Evaluation of the interaction between microencapsulated Bifidobacterium BB-12 added in goat’s milk Frozen Yogurt and Escherichia coli in the large intestine

Verruck, Silvani; Barretta, Clarissa; Canella, Maria Helena Machado; Liz, Gabriela Rodrigues de; Maran, Bruna Marchesan; Garcia, Sofia Grechi; Silveira, Sheila Mello da; Vieira, Cleide Rosana Werneck; Cruz, Adriano G.; Prudêncio, Elane Schwinden

doi:10.1016/j.foodres.2019.108690

Cited by 27 publications

(12 citation statements)

References 45 publications

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“…Thus, the maintenance of a low F/B ratio may be involved in the anti-diarrheal mechanism of FengLiao. Compared with the anti-diarrheal effect of loperamide, FengLiao significantly increased the relative abundance of Aerococcus , Corynebacterium_1 , Pseudomonas and Bifidobacterium , which are known to provide protection against infections [ 48 ]. Thus, FengLiao could also help to restore the health of the intestinal.…”

Section: Discussionmentioning

confidence: 99%

FengLiao affects gut microbiota and the expression levels of Na+/H+ exchangers, aquaporins and acute phase proteins in mice with castor oil-induced diarrhea

Chen

Peng

et al. 2020

PLoS ONE

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The severe side effects of chemosynthetic anti-diarrhea drugs have created an interest in low-toxic alternative plant-derived compounds. FengLiao consists of Polygonum hydropiper Linn. and Daphniphyllum calycinum Bench., and is widely used in China to treat diarrhea due to low levels of toxicity. In this study, the effects of FengLiao were analyzed in a castor oil-induced diarrhea model, using the anti-diarrhea drug, loperamide, as the positive control. The effects were evaluated using stool characteristics and the expression levels of various diarrhea-related factors in the jejunum and liver, as well as changes in the microbiota of the jejunum. The symptoms of diarrhea and stool consistency were improved through FengLiao and loperamide treatment. Furthermore, FengLiao down-regulated alpha 1-acid glycoprotein (AGP) and C-reactive protein (CRP) levels, and up-regulated transferrin (TRF) mRNA levels in the liver, and down-regulated Aquaporin 3 (AQP3) and Na+/H+ exchanger isoform 8 (NHE8) expression in the epithelial cells of the jejunum. It also increased the relative abundance of Bifidobacterium, Aerococcus, Corynebacterium_1 and Pseudomonas, and lowered the Firmicutes/Bacteroidetes (F/B) ratio, which maintained the balance between immunity and intestinal health. Taken together, FengLiao alleviated castor oil-induced diarrhea by altering gut microbiota, and levels of jejunum epithelial transport proteins and acute phase proteins.

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Section: Discussionmentioning

confidence: 99%

FengLiao affects gut microbiota and the expression levels of Na+/H+ exchangers, aquaporins and acute phase proteins in mice with castor oil-induced diarrhea

Chen

Peng

et al. 2020

PLoS ONE

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“…In recent years, the production of frozen yoghurts or frozen yoghurts with added prebiotics and probiotics created new opportunities for the development of products with health-promoting properties beyond their nutritional value. The production of ewe's and goat's yoghurts and frozen yoghurts has also followed this trend [24][25][26].…”

Section: Introductionmentioning

confidence: 91%

Sheep’s and Goat’s Frozen Yoghurts Produced with Ultrafiltrated Whey Concentrates

et al. 2021

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The objective of this work was the use of goat and sheep liquid whey concentrates (LWCs) produced by ultrafiltration (UF) for the manufacturing of frozen yoghurts. In a first step, natural yoghurts using only goat’s and sheep’s LWCs as raw material were obtained. One day after production, these yoghurts were used to produce frozen yoghurts with different concentrations of added inulin. The physicochemical characteristics of ewe’s and goat’s yoghurts were significantly different regarding dry matter, protein, fat and minerals. Ewe’s yoghurts were solid, while goat’s yoghurts behaved as a viscous liquid. Frozen yoghurts with different levels of inulin addition also presented significant differences concerning physicochemical and microbiological characteristics. Overrun was similar for all formulations except for that produced with ewe’s LWC containing 5.0% inulin, which presented a significantly higher value. Higher meltdown rates in goat’s frozen yoghurts were observed. The survival rates of lactic acid bacteria were lower than the data reported for similar products. Concerning sensory acceptance, both products showed encouraging results. It can be considered that the production of frozen yoghurts by using LWCs as the main ingredient can be an interesting option to broaden the product portfolio of small/medium scale dairy producers.

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“…Microencapsulated probiotic bacteria such as Bifidobacterium BB-12 in reconstituted goat’s milk and inulin obtained by the spray drying method increases the antagonistic effect against pathogenic bacteria such as E. coli in comparison with the unencapsulated probiotic as the microencapsulation simulates bowel conditions [ 55 ]. Part of this protective effect is because the microencapsulation process keeps the bacteria viable; for example, in quince seeds, L. rhamnosus bacteria remain viable up to 43.8% after 21 days under gastrointestinal simulation conditions in a milk dessert and Lactobacillus remains viable in yogurt for 180 days at −20 °C [ 56 , 57 ].…”

Section: Microcapsules In Functional Foodsmentioning

confidence: 99%

The Role of Microencapsulation in Food Application

Calderón‐Oliver

Ponce‐Alquicira

2022

Molecules

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Modern microencapsulation techniques are employed to protect active molecules or substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from the environment. Microencapsulation offers advantages such as facilitating handling and control of the release and solubilization of active substances, thus offering a great area for food science and processing development. For instance, the development of functional food products, fat reduction, sensory improvement, preservation, and other areas may involve the use of microcapsules in various food matrices such as meat products, dairy products, cereals, and fruits, as well as in their derivatives, with good results. The versatility of applications arises from the diversity of techniques and materials used in the process of microencapsulation. The objective of this review is to report the state of the art in the application and evaluation of microcapsules in various food matrices, as a one-microcapsule-core system may offer different results according to the medium in which it is used. The inclusion of microcapsules produces functional products that include probiotics and prebiotics, as well as antioxidants, fatty acids, and minerals. Our main finding was that the microencapsulation of polyphenolic extracts, bacteriocins, and other natural antimicrobials from various sources that inhibit microbial growth could be used for food preservation. Finally, in terms of sensory aspects, microcapsules that mimic fat can function as fat replacers, reducing the textural changes in the product as well as ensuring flavor stability.

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Evaluation of the interaction between microencapsulated Bifidobacterium BB-12 added in goat’s milk Frozen Yogurt and Escherichia coli in the large intestine

Cited by 27 publications

References 45 publications

FengLiao affects gut microbiota and the expression levels of Na+/H+ exchangers, aquaporins and acute phase proteins in mice with castor oil-induced diarrhea

FengLiao affects gut microbiota and the expression levels of Na+/H+ exchangers, aquaporins and acute phase proteins in mice with castor oil-induced diarrhea

Sheep’s and Goat’s Frozen Yoghurts Produced with Ultrafiltrated Whey Concentrates

The Role of Microencapsulation in Food Application

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