Lactic acid starter and probiotic bacteria: a comparative “in vitro” study of probiotic characteristics and biological barrier resistance

Vinderola, Celso Gabriel; Reinheimer, Jorge Alberto

doi:10.1016/s0963-9969(03)00098-x

Cited by 474 publications

(349 citation statements)

References 40 publications

Supporting

Mentioning

300

Contrasting

Unclassified

Order By: Relevance

“…The authors usually examines just 3-4 h exposure to bile salts. Comparable results for the 24 h incubation period were found only in the study of Vinderola and Reinheimer (2003). Noriega et al (2004) confirmed the adaptability of bifidobacteria to …”

Section: Resultssupporting

confidence: 58%

Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract

Horáčková¹,

Žaludová²,

Plocková³

2011

Czech J. Food Sci.

View full text Add to dashboard Cite

Horáčková Š., Žaludová K., Plocková M. (2011): Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract. Czech J. Food Sci., 29 (Special Issue): S30-S35.The cell survival in the digestive tract is one of the main criteria required for the probiotics. The aim of this study was to evaluate the stability of the selected lactobacilli (Lactobacillus acidophilus CCDM 151; L. casei CCDM 198; L. rhamnosus CCDM 150, and L. fermentum ST 68) in conditions simulating those in the gastrointestinal tract as compared to the commercial probiotic strain Lactobacillus casei LAFTI L-26. The growth of lactobacilli decreased both after 2 h and 4 h incubation in MRS media with increasing concentration of bile salt but all lactobacilli had the ability to adapt in the environment of bile salt. Great differences in viability were detected between the isolated cells in the stomach simulating conditions. L. casei LAFTI L-26 and L. acidophilus CCDM 151 were most stable, L. rhamnosus CCDM 150 did not survive under these conditions. Milk revealed a strong protective influence on the viability of all lactobacilli in the stomach simulating conditions. The conditions existing in the small intestine did not influence the cell viability. Differences in autoaggregation were also observed.

show abstract

Section: Resultssupporting

confidence: 58%

Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract

Horáčková¹,

Žaludová²,

Plocková³

2011

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Bile salts deconjugation was measured based on the procedure of Vinderola & Reinheimer [2003]. In brief, after preparing sterile plates of bile salt by adding 0.5% (w/v) of sodium salts of GC, GDC, TC and TDC to MRS agar, the strains were immediately streaked on the media and anaerobically incubated at 37ºC for 72 h. A positive result was the presence of precipitated bile salts around colonies (opaque halo).…”

Section: Bile Salts Deconjugation Assaymentioning

confidence: 99%

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Tavakoli

Hamidi‐Esfahani

Hejazi

et al. 2017

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

Eight lactic isolates including Lactobacillus plantarum (MT.ZH193, MT.ZH293, MT.ZH393 and MT.ZH593), L. casei (MT.ZH493), L. pentosus (MT.ZH693), and L. fermentum (MT.ZH893 and MT.ZH993) were identifi ed from an Iranian traditional cheese "Koozeh Paneer" using the morphological, phenotypical, biochemical and molecular characterization and then their probiotic characteristics were compared. Results showed that the lactic isolates of L. plantarum (MT.ZH293) and L. fermentum (MT.ZH893 and MT.ZH993) were resistant to all the used bile salts up to concentrations of 0.3 to 2.0%. All the strains showed low sensitivity to the presence of conjugated bile salts. L. plantarum MT.ZH293 exhibited the highest enzymatic activity of β-galactosidase and survival rate in a simulated stomach duodenum passage. L. casei MT.ZH493 generated the highest amount of hydrogen peroxide, followed by L. fermentum MT.ZH993 and L. plantarum MT.ZH593. Although the most selected LAB isolates had a moderate cell surface hydrophobicity, L. plantarum MT. ZH593 expressed the highest cell surface hydrophobicity. L. fermentum MT.ZH893 had strong resistance to all the antibiotics tested such as amoxicillin, ceftriaxon, chloramphenicol, erythromycin, gentamycin, streptomycin, tetracycline and vancomycin.

show abstract

“…Health beneficial lactic acid bacteria must overcome this defense mechanism. Before reaching the large intestine, probiotic bacteria must survive transit throught the stomach (Dunne et al, 2001, Del Piano et al, 2006, Morelli, 2007, Gueimonde and Salminen, 2006, Vinderola and Reinheimer, 2003. The survival of lactic acid bacteria at low pH value is very important characteristic for application of those cultures as probiotics.…”

Section: Surviving Of Lactic Acid Bacteria At Low Phmentioning

confidence: 99%

Testing of selected probiotic properties of lactic acid bacteria isolated from vegetarians and meat-eaters faeces

Hybenová

Bírošová

Nagyová

et al. 2014

Acta Chimica Slovaca

View full text Add to dashboard Cite

The aim of this work was to evaluate presence and properties of lactic acid bacteria in the faeces of 240 volunteers with various nutrition habits (vegetarians versus meat-eaters). Lactic acid bacteria counts in all age groups were nearly 5 or 6 logarithmic orders. Significantly higher amounts were found in women. Subsequently, based on the age and dietary pattern of probands, four samples were selected for isolation of lactic acid bacteria and identification of isolates in order to assign them to bacterial species. About 80 lactic acid bacteria were isolated from the faeces of young (21-30 years) and older (51-60 years) vegetarians and meateaters. The identification of the isolates was based on their morphological and biochemical characteristics. Isolates belong to lactobacilli, bifidobacteria, enterococci and propionibacteria. Surprisingly, bifidobacteria were predominated in older age group. The following probiotic properties were determined: survival at low pH value, and bile salt hydrolase activity. All strains were negative in bile salt hydrolase activity, but their growth was not inhibited in the presence of bile. The results from the study of survival at low pH value showed considerable variability in both dietary groups regardless the age of probands. However, it can be concluded, that bacteria isolated from the samples of older probands were more sensitive to acid pH.

show abstract

Lactic acid starter and probiotic bacteria: a comparative “in vitro” study of probiotic characteristics and biological barrier resistance

Cited by 474 publications

References 40 publications

Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract

Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Testing of selected probiotic properties of lactic acid bacteria isolated from vegetarians and meat-eaters faeces

Contact Info

Product

Resources

About