The prebiotic source influences the growth, biochemical features and survival under simulated gastrointestinal conditions of the probiotic Lactobacillus acidophilus.
The viability of the probiotic strain Lactobacillus acidophilus DSM 20079, after its passage through the simulated gastric and pancreatic juices, was evaluated as function of its pre-growth in a medium containing the known prebiotics pectin or inulin, and was compared to glucose used as control. The presence of pectin or inulin did not affect the growth (12.11(log10) colony forming units/mL and 12.08(log10) colony forming units/mL for pectin and inulin respectively versus 12.22(log10) colony forming units/mL obtained for glucose). Pectin and inulin, in contrast to glucose, induced cell stress resistance against gastrointestinal juices (Δ(log10) 1 and 2 colony forming units/mL respectively, versus Δ(log10) 4.5 for glucose). The data were confirmed by the analysis of the protein pattern following stress treatments which, in the case of microbial cells grown with glucose, revealed a relevant protein degradation after the double passage through simulated gastric and intestinal juices. An impressive metabolic change, as function of the growth conditions, was demonstrated by analyzing the proteomic profile with a μ-2DE system, used herein for the first time as evaluation tool of prebiotic-probiotic interactions. The analysis revealed a different pH protein distribution that was mostly acidic in the presence of pectin and neutral-alkaline in the presence of inulin. Both prebiotics stimulated the production of butyrate, a relevant healthy bio-molecule not detectable in the presence of glucose, that was measured by HPLC analysis to be 14.5 fold higher after growth in the presence of inulin, as compared to pectin. Three specific proteins were detected at pH 6 after growth in the presence of pectin or inulin. They could be correlated to the stress resistance and/or to the production of butyrate, the common phenotypic characteristics induced in the bacterial strain by the two prebiotics.
Istituto di Scienze dell'Alimentazione, ISA-CNR, Avellino, Italy. mena@isa.cnr.it
Filomena
F
Nazzaro
Florinda
F
Fratianni
Barbara
B
Nicolaus
Annarita
A
Poli
Pierangelo
P
Orlando
D019342:Acetic Acid / Q000378:metabolism; D001426:Bacterial Proteins / Q000378:metabolism; D020148:Butyric Acid / Q000378:metabolism; D003470:Culture Media; D015180:Electrophoresis, Gel, Two-Dimensional; D005227:Fatty Acids / Q000378:metabolism; D005750:Gastric Juice / Q000502:physiology; D041981:Gastrointestinal Tract / Q000502:physiology*; D005947:Glucose / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D007419:Intestinal Secretions / Q000502:physiology; D007444:Inulin / Q000378:metabolism; D019344:Lactic Acid / Q000378:metabolism; D007779:Lactobacillus acidophilus / Q000254:growth & development* / Q000378:metabolism / Q000502:physiology; D050296:Microbial Viability; D010368:Pectins / Q000378:metabolism; D019936:Probiotics; D020543:Proteome / Q000378:metabolism
D001426:Bacterial Proteins; D003470:Culture Media; D005227:Fatty Acids; D020543:Proteome; D020148:Butyric Acid; D019344:Lactic Acid; D010368:Pectins; D007444:Inulin; D005947:Glucose; D019342:Acetic Acid