Survival of Lactobacillus rhamnosus strains in the upper gastrointestinal tract

被引：68

作者：

Pitino, Lole ^{[2
]}

Randazzo, Cinzia Lucia ^{[2
]}

Mandalari, Giuseppina ^{[1
,3
]}

Lo Curto, Alberto ^{[4
]}

Faulks, Richard Martin

Le Marc, Yvan ^{[1
]}

Bisignano, Carlo ^{[3
]}

Caggia, Cinzia ^{[2
]}

Wickham, Martin Sean John

机构：

[1] Inst Food Res, Foodborne Bacterial Pathogens Programme, Norwich NR4 7UA, Norfolk, England

[2] Univ Catania, DOFATA, I-95123 Catania, Italy

[3] Univ Messina, Pharmacobiol Dept, Sch Pharm, I-98168 Messina, Italy

[4] Univ Messina, Dept Pharmacochem, Sch Pharm, I-98168 Messina, Italy

来源：

FOOD MICROBIOLOGY | 2010年 / 27卷 / 08期

基金：

英国生物技术与生命科学研究理事会;

关键词：

Gastrointestinal tract; Dynamic gastric model; Probiotic; Lactobacillus rhamnosus; INTESTINAL MICROBIAL ECOSYSTEM; LACTIC-ACID BACTERIA; PROBIOTIC BACTERIA; MODULATION; GALLBLADDER; SIMULATION; PREBIOTICS; RELEASE; ECOLOGY; DISEASE;

D O I：

10.1016/j.fm.2010.07.019

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

In the present study six probiotic Lactobacillus rhamnosus strains were investigated for their ability to survive in the human upper gastrointestinal tract through a dynamic gastric model of digestion. MRS broth was used as delivery vehicle and survival was investigated during in vitro gastric and gastric plus duodenal digestion. Results highlighted that all tested strains showed good survival rate during both gastric and duodenal digestion. In particular, three strains exhibited a great survival showing a recovery percentage in the range between 117 and 276%. In agreement with survival data, high lactic acid production was detected for all strains, confirming their metabolic activity during digestion. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1121 / 1127

页数：7

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