Please use this identifier to cite or link to this item: https://doi.org/10.1186/s13568-017-0456-4
Title: Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environment
Authors: Toh, M 
Liu, S.Q 
Keywords: amino acid
antioxidant
aspartic acid
carbohydrate
glycine
isoleucine
leucine
lysine
phenylalanine
polysaccharide
probiotic agent
serine
threonine
tyrosine
valine
acid tolerance
acidity
antioxidant activity
Article
bacterial survival
chemical analysis
concentration response
controlled study
DPPH radical scavenging assay
ferric reducing antioxidant power assay
Lactobacillus rhamnosus
molecular weight
nonhuman
Saccharomyces cerevisiae
solubility
ultrafiltration
yeast
Issue Date: 2017
Publisher: Springer Verlag
Citation: Toh, M, Liu, S.Q (2017). Influence of commercial inactivated yeast derivatives on the survival of probiotic bacterium Lactobacillus rhamnosus HN001 in an acidic environment. AMB Express 7 (1) : 156. ScholarBank@NUS Repository. https://doi.org/10.1186/s13568-017-0456-4
Rights: Attribution 4.0 International
Abstract: This study evaluated the influence of three inactivated yeast derivatives (IYDs) used in wine production, namely OptiRed®, OptiWhite® and Noblesse®, on the viability of the probiotic strain Lactobacillus rhamnosus HN001 in an acidic environment. Addition of the IYDs at 3 g/L significantly enhanced the survival of the probiotic bacteria by 2.75–4.05 log cycles after 10-h exposure in a pH 3.0 buffer. Acid stress assay with IYD components obtained after centrifugation and filtration revealed that water-soluble compounds were responsible for improving the acid tolerance of L. rhamnosus HN001 for all three preparations. Differences in protective effect amongst the IYDs on L. rhamnosus HN001 were observed when permeates and retentates of the water-soluble extracts, obtained through ultrafiltration with a 2 kDa membrane, were assayed against the lactic acid bacterium. Chemical analysis of the water-soluble components suggests that low molecular weight polysaccharides, specific free amino acids and/or antioxidants in the 2 kDa permeates could have contributed to the enhanced survival of L. rhamnosus HN001 during acid stress. The contrast amongst the 2 kDa retentates’ viability enhancing property may have been attributed to the differences in size and structure of the higher molecular weight carbohydrates and proteins, as the survival of the probiotic did not relate to the concentration of these compounds. These results suggests that oenological IYDs could potentially be applied to probiotic foods for enhancing the acid tolerance of the beneficial microorganisms, and consequently prolonging the shelf life of these products. © 2017, The Author(s).
Source Title: AMB Express
URI: https://scholarbank.nus.edu.sg/handle/10635/183484
ISSN: 2191-0855
DOI: 10.1186/s13568-017-0456-4
Rights: Attribution 4.0 International
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