Effects of the Food Manufacturing Chain on the Viability and Functionality of Bifidobacterium animalis through Simulated Gastrointestinal Conditions.
Effects of the Food Manufacturing Chain on the Viability and Functionality of Bifidobacterium animalis through Simulated Gastrointestinal Conditions.
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DOI：
10.1371/journal.pone.0157958
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发表时间：
2016
期刊：
影响因子：
3.7
通讯作者：
Jantama K
中科院分区：
文献类型：
--
作者：
Charnchai P;Jantama SS;Prasitpuriprecha C;Kanchanatawee S;Jantama K
益生菌的生存能力和功能可能受到工业生产过程的影响，导致益生菌效率降低，而益生菌效率对人类健康有益。本研究旨在探讨从泰国健康婴儿粪便样本中分离的双歧杆菌菌株的益生菌特性。在本研究中，动物双歧杆菌属的3株本地菌株BF014、BF052和BH053对模拟胃肠道的条件表现出很强的抗性。其中，B. animalis BF052具有较好的益生菌特性，具有较高的酸胆耐受性，对Caco-2细胞的粘附能力强，对鼠伤寒沙门菌和霍乱弧菌等病原体具有抑制活性。与商业菌株相比，该菌株在多种产品（包括巴氏杀菌奶、豆浆、饮用酸奶和橙汁）中储存时也表现出较高的存活率。研究还确定了食品加工过程、冷冻干燥过程、冷冻干粉的储存以及在食品基质中加入冻干细胞对益生菌特性的影响。BF052菌株益生菌特性的稳定性不受食品加工链的影响，特别是其在模拟胃肠道条件下的抗性和对Caco-2细胞的粘附能力。结果表明，该菌符合潜在益生菌的标准，可作为一种有效的益生菌发酵剂用于食品应用。
The viability and functionality of probiotics may be influenced by industrial production processes resulting in a decrease in probiotic efficiency that benefit the health of humans. This study aimed to investigate the probiotic characteristics of Bifidobacterium strains isolated from fecal samples of healthy Thai infants. In the present work, three local strains (BF014, BF052, and BH053) belonging to Bifidobacterium animalis showed a great resistance against conditions simulating the gastrointestinal tract. Among these, B. animalis BF052 possessed considerable probiotic properties, including high acid and bile tolerance, strong adhesion capability to Caco-2 cells, and inhibitory activity against pathogens including Salmonella typhimurium and Vibrio cholerae. This strain also exhibited a high survival rate compared to commercial strains during storage in a wide variety of products, including pasteurized milk, soy milk, drinking yogurt, and orange juice. The impact of food processing processes as well as the freeze-drying process, storage of freeze-dried powders, and incorporation of freeze-dried cells in food matrix on probiotic properties was also determined. The stability of the probiotic properties of the BF052 strain was not affected by food processing chain, especially its resistance in the simulated gastrointestinal conditions and its adherence ability to Caco-2 cells. It indicates that it satisfies the criteria as a potential probiotic and may be used as an effective probiotic starter in food applications.