Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying
(2021) KLGM01 20211Food Technology and Nutrition (M.Sc.)
- Abstract
- Lactobacillus reuteri is known as probiotics with health benefits. Freeze-drying is frequently used to preserve probiotics and keep them alive. However, freeze-drying through freezing and drying might cause some damages to the probiotic’s cells. Formulation by protective agents including cryoprotectants and lyoprotectants prior to freeze-drying can prevent and reduce these damages. In this study, 5 protective agents including sucrose, maltodextrin, Galactooligosaccharides (GOS), vitamin C, and glutamate monosodium (MGS) are evaluated regarding their potential to improve the survivability of the cell after freeze-drying. The design of the experiment is done by JMP software. 30 different formulations have been prepared, and freeze-dried.... (More)
- Lactobacillus reuteri is known as probiotics with health benefits. Freeze-drying is frequently used to preserve probiotics and keep them alive. However, freeze-drying through freezing and drying might cause some damages to the probiotic’s cells. Formulation by protective agents including cryoprotectants and lyoprotectants prior to freeze-drying can prevent and reduce these damages. In this study, 5 protective agents including sucrose, maltodextrin, Galactooligosaccharides (GOS), vitamin C, and glutamate monosodium (MGS) are evaluated regarding their potential to improve the survivability of the cell after freeze-drying. The design of the experiment is done by JMP software. 30 different formulations have been prepared, and freeze-dried. Afterward, track dilution plating of all 30 samples is done, the results are recorded after 48hour incubation at 37°C. Based on the Response Surface Methodology technique, data were fitted to a reliable model, with the R square of the total model of R2= 0.98 and the Root Mean Square Error of RSME= 0.04. According to the model, sucrose and maltodextrin are significantly and positively correlated with survivability after freeze-drying. For the second interaction, the combinations of the glutamate*vitamin C, Maltodextrin*GOS, Sucrose*glutamate, and Sucrose*Vitamin C, are significantly and positively correlated to the survivability. However, the sucrose*GOS combination is significantly and negatively correlated to survivability. According to the prediction profiler, maximum survivability of 0.69 (69 percent survivability) can be achieved by these factors in a formulation. Maximum predicted survivability after freeze-drying can be provided under the combination of Sucrose: Glutamate: vitamin C with the (0.47:0.26:0.27) ratio (W/W). (Less)
- Popular Abstract
- Can we help probiotics to live longer?
The health and prosperity of society always matter. Food and supplements are one the most important sources of providing healthy life. Since probiotics are claimed to confer health benefits, the probiotics market and demand are increasing recently. Probiotics products can be found as a supplement at pharmaceutical stores or as food in grocery stores. Probiotics cells must be alive to confer a health benefit to the consumer. This means proper process, storage, transportation must be designed.
Freeze-drying is one of the common methods used to protect it before consumption. However, it might have some side effects due to freezing and consequence drying step. Some chemical components which are called... (More) - Can we help probiotics to live longer?
The health and prosperity of society always matter. Food and supplements are one the most important sources of providing healthy life. Since probiotics are claimed to confer health benefits, the probiotics market and demand are increasing recently. Probiotics products can be found as a supplement at pharmaceutical stores or as food in grocery stores. Probiotics cells must be alive to confer a health benefit to the consumer. This means proper process, storage, transportation must be designed.
Freeze-drying is one of the common methods used to protect it before consumption. However, it might have some side effects due to freezing and consequence drying step. Some chemical components which are called protective agents are used before freeze-drying to preserve probiotic cells from potential damages. Finding the optimum combination of different protective agents is a challenging topic among probiotics producers.
In this project, 5 protective agents including sucrose, maltodextrin, galactooligosaccharide(GOS), mono glutamate sodium (MGS), and vitamin C, are evaluated. This study aims to find the best combination of them to maximize the survivability of lactobacillus reuteri after freeze-drying. Furthermore, the aim is also to find prediction expression and these components’ interaction effect on the survivability of L. reuteri.
The experiment starts with the preparation of L. reuteri through fermentation. Then formulation of protecting agents is prepared and mix with the L. reuteri cells, and the mixture is freeze-dried. Through plate counting, the survived cells are measured. The result of the experiments is analyzed by JMP software version 14 provided by SAS.
Based on the result of this experiment, maximum predicted survivability after freeze-drying, 69%, can be provided under the combination of Sucrose: Glutamate: vitamin C with the (0.47:0.26:0.27) ratio (W/W). In other words, around 70 percent of probiotic cells can survive after freeze-drying if they already have been formulated by a formulation containing 4.7 % sucrose and a 2.6% of monosodium glutamate, and 2.7% of vitamin C protecting effect by using these components.
Formulation of protecting agents to obtain higher survivability with different protecting agents is an open area to perform more studies. Finding formulation with higher survivability, increase the financial efficiency of producers and might result in price reduction. Therefore, people can consume probiotics more often and enjoy the health benefits. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9054116
- author
- Jabbarzadeh Gisheh Khaleh, Amaneh LU
- supervisor
-
- Shuai Bai LU
- organization
- course
- KLGM01 20211
- year
- 2021
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Lactobacillus reuteri, survivability, freeze-drying, cryoprotectant, lyoprotectants, Sucrose, Maltodextrin, Galactooligosaccharid(GOS), Glutamate monosodium(GMS), Vitamin C, Food technology
- language
- English
- id
- 9054116
- date added to LUP
- 2021-06-14 14:53:38
- date last changed
- 2021-06-14 14:53:38
@misc{9054116,
abstract = {{Lactobacillus reuteri is known as probiotics with health benefits. Freeze-drying is frequently used to preserve probiotics and keep them alive. However, freeze-drying through freezing and drying might cause some damages to the probiotic’s cells. Formulation by protective agents including cryoprotectants and lyoprotectants prior to freeze-drying can prevent and reduce these damages. In this study, 5 protective agents including sucrose, maltodextrin, Galactooligosaccharides (GOS), vitamin C, and glutamate monosodium (MGS) are evaluated regarding their potential to improve the survivability of the cell after freeze-drying. The design of the experiment is done by JMP software. 30 different formulations have been prepared, and freeze-dried. Afterward, track dilution plating of all 30 samples is done, the results are recorded after 48hour incubation at 37°C. Based on the Response Surface Methodology technique, data were fitted to a reliable model, with the R square of the total model of R2= 0.98 and the Root Mean Square Error of RSME= 0.04. According to the model, sucrose and maltodextrin are significantly and positively correlated with survivability after freeze-drying. For the second interaction, the combinations of the glutamate*vitamin C, Maltodextrin*GOS, Sucrose*glutamate, and Sucrose*Vitamin C, are significantly and positively correlated to the survivability. However, the sucrose*GOS combination is significantly and negatively correlated to survivability. According to the prediction profiler, maximum survivability of 0.69 (69 percent survivability) can be achieved by these factors in a formulation. Maximum predicted survivability after freeze-drying can be provided under the combination of Sucrose: Glutamate: vitamin C with the (0.47:0.26:0.27) ratio (W/W).}},
author = {{Jabbarzadeh Gisheh Khaleh, Amaneh}},
language = {{eng}},
note = {{Student Paper}},
title = {{Impact of formulation on the survivability of Lactobacillus reuteri after freeze-drying}},
year = {{2021}},
}