Survival of probiotic lactobacilli in the upper gastrointestinal tract using an in vitro gastric model of digestion

Lo Curto, Alberto, Pitino, Iole, Mandalari, Giuseppina, Dainty, Jack Richard, Faulks, Richard Martin and John Wickham, Martin Sean (2011) Survival of probiotic lactobacilli in the upper gastrointestinal tract using an in vitro gastric model of digestion. Food Microbiology, 28 (7). pp. 1359-1366. ISSN 0740-0020

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Abstract

The aim of this study was to investigate survival of three commercial probiotic strains (Lactobacillus casei subsp. shirota, L. casei subsp. immunitas, Lactobacillus acidophilus subsp. johnsonii) in the human upper gastrointestinal (GI) tract using a dynamic gastric model (DGM) of digestion followed by incubation under duodenal conditions. Water and milk were used as food matrices and survival was evaluated in both logarithmic and stationary phase. The % of recovery in logarithmic phase ranged from 1.0% to 43.8% in water for all tested strains, and from 80.5% to 197% in milk. Higher survival was observed in stationary phase for all strains. L. acidophilus subsp. johnsonii showed the highest survival rate in both water (93.9%) and milk (202.4%). Lactic acid production was higher in stationary phase, L. casei subsp. shirota producing the highest concentration (98.2 mM) after in vitro gastric plus duodenal digestion.

Item Type: Article
Uncontrolled Keywords: probiotics,in vitro digestion,dynamic gastric model
Faculty \ School: Faculty of Medicine and Health Sciences > Norwich Medical School
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Depositing User: Pure Connector
Date Deposited: 26 Feb 2018 16:30
Last Modified: 22 Apr 2020 06:18
URI: https://ueaeprints.uea.ac.uk/id/eprint/66379
DOI: 10.1016/j.fm.2011.06.007

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