A green nanocoating approach to Lactobacillus plantarum using tea residue-derived phenolic compounds and cellulose nanocrystals

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-21 DOI:10.1016/j.foodhyd.2025.111469

Ji-Hwan Lim , Gyumi Na , Jun-Won Kang

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Abstract

Nanocoating technologies effectively enhance the stability and functionality of probiotics, overcoming challenges in their delivery and survival through the gastrointestinal tract. This study introduces a nanocoating method incorporating phenolic compounds and cellulose nanocrystals (CNCs) from green tea residues, aimed at improving the performance of Lactobacillus plantarum (LP). A cell-mediated catalytic single-cell coating process was developed, to optimize the formation of a polymeric phenolic layer and facilitating CNC adhesion, while preserving bacterial viability and growth. The coated LP showed improved tolerance to simulated gastric fluid and bile salts, and maintained significantly higher viability under oxidative stress. In a Caco-2 cell model exposed to H₂O₂, the phenolic-coated LP significantly improved cell viability compared to pristine LP, confirming its antioxidant efficacy. Furthermore, CNC incorporation increased the mucoadhesive properties of coated LP, as evidenced by in vitro and ex vivo assays. This study highlights the potential of repurposing green tea byproducts to develop sustainable and multifunctional nanocoatings. By improving probiotic survival, antioxidant activity, and mucosal adhesion, this sustainable approach presents a promising advancement in probiotic delivery systems.

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利用茶渣衍生的酚类化合物和纤维素纳米晶体对植物乳杆菌进行绿色纳米涂层

纳米涂层技术有效地提高了益生菌的稳定性和功能性，克服了它们在胃肠道中的传递和生存的挑战。本研究以绿茶渣为原料，采用酚类化合物和纤维素纳米晶体（cnc）作为纳米涂层，以提高植物乳杆菌（LP）的性能。开发了一种细胞介导的催化单细胞涂层工艺，以优化聚合物酚醛层的形成，促进CNC粘附，同时保持细菌的活力和生长。包被的LP对模拟胃液和胆汁盐的耐受性提高，并在氧化应激下保持较高的活力。在暴露于H2O2的Caco-2细胞模型中，与原始LP相比，酚包被LP显著提高了细胞活力，证实了其抗氧化作用。此外，CNC的加入增加了涂覆LP的粘接性能，这一点在体外和离体实验中得到了证明。这项研究强调了利用绿茶副产品开发可持续和多功能纳米涂层的潜力。通过提高益生菌的存活率、抗氧化活性和粘膜粘附性，这种可持续的方法在益生菌输送系统中呈现出有希望的进展。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.