1
|
Tran TT, Cheow WS, Pu S, Park JW, Hadinoto K. Dry Powder Inhaler Formulation of Lactobacillus rhamnosus GG Targeting Pseudomonas aeruginosa Infection in Bronchiectasis Maintenance Therapy. Pharmaceutics 2024; 16:980. [PMID: 39204326 PMCID: PMC11357607 DOI: 10.3390/pharmaceutics16080980] [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: 06/11/2024] [Revised: 07/15/2024] [Accepted: 07/22/2024] [Indexed: 09/04/2024] Open
Abstract
The inhaled delivery of lactic acid bacteria (LAB) probiotics has been demonstrated to exert therapeutic benefits to the lungs due to LAB's immunomodulatory activities. The development of inhaled probiotics formulation, however, is in its nascent stage limited to nebulized LAB. We developed a dry powder inhaler (DPI) formulation of lactobacillus rhamnosus GG (LGG) intended for bronchiectasis maintenance therapy by spray freeze drying (SFD). The optimal DPI formulation (i.e., LGG: mannitol: lactose: leucine = 35: 45: 15: 5 wt.%) was determined based on the aerosolization efficiency (86% emitted dose and 26% respirable fraction) and LGG cell viability post-SFD (7 log CFU/mL per mg powder). The optimal DPI formulation was evaluated and compared to lyophilized naked LGG by its (1) adhesion capacity and cytotoxicity to human lung epithelium cells (i.e., A549 and 16HBE14o- cells) as well as its (2) effectiveness in inhibiting the growth and adhesion of Pseudomonas aeruginosa to lung cells. The optimal DPI of LGG exhibited similar non-cytotoxicity and adhesion capacity to lung cells to naked LGG. The DPI of LGG also inhibited the growth and adhesion of P. aeruginosa to the lung cells as effectively as the naked LGG. The present work established the feasibility of delivering the LAB probiotic by the DPI platform without adversely affecting LGG's anti-pseudomonal activities.
Collapse
Affiliation(s)
- The-Thien Tran
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University Singapore, Singapore 637459, Singapore
| | - Wean Sin Cheow
- Singapore Institute of Technology, Singapore 138683, Singapore
| | - Siyu Pu
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University Singapore, Singapore 637459, Singapore
| | - Jin-Won Park
- Department of Chemical and Biomolecular Engineering, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea
| | - Kunn Hadinoto
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University Singapore, Singapore 637459, Singapore
| |
Collapse
|
2
|
Neves NODS, De Dea Lindner J, Stockhausen L, Delziovo FR, Bender M, Serzedello L, Cipriani LA, Ha N, Skoronski E, Gisbert E, Sanahuja I, Perez Fabregat TEH. Fermentation of Plant-Based Feeds with Lactobacillus acidophilus Improves the Survival and Intestinal Health of Juvenile Nile Tilapia ( Oreochromis niloticus) Reared in a Biofloc System. Animals (Basel) 2024; 14:332. [PMID: 38275792 PMCID: PMC10812702 DOI: 10.3390/ani14020332] [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: 12/20/2023] [Revised: 01/14/2024] [Accepted: 01/19/2024] [Indexed: 01/27/2024] Open
Abstract
This study evaluated the effect of fermentation with Lactobacillus acidophilus on the biochemical and nutritional compositions of a plant-based diet and its effects on the productive performance and intestinal health of juvenile Nile tilapia (Oreochromis niloticus) reared in a biofloc technology (BFT) system. The in vitro kinetics of feed fermentation were studied to determine the L. acidophilus growth and acidification curve through counting the colony-forming units (CFUs) mL-1 and measuring the pH. Physicochemical and bromatological analyses of the feed were also performed. Based on the microbial growth kinetics results, vegetable-based Nile tilapia feeds fermented for 6 (FPB6) and 18 (FPB18) h were evaluated for 60 days. Fermented diets were compared with a positive control diet containing fishmeal (CFM) and a negative control diet without animal protein (CPB). Fermentation with L. acidophilus increased lactic acid bacteria (LAB) count and the soluble protein concentration of the plant-based feed, as well as decreasing the pH (p < 0.05). FPB treatments improved fish survival compared with CPB (p < 0.05). Fermentation increased feed intake but worsened feed efficiency (p < 0.05). The use of fermented feeds increased the LAB count and reduced pathogenic bacteria both in the BFT system's water and in the animals' intestines (p < 0.05). Fermented plant-based feeds showed greater villi (FPB6; FPB18) and higher goblet cell (FPB6) counts relative to the non-fermented plant-based feed, which may indicate improved intestinal health. The results obtained in this study are promising and show the sustainable potential of using fermented plant-based feeds in fish feeding rather than animal protein and, in particular, fishmeal.
Collapse
Affiliation(s)
- Nataly Oliveira Dos Santos Neves
- Department of Animal Science (Pisciculture), Universidade do Estado de Santa Catarina (UDESC), Av. Luiz de Camões, 2090, Bairro Conta Dinheiro, Lages 88520-000, SC, Brazil; (N.O.D.S.N.); (L.S.); (F.R.D.); (M.B.); (L.S.); (L.A.C.); (N.H.); (E.S.)
| | - Juliano De Dea Lindner
- Department of Food Science and Technology, Universidade Federal de Santa Catarina (UFSC), Rod. Admar Gonzaga, 1346, Bairro Itacorubi, Florianópolis 88034-000, SC, Brazil;
| | - Larissa Stockhausen
- Department of Animal Science (Pisciculture), Universidade do Estado de Santa Catarina (UDESC), Av. Luiz de Camões, 2090, Bairro Conta Dinheiro, Lages 88520-000, SC, Brazil; (N.O.D.S.N.); (L.S.); (F.R.D.); (M.B.); (L.S.); (L.A.C.); (N.H.); (E.S.)
| | - Fernanda Regina Delziovo
- Department of Animal Science (Pisciculture), Universidade do Estado de Santa Catarina (UDESC), Av. Luiz de Camões, 2090, Bairro Conta Dinheiro, Lages 88520-000, SC, Brazil; (N.O.D.S.N.); (L.S.); (F.R.D.); (M.B.); (L.S.); (L.A.C.); (N.H.); (E.S.)
| | - Mariana Bender
- Department of Animal Science (Pisciculture), Universidade do Estado de Santa Catarina (UDESC), Av. Luiz de Camões, 2090, Bairro Conta Dinheiro, Lages 88520-000, SC, Brazil; (N.O.D.S.N.); (L.S.); (F.R.D.); (M.B.); (L.S.); (L.A.C.); (N.H.); (E.S.)
| | - Letícia Serzedello
- Department of Animal Science (Pisciculture), Universidade do Estado de Santa Catarina (UDESC), Av. Luiz de Camões, 2090, Bairro Conta Dinheiro, Lages 88520-000, SC, Brazil; (N.O.D.S.N.); (L.S.); (F.R.D.); (M.B.); (L.S.); (L.A.C.); (N.H.); (E.S.)
| | - Luiz Augusto Cipriani
- Department of Animal Science (Pisciculture), Universidade do Estado de Santa Catarina (UDESC), Av. Luiz de Camões, 2090, Bairro Conta Dinheiro, Lages 88520-000, SC, Brazil; (N.O.D.S.N.); (L.S.); (F.R.D.); (M.B.); (L.S.); (L.A.C.); (N.H.); (E.S.)
| | - Natalia Ha
- Department of Animal Science (Pisciculture), Universidade do Estado de Santa Catarina (UDESC), Av. Luiz de Camões, 2090, Bairro Conta Dinheiro, Lages 88520-000, SC, Brazil; (N.O.D.S.N.); (L.S.); (F.R.D.); (M.B.); (L.S.); (L.A.C.); (N.H.); (E.S.)
| | - Everton Skoronski
- Department of Animal Science (Pisciculture), Universidade do Estado de Santa Catarina (UDESC), Av. Luiz de Camões, 2090, Bairro Conta Dinheiro, Lages 88520-000, SC, Brazil; (N.O.D.S.N.); (L.S.); (F.R.D.); (M.B.); (L.S.); (L.A.C.); (N.H.); (E.S.)
| | - Enric Gisbert
- Aquaculture Program, Institute of Agrifood Research and Technology (IRTA-La Ràpita), Ctra. Poble Nou. Km 5.5, 43540 La Ràpita, Spain;
| | - Ignasi Sanahuja
- Aquaculture Program, Institute of Agrifood Research and Technology (IRTA-La Ràpita), Ctra. Poble Nou. Km 5.5, 43540 La Ràpita, Spain;
| | - Thiago El Hadi Perez Fabregat
- Department of Animal Science (Pisciculture), Universidade do Estado de Santa Catarina (UDESC), Av. Luiz de Camões, 2090, Bairro Conta Dinheiro, Lages 88520-000, SC, Brazil; (N.O.D.S.N.); (L.S.); (F.R.D.); (M.B.); (L.S.); (L.A.C.); (N.H.); (E.S.)
| |
Collapse
|
3
|
Wang A, Zhong Q. Drying of probiotics to enhance the viability during preparation, storage, food application, and digestion: A review. Compr Rev Food Sci Food Saf 2024; 23:e13287. [PMID: 38284583 DOI: 10.1111/1541-4337.13287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 11/18/2023] [Accepted: 12/11/2023] [Indexed: 01/30/2024]
Abstract
Functional food products containing viable probiotics have become increasingly popular and demand for probiotic ingredients that maintain viability and stability during processing, storage, and gastrointestinal digestions. This has resulted in heightened research and development of powdered probiotic ingredients. The aim of this review is to overview the development of dried probiotics from upstream identification to downstream applications in food. Free probiotic bacteria are susceptible to various environmental stresses during food processing, storage, and after ingestion, necessitating additional materials and processes to preserve their activity for delivery to the colon. Various classic and emerging thermal and nonthermal drying technologies are discussed for their efficiency in preparing dehydrated probiotics, and strategies for enhancing probiotic survival after dehydration are highlighted. Both the formulation and drying technology can influence the microbiological and physical properties of powdered probiotics that are to be characterized comprehensively with various techniques. Furthermore, quality control during probiotic manufacturing and strategies of incorporating powdered probiotics into liquid and solid food products are discussed. As emerging technologies, structure-design principles to encapsulate probiotics in engineered structures and protective materials with improved survivability are highlighted. Overall, this review provides insights into formulations and drying technologies required to supplement viable and stable probiotics into functional foods, ensuring the retention of their health benefits upon consumption.
