Journal article
Lecithin - Bifidobacterium probiotics interactions: A case study
Research Group for Food Microbiology and Hygiene, National Food Institute, Technical University of Denmark1
Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark2
National Food Institute, Technical University of Denmark3
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark4
Technical University of Denmark5
Probiotics formulations containing lecithin phospholipids have been shown to extend their viability. However, the protective effect of lecithin and the properties of the mixtures of lecithin and probiotics cells in aqueous media have not been fully documented. The aim of this study was to investigate the interactions between Bifidobacterium animalis ssp.
Lactis (Bifido) probiotics and lecithin. The lecithin-Bifido interactions were dependent on lecithin concentration. FTIR and Raman spectroscopy suggested that Bifido cells interacted with lecithin molecules mainly through hydrophobic interactions. At the lecithin concentration of 0.1%.w/v, Bifido lost only about 17% of their viability over 56 days, while free Bifido probiotics lost about 66% of their viability in the same time period.
Furthermore, flow cytometer side scatter plots also showed that Bifido-lecithin samples at 0.1 %w/v lecithin, showed the lowest side scatter, indicative of lower cellular stress and a more stable environment to preserve Bifido cells viability over time.
| Language: | English |
|---|---|
| Year: | 2023 |
| ISSN: | 22124306 and 22124292 |
| Types: | Journal article |
| DOI: | 10.1016/j.fbio.2022.102268 |
| ORCIDs: | Dima, Panagiota , 0000-0002-9045-1061 , Mendes, Ana C. and Chronakis, Ioannis S. |
