Techniques to Increase Probiotic Strain Survivability in Acidic Environments

To improve probiotics' survivability during gastrointestinal digestion and heat treatment,

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The selection of appropriate probiotic strains is vital for their successful inclusion in foods. These strains must withstand processing to reach consumers with 10

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Viability loss of probiotics often occur during processing, storage and gastrointestinal transit. In this study, the viability of freeze-dried

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The intake of probiotics offers various health benefits; however, their efficacy depends on the maintenance of viability during industrial processing and digestion. Probiotic viability can be compromised during encapsulation, freeze-drying, storage, and digestion, necessitating multiple coatings. This complicates production and raises costs. In this study, CaCO

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Abstract In recent years, more and more scientific community, food producers, and food industry show increased interest in functional foods containing probiotics, which is a big challenge. The consumption of probiotics in the context of a balanced diet through the consumption of functional foods or through the intake of pharmaceutical preparations has proven to contribute to the improvement of human health, even contributing to the prevention of diseases. In order for probiotics to be considered suitable for consumption, they must contain a minimum concentration of viable cells, namely, at least 10 7 colony forming units of beneficial microbes per gram. Ensuring the viability of bacterial cells until the moment of consumption is the overriding priority of functional probiotic food manufacturers. Probiotic bacteria are subject to stress conditions not only during food manufacturing but also during gastrointestinal passage, which limit or even compromise their functionality. This paper first examines all the stressful conditions faced by probiotic cells in their production stages and r... Read More

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Probiotics are gaining increasing attention due to their significant benefits to the host. Despite their potential advantages, probiotic dosage forms have not been extensively studied, primarily because of their poor survival through the gastrointestinal tract. Probiotic tablets emerge as a promising delivery system utilized in nutritional products to supplement the natural intestinal flora. These tablets possess the capability to deliver live, functional bacteria in sufficiently large quantities, ensuring effectiveness, and providing protection against the harsh conditions of the gastrointestinal and biliary tract environment, thereby ensuring in vivo protection and maintaining viability during preparation. Various adverse effects that impact the effectiveness of probiotics are associated with preparation methods and user factors. This review primarily focuses on probiotic tablets, delving into factors influencing the existence of microorganisms and the development of formulations for probiotic tablets.

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Probiotics are the nonpathogenic and alive bacteria that confer good effects on the host. The important property of probiotics is direct antimicrobial effects, stimulation of immunity, competing for adhesion site, completion for nutrients and improvement in digestion. Since ancient times different fermented dairy products have been used as the main source of probiotic bacteria. The main objective of this study was to isolate, identify and characterize lactic acid bacterial strains from different fermented dairy products including yoghurt, cheese, buttermilk and curd. To determine the potentials of probiotics different tests like bile tolerance, salt tolerance, acid tolerance and arginine hydrolysis were performed. In the present study it was observed that all the probiotic isolates were able to grow at low pH (2-6) and they were tolerant against NaCl (2%, 4%, 6%) and bile salt concentration (0.2%, 0.4%, 0.6%). The probiotic isolates were shown to be arginine-positive as on a white background they displayed a bright orange colour. The growths of probiotic cultures were observed at dif... Read More

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Probiotic supplementation is a key therapeutic strategy for promoting gut health and maintaining gut homeostasis by modulating functional microbiota. In this study, we isolated two lactic acid bacteria (LAB) strains, Pediococcus pentosaceus TCM-3 and Lacticaseibacillus paracasei TDM-2, from Qinghai-Tibetan plateau, and evaluated their probiotic properties and antioxidant bioactivity. In which, TDM-2 had higher T-AOC activity than either TCM-3 or LGG (4.10 mol/mL vs. 3.68 and 3.53 mol/mL, respectively, p < 0.05). These strains have shown high antioxidant activity compared to the LAB strains and were found to be acid and bile salt tolerant, confronting the safety issues of antibiotic resistance and the capability of surviving in simulated gastric and intestinal juices. In vitro fermentation experiments with human gut microbiota revealed significant differences in microbial community composition between samples supplemented with TCM-3 and TDM-2 and those without. The addition of these two strains resulted in an enrichment of beneficial taxa, such as the Pediococcus, Lactobacillus, and... Read More

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The probiotic role of lactic acid bacteria (LAB) in regulating intestinal microbiota to promote human health has been widely reported. However, the types and quantities of probiotics used in practice are still limited. Therefore, isolating and screening LAB with potential probiotic functions from various habitats has become a hot topic. In this study, 104 strains of LAB were isolated from and identified in traditionally fermented vegetables, fresh milk, healthy infant feces, and other environments. The antibacterial properties-resistance to acid, bile salts, and digestive enzymes-and adhesion ability of the strains were determined, and the biological safety of LAB with better performance was studied. Three LAB with good comprehensive performance were obtained. These bacteria had broad-spectrum antibacterial properties and good acid resistance and adhesion ability. They exhibited some tolerance to pig bile salt, pepsin, and trypsin and showed no hemolysis. They were sensitive to the selected antibiotics, which met the required characteristics and safety evaluation criteria for probiot... Read More