Collapse
Affiliation(s)
- Anyi Wang
- Department of Food Science, University of Tennessee, Knoxville, Tennessee, USA
- International Flavors and Fragrances, Palo Alto, California, USA
| | - Qixin Zhong
- Department of Food Science, University of Tennessee, Knoxville, Tennessee, USA
| |
Collapse
|
4
|
Killer J, Bunešová VN, Modráčková N, Vlková E, Pechar R, Šplíchal I. Lactulose in combination with soybean lecithin has a cryoprotective effect on probiotic taxa of bifidobacteria and Lactobacillaceae. Lett Appl Microbiol 2023; 76:6993074. [PMID: 36657381 DOI: 10.1093/lambio/ovad008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 01/05/2023] [Accepted: 01/18/2023] [Indexed: 01/20/2023]
Abstract
Lactulose is commonly used in pharmacy for constipation and hepatic encephalopathy treatment. The prebiotic effect of lactulose is also often mentioned. However, its cryoprotective effect in combination with lecithin on the main representatives of probiotics has not been tested yet. The 12 taxa of bifidobacteria and Lactobacillaceae members were used for the purpose. These were mixed in a ratio of 1:1 with lactulose + lecithin (finally 5.0% and 1.25%, respectively; LL). The 25% glycerol (G+) solution and cultures themselves were applied as positive and negative controls, respectively. Bacterial suspensions were stored at a mild freezing temperature (-20°C) until the end of the experiment (210th day). The LL solution had a comparable (insignificant difference at the P-value = 0.05) cryoprotective effect as the positive control in five of six bifidobacteria and in three of six representatives of Lactobacillaceae. The better cryoprotective effect was revealed in other Lactobacillaceae. At the end of the experiment, the generally accepted therapeutic minimum (>107 Colony Forming Units/mL) was determined in LL solution in five bifidobacteria and four Lactobacillaceae strains. The presented results improve knowledge about long-term mild cryopreservation of the most commonly used probiotics and could contribute to developing new forms of (nutri)synbiotics.
Collapse
Affiliation(s)
- Jiří Killer
- Institute of Animal Physiology and Genetics of the Czech Academy of Sciences, v. v. i.; Vídeňská 1083, 142 20 Prague 4-Krč, Czech Republic.,Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, 165 00 Prague 6-Suchdol, Czech Republic
| | - Věra Neužil Bunešová
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, 165 00 Prague 6-Suchdol, Czech Republic
| | - Nikol Modráčková
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, 165 00 Prague 6-Suchdol, Czech Republic
| | - Eva Vlková
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, 165 00 Prague 6-Suchdol, Czech Republic
| | - Radko Pechar
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Kamýcká 129, 165 00 Prague 6-Suchdol, Czech Republic.,Food Research Institute Prague, Radiová 1285/7, 102 00 Prague 10-Hostivař, Czech Republic
| | - Igor Šplíchal
- Laboratory of Gnotobiology, Institute of Microbiology of the Czech Academy of Sciences, 549 22 Nový Hrádek, Czech Republic
| |
Collapse
|
5
|
Microencapsulation of Bacteriophages for the Delivery to and Modulation of the Human Gut Microbiota through Milk and Cereal Products. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
There is a bidirectional interaction between the gut microbiota and human health status. Disturbance of the microbiota increases the risk of pathogen infections and other diseases. The use of bacteriophages as antibacterial therapy or prophylaxis is intended to counteract intestinal disorders. To deliver bacteriophages unharmed into the gut, they must be protected from acidic conditions in the stomach. Therefore, an encapsulation method based on in situ complexation of alginate (2%), calcium ions (0.5%), and milk proteins (1%) by spray drying was investigated. Powdered capsules with particle sizes of ~10 µm and bacteriophage K5 titers of ~108 plaque forming units (pfu) g−1 were obtained. They protected the bacteriophages from acid (pH 2.5) in the stomach for 2 h and released them within 30 min under intestinal conditions (in vitro). There was no loss of viability during storage over two months (4 °C). Instead of consuming bacteriophage capsules in pure form (i.e., as powder/tablets), they could be inserted into food matrices, as exemplary shown in this study using cereal cookies as a semi-solid food matrix. By consuming bacteriophages in combination with probiotic organisms (e.g., via yoghurt with cereal cookies), probiotics could directly repopulate the niches generated by bacteriophages and, thus, contribute to a healthier life.
Collapse
|
6
|
Onwe RO, Onwosi CO, Ezugworie FN, Ekwealor CC, Okonkwo CC. Microbial trehalose boosts the ecological fitness of biocontrol agents, the viability of probiotics during long-term storage and plants tolerance to environmental-driven abiotic stress. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 806:150432. [PMID: 34560451 DOI: 10.1016/j.scitotenv.2021.150432] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 08/10/2021] [Accepted: 09/14/2021] [Indexed: 06/13/2023]
Abstract
Despite the impressive gain in agricultural production and greater availability of food, a large portion of the world population is affected by food shortages and nutritional imbalance. This is due to abiotic stresses encountered by plants as a result of environmental-driven perturbations, loss of viability of starter cultures (probiotics) for functional foods during storage as well as the vulnerability of farm produce to postharvest pathogens. The use of compatible solutes (e.g., trehalose, proline, etc.) has been widely supported as a solution to these concerns. Trehalose is one of the widely reported microbial- or plant-derived metabolites that help microorganisms (e.g., biocontrol agents, probiotics and plant growth-promoting bacteria) and plants to tolerate harsh environmental conditions. Due to its recent categorization as generally regarded as safe (GRAS), trehalose is an essential tool for promoting nutrition-sensitive agriculture by replacing the overuse of chemical agents (e.g., pesticides, herbicides). Therefore, the current review evaluated the progress currently made in the application of trehalose in sustainable agriculture. The challenges, opportunities, and future of this biometabolite in food security were highlighted.
Collapse
Affiliation(s)
- Reuben O Onwe
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Chukwudi O Onwosi
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria; Bioconversion and Renewable Energy Research Unit, University of Nigeria, Nsukka, Enugu State, Nigeria.
| | - Flora N Ezugworie
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria; Bioconversion and Renewable Energy Research Unit, University of Nigeria, Nsukka, Enugu State, Nigeria
| | - Chito C Ekwealor
- Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, P.M.B. 5025, Awka, Anambra State, Nigeria
| | - Chigozie C Okonkwo
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Enugu State, Nigeria
| |
Collapse
|
7
|
Cheng Z, Yan X, Wu J, Weng P, Wu Z. Effects of freeze drying in complex lyoprotectants on the survival, and membrane fatty acid composition of Lactobacillus plantarum L1 and Lactobacillus fermentum L2. Cryobiology 2022; 105:1-9. [DOI: 10.1016/j.cryobiol.2022.01.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 12/16/2022]
|
8
|
Effect of Fluidized Bed Drying, Matrix Constituents and Structure on the Viability of Probiotic Lactobacillus paracasei ATCC 55544 during Storage at 4 °C, 25 °C and 37 °C. Microorganisms 2021; 10:microorganisms10010074. [PMID: 35056522 PMCID: PMC8781091 DOI: 10.3390/microorganisms10010074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 12/16/2021] [Accepted: 12/27/2021] [Indexed: 11/23/2022] Open
Abstract
The stabilization of probiotics for application in non-refrigerated food products is a challenging task. In the present study, probiotic Lactobacillus paracasei (Lacticaseibacillus paracasei) ATCC 55544 cells were immobilized in a dairy matrix comprising of whole milk powder, skim milk powder, or milk protein isolate using fluidized bed drying technology. The samples were taken out at different drying stages, with an apparent water activity (aw) of aw 0.5, aw 0.4, and aw 0.3, respectively, and vacuum-packed to maintain the aw and stored at three different temperatures of 4 °C, 25 °C, and 37 °C. The study evaluated the impact of matrix constituents, milk fat, protein, and carbohydrate on the viability of encapsulated probiotic L . paracasei ATCC 55544 during storage for 1 month. The whole milk powder matrix provided superior protection to the bacteria. Confocal Laser Scanning Microscopy (CLSM) was used to investigate the structure of the immobilizing matrix and the location of the probiotic L. paracasei cells embedded within the matrix. The CLSM study revealed that the probiotic bacterial cells are mostly embedded as clusters beneath the top layer. We hypothesize that the biofilm-like structure, together with the protective whole milk powder matrix, helps to retain the superior viability of probiotic cells during storage at non-refrigerated storage conditions of 25 °C and 37 °C.
