Damage of Bifidobacterium infantis Caused by Freeze-drying

doi:10.7506/spkx1002-6630-200901024

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (1): 104-107.doi: 10.7506/spkx1002-6630-200901024

Previous Articles Next Articles

Damage of Bifidobacterium infantis Caused by Freeze-drying

LIU Li-feng，MENG Xiang-chen*

(Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China)

Received:2008-01-09 Revised:2008-01-16 Online:2009-01-01 Published:2010-12-29
Contact: MENG Xiang-chen* E-mail:xchmeng@163.com

Abstract

Abstract:

Freeze-drying is a major way to produce lactic acid bacteria and probiotic powders, and both freezing and drying can influence the cell survival. In order to evaluate the damage of Bifidobacterium infantis caused by freeze-drying, microstructure, β-galactosidase activity and concentrations of Na+ and K+ were determined in this experiment. The results showed that the changes of microstructure, β-galactosidase activity and concentrations of Na+ and K+ increase during freezing and drying processes, which include concentration of cytoplasm, separation between cytoplasm and cellular wall, shrinking and damage of cell, increase of cell membrane permeability, decrease and disparity between Na+ and K+ concentrations.

Key words: freeze-drying, Bifidobacterium infantis, damage

CLC Number:

TS201.3

LIU Li-feng，MENG Xiang-chen*. Damage of Bifidobacterium infantis Caused by Freeze-drying[J]. FOOD SCIENCE, 2009, 30(1): 104-107.

[1]	YANG Chenglin, HUANG Chao, LIU Juan, HUANG Weimei, YUAN Zhihang, YI Jin’e, LIANG Zeng’enni, WU Jing. Protective Effect of Betulinic Acid on Liver Injury Induced by T-2 Toxin in Mice [J]. FOOD SCIENCE, 2021, 42(9): 107-114.
[2]	TANG Xiangyue, CHEN Ying, YU Penghui, LU Yan, GONG Yushun. Progress in Research on the Preventive Effect and Mechanism of Tea on Ultraviolet Radiation-Induced Oxidative Stress [J]. FOOD SCIENCE, 2021, 42(9): 302-311.
[3]	YANG Erlin, ZHAO Haoan, XU Yuanyuan, WANG Yue, WANG Yin, CAO Wei. Phenolic Compounds and Antioxidant Activity of Jujube Honey [J]. FOOD SCIENCE, 2021, 42(3): 150-157.
[4]	XU Ying, WANG Bin, JIANG Qixing, XIA Wenshui, XU Yanshun. Intervention Effect of Chitooligosaccharide on Alcohol-Induced Intestinal Damage in Rats [J]. FOOD SCIENCE, 2021, 42(3): 158-164.
[5]	ZHANG Yu, WANG Fang, WENG Zebin, BAO Yifan, SONG Haizhao, SHEN Xinchun. Screening of Wheat Germ Albumin-Derived Antioxidant Peptides and Its Protective Activity against Cellular Oxidative Damage [J]. FOOD SCIENCE, 2021, 42(17): 10-18.
[6]	HE Pingping, ZHENG Yajun, ZHENG Mingjing, JIANG Zedong, DU Xiping, ZHU Yanbing, NI Hui, LI Qingbiao. Protective Effect of Bangia fusco-purpurea Polysaccharide on H2O2-Induced Oxidative Damage in Caco-2 Cells [J]. FOOD SCIENCE, 2021, 42(17): 113-120.
[7]	CHENG Jiayu, GAO Li, TANG Xiaozhi. Effect of Ultrafine Grinding on the Quality of Tartary Buckwheat Noodles [J]. FOOD SCIENCE, 2021, 42(15): 99-105.
[8]	ZHAI Bingzhong, ZHANG Lijing, LIU Zhen, CHEN Jianguo, HU Zhihang, MEI Song, HU Wenli, LOU Minhan, WANG Yin, QU Xuefeng. Curcumin Attenuated Hypoxia/Reoxygenation-Induced Injury in LLC-PK1 Cells via Na/K-ATPase/Src Signaling Pathway [J]. FOOD SCIENCE, 2021, 42(15): 136-142.
[9]	JIANG Yunjia, LIU Jinyan, XU Saijun, WANG Yang, ZHANG Bin, CHENG Zhong, XU Yang, XIE Yong. The Freshener Inosine 5’-Monophosphate Disodium Aggravates Lipid Metabolic Disorder in Elderly db/db Mice [J]. FOOD SCIENCE, 2021, 42(15): 150-158.
[10]	LIANG Zeng’enni, WANG Qiuan, ZHANG Juhua, SU Donglin, FU Fuhua, LI Gaoyang, LIU Wei, SHAN Yang. Synthesis of Eriocitrin and Its Protective Effect on in Hydrogen Peroxide-Induced Oxidative Damage in Human Umbilical Vein Endothelial Cells [J]. FOOD SCIENCE, 2021, 42(15): 159-166.
[11]	XUE Hongkun, TAN Jiaqi, LI Qian, TANG Jintian. Cyanidin-3-O-Glucoside Protects RAW264.7 Cells against Hydrogen Peroxide-Induced Oxidative Damage [J]. FOOD SCIENCE, 2021, 42(13): 103-113.
[12]	HAO Rili, LI Dapeng. Recent Progress in Understanding the Protective Effect of Phenolics against Cadmium-Induced Liver Injury [J]. FOOD SCIENCE, 2020, 41(9): 254-262.
[13]	ZHAO Liyun, LIU Ailian, LIU Meiyu, REN Xiaofeng. Comparative Protective Effect of Lipoic Acid and Resveratrol on Acetaminophen-Induced Cellular Oxidative Damage in HepG2 Cells [J]. FOOD SCIENCE, 2020, 41(7): 153-158.
[14]	YU Lanlan, LIU Wei, ZHOU Yalin, LI Yong, QIN Yong, LI Ruijun, XU Yajun. Effects of Wheat Oligopeptides on Antioxidant Function of Mice with Acute Alcoholism [J]. FOOD SCIENCE, 2020, 41(7): 159-163.
[15]	YANG Zhongmin, WANG Zuwen, HUANG Xianzhi, DING Xiaowen. Effect and Underlying Mechanism of Mulberry Leaf Alkaloid on Improving D-Galactose-Induced Oxidative Damage in Mice [J]. FOOD SCIENCE, 2020, 41(5): 135-142.

Damage of Bifidobacterium infantis Caused by Freeze-drying

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments