The bacterium Lactobacillus kefiranofaciens OSU-BDGOA1 and yeast Kluyveromyces marxianus bdgo-ym6 were previously isolated from kefir grains and have shown probiotic traits in mono- and coculture. ...This research evaluates the effect of introducing probiotic kefir microorganisms in monoculture and in coculture alongside yogurt starter cultures on the physicochemical and rheological properties, volatile flavor compounds, survival of the microorganisms during simulated digestion, and sensory attributes of the final fermented products. The incorporation of Lactobacillus kefiranofaciens OSU-BDGOA1 in monoculture showed promising outcomes, resulting in a final product showing more solid-like characteristics and potentially improving the texture of the product. There was also a significant increase in the concentration of desirable volatile flavor compounds in the yogurt with the monoculture, particularly 2,3-butanedione, displaying a positive correlation with buttery flavor in the sensory analysis. The inclusion of L. kefiranofaciens in monoculture also promoted better sensory attributes and was significantly better than the yogurt with the coculture with the yeast showing promising results for the incorporation of this probiotic bacterium into functional fermented dairy products.
•Autonomous regulating the pathological microenvironment enables efficient probiotics colonization.•Improved probiotic bacteria to survive acid and bile salt attacks show 2.5-times enhanced ...intestinal mucosal adhesion.•The here described encapsulation method can be widely applied to a variety of bacteria.
Transplanting beneficial bacteria to gut microbiome can positively modulate microbiome composition and is a promising strategy to prevent and treat diseases. However, oral probiotic delivery is challenged not only by the physiological microenvironment, but also by pathological microenvironment. Herein, we designed a Super Gut Microorganism (SGM) encapsulated with versatile self-assembly coating for enhanced intestinal colonization. SGM has a rapidly self-assembling coating of tannic acid and poloxamer 188 that not only resists the attack of the physiological microenvironment but more importantly, autonomously modulates the pathological microenvironment (e.g., scavenging inflammation-mediated ROS and taking iron away from pathogenic bacteria), which improves probiotic survival. In addition, the artificial coat mediates strong intestinal mucosal adhesion, enhancing the intestine colonization of probiotics especially in disease. SGM significantly improved the efficacy in the prevention and treatment of colitis in vivo. In dextran sulfate sodium (DSS) colitis mice, SGM showed an excellent anti-inflammatory effect, capacity to restore intestinal barrier functions, and to prompt the balance of gut flora. In Salmonella enterica serovar Typhimurium (STm) colitis mice, treatment with SGM resulted in 6.8-times less STm compared to uncoated probiotics. The SGM presented here are a new resource to create novel probiotic systems to treat and prevent microbiome related diseases.
Nanocellulose, a versatile and sustainable nanomaterial derived from cellulose fibers, has attracted considerable attention in various fields due to its unique properties. Similar to dietary fibers, ...nanocellulose is difficult to digest in the human gastrointestinal tract. The indigestible nanocellulose is fermented by gut microbiota, producing metabolites and potentially exhibiting prebiotic activity in intestinal diseases. Additionally, nanocellulose can serve as a matrix material for probiotic protection and show promising prospects for probiotic delivery. In this review, we summarize the classification of nanocellulose, including cellulose nanocrystals (CNC), cellulose nanofibers (CNF), and bacterial nanocellulose (BNC), highlighting their distinct characteristics and applications. We discuss the metabolism-related characteristics of nanocellulose from oral ingestion to colon fermentation and introduce the prebiotic activity of nanocellulose in intestinal diseases. Furthermore, we provide an overview of commonly used nanocellulose-based encapsulation techniques, such as emulsification, extrusion, freeze drying, and spray drying, as well as the delivery systems employing nanocellulose matrix materials, including microcapsules, emulsions, and hydrogels. Finally, we discuss the challenges associated with nanocellulose metabolism, prebiotic functionality, encapsulation techniques, and delivery systems using nanocellulose matrix material for probiotics. This review will provide new insight into the application of nanocellulose in the treatment of intestinal diseases and probiotic delivery.
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Probiotic supplements have been widely employed to change gut microbiome compositions for the treatment of numerous human disorders since gut flora has a tight association with human health and ...disease. However, the viability of probiotics has been a major barrier to the application of probiotic products. Here, we developed an electrostatically reinforced and sealed nanocellulose-based macrosphere for probiotic encapsulation. The inside porous gel sphere provides abundant and relatively independent porous spaces for probiotics to live in. The introduction of chitosan hydrochloride (CHC) and alginate (ALG) strengthened the gel structure and contributed to the formulation of a multi-layered structure with pH-responsive properties. The mild strengthening and coating processes avoid severe damage to the sensitive probiotics in the processing process, and the synthesized multi-layer macrospheres could protect probiotics from gastric acid and bile salt conditions. In addition, the dissolvability of the outer shell and the stable inner porous skeleton in intestinal conditions allow the gradual release of the entrapped probiotics in targeted environments. Overall, this work suggests the electrostatically reinforced and sealed nanocellulose-based macrospheres are ideal materials for the probiotic delivery application.