Collapse
|
9
|
Guerrero Sanchez M, Passot S, Campoy S, Olivares M, Fonseca F. Ligilactobacillus salivarius functionalities, applications, and manufacturing challenges. Appl Microbiol Biotechnol 2021; 106:57-80. [PMID: 34889985 DOI: 10.1007/s00253-021-11694-0] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 11/11/2021] [Accepted: 11/15/2021] [Indexed: 11/25/2022]
Abstract
Ligilactobacillus salivarius is a lactic acid bacteria that has been gaining attention as a promising probiotic. Numerous strains exhibit functional properties with health benefits such as antimicrobial activity, immunological effects, and the ability to modulate the intestinal microbiota. However, just a small number of them are manufactured at an industrial scale and included in commercial products. The under exploitation of L. salivarius strains that remain in the freezer of companies is due to their incapacity to overcome the environmental stresses induced by production and stabilization processes.The present study summarizes the functionalities and applications of L. salivarius reported to date. It aims also at providing a critical evaluation of the literature available on the manufacturing steps of L. salivarius concentrates, the bacterial quality after each step of the process, and the putative degradation and preservation mechanisms. Here, we highlight the principal issues and future research challenges for improving the production and long-term preservation at the industrial scale of this microorganism, and probably of other probiotics.Key points• L. salivarius beneficial properties and commercialized products.• Production conditions and viability of L. salivarius after stabilization processes.• Prospects for identifying preservation mechanisms to improve L. salivarius stability.
Collapse
Affiliation(s)
| | - S Passot
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850, Thiverval-Grignon, France
| | - S Campoy
- R&D Department, Biosearch Life, 18004, Granada, Spain
| | - M Olivares
- R&D Department, Biosearch Life, 18004, Granada, Spain
| | - F Fonseca
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850, Thiverval-Grignon, France.
| |
Collapse
|
10
|
Bodzen A, Jossier A, Dupont S, Mousset PY, Beney L, Lafay S, Gervais P. Design of a new lyoprotectant increasing freeze-dried Lactobacillus strain survival to long-term storage. BMC Biotechnol 2021; 21:66. [PMID: 34772389 PMCID: PMC8590290 DOI: 10.1186/s12896-021-00726-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Accepted: 11/08/2021] [Indexed: 11/17/2022] Open
Abstract
Background Stabilization of freeze-dried lactic acid bacteria during long-term storage is challenging for the food industry. Water activity of the lyophilizates is clearly related to the water availability and maintaining a low aw during storage allows to increase bacteria viability. The aim of this study was to achieve a low water activity after freeze-drying and subsequently during long-term storage through the design of a lyoprotectant. Indeed, for the same water content as sucrose (commonly used lyoprotectant), water activity is lower for some components such as whey, micellar casein or inulin. We hypothesized that the addition of these components in a lyoprotectant, with a higher bound water content than sucrose would improve lactobacilli strains survival to long-term storage. Therefore, in this study, 5% whey (w/v), 5% micellar casein (w/v) or 5% inulin (w/v) were added to a 5% sucrose solution (w/v) and compared with a lyoprotectant only composed of 5% sucrose (w/v). Protective effect of the four lyoprotectants was assessed measuring Lactiplantibacillus plantarum CNCM I-4459 survival and water activity after freeze-drying and during 9 months storage at 25 °C. Results The addition whey and inulin were not effective in increasing Lactiplantibacillus plantarum CNCM I-4459 survival to long-term-storage (4 log reduction at 9 months storage). However, the addition of micellar casein to sucrose increased drastically the protective effect of the lyoprotectant (3.6 log i.e. 0.4 log reduction at 9 months storage). Comparing to a lyoprotectant containing whey or inulin, a lyoprotectant containing micellar casein resulted in a lower water activity after freeze-drying and its maintenance during storage (0.13 ± 0.05). Conclusions The addition of micellar casein to a sucrose solution, contrary to the addition of whey and inulin, resulted in a higher bacterial viability to long-term storage. Indeed, for the same water content as the others lyoprotectants, a significant lower water activity was obtained with micellar casein during storage. Probably due to high bound water content of micellar casein, less water could be available for chemical degradation reactions, responsible for bacterial damages during long-term storage. Therefore, the addition of this component to a sucrose solution could be an effective strategy for dried bacteria stabilization during long-term storage.
Collapse
Affiliation(s)
- Aurore Bodzen
- UMR Procédés Alimentaires et Microbiologiques, University Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, 21000, Dijon, France.,Indigo Therapeutics, 5 rue Salneuve, 75017, Paris, France
| | - Audrey Jossier
- UMR Procédés Alimentaires et Microbiologiques, University Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, 21000, Dijon, France
| | - Sébastien Dupont
- UMR Procédés Alimentaires et Microbiologiques, University Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, 21000, Dijon, France
| | | | - Laurent Beney
- UMR Procédés Alimentaires et Microbiologiques, University Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, 21000, Dijon, France
| | - Sophie Lafay
- Indigo Therapeutics, 5 rue Salneuve, 75017, Paris, France
| | - Patrick Gervais
- UMR Procédés Alimentaires et Microbiologiques, University Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, 21000, Dijon, France.
| |
Collapse
|
11
|
Interpenetrating polymer network hydrogels of soy protein isolate and sugar beet pectin as a potential carrier for probiotics. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106453] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
|
12
|
Silva Batalha L, Pardini Gontijo MT, Vianna Novaes de Carvalho Teixeira A, Meireles Gouvêa Boggione D, Soto Lopez ME, Renon Eller M, Santos Mendonça RC. Encapsulation in alginate-polymers improves stability and allows controlled release of the UFV-AREG1 bacteriophage. Food Res Int 2020; 139:109947. [PMID: 33509500 DOI: 10.1016/j.foodres.2020.109947] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 08/21/2020] [Accepted: 11/28/2020] [Indexed: 11/16/2022]
Abstract
The bacteriophage UFV-AREG1 was used as a model organism to evaluate the encapsulation via extrusion using different hydrocolloids. Pure alginate [0.75%, 1.0%, 1.5% and 2.0% (m/v)] and mixtures of alginate [0.75% or 1.0% (m/v)] with carrageenan [1.25% (m/v)], chitosan [0.5% (m/v)], or whey protein [1.5% (m/v)] were used to produce bacteriophage-loaded beads. The encapsulating solutions presented flow behavior of non-Newtonian pseudoplastic fluids and the concentration of hydrocolloid did not influence (p > 0.05) the morphology of the beads, except for alginate-chitosan solutions, which presented the higher flow consistency index (K) and the lower flow behavior index (n). The encapsulation efficiency was about 99% and the confocal photomicrography of the encapsulated bacteriophages labeled with fluorescein isothiocyanate showed homogenous distribution of the viral particles within the beads. The phages remained viable in the beads of alginate-whey protein even when submitted to pH 2.5 for 2 h. Beads incubated directly in simulated intestinal fluid (pH 6.8) resulted in a minimal of 50% release of the UFV-AREG1 phages after 5 min, even when previously submitted to the simulated gastric fluid (pH 2.5). Encapsulation enabled phages to remain viable under refrigeration for five months. Encapsulated UFV-AREG1 phages were sensitive to dehydration, suggesting the need for protective agents. In this study, for the first-time bacteriophages were encapsulated in alginate-carrageenan beads, as well as alginate-chitosan as a bead-forming hydrocolloid. In addition, a novel procedure for encapsulating bacteriophages in alginate-whey protein was proposed. The assembled system showed efficiency in the encapsulation of UFV-AREG1 bacteriophages using different hydrocolloids and has potential to be used for the entrapment of a variety of bioactive compounds.
Collapse
Affiliation(s)
- Laís Silva Batalha
- Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil
| | - Marco Túlio Pardini Gontijo
- Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil; Department of Genetics, Evolution, Microbiology and Immunology, Universidade Estadual de Campinas (UNICAMP), Campinas, 13083-970, São Paulo, Brazil
| | | | | | - Maryoris Elisa Soto Lopez
- Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil; Department of Food Engineering, Universidad de Córdoba (UNICORDOBA), Montería 230002, Colombia
| | - Monique Renon Eller
- Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil.
| | | |
Collapse
|
13
|
Sánchez-Portilla Z, Melgoza-Contreras LM, Reynoso-Camacho R, Pérez-Carreón JI, Gutiérrez-Nava A. Incorporation of Bifidobacterium sp. into powder products through a fluidized bed process for enteric targeted release. J Dairy Sci 2020; 103:11129-11137. [PMID: 33069409 DOI: 10.3168/jds.2020-18516] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Accepted: 07/29/2020] [Indexed: 12/18/2022]
Abstract
Considering the increase in evidence regarding the benefits of probiotics on human health, there is interest in developing solid products with proper functional characteristics, such as temperature and pH stability, that can be added to oral solid dosage forms or to dairy products to release microorganisms directly at their site of action. The aim of this work was to develop a product with an enteric coat containing probiotics that is stable at room temperature and resists low pH to ensure that the probiotics are passed through the stomach and reach the colon. We obtained 2 enteric-release products based on the incorporation of Bifidobacterium sp. using commercial microcrystalline cellulose (BIP-Av) and prebiotic inulin (BIP-In) as cores. Both products had an initial concentration of approximately 1 × 108 bifidobacteria per gram (cfu/g) and showed a suitable resistance to acid; complete release from the products at a pH of 7.5 was observed at 120 min for BIP-In and 180 min for BIP-Av. The viability of bacteria in both products decreased by approximately 3 orders of magnitude. The death rate constant corresponded to 0.1143 for BIP-Av and 0.1466 for BIP-In, which means that in these storage conditions, the viability decreased slightly. Both products protected bifidobacteria for more than 2 yr, delivering a concentration of more than 1 × 105 cfu/g. Due to these characteristics, the products could be incorporated into solid pharmaceutical forms for oral administration. These products could have significant advantages over existing products on the market and provide protection for bacteria, allowing their passage through the stomach to reach the colon, and the viability of bacteria was maintained after storage at room temperature for more than 1 yr.
