Protection of L. rhamnosus by spray-drying using two prebiotics colloids to enhance the viability

Ávila-Reyes, Sandra Victoria; García‐Suárez, Francisco J.; Jiménez, María Teresa; Martín-González, M.F. San; Bello‐Pérez, Luis A.

doi:10.1016/j.carbpol.2013.11.033

Cited by 123 publications

(80 citation statements)

References 32 publications

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“…The use of prebiotic colloids (native rice starch and inulin) without bonding agents is also suitable for protecting Lactobacillus rhamnosus during spray-drying and storage (Avila-Reyes et al, 2014).…”

Section: Use Of Prebiotics As Protectants Of Startersmentioning

confidence: 99%

Prebiotics as Protectants of Lactic Acid Bacteria

Romano¹,

Tymczyszyn²,

Mobili³

et al. 2016

Probiotics, Prebiotics, and Synbiotics

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Section: Use Of Prebiotics As Protectants Of Startersmentioning

confidence: 99%

Prebiotics as Protectants of Lactic Acid Bacteria

Romano¹,

Tymczyszyn²,

Mobili³

et al. 2016

Probiotics, Prebiotics, and Synbiotics

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“…This approach is of great interest, since in this way prebiotics could be used for combined purposes: (i) for their historical role as non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth or/and activity of one/or a limited number of bacteria in the colon (Gibson and Roberfroid, 1995); and (ii) as protective agents against various environmental stresses, comprising those encountered during the GIT. In this field, different types of starch, including modified starches, were used to protect probiotics (Avila-Reyes et al, 2014; Cheow et al, 2016). Moreover, the possible role of prebiotic polyols as delivery vehicles for probiotic bacteria was assessed (Anal and Singh, 2007; Harel and Kohavi-Beck, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, the possible role of prebiotic polyols as delivery vehicles for probiotic bacteria was assessed (Anal and Singh, 2007; Harel and Kohavi-Beck, 2015). Several Authors (Avila-Reyes et al, 2014; Soukoulis et al, 2014) have shown that the use of inulin improves the viability and the stability of Lactobacillus rhamnosus GG (LGG), one of the most extensively studied probiotic strain (Saxelin, 1997; Andersson et al, 2001) with thorough clinical documentation (Szajewska and Mrukowicz, 2001; Caramia, 2003; Doron et al, 2005; Viljanen et al, 2005; Kankainen et al, 2009; Aureli et al, 2011; Koskenniemi et al, 2011). These last evidences led the pharmaceutical and the food industry to the development of commercial products with the combined presence of inulin and Lb.…”

Section: Introductionmentioning

confidence: 99%

Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit

et al. 2017

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In our study, we dwelled upon combinations of lactobacilli/prebiotics, considering four different strains belonging to the Lactobacillus rhamnosus species, including Lactobacillus rhamnosus GG (LGG), and different prebiotics often found in commercial synbiotic products, such as inulin, lactulose and polyols mannitol and sorbitol. In the first step of the research, the survival, the growth kinetic parameters and the protein expression of Lb. rhamnosus strains cultivated in presence of the different prebiotics as a unique carbon source were evaluated. In the second step, the influence of pre-cultivation in medium added of metabolizable prebiotics on the strains survival to simulated gastrointestinal (GI) transit, assayed without prebiotics addition, was estimated. Our results showed that the presence in the medium of certain low fermented prebiotics, specific for each strain, represents a stress factor that significantly affects the growth of Lb. rhamnosus strains, inducing the up-regulation of several proteins. In detail, all added prebiotics used as unique carbon source caused a growth retard compared with glucose, as testified by increased values of the lag phase and decreased values of the μmax. Mannitol evidenced intermediate μmax values between those registered with glucose and those detected with the other assayed prebiotics. Moreover, the cultivation with prebiotics induced the over expression of 7 protein bands. Interestingly, we found a correlation between the up-regulation of two specific stress proteins, called P4 (ATP-binding subunit Clpx) and P7 (GrpE), and the death kinetic parameters (resistance and cells viability) registered during the simulated GI transit of strains pre-cultivated with specific, low fermented prebiotics. Specifically, the highest resistance and gastric-vitality scores were highlighted for the strain AT195 when pre-cultivated in presence of sorbitol. Conversely, the lowest values were found in the case of DSM20021 pre-cultivated with mannitol. Among the up-regulated stress proteins, P7 resulted involved in the response to the starvation. Finally, it is possible to conclude that the pre-cultivation with certain prebiotics as a unique carbon source represents a strain-specific, sub-lethal stress able to enhance the resistance of Lb. rhamnosus strains and consequently their viability under simulated GI transit.

