Improvement of Probiotic Survival in Fruit juice and under Gastrointestinal conditions using Pectin-Nanochitin-Nanolignocellulose as a Novel Prebiotic Gastrointestinal-Resistant Matrix

<p<<strong<<a href="/public/journals/52/Graphicalabstract.jpg"<<img src="/public/site/images/fkarimi/Graphical_abstract-S.jpg" alt="" /<</a<</strong<</p<<p<<strong<Background and Objective: </strong<Increasing survivability of probiotics in low pH juices and in gastrointestinal conditions is important for probiotic food industry. Nanofibers can reinforce the structure of entrapment matrices protecting probiotics in harsh conditions. This study investigated pectin-based bionanocomposites improved with nanochitin, nanolignocellulose and bacterial nanocellulose to introduce a prebiotic gastrointestinal-resistant matrix for enhancing the survival of <em<Bacillus coagulans </em<as a probiotic.</p<<p<<strong<Material and Methods: </strong<The bionanocomposites with various compositions were designed using mixture design method. These were fabricated based on cross-linking of calcium ions with pectin for entrapment of <em<Bacillus coagulans</em<. The survivability of probiotic was evaluated at 4°C or 25°C over a 5-week storage in peach juice and under simulated gastrointestinal conditions.</p<<p<<strong<Results and Conclusion: </strong<The prebiotic score of the pectin-nanochitin-nanolignocellulose (50:25:25% w w-1) was determined as 1.36. The survivability of <em<Bacillus coagulans </em<entrapped within the pectin-nanochitin-nanolignocellulose matrix was ~65% under gastrointestinal treatment. The surface structure of the matrix was relatively smooth coherent, compact and wrinkled due to the three-dimensional arrangement of the nanofibers of chitin and lignocellulose incorporated within pectin. The highest survivability of the entrapped bacteria was ~68% compared to the survivability of the free cell (~53%) at the end of 5-week storage period. After 21 day storage in the juice, the survivability of the entrapped bacteria treated under sequential digestion was ~58% as compared to that of the free cell (~43%). The present findings proposed a promising prebiotic matrix to protect probiotics in low pH fruit juice and the gastrointestinal tract.</p<<p<<strong<Conflict of interest: </strong<The authors declare no conflict of interest.</p< Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Alireza Chackoshian Khorasani [verfasserIn] Seyed Abbas Shojaosadati [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2017

Schlagwörter:	▪ Bacillus coagulans ▪ Nanochitin ▪ Nanolignocellulose ▪ Pectin ▪ Synbiotic juice

Übergeordnetes Werk:	In: Applied Food Biotechnology - Shahid Behehsti University of Medical Sciences, 2015, 4(2017), 3, Seite 179-191
Übergeordnetes Werk:	volume:4 ; year:2017 ; number:3 ; pages:179-191

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.22037/afb.v4i3.17337

Katalog-ID:	DOAJ073895067

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allfields	10.22037/afb.v4i3.17337 doi (DE-627)DOAJ073895067 (DE-599)DOAJc275ddb44e3d4bc88f149d073bef0d90 DE-627 ger DE-627 rakwb eng TP248.13-248.65 Alireza Chackoshian Khorasani verfasserin aut Improvement of Probiotic Survival in Fruit juice and under Gastrointestinal conditions using Pectin-Nanochitin-Nanolignocellulose as a Novel Prebiotic Gastrointestinal-Resistant Matrix 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p<<strong<<a href="/public/journals/52/Graphicalabstract.jpg"<<img src="/public/site/images/fkarimi/Graphical_abstract-S.jpg" alt="" /<</a<</strong<</p<<p<<strong<Background and Objective: </strong<Increasing survivability of probiotics in low pH juices and in gastrointestinal conditions is important for probiotic food industry. Nanofibers can reinforce the structure of entrapment matrices protecting probiotics in harsh conditions. This study investigated pectin-based bionanocomposites improved with nanochitin, nanolignocellulose and bacterial nanocellulose to introduce a prebiotic gastrointestinal-resistant matrix for enhancing the survival of <em<Bacillus coagulans </em<as a probiotic.