Hostname: page-component-7c8c6479df-fqc5m Total loading time: 0 Render date: 2024-03-18T05:06:49.972Z Has data issue: false hasContentIssue false

Use of whey permeate containing in situ synthesised galacto-oligosaccharides for the growth and preservation of Lactobacillus plantarum

Published online by Cambridge University Press:  22 July 2013

Marina Golowczyc
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (Conicet La Plata, UNLP), 1900 La Plata, Argentina
Carlos Vera
Affiliation:
Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaiso (PUCV), 2362806 Valparaíso, Chile
Mauricio Santos
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (Conicet La Plata, UNLP), 1900 La Plata, Argentina
Cecilia Guerrero
Affiliation:
Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaiso (PUCV), 2362806 Valparaíso, Chile
Paula Carasi
Affiliation:
Laboratorio de Microbiología, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata (1900), Argentina
Andrés Illanes
Affiliation:
Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaiso (PUCV), 2362806 Valparaíso, Chile
Andrea Gómez-Zavaglia
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (Conicet La Plata, UNLP), 1900 La Plata, Argentina
Elizabeth Tymczyszyn*
Affiliation:
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (Conicet La Plata, UNLP), 1900 La Plata, Argentina
*
*For correspondence; e-mail: elitym@yahoo.com.ar

Abstract

Galacto-oligosaccharides (GOS) are prebiotics that have a beneficial effect on human health by promoting the growth of probiotic bacteria in the gut. GOS are commonly produced from lactose in an enzymatic reaction catalysed by β-galactosidase, named transglycosylation. Lactose is the main constituent of whey permeate (WP), normally wasted output from the cheese industry. Therefore, the main goal of this work was to optimise the synthesis of GOS in WP using β-galatosidase from Aspergillus oryzaea. WP and whey permeate enzymatically treated (WP-GOS) were used as culture media of Lactobacillus plantarum 299v. Lb. plantarum 299v attained the stationary phase in approximately 16 h, reaching 3·6 and 4·1×108 CFU/ml in WP and WP-GOS, respectively. The in situ synthesised GOS were not consumed during growth. No significant differences were observed in the growth kinetics of microorganisms in both media. After fermentation, microorganisms were dehydrated by freeze-drying and spray-drying and stored. The recovery of microorganisms after fermentation, dehydration and storage at 4 °C for at least 120 d was above 108 CFU/g. These studies demonstrated that WP is an appropriate substrate for the synthesis of GOS and the obtained product is also adequate as culture medium of Lb. plantarum 299v. The coexistence of GOS and dehydrated viable probiotic microorganisms, prepared using an effluent as raw material, represents the main achievement of this work, with potential impact in the development of functional foods.

