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Kavak AE, Zent İ, Özdemir A, Dertli E. Optimization of cryoprotectant formulation to enhance the viability of Lactiplantibacillus plantarum NBC99 isolated from human origin. Prep Biochem Biotechnol 2024; 54:958-966. [PMID: 38344829 DOI: 10.1080/10826068.2024.2312450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/02/2024]
Abstract
Freeze drying has been well applied in the preparation of high-efficiency viability probiotic powders. However, the process is generally accompanied by probiotic viability deficiency, which poses a problem for further application. In this study, various kinds of cryoprotectant formulations (skim milk, maltodextrin, and sucrose) were tested to enhance the survival of Lactiplantibacillus plantarum NBC99 after freezing and freeze-drying. An I-optimal experimental design-oriented optimization model was presented to optimize the cryoprotective medium, and the highest cell survival was observed with 25% skim milk, 8.71% maltodextrin, and 1.13% sucrose cryoprotectant as the optimum condition. L. plantarum NBC99 has been a good potential strain for the manufacture of an industrial probiotic, and this research has aimed to investigate the long-term protective effects of optimum cryoprotectant formulations on the viability of bacteria. The results showed the potential value of freeze-dried probiotic L. plantarum NBC99 culture for commercialization.
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Affiliation(s)
| | - İnci Zent
- Nuvita Biosearch R&D Center, İstanbul, Turkey
| | - Akın Özdemir
- Department of Industrial Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, Turkey
| | - Enes Dertli
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, Turkey
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2
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Li X, Hu G, Sun X, Sun E, Zhang Y, Zhong Y, Su L, Jin Y, Yang F, Zhao L. The Effect of Lactiplantibacillus plantarum x3-2b Bacterial Powder on the Physicochemical Quality and Biogenic Amines of Fermented Lamb Jerky. Foods 2023; 12:4147. [PMID: 38002204 PMCID: PMC10670334 DOI: 10.3390/foods12224147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 11/03/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
In this study, a protective agent was added to prepare a high-activity Lactiplantibacillus plantarum x3-2b bacterial powder as a fermentation agent and explore its effect on the physicochemical quality, biogenic amines, and flavor of fermented lamb jerky. A composite protective agent, composed of 15% skim milk powder and 10% trehalose, was used, and bacterial mud was mixed with the protective agent at a 1:1.2 mass ratio. The resulting freeze-dried bacterial powder achieved a viable count of 5.1 lg CFU/g with a lyophilization survival rate of 87.58%. Scanning electron microscopy revealed enhanced cell coverage by the composite protective agent, maintaining the cell membrane's integrity. Inoculation with x3-2b bacterial powder increased the pH and the reduction in aw, enhanced the appearance and texture of fermented lamb jerky, increased the variety and quantity of flavor compounds, and reduced the accumulation of biogenic amines (phenethylamine, histamine, and putrescine). This research provides a theoretical basis for improving and regulating the quality of lamb jerky and establishes a foundation for the development of bacterial powder for the commercial fermentation of meat products.
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Affiliation(s)
- Xiaotong Li
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Guanhua Hu
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Xueying Sun
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Erke Sun
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Yue Zhang
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Yancheng Zhong
- Beijing Tongzhou District Health Commission, Beijing 101100, China;
| | - Lin Su
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Ye Jin
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
| | - Fan Yang
- Ordos Vocational College of Eco-Environment, Kangbashi District, Ordos 017010, China
| | - Lihua Zhao
- Department of Food Science, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (X.L.); (G.H.); (X.S.); (E.S.); (Y.Z.); (L.S.); (Y.J.)
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3
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Pei H, Zhu C, Shu F, Lu Z, Wang H, Ma K, Wang J, Lan R, Shang F, Xue T. CodY: An Essential Transcriptional Regulator Involved in Environmental Stress Tolerance in Foodborne Staphylococcus aureus RMSA24. Foods 2023; 12:3166. [PMID: 37685098 PMCID: PMC10486358 DOI: 10.3390/foods12173166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/04/2023] [Accepted: 08/15/2023] [Indexed: 09/10/2023] Open
Abstract
Staphylococcus aureus (S. aureus), as the main pathogen in milk and dairy products, usually causes intoxication with vomiting and various kinds of inflammation after entering the human body. CodY, an important transcriptional regulator in S. aureus, plays an important role in regulating metabolism, growth, and virulence. However, little is known about the role of CodY on environmental stress tolerance. In this research, we revealed the role of CodY in environmental stress tolerance in foodborne S. aureus RMSA24. codY mutation significantly reduced the tolerance of S. aureus to desiccation and oxidative, salt, and high-temperature stresses. However, S. aureus was more tolerant to low temperature stress due to mutation of codY. We found that the expressions of two important heat shock proteins-GroEL and DanJ-were significantly down-regulated in the mutant codY. This suggests that CodY may indirectly regulate the high- and low-temperature tolerance of S. aureus by regulating the expressions of groEL and danJ. This study reveals a new mechanism of environmental stress tolerance in S. aureus and provides new insights into controlling the contamination and harm caused by S. aureus in the food industry.
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Affiliation(s)
- Hao Pei
- School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; (H.P.); (C.Z.); (F.S.); (Z.L.); (H.W.); (K.M.); (J.W.); (R.L.); (F.S.)
| | - Chengfeng Zhu
- School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; (H.P.); (C.Z.); (F.S.); (Z.L.); (H.W.); (K.M.); (J.W.); (R.L.); (F.S.)
| | - Fang Shu
- School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; (H.P.); (C.Z.); (F.S.); (Z.L.); (H.W.); (K.M.); (J.W.); (R.L.); (F.S.)
| | - Zhengfei Lu
- School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; (H.P.); (C.Z.); (F.S.); (Z.L.); (H.W.); (K.M.); (J.W.); (R.L.); (F.S.)
| | - Hui Wang
- School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; (H.P.); (C.Z.); (F.S.); (Z.L.); (H.W.); (K.M.); (J.W.); (R.L.); (F.S.)
| | - Kai Ma
- School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; (H.P.); (C.Z.); (F.S.); (Z.L.); (H.W.); (K.M.); (J.W.); (R.L.); (F.S.)
| | - Jun Wang
- School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; (H.P.); (C.Z.); (F.S.); (Z.L.); (H.W.); (K.M.); (J.W.); (R.L.); (F.S.)
| | - Ranxiang Lan
- School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; (H.P.); (C.Z.); (F.S.); (Z.L.); (H.W.); (K.M.); (J.W.); (R.L.); (F.S.)
| | - Fei Shang
- School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; (H.P.); (C.Z.); (F.S.); (Z.L.); (H.W.); (K.M.); (J.W.); (R.L.); (F.S.)
- Food Procession Research Institute, Anhui Agricultural University, Hefei 230036, China
| | - Ting Xue
- School of Life Sciences, Anhui Agricultural University, Hefei 230036, China; (H.P.); (C.Z.); (F.S.); (Z.L.); (H.W.); (K.M.); (J.W.); (R.L.); (F.S.)
- Food Procession Research Institute, Anhui Agricultural University, Hefei 230036, China
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4
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Mendes M, Cassoni AC, Alves S, Moreira P, Castro PM, Pintado ME. Assessment of drying conditions for storage of a yeast-based decolorization solution for application in textile industrial wastewater treatment plants. Fungal Biol 2023; 127:1111-1117. [PMID: 37495301 DOI: 10.1016/j.funbio.2023.06.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 05/16/2023] [Accepted: 06/02/2023] [Indexed: 07/28/2023]
Abstract
The textile industry produces harmful effluents that are discharged into the environment, damaging the aquatic and other ecosystems. A yeast-based solution for decolorization of textile industrial wastewater was produced and evaluated. Three yeast strains, Candida parapsilosis (HOMOGS20B), Yarrowia lipolytica (HOMOGST27AB) and Candida pseudoglaebosa (LIIIS36B), isolated from a textile wastewater treatment plant and previously selected for their dye decolorization capacity, were freeze-dried. Additionally, Yarrowia lipolytica (HOMOGST27AB) was also spray-dried. Skim milk powder and maltodextrin were used as cell protectors, and the freeze-dried products were stored at cold (4 °C) and room temperature for 210 days. The viability of the yeast cells and their decolorization capacity over time were assessed. Dried yeast cells maintained their viability, and decolorization capacity for at least 90 days of storage after spray- and freeze-drying with both cell-protecting agents. The dried yeast-based solution for decolorizing textile industrial wastewater combines stability, efficiency, and convenience of production for application in real industrial facilities.
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Affiliation(s)
- Marta Mendes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Ana C Cassoni
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Soraia Alves
- Aquitex, Rua Augusto Simões 1042, 4425-626, Pedrouços, Maia, Porto, Portugal
| | - Patrícia Moreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal; Universidade Católica Portuguesa, CITAR - Centro de Investigação em Ciência e Tecnologia das Artes, Escola das Artes, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Paula Ml Castro
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Manuela E Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal.
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Selection of Autochthonous Yeasts Isolated from the Intestinal Tracts of Cobia Fish ( Rachycentron canadum) with Probiotic Potential. J Fungi (Basel) 2023; 9:jof9020274. [PMID: 36836388 PMCID: PMC9966584 DOI: 10.3390/jof9020274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/06/2023] [Accepted: 02/15/2023] [Indexed: 02/22/2023] Open
Abstract
Some yeast strains have been proposed as probiotics to improve the health of cultured fish. Cobia is a tropical benthopelagic fish species with potential for marine aquaculture; however, one of the main limitations to its large-scale production is the high mortality of fish larvae. In this study, we evaluated the probiotic potential of autochthonous yeasts from the intestines of cobia. Thirty-nine yeast isolates were recovered from the intestinal mucosa of 37 adult healthy cobia by culture methods. Yeasts were identified by sequencing of the ITS and D1/D2 regions of the 28S rRNA gene and typed by RAPD-PCR using the M13 primer. Yeast strains with unique RAPD patterns were characterized in terms of their cell biomass production ability; anti-Vibrio, enzymatic, and hemolytic activity; biofilm production; hydrophobicity; autoaggregation; polyamine production; safety; and protection of cobia larvae against saline stress. Candida haemuloni C27 and Debaryomyces hansenii C10 and C28 were selected as potential probiotics. They did not affect the survival of larvae and showed biomass production >1 g L-1, hydrophobicity >41.47%, hemolytic activity γ, and activity in more than 8 hydrolytic enzymes. The results suggest that the selected yeast strains could be considered as potential probiotic candidates and should be evaluated in cobia larvae.
