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Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties

2011Journal article Open access
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dc.contributor.authorGolowczyc, Marina A.
dc.contributor.authorSilva, Joana
dc.contributor.authorTeixeira, Paula
dc.contributor.authorDe Antoni, Graciela L.
dc.contributor.authorAbraham, Analía G.
dc.date.accessioned2012-02-27T14:59:24Z
dc.date.available2012-02-27T14:59:24Z
dc.date.issued2011
dc.description.abstractThe injuries caused by spray drying (SD) of three potential probiotic lactobacilli isolated from kefir grains and the impact on some probiotic properties, were evaluated. Results demonstrated that Lactobacillus plantarum 83114 and L. kefir 8321 showed a slight reduction of viability (0.11 and 0.29 log CFU/ml respectively) after SD process, and L. kefir 8348 was found to be more sensitive to the process with a reduction in viability of 0.70 log CFU/ml. Neither membrane damage, evaluated by increased sensitivity to NaCl, lysozyme, bile salt and penicillin G, nor changes in acidifying activity in MRS and milk by lactobacilli were detected after SD. L. plantarum 83114 and L. kefir 8321 after SD did not lose their capacity to adhere to intestinal cells. Nevertheless, L. kefir 8348 showed a significant loss of adhesion capacity after SD. In addition, rehydrated spray-dried L. kefir 8321 retained the ability to protect against Salmonella invasion of intestinal cells. This effect was observed when L. kefir is co-incubated with Salmonella before invasion assay. This work shows that the membrane integrity evaluated by indirect methods and some probiotic properties of lactobacilli isolated from kefir did not change significantly after SD, and these powders could be used in functional foods applications.por
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.citationGOLOWCZYC, Marina A... [et al.] - Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties. International Journal of Food Microbiology. ISSN 0168-1605. Vol. 144, n.º 3 (2011), p. 556–560por
dc.identifier.doi10.1016/j.ijfoodmicro.2010.11.005
dc.identifier.eissn1879-3460
dc.identifier.issn0168-1605
dc.identifier.urihttp://hdl.handle.net/10400.14/7951
dc.identifier.wosWOS:000287227000031
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationP107RT0207
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectLactobacillus spp.por
dc.subjectKefirpor
dc.subjectSpray dryingpor
dc.subjectProbiotic propertiespor
dc.titleCellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic propertiespor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage560
oaire.citation.issue3
oaire.citation.startPage556
oaire.citation.titleInternational Journal of Food Microbiology
oaire.citation.volume144
person.familyNameSilva
person.familyNameTeixeira
person.familyNameAbraham
person.givenNameJoana
person.givenNamePaula
person.givenNameAnalia
person.identifier23021
person.identifier.ciencia-idB415-743D-D9F9
person.identifier.orcid0000-0003-3977-7418
person.identifier.orcid0000-0002-6296-5137
person.identifier.orcid0000-0002-2632-2177
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id7403023130
person.identifier.scopus-author-id7005895206
person.identifier.scopus-author-id7202760135
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication42069f79-2050-47f2-a42b-fab5c301e9a3
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublicationdf104cce-2e3f-46af-83d7-39949c581028
relation.isAuthorOfPublication.latestForDiscovery42069f79-2050-47f2-a42b-fab5c301e9a3

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