Collapse
Affiliation(s)
- Zacnite Sánchez-Portilla
- Doctorado en Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Ciudad de México, CP 14380, México
| | - Luz M Melgoza-Contreras
- Departamento de Sistemas Biológicos, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana-Xochimilco, Ciudad de México, CP 04960, México
| | | | - Julio I Pérez-Carreón
- Laboratorio de Enfermedades Hepáticas, Instituto Nacional de Medicina Genómica, Ciudad de México, CP 14610, México
| | - Angélica Gutiérrez-Nava
- Departamento de Sistemas Biológicos, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana-Xochimilco, Ciudad de México, CP 04960, México.
| |
Collapse
|
14
|
Encapsulation of Lactobacillus casei (ATCC 393) by Pickering-Stabilized Antibubbles as a New Method to Protect Bacteria against Low pH. COLLOIDS AND INTERFACES 2020. [DOI: 10.3390/colloids4030040] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pickering-stabilized antibubbles were used as a new method to encapsulate Lactobacillus casei. Antibubbles consist of one or more liquid droplets within a shell of gas. The antibubbles were prepared from a water-in-oil-in-water (W/O/W) emulsion stabilized by silica particles, which was then freeze-dried to remove the water and oil phases, before being subsequently reconstituted in water. Different oil phases and aqueous phase compositions were tested for their effect on the survival of the bacteria. The survival of L. casei after encapsulation using decane was 29.8 ± 2.1% in antibubbles containing 10% (w/v) maltodextrin plus 8% (w/v) sucrose, which is comparable to the survival when bacteria were freeze-dried without being encapsulated. Encapsulation within antibubbles led to a 10 to 30 times higher survival of L. casei at pH 2 in comparison with unencapsulated bacteria. This study shows that probiotics can be encapsulated within a shell of gas through the use of antibubbles and that this protects probiotics against a low pH.
Collapse
|
15
|
Fu F, Fan Y, Chen L, Zhang J, Li J. Water Solubility and Surface Activity of Alkoxyethyl β-d-Maltosides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:8330-8340. [PMID: 32677832 DOI: 10.1021/acs.jafc.0c00349] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Green surfactants alkyl glycosides are key to solve the inherent problem of water solubility due to their commercial application and extensive scientific research. Based on the enhancement strategy of hydrophilicity through the reconstruction of the conventional alkyl β-d-maltoside by introducing an oxyethyl group (-OCH2CH2-), d-maltose was used to prepare a series of nonionic disaccharide-based surfactants alkoxyethyl β-d-maltosides (4a-h, n = 6-16) so that the related water solubility was effectively improved, while the corresponding surface activity and other excellent properties were still maintained. Their physicochemical properties, including water solubility, surface activity, moisture absorption, and thermotropic liquid crystalline behavior, were investigated. The liquid crystal texture of alkoxyethyl β-d-maltosides (n = 7-16) has a fan-shaped focal conic texture. Furthermore, decoxyethyl β-d-maltoside had the strongest foaming characteristic and the best foam stability. Moreover, dodecoxyethyl β-d-maltoside (4f, n =12) had stronger emulsifying activity in the rapeseed oil/water system. Finally, CTAC/4f binary surfactants had an obvious synergistic effect. Such β-d-maltosides should have good application prospects in the future.
Collapse
Affiliation(s)
- Fang Fu
- Key Laboratory of Environmentally Friendly Chemistry and Application of Ministry of Education, College of Chemistry, Xiangtan University, Xiangtan, Hunan 411105, People's Republic of China
| | - Yulin Fan
- Key Laboratory of Environmentally Friendly Chemistry and Application of Ministry of Education, College of Chemistry, Xiangtan University, Xiangtan, Hunan 411105, People's Republic of China
| | - Langqiu Chen
- Key Laboratory of Environmentally Friendly Chemistry and Application of Ministry of Education, College of Chemistry, Xiangtan University, Xiangtan, Hunan 411105, People's Republic of China
| | - Jing Zhang
- Key Laboratory of Environmentally Friendly Chemistry and Application of Ministry of Education, College of Chemistry, Xiangtan University, Xiangtan, Hunan 411105, People's Republic of China
| | - Jiping Li
- Key Laboratory of Environmentally Friendly Chemistry and Application of Ministry of Education, College of Chemistry, Xiangtan University, Xiangtan, Hunan 411105, People's Republic of China
| |
Collapse
|
16
|
Gul LB, Con AH, Gul O. Storage stability and sourdough acidification kinetic of freeze-dried Lactobacillus curvatus N19 under optimized cryoprotectant formulation. Cryobiology 2020; 96:122-129. [PMID: 32712072 DOI: 10.1016/j.cryobiol.2020.07.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 07/09/2020] [Accepted: 07/20/2020] [Indexed: 12/13/2022]
Abstract
In this study, the response surface methodology was used to optimize the cryoprotective agent (skimmed milk powder, lactose and sucrose) formulation for enhancing the viability of Lactobacillus curvatus N19 during freeze-drying and storage stability of cells freeze-dried by using optimum formulation was evaluated. Our results showed that the most significant cryoprotective agent influencing the viability of L. curvatus N19 to freezing and freeze-drying was sucrose and skim milk, respectively. The optimal formulation of cryoprotective agents was 20 g/100 mL skim milk, 3.57 g/100 mL lactose and 10 g/100 mL sucrose. Using the optimum formulation during freeze-drying, the cell survival was found more than 98%. Under the optimal conditions, although only storage of the cells at 4 °C for 6 month retained the maximum stability (8.85 log cfu/g), the employed protectant matrix showed promising results at 25 °C (7.89 log cfu/g). The storage stability of cells under optimized conditions was predicted by accelerated storage test, which was demonstrated that the inactivation rate constant of the freeze-dried L. curvatus N19 powder was 9.74 × 10-6 1/d for 4 °C and 2.08 × 10-3 1/d for 25 °C. The loss of specific acidification activity after the storage at 4 and 25 °C was determined.
Collapse
Affiliation(s)
- Latife Betul Gul
- Ondokuz Mayis University, Engineering Faculty, Department of Food Engineering, 55139, Samsun, Turkey
| | - Ahmet Hilmi Con
- Ondokuz Mayis University, Engineering Faculty, Department of Food Engineering, 55139, Samsun, Turkey
| | - Osman Gul
- Kastamonu University, Faculty of Engineering and Architecture, Department of Food Engineering, 37200, Kastamonu, Turkey.
| |
Collapse
|
17
|
Burca-Busaga CG, Betoret N, Seguí L, Betoret E, Barrera C. Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization. Microorganisms 2020; 8:microorganisms8081095. [PMID: 32707848 PMCID: PMC7463932 DOI: 10.3390/microorganisms8081095] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 07/17/2020] [Accepted: 07/20/2020] [Indexed: 01/08/2023] Open
Abstract
Survival of probiotic microorganisms in dried foods is optimal for water activity (aw) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediate aw food products, but the effectiveness of sub-lethal homogenization is still not proven. This study evaluates the effect of 10% (w/w) trehalose addition and/or 100 MPa homogenization on Lactobacillussalivarius CECT 4063 counts and antioxidant properties of apple slices dried to different water activity values (freeze-drying to a aw of 0.25 and air-drying at 40 °C to a aw of 0.35 and 0.45) during four-week storage. Optical and mechanical properties of dried samples were also analyzed. Freeze-drying had the least effect on the microbial counts and air drying at 40 °C to a aw of 0.35 had the greatest effect. Antioxidant properties improved with drying, especially with convective drying. Decreases in both microbial and antioxidant content during storage were favored in samples with higher water activity values. Adding trehalose improved cell survival during storage in samples with a water activity of 0.35, but 100 MPa homogenization increased the loss of viability in all cases. Air-dried samples became more translucent and reddish, rather rubbery and less crispy than freeze-dried ones.
Collapse
Affiliation(s)
- Cristina Gabriela Burca-Busaga
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (C.G.B.-B.); (N.B.); (L.S.)
| | - Noelia Betoret
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (C.G.B.-B.); (N.B.); (L.S.)
| | - Lucía Seguí
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (C.G.B.-B.); (N.B.); (L.S.)
| | - Ester Betoret
- Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, 46980 Paterna, Spain;
| | - Cristina Barrera
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, 46022 Valencia, Spain; (C.G.B.-B.); (N.B.); (L.S.)
