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•When administered in adequate amounts, probiotics confer health benefits to a host.•Probiotics are the most significant and widely used functional food ingredient.•Fruit juices act a ...suitable carrier for the delivery of probiotics.•Probiotic fruit juices are healthy and suitable for all age groups.•Microencapsulation of probiotics acts as a physical barrier against the severe acidity of fruit juices.
Consumers’ growing interest in using foods that improve health has motivated researchers and the food industry to develop new functional products, such as foods containing probiotics or live microbes. Probiotics have functional attributes that could satisfy most basic nutritional and therapeutic supplementation requirements. These microbes positively respond to clinical therapies against diseases and illnesses such as rotavirus-associated diarrhea, irritable bowel syndrome, and food allergies. Moreover, the role of probiotics in the prevention and treatment of obesity, diabetes, cancer, and diseases related to pathogenic microbes is an exciting and rapidly advancing research arena. Probiotic supplementation usually involves dairy products. However, because of the growing number of individuals affected by lactose intolerance and/or vegans, other food matrices like fruits, vegetables, cereals, and so on, have been studied as potential carriers for these microorganisms, presenting an alternative and better source in the process of assessing novel probiotic strains. The present review discusses the various factors affecting the survival of probiotics during storage in fruit juices, the possible effect of probiotics on sensory attributes and the overall acceptance of the products, and future technologies to improve the viability of probiotics.
The objective of this study was to evaluate the probiotic properties of
Lactobacillus casei
and
Lactobacillus fermentum
strains, as well as to select novel and safe strains for future development of ...functional fermented products. The in vitro auto-aggregation, co-aggregation, hydrophobicity, β-galactosidase production, survival to gastrointestinal tract (GIT), and antibiotic susceptibility were evaluated. The selected strains were additionally tested by the presence of genes encoding adhesion, aggregation and colonization, virulence factors, antibiotic resistance, and biogenic amine production, followed by the evaluation of acidifying kinetic parameters in milk, and survival of the strains under simulated GIT conditions during refrigerated storage of fermented milk. Most strains of both species showed high auto-aggregation; some strains showed co-aggregation ability with other lactic acid bacteria (LAB) and/or pathogens, and both species showed low hydrophobicity values. Seven
L. casei
and six
L. fermentum
strains produced β-galactosidase enzymes, and ten strains survived well the simulation of the GIT stressful conditions evaluated in vitro. All strains were resistant to vancomycin, and almost all the strains were resistant to kanamycin.
L. casei
SJRP38 and
L. fermentum
SJRP43 were distinguished among the other LAB strains by their higher probiotic potential.
L. fermentum
SJRP43 presented fewer genes related to virulence factors and antibiotic resistance and needed more time to reach the maximum acidification rate (V
max
). The other kinetic parameters were similar. Both strains survived well (> 8 log
10
CFU/mL) to the GIT-simulated conditions when incorporated in fermented milk. Therefore, these strains presented promising properties for further applications in fermented functional products.
•Fermentation of rosmarinic acid and lemon balm extract was performed.•Eleven commercially available probiotics were used.•Rosmarinic acid highly degrades, depending on probiotic strains used.•The ...compound is more stabile in pure form than in extract matrix.•Lactobacillus helveticus is presumed responsible for extensive degradation.
Rosmarinic acid (RA) represents a phenolic compound with numerous proven health benefits. However, peroral application limits its effectiveness, due to degradation occurring inside digestive tract. The aim of the research was to investigate in vitro stability of RA under the fermentative activity of microorganisms present in intestinal microbiota.
Pure compound and lemon balm extract were used as sources of RA, while the source of microorganisms were 11 commercially available probiotics containing preparations. The concentrations of RA before and after fermentation were determined by high performance liquid chromatography (HPLC-DAD).
Reduction of RA's content was significant in some of used probiotics, ranging from approximately 20% to total 100% in case of pure compound use. In cases of use of same probiotic supplement, decrease in RA's content is higher in case of lemon balm extract. The bacterial strain found responsible for higher extent of degradation was Lactobacillus helveticus. During fermentation process, various metabolites can be formed, including caffeic and ferulic acid, while other compounds detected in lemon balm's extract were also susceptible to microbial fermentation.
Rosmarinic acid degrades extensively during fermentation by microorganisms present in intestinal flora. This compound is more stable in pure samples than in complex matrix of extract.
