Approaches for Improvement in Digestive Survival of Probiotics, a Comparative Study
The aim of this study was to compare approaches commonly recommended in the literature for the improvement of the survival of probiotics in the human digestive tract. The survival of two probiotics, Lactobacillus casei and Bifidobacterium lactis , in the presence or absence of prebiotics, maize s...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/Approaches-for-improvement-in-digestive-survival-of-probiotics-a-comparative-study,120184,0,2.html |
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| author | Agnieszka Dudkiewicz Laura Masmejean Clement Arnaud Bukola Adenike Onarinde Ramana Sundara Amir Hossein Pour-Taghi Anvarian Nick Tucker |
| author_facet | Agnieszka Dudkiewicz Laura Masmejean Clement Arnaud Bukola Adenike Onarinde Ramana Sundara Amir Hossein Pour-Taghi Anvarian Nick Tucker |
| author_sort | Agnieszka Dudkiewicz |
| collection | DOAJ |
| description | The aim of this study was to compare approaches commonly recommended in the literature for the improvement of the survival of probiotics in the human digestive tract. The survival of two probiotics, Lactobacillus casei and Bifidobacterium lactis , in the presence or absence of prebiotics, maize starch, fermented milk and upon encapsulation in calcium alginate-chitosan was evaluated. While B. lactis was resistant to stomach juice, but sensitive to duodenal juice, L. casei showed an exactly opposite behaviour. In contrast to other published studies, here the overall digestive survivability of probiotics was not improved significantly by prebiotics, maize starch or encapsulation. However, a significant improvement of the overall survivability of B. lactis (but not L. casei ) during in vitro digestion was noted in milk and fermented milk, possibly due to reduction of the activity of bile against this probiotic. Summarising, no one method could be universally recommended for the improvement of probiotic survivability. Nevertheless, this research indicated that certain probiotic characteristics, such as susceptibility to bile or acid or ability to utilise matrix components as an energy source, could be used in further research to select the most effective approaches to deliver viable cells into lower parts of the digestive tract. |
| format | Article |
| id | doaj-art-b200a8bbbeee47f8ab9ec7f3916072af |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2020-06-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-b200a8bbbeee47f8ab9ec7f3916072af2025-02-02T21:13:43ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072020-06-0170326527310.31883/pjfns/120184120184Approaches for Improvement in Digestive Survival of Probiotics, a Comparative StudyAgnieszka Dudkiewicz0Laura Masmejean1Clement Arnaud2Bukola Adenike Onarinde3Ramana Sundara4Amir Hossein Pour-Taghi Anvarian5Nick Tucker6University of Lincoln, National Centre for Food Manufacturing, Park Road, PE12 7 PT, Holbeach, UKUniversity of Lincoln, National Centre for Food Manufacturing, Park Road, PE12 7 PT, Holbeach, UKUniversity of Lincoln, National Centre for Food Manufacturing, Park Road, PE12 7 PT, Holbeach, UKUniversity of Lincoln, National Centre for Food Manufacturing, Park Road, PE12 7 PT, Holbeach, UKUniversity of Lincoln, Lincoln Institute for Agri-food Technology, Brayford Pool, LN6 7TS, Lincoln, UKUniversity of Lincoln, National Centre for Food Manufacturing, Park Road, PE12 7 PT, Holbeach, UKUniversity of Lincoln, School of Engineering, Brayford Pool, LN6 7TS, Lincoln, UKThe aim of this study was to compare approaches commonly recommended in the literature for the improvement of the survival of probiotics in the human digestive tract. The survival of two probiotics, Lactobacillus casei and Bifidobacterium lactis , in the presence or absence of prebiotics, maize starch, fermented milk and upon encapsulation in calcium alginate-chitosan was evaluated. While B. lactis was resistant to stomach juice, but sensitive to duodenal juice, L. casei showed an exactly opposite behaviour. In contrast to other published studies, here the overall digestive survivability of probiotics was not improved significantly by prebiotics, maize starch or encapsulation. However, a significant improvement of the overall survivability of B. lactis (but not L. casei ) during in vitro digestion was noted in milk and fermented milk, possibly due to reduction of the activity of bile against this probiotic. Summarising, no one method could be universally recommended for the improvement of probiotic survivability. Nevertheless, this research indicated that certain probiotic characteristics, such as susceptibility to bile or acid or ability to utilise matrix components as an energy source, could be used in further research to select the most effective approaches to deliver viable cells into lower parts of the digestive tract.http://www.journalssystem.com/pjfns/Approaches-for-improvement-in-digestive-survival-of-probiotics-a-comparative-study,120184,0,2.htmlprobioticsprebioticsencapsulationfood matricesin vitro digestionsurvival in digestive tract |
| spellingShingle | Agnieszka Dudkiewicz Laura Masmejean Clement Arnaud Bukola Adenike Onarinde Ramana Sundara Amir Hossein Pour-Taghi Anvarian Nick Tucker Approaches for Improvement in Digestive Survival of Probiotics, a Comparative Study Polish Journal of Food and Nutrition Sciences probiotics prebiotics encapsulation food matrices in vitro digestion survival in digestive tract |
| title | Approaches for Improvement in Digestive Survival of Probiotics, a Comparative Study |
| title_full | Approaches for Improvement in Digestive Survival of Probiotics, a Comparative Study |
| title_fullStr | Approaches for Improvement in Digestive Survival of Probiotics, a Comparative Study |
| title_full_unstemmed | Approaches for Improvement in Digestive Survival of Probiotics, a Comparative Study |
| title_short | Approaches for Improvement in Digestive Survival of Probiotics, a Comparative Study |
| title_sort | approaches for improvement in digestive survival of probiotics a comparative study |
| topic | probiotics prebiotics encapsulation food matrices in vitro digestion survival in digestive tract |
| url | http://www.journalssystem.com/pjfns/Approaches-for-improvement-in-digestive-survival-of-probiotics-a-comparative-study,120184,0,2.html |
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