scholarly journals Effects of Carbohydrates, Prebiotics and Salts on Survival of Saccharomyces boulardii During Freeze-Drying

2018 ◽  
Vol 22 (2) ◽  
pp. 59-66
Author(s):  
Guowei Shu ◽  
Xin Yang ◽  
Zhangteng Lei ◽  
Dan Huang ◽  
Yaling ZHAI
Keyword(s):  
Survival Rate ◽  
Phosphate Buffer ◽  
Freeze Drying ◽  
Saccharomyces Boulardii ◽  
Sodium Ascorbate ◽  
Sodium Glutamate ◽  
Viable Cells ◽  
Freeze Dried ◽  
Probiotic Yeast ◽  
Addition Amount

Abstract Saccharomyces boulardii, as a probiotic yeast, had been commonly used in food, medicine and feed to treat diarrhea in humans or livestock. However, there are few researches focusing on the preparation of its freeze-drying S.boulardii powder. In this study, the effect of carbohydrates (glucose, sucrose, maltose, fructose, lactose, mannose and trehalose), prebiotics (isomalto-oligosaccharide, xylo-oligosaccharide, raffinose, stachyose, inulin, galacto-oligosaccharide and fructo-oligosaccharide) and salts (NaHCO3, MgSO4, sodium glutamate, sodium ascorbate, and phosphate buffer) on the freeze-dried survival of S. boulardii were investigated to screen the cryoprotectant by using single factor experiments. As the result, trehalose and XOS had better protective effect, the survival rate was 23.72% and 20.70% respectively, the number of viable cells reached 0.91×1010 CFU/g and 0.85×1010 CFU/g respectively; the addition amount of NaHCO3 was 0.3%, the freeze-dried survival rate reached the maximum value of 12.92%. The phosphate buffer additive amount and the bacterial sludge weight were 0.8:1, the freeze-dried survival rate reached a maximum of 14.14%, the freeze-dried survival rate of sodium glutamate, sodium ascorbate and MgSO4 groups was increasing, reaching a maximum of 20.26%, 16.47% and 6.29% when the addition amount was 2%, 10%, 0.5%.

Effect of K2HPO4, KH2PO4, NaHCO3, and Sodium Ascorbate on Survival of Lactobacillus acidophilus during Freeze-Drying

2012 ◽  
Vol 531 ◽  
pp. 284-287 ◽  
Author(s):  
Zhen Xing Ma ◽  
He Chen ◽  
Guo Wei Shu ◽  
Tao Qin
Keyword(s):  
Survival Rate ◽  
Lactobacillus Acidophilus ◽  
Freeze Drying ◽  
Sodium Ascorbate ◽  
Protective Agent ◽  
Survival Ratio ◽  
Protective Agents ◽  
Viable Cells ◽  
Key Factor

In the present study, the experiments were investigated with the effecting of NaHCO3, KH2PO4, K2HPO4 and Sodium ascorbate on survival of Lactobacillus acidophilus during freeze-drying. Designing different concentrations of protective agents, respectively. The survival ratio of Lactobacillus acidophilus and the number of viable cells will be measured after completing drying. In the process, there were major differences between the different concentrations of protective agents in survival during freeze-drying. As the result, the protective agent was playing a key factor affecting the survival of Lactobacillus acidophilus. At present in the study of the experiments, the highest survival rate was NaHCO3 as the protective agent, and when the protective agent as K2HPO4 the number of viable cells was largest.

Effect of Four Materials Including Glycine, Arginine, Proline and Sodium Glutamate on Survival of Bifidobacterium bifidum during Freeze-Drying

2013 ◽  
Vol 676 ◽  
pp. 93-96
Author(s):  
Qi Ma ◽  
Tao Qin ◽  
He Chen ◽  
Guo Wei Shu
Keyword(s):  
Survival Rate ◽  
Freeze Drying ◽  
Bifidobacterium Bifidum ◽  
Sodium Glutamate ◽  
Viable Cells ◽  
Before And After

