Growth advantage of Streptococcus thermophilus over Lactobacillus bulgaricus in vitro and in the gastrointestinal tract of gnotobiotic rats

Ben-Yahia, Leila; Mayeur, Camille; Rul, Françoise; Thomas, Muriel

doi:10.3920/bm2012.0012

Cited by 20 publications

(14 citation statements)

References 51 publications

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“…In the case of strict anaerobes like F. prausnitzii , their ability to colonize is governed by the physicochemical constraints of gut rather than by any lack of metabolic substrates. This contrasts with Lactobacillus bulgaricus , which is an aerobic-tolerant lactic acid bacterium, and which does not colonize the gut of GF rats in the absence of lactose [48]. That colonization by B. thetaiotaomicron precedes the implantation of F. prausnitzii gives clues about mechanisms governing microbial ecology and processes of colonization.…”

Section: Discussionmentioning

confidence: 99%

Bacteroides thetaiotaomicron and Faecalibacterium prausnitziiinfluence the production of mucus glycans and the development of goblet cells in the colonic epithelium of a gnotobiotic model rodent

et al. 2013

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BackgroundThe intestinal mucus layer plays a key role in the maintenance of host-microbiota homeostasis. To document the crosstalk between the host and microbiota, we used gnotobiotic models to study the influence of two major commensal bacteria, Bacteroides thetaiotaomicron and Faecalibacterium prausnitzii, on this intestinal mucus layer. B. thetaiotaomicron is known to use polysaccharides from mucus, but its effect on goblet cells has not been addressed so far. F. prausnitzii is of particular physiological importance because it can be considered as a sensor and a marker of human health. We determined whether B. thetaiotaomicron affected goblet cell differentiation, mucin synthesis and glycosylation in the colonic epithelium. We then investigated how F. prausnitzii influenced the colonic epithelial responses to B. thetaiotaomicron.ResultsB. thetaiotaomicron, an acetate producer, increased goblet cell differentiation, expression of mucus-related genes and the ratio of sialylated to sulfated mucins in mono-associated rats. B. thetaiotaomicron, therefore, stimulates the secretory lineage, favoring mucus production. When B. thetaiotaomicron was associated with F. prausnitzii, an acetate consumer and a butyrate producer, the effects on goblet cells and mucin glycosylation were diminished. F. prausnitzii, by attenuating the effects of B. thetaiotaomicron on mucus, may help the epithelium to maintain appropriate proportions of different cell types of the secretory lineage. Using a mucus-producing cell line, we showed that acetate up-regulated KLF4, a transcription factor involved in goblet cell differentiation.ConclusionsB. thetaiotaomicron and F. prausnitzii, which are metabolically complementary, modulate, in vivo, the intestinal mucus barrier by modifying goblet cells and mucin glycosylation. Our study reveals the importance of the balance between two main commensal bacteria in maintaining colonic epithelial homeostasis via their respective effects on mucus.

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Section: Discussionmentioning

confidence: 99%

Bacteroides thetaiotaomicron and Faecalibacterium prausnitziiinfluence the production of mucus glycans and the development of goblet cells in the colonic epithelium of a gnotobiotic model rodent

et al. 2013

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“…However, the ability of the three species to survive the passage through the gastrointestinal tract was not certain. Indeed a recent study shows that L. bulgaricus ATCC 11842 was not able to set up when administered alone or with S. thermophilus LMD9 [36]. Previously we showed that the three strains were considered tolerant to bile salts but had different survival abilities at low pH [8].…”

Section: Discussionmentioning

confidence: 87%

Behavior of Lactobacilli Isolated from Fermented Slurry (ben-saalga) in Gnotobiotic Rats

et al. 2013

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Most bacterial strains, which have been studied so far for their probiotic functions, are extensively used by manufacturers in developed countries. In our work, we sought to study a mix (called BSL) comprising three strains belonging to Lactobacillus fermentum, L. paraplantarum and L. salivarius, that were isolated from a traditional African pearl millet based fermented slurry. Our objective was to study this BSL cocktail in gnotobiotic rats, to evaluate their survival and their behavior in the digestive tract conditions. After a single oral inoculation of germfree rats with BSL, the species established stably in the digestive tract with the following hierarchy of abundance: L. salivarius> L. plantarum> L. fermentum. BSL cocktail was metabolically active since it produced 50 mM lactate and it expressed genes involved in binding mechanism in the caecum. Furthermore, the global morphology of the colon epithelium was not disturbed by the BSL cocktail. BSL cocktail did not modify mucus content and host mucus-related genes (MUC1, MUC2, MUC3 or resistin-like molecule β). The cocktail of lactobacilli enhanced the proliferating cell nuclear antigen (PCNA) at a level comparable to what was observed in conventional rats. PCNA was involved in proliferation and DNA repair, but the presence of the cocktail did not provoke proliferative events (with Ki67 as indicator), so we suppose BSL may help gut preservation. This work is the first step towards the selection of strains that are derived from traditional fermented food to formulate new probiotic mixture.

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“…bulgaricus declined from 7 to 6 log CFU/g in yogurt during storage period of 28 days. These findings might also be explained by the competitive and growth advantage that S. thermophilus shows over L. bulgaricus [44] [45]. The highest counts of Lactobacillus bulgaricus LB-12 were observed at days 1 and 14 of storage (…”

Section: Lactobacillus Delbrueckii Ssp Bulgaricus Lb-12mentioning

confidence: 98%

Physico-Chemical, Microbiological and Sensory Characteristics of Yogurt as Affected by Added Lactose

Mena¹,

Aryana²

2019

FNS

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Enrichment of yogurt with lactose addition may increase the growth of the yogurt starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and enhance yogurt physico-chemical and sensory attributes. The objectives of this study were to determine the influence of added lactose on the 1) physico-chemical characteristics, including the final lactose content of yogurt, during its shelf life; 2) growth of the yogurt starter culture over yogurt shelf life and 3) the sensory attributes of yogurt. Fat free plain set-type yogurt was manufactured using 0%, 1%, 3% and 5% w/w added lactose to accomplish objectives 1 and 2. For objective 3, a blueberry yogurt was manufactured using the same lactose levels. Analyses for plain set-type yogurt were conducted at 7 days intervals during 35 days of storage. Sensory evaluation was conducted on flavored yogurt three days after its manufacture. Data were analyzed using Proc Mixed model of SAS® 9.3 program. Significant differences between means were analyzed at α = 0.05 using Tukey adjustment. Lactose addition influenced some of the yogurt characteristics in a positive manner. Lactose contents of yogurts with lactose added at 1%, 3% and 5% stayed higher in that proportion than control throughout the 35 days of storage. Yogurts containing 5% w/w added lactose had the lowest pH. Yogurts containing 5% w/w added lactose had significantly the highest syneresis values compared to 0%, 1% and 3% w/w added lactose during storage period at day

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Growth advantage of Streptococcus thermophilus over Lactobacillus bulgaricus in vitro and in the gastrointestinal tract of gnotobiotic rats

Cited by 20 publications

References 51 publications

Bacteroides thetaiotaomicron and Faecalibacterium prausnitziiinfluence the production of mucus glycans and the development of goblet cells in the colonic epithelium of a gnotobiotic model rodent

Bacteroides thetaiotaomicron and Faecalibacterium prausnitziiinfluence the production of mucus glycans and the development of goblet cells in the colonic epithelium of a gnotobiotic model rodent

Behavior of Lactobacilli Isolated from Fermented Slurry (ben-saalga) in Gnotobiotic Rats

Physico-Chemical, Microbiological and Sensory Characteristics of Yogurt as Affected by Added Lactose

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