Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus
The aim of this work was to assess the role of mono- and oligosaccharides present in fructo-oligosaccharides (FOS) mixtures as protective agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus CIDCA 333. Different FOS mixtures were enzymatically obtained from sucrose...
Guardado en:
| Autor principal: | |
|---|---|
| Otros Autores: | , , |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier Ltd
2016
|
| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 15131caa a22012257a 4500 | ||
|---|---|---|---|
| 001 | PAPER-15539 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204617.0 | ||
| 008 | 190411s2016 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84994449417 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a FORIE | ||
| 100 | 1 | |a Romano, N. | |
| 245 | 1 | 0 | |a Role of mono- and oligosaccharides from FOS as stabilizing agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus |
| 260 | |b Elsevier Ltd |c 2016 | ||
| 270 | 1 | 0 | |m Gómez-Zavaglia, A.Calle 47 y 116, Argentina; email: angoza@qui.uc.pt |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Aquilina, G., Bach, A., Bampidis, V., Bastos, M.L., Flachowsky, G., Gralak, M.A., Westendorf, J., Scientific opinion on the safety and efficacy of Probiotic LACTINA® (Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus lactis, Streptococcus thermophilus and Enterococcus faecium) for chickens for fattening and piglets (2013) EFSA Journal, 11, pp. 3170-3183 | ||
| 504 | |a Boon, M.A., Janssen, A.E.M., van der Padt, A., Modelling and parameter estimation of the enzymatic synthesis of oligosaccharides by β-galactosidase from Bacillus circulans (1999) Biotechnology and Bioengineering, 64, pp. 558-567 | ||
| 504 | |a Carvalho, A.S., Silva, J., Ho, P., Teixeira, P.M., Malcata, F.X., Gibbs, P., Effects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus (2004) Biotechnology Progress, 20, pp. 248-254 | ||
| 504 | |a Crittenden, R., Playne, M.J., Prebiotics (2009) Handbook of probiotics and prebiotics, pp. 535-581. , L. YK S. Salminen 2nd ed. John Wiley | ||
| 504 | |a Crowe, J.H., Hoekstra, F.A., Crowe, L.M., Anhydrobiosis (1992) Annual Review of Physiology, 54, pp. 579-599 | ||
| 504 | |a Crowe, J.H., Carpenter, J.F., Crowe, L.M., The role of vitrification in anhydrobiosis (1998) Annual Review of Physiology, 60, pp. 73-103 | ||
| 504 | |a de Man, J.C., Rogosa, M., Sharpe, M.E., A medium for the cultivation of lactobacilli (1960) Journal of Applied Bacteriology, 23, pp. 130-135 | ||
| 504 | |a Fonseca, F., Cenard, S., Passot, S., Freeze-drying of lactic acid bacteria (2015) Methods in Molecular Biology, 1257, pp. 477-488 | ||
| 504 | |a Fox, T.G., Flory, P.J., Second-order transition temperatures and related properties of polystyrene. I. Influence of molecular weight (1950) Journal of Applied Physics, 21, pp. 581-591 | ||
| 504 | |a Gibson, G.R., Roberfroid, M.B., Dietary modulation of the human colonic microbiota-introducing the concept of prebiotics (1995) Journal of Nutrition, 125, pp. 1401-1412 | ||
| 504 | |a Golowczyc, M.A., Gerez, C.L., Silva, J., Abraham, A.G., De Antoni, G.L., Teixeira, P., Survival of spray-dried Lactobacillus kefir is affected by different protectants and storage conditions (2011) Biotechnology Letters, 33, pp. 681-686 | ||
| 504 | |a Gomez-Zavaglia, A., Abraham, A.G., Giorgieri, S., De Antoni, G.L., Application of polyacrylamide gel electrophoresis and capillary gel electrophoresis to the analysis of Lactobacillus delbrueckii whole-cell proteins (1999) Journal of Dairy Science, 82, pp. 870-877 | ||
