Survival, metabolic status and cellular morphology of probiotics in dairy products and dietary supplement after simulated digestion

Rodrigues, Vívian Cristina da Cruz; Silva, Luiz Guilherme Salvino da; Simabuco, Fernando Moreira; Venema, Koen; Antunes, Adriane Elisabete Costa

doi:10.1016/j.jff.2019.01.046

Cited by 33 publications

(28 citation statements)

References 42 publications

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“…This treatment is more related to the production of the SCFAacetic, propionic and butyric, confirming the results obtained from the analysis of metabolites produced (Table 2). This finding also agrees with a paper previously published by our research group, where greater metabolic activity was observed for probiotics delivered by dairy matrices (33) .…”

Section: Controlsupporting

confidence: 94%

“…A previous phase of the research carried out by the present authors, compared the same dietary supplement and two dietary matrices (ice cream and fermented milk) to evaluate the viability and metabolic activity (by flow cytometry) after simulated digestion using a static model (33) and observed higher viable cell counts, higher metabolic activity and less cellular damage when probiotics were added to the food matrices, as compared with the dietary supplement.…”

Section: Real-time Quantitative Pcrmentioning

confidence: 83%

“…The sachet was purchased from a local pharmacy, dissolved in 100 ml of water and used shortly after dissolution. Each sachet (1 g) contained 9 log colony-forming units (CFU)/g of LA-5, 10 log 10 CFU/g of BB-12 and 0•22 g of inulin (33) .…”

Section: Dietary Supplementmentioning

confidence: 99%

“…lactis BB-12) were purchased from Chr-Hansen as a commercial direct vat set to produce the ice cream. These probiotics (0•2 g of BB-12 and 0•16 g of LA-5) were previously activated in milk (33,34) and added manually at the end of the ice cream making process.…”

Section: Ice Cream Productionmentioning

confidence: 99%

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Modulation of the intestinal microbiota and the metabolites produced by the administration of ice cream and a dietary supplement containing the same probiotics

et al. 2020

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The aim of the present work was to compare the capacity to modulate the intestinal microbiota and the production of metabolites after 14 d administration of a commercial dietary supplement and a manufactured ice cream, both containing the same quantity of inulin and the same viable counts of Lactobacillus acidophilus LA-5 and Bifidobacterium animalis BB-12, using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) model. Samples of the colonic contents were evaluated microbiologically by real-time quantitative PCR (qRT-PCR) and next-generation sequencing and chemically by the production of SCFA (acetate, propionate and butyrate) and ammonium ions ($\text{NH}_4^ + $). Statistical analyses were carried out for all the variables using the two-way ANOVA followed by the Tukey multiple comparisons test (P < 0·05) for metabolite production, qRT-PCR and the bioinformatics analysis for microbiota diversity. Dietary supplement and ice cream were able to deliver the probiotic L. acidophilus and B. animalis to the simulated colon and modulate the microbiota, increasing beneficial micro-organisms such as Bifidobacterium spp., Bacteroides spp. and Faecalibacterium spp. for dietary supplement administration, and Lactobacillus spp. for ice cream supplementation. However, the ice cream matrix was probably more favourable for the maintenance of the metabolic activity of the probiotics in the SHIME® model, due to the larger amounts of acetate, propionate, butyrate and ammonium ions obtained after 14 d of supplementation. In conclusion, both ways of probiotic supplementation could be efficient, each with its own particularities.

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Section: Controlsupporting

confidence: 94%

Section: Real-time Quantitative Pcrmentioning

confidence: 83%

Section: Dietary Supplementmentioning

confidence: 99%

Section: Ice Cream Productionmentioning

confidence: 99%

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Modulation of the intestinal microbiota and the metabolites produced by the administration of ice cream and a dietary supplement containing the same probiotics

et al. 2020

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“…The survival ability of probiotics in the human digestive track is one of the most important factors for the fermented food benefits. Although the inherent gastrointestinal acid tolerance of probiotics is remarkable, it was reported that the viability of probiotics could be affected depending on the food matrix [10]. Therefore, consistent intake of probiotics with other food products is recommended to improve health.…”

Section: Introductionmentioning

confidence: 99%

Probiotic and Antioxidant Properties of Novel Lactobacillus brevis KCCM 12203P Isolated from Kimchi and Evaluation of Immune-Stimulating Activities of Its Heat-Killed Cells in RAW 264.7 Cells

Song¹,

Jang²,

Kim³

et al. 2019

Journal of Microbiology and Biotechnology

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The purpose of this study was to determine the probiotic properties of Lactobacillus brevis KCCM 12203P isolated from the Korean traditional food kimchi and to evaluate the antioxidative activity and immune-stimulating potential of its heat-killed cells to improve their bio-functional activities. Lactobacillus rhamnosus GG, which is a representative commercial probiotic, was used as a comparative sample. Regarding probiotic properties, L. brevis KCCM 12203P was resistant to 0.3% pepsin with a pH of 2.5 for 3 h and 0.3% oxgall solution for 24 h, having approximately a 99% survival rate. It also showed strong adhesion activity (6.84%) onto HT-29 cells and did not produce β-glucuronidase but produced high quantities of leucine arylamidase, valine arylamidase, β-galactosidase, and N-acetyl-βglucosaminidase. For antioxidant activity, it appeared that viable cells had higher radical scavenging activity in the 2,2-diphenyl-1-picryl-hydrazyl (DPPH) assay, while in the 2azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, heat-killed cells had higher antioxidant activity. Additionally, L. brevis KCCM 12203P showed higher lipid oxidation inhibition ability than L. rhamnosus GG; however, there was no significant difference (p < 0.05) between heat-killed cells and control cells. Furthermore, heat-killed L. brevis KCCM 12203P activated RAW 264.7 macrophage cells without cytotoxicity at a concentration lower than 10 8 CFU/ml and promoted higher gene expression levels of inducible nitric oxide synthase, interleukin-1β, and interleukin-6 than L. rhamnosus GG. These results suggest that novel L. brevis KCCM 12203P could be used as a probiotic or applied to functional food processing and pharmaceutical fields for immunocompromised people.

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Dynamics of physiological responses of potentially probiotic fruit-derived Limosilactobacillus fermentum in apple and orange juices during refrigeration storage and exposure to simulated gastrointestinal conditions

et al. 2021

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Survival, metabolic status and cellular morphology of probiotics in dairy products and dietary supplement after simulated digestion

Cited by 33 publications

References 42 publications

Modulation of the intestinal microbiota and the metabolites produced by the administration of ice cream and a dietary supplement containing the same probiotics

Modulation of the intestinal microbiota and the metabolites produced by the administration of ice cream and a dietary supplement containing the same probiotics

Probiotic and Antioxidant Properties of Novel Lactobacillus brevis KCCM 12203P Isolated from Kimchi and Evaluation of Immune-Stimulating Activities of Its Heat-Killed Cells in RAW 264.7 Cells

Dynamics of physiological responses of potentially probiotic fruit-derived Limosilactobacillus fermentum in apple and orange juices during refrigeration storage and exposure to simulated gastrointestinal conditions

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