Improvement of Freeze-Dried Survival of Lactiplantibacillus plantarum Based on Cell Membrane Regulation

Cui, Shumao; Hu, Kai; Qian, Zhihao; Mao, Bingyong; Zhang, Qiuxiang; Zhao, Jianxin; Tang, Xiaohu; Zhang, Hao

doi:10.3390/microorganisms10101985

Cited by 5 publications

(2 citation statements)

References 33 publications

(40 reference statements)

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“…The improved viability observed with L-theanine-containing protectants can be attributed to their interaction with the membrane lipid layers, leading to the formation of new layer structures that enhance membrane uidity and survivability in adverse conditions (Cui et al, 2022). Notably, several amino acids have been shown to effectively support bacterial viability during the freeze-drying process (Romyasamit et al, 2022), further validating the effectiveness of L-theanine-containing protectants in enhancing probiotic survival.…”

Section: Bacterial Viability Following Freeze-dryingmentioning

confidence: 90%

The protective effect of L-theanine addition to a cryoprotectant on the storage viability of lactic acid bacteria

Kwon¹,

Nguyen²,

Kim³

et al. 2023

Preprint

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There is an increase in the prevalence of mental illness owing to Covid-19 and excessive work stress. Many factors influence mental health. Intestinal health is significantly associated with mental health. Probiotics are beneficial for intestinal health; therefore, research on the correlation between lactic acid bacteria and mental health is ongoing. Lactic acid bacteria (LAB) that metabolize sugars to obtain energy and produce a large amount of lactate through the process, are well known for their benefits. However, they can be used in a large-scale only when good storage stability is guaranteed. The vitality and stability of several LAB strains were effectively protected in this investigation by L-theanine at 1% of the appropriate concentration. (Lactiplantibacillus plantarum MG5023, Enterococcus faecium MG5232, Lactococcus lactis MG4668, Streptococcus thermophilus MG5140, and Bifidobacterium animalis ssp. lactis MG741). The inclusion of L-theanine as a protective agent significantly enhanced the viability of all strains throughout the freeze-drying process compared to that of the non-coated probiotics. The efficacy of L-theanine in improving bacterial stability and survivability was evaluated using accelerated stability tests, gastrointestinal (GI) tract survivability tests and adhesion assays with intestinal epithelial cells. The cell surface was covered with substances including L-theanine, according to morphological findings, providing efficient defense against a variety of external stresses. Therefore, by exerting anti-freezing and anti-thawing properties, the adoption of L-theanine as a new and efficient protective agent may improve the stability and viability of a variety of probiotics.

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Section: Bacterial Viability Following Freeze-dryingmentioning

confidence: 90%

The protective effect of L-theanine addition to a cryoprotectant on the storage viability of lactic acid bacteria

Kwon¹,

Nguyen²,

Kim³

et al. 2023

Preprint

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show abstract

“…[8]. В настоящее время одним из наиболее простых и распространенных методов хранения микроорганизмов является низкотемпературная консервация [12,13]. В связи с вышеизложенным перед нами была поставлена цель -изучить возможность низкотемпературной консервации штаммов B. anthracis.…”

Section: Introductionunclassified

Storage of Bacillus anthracis strain using low temperature preservation method

Rodionov,

Ivanova,

Sayfullin

et al. 2024

jour

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Storage of industrially valuable strains of microorganisms is one of the strategic tasks of modern science and the biological industry. The production and timely implementation of therapeutic, preventive and diagnostic drugs against anthrax contributes to maintaining a stable epizootic situation in Russia for this disease. Therefore, the development and study of methods for storing industrially valuable strains of Bacillus anthracis is an important research work that allows preserving and preserving the unique biological properties of the cells of this pathogen. The purpose of this work was to study the preservation of the viability and biological properties of the Bacillus anthracis strain after 12 months of low-temperature preservation. The strain K-STI-79 of the causative agent of anthrax was used in the work. The strain was stored for 12 months at a temperature of minus 70 C in two cryoprotective media: 15% glycerin solution with 15% glucose solution and 30% neutral glycerin solution in saline solution. After 6 and 12 months of storage, the cells were removed from preservation, thawed at 37 C, tenfold dilutions were made in sterile saline solution and seeded to determine the concentration of viable cells. The safety of the biological properties of the pathogen was studied according to MUC 4.2.2413-08. As a result of the work, it was found that the selected cryoprotectors and the temperature regime of storage allowed to keep a high number of cells in a viable state, which did not significantly differ statistically from the initial concentration. The study of the biological properties of the strain showed their compliance with passport data. The conducted work demonstrates the possibility of effective use of the applied scheme of low-temperature preservation of Bacillus anthracis strains for 12 months.

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The protective effect of L-theanine addition to a cryoprotectant on the storage viability of lactic acid bacteria

Kwon,

Nguyen,

Kim

et al. 2023

Int Microbiol

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Improvement of Freeze-Dried Survival of Lactiplantibacillus plantarum Based on Cell Membrane Regulation

Cited by 5 publications

References 33 publications

The protective effect of L-theanine addition to a cryoprotectant on the storage viability of lactic acid bacteria

The protective effect of L-theanine addition to a cryoprotectant on the storage viability of lactic acid bacteria

Storage of Bacillus anthracis strain using low temperature preservation method

The protective effect of L-theanine addition to a cryoprotectant on the storage viability of lactic acid bacteria

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