Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestion

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• 作者：Iole Pitino^a ; ^b ; Cinzia L. Randazzo^a ; Kathryn L. Cross^c ; Mary L. Parker^c ; Carlo Bisignano^d ; Martin S.J. Wickham^b ; Giuseppina Mandalari^b ; ^d ; ^{giusy.mandalari@ifr.ac.uk} ; Cinzia Caggia^a
• 关键词：Lactobacillus rhamnosus ; Dynamic gastric model ; Survival ; Cheese
• 刊名：Food Microbiology
• 出版年：2012
• 期刊代码：100_07400020
• 类别：imm
• 出版时间：August, 2012
• 卷：31
• 期：1
• 页码：57-63
• 文件大小：818 K

摘要

Survival of probiotic bacteria during transit through the gastrointestinal (GI) tract is influenced by a number of environmental variables including stomach acidity, bile salts, digestive enzymes and food matrix. This study assessed survival of seven selected Lactobacillus rhamnosus strains delivered within a model cheese system to the human upper GI tract using a dynamic gastric model (DGM). Good survival rates for all tested strains were recorded during both simulated gastric and duodenal digestion. Strains H12, H25 and N24 demonstrated higher survival capacities during gastric digestion than L.聽rhamnosus GG strain used as control, with H12 and N24 continuing to grow during duodenal digestion. Strains L.聽rhamnosus F17, N24 and R61 showed adhesion properties to both HT-29 and Caco-2 cells. The ability to attach to the cheese matrix during digestion was confirmed by scanning electron microscopy, also indicating production of extracellular polysaccharides as a response to acid stress.