Simulated Gastrointestinal Conditions Research Articles

Lymphatic Uptake of a Highly Lipophilic Protease Inhibitor Prodrug from a Lipid-Based Formulation is Limited by Instability in the Intestine

Dabigatran etexilate (DABE) is a lipophilic double alkyl ester prodrug of dabigatran (DAB) which is a serine protease inhibitor used clinically as an anticoagulant. Recently, translocation of serine protease enzymes, including trypsin, from the gut into the mesenteric lymph and then blood has been associated with organ failure in acute and critical illnesses (ACIs). Delivery of DABE into mesenteric lymph may thus be an effective strategy to prevent organ failure in ACIs. Most drugs access the mesenteric lymph in low quantities following oral administration, as they are rapidly transported away from the intestine via the blood. Here, we examine the potential to deliver DABE into the mesenteric lymph by promoting association with lymph lipid transport pathways via co-administration with a lipid-based formulation (LBF). A series of self-emulsifying LBFs were designed and tested in vitro for their potential to form stable DABE loaded emulsions and keep DABE solubilised and stable over time in simulated gastrointestinal conditions. The LBFs were found to form fine emulsions with a droplet size of 214 ± 30 nm and DABE was stable in the formulation. The stability of DABE in vitro in simulated intestinal conditions, plasma and lymph samples was also evaluated to ensure stability in collected samples and to evaluate whether the prodrug is likely to release active DAB. Ultimately, a highly uniform and stable self-emulsifying Type III A LBF of DABE was chosen for progression into in vivo studies in male Sprague Dawley rats to confirm the lymphatic uptake and plasma pharmacokinetics. Both in vitro and in vivo in plasma and lymph, DABE was rapidly converted to an intermediate and DAB. The main species present in vivo in both plasma and lymph was DAB and mass transport of DABE and DAB in lymph was minimal (∼0.5 % of dose). Importantly, the concentration of DABE in lymph was substantially (20–176 fold) higher than in plasma, supporting that if the prodrug were stable and did not convert to DAB in the intestine, it would be lymphatically transported. Future studies will therefore focus on optimizing the design of the prodrug and formulation to improve stability during absorption and further promote lymphatic uptake.

In vitro and in silico investigation of glycyrrhizic acid encapsulated zein nanoparticles: A synergistic targeted drug delivery approach for breast cancer

This study presents an innovative approach for targeted drug delivery through the development of Glycyrrhizic acid-loaded zein nanoparticles (GA-LNPs) as a proficient carrier system. The juxtaposition of zein, a hydrophobic biological macromolecule as a protein carrier, and Glycyrrhizic acid (GA), a hydrophilic therapeutic compound, exemplifies the adaptability of hydrocolloids within cutting-edge drug delivery systems. The characterization and functional traits of research encompass multifaceted analyses of natural macromolecules, which elucidate the homogeneous and spherical morphology of GA-LNPs with an average size of 170.49 nm. The controlled drug release profile of GA, orchestrated under simulated gastrointestinal conditions, adheres to diffusion-based Higuchi kinetics, reflecting the controlled release of the natural macromolecules. The intermolecular interactions among Zein, GA, and cross-linker EDC, facilitated through molecular dynamics simulations, fortify the structural integrity of the encapsulation matrix. In Vitro studies revealed enhanced cellular uptake of GA-LNPs in MCF-7 breast cancer cells. This cellular internalization was further confirmed through cytotoxicity assessments using MTT and apoptosis assays (fluorescence microscopy), which demonstrated the prominent anticancer effects of GA-LNPs on MCF-7 in time/dose-dependent manner. The successful formulation of GA-LNPs, coupled with their sustained release and potent anticancer properties, makes them a potential platform for advanced targeted therapeutic strategies in biomedical applications.

Water-soluble microencapsulation using gum Arabic and skim milk enhances viability and efficacy of Pediococcus acidilactici probiotic strains for application in broiler chickens.

