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Irritable bowel syndrome (IBS) is a chronic condition that affects 11.2% of the world's population. The management of gut microbiota using probiotic and synbiotic agents might be a valid alternative to assist in the treatment of IBS. The focus of this study was to evaluate the effects of prebiotic and synbiotic compounds carried by different foods on major symptoms of IBS through a systematic literature review. MEDLINE, EMBASE, Cochrane Central Register of Controlled Trials, and LILACS were accessed during July 2021. The studies included in this review were the ones that tested volunteers older than 16 years of age and were conducted using a randomized, controlled clinical trial. The risk of bias was assessed by using the Cochrane risk-of-bias tool for randomized trials (RoB2). Furthermore, the data found were qualitatively evaluated due to the studies' differences. Two papers were able to fit the criteria, with a total sample size of 280 participants. No datum was found regarding the use of prebiotics in the treatment of IBS. Synbiotic agents, however, had a positive effect on gastrointestinal symptoms and the participants' overall bowel satisfaction; however, it was not possible to reach a consensus on which effects. Further studies regarding the use of synbiotics and prebiotics must be carried out to determine which effects are the most significant in the treatment of IBS. [ABSTRACT FROM AUTHOR]

Summary: Bifidobacterium BB‐12 was microencapsulated by spray drying using lactose‐free milk, lactose‐free milk and inulin, and lactose‐free milk and oligofructose, resulting in powders 1, 2 and 3, respectively. The highest encapsulation yield (88.01%) and the highest bifidobacteria viability during 120 days of storage were noted for spray‐dried powder 2. Spray‐dried powders 1 and 3 show a higher tendency to yellow colour. After being submitted to in vitro‐simulated gastrointestinal conditions, the best probiotic survival rate result was found for spray‐dried powder 3 (87.59%). Therefore, spray‐dried powders containing prebiotics were the most appropriate combinations for microencapsulation of Bifidobacterium BB‐12 and maintenance of cell viability during storage and gastrointestinal system, showing great potential to be used in lactose‐free dairy products. [ABSTRACT FROM AUTHOR]

Abstract The spray-dried powders with Bifidobacterium BB-12 microcapsules with full-fat goat's milk and/or prebiotics (inulin and/or oligofructose), were characterized about their thermal and water sorption properties. The samples' thermal properties showed that the addition of prebiotics contributed to the higher thermal stability, highlighting the microcapsules produced with inulin. Regarding the water sorption properties, the Peleg model fitted well to the experimental data, providing adequate values of the initial mass transfer rate. The isotherm found for the sample with full-fat goat's milk with or without oligofructose was a Sigmoid Isotherm (Type II), commonly observed in most foods. The inulin use resulted in a change from Type II to Type III isotherm curve, where the molecular relaxation mechanisms and the adsorption forces are weak. Therefore, the relative humidity conditions above 43% and 11% can be responsible by a decrease of the storage stability of spray-dried powders, with microcapsules. Highlights • This study is the first report describing the thermal and water sorption properties of microcapsules. • The inulin addition conferred best thermal stability for microcapsules. • Microcapsules with inulin were responsible for the change in the isotherm curve. • Microcapsules with inulin addition showed lower solubility characteristics. [ABSTRACT FROM AUTHOR]

Abstract Bifidobacterium BB-12 intended for use in functional dairy products are selected traditionally by taking into account a proper technological performance. Therefore, in vitro simulated gastrointestinal conditions should be studied to obtain essential information about the potential probiotic properties of bifidobacteria since there is a lack of this study. Our study aimed to evaluate the protective effects of probiotic and symbiotic soft fresh cheeses matrices, both manufactured from the concentrated milk from the second stage of block freeze concentration process, on Bifidobacterium BB-12 survival under in vitro simulated gastrointestinal conditions. These simulated assays were done consecutively including all gastrointestinal tract compartments, such as the mouth, esophagus-stomach, duodenum, and ileum. After the simulated gastrointestinal conditions, it was possible to verify a positive effect on the viable cells count and survival rate of Bifidobacterium BB-12 in probiotic cheese followed by symbiotic cheese, this last one also with inulin addition. Finally, both novelty kinds of cheese can be considered a protective matrix on Bifidobacterium BB-12 survival. Highlights • Functional soft fresh cheeses were manufactured from freeze concentrated milk. • The functional cheeses were submitted to simulated gastrointestinal conditions. • During digestion steps, probiotic cheese showed better bifidobacteria recovery. • The functional cheeses showed to be protective matrices for bifidobacteria. [ABSTRACT FROM AUTHOR]

