This study was financed in part by the Coordena&#231;&#227;o de Aperfei&#231;oamento de Pessoal de N&#237;vel Superior - Brasil (CAPES) - Finance Code 001. This study was also supported in part by FAPESP - S&#227;o Paulo Research Foundation. E.C.P.D.M. is grateful for a Researcher Fellowship from National Council for Scientific and Technological Development (CNPq) 306330/2019-9.

1. Production of the probiotic cells
<ol>
	<li>Prepare De Man Rogosa and Sharpe (MRS) broth.</li>
	<li>Reactivate 1% (v/v) of the culture of interest in the MRS broth (here, Lactiplantibacillus paraplantarum FT-259 was used).</li>
	<li>Incubate for 24 h at an adequate temperature (we used 37 &#176;C).</li>
</ol>
2. Separate the bacteria from the culture
<ol>
	<li>Centrifuge the bacterial culture at 7,197 x g for 5 min at 4 &#176;C using 50 mL...

Optimizing Spray-Dried Probiotic Product Quality Through Process Development

<ol>
	<li>Food and Agricultural Organization of the United Nations and World Health Organization. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Probiotics+in+food:+Health+and+nutritional+properties+and+guidelines+for+evaluation.+FAO+Food+and+Nutrition+Paper+85.">Probiotics in food: Health and nutritional properties and guidelines for evaluation. FAO Food and Nutrition Paper 85.</a> Food and Agricultural Organization. , (2006).</li><li>Sharma, R., Rashidinejad, A., Jafari, S. 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D. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Producing+powders+containing+active+dry+probiotics+with+the+aid+of+spray+drying.">Producing powders containing active dry probiotics with the aid of spray drying.</a> Advances in Food and Nutrition Research. 85, 211-262 (2018).</li><li>Barbosa, J., Teixeira, P. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Development+of+probiotic+fruit+juice+powders+by+spray-drying:+A+review.">Development of probiotic fruit juice powders by spray-drying: A review.</a> Food Reviews International. 33 (4), 335-358 (2017).</li><li>Waterhouse, G. I. N., Sun-Waterhouse, D., Su, G., Zhao, H., Zhao, M. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Spray-drying+of+antioxidant-rich+blueberry+waste+extracts;+Interplay+between+waste+pretreatments+and+spray-drying+process.">Spray-drying of antioxidant-rich blueberry waste extracts; Interplay between waste pretreatments and spray-drying process.</a> Food and Bioprocess Technology. 10 (6), 1074-1092 (2017).</li><li>Tulini, F. L., Winkelstr&#246;ter, L. K., De Martinis, E. C. 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D. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=The+extent+and+mechanism+of+the+effect+of+protectant+material+in+the+production+of+active+lactic+acid+bacteria+powder+using+spray+drying:+A+review.">The extent and mechanism of the effect of protectant material in the production of active lactic acid bacteria powder using spray drying: A review.</a> Current Opinion in Food Science. 44, 100807 (2022).</li><li>Broeckx, G., Vandenheuvel, D., Claes, I. J. J., Lebeer, S., Kiekens, F. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Drying+techniques+of+probiotic+bacteria+as+an+important+step+towards+the+development+of+novel+pharmabiotics.">Drying techniques of probiotic bacteria as an important step towards the development of novel pharmabiotics.</a> International Journal of Pharmaceutics. 505 (1-2), 303-318 (2016).</li><li>Zheng, X., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=The+mechanisms+of+the+protective+effects+of+reconstituted+skim+milk+during+convective+droplet+drying+of+lactic+acid+bacteria.">The mechanisms of the protective effects of reconstituted skim milk during convective droplet drying of lactic acid bacteria.</a> Food Research International. 76, 478-488 (2015).</li><li>Kolida, S., Tuohy, K., Gibson, G. R. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Prebiotic+effects+of+inulin+and+oligofructose.">Prebiotic effects of inulin and oligofructose.</a> British Journal of Nutrition. 87 (S2), S193-S197 (2002).</li><li>Teferra, T. F. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Possible+actions+of+inulin+as+prebiotic+polysaccharide:+A+review.">Possible actions of inulin as prebiotic polysaccharide: A review.</a> Food Frontiers. 2 (4), 407-416 (2021).</li><li>Labuza, T. P., Altunakar, B., Barbosa-Canovas, G. V., Fontana, A. J., Schmidt, S. J., Labuza, T. 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N. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Emerging+technologies+and+coating+materials+for+improved+probiotication+in+food+products:+A+review.">Emerging technologies and coating materials for improved probiotication in food products: A review.</a> Food and BioprocessTechnology. 15 (5), 998-1039 (2022).</li><li>Martins, E., et al. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Determination+of+ideal+water+activity+and+powder+temperature+after+spray+drying+to+reduce+Lactococcus+lactis+cell+viability+loss.">Determination of ideal water activity and powder temperature after spray drying to reduce Lactococcus lactis cell viability loss.</a> Journal of Dairy Science. 102 (7), 6013-6022 (2019).</li><li>Vock, S., Kl&#246;den, B., Kirchner, A., Wei&#223;g&#228;rber, T., Kieback, B. <a target="_blank" href="http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed&cmd=Search&doptcmdl=Citation&defaultField=Title+Word&term=Powders+for+powder+bed+fusion:+A+review.">Powders for powder bed fusion: A review.</a> Progress in Additive Manufacturing. 4, 383-397 (2019).</li></ol>

