Impact of protectant uptake on the shelf-life of dried Lacticaseibacillusrhamnosus

• Published in: Food science & technology 2022-01, Vol.153, Article 112394
• Main Authors: Priour, Sarah, Welman, Alan, Singh, Harjinder, Ellis, Ashling
• Format: Article
• Language: English
• Subjects: Freeze-drying; Lactic acid bacteria; Nano DSC; Probiotic; Sugars
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.112394

To improve the survival of dried probiotics, it is advised to expose the bacteria to protectants prior to processing, allowing equilibration of internal solutes. However, optimal conditions for this exposure remain unclear. This study examined solute uptake by Lacticaseibacillus rhamnosus HN001 (formally known as Lactobacillus rhamnosus HN001) at 4 °C and 20 °C, over exposure times of 0–240 min. The cells were exposed to hyperosmotic solutions of glucose and sucrose, two potential protective sugars, which are metabolisable and have different molecular weights. Sugar uptake was analysed through HPLC, while the impact on cell viability after freeze-drying was examined at 30 °C and 40 °C. The interactions between cell biomolecules and sugars were examined using Nano DSC. Results showed that the sugars were rapidly taken up by the cells, independent of temperature. At 20 °C, glucose was readily metabolised, eventually resulting in loss of cell viability during storage. Conversely, the Nano DSC study revealed interactions between the cells and sucrose, potentially providing some explanation as to the stability of the cells. In conclusion, sugar type and exposure temperature were shown to exert a significant effect on the viability of Lacticaseibacillus rhamnosus. Nano DSC is a promising technique to understand the protectant and cells’ interactions. •An innovative approach (Nano DSC) was used to understand sugar/cell interactions.•Exposure to protectants prior to drying impacts the shelf-life of L. rhamnosus.•Sugar metabolism prior to drying is detrimental to probiotic stability.