Probiotic viability – does it matter?

Lahtinen, Sampo J.

doi:10.3402/mehd.v23i0.18567

Cited by 70 publications

(71 citation statements)

References 48 publications

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“…However, in our current study, among five commercial probiotic product none of them were shown to have the minimum level. Thus, it is impractical and questionable that the health recovery from the low quality products can be acquired by the insufficient number of viable probiotics [30]. Thus, this study provides a meaningful and useful fundamental data on exactness and reliability of information regarding probiotic bacteria described on the leaflets of pharmaceutical products where legislations and regulations about the labeling of products are recently obscures [31].…”

Section: Discussionmentioning

confidence: 99%

Antibiotic resistant microencapsulated probiotics synergistically preserved orange juice

et al. 2016

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Section: Discussionmentioning

confidence: 99%

Antibiotic resistant microencapsulated probiotics synergistically preserved orange juice

et al. 2016

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“…The viability of probiotics at sufficient levels at the point of consumption is essential as it can affect their efficacy. Although recent evidences have shown that cell components derived from nonviable probiotics can exert certain health benefits, the need for viable probiotics is still imperative to ensure that probiotics can exert its optimal beneficial effects (Lahtinen 2012;Sashihara et al 2006). Several intrinsic and extrinsic factors can affect the viability of probiotics during manufacture and storage.…”

Section: Introductionmentioning

confidence: 99%

Saccharomyces cerevisiae EC-1118 enhances the survivability of probiotic Lactobacillus rhamnosus HN001 in an acidic environment

Lim

Toh

Liu

2015

Appl Microbiol Biotechnol

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The present study attempted to partially characterize and elucidate the viability-enhancing effect of a yeast strain Saccharomyces cerevisiae EC-1118 on a probiotic strain Lactobacillus rhamnosus HN001 under acidic conditions using a model system (non-growing cells). The yeast was found to significantly enhance (P < 0.05) the viability of the probiotic strain under acidic conditions (pH 2.5 to 4.0) by 2 to 4 log cycles, and the viability-enhancing effects were observed to be influenced by pH, and probiotic and yeast concentrations. Microscopic observation and co-aggregation assay revealed that the viability-enhancing effect of the yeast could be attributed to direct cell-cell contact co-aggregation mediated by yeast cell surface and/or cell wall components or metabolites. Furthermore, non-viable yeast cells killed by thermal means were observed to enhance the viability of the probiotic strain as well, suggesting that the surface and/or cell wall component(s) of the yeast contributing to co-aggregation was heat-stable. Cell-free yeast supernatant was also found to enhance the viability of the probiotic strain, indicating the presence of protective yeast metabolite(s) in the supernatant. These findings laid the foundation for further understanding of the mechanism(s) involved and for developing novel microbial starter cultures possibly without the use of live yeast for ambient-stable high-moisture probiotic foods.

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“…Heat-treated Lactobacillus strains cannot be considered to be probiotics (321), because the definition of probiotics states that the strains are alive (69). However, a heat-treated Lactobacillus strain may retain the pharmacological "probiotic" activities of the parental live strain when the substances produced by the strain that underpin the pharmacological activities are able to resist the treatments to which they are subjected during the pharmaceutical manufacturing process, including heat treatment (322). L. acidophilus strain LB is one of the few probiotic Lactobacillus strains which display this characteristic since, as we have already mentioned, it produces heat-stable antimicrobial compounds.…”

Section: Therapeutic Effects Against Various Forms Of Acute Diarrheamentioning

confidence: 99%

Anti-Infective Activities of Lactobacillus Strains in the Human Intestinal Microbiota: from Probiotics to Gastrointestinal Anti-Infectious Biotherapeutic Agents

2014

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SUMMARY A vast and diverse array of microbial species displaying great phylogenic, genomic, and metabolic diversity have colonized the gastrointestinal tract. Resident microbes play a beneficial role by regulating the intestinal immune system, stimulating the maturation of host tissues, and playing a variety of roles in nutrition and in host resistance to gastric and enteric bacterial pathogens. The mechanisms by which the resident microbial species combat gastrointestinal pathogens are complex and include competitive metabolic interactions and the production of antimicrobial molecules. The human intestinal microbiota is a source from which Lactobacillus probiotic strains have often been isolated. Only six probiotic Lactobacillus strains isolated from human intestinal microbiota, i.e., L. rhamnosus GG, L. casei Shirota YIT9029, L. casei DN-114 001, L. johnsonii NCC 533, L. acidophilus LB, and L. reuteri DSM 17938, have been well characterized with regard to their potential antimicrobial effects against the major gastric and enteric bacterial pathogens and rotavirus. In this review, we describe the current knowledge concerning the experimental antibacterial activities, including antibiotic-like and cell-regulating activities, and therapeutic effects demonstrated in well-conducted, placebo-controlled, randomized clinical trials of these probiotic Lactobacillus strains. What is known about the antimicrobial activities supported by the molecules secreted by such probiotic Lactobacillus strains suggests that they constitute a promising new source for the development of innovative anti-infectious agents that act luminally and intracellularly in the gastrointestinal tract.

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Probiotic viability – does it matter?

Cited by 70 publications

References 48 publications

Antibiotic resistant microencapsulated probiotics synergistically preserved orange juice

Antibiotic resistant microencapsulated probiotics synergistically preserved orange juice

Saccharomyces cerevisiae EC-1118 enhances the survivability of probiotic Lactobacillus rhamnosus HN001 in an acidic environment

Anti-Infective Activities of Lactobacillus Strains in the Human Intestinal Microbiota: from Probiotics to Gastrointestinal Anti-Infectious Biotherapeutic Agents

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