L. paraplantarum FT-259 is a Gram-positive, rod-shaped bacterium, is a producer of bacteriocins with antilisterial activity, and has high probiotic potential20. Son et al.24 previously demonstrated the immunostimulant and antioxidant capacity of L. paraplantarum strains. Besides, they have great probiotic potential, with properties such as stability under artificial gastric and bile conditions, susceptibility to antibiotics, and binding to intestinal cells...

To be defined as probiotics, microorganisms added to foods (or supplements) have to be consumed alive, be able to survive during passage in the gastrointestinal tract of the host, and reach the site of action in adequate amounts to exert beneficial effects1,2,7.
The growing interest in probiotics is due to the several benefits to human health they confer, such as the stimulation of the immune system, the reduction of serum cholesterol levels, and the enhancement of gut barrier function by acting against harmful microbes, as well as their beneficial effects in the treatment of the irritable bowel syndrome, among others2,3. In addition, several studies have demonstrated that probiotics can positively affect other parts of the human body where unbalanced microbial communities can cause infectious diseases3,4,5.
For probiotics to be therapeutically effective, the product should contain between 106-107 CFU/g of bacteria at the time of consumption6. On the other hand, the Italian Ministry of Health and Health Canada have established that the minimum level of probiotics in food should be 109 CFU/g of viable cells per day or per serving, respectively7. Considering high loads of probiotics are needed to guarantee they will have beneficial effects, it is essential to guarantee their survival during processing, shelf storage, and passage through the gastrointestinal (GI) tract. Several studies have demonstrated that microencapsulation is an effective method to improve the overall viability of probiotics8,9,10,11.
In this context, several methods have been developed for the microencapsulation of probiotics, such as spray-drying, freeze-drying, spray-chilling, emulsion, extrusion, coacervation, and, more recently, fluidized beds11,12,13,14. Microencapsulation by spray-drying (SD) is widely used in the food industry because it is a simple, fast, and reproducible process. It is easy to scale up, and it has a high production yield at low energy requirements11,12,13,14. Nonetheless, the exposure to high temperatures and low moisture content can affect the survival and viability of the probiotic cells15. Both parameters can be improved for a given strain by determining the effects of culture age and conditions to pre-adapt the culture and optimize the spray-drying conditions (inlet and outlet temperatures, atomization process) and the encapsulating composition8,14,16,17,18.
The composition of the encapsulating solution is also an important factor during SD as it can define the level of protection against adverse environmental conditions. Inulin, Arabic gum, maltodextrins, and skim milk are widely used as encapsulating agents for probiotic drying5,17,18,19. Inulin is a fructooligosaccharide that presents a strong prebiotic activity and promotes intestinal health19. Skim milk is very effective in maintaining the viability of dried bacterial cells and generates a powder with good reconstitution properties17.
Lactiplantibacillus paraplantarum FT-259 is a lactic acid bacterium that produces bacteriocin and presents antilisterial activity, besides probiotic traits20,21. It is a facultative heterofermentative rod-shaped Gram-positive bacterium that grows from 15 &#176;C to 37 &#176;C20 and is compatible with the homeostatic body temperature. This study aimed to present all the steps involved in the production and physicochemical characterization of a spray-dried probiotic (L. paraplantarum FT-259) and evaluate the influence of the protectants and drying temperatures.

