Flow cytometry assessment of Lactobacillus rhamnosus GG (ATCC 53103) response to non‐electrolytes stress

dc.contributor.authorSunny‐Roberts, Elizabeth Oluwaseun
dc.contributor.authorAnanta, Edwin
dc.contributor.authorKnorr, Dietrich
dc.date.accessioned2019-12-11T10:45:13Z
dc.date.available2019-12-11T10:45:13Z
dc.date.issued2007-05-29
dc.descriptionDieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich.de
dc.descriptionThis publication is with permission of the rights owner freely accessible due to an Alliance licence and a national licence (funded by the DFG, German Research Foundation) respectively.en
dc.description.abstractPurpose – Lactobacillus rhamnosus GG, a probiotic of human origin, known to have health beneficial effects can be exposed to osmotic stress when applied in food production as important quantities of sugars are added to the food product. The aim of this study is to assess the mode of action of nonelectrolytes stress on its viability. Design/methodology/approach – Investigations were carried out on stationary phase cells treated with 0-1.5 M sugars, by means of flow cytometric method (FCM) and plate enumeration method. Osmotically induced changes of microbial carboxyfluorescein (cF)-accumulation capacity and propidium iodide-exclusion were monitored. The ability of the cells to extrude intracellularly accumulated cF upon glucose energization was ascertained as an additional vitality marker, in which the kinetics of dye extrusion were taken into consideration as well. Sugar analysis by HPLC was also carried out. Findings – The results of FCM analysis revealed that with sucrose, only cells treated at 1.5 M experienced membrane perturbation but there was a preservation of membrane integrity and enzymatic activity. There was no loss of viability as shown by plate counts. In contrast, the majority of trehalose-treated cells had low extent of cF-accumulation. For these samples a slight loss of viability was recorded on plating (logN/No 0.45). At 0.6 M, cells had similar extrusion ability as the control cells upon glucose energization. However, 20 per cent of sucrose-treated cells and 80 per cent of trehalose-treated cells extruded the dye in the first 10 min. Originality/value – This finding pointed out the importance of trehalose to enhance the dye extrusion activity, which is regarded as an analogue of the capability of cells to extrude toxic compounds. Sugars exert different effects on the physiological and metabolic status of LGG but none caused a significant viability loss. LGG can be a choice probiotic bacterium in sugar-rich food production e.g. candies, marmalade etc., in which exposure to high osmotic pressure is be expected.en
dc.identifier.eissn1758-6917
dc.identifier.issn0034-6659
dc.identifier.urihttps://depositonce.tu-berlin.de/handle/11303/10477
dc.identifier.urihttp://dx.doi.org/10.14279/depositonce-9429
dc.language.isoen
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/
dc.subject.ddc630 Landwirtschaft und verwandte Bereichede
dc.subject.ddc640 Hauswirtschaft und Familiede
dc.subject.otherfood productsen
dc.subject.otherfood testingen
dc.subject.otherbacteriaen
dc.titleFlow cytometry assessment of Lactobacillus rhamnosus GG (ATCC 53103) response to non‐electrolytes stressen
dc.typeArticleen
dc.type.versionpublishedVersionen
dcterms.bibliographicCitation.doi10.1108/00346650710749080
dcterms.bibliographicCitation.issue3
dcterms.bibliographicCitation.journaltitleNutrition & Food Scienceen
dcterms.bibliographicCitation.originalpublishernameEmeralden
dcterms.bibliographicCitation.originalpublisherplaceBingley en
dcterms.bibliographicCitation.pageend200
dcterms.bibliographicCitation.pagestart184
dcterms.bibliographicCitation.volume37
tub.accessrights.dnbdomain
tub.affiliationFak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie::FG Lebensmittelbiotechnologie und -prozesstechnikde
tub.affiliation.facultyFak. 3 Prozesswissenschaftende
tub.affiliation.groupFG Lebensmittelbiotechnologie und -prozesstechnikde
tub.affiliation.instituteInst. Lebensmitteltechnologie und Lebensmittelchemiede
tub.publisher.universityorinstitutionTechnische Universität Berlinde

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