Cell viability of microencapsulated Bifidobacterium animalis subsp. lactis under freeze-drying, storage and gastrointestinal tract simulation conditions

Shamekhi, Fatemeh; Mustafa, Shuhaimi; Ariff, Arbakariya; Manap, Yazid Abdul

doi:10.1007/s12223-012-0183-9

Cited by 17 publications

(7 citation statements)

References 48 publications

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“…animalis subsp. lactis 10140 during the freeze-drying process was enhanced by the presence and increment of probiotics [ 45 ]. In contrast to skim milk and soy milk, GBR and BS are composed of mostly polymeric sugars.…”

Section: Resultsmentioning

confidence: 99%

Effects of the Food Manufacturing Chain on the Viability and Functionality of Bifidobacterium animalis through Simulated Gastrointestinal Conditions

et al. 2016

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The viability and functionality of probiotics may be influenced by industrial production processes resulting in a decrease in probiotic efficiency that benefit the health of humans. This study aimed to investigate the probiotic characteristics of Bifidobacterium strains isolated from fecal samples of healthy Thai infants. In the present work, three local strains (BF014, BF052, and BH053) belonging to Bifidobacterium animalis showed a great resistance against conditions simulating the gastrointestinal tract. Among these, B. animalis BF052 possessed considerable probiotic properties, including high acid and bile tolerance, strong adhesion capability to Caco-2 cells, and inhibitory activity against pathogens including Salmonella typhimurium and Vibrio cholerae. This strain also exhibited a high survival rate compared to commercial strains during storage in a wide variety of products, including pasteurized milk, soy milk, drinking yogurt, and orange juice. The impact of food processing processes as well as the freeze-drying process, storage of freeze-dried powders, and incorporation of freeze-dried cells in food matrix on probiotic properties was also determined. The stability of the probiotic properties of the BF052 strain was not affected by food processing chain, especially its resistance in the simulated gastrointestinal conditions and its adherence ability to Caco-2 cells. It indicates that it satisfies the criteria as a potential probiotic and may be used as an effective probiotic starter in food applications.

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Section: Resultsmentioning

confidence: 99%

Effects of the Food Manufacturing Chain on the Viability and Functionality of Bifidobacterium animalis through Simulated Gastrointestinal Conditions

et al. 2016

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“…Using the in vitro system GIS1, the interactions between human microbiota and epithelial cells or components of the immune system could not been simulated [20]. These technological limitations make necessary, at the end, an in vivo study to validate the effects of administering a dietary supplement that will contain lyophilized biomass.…”

Section: Resultsmentioning

confidence: 99%

Probiotic Strains Influence on Infant Microbiota in the In Vitro Colonic Fermentation Model GIS1

et al. 2015

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The main goal of our study was to evaluate the effect of the individual administration of five lyophilized lactic acid bacteria strains (Lactobacillus fermentum 428ST, Lactobacillus rhamnosus E4.2, Lactobacillus plantarum FCA3, Lactobacillus sp. 34.1, Weissella paramesenteroides FT1a) against the in vitro simulated microbiota of the human colon using the GIS1 system. The influence on the metabolic activity was also assessed by quantitative determination of proteins and polysaccharides at each segment of human colon. The obtained results indicated that the lactic acid bacteria L. rhamnosus E4.2 and W. paramesenteroides FTa1 had better efficiency in synthesising exopolysaccharides and also a better probiotic potential and therefore could be recommended for use in probiotics products or food industry.

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“…Compared with results reported in literature, the data obtained in this study show a lower inactivation level. Shamekhi et al (2013) stored freeze-dried B. longum Reuter 1963 cells without protectant at + 4°C and + 25°C. In their study, the cell count decreased between 1 (+ 4°C) and 3 (+ 25°C) log units after 70 days.…”

Section: Effect Of Storage On Cell Survivalmentioning

confidence: 99%

“…As a result, survival rates reported in previous literature are not readily comparable. The commonly used method during industrial probiotic production of cells is freeze-drying (Champagne et al 1991;Saarela et al 2005;Saarela et al 2006;Shamekhi et al 2013;Wang et al 2004). During drying, the water surrounding the cell as well inside the bacterial cell membrane is removed.…”

Section: Introductionmentioning

confidence: 99%

Impact of cultivation strategy, freeze-drying process, and storage conditions on survival, membrane integrity, and inactivation kinetics of Bifidobacterium longum

et al. 2020

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Bifidobacterium longum, one of the main microorganisms in the human gut, is used as an adjunct to lactic acid starter cultures or sold as a probiotic product. Therefore, Bifidobacterium longum cell suspensions get freeze-dried with protective additives to prevent activity losses. To date, investigations covering growth and inactivation kinetics of Bifidobacterium longum during the whole process (cultivation, drying, and storage) have been lacking. In this study, the effect of cultivation conditions and shelf temperature as well as the influence of protectants (maltodextrin, glucitol, trehalose) at various concentrations on cell survival during freeze-drying was assessed. Drying was followed by a storage at + 4°C and + 20°C for 70 days to evaluate inactivation kinetics. The impact of the different factors was assessed by measuring surival rate and residual moisture content at various points of time over the whole process. In parallel cell membrane integrity and glass transition were determined to reveal inactivation effects. Cultivation strategy had a strong influence on survival with a huge potential for process improvement. A pH of 6.0 at the growth optimum of the strain provides better conditions regarding cell survival after drying than free acidification (non-regulated pH conditions). During the drying step, membrane leakage due to the removal of water is the main reason for the inactivation in this process step. In this study, the highest survival of 49% was obtained with cells dried at + 35°C shelf temperature with an addition of maltodextrin (75% bacterial dry matter, w/w). The results show that Bifidobacterium longum cells are mostly inactivated during drying, whereas storage conditions at + 4°C with an addition of 75% BDM maltodextrin relative to bacterial dry mass prevent cell loss completely.

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Cell viability of microencapsulated Bifidobacterium animalis subsp. lactis under freeze-drying, storage and gastrointestinal tract simulation conditions

Cited by 17 publications

References 48 publications

Effects of the Food Manufacturing Chain on the Viability and Functionality of Bifidobacterium animalis through Simulated Gastrointestinal Conditions

Effects of the Food Manufacturing Chain on the Viability and Functionality of Bifidobacterium animalis through Simulated Gastrointestinal Conditions

Probiotic Strains Influence on Infant Microbiota in the In Vitro Colonic Fermentation Model GIS1

Impact of cultivation strategy, freeze-drying process, and storage conditions on survival, membrane integrity, and inactivation kinetics of Bifidobacterium longum

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