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6
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Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9010051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Cheese whey management and disposal is a major issue for dairy industries due to its high level of chemical and biochemical oxygen demand. However, it can still represent a source of nutrients (i.e., sugars, proteins and lipids) that can be applied, among other options, as substrate for microbial growth. Yarrowia lipolytica can grow in different environments, consuming both hydrophilic and hydrophobic substrates, and tolerates high salt concentrations. In this work, the lipolytic and proteolytic profile of 20 strains of Y. lipolytica were tested on caseins and butter. Then, their growth potential was evaluated in four types of whey (caciotta, ricotta, squacquerone and their mix). Y. lipolytica showed a very strain-dependent behavior for both hydrolytic profiles and growth capabilities on the different substrates. The best growers for all the types of whey tested were PO1, PO2, and RO2, with the first one reaching up to 8.77 log cfu/mL in caciotta whey after 72 h. The volatile molecule profile of the samples incubated with the best growers were characterized by higher amounts of esters, acids, ketones and alcohols. In this way, cheese whey can become a source of microbial cultures exploitable in the dairy sector.
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7
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da Silva MR, Alves de Almeida F, Coelho AÍM, da Silva FL, Vanetti MCD. Enhancing cell resistance for production of mixed microbiological reference materials with Salmonella and coliforms by freeze-drying. Braz J Microbiol 2022; 53:2107-2119. [PMID: 35962856 PMCID: PMC9679061 DOI: 10.1007/s42770-022-00808-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Accepted: 07/29/2022] [Indexed: 01/13/2023] Open
Abstract
The reference material (RM) is a technical requirement for the quality assurance of analytical results and proficiency tests or interlaboratory comparisons. Microbiological RMs are most available in the dehydrated form, mainly by freeze-drying, and maintaining bacterial survival after preparation is a challenge. Thus, obtaining the most resistant cells is essential. Considering that bacteria present cross-response to dehydration after being submitted to an array of stress conditions, this study aimed to evaluate the influence of growth conditions on enterobacteria for the production of mixed microbiological RMs by freeze-drying in skim milk powder. Salmonella enterica serovar Enteritidis, Cronobacter sakazakii, Escherichia coli, and Citrobacter freundii were grown in a minimal medium with 0.5 M NaCl and 0 to 5.0 mM of manganese sulfate (MnSO4) until stationary phase. Salmonella Enteritidis presented an increased resistance to dehydration in the presence of Mn, while C. sakazakii was the most resistant to freeze-drying and further storage for 90 days. Mixed microbiological RMs were produced by freeze-drying and containing Salmonella Enteritidis and coliforms in skim milk powder with 100 mM of trehalose and the Salmonella survival rate was 91.2 to 93.6%. The mixed RM was stable after 30 days at -20 °C, and Salmonella and coliforms were detected by different methods being, the Rambach Agar the best for the bacterial differentiation. The results showed that the culture conditions applied in this study resulted in bacterial cells being more resistant to dehydration, freeze-drying, and stabilization for the production of mixed microbiological RMs more stable and homogeneous.
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Affiliation(s)
- Maria Roméria da Silva
- Department of Microbiology, Universidade Federal de Viçosa, Viçosa, MG, 36570-900, Brazil
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Viçosa, MG, 36570-900, Brazil
| | - Felipe Alves de Almeida
- Department of Nutrition, Universidade Federal de Juiz de Fora, Governador Valadares, MG, 35032-620, Brazil
| | | | - Fernanda Lopes da Silva
- Department of Food Technology, Universidade Federal de Viçosa, Viçosa, MG, 36570-900, Brazil
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Effects of different pre-freezing temperatures on the freeze-drying survival rate and stability during room temperature storage of Lactiplantibacillus plantarum LIP-1. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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Insight into a Successful Development of Biocontrol Agents: Production, Formulation, Packaging, and Shelf Life as Key Aspects. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8040305] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
Abstract
Biocontrol agents (BCAs) have been proposed and studied over recent decades as a suitable alternative to diminish or substitute synthetic fungicides used to control pre- and postharvest diseases. However, the development of BCAs has many constraints and obstacles that would have to be overcome before they could be successfully implemented in the market. For the BCA commercial development, the microorganism should be mass-produced on a large-scale, and, independently of the method used for the production, a particular plan regarding the formulation of BCAs by multidisciplinary approaches (liquid or solid) is required to optimize the yield, efficacy, and shelf life of the developed product. Unfortunately, not all BCAs can survive the conditions imposed during the formulation process. Improved stability can be achieved by either using special conditions during growing or by adding protective substances to the formulation medium. Finally, BCAs should be formulated in such a way as to guarantee long-term stability and ease of application of the product. Therefore, an accurate range of the packaging conditions should be considered to extend the shelf life of the formulated product, preferably up to two years. Herein, we discussed the main aspects regarding the production, formulation, packaging, and shelf life of BCAs.
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Impact of the Inoculation Method of Geotrichum candidum, Used as Biocontrol Agent, on T-2 Toxin Produced by Fusarium sporotrichioides and F. langsethiae during the Malting Process. Toxins (Basel) 2022; 14:toxins14040239. [PMID: 35448848 PMCID: PMC9026884 DOI: 10.3390/toxins14040239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 03/21/2022] [Accepted: 03/24/2022] [Indexed: 11/16/2022] Open
Abstract
In malt production, steeping and germination steps offer favorable environmental conditions for fungal proliferation when barley is already contaminated by Fusarium species, T-2 toxin producers. However, the use of G. candidum as a biocontrol agent can prevent this proliferation. Indeed, in previous work, a correlation between phenyllactic acid (PLA) production by G. candidum and the reduction in Fusarium sporotrichioides and F. langsethiae growth and T-2 toxin concentration was demonstrated. In the present study, to improve the efficiency of G. candidum, the effects of the inoculum concentration and the inoculation method of G. candidum on PLA and T-2 toxin concentrations were evaluated. First, co-culture experiments with Fusarium species and G. candidum were conducted in a liquid synthetic medium. The results showed that inoculation of G. candidum in the freeze-dried form at 0.4 g/L allowed the production of PLA from the second day of incubation associated with a reduction in T-2 toxin concentration of 82% and 69% produced by F. sporotrichioides and F. langsethiae, respectively. Moreover, the activated form of G. candidum at 0.4 g/L enhanced PLA concentration leading to better T-2 toxin reduction. Second, experiments were conducted on artificially infected barley kernels with both Fusarium species under conditions mimicking the malting step. As for co-culture experiments, the use of the activated form of G. candidum was established as the best condition for T-2 toxin concentration reduction for a 3 day malting period.
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Arepally D, Reddy RS, Goswami TK, Coorey R. A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02796-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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12
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Condessa BMB, da Silva KV, da Silva JFM, de Morais PB, Leal Zimmer FMA, de Almeida AF, Niculau EDS, Nogueira KL, Santos CCADA. Performance of wild
Saccharomyces
and Non‐
Saccharomyces
yeasts as starter cultures in dough fermentation and bread making. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | | | - Paula Benevides de Morais
- Bionorte – Legal Amazon Biodiversity and Biotechnology Network Federal University of Tocantins Palmas Brazil
| | | | - Alex Fernando de Almeida
- Graduate Program in Food Science and Technology Federal University of Tocantins (UFT) Palmas Brazil
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Nuylert A, Jampaphaeng K, Tani A, Maneerat S. Survival and stability of
Lactobacillus plantarum
KJ03
as a freeze‐dried autochthonous starter culture for application in stink bean fermentation (
Sataw‐Dong
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Aem Nuylert
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Krittanon Jampaphaeng
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Akio Tani
- Institute of Plant Science and Resources Okayama University Kurashiki Japan
| | - Suppasil Maneerat
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
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Optimization of compatible solutes for improving survival of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus using Box-Behnken design. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2021. [DOI: 10.2478/aucft-2021-0028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
Lactobacillus delbrueckii subsp. bulgaricus is widely used in yogurt as a starter. The freeze-drying process may cause bacteria death. In the present work, the effect of three solutes (NaCl, sorbitol, and sodium glutamate) in MRS on viability of L.bulgaricus during freeze-drying was investigated. The optimal combination of adequate solutes was chosen by Box-Behnken Design. The survival rate and viable counts in freeze-dried powder, as well as the viable counts in broth, were used as responses. The results revealed that the optimum combination of solutes in MRS broth were 0.50% NaCl, 0.19% sorbitol, and 0.06% sodium glutamate. Under these optimal conditions, the survival rate was 53.2±0.14%, the viable counts in freeze-dried powder was 8.51±0.23×1010 CFU/g, and the viable counts in broth was 6.05±0.19 ×108 CFU/mL, which were increased by 17.18%, 15.94%, and 17.31%, respectively, compared to the control. This research demonstrated the possibility of viability improvement of L.bulgaricus, which may provide a feasible reference for industrial development.
