The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions
The resistance of Bifidobacterium, Lactobacillus, and Bacillus strains with claimed probiotic properties in different food matrices was evaluated. Lactobacillus paracasei PXN 37, Lactobacillus acidophilus La-5, Bifidobacterium animalis subsp. lactis Bb-12, Bifidobacterium breve PXN 25, Bacillus subt...
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| Veröffentlicht in: | Food research international 2019-11, Vol.125, p.108542-108542, Article 108542 |
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| creator | Soares, Mariana B. Martinez, Rafael C.R. Pereira, Eliene P.R. Balthazar, Celso F. Cruz, Adriano G. Ranadheera, C. Senaka Sant'Ana, Anderson S. |
| description | The resistance of Bifidobacterium, Lactobacillus, and Bacillus strains with claimed probiotic properties in different food matrices was evaluated. Lactobacillus paracasei PXN 37, Lactobacillus acidophilus La-5, Bifidobacterium animalis subsp. lactis Bb-12, Bifidobacterium breve PXN 25, Bacillus subtilis PXN 21, Bacillus coagulans GBI30 6086 and Bacillus coagulans MTCC 5856 strains were inoculated in “requeijão cremoso” cheese, pasteurized orange juice, and bread. Further, the counts of the strains with claimed probiotic properties were determined throughout the products' shelf-life. Additionally, the survival (%), at the beginning and at the end of their shelf-life, of each strain with claimed probiotic properties inoculated in the three foods was estimated by using a static in vitro system simulating the gastric (pH 2), enteric I (pH 5) and enteric II (pH 7) phases of gastrointestinal tract (GIT). Overall, it has been found that the Bacillus strains with claimed probiotic properties showed greater viability than probiotic Bifidobacterium and Lactobacillus strains no matter the food studied. The percentage of survival of the Bacillus strains with claimed probiotic properties were always above 83%. The Bacillus strains with claimed probiotic properties were able to survive well in all the food matrices tested. Therefore, this study shows that these strains of Bacillus may comprise a feasible strategy for expanding the range of “probiotic food” choices given their high resistance to the composition of foods, manufacturing steps, and resistance to simulated GIT conditions.
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•Fate of seven probiotic strains of Lactobacillus, Bifidobacterium and Bacillus during food storage•Survival of the seven probiotic strains in three food matrices through in vitro gastrointestinal (GIT) conditions•Probiotic Bacillus strains showed higher viability than Lactobacillus and Bifidobacterium during storage and GIT conditions•The resistance of the probiotic Bacillus strains varied with food matrix, but |
| doi_str_mv | 10.1016/j.foodres.2019.108542 |
| format | Article |
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[Display omitted]
•Fate of seven probiotic strains of Lactobacillus, Bifidobacterium and Bacillus during food storage•Survival of the seven probiotic strains in three food matrices through in vitro gastrointestinal (GIT) conditions•Probiotic Bacillus strains showed higher viability than Lactobacillus and Bifidobacterium during storage and GIT conditions•The resistance of the probiotic Bacillus strains varied with food matrix, but <1 log CFU/ or mL of these microorganisms were observed.•The reduction in the counts of probiotic Bacillus strains during storage and GIT conditions were always <1 log CFU/g or mL•Survival rate of probiotic Bacillus during GIT conditions was >80%, even at the end of the shelf life of the tested foods</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2019.108542</identifier><identifier>PMID: 31554104</identifier><language>eng</language><publisher>Canada: Elsevier Ltd</publisher><subject>Beneficial microbes ; Food digestion ; Gastrointestinal tract ; Gut microbiota ; Probiotic efficacy ; Sporeforming bacteria</subject><ispartof>Food research international, 2019-11, Vol.125, p.108542-108542, Article 108542</ispartof><rights>2019 Elsevier Ltd</rights><rights>Copyright © 2019 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c412t-ee9921ea4572bde41808736fc4e3bfc9e26e297c40e567e17d3ee7abe0e2a61a3</citedby><cites>FETCH-LOGICAL-c412t-ee9921ea4572bde41808736fc4e3bfc9e26e297c40e567e17d3ee7abe0e2a61a3</cites><orcidid>0000-0001-5052-2315</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S096399691930420X$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31554104$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Soares, Mariana B.