Name: Powder Characterization and Probiotic Viability
Uploaded: 2023-04-07T14:45:00
Description: Watch this Scientific Journal Video about Powder Characterization and Probiotic Viability at JoVE.com

The video explains methods to determine moisture content, water activity, and probiotic viability in dried products. It details the use of Karl Fisher Equipment and hygrometers for moisture tests, along with serial dilutions and agar plating for probiotic counts. Results indicate that higher spray drying temperatures reduce probiotic viability but maintain powder yield.

powder characterization and probiotic viability

공정 개발을 통한 분무 건조 프로바이오틱 제품 품질 최적화

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.

저자 스포트라이트: 프로바이오틱 박테리아의 분무 건조를 위한 공정 개발 및 제품 품질 평가  

프로바이오틱스 박테리아의 분무 건조를 위한 공정 개발 및 제품 품질 평가

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.

Watch this Scientific Journal Video about Powder Characterization and Probiotic Viability at JoVE.com

Powder Characterization and Probiotic Viability  

분말 특성 분석 및 프로바이오틱 생존율

제품 수분 함량을 측정하려면 건조된 제품 100mg을 정확하게 칭량하여 Karl Fisher Equipment의 적정 용기에 넣습니다. 시작 버튼을 눌러 샘플에 존재하는 물의 이중 전류측정법 적정을 시작합니다. 수분 활성도를 측정하려면 섭씨 25도에서 습도계의 샘플 구획에 건조 된 제품 0.6g을 계량하고 장비 덮개를 닫습니다.프로바이오틱스 생존력을 측정하기 위해 박테리아 배양액을 9밀리리터의 펩타이드 물에 희석하고 완전히 분산될 때까지 소용돌이칩니다. 9 밀리리터의 식염수에서 희석 된 박테리아 배양으로 연속 십진법 희석을 수행하십시오. 희석액을 De Man, Rogosa 및 Sharpe 한천 플레이트에 시드하고 섭씨 37도에서 24-48시간 동안 배양합니다.배양 후, 돋보기가 있는 집락 계수기를 사용하여 집락 형성 단위 또는 CFU를 계산합니다. 제품 분산액의 그램당 CFU에서 생존 가능한 세포의 수를 표현하기 위해 주어진 방정식을 사용하여 건조된 제품에서 프로바이오틱 생존율을 계산합니다. 섭씨 80도에서 프로바이오틱스를 분무 건조시킨 결과는 뚜렷한 건조 보조제가 프로바이오틱스 세포의 효율적인 보호를 촉진한다는 것을 보여주었습니다.분무 건조 온도의 증가는 프로바이오틱스 생존율을 감소시키는 경향이 있었고 섭씨 160도에서 거의 80%에 도달했습니다. 그러나 분말 수율은 모든 온도에서 약 50%를 유지했습니다. 분말의 수분 함량과 수분 활성도는 분무 건조 온도에 따라 반대로 감소했습니다.

Research

JoVE Journal

Biology

Powder Characterization and Probiotic Viability

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 ...