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International journal of molecular sciences
Nov 04, 2022;23 (21):

The Effect of Proline on the Freeze-Drying Survival Rate of CCFM 1029 and Its Inherent Mechanism.

Shumao Cui, Wenrui Zhou, Xin Tang, Qiuxiang Zhang, Bo Yang, Jianxin Zhao, Bingyong Mao, Hao Zhang
Author Information
  1. Shumao Cui: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  2. Wenrui Zhou: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  3. Xin Tang: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  4. Qiuxiang Zhang: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China. ORCID
  5. Bo Yang: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China. ORCID
  6. Jianxin Zhao: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  7. Bingyong Mao: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  8. Hao Zhang: State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
PMID: 36362285 DOI: 10.3390/ijms232113500

Abstract

Amino acids, which are important compatible solutes, play a significant role in probiotic lyophilization. However, studies on the functions of during freeze-drying are limited. Therefore, in this study, we compared the freeze-drying survival rate of CCFM 1029 cultivated in different media containing different kinds of compatible solutes. We found that the addition of 21 g/L proline to the culture media substantially improved the freeze-drying survival rate of CCFM 1029 from 18.61 ± 0.42% to 38.74 ± 1.58%. Interestingly, this change has only been observed when the osmotic pressure of the external culture environment is increased. Under these conditions, we found that proline accumulation in this strain increased significantly. This change also helped the strain to maintain its membrane integrity and the activity of some key enzymes during freeze-drying. Overall, these results show that the addition of proline can help the strain resist a tough environment during lyophilization. The findings of this study provide preliminary data for producers of probiotics who wish to achieve higher freeze-drying survival rates during industrial production.

Keywords

Bifidobacterium longum CCFM 1029 freeze-drying survival rate mechanism proline

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Grants

  1. 2021YFD2100700/National Key R&D Program of China
  2. 32172173, 32072197, 31972086/National Natural Science Foundation of China

MeSH Term

Bifidobacterium longum
Survival Rate
Proline
Freeze Drying
Bifidobacterium
Probiotics

Chemicals

Proline
Journal Article

Word Cloud

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