Probiotic lactobacilli in a semi-soft cheese survive in the simulated human gastrointestinal tract |
| |
| Authors: | H Mäkeläinen S Forssten K Olli L Granlund N Rautonen AC Ouwehand |
| |
| Affiliation: | 1. Health and Nutrition Group, Danisco Finland, Sokeritehtaantie 20, FIN-02460 Kantvik, Finland;2. Mills DA, Sofienberggaten 19, P.b. 4644 Sofienberg, NO-0506 Oslo, Norway;1. Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China;2. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471003, China;3. Nanjing Institute of Environmental Sciences, Ministry of Environmental Protection of China, Nanjing, Jiangsu 210042, China;1. Resident, Department of Oral and Maxillofacial Surgery, College of Medicine, Yeouido St. Mary''s Hospital, The Catholic University of Korea, Seoul, Republic of Korea;2. Professor, Department of Oral and Maxillofacial Surgery, College of Medicine, Bucheon St. Mary''s Hospital, The Catholic University of Korea, Bucheon, Republic of Korea;1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China;2. Department of Clinical Pharmacy, College of Pharmacy, University of Tennessee Health Science Center, Memphis TN 38163, USA;3. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China;4. Department of Microbial Pathogenesis, School of Dentistry, University of Maryland, Baltimore MD 21201, USA;1. Department of Mathematics, University of Texas at Arlington, TX, United States;2. School of Mathematics and System Science, Beihang University, Beijing, China |
| |
| Abstract: | In this study, probiotics Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in cheese were studied using models simulating the human gastrointestinal tract with the aim of investigating whether the cheese matrix affected the survival and metabolic properties of these probiotic strains. Probiotics in cheese survived in the simulated upper gastrointestinal tract model, and numbers of L. acidophilus, L. rhamnosus and total lactobacilli were increased in the colonic fermentation simulations of the probiotic cheese when compared with the non-probiotic cheese used as a control. The cheese matrix also beneficially affected cyclooxygenase-gene expression of colonocytes in a cell culture model. Freeze-dried probiotics, which were also analysed in the colonic simulator, showed similar changes in Lactobacillus numbers, although gave a stronger increase and also affected other microbial groups. These results indicate that the probiotic microbes in cheese survive in the gastrointestinal tract and that the cheese matrix does not seem to affect the probiotic survival. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
