Utilisation of steviol glycosides from Stevia rebaudiana (Bertoni) by lactobacilli and bifidobacteria in in vitro conditions

Abstract

In the current study, eight strains of bifidobacteria and seven strains of lactobacilli were tested for their ability to grow in the presence of rebaudioside A and steviol glycosides from the sweetener Natusweet M001 originating from herb Stevia rebaudiana (Bertoni). Stevia is gaining popularity as a natural, non-caloric sugar substitute, and recently, it was allowed as a food additive by European Union too. Utilisation of steviol glycosides by intestinal microbiota suggests that they might have potential prebiotic effect. Based on the evaluation of bacterial density and pH values in our in vitro study, it was found that lactobacilli and bifidobacteria tested were able to utilise steviol glycosides as a carbon source only to a very limited extent. All strains tested showed significantly lower change in the absorbance A540 (P < 0.05) and pH decrease of the growth media as compared with the positive controls (medium containing glucose as a carbon source and de Man Rogosa Sharpe broth). We concluded that a suggested prebiotic effect was not confirmed either in the case of rebaudioside A or in the case of the sweetener Natusweet M001 containing a mixture of steviol glycosides.

Altered in Vitro Metabolomic Response of the Human Microbiota to Sweeteners

“…By using an improved in vitro static model, the steviol-based sweeteners were shown to have a similar effect to that resulting from prebiotic in vitro treatment. However, no negative physiological changes were observed [30]. From these data (Figure 2 and Figure S1), it is obvious that the in vitro treatment with the steviol-containing products mirrored that of fiber consumption (oligofructose from chicory contains approximately 60% fiber).…”

High-intensity sweetener consumption and gut microbiome content and predicted gene function in a cross-sectional study of adults in the United States

“…The animal and human intervention studies support that saccharin and Splenda® consumption alters the gut microbiome profile and function (24,32,33). Other research suggests that there are differences across bacteria in their ability to metabolize high-intensity sweeteners (49,50). These differences in sweetener metabolism across bacteria may be important if there is an interactive or circular effect of sweetener consumption and the microbiome.…”

Effects of growth stage and fulvic acid on the diversity and dynamics of endophytic bacterial community in Stevia rebaudiana Bertoni leaves

“…These variations between host species could be ascribed to the differences in plant characteristics (morphology, physiology, metabolic profile) (Whipps, 2001 ; Lopez-Velasco et al, 2011 ). Although some conditions were common for the phyllosphere, such as exposure to UV light, temperature fluctuations, and low nutrient availability (Delmotte et al, 2009 ), the accumulation of SGs made the Stevia leaves more selective for the endophytes, since SGs could be used by some bacteria (Kunova et al, 2014 ) and inhibit other bacteria (Gamboa and Chaves, 2012 ). Therefore, our results support the previous estimation that the host species strongly shaped the leaf endophytic community (Ding et al, 2013 ).…”