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Our study investigated the effectiveness of 446 strains of lactic acid bacteria (LAB) belonging to different species and isolated from diverse sources (food, human, and animal) as potential probiotic candidates, with the perspective of producing dietary supplements or pharmacological formulations suitable for enhancing gastrointestinal digestion. The survival capability of all the isolates under harsh gastrointestinal tract conditions was evaluated, in which only 44 strains, named high-resistant, were selected for further food digestibility investigations. All 44 strains hydrolyzed raffinose and exhibited amino and iminopeptidase activities but at various extents, confirming species- and strain-specificity. After partial in vitro digestion mimicking oral and gastric digestive phases, food matrices were incubated with single strains for 24 h. Fermented partially digested matrices provided additional functional properties for some investigated strains by releasing peptides and increasing the release of highly bio-accessible free phenolic compounds. A scoring procedure was proposed as a... Read More

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This review aimed to present the various approaches that have been used to protect the probiotics from the toxic effects of the gastrointestinal tract (GIT) during oral delivery. A microbiota is a collection of trillions of microorganisms that live within the human body and form an ecosystem that is complex, adaptive, and unique to each organ. The probiotics have varied applications and exhibit side effects; as a result, they have been employed as food supplements with both therapeutic and prophylactic effects on disorders of the gastric and non-gastric regions. The significant contribution of probiotics to the maintenance of health has expanded the scope of their use in advanced research areas. A significant number of microorganisms will survive and thrive in the gastrointestinal tract (GIT); even after being exposed to several toxic substances such as bile salts and acids. Prevention of probiotics from the harmful effects of gastric acid and other enzymatic barriers, in addition to their delivery to the the intestinal region, has been a great challenge. The new approaches designed ... Read More

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Traditional probiotics comprise mainly lactic acid bacteria that are safe for human use, tolerate acid and bile, and adhere to the epithelial lining and mucosal surfaces. In this study, one hundred commercial and non-commercial strains that were isolated from human feces or vaginal samples were tested with regards to overall growth in culture media, tolerance to acid and bile, hydrogen peroxide (H2O2) production, and adhesion to vaginal epithelial cells (VECs) and to blood group antigens. As a result, various of the tested lactobacilli strains were determined to be suitable for gastrointestinal or vaginal applications. Commercial strains grew better than the newly isolated strains, but tolerance to acid was a common property among all tested strains. Tolerance to bile varied considerably between the strains. Resistance to bile and acid correlated well, as did VEC adhesion and H2O2 production, but H2O2 production was not associated with resistance to bile or acid. Except for L. iners strains, vaginal isolates had better overall VEC adhesion and higher H2O2 production. Species- and str... Read More

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Probiotics have tremendous potential to develop healthy diets, treatment and prevention. Investigation of in vitro cultural properties of health-promoting microorganisms like lactic acid bacteria (LAB) and Bifidobacteria is crucial to select probiotic strains for treatments based on gut microbiota modulation to justify individualized and personalized approach for nutrition and prevention of variety of diseases. The studied strains of LABLactic acid bacteria (LAB) and bifidobacteriaBifidobacteria did not form spores, were positively stained by Gram, grow on medium in a wide range of pH (1.09.0, optimum pH 5.56.5), were sensitive to wide range of antibioticsAntibiotics; and showed different resistance to gastric juice, bile and pancreatic enzymes. The most resistant to antibioticsAntibiotics were L. rhamnosus LB-3 VK6 and L. delbrueckii LE VK8 strains. The most susceptible to gastric juice was L. plantarum LM VK7, which stopped its growth at 8% of gastric juice; L. acidophilus IMV B-7279, B. animalis VKL and B. animalis VKB strains were resistant even in the 100% concentration. Strai... Read More

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Probiotics, defined as live microorganisms conferring health benefits, have gained global popularity for their role in promoting host well-being. Lactic acid bacteria, known inhabitants of the gastrointestinal tract, are investigated for their probiotic properties, including acid and bile salt tolerance. Numerous researchers have documented the potential probiotic properties of lactic acid bacteria, attributing them to their ability to enhance the host animal's immune system and promote microbial equilibrium in the gastrointestinal tract. This study aimed to assess the probiotic potential of lactic acid bacteria obtained from the intestinal tract of the freshwater fish, Labeo rohita (Rohu). The isolated lactic acid bacteria underwent thorough characterization and identification, employing morphological, cultural, and biochemical analyses. Subsequently, their probiotic potential was evaluated through acid tolerance and bile salt tolerance studies. This investigation revealed that two Lactobacillus species isolated from the gut of Labeo rohita met the essential criteria for probiotics,... Read More

