Probiotic Activity Research Articles

Probiotics in Infancy and Childhood for Food Allergy Prevention and Treatment.

Food allergy represents a failure of oral tolerance mechanisms to dietary antigens. Over the past few years, food allergies have become a growing public health problem worldwide. Gut microbiota is believed to have a significant impact on oral tolerance to food antigens and in initiation and maintenance of food allergies. Therefore, probiotics have also been proposed in this field as a possible strategy for modulating both the gut microbiota and the immune system. In recent years, results from preclinical and clinical studies suggest a promising role for probiotics in food allergy prevention and treatment. However, future studies are needed to better understand the mechanisms of action of probiotics in food allergies and to design comparable study protocols using specific probiotic strains, defined doses and exposure times, and longer follow-up periods.

Preparation and properties of biofilm-states Bifidobacterium adolensentis Gr19 under dynamic culture system and its application on probiotic ice cream manufacture

Biofilms are microbial aggregates that attach to the surfaces of specific substances, producing extracellular polymeric substances (EPS) to increase their resistance. However, the biofilm-state strains produced by the current static culture system are not industrially applicable. Therefore, this study aimed to establish a dynamic culture system to investigate the biofilm-forming ability of Bifidobacterium adolensentis (B. adolensentis) Gr19 on pea hulls, wheat bran, flaxseed bran, buckwheat bran, and quinoa bran (2% w/v), and analyze the effect of different culture systems on the probiotic properties of bacterial strains. Finally, the probiotic activity, physicochemical properties, stability, and sensory acceptability of ice cream supplemented with dynamically cultured biofilm-state strains were evaluated. B. adolensentis Gr19 formed the most biofilms on flaxseed bran in the dynamic culture system. It showed better cell adhesion ability and resistance to bile salts, gastrointestinal fluids, and low temperatures than planktonic-state strains. Adding dynamically cultured biofilm-state strains to ice cream significantly improved product hardness, reduced overruns and melting rates, and stabilized probiotic viability, yielding 6.1 log CFU/g viable bacteria after 18 weeks of storage. Although the sensory score of ice cream decreased due to a sandy texture, no significant changes were evident in consumer purchase patterns. The results indicated that by-products could be used to establish a dynamic culture system for biofilm strains. This might offer a theoretical basis for creating highly resistant probiotics for the food industry and reduce the possibility of contamination in the agro-industry.

Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages.

The present study aimed to prepare and evaluate a new probiotic functional beverage, using single-probiotic and compound probiotic fermentation on okara. Four different forms of fermentation microorganisms used were Lacticaseibacillus rhamnosus S24 (Lr), Lacticaseibacillus paracasei 6244 (Lp), Lactobacillus acidophilus 11,073 (La), and mixed fermentation (Lr + Lp + La). The physicochemical properties, antioxidant activity, flavor change, and storage period of fermented okara beverages with probiotics were investigated. The results showed that different fermentation schemes could significantly improve the physicochemical properties, antioxidant activity, and sensory quality of the okara beverages. The number of viable bacteria in the Lp group (3.53 × 108 CFU/mL), isoflavone content (0.514 μg/mL) were the highest; total phenol and flavonoid content were 3.32 and 5.68 times higher than in the CK group, respectively. DPPH and ABTS+ free radical scavenging rates were increased by 11.32% and 20%, respectively (p < .05). Through SPME/GC-MS analysis, 44 volatile compounds were identified in the Lr + Lp + La groups, mainly as a result of changes in alcohols and aldehydes produced by fermentation metabolism. It enhances the floral and fruity aroma of the okara beverage. All probiotic-fermented okara beverages can be stored at 4°C for 15 days, with probiotic activity greater than 107 CFU/mL. This study can obtain a probiotic okara beverage rich in soybean isoflavones and with good flavor. Overall, okara can be used to develop functional beverages containing probiotics and contribute to a zero-waste approach in the food industry.