<table border="1" fo:keep-together.within-page="1" fo:keep-with-next.within-page="always">
	<tbody>
		<tr>
			<td>Aqua Lab 4TEV</td>
			<td>Decagon Devices</td>
			<td>-</td>
			<td>Water activity meter</td>
		</tr>
		<tr>
			<td>Centrifuge (mod. 5430 R )</td>
			<td>Eppendorf</td>
			<td>-</td>
			<td>Centrifuge</td>
		</tr>
		<tr>
			<td>Colloidal SiO2 (Aerosil 200)</td>
			<td>Evokik</td>
			<td>7631-86-9</td>
			<td>drying aid</td>
		</tr>
		<tr>
			<td>Fructooligosaccharides from chicory</td>
			<td>Sigma-Aldrich</td>
			<td>9005-80-5</td>
			<td>drying aid</td>
		</tr>
		<tr>
			<td>GraphPad Prism (version 8.0) software</td>
			<td>GraphPad Software</td>
			<td>-</td>
			<td>San Diego, California, USA</td>
		</tr>
		<tr>
			<td>Karl Fischer 870 Titrino Plus</td>
			<td>Metrohm</td>
			<td>-</td>
			<td>Moisture content</td>
		</tr>
		<tr>
			<td>Lactose</td>
			<td>Milkaut</td>
			<td>63-42-3&#160;</td>
			<td>drying aid</td>
		</tr>
		<tr>
			<td>Maltodextrin</td>
			<td>Ingredion</td>
			<td>9050-36-6</td>
			<td>drying aid</td>
		</tr>
		<tr>
			<td>Milli-Q</td>
			<td>Merk</td>
			<td>-</td>
			<td>Ultrapure water system</td>
		</tr>
		<tr>
			<td>MRS Agar</td>
			<td>Oxoid</td>
			<td>-</td>
			<td>Culture medium</td>
		</tr>
		<tr>
			<td>MRS Broth</td>
			<td>Oxoid</td>
			<td>-</td>
			<td>Culture medium</td>
		</tr>
		<tr>
			<td>OriginPro (version 9.0) software</td>
			<td>OriginLab</td>
			<td>-</td>
			<td>Northampton, Massachusetts, USA</td>
		</tr>
		<tr>
			<td>Spray dryer SD-05</td>
			<td>Lab-Plant Ltd</td>
			<td>-</td>
			<td>Spray dryer</td>
		</tr>
		<tr>
			<td>Whey protein</td>
			<td>Arla Foods Ingredients S.A.</td>
			<td>91082-88-1</td>
			<td>drying aid</td>
		</tr>
	</tbody>
</table>

process development for the spray-drying of probiotic bacteria and evaluation of the product quality

Probiotics and prebiotics are of great interest to the food and pharmaceutical industries due to their health benefits. Probiotics are live bacteria that can confer beneficial effects on human and animal wellbeing, while prebiotics are types of nutrients that feed the beneficial gut bacteria. Powder probiotics have gained popularity due to the ease and practicality of their ingestion and incorporation into the diet as a food supplement. However, the drying process interferes with cell viability since high temperatures inactivate probiotic bacteria. In this context, this study aimed to present all the steps involved in the production and physicochemical characterization of a spray-dried probiotic and evaluate the influence of the protectants (simulated skim milk and inulin:maltodextrin association) and drying temperatures in increasing the powder yield and cell viability. The results showed that the simulated skim milk promoted higher probiotic viability at 80 &#176;C. With this protectant, the probiotic viability, moisture content, and water activity (Aw) reduce as long as the inlet temperature increases. The probiotics&#39; viability decreases conversely with the drying temperature.&#160;At temperatures close to 120 &#176;C, the dried probiotic showed viability around 90%, a moisture content of 4.6% w/w, and an Aw of 0.26; values adequate to guarantee product stability. In this context, spray-drying temperatures above 120 &#176;C are required to ensure the microbial cells&#39; viability and shelf-life in the powdered preparation and survival during food processing and storage.

