Fermentative Capacity of Three Strains of Lactobacillus Using Different Sources of Carbohydrates: In Vitro Evaluation of Synbiotic Effects, Resistance and Tolerance to Bile and Gastric Juices

Pak, Dolar; Muthaiyan, Arunachalam; Story, Robert; O’Bryan, Corliss A.; Lee, Sun‐Ok; Crandall, Philip G.; Ricke, Steven C.

doi:10.5539/jfr.v2n1p158

Cited by 13 publications

(12 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…D-glucose could serve as an energy resource for LGG, and so the solution pectin could function as prebiotic (45–47), this may explain why the presence of both glucose and pectin could enhance the survival of LGG in solution at pH 2 or in simulated small intestinal solution. It has been reported that the inclusion of sugars could provide ATP to F 0 F 1 -ATPase via glycolysis, enabling proton exclusion and thereby enhancing LGG survival during gastric transit (46).…”

Section: Resultsmentioning

confidence: 99%

Preserving viability of Lactobacillus rhamnosus GG in vitro and in vivo by a new encapsulation system

Zhang

Polk

et al. 2016

Journal of Controlled Release

View full text Add to dashboard Cite

Probiotics have shown beneficial effects on health and prevention of diseases in humans. However, a concern for application of probiotics is the loss of viability during storage and gastrointestinal transit. The aim of this study was to develop an encapsulation system to preserve viability of probiotics when they are administrated orally and apply Lactobacillus rhamnosus GG (LGG) as a probiotic model to evaluate the effectiveness of this approach using in vitro and in vivo experiments. LGG was encapsulated in hydrogel beads prepared using pectin, a food grade polysaccharide, glucose, and calcium chloride, and lyophilized by freeze-drying. Encapsulated LGG was cultured in vitro under the condition that mimicked the physiological environment of the human gastrointestinal tract. Compared to non-encapsulated LGG, encapsulation increased tolerance of LGG in the acid condition, protected LGG from protease digestion, and improved shelf time when stored at the ambient condition, in regard of survivability and production of p40, a known LGG-derived protein involved in LGG’s beneficial effects on intestinal homeostasis. To evaluate the effects of encapsulation on p40 production in vivo and prevention of intestinal inflammation by LGG, mice were gavaged with LGG containing beads and treated with dextran sulphate sodium (DSS) to induce intestinal injury and colitis. Compared to non-encapsulated LGG, encapsulated LGG enhanced more p40 production in mice, and exerted higher levels of effects on prevention of DSS-induced colonic injury and colitis and suppression of pro-inflammatory cytokine production. These data indicated that the encapsulation system developed in this study preserves viability of LGG in vitro and in vivo, leading to longer shelf time and enhancing the functions of LGG in the gastrointestinal tract. Thus, this encapsulation approach may have the potential application for improving efficacy of probiotics.

show abstract

Section: Resultsmentioning

confidence: 99%

Preserving viability of Lactobacillus rhamnosus GG in vitro and in vivo by a new encapsulation system

Zhang

Polk

et al. 2016

Journal of Controlled Release

View full text Add to dashboard Cite

show abstract

“…It was through the use of pectin as a carbon source by the specific strains of yogurt (Pak et al. ). A clear proportional rise of Lactobacillus bulgaricus was observed with the increase of pectin concentrations in yogurt.…”

Section: Resultsmentioning

confidence: 99%

“…A simulative effect of pectin was observed, in particular, in the growth of Lactobacillus bulgaricus during the postacidification period. It was through the use of pectin as a carbon source by the specific strains of yogurt (Pak et al 2013). A clear proportional rise of Lactobacillus bulgaricus was observed with the increase of pectin concentrations in yogurt.…”

Section: Specific Germs Yogurtmentioning

confidence: 99%

Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis

Arioui

Saada

Cheriguene

2016

Food Science & Nutrition

View full text Add to dashboard Cite

Industrial by-product like orange peel plays an important role in pectin manufacture. The objective of this article was to extract pectin from peel of Citrus sinensis and to study the effect of its incorporation on the quality of yogurt during the period of fermentation and postacidification. Physicochemical, organoleptic, and rheological properties of yogurt prepared with pectin were studied in order to determine the best preparation depending on the rate of pectin. The extraction pectin yield was estimated to more than 24%. The viscosity and acidity were increased with increasing of the pectin rate. The best viscosity value was obtained with 0.6% of pectin. Furthermore, the effect of the rate of pectin incorporation in the fermented milks was clearly observed on the number of Streptococcus thermophilus and Lactobacillus bulgaricus, the cohesiveness, the adhesiveness, the taste, and the whey exudation. 359

show abstract

“…Strains were enumerated under specific conditions that are given in Table 1. The colony forming units (CFU) were expressed as Ln CFU/mL and Log CFU/mL. The specific growth rate (µmax) was calculated at an exponential phase according to the method described by Pak et al (2013). Lag phase duration (λ) was given for each bacterium, and doubling time (td) was calculated according to the equation 1;…”

Section: Growth Conditions and Curvementioning

confidence: 99%

Growth and effect of garlic (Allium sativum) on selected beneficial bacteria

Altuntaş

Korukluoğlu

2019

Food Sci. Technol

View full text Add to dashboard Cite

The growing interest of consumers to the new probiotic product has led the industry to focus on it. But viability of probiotic strain has a big challenge during shelf life of food. Therefore, to know the effect of food additives on survival of probiotic is important. The role of probiotics, garlic and yoghurt on the health of humans is widely known. On this study, we focus on finding answers to the question of whether selected beneficial bacteria will survive in the presence of ground garlic solution or fresh garlic juice and obtaining the growth parameters of that strains. Disk diffusion assays revealed that while Bifidobacterium longum BB536 is the most susceptible (49.37 ± 1.07 mm), Lactobacillus acidophilus 74-2 is the most resistant (no inhibition zone) bacteria to the fresh garlic juice, significantly. However, the strains were not adversely affected in possible usage rates of garlic in some Turkish appetizers. Enumeration assays also confirmed these unexpected findings. The addition of certain quantities of ground garlic or fresh garlic juice that did not show antimicrobial activity for selected probiotic strains are suitable for food matrix, especially yogurt based products.

show abstract

Fermentative Capacity of Three Strains of Lactobacillus Using Different Sources of Carbohydrates: In Vitro Evaluation of Synbiotic Effects, Resistance and Tolerance to Bile and Gastric Juices

Cited by 13 publications

References 39 publications

Preserving viability of Lactobacillus rhamnosus GG in vitro and in vivo by a new encapsulation system

Preserving viability of Lactobacillus rhamnosus GG in vitro and in vivo by a new encapsulation system

Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis

Growth and effect of garlic (Allium sativum) on selected beneficial bacteria

Contact Info

Product

Resources

About