</creatorcontrib><creatorcontrib>Martinez, Rafael C.R.</creatorcontrib><creatorcontrib>Pereira, Eliene P.R.</creatorcontrib><creatorcontrib>Balthazar, Celso F.</creatorcontrib><creatorcontrib>Cruz, Adriano G.</creatorcontrib><creatorcontrib>Ranadheera, C. Senaka</creatorcontrib><creatorcontrib>Sant'Ana, Anderson S.</creatorcontrib><title>The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions</title><title>Food research international</title><addtitle>Food Res Int</addtitle><description>The resistance of Bifidobacterium, Lactobacillus, and Bacillus strains with claimed probiotic properties in different food matrices was evaluated. Lactobacillus paracasei PXN 37, Lactobacillus acidophilus La-5, Bifidobacterium animalis subsp. lactis Bb-12, Bifidobacterium breve PXN 25, Bacillus subtilis PXN 21, Bacillus coagulans GBI30 6086 and Bacillus coagulans MTCC 5856 strains were inoculated in “requeijão cremoso” cheese, pasteurized orange juice, and bread. Further, the counts of the strains with claimed probiotic properties were determined throughout the products' shelf-life. Additionally, the survival (%), at the beginning and at the end of their shelf-life, of each strain with claimed probiotic properties inoculated in the three foods was estimated by using a static in vitro system simulating the gastric (pH 2), enteric I (pH 5) and enteric II (pH 7) phases of gastrointestinal tract (GIT). Overall, it has been found that the Bacillus strains with claimed probiotic properties showed greater viability than probiotic Bifidobacterium and Lactobacillus strains no matter the food studied. The percentage of survival of the Bacillus strains with claimed probiotic properties were always above 83%. The Bacillus strains with claimed probiotic properties were able to survive well in all the food matrices tested. Therefore, this study shows that these strains of Bacillus may comprise a feasible strategy for expanding the range of “probiotic food” choices given their high resistance to the composition of foods, manufacturing steps, and resistance to simulated GIT conditions.
[Display omitted]
•Fate of seven probiotic strains of Lactobacillus, Bifidobacterium and Bacillus during food storage•Survival of the seven probiotic strains in three food matrices through in vitro gastrointestinal (GIT) conditions•Probiotic Bacillus strains showed higher viability than Lactobacillus and Bifidobacterium during storage and GIT conditions•The resistance of the probiotic Bacillus strains varied with food matrix, but <1 log CFU/ or mL of these microorganisms were observed.•The reduction in the counts of probiotic Bacillus strains during storage and GIT conditions were always <1 log CFU/g or mL•Survival rate of probiotic Bacillus during GIT conditions was >80%, even at the end of the shelf life of the tested foods</description><subject>Beneficial microbes</subject><subject>Food digestion</subject><subject>Gastrointestinal tract</subject><subject>Gut microbiota</subject><subject>Probiotic efficacy</subject><subject>Sporeforming bacteria</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNqFUctuFDEQtBCIbAKfAPKRQ2axPZ6HT4hEECKtlEtytjx2D-nVjL3YHh6_xtfhYReuOdndXV3V3UXIG862nPH2_X47huAipK1gXJVc30jxjGx439VVx2XznGyYautKqVadkfOU9oyxtunUS3JW86aRnMkN-X3_CLSwYMrGW6BhpFfG4jQt6ZJe4YguDMZmiLjMl9R4R3clXHN_MTTlaNAn-gPzI7WTwRkcPcQwYMho198BYkZIFD11OI4QwWe6zk5nkyPaUoKfh5BKXw404bxMJpfgqyncAX2GlNGbiRYlm6kN3mHG4NMr8mI0U4LXp_eCPHz-dH_9pdrd3dxef9xVVnKRKwClBAcjm04MDiTvWTlRO1oJ9TBaBaIFoTorGTRtB7xzNUBnBmAgTMtNfUHeHXnLMt-WMo2eMVmYJuMhLEkLoXouZd-qAm2OUBtDShFGfYg4m_hLc6ZX2_Ren2zTq236aFvpe3uSWIZywP9d_3wqgA9HAJRFvyNEnSxCMcxhBJu1C_iExB8qVbI5</recordid><startdate>201911</startdate><enddate>201911</enddate><creator>Soares, Mariana B.</creator><creator>Martinez, Rafael C.R.</creator><creator>Pereira, Eliene P.R.</creator><creator>Balthazar, Celso F.</creator><creator>Cruz, Adriano G.</creator><creator>Ranadheera, C. Senaka</creator><creator>Sant'Ana, Anderson S.