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Alvarado-Fernández AM, Rodríguez-López EA, Espejo-Mojica AJ, Mosquera-Arévalo AR, Alméciga-Díaz CJ, Trespalacios-Rangel AA. Effect of two preservation methods on the viability and enzyme production of a recombinant Komagataella phaffii (Pichia pastoris) strain. Cryobiology 2021; 105:32-40. [PMID: 34951975 DOI: 10.1016/j.cryobiol.2021.12.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 12/16/2021] [Accepted: 12/18/2021] [Indexed: 11/18/2022]
Abstract
The methylotrophic yeast Komagataella phaffii, previously known as Pichia pastoris, has been reported as a host for producing human recombinant lysosomal enzymes intended for enzyme replacement therapy. K. phaffii has advantages such as easy genetic handling, rapid growth, cost-effective mediums, and the ability to develop mammalian-like post-translational modifications. To maintain cell viability and enzyme activity over time, it is important to consider the bioprocess optimization and the proper selection and preservation of clones. In this study, we evaluated the effect of glycerol and skim milk in cryopreservation at -80 °C, as well as the use of skim milk or its combination with NaCl, disaccharides or sorbitol in freeze-drying on the cell viability and activity of a recombinant lysosomal enzyme (i.e., human β-hexosaminidase-A) produced in K. phaffii GS115 strain. The results showed that cryopreservation with glycerol and skim milk, as well as freeze-drying using disaccharides and sorbitol with skim milk, maintained the viability above 80%. Although variations in enzyme activity among treatments were found, the use of disaccharides had a positive effect on the enzymatic activity levels. This is the first report of the evaluation of two suitable methods to preserve a recombinant K. phaffii strain, preventing the loss of viability and maintaining the activity of the recombinant protein.
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Affiliation(s)
| | - Edwin Alexander Rodríguez-López
- Institute for the Study of Inborn Errors of Metabolism. Faculty of Sciences. Pontificia Universidad Javeriana. Bogotá D.C., Colombia; Molecular Biology and Immunology Department, Fundación Instituto de Inmunología de Colombia (FIDIC). Bogotá D.C., Colombia.
| | - Angela Johana Espejo-Mojica
- Institute for the Study of Inborn Errors of Metabolism. Faculty of Sciences. Pontificia Universidad Javeriana. Bogotá D.C., Colombia.
| | | | - Carlos Javier Alméciga-Díaz
- Institute for the Study of Inborn Errors of Metabolism. Faculty of Sciences. Pontificia Universidad Javeriana. Bogotá D.C., Colombia.
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16
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Wang L, He M, Wu T, Yang K, Wang Y, Zhang Y, Gu Y, Deng K. Screening of the freeze‐drying protective agent for high‐quality milk beer yeast (
Kluyveromyces marxianus
) and optimization of freeze‐drying process conditions. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Liang Wang
- School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
| | - Mingying He
- School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
| | - Tao Wu
- School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
| | - Kangye Yang
- School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
| | - Yulian Wang
- School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
| | - Yi Zhang
- School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
| | - Yachun Gu
- School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
| | - Kaiwen Deng
- School of Food and Biological Engineering Jiangsu University Zhenjiang P. R. China
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17
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Jouki M, Khazaei N, Rezaei F, Taghavian-Saeid R. Production of synbiotic freeze-dried yoghurt powder using microencapsulation and cryopreservation of L. plantarum in alginate-skim milk microcapsules. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105133] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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18
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Chen C, Liu Z, Zhou W, Tian H, Huang J, Yuan H, Yu H. Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter. Front Microbiol 2021; 12:716281. [PMID: 34616382 PMCID: PMC8488391 DOI: 10.3389/fmicb.2021.716281] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Accepted: 08/24/2021] [Indexed: 12/25/2022] Open
Abstract
In this study, an artificial starter culture was prepared using the core microbial species of JIUYAO to produce Chinese rice wine (CRW). The fermentation activity and flavor profiles of CRW samples fermented with traditional JIUYAO, a commercial starter culture, and our artificial starter culture were compared. The optimal protectant combination for lyophilization of the artificial starter was established as 15.09% skim milk, 4.45% polyethylene glycol, 1.96% sodium glutamate, and 11.81% maltodextrin. A comparative analysis revealed that the ethanol content of the three CRW samples was similar. The total acid content of the CRW sample fermented with the artificial starter (7.10 g/L) was close to that of the sample fermented with JIUYAO (7.35 g/L), but higher than that of the sample fermented with the commercial starter (5.40 g/L). An electronic nose analysis revealed that the olfactory fingerprints of the CRW samples fermented with JIUYAO and the artificial starter resembled each other. For both above mentioned samples, the flavor profiles determined by gas chromatography–mass spectrometry indicated some differences in the variety and content of the aroma compounds, but the key odorants (odor activity values ≥1), such as isoamyl acetate, ethyl acetate, phenyl alcohol, and isoamyl alcohol, were similar.
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Affiliation(s)
- Chen Chen
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Zheng Liu
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Wenya Zhou
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Huaixiang Tian
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Juan Huang
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Haibin Yuan
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Haiyan Yu
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
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19
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Huang Y, Cai Y, Yu T. Sodium glutamate as a booster: Inducing Rhodosporidium paludigenum to enhance the inhibition of Penicillium expansum on pears. J Appl Microbiol 2021; 132:1239-1249. [PMID: 34251734 DOI: 10.1111/jam.15212] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 06/25/2021] [Accepted: 07/08/2021] [Indexed: 01/15/2023]
Abstract
AIMS This research sought to improve the ability of biocontrol yeast to suppress postharvest fungal disease and explore possible mechanisms of action. METHODS AND RESULTS The addition of 2% sodium glutamate (SG), which is edible and recognized as safe, enhances the inhibitory effect of Rhodosporidium paludigenum Fell & Tallman on Penicillium expansum in vivo and in vitro. Rhodosporidium paludigenum cells grown in medium with a final concentration of 2% SG, displayed viability under a variety of stress conditions, including sodium chloride (NaCl), calcofluor white (CFW), Congo red (CR) and sodium dodecyl sulphate (SDS). Activity and relative gene expression levels of antioxidant-related enzymes in R. paludigenum, including peroxisomal catalase (CAT), thioredoxin reductase (TrxR), glutathione peroxidase (GSH-PX), glutathione reductase (GR) and superoxide dismutase (SOD) were altered in the presence of SG. Levels of reactive oxygen species (ROS) increased in cells grown in the presence of SG as well as the content of several amino acids. CONCLUSIONS In the presence of 2% SG R. paludigenum inhibited P. expansum and exhibited tolerance to a number of stressful conditions which may involve the upregulation of antioxidant enzymes and amino acids. SIGNIFICANCE AND IMPACT OF THE STUDY The ability of culture conditions to enhance the fungal suppressive abilities of yeast has the potential to enhance the management of postharvest disease in fruit.
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Affiliation(s)
- Yining Huang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P.R. China
| | - Yiting Cai
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P.R. China
| | - Ting Yu
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, P.R. China
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20
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Casas-Godoy L, Arellano-Plaza M, Kirchmayr M, Barrera-Martínez I, Gschaedler-Mathis A. Preservation of non-Saccharomyces yeasts: Current technologies and challenges. Compr Rev Food Sci Food Saf 2021; 20:3464-3503. [PMID: 34096187 DOI: 10.1111/1541-4337.12760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 03/05/2021] [Accepted: 03/29/2021] [Indexed: 11/30/2022]
Abstract
There is a recent and growing interest in the study and application of non-Saccharomyces yeasts, mainly in fermented foods. Numerous publications and patents show the importance of these yeasts. However, a fundamental issue in studying and applying them is to ensure an appropriate preservation scheme that allows to the non-Saccharomyces yeasts conserve their characteristics and fermentative capabilities by long periods of time. The main objective of this review is to present and analyze the techniques available to preserve these yeasts (by conventional and non-conventional methods), in small or large quantities for laboratory or industrial applications, respectively. Wine fermentation is one of the few industrial applications of non-Saccharomyces yeasts, but the preservation stage has been a major obstacle to achieve a wider application of these yeasts. This review considers the preservation techniques, and clearly defines parameters such as culturability, viability, vitality and robustness. Several conservation strategies published in research articles as well as patents are analyzed, and the advantages and disadvantages of each technique used are discussed. Another important issue during conservation processes is the stress to which yeasts are subjected at the time of preservation (mainly oxidative stress). There is little published information on the subject for non-Saccharomyces yeast, but it is a fundamental point to consider when designing a preservation strategy.
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Affiliation(s)
- Leticia Casas-Godoy
- Industrial Biotechnology Unit, National Council for Science and Technology-Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico
| | - Melchor Arellano-Plaza
- Industrial Biotechnology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico
| | - Manuel Kirchmayr
- Industrial Biotechnology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico
| | - Iliana Barrera-Martínez
- Industrial Biotechnology Unit, National Council for Science and Technology-Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico
| | - Anne Gschaedler-Mathis
- Industrial Biotechnology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico
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21
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Jasińska K, Zieniuk B, Nowak D, Fabiszewska A. Studies on the Catalytic Properties of Crude Freeze-Dried Preparations of Yarrowia lipolytica Extracellular Lipases for Geranyl Ester Derivative Synthesis. Biomolecules 2021; 11:biom11060839. [PMID: 34200103 PMCID: PMC8228730 DOI: 10.3390/biom11060839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/27/2021] [Accepted: 06/02/2021] [Indexed: 11/16/2022] Open
Abstract
The study aimed to evaluate the impact of selected factors of the freeze-drying process on the hydrolytic and synthetic activity of the extracellular lipases of Y. lipolytica KKP 379 and to attempt the use of the crude enzyme preparation as a biocatalyst in the synthesis of geranyl 4-hydroxyphenylpropanoate. Antioxidant and antibacterial properties of the geranyl ester derivative were also investigated in order to evaluate their usefulness as a novel food additive. The studies confirmed that freeze-drying was an effective method of dehydrating yeast supernatant and allowed for obtaining lyophilizates with low water activity from 0.055 to 0.160. The type and concentration of the additive (2-6% whey protein hydrolyzate, 0.5% and 1% ammonium sulphate) had a significant effect on the hydrolytic activity of enzyme preparations, while the selected variants of drying temperature during the freeze-drying process were not significant (10 °C and 50 °C). Low yield of geranyl 4-hydroxyphenylopropionate was shown when the lyophilized supernatant was used (5.3%), but the yield of ester synthesis increased when the freeze-dried Y. lipolytica yeast biomass was applied (47.9%). The study confirmed the antioxidant properties of the synthesized ester by the DPPH• and CUPRAC methods, as well as higher antibacterial activity against tested bacteria than its precursor with 0.125 mM MIC (minimal inhibitory concentration) against L. monocytogenes.