</p<<p<<strong<Material and Methods: </strong<The bionanocomposites with various compositions were designed using mixture design method. These were fabricated based on cross-linking of calcium ions with pectin for entrapment of <em<Bacillus coagulans</em<. The survivability of probiotic was evaluated at 4°C or 25°C over a 5-week storage in peach juice and under simulated gastrointestinal conditions.</p<<p<<strong<Results and Conclusion: </strong<The prebiotic score of the pectin-nanochitin-nanolignocellulose (50:25:25% w w-1) was determined as 1.36. The survivability of <em<Bacillus coagulans </em<entrapped within the pectin-nanochitin-nanolignocellulose matrix was ~65% under gastrointestinal treatment. The surface structure of the matrix was relatively smooth coherent, compact and wrinkled due to the three-dimensional arrangement of the nanofibers of chitin and lignocellulose incorporated within pectin. The highest survivability of the entrapped bacteria was ~68% compared to the survivability of the free cell (~53%) at the end of 5-week storage period. After 21 day storage in the juice, the survivability of the entrapped bacteria treated under sequential digestion was ~58% as compared to that of the free cell (~43%). The present findings proposed a promising prebiotic matrix to protect probiotics in low pH fruit juice and the gastrointestinal tract.</p<<p<<strong<Conflict of interest: </strong<The authors declare no conflict of interest.</p< ▪ Bacillus coagulans ▪ Nanochitin ▪ Nanolignocellulose ▪ Pectin ▪ Synbiotic juice Biotechnology Seyed Abbas Shojaosadati verfasserin aut In Applied Food Biotechnology Shahid Behehsti University of Medical Sciences, 2015 4(2017), 3, Seite 179-191 (DE-627)853901112 (DE-600)2850730-7 24234214 nnns volume:4 year:2017 number:3 pages:179-191 https://doi.org/10.22037/afb.v4i3.17337 kostenfrei https://doaj.org/article/c275ddb44e3d4bc88f149d073bef0d90 kostenfrei http://journals.sbmu.ac.ir/afb/article/view/17337 kostenfrei https://doaj.org/toc/2345-5357 Journal toc kostenfrei https://doaj.org/toc/2423-4214 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2017 3 179-191
spelling	10.22037/afb.v4i3.17337 doi (DE-627)DOAJ073895067 (DE-599)DOAJc275ddb44e3d4bc88f149d073bef0d90 DE-627 ger DE-627 rakwb eng TP248.13-248.65 Alireza Chackoshian Khorasani verfasserin aut Improvement of Probiotic Survival in Fruit juice and under Gastrointestinal conditions using Pectin-Nanochitin-Nanolignocellulose as a Novel Prebiotic Gastrointestinal-Resistant Matrix 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p<<strong<<a href="/public/journals/52/Graphicalabstract.jpg"<<img src="/public/site/images/fkarimi/Graphical_abstract-S.jpg" alt="" /<</a<</strong<</p<<p<<strong<Background and Objective: </strong<Increasing survivability of probiotics in low pH juices and in gastrointestinal conditions is important for probiotic food industry. Nanofibers can reinforce the structure of entrapment matrices protecting probiotics in harsh conditions. This study investigated pectin-based bionanocomposites improved with nanochitin, nanolignocellulose and bacterial nanocellulose to introduce a prebiotic gastrointestinal-resistant matrix for enhancing the survival of <em<Bacillus coagulans </em<as a probiotic.</p<<p<<strong<Material and Methods: </strong<The bionanocomposites with various compositions were designed using mixture design method. These were fabricated based on cross-linking of calcium ions with pectin for entrapment of <em<Bacillus coagulans</em<. The survivability of probiotic was evaluated at 4°C or 25°C over a 5-week storage in peach juice and under simulated gastrointestinal conditions.</p<<p<<strong<Results and Conclusion: </strong<The prebiotic score of the pectin-nanochitin-nanolignocellulose (50:25:25% w w-1) was determined as 1.36. The survivability of <em<Bacillus coagulans </em<entrapped within the pectin-nanochitin-nanolignocellulose matrix was ~65% under gastrointestinal treatment. The surface structure of the matrix was relatively smooth coherent, compact and wrinkled due to the three-dimensional arrangement of the nanofibers of chitin and lignocellulose incorporated within pectin. The highest survivability of the entrapped bacteria was ~68% compared to the survivability of the free cell (~53%) at the end of 5-week storage period. After 21 day storage in the juice, the survivability of the entrapped bacteria treated under sequential digestion was ~58% as compared to that of the free cell (~43%). The present findings proposed a promising prebiotic matrix to protect probiotics in low pH fruit juice and the gastrointestinal tract.