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The viability of most probiotics is generally reduced by gastric and bile acids during passage through the host's gastrointestinal tract. Therefore, we investigated the effect of encapsulation with poly--glutamic acid (-PGA) on the viability and function of probiotics. The protective effect of -PGA encapsulation at different -PGA concentrations (0.25, 0.5, 0.75, and 1.0%) and simulated gastric juice (SGJ) exposure times (1, 2, and 3 h) was assessed. The viability of all probiotics was either completely lost or significantly reduced within 3 h of exposure to SGJ under non-encapsulation conditions. In contrast, -PGA encapsulation at a concentration of 0.251.00% maintained the viability of all SGJ-exposed strains. In an in vitro gastrointestinal digestion experiment simulating the oral, gastric, and duodenal phases, encapsulation resulted in a higher survival rate than that associated with non-encapsulation. In vivo experiments involving oral administration of encapsulated Limosilactobacillus reuteri to mice showed that encapsulation increased the abundance of the genus Lactobacil... Read More

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The stomach is a hostile environment for most microbes because strong gastric acid kills indigenous microorganisms. Thus, the mass of indigenous microbes detected by traditional culturing method in a highly acidic stomach is reported to be very small. However, in a stomach with less acidity due to atrophic changes of the gastric mucosa, the number of live gastric microbiota dramatically increases and their composition changes. A probiotic is defined as a live microorganism that, when administered in adequate amounts, confers a health benefit on the host. The administration of probiotics to the stomach has thus far been considered impractical, mainly due to the strong acidity in the stomach. The identification of candidate probiotic strains with sufficient resistance to acidity and the ability to achieve close proximity to the gastric mucosa could enable the application of probiotics to the stomach. The utilization of probiotics alone for Helicobacter pylori (H. pylori) infection significantly improves gastric mucosal inflammation and decreases the density of H. pylori on the mucosa, ... Read More

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Propionic acid bacteria belong to probiotic microorganisms, probiotic properties of which have not yet been thoroughly investigated. The research describes the probiotic features of milk propionic acid bacteria, including growth at high acidity, tolerance to bile acid, ability to suppress pathogenic microorganisms, and antibiotic susceptibility, as well as the ability to extend the shelf life of various fermented milk products due to the synthesis of propionic acid. Propionic acid bacteria have a robust nature, which makes it easy to overcome technological difficulties in the process of optimizing production. This enables them to be used in the future for the production of various fermented probiotic foods.

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Abstract Background Probiotics are live microbial supplements known for its health benefits. Consumption of probiotics reported to improve several health benefits including intestinal flora composition, resistance against pathogens. In the recent years, there is an increasing trend of probiotic-based food products in the market. Main body Probiotics cells are targeted to reach the large intestine, and the probiotics must survive through the acidic conditions of the gastric environment. It is recommended to formulate the probiotic bacteria in the range of 10 8 10 9 cfu/g for consumption and maintain the therapeutic efficacy of 10 6 10 7 cfu/g in the large intestine. During the gastrointestinal transit, the probiotics will drastically lose its viability in the gastric environment (pH 2). Maintaining cell viability until it reaches the large intestine remains challenging task. Encapsulating the probiotics cells with suitable wall material helps to sustain the survival of probiotics during industrial processing and in gastrointestinal transit. In the encapsulation process, cells are co... Read More

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The ability to perform effectively in the gastrointestinal tract (GIT) is one of the most significant criteria in the selection of potential probiotic bacteria. Thus, the present study aimed to investigate the potential probiotic characteristics of some selected lactic acid bacteria (LAB) isolated from vegetable products. Probiotic characteristics included tolerance to acid and bile, cholesterol-removing ability, bile salt hydrolysis, resistance against lysozyme and antibiotics, production of exopolysaccharides (EPS), antimicrobial and hemolytic activities, and cell surface characteristics (auto-aggregation, co-aggregation, and hydrophobicity). The survival rate of isolates after G120 ranged from 8.0 to 8.6 Log10 CFU/mL. After the intestinal phase (IN-120), the bacterial count ranged from 7.3 to 8.5 Log10 CFU/mL. The bile tolerance rates ranged from 17.8 to 51.1%, 33.6 to 63.9%, and 55.9 to 72.5% for cholic acid, oxgall, and taurocholic acid, respectively. Isolates F1, F8, F23, and F37 were able to reduce cholesterol (>30%) from the broth. The auto-aggregation average rate increased ... Read More

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Diversity of commercial probiotic strains. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6430388/ In response to incomplete labels, this study cultured common strains from 21 different commercial probiotic preparations and sequenced the genomes. Viability of probiotic strains. http://www.ijpmbs.com/uploadfile/2020/0622/20200622030828608.pdf This study investigated the ability of microbes in probiotic products to survive strong acid conditions. This was done to learn about potential survival in the acid portions of the digestive tract. Probiotics: NIH. https://www.nccih.nih.gov/health/probiotics-what-you-need-to-know This is a basic, but useful, site on all aspects of probiotics, bacteria, products, and usage statistics. It is put out by the U.S. National Institutes of Health. Whole genome analysis of probiotic strains. https://bmcgenomics.biomedcentral.com/articles/10.1186/s12864-021-07539-9 This study examined the genes in the genomes of commercially-relevant probiotic bacterial strains. The focus was on their identification of genes putatively involved in toxin production, other vir... Read More

