Pregled bibliografske jedinice broj: 42317
Utjecaj simulacije prolaza kroz gastrointestinalni trakt na preživljavanje L. acidophilus M92
Utjecaj simulacije prolaza kroz gastrointestinalni trakt na preživljavanje L. acidophilus M92 // Milk and dairy products / Rogelj, Irena (ur.).
Portorož, 1999. str. 1-122 (poster, nije recenziran, sažetak, znanstveni)
CROSBI ID: 42317 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Utjecaj simulacije prolaza kroz gastrointestinalni trakt na preživljavanje L. acidophilus M92
(Effect of simulated gastrointestinal transit on viability of L. acidophilus M92)
Autori
Šušković, Jagoda ; Kos, Blaženka ; Matošić, Srećko ; Goreta, Jadranka
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Milk and dairy products
/ Rogelj, Irena - Portorož, 1999, 1-122
Skup
2nd Slovenian Congress with International Participation
Mjesto i datum
Portorož, Slovenija, 14.11.1999. - 16.11.1999
Vrsta sudjelovanja
Poster
Vrsta recenzije
Nije recenziran
Ključne riječi
L. acidophilus; probiotička svojstva; prolaz kroz gastrointestinalni trakt
(L. acidophilus; probiotic properties; gastrointestinal transit)
Sažetak
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.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