Two hundred and sixty-one bacterial isolates associated with banana tree roots in organic systems were isolated from 19 farms located in four different provinces of the Dominican Republic. The ...isolates were analysed by means of ARDRA plus RAPD, and as a consequence 114 of them were selected for identification by means of complete 16S rRNA sequencing and phylogenetic reconstruction. The 114 isolates belonged to 20 different genera, with Bacillus, Pseudomonas, Enterobacter and Stenotrophomonas the prevailing genera. Of these, 65 isolates showed more than 99.5% similarity with a type strain, and they were assigned to 34 different species from 16 genera; 29 isolates could constitute new species and the remaining 20 isolates belonged to groups containing more than one species with identical 16S rRNA genes, and therefore they could not be assigned to any species. This result showed a higher number of bacterial taxa associated with banana tree roots than previously described. Additionally, we found seven bacterial species with significant in vitro plant growth promoting (PGP) activity, which had not been previously described as PGP bacteria in any crop. Field trials with isolates pre-selected based on their in vitro PGP activity showed that one strain of the species Pseudomonas plecoglossicida improved fruit yield and controlled the incidence of the disease black sigatoka caused by Mycosphaerella fijiensis. This activity was tentatively attributed to induced systemic resistance mechanisms. Bacterial diversity was analysed among the 261 isolates based on the Shannon index of diversity (H), calculated from the ARDRA profiles. Interestingly, the majority of the bacterial diversity was found within farms (86% of the total), being higher than the bacterial diversity between farms (14%). Moreover, the differences in the average H Index between provinces were very low. Consequently the biodiversity of the bacterial communities was little influenced by the soil characteristics. These results could work in favour of the efficient adaptation of the bacterial strains selected for use as plant probiotics in a range of soils in the region analysed.
•Bacterial species not previously described as showing in vitro PGP activity.•Comprehensive description of culturable bacteria associated with banana tree roots.•Higher bacterial biodiversity within than between farms in the Dominican Republic.•Small influence of soil traits in bacterial biodiversity.•Positive results of local isolates in field trials: yield increase and control of black Sigatoka
Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (
e.g
., intestinal- and immune-associated diseases). ...Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.
Yeasts are unicellular eukaryotic microorganisms isolated from many foods, and are commonly found in table olive processing where they can play a double role. On one hand, these microorganisms can ...produce spoilage of fruits due to the production of bad odours and flavours, the accumulation of CO2 leading to swollen containers, the clouding of brines, the softening of fruits and the degradation of lactic acid, which is especially harmful during table olive storage and packaging. But on the other hand, fortunately, yeasts also possess desirable biochemical activities (lipase, esterase, β-glucosidase, catalase, production of killer factors, etc.) with important technological applications in this fermented vegetable. Recently, the probiotic potential of olive yeasts has begun to be evaluated because many species are able to resist the passage through the gastrointestinal tract and show beneficial effects on the host. In this way, yeasts may improve consumers' health by decreasing cholesterol levels, inhibiting pathogens, degrading non assimilated compounds, producing antioxidants and vitamins, adhering to intestinal cells or by maintaining epithelial barrier integrity. Many yeast species, usually also found in table olive processing, such as Wicherhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens and Kluyveromyces lactis, have been reported to exhibit some of these properties. Thus, the selection of the most appropriate strains to be used as starters, alone or in combination with lactic acid bacteria, is a promising research line to develop in a near future which might improve the added value of the commercialized product.
► Yeasts are part of the usual microbiota found in table olive processing. ► These microorganisms may improve the technological process but also the human health. ► However, certain species under certain conditions can produce the spoilage of the product. ► Diverse statistical tools have been used for the selection of the most relevant yeasts strains.
Obesity and depression are interdependent pathological disorders with strong inflammatory effects commonly found worldwide. They determine the health status of the population and cause key problems ...in terms of morbidity and mortality. The role of gut microbiota and its composition in the treatment of obesity and psychological factors is increasingly emphasized. Published research suggests that prebiotic, probiotic, or symbiotic preparations can effectively intervene in obesity treatment and mood-dysregulation alleviation. Thus, this literature review aims to highlight the role of intestinal microbiota in treating depression and obesity. An additional purpose is to indicate probiotics, including psychobiotics and prebiotics, potentially beneficial in supporting the treatment of these two diseases.
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