Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

Karu, Riin; Sumeri, Ingrid

doi:10.5539/jfr.v5n5p56

Cited by 11 publications

(3 citation statements)

References 37 publications

(36 reference statements)

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“…Similar to non-spore forming Lactobacillus spp., the survival rate of spore forming bacilli is also strain specific. Additionally, food matrix also plays an important role in survival of probiotics during simulated gastric juice conditions ( Karu and Sumeri, 2016 ).…”

Section: Bacillus : Probiotic Attributes In Gutmentioning

confidence: 99%

Bacillus As Potential Probiotics: Status, Concerns, and Future Perspectives

et al. 2017

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Spore-forming bacilli are being explored for the production and preservation of food for many centuries. The inherent ability of production of large number of secretory proteins, enzymes, antimicrobial compounds, vitamins, and carotenoids specifies the importance of bacilli in food chain. Additionally, Bacillus spp. are gaining interest in human health related functional food research coupled with their enhanced tolerance and survivability under hostile environment of gastrointestinal tract. Besides, bacilli are more stable during processing and storage of food and pharmaceutical preparations, making them more suitable candidate for health promoting formulations. Further, Bacillus strains also possess biotherapeutic potential which is connected with their ability to interact with the internal milieu of the host by producing variety of antimicrobial peptides and small extracellular effector molecules. Nonetheless, with proposed scientific evidences, commercial probiotic supplements, and functional foods comprising of Bacillus spp. had not gained much credential in general population, since the debate over probiotic vs pathogen tag of Bacillus in the research and production terrains is confusing consumers. Hence, it’s important to clearly understand the phenotypic and genotypic characteristics of selective beneficial Bacillus spp. and their substantiation with those having GRAS status, to reach a consensus over the same. This review highlights the probiotic candidature of spore forming Bacillus spp. and presents an overview of the proposed health benefits, including application in food and pharmaceutical industry. Moreover, the growing need to evaluate the safety of individual Bacillus strains as well as species on a case by case basis and necessity of more profound analysis for the selection and identification of Bacillus probiotic candidates are also taken into consideration.

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Section: Bacillus : Probiotic Attributes In Gutmentioning

confidence: 99%

Bacillus As Potential Probiotics: Status, Concerns, and Future Perspectives

et al. 2017

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“…According to other results, L. rhamnosus demonstrated strong bile resistance [ 50 ] and its viability decreased by approximately 0.5 log CFU/mL after 90 min of exposure to ox gall [ 51 ]. In contrast, Karu et al [ 52 ] reported that the viability of LGG had reduced by about 4 and 5 log units after treatment with bile.…”

Section: Resultsmentioning

confidence: 94%

The Effect of Encapsulating a Prebiotic-Based Biopolymer Delivery System for Enhanced Probiotic Survival

et al. 2023

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Orally delivered probiotics must survive transit through harsh environments during gastrointestinal (GI) digestion and be delivered and released into the target site. The aim of this work was to evaluate the survivability and delivery of gel-encapsulated Lactobacillus rhamnosus GG (LGG) to the colon. New hybrid symbiotic beads alginate/prebiotic pullulan/probiotic LGG were obtained by the extrusion method. The average size of the developed beads was 3401 µm (wet), 921 µm (dry) and the bacterial titer was 109 CFU/g. The morphology of the beads was studied by a scanning electron microscope, demonstrating the structure of the bacterial cellulose shell and loading with probiotics. For the first time, we propose adding an enzymatic extract of feces to an artificial colon fluid, which mimics the total hydrolytic activity of the intestinal microbiota. The beads can be digested by fecalase with cellulase activity, indicating intestinal release. The encapsulation of LGG significantly enhanced their viability under simulated GI conditions. However, the beads, in combination with the prebiotic, provided greater protection of bacteria, enhancing their survival and even increasing cell numbers in the capsules. These data suggest the promising prospects of coencapsulation as an innovative delivery method based on the inclusion of probiotic bacteria in a symbiotic matrix.

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“…however, when exposed to the conditions of the gastrointestinal tract in vitro, the abundance of Lactobacillus casei decreased considerably. The resistance of probiotic microorganisms to the gastrointestinal tract depends on several factors, such as the food matrix used, the presence of inhibitors, ph of the medium, concentration and accumulation of organic acids, and processing and storage conditions (KARU & SUMERI, 2016;NEMATollAhI et al, 2016).…”

Section: Enumeration Of Probiotic Counts and Survival Of Lactobacillu...mentioning

confidence: 99%

Elaboration, characterization, and probiotic viability of synbiotic non-dairy drink based on coconut

et al. 2023

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Coconut is a fruit grown in more than 80 countries owing to its outstanding nutritional and biological value and it is an important crop for the food industry” por “Coconut is a fruit grown in more than 80 countries and owing to its outstanding nutritional and biological value and it is an important crop for the food industry. Thus, developing new coconut-based products is attractive to explore the benefits provided by microorganisms and improve the nutritional and bioactive composition of coconut products, such as by preparing fermented beverages. This study developed and characterize a drink based on dry coconut with the prebiotic fructooligosaccharide fermented by the probiotic Lactobacillus casei. The drink was formulated, filtered, fermented, matured, and stored under refrigeration (4 °C) for 28 days; it was evaluated for its physical, chemical, antioxidant, and microbiological characteristics. Compared to the standard non-fermented sample during storage, the fermented drink showed significant variations (P < 0.05) in instrumental color, acidity, and pH, while changes in soluble solids and stability index were observed after 7 days of storage. Regarding the chemical composition, all parameters varied significantly after fermentation. The total phenolic compound content and antioxidant capacity increased significantly after fermentation. Significant reductions were observed (P < 0.05) in the viability of Lactobacillus casei after exposure to gastrointestinal tract conditions, with the following counts (in log CFU mL-1) after 0 and 28 days of storage: - initial: 9.23 ± 0.04 and 9.05 ± 0.12; after the gastric phase: 6.21 ± 0.09 and 5.90 ± 0.01; and after the intestinal phase: 4.59 ± 0.33 and 4.75 ± 0.23, respectively.

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Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

Cited by 11 publications

References 37 publications

Bacillus As Potential Probiotics: Status, Concerns, and Future Perspectives

Bacillus As Potential Probiotics: Status, Concerns, and Future Perspectives

The Effect of Encapsulating a Prebiotic-Based Biopolymer Delivery System for Enhanced Probiotic Survival

Elaboration, characterization, and probiotic viability of synbiotic non-dairy drink based on coconut

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