The Functional Properties of Lactobacillus casei HY2782 Are Affected by the Fermentation Time

Abstract

Maintaining probiotic effectiveness represents the most important task for the development of functional foods. Gastrointestinal stability and intestinal adhesion properties comprise one criterion for probiotic selection. Here, we investigated the benefits of milk fermented with Lactobacillus casei HY2782 at different fermentation times. The probiotic strain used was L. casei HY2782 and the reference strain was L. casei ATCC393 for comparisons. The samples were fermented for 7 days at 30 °C. We determined the pH, CFU/mL, survival rate during simulated gastrointestinal digestion, adhesion ability to HT-29 cells, and gene expression of tight-junction proteins known to regulate intestinal permeability in Caco-2 cells. L. casei HY2782 exhibited significantly higher survival rates in simulated gastrointestinal digestion during long-term fermentation than L. casei ATCC393. The adhesion ability to HT-29 cells was significantly increased with L. casei HY2782 (3.3% to 8.7%) after 7 days of fermentation; however, only a slight increase was observed for L. casei ATCC393 (3.1% to 4.7%). In addition, L. casei HY2782 can significantly increase the expression of genes encoding tight-junction proteins during long-term fermentation of milk. In conclusion, we confirmed that long-term fermentation could be a novel manufacturing process for fermented milk containing L. casei HY2782 and showed the beneficial effects.

Probiotic Potential of a Novel Vitamin B2-Overproducing Lactobacillus plantarum Strain, HY7715, Isolated from Kimchi

“…Probiotics taken by mouth reach the intestine through a stressful environment such as saliva, gastric juice, and bile salt. Thus, the high digestive viability and ability to attach to the intestine are consistent with the effectiveness of the probiotic strain [39,41]. The simulated GIT showed that HY7715 had a very high viability, especially in the intestinal environment, resulting in better digestive stability than the type strain (Figure 9A).…”

“…Although many LAB strains are used as probiotics, not all LAB are probiotics, and only strains that have secured gastrointestinal stability and biological safety can be proposed as probiotics [35,56]. The ability to attach to intestinal epithelium and survive in the digestive tract is one of the main criteria for the selection of probiotic strains [39]. Probiotics taken by mouth reach the intestine through a stressful environment such as saliva, gastric juice, and bile salt.…”

“…Survival rate was measured under physiological conditions similar to human gastrointestinal tract (GIT) to assess the potential of HY7715 as probiotics [39]. For this purpose, in vitro digestion tests were performed as a method to assess tolerance to saliva, gastric juices, and bile salts.…”

Insights from Bacteroides Species in Children with Type 1 Diabetes

“…can act against pathogens through different mechanisms, namely by producing antibacterial substances like bacteriocins that prevent their replication, competition for scarce nutrients in the host, anti-adhesive and anti-invasive action, and competitive exclusion by obstructing the adherence of pathogens to host cell binding sites [ 87 , 88 ]. One of the great benefits that L. casei strains can possibly exert against the invasion ability of our tested strains of P. dorei and P. distasonis is its known capacity to promote the abundance of tight junction proteins and mucin [ 87 , 89 ]. The inability of L. casei DSM 20011 to inhibit the invasion of strain P. dorei PtFD16P1 requires further investigation.…”

Supplementation of garlic powder and Lactobacillus casei to improve nutrient digestibility, physiological conditions, and performance of broiler during starter phase

“…It also has high efficiency of gut colonization, and promotes the host's epithelium and immune cells (Hill et al, 2018). Lactobacilus casei has been extensively studied as a fermentation starter culture, since it has various functions such as increasing the expression of interleukin 12 in dendritic cell, and preventing the toxic effect induced by particulate matter (Jung et al, 2021).…”