Functional characteristics of lactobacilli from traditional Bulgarian fermented milk products

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Abstract

After oral administration, probiotic lactobacilli meet a number of protection systems in the human body, such as exposure to gastric, pancreatic, and small intestinal juices. Overcoming these detrimental barriers allows living bacteria to adhere to the intestinal epithelium and permanently colonize the gastrointestinal tract (GIT), providing health benefits to the host. Based on this, the transit tolerance of 25 candidate probiotic lactobacilli from katak, yoghurt, and white-brined and yellow cheese to simulated bile and small intestinal juices of variable pH was investigated. To establish their resistance, in vitro model systems based on modified MRS media and a longer duration of action (up to 24 h of incubation) were designed. Six of the strains studied were found to show strain-specific survival capacity with low viability in conditions simulating stomach acidity and high resistance to bile and intestinal juices. In addition, the adherence capability (autoaggregation and hydrophobicity) of the strains was determined. Obtained results allowed to select Lactobacillus strains with high survival ratios while passing through the GIT and good adherence properties, which make them suitable for the development of new probiotics.

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Probiotics: determinants of survival and growth in the gut.

A Bezkorovainy (2001)

Bifidobacteria and lactobacilli are purportedly beneficial to human health and are called probiotics. Their survival during passage through the human gut, when administered in fermented milk products, has been investigated intensely in recent years. Well-controlled, small-scale studies on diarrhea in both adults and infants have shown that probiotics are beneficial and that they survive in sufficient numbers to affect gut microbial metabolism. Survival rates have been estimated at 20-40% for selected strains, the main obstacles to survival being gastric acidity and the action of bile salts. Although it is believed that the maximum probiotic effect can be achieved if the organisms adhere to intestinal mucosal cells, there is no evidence that exogenously administered probiotics do adhere to the mucosal cells. Instead, they seem to pass into the feces without having adhered or multiplied. Thus, to obtain a continuous exogenous probiotic effect, the probiotic culture must be ingested continually. Certain exogenously administered substances enhance the action of both exogenous and endogenous probiotics. Human milk contains many substances that stimulate the growth of bifidobacteria in vitro and also in the small intestine of infants; however, it is unlikely that they function in the colon. However, lactulose and certain fructose-containing compounds, called prebiotics, are not digested in the small intestine but pass into the cecum unchanged, where they are selectively utilized by probiotics. Beneficial effects may thus accrue from exogenously administered probiotics, often administered with prebiotics, or by endogenous bifidobacteria and lactobacilli, whose metabolic activity and growth may also be enhanced by the administration of prebiotics.

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Sources, isolation, characterisation and evaluation of probiotics.

Antonio Plaza, Ángel Gil-Agudo, Luis Fontana … (2012)

According to the FAO and the WHO, probiotics are 'live microorganisms which, when administered in adequate amounts, confer a health benefit on the host'. The strains most frequently used as probiotics include lactic acid bacteria and bifidobacteria, which are isolated from traditional fermented products and the gut, faeces and breast milk of human subjects. The identification of microorganisms is the first step in the selection of potential probiotics. The present techniques, including genetic fingerprinting, gene sequencing, oligonucleotide probes and specific primer selection, discriminate closely related bacteria with varying degrees of success. Additional molecular methods, such as denaturing gradient gel electrophoresis/temperature gradient gel electrophoresis and fluorescence in situ hybridisation, are employed to identify and characterise probiotics. The ability to examine fully sequenced genomes has accelerated the application of genetic approaches to the elucidation of the functional roles of probiotics. One of the best-demonstrated clinical benefits of probiotics is the prevention and treatment of acute and antibiotic-associated diarrhoea;however, there is mounting evidence for a potential role for probiotics in the treatment of allergies and intestinal, liver and metabolic diseases. There are various mechanisms by which probiotics exert their beneficial effects: regulation of intestinal permeability, normalisation of host intestinal microbiota, improvement of gut immune barrier function, and adjustment between pro- and anti-inflammatory cytokines. The number of studies carried out to test the effects of probiotics in vitro and in animals is enormous. However, the most reliable method of assessing the therapeutic benefits of any probiotic strain is the use of randomised, placebo-controlled trials, which are reviewed in this article [corrected].

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Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products

Yanyan Wang, Heping Zhang, Ximei Dong … (2010)

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Author and article information

Journal

Journal ID (nlm-ta): Turk J Biol

Journal ID (iso-abbrev): Turk. J. Biol

Title: Turkish Journal of Biology

Publisher: The Scientific and Technological Research Council of Turkey

ISSN (Print): 1300-0152

ISSN (Electronic): 1303-6092

Publication date Collection: 2019

Publication date (Electronic): 5 April 2019

Volume: 43

Pages: 148-153

Affiliations

[1 ] AQUACHIM JSC , Sofia , Bulgaria

[2 ] Department of Biotechnology, Faculty of Chemical and System Engineering, University of Chemical Technology and Metallurgy , Sofia , Bulgaria

[3 ] Department of General Microbiology, Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences , Sofia , Bulgaria

Author information

Veronica NEMSKA https://orcid.org/0000-0002-8132-831X

Petya LOGAR https://orcid.org/0000-0001-6736-339X

Tanya RASHEVA https://orcid.org/0000-0002-6539-8836

Zdravka SHOLEVA https://orcid.org/0000-0001-6604-5664

Nelly GEORGIEVA https://orcid.org/0000-0003-3316-2877

Svetla DANOVA https://orcid.org/0000-0001-5819-2904

Article

DOI: 10.3906/biy-1808-34

PMC ID: 6667095

PubMed ID: 31410082

SO-VID: 94725ed1-4351-4bdd-b4b1-a392aa6b74f6

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This article is distributed under the terms of the Creative Commons Attribution License ( http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use and redistribution provided that the original author and source are credited.

Functional characteristics of lactobacilli from traditional Bulgarian fermented milk products

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Most cited references 12

Probiotics: determinants of survival and growth in the gut.

Sources, isolation, characterisation and evaluation of probiotics.

Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products

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