Gómez Zavaglia A, Tymczyszyn E, De Antoni G, Aníbal Disalvo E
Laboratorio de Fisicoquímica de Membranas Lipídicas, Facultad de Farmacia y Bioquímica (UBA), Buenos Aires, Argentina.
J Appl Microbiol. 2003;95(6):1315-20. doi: 10.1046/j.1365-2672.2003.02102.x.
This work determines the efficiency of trehalose on the preservation by heat or osmotic drying of a strain of Lactobacillus delbrueckii ssp. bulgaricus. Cell recovery at different trehalose concentrations during drying correlated with the surface properties and osmotic response of cells after rehydration.
Bacteria were dried in the presence of glycerol, trehalose, sucrose at 70 degrees C and at 20 degrees C. Trehalose attenuates the loss of viability at 0.25 m. At this concentration, the osmotic response and zeta potential of the bacteria were comparable with the nondried ones.
Trehalose diminishes significantly the damage produced by dehydration both when the bacteria are dried by heating or subjected to osmotic dehydration. This effect appears related to the preservation of the permeability to water and the surface potential of the bacteria.
Dehydration occurring during heating or during osmosis appears to have similar effects. As dehydration-induced damage is in correlation with osmotic response recovery and is hindered or buffered by the presence of trehalose, it may be related to water eliminated from biological structures involved in water permeation.
本研究旨在确定海藻糖对德氏乳杆菌保加利亚亚种菌株进行热干燥或渗透干燥保存的效果。干燥过程中不同海藻糖浓度下的细胞回收率与复水后细胞的表面性质和渗透反应相关。
在甘油、海藻糖、蔗糖存在的条件下，于70℃和20℃对细菌进行干燥。海藻糖在0.25 m时可减轻活力损失。在此浓度下，细菌的渗透反应和ζ电位与未干燥的细菌相当。
无论是通过加热干燥还是渗透脱水干燥细菌，海藻糖都能显著减少脱水造成的损伤。这种效果似乎与细菌对水的通透性和表面电位的保持有关。
加热或渗透过程中发生的脱水似乎具有相似的效果。由于脱水诱导的损伤与渗透反应恢复相关，且海藻糖的存在会阻碍或缓冲这种损伤，因此它可能与参与水渗透的生物结构中排出的水有关。