Effect of four materials including glycine, arginine, proline and sodium glutamate on survival of Bifidobacterium bifidum during freeze-drying was studied by measuring the viable counts of before and after freeze-drying. The addition of glycine, arginine, proline and sodium glutamate (%, w/v) were all 1.0%, 2.0%, 3.0%，4.0% and 5.0%. Results were as follows: addition of glycine, arginine, proline and sodium glutamate into B. bifidum paste could significantly improve the survival rate of B. bifidum and the number of viable cells of lyophilized powder. The optimal concentrations of glycine, arginine, proline and sodium glutamate were 4.0%, 4.0%, 3.0% and 2.0%, the survival of B. bifidum was 87.49%, 84.28%, 67.50% and 69.01%, respectively.

scholarly journals Survival rate of Saccharomyces boulardii adapted to a functional freeze-dried yoghurt, related to processing, storage and digestion by experimental Wistar rats

2017 ◽  
Vol 7 (2) ◽  
pp. 98 ◽  
Author(s):  
Hector Eduardo Martinez-Flores ◽  
Eunice Tranquilino-Rodriguez ◽  
Jose O. Rodiles-Lopez ◽  
Rafael Zamora-Vega ◽  
Rafael Salgado-Garciglia ◽  
...  
Keyword(s):  
Survival Rate ◽  
Wistar Rats ◽  
Freeze Drying ◽  
Skim Milk ◽  
Gastrointestinal Transit ◽  
Saccharomyces Boulardii ◽  
Beneficial Effects ◽  
Freeze Dried ◽  
Free Cells

Background: Saccharomyces boulardii is a probiotic clinically effective in the prevention and treatment of antibiotic induced diarrhea in both children and adults, Clostridium difficile infections, inflammatory bowel disease, and other gastrointestinal disorders. However, the microorganisms need to survive the gastrointestinal transit and arrive to their action site alive in order to exert their beneficial effects. Microencapsulation is an alternative to improve the viability of probiotic in foods which can also survive in the gastrointestinal conditions. Freeze--drying is a method of dehydration that does not affect nutrients and bioactive compounds, such as probiotics contained in foods. All of them will increase the survival rate of S. boulardii.Purpose of this study: This study focused on formulae freeze-dried yogurt containing inulin, vegetable palm oil, and S. boulardii, both as free cells and in microencapsulated form. Also, theeffect of ampicillin associated S. boulardii.Methods: Yogurts were given to an “in vivo” digestion process, using male Wistar rats. The survival of S. boulardii was subsequently evaluated in colon and feces. For this study, six treatments of four of rats were used: i) control rats ii) rats fed with yogurt containing S. boulardii as free cells, iii) rats fed with yogurt containing S. boulardii in micro-encapsulated form, iv) control rats fed with penicillin, v) rats fed with ampicillin plus yogurt containing S. boulardii as free cells, and vi) rats fed with penicillin plus yogurt containing S. boulardii in micro-encapsulated form.Results: The study demonstrated it was feasible to freeze-dry the S. boulardii and incorporate it into a yogurt made with skim milk, inulin, and unsaturated vegetable oil. The freeze-drying process not affected the survival of the S. boulardii (p<0.05). Microencapsulation increased the survival of S. boulardii on 1.77-Log CFU/g, and the presence of S. boulardii was only detected in colon and feces of those rats which ingested ampicillin, regardless to the formula contained the probiotic.Conclusion: This study demonstrated that freeze-drying maintains the survival of S. boulardii in the evaluated foods and that micro-encapsulation increases the survival of this probiotic. Furthermore, S. boulardii was installed in the gastrointestinal tract when the microbial flora was  damaged by ampicillin.Keywords: Yogurt, probiotic, Saccharomyces boulardii, micro-encapsulation, freeze-drying.

scholarly journals Effect of Sodium Tripolyphosphate, Glycerol, Vitamin B2, Mannitol and Solid Malt Extract on Survival of Bifidobacterium bifidum During Freeze-Drying

2019 ◽  
Vol 23 (1) ◽  
pp. 71-74
Author(s):  
Guowei Shu ◽  
Chun Yin ◽  
Haipeng Qin ◽  
Haiyan Kou ◽  
Shuai He ◽  
...  
Keyword(s):  
Survival Rate ◽  
Freeze Drying ◽  
Sodium Tripolyphosphate ◽  
Bifidobacterium Bifidum ◽  
Vitamin B ◽  
Malt Extract ◽  
Vitamin B2 ◽  
Single Factor ◽  
Viable Cells ◽  
Freeze Dried