</p<<p<<strong<Conflict of interest: </strong<The authors declare no conflict of interest.</p< ▪ Bacillus coagulans ▪ Nanochitin ▪ Nanolignocellulose ▪ Pectin ▪ Synbiotic juice Biotechnology Seyed Abbas Shojaosadati verfasserin aut In Applied Food Biotechnology Shahid Behehsti University of Medical Sciences, 2015 4(2017), 3, Seite 179-191 (DE-627)853901112 (DE-600)2850730-7 24234214 nnns volume:4 year:2017 number:3 pages:179-191 https://doi.org/10.22037/afb.v4i3.17337 kostenfrei https://doaj.org/article/c275ddb44e3d4bc88f149d073bef0d90 kostenfrei http://journals.sbmu.ac.ir/afb/article/view/17337 kostenfrei https://doaj.org/toc/2345-5357 Journal toc kostenfrei https://doaj.org/toc/2423-4214 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2017 3 179-191
allfields_unstemmed	10.22037/afb.v4i3.17337 doi (DE-627)DOAJ073895067 (DE-599)DOAJc275ddb44e3d4bc88f149d073bef0d90 DE-627 ger DE-627 rakwb eng TP248.13-248.65 Alireza Chackoshian Khorasani verfasserin aut Improvement of Probiotic Survival in Fruit juice and under Gastrointestinal conditions using Pectin-Nanochitin-Nanolignocellulose as a Novel Prebiotic Gastrointestinal-Resistant Matrix 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p<<strong<<a href="/public/journals/52/Graphicalabstract.jpg"<<img src="/public/site/images/fkarimi/Graphical_abstract-S.jpg" alt="" /<</a<</strong<</p<<p<<strong<Background and Objective: </strong<Increasing survivability of probiotics in low pH juices and in gastrointestinal conditions is important for probiotic food industry. Nanofibers can reinforce the structure of entrapment matrices protecting probiotics in harsh conditions. This study investigated pectin-based bionanocomposites improved with nanochitin, nanolignocellulose and bacterial nanocellulose to introduce a prebiotic gastrointestinal-resistant matrix for enhancing the survival of <em<Bacillus coagulans </em<as a probiotic.</p<<p<<strong<Material and Methods: </strong<The bionanocomposites with various compositions were designed using mixture design method. These were fabricated based on cross-linking of calcium ions with pectin for entrapment of <em<Bacillus coagulans</em<. The survivability of probiotic was evaluated at 4°C or 25°C over a 5-week storage in peach juice and under simulated gastrointestinal conditions.</p<<p<<strong<Results and Conclusion: </strong<The prebiotic score of the pectin-nanochitin-nanolignocellulose (50:25:25% w w-1) was determined as 1.36. The survivability of <em<Bacillus coagulans </em<entrapped within the pectin-nanochitin-nanolignocellulose matrix was ~65% under gastrointestinal treatment. The surface structure of the matrix was relatively smooth coherent, compact and wrinkled due to the three-dimensional arrangement of the nanofibers of chitin and lignocellulose incorporated within pectin. The highest survivability of the entrapped bacteria was ~68% compared to the survivability of the free cell (~53%) at the end of 5-week storage period. After 21 day storage in the juice, the survivability of the entrapped bacteria treated under sequential digestion was ~58% as compared to that of the free cell (~43%). The present findings proposed a promising prebiotic matrix to protect probiotics in low pH fruit juice and the gastrointestinal tract.</p<<p<<strong<Conflict of interest: </strong<The authors declare no conflict of interest.</p< ▪ Bacillus coagulans ▪ Nanochitin ▪ Nanolignocellulose ▪ Pectin ▪ Synbiotic juice Biotechnology Seyed Abbas Shojaosadati verfasserin aut In Applied Food Biotechnology Shahid Behehsti University of Medical Sciences, 2015 4(2017), 3, Seite 179-191 (DE-627)853901112 (DE-600)2850730-7 24234214 nnns volume:4 year:2017 number:3 pages:179-191 https://doi.org/10.22037/afb.v4i3.17337 kostenfrei https://doaj.org/article/c275ddb44e3d4bc88f149d073bef0d90 kostenfrei http://journals.sbmu.ac.ir/afb/article/view/17337 kostenfrei https://doaj.org/toc/2345-5357 Journal toc kostenfrei https://doaj.org/toc/2423-4214 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2017 3 179-191
