Techniques to Increase Probiotic Strain Survivability in Acidic Environments

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

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Probiotics have become increasingly recognized for their potential health-promoting properties; however, the viability of probiotics can be affected by storage and transportation processes as well as the stressful environment of the human digestive tract, preventing them from achieving effective concentration (10

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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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Probiotics must be able to withstand the demanding environment of the gastrointestinal system to adhere to the intestinal epithelium, promoting health benefits. The use of probiotics can prevent or attenuate the effects of dysbiosis that have a deleterious effect on health, promoting anti-inflammatory, immunomodulatory, and antioxidant effects.

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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 μmol/mL vs. 3.68 and 3.53 μmol/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 (1.0–9.0, optimum pH 5.5–6.5), 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-γ-glutamic acid (γ-PGA) on the viability and function of probiotics. The protective effect of γ-PGA encapsulation at different γ-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, γ-PGA encapsulation at a concentration of 0.25–1.00% 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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Flow chart of stomach-derived probiotics screening.

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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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