Strategies and New Technologies for Improving the Tolerance of Lactic Acid Bacteria to Processing and Gastrointestinal Environments
The market and demanding of lactic acid bacteria and their products keep increasingly in recent years. However, it is difficult to maintain the activity of lactic acid bacteria during the processing and storage periods due to the stress caused by heating and oxygen exposure conditions for these anae...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030350 |
| _version_ | 1797661912371036160 |
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| author | Qiongyao XU Juan WANG Ning LIAO Guanwen LIU Yinghui LI Xinzhe SHANG Yixuan GAI Congcong WANG Junling SHI |
| author_facet | Qiongyao XU Juan WANG Ning LIAO Guanwen LIU Yinghui LI Xinzhe SHANG Yixuan GAI Congcong WANG Junling SHI |
| author_sort | Qiongyao XU |
| collection | DOAJ |
| description | The market and demanding of lactic acid bacteria and their products keep increasingly in recent years. However, it is difficult to maintain the activity of lactic acid bacteria during the processing and storage periods due to the stress caused by heating and oxygen exposure conditions for these anaerobic and heat-sensitive bacteria. This also causes a significant reduction in the quantity of live lactic acid bacteria in the end products. The activity of lactic acid bacteria will further decrease under the high acid condition in stomach and the high bile content in gut tract, which greatly reduce the end probiotic efficacy of this kind of probiotic products. Until now, numerous efforts have been made to enhance the tolerance of lactic and bacteria against heat, oxygen and gastrointestinal conditions, resulting in the emergence of several novel technologies. However, it is still challenging to select the most suitable technologies for practical application, as the results from various studies have not been thoroughly summarized and compared. In this study, the currently developed techniques for improving the activity of lactic acid bacteria during processing, under gastrointestinal condition, and in intestinal delivery are comprehensively summarized. The results from different studies are well compared. The application of electrostatic spinning, electrostatic spray, emulsion droplet technology, polyphenol nano armor, and heat induction pretreatment in the process of live lactic acid bacteria is also introduced. The information presented in this study can provide useful guidance for further research and the application of the currently developed techniques. |
| first_indexed | 2024-03-11T18:51:31Z |
| format | Article |
| id | doaj.art-4340bdeeb2284a01b741d75b3de9237f |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-11T18:51:31Z |
| publishDate | 2023-10-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-4340bdeeb2284a01b741d75b3de9237f2023-10-11T09:18:38ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-10-01442011010.13386/j.issn1002-0306.20230303502023030350-20Strategies and New Technologies for Improving the Tolerance of Lactic Acid Bacteria to Processing and Gastrointestinal EnvironmentsQiongyao XU0Juan WANG1Ning LIAO2Guanwen LIU3Yinghui LI4Xinzhe SHANG5Yixuan GAI6Congcong WANG7Junling SHI8School of Life Sciences, Northwestern Polytechnical University, Xi’an 710072, ChinaSchool of Life Sciences, Northwestern Polytechnical University, Xi’an 710072, ChinaSchool of Life Sciences, Northwestern Polytechnical University, Xi’an 710072, ChinaSchool of Life Sciences, Northwestern Polytechnical University, Xi’an 710072, ChinaSchool of Life Sciences, Northwestern Polytechnical University, Xi’an 710072, ChinaSchool of Life Sciences, Northwestern Polytechnical University, Xi’an 710072, ChinaSchool of Life Sciences, Northwestern Polytechnical University, Xi’an 710072, ChinaSchool of Life Sciences, Northwestern Polytechnical University, Xi’an 710072, ChinaSchool of Life Sciences, Northwestern Polytechnical University, Xi’an 710072, ChinaThe market and demanding of lactic acid bacteria and their products keep increasingly in recent years. However, it is difficult to maintain the activity of lactic acid bacteria during the processing and storage periods due to the stress caused by heating and oxygen exposure conditions for these anaerobic and heat-sensitive bacteria. This also causes a significant reduction in the quantity of live lactic acid bacteria in the end products. The activity of lactic acid bacteria will further decrease under the high acid condition in stomach and the high bile content in gut tract, which greatly reduce the end probiotic efficacy of this kind of probiotic products. Until now, numerous efforts have been made to enhance the tolerance of lactic and bacteria against heat, oxygen and gastrointestinal conditions, resulting in the emergence of several novel technologies. However, it is still challenging to select the most suitable technologies for practical application, as the results from various studies have not been thoroughly summarized and compared. In this study, the currently developed techniques for improving the activity of lactic acid bacteria during processing, under gastrointestinal condition, and in intestinal delivery are comprehensively summarized. The results from different studies are well compared. The application of electrostatic spinning, electrostatic spray, emulsion droplet technology, polyphenol nano armor, and heat induction pretreatment in the process of live lactic acid bacteria is also introduced. The information presented in this study can provide useful guidance for further research and the application of the currently developed techniques.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030350lactic acid bacteriaheat stressoxidative stresselectrospinningemulsion droplet technologynano armor |
| spellingShingle | Qiongyao XU Juan WANG Ning LIAO Guanwen LIU Yinghui LI Xinzhe SHANG Yixuan GAI Congcong WANG Junling SHI Strategies and New Technologies for Improving the Tolerance of Lactic Acid Bacteria to Processing and Gastrointestinal Environments Shipin gongye ke-ji lactic acid bacteria heat stress oxidative stress electrospinning emulsion droplet technology nano armor |
| title | Strategies and New Technologies for Improving the Tolerance of Lactic Acid Bacteria to Processing and Gastrointestinal Environments |
| title_full | Strategies and New Technologies for Improving the Tolerance of Lactic Acid Bacteria to Processing and Gastrointestinal Environments |
| title_fullStr | Strategies and New Technologies for Improving the Tolerance of Lactic Acid Bacteria to Processing and Gastrointestinal Environments |
| title_full_unstemmed | Strategies and New Technologies for Improving the Tolerance of Lactic Acid Bacteria to Processing and Gastrointestinal Environments |
| title_short | Strategies and New Technologies for Improving the Tolerance of Lactic Acid Bacteria to Processing and Gastrointestinal Environments |
| title_sort | strategies and new technologies for improving the tolerance of lactic acid bacteria to processing and gastrointestinal environments |
| topic | lactic acid bacteria heat stress oxidative stress electrospinning emulsion droplet technology nano armor |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030350 |
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