allfieldsGer	10.22037/afb.v4i3.17337 doi (DE-627)DOAJ073895067 (DE-599)DOAJc275ddb44e3d4bc88f149d073bef0d90 DE-627 ger DE-627 rakwb eng TP248.13-248.65 Alireza Chackoshian Khorasani verfasserin aut Improvement of Probiotic Survival in Fruit juice and under Gastrointestinal conditions using Pectin-Nanochitin-Nanolignocellulose as a Novel Prebiotic Gastrointestinal-Resistant Matrix 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p<<strong<<a href="/public/journals/52/Graphicalabstract.jpg"<<img src="/public/site/images/fkarimi/Graphical_abstract-S.jpg" alt="" /<</a<</strong<</p<<p<<strong<Background and Objective: </strong<Increasing survivability of probiotics in low pH juices and in gastrointestinal conditions is important for probiotic food industry. Nanofibers can reinforce the structure of entrapment matrices protecting probiotics in harsh conditions. This study investigated pectin-based bionanocomposites improved with nanochitin, nanolignocellulose and bacterial nanocellulose to introduce a prebiotic gastrointestinal-resistant matrix for enhancing the survival of <em<Bacillus coagulans </em<as a probiotic.</p<<p<<strong<Material and Methods: </strong<The bionanocomposites with various compositions were designed using mixture design method. These were fabricated based on cross-linking of calcium ions with pectin for entrapment of <em<Bacillus coagulans</em<. The survivability of probiotic was evaluated at 4°C or 25°C over a 5-week storage in peach juice and under simulated gastrointestinal conditions.</p<<p<<strong<Results and Conclusion: </strong<The prebiotic score of the pectin-nanochitin-nanolignocellulose (50:25:25% w w-1) was determined as 1.36. The survivability of <em<Bacillus coagulans </em<entrapped within the pectin-nanochitin-nanolignocellulose matrix was ~65% under gastrointestinal treatment. The surface structure of the matrix was relatively smooth coherent, compact and wrinkled due to the three-dimensional arrangement of the nanofibers of chitin and lignocellulose incorporated within pectin. The highest survivability of the entrapped bacteria was ~68% compared to the survivability of the free cell (~53%) at the end of 5-week storage period. After 21 day storage in the juice, the survivability of the entrapped bacteria treated under sequential digestion was ~58% as compared to that of the free cell (~43%). The present findings proposed a promising prebiotic matrix to protect probiotics in low pH fruit juice and the gastrointestinal tract.</p<<p<<strong<Conflict of interest: </strong<The authors declare no conflict of interest.</p< ▪ Bacillus coagulans ▪ Nanochitin ▪ Nanolignocellulose ▪ Pectin ▪ Synbiotic juice Biotechnology Seyed Abbas Shojaosadati verfasserin aut In Applied Food Biotechnology Shahid Behehsti University of Medical Sciences, 2015 4(2017), 3, Seite 179-191 (DE-627)853901112 (DE-600)2850730-7 24234214 nnns volume:4 year:2017 number:3 pages:179-191 https://doi.org/10.22037/afb.v4i3.17337 kostenfrei https://doaj.org/article/c275ddb44e3d4bc88f149d073bef0d90 kostenfrei http://journals.sbmu.ac.ir/afb/article/view/17337 kostenfrei https://doaj.org/toc/2345-5357 Journal toc kostenfrei https://doaj.org/toc/2423-4214 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2017 3 179-191
allfieldsSound	10.22037/afb.v4i3.17337 doi (DE-627)DOAJ073895067 (DE-599)DOAJc275ddb44e3d4bc88f149d073bef0d90 DE-627 ger DE-627 rakwb eng TP248.13-248.65 Alireza Chackoshian Khorasani verfasserin aut Improvement of Probiotic Survival in Fruit juice and under Gastrointestinal conditions using Pectin-Nanochitin-Nanolignocellulose as a Novel Prebiotic Gastrointestinal-Resistant Matrix 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p<<strong<<a href="/public/journals/52/Graphicalabstract.jpg"<<img src="/public/site/images/fkarimi/Graphical_abstract-S.jpg" alt="" /<</a<</strong<</p<<p<<strong<Background and Objective: </strong<Increasing survivability of probiotics in low pH juices and in gastrointestinal conditions is important for probiotic food industry. Nanofibers can reinforce the structure of entrapment matrices protecting probiotics in harsh conditions. This study investigated pectin-based bionanocomposites improved with nanochitin, nanolignocellulose and bacterial nanocellulose to introduce a prebiotic gastrointestinal-resistant matrix for enhancing the survival of <em<Bacillus coagulans </em<as a probiotic.