Growth Of Probiotics Research Articles

Xanthan gum modified fish gelatin and binary culture modulates the metabolism of probiotics in fermented milk mainly via amino acid metabolism pathways

1H NMR combined with multivariate data analysis were applied to investigate the effects of fish gelatin (FG) addition and co-culture of Lactobacillus acidophilus LA-5 (La-5) and Bifidobacterium lactis BB-12 (Bb-12) on the growth and metabolic pathways of the probiotics themselves. The results showed that the addition of FG had no significant effects on the growth of probiotics, but co-culture did promote the growth of probiotics, especially for Bb-12 (up to 2 log CFU/mL). FG addition inhibited amino acids synthesis and TCA cycling in Lacticaseibacillus paracasei subsp. paracasei CASEI 431 (L431) to some extent. However, for the single La-5 strain, these pathways were promoted. As for mixed bacterial cultures, Bb-12 promoted amino acids metabolism, sugar transport and energy metabolism in La-5. These findings suggested that the metabolic profile of probiotic bacteria can be adequately explained by metabolic pathway analysis, which also provides theoretical guidance for the industrialization of functional fermented milk.

Nutritional Evaluation of Sea Buckthorn “Hippophae rhamnoides” Berries and the Pharmaceutical Potential of the Fermented Juice

Sea buckthorn is a temperate bush plant native to Asian and European countries, explored across the world in traditional medicine to treat various diseases due to the presence of an exceptionally high content of phenolics, flavonoids and antioxidants. In addition to the evaluation of nutrients and active compounds, the focus of the present work was to assess the optimal levels for L. plantarum RM1 growth by applying response surface methodology (RSM), and to determine the impact of juice fermentation on antioxidant, anti-hypertension and anticancer activity, as well as on organoleptic properties. Sea buckthorn berries were shown to contain good fiber content (6.55%, 25 DV%), high quality of protein (3.12%, 6.24 DV%) containing: histidine, valine, threonine, leucine and lysine (with AAS 24.32, 23.66, 23.09, 23.05 and 21.71%, respectively), and 4.45% sugar that provides only 79 calories. Potassium was shown to be the abundant mineral content (793.43%, 22.66 DV), followed by copper and phosphorus (21.81 and 11.07 DV%, respectively). Sea buckthorn juice exhibited a rich phenolic, flavonoid and carotenoid content (283.58, 118.42 and 6.5 mg/g, respectively), in addition to a high content of vitamin C (322.33 mg/g). The HPLC profile indicated that benzoic acid is the dominant phenolic compound in sea buckthorn berries (3825.90 mg/kg). Antioxidant potentials (DPPH and ABTS) of sea buckthorn showed higher inhibition than ascorbic acid. Antimicrobial potentials were most pronounced against Escherichia coli BA12296 (17.46 mm). The probiotic growth was 8.5 log cfu/mL, with juice concentration, inoculum size and temperature as the main contributors to probiotic growth with a 95% confidence level. Fermentation of sea buckthorn juice with L. plantarum RM1 enhanced the functional phenolic and flavonoid content, as well as antioxidant and antimicrobial activities. The fermentation with L. plantarum RM1 enhanced the anti-hypertension and anticancer properties of the sea buckthorn juice and gained consumers’ sensorial overall acceptance.

Polysaccharides of Weissella cibaria Act as a Prebiotic to Enhance the Probiotic Potential of Lactobacillus rhamnosus.

This work aimed to investigate the effect of EPS (extracellular polysaccharide) of Weissella cibaria as a prebiotic to promote the growth and antibacterial properties of Lactobacillus rhamnosus. The morphological, growth behavior, and antibacterial properties of L. rhamnosus were determined in MRSB(de Man Rogosa Sharpe broth) supplemented with different concentrations of EPS (0.1-2%). The results revealed that the incorporation of the EPS (2%) in MRSA improved the bacterial growth in terms of colony-forming unit (CFU, 0.7 × 105CFU/mL) compared to L. rhamnosusgrown inbare MRSA. The SEM observation revealed that EPS incorporation in the MRSBculture media does not affect the morphological properties of L. rhamnosus. Moreover, it was confirmed that the extract of probiotics cultured in MRSA supplementedwith EPS (2%) wasexhibited strong antibacterial and antibiofilm activity against targeted pathogens. ThisL. rhamnosus extract was found to bebiocompatible evidanced by erythrocyte hemolysis assay. These results confirmed that EPS regulates the growth of probiotics, resists pathogen infection, and biocompatibility.

