Stabilization of Lactobacillus reuteri by encapsulation of bacterial cells through spray drying

Micro-organisms are often located within surface-associated multicellular aggregates known as biofilms. The human gastrointestinal tract (GI-tract) carries a microbiota that is constantly affected by extraneous influences, and hence upholding and improving the microbial balance has increased the request for probiotics. Several Lactobacillus reuteri strains have probiotic properties and are used in food technology. In this study the growth characteristics of L. reuteri was investigated using the morphology and stability of L. reuteri ATCC PTA 5289 after encapsulation through spray drying. The bacterial cells were assessed and visualized by Scanning Electron Microscopy (SEM) and Light Microscopy (LM) as well as spectrophotometry. L. reuteri ATCC PTA 5289 showed stable growth on polystyrene surfaces and adherence was also observed on aluminum surfaces. SEM images demonstrated morphological changes of the bacteria that occurred during the spray drying. After spray drying the preparation showed 15 % viable cells. The survival percentage of the spray-dried end product after 4 weeks of storage was approximately 33 % when stored at 5 °C, compared to 5 % at 25 °C.


Introduction
Micro-organisms are often located within surface-associated multicellular aggregates that are known as biofilms.
Between 500 and 1000 biofilm forming anaerobic species colonize the gastrointestinal tract (GI tract) [1] and biofilms are involved in 80 % or more of microbial infections in humans [2].
Biofilms have different properties depending on the surrounding milieu and also on the particular biofilm generation [3].The GI-tract contains several types of microorganism, both beneficial and harmful microbes such as Bacteroides, Shigella, Lactobacillus,

Clostridium, Enterococcus and
Escherichia [4].Bacterial biofilms in the GI-tract tesselate mucus layers, mucosa, and the surfaces in the gut lumen.The majority of these bacteria are located in the large intestine, and approximately 10-100 of Lactobacillus species per ml can be found in the human stomach [5].
Since the microbiota in the GI-tract is   Protein denaturation during drying is similarly prevented by sugars that form hydrogen bonds with the proteins [16].
L. reuteri grows rapidly in cell culture media [8], and by forming multicellular The magnifications were 2000-20.000X.

Spray drying
Three experiments were performed using the spray drying technique.Spray drying was performed with bacteria from 10 CFU/g in 1L of MRS broth.The CFU/g of the L. reuteri ATCC PTA 5289 was calculated before and after the spray drying.The survival rate decreased with approximately one order of magnitude due to spray drying, reduced to 15 % viable cells (Table 1).
The spray drying process changed the morphology of L. reuteri ATCC PTA 5289.Before the spray drying the bacteria had a rod like appearance, but after spray drying the bacteria have gained a spherical formation (Fig. 3).
A stability trial from spray drying

Table 1.
Results from the CFU/g of the L. reuteri ATCC PTA 5289 calculated before and after the spray drying as well as the survival rate.

Table 2.
Stability data of spray dried L. reuteri ATCC PTA 5289 analysed every second week during 24 weeks in two different temperatures (5 and 25 °C).

