Drying process strongly affects probiotics viability and functionalities.
Probiotic formulations are widely used and are proposed to have a variety of beneficial effects, depending on the probiotic strains present in the product. The impact of drying processes on the viability of probiotics is well documented. However, the impact of these processes on probiotics functionality remains unclear. In this work, we investigated variations in seven different bacterial markers after various desiccation processes. Markers were composed of four different viability evaluation (combining two growth abilities and two cytometric measurements) and in three in vitro functionalities: stimulation of IL-10 and IL-12 production by PBMCs (immunomodulation) and bacterial adhesion to hexadecane. We measured the impact of three drying processes (air-drying, freeze-drying and spray-drying), without the use of protective agents, on three types of probiotic bacteria: Bifidobacterium bifidum, Lactobacillus plantarum and Lactobacillus zeae. Our results show that the bacteria respond differently to the three different drying processes, in terms of viability and functionality. Drying methods produce important variations in bacterial immunomodulation and hydrophobicity, which are correlated. We also show that adherence can be stimulated (air-drying) or inhibited (spray-drying) by drying processes. Results of a multivariate analysis show no direct correlation between bacterial survival and functionality, but do show a correlation between probiotic responses to desiccation-rewetting and the process used to dry the bacteria.
UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne, AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France.
Cyril
C
Iaconelli
Merck Medication Familiale, 18C boulevard Winston Churchill, 21000 Dijon, France.
Guillaume
G
Lemetais
Institut MICALIS, UMR 1319, Domaine de Vilvert, 78352 Jouy en Josas, France.
Noura
N
Kechaou
Institut MICALIS, UMR 1319, Domaine de Vilvert, 78352 Jouy en Josas, France.
Florian
F
Chain
Institut MICALIS, UMR 1319, Domaine de Vilvert, 78352 Jouy en Josas, France.
Luis G
LG
Bermúdez-Humarán
Institut MICALIS, UMR 1319, Domaine de Vilvert, 78352 Jouy en Josas, France.
Philippe
P
Langella
UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne, AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France.
Patrick
P
Gervais
UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne, AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France. Electronic address: lbeney@u-bourgogne.fr.
Laurent
L
Beney
D001644:Bifidobacterium / Q000502:physiology*; D003890:Desiccation; D007778:Lactobacillus / Q000502:physiology*; D050296:Microbial Viability; D019936:Probiotics
Drying; Functionality; Probiotics; Process; Viability