Survival of probiotic lactobacilli in the upper gastrointestinal tract using an in vitro gastric model of digestion

Alberto Lo Curto, Iole Pitino, Giuseppina Mandalari, Jack Richard Dainty, Richard Martin Faulks, Martin Sean John Wickham

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75 Citations (Scopus)

Abstract

The aim of this study was to investigate survival of three commercial probiotic strains (Lactobacillus casei subsp. shirota, L. casei subsp. immunitas, Lactobacillus acidophilus subsp. johnsonii) in the human upper gastrointestinal (GI) tract using a dynamic gastric model (DGM) of digestion followed by incubation under duodenal conditions. Water and milk were used as food matrices and survival was evaluated in both logarithmic and stationary phase. The % of recovery in logarithmic phase ranged from 1.0% to 43.8% in water for all tested strains, and from 80.5% to 197% in milk. Higher survival was observed in stationary phase for all strains. L. acidophilus subsp. johnsonii showed the highest survival rate in both water (93.9%) and milk (202.4%). Lactic acid production was higher in stationary phase, L. casei subsp. shirota producing the highest concentration (98.2 mM) after in vitro gastric plus duodenal digestion.
Original languageEnglish
Pages (from-to)1359-1366
Number of pages8
JournalFood Microbiology
Volume28
Issue number7
DOIs
Publication statusPublished - Oct 2011

Keywords

  • Probiotics
  • In vitro digestion
  • Dynamic Gastric Model

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