- Correspondence: ; Tel.: +34-629-987-104
| |
Collapse
|
18
|
Paulo F, Santos L. Deriving valorization of phenolic compounds from olive oil by-products for food applications through microencapsulation approaches: a comprehensive review. Crit Rev Food Sci Nutr 2020; 61:920-945. [PMID: 32274929 DOI: 10.1080/10408398.2020.1748563] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Nowadays, olive oil consumption is correlated to many health benefits, essentially due to the presence of antioxidants, especially phenolic compounds, which fostered its intensive production worldwide. During olive oil extraction, through continuous or discontinuous processes, many olive oil by-products are generated. These by-products constitute an environmental problem regarding its management and disposal. They are phytotoxic and biotoxic due to their high content of phenolic compounds, presenting contrastingly relevant health benefits due to their potent radical scavenging activities. In the framework of the disposal and management of olive oil by-products, treatment, and valorization approaches are found. As currently, the majority of the valorization techniques applied have a null market value, alternative strategies for the obtainment of innovative products as fortified foods are being investigated. The recovery and valorization strategies of olive oil by-products may comprise extraction and further encapsulation of bioactive compounds, as an innovative valorization blueprint of phenolic compounds present in these by-products. The majority of phenolic compounds present in olive oil by-products possess limited application on the food industry since they are promptly amended by environmental factors like temperature, pH, and light. Consequently, they must be protected previously ending in the final formulation. Prior to foods fortification with phenolic-rich extracts obtained from olive oil by-products, they should be protected through microencapsulation approaches, allowing a sustained release of phenolic compounds in the fortified foods, without losing their physicochemical properties. The combined strategies of extraction and microencapsulation will contribute to promoting the sustainability of the olive oil sector and aid the food industry to obtain reinvented added-value products.
Collapse
Affiliation(s)
- Filipa Paulo
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Lúcia Santos
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
| |
Collapse
|
19
|
Xiao Y, Han C, Yang H, Liu M, Meng X, Liu B. Layer (whey protein isolate) -by-layer (xanthan gum) microencapsulation enhances survivability of L. bulgaricus and L. paracasei under simulated gastrointestinal juice and thermal conditions. Int J Biol Macromol 2020; 148:238-247. [DOI: 10.1016/j.ijbiomac.2020.01.113] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 12/30/2019] [Accepted: 01/11/2020] [Indexed: 01/02/2023]
|
20
|
Awan M, Buriak I, Fleck R, Fuller B, Goltsev A, Kerby J, Lowdell M, Mericka P, Petrenko A, Petrenko Y, Rogulska O, Stolzing A, Stacey GN. Dimethyl sulfoxide: a central player since the dawn of cryobiology, is efficacy balanced by toxicity? Regen Med 2020; 15:1463-1491. [PMID: 32342730 DOI: 10.2217/rme-2019-0145] [Citation(s) in RCA: 88] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Dimethyl sulfoxide (DMSO) is the cryoprotectant of choice for most animal cell systems since the early history of cryopreservation. It has been used for decades in many thousands of cell transplants. These treatments would not have taken place without suitable sources of DMSO that enabled stable and safe storage of bone marrow and blood cells until needed for transfusion. Nevertheless, its effects on cell biology and apparent toxicity in patients have been an ongoing topic of debate, driving the search for less cytotoxic cryoprotectants. This review seeks to place the toxicity of DMSO in context of its effectiveness. It will also consider means of reducing its toxic effects, the alternatives to its use and their readiness for active use in clinical settings.
Collapse
Affiliation(s)
- Maooz Awan
- Institute for Liver & Digestive Health, UCL Division of Medicine, Royal Free Hospital, UCL, London, NW3 2PF, UK
| | - Iryna Buriak
- Institute for Problems of Cryobiology & Cryomedicine, National Academy of Sciences of Ukraine, Pereyaslavska 23, 61016, Kharkiv
| | - Roland Fleck
- Centre for Ultrastructural Imaging, Kings College London, London, SE1 1UL, UK
| | - Barry Fuller
- Department of Surgical Biotechnology, UCL Division of Surgery, Royal Free Hospital, UCL, London, NW3 2QG, UK
| | - Anatoliy Goltsev
- Institute for Problems of Cryobiology & Cryomedicine, National Academy of Sciences of Ukraine, Pereyaslavska 23, 61016, Kharkiv
| | - Julie Kerby
- Cell & Gene Therapy Catapult, 12th Floor Tower Wing, Guy's Hospital, Great Maze Pond, London, SE1 9RT, UK
| | - Mark Lowdell
- Centre for Cell, Gene & Tissue Therapy, Royal Free London NHS FT & UCL, London, NW3 2PF, UK
| | - Pavel Mericka
- Tissue Bank, University Hospital Hradec Kralové, Czech Republic
| | - Alexander Petrenko
- Institute for Problems of Cryobiology & Cryomedicine, National Academy of Sciences of Ukraine, Pereyaslavska 23, 61016, Kharkiv
| | - Yuri Petrenko
- Department of Biomaterials & Biophysical Methods, Institute of Experimental Medicine of the Czech Academy of Sciences, Prague, Czech Republic
| | - Olena Rogulska
- Institute for Problems of Cryobiology & Cryomedicine, National Academy of Sciences of Ukraine, Pereyaslavska 23, 61016, Kharkiv
| | - Alexandra Stolzing
- University of Loughborough, Centre for Biological Engineering, Loughborough University, Holywell Park, Loughborough, UK
| | - Glyn N Stacey
- International Stem Cell Banking Initiative, 2 High Street, Barley, Hertfordshire, SG8 8HZ
- Beijing Stem Cell Bank, Institute of Zoology, Chinese Academy of Sciences, 25–2 Beishuan West, Haidan District, 100190 Beijing, China
- Institute of Stem Cells & Regeneration, Chinese Academy of Sciences, Beijing 100101, China
| |
Collapse
|
21
|
Nag A, Waterland M, Janssen P, Anderson R, Singh H. Importance of intact secondary protein structures of cell envelopes and glass transition temperature of the stabilization matrix on the storage stability of probiotics. Food Res Int 2019; 123:198-207. [PMID: 31284968 DOI: 10.1016/j.foodres.2019.04.058] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Revised: 04/10/2019] [Accepted: 04/24/2019] [Indexed: 10/26/2022]
Abstract
Lactobacillus reuteri LR6 cells were stabilized using a novel combination of wet granulation and fluidized-bed-drying techniques. The stabilized cells were stored at 37 °C and at two water activity (aw) levels (0.11 & 0.30). Superior storage stability was recorded in the lower aw environment, supported by a stronger glassy matrix when skim milk powder was used as the excipient. The initial viable cell populations of the samples stabilized in different matrices ranged from 8.3 to 9.1 log CFU/g. At the end of the storage period, the viable cell populations were reduced to 6.7 to 7.3 log CFU/g at aw 0.11 and to 6.1 to 6.6 CFU/g when the aw was maintained at 0.30. Fourier transform infrared spectroscopic examination of the cell envelopes revealed substantial dissimilarities between samples at the beginning and at the end of the storage period, which indicated alteration in the secondary protein structures of the cell envelope and also correlated well with the loss in cell viability. In milk-powder-based matrices, adjusting the aw to 0.30 resulted in a weaker or no glassy state whereas the same matrices had a high glass transition temperature at aw 0.11. This strong glassy matrix and low aw combination was found to enhance the bacterial stability at the storage temperature of 37 °C. Scanning electron microscopy revealed the formation of corrugated surfaces and blister-type deformations on the cell envelopes during the stabilization process.
Collapse
Affiliation(s)
- Arup Nag
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Mark Waterland
- Institute of Fundamental Sciences, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Patrick Janssen
- Massey Institute of Food Science and Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Rachel Anderson
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; Food Nutrition & Health Team, AgResearch Grasslands, Private Bag 11 008, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| |
Collapse
|
22
|
Development of electrospun nanofibers that enable high loading and long-term viability of probiotics. Eur J Pharm Biopharm 2019; 136:108-119. [DOI: 10.1016/j.ejpb.2019.01.013] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 01/11/2019] [Accepted: 01/15/2019] [Indexed: 12/18/2022]
|
23
|
Ambros S, Vollmer A, Youssef N, Kulozik U. Structural basis of the impact of microwave drying on survival and shelf life of Lactobacillus paracasei. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.051] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
24
|
Yasujima R, Yasueda K, Horiba T, Komaba S. Multi-Enzyme Immobilized Anodes Utilizing Maltose Fuel for Biofuel Cell Applications. ChemElectroChem 2018. [DOI: 10.1002/celc.201800370] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Reiho Yasujima
- Department of Applied Chemistry; Tokyo University of Science; 1-3 Kagurazaka Shinjuku, Tokyo 162-8601 Japan
| | - Kengo Yasueda
- Department of Applied Chemistry; Tokyo University of Science; 1-3 Kagurazaka Shinjuku, Tokyo 162-8601 Japan
| | - Tatsuo Horiba
- Department of Applied Chemistry; Tokyo University of Science; 1-3 Kagurazaka Shinjuku, Tokyo 162-8601 Japan
| | - Shinichi Komaba
- Department of Applied Chemistry; Tokyo University of Science; 1-3 Kagurazaka Shinjuku, Tokyo 162-8601 Japan
| |
Collapse
|
25
|
La Cava EL, Gerbino E, Sgroppo SC, Gómez-Zavaglia A. Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication. J Food Sci 2018; 83:1613-1621. [PMID: 29786856 DOI: 10.1111/1750-3841.14183] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 04/09/2018] [Accepted: 04/12/2018] [Indexed: 11/27/2022]
Abstract
The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated. The content of galacturonic acid (GalA), degree of esterification (%DM), color and antioxidant capacity were analyzed. Fourier-Transform Infrared Spectroscopy (FTIR) associated with multivariate analysis enabled a structural comparison among the pectin extracts, and differential scanning calorimetry (DSC) completed a full landscape of the investigated extracts. Pectin extracts obtained by CHE showed mostly higher GalA than those obtained by TS. All the extracts had a high antioxidant capacity, as determined by 2,2 diphenyl 1-picrylhydrazyl (DPPH* ) and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS* +) assays, and a high correlation with the GalA content. The main differences observed in the FTIR spectra occurred in the 1200 to 900 cm-1 region (differences in GalA). The glass transition temperatures (Tgs) of all extracts were above 85 °C, making them interesting as stabilizing agents for the food industry. PRACTICAL APPLICATION A wide database for the characterization of pectin extracts from grapefruits was obtained. The relationship between the extraction method and the source of pectins, with the physicochemical and antioxidant properties provided great support for their application in the food industry.