Abstract The effect of sodium tripolyphosphate, glycerol, vitamin B2, mannitol and solid malt extract on the freeze-dried powder survival rate and the viable cells of the B. bifidum BB01 were studied by single-factor test in this study. The optimal concentration of protectant for B. bifidum during freeze-drying were 1.5% (W/V) sodium tripolyphosphate, 12% (W/V) glycerol, 6% (W/V) vitamin B2, 6% (W/V) mannitol and 6% (W/V) solid malt extract, and the survival rate of bacteria was 18.63%, 22.98%, 24.13%, 24.19% and 39.77%, respectively.

scholarly journals Optimization of compatible solutes for improving survival of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus using Box-Behnken design

2021 ◽  
Vol 25 (2) ◽  
pp. 301-306
Author(s):  
Guowei Shu ◽  
Bohao Li ◽  
Meng Zhang ◽  
Jie Huang ◽  
Li Chen ◽  
...  
Keyword(s):  
Survival Rate ◽  
Industrial Development ◽  
Freeze Drying ◽  
Compatible Solutes ◽  
Lactobacillus Delbrueckii ◽  
Drying Process ◽  
Sodium Glutamate ◽  
Box Behnken Design ◽  
Freeze Dried ◽  
Lactobacillus Delbrueckii Subsp

Abstract Lactobacillus delbrueckii subsp. bulgaricus is widely used in yogurt as a starter. The freeze-drying process may cause bacteria death. In the present work, the effect of three solutes (NaCl, sorbitol, and sodium glutamate) in MRS on viability of L.bulgaricus during freeze-drying was investigated. The optimal combination of adequate solutes was chosen by Box-Behnken Design. The survival rate and viable counts in freeze-dried powder, as well as the viable counts in broth, were used as responses. The results revealed that the optimum combination of solutes in MRS broth were 0.50% NaCl, 0.19% sorbitol, and 0.06% sodium glutamate. Under these optimal conditions, the survival rate was 53.2±0.14%, the viable counts in freeze-dried powder was 8.51±0.23×1010 CFU/g, and the viable counts in broth was 6.05±0.19 ×108 CFU/mL, which were increased by 17.18%, 15.94%, and 17.31%, respectively, compared to the control. This research demonstrated the possibility of viability improvement of L.bulgaricus, which may provide a feasible reference for industrial development.

scholarly journals Effect of Drying Process, Encapsulation, and Storage on the Survival Rates and Gastrointestinal Resistance of L. salivarius spp. salivarius Included into a Fruit Matrix

2020 ◽  
Vol 8 (5) ◽  
pp. 654
Author(s):  
Ester Betoret ◽  
Noelia Betoret ◽  
Laura Calabuig-Jiménez ◽  
Cristina Barrera ◽  
Marco Dalla Rosa
Keyword(s):  
Survival Rate ◽  
Physicochemical Properties ◽  
Freeze Drying ◽  
Molecular Mechanisms ◽  
Survival Rates ◽  
In Vitro Digestion ◽  
Hot Air ◽  
Freeze Dried ◽  
And Storage

In a new probiotic food, besides adequate physicochemical properties, it is necessary to ensure a minimum probiotic content after processing, storage, and throughout gastrointestinal (GI) digestion. The aim of this work was to study the effect of hot air drying/freeze drying processes, encapsulation, and storage on the probiotic survival and in vitro digestion resistance of Lactobacillus salivarius spp. salivarius included into an apple matrix. The physicochemical properties of the food products developed were also evaluated. Although freeze drying processing provided samples with better texture and color, the probiotic content and its resistance to gastrointestinal digestion and storage were higher in hot air dried samples. Non-encapsulated microorganisms in hot air dried apples showed a 79.7% of survival rate versus 40% of the other samples after 28 days of storage. The resistance of encapsulated microorganisms to in vitro digestion was significantly higher (p ≤ 0.05) in hot air dried samples, showing survival rates of 50–89% at the last stage of digestion depending on storage time. In freeze dried samples, encapsulated microorganisms showed a survival rate of 16–47% at the end of digestion. The different characteristics of the food matrix after both processes had a significant effect on the probiotic survival after the GI digestion. Documented physiological and molecular mechanisms involved in the stress response of probiotic cells would explain these results.