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality  

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

In our laboratory, we do research on beneficial microbes, including probiotics, which are live microorganisms that can be added to food to improve the health of consumers, Usually by competing with pathogenic bacteria in the gut to exclude them and relieve symptoms, like diarrhea or other gastrointestinal disorders. Nowadays, many techniques have been applied to guarantee that the probiotics will survive in food during the shelf life. And also, they needed to tolerate the harsh conditions of the gastrointestinal tract to exert their beneficial effects inside the gut.We studied many technologies that can enhance the survival of probiotics, either in food or in the human host. Among the techniques, microencapsulation by spray drying is of great interest because it's simple, fast, and reproducible, providing high yields at low energy requirements. It's challenging, however, to determine the right conditions to obtain dried probiotics.And for that, suitable protectants must be chosen. Skim milk, maltodextrin, or other like probiotic inulin have been used with different probiotic strains. The area of microencapsulation is a happily evolving field of research that has the potential to impact the food industry by providing new products to be used as functional ingredients.In this study, we demonstrate how to obtain a microencapsulated preparation of a potential probiotic culture using the spray drying technique. We also show how to determine the main parameters to characterize the powder, obtain it, and how to evaluate the survival rate of the probiotic.

In this study, L. paraplantarum was encapsulated by SD using food-grade encapsulating agents (inulin:maltodextrin and simulated milk powder), showing high product quality and efficacy in preserving the bacterial cell viability17,19.
The results of the SD of probiotics at 80 &#176;C showed that the distinct protectants systems (inulin:maltodextrin and simulated skim milk) promoted efficient protection of the probiotic cells, wi...

Watch this Scientific Journal Video about Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality at JoVE.com

This protocol details the steps involved in the production and physicochemical characterization of a spray-dried probiotic product.

Probiotics and prebiotics are of great interest to the food and pharmaceutical industries due to their health benefits. Probiotics are live bacteria that ...

process-development-for-spray-drying-probiotic-bacteria-evaluation

Research

JoVE Journal

Biology

2.2K vues.  Universidade de São Paulo. Dans notre laboratoire, nous faisons de la recherche sur les microbes bénéfiques, y compris les probiotiques, qui sont des micro-organismes vivants qui peuvent être ajoutés aux aliments pour améliorer la santé des consommateurs, généralement en rivalisant avec les bactéries pathogènes dans l’intestin pour les exclure et soulager les symptômes, comme la diarrhée ou d’autres troubles gastro-intestinaux. De nos jours, de nombreuses techniques ont été appliquées pour garantir q...

Vidéo: Pleins feux sur l’auteur : Développement de procédés pour le séchage par atomisation de bactéries probiotiques et évaluation de la qualité du produit  

This protocol details the steps involved in the production and physicochemical characterization of a spray-dried probiotic...

﻿addition of drying aids and spray-drying for probiotic assessment

Addition of Drying Aids and Spray-Drying for Probiotic Assessment  

﻿Addition of Drying Aids and Spray-Drying for Probiotic Assessment

the cultivation, growth, and viability of lactic acid bacteria: a quality control perspective

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

The quality control assessment of lactic acid bacteria (LAB) cultures has been confirmed as an effective way to enhance the viability and functionality of LAB strains for fermentation procedures. To buttress this assertion, we developed a protocol that elucidates how LAB cultures are activated and cultivated for fermentation and bioprocessing...

formulations for freeze-drying of bacteria and their influence on cell survival

Formulations for Freeze-drying of Bacteria and Their Influence on Cell Survival

Freeze-drying is often an easy and convenient way to obtain dry products of viable bacterial cells. An issue of the process is cell survival. We detail here a procedure to investigate how cell survival during freeze-drying is influenced by the properties of the formulation...

preparation of high-quality fermented fish product

Preparation of High-Quality Fermented Fish Product

The goal of the protocol is to provide an industrialized fish fermentation technique based on inoculation of Saccharomyces...

synthesis of functionalized magnetic nanoparticles, their conjugation with the siderophore feroxamine and its evaluation for bacteria detection

Synthesis of Functionalized Magnetic Nanoparticles, Their Conjugation with the Siderophore Feroxamine and its Evaluation for Bacteria Detection

This work describes protocols for the preparation of magnetic nanoparticles, its coating with SiO2, followed by its amine functionalization with (3-aminopropyl)triethoxysilane (APTES) and its conjugation with deferoxamine using a succinyl moiety as a linker. A deep structural characterization description and a capture bacteria assay using Y. enterocolitica for all the intermediate nanoparticles and the final conjugate are also described in...

novel production protocol for small-scale manufacture of probiotic fermented foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

A production protocol is described for the small-scale production of probiotic fermented dairy drink with the aid of a novel bacterial starter culture.

experimental approaches for the synthesis of low-valent metal-organic frameworks from multitopic phosphine linkers

Author Spotlight: Experimental Approaches for the Synthesis of Low-Valent Metal-Organic Frameworks from Multitopic Phosphine Linkers  

Here, we describe a protocol for the synthesis of low-valent metal-organic frameworks (LVMOFs) from low-valent metals and multitopic phosphine linkers under air-free conditions. The resulting materials have potential applications as heterogeneous catalyst mimics of low-valent metal-based homogeneous...