Influences of probiotics and gut microbiota on immunomodulation for the treatment of patients with cancer: a systematic review

Introduction: Immunomodulation and immunostimulation are the main mechanisms of action of probiotics in the fight against cancer. Objective: It was to carry out a systematic review of the influences of probiotics and gut microbiota on immunomodulation for the treatment of cancer patients. Methods: The PRISMA Platform systematic review rules were followed. The research was carried out from September to October 2023 in the Web of Science, Scopus, PubMed, Science Direct, Scielo, and Google Scholar databases. The quality of the studies was based on the GRADE instrument and the risk of bias was analyzed according to the Cochrane instrument. Results and Conclusion: A total of 125 articles were found, and 35 articles were evaluated in full and 18 were included and developed in the present systematic review study. Considering the Cochrane tool for risk of bias, the overall assessment resulted in 45 studies with a high risk of bias and 15 studies that did not meet GRADE and AMSTAR-2. Most studies showed homogeneity in their results, with X2=55.4%&gt;50%. It was concluded that probiotics suppress inflammation by inhibiting several signaling pathways and reducing the global activation of NF-κβ and the production of pro-inflammatory cytokines. Probiotics influence receptor antagonism, receptor expression, binding and expression of adapter proteins, expression of negative regulatory signal molecules, and mainly the induction of microRNAs. These microRNAs can modulate the gene expression of tumor cells together with regulatory T cells that have important functions in the tumor microenvironment, mainly in inducing immune evasion. Some modulatory effects of probiotics include the production of cytokines by epithelial cells, increased mucin secretion and phagocytosis and NK cell activity, activation of T and NKT cells, stimulation of IgA production, and decreased proliferation of T cells. The gut microbiota has a major impact on the systemic immune system. The specific microbiota controls cell differentiation in which CD4+ T cells (Th17 cells) secrete IL-17. The presence of Th17 cells and regulatory T cells is associated with the gut microbiota.

Probiotics for Prevention and Treatment of Clostridium difficile Infection.

Probiotics have been claimed as a valuable tool to restore the balance in the intestinal microbiota following a dysbiosis caused by, among other factors, antibiotic therapy. This perturbed environment could favor the overgrowth of Clostridium difficile, and in fact, the occurrence of C. difficile-associated infections (CDI) is increasing in recent years. In spite of the high number of probiotics able to in vitro inhibit the growth and/or toxicity of this pathogen, its application for treatment or prevention of CDI is still scarce since there are not enough well-defined clinical studies supporting efficacy. Only a few strains, such as Lactobacillus rhamnosus GG and Saccharomyces boulardii, have been studied in more extent. The increasing knowledge about the probiotic mechanisms of action against C. difficile, some of them reviewed here, makes promising the application of these live biotherapeutic agents against CDI. Nevertheless, more effort must be paid to standardize the clinical studies conducted to evaluate probiotic products, in combination with antibiotics, in order to select the best candidate for C. difficile infections.

Development of Probiotic Indian Cheese using Rennet by Potential Microbes Isolated from Natural Sources

Rennet is an exogenous enzymes used in dairy processing industries and food sectors.Rennin acts on the milk protein in two stages, through enzymatic and non-enzymatic action,resulting in the milk coagulation.Traditionally, the enzyme is extracted from whole abomasum of ruminants.Microbial rennet contains enzymes having a high ratio of milk clotting activity and proteolytic activity This review aims to explore techniques of microbial production, characterization and cost benefits over current technologies used in dairy industries. Among the dairy product, cheese is an major choice for consumption with high nutritional values and probiotic activity. Cheese is a nutrient dense dairy product providing essential biomolecules such as proteins,minerals,fats. The viability of probiotic microorganism in cheese is high as found in other dairy product and shelf life is extended as compared to with other alternatives of production.The manufactured probiotic cheese have certain benefits over traditional cheese production processes.

Preparation of probiotic-loaded solid lipid nanoparticles and in vitro survival in gastrointestinal conditions

In the present study, Probiotics (Lactobacillus plantarum) loaded-solid lipid nanoparticles were prepared and characterized. Probiotics have proven to possess significant potential in addressing a range of conditions, encompassing neurodegenerative disorders, cancers, cardiovascular diseases, and inflammatory conditions. Additionally, they show efficacy in sustaining a harmonious gut microbiota ecosystem. SLNs were prepared by using solvent emulsification-diffusion technique. The size and morphology of prepared probiotic-loaded SLNs were examined by transmission electron microscopy. The activity or viability of probiotics might be compromised in the challenging gastric conditions of the stomach or in the presence of bile salts. Furthermore, they may face vulnerability to thermal or oxidative stress during preparation and storage. Hence, there is a need for stable probiotic formulations to surmount diverse physicochemical, biopharmaceutical, and biological barriers, ensuring maximal therapeutic effectiveness and clinical applicability. In vitro experiments were carried out with the aim of examining the viability of bacterial cells under gastrointestinal conditions. Encapsulation of the cells protect the cell numbers (colony forming unit) when compared to free bacteria. Nevertheless, the number of probiotic cells decreased in gastrointestinal acidic condition in contrast to free cells. Overall encapsulation of Lactobacillus plantarum in SLN’s plays an important role in enhancing viability and stability which consequently enhance the survival of bacteria against gastrointestinal environmental conditions.