</p<<p<<strong<Material and Methods: </strong<The bionanocomposites with various compositions were designed using mixture design method. These were fabricated based on cross-linking of calcium ions with pectin for entrapment of <em<Bacillus coagulans</em<. The survivability of probiotic was evaluated at 4°C or 25°C over a 5-week storage in peach juice and under simulated gastrointestinal conditions.</p<<p<<strong<Results and Conclusion: </strong<The prebiotic score of the pectin-nanochitin-nanolignocellulose (50:25:25% w w-1) was determined as 1.36. The survivability of <em<Bacillus coagulans </em<entrapped within the pectin-nanochitin-nanolignocellulose matrix was ~65% under gastrointestinal treatment. The surface structure of the matrix was relatively smooth coherent, compact and wrinkled due to the three-dimensional arrangement of the nanofibers of chitin and lignocellulose incorporated within pectin. The highest survivability of the entrapped bacteria was ~68% compared to the survivability of the free cell (~53%) at the end of 5-week storage period. After 21 day storage in the juice, the survivability of the entrapped bacteria treated under sequential digestion was ~58% as compared to that of the free cell (~43%). The present findings proposed a promising prebiotic matrix to protect probiotics in low pH fruit juice and the gastrointestinal tract.</p<<p<<strong<Conflict of interest: </strong<The authors declare no conflict of interest.</p< ▪ Bacillus coagulans ▪ Nanochitin ▪ Nanolignocellulose ▪ Pectin ▪ Synbiotic juice Biotechnology Seyed Abbas Shojaosadati verfasserin aut In Applied Food Biotechnology Shahid Behehsti University of Medical Sciences, 2015 4(2017), 3, Seite 179-191 (DE-627)853901112 (DE-600)2850730-7 24234214 nnns volume:4 year:2017 number:3 pages:179-191 https://doi.org/10.22037/afb.v4i3.17337 kostenfrei https://doaj.org/article/c275ddb44e3d4bc88f149d073bef0d90 kostenfrei http://journals.sbmu.ac.ir/afb/article/view/17337 kostenfrei https://doaj.org/toc/2345-5357 Journal toc kostenfrei https://doaj.org/toc/2423-4214 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 4 2017 3 179-191
language	English
source	In Applied Food Biotechnology 4(2017), 3, Seite 179-191 volume:4 year:2017 number:3 pages:179-191
sourceStr	In Applied Food Biotechnology 4(2017), 3, Seite 179-191 volume:4 year:2017 number:3 pages:179-191
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	▪ Bacillus coagulans ▪ Nanochitin ▪ Nanolignocellulose ▪ Pectin ▪ Synbiotic juice Biotechnology
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container_title	Applied Food Biotechnology
authorswithroles_txt_mv	Alireza Chackoshian Khorasani @@aut@@ Seyed Abbas Shojaosadati @@aut@@
publishDateDaySort_date	2017-01-01T00:00:00Z
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callnumber-first	T - Technology
author	Alireza Chackoshian Khorasani
spellingShingle	Alireza Chackoshian Khorasani misc TP248.13-248.65 misc ▪ Bacillus coagulans ▪ Nanochitin ▪ Nanolignocellulose ▪ Pectin ▪ Synbiotic juice misc Biotechnology Improvement of Probiotic Survival in Fruit juice and under Gastrointestinal conditions using Pectin-Nanochitin-Nanolignocellulose as a Novel Prebiotic Gastrointestinal-Resistant Matrix
authorStr	Alireza Chackoshian Khorasani
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topic_title	TP248.13-248.65 Improvement of Probiotic Survival in Fruit juice and under Gastrointestinal conditions using Pectin-Nanochitin-Nanolignocellulose as a Novel Prebiotic Gastrointestinal-Resistant Matrix ▪ Bacillus coagulans ▪ Nanochitin ▪ Nanolignocellulose ▪ Pectin ▪ Synbiotic juice
topic	misc TP248.13-248.65 misc ▪ Bacillus coagulans ▪ Nanochitin ▪ Nanolignocellulose ▪ Pectin ▪ Synbiotic juice misc Biotechnology
topic_unstemmed	misc TP248.13-248.65 misc ▪ Bacillus coagulans ▪ Nanochitin ▪ Nanolignocellulose ▪ Pectin ▪ Synbiotic juice misc Biotechnology
topic_browse	misc TP248.13-248.65 misc ▪ Bacillus coagulans ▪ Nanochitin ▪ Nanolignocellulose ▪ Pectin ▪ Synbiotic juice misc Biotechnology
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hierarchy_parent_title	Applied Food Biotechnology
