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

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

Deadline for manuscript submissions: closed (31 May 2024) | Viewed by 4495

Special Issue Editors

Dr. Ascensión Rueda-Robles

E-Mail Website
Guest Editor
Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain
Interests: bioactive compounds; encapsulation; probiotics; antioxidant; activity antioxidants
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Cristiano Menezes

E-Mail Website
Guest Editor
Empresa Brasileira de Pesquisa Agropecuária, Santa Maria, Brazil
Interests: bioactive compounds; encapsulation; probiotics; antioxidant; activity antioxidants
Prof. Dr. Jesús Lozano-Sánchez

E-Mail Website
Guest Editor
Department of Food Science and Nutrition, University of Granada, Campus Universitario s/n, 18071 Granada, Spain
Interests: phenolic compounds; green extraction; encapsulation; bioactive properties; digestion; food byproducts
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

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

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

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

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Microorganisms is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bioactive compounds
  • encapsulation
  • probiotics

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Published Papers (3 papers)

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Research

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13 pages, 2219 KiB  
Article
Antiparasitic Activity of Enterocin M and Durancin-like from Beneficial Enterococci in Mice Experimentally Infected with Trichinella spiralis
by Miroslava Petrová, Zuzana Hurníková, Andrea Lauková and Emília Dvorožňáková
Microorganisms 2024, 12(5), 923; https://doi.org/10.3390/microorganisms12050923 - 1 May 2024
Viewed by 924
Abstract
Beneficial/probiotic strains protect the host from pathogens by competitive displacement and production of antibacterial substances, i.e., bacteriocins. The antiparasitic potential of bacteriocins/enterocins and their producing strains in experimental murine trichinellosis were tested as a new therapeutic strategy. Enterocin M and Durancin-like and their [...] Read more.
Beneficial/probiotic strains protect the host from pathogens by competitive displacement and production of antibacterial substances, i.e., bacteriocins. The antiparasitic potential of bacteriocins/enterocins and their producing strains in experimental murine trichinellosis were tested as a new therapeutic strategy. Enterocin M and Durancin-like and their producers Enterococcus faecium CCM8558 and Enterococcus durans ED26E/7 were administered daily to mice that were challenged with Trichinella spiralis. Our study confirmed the antiparasitic effect of enterocins/enterococci, which reduced the number of adults in the intestine (Enterocin M—43.8%, E. faecium CCM8558—54.5%, Durancin-like—16.4%, E. durans ED26E/7—35.7%), suppressed the Trichinella reproductive capacity ex vivo (Enterocin M—61%, E. faecium CCM8558—74%, Durancin-like—38%, E. durans ED26E/7—66%), and reduced the number of muscle larvae (Enterocin M—39.6%, E. faecium CCM8558—55.7%, Durancin-like—15%, E. durans ED26E/7—36.3%). The direct effect of enterocins on Trichinella fecundity was documented by an in vitro test in which Durancin-like showed a comparable reducing effect to Enterocin M (40–60%) in contrast to the ex vivo test. The reducing activity of T.spiralis infection induced by Enterocin M was comparable to its strain E. faecium CCM8558; Durancin-like showed lower antiparasitic activity than its producer E. durans ED26E/7. Full article
(This article belongs to the Special Issue New Advances in Functional Ingredients’ Development to Improve Physiological and Functional Properties of Probiotics)
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10 pages, 1512 KiB  
Article
Probiotic Characteristics of Streptococcus thermophilus and Lactobacillus bulgaricus as Influenced by New Food Sources
by Ashly Castro, Ricardo S. Aleman, Miguel Tabora, Shirin Kazemzadeh, Leyla K. Pournaki, Roberto Cedillos, Jhunior Marcia and Kayanush Aryana
Microorganisms 2023, 11(9), 2291; https://doi.org/10.3390/microorganisms11092291 - 12 Sep 2023
Viewed by 2290
Abstract
The current research aimed to evaluate the potential effects of Solanum mammosum, Dioon mejiae, and Amanita caesarea on Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus survival and performance after exposure to different harsh conditions such as bile, acid, gastric juice, and [...] Read more.
The current research aimed to evaluate the potential effects of Solanum mammosum, Dioon mejiae, and Amanita caesarea on Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus survival and performance after exposure to different harsh conditions such as bile, acid, gastric juice, and lysozyme to mimic the digestive system from mouth to the intestine. Probiotic protease activity was observed to evaluate the proteolytic system. Probiotics were cultured in a broth mixed with plant material, and after incubation, the results were compared to the control sample. Therefore, plant material’s total phenolic compound, total carotenoid compound, antioxidant activity, sugar profile, and acid profile were obtained to discuss their impact on the survival of probiotics. The results indicate that Amanita caesarea negatively affected probiotic survival in the bile tolerance test and positively affected Lactobacillus bulgaricus in the protease activity test. Otherwise, the other plant material did not change the results significantly (p > 0.05) compared to the control in different tests. Consequently, Solanum mammosum and Dioon mejiae had no significant effects (p > 0.05) in increasing probiotic survival. Full article
(This article belongs to the Special Issue New Advances in Functional Ingredients’ Development to Improve Physiological and Functional Properties of Probiotics)
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Review

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10 pages, 1560 KiB  
Review
Lingonberry (Vaccinium vitis-idaea L.) Fruit Phenolic Bioactivities—A Review of In Vitro and In Vivo Human Studies
by Pirjo Pärnänen, Sari Niikko, Hanna Lähteenmäki, Ismo T. Räisänen, Taina Tervahartiala, Timo Sorsa and Annamari Ranki
Microorganisms 2024, 12(9), 1850; https://doi.org/10.3390/microorganisms12091850 - 6 Sep 2024
Viewed by 440
Abstract
This review is focused on the effects of lingonberry (Vaccinium vitis-idaea L.) fruit phenolic compounds in human in vitro cells and in vivo clinical studies. Studies with lingonberries, lingonberry juice/lingonberry nectar/fermented lingonberry juice, and phenolic fractions with active molecules are reviewed. Lingonberry’s [...] Read more.
This review is focused on the effects of lingonberry (Vaccinium vitis-idaea L.) fruit phenolic compounds in human in vitro cells and in vivo clinical studies. Studies with lingonberries, lingonberry juice/lingonberry nectar/fermented lingonberry juice, and phenolic fractions with active molecules are reviewed. Lingonberry’s bioactive substances have a diverse range of antimicrobial, anti-inflammatory, antiproteolytic, anticancer, and antioxidant properties. Fermentation of lingonberries and modulation of the dysbiotic microbiome to a more symbiotic composition by favoring the growth of lactobacilli and inhibiting the growth of human opportunistic pathogens are discussed. Research results suggest that more studies on humans are needed. Full article
(This article belongs to the Special Issue New Advances in Functional Ingredients’ Development to Improve Physiological and Functional Properties of Probiotics)
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