Protective effect of soy powder and microencapsulation on freeze-dried Lactobacillus brevis WK12 and Lactococcus lactis WK11 during storage

Gwak, Hyun Jung; Lee, Jonghee; Kim, Tae-Woon; Choi, Hak-Jong; Jang, Ja-Young; Lee, Sang Il; Park, Hae Woong

doi:10.1007/s10068-015-0287-5

Cited by 21 publications

(15 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Freeze-drying is considered as the most mild dehydration technique for long-term preservation of probiotic cultures because of the capability to maintain a high degree of cells viability (Halim et al, 2017). Stability of probiotic cells during freeze-drying and storage could be enhanced by the addition of protective agents such as proteins, amino acids, sugars, and carbohydrates in order to minimize the cellular damage (Gwak et al, 2015). In addition, the application of prebiotics as freeze-drying media was carried out.…”

Section: Introductionmentioning

confidence: 99%

“…However, the increasing demands of non-dairy protective agents incorporated in probiotic products have been proposed. This was probably because lactose intolerance and the allergy to milk protein might cause adverse effect to consumers (Gwak et al, 2015). Soy powder and plant protein extract have been studied for their protective effect on probiotic cells during freeze-drying and storage (Gwak et al, 2015;Savedboworn et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Savedboworn

Teawsomboonkit

Surichay

et al. 2018

Food Sci Biotechnol

View full text Add to dashboard Cite

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.

show abstract

Section: Introductionmentioning

confidence: 99%

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

View full text Add to dashboard Cite

show abstract

“…In our previous study, food-grade soy powder was shown to have a protective effect on LAB cell viability during freeze-drying and subsequent storage [4]. Soy powder contains plenty of amino acids, sugars, and minerals, which could play a role in their cryoprotective effect.…”

Section: Discussionmentioning

confidence: 99%

“…An important consideration in the industrial use of LAB is to maintain their viability during the distribution process. Freeze-drying is widely used for long-term storage of LAB starters [4]. However, during the process, LAB cells are exposed to high levels of stress, such as ice crystallization, extreme pH, and low temperature [5,6].…”

Section: Introductionmentioning

confidence: 99%

Effect of Cation Influx on the Viability of Freeze-Dried Lactobacillus brevis WiKim0069

Choi¹,

Kim²,

et al. 2018

Applied Sciences

Self Cite

View full text Add to dashboard Cite

Extension of the storage stability of freeze-dried lactic acid bacteria is important for industrialization. In this study, the effect of cation influx from soy powder, which contains high amounts of cations, as a cryoprotective agent on the viability of freeze-dried Lactobacillus brevis WiKim0069 was tested. Compared to that in the absence of the soy powder, bacterial viability was significantly higher in the presence of soy powder. Approximately 4.7% of L. brevis WiKim0069 survived in the absence of the protective agent, whereas 92.8% viability was observed in the presence of soy powder. However, when cations were removed from the soy powder by using ethylenediaminetetraacetic acid (EDTA) and a cationic resin filter, the viability of L. brevis WiKim0069 decreased to 22.9–24.7%. When the soy powder was treated with ethylene glycol tetraacetic acid, the viability was higher than when it was pretreated with EDTA and a cationic resin filter, suggesting that Mg2+ had a role in enhancing the viability of L. brevis WiKim0069. Cold adaptation at 10 °C prior to freeze-drying had a positive effect on the storage stability of freeze-dried L. brevis WiKim0069, with 60.6% viability after 56 days of storage. A decrease in the fluorescence polarization value indicated an increase in membrane fluidity, which regulates the activity of ion channels present in the cell membrane. Cold adaptation caused activation of the cation channels, resulting in increased intracellular influx of cations, i.e., Ca2+ and Mg2+. These results suggest that cold adaptation can be used to improve the storage stability of L. brevis WiKim0069.

show abstract

“…Gwak et al . () also demonstrated that a soya bean solution at a 10% level used as a cryoprotectant showed a strong protective effect upon the viabilities of Lactobacillus brevis WK12 and Lactococcus lactis WK11. Besides soya bean, bambara groundnut may potentially demonstrate the cryoprotective activity due to its wealth of nutritional components (Murevanhema & Jideani, ).…”

Section: Introductionmentioning

confidence: 92%

Optimisation of bambara groundnut water extract and skim milk composition as cryoprotectant for increasing cell viability of Lactobacillus spp. using response surface methodology

Kaewiad

Kaewnopparat

Faroongsarng

et al. 2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Four legume water extracts, that is bambara groundnut, soya bean, red kidney bean and black bean as well as skim milk, were examined for their effectiveness in protecting Lactobacillus rhamnosus GG and Lactobacillus fermentum SK5 during the freeze‐drying and storage. Bambara groundnut water extract (BGWE) showed promising cryoprotective activity that was comparable to skim milk. BGWE and skim milk at 2–10% w/v and 5–20% w/v individually produced survival rates for both strains of 87–88%. To further optimise the synergistic cryoprotective medium, response surface methodology was employed. The optimal combination was 4.93% w/v BGWE and 11.68% w/v skim milk for L. rhamnosus GG and 5.17% w/v BGWE and 11.36% w/v skim milk for L. fermentum SK5 with survival rates of 95.17% and 94.36%, respectively. The storage life of freeze‐dried cells of both probiotics at 4 °C and 30 °C for 6 months was markedly improved when they were produced with these optimal combinations.

show abstract

Protective effect of soy powder and microencapsulation on freeze-dried Lactobacillus brevis WK12 and Lactococcus lactis WK11 during storage

Cited by 21 publications

References 30 publications

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

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

Effect of Cation Influx on the Viability of Freeze-Dried Lactobacillus brevis WiKim0069

Optimisation of bambara groundnut water extract and skim milk composition as cryoprotectant for increasing cell viability of Lactobacillus spp. using response surface methodology

Contact Info

Product

Resources

About