Effect of different matrices on probiotic resistance to <i>in vitro</i> simulated gastrointestinal conditions

Casarotti, Sabrina Neves; Todorov, Svetoslav Dimitrov; Penna, Ana Lúcia Barretto

doi:10.1111/1471-0307.12215

Cited by 15 publications

(10 citation statements)

References 38 publications

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“…We also checked for the presence of any plasmid by Qiagen Plasmid Mini Kit (Qiagen, USA). The bile and acid tolerance assay (61–64) autoaggregation(65), cell surface hydrophobicity (66), adhesion to human HT-29 cell line (67, 68),bile-salt hydrolytic (BSH) activity (69), resistance to hydrogen peroxide (70–72) exopolysaccharide production (73), hemolytic activity (74–76), resistance to simulated GIT conditions (77–79), serum resistance (80), resistance to Simulated GI Conditions (77, 81, 82) and gluten degradation (83) was carried out as stated.…”

Section: Methodsmentioning

confidence: 99%

Functional and Comparative Genomics of Niche-Specific Adapted ActinomycetesKocuria rhizophilaStrain D2 Isolated from Healthy Human Gut

Ghattargi

Nimonkar

Sape³

et al. 2018

Preprint

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19Incidences of infection and occurrence of Kocuria rhizophila in human gut are prominent but 20 certainly no reports on the species ability to withstand human gastrointestinal dynamics. Kocuria 21 rhizophila strain D2 isolated from healthy human gut was comprehensively characterized. The 22 functional analysis revealed the ability to produce various gastric enzymes and sensitive to major 23 clinical antibiotics. It also exhibited tolerance to acidic pH and bile salts. Strain D2 displayed 24 bile-salt hydrolytic (BSH) activity, strong cell surface traits such as hydrophobicity, auto-25 aggregation capacity and adherence to human HT-29 cell line. Prominently, it showed no 26 hemolytic activity and was susceptible to the human serum. Exploration of the genome led to the 27 discovery of the genes for the above said properties and has ability to produce various essential 28 amino acids and vitamins. Further, comparative genomics have identified core, accessory and 29 unique genetic features. The core genome has given insights into the phylogeny while the 30 accessory and unique genes has led to the identification of niche specific genes. Bacteriophage, 31 virulence factors and biofilm formation genes were absent with this species. Housing CRISPR 32 and antibiotic resistance gene was strain specific. The integrated approach of functional, genomic 33 and comparative analysis denotes the niche specific adaption to gut dynamics of strain D2. 34Moreover the study has comprehensively characterized genome sequence of each strain to know 35 the genetic difference and intern recognize the effects of on phenotype and functionality 36 complexity. The evolutionary relationship among strains along and adaptation strategies has been 37 included in this study. 38Significance: Reports of Kocuria rhizophila isolation from various sources have been reported 40 but the few disease outbreaks in humans and fishes have been prominent, but no supportive 41 3 evidence about the survival ability of Kocuria spp. within human GIT. Here, we report the gut 42 adaption potential of K. rhizophila strain D2 by functional and genomic analysis. Further; 43 comparative genomics reveals this adaption to be strain specific (Gluten degradation). Genetic 44 difference, evolutionary relationship and adaptation strategies have been including in this study. 45 48 positive, non-hemolytic, non-endospore-forming, non-motile and can grow at different oxygen 49 levels (aerobic, facultative and anaerobic) (1, 2). Presence of galactosamine and glucosamine 50 (amino sugars) as the main component of the cell wall, differ them from other members of the 51class Actinobacteria (2). This genus is normally inhabitants of dust, soil, water and food and in 52 humans colonizes skin, mucosa, oropharynx and gastrointestinal tract (GIT) (3-5). 53K. rhizophila was isolated from the rhizoplane of the narrow-leaved cattail (Typha angustifolia). 54 in 1999 (6). The strain ATCC 9341 was reclassified as K. rhizophila from Micrococcus luteus 55 (7). It has been isolated from viz. c...

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Section: Methodsmentioning

confidence: 99%

Functional and Comparative Genomics of Niche-Specific Adapted ActinomycetesKocuria rhizophilaStrain D2 Isolated from Healthy Human Gut

Ghattargi

Nimonkar

Sape³

et al. 2018

Preprint

View full text Add to dashboard Cite

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“…It has been shown previously that food matrix plays a significant role in protecting the probiotic bacteria from gastrointestinal stress (Casarotti et al., 2015). Therefore, pineapple matrix having a dietary fiber‐rich, porous structure acted as a good support to adhere and protect the probiotic bacteria during the simulated gastrointestinal transit (Borges et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

Osmotic infusion of Lactiplantibacillus plantarum and Lacticaseibacillus casei in cut pineapple matrix: Optimization, survival under gastrointestinal stress, and storage stability studies

