Impact of protectant uptake on the shelf-life of dried Lacticaseibacillus rhamnosus

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dc.citation.volume153
dc.contributor.authorPriour S
dc.contributor.authorWelman A
dc.contributor.authorSingh H
dc.contributor.authorEllis A
dc.date.accessioned2024-06-12T22:31:54Z
dc.date.available2024-06-12T22:31:54Z
dc.date.issued2022-01
dc.description.abstractTo improve the survival of dried probiotics, it is advised to expose the bacteria to protectants prior to processing, allowing equilibration of internal solutes. However, optimal conditions for this exposure remain unclear. This study examined solute uptake by Lacticaseibacillus rhamnosus HN001 (formally known as Lactobacillus rhamnosus HN001) at 4 °C and 20 °C, over exposure times of 0–240 min. The cells were exposed to hyperosmotic solutions of glucose and sucrose, two potential protective sugars, which are metabolisable and have different molecular weights. Sugar uptake was analysed through HPLC, while the impact on cell viability after freeze-drying was examined at 30 °C and 40 °C. The interactions between cell biomolecules and sugars were examined using Nano DSC. Results showed that the sugars were rapidly taken up by the cells, independent of temperature. At 20 °C, glucose was readily metabolised, eventually resulting in loss of cell viability during storage. Conversely, the Nano DSC study revealed interactions between the cells and sucrose, potentially providing some explanation as to the stability of the cells. In conclusion, sugar type and exposure temperature were shown to exert a significant effect on the viability of Lacticaseibacillus rhamnosus. Nano DSC is a promising technique to understand the protectant and cells’ interactions.
dc.description.confidentialfalse
dc.edition.editionJanuary 2022
dc.identifier.author-urlhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000704368400007&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=c5bb3b2499afac691c2e3c1a83ef6fef
dc.identifier.citationPriour S, Welman A, Singh H, Ellis A. (2022). Impact of protectant uptake on the shelf-life of dried Lacticaseibacillus rhamnosus. LWT. 153.
dc.identifier.doi10.1016/j.lwt.2021.112394
dc.identifier.eissn1096-1127
dc.identifier.elements-typejournal-article
dc.identifier.issn0023-6438
dc.identifier.numberARTN 112394
dc.identifier.piiS0023643821015474
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69822
dc.languageEnglish
dc.publisherElsevier
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0023643821015474
dc.relation.isPartOfLWT
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectProbiotic
dc.subjectNano DSC
dc.subjectFreeze-drying
dc.subjectLactic acid bacteria
dc.subjectSugars
dc.titleImpact of protectant uptake on the shelf-life of dried Lacticaseibacillus rhamnosus
dc.typeJournal article
pubs.elements-id448852
pubs.organisational-groupOther
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