Toxicity of Food Supplements as An Adjuvant for COVID-19 Treatment or Prevention

Commercially available food supplements, especially vitamins and minerals,are be-coming increasingly popular in the era of COVID-19 pandemic. Sales of food sup-plements increased dynamicallybecause of the belief that they could be more effec-tive than conventional antiviral or corticosteroid drugs as well as missing the specific medical therapy for preventing or treating this disease.The greatest interest is asso-ciated with immune-related nutrients and antioxidant agents, including vitamin C, vitamin D, vitamin E, selenium(Se),and zinc(Zn). These are currently under clini-cal investigation for possible application in the prevention and management of COVID-19. This review summarizes postulated mechanisms of commonly used sup-plements suggested reducingthe duration and severity of viral infections by improv-ing immune response. Their toxicity in thecontext of potential adverse effects is also discussed. Whether these molecules and theamount could hurt patients with COVID-19 are research questions worth evaluating. Considering both efficacy and safety, evidence supporting larger intakes of specific nutrients with immune-boost-ing and/or antioxidant properties needs further research. Until relevant responses are provided, age and gender related tolerable upper intake levels for vitamins and min-erals should be considered to avoid weight gainingas an additional risk factor of developing complications during the disease course, besidesthe risk of inappropriate doses associated with toxicity.Herein, high-quality information respecting specific nutrients proposed to have positive effect against COVID-19 is disseminated and certain research gaps are addressed, requiring the research on the health effects of supplements to be tightly correlated to age, nutritional status, wellbeing and partic-ular to existing co-morbidities

Safety issues of herbal weight loss dietary supplements: Hepatotoxicity and adulteration

Herbal weight loss supplements are widely used in the management of obesity, but consistent data to support long-term weight loss efficacy and safety are missing. Besides, legal framework for food supplements is less restrictive than regulation of medications. The objective of this review is to give weight to the fact that many weight loss supplements contain herbal compounds with unknown mechanism of action, increasing the risk for adverse effects, even toxicity, especially in co-administration with prescribed drugs. Hepatotoxicity ranging from elevated transaminases and autoimmune-like hepatitis to acute liver failure appears to be underrecognized, but is not uncommonly encountered. Another and even more serious concern is adulteration of weight loss supplements by illegal addition of unauthorized substances or medications to provide quick effects and to increase sales. Here are some significant data regarding the possible hepatotoxicity of frequently used herbal extracts, as well as the health risks related to some common adulterants. Towards safer use of supplements, a comprehensive and critical discussion of current regulatory principles is essential to address the existing gap between the increased use of food supplements and the lack of knowledge about their benefits, providing better protection for consumers

Mikroinkapsuliranje bakterije Lactobacillus casei u izolatu sojinog proteina i alginata pomoću sušenja raspršivanjem

This article presents a novel formulation for preparation of Lactobacillus casei 01 encapsulated in soy protein isolate and alginate microparticles using spray drying method. A response surface methodology was used to optimise the formulation and the central composite face-centered design was applied to study the effects of critical material attributes and process parameters on viability of the probiotic after microencapsulation and in simulated gastrointestinal conditions. Spherical microparticles were produced in high yield (64 %), narrow size distribution (d50=9.7 µm, span=0.47) and favourable mucoadhesive properties, with viability of the probiotic of 11.67, 10.05, 9.47 and 9.20 log CFU/g after microencapsulation, 3 h in simulated gastric and intestinal conditions and four-month cold storage, respectively. Fourier-transform infrared spectroscopy confirmed the probiotic stability after microencapsulation, while differential scanning calorimetry and thermogravimetry pointed to high thermal stability of the soy protein isolate-alginate microparticles with encapsulated probiotic. These favourable properties of the probiotic microparticles make them suitable for incorporation into functional food or pharmaceutical products.U radu je prikazan novi način pripreme mikrokapsula bakterije Lactobacillus casei 01 u izolatu sojinog proteina i alginata pomoću sušenja raspršivanjem. Metodologijom odzivnih površina optimiran je sastav mikrokapsula, a korištenjem plošno centriranog plana ispitan je utjecaj glavnih sastojaka kapsula te parametara procesa na preživljavanje mikroinkapsuliranog probiotika u simuliranim uvjetima gastrointestinalnog trakta. Najviše je proizvedeno kuglastih mikročestica (64 %), s raspodjelom veličina od d50=9,7 μm (raspon od 0,47) i povoljnim mukoadhezivnim svojstvima. Nakon mikroenkapsulacije preživjelo je 11,67 log CFU/g probiotika, nakon 3 sata u simuliranom želučanom soku 10,50 log CFU/g, u simuliranom soku tankog crijeva 9,47 log CFU/g, a nakon četiri mjeseca hladnog skladištenja 9,20 log CFU/g. Stabilnost probiotika nakon mikroinkapsulacije potvrđena je infracrvenom spektroskopijom s Fourierovom transformacijom, a toplinska stabilnost mikrokapsula probiotika u izolatu proteina soje i alginatu diferencijalnom pretražnom kalorimetrijom i termogravimetrijom. Zaključeno je da se zbog njihovih povoljnih svojstava mikrokapsule probiotika mogu upotrijebiti u proizvodnji funkcionalne hrane i farmaceutskih proizvoda

