Effect of gums on viability and β‐galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage

The viability and β‐galactosidase activity of four Lactobacillus strains in milk drink containing gums during 28 days of refrigerated storage at 4 °C were assessed. The population of Lactobacillus rhamnosus GGB101 and Lactobacillus rhamnosus GGB103 were maintained, whereas the population of Lactobacillus reuteri DSM20016 and Lactobacillus reuteri SD2112 significantly decreased. The recommended level of 6 log CFU g^?1 was exceeded for all tested trains throughout storage. The highest viable number of Lactobacillus rhamnosus GGB103 (8.76 ± 0.03 log CFU mL^?1) was obtained in the product containing carrageenan–maltodextrin. The addition of guar–locust bean–carrageenan led to 20‐fold increase in the level of β‐galactosidase activity for L. rhamnosus GGB101 (1208 ± 2.12 Miller units mL^?1) compared to the control (61 ± 2.83 Miller units mL^?1). Our results suggested that gums could be added to milk to improve viability and enhance β‐galactosidase activity of Lactobacillus.     

Emerging applications of nanotechnologies to probiotics and prebiotics

Fervid interests on nanoparticles are increasing within the scientific and non-scientific communities, as they are utilised in food and non-food applications. The versatility of emerging applications of nanoparticles makes them potentially harmful to the food, healthcare and environment sectors, and thus necessitates the development of nanonutraceuticals from nutritional substances such as antioxidants, vitamins, fatty acids, fibres, probiotics and prebiotics. This review excavated state of the art on nanotechnology applications such as gold and selenium particles, nanolayers, nanobeads, nanoemulsions and nanofibers to probiotics and prebiotics for the synthesis of anticancer, antimicrobial, antioxidant and photo-reactive products among others, and finally delved into other noteworthy considerations like safety. It is concluded that available literature on the current status of nanoprobiotics and prebiotics are exhaustive, despite their huge potentials and applications.     

The Gut Microbiota: A Potential Gateway to Improved Health Outcomes in Breast Cancer Treatment and Survivorship

Breast cancer is the most frequently diagnosed cancer in women worldwide. The disease and its treatments exert profound effects on an individual’s physical and mental health. There are many factors that impact an individual’s risk of developing breast cancer, their response to treatments, and their risk of recurrence. The community of microorganisms inhabiting the gastrointestinal tract, the gut microbiota, affects human health through metabolic, neural, and endocrine signaling, and immune activity. It is through these mechanisms that the gut microbiota appears to influence breast cancer risk, response to treatment, and recurrence. A disrupted gut microbiota or state of ‘dysbiosis’ can contribute to a biological environment associated with higher risk for cancer development as well as contribute to negative treatment side-effects. Many cancer treatments have been shown to shift the gut microbiota toward dysbiosis; however, the microbiota can also be positively manipulated through diet, prebiotic and probiotic supplementation, and exercise. The objective of this review is to provide an overview of the current understanding of the relationship between the gut microbiota and breast cancer and to highlight potential strategies for modulation of the gut microbiota that could lead to improved clinical outcomes and overall health in this population.     

The effect of co-encapsulation of Lactobacillus rhamnosus GG ATCC 53103 with inulin on alginate/chitosan matrix: the viability in fermented soy blend and simulated digestive system

This research verified the ability of Lactobacillus rhamnosus encapsulated with inulin to tolerate the simulated digestive system and their viability in a soy blend. Probiotic encapsulated in alginate-chitosan matrix without inulin presented a better encapsulation efficiency (80.92%) than encapsulation with inulin (57.39%). On the 28th day, the count of probiotics decreased by 3.42 and 1.99 logarithmic cycles of free and encapsulated cells without inulin, respectively. In contrast, the microorganisms encapsulated with inulin showed an increase of 1.26 logs CFU g⁻¹. During gastrointestinal simulation, cell counts decreased by 0.78, 1.55 and 1.95 CFU g⁻¹ logs for encapsulated cells without inulin, free and encapsulated with inulin, respectively. Sensory panellists liked the fermented soy blend with encapsulated lactobacilli, and this result shows the possibility to create new probiotic foods of plant origin. Therefore, the alginate/chitosan matrix can be considered adequate for the encapsulation of L. rhamnosus. The inulin reduces the encapsulation efficiency and increases the cell loss in gastrointestinal simulation. Considering cellular losses, the best option for preparing a fermented soy blend is to use L. rhamnosus encapsulated without inulin.     

Bioactive Carbohydrates and Peptides in Foods: An Overview of Sources,Downstream Processing Steps and Associated Bioactivities

Bioactive peptides and carbohydrates are sourced from a myriad of plant, animal and insects and have huge potential for use as food ingredients and pharmaceuticals. However, downstream processing bottlenecks hinder the potential use of these natural bioactive compounds and add cost to production processes. This review discusses the health benefits and bioactivities associated with peptides and carbohydrates of natural origin and downstream processing methodologies and novel processes which may be used to overcome these.     

