Tolerance of Lactobacillus and Bifidobacterium strains to low pH, bile salts and digestive enzymes

• Autorzy: Olejnik A. , Lewandowska M. , Obarska M. , Grajek W.
• Języki publikacji: EN

Abstrakty

EN

Probiotic strains of L. casei, L. acidophilus, L. helveticus, B. animalis, B. lactis and two strains of B. bifidum were examined for their survival at pH 3.0 and 3% bile salts. Additionally, the viability of L. casei cells was tested in presence of pepsin, trypsin, chymotrypsin, alpha-amylase and lipase, and after heating at 90ºC for 30 min. It was found that all pre-treatments caused significant decrease in bacteria survival. The most sensitive strain for stress factors was B. bifidum 1. Using Caco-2 monolayer culture as the in vitro adhesion model, the significant reduction of adherence after thermal treatment, digestion with pepsin, trypsin and chymotrypsin, and bile salts were observed. The inhibition of bacteria adhesion after thermal denaturation and proteolysis proved an hypothesis that adhesion factors are of proteinaceous origin.

Słowa kluczowe

EN

Lactobacillus helveticus; heat treatment; digestive enzyme; Bifidobacterium lactis; enzyme; pH; Lactobacillus acidophilus; Bifidobacterium animalis; Lactobacillus casei; bile; adhesion; probiotic strain; Lactobacillus; Bifidobacterium bifidum; Bifidobacterium; survival

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2005
• Tom: 08
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/volume8/issue1/art-05.html

Twórcy

autor

Olejnik A.

• August Cieszkowski Agricultural University of Poznan, Wojska Polskiego 48, 60-627 Poznan, Poland

autor

Lewandowska M.

autor

Obarska M.

autor

Grajek W.

