Prebiotics as Protectants of Lactic Acid Bacteria

Romano, N; Tymczyszyn, E. Elizabeth; Mobili, Pablo; Gómez-Zavaglia, Andrea

doi:10.1016/b978-0-12-802189-7.00010-1

Cited by 16 publications

(19 citation statements)

References 89 publications

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“…According to Aslan-Tontul and Erbas [28], the combination of probiotics and prebiotics can improve the resistance of microorganisms to processing conditions. Romano et al [29] reported that oligosaccharides have a protective effect on probiotics in feed matrices.…”

Section: Experiments I: Effect Of Microencapsulation and Storage On MImentioning

confidence: 99%

Microencapsulation of Probiotic Strains by Lyophilization Is Efficient in Maintaining the Viability of Microorganisms and Modulation of Fecal Microbiota in Cats

Rodrigues

Olivo

Osmari

et al. 2020

International Journal of Microbiology

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High extrusion temperatures may compromise the functionality of probiotics in dry food. This study aimed to (i) evaluate the effects of two types of microencapsulation techniques, different encapsulating agents, and 120 days of storage on the viability of a commercial probiotic product and (ii) investigate fecal microbiota populations and fecal characteristics of adult cats fed with diets supplemented with probiotics. Three experimental treatments were evaluated: T1, commercial feed (control); T2, commercial kibbles coated with probiotics; and T3, commercial feed supplemented with freeze-dried probiotics and fructooligosaccharides. Fructooligosaccharides and gum arabic were used as encapsulating agents for freeze drying and spray drying and a pool containing Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus lactis, Bifidobacterium bifidum, Enterococcus faecium, and Saccharomyces cerevisiae as a probiotic. Diets were provided to 18 adult cats for 20 days. Feed samples were evaluated microbiologically, and feces were characterized according to their microbial content, pH, and fecal score. Freeze drying was more effective in maintaining microbial viability. Microcapsules prepared using fructooligosaccharides as encapsulants had the highest bacterial count: 8.74 log CFU/g of lactic acid bacteria and 8.75 log CFU/g of enterococci. Probiotics and synbiotics positively modulated (P<0.05) the fecal microbiota of cats, increasing the lactic acid bacteria counts from 3.65 to 4.87 and 5.07 log CFU/g, respectively. Microbial viability decreased significantly (P<0.05) after storage, demonstrating the need for effective protection mechanisms against extrinsic agents. In conclusion, the supplementation of cat diets with probiotics positively affected the gut microbiota. However, the results reinforce that probiotic microorganisms must be incorporated into the animal feed via effective mechanisms to withstand harsh processing conditions and storage.

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Section: Experiments I: Effect Of Microencapsulation and Storage On MImentioning

confidence: 99%

Microencapsulation of Probiotic Strains by Lyophilization Is Efficient in Maintaining the Viability of Microorganisms and Modulation of Fecal Microbiota in Cats

Rodrigues

Olivo

Osmari

et al. 2020

International Journal of Microbiology

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“…Montel Mendoza et al (2014) reported that the degree of cell surface hydrophobicity of freeze-dried L. plantarum CRL 1606 in skim milk mixed with sucrose and inhibitory activity of this freeze-dried strains against Listeria monocytogenes Scott A and Pseudomonas aeruginosa were not different from the original cells before freeze-drying. Of the protective agents, skim milk powder is generally a suitable carrier medium to improve bacterial survival (Romano et al, 2016). However, the increasing demands of non-dairy protective agents incorporated in probiotic products have been proposed.…”

Section: Introductionmentioning

confidence: 99%

Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarum

Savedboworn

Teawsomboonkit

Surichay

et al. 2018

Food Sci Biotechnol

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The ability of rice protein supplemented with various prebiotics to protect probiotic Lactobacillus plantarum TISTR 2075 upon freeze-drying and subsequent storage was determined. A combination of rice proteinfructooligosaccharide (RF) provided the best storage stability with the lowest specific rate of cell death (k) of 1.20 9 10-2 and 5.79 9 10-2 1/day during subsequent storage at 4°C for 180 days and 30°C for 90 days, respectively. Glass transition temperatures (T g) of freezedried probiotic in various protectants were 14.2-25.4 and 42.9-50.1°C after storage at 4 and 30°C, respectively. The functional properties of freeze-dried probiotic with protectants remained stable. The presence of RF could effectively protect and enhance the probiotic functionality during exposure to gastrointestinal tract conditions. The pathogenic inhibition of freeze-dried probiotic against foodborne pathogens was not different from the active cells. Protective agents were able to maintain high degrees of cell surface hydrophobicity.

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“…In fact, prebiotics present in other fermented by-products (i.e., okara or whey permeate), have been reported as protective compounds when such media are subsequently used for bacterial dehydration (Golowczyc et al 2013;Quintana et al 2017). The carbohydrate nature of FOS has been reported as responsible for their protective effect during dehydration and other technological processes, as well as during storage (Quintana et al 2017;Romano et al 2015Romano et al , 2016Santos et al 2014). Therefore, the FOS present in malt sprout could provide additional technological benefits when incorporated in the formulation of functional foods or feeds.…”

Section: Introductionmentioning

confidence: 99%

Malt sprout, an underused beer by-product with promising potential for the growth and dehydration of lactobacilli strains

et al. 2017

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Malt sprout (MS), a by-product of the malt industry obtained by removing rootlets and sprouts from the seed of germinated barley (Hordeum vulgare L.), was used as culture, dehydration and storage medium of three strains of lactobacilli: Lactobacillus salivarius CM-CIDCA 1231B and CM-CIDCA 1232Y and Lactobacillus plantarum CIDCA 83114. The three strains were grown in MS and MS supplemented with 20% w/v fructo-oligosaccharides (MS FOS). Bacterial growth was determined by registering the decrease of pH and by plate counting. Comparable results with those of microorganisms grown in MRS (controls) were observed in terms of lag times, DpH and acidification rates. Furthermore, during fermentation, a significant increase of DP6 (FOS with degree of polymerization 6) was observed at expenses of inulin and DP7, probably indicating their hydrolysis. A concomitant decrease of DP3, sucrose and monosaccharides was also observed, as result of their bacterial consumption during growth. The presence of FOS in the fermented media protected microorganisms during freeze-drying and storage, as no decrease of culturability was observed after 60 days at 4°C ([ 10 8 CFU/mL). Using MS appears as an innovative strategy for the production of lactobacilli at large scale, supporting their use for the elaboration of functional foods containing prebiotics and probiotics.

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Prebiotics as Protectants of Lactic Acid Bacteria

Cited by 16 publications

References 89 publications

Microencapsulation of Probiotic Strains by Lyophilization Is Efficient in Maintaining the Viability of Microorganisms and Modulation of Fecal Microbiota in Cats

Microencapsulation of Probiotic Strains by Lyophilization Is Efficient in Maintaining the Viability of Microorganisms and Modulation of Fecal Microbiota in Cats

Impact of protectants on the storage stability of freeze-dried probiotic Lactobacillus plantarum

Malt sprout, an underused beer by-product with promising potential for the growth and dehydration of lactobacilli strains

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