Type
Research Article
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Amaretti, A, Bernardi, T, Tamburini, E, Zanoni, S, Lomma, M, Matteuzzi, D & Rossi, M 2007 Kinetics and metabolism of Bifidobacterium adolescentis MB 239 growing on glucose, galactose, lactose, and galactooligosaccharides. Applied and Environmental Microbiology 73 36373644Google Scholar
Ananta, E, Birkeland, SE, Corcoran, B, Fitzgerald, G, Hinz, S, Klijn, A, Mättö, J & Mercernier, A 2004 Processing effects on the nutritional advancement of probiotics and prebiotics. Microbial Ecology in Health and Disease 16 113124CrossRefGoogle Scholar
Boehm, G & Stahl, B 2003 Oligosaccharides. In Functional Dairy Products, pp. 203243 (Ed. Mattila-Sandholm, T). Cambridge: Woodhead PublishersGoogle Scholar
Boehm, G, Fanaro, S, Jelinek, J, Stahl, B & Marini, A 2003 Prebiotic concept for infant nutrition. Acta Paediatrica 91 6467Google Scholar
Bouhnik, Y, Flourié, B, D'Agay-Abensour, L, Pochart, P, Gramet, G, Durand, M & Rambaud, JC 1997 Administration of transgalacto-oligosaccharides increases fecal bifidobacteria and modifies colonic fermentation metabolism in healthy humans. Journal of Nutrition 127 444448Google Scholar
Cardelle-Cobas, A, Fernández, M, Salazar, N, Martínez-Villaluenga, C, Villamiel, M, Ruas-Madiedo, P & de los Reyes-Gavilán, CG 2009 Bifidogenic effect and stimulation of short chain fatty acid production in human faecal slurry cultures by oligosaccharides derived from lactose and lactulose. Journal of Dairy Research 76 317325CrossRefGoogle ScholarPubMed
Corcoran, BM, Ross, RP, Fitzgerald, G & Stanton, C 2004 Comparative survival of probiotic lactobacilli spray dried in the presence of prebiotic substances. Journal of Applied Microbiology 96 10241039CrossRefGoogle ScholarPubMed
Cruz-Guerrero, AE, Gómez-Ruiz, L, Viniegra-González, G, Bárzana, E & García-Garibay, M 2006 Influence of water activity in the synthesis of galactooligosaccharides produced by a hyperthermophilic β-glycosidase in an organic medium. Biotechnology and Bioengineering 93 11231129Google Scholar
Cui, F, Wan, C, Li, Y, Liu, Z & Rajashekara, G 2012 Co-production of lactic acid and Lactobacillus rhamnosus cells from whey permeate with nutrient supplements. Food and Bioprocess Technology 5 12781286Google Scholar
Das, R, Sen, D, Sarkar, A, Bhattacharyya, S & Bhattacharjee, C 2011 A comparative study on the production of galacto-oligosaccharide from whey permeate in recycle membrane reactor and in enzymatic batch reactor. Industrial and Engineering Chemistry Research 50 806816Google Scholar
De Man, JO, Rogosa, M & Sharpe, ME 1960 A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology 23 130135CrossRefGoogle Scholar
Desmond, C, Stanton, C, Fitzgerald, GF, Collins, K & Ross, RP 2001 Environmental adaptation of probiotic lactobacilli towards improvement of performance during spray drying. International Dairy Journal 11 801808CrossRefGoogle Scholar
Ducrotté, P, Sawant, P & Jayanth, V 2012 Clinical trial: Lactobacillus plantarum 299v (DSM 9843) improves symptoms of irritable bowel syndrome. World Journal of Gastroenterology 14 40124018Google Scholar
Gibson, GR & Roberfroid, MB 1995 Dietary modulation of the human colonic microbiota – introducing the concept of prebiotics. Journal of Nutrition 125 14011412Google Scholar
Golowczyc, M, Silva, J, Abraham, A, De Antoni, G & Teixeira, P 2010 Preservation of probiotic strains isolated from kefir by spray drying. Letters in Applied Microbiology 50 712CrossRefGoogle ScholarPubMed
Golowczyc, M, Silva, J, Teixeira, P, De Antoni, G & Abraham, A 2011 Cellular injuries of spray-dried Lactobacillus spp. isolated from kefir and their impact on probiotic properties. International Journal of Food Microbiology 144 556560Google Scholar
Gopal, PK, Sullivan, PA & Smart, JB 2001 Utilization of galacto-oligosaccharides as selective substrates for growth by lactic acid bacteria including Bifidobacterium lactis DR10 and Lactobacillus rhamnosus DR20. International Dairy Journal 11 1925Google Scholar
Guerrero, C, Vera, C, Plou, F & Illanes, A 2011 Influence of reaction conditions on the selectivity of the synthesis of lactulose with microbial β-galactosidases. Journal of Molecular Catalysis B: Enzymatic 72 206212Google Scholar
Hernandez-Hernandez, O, Muthaiyan, A, Moreno, FJ, Montilla, A, Sanz, ML & Ricke, SC 2012 Effect of prebiotic carbohydrates on the growth and tolerance of Lactobacillus. Food Microbiology 30 355361Google Scholar
Ignatova, T, Iliev, I, Kirilov, N, Vassileva, T, Dalgalarrondo, M, Haertlé, T, Chobert, J-M & Ivanova, I 2009 Effect of oligosaccharides on the growth of Lactobacillus delbrueckii subsp. bulgaricus strains isolated from dairy products. Journal of Agricultural and Food Chemistry 57 94969502Google Scholar