This study aimed to develop and evaluate the effectiveness of a water-soluble microencapsulation method for probiotic strains using gum Arabic (GA) and skim milk (SKM) over a three-month storage period following processing. Four strains of Pediococcus acidilactici (BYF26, BYF20, BF9, and BF14) that were typical lactic acid bacteria (LAB) isolated from the chicken gut were mixed with different ratios of GA and SKM as coating agents before spray drying at an inlet temperature 140°C. After processing, the survivability and probiotic qualities of the strains were assessed from two weeks to three months of storage at varied temperatures, and de-encapsulation was performed to confirm the soluble properties. Finally, the antibacterial activity of the probiotics was assessed under simulated gastrointestinal conditions. As shown by scanning electron microscopy, spray-drying produced a spherical, white-yellow powder. The encapsulation efficacy (percent) was greatest for a coating containing a combination of 30% gum Arabic: 30% skim milk (w/v) (GA:SKM30) compared to lower concentrations of the two ingredients (p<0.05). Coating with GA:SKM30 (w/v) significantly enhanced (p<0.05) BYF26 survival under simulated gastrointestinal conditions (pH 2.5 to 3) and maintained higher survival rates compared to non-encapsulated cells under an artificial intestinal juices condition of pH 6. De-encapsulation tests indicated that the encapsulated powder dissolved in water while keeping viable cell counts within the effective range of 106 for 6 hours. In addition, following three months storage at 4°C, microencapsulation of BYF26 in GA:SKM30 maintained both the number of viable cells (p<0.05) and the preparation's antibacterial efficacy against pathogenic bacteria, specifically strains of Salmonella. Our prototype water-soluble probiotic microencapsulation GA:SKM30 effectively maintains LAB characteristics and survival rates, demonstrating its potential for use in preserving probiotic strains that can be used in chickens and potentially in other livestock.

Physicochemical properties of yogurt enriched with nanoliposomes containing bitter melon extract

Bitter melon is a medicinal plant for treating many diseases, such as diabetes. However, this plant has a bitter taste, and encapsulation is an appropriate method for its use in food formulations. In this study, bitter melon extract-loaded nanoliposomes were prepared at different concentrations of extract (0.5 and 1%) and lecithin (1, 3, and 5%), and then added to the prepared yogurt. Physicochemical properties and sensory evaluation of yogurt samples were investigated. The results showed that adding encapsulated extract did not affect the pH and acidity of yogurt samples, but it significantly reduced syneresis and increased viscosity. With increasing lecithin concentration, the index L * and b * decreased, and the index a* increased. Sensory evaluation of yogurt samples demonstrated that the samples containing nanoliposomes scored higher in odor, texture, taste, color, and overall acceptability than those containing free extract. Examining charantin release from the nanoliposomes in yogurt in simulated gastrointestinal conditions showed a slow and controlled release. The best model for the release of nanoencapsulated compounds was the first-order equation. The results of this study proved the high efficiency of nanoliposomes for loading the bioactive compounds of bitter melon extract and the possibility of using it in food formulations.

Postbiotic characterization of a potential probiotic yeast isolate, and its microencapsulation in alginate beads coated layer-by-layer with chitosan

Considering biosafety concerns and survivability limitations of probiotics (PRO) under different stresses, application of postbiotics and encapsulated PRO has received considerable attentions. Accordingly, the objective of the present study was to investigate the postbiotic capabilities of a potential PRO yeast isolate and the effect of encapsulation with alginate (Alg) and chitosan (Ch) on its survival under SGI conditions. Sequencing results of the PCR products led to the identification of Saccharomyces cerevisiae as the selected potential PRO yeast isolated from wheat germ sourdough. High survival of the isolate under simulated gastrointestinal (SGI) conditions (95.74%), its proper adhesion abilities, as well as its potent inhibitory activity against Listeria monocytogenes (75.84%) and Aspergillus niger (77.35%) were approved. Interestingly, the yeast cell-free supernatant (CFS) showed the highest antioxidant (84.35%) and phytate-degrading (56.19%) activities compared to the viable and heat-dead cells of the isolate. According to the results of the HPLC-based assay, anti-ochratoxin A (OTA) capability of the dead cells was also significantly (P < 0.05) higher than that of the viable cell. Meanwhile, the yeast CFS had no anti-OTA and antimicrobial activities against the foodborne bacteria and fungi tested. Further, microencapsulation of the yeast isolate in Alg beads coated layer-by-layer with Ch (with 77.02% encapsulation efficacy and diameter of 1059 μm based on the field emission scanning electron microscopy analysis) significantly enhanced its survivability under SGI conditions in comparison with the free cells. In addition, electrostatic cross-linking between negatively charged carboxylic groups of Alg and positively charged amino groups of Ch was verified in accordance with Fourier transform infrared and zeta potential data. Human and/or industrial food trials in future are needed for practical applications of these emerging ingredients.