The aim of this study was to produce a powdered probiotic passion fruit juice, in order to develop a new non-dairy probiotic beverage. For this purpose, passion fruit juice added with Bifidobacterium animalis ssp. lactis BB-12 was microencapsulated by spray drying using maltodextrin and/or inulin as encapsulating agents. The microcapsules obtained were characterized in relation to their morphological, physical and thermogravimetric properties after spray drying. The viability of probiotic microorganism, as well as the powders’ moisture content, water activity, solubility and color were evaluated throughout 30 days of storage at 25 °C and 4 °C. The storage at 4 °C resulted in a better maintenance of probiotic viability throughout the storage period. During storage at 25 °C, the sample made only with maltodextrin showed loss of viability of the bifidobacteria while the sample made with inulin offered better protection to the encapsulated bacteria. The different carrier agents affected the morphology and the particle size of the microcapsules. All the probiotic juice powders had similar flow characteristics. The use of maltodextrin resulted in higher values for moisture content and water activity. Throughout storage, an increase in moisture content and water activity was noted for all the samples. All the powders showed high solubility indexes. An increase in luminosity and a concurrent reduction in b* values throughout storage was noted for all the juice powder formulations at both temperatures, but more markedly at 25 °C. The results of the thermal analysis showed that both encapsulating agents improved the stability of the passion fruit juice. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effects of Bifidobacterium animalis subsp. lactis BB‐12 and the prebiotic inulin in a Mascarpone‐type cheese on its physicochemical parameters during storage, as well as the protective effects of the matrix on the viability of the probiotics and their survival after exposure to simulated gastrointestinal conditions. The incorporation of the probiotic and inulin into the Mascarpone‐type cheese affected specific physicochemical and textural properties. Viable cell counts remained above 6 log cfu/g throughout the whole storage period and after the simulated gastrointestinal conditions, indicating the protective effect of the matrix of the Mascarpone‐type cheese. [ABSTRACT FROM AUTHOR]

The identification of cell protecting material for probiotics is a key issue that determines the efficiency of microencapsulation by spray drying. In this study, full-fat goat’s milk and/or prebiotics (inulin and/or oligofructose) were used as carrier agents aiming to minimize the damage on the Bifidobacterium BB-12 and optimize viable cell count after the microencapsulation process. The protective effect was also evaluated when the free cells and the microcapsules were submitted to in vitro simulated gastrointestinal conditions and after undergoing thermal treatments. The highest viability count (9.58 log CFU g −1 ) and encapsulation yield (97.43%) were noted for the microcapsules that were produced with full-fat goat’s milk only. After being submitted to in vitro simulated gastrointestinal conditions, the best probiotic survival rate result was noted for the microcapsules produced with full-fat goat’s milk (94.29%), followed by those produced with full-fat goat’s milk and inulin (86.77%). All of the carrier agents improved the survival of the bifidobacteria after the microcapsules underwent thermal treatments. [ABSTRACT FROM AUTHOR]

Bifidobacterium BB-12 was microencapsulated with sweet whey and two different prebiotics (inulin and polydextrose) and its survival was evaluated during spray drying and after exposure to simulated gastrointestinal conditions and heat treatments. The microcapsules produced only with sweet whey showed the highest viability after spray drying (9.54 log CFU g −1 ) and the highest encapsulation yield (95.43%). After exposure to simulated gastrointestinal conditions, the microcapsules prepared only with sweet whey and those prepared with sweet whey and inulin provided better protection of the bifidobacteria when compared with the free cells, with a reduction of 0.49 and 0.97 logs, respectively. On the other hand, the microcapsules produced with sweet whey and polydextrose showed the highest reduction level (2.45 logs) after simulated gastrointestinal conditions. Regarding the survival of probiotics under heat treatments, the microcapsules produced only with sweet whey conferred greater protective effect when compared to the free cells. However, the microcapsules produced with sweet whey and polydextrose did not confer any protection to the probiotic cells under heat treatments. [ABSTRACT FROM AUTHOR]

The buffalo Minas Frescal cheese with Bifidobacterium BB-12 and the MRS broth, as a control, were used under in vitro simulated gastrointestinal conditions. Both samples were submitted to typical conditions in the human mouth, oesophagus-stomach, duodenum and ileum, sequentially. At the end of each step it was evaluated the count of bifidobacteria viable cells and their survival rates. After each one step of simulated gastrointestinal conditions, the bifidobacteria viable cells count were above the recommended for a probiotic product, both the buffalo cheese as the MRS broth. A protective effect of buffalo cheese was observed in the simulated gastrointestinal conditions, including the recovery of the injured bifidobacteria cells, as verified after the duodenum step. Buffalo Minas Frescal cheese thus appeared to protect the Bifidobacterium BB-12 during in vitro simulated gastrointestinal conditions, being a promising carrier of this probiotic bacterium. [ABSTRACT FROM AUTHOR]

