Survival of probiotic lactobacilli in the upper gastrointestinal tract using an in vitro gastric model of digestion

被引：95
|
作者：
Lo Curto, Alberto [2 ]
Pitino, Lole [3 ]
Mandalari, Giuseppina [1 ,4 ]
Dainty, Jack Richard
Faulks, Richard Martin [1 ]
Wickham, Martin Sean John [1 ]
机构：
[1] Model Gut Platform, Inst Food Res, Norwich NR4 7UA, Norfolk, England
[2] Univ Messina, Fac Sci MM FF NN, Dept Food & Environm Sci, Messina, Italy
[3] Univ Catania, Fac Agr, Dept Ortofloroarboricoltura & Tecnol Agroalimenta, I-95123 Catania, Italy
[4] Univ Messina, Fac Pharm, Pharmacobiol Dept, I-98168 Messina, Italy
来源：
FOOD MICROBIOLOGY | 2011年 / 28卷 / 07期
基金：
英国生物技术与生命科学研究理事会;
关键词：
Probiotics; In vitro digestion; Dynamic Gastric Model; LACTIC-ACID BACTERIA; FERMENTED MILK; LACTOCOCCUS-LACTIS; SMALL-INTESTINE; CASEI; BIOACCESSIBILITY; CONSUMPTION; VOLUNTEERS; MICROFLORA; STRESS;
D O I：
10.1016/j.fm.2011.06.007
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The aim of this study was to investigate survival of three commercial probiotic strains (Lactobacillus casei subsp. shirota, L casei subsp. immunitas, Lactobacillus acidophilus subsp. johnsonii) in the human upper gastrointestinal (GI) tract using a dynamic gastric model (DGM) of digestion followed by incubation under duodenal conditions. Water and milk were used as food matrices and survival was evaluated in both logarithmic and stationary phase. The % of recovery in logarithmic phase ranged from 1.0% to 43.8% in water for all tested strains, and from 80.5% to 197% in milk. Higher survival was observed in stationary phase for all strains. L acidophilus subsp. johnsonii showed the highest survival rate in both water (93.9%) and milk (202.4%). Lactic acid production was higher in stationary phase, L. casei subsp. shirota producing the highest concentration (98.2 mM) after in vitro gastric plus duodenal digestion. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1359 / 1366
页数：8
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