<i>In vitro</i> survival of <i>Bifidobacterium bifidum</i> microencapsulated in zein-coated alginate hydrogel microbeads

Riaz, Tahreem; Iqbal, Muhammad Waheed; Saeed, Muhammad; Yasmin, Iqra; Hassanin, Hinawi A.M.; Mahmood, Shahıd; Rehman, Abdur

doi:10.1080/02652048.2019.1618403

Cited by 63 publications

(29 citation statements)

References 61 publications

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“…Muhammad et al (27) reported Lactobacillus plantarum KLDS 1.0344 ability to alleviate chronic lead toxicity in mice increases when encapsulated with starch originated from tomatoes (27). The study of Riaz et al (28) shows that the survival rate under simulated GIT conditions of zein-coated alginate Bifidobacterium bifidum significantly increases.…”

Section: Probiotics Encapsulationmentioning

confidence: 99%

Modulatory Effects of Probiotics During Pathogenic Infections With Emphasis on Immune Regulation

et al. 2021

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In order to inhibit pathogenic complications and to enhance animal and poultry growth, antibiotics have been extensively used for many years. Antibiotics applications not only affect target pathogens but also intestinal beneficially microbes, inducing long-lasting changes in intestinal microbiota associated with diseases. The application of antibiotics also has many other side effects like, intestinal barrier dysfunction, antibiotics residues in foodstuffs, nephropathy, allergy, bone marrow toxicity, mutagenicity, reproductive disorders, hepatotoxicity carcinogenicity, and antibiotic-resistant bacteria, which greatly compromise the efficacy of antibiotics. Thus, the development of new antibiotics is necessary, while the search for antibiotic alternatives continues. Probiotics are considered the ideal antibiotic substitute; in recent years, probiotic research concerning their application during pathogenic infections in humans, aquaculture, poultry, and livestock industry, with emphasis on modulating the immune system of the host, has been attracting considerable interest. Hence, the adverse effects of antibiotics and remedial effects of probiotics during infectious diseases have become central points of focus among researchers. Probiotics are live microorganisms, and when given in adequate quantities, confer good health effects to the host through different mechanisms. Among them, the regulation of host immune response during pathogenic infections is one of the most important mechanisms. A number of studies have investigated different aspects of probiotics. In this review, we mainly summarize recent discoveries and discuss two important aspects: (1) the application of probiotics during pathogenic infections; and (2) their modulatory effects on the immune response of the host during infectious and non-infectious diseases.

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Section: Probiotics Encapsulationmentioning

confidence: 99%

Modulatory Effects of Probiotics During Pathogenic Infections With Emphasis on Immune Regulation

et al. 2021

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“…The plates were inverted and incubated at 37 ºC for 72 h. Encapsulation efficiency was considered to be the combination of the probiotic's trapping effectiveness and its survival during the extrusion procedure, and was determined from Eq. ( 1 ) 15 . where EE (%) is the efficiency of the encapsulation; Log N is the number of logarithmic cycles of viable cells trapped in the gel spheres, and Log N 0 is the number of logarithmic cycles of free cells present in the cell suspension.…”

Section: Methodsmentioning

confidence: 99%

Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars

Lasta

Ronning

Dekker

et al. 2021

Sci Rep

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Flour from Pereskia aculeata leaf and green banana were used as ingredients in the formulation of a cereal bar with added Lactobacillus acidophilus LA02-ID-1688. Encapsulation in a calcium-alginate hydrogel reinforced with magnesium hydroxide was used as a strategy to protect the probiotic cells under gastrointestinal conditions and to prolong shelf-life. The results are relevant especially for maintaining cell viability during shelf-life; a challenge for the food industry in relation to dry probiotic products. Encapsulation promoted the protection of probiotic cells in simulated gastric and intestinal conditions, allowing the maintenance of high viable cell counts (> 10 log CFU, colony forming unit). Encapsulation also contributed to cellular protection under extreme temperature conditions, with reductions of cell viability of < 1 logarithmic cycle when the capsules were subjected to 55ºC/10 min. Even at 75ºC/10 min, encapsulation protected the probiotic cells 3-times greater than the free-cells. The food bar proved to be rich in dietary fiber (19 g 100 g−1), lipids (12.63 g 100 g−1) and showed an appreciable protein content (5.44 g 100 g−1). A high viable probiotic cell count on storage over 120 days (12.54 log CFU) was observed, maintaining a probiotic survival rate > 90% and viability levels sufficient to promote health benefits.

