The Effects of Cellular Membrane Damage on the Long-Term Storage and Adhesion of Probiotic Bacteria in Caco-2 Cell Line

Kiepś, Jakub; Juzwa, Wojciech; Olejnik, Anna; Sip, A.; Tomaszewska-Gras, Jolanta; Dembczyński, Radosław

doi:10.3390/nu15153484

Cited by 5 publications

(2 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, probiotics must survive the technological processes necessary for their commercialization. Exposure to high temperatures or drying processes could reduce the ability of probiotics to adhere to intestinal cells [ 61 ].…”

Section: Resultsmentioning

confidence: 99%

Probiotic Properties of Lactococcus lactis Strains Isolated from Natural Whey Starter Cultures

De Chiara,

Marasco,

Della Gala

et al. 2024

Foods

View full text Add to dashboard Cite

Lactococcus lactis is a lactic acid bacterium (LAB), generally recognized as safe, and has been widely used in the food industry, especially in fermented dairy products. Numerous studies have evaluated the technological and probiotic properties of lactococci; however, few studies have reported the probiotic characteristics of L. lactis strains isolated from dairy products. In this work, probiotic potential, including survival in simulated gastric juice, tolerance to bile salts, hydrophobicity, and auto- and co-aggregation, was evaluated in L. lactis strains from natural whey starter cultures. The results highlighted the potential probiotic properties of some strains under study, which showed high values of hydrophobicity and auto-aggregation and low values of co-aggregation with the tested pathogenic strains. In addition, studies of safety parameters, such as antibiotic susceptibility and haemolytic activity, confirmed the safety status of all strains under study. Finally, the four most promising strains were investigated for their ability to inhibit the enteroinvasive Escherichia coli (EIEC) and Salmonella Typhimurium adhesion to epithelial cells, using a model of co-cultured epithelial cells. The results demonstrated that L. lactis strains A3-A5-I4-I7 showed the ability to compete with pathogens as well as the ability to exert a protective effect on cells previously infected with E. coli or S. Typhimurium. The identification of new probiotic LAB strains from dairy products aims to produce novel functional foods.

show abstract

Section: Resultsmentioning

confidence: 99%

Probiotic Properties of Lactococcus lactis Strains Isolated from Natural Whey Starter Cultures

De Chiara,

Marasco,

Della Gala

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…The adhesion assay was performed according to the methodology described in our previous work [28]. The Caco-2 cells were prepared by first washing the monolayers twice with PBS to remove any loosely attached cells.…”

Section: Adhesion Assaymentioning

confidence: 99%

Economic Analysis of the Production Process of Probiotics Based on the Biological and Physiological Parameters of the Cells

Kiepś,

Olejnik,

Juzwa

et al. 2023

Applied Sciences

Self Cite

View full text Add to dashboard Cite

Probiotic bacteria confer a range of health benefits and are a focus of a growing number of studies. One of the main issues is their stability during drying and storage, which is why techniques, such as fluid bed drying and coating or treatment with stress factors during culturing, are utilized. The methods of the evaluation of probiotic viability and quality are, however, lacking and we need a way of distinguishing between different subpopulations of probiotic bacteria. To address this issue, imaging flow cytometry (IFC) has been utilized to assess cells after simulated in vitro digestion of dried and coated preparations treated with pH stress and heat shock. Samples were analyzed fresh and after 12 months of storage using RedoxSensor green and propidium iodide dyes to assess metabolic activity and cell membrane integrity of the cells. The results were then used to design a drying process on an industrial scale and evaluate the economic factors in the SuperPro Designer v13 software. Based on the number of biologically active and beneficial cells obtained utilizing tested methods, the coating process and treatment with heat shock and pH stress have been the most effective and up to 10 times cheaper to produce than only by drying. Additionally, samples after 12 months of storage have shown an increase in the proportion of cells with intermediate metabolic activity and small amounts of cell membrane damage, which are still viable in probiotic products. This subpopulation of bacteria can still be considered live in probiotic products but is not necessarily effectively detected by pour plate counts.

show abstract

Obtention of pelleted Kluyveromyces marxianus CIDCA 9121 with immunomodulatory properties: Selection of protective agents using Plackett–Burman and Box–Behnken experimental designs

Pendón,

Zapiola,

Mañana

et al. 2024

Food Bioscience

View full text Add to dashboard Cite

The Effects of Cellular Membrane Damage on the Long-Term Storage and Adhesion of Probiotic Bacteria in Caco-2 Cell Line

Cited by 5 publications

References 32 publications

Probiotic Properties of Lactococcus lactis Strains Isolated from Natural Whey Starter Cultures

Probiotic Properties of Lactococcus lactis Strains Isolated from Natural Whey Starter Cultures

Economic Analysis of the Production Process of Probiotics Based on the Biological and Physiological Parameters of the Cells

Obtention of pelleted Kluyveromyces marxianus CIDCA 9121 with immunomodulatory properties: Selection of protective agents using Plackett–Burman and Box–Behnken experimental designs

Contact Info

Product

Resources

About