Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions

Bisson, Giulia; Innocente, Nadia; Marino, Marilena

doi:10.1039/d2fo03215e

Cited by 11 publications

(3 citation statements)

References 62 publications

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“…The preadaptation process may contribute to enhancing LC probiotic viability under adverse conditions. [ 13 ] The minimum and maximum inlet temperatures required for the manufacture of probiotic microparticles were 100°C and 170°C, whereas the outlet was between 45°C and 105°C. [ 14 ] Each spray drying process was conducted in triplicate, and microparticles were stored in sealed polyethylene bags at 25°C.…”

Section: Methodsmentioning

confidence: 99%

Characteristics of Lactobacillus casei probiotic microparticles in L-type methacrylic acid copolymer matrix

Sugiyartono,

Soeratri,

Permatasari

et al. 2024

Journal of Advanced Pharmaceutical Technology &Amp; Research

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Lactobacillus casei (LC) is a type of lactic acid bacterium that is known for its beneficial probiotic properties. However, it is not typically found in the human intestine because it lacks acid resistance. LC thrives in an optimal pH environment of 6.8 and can be initiated in a more acidic environment at a pH of 3.5. This study purposed to compare the effect of L-type methacrylic acid copolymer (MAC) as a matrix (0.50%, 0.75%, and 1.00%) on the physical characteristics of LC probiotic microparticles made by the spray drying process. Probiotic microparticles were also made from a dry suspension of LC FNCC 0090 bacteria and dispersed in a solution of L-type MAC. The results showed that a rise in matrix content by 1.00% increased particle size (4.47 ± 0.19 µm) and reduced moisture content (7.45 ± 0.11%). The analysis of microparticle morphology also indicated a positive correlation between the level of L-type MAC and the production of smooth, nonporous, and almost spherical shapes. In addition, it was observed that encapsulation efficiency (92.46 ± 0.17%) and protection against stomach acid (98.17% ±1.17%) increased with the level of the matrix.

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Section: Methodsmentioning

confidence: 99%

Characteristics of Lactobacillus casei probiotic microparticles in L-type methacrylic acid copolymer matrix

Sugiyartono,

Soeratri,

Permatasari

et al. 2024

Journal of Advanced Pharmaceutical Technology &Amp; Research

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“…As a result, it can hinder the growth and survival of probiotic bacteria. On the other hand, the impact of metabolites produced by yoghurt cultures and probiotic cultures, along with antagonistic interactions between cultures, may have reduced the viability of probiotic bacteria (Shah, 2000;Tripathi and Giri, 2014;Sendra et al, 2016;Bisson et al, 2023).…”

Section: Counts Of Probiotic Bacteria In Yoghurtsmentioning

confidence: 99%

Determination of Probiotic Viability in Yoghurts Produced with Acid Adapted Lactobacillus acidophilus ATCC 4356 and Bifidobacterium bifidum ATCC 11863 During Refrigerated Storage

Oğuz,

Andiç,

Badak

et al. 2023

Turkish JAF Sci.Tech.

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Microorganisms have various stress response systems to maintain their viability when exposed to different stress conditions. In this study, Lactobacillus acidophilus ATCC 4356 and Bifidobacterium bifidum ATCC 11863 strains, used in probiotic yoghurt production, were subjected to acid (lactic and hydrochloric acid) stress to induce acid tolerance response (ATR). Yoghurts produced with both acid-adapted and non-adapted strains were stored at +4°C for 21 days. During the storage period, the pH and titratable acidity values of the yoghurts were measured, and the viability levels of the probiotic strains in the yoghurts were determined. In all yoghurt groups, a decrease in pH values and an increase in titratable acidity were observed during storage. The highest viability levels of the probiotic strains were detected on the first day of storage. Lactic acid-adapted Lb. acidophilus ATCC 4356 and B. bifidum ATCC 11863 in yoghurt showed growth at a level of 8.08 ± 0.12 and 8.08 ± 0.09 log10 Cfu/g at the first day of storage, respectively. Additionally, hydrochloric acid-adapted Lb. acidophilus ATCC 4356 and B. bifidum ATCC 11863 in yoghurt exhibited growth at levels of 7.90 ± 0.08 and 5.99 ± 0.03 log10 Cfu/g, respectively. The viability of acid-adapted Lb. acidophilus ATCC 4356 and B. bifidum ATCC 11863 showed a decrease similar way to that of the control group (non-acid adapted) during the storage period.

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“…However, this approach often yields bacteria susceptible to relevant stressors associated with downstream processing, long-term preservation, or passage through the gastrointestinal tract. Therefore, applying a more stringent approach with suboptimal growth conditions has been suggested, potentially hampering growth but achieving tolerant bacteria (Bisson et al 2023;Lacroix and Yildirim 2007).…”

Section: Fermentation Parametersmentioning

confidence: 99%

An exploratory journey into probiotic interactions : Bioactive properties of Limosilactobacillus reuteri and Bifidobacterium longum

Lundberg

2023

Acta Universitatis Agriculturae Sueciae

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Probiotics are defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. The mechanisms by which probiotics affect the host are based on one of two principles: i) directly, by interacting with specific targets, or ii) indirectly, by contributing to the ecological niche constructions of the microbiota. This thesis examined how probiotic bacteria interact with each other and with the host, and how production of probiotics can be manipulated to increase biological functionality, ultimately benefiting the host. Limosilactobacillus reuteri DSM 17938 is a well-documented probiotic strain, but the mechanisms by which it alleviates infantile colic, combats inflammation, and interacts with the immune system are not well understood. However, several features related to the bioactive properties of DSM 17938 may partly explain these interactions. The features in question are extracellular membrane vesicles (MV), exopolysaccharides (EPS), enzymes, and other metabolites. MV and EPS were evaluated in different models of host interactions, aimed at reflecting possible mechanisms of action in infantile colic. Multifunctionality among the MV was demonstrated and it was also shown that the amount and activity of bioactive components can be altered by optimizing production parameters. Further, a novel strain of Bifidobacterium longum subsp. longum was described and shown to be a potent fiber degrader, able to stimulate growth and bioactivity of DSM 17938 and its MV in vitro. Bifidobacteria and lactobacilli are important in ecological niches of the human gut and the interactions between these bacteria may be key to understanding how to fight inflammatory diseases and disorders using probiotics.

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Application of pre-adaptation strategies to improve the growth of probiotic lactobacilli under food-relevant stressful conditions

Abstract: While formulating a probiotic food, it is mandatory to make sure that the viability of probiotics is adequate at the point of consumption, which can be strongly compromised by stressful...

Cited by 11 publications

References 62 publications

Characteristics of Lactobacillus casei probiotic microparticles in L-type methacrylic acid copolymer matrix

Characteristics of Lactobacillus casei probiotic microparticles in L-type methacrylic acid copolymer matrix

Determination of Probiotic Viability in Yoghurts Produced with Acid Adapted Lactobacillus acidophilus ATCC 4356 and Bifidobacterium bifidum ATCC 11863 During Refrigerated Storage

An exploratory journey into probiotic interactions : Bioactive properties of Limosilactobacillus reuteri and Bifidobacterium longum

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