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Affiliation(s)
- Karina Jasińska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (K.J.); (A.F.)
| | - Bartłomiej Zieniuk
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (K.J.); (A.F.)
- Correspondence: ; Tel.: +48-22-59-37-621
| | - Dorota Nowak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland;
| | - Agata Fabiszewska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland; (K.J.); (A.F.)
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22
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Rockinger U, Funk M, Winter G. Current Approaches of Preservation of Cells During (freeze-) Drying. J Pharm Sci 2021; 110:2873-2893. [PMID: 33933434 DOI: 10.1016/j.xphs.2021.04.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 03/13/2021] [Accepted: 04/20/2021] [Indexed: 11/20/2022]
Abstract
The widespread application of therapeutic cells requires a successful stabilization of cells for the duration of transport and storage. Cryopreservation is currently considered the gold standard for the storage of active cells; however, (freeze-) drying cells could enable higher shelf life stability at ambient temperatures and facilitate easier transport and storage. During (freeze-) drying, freezing, (primary and secondary) drying and also the reconstitution step pose the risk of potential cell damage. To prevent these damaging processes, a wide range of protecting excipients has emerged, which can be classified, according to their chemical affiliation, into sugars, macromolecules, polyols, antioxidants and chelating agents. As many excipients cannot easily permeate the cell membrane, researchers have established various techniques to introduce especially trehalose intracellularly, prior to drying. This review aims to summarize the main damaging mechanisms during (freeze-) drying and to introduce the most common excipients with further details on their stabilizing properties and process approaches for the intracellular loading of excipients. Additionally, we would like to briefly explain recently discovered advantages of drying microorganisms, sperm, platelets, red blood cells, and eukaryotic cells, paying particular attention to the drying technique and residual moisture content.
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Affiliation(s)
- Ute Rockinger
- Ludwig-Maximilians-Universität München, Department of Pharmacy, Pharmaceutical Technology and Biopharmaceutics, Munich, Germany.
| | - Martin Funk
- QRSKIN GmbH, Friedrich-Bergius-Ring 15, Würzburg, Germany
| | - Gerhard Winter
- Ludwig-Maximilians-Universität München, Department of Pharmacy, Pharmaceutical Technology and Biopharmaceutics, Munich, Germany
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23
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Combinatorial Effects of Protective Agents on Survival Rate of the Yeast Starter, Saccharomyces cerevisiae 88-4, after Freeze-Drying. Microorganisms 2021; 9:microorganisms9030613. [PMID: 33809793 PMCID: PMC8002499 DOI: 10.3390/microorganisms9030613] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 03/12/2021] [Accepted: 03/12/2021] [Indexed: 11/17/2022] Open
Abstract
A yeast starter is formulated for commercial practices, including storage and distribution. The cell viability of the yeast starter is one of the most important factors for manufacturing alcoholic beverages to ensure their properties during the fermentation and formulation processes. In this study, 64 potential protective agents were evaluated to enhance the survival rate of the brewing yeast Saccharomyces cerevisiae 88-4 after freeze-drying. In addition, the optimized combination of protective agents was assessed for long-term storage. Finally, response surface methodology was applied to investigate the optimal concentration of each protectant. Twenty of the 64 additives led to an increase in the survival rate of freeze-dried S. cerevisiae 88-4. Among the various combinations of protectants, four had a survival rate >95%. The combination of skim milk, maltose, and maltitol exhibited the best survival rate of 61% after 42 weeks in refrigerated storage, and the composition of protectants optimized by response surface methodology was 6.5–10% skim milk, 1.8–4.5% maltose, and 16.5–18.2% maltitol. These results demonstrated that the combination of multiple protectants could alleviate damage to yeasts during freeze-drying and could be applied to the manufacturing starters for fermented foods.
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Impact of a Novel Nano-Protectant on the Viability of Probiotic Bacterium Lactobacillus casei K17. Foods 2021; 10:foods10030529. [PMID: 33806323 PMCID: PMC8001848 DOI: 10.3390/foods10030529] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 02/23/2021] [Accepted: 02/24/2021] [Indexed: 01/17/2023] Open
Abstract
Probiotics are considered as desirable alternatives to antibiotics because of their beneficial effects on the safety and economy of farm animals. The protectant can ensure the viability of probiotics, which is the prerequisite of the beneficial effects. The objective of this study was to evaluate the effects of a novel nano-protectant containing trehalose, skim milk powder, phytoglycogen nanoparticles, and nano-phytoglycogen Pickering emulsions on the viability of Lactobacillus casei K17 under different conditions. The results indicated that the optimal concentration of the carbohydrate substrate was determined to be 10% skim milk powder (w/w) instead of trehalose. The combination of 10% skim milk powder (w/w), 1% phytoglycogen nanoparticles (w/w), and 10% Pickering emulsions (w/w) was selected as the optimal component of the protectant. Trilayer protectants with an optimal component had a more significant protective effect on the bacteria than that of the monolayer and bilayer protectants, or the control in feed storage, freeze-drying, and simulated gastrointestinal environment. A scanning electron microscope was used to monitor the morphological characteristics of the protectants for different layers on L. casei. In conclusion, the trilayer protectant exhibited a substantial effect on L. casei during storage and consumption, which could be used in the feed and functional food.
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High engraftment capacity of frozen ready-to-use human fecal microbiota transplants assessed in germ-free mice. Sci Rep 2021; 11:4365. [PMID: 33623056 PMCID: PMC7902644 DOI: 10.1038/s41598-021-83638-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Accepted: 02/01/2021] [Indexed: 11/15/2022] Open
Abstract
The number of indications for fecal microbiota transplantation is expected to rise, thus increasing the needs for production of readily available frozen or freeze-dried transplants. Using shotgun metagenomics, we investigated the capacity of two novel human fecal microbiota transplants prepared in maltodextrin-trehalose solutions (abbreviated MD and TR for maltodextrin:trehalose, 3:1, w/w, and trehalose:maltodextrin 3:1, w/w, respectively), to colonize a germ-free born mouse model. Gavage with frozen-thawed MD or TR suspensions gave the taxonomic profiles of mouse feces that best resembled those obtained with the fresh inoculum (Spearman correlations based on relative abundances of metagenomic species around 0.80 and 0.75 for MD and TR respectively), while engraftment capacity of defrosted NaCl transplants most diverged (Spearman correlations around 0.63). Engraftment of members of the family Lachnospiraceae and Ruminoccocaceae was the most challenging in all groups of mice, being improved with MD and TR transplants compared to NaCl, but still lower than with the fresh preparation. Improvement of engraftment of this important group in maintaining health represents a challenge that could benefit from further research on fecal microbiota transplant manufacturing.
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27
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O/W emulsions stabilised by solid lipid particles: Understanding how the particles’ Pickering functionality can be retained post their dehydration and subsequent rehydration. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124916] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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28
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Nascimento CRSD, Souto ADSS, Galvão RM, Lazéra MDS, Trilles L. Genotypic and Phenotypic Stability of Mixed Primary Isolates of Cryptococcus gattii and Cryptococcus neoformans: A Comparative Analysis of Four Preservation Methods. Biopreserv Biobank 2020; 18:196-203. [PMID: 32213084 DOI: 10.1089/bio.2019.0096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The choice of a suitable preservation method is critical for long-term microorganisms' viability. The strains should be preserved for long periods using reliable and reproducible methods that minimize genotypic and phenotypic variations and viability losses. The methodologies are usually designed for a better performance in isolated microorganisms. However, atypical primary isolates of Cryptococcus neoformans or Cryptococcus gattii, such as mixed species or even different species of a species complex, are a challenge for long-term preservation and taxonomic review studies. The aim of this study was to evaluate which of the four preservation methods tested presented better performance in the preservation of simulated coexistence strains of C. neoformans and C. gattii. Two environmental strains, one C. gattii and one C. neoformans, were mixed in vitro to test four different preservation methods (freezing at -20°C, -80°C, -196°C, and freeze-drying). The colony-forming units from each preservation method were evaluated, and colonies were randomly selected and cultivated in canavanine glycine bromothymol blue (CGB) agar to evaluate the amounts of CGB-positive (C. gattii) and CGB-negative (C. neoformans) colonies resulting from each preservation method after 1 week, 15 days, 1 month, 6 months, and 1 year. According to our results, cryopreservation at -20°C demonstrated was preferable for C. neoformans species, and further studies after long-term storage are necessary. Recovery of yeast cells after freeze-dried preservation in skim milk is better for both species. Ultrafreezing methods evaluated (-80°C and -196°C) also showed better results in the maintenance of C. gattii. Freeze-drying should be preferred for the maintenance of multilineage isolates from the C. neoformans and C. gattii species complexes.
