New Advances in Functional Ingredients’ Development to Improve Physiological and Functional Properties of Probiotics

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Microbial Biotechnology".

Deadline for manuscript submissions: 31 May 2024 | Viewed by 2277

Special Issue Editors


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Guest Editor
Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain
Interests: bioactive compounds; encapsulation; probiotics; antioxidant; activity antioxidants
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Guest Editor
Empresa Brasileira de Pesquisa Agropecuária, Santa Maria, Brazil
Interests: bioactive compounds; encapsulation; probiotics; antioxidant; activity antioxidants

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Guest Editor

Special Issue Information

Dear Colleagues,

This Special Issue focuses on recent advances in innovative extraction, isolation, and encapsulation techniques for functional ingredients’ development with pre- and probiotic effects.

Different kinds of bioactive compounds and microorganisms commonly found in foods are capable of exerting pre- and probiotic effects in the body after their ingestion. However, in order to exert their positive effects on the gut microbiota, they must be able to reach their specific site of action. It is noteworthy that both compounds and probiotics should not only be released from the food matrix in significant amounts but also be stable during the digestive process. In this sense, to achieve this goal, the protection and incorporation of these substances into food matrices allowed their transport along the digestive tract until they are released and exert their action. Due to the recent scientific interest in this field, reviews and research articles including advanced technologies for incorporating bioactive compounds with pre- and probiotic properties into food matrices, stability studies, in vivo and in vitro evaluation and their effects on the microbiota will be considered essential for this Special Issue.

Dr. Ascensión Rueda
Prof. Dr. Cristiano Menezes
Prof. Dr. Jesús Lozano-Sánchez
Guest Editors

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Keywords

  • bioactive compounds
  • encapsulation
  • probiotics

Published Papers (1 paper)

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Research

10 pages, 1512 KiB  
Article
Probiotic Characteristics of Streptococcus thermophilus and Lactobacillus bulgaricus as Influenced by New Food Sources
by Ashly Castro, Ricardo S. Aleman, Miguel Tabora, Shirin Kazemzadeh, Leyla K. Pournaki, Roberto Cedillos, Jhunior Marcia and Kayanush Aryana
Microorganisms 2023, 11(9), 2291; https://doi.org/10.3390/microorganisms11092291 - 12 Sep 2023
Viewed by 1654
Abstract
The current research aimed to evaluate the potential effects of Solanum mammosum, Dioon mejiae, and Amanita caesarea on Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus survival and performance after exposure to different harsh conditions such as bile, acid, gastric juice, and [...] Read more.
The current research aimed to evaluate the potential effects of Solanum mammosum, Dioon mejiae, and Amanita caesarea on Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus survival and performance after exposure to different harsh conditions such as bile, acid, gastric juice, and lysozyme to mimic the digestive system from mouth to the intestine. Probiotic protease activity was observed to evaluate the proteolytic system. Probiotics were cultured in a broth mixed with plant material, and after incubation, the results were compared to the control sample. Therefore, plant material’s total phenolic compound, total carotenoid compound, antioxidant activity, sugar profile, and acid profile were obtained to discuss their impact on the survival of probiotics. The results indicate that Amanita caesarea negatively affected probiotic survival in the bile tolerance test and positively affected Lactobacillus bulgaricus in the protease activity test. Otherwise, the other plant material did not change the results significantly (p > 0.05) compared to the control in different tests. Consequently, Solanum mammosum and Dioon mejiae had no significant effects (p > 0.05) in increasing probiotic survival. Full article
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