A fibre and phenolic-rich flour from Isabel grape by-products with stimulatory effects on distinct probiotics and beneficial impacts on human colonic microbiota invitro.

This study evaluated the effects of a fibre and phenolic-rich flour (IGF) prepared from Isabel grape by-products on the growth and metabolism of different probiotics and distinct bacterial populations part of the human intestinal microbiota during an invitro colonic fermentation. IGF was submitted to simulated gastrointestinal digestion before use in the experiments. IGF favoured the growth of the probiotics Lactobacillus acidophilus La-05, L. casei L-26 and Bifidobacterium lactis Bb-12, with viable counts of >7 log CFU per ml, as well as caused decreases in pH values and increases in organic acid production in the growth medium during 48 h of cultivation. IGF increased the population of beneficial micro-organisms forming the human intestinal microbiota, particularly Lactobacillus spp., decreased the pH values, and increased the lactic acid and short-chain fatty acid (acetic, butyric and propionic acids) production during 24 h of invitro colonic fermentation. These results indicate the potential prebiotic effects of IGF, which should represent a novel sustainable added-value ingredient with functional properties and gut-health benefits.

Anti-cancer Properties of Potential Probiotics and Their Cell-free Supernatants for the Prevention of Colorectal Cancer: an In Vitro Study.

This study aimed to characterize the anti-cancer properties of potential probiotics (Lacticaseibacillus paracasei SD1, Lacticaseibacillus rhamnosus SD4, Lacticaseibacillus rhamnosus SD11, and Lacticaseibacillus rhamnosus GG) and their cell-free supernatants (CFS) for the prevention of colorectal cancer (CRC), which including anti-bacterial and anti-inflammation activities against pathogens associated with CRC (Fusobacterium nucleatum, Porphyromonas gingivalis, ETEC, and Salmonella enterica). The expression of human β-defensin (2-4) and IL-10 after being stimulated with probiotics was also examined. In addition, anti-cancer activity of CFS and probiotic growth under intestinal conditions were determined. An in vitro study was conducted in the Caco-2 and HIEC-6 cells. Results showed that probiotic cells and their CFS displayed different antibacterial activity, and L. rhamnosus SD11 showed the strongest inhibition of the growth of pathogens. Additionally, both probiotic cell walls and their CFS suppressed pro-inflammatory cytokines after being stimulated with pathogens in Caco-2 and HIEC-6 cells. L. paracasei SD1 and L. rhamnosus SD11 showed significantly higher suppression levels than others and also both strains can stimulate highly expression of hBD (2-4) and IL-10. The CFS of L. paracasei SD1 and L. rhamnosus SD11 inhibited significantly high growth of Caco-2 cells but not much in HIEC-6 cells. Furthermore, all probiotics adhered to Caco-2 and HIEC-6 cells, and L. rhamnosus SD4 showed the highest adhesion to both cells. They could survive more than 70% in intestinal conditions. In conclusion, results indicate that potential probiotics tested exhibited various anti-cancer properties, which may be good candidates used as biotherapy for the prevention or to delay the progression of CRC.

A Sweeter Pill to Swallow: A Review of Honey Bees and Honey as a Source of Probiotic and Prebiotic Products.

Honey bees and honey, have been the subject of study for decades due to their importance in improving health. At times, some of the probiotics may be transferred to the honey stored in the honeycomb. Consumers may benefit from consuming live-probiotics honey, which can aid in suppressing the reproduction of pathogens in their digestive system. Prebiotics, on the other hand, are mainly carbohydrates that promote the growth of native microflora probiotics in the digestive tract to maintain a healthy environment and improve the gut performance of the host. Therefore, this narrative review aims to present and analyze ten years’ worth of information on the probiotic and prebiotic potential of honey bees and honey since not many review articles were found discussing this topic. Results showed that not many studies have been performed on the probiotic and prebiotic aspects of honey bees and honey. If further research is conducted, isolated probiotics from the bee’s gut combined with honey’s prebiotic properties can be manipulated as potential sources of probiotics and prebiotics for human and animal benefits since they appear to be interrelated and function in symbiosis.