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Affiliation(s)
- Carlos Roberto Sobrinho do Nascimento
- Microbiology Department, National Institute for Quality Control in Health, Fiocruz, Rio de Janeiro, Brazil.,Mycology Laboratory, National Institute of Infectious Diseases Evandro Chagas, Fiocruz, Rio de Janeiro, Brazil
| | | | - Raíssa Maria Galvão
- Microbiology Department, National Institute for Quality Control in Health, Fiocruz, Rio de Janeiro, Brazil
| | - Marcia Dos Santos Lazéra
- Mycology Laboratory, National Institute of Infectious Diseases Evandro Chagas, Fiocruz, Rio de Janeiro, Brazil
| | - Luciana Trilles
- Mycology Laboratory, National Institute of Infectious Diseases Evandro Chagas, Fiocruz, Rio de Janeiro, Brazil
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Bellali S, Bou Khalil J, Fontanini A, Raoult D, Lagier JC. A new protectant medium preserving bacterial viability after freeze drying. Microbiol Res 2020; 236:126454. [PMID: 32200250 DOI: 10.1016/j.micres.2020.126454] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 01/06/2020] [Accepted: 03/05/2020] [Indexed: 10/24/2022]
Abstract
Freeze-drying technology has been widely considered for decades as a suitable technique to preserve microorganisms. However, protective agents must be added prior to freeze drying to improve the survival and storage stability of the bacteria. The objective of our study was to evaluate the effect of a new protectant medium containing sucrose (10 %), trehalose (10 %), skimmed milk (10 %) and antioxidants on the viability of gut bacteria under different storage conditions. Two strains were tested, Escherichia coli and Akkermansia muciniphila, as examples of facultative aerobic and anaerobic bacteria, respectively. We studied the cell viability and bacterial morphology in 5 fecal samples in the presence and absence of this protectant medium using plating technique, flow cytometry and scanning electron microscopy. The results of bacterial viability assessed by plating method showed that the protectant medium yielded higher survival rates for both strains whatever the storage conditions (85-93 %) compared to normal saline solution (0.36-37.50 %). It also showed its effectiveness on fecal samples, where bacterial viability after freeze-drying was 89.47 ± 7.63 % and 84.01 ± 7.44 %, as evidenced by flow cytometry analysis and plating method. However unprotected samples showed the lowest cell viability at 19.01 ± 12.88 % and 13.23 ± 9.56 %, as measured by flow cytometry and plating method. In addition, bacterial size and shape were conserved in the protectant medium. In contrast, storage without protectant medium severely damaged bacterial morphology. In conclusion, our study is the first to use morphological features as well as culture-dependant and culture-independent tests to evaluate the effectiveness of a new protectant medium.
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Affiliation(s)
- Sara Bellali
- Aix Marseille Univ, IRD, AP-HM, MEPHI, IHU Méditerranée Infection, Marseille, France
| | | | | | - Didier Raoult
- Aix Marseille Univ, IRD, AP-HM, MEPHI, IHU Méditerranée Infection, Marseille, France
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Zhang Z, Yu YX, Wang YG, Wei XX, Liao MJ, Rong XJ, Chen J. Development of a new protocol for freeze-drying preservation of Pseudoalteromonas nigrifaciens and its protective effect on other marine bacteria. ELECTRON J BIOTECHN 2020. [DOI: 10.1016/j.ejbt.2019.12.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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Vorländer K, Kampen I, Finke JH, Kwade A. Along the Process Chain to Probiotic Tablets: Evaluation of Mechanical Impacts on Microbial Viability. Pharmaceutics 2020; 12:pharmaceutics12010066. [PMID: 31952192 PMCID: PMC7022681 DOI: 10.3390/pharmaceutics12010066] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 01/10/2020] [Accepted: 01/12/2020] [Indexed: 11/30/2022] Open
Abstract
Today, probiotics are predominantly used in liquid or semi-solid functionalized foods, showing a rapid loss of cell viability. Due to the increasing spread of antibiotic resistance, probiotics are promising in pharmaceutical development because of their antimicrobial effects. This increases the formulation requirements, e.g., the need for an enhanced shelf life that is achieved by drying, mainly by lyophilization. For oral administration, the process chain for production of tablets containing microorganisms is of high interest and, thus, was investigated in this study. Lyophilization as an initial process step showed low cell survival of only 12.8%. However, the addition of cryoprotectants enabled survival rates up to 42.9%. Subsequently, the dried cells were gently milled. This powder was tableted directly or after mixing with excipients microcrystalline cellulose, dicalcium phosphate or lactose. Survival rates during tableting varied between 1.4% and 24.1%, depending on the formulation and the applied compaction stress. More detailed analysis of the tablet properties showed advantages of excipients in respect of cell survival and tablet mechanical strength. Maximum overall survival rate along the complete manufacturing process was >5%, enabling doses of 6 × 108 colony forming units per gram (CFU gtotal−1), including cryoprotectants and excipients.
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Affiliation(s)
- Karl Vorländer
- Institute for Particle Technology, Technische Universität Braunschweig, Volkmaroder Straße 5, 38104 Braunschweig, Germany; (I.K.); (J.H.F.); (A.K.)
- Center of Pharmaceutical Engineering (PVZ), Technische Universität Braunschweig, Franz-Liszt-Straße 35A, 38106 Braunschweig, Germany
- Correspondence:
| | - Ingo Kampen
- Institute for Particle Technology, Technische Universität Braunschweig, Volkmaroder Straße 5, 38104 Braunschweig, Germany; (I.K.); (J.H.F.); (A.K.)
- Center of Pharmaceutical Engineering (PVZ), Technische Universität Braunschweig, Franz-Liszt-Straße 35A, 38106 Braunschweig, Germany
| | - Jan Henrik Finke
- Institute for Particle Technology, Technische Universität Braunschweig, Volkmaroder Straße 5, 38104 Braunschweig, Germany; (I.K.); (J.H.F.); (A.K.)
- Center of Pharmaceutical Engineering (PVZ), Technische Universität Braunschweig, Franz-Liszt-Straße 35A, 38106 Braunschweig, Germany
| | - Arno Kwade
- Institute for Particle Technology, Technische Universität Braunschweig, Volkmaroder Straße 5, 38104 Braunschweig, Germany; (I.K.); (J.H.F.); (A.K.)
- Center of Pharmaceutical Engineering (PVZ), Technische Universität Braunschweig, Franz-Liszt-Straße 35A, 38106 Braunschweig, Germany
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Freimoser FM, Rueda-Mejia MP, Tilocca B, Migheli Q. Biocontrol yeasts: mechanisms and applications. World J Microbiol Biotechnol 2019; 35:154. [PMID: 31576429 PMCID: PMC6773674 DOI: 10.1007/s11274-019-2728-4] [Citation(s) in RCA: 121] [Impact Index Per Article: 24.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Accepted: 09/17/2019] [Indexed: 01/10/2023]
Abstract
Yeasts occur in all environments and have been described as potent antagonists of various plant pathogens. Due to their antagonistic ability, undemanding cultivation requirements, and limited biosafety concerns, many of these unicellular fungi have been considered for biocontrol applications. Here, we review the fundamental research on the mechanisms (e.g., competition, enzyme secretion, toxin production, volatiles, mycoparasitism, induction of resistance) by which biocontrol yeasts exert their activity as plant protection agents. In a second part, we focus on five yeast species (Candida oleophila, Aureobasidium pullulans, Metschnikowia fructicola, Cryptococcus albidus, Saccharomyces cerevisiae) that are or have been registered for the application as biocontrol products. These examples demonstrate the potential of yeasts for commercial biocontrol usage, but this review also highlights the scarcity of fundamental studies on yeast biocontrol mechanisms and of registered yeast-based biocontrol products. Yeast biocontrol mechanisms thus represent a largely unexplored field of research and plentiful opportunities for the development of commercial, yeast-based applications for plant protection exist.
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Affiliation(s)
- Florian M Freimoser
- Agroscope, Research Division Plant Protection, Müller-Thurgau-Strasse 29, 8820, Wädenswil, Switzerland.
| | - Maria Paula Rueda-Mejia
- Agroscope, Research Division Plant Protection, Müller-Thurgau-Strasse 29, 8820, Wädenswil, Switzerland
| | - Bruno Tilocca
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100, Sassari, Italy
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Viale Europa, 88100, Catanzaro, Italy
| | - Quirico Migheli
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100, Sassari, Italy
- Istituto Nazionale di Biostrutture e Biosistemi and NRD - Nucleo di Ricerca sulla Desertificazione, Università degli Studi di Sassari, Viale Italia 39, 07100, Sassari, Italy
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González-Esparza A, Gentina JC, Ah-Hen KS, Alvarado R, Stevenson J, Briceño E, Montenegro O. Survival of Spray-Dried Rhodotorula mucilaginosa Isolated from Natural Microbiota of Murta Berries and Antagonistic
Effect on Botrytis cinerea. Food Technol Biotechnol 2019; 57:222-229. [PMID: 31537971 PMCID: PMC6718967 DOI: 10.17113/ftb.57.02.19.6139] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
The aim of this study is to evaluate the survival rate and effective antagonistic activity against Botrytis cinerea, responsible for grey mould on harvested fruits and vegetables, of yeast Rhodotorula mucilaginosa, isolated and identified from the natural microbiota of murta (Chilean guava) berries, after spray drying at different inlet air temperatures, mass per volume ratio of encapsulating agent (maltodextrin) and feed flow rates. The 100% survival of the yeast was obtained after spray drying with 18% maltodextrin at 130 °C inlet temperature and a feed flow rate of 9.25 mL/min. The dried yeast obtained under such conditions had the highest antagonistic activity in vitro and in vivo on apples, which showed that spray drying is a valid method to produce active dried cells of R. mucilaginosa that can be used for biocontrol of grey mould spoilage. It was also found that the encapsulating agent maltodextrin improved the in vitro antagonistic activity of R. mucilaginosa.