Silpa

Vikraman

Mary

et al. 2020

J. Food Process. Preserv.

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The study aimed at developing a functional food by osmotic infusion of probiotic bacteria in pineapple matrix. Significant (p* < .05) incorporation of Lactiplantibacillus plantarum (L. plantarum) (8.54 ± 0.04 log CFU/g) and Lacticaseibacillus casei (L. casei) (8.55 ± 0.05 log CFU/g) in probiotic infused cut pineapple piece was observed after 4 hr of dehydration in sucrose‐based (50 °Brix) osmotic solution. SEM results corroborated successful infusion of probiotic cells at both surface and sub‐surface levels. Osmotically dehydrated pineapple pieces showed a marginal decrease in brightness, yellowness, increased firmness, and insignificant changes in pH and aw. Under simulated gastric stress, infused L. plantarum and L. casei exhibited good survival of up to 8.7 ± 0.04 log CFU/g. Under simulated intestinal stress, both L. plantarum and L. casei recorded reduction of approximately 1 log CFU/g (7.8 ± 0.07 log CFU/g). The Infused L. plantarum and L. casei showed viability >6 log CFU/g till 10 days at −20°C. Practical applications Increased awareness among consumers toward the intricate relationship between diet and disease has rekindled interest in functional foods containing probiotics, especially the non‐dairy segment. The sale of functional food snacks is projected to reach $8.5 billion by 2020. India is among the largest producers of pineapple, which occupies an important niche in the cut fruit market. Development of cut pineapple as a probiotic carrier using energy saving procedure like osmotic dehydration will help expand its reach in the functional food market. The growth and survival of probiotic bacteria in functional food products under gastro‐intestinal stress conditions is the key to deliver the desired health benefits. Our results indicate not only efficient osmotic infusion of L. plantarum and L. casei in the cut pineapple matrix but also good survival under simulated gastrointestinal stress and storage conditions. Our studies showed cut pineapple infused with probiotics by osmotic dehydration can be a suitable non‐dairy probiotic food.

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“…Food matrix has also been shown to play significant role in protecting the probiotic species under gastrointestinal stress. The gel forming tendency of prebtiotics like β‐MOS and FOS can serve as physical barrier against gastric and bile stress (Casarotti, Todorov, & Penna, ) by imparting a protective effect due to creation of a microenvironment around bacteria and occluding of water around bacterial vicinity by formation of small aggregates (Villegas & Costell, ). de Almeida et al () also showed that buffering capacity, high fat content and dense matrix of Mascarpone‐type cheese provides significant protection to Bifidobacterium animalis subsp.…”

Section: Resultsmentioning

confidence: 99%

Enhanced survival of Lactobacillus sp. in β‐manno‐oligosaccharides‐enriched low‐fat ice cream under simulated gastrointestinal stress

Panwar

Shubhashini

Kapoor

2019

J Food Process Preserv

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Survival of probiotic Lactobacillus plantarum NCIM 2372 and Lactobacillus fermentum NCIM 2165 was studied in low‐fat ice creams enriched with prebiotic β‐manno‐oligosaccharides (β‐MOS) under simulated gastro‐intestinal stress. β‐MOS‐enriched synbiotic ice creams had better overrun values (up to 23%), brightness (up to 78.06), whiteness index (up to 72.3), consistency index (up to 1.11 Pa.sn), flow behavior (up to 0.67), and viscosity (up to 0.22 Pa.s) than low fat control. Viability of probiotic cultures in β‐MOS‐enriched ice cream during storage period showed insignificant (p > 0.05) reduction till 40th day and marginal reduction at 65th day (up to 1.4 log CFU/ml). In vitro gastro‐intestinal stress study of stored ice creams (−20°C, till 65 days) revealed that β‐MOS enriched ice cream enhanced L. plantarum and L. fermentum survival under gastric stress (up to 2.8 log CFU/ml less reduction) and bile stress (up to 3.12 log CFU/ml less reduction) when compared with respective controls. Practical applications The growth and survival of probiotic bacteria in functional food products under gastro‐intestinal stress conditions holds utmost importance to deliver health benefits. Low‐fat dairy products enriched with prebiotics to support the probiotic bacteria appear as a viable strategy to cater the requirements of health inclined consumers. Our studies demonstrated not only the effectiveness of β‐manno‐oligosaccharides (β‐MOS) in improving the survival of Lactobacillus sp. but also enhancement of the functional properties of low‐fat ice creams. β‐MOS appears as suitable candidates for the development of low‐fat dairy‐based functional food products.

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Effect of different matrices on probiotic resistance to in vitro simulated gastrointestinal conditions

Cited by 15 publications

References 38 publications

Functional and Comparative Genomics of Niche-Specific Adapted ActinomycetesKocuria rhizophilaStrain D2 Isolated from Healthy Human Gut

Functional and Comparative Genomics of Niche-Specific Adapted ActinomycetesKocuria rhizophilaStrain D2 Isolated from Healthy Human Gut

Osmotic infusion of Lactiplantibacillus plantarum and Lacticaseibacillus casei in cut pineapple matrix: Optimization, survival under gastrointestinal stress, and storage stability studies

Enhanced survival of Lactobacillus sp. in β‐manno‐oligosaccharides‐enriched low‐fat ice cream under simulated gastrointestinal stress

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