Survival of lactic acid bacteria from fermented milks in an in vitro digestion model exploiting sequential incubation in human gastric and duodenum juice

Faye, Therese; Tamburello, Alessio; Vegarud, Gerd Elisabeth; Skeie, Siv

doi:10.3168/jds.2011-4705

Cited by 66 publications

(44 citation statements)

References 27 publications

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“…They may also contain functional ingredients, such as prebiotics, which can interact with probiotics to alter their functionality (Ranadheera et al 2010). Lactic acid bacteria strains have been shown to survive better in fermented milk than in culture media in in vitro digestion models (Faye et al 2012;Burns et al 2014). Furthermore, the apf gene (aggregation-promoting factor), which was highly expressed during the growth of a Lactobacillus acidophilus strain in milk, has been demonstrated to play roles in bile tolerance, gastrointestinal survival, and interactions with epithelial cells (Baugher and Klaenhammer 2011).…”

Section: Food Matrixmentioning

confidence: 99%

Exploring the relationship between exposure to technological and gastrointestinal stress and probiotic functional properties of lactobacilli and bifidobacteria

Amund

2016

Can. J. Microbiol.

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Strains of Lactobacillus and Bifidobacterium are considered probiotic because of their associated potential health benefits. Probiotics are commonly administered orally via incorporation into food products. Microorganisms for use as probiotics encounter stress conditions, which include acid, bile, osmotic, oxidative, heat and cold stresses. These can occur during processing and storage and during passage through the gastrointestinal tract, and can affect viability. Probiotic bacteria have to remain viable to confer any health benefits. Therefore, the ability to withstand technological and gastrointestinal stresses is crucial probiotic selection criteria. While the stress tolerance mechanisms of lactobacilli and bifidobacteria are largely understood, the impact of exposure to stressful conditions on the functional properties of surviving probiotic microorganisms is not clear. This review explores the potentially positive and negative relationships between exposure to stress conditions and probiotic functional properties, such as resistance to gastric acid and bile, adhesion and colonization potential, and tolerance to antibiotics. Protective strategies can be employed to combat negative effects of stress on functional properties. However, further research is needed to ascertain synergistic relationships between exposure to stress and probi-otic properties. Résumé : On qualifie de probiotiques des souches de Lactobacillus et Bifidobacterium en raison des bienfaits pour la santé qu'on leur octroie. Les probiotiques sont couramment administrés par voie orale via leur incorporation dans des produits alimentaires. Les microorganismes employés a ` titre de probiotiques se heurtent a ` des conditions de stress, dont ceux liés a ` l'acide, la bile, l'oxydation, la chaleur et le froid. Ceux-ci peuvent survenir a ` tout moment lors du traitement et de la conservation, et lors du passage au travers du tractus gastro-intestinal, et peuvent affecter la viabilité. Les bactéries probiotiques se doivent de demeurer viables pour procurer des bienfaits pour la santé, quels qu'ils soient. Par conséquent, la capacité a ` résister aux stress technologiques et gastro-intestinaux est un critère essentiel de la sélection des probiotiques. On jouit d'une assez bonne conception des mécanismes de tolérance des lactobacilles et des bifidobactéries; or, l'incidence de conditions stressantes sur les propriétés fonctionnelles des microorganismes survivants est moins évidente. La présente revue traite des rapports possibles entre l'exposition a ` des conditions de stress et les propriétés probiotiques fonctionnelles comme la tolérance a ` l'acide gastrique et la bile, la faculté d'adhérence et de colonisation, et la tolérance aux antibiotiques. Des stratégies de protection peuvent être mises en oeuvre pour contrecarrer les effets néfastes du stress sur les propriétés fonctionnelles. Cependant, on devra approfondir les recherches afin de définir les relations synergiques entre l'exposition au stress et les propriétés probiotiques. [Traduit par l...

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Section: Food Matrixmentioning

confidence: 99%

Exploring the relationship between exposure to technological and gastrointestinal stress and probiotic functional properties of lactobacilli and bifidobacteria

Amund

2016

Can. J. Microbiol.

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“…Many Lactobacilli and E. hirae strains have been described to be highly resistant to acidic pH and bile salts (compared with Lactococci), explaining their relative abundance in the SI downstream of the stomach. 83 Physical properties might account for the translocation of distinct bacterial species. Hence, mucosal bacteria that adhere to intestinal mucosal surfaces and epithelial cells 84 might be more prone to translocation in case of loss of mucosal permeability.…”

Section: Ly6cmentioning

confidence: 99%

Gut microbiome and anticancer immune response: really hot Sh*t!

Viaud¹,

Daillère²,

Boneca³

et al. 2014

Cell Death Differ

113

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“…As previously observed by other authors, the simulation of gastric transit with its low pH can affect the viability of probiotics more than the subsequent duodenal passage, where the inhibition depends on the content of bile salts, which are often well tolerated by Lactobacillus spp. (Faye, Tamburello, Vegarud, & Skeie, 2012;Ricciardi et al, 2014). When the behaviour of the strains is compared, it can be seen that the survival percentage of Lps S3T60C is significantly lower than that of Lp S11T3E, and it is the lowest of the three strains.…”

Section: Discussionmentioning

confidence: 93%

Evaluation of Toma Piemontese PDO cheese as a carrier of putative probiotics from table olive fermentations

Botta

Bertolino

Zeppa

et al. 2015

Journal of Functional Foods

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Available online A B S T R A C TTwo strains of Lactobacillus plantarum (Lp S11T3E and Lp S2T10D) and one of Lactobacillus pentosus (Lps S3T60C), originally isolated from table olive fermentations, and previously characterized for their probiotic properties, have been added as adjunct cultures to Toma Piemontese Protected Denomination of Origin (PDO) cheese, in order to develop a functional dairy product. The cheeses were sampled throughout their manufacturing process and during the two months of ripening. Moreover, they were also subjected to in vitro human digestion, followed by microbiological analysis. Monitoring of the inoculated strains was performed through molecular identification and biotyping. The organic acid and sugar contents of the cheeses were determined at each sampling point, while the organoleptic features were assessed by sensory evaluation. All isolated lactobacilli, during ripening and after digestion of the cheeses, were recognized as putative probiotics, and demonstrated to be well adapted to the food matrix investigated. The organic acid composition of the cheeses with the adjunct culture differed from the control, but this difference did not negatively affect the organoleptic profiles of the final product. Therefore, all the strains tested were to be usable as adjunct cultures in Toma Piemontese PDO production to develop a new functional food.

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Survival of lactic acid bacteria from fermented milks in an in vitro digestion model exploiting sequential incubation in human gastric and duodenum juice

Cited by 66 publications

References 27 publications

Exploring the relationship between exposure to technological and gastrointestinal stress and probiotic functional properties of lactobacilli and bifidobacteria

Exploring the relationship between exposure to technological and gastrointestinal stress and probiotic functional properties of lactobacilli and bifidobacteria

Gut microbiome and anticancer immune response: really hot Sh*t!

Evaluation of Toma Piemontese PDO cheese as a carrier of putative probiotics from table olive fermentations

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