Effect of water activity on the stability of Lactobacillus paracasei capsules

Jiménez, M.; Flores-Andrade, E.; Pascual-Pineda, L.A.; Beristaín, C.I.

doi:10.1016/j.lwt.2014.09.050

Cited by 28 publications

(15 citation statements)

References 39 publications

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“…There was no survival rate of L. paracasei for control. It is reported that the survival rate of L. paracasei CRL 431 (a w = 0.33) after storage at 25°C for 4 weeks and L. paracasei LBC81 (a w = 0.22) after storage at 25°C for 7 weeks was 65% 38) and 78% 34) , respectively. From the comparisons, it is suggested that the storage stability of dehydrated L. paracasei is sensitive to temperature.…”

Section: Effect Of Disaccharides and Polymers On The Survival Rate Ofmentioning

confidence: 99%

“…[24][25][26][27][28][29][30][31][32][33][34] However, knowledge about the stabilizing of dehydrated LAB is somewhat limited in comparison with dehydrated proteins. For example, since disaccharides and polymers have been used individually as protectants in most of the previous studies, [24][25][26][27][28][29][30][31][32][33][34] effects of disaccharide-polymer mixtures on the stability of freeze-dried LAB are unknown. Similar to the stabilization of dehydrated proteins, it was expected that disaccharide-polymer mixtures gave a synergistic stabilizing effect to freeze-dried LAB.…”

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confidence: 99%

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Stabilization of freeze-dried Lactobacillus paracasei subsp. paracasei JCM 8130T with the addition of disaccharides, polymers, and their mixtures

Teng

Kawai

Mikajiri

et al. 2017

Bioscience, Biotechnology, and Biochemistry

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Although freeze-drying is a widely used dehydration technique for the stabilizing of unstable lactic acid bacteria, Lactobacillus paracasei subsp. paracasei JCM 8130 (L. paracasei) is destabilized after freeze-drying and subsequent storage. In order to improve the stability of freeze-dried L. paracasei, effects of disaccharides (sucrose and trehalose), polymers (maltodextrin; MD and bovine serum albumin; BSA), and their mixtures on the survival rate of freeze-dried L. paracasei were investigated. The survival rate of non-additive sample decreased slightly after freeze-drying but decreased drastically after subsequent storage at 37 °C for 4 weeks. The reduction was diminished by the addition of disaccharides and polymers. The stabilizing effect of disaccharides was not affected by the co-addition of MD. In contrast, the disaccharide-BSA mixtures had a synergistic stabilizing effect, and the survival rates were largely maintained even after storage. It is suggested that the synergistic effect originates from the conformational stabilization of the dehydrated bacteria.

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Section: Effect Of Disaccharides and Polymers On The Survival Rate Ofmentioning

confidence: 99%

mentioning

confidence: 99%

Stabilization of freeze-dried Lactobacillus paracasei subsp. paracasei JCM 8130T with the addition of disaccharides, polymers, and their mixtures

Teng

Kawai

Mikajiri

et al. 2017

Bioscience, Biotechnology, and Biochemistry

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“…Water sorption isotherms are curves describing the relation between the food water activity and its correspondent equilibrium moisture content at a given temperature. Through the experimental determination of isotherms at different temperatures, it is possible to analyse the optimal processing and storage conditions of food materials, thus avoiding undesirable modifications and enhancing the product's shelf life (Staudt et al, 2013a), as stability is greatly influenced by the moisture sorption characteristics of the product (Jim enez et al, 2015). Consequently, a moisture sorption isotherm can be used to predict the amount of water that a material will hold if it is exposed to air at a certain relative humidity and a certain temperature.…”

