Geirnaert Annelies, Steyaert Alix, Eeckhaut Venessa, Debruyne Bo, Arends Jan B A, Van Immerseel Filip, Boon Nico, Van de Wiele Tom
Laboratory of Microbial Ecology and Technology (LabMET), Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
Department of Pathology, Bacteriology and Avian Diseases, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.
Anaerobe. 2014 Dec;30:70-4. doi: 10.1016/j.anaerobe.2014.08.010. Epub 2014 Aug 30.
Butyrate has several beneficial properties that are essential to maintain gastrointestinal health. Therefore butyrate-producing bacteria are seen as the next generation of probiotics. The butyrate-producing bacterium Butyricicoccus pullicaecorum (a clostridial cluster IV strain) is such a promising probiotic candidate for people suffering from inflammatory bowel disease. To exert its beneficial properties, it is crucial that B. pullicaecorum survives the harsh conditions of the upper gastrointestinal tract to arrive in the colon in a viable and metabolically active state. Before developing a stable formulation of B. pullicaecorum for oral administration, it is important to know its intrinsic acid and bile tolerance. We monitored the survival during and short chain fatty acid production after incubation in conditions simulating the stomach and small intestine using in vitro batch experiments. In case of acid conditions (pH 2 and pH 3), B. pullicaecorum was viable and active but not cultivable. Cultivability was restored during subsequent small intestine conditions. Importantly, bile and pancreatic juice had no lethal effect. Milk, as a suspension medium, only had a protective effect on the cultivability during the first hour at pH 2. B. pullicaecorum was still metabolically active after upper gastrointestinal conditions and produced short chain fatty acids, but a shift from butyrate to acetate production was observed. Although the butyrate-producing anaerobe B. pullicaecorum showed good intrinsic acid and bile tolerance in terms of viability and metabolic activity, colonization efficiency and butyrate production under colon conditions is needed to further evaluate its probiotic potential.
丁酸盐具有多种有益特性，这些特性对于维持胃肠道健康至关重要。因此，产丁酸盐的细菌被视为下一代益生菌。产丁酸盐的细菌普氏丁酸球菌（一种梭菌属IV簇菌株）对于患有炎症性肠病的人来说是一种很有前景的益生菌候选菌株。为了发挥其有益特性，普氏丁酸球菌在上消化道的恶劣条件下存活并以有活力且代谢活跃的状态到达结肠至关重要。在开发用于口服给药的普氏丁酸球菌稳定制剂之前，了解其内在的耐酸和耐胆汁能力很重要。我们通过体外批次实验监测了在模拟胃和小肠的条件下孵育期间的存活率以及短链脂肪酸的产生情况。在酸性条件（pH 2和pH 3）下，普氏丁酸球菌具有活力且活跃，但不可培养。在随后的小肠条件下可培养性得以恢复。重要的是，胆汁和胰液没有致死作用。牛奶作为悬浮介质，仅在pH 2的第一个小时对可培养性有保护作用。在上消化道条件后，普氏丁酸球菌仍具有代谢活性并产生短链脂肪酸，但观察到从丁酸盐产生向乙酸盐产生的转变。尽管产丁酸盐的厌氧菌普氏丁酸球菌在活力和代谢活性方面表现出良好的内在耐酸和耐胆汁能力，但仍需要在结肠条件下评估其定殖效率和丁酸盐产生情况，以进一步评估其益生菌潜力。