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Probiotics have several health benefits to the host. However, low pH in the stomach, various digestive enzymes and bile salts in the intestine threaten their viability and function. Thus, probiotics need to be protected during gastric transit to address challenges associated with low viability and impaired function. At present, probiotic delivery systems with different trigger mechanisms have been constructed to successfully introduce numerous high-viability probiotics to the intestine. On this basis, the application of non-targeted/targeted probiotic delivery systems in different gut microenvironment and the adjuvant therapeutic effect of probiotic delivery systems on other disease were discussed in detail. It is important to also note that most of the current studies in this area focused on non-targeted probiotic delivery systems. Moreover, changes in intestinal microenvironment under disease state and discontinuous distribution of disease site limit their development. Thus, emphasis were made on the optimization of non-targeted probiotic delivery systems and the necessity of desig... Read More

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To accomplish the probiotic status, a microbe must fulfill a number of selection criteria related to survivability, safety, functional, and technological properties. The prime decisive factor is that the microbes which intended for probiotic should have the ability to resist gastric and intestinal conditions (acidic pH, pepsin, bile, and pancreatin) of the host animal, so that they cannot be easily killed by the defense mechanisms of the host during their transit through the GI tract. Thus, a sequence of consistent in vitro tests is employed to assess the prospective probiotic properties of microbes in order to ensure its activity in the presence of high acidity in stomach and high concentration of bile salt in small intestine to facilitate the selection of potent probiotic candidates for application as a supplement in animal feed industry.

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Lactobacillus and Bifidobacterium are two genera of bacteria in probiotics that are known to possess significant immunomodulatory health-promoting properties. Probiotics are allowed to be used in foods and vitamins by the Food and Drug Administration (FDA) with little regulation as long as there are no claims to treat any disorder or condition. Regulatory agencies throughout the word classify and define probiotics differently with an uncertainty on the efficacy. The viability of bacterial strains influence probiotic stability and properties can be influenced by manufacturing and storage processes. It is imperative to also consider the viability of the probiotics after consumption. The aim of this study was to investigate the survival of the strains in the commercial probiotic Lovebug in acidic conditions modeling the human upper gastrointestinal (GI) tract in vitro. To test the ability of probiotics strains in the Lovebug probiotic to survive under acidic conditions, we incubated the probiotics in degassed acidified 0.8% sodium chloride at various pH levels for 2 h and measured the r... Read More

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Probiotics are beneficial for gut health as well as have a positive impact on various health disorders. Probiotics are extensively being used for the development of various functional foods. However, the survival and efficacy of probiotics in commercially developed products are questionable due to various intrinsic and extrinsic and factors. The potential health benefits associated with the consumption of particular probiotics may not be detained owing to the substantial reduction in viability and stability during storage and in the gastrointestinal tract. The acid and thermal stress are the significant factors for the substantial reduction of the probiotics in carrier foods. Encapsulation technology is a promising approach for the augmentation and delivery of probiotics administered orally or for the development of functional foods. This chapter provides an overview of different processing conditions on the viability and stability of probiotics in carrier foods and recent insight into the advent of various approaches for the improved survival of probiotics under thermal conditions.

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The lactic acid bacteria are known to be probiotic and their important role has been known in making the biotechnological products and improving human health. Effective probiotic should be viable, safe, bile and gastric juices tolerant, able to survive throughout the human gastrointestinal tract and to colonize a specific human tract. We aimed to investigate and compare the probiotic potential of the Lactobacillus helveticus ATCC 15009 (L. helveticus), Lactobacillus plantarum ATCC 14917 (L. plantarum), Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 (L. bulgaricus), Lactococcus lactis IL1403 (L. lactis IL1403) and Lactococcus lactis IL1403 bearing pSIP plasmid (L. lactis IL403 pSIP) in different aspects that include their ability to tolerate acidic conditions, gastric acid and intestinal juice. We also evaluated their hydrophobicity and antibiotic sensitivity. The Lactobacillus and Lactococcus species were grown at 37 C and 30C respectively in different pH, simulated gastric acid and intestinal juice. Four of the bacteria displayed good probiotic features in low pH. Even tho... Read More

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Probiotics for human consumption including Lactobacillus sp. and Acetobacter sp. are of increasing interest due to the growing evidences of health advantages associated with them. The viability of these bacteria in food as well as during transit through the gastrointestinal tract is crucial for positive health effects. The present study comparatively analyzes the survivability and functional properties of commercial probiotic drinks in a simulated gastrointestinal environment. The sample drinks were divided into two sections viz.; Dairy and Non-dairy, both containing either Lactobacillus acidophilus or Acetobacter xylinum and estimated for properties including numbers, gram character, NaCl tolerance, bile salt resistance, optimal pH and production of organic acids. Viability and activity in the gastrointestinal environment was evaluated by subjecting the above to an in vitro digestive treatment using a combination of enzymes and digestive solutions. It was observed that amongst all the selected samples, Lactobacillus acidophilus present in the dairy beverages displayed the highest pr... Read More

