Polysaccharides can improve the survival of Lactiplantibacillus plantarum subjected to freeze-drying
| Autor: | Yongjun Xia, Wang Guangqiang, Xiaodong Zheng, Leren Tao, Linyin Luo, Lianzhong Ai, Chao Dong, Baisong Guo |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
Cryoprotectant biology Trehalose food and beverages biology.organism_classification Polysaccharide Lactobacillus chemistry.chemical_compound Freeze-drying Cryoprotective Agents Freeze Drying chemistry Lactate dehydrogenase Cell integrity Genetics Bacterial activity Animals Animal Science and Zoology Food science Bacteria Food Science |
| Zdroj: | Journal of Dairy Science. 104:2606-2614 |
| ISSN: | 0022-0302 |
| Popis: | Freeze-drying is one of the most commonly used methods of bacteria preservation. During this process, cryoprotectants can greatly reduce cellular damage. Micromolecular cryoprotectants have been widely adopted but have limited selectivity and protective effects. Therefore, explorations of other types of cryoprotectants are needed. This study aimed to explore the possibility of the macromolecular cryoprotectants and combinations of cryoprotectants to maintain bacterial activity. We found that the survival rate of Lactiplantibacillus plantarum AR113 after freeze-drying was 19% higher in the presence of soy polysaccharides than with trehalose, the best-performing micromolecular cryoprotectant. Moreover, a 90.52% survival rate of L. plantarum WCFS1 was achieved using the composite cryoprotectant containing soy polysaccharide and trehalose, which increased by 31.48 and 36.47% compared with adding solely trehalose or soy polysaccharide, respectively. These results demonstrate that macromolecular and micromolecular cryoprotectants have similar effects, and that combinations of macromolecular and micromolecular cryoprotectants have better protective effects. We further observed that the composite cryoprotectant can increase Lactobacilli survival by improving cell membrane integrity and lactate dehydrogenase activity. Our finding provides a new type of cryoprotectant that is safer and more effective, which can be extensively applied in the relevant food industry. |
| Databáze: | OpenAIRE |
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