</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-5052-2315</orcidid></search><sort><creationdate>201911</creationdate><title>The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions</title><author>Soares, Mariana B. ; Martinez, Rafael C.R. ; Pereira, Eliene P.R. ; Balthazar, Celso F. ; Cruz, Adriano G. ; Ranadheera, C. Senaka ; Sant'Ana, Anderson S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c412t-ee9921ea4572bde41808736fc4e3bfc9e26e297c40e567e17d3ee7abe0e2a61a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Beneficial microbes</topic><topic>Food digestion</topic><topic>Gastrointestinal tract</topic><topic>Gut microbiota</topic><topic>Probiotic efficacy</topic><topic>Sporeforming bacteria</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Soares, Mariana B.</creatorcontrib><creatorcontrib>Martinez, Rafael C.R.</creatorcontrib><creatorcontrib>Pereira, Eliene P.R.</creatorcontrib><creatorcontrib>Balthazar, Celso F.</creatorcontrib><creatorcontrib>Cruz, Adriano G.</creatorcontrib><creatorcontrib>Ranadheera, C. Senaka</creatorcontrib><creatorcontrib>Sant'Ana, Anderson S.</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Soares, Mariana B.</au><au>Martinez, Rafael C.R.</au><au>Pereira, Eliene P.R.</au><au>Balthazar, Celso F.</au><au>Cruz, Adriano G.</au><au>Ranadheera, C. Senaka</au><au>Sant'Ana, Anderson S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions</atitle><jtitle>Food research international</jtitle><addtitle>Food Res Int</addtitle><date>2019-11</date><risdate>2019</risdate><volume>125</volume><spage>108542</spage><epage>108542</epage><pages>108542-108542</pages><artnum>108542</artnum><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>The resistance of Bifidobacterium, Lactobacillus, and Bacillus strains with claimed probiotic properties in different food matrices was evaluated. Lactobacillus paracasei PXN 37, Lactobacillus acidophilus La-5, Bifidobacterium animalis subsp. lactis Bb-12, Bifidobacterium breve PXN 25, Bacillus subtilis PXN 21, Bacillus coagulans GBI30 6086 and Bacillus coagulans MTCC 5856 strains were inoculated in “requeijão cremoso” cheese, pasteurized orange juice, and bread. Further, the counts of the strains with claimed probiotic properties were determined throughout the products' shelf-life. Additionally, the survival (%), at the beginning and at the end of their shelf-life, of each strain with claimed probiotic properties inoculated in the three foods was estimated by using a static in vitro system simulating the gastric (pH 2), enteric I (pH 5) and enteric II (pH 7) phases of gastrointestinal tract (GIT). Overall, it has been found that the Bacillus strains with claimed probiotic properties showed greater viability than probiotic Bifidobacterium and Lactobacillus strains no matter the food studied. The percentage of survival of the Bacillus strains with claimed probiotic properties were always above 83%. The Bacillus strains with claimed probiotic properties were able to survive well in all the food matrices tested. Therefore, this study shows that these strains of Bacillus may comprise a feasible strategy for expanding the range of “probiotic food” choices given their high resistance to the composition of foods, manufacturing steps, and resistance to simulated GIT conditions.
[Display omitted]
•Fate of seven probiotic strains of Lactobacillus, Bifidobacterium and Bacillus during food storage•Survival of the seven probiotic strains in three food matrices through in vitro gastrointestinal (GIT) conditions•Probiotic Bacillus strains showed higher viability than Lactobacillus and Bifidobacterium during storage and GIT conditions•The resistance of the probiotic Bacillus strains varied with food matrix, but <1 log CFU/ or mL of these microorganisms were observed.•The reduction in the counts of probiotic Bacillus strains during storage and GIT conditions were always <1 log CFU/g or mL•Survival rate of probiotic Bacillus during GIT conditions was >80%, even at the end of the shelf life of the tested foods</abstract><cop>Canada</cop><pub>Elsevier Ltd</pub><pmid>31554104</pmid><doi>10.1016/j.foodres.2019.108542</doi><tpages>1</tpages><orcidid>https://orcid.org/0000-0001-5052-2315</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Beneficial microbes Food digestion Gastrointestinal tract Gut microbiota Probiotic efficacy Sporeforming bacteria |
| title | The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions |
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