Enhanced viability of probiotics encapsulated within synthetic/natural biopolymers by the addition of gum arabic via electrohydrodynamic processing

Article Chemistry, Applied

Preparation of shell-core fiber-encapsulated Lactobacillus rhamnosus 1.0320 using coaxial electrospinning

Cong Xu et al.

Summary: In this study, shell-core fibers were prepared using coaxial electrospinning technology and were found to have higher thermal stability and higher survival rate of probiotics.

FOOD CHEMISTRY (2023)

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Article Food Science & Technology

Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking

Gantumur Munkh-Amgalan et al.

Summary: The study aimed to investigate the impact of fermentation process on whey protein and improve the properties of fermented whey protein concentrate (FWPC) recovered by ultrafiltration-diafiltration operation. The effects of ultrasound pretreatment and transglutaminase cross-linking on the structural, functional, and physicochemical properties of FWPCs were examined. The sequential treatments resulted in increased molecular weight, improved zeta potential, enhanced solubility, and improved emulsifying activity and stability of FWPCs.

FOOD RESEARCH INTERNATIONAL (2023)

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Article Agriculture, Multidisciplinary

Four Different Structural Dietary Polyphenols, Especially Dihydromyricetin, Possess Superior Protective Effect on Ethanol-Induced ICE-6 and AML-12 Cytotoxicity: The Role of CYP2E1 and Keap1-Nrf2 Pathways

Wan Wang et al.

Summary: Polyphenols have potential protective effects on ethanol-induced liver injury by inhibiting cytotoxicity and oxidative stress, restoring intestinal permeability and gene expression, and promoting nuclear translocation of Nrf2. The dietary polyphenols DMY and API show the best ability to inhibit CYP2E1 and Keap1. Molecular docking experiments reveal that DMY and API can bind tightly to specific amino acid residues, suggesting their inhibitory effects on CYP2E1 and Keap1.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2023)

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Article Chemistry, Applied

Improving gas-water interface properties and bioactivities of ?-lactalbumin induced by three structurally different saponins

Yuxuan Huang et al.

Summary: The binding interactions, gas-water interface properties, and bioactivities between alpha-lactalbumin (alpha La) and tea saponin (Ts), gynostemma saponin (Gyp), and tribulus saponin (Tr) were characterized. The results showed that alpha La interacted with Ts and Gyp through hydrogen bond and van der Waals force, while it combined with Tr via hydrophobic interaction force. Ts, Gyp, and Tr increased the foaming ability of alpha La. The DPPH scavenging ability, ferrous reducing power, and alpha-glucosidase inhibition of alpha La-saponins were higher than those of alpha La, with alpha La-Ts showing the highest activity. The study provides valuable insights into the interaction mechanism between natural saponins and proteins for developing protein-saponin foaming agents in the food industry.

FOOD HYDROCOLLOIDS (2023)

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Article Chemistry, Applied

Preparation of pectin-based nanofibers encapsulating Lactobacillus rhamnosus 1.0320 by electrospinning

Cong Xu et al.

Summary: Pectin-based nanofibers were successfully prepared by electrospinning for the first time to encapsulate probiotics. The PVA/PEC nanofibers showed good thermal stability and had potential applications in probiotic preservation. The viability of Lactobacillus rhamnosus 1.0320 encapsulated by electrospinning was highest when the PVA:PEC ratio was 9:1, with a survival rate of 89.26%, even after storage at 4 degrees C for 21 days.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Stress adaptation and cross-protection of Lactobacillus plantarum KLDS 1.0628

Jiage Ma et al.

Summary: Various stresses can impact probiotics in their ecological niches. Adaptation treatments can significantly improve the heat tolerance of Lactobacillus plantarum, inducing changes in fatty acid content in the cell membrane.

CYTA-JOURNAL OF FOOD (2021)

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Review Chemistry, Applied

Encapsulation in food industry with emerging electrohydrodynamic techniques: Electrospinning and electrospraying - A review

Silvia Castro Coelho et al.

Summary: Electrospinning and electrospraying techniques are promising methods for fabricating delivery vehicles and encapsulating bioactive ingredients. These techniques can improve functional foods and protect ingredients from environmental conditions.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Electro-encapsulation of probiotics in gum Arabic-pullulan blend nanofibres using electrospinning technology

Jiage Ma et al.

