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

Abstract

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...

Technological characterization of vaginal probiotic lactobacilli: resistance to osmotic stress and strains compatibility

“…Lactic acid bacteria (LAB) have been used as starter for the food industry from ancient times, and their stress physiology studied by many scientists. On the other side, the requirement of the survival of probiotic LAB in the host have intensified interest in the field, being the food‐related stress different that the technological stress (Amund ).…”

“…physiology studied by many scientists. On the other side, the requirement of the survival of probiotic LAB in the host have intensified interest in the field, being the foodrelated stress different that the technological stress (Amund 2016). The stress response is not related with a specific strain or metabolic group.…”

“…These results support the use of specific strains with very well-defined beneficial properties, to determine if they can survive to the technological process. Most of the studies published are consequences of different experimental protocols applied mainly to strains used as probiotics for gastrointestinal tract, and their resistance to the stress produced under different areas of this tract, acid, bile salts or enzymes released to the mucosal areas (Amund 2016). Hill et al (2018) published the differences in the stress response of L. casei group, constituted by L. casei, L. paracasei and L. rhamnosus.…”

Dairy Propionibacteria: Versatile Probiotics

“…A probiotic microorganism must be able to persist in the host gut, to deliver and produce beneficial metabolites. Therefore, tolerance to digestive stresses is one of the main factors limiting the use of microorganisms as live probiotic agent [16,17]. …”

“…They were shown to suppress the growth of mold and undesirable microorganisms in many foods, which prolong their shelf-life [1,6,16,116,117]. Propionic acid is the main anti-microbial molecule produced by dairy propionibacteria.…”