Encapsulation of probiotic bacteria using polyelectrolytes stabilized nanoliposomes for improved viability under hostile conditions.
Chitosan
Gelatin
Liposomes
Probiotic Viability
Simulated gastrointestinal conditions
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Sep 2023
Sep 2023
Historique:
revised:
19
05
2023
received:
31
03
2023
accepted:
03
07
2023
medline:
14
9
2023
pubmed:
2
8
2023
entrez:
2
8
2023
Statut:
ppublish
Résumé
Probiotics viability and stability is a core challenge for the food processing industry. To prolong the viability of probiotics (Lactobacillus acidophilus), gelatin (GE)-chitosan (CH) polyelectrolytes-coated nanoliposomes were developed and characterized. The average particle size of the nanoliposomes was in the range of 131.7-431.6 nm. The mean zeta potential value of the nanoliposomes differed significantly from -42.2 to -9.1 mV. Scanning electron micrographs indicated that the nanoliposomes were well distributed and had a spherical shape with a smooth surface. The Fourier transform infrared spectra revealed that the GE-CH polyelectrolyte coating has been effectively applied on the surface of nanoliposomes and L. acidophilus cells were successfully encapsulated in the lipid-based nanocarriers. X-ray diffraction results indicated that nanoliposomes are semicrystalline and GE-CH polyelectrolyte coating had an influence on the crystalline nature of nanoliposomes. Moreover, the coating of L. acidophilus-loaded nanoliposomes with GE-CH polyelectrolytes significantly improved its viability when exposed to simulated gastrointestinal environments. The findings of the current study indicated that polyelectrolyte-coated nanoliposomes could be used as an effective carrier for the delivery of probiotics and their application to food matrix for manufacturing functional foods.
Identifiants
pubmed: 37530623
doi: 10.1111/1750-3841.16709
doi:
Substances chimiques
Polyelectrolytes
0
Chitosan
9012-76-4
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3839-3848Subventions
Organisme : N/A
Informations de copyright
© 2023 Institute of Food Technologists.
Références
Akbari-Alavijeh, S., Shaddel, R., & Jafari, S. M. (2020). Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers. Food Hydrocolloids, 105, 105774.
Andreazza, R., Morales, A., Pieniz, S., & Labidi, J. (2023). Gelatin-based hydrogels: Potential biomaterials for remediation. Polymers, 15(4), 1026.
Bouarab, L., Maherani, B., Kheirolomoom, A., Hasan, M., Aliakbarian, B., Linder, M., & Arab-Tehrany, E. (2014). Influence of lecithin-lipid composition on physico-chemical properties of nanoliposomes loaded with a hydrophobic molecule. Colloids and Surfaces B: Biointerfaces, 115, 197-204.
Đorđević, V., Balanč, B., Belščak-Cvitanović, A., Lević, S., Kalušević, A., Kostić, I., Komes, D., Bugarsk, B., & Nedović, V. (2015). Trends in encapsulation technologies for delivery of food bioactive compounds. Food Engineering Reviews, 7(4), 452-490.
Feng, K., Huang, R.-m., Wu, R.-q., Wei, Y.-s., Zong, M.-h., Linhardt, R. J., & Wu, H. (2020). A novel route for double-layered encapsulation of probiotics with improved viability under adverse conditions. Food Chemistry, 310, 125977.
Feng, K., Zhai, M.-Y., Zhang, Y., Linhardt, R. J., Zong, M.-H., Li, L., & Wu, H. (2018). Improved viability and thermal stability of the probiotics encapsulated in a novel electrospun fiber mat. Journal of Agricultural and Food Chemistry, 66(41), 10890-10897.
Ghorbanzade, T., Jafari, S. M., Akhavan, S., & Hadavi, R. (2017). Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chemistry, 216, 146-152.
Granato, D., Branco, G. F., Nazzaro, F., Cruz, A. G., & Faria, J. A. (2010). Functional foods and nondairy probiotic food development: Trends, concepts, and products. Comprehensive Reviews in Food Science and Food Safety, 9(3), 292-302.
Homayouni, A., Bastani, P., Ziyadi, S., Mohammad-Alizadeh-Charandabi, S., Ghalibaf, M., Mortazavian, A. M., & Mehrabany, E. V. (2014). Effects of probiotics on the recurrence of bacterial vaginosis: A review. Journal of Lower Genital Tract Disease, 18(1), 79-86.
Hosseini, S. F., Ansari, B., & Gharsallaoui, A. (2022). Polyelectrolytes-stabilized liposomes for efficient encapsulation of Lactobacillus rhamnosus and improvement of its survivability under adverse conditions. Food Chemistry, 372, 131358.
Hosseini, S. F., & Gómez-Guillén, M. C. (2018). A state-of-the-art review on the elaboration of fish gelatin as bioactive packaging: Special emphasis on nanotechnology-based approaches. Trends in Food Science & Technology, 79, 125-135.
Hosseini, S. F., Soofi, M., & Rezaei, M. (2021). Enhanced physicochemical stability of ω-3 PUFAs concentrates-loaded nanoliposomes decorated by chitosan/gelatin blend coatings. Food Chemistry, 345, 128865.
Hugues-Ayala, A. M., Sarabia-Sainz, J. A. i., González-Rios, H., Vázquez-Moreno, L., & Montfort, G. R. C. (2020). Airbrush encapsulation of Lactobacillus rhamnosus GG in dry microbeads of alginate coated with regular buttermilk proteins. LWT, 117, 108639.