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Probiotic strains are claimed to confer health benefits to human organisms when consumed in adequate amounts. Thus, over the last decades there has been an increased interest in the production of functional foods containing probiotic bacteria. However, in order to display optimal probiotic functionality, these bacteria should survive through the gastrointestinal tract (GI) in high populations, reaching 106107cfu (colony-forming unit)/g or mL at the end of products shelf life. The food products that can be used as probiotic bacteria carriers exhibit limitations concerning the viability of the cells, associated with parameters such as the acidity of the food matrices or their processing and storage conditions. Moreover, the acid environment of the GI system may be crucial for their survival. Thus, techniques such as microencapsulation and enrichment with prebiotic substances are proposed for their protection. Aim of this review is to present the bacterial strains exhibiting probiotic properties, the microencapsulation techniques which are applied for their protection, as well as thei... Read More

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Probiotics are microorganisms that live in the stomach related plot which can give health advantages to the body. Probiotics must be able to survive in an acidic environment (pH = 2) during transit in the gastric to arrive the large intestine in adequate amounts (106 - 107 CFU/g) to allow for colonization and reproducing. However, most of these probiotics cannot survive in adequate amountsin acidic conditions. One way to protect probiotic cells under these conditions is through a microencapsulation system. Microencapsulation is done to protect probiotic cells from low pH, bile salts, etc. Lactobacillus casei includes probiotics that are very sensitive to pH 2-2.5. The non-encapsulated Survivability of L. casei is only 40.14% in liquid pH 2 from 8.75log CFU/g to 3.53log CFU/g while L. casei carried out microencapsulation can achieve survivability of 63.47% to 95.3%. Alginate is a microencapsulation material that is inexpensive and sensitive to changes in pH so that it is suitable as a microencapsulation of probiotics. The surface of porous alginate needs other ingredients that can be ... Read More

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The selection of potential probiotic strains that possess the physiological capacity of performing successfully in the gastrointestinal tract (GIT) is a critical challenge. Probiotic microorganisms must tolerate the deleterious effects of various stresses to survive passage and function in the human GIT. Adhesion to the intestinal mucosa is also an important aspect. Recently, numerous studies have been performed concerning the selection and evaluation of novel probiotic microorganisms, mainly probiotic bacteria isolated from dairy and nondairy products. Therefore, it would be crucial to critically review the assessment methods employed to select the potential probiotics. This article aims to review and discuss the recent approaches, methods used for the selection, and outcomes of the evaluation of novel probiotic strains with the main purpose of supporting future probiotic microbial assessment studies. The findings and approaches used for assessing acid tolerance, bile metabolism and tolerance, and adhesion capability are the focus of this review. In addition, probiotic bile deconjug... Read More

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In recent years, consumer awareness of the importance of proper nutrition has translated into a rapid increase on the market of functional foods, especially those containing probiotic microorganisms. Probiotics are defined as "live microorganisms that, when administered in adequate amounts, confer a health benefit on the host." Probiotic foods, as such, must contain at the time of consumption a sufficiently high number of probiotic microorganisms to guarantee a beneficial effect to the host. The ability of these organisms to survive can be critical due to the poor tolerance to certain food characteristics, such as acidity and oxygen concentration, as well as to processing and storage conditions. In addition, probiotics exhibit a high sensitivity to stress encountered during the gastrointestinal transit. For these reasons, it is necessary to develop new technologies that provide an improvement in the viability of probiotics, without negatively affecting the chemical, physical, or sensory characteristics of the food. In recent decades, several attempts have been made to improve the via... Read More

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Background & aims Probiotics contain living microorganisms consumed for their putative benefits on the intestinal microbiota and general health and a concept is emerging to use probiotic as a therapeutic intervention to reduce proton pump inhibitors (PPIs) negative effects, but data is lacking. The use of PPIs can result in disordered gut microbiota, leading to a risk of enteric infections. PPIs are frequently prescribed in the general practice setting for gastroesophageal reflux disease (GERD), peptic ulcer disease, and related conditions. Despite the availability and widespread use of probiotics and acid-suppressing medications, the effect of PPIs-induced gastric acid suppression on the survival and colonization of probiotics bacterial species is currently unclear. We hypothesized that gastric acid suppression may improve intestinal colonization of probiotics bacterial species and probiotic intervention may have a potential role in mitigating untoward effects of PPI. Methods In a randomized, double-blind, placebo-controlled study, healthy subjects were given either proton pump inhi... Read More

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(1) Background: Probiotics are a live microbial supplement that improve hosts' health by maintaining intestinal microbiota. The evidence suggests that probiotics can be used as a therapeutic strategy to improve overall digestive health. Lactic acid bacteria strains have been extensively used as probiotics. (2) Method: To isolate lactic acid bacteria with probiotic potential from food samples. Probiotic properties such as tolerance to low pH, bile, sodium chloride, lysozyme, antibiotic susceptibility, cell surface hydrophobicity, and antimicrobial activity were determined. (3) Results: Ten different isolates were examined to study their probiotic potential. In this study, Lactobacillus brevis was isolated and showed most of the probiotic properties, such as10% sodium chloride tolerance, 1% bile tolerance, growth in pH 2, and antimicrobial activity against E. coli, S. aureus, K. pneumoniae, and P. aeruginosa. Formation of biofilm by Klebsiella pneumoniae and Pseudomonas aeruginosa was also inhibited by cell free extracts of L. brevis, which reveals its therapeutic relevance. In additio... Read More

