Effect of stress pretreatment on survival of probiotic bacteria in gastrointestinal tract simulator

Abstract

The effect of stress pretreatment on survival of probiotic Lactobacillus acidophilus La-5, Lactobacillus rhamnosus GG, and Lactobacillus fermentum ME-3 cultures was investigated in the single bioreactor gastrointestinal tract simulator (GITS). The cultures were pregrown in pH-auxostat, subjected to temperature, acid, or bile stress treatment, fast frozen in liquid nitrogen (LN(2)), and tested for survival in GITS. After LN(2) freezing the colony forming ability of L. rhamnosus GG and L. fermentum ME-3 nonstressed and stressed cells was well retained (average survival of 75.4 +/- 18.3% and 88.0 +/- 7.2%, respectively). L. acidophilus La-5 strain showed good survival of auxostat nonstressed cells after fast freezing (94.2 +/- 15.0), however the survival of stress pretreated cells was considerably lower (30.8 +/- 8.5%). All LN(2) frozen auxostat cultures survived well in the acid phase of the GIT simulation (survival 81 +/- 21%); however, after the bile phase, the colony formation ability of L. acidophilus La-5, L. rhamnosus GG, and L. fermentum ME-3 decreased by approximately 1.4 +/- 0.2, 3.8 +/- 0.3, and 3.5 +/- 1.2 logarithmic units, respectively. No statistically relevant positive effect of stress pretreatments on survival of LN(2) frozen L. acidophilus La-5, L. rhamnosus GG, and L. fermentum ME-3 in GITS was observed.

Enhancing the stress responses of probiotics for a lifestyle from gut to product and back again

“…rhamnosus GG and Lb. fermentum ME-3 to temperature, acid or bile stress did not positively affect survival of the strains in a gastrointestinal tract simulator, with a marked decrease in cell numbers for all three strains after the bile phase [115]. In addition, the biological efficacy of probiotic cells may be compromised following exposure to stress.…”

Effects of Salt Stress on Carbohydrate Metabolism of Lactobacillus plantarum ATCC 14917

“…For example, the maximum activities of aminopeptidase and peptidolytic enzymes were detected in cheese ripening condition [18]. The physiological responses and the mechanisms of adaptation and survival of LAB under various environmental stresses have been studied extensively [2,9,[15][16][17]. However, the metabolic activity of L. plantarum ATCC 14917 to the presence of 6 % NaCl in growth media has barely been studied.…”

Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

“…rhamnosus GG and Lb. fermentum ME-3 with M.R.S broth as growth medium by Sumeri et al (2010). For producing frozen bacterial cultures, the method of making granules by dripping cell suspension into liquid nitrogen (LN 2 ) through a nozzle or disc with bores has been used in commercial applications (Santivarangkna, Kulozik, & Foerst, 2011).…”

“…Bacterial cultures were obtained using pH-auxostat cultivation, as described by Sumeri et al (2010). In short, anaerobic cultivation was performed at 37°C and pH = 6.0 with culture volume of 500 ml, using an Applikon 1 L fermenter; controlled by an ADI 1030 biocontroller (''Applikon'', The Netherlands) and cultivation control program ''BioXpert'' (''Applikon'').…”