In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat's milk ice cream and yogurt

• Published in: Food research international 2012-12, Vol.49 (2), p.619-625
• Main Authors: Ranadheera, C. Senaka, Evans, C.A., Adams, M.C., Baines, S.K.
• Format: Article
• Language: English
• Subjects: Adhesion; Bacteria; Bifidobacterium animalis; bile; bile acids; Biological and medical sciences; Carriers; cell adhesion; Food industries; food matrix; Foods; Fundamental and applied biological sciences. Psychology; gastrointestinal system; Gastrointestinal tolerance; goat milk; human cell lines; Ice cream; In vitro testing; Lactobacillus acidophilus; Milk and cheese industries. Ice creams; Probiotics; Propionibacterium jensenii; Tolerances; viability; Yogurt
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2012.09.007

Effect of carrier food type on in vitro gastrointestinal survival and adhesion ability of probiotic Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Propionibacterium jensenii 702 were evaluated using goat's milk ice cream, plain and fruit yogurts. Carrier food matrix had a significant influence on the in vitro gastrointestinal tolerance of all three probiotics when exposed to both highly acidic conditions (pH 2.0) and 0.3% bile. Exposure to conditions of lower pH (pH 2.0) resulted in a significant reduction in probiotic viability during simulated gastric transit tolerance compared to pH levels of 3.0 and 4.0. However, ice cream was generally found to improve the acid and bile tolerance of the probiotics compared to plain and stirred fruit yogurts. In a similar manner, the in vitro adhesion ability of probiotics was found to be influenced by the carrier food matrix, with fruit yogurt providing the most favorable outcomes, although in all cases a substantial number of viable bacteria (105–106cfu/g) were able to attach to the Caco-2 cells. ► In vitro gastric survival of probiotics was improved in the presence of ice cream. ► Bile tolerance of probiotics was found to be influenced by the carrier food matrix. ► Probiotics in fruit yogurt have shown better adhesion to Caco-2 cells.