In vitro assessment of the upper gastrointestinal tolerance of potential probiotic dairy propionibacteria

• Published in: International journal of food microbiology 2004-03, Vol.91 (3), p.253-260
• Main Authors: Huang, Yang, Adams, Michelle C.
• Format: Article
• Language: English
• Subjects: acid tolerance; bile salts; Biological and medical sciences; breakfast cereals; cell suspension culture; cheeses; Colony Count, Microbial; Dairy propionibacteria; Digestive System - microbiology; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Gastric and small intestinal tolerance; gastric juice; Gastric Juice - microbiology; gastric juice tolerance; Gastrointestinal Transit; Humans; Hydrogen-Ion Concentration; in vitro studies; In Vitro Techniques; intestinal juice; isolation; lactic acid bacteria; liquified foods; plate count; Probiotics; Propionibacter; Propionibacterium - growth & development; Propionibacterium - physiology; raw milk; screening; small intestinal transit tolerance; small intestine; Soy Milk - pharmacology; soymilk; strains; Time Factors; viability
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2003.07.001

This study aimed to assess the transit tolerance of potential probiotic dairy propionibacteria strains in human upper gastrointestinal tract in vitro, and to evaluate the effect of food addition on viability of these strains in simulated pH 2.0 gastric juices. The transit tolerance of 13 dairy propionibacteria strains was determined at 37 °C by exposing washed cell suspensions to simulated gastric juices at pH values at 2.0, 3.0, and 4.0, and simulated small intestinal juices (pH 8.0) with or without 0.3% bile salts. The viability of dairy propionibacteria in pH 2.0 simulated gastric juice with So-Good™ original soymilk or Up & Go® liquid breakfast was also determined. The simulated gastric transit tolerance of dairy propionibacteria was strain-dependent and pH-dependent. All tested strains were tolerant to simulated small intestinal transit. The addition of So-Good™ original soymilk or Up & Go® liquid breakfast greatly enhanced the survival of dairy propionibacteria strains in pH 2.0 simulated gastric juices. Dairy propionibacteria strains demonstrate high tolerance to simulated human upper gastrointestinal tract conditions and offer a relatively overlooked, yet alternative source for novel probiotics besides Lactobacillus and Bifidobacterium.