Effect of encapsulation of Lactobacillus reuteri (ATCC 23272) in sodium alginate and tomato seed mucilage on properties of ketchup sauce

In the current work, encapsulation of Lactobacillus reuteri (LR) by double-layer extrusion was investigated. The microencapsulated (bead) wall was prepared with sodium alginate and tomato seed mucilage (TSM) in different concentrations (0.2, 0.4, 0.6, and 0.8 %) as a first and second layer, respectively. The encapsulation efficiency (EE), survival at 72 °C, and cold storage were assessed in beads. The viscosity, acidity, pH, the survivability of LR in simulated gastrointestinal condition (GI), storage time were measured in ketchup sauce. The results showed that EE was 91.54 % for 0.8 % sample. In heat stress conditions, MLR showed a higher survival rate (52.8 %) than FLR (not detected after 4 min). Following the 28th day of cold storage, the survival of the MLR sample (54.08 %) remained higher than the FLR (42.37 %). In ketchup sauce, the survival rates were 57.37 and 51.61 % for MLR and FLR, respectively. In the GI simulating condition, the final survival rates of MLR and FLR samples were 54.93 % and 48.26 %, respectively. The MLR had the more significant value in viscosity (72,864 mPa s−1), and acidity (4 g.100 g−1) but pH was equal among the samples. Therefore, applying alginate and TSM can protect LR from harsh environmental conditions and in ketchup sauce.

Optimizing the viability of microencapsulated Lactiplantibacillus plantarum using response surface methodology for dietary probiotic delivery

The study aimed to develop a microencapsulated probiotic (Lactiplantibacillus plantarum) delivery method, cryoprotected by chitosan-inulin complex microcapsules and freeze-dried to obtain maximum cell viability. Probiotic viability was assessed using simulated gastrointestinal conditions and storage at different temperatures. The L. plantarum microcapsules were developed using a Box-Behnken experimental design with varied concentrations of CaCl2, chitosan, and Inulin as an encapsulant agents. In addition, the current study used the response surface approach to explore the influence of various formulations and storage capsulate viabilities to verify an optimized L plantarum formulation. Under optimum conditions, small microbeads with the highest cell encapsulation efficiency were produced and the highest cell viability (68.33 %) was obtained. The results showed that the intelligent microcapsule of L. plantarum with SM significantly increased the viability of cells (p < 0.05) (approx. 108 log CFU/mL) and the release of the extract (85 %) in gastric simulation and intestinal simulation fluids, respectively when compared with free bacteria. In general, microencapsulated L. plantarum under previously optimized freeze-drying conditions showed promising efficiency that depends on cell viability during drying, gastrointestinal treatment, and refrigerated storage conditions and on the physicochemical properties of the powders.