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Acid receiving treats indicators of specific activity of probiotics on a basis lakto-and bifidobacteria. The carbonic acids produced by them play an essential role in formation and functioning of an intestinal microbiota of a macroorganism. Acid receiving is the cultural property characterizing biochemical and substantially defining antagonistic activity of cages of production strains. The ability of bacteria to form and emit organic acids to the external environment affects their sensitivity to hydrochloric acid. It is established that more expressed activity of a kislotoobrazovaniye increases resistance of pro-biotic culture to bactericidal effect of gastric juice. Level of stability defines technological approaches to ensuring protection of cellular probiotics, including specifics of dosage forms.

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Development of probiotic products containing several strains: Bifidumbacterium lactis BI-04, Lactobacillus acidophilus La-14 and Lactobacillus rhamnosus Lr-32, is an upcoming trend, as it builds capacity of preventive treatment. According to the results of in vitro experimental studies, the strains of Lactobacillus acidophilus La-14, L. rhamnosus Lr-32, Bifidumbacterium lactis BI-04 are resistant to low pH conditions and survive in the concentrations of bile salts in the small intestine. Demonstrate high adhesion to the human epithelial cell lines - Caco-2 and HT-29. In vitro experiments have shown the inhibitory effect of strains L. acidophilus La-14, L. rhamnosus Lr-32 on the following pathogens: Salmonella typhimurium, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes. The probiotic strains with in vitro and in vivo confirmed effects combined a prebiotic and B vitamins is considered a rational combination. Additional favourable conditions in the form of nutrient medium (prebiotic), sufficient energy supply (coenzyme vitamins) contribute towards the increase of coloni... Read More

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The studies on the relationship between probiotics and prebiotics as well as probiotics and antioxidants have gained significant increase in popularity over the past decade. However, exposure to antibiotics can result in disrupting the human microbiome, causing several related diseases. Additionally, probiotics can lose some of their beneficial effects when in contact with stomach acid which has a pH between 2 and 3. The purpose of this study was to examine the effects of prebiotic fibres and antioxidants and B complex vitamins on the survival of probiotics. When combined with those, a sufficient amount of probiotics survives and carries out their beneficial functions. This study points out the importance of mentioned compounds in maintaining a healthy organism as well as their role in preserving the life of probiotics in our gut.

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Probiotics in various combinations and in various forms have become popular supplements for establishing and maintaining gut health. However, commercial products vary in the effectiveness of their specific probiotic strains and the ability of these strains to survive the acidic environment of the stomach. A novel probiotic, manufactured by BIOHM, LLC, has a unique formulation of Saccharomyces boulardii, Lactobacillus acidophilus, L. rhamnosus, and Bifidobacterium breve, in combination with amylase, which has been developed to re-balance the bacterial and fungal population of the human gastrointestinal tract and combat digestive biofilms formed by pathogenic bacteria and fungi. Our data shows that these strains have the ability to survive the acidic environment when taken within 30 minutes of meal, a factor that is vital to ensure probiotic effectiveness.

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The study was aimed at evaluating probiotic potential of different Lactobacillus strains isolated from different sources. Lactic acid bacterial strains isolated from fruits, fermented foods and human origin survive at low pH (3) and in the presence of bile salt (4%), NaCl (6%) and phenol (0.6%). The strains were able to survive and grow in oro-gastrointestinal tract i.e. lysozyme, pepsin, pancreatin. Most of the isolates adhered to intestinal mucin and produced biofilm when grown in MRS broth with 0.25% porcine mucin. LAB isolates exhibited inhibition against food spoilage organisms and various intestinal pathogens. These isolates possessed the ability to produce gamma amino butyric acid (GABA), bile salt hydrolase (BSH), and -galactosidase. The LAB strains do not degrade mucin, do not produce DNAse, and are non-haemolytic. Thus, physiological properties and safety evaluation of the strains emphasized further use of these strains in the preparation of diverse probiotic food formulations.

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Lactic acid bacteria are known to have probiotic attributes which are beneficial to human. This study was embarked upon toscreen lactic acid bacteria (LAB) from raw milk and fermented milk (nono) samples for probiotic potential. Some of the assessedprobiotic qualities include antimicrobial activities against food-borne pathogens, survival at acidic pH (2.5, 3.0) and bile saltconcentrations (0.3%, 0.5%, 1.0%), safety test, and cell surface hydrophobicity assay indicative of epithelial adherence. FourLAB isolates namely Lactobacillus plantarumN17, L. plantarumN24, L. caseiN1 and L. brevisN10 had strong inhibition (10.00 to 15.15 mm) against selected food-borne pathogens, survived well at acidic pH and bile salt concentrations during 3 hours ofincubation reaching viability of 105 -106 CFU/mL.In addition, they were DNase and Gelatinase negative, and had better(40.0 to62.0 %) hydrophobicity indicative of epithelial adherence. Lactobacillus plantarumN24 and Lactobacillus caseiN1 were suitableprobiotic candidates, and can be used as for food supplements.

