Effect of Simulated Gastrointestinal Tract Conditions on Survivability of Probiotic Bacteria Present in Commercial Preparations
Abstract
:1. Introduction
2. Materials and Methods
2.1. Commercial Probiotic Preparations
2.2. Growth Media and Solutions
2.3. Study Design and Culture Conditions
2.4. Calculation of Coefficient of Specific Growth Rate
2.5. Statistical Analysis
3. Results
3.1. Survivability and Growth of Bacteria Present in Commercial Probiotic Preparations in MRS Broth
3.2. Survivability and Growth of Bacteria Present in Commercial Probiotic Preparations in a Food Matrix Simulating Gastric Passage
3.3. Survivability of Commercial Probiotic Strains in a Food Matrix Simulating Gastrointestinal Passage
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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pH | Time of Incubation (h) | ||||
---|---|---|---|---|---|
0 | 12 | 24 | 36 | 48 | |
Lb. rhamnosus GG | |||||
2 | 7.76 ± 0.31 | - | - | - | - |
3 | 7.79 ± 0.11 | - | - | - | - |
4 | 7.79 ± 0.08 | 8.55 ± 0.11 | 8.83 ± 0.05 | 8.68 ± 0.13 | 9.02 ± 0.08 |
5 | 7.8 ± 0.15 | 9.59 ± 0.16 | 9.73 ± 0.12 | 9.88 ± 0.05 | 9.14 ± 0.11 |
6.2 | 7.81 ± 0.07 | 10.56 ± 0.03 | 10.03 ± 0.14 | 10.74 ± 0.21 | 10.01 ± 0.05 |
Bifidobacterium BB-12 | |||||
2 | 6.74 ± 0.34 | - | - | - | - |
3 | 6.82 ± 0.11 | - | - | - | - |
4 | 7.13 ± 0.58 | 6.13 ± 0.17 | 5.93 ± 0.08 | 4.24 ± 0.31 | 5.46 ± 0.45 |
5 | 6.98 ± 0.27 | 8.61 ± 0.12 | 9.02 ± 0.20 | 9.57 ± 0.16 | 9.38 ± 0.14 |
6.2 | 7.23 ± 0.23 | 9.94 ± 0.11 | 9.98 ± 0.01 | 10.16 ± 0.14 | 10.22 ± 0.14 |
Lb. casei | |||||
2 | 6.12 ± 0.16 | - | - | - | - |
3 | 6.33 ± 0.19 | 5.16 ± 0.07 | 4.29 ± 0.00 | - | - |
4 | 6.14 ± 0.05 | 5.67 ± 0.00 | 5.82 ± 0.25 | 5.55 ± 0.01 | 5.12 ± 0.09 |
5 | 6.52 ± 0.08 | 6.41 ± 0.08 | 5.62 ± 0.09 | 6.85 ± 0.11 | 8.08 ± 0.09 |
6.2 | 6.42 ± 0.11 | 7.02 ± 0.16 | 7.16 ± 0.05 | 8.71 ± 0.05 | 9.13 ± 0.08 |
Lb. acidophilus | |||||
2 | 6.79 ± 0.13 | - | - | - | - |
3 | 6.89 ± 0.08 | - | - | - | - |
4 | 6.63 ± 0.11 | 6.51 ± 0.13 | 6.40 ± 0.14 | 6.82 ± 0.14 | 6.99 ± 0.21 |
5 | 6.92 ± 0.22 | 6.83 ± 0.02 | 7.94 ± 0.58 | 8.33 ± 0.05 | 8.17 ± 0.16 |
6.2 | 7.01 ± 0.22 | 8.64 ± 0.12 | 10.32 ± 0.15 | 10.13 ± 0.04 | 9.97 ± 0.14 |
Lb. plantarum | |||||
2 | 6.13 ± 0.39 | - | - | - | - |