| 504 | |a Higl, B., Kurtmann, L., Carlsen, C.U., Ratjen, J., Forst, P., Skibsted, L.H., Risbo, J., Impact of water activity, temperature, and physical state on the storage stability of Lactobacillus paracasei ssp. paracasei freeze-dried in a lactose matrix (2007) Biotechnology Progress, 23, pp. 794-800 | ||
| 504 | |a Hill, C., Guarner, F., Reid, G., Gibson, G.R., Merenstein, D.J., Pot, B., Sanders, M.E., Expert consensus document: The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic (2014) Nature Reviews Gastroenterology & Hepatology, , (advance online publication (June 2014)) | ||
| 504 | |a Hincha, D.K., Zuther, E., Heyer, A.G., The preservation of liposomes by raffinose family oligosaccharides during drying is mediated by effects on fusion and lipid phase transitions (2003) Biochimica et Biophysica Acta, 1612, pp. 172-177 | ||
| 504 | |a Hincha, D.K., Popova, A.V., Cacela, C., Effects of sugars on the stability of lipid membranes during drying (2006) Advances in planar lipid bilayers and liposomes, 3, pp. 189-217. , A. Leitmannova Liu Elsevier Amsterdam | ||
| 504 | |a Hincha, D.K., Livingston, D.P., Premakumar, R., Zuther, E., Obel, N., Cacela, C., Heyer, A.G., Fructans from oat and rye: Composition and effects on membrane stability during drying (2007) Biochimica et Biophysica Acta, 1768, pp. 1611-1619 | ||
| 504 | |a Hiraoka, Y., Kimbara, K., Rapid assessment of the physiological status of the polychlorinated biphenyl degrader Comamonas testosteroni TK102 by flow cytometry (2002) Applied and Environmental Microbiology, 68, pp. 2031-2035 | ||
| 504 | |a Jung, K.H., Yun, J.W., Kang, K.R., Lim, J.Y., Lee, J.H., Mathematical model for enzymatic production of fructo-oligosaccharides from sucrose (1989) Enzyme Microbial Technology, 11, pp. 491-494 | ||
| 504 | |a Leslie, S., Israeli, E., Lighthart, B., Crowe, J.H., Crowe, L.M., Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying (1995) Applied and Environmental Microbiology, 61, pp. 3592-3597 | ||
| 504 | |a Meng, X.C., Stanton, C., Fitzgerald, G.F., Daly, C., Ross, R.P., Anhydrobiotics: The challenges of drying probiotic cultures (2008) Food Chemistry, 106, pp. 1406-1416 | ||
| 504 | |a Miao, S., Mills, S., Stanton, C., Fitzgerald, G.F., Roos, Y.H., Ross, R.P., Effect of disaccharides on survival during storage of freeze dried probiotics (2008) Dairy Science and Technology, 88, pp. 19-30 | ||
| 504 | |a Morgan, C.A., Herman, N., White, P.A., Vesey, G., Preservation of micro-organisms by drying: A review (2006) Journal of Microbiological Methods, 66, pp. 183-193 | ||
| 504 | |a Oldenhof, H., Wolkers, W., Fonseca, F., Passot, S., Marin, M., Effect of sucrose and maltodextrin on the physical properties and survival of air-dried Lactobacillus bulgaricus: An in situ Fourier transform infrared spectroscopy study (2005) Biotechnology Progress, 21, pp. 885-892 | ||
| 504 | |a Phuapaiboon, P., Leenanon, B., Levin, R., Effect of Lactococcus lactis immobilized within pineapple and yam bean segments, and jerusalem artichoke powder on its viability and quality of yogurt (2013) Food and Bioprocess Technology, 6, pp. 2751-2762 | ||
| 504 | |a Romano, N., Tymczyszyn, E., Mobili, A., Gómez-Zavaglia, A., Prebiotics as protectants of lactic acid bacteria (2015) Bioactive foods in promoting health: Probiotics, prebiotics, and synbiotics, Part 1: Prebiotics in health promotion, pp. 155-164. , W. RR P. VR 2nd ed. Academic Press, Elsevier | ||
| 504 | |a Romano, N., Santos, M., Mobili, P., Vega, R., Gómez-Zavaglia, A., Effect of sucrose concentration on the composition of enzymatically synthesized short-chain fructo-oligosaccharides as determined by FTIR and multivariate analysis (2016) Food Chemistry, 202, pp. 467-475 | ||
| 504 | |a Roos, Y., Karel, M., Phase transitions of mixtures of amorphous polysaccharides and sugars (1991) Biotechnology Progress, 7, pp. 49-53 | ||