Effect of NaH2PO4, Na2HPO4, MgSO4, and Ascorbic Acid on Survival of Lactobacillus acidophilus during Freeze-Drying

2012 ◽  
Vol 568 ◽  
pp. 279-282
Author(s):  
He Chen ◽  
Zhen Xing Ma ◽  
Guo Wei Shu ◽  
Tao Qin
Keyword(s):  
Ascorbic Acid ◽  
Survival Rate ◽  
Lactobacillus Acidophilus ◽  
Freeze Drying ◽  
Protective Agent ◽  
Survival Ratio ◽  
Protective Agents ◽  
Viable Cells ◽  
Before And After

Effect of NaH2PO4, Na2HPO4, MgSO4, and Ascorbic acid on survival of Lactobacillus acidophilus was investigated before and after freeze-drying. Editing different concentrations of protective agents respectively during freeze-drying. After completion of the pilot, the survival ratio of Lactobacillus acidophilus and the number of viable cells were being measured. Results were as follows: the highest survival rate and the largest number of viable cells was Na2HPO4as the protective agent.

Effect of MgSO4, NaHCO3, KH2PO4, K2HPO4 and Ascorbic Acid on Survival of Bifidobacterium bifidum during Freeze-Drying

2013 ◽  
Vol 675 ◽  
pp. 346-349
Author(s):  
Tao Qin ◽  
Qi Ma ◽  
He Chen ◽  
Guo Wei Shu
Keyword(s):  
Ascorbic Acid ◽  
Survival Rate ◽  
Freeze Drying ◽  
Bifidobacterium Bifidum ◽  
Viable Cells

Effect of MgSO4, NaHCO3, KH2PO4, K2HPO4 and ascorbic acid on the survival of Bifidobacterium bifidum and the number of viable cells of lyophilized powder was studied. Results were as follows: addition of MgSO4, NaHCO3, KH2PO4, K2HPO4 and ascorbic acid into B. bifidum paste could significantly improve the survival rate of B. bifidum and the number of viable cells of lyophilized powder. The optimal concentrations of MgSO4, NaHCO3, KH2PO4 , K2HPO4 and ascorbic acid were 0.20%, 0.60%, 1.80%, 1.40% and 2.20, the survival of B. bifidum was 78.31%, 77.92%, 77.80% ,79.82% and 71.62, respectively.

scholarly journals Effect of suspending media on freeze-drying and preservation of vaccinia virus

1970 ◽  
Vol 68 (1) ◽  
pp. 29-41 ◽  
Author(s):  
Masatoshi Suzuki
Keyword(s):  
Protective Effect ◽  
Vaccinia Virus ◽  
Carboxymethyl Cellulose ◽  
Freeze Drying ◽  
Chorioallantoic Membrane ◽  
Soluble Starch ◽  
Sodium Glutamate ◽  
Freeze Dried ◽  
Different Temperatures ◽  
Subsequent Storage

SummaryUnpurified and purified smallpox vaccines were prepared from calf dermal pulp, or chorioallantoic membrane (CAM) of hen eggs infected with vaccinia virus, and freeze-dried. The protective effect of various suspending media was investigated both in the course of the freeze-drying and in the period of subsequent storage of the dried product at different temperatures, including 100° C.Single media consisting of either sodium glutamate or peptone were effective in the preservation of both unpurified and purified vaccines prepared from calf dermal pulp or CAM. It was shown that there was an optimal concentration of sodium glutamate for the preservation of the vaccine preparations, especially of the purified vaccine.Combined media, consisting of soluble starch, polyvinylpyrrolidone or sodium carboxymethyl cellulose with sodium glutamate, were effective with the purified vaccine when the concentration of sodium glutamate exceeded the optimum necessary for preservation.

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