Bibliografia

• Bibiloni R., Perez P. F., DeAntoni G. L., 1999. Factors involved in adhesion of bifidobacterial strains to epithelial cells in culture. Anaerobe, 5, 483-485.
• Coconier M-H., Bernet M-F., Chauviere G., Servin A. L., 1993. Adhering heat-killed human Lactobacillus acidophilus, strain LB, inhibits the process of pathogenicity of diarrhoeagenic bacteria in cultured human intestinal cells. J. Diarrhoeal Dis. Res., 11, 235-242.
• Collins J. K., Thorton G., Sullivan G. O., 1998. Selection of probiotic strains for human applications. Int. Dairy J., 8, 487-490.
• Daly C., Fitzgerald G. F., O´Connor L., Davis R., 1998. Technological and health benefits of dairy starter cultures. Int. Dairy J., 8, 195-205.
• Ekmekcioglu C., 2002. A physiological approach for preparing and conducting intestinal bioavailability studies using experimental systems. Food Chem., 76, 225-230.
• Fuller R., 1989. Probiotics in man and animals. J. Appl. Bacteriol., 66, 365-378.
• German B., Schiffrin E.J., Reneiro R., Mollet B., Pfeifer A., Neeser J-R., 1999. The development of functional foods: lessons from the gut. TIBTECH, 17, 492-499.
• Goderska K., Czarnecdka M., Czarnecki Z., 2002. Survival rate of chosen Lactobacillus bacteria type in media of different pH. Elec. J. Pol. Agric. Univ., Food Sci. Technol., 5 (1), http://www.ejpau.media.pl.
• Haller D., Colbus H., Gänzle M. G., Scherenbacher P., Bode C., Hammes W. P., 2001. Metabolic and functional properties of lactic acid bacteria in the gastro-intestinal ecosystem: a comparative in vitro study between bacteria of intestinal and fermented food origin. System. Appl. Microbiol., 24, 218-226.
• Halpern G. M., Vruwink K. G., Water J. van de, Keen C. L., Gershwin M. E., 1991. Influence of long term yoghurt consumotion in young adults. Int. J. Immunother. 7, 205-210.
• Holtzapfel W. H., Schillinger U., 2002. Introduction to pre- and probiotics. Food Res. Int., 35, 109-116.
• Hood S. K., Zottola E. A., 1988. Effect of low pH on the ability of Lactobacillus acidophilus to survive and adhere to human intestinal cells. J. Food Sci., 53, 1514-1516.
• Isolauri E., 1999. Immune effects of probiotics. In: Probiotics, other nutritional factors and intestinal microflora. L. A. Hanson, R. H. Yolken (eds.). Raven Publishers, Philadelphia.
• Kim W. S., Ren J., Dunn N. W., 1999. Differentiation of Lactococcus lactis subspecies lactis and subspecies cremoris strains by their adaptive response to stresses. FEMS Microbiol. Lett., 171, 57-65.
• Lee Y-K., Wong S-F., 1998. Stability of lactic acid bacteria in fermented milk. In: Lactic acid bacteria. Microbiology and functional aspects. S. Salminen, A. von Wright (eds.). Marcel Dekker, Inc., New York.
• Libudzisz Z., Kowal K. 2000. Mikrobiologia techniczna. Wyd. P. Łódz., Łódź.
• Marteau P., 2003. Basic aspects and pharmacology of probiotics: an overview of pharmacokinetics, mechanisms of action and side-effects. Best Pract. Res. Clin. Gastroenterol., 17, 725-740.
• Mattila-Sandholm T., Blum S., Collins J. K., Crittenden R., de Vos W., Dunne C., Fonden R., Grenov G., Isolauri E., Kiely B., Marteau P., Morelli L., Ouwehand A., Reniero R., Saarela M., Salminen S., Saxelin M., Schiffrin E., Shanahan F., Vaughan E., Wright von A., 1999. Probiotics: towards demonstrating efficacy. Food Sci. Technol., 10, 393-399.
• Mijamaa H., Isolauri E., Saxelin M., Vesikari T., 1995. Lactic acid bacteria in the treatment of acute rotavirus gastroenteritis. J. Pediat. Gastroenterol. Nutr., 20, 333-338.
• Ouwehand A. C., Kirjavainen P. V., Shortt C., Salminen S., 1999. Probiotics: mechanisms and established effects. Int. Dairy J., 9, 43-52.
• Prasad J., Gill H., Smart J., Gopal K., 1998. Selection and characterisation of Lactobacillus and Bifidobacterium strains for use as probiotics. Int. Dairy J., 8, 993-1002.
• Puupponen-Pimiä R., Aura A-M., Oksman-Caldentey K-M., Myllärinen P., Saarela M., Mattila-Sandholm T., Poutanen K., 2002. Development of functional ingredients for gut health. Food Sci. Technol., 13, 3-11.
• Rönkä E., Malinen E., Saarela M., Rinta-Koski M., Aarnikunnas J., Palva A., 2003. Probiotic and milk technological properties of Lactobacillus brevis. Int. J. Food Microbiol., 83, 63-74.
• Russell T. L., Berardi R. R., Barnett J. L., Dermentzoglou L. C., Jarvenpaa K. M., Schmaltz S. P., Dressman B., 1993. Upper gastrointestinal pH in seventy-nine healthy, elderly, North American men and women. Pharm. Res., 10, 187-196.
• Saarela M., Mogensen G., Fonden R., Mättö J., Mattila-Sandholm T., 2000. Probiotic bacteria: safety, functional and technological properties. J. Biotechnol., 84, 197-215.
• Sanders M. E., 1998. Overview of functional foods: emphasis on probiotic bacteria. Int. Dairy J., 8, 341-347.
• Tuomola E. M., Ouwehand A. C., Salminen S. J., 2000. Chemical, physical and enzymatic pre-treatment of probiotic lactobacilli alter their adhesion to human intestinal mucus glycoproteins. Int. J. Food Microbiol., 60, 75-81.
• Tuomola E. M., Salminen S., 1998. Adhesion of some probiotics and dairy Lactobacillus strains to Caco-2 cell culture. Int. J. Food Microbiol., 41, 45-51.
• Vaughan E. E., Mollet B., de Vos W.M., 1999. Functionality of probiotics and intestinal lactobacilli: light in the intestinal tract tunnel. Curr. Opin. Biotechnol., 10, 505-510.
• Ziemer C. J., Gibson G. R., 1998. An overview of probiotics, prebiotics and synbiotics in the functional food concept: perspectives and future strategies. Int. Dairy J., 8, 473-479.