Effect of protein modification in synbiotic infant formula on probiotic metabolic activity and bacterial composition in an infant gut-model.

Aim: Microbial colonization of the neonatal gut is pivotal in priming the infant's immune system. Human milk (HM) is the best nutrition for infants and supports the development of the microbiota due to prebiotic compounds and probiotic microorganisms. When exclusive breastfeeding is not possible, infant formula (IF) with probiotics is a strategy to support the infant's microbiome development. However, knowledge about the effects of the infant gut microbiota and different compounds in IF on individual probiotic strains is limited, as strain-level detection in a complex ecosystem is challenging. The aim of the present study was to show the effects of IF with different protein forms on the metabolic activity of two probiotic strains isolated from HM in a complex ecosystem. Methods: By using an ex-vivo infant gut model containing infant donor-microbiota, the effects of IF with either intact or extensively hydrolyzed protein on the metabolic activity of the donor microbiota, as well as two probiotic strains [Limosilactobacillus fermentum (L. fermentum) CECT 5716 (Lf) and Bifidobacterium breve (B. breve) DSM 32583 (Bb)], were analyzed. A new bioinformatic pipeline combined with a specific infant microbiome database was used to explore shotgun metagenome datasets (1200 Megabases) for taxonomic identification and strain-level tracking. Results: Both protein forms (i.e., intact or extensively hydrolyzed protein) in IF supported infant gut microbial metabolic activity equally, as evidenced by similar levels of short-chain fatty acids (SCFAs). Interestingly, gut microbial metabolic activity was found to be differently activated in a strain-dependent manner. Taxonomic profiling of the microbiome at the strain level enabled monitoring of the prevalence and abundance of both probiotic strains, even in a complex ecosystem. Conclusion: Food matrix and host microbiota interactions should be considered when evaluating strain-specific probiotic effects in the future.

The Role of Gut Microbiota in Modulating Cancer Therapy Efficacy

Gut microbiota substantially impacts pathogenic and normal immune responses and is associated with common chronic diseases. Moreover, it has a considerable effect on the efficacy of cancer therapy. Variant gut microbiota is linked with immune checkpoint inhibitors, chemo drugs, and radiotherapy resistance. Therefore, a comprehensive interpretation of the interactions between microbiota and cancer therapies is required to encourage researchers to develop new cancer prevention strategies and weaken the consequences of the different cancer therapies. This review discusses the modulating role of gut microbiota that impacts the efficacy of cancer therapies and focuses on its influence on each treatment method, in addition to delivering an overview of the gut microbiota’s role and forming relationships between bacteria, inflammation, and cancer therapies. Highlighting the mechanism of action of probiotics, antibiotics, fecal microbiota transplantation, and prebiotics promotes cancer therapies’ efficacy. Consequently, this makes the gut microbiota essential as a new adjunct augmenting the cancer therapeutic response.

Oral administration of Lactobacillus delbrueckii subsp. lactis LDL557 attenuates airway inflammation and changes the gut microbiota in a Der p-sensitized mouse model of allergic asthma.

Atopic dermatitis (AD) is a chronic inflammatory skin disorder affecting up to 20% of children in developed countries. Although probiotics have shown promise as adjuvant treatments for AD, their mechanisms are not well understood. Building upon our previous studies, we investigated whether Lactobacillus gasseri and its moonlighting glyceraldehyde 3-phosphate dehydrogenase (GAPDH), namely LGp40, could be beneficial in AD management. In AD mouse models (SKH and C57BL/6J mice) with ovalbumin (OVA) and Dermatophagoides pteronyssinus (Der p) allergens, aligning with the "outside-in" and "inside-out" hypotheses, we administered L. gasseri orally and LGp40 intraperitoneally to investigate their protective effects. The evaluation involved measuring physiological, pathological, and immune function parameters. To delve deeper into the detailed mechanism of LGp40 protection in AD, additional assays were conducted using human skin keratinocytes (HaCaT) and monocytes (THP1) cell lines. L. gasseri and LGp40 enhanced skin barrier function and increased skin moisture retention. They also led to reduced infiltration of Langerhans cells in the dermis and mitigated skewed Th2 and Th17 immune responses. Moreover, LGp40 inhibited allergen-induced keratinocyte apoptosis through the blockade of the caspase-3 cascade and reduced the NLR family pyrin domain containing 3 (NLRP3) inflammasome in macrophages. These inhibitions were achieved through the activation of the peroxisome proliferator-activated receptor gamma (PPARγ) pathway. The results of this study provide a novel insight into the mechanism of action of probiotics in the prevention and treatment for allergic disorders through the moonlighting GAPDH protein.