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“…Encapsulation protects sensitive food ingredients against oxygen, moisture, heat, and pH. Fats, oils, and lipid‐based foods deteriorate on long‐term storage and on heating which also results in decreased nutritional value and sensory quality (Rehman, Tong, et al, 2020; Riaz et al., 2019). The pomegranate seed oil is rich in biologically important fatty acids “Conjugated Linolenic Acid” (CLN).…”

Section: Materials and Methods Used For Encapsulationmentioning

confidence: 99%

“…Encapsulation protects sensitive food ingredients against oxygen, moisture, heat, and pH. Fats, oils, and lipid-based foods deteriorate on long-term storage and on heating which also results in decreased nutritional value and sensory quality Riaz et al, 2019).…”

Section: Pomegranate Partsmentioning

confidence: 99%

A review on techniques employed for encapsulation of the bioactive components ofPunicagranatumL.

Kori

Mahesar

Sherazi

et al. 2020

J. Food Process. Preserv.

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The latest developments in processing and encapsulation techniques used for the preservation of the valuable products showed great interest to many food technologists. Pomegranate is known as one of the ancient plants that contain numerous biologically active compounds. To preserve the valuable compounds of pomegranate from heat, oxygen, moisture, and light, encapsulation techniques are widely employed. Encapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and maintains the biological and functional properties. The choice of an appropriate encapsulation technique and wall material depends upon the end use of the product and processing conditions. Little work has been done regarding the encapsulation of bioactive components present in pomegranate using different wall materials and drying methods. This review article briefly covers the uses of pomegranate, extraction of valuable compounds, and techniques used for the encapsulation of different components of pomegranate. Practical applications Pomegranate fruit and its waste contain biologically active compounds. Due to their biological, and physicochemical properties, pomegranate has a positive impact on consumer health. However, some compounds present in pomegranate fruit are chemically unstable. Therefore, the microencapsulation of various compounds carried out to prepare high quality and health-beneficial products to protect their biological impact on health. Little work has been done regarding the encapsulation of pomegranate compounds using different wall materials and drying methods. These laboratory techniques required some modifications according to the need of industry to produce high quality, quantity, and stable encapsulate material that can be applied in food, drugs, and cosmetics filed. Pomegranate has got much attention from scientists and many citations have been reported related to its functional and bioactive properties. Pomegranate has valuable components in different parts (flower, peel, aril, juice, and seed oil) and believed to provide health benefits to humans (Figure 1). Pomegranate has strong antioxidant activity due to different compounds of polyphenols mainly ellagitannins, gallotannins, ellagic acid, punicalagins, punic acid, and flavonoids (flavones, flavanols, flavan-3-ols) such as anthocyanins, quercetin, kaempferol, and luteolin glycosides (Tabaraki, Heidarizadi, & Benvidi, 2012). Punicalagin, an ellagitannin, is the most abundant polyphenolic compound in pomegranate peel and responsible for the biological properties of

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In vitro survival of Bifidobacterium bifidum microencapsulated in zein-coated alginate hydrogel microbeads

Cited by 63 publications

References 61 publications

Modulatory Effects of Probiotics During Pathogenic Infections With Emphasis on Immune Regulation

Modulatory Effects of Probiotics During Pathogenic Infections With Emphasis on Immune Regulation

Encapsulation and dispersion of Lactobacillus acidophilus in a chocolate coating as a strategy for maintaining cell viability in cereal bars

A review on techniques employed for encapsulation of the bioactive components ofPunicagranatumL.

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