Heat stability of Lactobacillus rhamnosus GG and its cellular membrane during droplet drying and heat treatment

Liu, Bin; Fu, Nan; Woo, Meng Wai; Chen, Xiao

doi:10.1016/j.foodres.2018.06.006

Cited by 33 publications

(17 citation statements)

References 42 publications

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“…The differences observed between L. rhamnosus GG and B. animalis subsp. lactis, BB-12, confirming the observations of others [26], are likely due to intrinsic properties of each organism, such as the presence of the pili in L. rhamnosus GG [27], the composition of the cell wall with components such as lipoteichoic acid [24], and the presence of proteins that contribute to coping with stress conditions such as heat-inactivation [28].…”

Section: Discussionsupporting

confidence: 78%

“…The findings suggest that the pili structure in the viable microorganism is partially responsible for a better interaction with the enterocytes. Although it has been suggested that the heat-inactivation does not destroy this structure [28], it might potentially reduce its ability to function. Another mechanism of action by which L. rhamnosus GG is acknowledged to enhance barrier function is through major secreted proteins p40 and p75 shown to protect against epithelial barrier disruption in vitro and ex vivo [29,30].…”

Section: Discussionmentioning

confidence: 99%

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In Vitro Effects of Live and Heat-Inactivated Bifidobacterium animalis Subsp. Lactis, BB-12 and Lactobacillus rhamnosus GG on Caco-2 Cells

et al. 2020

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Probiotic–host interaction can be cell-to-cell or through metabolite production. Dead (inactive) organisms could interact with the host, leading to local effects and possible health benefits. This research examined the effects of live and heat-inactivated Bifidobacterium animalis subsp. lactis, BB-12 (BB-12) and Lactobacillus rhamnosus GG (LGG) on cultured Caco-2 cells focusing on epithelial integrity and production of inflammatory mediators. Live organisms increased transepithelial electrical resistance (TEER), a barrier-integrity marker, with LGG having a greater effect than BB-12. When mildly heat-treated, both organisms had a more modest effect on TEER than when alive. When they were heat-inactivated, both organisms had only a limited effect on TEER. Neither live nor heat-inactivated organisms affected production of six inflammatory mediators produced by Caco-2 cells compared to control conditions. Pre-treatment with heat-inactivated LGG or BB-12 did not alter the decline in TEER caused by exposure to an inflammatory cocktail of cytokines. However, pre-treatment of Caco-2 cells with heat-inactivated organisms alone or their combination decreased the production of interleukin (IL)-6, IL-18, and vascular endothelial growth factor. To conclude, while the live organisms improve the epithelial barrier using this model, neither live nor heat-inactivated organisms directly elicit an inflammatory response by the epithelium. Pre-treatment with heat-inactivated BB-12 or LGG can reduce some components of the response induced by an inflammatory stimulus.

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Section: Discussionsupporting

confidence: 78%

Section: Discussionmentioning

confidence: 99%

In Vitro Effects of Live and Heat-Inactivated Bifidobacterium animalis Subsp. Lactis, BB-12 and Lactobacillus rhamnosus GG on Caco-2 Cells

et al. 2020

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“…2, the fluidity of RSM was decreased with the increase in milk concentration. During heat treatment, the high concentration of solid matter could provide a better support in maintaining the integrity of cells, by lowering the rate of possible diffusion of intracellular substances from injured cells (Liu et al, 2018). The increased medium viscosity and the associated low mobility of molecules can help preserve the stability of proteins (Chang et al, 1996) and liposomes (Sun et al, 1996), as well as slow down the rate of chemical reactions (Karmas et al, 1992).…”

Section: Mechanisms For the Enhanced Thermotolerance Of Lab Cultured mentioning

confidence: 99%

Effect of culturing lactic acid bacteria with varying skim milk concentration on bacteria survival during heat treatment

Suo

Song²,

Juan³

et al. 2021

Journal of Food Engineering

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Four lactic acid bacteria (LAB) strains were cultured in reconstituted skim milk with different solids contents to compare the thermotolerance of resulting cultures. As milk concentration was increased from 5 to 30 wt%, the population of non-lactose-fermenting strains increased by around 1 log at stationary growth phase. High solids milk maintained relative stable pH (ΔpH<0.5) when fermented with a lactose-fermenting strain, compared to a drastic pH drop by 1.35 in low solids milk. All four strains cultured in 20 or 30 wt% milk demonstrated significant improvements in cell survival (remaining viability > 10 8 CFU/mL) and growth capability after heat treatment at 65 • C for 10 min, indicating a general thermoprotective effect irrespective of metabolic pathways. Besides cellular response to high osmolality during bacterial growth, we proposed that the increased concentration of protective dairy components and the increased viscosity and thermal resistance of culture medium also contributed to the excellent thermotolerance.

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“…During spray drying, considerable inactivation of bacteria occurs due to thermal and dehydration stresses (Liu et al, 2018;Perdana et al, 2013). Therefore, bacteria are commonly dried in a protective matrix, consisting of for example carbohydrates, proteins or reconstituted skim milk to enhance their viability after drying (Broeckx et al, 2017;Perdana et al, 2014b).…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, the viability is also influenced by drying kinetics of the matrices, leading to a specific temperature-moisture content history of the droplets during drying (Ghandi et al, 2012a;Khem et al, 2015). In general, survival decreases considerably when the product is exposed to higher temperatures at higher moisture contents for a longer time (Liu et al, 2018;Perdana et al, 2013). The fact that some strategies lead to higher viability after spray drying shows that it is possible to increase the survival, though there is still a lack of insight in the reasons why some drying matrices result in better protection during spray drying compared to others.…”

Section: Introductionmentioning

confidence: 99%

Pulsed electric field pre-treatment for drying of living bacteria

Vaessen¹

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Contents Chapter 1 General introduction Chapter 2 Pulsed electric field for increasing intracellular trehalose content in Lactobacillus plantarum WCFS1 Chapter 3 Reversibility of membrane permeabilization in Lactobacillus plantarum WCFS1 after pulsed electric field treatment Chapter 4 Accumulation of intracellular trehalose and lactose in Lactobacillus plantarum WCFS1 during pulsed electric field treatment and subsequent freeze and spray drying Chapter 5 Pulsed electric field pre-treatment for enhanced bacterial robustness during drying: Effect of carrier matrix and strain variability Chapter 6 Protective effect of carrier matrices on survival of Lactobacillus plantarum WCFS1 during single droplet drying explained by particle morphology development

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Heat stability of Lactobacillus rhamnosus GG and its cellular membrane during droplet drying and heat treatment

Cited by 33 publications

References 42 publications

In Vitro Effects of Live and Heat-Inactivated Bifidobacterium animalis Subsp. Lactis, BB-12 and Lactobacillus rhamnosus GG on Caco-2 Cells

In Vitro Effects of Live and Heat-Inactivated Bifidobacterium animalis Subsp. Lactis, BB-12 and Lactobacillus rhamnosus GG on Caco-2 Cells

Effect of culturing lactic acid bacteria with varying skim milk concentration on bacteria survival during heat treatment

Pulsed electric field pre-treatment for drying of living bacteria

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