Synthesis of Low-Valent MOFs from Multitopic Phosphine Linkers

exercise test for evaluation of the functional efficacy of the pig cardiovascular system

Author Spotlight: Exercise Test for Evaluation of the Functional Efficacy of the Pig Cardiovascular System  

The present protocol describes a large animal exercise test model to assess the functional capacity of the cardiovascular system for evaluating the efficiency of new therapies in the preclinical setting. It is comparable to a clinical exercise...

Evaluation of Exercise Tolerance of Pigs Subjected to Exercise

valorization of the red seaweed gracilaria gracilis through a biorefinery approach

Author Spotlight: Exploring Seaweed&#039;s Bioactive Compounds for Sustainable Innovations in Industries 

Here, we describe several protocols aiming at an integrated valorization of Gracilaria gracilis: wild species harvesting, in-house growth, and extraction of bioactive ingredients. The extracts&#39; antioxidant, antimicrobial, and cytotoxic effects are evaluated, along with the nutritional and stability assessment of food enriched with whole seaweed biomass and...

Harnessing &lt;em&gt;Gracilaria gracilis&lt;/em&gt;: Bioactive Potential for Sustainable Innovation

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a mouse abdominal aortic aneurysm model by periadventitial calcium chloride and elastase infiltration

Author Spotlight: Development and Characterization of a Mouse Model for Abdominal Aortic Aneurysm

This manuscript presents a protocol for establishing a mouse abdominal aortic aneurysm model using calcium chloride and elastase, combining the advantages of previous modeling methods. This model can be utilized to investigate the pathophysiological mechanisms underlying abdominal aortic...

Investigating the Molecular Mechanisms Underlying Murine Abdominal Aortic Aneurysm

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the effect of the application of thyme essential oil on microbial load during meat drying

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Microorganisms such as Escherichia coli that contaminate meat products cause foodborne illnesses. The use of essential oils in the meat drying process has not been deeply studied. Here, we present a novel method of applying thyme essential oil to meat during drying to reduce the microbial load in dried...

measuring the effects of bacteria and chemicals on the intestinal permeability of caenorhabditis elegans

Measuring the Effects of Bacteria and Chemicals on the Intestinal Permeability of Caenorhabditis elegans

This protocol describes how to measure intestinal permeability of Caenorhabditis elegans. This method is helpful for basic biological research on intestinal health related to the interaction between intestinal bacteria and their host and for screening to identify probiotic and chemical agents to cure leaky gut syndrome and inflammatory bowel...

Measuring the Effects of Bacteria and Chemicals on the Intestinal Permeability of Caenorhabditis elegans

evaluation of the cell invasion and migration process: a comparison of the video microscope-based scratch wound assay and the boyden chamber assay

Evaluation of the Cell Invasion and Migration Process: A Comparison of the Video Microscope-based Scratch Wound Assay and the Boyden Chamber Assay

This study reports two different methods for the analysis of cell invasion and migration: the Boyden chamber assay and the in vitro video microscope-based wound-healing assay. The protocols for these two experiments are described, and their benefits and disadvantages are...

exploring the longissimus muscle: unraveling its correlation with meat quality in bos indicus and crossbred bulls

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

We investigated skeletal muscle tissue in Bos indicus and crossbred bulls to explain differences in meat quality traits. Warner-Bratzler shear force (WBSF) was found to range from 4.7 kg to 4.2 kg. Myosin heavy chain isoforms revealed differences between animals, and myofibril fragmentation index provided further insights into tenderness (WBSF) variations.

Assessing Meat Quality Traits in &lt;em&gt;Bos indicus&lt;/em&gt; and Crossbred Bulls 

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process development for the production and purification of adeno-associated virus (aav)2 vector using baculovirus-insect cell culture system

Process Development for the Production and Purification of Adeno-Associated Virus AAV2 Vector using Baculovirus-Insect Cell Culture System

In this protocol, AAV2 vector is produced by co-culturing Spodoptera frugiperda (Sf9) insect cells with baculovirus (BV)-AAV2-green fluorescent protein (GFP) or therapeutic gene and BV-AAV2-rep-cap infected Sf9 cells in suspension culture. AAV particles are released from the cells using detergent, clarified, purified by affinity column chromatography, and concentrated by tangential flow...