Immunological Properties of Inulin-Type Fructans

Beneficial effects of inulin-type fructans are discussed in view of studies that applied the oligosaccharides in colon cancer, chronic inflammatory diseases, vaccination efficacy, and prevention of infection and allergy. In the present paper, we discuss their immunomodulating effects. It is suggested that immunomodulation is elicited through indirect and direct mechanisms. Indirect mechanisms encompass stimulation of growth and activity of lactic acid bacteria, but can also be caused by fermentation products of these bacteria, i.e., short chain fatty acids. Evidence for direct effects on the immune system generally remains to be confirmed. It is suggested that inulin-type fructans can be detected by gut dendritic cells (DCs), through receptor ligation of pathogen recognition receptors (PRRs) such as Toll-like receptors, nucleotide oligomerization domain containing proteins (NODs), C-type lectin receptors, and galectins, eventually inducing pro- and anti-inflammatory cytokines. DCs may also exert antigen presenting capacity toward effector cells, such as B cells, T cells, and natural killer cells locally, or in the spleen. Inulin-type fructans may also ligate PRRs expressed on gut epithelium, which could influence its barrier function. Inulin-type fructans are potent immunomodulating food components that hold many promises for prevention of disease. However, more studies into the mechanisms, dose-effect relations, and structure-function studies are required.     

益生素和益生元在水产养殖中应用新进展

经过近20年的研究和实践,益生素和益生元在水产养殖场和鱼苗繁殖场的规模化使用已成为现实。目前研究主要集中在环境友好型菌类/群的选择,及抗生素替代产品的选择。益生菌和益生素主要为宿主肠道菌群提供直接或间接的选择性优化产品,可能的作用机制是增加胃肠道有益菌的数量(如乳酸菌和其它有益杆菌),产生特殊的抑制化合物,并对潜在的病原菌产生抑制,抑制毒力基因的表达,增强机体的免疫反应,改善胃肠形态和提高消化机能。因此,益生素和益生菌的使用可提高鱼体健康状况,提高鱼体抗病力,促进生长性能,改善体组成,降低畸形率和保持更好的胃肠道微生态平衡。目前大量的研究正在证实益生素和益生元在水产养殖上应用的可靠性,但目前研究中的产品使用方案与养殖实践中的使用方案存在较大的差异。因此,制定合适的使用方案对于商业水平的应用显得至关重要。未来研究应集中于益生素和益生元的使用方案上。     

The intestinal microbiota and its modulation for Salmonella control in chickens

Salmonella control has been one of the major tasks in poultry production to ensure poultry food safety. Effective control is difficult due to the numerous potential sources of Salmonella infection and product contamination in integrated poultry enterprises. In addition, the lack of clinical symptoms of infection in poultry further increases the challenge of achieving proper control. The chicken intestinal microbiota plays an important role in the host health and its modulation has achieved considerable success in the past to reduce Salmonella contamination at the farm level. The use of pro/prebiotics has been the major approach in modulating the microbiota. There is increased consumer pressure demanding the reduction of antibiotics in feed and elimination of Salmonella from poultry and their products. Modulation of the chicken intestinal microbiota continues to offer an attractive option for natural control and sustainable chicken production. In this article, the role of intestinal microbiota in chicken health and the progress in microbiota modulation for Salmonella control have been reviewed. Major technologies for modulating intestinal microbiota, such as the use of probiotics, prebiotics, or phytobiotics (essential oils) and phage therapy that have either received much attention in research and application or demonstrated promise in the development of novel techniques for Salmonella control, are discussed. The potential and drawbacks of each of these are also critically reviewed.     

分级醇沉香菇多糖益生活性研究

目的 比较分级醇沉香菇多糖的益生活性差异。方法 本文采用20%、50%和80%乙醇对香菇多糖进行分级醇沉,并研究了分级醇沉香菇多糖对植物乳杆菌的增殖作用和体外耐受模拟胃肠液性能。结果 在发酵48 h时,以80%醇沉香菇多糖为碳源时,植物乳杆菌活菌数可达到9.62 log CFU/mL;50%醇沉（9.21 log CF U/mL）、20%醇沉（9.07 log CFU/mL）和菊粉组（8.67 log CFU/mL）无显著差异,但都显著高于葡萄糖组的活菌数（8.35 log CFU/mL,P<0.05）。发酵液pH值表明,在发酵48 h时,80%醇沉香菇多糖组的pH降低至3.23,显著低于其他组（P<0.05）。体外模拟胃肠液结果表明,以80%醇沉香菇多糖为碳源培养120 min时,植物乳杆菌在模拟胃液和肠液中的存活率分别为63.37%和96.37%,显著高于葡萄糖组和菊粉组（P<0.05）。结论 以80%醇沉香菇多糖为碳源可以促进植物乳杆菌的增殖,并提高植物乳杆菌在模拟胃肠液环境中的存活率,具有一定的益生元活性。     

Alpha-Galactosides: Antinutritional Factors or Functional Ingredients?

This review focuses on updated information about alpha-galactosides, their chemical structure, biosynthesis, plant physiological functions, occurrence in foods, positive and negative physiological effects in animals, changes during food processing, and their potential application as prebiotics in the food industry. Although alpha-galactosides are considered as the main flatus-causing factors, they are also involved in several important functions during plant and seed development and beneficially stimulate the growth and activity of living bifidobacteria and lactobacilli in the human colon. We focus here also on legumes as a source of this kind of prebiotics as potential health promoters.