Acute Infectious Diarrhea.

Acute infectious diarrhea (AID) is one of the most common diseases in pediatric age with relevant burden both in high and in low-income countries. Thanks to their direct action on enterocyte functions and indirect actions on the mucosal and systemic immune system and on intestinal microbiome, probiotics are an ideal intervention to treat AID in childhood. However, their efficacy is strictly related to strains and indications, and practitioners should take this information into account in clinical practice. This chapter summarizes the main mechanisms of action of probiotics in AID, with a focus on proof of efficacy supporting their use in prevention and treatment of childhood AID. The use of selected strains in appropriate doses is strongly recommended by guidelines of AID, based on compelling proofs of efficacy and safety. At present, therapy with probiotics of AID is probably the strongest indication for probiotic use in medicine. Their role in prevention of AID is however questionable in healthy population, whereas it should be considered in at-risk population. Evidence for prevention of diarrhea in day-care centers and communities is lacking, but consistent evidence supports efficacy in prevention of hospital acquired diarrhea. Finally, this chapter presents novelties on this topic, in particular the role of rotavirus immunization on probiotics effectiveness and the effect of probiotics and postbiotics on Covid-associated diarrhea.Overall: AID is the most convincing area for probiotic use in children with gastrointestinal disorders, and effective strains should be used early on after onset of symptoms.

Evaluation of the probiotic potential of yeast isolated from kombucha in New Zealand

The current study investigated the in vitro probiotic potential of yeast isolated from kombucha, a tea beverage fermented with a symbiotic culture of acetic acid bacteria and yeast. A total of 62 yeast strains were previously isolated from four different commercial kombucha samples sold in New Zealand. Fifteen representative isolates belonging to eight different species were evaluated for their growth under different conditions (temperature, low pH, concentrations of bile salts, and NaCl). Cell surface characteristics, functional and enzymatic activities of the selected strains were also studied in triplicate experiments. Results showed that six strains (Dekkera bruxellensis LBY1, Sachizosaccharomyces pombe LBY5, Hanseniaspora valbyensis DOY1, Brettanomyces anomalus DOY8, Pichia kudraivzevii GBY1, and Saccharomyces cerevisiae GBY2) were able to grow under low-acid conditions (at pH 2 and pH 3) and in the presence of bile salts. This suggests their potential to survive passage through the human gut. All 15 strains exhibited negative enzymatic activity reactions (haemolytic, gelatinase, phospholipase, and protease activities), and thus, they can be considered safe to consume. Notably, two of the fifteen strains (Pichia kudraivzevii GBY1 and Saccharomyces cerevisiae GBY2) exhibited desirable cell surface hydrophobicity (64.60–83.87%), auto-aggregation (>98%), co-aggregation, resistance to eight tested antibiotics (ampicillin, chloramphenicol, colistin sulphate, kanamycin, nalidixic acid, nitrofurantoin, streptomycin, and tetracycline), and high levels of antioxidant activities (>90%). Together, our data reveal the probiotic activities of two yeast strains GBY1 and GBY2 and their potential application in functional food production.

Exopolysaccharide production by Lactobacillus plantarum T10 is responsible for the probiotic activity in enhancing intestinal barrier function in vitro and in vivo.

Lactobacillus probiotics exert their effects in a strain-specific and metabolite-specific manner. This study aims to identify lactobacilli that can effectively enhance the intestinal barrier function both in vitro and in vivo and to investigate the underlying metabolite and molecular mechanisms involved. Nine Lactobacillus isolates were evaluated for their ability to enhance the IPEC-J2 cellular barrier function and for their anti-inflammatory and anti-apoptotic effects in IPEC-J2 cells after an enterotoxigenic Escherichia coli challenge. Of the nine isolates, L. plantarum T10 demonstrated significant advantages in enhancing the cellular barrier function and displayed anti-inflammatory and anti-apoptotic activities in vitro. The bioactivities of L. plantarum T10 were primarily attributed to the production of exopolysaccharides, which exerted their effects through the TLR-mediated p38 MAPK pathway in ETEC-challenged IPEC-J2 cells. Furthermore, the production of EPS by L. plantarum T10 led to the alleviation of dextran sulfate sodium-induced colitis by reducing intestinal damage and enhancing the intestinal barrier function in mice. The EPS is classified as a heteropolysaccharide with an average molecular weight of 23.0 kDa. It is primarily composed of mannose, glucose, and ribose. These findings have practical implications for the targeted screening of lactobacilli used in the production of probiotics and postbiotics with strain-specific features of exopolysaccharides.