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The development of functional foods containing probiotics has experienced a great boom in the last years, reflected by the increasing number of novel products available at the market, as well as by the well-documented extensive research, going beyond the traditional fermented dairy foods. However, to safe arrive to their target, the gut, microorganisms contained in food products have to overcome different barriers, both technological and physiological. Food processing might cause different types of damages on beneficial bacteria, which finally lead to a decrease of viability. In addition, once ingested, and before arriving to the gut, microorganisms are exposed to other food constituents, low pH and digestive juices, all of them constituting detrimental environments that can decrease their viability. For this reason, this review offers an updated state of the art on the microorganisms' response to the factors affecting their survival during drying techniques, storage and rehydration. Current strategies to overcome detrimental processing effects on bacterial viability are also reviewe... Read More

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Probiotics, live microbial supplements, are often incorporated into foods and beverages to provide putative health benefits. To ensure their beneficial effects, these organisms must survive processing and storage of food, its passage through the upper gastrointestinal tract (GIT), and subsequent chemical ingestion processes until they reach their target organ. However, there is considerable loss of viability of probiotic bacteria in the acidic conditions of the stomach and the high bile concentration in the small intestine. Bacillus subtilis, a spore-forming non-pathogenic bacterium, recently has gained interest in its probiotic properties; it can effectively maintain a favorable balance of microflora in the GIT. In addition, B. subtilis produces an extracellular matrix that protects it from stressful environments. We suggested that the extracellular matrix produced by B. subtilis could protect other probiotic bacteria and therefore potentially could be used as a vehicle for delivering viable probiotic cells to humans. Therefore, we developed a novel cultivation system that enables c... Read More

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As many as 25 lactic acid bacterial strains were isolated from various sources. These isolates were investigated for their tolerance to low pH (3.0, 4.0 and 5.0) and different bile concentrations (0.3 %, 0.4 %, 0.75 % and 1.0 %). Among 25 isolates, strain 42, 45 and 48 showed very high tolerance to acidic pH and the same isolates also tolerated high level of bile salt concentration up to 1.0 per cent. Thus, high resistance to low pH values and to higher concentrations of bile salts enables these strains to survive in the stomach and intestinal environment and to colonize the gut of the host, possess a promising probiotic potential. Hence, these isolates hold potential to be used as probiotics.

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Probiotics are a group of microorganisms that when administered in adequate amounts, confer a health benefit on the host. They build up health effects by number of ways viz. improving immune function, enhancing proper digestion, fighting against pathogens etc. Various species are proved to possess probiotic properties. Most important is that the selected probiotic strain must be able to survive in human gut, as the gut offers a difficult environment. In the present study, lactic acid bacteria was isolated from curd and its probiotic potentials were evaluated. Studies were carried out to isolate and identify microorganisms for probiotic use. Selection of strains included various criteria such as agreement with biosafety aspects, viability during storage, tolerance to low pH, tolerance to bile salt and antimicrobial activity. Using fruit juice, its shelf life was determined in order to estimate the survival ability. It was evidently proved that the cultures remained viable over a period of time and inhibited the growth of pathogenic growth. Extensive studies on mechanisms of probiotic ... Read More

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Although the intestinal microbial community is still incompletely understood, there is strong evidence of the benefits of using probiotics to address some medical states or conditions. As a result, the probiotics oral supplements market has exploded during the last few years. However, while their sensitivity to gastric juices, acidic pH and bile is well known, most of these oral forms would not guarantee any survival of the strains in such conditions. In this work, we have studied the resistance to simulated gastric juices of several commercially available probiotics products. These included sixteen strains and ten oral forms such as enteric/non-enteric capsules/tablets and microencapsulated strains. Results demonstrated that all tested strains showed high sensitivity to acidic conditions and suggested that most of these microorganisms would not show any viability when immersed in the stomach at fasting. Most probiotics oral forms did not provide any protection to strains, unless these forms presented strong enteric protection. Consequently, the efficacy of non-enteric products to fu... Read More

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Probiotics offer numerous health benefits, including digestive and immune health. Improved digestive health is linked to a more efficient absorption of important nutrients from our diet. This review focused on the rationale of using the probiotic Bacillus coagulans GBI-30, 6086 to aid protein absorption and utilization. B. coagulans GBI-30, 6086 can withstand the acidic environment of the stomach to reach the intestine where it germinates. Once active in the small intestine after germination, it has been shown to aid the digestion of carbohydrates and proteins. Co-administration of B. coagulans GBI-30, 6086 with protein has been shown to increase protein absorption and to maximize the health benefits associated with protein supplementation.

