Environmental adaptation of probiotic lactobacilli towards improvement of performance during spray drying
Environmental adaptation of probiotic lactobacilli towards improvement of performance during spray drying
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DOI：
10.1016/s0958-6946(01)00121-2
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发表时间：
2001-01-01
影响因子：
3.1
通讯作者：
Ross, RP
中科院分区：
文献类型：
--
作者：
Desmond, C;Stanton, C;Ross, RP
研究了环境适应作为一种生存机制的潜力，使人源益生菌乳杆菌菌株能够承受热应激和喷雾干燥。与对照相比，在 MRS 和复原脱脂奶 (RSM) 中，热适应（52 摄氏度，15 分钟）副干酪乳杆菌 NFBC 338 的耐热性（在 60 摄氏度的致死温度下的存活率）分别高出 300 倍和 700 倍。还检查了 RSM 中通过过氧化氢 (0.003 M)、盐 (0.3 M NaCl) 和胆汁盐 (0.1% w/v) 预适应的热保护水平。尽管不如同源应激有效，但交叉保护水平的顺序为热>盐>过氧化氢>胆汁。在出口温度为 95-105 摄氏度的喷雾干燥过程中，RSM 中的热适应副干酪乳杆菌 NFBC 338 的活力增强了 18 倍，而盐适应培养物的活力比对照培养物高出 16 倍。这些结果凸显了在益生菌功能食品开发过程中预处理处理最大限度地提高益生菌存活率的潜力。盐针对热应激提供的交叉保护可能表明某些常见的保护机制是由热和盐应激引起的。 (C) 2001 Elsevier Science Ltd. 保留所有权利。
The potential of environmental adaptation as a survival mechanism enabling a human-derived probiotic Lactobacillus strain to withstand heat stress and spray drying was investigated. Heat-adapted (52 degreesC for 15 min) L. paracasei NFBC 338 exhibited 300- and 700-fold greater thermotolerance (survival at a lethal temperature of 60 degreesC) compared with controls, in. MRS and reconstituted skim milk (RSM), respectively. The level of thermal protection in RSM by pre-adaptation in hydrogen peroxide (0.003 M), salt (0.3 M NaCl) and bile salts (0.1% w/v) was also examined. Although not as efficient as the homologous stress, the levels of cross protection were in the order heat > salt > hydrogen peroxide > bile. Viability of the heat-adapted L. paracasei NFBC 338 in RSM was enhanced 18-fold during spray drying at outlet temperatures of 95-105 degreesC, while salt-adapted cultures exhibited 16-fold greater viability than controls. These results highlight the potential of preconditioning treatments for maximizing survival of probiotic bacteria during development of probiotic functional foods. The cross protection afforded by salt against thermal stress may indicate that certain common protective mechanisms are induced by both heat and salt stress. (C) 2001 Elsevier Science Ltd. All rights reserved.