Comparative survival study of Bacillus coagulans and Enterococcus faecium microencapsulated in chitosan-alginate nanoparticles in simulated gastrointestinal condition

Probiotics have poor gastrointestinal delivery because they lose their viability during intestinal passage. Microencapsulation has a significant effect on the survival of probiotic bacteria. This study aimed to synthesize chitosan-alginate nanoparticles and encapsulate Bacillus coagulans NBRC-12583 and Enterococcus faecium MGFR1 in alginate (Alg), chitosan (Cht) and inulin (Inu) by micro- and nano-encapsulation to investigate the viability of encapsulated strains in simulated gastrointestinal condition. The survival of free and encapsulated bacteria was studied for 120 min. The population of B. coagulans encapsulated in Cht-Alg only decreased by 0.86 log CFU, while that of E. faecium encapsulated in Cht-Alg nanoparticles only decreased by 0.27 log CFU. Treated with simulated intestinal fluid, B. coagulans and E. faecium populations decreased by 1.03 and 0.17 log CFU, respectively. E. faecium microencapsulated in Cht-Alg and Inu had a maximum encapsulation efficiency of 96.78%. E. faecium encapsulated in Cht-Alg nanoparticles and Inu was more viable than other encapsulated bacteria. Scanning electron microscopy was done to investigate the microcapsules' surface morphology, structure, internal cross-sectional view, and the zeta potential for the surface charge of Cht-Alg nanoparticles. The viability of the probiotic bacteria was enhanced significantly by microencapsulation and nanomaterial-based encapsulation within the chitosan-alginate and inulin matrix.

Exploring the phytochemical composition and pharmacological effects of fermented turmeric using the isolated strain Lactobacillus rhamnosus FN7

Turmeric (Curcuma longa), widely used in Asia as a spice, preservative, and colorant, contains curcuminoids known for diverse pharmacological benefits, including antimicrobial properties. However, their hydrophobic nature hampers bioavailability. Addressing this, we hypothesized that Lactic Acid Bacteria (LAB) fermentation could enhance curcuminoid content and bioactivity. This study isolated LAB strains to ferment turmeric and investigated the phytochemical and pharmacological outcomes. Twelve LAB strains from various sources were tested for fermenting 3% turmeric in MRS broth. L. rhamnosus FN7 emerged as a robust strain, tolerating turmeric's antibacterial properties and increasing curcuminoid content and anti-inflammatory effects. Fermented turmeric exhibited higher phenolic and flavonoid contents and improved radical scavenging activity than its non-fermented counterpart. Additionally, L. rhamnosus FN7 survived under simulated gastrointestinal conditions, indicating probiotic potential. Our findings suggest that L. rhamnosus FN7 fermentation significantly boosts turmeric's biochemical attributes, positioning it as a promising functional food.

Development, characterization and Lactobacillus plantarum encapsulating ability of novel C-phycocyanin-pectin-polyphenol based hydrogels

In this study, it was found that the enhancement in the viability of Lactobacillus plantarum under gastrointestinal conditions by encapsulating them within novel C-Phycocyanin-pectin based hydrogels (from 5.7 to 7.1 log/CFU). The hardness, the strength and the stability of the hydrogels increased when the protein concentration was increased. In addition, the addition of resveratrol (RES), and tannic acid (TA) could improve the hardness (from 595.4 to 608.3 and 637.0 g) and WHC (from 93.9 to 94.2 and 94.8 %) of the hydrogels. The addition of gallic acid (GA) enhanced the hardness (675.0 g) of the hydrogels, but the WHC (86.2 %) was decreased. During simulated gastrointestinal conditions and refrigerated storage, the addition of TA enhanced the viable bacteria counts (from 6.8 and 8.0 to 7.5 and 8.5 log/CFU) of Lactobacillus plantarum. Furthermore, TA and GA are completely encased by the protein-pectin gel as an amorphous state, while RA is only partially encased.

