A prebiotic mixture improved Lactobacillus acidophilus and Bifidobacterium animalis gastrointestinal in vitro resistance in petit-suisse.
The survival of two probiotic strains -Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 - incorporated into probiotic (PC) and into synbiotic (SC, with inulin + fructooligosaccharides, respectively, at 7.5 and at 2.5 g per 100 g) petit-suisse cheese was investigated in the beginning (day 1) and at the end (28 days) of storage at 4 °C when the food products were subjected to in vitro gastrointestinal simulated assays. Species-specific quantitative real time PCR (qPCR) combined with propidium monoazide (PMA-qPCR) was employed to quantify the strains. Initial La-5 and Bb-12 populations were always above 7 log CFU g(-1). The presence of the prebiotic ingredients in SC improved the Bb-12 and La-5 resistance after the 6 h assay, with higher populations in all the in vitro stages and throughout the storage period (p < 0.05), leading to equal or superior survival rates (SR) in SC of both probiotic strains, in the beginning as well as at the end of storage. The mean La-5 SR were 58% (PC) and 67% (SC), whereas the mean Bb-12 SR were 60% (PC) and 79% (SC). Our findings suggest that the addition of a prebiotic mixture in petit-suisse cheese was advantageous, since it improved both the Bb-12 and La-5 viability and tolerance under in vitro gastrointestinal simulated conditions, both in the fresh product and in the product refrigerated for 28 days.
Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, SP, Brazil. susaad@usp.br.
Marina
M
Padilha
Martha Lissete
ML
Villarreal Morales
Antonio Diogo Silva
AD
Vieira
Mayra Garcia Maia
MG
Costa
Susana Marta Isay
SM
Saad
D000069982:Bifidobacterium animalis / Q000235:genetics / Q000254:growth & development*; D002611:Cheese / Q000382:microbiology*; D003080:Cold Temperature; D015169:Colony Count, Microbial; D004269:DNA, Bacterial / Q000032:analysis; D005503:Food Additives; D005516:Food Microbiology; D000069196:Gastrointestinal Microbiome; D041981:Gastrointestinal Tract / Q000382:microbiology*; D066298:In Vitro Techniques; D007444:Inulin / Q000378:metabolism; D007779:Lactobacillus acidophilus / Q000235:genetics / Q000254:growth & development*; D009844:Oligosaccharides; D019936:Probiotics / Q000302:isolation & purification; D060888:Real-Time Polymerase Chain Reaction; D013045:Species Specificity; D058616:Synbiotics; D013997:Time Factors
D004269:DNA, Bacterial; D005503:Food Additives; D009844:Oligosaccharides; C116580:fructooligosaccharide; D007444:Inulin