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Affiliation(s)
- Alexandra González-Esparza
- School of Biochemical Engineering, Faculty of Engineering, Pontifical Catholic University of Valparaíso, Avenue Brasil 2085, 2340000 Valparaíso, Chile.,Institute of Food Science and Technology, Faculty of Agricultural Sciences, Austral University of Chile, Avenue Julio Sarrazín sn, Campus Isla Teja, 5090000 Valdivia, Chile
| | - Juan Carlos Gentina
- School of Biochemical Engineering, Faculty of Engineering, Pontifical Catholic University of Valparaíso, Avenue Brasil 2085, 2340000 Valparaíso, Chile
| | - Kong S Ah-Hen
- Institute of Food Science and Technology, Faculty of Agricultural Sciences, Austral University of Chile, Avenue Julio Sarrazín sn, Campus Isla Teja, 5090000 Valdivia, Chile
| | - Roxana Alvarado
- Institute of Biochemistry and Microbiology, Faculty of Sciences, Austral University of Chile, Avenue Julio Sarrazín sn, Campus Isla Teja, 5090000 Valdivia, Chile
| | - Joaquín Stevenson
- Institute of Food Science and Technology, Faculty of Agricultural Sciences, Austral University of Chile, Avenue Julio Sarrazín sn, Campus Isla Teja, 5090000 Valdivia, Chile
| | - Erika Briceño
- Institute of Plant Production and Health, Faculty of Sciences, Austral University of Chile, Avenue Eduardo Tallman sn, Campus Isla Teja, 5090000 Valdivia, Chile
| | - Osvaldo Montenegro
- Institute of Plant Production and Health, Faculty of Sciences, Austral University of Chile, Avenue Eduardo Tallman sn, Campus Isla Teja, 5090000 Valdivia, Chile
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Sandoval-Mosqueda I, Llorente-Bousquets A, Montiel-Sosa JF, Corona L, Guadarrama-Álvarez Z. Encapsulation of Lactobacillus plantarum ATCC 8014 and Pediococcus acidilactici ATCC 8042 in a freeze-dried alginate-gum arabic system and its in vitro testing under gastrointestinal conditions. J Microencapsul 2019; 36:591-602. [PMID: 31502493 DOI: 10.1080/02652048.2019.1660729] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The aim of this study was to investigate the viability of Pediococcus acidilactici ATCC 8042 and Lactobacillus plantarum ATCC 8014 in a freeze-dried capsules system prepared with sodium alginate and gum arabic using the extrusion technique. The capsules made with alginate 2% (w/v)/gum arabic 2% (w/v) showed higher hardness (7.12 ± 0.71 N), with highly cohesive (0.81 ± 0.02) and elastic (0.99 ± 0.00) features on the Texture Profile Analysis (TPA), as well as higher sphericity with 1.75 ± 0.12 mm y 1.73 ± 0.13 mm diameter axes and regularity in their surface by Scanning Electron Microscopy (SEM). The use of skimmed milk at 10% as a cryoprotector in the freeze-drying process allowed the obtention of high viability percentages (88% a 96%) for both strains. Best results of viability for P. acidilactici encapsulated was with the use of alginate 2% (w/v)/gum arabic 2% (w/v) (92%±2.65), and L. plantarum with the use of alginate 2% (w/v) (84.71%±10.33) during the gastrointestinal environment challenge.
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Affiliation(s)
- I Sandoval-Mosqueda
- Laboratory of Biopreservation, Multidisciplinary Research Unit, Faculty of Higher Studies Cuautitlan, National Autonomous University of Mexico , Cuautitlan Izcalli , Mexico
| | - A Llorente-Bousquets
- Laboratory of Biopreservation, Multidisciplinary Research Unit, Faculty of Higher Studies Cuautitlan, National Autonomous University of Mexico , Cuautitlan Izcalli , Mexico
| | - J F Montiel-Sosa
- Laboratory of Biopreservation, Multidisciplinary Research Unit, Faculty of Higher Studies Cuautitlan, National Autonomous University of Mexico , Cuautitlan Izcalli , Mexico
| | - L Corona
- Department of Animal Nutrition and Biochemistry, Faculty of Veterinary Medicine and Zootechnichs, National Autonomous University of Mexico , Cuautitlan Izcalli , Mexico
| | - Z Guadarrama-Álvarez
- Laboratory of Biopreservation, Multidisciplinary Research Unit, Faculty of Higher Studies Cuautitlan, National Autonomous University of Mexico , Cuautitlan Izcalli , Mexico
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Ren H, Zentek J, Vahjen W. Optimization of Production Parameters for Probiotic Lactobacillus Strains as Feed Additive. Molecules 2019; 24:E3286. [PMID: 31505895 PMCID: PMC6767249 DOI: 10.3390/molecules24183286] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 09/05/2019] [Accepted: 09/06/2019] [Indexed: 12/03/2022] Open
Abstract
In animal nutrition, probiotics are considered as desirable alternatives to antibiotic growth promoters. The beneficial effects of probiotics primarily depend on their viability in feed, which demands technical optimization of biomass production, since processing and storage capacities are often strain-specific. In this study, we optimized the production parameters for two broiler-derived probiotic lactobacilli (L. salivarius and L. agilis). Carbohydrate utilization of both strains was determined and preferred substrates that boosted biomass production in lab-scale fermentations were selected. The strains showed good aerobic tolerance, which resulted in easier scale-up production. For the freeze-drying process, the response surface methodology was applied to optimize the composition of cryoprotective media. A quadratic polynomial model was built to study three protective factors (skim milk, sucrose, and trehalose) and to predict the optimal working conditions for maximum viability. The optimal combination of protectants was 0.14g/mL skim milk/ 0.08 g/mL sucrose/ 0.09 g/mL trehalose (L. salivarius) and 0.15g/mL skim milk/ 0.08 g/mL sucrose/ 0.07 g/mL (L. agilis), respectively. Furthermore, the in-feed stabilities of the probiotic strains were evaluated under different conditions. Our results indicate that the chosen protectants exerted an extensive protection on strains during the storage. Although only storage of the strains at 4 °C retained the maximum stability of both Lactobacillus strains, the employed protectant matrix showed promising results at room temperature.
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Affiliation(s)
- Hao Ren
- Institute of Animal Nutrition, Freie Universität Berlin, Königin-Luise-Str. 49, 14195 Berlin, Germany.
| | - Jürgen Zentek
- Institute of Animal Nutrition, Freie Universität Berlin, Königin-Luise-Str. 49, 14195 Berlin, Germany
| | - Wilfried Vahjen
- Institute of Animal Nutrition, Freie Universität Berlin, Königin-Luise-Str. 49, 14195 Berlin, Germany
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36
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Stress tolerance phenotype of industrial yeast: industrial cases, cellular changes, and improvement strategies. Appl Microbiol Biotechnol 2019; 103:6449-6462. [DOI: 10.1007/s00253-019-09993-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 06/17/2019] [Accepted: 06/17/2019] [Indexed: 10/26/2022]
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Guowei S, Yang X, Li C, Huang D, Lei Z, He C. Comprehensive optimization of composite cryoprotectant for Saccharomyces boulardii during freeze-drying and evaluation of its storage stability. Prep Biochem Biotechnol 2019; 49:846-857. [PMID: 31244369 DOI: 10.1080/10826068.2019.1630649] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Saccharomyces boulardii (S. boulardii) is widely adopted in the diarrhea treatment for humans or livestock, so guaranteeing the survival rate of S. boulardii is the critical issue during freeze-drying process. In this study, the survival rate of S. boulardii with composite cryoprotectants during freeze-drying procedure and the subsequent storage were investigated. With the aid of response surface method, the composite cryoprotectants were comprehensively optimized to be lactose of 21.24%, trehalose of 22.00%, and sodium glutamate of 4.00%, contributing to the supreme survival rate of S. boulardii of 64.22 ± 1.35% with the viable cell number of 9.5 ± 0.07 × 109 CFU/g, which was very close to the expected rate of 65.55% with a number of 9.6 × 109 CFU/g. The accelerated storage test demonstrated that the inactivation rate constant of the freeze-dried S. boulardii powder was k-18 = 8.04 × 10-6. In addition, the freeze-dried goat milk powder results exhibited that the inactivation rate constants were k4 = 4.48 × 10-4 and k25 = 9.72 × 10-3 under 4 and 25 °C, respectively. This work provides a composite cryoprotectant formulation that has a good protective effect for the probiotic S. boulardii during freeze-drying process, possessing the potential application prospect in food, medicine, and even feed industry.
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Affiliation(s)
- Shu Guowei
- School of Food and Biological Engineering, Shaanxi University of Science and Technology , Xi'an , China
| | - Xin Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology , Xi'an , China
| | - Chen Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University , Xi'an , China
| | - Dan Huang
- Shaanxi Pucheng Shiyang Feed Co., Ltd , Xi'an , China
| | - Zhangteng Lei
- School of Food and Biological Engineering, Shaanxi University of Science and Technology , Xi'an , China
| | - Chen He
- School of Food and Biological Engineering, Shaanxi University of Science and Technology , Xi'an , China
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38
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A Guide for Ex Vivo Handling and Storage of Stool Samples Intended for Fecal Microbiota Transplantation. Sci Rep 2019; 9:8897. [PMID: 31222022 PMCID: PMC6586871 DOI: 10.1038/s41598-019-45173-4] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Accepted: 05/24/2019] [Indexed: 12/13/2022] Open
Abstract
Owing to the growing recognition of the gut microbiota as a main partner of human health, we are expecting that the number of indications for fecal microbiota transplantation (FMT) will increase. Thus, there is an urgent need for standardization of the entire process of fecal transplant production. This study provides a complete standardized procedure to prepare and store live and ready-to-use transplants that meet the standard requirements of good practices to applied use in pharmaceutical industry. We show that, if time before transformation to transplants would exceed 24 hours, fresh samples should not be exposed to temperatures above 20 °C, and refrigeration at 4 °C can be a safe solution. Oxygen-free atmosphere was not necessary and simply removing air above collected samples was sufficient to preserve viability. Transplants prepared in maltodextrin-trehalose solutions, stored in a -80 °C standard freezer and then rapidly thawed at 37 °C, retained the best revivification potential as proven by 16S rRNA profiles, metabolomic fingerprints, and flow cytometry assays over a 3-month observation period. Maltodextrin-trehalose containing cryoprotectants were also efficient in preserving viability of lyophilized transplants, either in their crude or purified form, an option that can be attractive for fecal transplant biobanking and oral formulation.
