Food and Fermentation Industries >

2025 , Vol. 51 >Issue 13: 62 - 68

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040466

Mechanism of cell damage of Bifidobacterium longum subsp. longum during freeze-drying process

  • FENG Haihong ,
  • WANG Ran ,
  • GE Shaoyang ,
  • ZHANG Yongxiang ,
  • ZHAO Liang ,
  • LI Xiaoxia ,
  • YAO Kai ,
  • SANG Yue
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  • 1(Department of Nutrition and Health, China Agricultural University, Beijing 100193, China)
    2(Beijing Heyiyuan Biotechnology Company Limited, Beijing 100089, China)
    3(Inner Mongolia Langege Dairy Co.Ltd., Ulanchap 012000, China)

Received date: 2024-07-11

  Revised date: 2024-09-26

  Online published: 2025-08-04

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Abstract

This study aimed to clarify the primary stages and caused of cell damage in Bifidobacterium longum subsp. longum during vacuum freeze-drying.This study assessed the cell viability, water content, cell wall integrity, and cell membrane permeability of B.longum subsp. longum BB68S at various stages of the vacuum freeze-drying process, including the pre-freezing stage, sublimation drying stage, and desorption drying stage.Results revealed that, during the pre-freezing stage, the formation of ice crystals from free water at low temperatures caused cell extrusion.This process resulted in damage to the peptidoglycan structure of the cell wall, leading to reduced cell wall integrity and a 14.1% decrease in cell viability.In the sublimation drying stage, significant water loss induced structural changes in the phospholipid bilayer of the cell membrane following dehydration, resulting in increased permeability.This alteration led to the leakage of key intracellular metabolic enzymes such as lactate dehydrogenase and β-galactosidase into the external environment, causing a drastic 49.7% decrease in cell activity.Water content and cell viability changes were minimal during the desorption drying stage.Therefore, the primary stages of cellular damage during B.longum subsp. longum BB68S lyophilization occurred during pre-freezing and sublimation drying stages due to moisture-related compromises on both cell wall and membrane structures, ultimately reducing functionality and leading to decreased cellular activity.This study analyzed mechanisms of B.longum subsp. longum cellular damage during freeze-drying processes and provided a theoretical basis for optimizing vacuum freeze-drying procedures to enhance strain survivability.

Key words： Bifidobacterium longum subsp. longum; vacuum freeze-drying; cell wall; cell membrane; key metabolic enzymes

Cite this article

FENG Haihong , WANG Ran , GE Shaoyang , ZHANG Yongxiang , ZHAO Liang , LI Xiaoxia , YAO Kai , SANG Yue . Mechanism of cell damage of Bifidobacterium longum subsp. longum during freeze-drying process[J]. Food and Fermentation Industries, 2025 , 51(13) : 62 -68 . DOI: 10.13995/j.cnki.11-1802/ts.040466

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