Summary: In this study, gum arabic-based nanofibers combined with pullulan were prepared and characterized for the first time, serving as wall material for Lactobacillus encapsulation. The addition of gum arabic led to nanofibers with smaller diameter and better thermal stability. The hybrid nanofibers showed improved probiotic survivability compared to freeze-drying, providing a new approach for probiotic protection.

FOOD HYDROCOLLOIDS (2021)

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Article Food Science & Technology

Gum Arabic supplementation prevents loss of learning and memory through stimulation of mitochondrial function in the hippocampus of type 2 diabetic rats

Ebrahim Rajab et al.

Summary: The study showed that GA supplementation can prevent cognitive decline in type 2 diabetes. Rats with diabetes supplemented with GA had shorter latency in the water maze, higher expression of PGC-1 alpha and a trend for greater ATBP protein expression in the hippocampus.

JOURNAL OF FUNCTIONAL FOODS (2021)

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Review Agriculture, Dairy & Animal Science

The use of gum Arabic as a natural prebiotic in animals: A review

Hani H. Al-Baadani et al.

Summary: Gum Arabic is a natural product derived from acacia species, containing a high-molecular-weight complex of glycoproteins and polysaccharides used as a natural prebiotic for its digestive resistance. It plays a crucial role in maintaining gut health by fermenting into short-chain fatty acids. Additionally, Gum Arabic has potential benefits for intestinal microbial ecology, growth performance, and overall health in livestock and poultry.

ANIMAL FEED SCIENCE AND TECHNOLOGY (2021)

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Article Chemistry, Applied

Improved digestive stability of probiotics encapsulated within poly(vinyl alcohol)/cellulose acetate hybrid fibers

Emine Merve Canga et al.

Summary: Novel cellulose acetate (CA) and poly(vinyl alcohol) (PVA) hybrid fibers were fabricated via angled dual-nozzle electrospinning for encapsulating probiotics with enhanced gastrointestinal stability. CA improved bacterial stability under gastric conditions while PVA provided protection during the electrospinning process. Encapsulated Escherichia coli strain Nissle 1917 (EcN) cells showed increased viability compared to free cells, demonstrating the potential of multi-nozzle electrospinning for probiotic encapsulation.

CARBOHYDRATE POLYMERS (2021)

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Review Chemistry, Applied

Electrohydrodynamic encapsulation of probiotics: A review

Ana C. Mendes et al.

Summary: Functional nano-microfibers and capsules developed using electrohydrodynamic processing methods for the encapsulation of probiotics exhibit high encapsulation efficiency and long-term cell viability. These materials can also incorporate other functional compounds, allowing for targeted delivery and enhanced survival of probiotic cells in gastrointestinal conditions.

FOOD HYDROCOLLOIDS (2021)

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Article Biochemistry & Molecular Biology

Effects of environmental stresses on the physiological characteristics, adhesion ability and pathogen adhesion inhibition of Lactobacillus plantarum KLDS 1.0328

Jiage Ma et al.

PROCESS BIOCHEMISTRY (2020)

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Article Biochemistry & Molecular Biology

Long-Term Effect against Methicillin-Resistant Staphylococcus aureus of Emodin Released from Coaxial Electrospinning Nanofiber Membranes with a Biphasic Profile

Peiwen Ye et al.

BIOMOLECULES (2020)

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Article Chemistry, Applied

Production and characterization of catechin-loaded electrospun nanofibers from Azivash gum- polyvinyl alcohol

Seyedeh Zahra Hoseyni et al.

CARBOHYDRATE POLYMERS (2020)

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Article Chemistry, Applied

An alternative way to encapsulate probiotics within electrospun alginate nanofibers as monitored under simulated gastrointestinal conditions and in kefir

Mustafa Tahsin Yilmaz et al.

CARBOHYDRATE POLYMERS (2020)

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Article Chemistry, Applied

A novel route for double-layered encapsulation of probiotics with improved viability under adverse conditions

Kun Feng et al.

FOOD CHEMISTRY (2020)

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Article Chemistry, Applied

Viability improvement of Bifidobacterium animalis Bb12 by encapsulation in chitosan/poly(vinyl alcohol) hybrid electrospun fiber mats

Seyed Javad Mojaveri et al.

