Department of Food Science, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 15551, Al Ain, United Arab Emirates.
Food Science Department, College of Agriculture, South Valley University, 83523 Qena, Egypt.
J Dairy Sci. 2021 Aug;104(8):8363-8379. doi: 10.3168/jds.2021-20398. Epub 2021 Apr 30.
The selection of potential probiotic strains that possess the physiological capacity of performing successfully in the gastrointestinal tract (GIT) is a critical challenge. Probiotic microorganisms must tolerate the deleterious effects of various stresses to survive passage and function in the human GIT. Adhesion to the intestinal mucosa is also an important aspect. Recently, numerous studies have been performed concerning the selection and evaluation of novel probiotic microorganisms, mainly probiotic bacteria isolated from dairy and nondairy products. Therefore, it would be crucial to critically review the assessment methods employed to select the potential probiotics. This article aims to review and discuss the recent approaches, methods used for the selection, and outcomes of the evaluation of novel probiotic strains with the main purpose of supporting future probiotic microbial assessment studies. The findings and approaches used for assessing acid tolerance, bile metabolism and tolerance, and adhesion capability are the focus of this review. In addition, probiotic bile deconjugation and bile salt hydrolysis are explored. The selection of a new probiotic strain has mainly been based on the in vitro tolerance of physiologically related stresses including low pH and bile, to ensure that the potential probiotic microorganism can survive the harsh conditions of the GIT. However, the varied experimental conditions used in these studies (different types of media, bile, pH, and incubation time) hamper the comparison of the results of these investigations. Therefore, standardization of experimental conditions for characterizing and selecting probiotics is warranted.
选择具有在胃肠道（GIT）中成功发挥生理功能潜力的潜在益生菌菌株是一个关键挑战。益生菌微生物必须能够耐受各种应激的有害影响，才能在人体 GIT 中通过并发挥作用。黏附到肠黏膜也是一个重要方面。最近，已经进行了许多关于新型益生菌微生物的选择和评估的研究，主要是从乳制品和非乳制品中分离出来的益生菌细菌。因此，批判性地审查用于选择潜在益生菌的评估方法至关重要。本文旨在回顾和讨论新型益生菌菌株的选择和评估方法的最新进展，主要目的是支持未来的益生菌微生物评估研究。本文重点讨论了酸耐受性、胆汁代谢和耐受性以及黏附能力的评估方法。此外，还探讨了益生菌的胆汁去结合和胆汁盐水解。新益生菌菌株的选择主要基于与生理相关应激的体外耐受性，包括低 pH 值和胆汁，以确保潜在的益生菌微生物能够在 GIT 的恶劣条件下存活。然而，这些研究中使用的各种实验条件（不同类型的培养基、胆汁、pH 值和孵育时间）阻碍了对这些研究结果的比较。因此，有必要对益生菌的特性和选择进行实验条件的标准化。
