Lactobacillus plantarum passage through an oro-gastro-intestinal tract simulator: Carrier matrix effect and transcriptional analysis of genes associated to stress and probiosis

Abstract

Dietary probiotics should reach the intestine viable and in high numbers; therefore, they should tolerate the stress associated to the gastro-intestinal (GI) environment. Indeed, all along the different GI sections, probiotics are challenged by several sources of stress, including low pH, bile and digestive enzymes. Bacterial cells are equipped with various defense mechanisms to allow survival in hostile environments. The food matrix used to deliver beneficial bacteria may contribute to their probiotic action, e.g. by enhancing survival to stress and gut colonization. In this study, the survival of the lactic acid bacterium Lactobacillus plantarum WCFS1, a model probiotic strain, was examined in a human oro-gastric-intestinal (OGI) in vitro system, using different carrier matrices to compare protective and buffering properties. Higher survival was observed in complex and/or nutrient-rich matrices, and when potential prebiotics were added. The molecular response of L. plantarum to the OGI transit was analyzed by studying the transcriptional levels of genes involved in stress response and probiosis. The OGI steps of higher mortality corresponded to greater induction of stress genes, thus implying their involvement in adaptation to the gut environment. Plantaricins were significantly upregulated all along the different OGI sections; adhesion genes were mainly induced by gastric environment.

Effect of peanut butter matrices on the fate of probiotics during simulated gastrointestinal passage

“…1). Other researchers have also observed high rates of probiotic inactivation at gastric pH levels (Bove et al, 2013.;Mainville, Arcand, & Farnworth, 2005;Marteau, Minekus, Havenaar, & Huis In't Veld, 1997). Ranadheera et al (2012) reported that during a simulated gastrointestinal study, a greater probiotic bacterial inactivation occurred when the pH was 2 compared to pH at 3 or 4.…”

“…Ranadheera et al (2012) reported that during a simulated gastrointestinal study, a greater probiotic bacterial inactivation occurred when the pH was 2 compared to pH at 3 or 4. Bove et al (2013) studied the effect of a food matrix on the survival of L. plantarum through an oro-gastro-intestinal tract simulator. A lower probiotic survival occurred when the pH of the food matrix was 1.5 as compared to probiotic survival rate at higher pH levels.…”

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

“…These bacteria have been suggested to contribute to nutrient digestion, development, and maintenance of appropriate mucosal immune functions. Furthermore, some microorganisms provide essential vitamins (e.g., folate, biotin, vitamin K) and produce short-chain fatty acids that are used as energy source by colon cells (Gerritsen et al 2011;Bove et al 2013;Arena et al 2014)). …”

Evaluation of acrylamide-removing properties of two Lactobacillus strains under simulated gastrointestinal conditions using a dynamic system

“…Despite the survival of probiotics is genus-, species-, and strain-dependent, the composition of the food matrix may also affect the bacterial viability (Del Piano et al, 2006). In this respect, it has been reported that food matrixes commonly used to deliver the bacteria can effectively protect them from hostile environments (Bove et al, 2013). In contrast, some food ingredients (e.g., sugars, vitamins) or additives frequently employed during the preparation of commercial foods such as synthetic antioxidants (such as TBHQ, BHT, BHA), iodized salt, and flavor enhancers (e.g.…”