Collapse
Affiliation(s)
- Enzo L La Cava
- the Laboratorio de Tecnología Química y Bromatología, Facultad de Ciencias Exactas, Naturales y Agrimensura, UNNE, Av. Libertad 5460, RA3400, Corrientes, Argentina
| | - Esteban Gerbino
- the Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), Calle 47 y 116, RA 1900, La Plata, Buenos Aires, Argentina
| | - Sonia C Sgroppo
- the Laboratorio de Tecnología Química y Bromatología, Facultad de Ciencias Exactas, Naturales y Agrimensura, UNNE, Av. Libertad 5460, RA3400, Corrientes, Argentina
| | - Andrea Gómez-Zavaglia
- the Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), Calle 47 y 116, RA 1900, La Plata, Buenos Aires, Argentina
| |
Collapse
|
26
|
Shu G, Wang Z, Chen L, Wan H, Chen H. Characterization of freeze-dried Lactobacillus acidophilus in goat milk powder and tablet: Optimization of the composite cryoprotectants and evaluation of storage stability at different temperature. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
27
|
Astesana DM, Zimmermann JA, Frizzo LS, Zbrun MV, Blajman JE, Berisvil AP, Romero-Scharpen A, Signorini ML, Rosmini MR, Soto LP. Development and storage studies of high density macrocapsules containing Lactobacillus spp. strains as nutritional supplement in young calves. Rev Argent Microbiol 2018; 50:398-407. [PMID: 29559185 DOI: 10.1016/j.ram.2017.11.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 09/22/2017] [Accepted: 11/09/2017] [Indexed: 10/17/2022] Open
Abstract
The aim of this study was to evaluate different production methodologies of probiotic macrocapsules with high bacterial densities destined to lactating calves. Three types of capsules containing Lactobacillus casei DSPV318T and Lactobacillus plantarum DSPV354T were prepared from an overnight culture in whey medium: (1) mixing the culture with calcium alginate and then, reincubating the capsules in whey (RC); (2) concentrating the biomass by centrifugation and mixing the pellet with calcium alginate (CC) at different concentrations with respect to the initial culture (5X and 12.5X); (3) CC with cryoprotectants: whey permeate (Per) and glycerol (Gly). Chitosan coating was evaluated. Capsules were freeze-dried and viability was assessed before freezing, after freeze-drying and every two weeks for 84 days of storage at room temperature, 4°C and -20°C. CC showed higher cell densities than RC. Storage temperature affected viability: greater viability at lower temperature. Moreover, the effect of temperature was influenced by other factors, such as capsule coating, culture neutralization and cryoprotectants. Coating improved viability at room temperature; however no effect was observed at 4°C. Culture neutralization allowed greater survival during storage. Cryoprotectants improved viability during freezing, but they also generated a positive or negative effect depending on storage temperature. The best results were: at refrigeration Gly12.5X exhibited counts above 109CFU/capsule until day 70 and Per12.5X until day 56 of storage and at -20°C Gly12.5X showed counts above 109CFU/capsule until the end of the study (84 days). A 109CFU capsule is the daily dose per calf which would facilitate the administration of this probiotic inoculum to field animals.
Collapse
Affiliation(s)
- Diego M Astesana
- Laboratorio de Análisis de Alimentos, Instituto de Ciencias Veterinarias del Litoral, Consejo Nacional del Investigaciones Científicas y Técnicas (ICIVET-CONICET), Kreder 2805, Esperanza, Santa Fe S3080HOF, Argentina
| | - Jorge A Zimmermann
- Laboratorio de Análisis de Alimentos, Instituto de Ciencias Veterinarias del Litoral, Consejo Nacional del Investigaciones Científicas y Técnicas (ICIVET-CONICET), Kreder 2805, Esperanza, Santa Fe S3080HOF, Argentina
| | - Laureano S Frizzo
- Laboratorio de Análisis de Alimentos, Instituto de Ciencias Veterinarias del Litoral, Consejo Nacional del Investigaciones Científicas y Técnicas (ICIVET-CONICET), Kreder 2805, Esperanza, Santa Fe S3080HOF, Argentina; Departmento de Salud Pública, Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, P. Kreder 2805, Santa Fe, Esperanza 3080, Argentina
| | - María V Zbrun
- Laboratorio de Análisis de Alimentos, Instituto de Ciencias Veterinarias del Litoral, Consejo Nacional del Investigaciones Científicas y Técnicas (ICIVET-CONICET), Kreder 2805, Esperanza, Santa Fe S3080HOF, Argentina; Departmento de Salud Pública, Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, P. Kreder 2805, Santa Fe, Esperanza 3080, Argentina
| | - Jesica E Blajman
- Laboratorio de Análisis de Alimentos, Instituto de Ciencias Veterinarias del Litoral, Consejo Nacional del Investigaciones Científicas y Técnicas (ICIVET-CONICET), Kreder 2805, Esperanza, Santa Fe S3080HOF, Argentina
| | - Ayelén P Berisvil
- Laboratorio de Análisis de Alimentos, Instituto de Ciencias Veterinarias del Litoral, Consejo Nacional del Investigaciones Científicas y Técnicas (ICIVET-CONICET), Kreder 2805, Esperanza, Santa Fe S3080HOF, Argentina
| | - Analía Romero-Scharpen
- Laboratorio de Análisis de Alimentos, Instituto de Ciencias Veterinarias del Litoral, Consejo Nacional del Investigaciones Científicas y Técnicas (ICIVET-CONICET), Kreder 2805, Esperanza, Santa Fe S3080HOF, Argentina
| | - Marcelo L Signorini
- Departmento de Salud Pública, Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, P. Kreder 2805, Santa Fe, Esperanza 3080, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Nacional de Tecnología Agropecuaria, EEA Rafaela, Ruta 34, km No. 227, Rafaela, Santa Fe, Argentina.
| | - Marcelo R Rosmini
- Departmento de Salud Pública, Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, P. Kreder 2805, Santa Fe, Esperanza 3080, Argentina
| | - Lorena P Soto
- Laboratorio de Análisis de Alimentos, Instituto de Ciencias Veterinarias del Litoral, Consejo Nacional del Investigaciones Científicas y Técnicas (ICIVET-CONICET), Kreder 2805, Esperanza, Santa Fe S3080HOF, Argentina; Departmento de Salud Pública, Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, P. Kreder 2805, Santa Fe, Esperanza 3080, Argentina
| |
Collapse
|
28
|
Li R, Roos YH, Miao S. Characterization of Physical and Mechanical Properties of Miscible Lactose-Sugars Systems. J Food Sci 2017; 82:2105-2112. [DOI: 10.1111/1750-3841.13831] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2017] [Revised: 07/03/2017] [Accepted: 07/05/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Runjing Li
- Teagasc Food Research Centre; Moorepark Fermoy Co. Cork Ireland
- School of Food and Nutritional Sciences; Univ. College Cork; Cork Ireland
| | - Yrjö H. Roos
- School of Food and Nutritional Sciences; Univ. College Cork; Cork Ireland
| | - Song Miao
- Teagasc Food Research Centre; Moorepark Fermoy Co. Cork Ireland
| |
Collapse
|
29
|
Dianawati D, Mishra V, Shah NP. Survival of Microencapsulated Probiotic Bacteria after Processing and during Storage: A Review. Crit Rev Food Sci Nutr 2017; 56:1685-716. [PMID: 25853290 DOI: 10.1080/10408398.2013.798779] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The use of live probiotic bacteria as food supplement has become popular. Capability of probiotic bacteria to be kept at room temperature becomes necessary for customer's convenience and manufacturer's cost reduction. Hence, production of dried form of probiotic bacteria is important. Two common drying methods commonly used for microencapsulation are freeze drying and spray drying. In spite of their benefits, both methods have adverse effects on cell membrane integrity and protein structures resulting in decrease in bacterial viability. Microencapsulation of probiotic bacteria has been a promising technology to ensure bacterial stability during the drying process and to preserve their viability during storage without significantly losing their functional properties such acid tolerance, bile tolerance, surface hydrophobicity, and enzyme activities. Storage at room temperatures instead of freezing or low temperature storage is preferable for minimizing costs of handling, transportation, and storage. Concepts of water activity and glass transition become important in terms of determination of bacterial survival during the storage. The effectiveness of microencapsulation is also affected by microcapsule materials. Carbohydrate- and protein-based microencapsulants and their combination are discussed in terms of their protecting effect on probiotic bacteria during dehydration, during exposure to harsh gastrointestinal transit and small intestine transit and during storage.