Laroche, C, Fine, F & Gervais, P 2005 Water activity affects heat resistance of microorganisms in food powders. International Journal of Food Microbiology 97 307315Google Scholar
Leon Pelaez, AM 2013 Study of the ability of kefir microorganisms to inhibit fungal growth and sequester mycotoxins. PhD Thesis. La Plata, Argentina: National University of La PlataGoogle Scholar
Manning, TS & Gibson, GR 2004 Prebiotics. Best Practice and Research Clinical Gastroenterology 18 287298Google Scholar
Marwaha, SS & Kennedy, JF 1988 Whey-pollution problems and potential utilization. International Journal of Food Science and Technology 23 323336Google Scholar
Neri, DMF, Balcão, VM, Costa, RS, Rocha, ICAP, Ferreira, EMFC, Torres, DPM, Rodrigues, LRM, Carvalho, LB Jr. & Teixeira, JA 2009 Galacto-oligosaccharide production during lactose hydrolysis by free Aspergillus oryzae β-galactosidase and immobilized on magnetic polysiloxane-polyvinyl alcohol. Food Chemistry 115 9299Google Scholar
Nessmith, WB, Nelssen, JL, Tokach, MD, Goodband, RD & Bergström, JR 1997 Effects of substituting deproteinized whey and(or) crystalline lactose for dried whey on weanling pig performance. Animal Science Journal 75 32223228Google Scholar
Panesar, PS, Panesar, R, Singh, RS, Kennedy, JF & Kumar, H 2006 Microbial production, immobilization and application of β-D-galactosidase. Journal of Chemical Technology and Biotechnology 81 530543CrossRefGoogle Scholar
Playne, MJ & Crittenden, RG 2004 Prebiotics from lactose, sucrose, starch, and plant polysaccharides. In Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals, pp. 99134 (Eds Nasser, JR & German, JB). New York, USA: Marcel DekkerGoogle Scholar
Playne, MJ & Crittenden, RG 2009 Galacto-oligosaccharides and other products derived from lactose. In Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts and Minor Constituents, pp. 121201 (Eds Fox, PF & McSweeney, P). Berlin: SpringerCrossRefGoogle Scholar
Shoaf, K, Mulvey, GL, Armstrong, GD & Hutkins, RW 2006 Prebiotic galactooligosaccharides reduce adherence of enteropathogenic Escherichia coli to tissue culture cells. Infection and Immunity 74 69206928CrossRefGoogle ScholarPubMed
Silva, J, Carvalho, AS, Teixeira, P & Gibbs, PA 2002 Bacteriocin production by spray dried lactic acid bacteria. Letters in Applied Microbiology 34 7781Google Scholar
Splechtna, B, Nguyen, T, Steinböck, M, Kulbe, KD, Lorenz, W & Haltrich, D 2006 Production of prebiotic galacto-oligosaccharides from lactose using β-galactosidases from Lactobacillus reuteri. Journal of Agricultural and Food Chemistry 54 49995006CrossRefGoogle ScholarPubMed
Tymczyszyn, EE, Gerbino, E, Illanes, A & Gómez-Zavaglia, A 2011 Galacto-oligosaccharides as protective molecules in the preservation of Lactobacillus delbrueckii subsp. bulgaricus. Cryobiology 62 123129CrossRefGoogle ScholarPubMed
Tymczyszyn, EE, Sosa, N, Gerbino, E, Hugo, A, Gómez-Zavaglia, A & Schebor, C 2012 Effect of physical properties on the stability of Lactobacillus bulgaricus in a freeze-dried galacto-oligosaccharides matrix. International Journal of Food Microbiology 155 217221Google Scholar
van Griethuysen, E, Flaschel, E & Renken, A 1985 Influence of the ion content of whey on the pH-activity profile of the beta-galactosidase from Aspergillus oryzae. Journal of Chemical Technology and Biotechnology 35 B 129138CrossRefGoogle Scholar
Vera, C, Guerrero, C & Illanes, A 2011a Determination of the transgalactosylation activity of Aspergillus oryzae β-galactosidase: effect of pH, temperature, and galactose and glucose concentrations. Carbohydrate Research 346 745752Google Scholar
Vera, C, Guerrero, C, Illanes, A & Conejeros, R 2011b A pseudo steady-state model for galacto-oligosaccharides synthesis with β-galactosidase from Aspergillus oryzae. Biotechnology and Bioengineeriing 108 22702279Google Scholar
Vera, C, Guerrero, C, Conejeros, R & Illanes, A 2012 Synthesis of galacto-oligosaccharides by β-galactosidase from Aspergillus oryzae using partially dissolved and supersaturated solution of lactose. Enzyme and Microbial Technology 50 188194CrossRefGoogle ScholarPubMed
Wallace, TC, Guarner, F, Madsen, K, Cabana, MD, Gibson, G, Hentges, E & Sanders, ME 2011 Human gut microbiota and its relationship to health and disease. Nutrition Reviews 69 392403CrossRefGoogle ScholarPubMed
Wang, Y 2009 Prebiotics: present and future in food science and technology. Food Research International 42 812Google Scholar
Weaver, LT 2003 Improving infant milk formulas: near the end of the trail for the holy grail? Journal of Pediatric Gastroenterology Nutrition 36 307310Google ScholarPubMed