Buffalo Minas Frescal cheese produced with a probiotic culture was evaluated in relation to the viability of Bifidobacterium Bb-12, physicochemical, color, rheological and microstructural properties during 30 days of storage. The cheese formulation containing bifidobacteria were classified as probiotic. After this storage time, the probiotic buffalo Minas Frescal cheese showed a greenish white color and an increase in the syneresis values. The addition of bifidobacteria and the storage time of the buffalo Minas Frescal cheeses did not affect its rheological properties. These properties indicated a tendency to obtain hard and elastic cheeses, showing a tendency to be more elastic than viscous. [ABSTRACT FROM AUTHOR]

[Display omitted] • Lactose-free milk and/or prebiotic spray-dried powders showed probiotic stability. • Lactose-free milk and/or prebiotic spray-dried powders showed BAL stability. • The probiotic survival rate was higher for the yogurt with free cells. • Encapsulated probiotic addition with lactose-free milk showed the highest survival rate. • Physicochemical behavior was favorable to probiotic skyr-style yogurts elaboration. This work aims to manufacture a new concentrated lactose-free probiotic yogurt. For this purpose, the probiotic Bifidocaterium BB-12 was incorporated in a concentrated lactose-free yogurt, both in its free form and previously encapsulated. Previous cell encapsulation was performed using the spray-drying technique with the following wall materials: lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose. Thus, three different probiotic powders were obtained and added separately to three fractions of concentrated lactose-free yogurt. The probiotic survival of both powders and yogurts was evaluated during refrigerated storage. Likewise, the viability of starter cultures in yogurt (Lactobacillus bulgaricus and Streptococcus thermophilus) was controlled. In addition, the physicochemical properties of the four yogurts were also measured (color, pH and acidity, and texture properties). All three powders showed good probiotic viability (>8 log CFU g−1) throughout 120 days of storage at 4 °C. In turn, yogurt formulations (with the addition of powders or free bifidobacteria) presented probiotic viability above 7 log CFU g−1 after storage; as well as the starter cultures (>8 log UFC g−1). Yogurt with probiotic powder from lactose-free milk showed a more yellowish color; however, these differences would not be detected by the human eye (ΔE < 3.00). The yogurt with bifidobacteria free cells showed a greater post-acidification process (pH 4.18 to 4.02 and titratable acidity 1.52 to 1.89). It was not observed differences for firmness values of yogurt with free cells addition and yogurt with lactose-free milk and oligofructose powder addition. A slight significant decrease in the cohesiveness was observed in the yogurt elaborated with bifidobacteria free cells. The gumminess showed fluctuating values between all concentrated lactose-free yogurts. At the end of this study, we conclude that these probiotic powders can be incorporated into innovative lactose-free yogurts. [ABSTRACT FROM AUTHOR]

• Fermented milks with Bifidobacterium BB-12 count among 8 to 10 log CFU g−1. • 10% of guabiroba pulp provided the highest cells count in the colon steps. • Guabiroba pulp provided a protective effect in S. thermophilus and L. bulgaricus. • I10 sample with the highest total phenolic content and antioxidant activity. • Guabiroba pulp was a potential prebiotic agent during digestion steps. In fermented milks inoculated with two thermophilic strains (Lactobacillus bulgaricus and Streptococcus thermophilus), guabiroba pulp (Campomanesia xanthocarpa O. Berg) was added in different concentrations: 5% (I5 sample) and 10% (I10 sample), compared to a control sample, with no pulp addition. In these fermented milks, Bifidobacterium BB-12 was added and the samples were submitted to a progressive gastrointestinal simulation in vitro. The cells count was performed, including the survival rates for all the progressive steps of the simulated digestion. Total phenolic content (TPC) and antioxidant activity analysis by FRAP (Ferric Reducing Antioxidant Power) and DPPH (2,2-diphenyl-1-picrylhydrazyl) were performed in all the gastrointestinal steps. Before and during the entire gastrointestinal tract, the Bifidobacterium BB-12 count was 8–9 log CFU g−1, above the recommended for a probiotic product, with a highlight in intestinal colon steps. The I10 sample showed the highest viable cell count, the highest total phenolic content and antioxidant activity throughout the entire gastric steps (p < 0.05). The fermented milk proved to be an effective matrix for the probiotic stability and incorporation of guabiroba components. Bioactive compounds present in the guabiroba pulp may have occasioned a prebiotic and protective effect on Bifidobacterium BB-12 after gastric conditions. The possible bioconversion of these compounds in more active forms can contribute to the absorption in epithelial cells, enhancing fermented milks with guabiroba pulp as important sources of dietary accessible bioactive compounds. [ABSTRACT FROM AUTHOR]