In vitro digestibility and fermentability profiles of wheat starch modified by chlorogenic acid

This study was designed to investigate the effect of chlorogenic acid (CA) on starch digestibility and fermentability in vitro. Compared with wheat starch (WS), WS-CA complexes exhibited a looser porous gel matrix, and higher solubility and swelling power with the addition of different proportion of CA. The WS-CA complexes significantly reduced the digestive rate of the gelatinized WS, and increased the proportion of resistant starch (RS) ranging from 31.70 % to 69.63 % much higher than that in the gelatinized WS (26.34 %). The residual WS-CA complexes after 24 h of fermentation with human feces induced the production of short-chain fatty acid, as well as the proliferation of gut microbiota such as genera Megamonas and Parabacteroides positively associated with the improvement of human health. The results suggest that complex of starch and CA could be a promising method for developing starchy foods with lower starch hydrolysis and promoting the growth of probiotics.

Interaction between dietary fiber and bifidobacteria in promoting intestinal health

Bifidobacteria are considered as probiotics due to their role in promoting intestinal health, including regulating intestinal flora, controlling glycolipid metabolism, anti-colitis effects. Dietary fiber is considered as prebiotic favoring gut health. It also can be used as carbon source to support the growth and colonization of probiotics like bifidobacteria. However, because of genetic diversity, different bifidobacterial species differ in their ability to utilize dietary fiber. Meanwhile, dietary fiber with different structural properties has different effects on the bifidobacteria proliferation. The interaction between dietary fiber and bifidobacteria will consequently lead to a synergistic or antagonistic function in promoting intestinal health, therefore affecting the application of combined use of dietary fiber and bifidobacteria. In this case, we summarize the biological function of bifidobacteria, and their interaction with different dietary fiber in promoting gut health, and finally provide several strategies about their combined use.

Peptidomics comparison of plant-based meat alternatives and processed meat after in vitro digestion

Plant-based meat alternatives (PMAs) is a new type of food that meets people's health needs, but the lack of awareness of its nutritional properties limits product development and promotion. Here, we compared the similarities and differences of the nutritional properties of PMAs and meat before and after in vitro simulation of gastrointestinal digestion by chemical composition analysis, peptidomics and bioactivity tests. The molecular weights of Plant-based meat alternatives derived peptides (PDPs) as well as meat-derived peptides (MDPs) in the beef and pork groups were mainly concentrated in the low mass range from 800 Da to 1500 Da. The principal component analysis indicated that the composition of MDPs in the beef and pork groups significantly differed from PDPs but overlapped slightly with the chicken group. Also, there were very few common peptides among them. The proportion of high-biological-scoring peptides (33.3%–40%) in PDPs was more than that in MDPs (4.8%–20.8%). PDPs were predicted to have higher antibacterial activity than others. PDPs and MDPs showed a certain antioxidant capacity and angiotensin converting enzyme inhibitory activity (62.2%–92.5%) in vitro. Some peptides weakly inhibited the growth of Escherichia coli (ATCC 25922) and Staphylococcus aureus (ATCC 25923) while promoting the growth of probiotics. This research provides a theoretical basis for in-depth exploration of the nutritional characteristics of PMAs.

Survival of Probiotic Lactobacillus spp. During Kombucha Fermentation

ObjectivesThis study will determine if specific probiotics inoculated into unfermented sweetened tea can survive kombucha fermentation in appreciable quantities.MethodsGrowth curves for six probiotic Lactobacillus spp. in MRS broth or sweetened black tea incubated at species-recommended temperature (30°C or 37°C) or 25°C were created. Inoculated (∼9 logCFU/mL) sweet tea was also fermented with kombucha SCOBYs (n = 3), until a pH of 3.0 was reached. Probiotic populations were documented throughout fermentation and storage and were compared to previously constructed growth curves. Model comparison was performed using multiway ANOVA in R studio to decipher significant differences (p ˂ 0.05) between growth media/temperature and between probiotics.ResultsTemperature and medium both had significant effects on the probiotic growth rates, and results showed the probiotics survived better in sweetened tea at 25°C than in sweetened tea at recommended incubation temperatures. Differences in pH indicated the probiotics were unable to acidify the tea pre-fermentation. Fermentation lasted on average 8.3 days, and probiotic populations declined significantly with acidification around day 6. Survival was highly heterogeneous across Lactobacillus species, with final populations ranging from > 1.0 to 3.0 logCFU/mL.ConclusionsProbiotic Lactobacillus spp. are not well suited for a probiotic kombucha beverage. Of the tested probiotics, L. brevis ATCC 14,869 and L. fermentum ATCC 9338 are the best candidates according to the growth curves. Other probiotics, such as Bacillus coagulans, should be further explored before and during fermentation to produce a probiotic kombucha beverage.Funding SourcesNational Institute of Food and Agriculture (USDA).