CARBOHYDRATE POLYMERS (2020)

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Review Food Science & Technology

Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications - A narrative review

F. J. Rodrigues et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Article Biochemistry & Molecular Biology

Study of the alleviation effects of a combination of Lactobacillus rhamnosus and inulin on mice with colitis

Zhijing Liu et al.

FOOD & FUNCTION (2020)

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Article Food Science & Technology

Characterization and production optimization of a broad-spectrum bacteriocin produced by Lactobacillus casei KLDS 1.0338 and its application in soybean milk biopreservation

Jiage Ma et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2020)

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Article Food Science & Technology

Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme

Ali Alehosseini et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Chemistry, Multidisciplinary

Electrospinning of Cellulose Nanocrystal-Filled Poly (Vinyl Alcohol) Solutions: Material Property Assessment

J. Elliott Sanders et al.

NANOMATERIALS (2019)

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Article Agriculture, Multidisciplinary

Mucoadhesive Chitosan-Gum Arabic Nanoparticles Enhance the Absorption and Antioxidant Activity of Quercetin in the Intestinal Cellular Environment

Eun Suh Kim et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

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Article Pharmacology & Pharmacy

Development of electrospun nanofibers that enable high loading and long-term viability of probiotics

Katja Skrlec et al.

EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS (2019)

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Article Chemistry, Applied

Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin

Yu-Ra Kang et al.

FOOD CHEMISTRY (2019)

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Article Food Science & Technology

Effect of inlet air temperature and gum Arabic concentration on encapsulation of probiotics by spray drying

Divyasree Arepally et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Biochemistry & Molecular Biology

Electrospinning of food-grade nanofibres from whey protein

Jie Zhong et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

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Review Food Science & Technology

Use of Electrohydrodynamic Processing for Encapsulation of Sensitive Bioactive Compounds and Applications in Food

Charlotte Jacobsen et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9 (2018)

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Article Agriculture, Multidisciplinary

Improved Viability and Thermal Stability of the Probiotics Encapsulated in a Novel Electrospun Fiber Mat

Kun Feng et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

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Review Materials Science, Biomaterials

Electrospinning and electrospray of bio-based and natural polymers for biomaterials development

Rosane M. D. Soares et al.

MATERIALS SCIENCE AND ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2018)

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Article Chemistry, Applied

Development of carbohydrate-based nano-microstructures loaded with fish oil by using electrohydrodynamic processing

Pedro J. Garcia-Moreno et al.

FOOD HYDROCOLLOIDS (2017)

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Article Food Science & Technology

Encapsulation by electrospray coating atomization of probiotic strains

C. M. Libran et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)

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Article Biochemistry & Molecular Biology

beta-Glucan as an encapsulating agent: Effect on probiotic survival in simulated gastrointestinal tract

Asima Shah et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)

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Article Biochemistry & Molecular Biology

Electrospun fibers based on Arabic, karaya and kondagogu gums

Vinod Vellora Thekkae Padil et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)

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Review Microbiology

Stress Physiology of Lactic Acid Bacteria

Konstantinos Papadimitriou et al.

MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS (2016)

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Review Food Science & Technology

Electrospinning and electrospraying techniques: Potential food based applications

J. Anu Bhushani et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)

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Article Chemistry, Applied

Electrospinning as a useful technique for the encapsulation of living bifidobacteria in food hydrocolloids

Amparo Lopez-Rubio et al.

FOOD HYDROCOLLOIDS (2012)

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Article Food Science & Technology

Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties

Marina A. Golowczyc et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)

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Article Agriculture, Multidisciplinary

Agrowaste-Based Nanofibers as a Probiotic Encapsulant: Fabrication and Characterization

Wai-Yee Fung et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

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Article Electrochemistry

Preparation and characterization of Pt nanowire by electrospinning method for methanol oxidation

Jang Mi Kim et al.

ELECTROCHIMICA ACTA (2010)

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Article Polymer Science

Scaling law on particle-to-fiber formation during electrospinning

Muhammad Miftahul Munir et al.

POLYMER (2009)

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Article Chemistry, Multidisciplinary

Single-walled carbon nanotubes embedded in oriented polymeric nanofibers by electrospinning

W Salalha et al.

LANGMUIR (2004)

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Enhanced viability of probiotics encapsulated within synthetic/natural biopolymers by the addition of gum arabic via electrohydrodynamic processing

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