Jiao, D., Liu, Y., Zeng, R., Hou, X., Nie, G., Sun, L., & Fang, Z. (2020). Preparation of phosphatidylcholine nanovesicles containing bacteriocin CAMT2 and their anti-listerial activity. Food Chemistry, 314, 126244.
Laridi, R., Kheadr, E., Benech, R.-O., Vuillemard, J., Lacroix, C., & Fliss, I. (2003). Liposome encapsulated nisin Z: Optimization, stability and release during milk fermentation. International Dairy Journal, 13(4), 325-336.
Liu, W., Liu, J., Liu, W., Li, T., & Liu, C. (2013). Improved physical and in vitro digestion stability of a polyelectrolyte delivery system based on layer-by-layer self-assembly alginate-chitosan-coated nanoliposomes. Journal of Agricultural and Food Chemistry, 61(17), 4133-4144.
Martín, M. J., Lara-Villoslada, F., Ruiz, M. A., & Morales, M. E. (2015). Microencapsulation of bacteria: A review of different technologies and their impact on the probiotic effects. Innovative Food Science & Emerging Technologies, 27, 15-25.
Matalanis, A., Jones, O. G., & McClements, D. J. (2011). Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds. Food Hydrocolloids, 25(8), 1865-1880.
Mozafari, M. R. (2005). Commentary: Amphiphiles and their aggregates in basic and applied science. A post-conference thought on nomenclature. Cellular & Molecular Biology Letters, 10(4), 733-734.
Mozafari, M. R., Flanagan, J., Matia-Merino, L., Awati, A., Omri, A., Suntres, Z. E., & Singh, H. (2006). Recent trends in the lipid-based nanoencapsulation of antioxidants and their role in foods. Journal of the Science of Food and Agriculture, 86(13), 2038-2045.
Nazari, M., Ghanbarzadeh, B., Kafil, H. S., Zeinali, M., & Hamishehkar, H. (2019). Garlic essential oil nanophytosomes as a natural food preservative: Its application in yogurt as food model. Colloid and Interface Science Communications, 30, 100176.
World Health Organization. (2006). Guidelines on food fortification with micronutrients. World Health Organization.
Ortiz, L., Ruiz, F., Pascual, L., & Barberis, L. (2014). Effect of two probiotic strains of Lactobacillus on in vitro adherence of Listeria monocytogenes, Streptococcus agalactiae, and Staphylococcus aureus to vaginal epithelial cells. Current Microbiology, 68(6), 679-684.
Phavichitr, N., Puwdee, P., & Tantibhaedhyangkul, R. (2013). Cost-benefit analysis of the probiotic treatment of children hospitalized for acute diarrhea in Bangkok, Thailand. Southeast Asian Journal of Tropical Medicine and Public Health, 44(6), 1065-1071.
Quigley, E. M. (2010). Prebiotics and probiotics; modifying and mining the microbiota. Pharmacological Research, 61(3), 213-218.
Ramezanzade, L., Hosseini, S. F., & Nikkhah, M. (2017). Biopolymer-coated nanoliposomes as carriers of rainbow trout skin-derived antioxidant peptides. Food Chemistry, 234, 220-229.
Sanders, M. E., & Marco, M. L. (2010). Food formats for effective delivery of probiotics. Annual Review of Food Science and Technology, 1, 65-85.
Sarabandi, K., & Jafari, S. M. (2020). Effect of chitosan coating on the properties of nanoliposomes loaded with flaxseed-peptide fractions: Stability during spray-drying. Food Chemistry, 310, 125951.
Shahbaz, U., Basharat, S., Javed, U., Bibi, A., & Yu, X. B. (2023). Chitosan: A multipurpose polymer in food industry. Polymer Bulletin, 80(4), 3547-3569.
Škrlec, K., Zupančič, Š., Mihevc, S. P., Kocbek, P., Kristl, J., & Berlec, A. (2019). Development of electrospun nanofibers that enable high loading and long-term viability of probiotics. European Journal of Pharmaceutics and Biopharmaceutics, 136, 108-119.
Valero-Cases, E., & Frutos, M. J. (2015). Effect of different types of encapsulation on the survival of Lactobacillus plantarum during storage with inulin and in vitro digestion. LWT-Food Science and Technology, 64(2), 824-828.
Voron'ko, N. G., Derkach, S. R., Kuchina, Y. A., & Sokolan, N. I. (2016). The chitosan-gelatin (bio) polyelectrolyte complexes formation in an acidic medium. Carbohydrate Polymers, 138, 265-272.
Youngren, S. R., Mulik, R., Jun, B., Hoffmann, P. R., Morris, K. R., & Chougule, M. B. (2013). Freeze-dried targeted mannosylated selenium-loaded nanoliposomes: Development and evaluation. AAPS PharmSciTech, 14(3), 1012-1024.
Zhou, F., Xu, T., Zhao, Y., Song, H., Zhang, L., Wu, X., & Lu, B. (2018). Chitosan-coated liposomes as delivery systems for improving the stability and oral bioavailability of acteoside. Food Hydrocolloids, 83, 17-24.
Zou, Q., Zhao, J., Liu, X., Tian, F., Zhang, H., Zhang, H., & Chen, W. (2011). Microencapsulation of Bifidobacterium bifidum F-35 in reinforced alginate microspheres prepared by emulsification/internal gelation. International Journal of Food Science & Technology, 46(8), 1672-1678.