Article
Biochemistry & Molecular Biology
Ziyi Cheng, Xiaoli He, Zufang Wu, Peifang Weng
Summary: This study focused on the fermentation performance of Lactobacillus fermentum Lf01 and prepared it as powder using vacuum freeze-drying technology. Response surface methodology was used to optimize the composition of the mixture for protecting the powdered L. fermentum. The results showed that a mixture containing 10% skim milk, 12% sucrose, 0.767% tyrosine, and 2.033% sorbitol ensured the highest survival rate. The potential mechanism of the protective effect of complex protectants on L. fermentum was explored through electron microscopy, Fourier transform infrared spectroscopy, and transcriptomics. The study identified differential genes that were up-regulated and found that genes involved in various metabolic processes were significantly affected. These findings provide new insights into the mechanism of lyoprotectants and have important practical applications for strain preservation and starter production.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Food Science & Technology
Baiyan Chen, Xiaoying Wang, Pengzhen Li, Xiaoxuan Feng, Zhihao Mao, Junjie Wei, Xian Lin, Xiaowen Li, Li Wang
Summary: In order to prolong the preservation time of Lactobacillus rhamnosus and improve the cell survival rate, the formulation of cryoprotectants was optimized using response surface experiments. The optimal combination of cryoprotectants was determined to be 11.1% trehalose, 9.1% glycerin, 3.5% sodium glutamate, and 15.7% skimmed milk powder. The freeze-dried powder showed stable storage at -20 degrees C for 60 days with a survival rate of 97.8%, significantly higher than the 22% survival rate of the control group. Further analysis revealed intact cell membranes, smooth cell surface morphology fully covered by cryoprotectants, and a slight decrease of only 4.7% in Na+/K+-ATPase activity. These findings demonstrate that the composite cryoprotectants can reduce cell damage caused by ice crystal formation, leading to extended preservation time and improved survival rate of Lactobacillus rhamnosus.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Jiseon Lee, Yu Ra Ji, Youngjae Cho, Mi -Jung Choi
Summary: The aim of this study was to improve the shelf-life of Lactobacillus acidophilus KBL409 by optimizing its encapsulated formulation and freeze-drying conditions. The optimal freeze-drying conditions were determined to be 8% sucrose as a lyoprotectant at -30°C. Various encapsulated forms of L. acidophilus KBL409, including free, alginate-encapsulated (Al-), and alginate/chitosan-encapsulated (Al/Chi-), with or without sucrose, were prepared and evaluated for simulated gastrointestinal (SGI) tract, moisture characteristics, and storage stability. The results showed that the freeze-dried Al/Chi-cells with sucrose had the highest survival rate in the SGI tract and exhibited favorable moisture content and stability during storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Thi-Tho Nguyen, Phu-Tho Nguyen, Thi-To-Uyen Nguyen, Thi-Bich-Nhu Nguyen, Nhi-Binh Bui, Huu-Thanh Nguyen
Summary: This study successfully improved the viability of probiotic bacteria during freeze-drying through the combination of self-encapsulation and cryoprotectants. The significance of this study lies in the use of environmental stress to stimulate the synthesis of extracellular polymeric substances for self-encapsulation, and the addition of cryoprotectants to further enhance the freeze-dried survival of probiotics. This approach could be a novel strategy for improving the viability of probiotic strains for various applications.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Zahra Motalebi Moghanjougi, Mahmoud Rezazadeh Bari, Mohammad Alizadeh Khaledabad, Saber Amiri, Hadi Almasi
Summary: The study showed that microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis inside hydrogels can prolong their survival in various conditions, with high encapsulation efficiency. The survival rate of encapsulated bacteria was significantly higher than free cells, indicating the suitability of the microencapsulation process for protection.
FOOD SCIENCE & NUTRITION
(2021)
Article
Engineering, Chemical
Chonticha Romyasamit, Phanvasri Saengsuwan, Panadda Boonserm, Benjamas Thamjarongwong, Kamonnut Singkhamanan
Summary: This study identified skim milk as an appropriate cryoprotective substance to protect the viability and pathogen inhibition potential of E. faecalis probiotic strains during freeze-drying and storage. Skim milk not only improved the survival rates of the strains but also enhanced their antimicrobial activity against toxigenic Clostridium difficile strains while maintaining their safety. Skim milk could be used in various industries for potential applications of freeze-dried E. faecalis probiotics.