Collapse
Affiliation(s)
- Dianawati Dianawati
- a School of Biomedical and Health Sciences, Victoria University , Werribee Campus, Melbourne , Victoria , Australia
| | - Vijay Mishra
- a School of Biomedical and Health Sciences, Victoria University , Werribee Campus, Melbourne , Victoria , Australia
| | - Nagendra P Shah
- a School of Biomedical and Health Sciences, Victoria University , Werribee Campus, Melbourne , Victoria , Australia.,b Food and Nutritional Science, School of Biological Science, The University of Hong Kong , Hong Kong
| |
Collapse
|
30
|
Microencapsulation of Lactobacillus bulgaricus and survival assays under simulated gastrointestinal conditions. J Funct Foods 2017. [DOI: 10.1016/j.jff.2016.12.015] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
|
31
|
Romano N, Schebor C, Mobili P, Gómez-Zavaglia A. Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus. Food Res Int 2016; 90:251-258. [DOI: 10.1016/j.foodres.2016.11.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2016] [Revised: 10/28/2016] [Accepted: 11/02/2016] [Indexed: 10/20/2022]
|
32
|
Kaewiad K, Kaewnopparat N, Faroongsarng D, Wungsintaweekul J, Kaewnopparat S. Optimisation of bambara groundnut water extract and skim milk composition as cryoprotectant for increasing cell viability ofLactobacillusspp. using response surface methodology. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13249] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Kanyanat Kaewiad
- Department of Pharmaceutical Technology; Faculty of Pharmaceutical Sciences; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| | - Nattha Kaewnopparat
- Department of Pharmaceutical Technology; Faculty of Pharmaceutical Sciences; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| | - Damrongsak Faroongsarng
- Department of Pharmaceutical Technology; Faculty of Pharmaceutical Sciences; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| | - Juraithip Wungsintaweekul
- Department of Pharmacognosy and Pharmaceutical Botany; Faculty of Pharmaceutical Sciences; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| | - Sanae Kaewnopparat
- Department of Pharmaceutical Technology; Faculty of Pharmaceutical Sciences; Prince of Songkla University; Hat Yai Songkhla 90112 Thailand
| |
Collapse
|
33
|
Dimitrellou D, Kandylis P, Kourkoutas Y. Effect of cooling rate, freeze-drying, and storage on survival of free and immobilized Lactobacillus casei ATCC 393. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.063] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
34
|
Sosa N, Gerbino E, Golowczyc MA, Schebor C, Gómez-Zavaglia A, Tymczyszyn EE. Effect of Galacto-Oligosaccharides: Maltodextrin Matrices on the Recovery of Lactobacillus plantarum after Spray-Drying. Front Microbiol 2016; 7:584. [PMID: 27199918 PMCID: PMC4853418 DOI: 10.3389/fmicb.2016.00584] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2016] [Accepted: 04/11/2016] [Indexed: 11/13/2022] Open
Abstract
In this work maltodextrins were added to commercial galacto-oligosaccharides (GOS) in a 1:1 ratio and their thermophysical characteristics were analyzed. GOS:MD solutions were then used as matrices during spray-drying of Lactobacillus plantarum CIDCA 83114. The obtained powders were equilibrated at different relative humidities (RH) and stored at 5 and 20°C for 12 weeks, or at 30°C for 6 weeks. The Tgs of GOS:MD matrices were about 20-30°C higher than those of GOS at RH within 11 and 52%. A linear relation between the spin-spin relaxation time (T2) and T-Tg parameter was observed for GOS:MD matrices equilibrated at 11, 22, 33, and 44% RH at 5, 20, and 30°C. Spray-drying of L. plantarum CIDCA 83114 in GOS:MD matrices allowed the recovery of 93% microorganisms. In contrast, only 64% microorganisms were recovered when no GOS were included in the dehydration medium. Survival of L. plantarum CIDCA 83114 during storage showed the best performance for bacteria stored at 5°C. In a further step, the slopes of the linear regressions provided information about the rate of microbial inactivation for each storage condition (k values). This information can be useful to calculate the shelf-life of spray-dried starters stored at different temperatures and RH. Using GOS:MD matrices as a dehydration medium enhanced the recovery of L. plantarum CIDCA 83114 after spray-drying. This strategy allowed for the first time the spray-drying stabilization of a potentially probiotic strain in the presence of GOS.
Collapse
Affiliation(s)
- Natalia Sosa
- Facultad de Bromatología, Universidad Nacional de Entre RíosGualeguaychú, Argentina
| | - Esteban Gerbino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CCT-CONICET)La Plata, Argentina
| | - Marina A. Golowczyc
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CCT-CONICET)La Plata, Argentina
| | - Carolina Schebor
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad UniversitariaBuenos Aires, Argentina
| | - Andrea Gómez-Zavaglia
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CCT-CONICET)La Plata, Argentina
| | - E. Elizabeth Tymczyszyn
- Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de QuilmesBernal, Argentina
| |
Collapse
|
35
|
Jofré A, Aymerich T, Garriga M. Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage. Benef Microbes 2016; 6:381-6. [PMID: 25380798 DOI: 10.3920/bm2014.0038] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The production of long shelf-life highly concentrated dried probiotic/starter cultures is of paramount importance for the food industry. The aim of the present study was to evaluate the protective effect of glucose, lactose, trehalose, and skim milk applied alone or combined upon the survival of potentially probiotic Lactobacillus rhamnosus CTC1679, Lactobacillus casei/paracasei CTC1677 and L. casei/paracasei CTC1678 during freeze-drying and after 39 weeks of storage at 4 and 22 °C. Immediately after freeze-drying, the percentage of survivors was very high (≥ 94%) and only slight differences were observed among strains and cryoprotectants. In contrast, during storage, survival in the dried state depended on the cryoprotectant, temperature and strain. For all the protectants assayed, the stability of the cultures was remarkably higher when stored under refrigeration (4 °C). Under these conditions, skim milk alone or supplemented with trehalose or lactose showed the best performance (reductions ≤ 0.9 log units after 39 weeks of storage). The lowest survival was observed during non-refrigerated storage and with glucose and glucose plus milk; no viable cells left at the end of the storage period. Thus, freeze-drying in the presence of appropriate cryoprotectants allows the production of long shelf-life highly concentrated dried cultures ready for incorporation in high numbers into food products as starter/potential probiotic cultures.
Collapse
Affiliation(s)
- A Jofré
- IRTA-Food Safety Programme, Finca Camps i Armet, 17121 Monells, Spain
| | - T Aymerich
- IRTA-Food Safety Programme, Finca Camps i Armet, 17121 Monells, Spain
| | - M Garriga
- IRTA-Food Safety Programme, Finca Camps i Armet, 17121 Monells, Spain
| |
Collapse
|
36
|
Peiren J, Hellemans A, De Vos P. Impact of the freeze-drying process on product appearance, residual moisture content, viability, and batch uniformity of freeze-dried bacterial cultures safeguarded at culture collections. Appl Microbiol Biotechnol 2016; 100:6239-6249. [PMID: 26875878 DOI: 10.1007/s00253-016-7359-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Revised: 01/21/2016] [Accepted: 01/26/2016] [Indexed: 12/01/2022]
Abstract
In this study, causes of collapsed bacterial cultures in glass ampoules observed after freeze-drying were investigated as well as the influence of collapse on residual moisture content (RMC) and viability. Also, the effect of heat radiation and post freeze-drying treatments on the RMC was studied. Cake morphologies of 21 bacterial strains obtained after freeze-drying with one standard protocol could be classified visually into four major types: no collapse, porous, partial collapse, and collapse. The more pronounced the collapse, the higher residual moisture content of the freeze-dried product, ranging from 1.53 % for non-collapsed products to 3.62 % for collapsed products. The most important cause of collapse was the mass of the inserted cotton plug in the ampoule. Default cotton plugs with a mass between 21 and 30 mg inside the ampoule did not affect the viability of freeze-dried Aliivibrio fischeri LMG 4414(T) compared to ampoules without cotton plugs. Cotton plugs with a mass higher than 65 mg inside the ampoule induced a full collapsed product with rubbery look (melt-back) and decreasing viability during storage. Heat radiation effects in the freeze-drying chamber and post freeze-drying treatments such as exposure time to air after freeze-drying and manifold drying time prior to heat sealing of ampoules influenced the RMC of freeze-dried products. To produce uniform batches of freeze-dried bacterial strains with intact cake structures and highest viabilities, inserted cotton plugs should not exceed 21 mg per ampoule. Furthermore, heat radiation effects should be calculated in the design of the primary drying phase and manifold drying time before heat sealing should be determined as a function of exposure time to air.