Effect of Mollusca shell extracts on inhibition of kimchi over-acidification

Mollusca species shell such as oyster shell (OS) and snail shell (SS), are discarded after taking the meat, and the discarded shell causes the environmental problems. Therefore, recycling shell waste could potentially eliminate the environmental problems. This study aimed to evaluate the potential of OS and SS as natural calcium resources. The minerals, calcium, magnesium, potassium, phosphorus and sodium were analyzed in OS and SS extracts. Among them, the calcium content was the highest: 36.87 (%) and 33.42 (%) in the OS and SS extracts, respectively. Further, the content of ionized bioavailable form of calcium in OS and SS was higher than that of CaCO3 under simulated gastrointestinal digestion conditions. Additionally, OS and SS were added to kimchi, and their inhibitory effect on kimchi acidification was evaluated by assessing pH, titratable acidity and microbial analysis. As the results indicated that the addition of OS and SS had little effect on inhibiting the growth of lactic acid bacteria. However, it was confirmed that calcium neutralizes the organic acids produced during fermentation. Overall, the results of this study provide preliminary information on the re-use of OS and SS extracts as ionized natural calcium supplements and fermentation retardants.

Oleogel-Based Nanoemulsions for Beverages: Effect of Self-Assembled Fibrillar Networks on Stability and Release Properties of Emulsions.

Reducing the use of stabilizers is one of the main challenges in food emulsions, especially for beverages. This work aimed to produce oleogel-structured nanoemulsions (NEs) without additional surfactants. Lecithin-stearic acid (LSa) and lecithin-sorbitan tristearate (LSt) oleogels formed stable NEs under optimized sonication conditions. Microscopy and rheometry revealed that the presence of self-assembled fibrous networks (SAFiNs) in both dispersed and continuous phases provided steric stabilization to NEs. Lecithin acted as crystal habit modifier of SAFiNs and facilitated their phase partitioning. Notably, the short fibers of LSt showed better emulsifying efficiency than the long fibers of LSa. Curcumin release studies under simulated gastrointestinal conditions demonstrated that SAFiNs affect the release capabilities of NEs. Polydispersity index, zeta potential and oil syneresis data showed that the emulsions are stable for six months. Moreover, NEs showed thermal stability upon curcumin release at 25 and 50 °C. These results suggest that the developed oleogel-based NEs are suitable for the delivery of bioactive agents for beverages and other food applications.

Impact of Whey Protein Corona Formation around TiO2 Nanoparticles on Their Physiochemical Properties and Gastrointestinal Fate.

Previously, we found that whey proteins form biomolecular coronas around titanium dioxide (TiO2) nanoparticles. Here, the gastrointestinal fate of whey protein-coated TiO2 nanoparticles and their interactions with gut microbiota were investigated. The antioxidant activity of protein-coated nanoparticles was enhanced after simulated digestion. The structure of the whey proteins was changed after they adsorbed to the surfaces of the TiO2 nanoparticles, which reduced their hydrolysis under simulated gastrointestinal conditions. The presence of protein coronas also regulated the impact of the TiO2 nanoparticles on colonic fermentation, including promoting the production of short-chain fatty acids. Bare TiO2 nanoparticles significantly increased the proportion of harmful bacteria and decreased the proportion of beneficial bacteria, but the presence of protein coronas alleviated this effect. In particular, the proportion of beneficial bacteria, such as Bacteroides and Bifidobacterium, was enhanced for the coated nanoparticles. Our results suggest that the formation of a whey protein corona around TiO2 nanoparticles may have beneficial effects on their behavior within the colon. This study provides valuable new insights into the potential impact of protein coronas on the gastrointestinal fate of inorganic nanoparticles.

Identification and anti-oxidative potential of milk fat globule membrane (MFGM)-derived bioactive peptides released through in vitro gastrointestinal digestion

This study investigated the stability of milk fat globule membrane (MFGM) protein under simulated gastrointestinal conditions using an in vitro enzymatic digestion method. The optimal hydrolysis conditions were determined by monitoring the changes in particle size and zeta-potential of MFGM protein hydrolysates over time. Furthermore, the distribution of small molecular weight peptides with antioxidant activity was explored through DEAE-52 combined with in vitro cell experiments. Two novel antioxidant peptides (TGIIT and IITQ) were identified based on molecular docking technology and evaluated their potential scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS+) radicals. TGIIT and IITQ also demonstrated remarkable abilities in promoting mitochondrial biogenesis and activating Keap1/Nrf2 signaling pathway, which can effectively counteract skeletal muscle dysfunction induced by oxidative stress. Thus, MFGM-derived antioxidant peptides have the potential to be employed in food to regulate muscle protein metabolism and alleviate sarcopenia.