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39
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Effect of the Freeze-Drying Process on the Physicochemical and Microbiological Properties of Mexican Kefir Grains. Processes (Basel) 2019. [DOI: 10.3390/pr7030127] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
The purpose of this study was to investigate how the properties of Mexican kefir grains (MKG) are affected by the operating parameters used in the freeze-drying process. The factors investigated were the freezing time (3–9 h), freezing temperature (−20 to −80 °C), pressure (0.2–0.8 mbar), and lyophilization time (5–20 h). The maximum range of change and one-way analysis of variance showed that lyophilization time and freezing time significant affects (p < 0.05) the response variables, residual moisture content and water activity, and pressure had a significant effect on the color difference and survival rate of probiotic microorganisms. The best drying conditions were a freezing time of 3 h, a freezing temperature of −20 °C, a pressure of 0.6 mbar, and a lyophilization time of 15 h. Under these conditions, we obtained a product with residual moisture content below 6%, water activity below 0.2, and survival rates above 8.5 log cfu per gram of lactic acid bacteria and above 8.6 log for yeast.
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40
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Zheng F, Zhang W, Sui Y, Ding R, Yi W, Hu Y, Liu H, Zhu C. Sugar Protectants Improve the Thermotolerance and Biocontrol Efficacy of the Biocontrol Yeast, Candida oleophila. Front Microbiol 2019; 10:187. [PMID: 30800113 PMCID: PMC6376898 DOI: 10.3389/fmicb.2019.00187] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Accepted: 01/23/2019] [Indexed: 11/22/2022] Open
Abstract
A variety of sugar compounds have been used as additives to protect various biocontrol yeasts from adverse environmental stresses. However, studies on maltose and lactose as sugar protectants are limited, and their protective effect is not clear. In the present study, exposure of the biocontrol yeast Candida oleophila cells to 45°C for 10 min, while immersed in either 5 or 10% (w/v) maltose or lactose, provided a significant protective effect. The addition of maltose and lactose significantly enhanced enzyme activity and gene expression of catalase, thioredoxin reductase, and glutathione reductase, relative to cells that have been immersed in sterile distilled water (controls) exposed to 45°C. In addition, C. oleophila cells suspended in maltose and lactose solutions also exhibited higher viability and ATP levels, relative to control cells. Notably, the biocontrol efficacy of C. oleophila against postharvest diseases of apple fruit was maintained after the yeast was exposed to the high temperature treatment while immersed in maltose and lactose solutions. These results demonstrate the potential of maltose and lactose as sugar protectants for biocontrol agent against heat stress.
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Affiliation(s)
- Fangliang Zheng
- School of Life Science, Liaoning University, Shenyang, China
| | - Weiwei Zhang
- School of Life Science, Liaoning University, Shenyang, China
| | - Yuan Sui
- Chongqing Key Laboratory of Economic Plant Biotechnology, Institute of Special Plants, Chongqing University of Arts and Sciences, Yongchuan, China
| | - Ruihan Ding
- School of Life Science, Liaoning University, Shenyang, China
| | - Wenfu Yi
- School of Life Science, Liaoning University, Shenyang, China
| | - Yuanyuan Hu
- School of Life Science, Liaoning University, Shenyang, China
| | - Hongsheng Liu
- School of Life Science, Liaoning University, Shenyang, China
| | - Chunyu Zhu
- School of Life Science, Liaoning University, Shenyang, China
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41
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Lo Verso L, Lessard M, Talbot G, Fernandez B, Fliss I. Isolation and Selection of Potential Probiotic Bacteria from the Pig Gastrointestinal Tract. Probiotics Antimicrob Proteins 2019; 10:299-312. [PMID: 28744832 DOI: 10.1007/s12602-017-9309-3] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The present study aimed to isolate bacterial strains from the pig gastrointestinal tract that have antagonistic activity against potential pathogens and are able to produce antimicrobial compounds. That ability would be a first requirement for the strains' possible use as probiotics. Samples obtained from pig intestinal mucosa and contents were screened for the presence of antagonistic activity against pathogenic indicator strains of Escherichia coli, Salmonella, and Listeria by means of the double-layer technique. Samples displaying the largest inhibitory halos were further studied for the production of inhibitory substances using the agar diffusion and microtitration methods. The three most promising isolates were identified by sequencing of the 16S rRNA gene and showed highest affiliation to Lactobacillus salivarius. Optimal growth conditions and bacteriocin production were recorded in de Man, Rogosa, and Sharpe broth under anaerobic conditions at 37 °C. The antimicrobial substances were found to be sensitive to proteolytic enzymes but showed good stability at pH values below 6. Our findings suggest that these three intestinal strains are able to produce antimicrobial substances capable of inhibiting the growth of potential enteric pathogens and might have potential as probiotic feed additives for the prevention of gastrointestinal diseases.
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Affiliation(s)
- Luca Lo Verso
- Sherbrooke Research and Development Centre, Agriculture and Agri-Food Canada, 2000 College Street, Sherbrooke, Quebec, J1M 0C8, Canada.
| | - Martin Lessard
- Sherbrooke Research and Development Centre, Agriculture and Agri-Food Canada, 2000 College Street, Sherbrooke, Quebec, J1M 0C8, Canada
| | - Guylaine Talbot
- Sherbrooke Research and Development Centre, Agriculture and Agri-Food Canada, 2000 College Street, Sherbrooke, Quebec, J1M 0C8, Canada
| | - Benoit Fernandez
- Institute of Nutrition and Functional Foods, Université Laval, Quebec City, Quebec, G1K 7P4, Canada
| | - Ismail Fliss
- Institute of Nutrition and Functional Foods, Université Laval, Quebec City, Quebec, G1K 7P4, Canada
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Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2019. [DOI: 10.2478/aucft-2018-0013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
Saccharomyces boulardii, as a probiotic yeast, had been commonly used in food, medicine and feed to treat diarrhea in humans or livestock. However, there are few researches focusing on the preparation of its freeze-drying S.boulardii powder. In this study, the effect of carbohydrates (glucose, sucrose, maltose, fructose, lactose, mannose and trehalose), prebiotics (isomalto-oligosaccharide, xylo-oligosaccharide, raffinose, stachyose, inulin, galacto-oligosaccharide and fructo-oligosaccharide) and salts (NaHCO3, MgSO4, sodium glutamate, sodium ascorbate, and phosphate buffer) on the freeze-dried survival of S. boulardii were investigated to screen the cryoprotectant by using single factor experiments. As the result, trehalose and XOS had better protective effect, the survival rate was 23.72% and 20.70% respectively, the number of viable cells reached 0.91×1010 CFU/g and 0.85×1010 CFU/g respectively; the addition amount of NaHCO3 was 0.3%, the freeze-dried survival rate reached the maximum value of 12.92%. The phosphate buffer additive amount and the bacterial sludge weight were 0.8:1, the freeze-dried survival rate reached a maximum of 14.14%, the freeze-dried survival rate of sodium glutamate, sodium ascorbate and MgSO4 groups was increasing, reaching a maximum of 20.26%, 16.47% and 6.29% when the addition amount was 2%, 10%, 0.5%.
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Stefanello RF, Nabeshima EH, Iamanaka BT, Ludwig A, Fries LLM, Bernardi AO, Copetti MV. Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents. Food Res Int 2019; 115:90-94. [DOI: 10.1016/j.foodres.2018.07.044] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 07/06/2018] [Accepted: 07/28/2018] [Indexed: 10/28/2022]
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44
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Effect of Cation Influx on the Viability of Freeze-Dried Lactobacillus brevis WiKim0069. APPLIED SCIENCES-BASEL 2018. [DOI: 10.3390/app8112189] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Extension of the storage stability of freeze-dried lactic acid bacteria is important for industrialization. In this study, the effect of cation influx from soy powder, which contains high amounts of cations, as a cryoprotective agent on the viability of freeze-dried Lactobacillus brevis WiKim0069 was tested. Compared to that in the absence of the soy powder, bacterial viability was significantly higher in the presence of soy powder. Approximately 4.7% of L. brevis WiKim0069 survived in the absence of the protective agent, whereas 92.8% viability was observed in the presence of soy powder. However, when cations were removed from the soy powder by using ethylenediaminetetraacetic acid (EDTA) and a cationic resin filter, the viability of L. brevis WiKim0069 decreased to 22.9–24.7%. When the soy powder was treated with ethylene glycol tetraacetic acid, the viability was higher than when it was pretreated with EDTA and a cationic resin filter, suggesting that Mg2+ had a role in enhancing the viability of L. brevis WiKim0069. Cold adaptation at 10 °C prior to freeze-drying had a positive effect on the storage stability of freeze-dried L. brevis WiKim0069, with 60.6% viability after 56 days of storage. A decrease in the fluorescence polarization value indicated an increase in membrane fluidity, which regulates the activity of ion channels present in the cell membrane. Cold adaptation caused activation of the cation channels, resulting in increased intracellular influx of cations, i.e., Ca2+ and Mg2+. These results suggest that cold adaptation can be used to improve the storage stability of L. brevis WiKim0069.