3 | 6.29 ± 0.23 | 5.55 ± 0.08 | 4.17 ± 0.08 | - | - |
4 | 6.37 ± 0.25 | 7.36 ± 0.08 | 7.98 ± 0.01 | 9.17 ± 0.03 | 9.14 ± 0.24 |
5 | 6.22 ± 0.09 | 8.92 ± 0.08 | 9.28 ± 0.12 | 9.91 ± 0.09 | 9.68 ± 0.11 |
6.2 | 6.41 ± 0.03 | 9.32 ± 0.13 | 10.16 ± 0.08 | 10.28 ± 0.13 | 9.93 ± 0.03 |
Strain | Variant of Culture in MRS | Length of Lag Phase (h) | Length of Log Phase (h) | Initial OD600 in Log Phase | Final OD600 in Log Phase | Coefficient of Specific Growth Rate (μ) (h–1) |
---|---|---|---|---|---|---|
Lb. rhamnosus GG ATCC 53103 | pH 4.0 pH 5.0 pH 6.2 | 19.0 0.5 0 | 29.0 19.0 16.0 | 0.53 0.59 0.56 | 1.78 1.97 2.15 | 0.042 0.063 0.084 |
Bifidobacterium BB-12 | pH 5.0 pH 6.2 | 3.0 2.5 | 16.5 12.0 | 0.44 0.54 | 2.05 2.13 | 0.093 0.114 |
Lb. casei | pH 5.0 pH 6.2 | 24.5 24.5 | 35.0 20.0 | 0.30 0.35 | 1.55 1.85 | 0.047 0.083 |
Lb. acidophilus | pH 4.0 pH 5.0 pH 6.2 | 25.0 5.5 6.5 | 16.5 49.5 28.0 | 0.33 0.30 0.37 | 0.67 0.78 1.60 | 0.043 0.019 0.053 |
Lb. plantarum | pH 4.0 pH 5.0 pH 6.2 | 0 0 1.0 | 29.0 17.0 12.0 | 0.98 0.99 1.04 | 1.70 1.93 2.10 | 0.019 0.039 0.058 |
pH | Time of Incubation (h) | |||
---|---|---|---|---|
0 | 1 | 2 | 3 | |
Lb. rhamnosus GG | ||||
2.0 | 6.92 ± 0.17 | 5.19 ± 0.01 | - | - |
3.0 | 7.07 ± 0.04 | 5.72 ± 0.08 | 5.55 ± 0.17 | 5.63 ± 0.45 |
4.0 | 7.21 ± 0.00 | 6.64 ± 0.05 | 6.78 ± 0.13 | 6.33 ± 0.04 |
5.0 | 7.13 ± 0.34 | 6.96 ± 0.17 | 6.82 ± 0.09 | 6.80 ± 0.02 |
Bifidobacterium BB-12 | ||||
2.0 | 5.73 ± 0.28 | 4.62 ± 0.34 | 4.58 ± 0.05 | 4.70 ± 0.11 |
3.0 | 6.96 ± 0.00 | 7.13 ± 0.16 | 6.88 ± 0.00 | 6.86 ± 0.00 |
4.0 | 7.02 ± 0.13 | 6.32 ± 0.12 | 6.54 ± 0.15 | 6.38 ± 0.31 |
5.0 | 7.22 ± 0.13 | 7.16 ± 0.16 | 7.31 ± 0.03 | 7.18 ± 0.21 |
Lb. casei | ||||
2.0 | 5.80 ± 0.08 | - | - | - |
3.0 | 6.29 ± 0.11 | - | - | - |
4.0 | 6.19 ± 0.54 | 5.37 ± 0.17 | 5.23 ± 0.14 | 4.22 ± 0.14 |
5.0 | 6.21 ± 0.35 | 5.98 ± 0.32 | 5.61 ± 0.17 | 4.92 ± 0.12 |
Lb. acidophilus | ||||
2.0 | 6.24 ± 0.12 | 5.70 ± 0.05 | 5.30 ± 0.00 | - |
3.0 | 6.78 ± 0.12 | 5.99 ± 0.07 | 5.13 ± 0.05 | - |
4.0 | 6.88 ± 0.09 | 6.23 ± 0.13 | 6.19 ± 0.11 | 6.33 ± 0.03 |
5.0 | 7.02 ± 0.16 | 6.90 ± 0.12 | 6.96 ± 0.15 | 6.87 ± 0.02 |
Lb. plantarum | ||||
2.0 | 6.68 ± 0.06 | 5.19 ± 0.08 | 5.22 ± 0.02 | 4.97 ± 0.17 |