Investigation of the simulated microgravity impact on heavy metal biosorption by Saccharomyces cerevisiae.

Heavy metals are one of the most dangerous environmental pollutions, and their elimination is one of the health system's priorities. Microorganisms have been introduced as a safe absorber of such pollution and this ability is related to the characteristics of their surface layers. There are reports about some bacteria's increment of cell envelope thickness in space conditions. Therefore, this study investigated SMG effect on heavy metals biosorption using Saccharomyces (S.) cerevisiae. Furthermore, the stability of complex, isotherm, and kinetic absorption models has been investigated. The results showed that the SMG positively affected the biosorption of mercury (Hg) 97% and lead (Pb) 72.5% by S. cerevisiae. In contrast, it did not affect cadmium (Cd) and arsenic (As) biosorption. In gastrointestinal conditions, Hg, Cd, and As-yeast complexes were stable, and their biosorption increased. In the case of the Pb-yeast complex, in simulated gastric exposure, the binding decreased at first but increased again in simulated intestinal exposure in both SMG and normal gravity (NG). The metals' biosorption by yeast followed the pseudo-second-order kinetic and the Langmuir isotherm models for all metals (As) matched with Langmuir and Freundlich. The current research results demonstrate that microgravity provides desirable conditions for heavy metal biosorption by S. cerevisiae. Furthermore, the biosorbent-heavy metal complex remains stable after simulated gastrointestinal conditions. Altogether, the results of this study could be considered in detoxifying food and beverage industries and maintaining astronauts' health.

Aloe vera jelly dessert supplemented with Lactobacillus curvatus encapsulated in Plantago major mucilage and sodium alginate: Characterization of physicochemical, sensory properties and survivability against low pH, salt, heat, and cold storage.

The goal of this research was to assess the free Lactobacillus curvatus (FLC) and microencapsulated L. curvatus (MLC) survivability using sodium alginate and Plantago major mucilage (PMM), as a second layer to produce probiotic aloe vera jelly dessert (AVJD). To determine bead characteristics, the aspect ratio of the bead, survival in 72°C, and cold storage were assessed as well as for AVJD, survivability of probiotics in simulated gastrointestinal condition (SGIC), and storage time. The results showed that all the beads are spherical (aspect ratio = 1.12), and under heat stress conditions, MLC showed a higher survival rate (50.15%) compared to FLC (not detected after 5 min). The number of survived probiotics in the MLC sample (8.65 log CFU/mL) was higher than FLC (7.52 log CFU/g) on the 28th day. In AVJD, the MLC survived at a minimum scientific adequate number of probiotics (6.88 log CFU/mL) on the 28th day. In SGIC, the final survival rates of FLC and MLC samples were 14.24% and 71.04%, respectively. These results suggest that using alginate and PMM is a promising method to protect L. curvatus (LC) from harsh environmental conditions and in AVJD.

Antagonistic properties of Lactiplantibacillus plantarum MYSVB1 against Alternaria alternata: a putative probiotic strain isolated from the banyan tree fruit.

