Interactions between Lactobacillus rhamnosus GG and whey protein isolate for the spray-drying preservation of bacterial viability

2021 ◽  
Author(s):  
Wenjie Lu ◽  
Nan Fu ◽  
Meng Wai Woo ◽  
Xiao Dong Chen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Whey Protein ◽  
Spray Drying ◽  
Lactobacillus Rhamnosus ◽  
Protective Layer ◽  
Protein Isolate ◽  
Lactobacillus Rhamnosus Gg ◽  
Bacterial Viability ◽  
Protective Agents

Protective agents in spray drying protect the activity of lactic acid bacteria (LAB) by stabilizing subcellular structures, constituting a protective layer at cellular surface, or having mild drying kinetics. The...

A Review on Microencapsulation in Improving Probiotic Stability for Beverages Application

2020 ◽  
Vol 14 (1) ◽  
pp. 49
Author(s):  
Khalilah Abdul Khalil
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Whey Protein ◽  
Spray Drying ◽  
Fruit Juice ◽  
Health Effect ◽  
Ice Cream ◽  
Probiotic Bacteria ◽  
External Conditions

Nowadays, probiotic bacteria are extensively used in beverages application to deliver beneficial health effect to the consumer upon ingestion. Different entrapment techniques can be used to maintain the viability of probiotic bacteria during processing as well as during storage of beverage products. Development of artificial microcapsules from entrapment techniques are to support the growth and to provide protection on probiotic cells from unfavorable external conditions that may affect the viability of probiotics in beverages. Techniques that usually applied for probiotic entrapment in beverages are microencapsulation, emulsification, spray drying and extrusion. Biomaterials such as alginate, carrageenan, whey protein, gelatin, chitosan and starch are the most commonly used matrix in entrapment of lactic acid bacteria. Entrapment of probiotic is applied on beverages products such as fruit juice, yoghurt and ice cream. Keywords: Entrapment; Beverages; Matrix materials; Probiotics

Maillard conjugates of whey protein isolate–xylooligosaccharides for the microencapsulation of Lactobacillus rhamnosus: protective effects and stability during spray drying, storage and gastrointestinal digestion

2021 ◽  
Author(s):  
Yang Liao ◽  
Yu Hu ◽  
Nan Fu ◽  
Juwu Hu ◽  
Hua Xiong ◽  
...  
Keyword(s):  
Whey Protein ◽  
Spray Drying ◽  
Lactobacillus Rhamnosus ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Maillard Reaction Products ◽  
Protective Effects ◽  
Reaction Products ◽  
Gastrointestinal Digestion ◽  
Heat Method

The Maillard reaction products (MRPs) of whey protein isolate (WPI) and xylooligosaccharides (XOS) were prepared by a moist heat method for use as protectants to encapsulate Lactobacillus rhamnosus via spray drying.

scholarly journals Growth of Lactic Acid Bacteria on Gold—Influence of Surface Roughness and Chemical Composition

Nanomaterials ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2499
Author(s):  
Joanna Grudzień ◽  
Magdalena Jarosz ◽  
Kamil Kamiński ◽  
Mirosława Kobasa ◽  
Karol Wolski ◽  
...  
Keyword(s):  
Surface Roughness ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Well Being ◽  
Metallic Surface ◽  
Lactobacillus Rhamnosus Gg ◽  
Surface Colonization ◽  
X Ray ◽  
Gold Substrates

The main focus of this work was to establish a correlation between surface topography and chemistry and surface colonization by lactic acid bacteria. For this reason, we chose gold substrates with different surface architectures (i.e., smooth and nanorough) that were characterized by atomic force microscopy (AFM), electron scanning microscopy (SEM), and X-ray diffractometry (XRD). Moreover, to enhance biocompatibility, we modified gold substrates with polymeric monolayers, namely cationic dextran derivatives with different molar masses. The presence of those layers was confirmed by AFM, infrared spectroscopy (IR), and X-ray photoelectron spectroscopy (XPS). In order to determine the adhesion abilities of non-modified and modified gold surfaces, we tested three lactic acid bacteria (LAB) strains (i.e., Lactobacillus rhamnosus GG, Lactobacillus acidophilus, and Lactobacillus plantarum 299v). We have shown that surface roughness influences the surface colonization of bacteria, and the most significant impact on the growth was observed for the Lactobacillus rhamnosus GG strain. What is more, covering the gold surface with a molecular polymeric film by using the layer-by-layer (LbL) method allows additional changes in the bacterial growth, independently on the used strain. The well-being of the bacteria cells on tested surfaces was confirmed by using selective staining and fluorescence microscopy. Finally, we have determined the bacterial metabolic activity by measuring the amount of produced lactic acid regarding the growth conditions. The obtained results proved that the adhesion of bacteria to the metallic surface depends on the chemistry and topography of the surface, as well as the specific bacteria strain.

Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestion

2017 ◽  
Vol 8 (4) ◽  
pp. 1587-1598 ◽  
Author(s):  
Justine Guerin ◽  
Jennifer Burgain ◽  
Frédéric Borges ◽  
Bhesh Bhandari ◽  
Stéphane Desobry ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Imaging Techniques ◽  
Lactobacillus Rhamnosus ◽  
In Vitro Digestion ◽  
System Efficiency ◽  
Matrix Formulation ◽  
Lactobacillus Rhamnosus Gg ◽  
Microscopy Techniques

Complementary microscopy techniques were used to highlight the importance of matrix formulation on lactic acid bacteria delivery system efficiency.

scholarly journals Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

2016 ◽  
Vol 5 (5) ◽  
pp. 56 ◽  
Author(s):  
Riin Karu ◽  
Ingrid Sumeri
Keyword(s):  
Whey Protein ◽  
Apple Juice ◽  
Negative Impact ◽  
Physiological State ◽  
Lactobacillus Rhamnosus ◽  
Maximum Growth ◽  
Food Matrix ◽  
Lactobacillus Rhamnosus Gg ◽  
Significant Drop ◽  
Gastrointestinal Conditions

When developing new probiotic foods, their protective properties in maintaining viability of probiotics under gastrointestinal conditions should be evaluated. In the current study, human upper gastrointestinal tract simulator (GITS) was used to compare the effect of different food matrixes on the survival of Lactobacillus rhamnosus GG (LGG). pH-auxostat was chosen for the cultivation of LGG cells to obtain culture samples in the same physiological state at maximum growth rate for the GITS experiments. The LGG culture was centrifuged and fast frozen in liquid nitrogen in various liquid food matrixes (commercial UHT milk, soymilk, apple juice, titrated apple juice, whey protein powder drink and M.R.S. Broth as reference) and stored at -400C. During 3-month storage, reduction of viability was significant only for apple juice. In the GITS experiments, bile had a greater negative impact on LGG than acid conditions, also the effect of food matrix was noted - in the case of milk, soymilk and whey protein powder drink only the highest concentration of bile (0.4%) caused a significant drop in the viability of bacteria when compared to apple juice. To maximize the health benefits of foodstuffs, it should be taken into account that the survival of probiotics during fast freezing, storage and gastrointestinal passage is dependent on the food matrix.

Spray-Drying of Bacteriocin-Producing Lactic Acid Bacteria

1999 ◽  
Vol 62 (7) ◽  
pp. 773-777 ◽  
Author(s):  
GIANLUIGI MAURIELLO ◽  
MARIA APONTE ◽  
ROSAMARIA ANDOLFI ◽  
GIANCARLO MOSCHETTI ◽  
FRANCESCO VILLANI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Survival ◽  
Spray Drying ◽  
Antagonistic Activity ◽  
Cellular Damage ◽  
Bacteriocin Activity ◽  
Lactobacillus Curvatus ◽  
Significant Difference ◽  
Inhibitory Spectrum

Cell survival, cellular damage, and antagonistic activity were investigated after spray-drying of four bacteriocin-producing strains of lactic acid bacteria: Lactococcus lactis subsp. lactis 140, isolated from natural whey culture and producing a narrow-inhibitory spectrum bacteriocin); L. lactis subsp. lactis G35, isolated from pizza dough and producing nisin; Lactobacillus curvatus 32Y and Lactobacillus sp. 8Z, isolated from dry sausages. Trials were performed with bacteria suspended in skimmed milk or directly grown in whey. Three air temperatures at the inlet of the drier (160, 180, and 200°C) and three flow rates (10, 13, and 17 ml/min) were assayed. Cell viability and bacteriocin activity of the dried materials were determined immediately after the process and after 5, 15, 30, and 60 days of storage at 4°C. There was no significant difference between the two feeding suspensions in cell survival, always decreasing with the increase of inlet-air temperature. No loss of bacteriocin activity was detected in reconstituted powders, nor was any loss of ability to produce bacteriocin found after drying. Investigations of sensitivity to NaCl revealed only temporary damage to dried bacteria. During storage for 2 months at 4°C, all samples, but mainly the lactococcal strains, displayed a gradual decrease in cell survival. Bacteriocin activity remained at the same level, allowing powders to be considered as effective biopreservatives.

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