Chlorella vulgaris protein isolate effectively protects Lacticaseibacillus rhamnosus GG viability during processing, storage, and in vitro digestion

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-09-18 DOI:10.1016/j.foodhyd.2025.111999

Jennyfer Fortuin , Céline C. Leclercq , Rayssa K. Silva , Alexander S. Shaplov , Servane Contal , Sébastien Cambier , Marcus Iken , Vincenzo Fogliano , Christos Soukoulis

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引用次数: 0

Abstract

This study examined the protective effect of Chlorella vulgaris protein isolate (CPI) on the biological activity of Lacticaseibacillus rhamnosus GG (LGG) during lyophilisation, storage, and in vitro digestion. Prior to lyophilisation, the probiotic suspensions were either fermented to pH 4.5 (CF) or left untreated (CNT). The microstructure, physicochemical, and thermal properties of the resulting probiotic powders were analysed, along with the LGG cell adhesion to an in vitro intestinal epithelium co-culture (Caco-2/HT29-MTX) model. The powders exhibited a compact, flaky, microporous structure with sharp edges. No significant effect of fermentation on the thermal properties of the powders was detected. A hybrid type II−III water vapour sorption isotherm was observed for all samples. The protein secondary structure of the samples consisted mainly of α-helix (68–75 %), followed by β-sheet (20–27 %) and aggregated strands (3–5 %). Embedment of LGG cells in CPI-based matrices provided effective lyoprotection, with CNT offering greater stability than CF. Elevated storage temperature and relative humidity (RH) conditions accelerated LGG inactivation, particularly in CF. While a sufficient proportion of LGG cells survived the harsh conditions of in vitro digestion, pre-fermentation had a negligible impact. Additionally, the adhesion capacity of the LGG cells to the intestinal mucus layer was satisfactory (>4 log CFU g⁻¹). Overall, CPI exhibits strong stabilising properties for LGG viability and represents a promising single-cell-based alternative to conventional (dairy or plant) proteins for probiotic food formulations.

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普通小球藻蛋白分离物在加工、贮藏和体外消化过程中可有效保护鼠李糖乳杆菌GG活力

研究了普通小球藻蛋白分离物（CPI）在冻干、贮藏和体外消化过程中对鼠李糖乳杆菌GG （LGG）生物活性的保护作用。冻干前，益生菌悬浮液发酵至pH 4.5 （CF）或不处理（CNT）。分析了所得益生菌粉末的微观结构、物理化学和热性能，以及LGG细胞与体外肠上皮共培养（Caco-2/HT29-MTX）模型的粘附性。粉末呈致密片状微孔结构，边缘锋利。发酵对粉末的热性能无显著影响。在所有样品中观察到混合型II - III型水蒸气吸附等温线。蛋白质二级结构主要为α-螺旋（68 - 75%），其次为β-片（20 - 27%）和聚集链（3 - 5%）。将LGG细胞包埋在cpi基基质中提供了有效的冻干保护，碳纳米管比CF提供了更大的稳定性。升高的储存温度和相对湿度（RH）条件加速了LGG的失活，尤其是在CF中。尽管有足够比例的LGG细胞在体外消化的恶劣条件下存活下来，但预发酵的影响可以忽略不计。此外，LGG细胞对肠黏液层的粘附能力令人满意（>4 log CFU g−1）。总体而言，CPI在LGG活力方面表现出强大的稳定特性，代表了一种有前途的单细胞蛋白质替代传统（乳制品或植物）益生菌食品配方。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.