Single‐Cell Transcriptomic Analysis Demonstrates the Regulation of Peach Polysaccharides on Circadian Rhythm Disturbance

Plant polysaccharides are thought to have a prebiotic effect, promoting the growth of probiotics, which may regulate circadian rhythms. This study evaluates the regulation of peach polysaccharides (PPS) on circadian rhythm disturbance through intestinal microbiota by a mouse model. PPS is administered to mice with circadian rhythm disturbance for 4 weeks. The study finds that PPS ameliorated the structural disorder of intestinal microbiota induced by continuous darkness, decreasing the ratio of Firmicutes/Bacteroidetes (F/B), thereby regulating furfural degradation, penicillin and cephalosporin biosynthesis, and antibiotic biosynthesis. Single-cell transcriptomics is used to determine the type of hypothalamus cells and the expression of clock genes in mice, showing that the number of astrocytes and oligoendrocytes cells in the hypothalamus of the transplanted mice is up-regulated, and the expression of neuroprotective genes such as Sox9 and Mobp increased. In addition, clock genes such as Cry2 and Per3 show significant callback. This study shows that PPS can ameliorate the imbalance of intestinal microbiota and cell dysfunction caused by circadian rhythm disorder, suggesting that PPS is a feasible strategy for the prevention and treatment of circadian rhythm disorder and related cognitive impairment.

Processing treatment of atmospheric- and vacuum-cold plasma improved physical properties, glucose diffusion and fermentability of dietary fibers extracted from de-oiled rice and corn bran

The main objective of this study was to analyze the impact of atmospheric- and vacuum-cold plasma on dietary fibers extracted from rice and corn bran. Cold plasma treatment was observed to be significantly (p < 0.05) changed the physical properties, glucose diffusion and amylolysis kinetic of dietary fibers. Different controlled conditions of plasma treatment were found to led restrained or enhanced release of glucose from dietary fibers. Furthermore, SEM analysis revealed the occurrence of micro-holes in dietary fiber upon cold plasma treatment. However, no changes were observed in the structural and thermal properties of dietary fiber. Cold plasma treatment enhanced the surface area of dietary fibers obtained from brans. Furthermore, growth of probiotics was observed to be enhanced in the fibers obtained from rice and corn brans upon cold plasma treatment. Also, enhanced release of short-chain fatty acids (SCFA) from dietary fibers upon cold plasma treatment documented their improved fermentable properties.

A synbiotics, long chain polyunsaturated fatty acids, and milk fat globule membranes supplemented formula modulates microbiota maturation and neurodevelopment

The critical window of concurrent developmental paths of the nervous system and gut microbiota in infancy provides an opportunity for nutritional interventions with potential health benefits later in life. We compared the dynamics of gut microbiota maturation and explored its association with neurodevelopment at 12 months and 4 years of age in 170 full-term healthy infants fed a standard formula (SF) or a new formula (EF) based on standard formula supplemented with synbiotics, long chain polyunsaturated fatty acids (LC-PUFA) and bovine milk fat globule membranes (MFGM), including a breastfed reference group (BF). Using Dirichlet Multinomial Modelling, we characterized three microbial enterotypes (Mixed, anaerobic and aerobic profile; Bact, Bacteroides-dominant; Firm, Firmicutes-enriched) and identified a new enterotype dominated by an unidentified genus within Lachnospiraceae (U_Lach). Enterotypes were associated with age (Mixed with baseline, U_Lach with month 6, Bact and Firm with months 12 and 18). Trajectories or timely enterotype shifts in each infant were not random but strongly associated with type of feeding. Trajectories in SF shifted from initial Mixed to U_Lach, Bact or Firm at month. Microbiota maturation in EF split into a fast trajectory as in SF, and a slow trajectory with Mixed to U_Lach, Bact or Firm transitions at months 12 or 18, as in BF. EF infants with slow trajectories were more often in-home reared and born by vaginal delivery to mothers with pre-pregnancy lean BMI. At 12 months of age, language and expressive language scores were significantly higher in EF infants with fast trajectories than in BF. Neurodevelopmental outcomes were similar between EF infants with slow trajectories and BF at 12 months and 4 years of age. Feeding a synbiotics, LC-PUFA and MFGM supplemented formula in a specific infant environment promoted probiotic growth and retarded gut microbiota maturation with similar neurodevelopment outcomes to breastfed infants. NCT02094547.

Effect of single probiotics Lacticaseibacillus casei CGMCC1.5956 and Levilactobacillus brevis CGMCC1.5954 and their combination on the quality of yogurt as fermented milk

In this study, the effects of single probiotics Lacticaseibacillus casei CGMCC1.5956 (L. casei 56) and Levilactobacillus brevis CGMCC1.5954 (L. brevis 54) and their combination on the quality of yogurt as fermented milk were investigated. The main finding was that binary probiotics might promote L. brevis 54 to produce l-glutamic acid and pyruvic acid thereby enhancing probiotic growth and antioxidant capacity. Glycine, serine and threonine metabolism and biosynthesis of amino acids might be considered the main reasons for the binary probiotics promoted the growth of L. brevis 54. A total of 65 volatile flavor substances were identified, including carbonyl compounds, alcohols, aldehydes, and acids. Differences in the metabolic profiles and pathways of volatile and nonvolatile flavor substances between single and binary probiotic bacteria were identified by metabolomics. A mapping of the action of single and binary probiotic flora was provided, which could guide the development of yogurt with unique flavor, high probiotic content, and strong antioxidant capacity.

Adjusting the α(1[sbnd]6) bond proportion of isomalto-/maltopolysaccharide by regulating the hydrophobicity of the acceptor site of 4,6-α-glucanotransferase

4,6-α-glucanotransferase can synthesize a dietary fiber named isomalto-/maltopolysaccharide (IMMP), and this IMMP has properties of supporting probiotic growth and promoting host health because it is rich in α(16) bonds. It is valuable to understand the transglycosylation mechanism of 4,6-α-GT and modify 4,6-α-GT to synthesize IMMP products with controllable proportions of α(16) bonds. In this study, we docked isomaltose into the active pocket of 4,6-α-GT (GtfBΔN) from Limosilactobacillus fermentum NCC 3057 and obtained a substrate-enzyme docking model. This model indicated that three positions, S346, S348, and L399, were closely related to the α(16)-transglycosylation conformation of the acceptor substrate; thus, 16 mutants were constructed to explore the mechanistic rationale. Among these mutants, the S346T/S348T mutation improved the α(16) bond percentage of glycosidic bonds in the product from 72% (GtfBΔN) to 86%, and combinatorial substitutions at positions S346, S348, and L399 modified the α(16) bond percentage between 6% and 86%. We point out that the hydrophobicity of these three positions affect the α(16) proportion of IMMP product through influencing the acceptor substrate to obtain the α(16)-transglycosylation conformation. This research provides insight into the 4,6-α-GT transglycosylation mechanism.

The Microbiome and Neurotransmitter Activity

Research has revealed that the gut microbiota impacts human health through several mechanisms, including modulating the immune response within the intestine, production of metabolites, and through the production of short chain fatty acids and vitamins. In this paper we explore the ability of microorganisms to produce key neurotransmitters or impact their expression through cell receptors. Neurotransmitter imbalances are implicated in a variety of human illnesses including anxiety, depression, insomnia, autism, multiple sclerosis and functional gastrointestinal disorders. A new research field is emerging to develop psychobiotics. Psychobiotics consist of probiotics or the prebiotics which support probiotic growth and they have shown to have a beneficial impact on psychiatric or neurological disorders. Understanding the unique contributions of various bacterial strains to the production or expression of neurotransmitters is a key component in the development of these new therapies. The neurotransmitters explored include serotonin (SERT), gamma aminobutyric acid (GABA), melatonin, catecholamines (CATs) and histamine. The aim of this paper is to review and summarize the available literature on the inter-relationship between various microbes in the gut microbiome and neurotransmitter activity. This includes commensals, pathogens as well as probiotics. The collected information will provide a reference guide for correlating certain disease states and conditions to microbial activity and helping clinicians select appropriate commercially available probiotics supplements and foods for optimizing health associated with the particular neurotransmitters discussed in this review.

Mango Pectic Oligosaccharides: A Novel Prebiotic for Functional Food.

Prebiotics are functional food ingredients that assist probiotic growth and render many other health benefits. Mango peel is the biomass of the processing industry and has recently been value-added as a dietary fiber pectin. Besides its general use as a food additive, mango peel pectin (MPP) is partially hydrolyzed by pectinase to obtain pectic oligosaccharides (POSs) that have recently gained attention as novel prebiotic products and in medical research. This review describes probiotic candidates responsible for the digestion of pectin derivatives and the advantages of POSs as functional additives and their current best retrieval options. Mango pectic oligosaccharide (MPOS) recovery from low methoxyl MPP from mango with prebiotic performance both in vivo and in vitro environments is discussed. Current research gaps and potential developments in the field are also explored. The overall worthiness of this article is the potential use of the cheap-green food processing bioresource for high-value components.