Discussion
The aim of this study was to study the growth and adherence characteristics of  resistance to stress seem to be most appropriate for the process [18].
Approximately 15 % of the L. reuteri ATCC 5289 survived the spray drying procedure and a possible optimization increasing the survival rate could be encapsulation by using polymers [19].
Polymers would protect the bacteria from the environment and thus increase the survival rate.
A study by Romano et al concerning two L. rhamnosus strains revealed a viability loss of about 50 % by using a chestnut extract as carrier for spray drying [16].
constantly challenged by external factors, it becomes sensitized and can be accessed by harmful microbes that weakens the immune system by infecting the organism.Probiotic bacteria are beneficial microorganisms that are made available to animals and humans through supplements and food and the demand for probiotics to sustain the microbial balance has increased over the years.The potential beneficial effects of probiotics are the production of antimicrobial agents, which attenuates the proliferation of harmful microbes, as well as immunomodulation in the GItract [6].Probiotics can prevent diseases by inhibiting the pathogens, by modifying the metabolic activities of the pathogens by e.g.neutralization of toxins, exclusion/blocking of specific sites or pH changes, which affects the adhesion of the pathogen, followed by detachment or bacterial death.Probiotic bacteria are thought to be most beneficial when they are attached to specific sites on biomaterials or tissues, where they can settle and serve as a protective agent [7].Prokaryotic organisms, such as Lactobacillus reuteri, are striving to attach to surfaces as a survival strategy [8].Thus they remain in a favorable locality and cooperate and interact as a beneficial community.Formation of bacterial biofilms occurs because the film acts as a barrier and protects the bacteria from a bacteria themselves [9], forming the extracellular matrix (ECM) that embeds and interconnects the bacterial cells.Specific compounds on the cell surface are required for the adhesion of bacterial cells to solid surfaces, such as signaling molecules and proteins.These so called microbial surface component recognizing adhesive matrix molecules (MSCRAMMs) are integral to the ECM and are needed for biofilm formation elastins, all binding to bacterial surfaces [10].The formation of a biofilm gives the bacteria the opportunity to remain for a longer time in a nutritious environment, which leads to an increased metabolic efficiency, stability, and survival rate [10].In order to colonize other surfaces, planktonic bacteria cells are released from the biofilm.Lactobacillus reuteri is classified as a probiotic bacterium and is endogeneous to the GI tract, the oral cavity, and breast milk.The rod-shaped Gram-positive bacterium is categorized as a facultative anaerobe and the size range is approximately 0.5-1.6 µm [11].The bacterial cell wall contains polysaccharides that are attached to peptidoglycans by strong phosphodiester bonds.Teichoic acids are also present in all L. reuteri species; bound to the cell membrane or to the cell wall.The optimal parameters to stimulate growth are temperatures between 30-40 °C, a pH between 5.0-6.2, and a 5 % CO2 atmosphere.
a cost-effective alternative spray drying is widely used to produce large quantities of bacterial cultures.Adding to the benefits, a spray-dried powder can be stored for prolonged periods.To produce viable cultures with spray drying requires that the microorganisms survive the exposure to the high temperatures being used and that the probiotic properties are maintained following the spray-drying process.The process may affect cellular components, including DNA, the cytoplasmic membrane, and the cell wall [16].Since some probiotic properties are closely related to the structure of the bacterial surface, it is thus crucial to evaluate how the process affects the cells.It is well known that carbohydrates have protective effects for probiotic bacteria during drying, explained by the waterreplacement hypothesis, where sugars act as water substitutes when the hydration shell of proteins and water molecules associated to polar residues in membrane phospholipids, are removed.The replacement will maintain the integrity of phospholipids bilayers at their hydrated spacing, which in turn preserves the structure of the membrane, thereby preventing damage during drying or freezing.
aggregates and ECM during cultivation, L. reuteri may be inherently purposed (owing to encapsulation) to withstand the harsh conditions during spray drying.Previously published data focused on spray drying of microorganisms associated to cell integrity issues and viable counts is limited.L. reuteri was chosen for the spray drying study since this bacteriumis well characterized with respect to both the probiotic properties and the behavior in different products[17].In this study the growth, and adherence characteristics, of L. reuteri was Approximately 1g of L. reuteri ATCC PTA 5289 (Batch no 1CDA009, Bio Gaia, Lund, Sweden) was dispersed in de man Rogosa Sharpe (MRS) broth (OXOID LTD, Hampshire, England).The suspension was incubated during 20 minutes on a tilt table in room temperature (RT).A dilution series in saline was prepared and 100 µl aliquots from each concentration was applied on MRS agar (OXOID LTD, Hampshire, England).The plates were incubated anaerobically during 48 hours at 37 ºC.Bacterial growth-and decline curveThree colony-forming units (CFU) of L.reuteri ATCC PTA 5289 were inoculated in 30 ml MRS broth and incubated anaerobically at 37 °C during 186 hours in order to create a bacterial growth-and decline curve.A dilution series in saline was made and 100 µl aliquots from each dilution were applied on MRS agar plates and incubated anaerobically at 37 °C during 24 hours.The CFU were calculated and the concentration was determined.Staining and detection of the bacteriaSlides were incubated with bacteria in petri dishes for 24 and 48 hours in an anaerobic environment, rinsed with Milli Q water and stained with crystal violet, 0.1 % and 0.5 %, during 30 minutes at RT.They were further rinsed in Milli Q water, left to dry in air and then investigated under the light microscope.Quantification and estimation of a static bacterial biofilm L. reuteri ATCC PTA 5289 suspensions (three CFU inoculated in 30 ml MRS broth) in an amount of 500 µl/well were applied in 48 well plates (Thermo Scientific NuncUpcell 48 multidish, Thermo Fisher Scientific, Roskilde in Denmark).Plates were anaerobically incubated during 48 hours at 37 °C.The optical density (OD) of the bacterial growth was then measured at 550 nm.After the incubation time the planktonic suspension was removed and fresh MRS broth was added and mixed with the adherent biofilm.A volume of 100 µl of each sample was then transformed to a 96 well plate and the absorbance was measured at 570 nm.Preparation of L. reuteri for spray drying encapsulation Ten CFU of L. reuteri ATCC PTA 5289 were added in 1L of MRS broth and incubated aerobically with magnetic stirring on a vibration plate during 48 hours at 37 ºC.The feed solution was agitated and attached to the spray drying device (BÜCHI, Mini spray dryer, B290, Essen, Germany) with the following settings; inlet temperature: 120 °C, outlet temperature: 73-74 °C, aspirator: 100 %, pump: 20 % and nozzle cleaner: 6-8.A fine dispersion of droplets is fed with hot air through the nozzle and the temperature of the droplets remains below the wet bulk temperature until the water totally evaporates.Stability studies Aluminum bags with 150 mg of spray dried L. reuteri ATCC PTA 5289 were stored at two different temperatures, 5 and 25 °C.Duplicate samples were analysed every second week by CFU quantification.Scanning Electron Microscope (SEM) The bacteria were washed and diluted in Milli Q water.Application of the bacteria was done on a graphite carbon plate (Agar Scientific Ltd.Cambridge, England) or aluminum stud (Agar Scientific Ltd.Cambridge, England), and placed in the SEM device (Zeiss, EVO LS 10, and Cambridge, England).