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“…Results of L. acidophilus population reductions after spray drying (Table 1) demonstrated that only for the coating mixture of Ch-M, the proportion of 1:25 was significantly smaller (p< 0.05) than the proportion of 1:15. This result could be attributed to the increase of solids in the sprayed solution which presumably promoted a better protection against thermal damage (Avila-Reyes, Garcia-Suarez, Teresa Jimenez, San Martin-Gonzalez, & Bello-Perez, 2014;Desmond, Ross, O'Callaghan, Fitzgerald, & Stanton, 2002). Nevertheless, the log reductions of the bacteria were very high (> 7.13 log cycles).…”

Section: Spray Drying Processmentioning

confidence: 92%

“…It has been reported that small particle sizes facilitates a greater contact surface for the nutrients availability (Avila-Reyes et al, 2014). Besides, microencapsulates with mean sizes smaller than 100 µm do not affect palatability of food products when these are incorporated (Corona-Hernandez et al, 2013).…”

Section: Physical Propertiesmentioning

confidence: 97%

Simple and double microencapsulation of Lactobacillus acidophilus with chitosan using spray drying

Flores-Belmont

Palou

López‐Malo

et al. 2015

IJFS

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The aim of this study was to evaluate the survival of Lactobacillus acidophilus that had been simple or double spray dried using chitosan to cause microencapsulation and which had been exposed to model gastrointestinal conditions. In addition, the study also determined the physicochemical properties of the powder containing the microencapsulated probiotic. Chitosan-inulin or chitosan-maltodextrin (1:15 or 1:25) solutions were inoculated with 10 12 CFU mL −1 of L. acidophilus, for simple microencapsulation. The different solutions were dried using a spray dryer with an inlet air temperature of 130 • C and a solution flux of 4.8 g min −1 . A two-step process was used for the double microencapsulation. In the first step, the probiotic was added to a gelatin-maltodextrin (1:25) solution and then spray dried; for the second step, the microencapsulated probiotic was added to a chitosan-inulin or chitosan-maltodextrin (1:25) solution and then it was spray dried again. With the simple microencapsulated probiotic, a microbial reduction of 7 log cycles was obtained. With the double microencapsulated probiotic only 3 log reductions were achieved. The double microencapsulated probiotic thus demonstrated greater resistance to simulated gastrointestinal conditions. The powders produced were shown to have water activity values of 0.176 -0.261 at 25• C and moisture content of 0.8 -1.0%, which are characteristic of spray dried products. The bulk density was significantly (p < 0.05) lower (300 kg m −3 ) for simple than for double (400 kg m −3 ) microencapsulated probiotic powders. Solubility and dispersibility of the powder microcapsules were better at lower pH values. Double microencapsulation using a process of spray drying is therefore recommended for probiotics, thus exploiting chitosan's insolubility in water, which can be applied for the of development food products.

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Protection of L. rhamnosus by spray-drying using two prebiotics colloids to enhance the viability

Cited by 123 publications

References 32 publications

Prebiotics as Protectants of Lactic Acid Bacteria

Prebiotics as Protectants of Lactic Acid Bacteria

Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit

Simple and double microencapsulation of Lactobacillus acidophilus with chitosan using spray drying

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