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•TEMPO-oxidized cellulose nanofibers crossed by Ca2+ were designed as inner core.•The inner core can provide abundant porous spaces for probiotics to live in.•Chitosan hydrochloride and alginate were introduced to strengthen gel structure.•Composite macrosphere is of multi-layered structure with pH-responsive properties.•The macrosphere can protect probiotics from gastric acid and bile salt conditions.
The potential benefits of probiotics for growth of black‐footed abalone (Haliotis iris) have been highlighted in previous studies. However, traditional methods of probiotic administration in ...aquaculture are inefficient due to environmental contamination and loss of bacterial viability. This study investigates a new delivery system for delivery of probiotics to H. iris. An extrusion technique coupled with ionotropic gelation was utilized to produce chitosan coated alginate beads (CCALG). Concentration of alginate, chitosan, and coating time were optimized to obtain beads with a desired morphology, stability, sinking time, and release profile. The results showed that increasing alginate concentration up to 1.5% w/w can improve the morphological characteristics of the beads while reducing the sinking time in seawater. Chitosan coating improved the stability of beads and reduced the release of the encapsulated probiotics in seawater. A higher probiotic load was found in the digestive tract of animals fed with CCALG beads (1.3×108CFU) compared to the control group (6×103CFU). High palatability and stability of CCALG beads in seawater combined with controlled release of viable probiotics show that encapsulation of probiotics in CCALG beads is an efficient method for delivery of probiotics in aquaculture.
Traditional methods of probiotic administration in aquaculture are inefficient due to possible environmental contamination and the loss of bacterial viability during delivery. Chitosan coated alginate bead was used as a new delivery system and optimized to obtain desired morphology, stability, sinking time, and bacterial release profile for delivery of probiotics to Haliotis iris.
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Delayed wound healing is one of the most global public health threats affecting nearly 100 million people each year, particularly the chronic wounds. Many confounding factors such as ...aging, diabetic disease, medication, peripheral neuropathy, immunocompromises or arterial and venous insufficiency hyperglycaemia are considered to inhibit wound healing. Therapeutic approaches for slow wound healing include anti-infection, debridement and the use of various wound dressings. However, the current clinical outcomes are still unsatisfied. In this review, we discuss the role of skin and wound commensal microbiota in the different healing stages, including inflammation, cell proliferation, re-epithelialization and remodelling phase, followed by multiple immune cell responses to commensal microbiota. Current clinical management in treating surgical wounds and chronic wounds was also reviewed together with potential controlled delivery systems which may be utilized in the future for the topical administration of probiotics and microbiomes. This review aims to introduce advances, novel strategies, and pioneer ideas in regulating the wound microbiome and the design of controlled delivery systems.
Probiotic microbes may confer a variety of positive health effects on the host. Until now, development of probiotic products has mainly focused on Lactobacillus and Bifidobacterium species, which ...generally tolerate the stresses encountered during processing, storage and delivery well. In recent years, newly-discovered gut microbes have gained attention due to their association with healthy host conditions. However, these microbes, designated next generation probiotics, are often oxygen-sensitive, do not tolerate the established product processing techniques, and need protection during delivery and gastric transit.
Here, we review the challenges related to development of next generation probiotic products. The applications of current microbial processing and delivery techniques for the oxygen-sensitive next generation probiotics are assessed, and putative process optimizations are discussed.
Current microbial product processing techniques are not suited for next generation probiotics, thus optimizations or entirely novel processing approaches are needed. Freeze-drying is currently the only method that keeps cells viable during processing and storage, but optimization of the process for individual strains is required, e.g. by adding antioxidants to the drying solution.Oral delivery of live next generation probiotics is poorly investigated. The strains in question are often known to colonize primarily in the colon, and carriers, such as microparticles and microdevices, which have been verified for colon-targeted delivery of drugs, may represent a novel choice as delivery vehicle for next generation probiotics.
•Antioxidants increases viability of oxygen-sensitive microbes during freeze-drying.•Desiccation of oxygen-sensitive microbes is required for prolonged storage.•Freeze-drying is the best method for processing of oxygen-sensitive microbes.
