Processing effects on the nutritional advancement of probiotics and prebiotics

Ananta, Edwin; Birkeland, Stein-Erik; Corcoran, B. M.; Fitzgerald, Gerald F.; Hinz, S.W.A.; Klijn, Adrianne; Mättö, Jaana; Mercernier, A; Nilsson, Ulf J.; Nyman, Margareta; O’Sullivan, Eleanor; Parche, Stephan; Rautonen, Nina; Ross, R. Paul; Saarela, Maria; Stanton, Stanton; Ståhl, Ulf; Suomalainen, Tarja; Vincken, Jean‐Paul; Virkajärvi, Ilkka; Voragen, Fons; Wesenfeld, J; Wouters, Renild; Knorr, Dietrich

doi:10.1080/08910600410032277

Cited by 32 publications

(21 citation statements)

References 17 publications

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“…It was observed that survival in simulated gastric juice was enhanced following Tween 80 supplementation. It has been reported that Tween 80 is important for alleviating the effects of stressful environments of lactobacilli, resulting in higher survival during storage in freeze-dried powders (Ananta et al, 2004) and of Oenococcus oeni in wine (Guerrini et al, 2002).…”

Section: Discussionmentioning

confidence: 99%

Growth of probiotic lactobacilli in the presence of oleic acid enhances subsequent survival in gastric juice

et al. 2007

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Section: Discussionmentioning

confidence: 99%

Growth of probiotic lactobacilli in the presence of oleic acid enhances subsequent survival in gastric juice

et al. 2007

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“…From a processing perspective, these microorganisms must be suitable for large-scale industrial production, so that up to 10 7 CFU g Ϫ1 are present in a food product at the end of its shelf-life. Spraydrying is an effective method for producing stable powders at low operating costs; however, the survival rates of lactic acid bacteria are often low (12), and the loss of viability is caused principally by cell membrane damage (1). Freeze-drying exposes cells to attenuating effects of freezing and rehydration.…”

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confidence: 99%

Enhanced Survival of GroESL-Overproducing Lactobacillus paracasei NFBC 338 under Stressful Conditions Induced by Drying

Corcoran

Ross

Fitzgerald

et al. 2006

Appl Environ Microbiol

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GroESL-overproducing Lactobacillus paracasei NFBC 338 was dried, and its viability was compared with that of controls. Spray-and freeze-dried cultures overproducing GroESL exhibited ϳ10-fold and 2-fold better survival, respectively, demonstrating the importance of GroESL in stress tolerance, which can be exploited to enhance the technological performance of sensitive probiotic cultures.The health benefits associated with consumption of probiotic bacteria have been well characterized (13,18). From a processing perspective, these microorganisms must be suitable for large-scale industrial production, so that up to 10 7 CFU g Ϫ1 are present in a food product at the end of its shelf-life. Spraydrying is an effective method for producing stable powders at low operating costs; however, the survival rates of lactic acid bacteria are often low (12), and the loss of viability is caused principally by cell membrane damage (1). Freeze-drying exposes cells to attenuating effects of freezing and rehydration. In addition, the secondary structures of RNA and DNA stabilize, resulting in reduced efficacy of DNA replication, transcription, and translation (27). Lactobacillus paracasei NFBC 338 is a suitable probiotic candidate for spray-drying (8), and heat or salt adaptation increased its tolerance to spray drying (6). As GroESL was upregulated following heat stress of L. paracasei NFBC 338, we homologously overexpressed the GroESL operon in L. paracasei NFBC 338, thereby conferring protection during heat, salt, and butanol stresses (5). The chaperone protein GroESL refolds denatured proteins during heat stress (17). The functions of the chaperone do not appear to be limited to heat stress but involve a wider role in cellular processes, such as growth (7), mRNA stability (9), and cytoplasmic protein folding (10). The studies described in this paper built on these findings and demonstrated that L. paracasei NFBC 338 overproducing GroESL exhibited enhanced survival during drying, thus demonstrating a novel use for an overproduced chaperone protein.In order to evaluate the significance of overexpression of GroESL on the technological performance of a probiotic strain during drying, L. paracasei NFBC 338 containing either pGRO2 (an overproducer of GroESL) or pMSP3535 (control) was grown to the late exponential phase as previously described (5), centrifuged, suspended in reconstituted skim milk (RSM) (20%, wt/vol) to a final density of 2.0 ϫ 10 9 to 2.5 ϫ 10 9 CFU g Ϫ1 , and spray-dried. A laboratory-scale spray-dryer (model B191 Buchi mini spray-dryer; Flawil, Switzerland) was used to process samples at a constant air inlet temperature of 180°C and an outlet temperature of 95 to 100°C, and the percentage of surviving bacteria was determined as described previously (8). Following spray-drying, cultures overproducing GroESL exhibited approximately 10-fold better survival (P Ͻ 0.05) than controls; this treatment resulted in powders that contained 8.03 ϫ 10 7 CFU g Ϫ1 and exhibited 5.15% survival, while cultures of L. paracasei NFBC 338 ...

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“…In any case the coating may be suited to the food application of the probiotics, and their protective effect against acidity, bile salts and heat has to be tested (Ananta et al, 2004;Stanton et al, 2003; NP not yet proven. Several techniques of encapsulation have been reported: spray-drying, extrusion, emulsion, and phases separation.…”

Section: Effect Of Food Processing On Probiotic Bacteriamentioning

confidence: 99%

“…-Sandholm et al, 2002;Champagne and Gardner, 2005). The EU Commission financed a project on the processing effects on the nutritional advancement of probiotics and prebiotics (Ananta et al, 2004): cell viability, storage stability, and probiotic properties (acid/bile tolerance) could be influenced by fermentation technology and downstream processing. The EU Commission financed a project on the processing effects on the nutritional advancement of probiotics and prebiotics (Ananta et al, 2004): cell viability, storage stability, and probiotic properties (acid/bile tolerance) could be influenced by fermentation technology and downstream processing.…”

Section: Effect Of Food Processing On Probiotic Bacteriamentioning

confidence: 99%

“…Hexopolysaccharide-producing strains of bifidobacteria may be naturally protected (Ding and Shah, 2007). "Viability" is the percentage of viable cultures at the end of the shelf life of a food product and "vitality" is its ability to resist external stress conditions occurring in a food product during its shelf life, resulting in a higher survival rate during passage in the GI tract (Ananta et al, 2004). "Viability" is the percentage of viable cultures at the end of the shelf life of a food product and "vitality" is its ability to resist external stress conditions occurring in a food product during its shelf life, resulting in a higher survival rate during passage in the GI tract (Ananta et al, 2004).…”

Section: Effect Of Food Processing On Probiotic Bacteriamentioning

confidence: 99%

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