| 504 | |a Santivarangkna, C., Higl, B., Foerst, P., Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures (2008) Food Microbiology, 25, pp. 429-441 | ||
| 504 | |a Tripathi, M.K., Giri, S.K., Probiotic functional foods: Survival of probiotics during processing and storage (2014) Journal of Functional Foods, 9, pp. 225-241 | ||
| 504 | |a Tymczyszyn, E.E., Gómez-Zavaglia, A., Disalvo, E.A., Effect of sugars and growth media on the dehydration of Lactobacillus delbrueckii ssp. bulgaricus (2007) Journal of Applied Microbiology, 102, pp. 845-851 | ||
| 504 | |a Tymczyszyn, E.E., Díaz, M.R., Pataro, A., Sandonato, N., Gómez-Zavaglia, A., Disalvo, E.A., Critical water activity for the preservation of Lactobacillus bulgaricus by vacuum drying (2008) International Journal of Food Microbiology, 128, pp. 342-347 | ||
| 504 | |a Tymczyszyn, E.E., Gerbino, E., Illanes, A., Gómez-Zavaglia, A., Galacto-oligosaccharides as protective molecules in the preservation of Lactobacillus delbrueckii subsp. bulgaricus (2011) Cryobiology, 62, pp. 123-129 | ||
| 504 | |a Tymczyszyn, E.E., Sosa, N., Gerbino, E., Hugo, A.A., Gómez-Zavaglia, A., Schebor, C., Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix (2012) International Journal of Food Microbiology, 155, pp. 217-221 | ||
| 504 | |a Vega, R.J., Zuniga-Hansen, M.E., Enzymatic synthesis of fructooligosaccharides with high 1-kestose concentrations using response surface methodology (2011) Bioresource Technology, 102, pp. 10180-10186 | ||
| 504 | |a Vega, R.J., Zuniga-Hansen, M.E., Potential application of commercial enzyme preparations for industrial production of short-chain fructooligosaccharides (2012) Journal of Molecular Catalysis B: Enzymatic, 76, pp. 44-51 | ||
| 504 | |a Vega, R.J., Zuniga-Hansen, M.E., A new mechanism and kinetic model for the enzymatic synthesis of short-chain fructooligosaccharides from sucrose (2014) Biochemical Engineering Journal, 82, pp. 158-165 | ||
| 504 | |a Vereyken, I.J., Chupin, V., Demel, R.A., Smeekens, S.C.M., De Kruijff, B., Fructans insert between the headgroups of phospholipids (2001) Biochimica et Biophysica Acta, Biomembranes, 1510, pp. 307-320 | ||
| 504 | |a Vereyken, I.J., Chupin, V., Islamov, A., Kuklin, A., Hincha, D.K., De Kruijff, B., The effect of fructan on the phospholipid organization in the dry state (2002) Biophysical Journal, 85, pp. 3058-3065 | ||
| 504 | |a Vereyken, I.J., Chupin, V., Hoekstra, F.A., Smeekens, S.C.M., De Kruijff, B., The effect of fructan on membrane lipid organization and dynamics in the dry state (2003) Biophysical Journal, 84, pp. 3759-3766 | ||
| 520 | 3 | |a The aim of this work was to assess the role of mono- and oligosaccharides present in fructo-oligosaccharides (FOS) mixtures as protective agents during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus CIDCA 333. Different FOS mixtures were enzymatically obtained from sucrose and further purified by removing the monosaccharides produced as secondary products. Their glass transition temperatures (Tg) were determined at 11, 22 and 33% relative humidity (RH). Bacterial cultures were freeze-dried in the presence of 20% w/v solutions of the studied FOS. Their protective effect during freeze-drying was assessed by bacterial plate counting, and by determining the lag time from growth kinetics and the uptake of propidium iodide (PI). Plate counting during bacterial storage at 4 °C, and 11, 22 and 33% RH for 80 days completed this rational analysis of the protective effect of FOS. Purification of FOS led to an increase of Tg in all the conditions assayed. Microorganisms freeze-dried in the presence of non-purified FOS were those with the shortest lag times. Bacteria freeze-dried with pure or commercial FOS (92% of total FOS) showed larger lag times (8.9–12.6 h). The cultivability of microorganisms freeze-dried with non-purified FOS and with sucrose was not significantly different from that of bacteria before freeze-drying (8.74 ± 0.14 log CFU/mL). Pure or commercial FOS were less efficient in protecting bacteria during freeze-drying. All the protectants prevented membrane damage. The cultivability of bacteria freeze-dried with FOS decayed < 1 logarithmic unit after 80 days of storage at 11% RH. When storing at 22 and 33% RH, pure and commercial FOS were those that best protected bacteria, and FOS containing monosaccharides were less efficient. The effect of FOS on bacterial protection is the result of a balance between monosaccharides, sucrose and larger FOS in the mixtures: the smallest sugars are more efficient in protecting lipid membranes, and the larger ones favor the formation of vitreous states. © 2016 Elsevier Ltd |l eng | |
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica, PICT/2014/0912 | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas, PIP 2015-2017 11220150100636CO | ||
| 536 | |a Detalles de la financiación: National Council for Scientific Research | ||
| 536 | |a Detalles de la financiación: This work was supported by the Argentinean Agency for the Scientific and Technological Promotion ( ANPCyT ) (Projects PICT/2014/0912 ) and the Argentinean National Research Council ( CONICET ) ( PIP 2015-2017 11220150100636CO ). Eng. Javier Lecot, Daniel Russo, Lic. Maria Cecilia Alvarez, Claudio Reyes and Lib. Diana Velasco are acknowledged for technical assistance. P.M., C.S. and A.G.-Z. are members of the research career CONICET. N.R. is doctoral fellow from CONICET. | ||
| 593 | |a Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata, RA1900, Argentina | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, UBA, Ciudad Universitaria, CABARA1428, Argentina | ||
| 690 | 1 | 0 | |a FREEZE-DRYING |
| 690 | 1 | 0 | |a FRUCTO-OLIGOSACCHARIDES MIXTURES |
| 690 | 1 | 0 | |a LACTOBACILLI |
| 690 | 1 | 0 | |a PROTECTIVE EFFECT |
| 690 | 1 | 0 | |a STORAGE |
| 690 | 1 | 0 | |a VITREOUS TRANSITION TEMPERATURE |
| 690 | 1 | 0 | |a BACTERIA |
| 690 | 1 | 0 | |a DRYING |
| 690 | 1 | 0 | |a ENERGY STORAGE |
| 690 | 1 | 0 | |a FOOD STORAGE |
| 690 | 1 | 0 | |a GLASS TRANSITION |
| 690 | 1 | 0 | |a GLUCOSE |
| 690 | 1 | 0 | |a GROWTH KINETICS |
| 690 | 1 | 0 | |a LOW TEMPERATURE DRYING |
| 690 | 1 | 0 | |a MICROORGANISMS |
| 690 | 1 | 0 | |a MIXTURES |
| 690 | 1 | 0 | |a OLIGOSACCHARIDES |
| 690 | 1 | 0 | |a PURIFICATION |
| 690 | 1 | 0 | |a SUGAR (SUCROSE) |
| 690 | 1 | 0 | |a TEMPERATURE |
| 690 | 1 | 0 | |a BACTERIAL CULTURES |
| 690 | 1 | 0 | |a FREEZE DRYING |
| 690 | 1 | 0 | |a FRUCTO-OLIGOSACCHARIDES |
| 690 | 1 | 0 | |a LACTOBACILLI |
| 690 | 1 | 0 | |a LACTOBACILLUS DELBRUECKII |
| 690 | 1 | 0 | |a PROTECTIVE EFFECTS |
| 690 | 1 | 0 | |a RATIONAL ANALYSIS |
| 690 | 1 | 0 | |a STABILIZING AGENTS |
| 690 | 1 | 0 | |a FOOD ADDITIVES |
| 700 | 1 | |a Schebor, C. | |
| 700 | 1 | |a Mobili, P. | |
| 700 | 1 | |a Gómez-Zavaglia, A. | |
| 773 | 0 | |d Elsevier Ltd, 2016 |g v. 90 |h pp. 251-258 |p Food Res. Int. |x 09639969 |w (AR-BaUEN)CENRE-1760 |t Food Research International | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-84994449417&doi=10.1016%2fj.foodres.2016.11.003&partnerID=40&md5=f3bebfc46ddcdb6f0d0a575162ea4d18 |y Registro en Scopus |
| 856 | 4 | 0 | |u https://doi.org/10.1016/j.foodres.2016.11.003 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09639969_v90_n_p251_Romano |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v90_n_p251_Romano |y Registro en la Biblioteca Digital |
| 961 | |a paper_09639969_v90_n_p251_Romano |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 963 | |a VARI | ||
| 999 | |c 76492 | ||