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Van Calsteren MR, Gagnon F, Guertin N, Roy D. Structural characterization of an exopolysaccharide produced by two strains of Lacticaseibacilluscasei. Carbohydr Res 2024; 537:109056. [PMID: 38377833 DOI: 10.1016/j.carres.2024.109056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 02/02/2024] [Accepted: 02/08/2024] [Indexed: 02/22/2024]
Abstract
Exopolysaccharides (EPSs) were isolated and purified from Lacticaseibacillus casei strains type V and RW-3703M grown under various fermentation conditions (carbon source, incubation temperature, and duration). Identical 1H NMR spectra were obtained in all cases. The molar mass determined by size-exclusion chromatography coupled with multi-angle light scattering was different for the two strains and in different culture media. The primary structure was elucidated using chemical and spectroscopic techniques. Monosaccharide and absolute configuration analyses gave the following composition: d-Glc, 1; d-Gal, 2; l-Rha, 2; d-GlcNAc, 1. Methylation analysis indicated the presence of 4-linked Glc, terminal and 6-linked Gal, terminal and 3-linked Rha, and 3,4,6-linked GlcNAc. On the basis of one- and two-dimensional 1H and 13C NMR data, the structure of the EPS was consistent with the following hexasaccharide repeating unit: {4)[Rhap(α1-3)][Galp(α1-6)]GlcpNAc(β1-6)Galp(α1-3)Rhap(β1-4)Glcp(β1-}n. Complete 1H and 13C NMR assignments are reported.
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Affiliation(s)
- Marie-Rose Van Calsteren
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Québec, J2S 8E3 Canada.
| | - Fleur Gagnon
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Québec, J2S 8E3 Canada
| | - Nancy Guertin
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Québec, J2S 8E3 Canada
| | - Denis Roy
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Québec, J2S 8E3 Canada
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Champagne CP, Guertin N, Raymond Y. Strategies to improve the survival of probiotic Lacticaseibacillus rhamnosus R0011 during the production and storage of granola bars. Can J Microbiol 2022; 68:147-156. [PMID: 35119951 DOI: 10.1139/cjm-2021-0130] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The goal of this study was to evaluate the effectiveness of two approaches to protect the viability of probiotic cells during granola bar manufacturing and storage: microencapsulation (ME) and inclusion in chocolate chips. In the process used, hot honey (138 °C) was blended with cereal ingredients, resulting in an initial blend temperature of 52 °C. Chocolate chips carrying probiotics were added; however, when the blend was cooled to 42 °C. The viability of Lacticaseibacillus rhamnosus R0011 probiotic was assessed by flow cytometry (FC) and plating (CFU). There was an uneven distribution of inoculated probiotic bacteria throughout the cereal bars, resulting in variability in the CFU data. By providing total and viable counts, FC assessed the correct number of inoculated cells in the sample, which enabled the accurate calculation of survival levels. Spray coating with ME increased survival during manufacturing, but ME in alginate particles was detrimental. Including the cultures in chocolate improved the stability of the probiotics during storage at 25 °C, but only in the first 4 weeks. FC analyses showed that viability losses during bar manufacturing could be linked to damage to the cell membrane, but less so during storage.
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Affiliation(s)
- Claude P Champagne
- Saint-Hyacinthe Research and Development Center, Agriculture and Agri-food Canada, 3600 Casavant Blvd. W, Saint-Hyacinthe, QC J2S 8E3, Canada.,Saint-Hyacinthe Research and Development Center, Agriculture and Agri-food Canada, 3600 Casavant Blvd. W, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Nancy Guertin
- Saint-Hyacinthe Research and Development Center, Agriculture and Agri-food Canada, 3600 Casavant Blvd. W, Saint-Hyacinthe, QC J2S 8E3, Canada.,Saint-Hyacinthe Research and Development Center, Agriculture and Agri-food Canada, 3600 Casavant Blvd. W, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - Yves Raymond
- Saint-Hyacinthe Research and Development Center, Agriculture and Agri-food Canada, 3600 Casavant Blvd. W, Saint-Hyacinthe, QC J2S 8E3, Canada.,Saint-Hyacinthe Research and Development Center, Agriculture and Agri-food Canada, 3600 Casavant Blvd. W, Saint-Hyacinthe, QC J2S 8E3, Canada
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Roy D, Savard P, Guertin N, Martoni CJ, Jones ML, Champagne CP. Viability of Lactobacillus reuteri ncimb 30242 during storage in fruit juice and soy beverage. JMBFS 2016. [DOI: 10.15414/jmbfs.2016.5.4.320-325] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Champagne C, Raymond Y, Guertin N, Martoni C, Jones M, Mainville I, Arcand Y. Impact of a yogurt matrix and cell microencapsulation on the survival of Lactobacillus reuteri in three in vitro gastric digestion procedures. Benef Microbes 2015; 6:753-63. [DOI: 10.3920/bm2014.0162] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The goal of this study was to assess the interaction between microencapsulation and a yogurt food matrix on the survival of Lactobacillus reuteri NCIMB 30242 in four different in vitro systems that simulate a gastric environment. The four systems were: United States Pharmacopeia (USP) solutions, a static two-step (STS) procedure which included simulated food ingredients, a constantly dynamic digestion procedure (IViDiS), as well a multi-step dynamic digestion scheme (S’IViDiS). The pH profiles of the various procedures varied between systems with acidity levels being: USP > STS > IViDiS = S’IVIDiS. Addition of a food matrix increased the pH in all systems except for the USP methodology. Microencapsulation in alginate-based gels was effective in protecting the cells in model solutions when no food ingredients were present. The stability of the probiotic culture in the in vitro gastric environments was enhanced when (1) yoghurt or simulated food ingredient were present in the medium in sufficient quantity, (2) pH was higher. The procedure-comparison data of this study will be helpful in interpreting the literature with respect to viable counts of probiotics obtained from different static or dynamic in vitro gastric systems.
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Affiliation(s)
- C.P. Champagne
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe, QC J2S 8E3, Canada
- Institute for Nutrition and Functional Foods (INAF), Laval University, Suite 1710, 2440 Boulevard Hochelaga, Québec, QC G1V 0A6, Canada
| | - Y. Raymond
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe, QC J2S 8E3, Canada
| | - N. Guertin
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe, QC J2S 8E3, Canada
| | - C.J. Martoni
- Micropharma Limited, 4200 Saint-Laurent Boulevard, 4th floor, Unit 409, Montréal, QC H2W 2R2, Canada
| | - M.L. Jones
- Micropharma Limited, 4200 Saint-Laurent Boulevard, 4th floor, Unit 409, Montréal, QC H2W 2R2, Canada
| | - I. Mainville
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe, QC J2S 8E3, Canada
| | - Y. Arcand
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe, QC J2S 8E3, Canada
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