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Changes in the metabolome of probiotics during the stationary phase increase resistance to lyophilization

Food Bioscience 2023年第3期53卷 487-495页

作者： Hyeon Ji Jeon Jungyeon Kim Woo Yeon Seok Gwang-Seob Kim Boyoung Choi Minhye Shin Ju-Hoon Lee Younghoon Kim Jungwoo Yang Young Hoon Jung School of Food Science and Biotechnology Kyungpook National UniversityDaegu41566Republic of Korea Carl R.Woese Institute for Genomic Biology University of Illinois at Urbana-ChampaignUrbanaIL61801USA Ildong Bioscience Pyeongtaek-siGyeonggi-do17957Republic of Korea Department of Microbiology College of MedicineInha UniversityIncheon22212Republic of Korea Department of Food and Animal Biotechnology Research Institute of Agriculture and Life ScienceSeoul National UniversitySeoul08826Republic of Korea Department of Agricultural Biotechnology Research Institute of Agriculture and Life ScienceSeoul National UniversitySeoul08826Republic of Korea

In the probiotics manufacturing process,lyophilization damages the cell membrane of microorganisms,reducing their viability and delaying reactivation of their cellular *** growth phase of microorganisms at the time of lyophilization is thought to significantly affect their viability during storage and reactivation in the ***,no study has systematically investigated the differences in overcoming mechanisms in microorganisms harvested at different growth phases against ***,in this study,we comparatively assessed the resistance mechanism of Bifidobacterium animalis *** and Lacticaseibacillus rhamnosus harvested at exponential and stationary growth *** found that *** *** and *** harvested at the stationary phase had shorter lag phase in growth and higher survival rates during storage than those harvested at the exponential *** a result of metabolome analysis,the cells harvested at the stationary phase accumulated trehalose and arabinose,which function as cryoprotectants and protect cells from lyophilization-induced *** findings could provide a basis for establishing a manufacturing protocol for lyophilized probiotics that can be rapidly reactivated in the intestine to achieve optimal metabolic activity and induce health benefits.

关键词： Probiotics Lyophilization shelf stability Metabolomics Stress-response molecule

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