Survival, metabolic status and cellular morphology of probiotics in dairy products and dietary supplement after simulated digestion

Vivian Cristina da Cruz Rodrigues; Luiz Guilherme Salvino da Silva; Fernando Moreira Simabuco; Koen Venema; Adriane Elisabete Costa Antunes

doi:10.1016/j.jff.2019.01.046

Survival, metabolic status and cellular morphology of probiotics in dairy products and dietary supplement after simulated digestion

Vivian Cristina da Cruz Rodrigues, Luiz Guilherme Salvino da Silva, Fernando Moreira Simabuco, Koen Venema, Adriane Elisabete Costa Antunes^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

20 Citations (Web of Science)

Abstract

The objective of the present study was to compare the effect of dairy matrices (fermented milk and ice cream) and a dietary supplement containing the same amounts of inulin and the same viable counts of Lactobacillus acidophilus and Bifidobacterium animalis on the survival of probiotics when submitted to simulated digestion. The survival was evaluated by plate counts in MRS agar, the metabolic status by flow cytometry and the cell morphology by scanning electronic microscopy. The percentages of live cells observed by flow cytometry and by plate counts were higher in the fermented milk when compared with the other products (p <0.05). The cell integrity was better maintained in the dairy products as compared to the dietary supplement. The dairy matrices were more effective in maintaining the viability of probiotics during the digestion process than the dietary supplement, and the fermented milk proved to be the best way of delivering viable probiotics.

Original language	English
Pages (from-to)	126-134
Number of pages	9
Journal	Journal of Functional Foods
Volume	55
DOIs	https://doi.org/10.1016/j.jff.2019.01.046
Publication status	Published - Apr 2019

Keywords

Probiotics
Inulin
Digestion
Metabolic status
Cell morphology
LACTOBACILLUS-ACIDOPHILUS LA-5
ANIMALIS SUBSP LACTIS
INTERNATIONAL SCIENTIFIC ASSOCIATION
MULTIPARAMETRIC FLOW-CYTOMETRY
IN-VITRO
CONSENSUS STATEMENT
DOUBLE-BLIND
ICE-CREAM
VIABILITY
BACTERIA

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10.1016/j.jff.2019.01.046Licence: CC BY

Cite this

@article{f098fb85e86c4f6486f35488deb37aad,

title = "Survival, metabolic status and cellular morphology of probiotics in dairy products and dietary supplement after simulated digestion",

abstract = "The objective of the present study was to compare the effect of dairy matrices (fermented milk and ice cream) and a dietary supplement containing the same amounts of inulin and the same viable counts of Lactobacillus acidophilus and Bifidobacterium animalis on the survival of probiotics when submitted to simulated digestion. The survival was evaluated by plate counts in MRS agar, the metabolic status by flow cytometry and the cell morphology by scanning electronic microscopy. The percentages of live cells observed by flow cytometry and by plate counts were higher in the fermented milk when compared with the other products (p <0.05). The cell integrity was better maintained in the dairy products as compared to the dietary supplement. The dairy matrices were more effective in maintaining the viability of probiotics during the digestion process than the dietary supplement, and the fermented milk proved to be the best way of delivering viable probiotics.",

keywords = "Probiotics, Inulin, Digestion, Metabolic status, Cell morphology, LACTOBACILLUS-ACIDOPHILUS LA-5, ANIMALIS SUBSP LACTIS, INTERNATIONAL SCIENTIFIC ASSOCIATION, MULTIPARAMETRIC FLOW-CYTOMETRY, IN-VITRO, CONSENSUS STATEMENT, DOUBLE-BLIND, ICE-CREAM, VIABILITY, BACTERIA",

author = "{da Cruz Rodrigues}, {Vivian Cristina} and {Salvino da Silva}, {Luiz Guilherme} and Simabuco, {Fernando Moreira} and Koen Venema and {Costa Antunes}, {Adriane Elisabete}",

year = "2019",

month = apr,

doi = "10.1016/j.jff.2019.01.046",

language = "English",

volume = "55",

pages = "126--134",

journal = "Journal of Functional Foods",

issn = "1756-4646",

publisher = "Elsevier Science",

}

Survival, metabolic status and cellular morphology of probiotics in dairy products and dietary supplement after simulated digestion. / da Cruz Rodrigues, Vivian Cristina; Salvino da Silva, Luiz Guilherme; Simabuco, Fernando Moreira et al.

In: Journal of Functional Foods, Vol. 55, 04.2019, p. 126-134.

Research output: Contribution to journal › Article › Academic › peer-review

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AU - da Cruz Rodrigues, Vivian Cristina

AU - Salvino da Silva, Luiz Guilherme

AU - Simabuco, Fernando Moreira

AU - Venema, Koen

AU - Costa Antunes, Adriane Elisabete

PY - 2019/4

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AB - The objective of the present study was to compare the effect of dairy matrices (fermented milk and ice cream) and a dietary supplement containing the same amounts of inulin and the same viable counts of Lactobacillus acidophilus and Bifidobacterium animalis on the survival of probiotics when submitted to simulated digestion. The survival was evaluated by plate counts in MRS agar, the metabolic status by flow cytometry and the cell morphology by scanning electronic microscopy. The percentages of live cells observed by flow cytometry and by plate counts were higher in the fermented milk when compared with the other products (p <0.05). The cell integrity was better maintained in the dairy products as compared to the dietary supplement. The dairy matrices were more effective in maintaining the viability of probiotics during the digestion process than the dietary supplement, and the fermented milk proved to be the best way of delivering viable probiotics.

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KW - Digestion

KW - Metabolic status

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KW - INTERNATIONAL SCIENTIFIC ASSOCIATION

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KW - ICE-CREAM

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KW - BACTERIA

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