engleski

Effect of simulated gastrointestinal transit on viability of L. acidophilus M92

L. acidophilus has been considered to be predominant lactobacilli in the intestinal tract of healthy humans. The ability of L. acidophilus to survive and retain its viability through the digestive tract is one of main characteristics desirable for probiotic activity. The effect of simulated gastrointestinal transit on viability of potential probiotic strain L. acidophilus M92 was examined. Washed cell suspension was exposed to simulated gastric juice (pH 1.5; 2.0; 2.5; 3.0), containing pepsin (3g/l), sodium chloride (5g/l) and mucin (1g/l), and a simulated small intestinal juice (pH 8.0), containing pancreatin (1g/l), sodium chloride (5g/l), bile salts (1.5 and 3mg/l) and mucin (1g/l). The influence of dietary constituents such as sodium caseinate, whey and skim milk, on the transit tolerance of L. acidophilus M92, was also determined. Viable count number decreased with decreasing of pH values, but L. acidophilus M92 exhibited an appreciable level of survival in simulated gastric juice (ca. 50% of initial viable count number was survive at pH 2.0.). Much greater tolerance to gastric juice was observed in the presence of mucin or milk and milk proteins (whey and Na-caseinat). L. acidophilus M92 was also resistant to simulated small intestinal juice and showed no reduction in viability in 4 hours of incubation. These data indicate that L. acidophilus M92 may survive passage through upper gastrointestinal tract, particularly in the presence of milk or milk proteins.

L. acidophilus; probiotic properties; gastrointestinal transit

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