Probiotic Properties of Lyophilized Cell Free Extract of Lactobacillus casei


Afrooz Saadatzadeh 1 , Mohammad Reza Fazeli 2 , * , Hossein Jamalifar 2 , Rassoul Dinarvand 3

1 Department of Pharmaceutics, Faculty of Pharmacy, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, IR Iran

2 Department of Food and Drug Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, IR Iran

3 Nanotechnology Research Centre, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, IR Iran

How to Cite: Saadatzadeh A, Fazeli M R, Jamalifar H, Dinarvand R. Probiotic Properties of Lyophilized Cell Free Extract of Lactobacillus casei, Jundishapur J Nat Pharm Prod. Online ahead of Print ; 8(3):131-137. doi: 10.17795/jjnpp-8564.


Jundishapur Journal of Natural Pharmaceutical Products: 8 (3); 131-137
Published Online: July 22, 2013
Article Type: Research Article
Received: October 14, 2012
Accepted: February 22, 2013


Background: In recent years there have been considerable interests in the use of probiotic live cells for nutritional and therapeutic purposes. This strategy can be concomitant with some limitations such as survival of live cell during the GI-transit and their effective delivery to target tissues upon ingestion. Several attempts have been made to overcome these limitations such as their microencapsulation, spray-drying and lyophilization.

Objectives: In this study extract of cultured probiotics without cells was evaluated for its antimicrobial effects, antioxidant activity, and its stability.

Materials and Methods: In this work the potential of lyophilized-cell-free-probiotic-extract (LPE) as a suitable alternative strategy for the preparation of probiotic-products was investigated. The main aim of this study was to find out the antibacterial and antioxidant activity of LPE and also its stability. LPE was obtained by centrifugation and subsequent lyophilization of the collected supernatant from culture media of Lactobacillus casei. An enzymatic reagent-kit was used for detection of its content of lactic acid. Antibacterial test was performed using agar cup-plat-method, the DPPH scavenging -assay was used to determine its antioxidant activity and during a storage course, LPE was under a long-term stability study.

Results: Results showed that, LPE had more antipathogenic effects, antioxidant activity, and stability during storage-time when compared to fresh probiotic-extract.

Conclusions: Employing the LPE as a new approach, gives novel concept of probiotic-products in food and medical marketing.

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