Alternaria alternata, a notorious phytopathogenic fungus, has been documented to infect several plant species, leading to the loss of agricultural commodities and resulting in significant economic losses. Lactic acid bacteria (LAB) hold immense promise as biocontrol candidates. However, the potential of LABs derived from fruits remains largely unexplored. In this study, several LABs were isolated from tropical fruit and assessed for their probiotic and antifungal properties. A total of fifty-five LABs were successfully isolated from seven distinct fruits. Among these, seven isolates showed inhibition to growth of A. alternata. Two strains, isolated from fruits: Ficus benghalensis, and Tinospora cordifolia exhibited promising antifungal properties against A. alternata. Molecular identification confirmed their identities as Lactiplantibacillus plantarum MYSVB1 and MYSVA7, respectively. Both strains showed adaptability to a wide temperature range (10-45°C), and salt concentrations (up to 7%), with optimal growth around 37 °C and high survival rates under simulated gastrointestinal conditions. Among these two strains, Lpb. plantarum MYSVB1 demonstrated significant inhibition (p < 0.01) of the growth of A. alternata. The inhibitory effects of cell-free supernatant (CFS) were strong, with 5% crude CFS sufficient to reduce fungal growth by >70% and complete inhibition by 10% CFS. Moreover, the CFS was inhibitory for both mycelial growth and conidial germination. CFS retained its activity even after long cold storage. The chromatographic analysis identified organic acids in CFS, with succinic acid as the predominant constituent, with lactic acid, and malic acid in descending order. LAB strains isolated from tropical fruits showed promising probiotic and antifungal properties, making them potential candidates for various applications in food and agriculture.

A Novel Approach to Serving Plant-Based Confectionery—The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract

In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77–96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5–9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.

Novel Wild-Type Pediococcus and Lactiplantibacillus Strains as Probiotic Candidates to Manage Obesity-Associated Insulin Resistance.

As the food and pharmaceutical industry is continuously seeking new probiotic strains with unique health properties, the aim of the present study was to determine the impact of short-term dietary intervention with novel wild-type strains, isolated from various sources, on high-fat diet (HFD)-induced insulin resistance. Initially, the strains were evaluated in vitro for their ability to survive in simulated gastrointestinal (GI) conditions, for adhesion to Caco-2 cells, for bile salt hydrolase secretion, for cholesterol-lowering and cellular cholesterol-binding ability, and for growth inhibition of food-borne pathogens. In addition, safety criteria were assessed, including hemolytic activity and susceptibility to antibiotics. The in vivo test on insulin resistance showed that mice receiving the HFD supplemented with Pediococcus acidilactici SK (isolated from human feces) or P. acidilactici OLS3-1 strain (isolated from olive fruit) exhibited significantly improved insulin resistance compared to HFD-fed mice or to the normal diet (ND)-fed group.

Preparation and characterization of iota carrageenan-cyclodextrin-curcumin fibers and the release nature of curcumin in simulated digestion conditions

Healthy foods, known as functional and medicinal foods, are gaining popularity as they contain reasonable amounts of bioactive compounds (BCs) that can boost immunity. However, the intrinsic water insolubility and instability of BCs limit the design and development of healthy foods. To this end, carriers are effective in overcoming these setbacks. Among the several carrier choices, herein, human-compatible hydrocolloid iota-carrageenan (IC), a food hydrocolloid with the ability to form thermos-reversible gels, is chosen due to its intrinsic non-toxic and inexpensive traits. The ordered network structures of iota-carrageenan have been created by complexing with α-, β-, and γ-cyclodextrin (CD); later, curcumin has been encapsulated. Curcumin release has been tested in aqueous, simulated gastrointestinal, and simulated intestinal conditions. The maximum curcumin release was obtained in the aqueous conditions, and the IC fibers containing 50 mM NaCl displayed the highest curcumin release of 1.55 mg/g, followed by IC50-0.1β-CD of 1.37 mg/g. On the other hand, in IC fibers with 100 mM NaCl, the best release obtained was from IC100-0.1γ-CD and IC100 of 0.84 and 0.83 mg/g, respectively, and the minimum release of 0.39 mg/g was from the IC100-0.5γ-CD fibers. In simulated gastric fluid (SGF) media (pH 1.2), the highest release detected was 0.26 mg/g from the fibers with 50 mM NaCl. However, in simulated intestinal fluid (SIF) conditions (pH 6.8), the maximum achieved release of 1.00 mg/g was from the IC50 fibers, followed by 0.93 mg/g from the IC50-0.1β-CD fibers. Overall, the IC-CD network thermally protects curcumin, and the type of CD impacts its sustained release nature. The outcome is important in designing value-added delivery systems of bioactive compounds required to develop novel functional foods and improve human health.