• Primers 23S- Bal and Tuf were evaluated for B. animalis ssp. lactis quantification. • Tuf gene showed better results and higher efficiency than 23S- Bal. • qPCR was able to evaluate viable but non-culturable cells. • Microcapsules only with goat's milk powder showed better protection to cells by qPCR. • qPCR was more rapid and sensitive alternative for BB-12 quantification. The current study was conducted to develop a quantitative polymerase chain reaction (qPCR) assay for Bifidobacterium animalis ssp. lactis BB-12 quantification in microcapsules matrix with full-fat goat milk and inulin-type fructans. DNA was isolated from milk, feed solutions (before spray drying) and microcapsules (after spray drying) using DNAzol. Two primer pairs targeting Bal-23S or Tuf sequences were evaluated by qPCR. The qPCR efficiency was higher (89.5%) using the Tuf primers than Bal-23S primers (84.8%). Tuf primer pair was able to selectively detect B. animalis ssp. lactis BB-12. After, quantification of bifidobacteria in the microcapsules matrix by Tuf qPCR assay was compared to conventional enumeration by plate counting. The analysis of probiotic feed solutions and microcapsules showed higher (P < 0.05) bacterial enumeration determined by Tuf qPCR assay compared to those obtained by plate counting. This qPCR assay was considered a rapid and sensitive alternative for the quantification of B. animalis ssp. lactis BB-12 in probiotic microcapsules compared to plate counting. [ABSTRACT FROM AUTHOR]

• Goat's whey concentrate was an efficient wall material for bifidobacteria. • The inulin amount was not able to improve the viability of bifidobacteria entrapped. • Goat's whey concentrate and inulin increased the thermal stability of microcapsules. • Bifidobacteria survival decreased after the spray drying process. Goat's whey was submitted to two cycles of block freeze concentration process, resulting in concentrate 1 and concentrate 2. Concentrate 1 was added with 5 g of inulin and both concentrates were inoculated with Bifidobacterium animalis ssp. lactis BB-12, the concentrates were then denoted as feed solutions 1 and 2, respectively. Feed solutions were spray-dried, resulting in powder 1 and 2. The stability of the bifidobacteria entrapped within the powders was evaluated for both spray-dried powders stored at 4 °C and 25 °C for 60 days. The spray-dried powders were also evaluated in relation to their physical and thermal properties. It was noted that Bifidobacteria displayed increased stability at refrigeration temperature. Analysis of physical properties indicated that the addition of inulin resulted in increased water solubility. However, both spray-dried powders displayed less flowability, as well as a yellow-greenish color. By evaluating the spray-dried powders thermal properties, it was possible to confirm that goat whey concentrates behave as excellent wall materials. [ABSTRACT FROM AUTHOR]

• Bifidobacterium BB-12 and Escherichia coli interaction in the gut were reported. • Frozen Yogurt was able to deliver encapsulated probiotic bacteria to the colon. • Bifidobacteria inhibit pathogenic bacteria in the large intestine. • Use of inulin as encapsulant agent for bifidobacteria improves antagonist effect. • The phenomenon of viable but not-culturable cells of E. coli was observed by qPCR. Goat milk and goat milk and inulin were used as encapsulating agents of Bifidobacterium BB-12 and applied in Frozen Yogurt (GF2 and GF3, respectively) in order to evaluate the antagonistic effect against Escherichia coli. GF1 is a control containing only Escherichia coli. Simulation of gastrointestinal digestion occurred sequentially. Quantification of Bifidobacterium BB-12 was performed using plate counting while E. coli count was compared with quantification by qPCR with viable and nonviable cell differentiation. The Bifidobacterium BB-12 count was <1.0, 9.23 and 9.11 log CFU g−1 for GF1, GF2 and GF3, respectively. In the ascending colon, all samples showed E. coli counts of approximately 5 log CFU g−1 by plate counting and by qPCR. Throughout the transverse (24 h) and descending colon (48 h) samples GF2 and GF3 showed decrease in E. coli number. GF3 showed higher decrease of E. coli in the descending colon because of inulin bifidogenic characteristic. The production of organic acids by bifidobacteria was directly related to the decrease in the E. coli count. In plate counts, E. coli was not detected for the GF3 sample in the descending colon. However, when quantified by qPCR the sample presented amplification that corresponded to 3 log CFU g−1. In this way, it was possible to observe the phenomenon of the viable but not-culturable cells of E. coli. Finally, it is recommended the microcapsule produced with goat milk and the inulin for application in goat milk products, due to the better antagonist effect against E. coli. [ABSTRACT FROM AUTHOR]