Lecithin-Bifidobacterium probiotics interactions:a case study  

作　　者：Laura García Plaza Panagiota Dima Elisa Audin Bernadeta Stancikaite Ioannis S.Chronakis Ana C.Mendes 

机构地区：[1]Technical University of Denmark(DTU)-Food,Research Group for Food Production Engineering,Laboratory of Nano-BioScience,Kemitorvet B202,2800 Kgs.Lyngby,Denmark

出　　处：《Food Bioscience》2023年第1期589-597,共9页食品生物科学（英文）

基　　金：support provided by the Innovation Fund Denmark(PROBIO project-7076-00053B).

摘　　要：Probiotic 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 probiotic 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(without lecithin)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,which is indicative of lower cellular stress and a more stable environment to preserve Bifido cells viability over time.

关 键 词：PROBIOTICS PHOSPHOLIPIDS FTIR spectroscopy Raman spectroscopy Bacteria stability 

分 类 号：O64[理学—物理化学]