Section: Introductionmentioning

confidence: 99%

Sorption isotherms and thermodynamic properties of grated Parmesan cheese

Freitas

Polachini

Souza

et al. 2015

Int J of Food Sci Tech

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Summary This study focuses on isotherms, isosteric heat of sorption and enthalpy–entropy mechanism of water sorption of grated Parmesan cheese at simulating conditions of storage and drying processes. Isotherms were determined by gravimetric method using different saturated salt solutions. Samples were submitted to different temperatures, and several models were used to fit experimental data, GAB and modified GAB being those which best represented experimental data in all temperature ranges. The isosteric heat of sorption was calculated by Clausius–Clapeyron equation, and higher values of integral isosteric sorption heat were verified for storage temperatures. Besides it, both conditions showed higher values of sorption heat corresponding to low water content. This phenomenon was supported by the enthalpy–entropy compensation study, which demonstrated a higher spontaneity of water sorption for storage temperatures, confirming that the lower the water content of food products is, the stronger the intermolecular bonds of water are.

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“…Microencapsulation was proposed as a method to protect and ensure drug's delivery in specific tracts [19]. Nowadays, microencapsulation and freeze drying represent appropriate strategies to maintain the viability and stability of probiotics for use in both food and pharmaceutical technologies [24,25].…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of Bovine Vaginal Lactobacilli in Alginate Using Emulsion-gelation: Freeze-drying, Storage and Antimicrobial Activity

CE¹,

A²,

C³

2015

J Bioprocess Biotech

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Probiotics containing autochthonous Lactic Acid Bacteria (LAB) as local treatment in the Bovine Reproductive Tract (BRT) was proposed as a sustainable alternative to prevent outcome of pathogens colonization in the postpartum uterus in cows. Microencapsulation of these LABs could improve their survival during stressing conditions and promote the intimate contact between the veterinarian form and the vaginal mucosa. In this work, emulsion-ionic gelation technique was applied to encapsulate bovine LAB strains in an alginate (3%) matrix. Optical and scanning electron microscopic evaluations showed spheroidal particles (12-48 µm) with a fully charge of LAB; the average load ranged 8.98 ± 0.15 to 8.06 ± 0.21 log CFU/g. The microencapsulated lactic acid bacteria (LAB-MCs) stability was evaluated during lyophilization [in Skim Milk (SM), or Neutral Distilled Water (NDW)] and storage (at 4°C up to 90 days). SM represented a significant high protection to the lyophilization. Also, the alginate microencapsulation improved the LAB strain resistance when freeze-dried in water, comparing to known sensibility of LAB free cells. L. gasseri CRL 1412 showed similar resistance in both, NDW (0.70 ± 0.05) and SM (0.72 ± 0.05); and their microcapsules (MCs) exhibited antagonistic activity against E. coli 99/14 (pathogen from Bovine metritis) when cultured together; contrary, in co-culture with empty-MCs no inhibition was observed. To evaluate the microencapsulation process, different parameters were estimated: Encapsulation Factor (EF) (ranged between 0.76 ± 0.03 and 0.85 ± 0.08) and Encapsulating Efficiency (EE) (average EE%=75%) none significant differences (LSD-Fisher test, P<0.05) were observed between LAB strains. Taking account the weight of the materials, the calculated average yield was 50.5%. The standardized encapsulation conditions allowed selected L. gasseri CRL 1412-MCs as potential systems to be included in formulations to restore vaginal microbiota to prevent metritis in cows.

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Effect of water activity on the stability of Lactobacillus paracasei capsules

Cited by 28 publications

References 39 publications

Stabilization of freeze-dried Lactobacillus paracasei subsp. paracasei JCM 8130T with the addition of disaccharides, polymers, and their mixtures

Stabilization of freeze-dried Lactobacillus paracasei subsp. paracasei JCM 8130T with the addition of disaccharides, polymers, and their mixtures

Sorption isotherms and thermodynamic properties of grated Parmesan cheese

Microencapsulation of Bovine Vaginal Lactobacilli in Alginate Using Emulsion-gelation: Freeze-drying, Storage and Antimicrobial Activity

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