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title	Improvement of Probiotic Survival in Fruit juice and under Gastrointestinal conditions using Pectin-Nanochitin-Nanolignocellulose as a Novel Prebiotic Gastrointestinal-Resistant Matrix
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title_full	Improvement of Probiotic Survival in Fruit juice and under Gastrointestinal conditions using Pectin-Nanochitin-Nanolignocellulose as a Novel Prebiotic Gastrointestinal-Resistant Matrix
author_sort	Alireza Chackoshian Khorasani
journal	Applied Food Biotechnology
journalStr	Applied Food Biotechnology
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lang_code	eng
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publishDateSort	2017
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container_start_page	179
author_browse	Alireza Chackoshian Khorasani Seyed Abbas Shojaosadati
container_volume	4
class	TP248.13-248.65
format_se	Elektronische Aufsätze
author-letter	Alireza Chackoshian Khorasani
doi_str_mv	10.22037/afb.v4i3.17337
author2-role	verfasserin
title_sort	improvement of probiotic survival in fruit juice and under gastrointestinal conditions using pectin-nanochitin-nanolignocellulose as a novel prebiotic gastrointestinal-resistant matrix
callnumber	TP248.13-248.65
title_auth	Improvement of Probiotic Survival in Fruit juice and under Gastrointestinal conditions using Pectin-Nanochitin-Nanolignocellulose as a Novel Prebiotic Gastrointestinal-Resistant Matrix
abstract	<p<<strong<<a href="/public/journals/52/Graphicalabstract.jpg"<<img src="/public/site/images/fkarimi/Graphical_abstract-S.jpg" alt="" /<</a<</strong<</p<<p<<strong<Background and Objective: </strong<Increasing survivability of probiotics in low pH juices and in gastrointestinal conditions is important for probiotic food industry. Nanofibers can reinforce the structure of entrapment matrices protecting probiotics in harsh conditions. This study investigated pectin-based bionanocomposites improved with nanochitin, nanolignocellulose and bacterial nanocellulose to introduce a prebiotic gastrointestinal-resistant matrix for enhancing the survival of <em<Bacillus coagulans </em<as a probiotic.</p<<p<<strong<Material and Methods: </strong<The bionanocomposites with various compositions were designed using mixture design method. These were fabricated based on cross-linking of calcium ions with pectin for entrapment of <em<Bacillus coagulans</em<. The survivability of probiotic was evaluated at 4°C or 25°C over a 5-week storage in peach juice and under simulated gastrointestinal conditions.</p<<p<<strong<Results and Conclusion: </strong<The prebiotic score of the pectin-nanochitin-nanolignocellulose (50:25:25% w w-1) was determined as 1.36. The survivability of <em<Bacillus coagulans </em<entrapped within the pectin-nanochitin-nanolignocellulose matrix was ~65% under gastrointestinal treatment. The surface structure of the matrix was relatively smooth coherent, compact and wrinkled due to the three-dimensional arrangement of the nanofibers of chitin and lignocellulose incorporated within pectin. The highest survivability of the entrapped bacteria was ~68% compared to the survivability of the free cell (~53%) at the end of 5-week storage period. After 21 day storage in the juice, the survivability of the entrapped bacteria treated under sequential digestion was ~58% as compared to that of the free cell (~43%). The present findings proposed a promising prebiotic matrix to protect probiotics in low pH fruit juice and the gastrointestinal tract.</p<<p<<strong<Conflict of interest: </strong<The authors declare no conflict of interest.</p<
abstractGer	<p<<strong<<a href="/public/journals/52/Graphicalabstract.jpg"<<img src="/public/site/images/fkarimi/Graphical_abstract-S.jpg" alt="" /<</a<</strong<</p<<p<<strong<Background and Objective: </strong<Increasing survivability of probiotics in low pH juices and in gastrointestinal conditions is important for probiotic food industry. Nanofibers can reinforce the structure of entrapment matrices protecting probiotics in harsh conditions. This study investigated pectin-based bionanocomposites improved with nanochitin, nanolignocellulose and bacterial nanocellulose to introduce a prebiotic gastrointestinal-resistant matrix for enhancing the survival of <em<Bacillus coagulans </em<as a probiotic.