Toward an accessible and robust in vitro approach to evaluate bacterial viability in the upper gastro-intestinal tract: A Gastro-Intestinal Digestive Simulator (GIDS) combined with alternative methods to plating

Adouard, Nadège; Fujimoto, Junji; Oki, Kaihei; Akiyama, Takuya; Belaïnoussi, Yasmina; Tison, Christèle; Maufoux, Lolita; Brazeilles, Rémi; Lesic, Biliana; Moriez, Raphaël; Oishi, Kenji; Legrain–Raspaud, Sophie

doi:10.1016/j.jff.2019.05.026

Cited by 5 publications

(3 citation statements)

References 38 publications

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“…It is also not possible to establish the respective contribution of each strain of the Test product in the observed effects which can be only considered to be borne by the mix of ferments and their metabolites. However, yogurt strains cannot survive to upper GI tract conditions as shown in a semi-dynamic in vitro model 52 , whereas L. casei CNCM-1518 survival in the gut was previously reported in human after consumption in a fermented milk 63 . Also, the three probiotics candidates are more likely major contributors considering their respective effects as demonstrated in former studies as previously described.…”

Section: Discussionmentioning

confidence: 91%

“…We used shotgun metagenomics to assess the extent of the functional contribution of Test product strains within the microbiome. We focused on the three probiotic candidates, as yogurt strains were previously shown not to survive in an in vitro Gastro-Intestinal Digestive Simulator 52 . 5,452 non-redundant genes (95% similarity) were identified for the three strains, corresponding to 2,176 bacterial (KEGG) ortholog groups (KOs).…”

Section: Resultsmentioning

confidence: 99%

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Safety and functional enrichment of gut microbiome in healthy subjects consuming a multi-strain fermented milk product: a randomised controlled trial

Alvarez¹,

Tap²,

Chambaud³

et al. 2020

Sci Rep

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Many clinical studies have evaluated the effect of probiotics, but only a few have assessed their dose effects on gut microbiota and host. We conducted a randomized, double-blind, controlled intervention clinical trial to assess the safety (primary endpoint) of and gut microbiota response (secondary endpoint) to the daily ingestion for 4 weeks of two doses (1 or 3 bottles/day) of a fermented milk product (Test) in 96 healthy adults. The Test product is a multi-strain fermented milk product, combining yogurt strains and probiotic candidate strains Lactobacillus paracasei subsp. paracasei CNCM I-1518 and CNCM I-3689 and Lactobacillus rhamnosus CNCM I-3690. We assessed the safety of the Test product on the following parameters: adverse events, vital signs, hematological and metabolic profile, hepatic, kidney or thyroid function, inflammatory markers, bowel habits and digestive symptoms. We explored the longitudinal gut microbiota response to product consumption and dose, by 16S rRNA gene sequencing and functional contribution by shotgun metagenomics. Safety results did not show any significant difference between the Test and Control products whatever the parameters assessed, at the two doses ingested daily over a 4-week-period. Probiotic candidate strains were detected only during consumption period, and at a significantly higher level for the three strains in subjects who consumed 3 products bottles/day. The global structure of the gut microbiota as assessed by alpha and beta-diversity, was not altered by consumption of the product for four weeks. A zero-inflated beta regression model with random effects (ZIBR) identified a few bacterial genera with differential responses to test product consumption dose compared to control. Shotgun metagenomics analysis revealed a functional contribution to the gut microbiome of probiotic candidates.

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Section: Discussionmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Safety and functional enrichment of gut microbiome in healthy subjects consuming a multi-strain fermented milk product: a randomised controlled trial

Alvarez¹,

Tap²,

Chambaud³

et al. 2020

Sci Rep

View full text Add to dashboard Cite

show abstract

“…Strains of S. thermophilus are used as starter cultures in classic yogurt fermentations and are commonly detected in fecal samples from yogurt consumers, 32 but show poor survival for upper GI tract conditions. 33 Interestingly, in an alternate study that tested the same milk product without Hp therapy in healthy people, the replication rates of the same S. thermophilus strains were much lower in the gut microbiome although the daily doses of the strains administered were higher. 25 This suggests that Hp therapy enhances the ability of yogurt starters to survive in the gut, possibly directly through a lowering of gastric pH through the PPI therapy 34 , 35 or indirectly by lowering colonization resistance induced by the antibiotic treatment.…”

Section: Discussionmentioning

confidence: 99%

Improved gut microbiome recovery following drug therapy is linked to abundance and replication of probiotic strains

et al. 2022

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Probiotics have been used for decades to alleviate the negative side-effects of oral antibiotics, but our mechanistic understanding on how they work is so far incomplete. Here, we performed a metagenomic analysis of the fecal microbiota in participants who underwent a 14-d Helicobacter pylori eradication therapy with or without consumption of a multi-strain probiotic intervention ( L. paracasei CNCM I-1518, L. paracasei CNCM I-3689, L. rhamnosus CNCM I-3690, and four yogurt strains) in a randomized, double-blinded, controlled clinical trial. Using a strain-level analysis for detection and metagenomic determination of replication rate, ingested strains were detected and replicated transiently in fecal samples and in the gut during and following antibiotic administration. Consumption of the fermented milk product led to a significant, although modest, improvement in the recovery of microbiota composition. Stratification of participants into two groups based on the degree to which their microbiome recovered showed i) a higher fecal abundance of the probiotic L. paracasei and L. rhamnosus strains and ii) an elevated replication rate of one strain ( L. paracasei CNCMI-1518) in the recovery group. Collectively, our findings show a small but measurable benefit of a fermented milk product on microbiome recovery after antibiotics, which was linked to the detection and replication of specific probiotic strains. Such functional insight can form the basis for the development of probiotic-based intervention aimed to protect gut microbiome from drug treatments.

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Targeted Delivery of Probiotics: Perspectives on Research and Commercialization

Yoha

Nida

Dutta

et al. 2021

Probiotics & Antimicro. Prot.

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Considering the significance of the gut microbiota on human health, there has been ever-growing research and commercial interest in various aspects of probiotic functional foods and drugs. A probiotic food requires cautious consideration in terms of strain selection, appropriate process and storage conditions, cell viability and functionality, and effective delivery at the targeted site. To address these challenges, several technologies have been explored and some of them have been adopted for industrial applicability. Encapsulation of probiotics has been recognized as an effective way to stabilize them in their dried form. By conferring a physical barrier to protect them from adverse conditions, the encapsulation approach renders direct benefits on stability, delivery, and functionality. Various techniques have been explored to encapsulate probiotics, but it is noteworthy that the encapsulation method itself influences surface morphology, viability, and survivability of probiotics. This review focuses on the need to encapsulate probiotics, trends in various encapsulation techniques, current research and challenges in targeted delivery, the market status of encapsulated probiotics, and future directions. Specific focus has been given on various in vitro methods that have been explored to better understand their delivery and performance.

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Toward an accessible and robust in vitro approach to evaluate bacterial viability in the upper gastro-intestinal tract: A Gastro-Intestinal Digestive Simulator (GIDS) combined with alternative methods to plating

Cited by 5 publications

References 38 publications

Safety and functional enrichment of gut microbiome in healthy subjects consuming a multi-strain fermented milk product: a randomised controlled trial

Safety and functional enrichment of gut microbiome in healthy subjects consuming a multi-strain fermented milk product: a randomised controlled trial

Improved gut microbiome recovery following drug therapy is linked to abundance and replication of probiotic strains

Targeted Delivery of Probiotics: Perspectives on Research and Commercialization

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