Collapse
Affiliation(s)
- Jindrich Peiren
- Belgian Coordinated Collections of Microorganisms/Bacteria Collection (BCCM/LMG), Ghent University, K.L. Ledeganckstraat 35, B-9000, Ghent, Belgium.
| | - Ann Hellemans
- Belgian Coordinated Collections of Microorganisms/Bacteria Collection (BCCM/LMG), Ghent University, K.L. Ledeganckstraat 35, B-9000, Ghent, Belgium
| | - Paul De Vos
- Belgian Coordinated Collections of Microorganisms/Bacteria Collection (BCCM/LMG), Ghent University, K.L. Ledeganckstraat 35, B-9000, Ghent, Belgium.,Laboratory of Microbiology, Ghent University, K.L. Ledeganckstraat 35, B-9000, Ghent, Belgium
| |
Collapse
|
37
|
Santos MI, Gerbino E, Tymczyszyn E, Gomez-Zavaglia A. Applications of Infrared and Raman Spectroscopies to Probiotic Investigation. Foods 2015; 4:283-305. [PMID: 28231205 PMCID: PMC5224548 DOI: 10.3390/foods4030283] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2015] [Revised: 07/01/2015] [Accepted: 07/09/2015] [Indexed: 11/16/2022] Open
Abstract
In this review, we overview the most important contributions of vibrational spectroscopy based techniques in the study of probiotics and lactic acid bacteria. First, we briefly introduce the fundamentals of these techniques, together with the main multivariate analytical tools used for spectral interpretation. Then, four main groups of applications are reported: (a) bacterial taxonomy (Subsection 4.1); (b) bacterial preservation (Subsection 4.2); (c) monitoring processes involving lactic acid bacteria and probiotics (Subsection 4.3); (d) imaging-based applications (Subsection 4.4). A final conclusion, underlying the potentialities of these techniques, is presented.
Collapse
Affiliation(s)
- Mauricio I Santos
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), 1900 La Plata, Argentina.
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), 1900 La Plata, Argentina.
| | - Elizabeth Tymczyszyn
- Laboratory for Molecular Microbiology, Department of Food Science and Technology, National University of Quilmes, 1876 Buenos Aires, Argentina.
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), 1900 La Plata, Argentina.
| |
Collapse
|
38
|
Improving survival and storage stability of bacteria recalcitrant to freeze-drying: a coordinated study by European culture collections. Appl Microbiol Biotechnol 2015; 99:3559-71. [DOI: 10.1007/s00253-015-6476-6] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2014] [Revised: 02/09/2015] [Accepted: 02/12/2015] [Indexed: 10/23/2022]
|
39
|
Tang Z, Huang X, Sabour PM, Chambers JR, Wang Q. Preparation and characterization of dry powder bacteriophage K for intestinal delivery through oral administration. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
40
|
|
41
|
Chen H, Chen S, Li C, Shu G. Response Surface Optimization of Lyoprotectant forLactobacillus bulgaricusDuring Vacuum Freeze-Drying. Prep Biochem Biotechnol 2014; 45:463-75. [DOI: 10.1080/10826068.2014.923451] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
42
|
Santos MI, Araujo-Andrade C, Tymczyszyn EE, Gómez-Zavaglia A. Determination of amorphous/rubbery states in freeze-dried prebiotic sugars using a combined approach of near-infrared spectroscopy and multivariate analysis. Food Res Int 2014; 64:514-519. [PMID: 30011682 DOI: 10.1016/j.foodres.2014.07.040] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2014] [Revised: 07/20/2014] [Accepted: 07/24/2014] [Indexed: 11/29/2022]
Abstract
Galacto-oligosaccharides (GOS) and lactulose are well-recognized prebiotics widely used in functional food and pharmaceutical products, but there is still a lack of knowledge regarding their physical-chemical properties. In this study, a physical-chemical approach on two GOS of different composition (GOS Cup Oligo H-70® and GOS Biotempo) and lactulose was assessed. Mid infrared and Raman spectra of the freeze-dried sugars allowed their structural characterization in the amorphous state, lactulose, showing the main spectral differences. Freeze-dried sugars were then equilibrated at 4°C at relative humidity (RH) ranging from 11% to 80%. Near-infrared reflectance spectra were registered in each condition in the 900- to 1700-nm region. A principal component analysis (PCA) was performed on the three sugars equilibrated at different RH. In all the three sugars, the groups observed explained more than 95% of the variance and were related with the RH of the samples. According to the loading plots of PC1, the main differences related with RH were observed in the 1380- to 1500-nm region. As the amorphous states are very sensitive to changes in temperature and moisture content, and the moisture content is related with the parameter T-Tg (T: storage temperature; Tg: vitreous transition temperature), an effort was made to determine this parameter directly from the NIR spectra. To this aim, a partial least square model (PLS) was defined. Tg values obtained by differential scanning calorimetry (DSC) were used to calculate the T-Tg values of reference. The model was validated with an independent set of data. The mean of predicted values fitted nicely T-Tg obtained from DSC (correlation=0.966; R2=0.934), thus supporting the use of the PLS model to investigate unknown samples. The stability of amorphous sugars in foods and pharmaceuticals is of practical and economical importance because it affects different quality attributes of foods, including texture, aroma retention and shelf life. Therefore, predicting T-Tg, a parameter that is independent on the sugar investigated, directly from their NIR spectra is of utmost importance to determine the shelf life of food and food-related products and up to our knowledge has never been determined hereto.
Collapse
Affiliation(s)
- Mauricio I Santos
- Center for Research and Development in Food Cryotechnology, CCT-La Plata, RA-1900, Argentina
| | | | - E Elizabeth Tymczyszyn
- Center for Research and Development in Food Cryotechnology, CCT-La Plata, RA-1900, Argentina
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology, CCT-La Plata, RA-1900, Argentina.
| |
Collapse
|
43
|
Santos MI, Gerbino E, Araujo-Andrade C, Tymczyszyn EE, Gómez-Zavaglia A. Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.054] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
44
|
Celik O, O’Sullivan D. Factors influencing the stability of freeze-dried stress-resilient and stress-sensitive strains of bifidobacteria. J Dairy Sci 2013; 96:3506-16. [DOI: 10.3168/jds.2012-6327] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2012] [Accepted: 02/20/2013] [Indexed: 11/19/2022]
|
45
|
Dianawati D, Mishra V, Shah NP. Survival of Bifidobacterium longum 1941 microencapsulated with proteins and sugars after freezing and freeze drying. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.01.022] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
46
|
A way to follow the viability of encapsulated Bifidobacterium bifidum subjected to a freeze-drying process in order to target the colon: Interest of flow cytometry. Eur J Pharm Sci 2013; 49:166-74. [DOI: 10.1016/j.ejps.2013.02.015] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2012] [Revised: 02/12/2013] [Accepted: 02/20/2013] [Indexed: 01/28/2023]
|
47
|
The Contribution of the Inherent Restricted Mobility of Glassy Sugar Matrices to the Overall Stability of Freeze-Dried Bacteria Determined by Low-Resolution Solid-State 1H-NMR. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1095-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
48
|
Science and technology for the mastership of probiotic applications in food products. J Biotechnol 2012; 162:356-65. [DOI: 10.1016/j.jbiotec.2012.07.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2012] [Revised: 07/10/2012] [Accepted: 07/13/2012] [Indexed: 01/07/2023]
|
49
|
Aschenbrenner M, Kulozik U, Foerst P. Evaluation of the relevance of the glassy state as stability criterion for freeze-dried bacteria by application of the Arrhenius and WLF model. Cryobiology 2012; 65:308-18. [PMID: 22964396 DOI: 10.1016/j.cryobiol.2012.08.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2012] [Revised: 07/11/2012] [Accepted: 08/24/2012] [Indexed: 10/27/2022]
Abstract
The aim of this work was to describe the temperature dependence of microbial inactivation for several storage conditions and protective systems (lactose, trehalose and dextran) in relation to the physical state of the sample, i.e. the glassy or non-glassy state. The resulting inactivation rates k were described by applying two models, Arrhenius and Williams-Landel-Ferry (WLF), in order to evaluate the relevance of diffusional limitation as a protective mechanism. The application of the Arrhenius model revealed a significant decrease in activation energy E(a) for storage conditions close to T(g). This finding is an indication that the protective effect of a surrounding glassy matrix can, at least, partly be ascribed to its inherent restricted diffusion and mobility. The application of the WLF model revealed that the temperature dependence of microbial inactivation above T(g) is significantly weaker than predicted by the universal coefficients. Thus, it can be concluded that microbial inactivation is not directly linked with the mechanical relaxation behavior of the surrounding matrix as it was reported for viscosity and crystallization phenomena in case of disaccharide systems.
Collapse
Affiliation(s)
- Mathias Aschenbrenner
- Food Process Engineering and Dairy Technology, Research Center for Nutrition and Food Sciences-ZIEL, Department Technology, TU München, Weihenstephaner Berg 1, 85354 Freising, Germany.
| | | | | |
Collapse
|
50
|
Passot S, Cenard S, Douania I, Tréléa IC, Fonseca F. Critical water activity and amorphous state for optimal preservation of lyophilised lactic acid bacteria. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.06.012] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|