A
growth and decline curve (Fig 1.) for L. reuteri ATCC 5289 was constructed from the CFU/g values calculated from the MRS agar plates.The experiment was followed during 186 hours.The crystal violet staining of L. reuteri PTA 5289 after 48 hours incubation showed detailed cell morphology of the bacteria (data not shown).The average of the OD of the adherent bacterial biofilm was estimated to 0.888 (n=144).The amount of biofilm was approximately the same in all samples and replicates.Small clusters of the bacteria were detected on the aluminum surface after 100h of incubation (Fig. 2).A huge area is shown where the bacteria cover the surface and a large quantity of single bacterial cells are attached and gathered together as clusters on the aluminum surface (Fig. 2).

experiment 3
was performed.Duplicate samples of L. reuteri ATCC PTA 5289 stored at two different temperatures, 25 and 5 °C, were analyzed every second week during 24 weeks.The survival percentage calculated between the number of bacteria before and after the spray drying was estimated to 4.2 %.The survival percentage of bacteria stored at 25 °C and 5 °C during 24 weeks showed a decrease of viability with time (Table 2 and figure 4).After 2 weeks of storage, the bacteria stored at 25 °C, had at survival rate of more than 100 % of the viable amount of cells directly after spray drying, presumably caused by the variations commonly associated with biological materials.The survival percentage of the spray dried end product after 4 weeks of storage at 5 °C was 32.70 %, compared to 4.70 % at 25 °C.After 24 weeks of storage at 25 °C the percentage of viable cells was reduced to 0.03 % compared to 2.40 % at 5 °C.
L. reuteri coupled with the morphology and stability of L. reuteri ATCC PTA 5289 after encapsulation through spray drying.L. reuteri strains are regularly applied in different products and L. reuteri has been described to be a robust bacterium feasible for large-scale cultivation techniques, showing high viability during production and storage.

Another study by Jantzen et al demonstrated a survival rate of about 2 %Fig. 3 ,
Fig. 3, the L. reuteri ATCC PTA 5289 were morphologically changed of after spray drying.Spherical particles were formed through the spray drying process (Fig. 3B, D and F).In the spherical form the bacteria can be embedded in an EPS