Protective Mechanisms of Trehalose and Hyaluronic Acid on Lyophilized Bifidobacterium longum

doi:10.7506/spkx1002-6300-201007052

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (7): 236-241.doi: 10.7506/spkx1002-6300-201007052

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Protective Mechanisms of Trehalose and Hyaluronic Acid on Lyophilized Bifidobacterium longum

ZHANG Yu-hua1,2，MENG Yi2， LING Pei-xue3，JI Bao-ping4

1. National Engineering Research Center for Agricultural Products Logistics, Jinan 250103, China；2. Shandong Institute of
Commerce and Technology, Jinan 250103, China；3. Shandong Academy of Pharmaceutical Science, Jinan 250108, China；
4. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Received:2009-06-30 Revised:2009-12-08 Online:2010-04-01 Published:2010-12-29
Contact: ZHANG Yu-hua E-mail:z11f@163.com

Abstract

Abstract:

In order to explore the cellular damage caused by lyophilization and protective mechanisms of trehalose and hyaluronica acid (HA) to cellular damage, leakage of proteins and nucleic acids, change of ATPase activity, cell morphology, structural change of membrane lipids and proteins in lyophilized Bifitdobacterium longum were investigated after rehydration. Lyophilization resulted in the damage of membrane and sensitive proteins in cells. The formation of hydrogen bond between trehalose and polar groups in membrane lipids and proteins replaced water loss around polar groups and maintained the hydration status of membrane lipids and the stability of secondary structure of proteins. In addition, due to higher glass temperature (Tg) resulting from the combination of trehalose and HA, combined use of trehalose and HA provided a complementary property. Therefore, the combination of water replacement from trehalose and glassy state from HA resulted in an optimal protective effect.

Key words: trehalose, HA, lyophilization, protective mechanism

CLC Number:

Q93.336

ZHANG Yu-hua1,2，MENG Yi2， LING Pei-xue3，JI Bao-ping4. Protective Mechanisms of Trehalose and Hyaluronic Acid on Lyophilized Bifidobacterium longum[J]. FOOD SCIENCE, 2010, 31(7): 236-241.

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Protective Mechanisms of Trehalose and Hyaluronic Acid on Lyophilized Bifidobacterium longum

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