Sucrose, maltodextrin and inulin efficacy as cryoprotectant, preservative and prebiotic – towards a freeze dried Lactobacillus plantarum topical probiotic
| Autor: | Sumbo Oluwatoyin Oluwatosin, Siew Leng Tai, Marijke Antonia Fagan-Endres |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Biotechnology Reports Biotechnology Reports, Vol 33, Iss, Pp e00696-(2022) |
| ISSN: | 2215-017X |
| Popis: | Highlights • Saccharides assessed as combined cryoprotectant, preservative and prebiotic. • Application is freeze dried topical probiotic of Lactobacillus plantarum. • Inulin was best as cryoprotectant, but did not protect cells over storage. • Best combined performance using sucrose with storage at 4 °C. • Room temperature storage only feasible with skimmed milk (positive control). Probiotic formulations must contain the right strain(s) in sufficient numbers when administered to confer the desired health benefit. However, significant cell death can occur during freeze-drying and over storage. This study assesses various saccharides for their ability to protect Lactobacillus plantarum cells over freeze-drying and storage, as well as their potential to act as prebiotics. The cryoprotective potential of 10% (m/v) of skimmed milk, inulin, maltodextrin, and sucrose were investigated during freeze-drying. Storage was assessed over 12 weeks at 4 °C and room temperature. Improved cell survival over freeze drying was observed with all the saccharides. However, only maltodextrin and sucrose retained cell viability over storage at 4 °C. Overall, skimmed milk demonstrated the highest survival up to 91%. Despite good cryoprotectant performance, inulin provided the least protection over storage, with |
| Databáze: | OpenAIRE |
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