3.0 | 7.18 ± 0.05 | 6.30 ± 0.16 | 6.41 ± 0.01 | 6.43 ± 0.25 |
4.0 | 7.20 ± 0.00 | 7.40 ± 0.12 | 7.32 ± 0.05 | 7.38 ± 0.16 |
5.0 | 7.31 ± 0.13 | 7.44 ± 0.01 | 7.27 ± 0.03 | 7.45 ± 0.00 |
Bile Salts (%) | Time of Incubation (h) | |||
---|---|---|---|---|
0 | 2 | 4 | 6 | |
Lb. rhamnosus GG | ||||
1 | 6.13 ± 0.12 | 6.08 ± 0.26 | 5.86 ± 0.03 | 5.80 ± 0.37 |
2 | 6.21 ± 0.22 | 5.12 ± 0.00 | 4.87 ± 0.18 | 4.42 ± 0.17 |
3 | 6.06 ± 0.01 | 5.02 ± 0.12 | - | - |
Bifidobacterium BB-12 | ||||
1 | 6.32 ± 0.15 | 6.40 ± 0.03 | 6.18 ± 0.28 | 6.16 ± 0.22 |
2 | 6.38 ± 0.15 | 6.16 ± 0.2 | 5.97 ± 0.15 | 6.08 ± 0.12 |
3 | 6.17 ± 0.05 | 5.93 ± 0.09 | 5.90 ± 0.23 | 5.86 ± 0.06 |
Lb. casei | ||||
1 | 5.30 ± 0.03 | 5.21 ± 0.14 | 4.44 ± 0.01 | - |
2 | 5.26 ± 0.12 | 5.07 ± 0.23 | 4.04 ± 0.00 | - |
3 | 5.01 ± 0.09 | - | - | - |
Lb. acidophilus | ||||
1 | 6.65 ± 0.05 | 5.37 ± 0.00 | 5.16 ± 0.17 | - |
2 | 6.48 ± 0.03 | 5.02 ± 0.12 | 4.86 ± 0.03 | 4.71 ± 0.18 |
3 | 6.52 ± 0.22 | 5.12 ± 0.05 | 4.70 ± 0.05 | - |
Lb. plantarum | ||||
1 | 5.63 ± 0.12 | 5.79 ± 0.28 | 5.84 ± 0.00 | 6.47 ± 0.02 |
2 | 5.72 ± 0.12 | 5.20 ± 0.02 | 5.63 ± 0.01 | 5.99 ± 0.33 |
3 | 5.48 ± 0.10 | 5.53 ± 0.01 | 5.70 ± 0.13 | 5.77 ± 0.00 |
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Stasiak-Różańska, L.; Berthold-Pluta, A.; Pluta, A.S.; Dasiewicz, K.; Garbowska, M. Effect of Simulated Gastrointestinal Tract Conditions on Survivability of Probiotic Bacteria Present in Commercial Preparations. Int. J. Environ. Res. Public Health 2021, 18, 1108. https://doi.org/10.3390/ijerph18031108
Stasiak-Różańska L, Berthold-Pluta A, Pluta AS, Dasiewicz K, Garbowska M. Effect of Simulated Gastrointestinal Tract Conditions on Survivability of Probiotic Bacteria Present in Commercial Preparations. International Journal of Environmental Research and Public Health. 2021; 18(3):1108. https://doi.org/10.3390/ijerph18031108
Chicago/Turabian StyleStasiak-Różańska, Lidia, Anna Berthold-Pluta, Antoni Stanisław Pluta, Krzysztof Dasiewicz, and Monika Garbowska. 2021. "Effect of Simulated Gastrointestinal Tract Conditions on Survivability of Probiotic Bacteria Present in Commercial Preparations" International Journal of Environmental Research and Public Health 18, no. 3: 1108. https://doi.org/10.3390/ijerph18031108