Process Development for the Production and Purification of Adeno-Associated Virus (AAV)2 Vector using Baculovirus-Insect Cell Culture System

creating a box-cavity defect model in the cortical bone of rat femora

Author Spotlight: The Box-Cavity Cortical Approach for Enhanced Evaluation of Biomaterials and Bone Regeneration

Here, we present a protocol for creating a box-cavity defect in rat femoral diaphysis tissue. This model can assess biomaterial performance under biomechanical stress and explore mechanisms of bone regeneration related to intramembranous...

Establishment and Evaluation of a Rat Femoral Box: Cavity Defect Model

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adjunctive diode laser therapy and probiotic lactobacillus therapy in the treatment of periodontitis and peri-implant disease

Adjunctive Diode Laser Therapy and Probiotic Lactobacillus Therapy in the Treatment of Periodontitis and Peri-Implant Disease

This article describes two protocols: 1) adjunctive diode laser therapy for treating periodontitis and 2) probiotic Lactobacillus therapy for treating peri-implant disease, with emphasis on the laser usage mode (inside or outside pocket), laser application regimen (single or multiple sessions), and a probiotic protocol of professional and home...

Adjunctive Diode Laser Therapy and Probiotic Lactobacillus Therapy in the Treatment of Periodontitis and Peri-Implant Disease

methods for the self-integration of megamolecular biopolymers on the drying air-lc interface

Methods for the Self-integration of Megamolecular Biopolymers on the Drying Air-LC Interface

A method for the drying-induced self-integration of megamolecular biopolymers on the air-liquid crystalline interface is provided here. This methodology will be useful not only for understanding the macroscopic potentials of biopolymers, but also as an evaluation method for soft materials in biomedical and environmental...

To prepare the inulin-maltodextrin protectant combination, weigh five grams each of inulin and maltodextrin. To prepare the second combination of protectants, weigh three grams of inulin, three grams of lactose, 0.4 grams of colloidal silicon dioxide and 3.6 grams of whey protein. After weighing, add each of the drying aids to ultrapure water and stir on a magnetic stir until solubilization.Once the solution is homogenous, add probiotic pellets prepared from lactiplantibacillus paraplantarum FT259 bacterial culture to the mixture and stir moderately for 20 minutes. For spray drying, turn on the spray dryer. Set the inlet temperature to 120 degrees Celsius.Then, set the outlet temperature to 83 degrees Celsius. Set the airflow to 60 cubic meters per hour. Feed rate to four grams per minute.Atomization flow to 17 liters per minute. Atomization pressure to 1.5 kilogram force per square centimeter. And diameter of the atomizer nozzle to one millimeter.Once all the parameters are set, place the two combinations of protectants in the spray dryer. Start the feed of probiotic composition through a peristaltic pump. Then, start the timer and place the product collecting vessel when the solution enters the atomizer.Record the outlet temperature every five minutes to track possible temperature instabilities. Stop the timer when all the probiotic composition has been fed to the spray dryer. Weigh the product collecting vessel to determine the amount of composition fed to the system and the amount of dry product collected.

Powder Characterization and Probiotic Viability

To determine product moisture content, precisely weigh 100 milligrams of the dried product and place it in the titration vessel of Karl Fisher Equipment. Initiate the biamperometric titration of water present in the sample by pressing the initiation button. To determine water activity, weigh 0.6 grams of dried product in the sample compartment of the hygrometer at 25 degrees Celsius and close the equipment cover.For determining probiotic viability, dilute bacterial culture in nine milliliters of peptide water and vortex until complete dispersion. Perform serial decimal dilutions with diluted bacterial culture in nine milliliters of saline solution. Seed the dilutions onto De Man, Rogosa and Sharpe agar plates and incubate at 37 degrees Celsius for 24 to 48 hours.After incubation, count the colony forming units or CFU using a colony counter with magnifying lens. Calculate the probiotic viability in the dried product using the given equation to express the number of viable cells in CFU per gram of product dispersion. The results of the spray drying of the probiotics at 80 degree Celsius showed that the distinct drying aids promoted efficient protection of the probiotic cells.The increase in spray drying temperature tended to decrease the probiotic viability and reached nearly 80%at 160 degrees Celsius. However, the powder yield remained around 50%throughout all the temperatures. The powder's moisture content and water activity decreased conversely with the spray drying temperature.