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Kim M, Nam D, Kim S, Im P, Choe J, Choi A. Enhancement of viability, acid, and bile tolerance and accelerated stability in lyophilized Weissella cibaria JW15 with protective agents. Food Sci Nutr 2018; 6:1904-1913. [PMID: 30349680 PMCID: PMC6189608 DOI: 10.1002/fsn3.762] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 07/12/2018] [Accepted: 07/14/2018] [Indexed: 01/03/2023] Open
Abstract
Dietary supplementation with lactic acid bacteria to maintain or improve intestinal health is advocated. Weissella spp. are present in different fermented vegetable-based foods like kimchi, as well as in the normal gastrointestinal (GI) tract of humans. Weissella cibaria strains have been proposed as potential probiotics. Freeze-drying is a promising treatment method for these strains for industrial applications and to increase the accessibility of their health-promoting benefits. Moreover, probiotic strains need to be able to survive in the host GI tract, and acid and bile are both environmental stressors that can reduce strain survival. Therefore, this study evaluated the effect of the combination of protective agents on the acid and bile resistance of W. cibaria JW15 after freeze-drying. A protective agent combination with a 1:1 ratio of 5 g + 5 g/100 ml w/v soy flour + yeast extract (SFY) retained nearly 100% viability after freeze-drying and was resistant to artificial bile acids. Remarkably, skim milk + soy flour (SSF) was resistant to an acidic solution, and the viability of W. cibaria JW15 in artificial gastric acid was enhanced when treated with this mixture. Furthermore, SFY and SSF were found to maintain high numbers of viable cells with a low specific rate of cell death (k) after storage at 50°C, 60°C, and 70°C. These results support an effective probiotic formulation system with a high number of viable cells, and its protective effects can be leveraged in the development of probiotic products with health benefits.
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Affiliation(s)
- Mina Kim
- Division of Functional Food & NutritionDepartment of Agrofood ResourcesNational Institute of Agricultural ScienceRural Development AdministrationJeonjuKorea
| | - Dong‐Geon Nam
- Division of Functional Food & NutritionDepartment of Agrofood ResourcesNational Institute of Agricultural ScienceRural Development AdministrationJeonjuKorea
| | - Sang‐Bum Kim
- Division of Functional Food & NutritionDepartment of Agrofood ResourcesNational Institute of Agricultural ScienceRural Development AdministrationJeonjuKorea
| | - Pureum Im
- Division of Functional Food & NutritionDepartment of Agrofood ResourcesNational Institute of Agricultural ScienceRural Development AdministrationJeonjuKorea
| | - Jeong‐Sook Choe
- Division of Functional Food & NutritionDepartment of Agrofood ResourcesNational Institute of Agricultural ScienceRural Development AdministrationJeonjuKorea
| | - Ae‐Jin Choi
- Division of Functional Food & NutritionDepartment of Agrofood ResourcesNational Institute of Agricultural ScienceRural Development AdministrationJeonjuKorea
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Bircher L, Geirnaert A, Hammes F, Lacroix C, Schwab C. Effect of cryopreservation and lyophilization on viability and growth of strict anaerobic human gut microbes. Microb Biotechnol 2018; 11:721-733. [PMID: 29663668 PMCID: PMC6011992 DOI: 10.1111/1751-7915.13265] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Revised: 02/22/2018] [Accepted: 03/08/2018] [Indexed: 01/22/2023] Open
Abstract
Strict anaerobic gut microbes have been suggested as ‘next‐generation probiotics’ for treating several intestinal disorders. The development of preservation techniques is of major importance for therapeutic application. This study investigated cryopreservation (−80°C) and lyophilization survival and storage stability (4°C for 3 months) of the strict anaerobic gut microbes Bacteroides thetaiotaomicron, Faecalibacterium prausnitzii, Roseburia intestinalis, Anaerostipes caccae, Eubacterium hallii and Blautia obeum. To improve preservation survival, protectants sucrose and inulin (both 5% w/v) were added for lyophilization and were also combined with glycerol (15% v/v) for cryopreservation. Bacterial fitness, evaluated by maximum growth rate and lag phase, viability and membrane integrity were determined using a standardized growth assay and by flow cytometry as markers for preservation resistance. Lyophilization was more detrimental to viability and fitness than cryopreservation, but led to better storage stability. Adding sucrose and inulin enhanced viability and the proportion of intact cells during lyophilization of all strains. Viability of protectant‐free B. thetaiotaomicron, A. caccae and F. prausnitzii was above 50% after cryopreservation and storage and increased to above 80% if protectants were present. The addition of glycerol, sucrose and inulin strongly enhanced the viability of B. obeum, E. hallii and R. intestinalis from 0.03–2% in protectant‐free cultures to 11–37%. This is the first study that quantitatively compared the effect of cryopreservation and lyophilization and the addition of selected protectants on viability and fitness of six strict anaerobic gut microbes. Our results suggest that efficiency of protectants is process‐ and species‐specific.
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Affiliation(s)
- Lea Bircher
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092, Zürich, Switzerland
| | - Annelies Geirnaert
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092, Zürich, Switzerland
| | | | - Christophe Lacroix
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092, Zürich, Switzerland
| | - Clarissa Schwab
- Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092, Zürich, Switzerland
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Han L, Pu T, Wang X, Liu B, Wang Y, Feng J, Zhang X. Optimization of a protective medium for enhancing the viability of freeze-dried Bacillus amyloliquefaciens B1408 based on response surface methodology. Cryobiology 2018; 81:101-106. [DOI: 10.1016/j.cryobiol.2018.02.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 01/28/2018] [Accepted: 02/06/2018] [Indexed: 10/18/2022]
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Oslan SNH, Halim M, Ramle NA, Saad MZ, Tan JS, Kapri MR, Ariff AB. Improved stability of live attenuated vaccine gdhA derivative Pasteurella multocida B:2 by freeze drying method for use as animal vaccine. Cryobiology 2017; 79:1-8. [PMID: 29037980 DOI: 10.1016/j.cryobiol.2017.10.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 08/24/2017] [Accepted: 10/12/2017] [Indexed: 11/18/2022]
Abstract
The efficacy of attenuated strain of gdhA derivative Pasteurella multocida B:2 mutant as a live vaccine to control haemorrhagic septicaemia (HS) disease in cattle and buffaloes has been demonstrated. In order to use P. multocida B:2 mutant as a commercial product, it is essential to optimise its formulation for high viability and stability of the live cells. The effectiveness of freeze-drying process using different protective agent formulations for improving cells viability was explored. Sugar and nitrogen compounds were used as protective agents in freeze-drying and the capability of these compounds in maintaining the viability of mutant P. multocida B:2 during subsequent storage was investigated. A complete loss in viability of freeze-dried mutant P. multocida B:2 was monthly observed until 6-12 months of storage at -30 °C, 4 °C and 27 °C when nitrogen compound or no protective agent was added. Trehalose and sucrose showed significantly high survival rate of 93-95% immediately after freeze-drying and the viability was retained during the subsequent storage at -30 °C and 4 °C. A smooth cell surface without any cell-wall damage was observed for the cells formulated with trehalose under scanning electron micrograph. This study presented a freeze-drying process generating a dried live attenuated vaccine formulation with high stability for commercial applications.
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Affiliation(s)
- Siti Nur Hazwani Oslan
- Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Murni Halim
- Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
| | - Nurfahanah Amirah Ramle
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Mohd Zamri Saad
- Department of Veterinary Pathology and Microbiology, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Joo Shun Tan
- Bioprocess Technology, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Mohd Rizal Kapri
- Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Arbakariya B Ariff
- Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
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Survivability of freeze-dried probiotic Pediococcus pentosaceus strains GS4, GS17 and Lactobacillus gasseri (ATCC 19992) during storage with commonly used pharmaceutical excipients within a period of 120 days. Asian Pac J Trop Biomed 2017. [DOI: 10.1016/j.apjtb.2017.09.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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Zhang M, Oldenhof H, Sydykov B, Bigalk J, Sieme H, Wolkers WF. Freeze-drying of mammalian cells using trehalose: preservation of DNA integrity. Sci Rep 2017; 7:6198. [PMID: 28740099 PMCID: PMC5524761 DOI: 10.1038/s41598-017-06542-z] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2017] [Accepted: 06/14/2017] [Indexed: 11/09/2022] Open
Abstract
The aim of this study was to investigate preservation of biomolecular structures, particularly DNA, in freeze-dried fibroblasts, after loading with trehalose via freezing-induced uptake. Cells were freeze-dried with trehalose alone or in a mixture of albumin and trehalose. Albumin was added to increase the glass transition temperature and storage stability. No viable cells were recovered after freeze-drying and rehydration. FTIR studies showed that membrane phase behavior of freeze-dried cells resembles that of fresh cells. However, one day after rehydration membrane phase separation was observed, irrespective of the presence or absence of trehalose during freeze-drying. Freeze-drying did not affect the overall protein secondary structure. Analysis of DNA damage via single cell gel electrophoresis (‘comet assay’) showed that DNA damage progressively increased with storage duration and temperature. DNA damage was prevented during storage at 4 °C. It is shown that trehalose reduces DNA damage during storage, whereas addition of albumin did not seem to have an additional protective effect on storage stability (i.e. DNA integrity) despite the fact that albumin increased the glass transition temperature. Taken together, DNA in freeze-dried somatic cells can be preserved using trehalose as protectant and storage at or below 4 °C.
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Affiliation(s)
- Miao Zhang
- Institute of Multiphase Processes, Leibniz Universität Hannover, Hannover, Germany
| | - Harriëtte Oldenhof
- Unit for Reproductive Medicine, University of Veterinary Medicine Hannover, Hannover, Germany
| | - Bulat Sydykov
- Institute of Multiphase Processes, Leibniz Universität Hannover, Hannover, Germany
| | - Judith Bigalk
- Unit for Reproductive Medicine, University of Veterinary Medicine Hannover, Hannover, Germany
| | - Harald Sieme
- Unit for Reproductive Medicine, University of Veterinary Medicine Hannover, Hannover, Germany
| | - Willem F Wolkers
- Institute of Multiphase Processes, Leibniz Universität Hannover, Hannover, Germany.
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