Utjecaj različitih lioprotektora na funkcionalna svojstva liofiliziranih probiotičkih bakterija

master's thesis

• Title (english): The influence of the different protectors on the functional characteristics of freeze-dried probiotic lactic acid bacteria
• Author: Igor Čiković
• Mentor: Jagoda Šušković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology); Zagreb
• Defense date and country: 2011-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Glavni zahtjev pri izboru probiotičkih sojeva je njihovo preživljavanje u gastrointestinalnom traktu, a za postizanje probiotičkog učinka potrebno je u organizam unijeti visok broj živih probiotičkih bakterija u koncentriranom, praškastom pripravku koji se može dobiti liofilizacijom. Stoga je, u ovom radu ispitano preživljavanje probiotičkih bakterija Lactobacillus helveticus M92, Lactobacillus plantarum L4 i Enterococcus faecium L3 tijekom liofilizacije uz dodatak različitih lioprotektora: saharoze, laktoze, inulina, sorbitola i obranog mlijeka. Najbolje preživljavanje probiotičkog soja L. helveticus M92 i L. plantarum L4 postignuto je u prisutnosti obranog mlijeka i inulina, a soja E. faecium L3 u prisutnosti laktoze, sorbitola i obranog mlijeka. Autohtoni izolati BMK, odabrani na temelju in vitro testa simuliranih gastrointestinalnih uvjeta, preživljavaju proces liofilizacije u većem broju kad su prisutni lioprotektori obrano mlijeko i inulin. Izolat BGLE1-6 preživljava bolje u prisutnosti inulina, dok izolati BGAL1-1 i ZG3-17 bolje preživljavaju proces liofilizacije u obranom mlijeku u prahu. Mikroinkapsulacija u alginatu, κ-karagenanu i kazeinu djelovanjem transglutaminaze, uspješno su primijenjene za sva tri probiotička soja: L. helveticus M92, L. plantarum L4 i E. faecium L3. Najveća učinkovitost mikroinkapsulacije u sva tri nosača postignuta je za probiotički soj L. helveticus M92. Liofilizacija odabranih sojeva BMK s različitim lioprotektorima, te provođenje mikroinkapsulacije s tri odabrana nosača doprinose povećanju broja živih bakterijskih stanica u probiotičkim pripravcima kao i tijekom izlaganja nepovoljnim uvjetima gastrointestinalnog trakta što doprinosi iskazivanju njihovog probiotičkog učinka kad se primjene kao bioterapeutici.

Abstract (english)

The main requirement in the selection of probiotic strains is their survival in the gastrointestinal tract and to achieve the effect of probiotic need to ingest a high number of live probiotic bacteria in concentrated, powdered preparation that can be obtained by lyophilisation. Therefore, this study examined the survival of probiotic bacteria Lactobacillus helveticus M92, L. plantarum L4 and Enterococcus faecium L3 during freeze-drying with the addition of various lyoprotectors: sucrose, lactose, inulin, sorbitol and skim milk. The best survival of probiotic strains L. helveticus M92 and L. plantarum L4 was obtained in the presence of skim milk and inulin, and E. faecium L3strain in the presence of lactose, sorbitol and skim milk. Indigenous isolates of LAB, selected on the basis on in vitro simulated gastrointestinal tract conditions test, survive freeze-drying process in greater numbers when they are present lyoprotector skim milk or inulin. Isolate BGLE1-6 survives better in the presence of inulin, while isolates BGAL1-1-17 and ZG3 better survive freeze-drying process in skimmed milk powder. Microincapsulation in alginate, κ-carrageenan and casein action of transglutaminase, have been successfully applied to all three probiotic strains: L. helveticus M92, L. plantarum L4 and E. faecium L3. Microincapsulation maximum efficiency in all three cerriers is achieved by the probiotic strain L. helveticus M92. Lyophilisation of selected strains of LAB with different lyoprotectors and translation microincapsulation three selected carriers contribute to increasing the number of living bacterial cells in probiotic products as well as during exposure to adverse conditions of the gastrointestinal tract which contribute to the expression of their probiotic effect when they are implemented as bioterapeutics.

• Keywords: inulin; liofilizacija; obrano mlijeko; sorbitol; probiotici
• Keywords (english): inulin; freeze-drying; lactic acid bacteria; lyoprotectans; probiotics; sorbitol
• Language: croatian
• URN:NBN: urn:nbn:hr:159:959363
• Study programme: Title: Bioprocess Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 08:33:39