Probiotics production and alternative encapsulation methodologies to improve their viabilities under adverse environmental conditions

Abstract

Probiotic products are dietary supplements containing live microorganisms producing beneficial health effects on the host by improving intestinal balance and nutrient absorption. Among probiotic microorganisms, those classified as lactic acid bacteria are of major importance to the food and feed industries. Probiotic cells can be produced using alternative carbon and nitrogen sources, such as agroindustrial residues, at the same time contributing to reduce process costs. On the other hand, the survival of probiotic cells in formulated food products, as well as in the host gut, is an essential nutritional aspect concerning health benefits. Therefore, several cell microencapsulation techniques have been investigated as a way to improve cell viability and survival under adverse environmental conditions, such as the gastrointestinal milieu of hosts. In this review, different aspects of probiotic cells and technologies of their related products are discussed, including formulation of culture media, and aspects of cell microencapsulation techniques required to improve their survival in the host.

Whey Protein Isolate-Supplemented Beverage, Fermented by Lactobacillus casei BL23 and Propionibacterium freudenreichii 138, in the Prevention of Mucositis in Mice

“…Studies suggest that dairy proteins protect probiotic bacteria via a process called coacervation. In this process, the proteins form microspheres that pack the microorganism inside, thus forming a kind of barrier that protects them from adverse environmental conditions ( Silva et al, 2015 ; Coghetto et al, 2016 ).…”

Oral spore-based probiotic supplementation was associated with reduced incidence of post-prandial dietary endotoxin, triglycerides, and disease risk biomarkers

“…We have speculated that if an individual doesn’t have a pre-existing GI abnormality then they would not be a “responder” to probiotic supplementation. Complicating oral probiotic supplementation efforts is the fact that few traditional probiotic supplements ( i.e ., Lactobacillus and Bifidobacterium) delivery fully viable bacteria to the small intestine[ 9 , 10 ]. Recently it has been speculated gram positive, spore-forming probiotic strains may be a good alternative because the endospores that encapsulate the strains are highly resistant to stomach acid, potentially resulting in the delivery of more viable probiotics to the small intestine[ 11 , 12 ].…”

Industrial Hemp (Cannabis sativa subsp. sativa) as an Emerging Source for Value-Added Functional Food Ingredients and Nutraceuticals

“…To increase the bioavailability and protect unstable food constituents, such as PUFAs, from oxidation, different types of microencapsulation techniques have been used for plant-based oils [ 162 ]. Spray drying [ 163 ], freeze-drying [ 164 ], fluidized bed coating [ 165 ], centrifugal extrusion [ 166 ], complex coacervation [ 167 , 168 ], ionotropic gelation [ 169 ], liposome entrapment [ 170 ], and electrospraying [ 171 ] are the most predominant methods used for microencapsulation. Hemp seed oil is a prime candidate for these interventions to increase its nutritional value and benefits.…”