Effect of Sucrose and Maltodextrin on the Physical Properties and Survival of Air-Dried Lactobacillus bulgaricus: An in Situ Fourier Transform Infrared Spectroscopy Study

Oldenhof, Harriëtte; Wolkers, Willem F.; Fonseca, Fernanda; Passot, Stéphanie; Marin, Michèle

doi:10.1021/bp049559j

Cited by 112 publications

(113 citation statements)

References 21 publications

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“…Aside from proteins, there also exists a diverse range of applications to other (i.e. nonprotein) milk components, such as studies on the crystallinity of lactose in whey powder [29], determination of conjugated linoleic acids in cow's milk fat by FTRaman spectroscopy [25], or investigation of the effects of sucrose, maltodextrin and skim milk on survival of L. bulgaricus after drying [30].…”

Section: Other Applications New Techniques and Trends In Vibrationalmentioning

confidence: 99%

Vibrational spectroscopy applied to the study of milk proteins

Li‐Chan¹

2007

Lait

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-Vibrational spectroscopy is a versatile tool for analysis of foods including dairy products. This paper provides an overview of techniques that may be useful to study structural properties and interactions of milk proteins. Specific examples of recent research conducted in our laboratory using Raman, micro-Raman and FT-Raman spectroscopy will be described to illustrate their applications for investigating protein-protein, protein-lipid, and protein-polysaccharide interactions, and for elucidating structure-function relationships of whey proteins and peptides. Raman spectroscopy was used to discriminate between structural changes of β-lactoglobulin in transparent fine-stranded versus particulate gels. Formation of particulate gel structures led to a more hydrophilic or exposed microenvironment around tryptophan residues, compared to a more hydrophobic microenvironment in translucent gels. A decrease in the α-helical content was more pronounced in translucent gels, while both types of gels retained considerable β-sheet structures, consistent with the known heat-resistance of the β-barrel structure of β-lactoglobulin. Principal component similarity analysis demonstrated that heat treatment and heat-κ-carrageenan interactions were the most influential factors affecting whey protein structure as monitored by spectral changes. Raman micro-spectroscopy was applied to investigate protein-lipid interactions at the interface between bovine serum albumin solution and mineral or corn oil. While Raman bands assigned to aromatic and aliphatic residues inferred involvement of hydrophobic interactions at the oil-water interface, the secondary structure was not significantly altered. Temperature-dependent changes in the Raman C-H stretching region of liposomes composed of phospholipids with varying headgroups and acyl chains were influenced by the presence of bovine lactoferricin. This approach may be useful to elucidate the interactions of cationic antimicrobial peptides with bacterial versus host cell membranes. A diverse range of other applications as well as new developments in techniques are emerging in the literature, indicating the potential for increasing use of vibrational spectroscopy in the analysis of milk and milk products. Résumé -Spectroscopie vibrationnelle appliquée à l'étude des protéines. La spectroscopie vibrationnelle est un outil adéquat pour l'analyse des aliments, dont des produits laitiers. Cet article présente une revue des techniques qui peuvent être utiles pour étudier les propriétés structurales et les interactions entre protéines laitières. Des exemples spécifiques de recherches récentes conduites dans notre laboratoire utilisant la spectroscopie Raman, micro-Raman et FT-Raman sont décrites pour illustrer leurs applications dans l'étude des interactions protéines/protéines, protéines/lipides et protéines/polysaccharides, et dans l'élucidation des relations structure/fonction des protéines et peptides du lactosérum. La spectroscopie Raman a été utilisée pour faire la distinction entre les c...

