Advertisement

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

  • Wanticha Savedboworn
  • Kotchakorn Teawsomboonkit
  • Supanida Surichay
  • Wiboon Riansa-ngawong
  • Sriwiang Rittisak
  • Ratchanee Charoen
  • Kriangkrai Phattayakorn
Article
  • 5 Downloads

Abstract

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 protein-fructooligosaccharide (RF) provided the best storage stability with the lowest specific rate of cell death (k) of 1.20 × 10−2 and 5.79 × 10−2 1/day during subsequent storage at 4 °C for 180 days and 30 °C for 90 days, respectively. Glass transition temperatures (Tg) of freeze-dried 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.

Keywords

Freeze-drying Probiotic Probiotic property Protective agents Storage stability 

Notes

Acknowledgements

This research was funded by King Mongkut’s University of Technology North Bangkok Contract No. KMUTNB-60-GOV-047.1.

References

  1. Albadran HA, Chatzifragkou A, Khutoryanskiy VV, Charalampopoulos D. Stability of probiotic Lactobacillus plantarum in dry microcapsules under accelerated storage conditions. Food Res. Int. 74: 208–216 (2015)CrossRefGoogle Scholar
  2. Broeckx G, Vandenheuvel D, Claes IJJ, Lebeer S, Kiekens F. Drying techniques of probiotic bacteria as an important step towards the development of novel pharmabiotics. Int. J. Pharm. 505: 303–318 (2016)CrossRefGoogle Scholar
  3. Burnside E. Microencapsulation in the food industry. Academic Press: San Diego. 241–252 (2014)Google Scholar
  4. Castro HP, Teixeira PM, Kirby R. Changes in the cell membrane of Lactobacillus bulgaricus during storage following freeze-drying. Biotechnol. Lett. 18: 99–104 (1996)CrossRefGoogle Scholar
  5. Chávez BE, Ledeboer AM. Drying of probiotics: Optimization of formulation and process to enhance storage survival. Dry. Technol. 25: 1193–1201 (2007)CrossRefGoogle Scholar
  6. Chotiko A, Sathivel S. Effects of enzymatically-extracted purple rice bran fiber as a protectant of L. plantarum NRRL B-4496 during freezing, freeze drying, and storage. LWT Food Sci. Technol. 59: 59–64 (2014)CrossRefGoogle Scholar
  7. Desmond C, Stanton C, Fitzgerald GF, Collins K, Paul Ross R. Environmental adaptation of probiotic lactobacilli towards improvement of performance during spray drying. Int. Dairy J. 12: 183–190 (2002)CrossRefGoogle Scholar
  8. Dhewa T, Pant S, Mishra V, Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum. J. Food Sci. Technol. 51: 83–89 (2014)CrossRefGoogle Scholar
  9. Dianawati D, Mishra V, Shah NP. Survival of Bifidobacterium longum 1941 microencapsulated with proteins and sugars after freezing and freeze drying. Food Res. Int. 51: 503–509 (2013)CrossRefGoogle Scholar
  10. Dianawati D, Shah NP. Survival, acid and bile tolerance, and surface hydrophobicity of microencapsulated B. animalis ssp. lactis Bb12 during storage at room temperature. J. Food Sci. 76: M592–M599 (2011)CrossRefGoogle Scholar
  11. Gwak HJ, Lee, JH, Kim TW, Choi HJ, Jang JY, Lee S, Park HW. Protective effect of soy powder and microencapsulation on freeze-dried Lactobacillus brevis WK12 and Lactococcus lactis WK11 during storage. Food Sci. Biotechnol. 24(6): 2155–2160 (2015)CrossRefGoogle Scholar
  12. Halim M, Mohd Mustafa N, Othman M, Wasoh H, Kapri M, Ariff AB. Effect of encapsulant and cryoprotectant on the viability of probiotic Pediococcus acidilactici ATCC 8042 during freeze-drying and exposure to high acidity, bile salts and heat. LWT Food Sci. Technol. 81: 210–216 (2017)CrossRefGoogle Scholar
  13. Heidebach T, Först P, Kulozik U. Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells. J. Food Eng. 98: 309–316 (2010)CrossRefGoogle Scholar
  14. Hubálek Z. Protectants used in the cryopreservation of microorganisms. Cryobiology 46: 205–229 (2003)CrossRefGoogle Scholar
  15. Jofré A, Aymerich T, Garriga M. Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage. Benef. Microbes 6(3): 381–386 (2015)CrossRefGoogle Scholar
  16. Kalman DS. Amino acid composition of an organic brown rice protein concentrate and isolate compared to soy and whey concentrates and isolates. Foods 3: 394–402 (2014)CrossRefGoogle Scholar
  17. Karmas R, Pilar Buera M, Karel M. Effect of glass transition on rates of nonenzymic browning in food systems. J. Agric. Food Chem. 40: 873–879 (1992)CrossRefGoogle Scholar
  18. Lapsiri W, Bhandari B, Wanchaitanawong P. Stability and probiotic properties of Lactobacillus plantarum spray-dried with protein and other protectants. Dry. Technol. 31: 1723–1733 (2013)CrossRefGoogle Scholar