</p<<p<<strong<Material and Methods: </strong<The bionanocomposites with various compositions were designed using mixture design method. These were fabricated based on cross-linking of calcium ions with pectin for entrapment of <em<Bacillus coagulans</em<. The survivability of probiotic was evaluated at 4°C or 25°C over a 5-week storage in peach juice and under simulated gastrointestinal conditions.</p<<p<<strong<Results and Conclusion: </strong<The prebiotic score of the pectin-nanochitin-nanolignocellulose (50:25:25% w w-1) was determined as 1.36. The survivability of <em<Bacillus coagulans </em<entrapped within the pectin-nanochitin-nanolignocellulose matrix was ~65% under gastrointestinal treatment. The surface structure of the matrix was relatively smooth coherent, compact and wrinkled due to the three-dimensional arrangement of the nanofibers of chitin and lignocellulose incorporated within pectin. The highest survivability of the entrapped bacteria was ~68% compared to the survivability of the free cell (~53%) at the end of 5-week storage period. After 21 day storage in the juice, the survivability of the entrapped bacteria treated under sequential digestion was ~58% as compared to that of the free cell (~43%). The present findings proposed a promising prebiotic matrix to protect probiotics in low pH fruit juice and the gastrointestinal tract.</p<<p<<strong<Conflict of interest: </strong<The authors declare no conflict of interest.</p<
abstract_unstemmed	<p<<strong<<a href="/public/journals/52/Graphicalabstract.jpg"<<img src="/public/site/images/fkarimi/Graphical_abstract-S.jpg" alt="" /<</a<</strong<</p<<p<<strong<Background and Objective: </strong<Increasing survivability of probiotics in low pH juices and in gastrointestinal conditions is important for probiotic food industry. Nanofibers can reinforce the structure of entrapment matrices protecting probiotics in harsh conditions. This study investigated pectin-based bionanocomposites improved with nanochitin, nanolignocellulose and bacterial nanocellulose to introduce a prebiotic gastrointestinal-resistant matrix for enhancing the survival of <em<Bacillus coagulans </em<as a probiotic.</p<<p<<strong<Material and Methods: </strong<The bionanocomposites with various compositions were designed using mixture design method. These were fabricated based on cross-linking of calcium ions with pectin for entrapment of <em<Bacillus coagulans</em<. The survivability of probiotic was evaluated at 4°C or 25°C over a 5-week storage in peach juice and under simulated gastrointestinal conditions.</p<<p<<strong<Results and Conclusion: </strong<The prebiotic score of the pectin-nanochitin-nanolignocellulose (50:25:25% w w-1) was determined as 1.36. The survivability of <em<Bacillus coagulans </em<entrapped within the pectin-nanochitin-nanolignocellulose matrix was ~65% under gastrointestinal treatment. The surface structure of the matrix was relatively smooth coherent, compact and wrinkled due to the three-dimensional arrangement of the nanofibers of chitin and lignocellulose incorporated within pectin. The highest survivability of the entrapped bacteria was ~68% compared to the survivability of the free cell (~53%) at the end of 5-week storage period. After 21 day storage in the juice, the survivability of the entrapped bacteria treated under sequential digestion was ~58% as compared to that of the free cell (~43%). The present findings proposed a promising prebiotic matrix to protect probiotics in low pH fruit juice and the gastrointestinal tract.</p<<p<<strong<Conflict of interest: </strong<The authors declare no conflict of interest.</p<
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title_short	Improvement of Probiotic Survival in Fruit juice and under Gastrointestinal conditions using Pectin-Nanochitin-Nanolignocellulose as a Novel Prebiotic Gastrointestinal-Resistant Matrix
url	https://doi.org/10.22037/afb.v4i3.17337 https://doaj.org/article/c275ddb44e3d4bc88f149d073bef0d90 http://journals.sbmu.ac.ir/afb/article/view/17337 https://doaj.org/toc/2345-5357 https://doaj.org/toc/2423-4214
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up_date	2024-07-03T20:12:32.879Z
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