Article
Food Science & Technology
Mao Deng, Huijuan Chen, Long Xie, Kai Liu, Xumin Zhang, Xiaofang Li
Summary: This study demonstrates the importance of tea saponins as emulsifiers and cryoprotectants in preparing silymarin nanoemulsion and preventing damage during freeze-drying. Tea saponins improve the solubility and stability of silymarin.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Robert Grgac, Jan Rozsypal, Lauren Des Marteaux, Tomas Stetinab, Vladimir Kostal
Summary: This study provides evidence for the molecular mechanisms of protein denaturation and membrane integrity loss in freeze-sensitive insects, and demonstrates the protective effects of cryoprotective molecules in stabilizing proteins and membranes against freezing injury.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2022)
Article
Biotechnology & Applied Microbiology
Bingyong Mao, Qunran Xiang, Xin Tang, Qiuxiang Zhang, Xiaoming Liu, Jianxin Zhao, Shumao Cui, Hao Zhang
Summary: This study found that Lactobacillus reuteri CCFM1175 and Lactobacillus paracasei CCFM1176 can effectively prevent CAP-induced intestinal injury and improve gastrointestinal health. By regulating the expression of TRPV1, increasing the level of short-chain fatty acids, and modulating the composition of gut microbiota, these two strains of lactic acid bacteria improve intestinal structure, reduce inflammation, and enhance anti-inflammatory capacity.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Geriatrics & Gerontology
Hye-Yeon Lee, Ji-Hyeon Lee, Seung Hyung Kim, Su-Yeon Jo, Kyung-Jin Min
Summary: This study evaluated the anti-aging effects of Lactobacillus reuteri on the lifespan and physiology of fruit flies. It found that L. reuteri significantly increased the mean lifespan of fruit flies without affecting reproductive output, food intake, or locomotor activity. The study suggests that the longevity effect of L. reuteri is mediated by the reduction of the insulin/IGF-1 signaling pathway and the action of reuterin.
Review
Nutrition & Dietetics
Ameer Al-Hadidi, Jason Navarro, Steven D. Goodman, Michael T. Bailey, Gail E. Besner
Summary: Necrotizing enterocolitis (NEC) is a devastating disease mainly found in premature infants, associated with gastrointestinal dysbiosis. Probiotics have been proposed as a new avenue for therapy, with a novel enterally delivered formulation showing promise in experimental models of NEC.
Article
Biotechnology & Applied Microbiology
R. Majidzadeh Heravi, M. Ghiasvand, E. Rezaei, F. Kargar
Summary: This study evaluated the effects of four cryoprotectants on decreasing stress during freeze-drying of bacteria, and found that the use of whey and sucrose in protectants can improve bacterial viability. Storage at 25 degrees Celsius significantly reduced the number of live bacteria, but the addition of sucrose improved the viability of L. salivarius during the storage period.
LETTERS IN APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Dong Joo Shin, Enkhtsatsral Elbegbayar, Youjin Baek, Eun Woo Jeong, Kwang Yeon Lee, Kimoon Kang, Ki Won Lee, Hyeon Gyu Lee
Summary: The study aimed to find suitable cryoprotectant formulations to improve the survival rate of Lactobacillus plantarum CJLP133 microencapsulated in calcium alginate during freeze-drying. Optimal formulations of cryoprotectants were developed by adding trehalose, maltodextrin, sorbitol, sucrose, and soy peptone to the calcium alginate microencapsulation. The combination of soy peptone with trehalose and maltodextrin showed the highest cell viability during freeze-drying after microencapsulation (p <= 0.05).
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Geriatrics & Gerontology
Hye-Yeon Lee, Ji-Hyeon Lee, Seung Hyung Kim, Su-Yeon Jo, Kyung-Jin Min
Summary: This study found that L. reuteri has anti-aging effects and can significantly extend the average lifespan of fruit flies. Furthermore, the effects of L. reuteri do not affect the reproductive output, food intake, or locomotor activity of fruit flies. The results suggest that the anti-aging effects of L. reuteri are mediated by the reduction of the insulin/IGF-1 signaling pathway and the action of reuterin.
Article
Biochemistry & Molecular Biology
Fuli Zheng, Zhi Wang, Catherine Stanton, R. Paul Ross, Jianxin Zhao, Hao Zhang, Bo Yang, Wei Chen
Summary: In this study, it was found that strains of L. reuteri and L. rhamnosus significantly slowed weight gain in mice, alleviated blood glucose and lipid disorders, tissue damage, and gut microbiota disorders, produced SCFAs to induce satiety hormones, inhibit food intake, and increase satiety, ultimately improving metabolic syndrome.