  19. Lapsiri W, Nitisinprasert S, Wanchaitanawong P. Lactobacillus plantarum strains from fermented vegetables as potential probiotics. Kasetsart J. (Nat. Sci.). 45: 1071–1082 (2011)Google Scholar
  20. Lu Y, Huang L, Yang T, Lv F, Lu Z. Optimization of a cryoprotective medium to increase the viability of freeze-dried Streptococcus thermophilus by response surface methodology. LWT Food Sci. Technol. 80: 92–97 (2017)CrossRefGoogle Scholar
  21. Michida H, Tamalampudi S, Pandiella SS, Webb C, Fukuda H, Kondo A. Effect of cereal extracts and cereal fiber on viability of Lactobacillus plantarum under gastrointestinal tract conditions. Biochem. Eng. J. 28: 73–78 (2006)CrossRefGoogle Scholar
  22. Montel Mendoza G, Pasteris SE, Otero MC, Fatima Nader-Macías ME. Survival and beneficial properties of lactic acid bacteria from raniculture subjected to freeze-drying and storage. J. Appl. Microbiol. 116: 156–166 (2014)CrossRefGoogle Scholar
  23. Passot S, Cenard S, Douania I, Tréléa IC, Fonseca F. Critical water activity and amorphous state for optimal preservation of lyophilized lactic acid bacteria. Food Chem. 132: 1699–1705 (2012)CrossRefGoogle Scholar
  24. Rajam R, Anandharamakrishnan C. Microencapsulation of Lactobacillus plantarum (MTCC 5422) with fructooligosaccharide as wall material by spray drying. LWT Food Sci. Technol. 60: 773–780 (2015)CrossRefGoogle Scholar
  25. Reddy KBPK. Awasth SP, Madhu AN, Prapulla SG. Role of cryoprotectants on the viability and functional properties of probiotic lactic acid bacteria during freeze drying. Food Biotechnol. 23: 243–265 (2009)CrossRefGoogle Scholar
  26. Romano N, Tymczyszyn E, Mobili P, Gomez-Zavaglia A. Prebiotics as protectants of lactic acid bacteria. In: Probiotics, Prebiotics, and Synbiotics. Watson R and Preedy VR (ed). Academic Press, San Diego, CA, USA (2016)Google Scholar
  27. Santivarangkna C, Kulozik U, Foerst P. Inactivation mechanisms of lactic acid starter cultures preserved by drying processes. J. Appl. Microbiol. 105: 1–13 (2008)CrossRefGoogle Scholar
  28. Santivarangkna C. Advances in Probiotic Technology. CRC Press, Boca Raton, FL. 286–310 (2015)CrossRefGoogle Scholar
  29. Santos MI, Gerbino E, Araujo-Andrade C, Tymczyszyn EE, Gómez-Zavaglia A. Stability of freeze-dried Lactobacillus delbrueckii subsp. bulgaricus in the presence of galacto-oligosaccharides and lactulose as determined by near infrared spectroscopy. Food Res. Int. 59: 53–60 (2014)CrossRefGoogle Scholar
  30. Savedboworn W, Kerdwan N, Sakorn A, Charoen R, Tipkanon S, Pattayakorn K. Role of protective agents on the viability of probiotic Lactobacillus plantarum during freeze drying and subsequent storage. Int. Food Res. J. 24: 787–794 (2017)Google Scholar
  31. Savedboworn W, Wanchaitanawong P. Viability and probiotic properties of Lactobacillus plantarum TISTR 2075 in spray-dried fermented cereal extracts. Maejo Int. J. Sci. Technol. 9: 382–393 (2015)Google Scholar
  32. Schwab C, Vogel R, Gänzle MG. Influence of oligosaccharides on the viability and membrane properties of Lactobacillus reuteri TMW1.106 during freeze-drying. Cryobiology 55: 108–114 (2007)CrossRefGoogle Scholar
  33. Shamekhi F, Shuhaimi M, Ariff A, Manap YA. Cell viability of microencapsulated Bifidobacterium animalis subsp. lactis under freeze-drying, storage and gastrointestinal tract simulation conditions. Folia Microbiol. 58: 91–101 (2013)CrossRefGoogle Scholar
  34. Shobharani P, Agrawal R. Enhancement of cell stability and viability of probiotic Leuconostoc mesenteroides MTCC 5209 on freeze drying. Int. J. Dairy Technol. 64: 276–286 (2011)CrossRefGoogle Scholar
  35. Xu M, Gagné-Bourque F, Dumont MJ, Jabaji S. Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions. J. Food Eng. 168: 52–59 (2016)CrossRefGoogle Scholar

Copyright information

© The Korean Society of Food Science and Technology 2018

Authors and Affiliations

  1. 1.Department of Agro-Industry Technology and Management, Faculty of Agro-IndustryKing Mongkut’s University of Technology North BangkokPrachinburiThailand
  2. 2.Department of Innovation and Product Development Technology, Faculty of Agro-IndustryKing Mongkut’s University of Technology North BangkokPrachinburiThailand
  3. 3.Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-industryKasetsart UniversitySakon NakhonThailand

Personalised recommendations