Influence of microencapsulated probiotic intake on myeloperoxidase activity in TNBS-induced colitis in rats

The hypothesis that the intestinal bacterial flora contributes to the pathogenesis of inflammatory bowel disease (IBD) has been supported by experimental and clinical evidence. The dysbiosis present in this condition is related to dysregulation of mucosal immune response. One of the indicators of leukocyte infiltration at the sites of inflammation is the activity of myeloperoxidase (MPO). Numerous studies have been conducted in order to examine the effects of probiotic intake in IBD. However, during ingestion of probiotics, the harsh conditions which are present in the gastrointestinal (GI) tract often impair the delivery of viable microorganisms in the lower intestine. For this reason, probiotic (Lactobacillus casei 01) was incorporated in Ca-alginate-microparticles coated with whey protein and the effects of the formulation were examined in rat model of TNBS (trinitrobenzene sulfonic acid) - derived colitis. The objective of this work was to examine the lower intestine MPO activity after induction of TNBS colitis in rats, and to compare the effects of ingestion of microparticulate probiotic formulation vs non-encapsulated probiotic. The effect on MPO activity was assessed after oral administration of the microparticulate L. casei formulation (once daily during 21 days; probiotic viability 8,7 log10cfu/g) to Wistar rats in which inflammation was induced by intrarectal administration of TNBS (10 mg in 0.25 ml 50% ethanol). For comparison, a group of Wistar rats received the same amount of non-encapsulated L.casei (8,7 log10cfu/g). At the same time, a negative and a positive (TNBS) control group were also tested. The MPO activity was measured as described by Peran et al., 2007. The obtained values of MPO confirmed the presence of inflammation in our rat model, with the highest activity noted in the positive (TNBS) control group. The activity of MPO was found to be lower in the group of rats that were administered a microparticulate probiotic formulation, in comparison to the group that was administered non-encapsulated probiotic. These results suggest that encapsulation of L. casei efficiently protects the probiotic during the GI transit, therefore resulting in better colonization of the lower intestine, which subsequently results in lower MPO activity. Still, other indicators of gut wall immune response should be examined in order to confirm and support the current finding that microencapsulated probiotic confer better effects than non-encapsulated one

Comparative Evaluation of Viability of Encapsulated Lactobacillus casei Using Two Different Methods of Microencapsulation

Microencapsulation using two different methods, spray- drying and emulsion technique were applied to preserve the viability of the probiotic Lactobacillus casei during manufacture and refrigerated storage. As coating materials to encapsulate the probiotic by spray-drying method, compatible biopolymers alginate and chitosan were utilized, while as a cross-linking agent, CaCl2 was used. In addition to the probiotic, oligofructose enriched inulin (Synergy 1®) as prebiotic was added to the medium intended for spray-drying. For microencapsulation of the probiotic by emulsion method, alginate and whey proteins were applied. Further, protective effects of four potential cryoprotectants (oligofructose enriched inulin, sorbitol, sucrose, lactose) were investigated when added to the whey proteins-Ca-alginate microparticles before freeze-drying. Experiments showed that chitosan-Ca-alginate microparticles and whey protein-Ca-alginate microparticles with high viability of L. casei were obtained using spray-drying and emulsion method, respectively. Lactobacillus casei encapsulated by emulsion method survived better during 6-months storage at refrigerated conditions than L. casei encapsulated by spraydrying. Cryoprotectants have no additional effect on the cells survival during freeze-drying, while sorbitol has shown negative impact on the probiotic viability encapsulated in whey protein-alginate and subsequently freeze-dried. No significant differences in viability of L. casei during storage at refrigerated conditions were observed, both in whey proteins-Ca-alginate microparticles as control and formulations containing cryoprotective agent

Influence of oligofructose-enriched inulin on survival of microencapsulated Lactobacillus casei 01 and adhesive properties of synbiotic microparticles

Lactobacillus casei 01 was co-encapsulated with the prebiotic oligofructose-enriched inulin at different concentrations to investigate the efficiency of the prebiotic for improving the probiotic viability. Prebiotic effect on the probiotic survival under microencapsulation conditions by spray- and freeze-drying and storage stability of encapsulated living cells at 4 °C during period of 8 weeks was evaluated. Adhesiveness of L. casei 01 loaded microparticles to pig mucin was investigated in vitro to estimate the role of microencapsulation for improving the cell adhesion ability. The microparticles produced with 3% w/w oligofructose-enriched inulin showed higher initial count, while oligofructose-enriched inulin applied at 1.5% w/w resulted in better protection of L. casei 01 under storage conditions. Further, it has been observed significantly increased pig mucin binding to microparticles compared to free probiotic cells in buffer solutions simulating GI conditions, during 24 h incubation. Hence, cell microencapsulation beside enhanced viability may allow prolonged residence time of the probiotic cells in the lower intestine through excellent muco-adhesive properties of the encapsulating materials. The results suggest synbiotic chitosan-Ca-alginate microparticles as convenient delivery system capable to ensure effective cell concentration in the lower intestine where probiotic colonization is dominant