•Novel food-grade hydrogel based on pectin/starch was prepared for probiotic colon delivery.•L. plantarum cells were encapsulated in pectin/starch hydrogels by extrusion method.•Optical and scanning ...images showed the distribution of probiotic cells in the hydrogel network.•Pectin/starch hydrogels provided better stability of the cells under acidic condition.
The present study highlights the fabrication of novel food-grade hydrogel particles based on pectin and starch for probiotic colon delivery. Lactobacillus plantarum ATCC:13643 (L. plantarum) cells were encapsulated in pectin/starch hydrogels by extrusion method. Four batches were formulated with different ratios of starch/pectin solutions. Optical and scanning electron microscopy obviously showed the random distribution of L. plantarum throughout the hydrogel network. The viability of encapsulated cells in simulated gastric fluid (SGF) and bile salt solution was significantly higher when compared to nonencapsulated cells. Results demonstrated that encapsulated cells in pectin/starch hydrogels were resistant against adverse conditions of the gastro–intestinal tract and bile salt solution compared to non-encapsulated cells. After sequential exposure to simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) for 2h almost complete death of free cells was observed however the numbers of surviving cells were 5.15 and 6.67 Log CFU/g for pectin and pectin/starch hydrogel, respectively.
The clinical application of orally delivered probiotics as live therapeutics in the treatment of colitis is hampered by suboptimal bacterial bioactivity and inadequate gut retention. Here, we present ...a novel symbiotic approach that combines Spirulina microalgae and probiotics (SP@BC) to enhance the therapeutic efficacy of bacteriotherapy. The SP@BC is established by attaching chitosan-coated probiotic strains (BCCS) on Spirulina platensis (SP) via electrostatic self-assembly. Following oral administration, the natural antioxidative bioenzymes present in SP can persistently protect probiotics from oxidative damage in inflamed intestines. Furthermore, the helical-shaped SP can be easily trapped by the intestinal villi, resulting in a significantly enhanced gut retention of the SP@BC system. In a mouse model of colitis, orally administrated SP@BC distinctly improves intestinal permeability, reduces gut inflammation, and restores intestinal microbial homeostasis. The microalgae-assisted delivery of probiotics is highly effective, safe, and easily manufacturable, showcasing promising potential for the clinical translation of probiotic therapies.
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●SP microalgae is proposed as a universal and effective carrier for the delivery of multiple probiotics.●SP with inherent antioxidant oxidase and unique spiral structure enhances probiotic bioactivity and gut retention.●Good biocompatibility and a simple manufacturing process of SP@BC support its potential for clinical translation.●Food-grade SP@BC indicates potential therapeutic effects on multiple gut-related diseases.
The past decade has seen probiotics being incorporated into non-dairy food matrices at a proliferating rate. Concurrently, functional coffees fortified with cannabidiol, l-theanine, turmeric etc. ...have emerged. As non-dairy probiotic foods and functional coffees become more mainstream amid health and wellness trends, lucrative opportunities exist for coffees fortified with probiotics. Yet, the concept of probiotic coffees is still relatively new.
This review summarises recent scientific and commercial developments in using coffee as a probiotic delivery matrix. To ensure successful development, technological challenges unique to coffee as a matrix are addressed, pertaining to probiotic viability, sensorial, and manufacturing aspects. Potential health benefits of probiotic coffees are also discussed, followed by anticipations on how prebiotics, synbiotics, and postbiotics may be applied within the domain of functional coffees.
Key findings and Conclusions: Probiotic coffees can be developed either by using Bacillus spores to produce non-fermented formulations, or by fermenting coffee brews with vegetative cells. Non-fermented formulations are easier to develop as Bacillus spores are heat-resistant during brewing. Contrastingly, fermented formulations are more challenging to develop as heat, nutrient scarcities, and acidity impair probiotic viabilities. Fermented formulations also have shortcomings relating to flavour changes, and additional installations to existing coffee manufacturing processes. Nevertheless, vegetative probiotics potentially offer greater functionalities than spores, by biotransforming amino acids, melanoidins and chlorogenic acids into more bioactive and bioavailable forms. However, additional functionalities will require further substantiation from mechanistic and clinical studies. Finally, besides probiotics, ample opportunities similarly exist for coffees fortified with prebiotics, synbiotics, and postbiotics.
•Imbuing coffees with probiotics offers ample opportunities amid health trends.•Coffees can be fermented with vegetative probiotics, or non-fermented with Bacillus.•Heat, nutrient deficiency, and acidity impair probiotic viability in coffee brews.•Bacillus spores minimises changes to coffee flavours and manufacturing processes.•Probiotics may biotransform coffee compounds and amino acids to improve functionalities.
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