Dietary Postbiotics Reduce Cytotoxicity and Inflammation Induced by Crystalline Silica in an In Vitro RAW 264.7 Macrophage Model.

Crystalline silica (cSiO2) particles are naturally existing environmental toxicants. Exposure to cSiO2 could cause local or systemic inflammation and aggregate inflammation-associated diseases. Dietary postbiotics are reported to possess anti-inflammatory activities; however, their effects on cSiO2-triggered inflammation are unknown. Here, we investigate the impact of postbiotics from Lacticaseibacillus rhamnosus (LGG), Limosilactobacillus reuteri (L.reu), and Bifidobacterium animalis subsp. lactis Bb12 (BB12) on cSiO2-induced cytotoxicity and IL-1 cytokines in vitro using macrophages. The postbiotics used in this study were cell-free fractions of a probiotic growth medium collected at different time points. The in vitro model used was the wild-type murine macrophage RAW 264.7 cell line stably transfected with the inflammasome adapter protein, ASC. Our results indicate that all the postbiotics could reduce cSiO2-induced cytotoxicity in the wild-type and ASC macrophages and the effects were OD-dependent. Following priming with a lipopolysaccharide, cSiO2 treatment resulted in robust inflammasome activation in ASC, as reflected by the IL-1β release. These responses were minimal or absent in the wild-type RAW cells. All the postbiotics decreased the release of IL-1β from ASC; however, only LGG and BB12 reduced the IL-1β secretion from wild-type cells. Only the L.reu postbiotics reduced the IL-1α release from ASC. We conclude that the postbiotics from LGG, BB12, and L.reu can protect macrophages against cSiO2-induced cytotoxicity and suppress IL-1β activation.

The Effect of Tannin-Rich Witch Hazel on Growth of Probiotic Lactobacillus plantarum.

Probiotic bacteria help maintain microbiome homeostasis and promote gut health. Maintaining the competitive advantage of the probiotics over pathogenic bacteria is a challenge, as they are part of the gut microbiome that is continuously exposed to digestive and nutritional changes and various stressors. Witch hazel that is rich in hamamelitannin (WH, whISOBAXTM) is an inhibitor of growth and virulence of pathogenic bacteria. To test for its effect on probiotic bacteria, WH was tested on the growth and biofilm formation of a commercially available probiotic Lactobacillus plantarum PS128. As these bacteria are aerotolerant, the experiments were carried out aerobically and in nutritionally inadequate/poor (nutrient broth) or adequate/rich (MRS broth) conditions. Interestingly, despite its negative effect on the growth and biofilm formation of pathogenic bacteria such as Staphylococcus epidermidis, WH promotes the growth of the probiotic bacteria in a nutritionally inadequate environment while maintaining their growth under a nutritionally rich environment. In the absence of WH, no significant biofilm is formed on the surfaces tested (polystyrene and alginate), but in the presence of WH, biofilm formation was significantly enhanced. These results indicate that WH may thus be used to enhance the growth and survival of probiotics.

Co-encapsulation of guaraná extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids

Co-encapsulation addresses the protection of multiple compounds from harmful conditions. However, the release of entrapped bioactive compounds and probiotics in the gut is required to achieve their health benefits. This study focused on the co-encapsulation of probiotics and guaraná extracts by complex coacervation using gelatin and gum Arabic, evaluating the release of encapsulated probiotics and bioactive compounds during in vitro digestion. The antioxidant activity of guaraná extracts and their stimulatory effect on probiotic populations were also investigated. Guaraná seed extract (GSE) showed more significant antioxidant activity. Concerning the influence of guaraná extracts on the growth of probiotics, guaraná peel extract (GPE) prolonged their growth. The release of encapsulated phenolic compounds from GSE was higher in simulated gastric fluid (SGF), reaching at least 80% of accumulative release after 2 h. In contrast, the maximum release of encapsulated carotenoids from GPE was around 90% in simulated intestinal fluid (SIF). Furthermore, the co-encapsulation of probiotics and guaraná extracts improved the final number of cells found in SIF, which was around 7 log CFU/mL. Therefore, co-encapsulation by complex coacervation is efficient for simultaneous delivery of bioactive compounds and probiotics to the gut, extending their benefits by this combination.