In vitro synbiotic activity of Lactobacillus plantarum encapsulated with mixtures of Aloe vera mucilage, agave fructans and food additives as wall materials

Abstract

Modelado de la biodegradación en biorreactores de lodos de hidrocarburos totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Effect of Agave Fructans on Changes in Chemistry, Morphology and Composition in the Biomass Growth of Milk Kefir Grains

“…In recent years, the prebiotic effect and functional efficiency of fructans have been reported in more than one species of plants, due to the fact that they are fermentable by microorganisms, such as bacteria and yeasts [ 18 , 19 ]. Fructans are the most abundant polysaccharides in nature, representing approximately 15% of flowering plants.…”

Selenium accumulation by Lactobacillus isolated from commercial fermented milk: minimum inhibitory concentration and kinetic growth changes

“…Lactic acid bacteria could be used in symbiotic products when they have probiotic capacity (Ceja-Medina, et al, 2021, Martínez-Preciado et al, 2021). Although LAB represents a promising group for obtaining organic selenium, the legislation does not consider its use as a selenized microorganism in food processing.…”

Physicochemical characteristics and survivability of Lactobacillus paracasei encapsulated by a gum arabic-pectin mixture as wall material and added to fresh panela cheese

“…To achieve probiotic effect, the fundamental challenge is to assure the viability of the beneficial bacteria during its storge within the food matrix and at the passage through the gastrointestinal tract conditions, to increase its colonization and growth rate in gut (Ceja-Medina et al, 2021;Martínez-Preciado et al, 2021). In this sense, different technologies have been developed to protect the viability of microorganisms against the stressful conditions, improving their controlled delivery within foods and ensuring their positive bioactivities (Alfaro-Galarza et al, 2020).…”

“…Prebiotics are non-digestible food components that beneficially affects the host health, since they selectively stimulate the growth and proliferation of probiotic microorganisms in colon to provide health benefits such as pathogens inhibition, immune system stimulation, reduction of blood lipid levels and improve of bioavailability of minerals (Azam et al, 2020). Also, the integration of prebiotics in the encapsulation process provides greater survivability rate of encapsulated bacteria during processing and storage (Paim et al, 2016;Ceja-Medina et al, 2021). Most lactic acid bacteria can ferment fructo-, galactoand hetero-oligosaccharides used both as prebiotics and wall materials in encapsulation process (Ceja-Medina et al, 2021).…”

“…Also, the integration of prebiotics in the encapsulation process provides greater survivability rate of encapsulated bacteria during processing and storage (Paim et al, 2016;Ceja-Medina et al, 2021). Most lactic acid bacteria can ferment fructo-, galactoand hetero-oligosaccharides used both as prebiotics and wall materials in encapsulation process (Ceja-Medina et al, 2021). Water-soluble fiber, native starch and inulin have been some of the prebiotics used as wall materials for the encapsulation of lactic acid bacteria with probiotic properties.…”