Antibacterial and Anti Diabetic Activities of Ethyl Acetate Fractions of Lactobacillus Isolated from Cow and Goat Milk

ABSTRACT: Antibiotics are one of our most important weapons in fighting with bacterial infections and diabetics. Drugs were derived from natural sources that play an important role in the treatment and prevention of human diseases. Traditional fermented foods containing lactic acid bacteria such as milk, yogurt, curd, etc., have historically been consumed by human. Lactobacilli are well known friendly bacteria for their probiotic activities against pathogens. In this investigation cow and goat milk samples were selected and collected for the study. The gram stain was used for morphological identification of Lactobacillus sp. in the two samples. The two isolated Lactobacillus sp. from goat and cow milk samples were subjected to the extraction of secondary metabolites using the solvent ethyl acetate. The two extracts of Lactobacillus spp. those were isolated from cow and goat milk samples, showed antibacterial activity against Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Pseudomonas aeruginosa. The zone of inhibition was assessed by mm. The good results of zones were observed at 1000 and 2000 µg in cow milk and 2000 µg in goat milk extraction. These metabolites were also showed good results in antidiabetic activity using the alpha amylase inhibition activity. The IC50 value has showed moderate activity in the two crude extractions when compared to acarbose standard drug. Therefore, in this investigation the Lactobacillus sp. producing secondary metabolites was good source for the activity of antibacterial and antidiabetic activity.

Tri-cultured lactic-acetic acid co-fermentation improves stored jujube puree functionality, physicochemical, volatile compounds, and sensory characteristics

Jujubes, known for their bioactive compounds, are underutilized due to their unappealing dry qualities with lingering bitterness, and short shelf-life when fresh. Co-fermented jujube puree storage could enhance its functional food potential. For the first time, the impact of storage on 8-day tri-cultured Junzao jujube puree experimented with commercial and indigenous Chinese lactic and acetic acid bacteria on the functionality, physicochemical, volatile compounds, and sensory characteristics was investigated. Despite a decline in microbial loads, the stored purees exhibited excellent viability, with specific tricultures showing promising probiotic activity of more than 6-log CFU/mL of viable counts. Stored purees demonstrated improved acidification, increased total acid content, and reduced pH. Fourier-transform infrared spectroscopic analysis indicated structural changes in polysaccharides, and total flavonoid content quintupled (31.05%), with the highest observed in tri-culture: Lactobacillus casei, Lactobacillus plantarum and Acetobacter pasteurianus (98.74 mg rutin equivalent/100 g) with peculiar formation of l-methionine (1.93 mg/100 g). Antioxidant capacity varied among stored tri-cultured purees, and sensory analysis showed sourness, fruity, floral, thickness, intense yellowish color was associated with the stored tricultures compared to the unfermented sample. Headspace solid-phase microextraction gas chromatography-mass spectrometry analysis identified 80 volatile compounds, with esters (38%) being predominant. Overall, the results demonstrated that lactic-acetic acid tri-culture storage could bio-valorize Junzao jujube puree, improving its organoleptic appeal and shelf-life.

Systematic Review of Probiotics and Their Potential for Developing Functional Nondairy Foods

The gastrointestinal tract is an environment that hosts various microorganisms, including pathogens. Generally, pathogenic bacteria enter the host body through food and the gastrointestinal tract. These pathogenic bacteria can colonize or infiltrate host cells and tissues, causing various infectious diseases. In recent years, the protective role of probiotic bacteria against gastrointestinal pathogens has been carefully investigated. Probiotics have been found to modulate intestinal microbial flora and play a significant role in the gastrointestinal tract’s function, especially by inhibiting the growth of pathogenic bacteria. However, the mechanism of action of probiotics has yet to be sufficiently proven and recognized. Several important mechanisms support the antagonistic effects of probiotics on various microorganisms, which is achieved, for example, through the production of different antimicrobial compounds, such as bacteriocins, various organic acids, antibiotics, antimicrobial proteins, and exopolysaccharides; mucosal barriers with mucosa and bacteria binding blockers; competition for nutrient uptake; and strengthening of the immune system. Accordingly, this review summarizes the recent studies that have examined the mechanism of action of probiotic bacteria and their beneficial effects in preventing pathogenic bacterial growth and improving gastrointestinal functions. Comprehending their mechanisms of action allows the selection of appropriate probiotic strains for specific applications in gastrointestinal dysfunction.

