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KMID : 0380020150300030109
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Korean Journal of Biotechnology and Bioengineering
2015 Volume.30 No. 3 p.109 ~ p.113
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Analysis of Ingredient Mixtures for Cryoprotection and Gastrointestinal Stability of Probiotics
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Jeong Eun-Ji
Moon Dae-Won
Oh Joon-Suk
Moon Jin-Seok
Kim Kwang-Yup
Choi Hye-Sun
Han Nam-Soo
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Abstract
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Current drying and encapsulation methods for probiotics manufacturing are complicate and cost-burdened processes. The aim of this study was to develop a simple ingredient mixture to make probiotic granules via one-step process, providing not only a cryoprotective effect during freezing and drying but also high survival ratio in gastrointestinal tract. As cryoprotectans, commercially available ingredients including skim milk, monosaccharide (trehalose or glycerin), maltodextrins (with low or high degree of equivalents) were used. Their cryoprotective effect during lyophilization and survival ratios in artificial gastric juice and bile salt were measured against 3 strains of lactic acid bacteria (LAB) (Lactobacillus plantarum, Lb. brevis, and Lactococcus lactis). As results, 3 mixtures with different compositions showed a cryprotective effect on LAB tested and the best compostion was dependant upon LAB; skim milk 10%, trehalose 15%, glycerin 0.5%, and NaCl 1% was for Lb. plantarum and Lc. lactis, and maltodextrin 10% instead of skim milk was for Lb. brevis. In addition, those mixtures showed similar survival effect on LAB tested. These results demonstrate that skim milk or maltodextrins with trehalose, glycerin, and NACl can be effectively used for onestep lyophilization of LAB as an alternative method of encapsulation.
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KEYWORD
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Probiotics, Lactic acid bacteria, Acid tolerance, Bile resistance, Cryoprotectant agents, freeze drying
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