Please use this identifier to cite or link to this item: http://hdl.handle.net/1959.13/27677

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Title
In vitro assessment of the upper gastrointestinal tolerance of potential probiotic dairy propionibacteria
Author/Creator
Huang, Yang;  Adams, Michelle Catherine
Description
This study aimed to assess the transit tolerance of potential probiotic dairy propionibacteria strains in human upper gastrointestinal tract in vitro, and to evaluate the effect of food addition on viability of these strains in simulated pH 2.0 gastric juices. The transit tolerance of 13 dairy propionibacteria strains was determined at 37 °C by exposing washed cell suspensions to simulated gastric juices at pH values at 2.0, 3.0, and 4.0, and simulated small intestinal juices (pH 8.0) with or without 0.3% bile salts. The viability of dairy propionibacteria in pH 2.0 simulated gastric juice with So-Good™ original soymilk or Up & Go® liquid breakfast was also determined. The simulated gastric transit tolerance of dairy propionibacteria was strain-dependent and pH-dependent. All tested strains were tolerant to simulated small intestinal transit. The addition of So-Good™ original soymilk or Up & Go® liquid breakfast greatly enhanced the survival of dairy propionibacteria strains in pH 2.0 simulated gastric juices. Dairy propionibacteria strains demonstrate high tolerance to simulated human upper gastrointestinal tract conditions and offer a relatively overlooked, yet alternative source for novel probiotics besides Lactobacillus and Bifidobacterium.
Relation
International Journal of Food Microbiology Vol. 91, Issue 3, p. 253-260
Publisher Link
http://dx.doi.org/10.1016/j.ijfoodmicro.2003.07.001
Date
2004
Publisher
Elsevier Science BV
Keyword(s)
dairy propionibacteria;  probiotics;  gastric and small intestinal tolerance;  soymilk
Resource Type
journal article
Identifier
http://hdl.handle.net/1959.13/27677
Identifier
ISSN:0168-1605
Reviewed
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Subject
"International Journal of Food Microbiology"
 
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