Swelling properties of Lactobacillus casei loaded whey protein-Ca-alginate microparticles

New approach for microencapsulation of the probiotic Lactobacillus casei was employed in order to improve the viability of the probiotic and achieve targeted delivery in the lower intestine after oral administration. The objective of this work was to determine the swelling behaviour of the optimal formulation of microparticles in mediums with different pH values respective to simulated gastrointestinal conditions

Viability of L.casei in symbiotic carrot juice during fermentation and storage

Although dairy products are generally good matrices for the delivery of probiotics to humans and traditionally the most used, fruit juices are of growing interest, due to their pleasant taste profile and refreshing characteristics. However, the low survival rate of probiotics in fruit juices resulting from acid environment is of concern.In this study, carrot juice was inoculated with free probiotic cells of L. casei and symbiotic microparticles loaded with L. casei to compare the survival rate of the rpobiotic during fermentation and storage of the symbiotic beverages at 4oC for 6 weeks. The results showed that the survival rate of free probiotic cells in carrot juice was below the therapeutic level at the end of the test due to their sensitivity to the acidic conditions in the medium and need protection to maintain the viability during storage. Results also showed that adding of encapsulated L. casei in carrot juice as symbiotic chitosan-Ca-alginate might solve the problem. Regarding the sensory characteristics of the carrot juice with microparticles, non-significant changes of the textural quality due to the low particle size was observed. Therefore, carrot juice containing symbiotic microparticles may be a new functional product and the effect of particles on the consumers acceptance should be further studied

Probiotics, prebiotics, synbiotics in prevention and treatment of inflammatory bowel diseases

Probiotics, prebiotics, and synbiotics are functional components able to exert positive effects on human health. Numerous medical conditions lack effective and safe approaches for prevention or treatment, thus usage of probiotics, prebiotics, and synbiotics is an alternative. Further, the benefit related to the consumption of these compounds is associated with lower morbidity of chronic diseases and reduced health-care costs. Various types of mediums to deliver probiotics/synbiotics to the human GIT are used. Although capsules and tablets are frequently applied as delivery systems for probiotics, the major challenge of the commercial sector is to market new functional foods containing probiotics and/or prebiotics. Discovering of new probiotic/synbiotic functional foods is connected to the interest of the food industry to revitalize continuously through introduction of products with improved nutritional value and pleasant taste, but also with health benefit for the consumers. The review provides insights and new perspectives in respect to usage of functional components and foods in prevention and treatment of inflammatory bowel diseases (IBD) that are highly correlated with the modern lifestyle. The therapeutic and safety properties of probiotics and prebiotics, their role in pathogenesis of IBD, potential to prevent and treat these diseases as well as postulated mechanisms of action will be discussed, highlighting the main areas in which further research is an emergence

Viability of L. casei during microencapsulation in chitosan-Ca-alginate microparticles and in simulated in vivo conditions

Viability loss of probiotics in pharmaceutical and food products and during the passage in the upper gastrointestinal tract has always been an obstacle for effective delivery of bacterial cells able to colonize the intestine. Microencapsulation has shown to be efficient method in preserving probiotic’s viability. The aim of this study was to evaluate the survival rate of L. casei during microencapsulation and in simulated in vivo conditions after incorporation in chitosan-Ca-alginate microparticles enriched with fructooligosaccharide as prebiotic. The initial cell population before encapsulation was 2 x 1011 cfu/g. High cell entrapping, within the therapeutic value, in the particles was achieved (3,2 x 1010 cfu/g). Narrow size distribution of the particles was observed (d50% of 18,42 μm; PDI 0,155), with production yield of approximately 40%. When comparing the viability of L. casei after spray-drying alone or with alginate and fructooligosaccharide, increased survival in the microparticles for 4 log was observed. After incubation in simulated gastric (3h) and intestinal juices (6h), the number of viable cells decreased for 3,8 log and 3,6 log for microencapsulated cells, and for 7,2 log and 6,3 log for the free cells, respectively. No significant difference in viability between the free and encapsulated cells in simulated colonic pH was observed. The presented microencapsulation method and formulation of microencapsulated L. casei shows potential for effective preservation and targeted release of viable cells in the colon. Further studies are needed for optimal formulation to be prepared and in vivo effects of the probiotic to be confirmed