Adjuvant Pluronic F68 Is Compatible with a Plant Root-Colonizing Probiotic, Pseudomonas chlororaphis O6

Plant probiotic bacteria are being increasingly used to maximize both the productivity and quality of field crops. Pseudomonas chlororaphis O6 (PcO6) is a plant root colonizer with probiotic activities. This bacterium produces an array of metabolites, including a group of phenazines that are functional in plant protection. The paper reports responses of PcO6 to a nonionic triblock copolymer surfactant, Pluronic F68. This Pluronic exhibits membrane “healing” activity and improves cryopreservation recovery in eukaryotic cells. The product is FDA-approved and is applied as an adjuvant in formulations used in agriculture, medicine, and biotechnology. Growth of PcO6 on lysogeny broth at 25 °C was unhindered by 0.1 and 1.0 g/L F68, reduced at 10 g/L, and with significant inhibition at 100 g/L F68; micelle formation could account for inhibited growth at higher doses. Phenazine production was not changed by F68, whereas the surfactant activity of F68 induced the spread of bacterial colonization on 0.5% agar. Exposure of cells to fluorescein-labeled F68 resulted in intense fluorescence, stable to washing, showing a direct association of the Pluronic with the bacterium. However, neither protection nor harm was found for PcO6 cells suspended in either 0.1% or 1% F68 after three freeze (−20 °C)/thaw cycles. These findings suggest that F68 could be compatible for use in agricultural formulations with little effect on probiotics such as PcO6.

Functional Cheeses: Updates on Probiotic Preservation Methods

The consumption of natural products, especially those that promote some health benefit, has become a choice for consumers. Foods that improve health when ingested are called functional foods. Among them, the most consumed are probiotics, which are defined as microorganisms that, when administered in adequate quantities, can promote a health benefit for consumers. Probiotic dairy products, especially cheese, are the most appreciated and have been produced to possess the properties that favor the viability of these microorganisms after passing through the gastrointestinal tract. They provide benefits such as antibacterial activity, prevention of cancer and cardiovascular diseases, anti-obesity effects, anti-diabetic effects, improved immune systems, and prodiseases, among others. Despite cheeses being a viable matrix for the survival of these probiotics, the development and adoption of technologies with the aim of increasing the viability of probiotic bacteria are necessary, which presents a research trend to be increasingly explored, as well as studies about the complex mechanisms of health benefits resulting from the actions of probiotics. Thus, this review aims to address the most recent innovations regarding the incorporation of probiotics in cheeses and their functional potential.

Comparison of Bioconversion Ability and Biological Activities of Single and Multi-Strain Probiotics for an Active Molecule in Roasted Tartary Buckwheat

Comparison of Bioconversion Ability and Biological Activities of Single and Multi-Strain Probiotics for an Active Molecule in Roasted Tartary Buckwheat

Development of technology for obtaining encapsulated probiotics

One of the priority areas of the modern food industry is the development of functional food products that have a regulatory effect on physiological functions, biochemical reactions and psychosocial behavior of a person through the normalization of his microecological status. Scientists assign a special role in functional nutrition to fermented milk products with probiotics, which have a more pronounced functional effect on the human body, due to the complex action of probiotics. However today traditional production technologies face some problems, in particular, the problem of preserving and delivering viable probiotic cells to the gastrointestinal tract in order to display therapeutic properties. In this regard, the use of methods for encapsulating probiotics to obtain capsules and their application in the technology of fermented milk products for functional purposes is relevant. This article discusses the technology for obtaining encapsulated probiotics. To obtain encapsulated probiotics, several types of biopolymers were used: amidated pectin, sodium alginate, and gelatin. To substantiate the selected encapsulating materials, experimental studies were carried out to determine the possibility of capsule formation of amidated pectin, sodium alginate and gelatin at a concentration of 1 %, 2 %, 3 %, as well as the ratio of gelatin and sodium alginate 1/1 %, 2/1 %, 3/1 %, 4/1 %.