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One of the working mechanisms of probiotic bacteria is their ability to compete with pathogens. To define the probiotic properties of seven Lactic Acid Bacteria (LAB) strains, we tested them for survival in simulated gastro-intestinal conditions, antimicrobial activities, co-aggregative abilities, and interferences studies against five human intestinal pathogens (Salmonella enteritidis ATCC 13076, Listeria monocytogenes ATCC 7644, Escherichia coli O157: H7 ATCC 35150, Cronobacter sakazakii ATCC 29544 and Campylobacter jejuni ATCC 33291).The LAB strains were able to survive the stomach simulated conditions, and varied in their abilities to survive the small intestinal-simulated conditions. The strains showed antibiotic susceptibility profiles with values equal or below the breakpoints set by the European Food and Safety Authority. The LAB cell-free cultures supernatants showed antimicrobial activities, with inhibition zones ranging from 10.0 to 17.2 mm. All the LAB strains showed moderate auto-aggregation abilities while the greatest co-aggregation abilities were observed for Bifidoba... Read More

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The aim of this work was to assess the viability of some commercial probiotics after exposure to gastric acid and the possibility of modifying these formulations for delivery into the distal parts of the intestines. Gastrointestinal tolerance testing was conducted for three commercial probiotics and an in-house freeze-dried Lactobacillus acidophilus strain. The contents of the commercial products and the in-house freeze-dried strain were then loaded into capsules for site-specific delivery into the colon using the Phloral coating technology; the viability upon release was then ascertained. An assessment of the potential of these products to adhere to intestinal cells was also conducted. The results showed that all the commercial products contained the minimum number of probiotic strains as indicated on their respective packages. When gastric acid tolerance tests were performed on these products, all the commercial probiotics and the prepared freeze-dried strain demonstrated over 106 CFU reductions within 5min. When these were encapsulated for site-specific delivery into the distal p... Read More

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A number of health benefits have been proved for probiotic bacteria by many studies and probiotics are increasingly incorporated into foods. However, these market preparations have shown low viability of probiotics in human digestion. Therefore, providing viable probiotic cells to the colon and maintaining their metabolic activity against severe conditions of human digestion are increasingly interested by many recent scientific researches. In this trend, our research showed that by creating a physical barrier, the presence of Saccharomyces cerevisiae (SC) in Lactobacillus acidophilus (LA) suspension can effectively protect probiotic cells from stresses of digestion. After 150 minutes in simulated gastric juice, the survival of LA is significant improved (p&lt;0.05) by forming cell-cell contact with SC cells. The LA-only cells show that most cells die with viability of 0% due to low pH medium, compared with 11.025 1.127% of LA+SC mixture. Besides, we found that the cell concentration ratio at 1:10 between SC and LA cells performs highest protective effects on the probiotic in the ac... Read More

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When developing new probiotic foods, their protective properties in maintaining viability of probiotics under gastrointestinal conditions should be evaluated. In the current study, human upper gastrointestinal tract simulator (GITS) was used to compare the effect of different food matrixes on the survival of Lactobacillus rhamnosus GG (LGG). pH-auxostat was chosen for the cultivation of LGG cells to obtain culture samples in the same physiological state at maximum growth rate for the GITS experiments. The LGG culture was centrifuged and fast frozen in liquid nitrogen in various liquid food matrixes (commercial UHT milk, soymilk, apple juice, titrated apple juice, whey protein powder drink and M.R.S. Broth as reference) and stored at -400C. During 3-month storage, reduction of viability was significant only for apple juice. In the GITS experiments, bile had a greater negative impact on LGG than acid conditions, also the effect of food matrix was noted - in the case of milk, soymilk and whey protein powder drink only the highest concentration of bile (0.4%) caused a significant drop in... Read More

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The present work describes the tolerance of five potential probiotic Bacillus species towards acid and bile in human gastrointestinal tract by in-vitro studies. Artificial gastric and intestinal juice was prepared and adjusted to different pH values for acid and bile tolerance study. A time course analysis up to 4 hours was studied with respect to viability.There was a statistically significant growth response of isolates under high acidic conditions (p < 0.05) as confirmed by ANOVA test.Bacillus VS-5 was found to be the best with 98.78% survival rate for 3 hours exposure to pH 1.2 and 98.10% to 2% bile concentration when exposed for 4 hours.Considering the residence time of food in stomach and intestine, this isolate proves to have an advantage of surviving and also proliferating in the intestinal tract, which is a desirable characteristic of probiotic cultures.

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&lt;italic&gt;Lactobacillus casei&lt;/italic&gt; group is commonly used as probiotics. Various factors affect their viability in gastrointestinal tract. Twenty two strains of &lt;italic&gt;Lactobacillus casei&lt;/italic&gt; group, were assessed for acid tolerance attribute. ASCC 292 showed the highest viability at pH 1.5. Fifteen remaining strains have shown no activity after 1 h. At pH 2.0, ASCC 1002 has shown lowest viability after 2 h of incubation. At pH 2.5, all twenty two strains decreased their viable count after 3 h of incubation. Greater viable count of &lt;italic&gt;Lactobacillus&lt;/italic&gt; strains were observed at pH 3.0. This study suggests the importance to identify all the useful &lt;italic&gt;Lactobacillus&lt;/italic&gt; strains in order to study further for their therapeutic benefits.

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