Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions

A probiotic whey cheese added with Lactobacillus casei LAFTI®L26, Lactobacillus acidophilus LAFTI®L10 or Bifidobacterium animalis Bo was subject in vitro to sequential conditions that parallel the four major steps of digestion: mouth (artificial saliva), oesophagus–stomach (artificial gastric juice)...

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Bibliographic Details
Published in:Food research international 2011-01, Vol.44 (1), p.465-470
Main Authors: Madureira, A. Raquel, Amorim, Manuela, Gomes, Ana M., Pintado, Manuela E., Malcata, F. Xavier
Format: Article
Language:English
Subjects:
bacteria
Bifidobacteria
Bifidobacterium animalis
Biological and medical sciences
Dairy product
digestion
duodenum
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
gastric juice
ileum
Intestinal transit
juices
Lactobacilli
Lactobacillus acidophilus
Lactobacillus casei
manufacturing
Milk and cheese industries. Ice creams
mouth
probiotics
protective effect
saliva
whey cheeses
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Summary:A probiotic whey cheese added with Lactobacillus casei LAFTI®L26, Lactobacillus acidophilus LAFTI®L10 or Bifidobacterium animalis Bo was subject in vitro to sequential conditions that parallel the four major steps of digestion: mouth (artificial saliva), oesophagus–stomach (artificial gastric juice), duodenum (artificial intestinal juice) and ileum; its manufacture followed the traditional cheesemaking protocol of Portuguese Requeijão. MRS broth was inoculated in parallel as reference medium, to ascertain the protective effect of the whey cheese matrix itself upon those strains in every digestion step. Mouth conditions had an almost negligible effect upon all three strains, whereas oesophagus–stomach, duodenum and ileum conditions decreased the viable numbers of L. casei and L. acidophilus; in both systems, B. animalis suffered only slight decreases in viable numbers; and L. casei and L. acidophilus behaved likewise in MRS exposed to duodenum and ileum conditions. Whey cheese matrices thus appeared to protect the aforementioned three strains during transit throughout the simulated gastrointestinal system, so they are promising carriers of those probiotic bacteria.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2010.09.010