are proposed, focusing more specifically on dielectric drying. A discussion on the techniques that can be used to optimize drying processes is performed. An overview on dehydrated plant based foods with probiotics is provided. The microorganisms used, impregnation procedures, drying methods, and evaluated parameters are presented and discussed. The principal bioactive compounds responsible for nutritional and health benefits of plant derived dried food products—fruits and vegetables, fruits and vegetables by-products, grains, nuts, and algae—are presented. Phytochemical losses occurring during pretreatments and/or drying processes are also discussed.

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“…high hydrophobicity, coaggregation and autoaggregation (AAg), antimicrobial activity against pathogens, sensitivity to antibiotics, among several others [1,2,6]. Furthermore, should probiotics not survive in sufficient numbers while transiting through the hostile GIT [14], they may be subjected to microencapsulation to enhance their viability [15].…”

Section: Introductionmentioning

confidence: 99%

Phytase-Producing Potential and Other Functional Attributes of Lactic Acid Bacteria Isolates for Prospective Probiotic Applications

Andrabi

Bhat

Gupta

et al. 2016

Probiotics & Antimicro. Prot.

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Wide variations among multifaceted-health benefitting attributes of probiotics fueled investigations on targeting efficacious probiotics. In the current study, lactic acid bacteria (LAB) isolated from poultry gut, feces of rat, chicken, human infants, and fermented foods were characterized for desired probiotic functional properties including the phytase-producing ability which is one of the wanted characteristics for probiotics for potential applications for upgrading animal nutrition, enhancing feed conversion, and minimizing anti-nutritional properties. Among 62 LAB isolates Weissella kimchii R-3 an isolate from poultry gut exhibited substantial phytase-producing ability (1.77 U/ml) in addition to other functional probiotic characteristics viz. hydrophobicity, autoaggregation, coaggregation with bacterial pathogens, and antimicrobial activity against pathogens. Survival of W. kimchii R-3 cells (in free and calcium alginate encapsulated state) was examined sequentially in simulated gastric and intestinal juices. Encapsulated cells exhibited better survival under simulated gut conditions indicating that encapsulation conferred considerable protection against adverse gut conditions. Furthermore, simulated gastric and intestinal juices with pepsin and pancreatin showed higher survival of cells than the juices without pepsin and pancreatin. W. kimchii R-3 due to its significant functional probiotic attributes may have prospective for commercial applications in human/animal nutrition.

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Encapsulated Lactococcus lactis with enhanced gastrointestinal survival for the development of folate enriched functional foods

Cited by 30 publications

References 13 publications

Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods

Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods

Functional Dehydrated Foods for Health Preservation

Phytase-Producing Potential and Other Functional Attributes of Lactic Acid Bacteria Isolates for Prospective Probiotic Applications

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