title: Evaluation of Bacillus subtilis strains as probiotics and their potential as a food ingredient.
abstract: Spores of Bacillus subtilis including one strain used commercially were evaluated for their potential value as a probiotic and as potential food additives. Two isolates of B. subtilis examined here were HU58, a human isolate and PXN21, a strain used in an existing commercial product. Compared to a domesticated laboratory strain of B. subtilis both isolates carried traits that could prove advantageous in the human gastro-intestinal tract. This included full resistance to gastric fluids, rapid sporulation and the formation of robust biofilms. We also showed that PXN21 spores when administered weekly to mice conferred non-specific cellular immune responses, indicative signs of the stimulation of innate immunity. Spores mixed in wholemeal biscuits were found to survive baking at 235 °C for 8 minutes with only a 1-log reduction in viability. That spores can survive the baking process offers the possibility of using spores as probiotic supplements in a range of novel food products.
authors.affiliation: School of Biological Sciences, University of London, Royal Holloway, Egham, Surrey TW20 0EX, United Kingdom.
authors.forename: P
authors.initials: P
authors.lastname: Permpoonpattana
authors.forename: H A
authors.initials: HA
authors.lastname: Hong
authors.forename: R
authors.initials: R
authors.lastname: Khaneja
authors.forename: S M
authors.initials: SM
authors.lastname: Cutting
mesh_terms: D000284:Administration, Oral; D000818:Animals; D001412:Bacillus subtilis / Q000276:immunology* / Q000502:physiology*; D004032:Diet / Q000379:methods; D019587:Dietary Supplements; D005260:Female; D007155:Immunologic Factors / Q000008:administration & dosage*; D051379:Mice; D008807:Mice, Inbred BALB C; D019936:Probiotics / Q000008:administration & dosage*; D013171:Spores, Bacterial / Q000276:immunology / Q000502:physiology
chemical_list: D007155:Immunologic Factors