Growth of probiotic lactobacilli in the presence of oleic acid enhances subsequent survival in gastric juice

Corcoran, B. M.; Stanton, Catherine; Fitzgerald, Gerald F.; Ross, R. Paul

doi:10.1099/mic.0.28966-0

Cited by 117 publications

(85 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…One of the pioneer studies with probiotic goat's cheese (Gomes & Malcata, 1998) reported viability of L. acidophilus strain Ki around or above 7 log cfu g À1 in caprine cheeses ripened during 70 days at 6 C and relative humidity of 92%. Even though evidence of CLA production by probiotic bacteria, including the L. acidophilus La5 strain, has been reported (Akalın et al, 2007;Macouzet, Lee, & Robert, 2009), different types and concentrations of fatty acids in the environment may affect the microbial survival, as observed by Corcoran, Stanton, Fitzgerald, and Ross (2007) for Lactobacillus rhamnosus GG in acidic conditions and in the presence of linoleic acid (C18:2, cis-9, cis-12) and CLA (C18:2, cis-9, trans-11). In the present study, however, no significant differences were detected between trials T2 and T4, regarding populations of L. acidophilus throughout the ripening period (P > 0.01), showing that the increased CLA content in Coalho cheese did not affect the viability of this probiotic strain in this kind of product, in both trials during the studied period.…”

Section: Probiotic Viability In Conjugated Linoleic Acid-enriched Coamentioning

confidence: 99%

Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids

Santos¹,

Bomfim²,

Vieira³

et al. 2012

International Dairy Journal

View full text Add to dashboard Cite

Section: Probiotic Viability In Conjugated Linoleic Acid-enriched Coamentioning

confidence: 99%

Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids

Santos¹,

Bomfim²,

Vieira³

et al. 2012

International Dairy Journal

View full text Add to dashboard Cite

“…When exposed to such stresses, bacteria generally activate a general stress response that involves upregulation of certain genes. This survival mechanism includes synthesis of chaperone proteins (such as groESL and dnaK) (7,32,36,51) and proteases (48) and mechanisms which alter energy maintenance (45). Bacteria can also change the composition of the cell membrane when exposed to stress in order to maintain proper membrane fluidity (homeoviscous adaptation) (38), which is an important factor in coping with stress conditions (9,47).…”

mentioning

confidence: 99%

Modification of the Technical Properties of Lactobacillus johnsonii NCC 533 by Supplementing the Growth Medium with Unsaturated Fatty Acids

Müller

Ross

Sybesma

et al. 2011

Appl Environ Microbiol

Self Cite

View full text Add to dashboard Cite

The aim of this study was to investigate the influence of supplementing growth medium with unsaturated fatty acids on the technical properties of the probiotic strain Lactobacillus johnsonii NCC 533, such as heat and acid tolerance, and inhibition of Salmonella enterica serovar Typhimurium infection. Our results showed that the membrane composition and morphology of L. johnsonii NCC 533 were significantly changed by supplementing a minimal Lactobacillus medium with oleic, linoleic, and linolenic acids. The ratio of saturated to unsaturated plus cyclic fatty acids in the bacterial membrane decreased by almost 2-fold when minimal medium was supplemented with unsaturated fatty acids (10 g/ml). The subsequent acid and heat tolerance of L. johnsonii decreased by 6-and 20-fold when the strain was grown in the presence of linoleic and linolenic acids, respectively, compared with growth in oleic acid (all at 10 g/ml). Following acid exposure, significantly higher (P < 0.05) oleic acid content was detected in the membrane when growth medium was supplemented with linoleic or linolenic acid, indicating that saturation of the membrane fatty acids occurred during acid stress. Cell integrity was determined in real time during stressed conditions using a fluorescent viability kit in combination with flow cytometric analysis. Following heat shock (at 62.5°C for 5 min), L. johnsonii was unable to form colonies; however, 60% of the bacteria showed no cell integrity loss, which could indicate that the elevated heat inactivated vital processes within the cell, rendering it incapable of replication. Furthermore, L. johnsonii grown in fatty acid-enriched minimal medium had different adhesion properties and caused a 2-fold decrease in S. enterica serovar Typhimurium UK1-lux invasion of HT-29 epithelial cells compared with bacteria grown in minimal medium alone. This could be related to changes in the hydrophobicity and fluidity of the membrane. Our study shows that technical properties underlying probiotic survivability can be affected by nutrient composition of the growth medium.

show abstract

“…However, other authors believe that the presence of fatty acids, such as oleic acid, may confer to these bacteria a greater rigidity of the plasma membrane and this characteristic would promote an increase in bile tolerance and adhesion to the intestinal epithelium (Corcoran et al, 2007). These disagreements occur because the mechanism of Tween 80 in cellular physiology has not yet been fully elucidated and requires further research (Al-Naseri et al, 2013).…”

Section: Lipid Metabolism: Tween 80 As Growth Factormentioning

confidence: 85%

Metabolism and physiology of Lactobacilli: a review

Mesquita

Silveira²,

Filho

et al. 2017

J. Env. Anal. Progr.

View full text Add to dashboard Cite

The consumption of probiotic microorganisms in fermented products has been used for centuries. Lactobacillus spp. is one of the main species studied due to its various beneficial effects on health. This species has a great ability to adapt to hostile environments, produces antimicrobial substances capable of destroying or inhibiting the growth of pathogenic bacteria, and is involved in the digestion of complex carbohydrates not digested by the host. However, there are still some uncertainties and disagreements about the precise biochemical metabolism of lactobacilli. The aim of this article is to review the metabolism and physiological characteristics of lactobacilli for a better understanding of the benefits that these bacteria promote in the host and for the development of strains and probiotic products with higher health benefits.

show abstract

Growth of probiotic lactobacilli in the presence of oleic acid enhances subsequent survival in gastric juice

Cited by 117 publications

References 47 publications

Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids

Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids

Modification of the Technical Properties of Lactobacillus johnsonii NCC 533 by Supplementing the Growth Medium with Unsaturated Fatty Acids

Metabolism and physiology of Lactobacilli: a review

Contact Info

Product

Resources

About