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Section: Other Applications New Techniques and Trends In Vibrationalmentioning

confidence: 99%

Vibrational spectroscopy applied to the study of milk proteins

Li‐Chan¹

2007

Lait

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“…Characterization of lactic acid bacteria (LAB) encapsulated with alginate using FTIR spectroscopy has been carried out by Le-Tien and others (34). The effect of drying and as well as of sugars on bacterial membrane structure and on secondary proteins has been studied by several other groups (26,40,45,46,47). Trehalose and sorbitol were effective in protecting cell envelopes and secondary proteins of probiotic bacteria during drying (33,40,45).…”

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confidence: 99%

Role of Calcium Alginate and Mannitol in Protecting Bifidobacterium

Dianawati

Mishra

Shah

2012

Appl Environ Microbiol

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ABSTRACTFourier transform infrared (FTIR) spectroscopy was carried out to ascertain the mechanism of Ca-alginate and mannitol protection of cell envelope components and secondary proteins ofBifidobacterium animalissubsp.lactisBb12 after freeze-drying and after 10 weeks of storage at room temperature (25°C) at low water activities (aw) of 0.07, 0.1, and 0.2. Preparation of Ca-alginate and Ca-alginate-mannitol as microencapsulants was carried out by dropping an alginate or alginate-mannitol emulsion containing bacteria using a burette into CaCl2solution to obtain Ca-alginate beads and Ca-alginate-mannitol beads, respectively. The wet beads were then freeze-dried. The awof freeze-dried beads was then adjusted to 0.07, 0.1, and 0.2 using saturated salt solutions; controls were prepared by keeping Ca-alginate and Ca-alginate-mannitol in aluminum foil without awadjustment. Mannitol in the Ca-alginate system interacted with cell envelopes during freeze-drying and during storage at low aws. In contrast, Ca-alginate protected cell envelopes after freeze-drying but not during 10-week storage. Unlike Ca-alginate, Ca-alginate-mannitol was effective in retarding the changes in secondary proteins during freeze-drying and during 10 weeks of storage at low aws. It appears that Ca-alginate-mannitol is more effective than Ca-alginate in preserving cell envelopes and proteins after freeze-drying and after 10 weeks of storage at room temperature (25°C).

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“…3C). Sucrose, maltodextrin and monosodium glutamate are commonly used as protective compounds in the freeze-drying process [10]. Our results suggest that increasing the number of OH groups in the rehydration solution might make the membrane less permeable to electrolytes and could improve or maintain the viability, possibly by protecting membrane phospholipids.…”

Section: Resultsmentioning

confidence: 80%

“…These results accord with those reported by other authors, who have shown that the direct interaction between sucrose and membrane might contribute to the protective effects of sucrose on the dried cells of Lb. Bulgaricus [10]. These authors suggested that OH groups of sugar and/or polyalcohol could replace water and could interact with phospholipids to maintain membrane integrity.…”

Section: Resultsmentioning

confidence: 99%

An Improved Test to Study the Changes in Membrane Permeability During Rehydration of Freeze-Dried LC11

Soro¹,

Djè²,

Thonart

2010

TOBIOTJ

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Abstract:The objective of this study was to assess changes in membrane permeability during rehydration of freeze-dried Weissella paramesenteroides LC11. Viability was assessed using the electrical conductivity measurement (ms cm -1 g -1 dry weight) and the plate count method (cfu g -1 dry weight). The symptoms of injury included an increase in the electrolyte leakage during the first 4 h of rehydration in Milli Q water and a decrease in the survival rate (about 64%), suggesting an increase in membrane permeability during dehydration. During rehydration of the freeze-dried strain, an increase in the temperature, NaCl or monosodium glutamate concentration and a decrease in H + concentration resulted in an increase in the electrolyte leakage and a decrease in the survival rate (from about 5% to 97%, with respect to the treatment made). However, a decrease in the electrolyte leakage was observed with increasing glycerol, sucrose or maltodextrin and resulted in the maintenance of cell viability. Change in membrane permeability might lead to electrolyte leakage during rehydration and, ultimately, cell death. The electrolyte leakage assay associated with the plate count method, a quick and inexpensive method, could be used to evaluate dried bacteria resistance to dehydration.

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Effect of Sucrose and Maltodextrin on the Physical Properties and Survival of Air-Dried Lactobacillus bulgaricus: An in Situ Fourier Transform Infrared Spectroscopy Study

Cited by 112 publications

References 21 publications

Vibrational spectroscopy applied to the study of milk proteins

Vibrational spectroscopy applied to the study of milk proteins

Role of Calcium Alginate and Mannitol in Protecting Bifidobacterium

An Improved Test to Study the Changes in Membrane Permeability During Rehydration of Freeze-Dried LC11

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