Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL, United States; Division of Nutritional Sciences, University of Illinois, Urbana, IL, United States.
Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL, United States.
J Nutr. 2024 Mar;154(3):866-874. doi: 10.1016/j.tjnut.2024.01.010. Epub 2024 Jan 12.
Bifidobacterium animalis ssp. lactis DN-173 010/CNCM I-2494 (B. animalis) is a probiotic strain commonly added to yogurt. Yogurt and honey are a popular culinary pairing. Honey improves bifidobacteria survival in vitro. However, probiotic survival in yogurt with honey during in vitro digestion has not been investigated.
The study aimed to evaluate the effects of different honey varietals and concentrations on B. animalis survivability in yogurt through in vitro digestion.
Yogurt with honey or control-treated samples underwent in vitro simulated oral, gastric, and intestinal digestion. B. animalis cells were enumerated on de Man Rogosa and Sharpe (MRS) medium followed by an overlay with a modified selective MRS medium; all underwent anaerobic incubation. B. animalis were enumerated predigestion and after oral, gastric, and intestinal digestion. There were 2 study phases: Phase 1 tested 4 honey varietals at 20% wt/wt per 170 g yogurt, and Phase 2 tested 7 dosages of clover honey (20, 14, 10, 9, 8, 6, and 4% wt/wt) per 170 g yogurt.
Similar B. animalis counts were observed between all treatments after oral and gastric digestion (<1 Log colony forming units (CFU)/g probiotic reduction). Higher B. animalis survivability was observed in yogurt with clover honey after exposure to simulated intestinal fluids (∼3.5 Log CFU/g reduction; P < 0.05) compared to all control treatments (∼5.5 Log CFU/g reduction; P < 0.05). Yogurt with 10-20% wt/wt clover honey increased B. animalis survivability after simulated in vitro digestion (≤ ∼4.7 Log CFU/g survival; P < 0.05).
Yogurt with added honey improves probiotic survivability during in vitro digestion. The effective dose of clover honey in yogurt was 10-20% wt/wt per serving (1-2 tablespoons per 170 g yogurt) for increased probiotic survivability during in vitro digestion.
双歧杆菌动物亚种。乳杆菌 DN-173 010/CNCM I-2494（B. 动物）是一种常见的益生菌菌株，常用于酸奶中。酸奶和蜂蜜是一种很受欢迎的烹饪搭配。蜂蜜可以提高双歧杆菌在体外的存活率。然而，在体外消化过程中，添加蜂蜜的酸奶中益生菌的存活率尚未得到研究。
本研究旨在通过体外消化来评估不同蜂蜜品种和浓度对酸奶中 B. 动物存活率的影响。
酸奶中添加蜂蜜或对照处理的样品进行体外模拟口腔、胃和肠道消化。双歧杆菌细胞在 de Man Rogosa 和 Sharpe（MRS）培养基上计数，然后用改良的选择性 MRS 培养基进行覆盖；所有样品均进行厌氧孵育。在消化前和口腔、胃和肠道消化后对 B. 动物进行计数。研究分为 2 个阶段：第 1 阶段在 170 克酸奶中测试了 4 种蜂蜜品种，浓度为 20%wt/wt；第 2 阶段在 170 克酸奶中测试了 7 种三叶草蜂蜜剂量（20、14、10、9、8、6 和 4%wt/wt）。
口腔和胃消化后，所有处理之间的双歧杆菌计数相似（益生菌减少<1 Log 菌落形成单位（CFU）/g）。与所有对照处理（益生菌减少<5.5 Log CFU/g；P < 0.05）相比，暴露于模拟肠道液后，含有三叶草蜂蜜的酸奶中双歧杆菌的存活率更高（益生菌减少<3.5 Log CFU/g；P < 0.05）。体外消化后，含有 10-20%wt/wt 三叶草蜂蜜的酸奶提高了双歧杆菌的存活率（益生菌存活≤ ∼4.7 Log CFU/g；P < 0.05）。
添加蜂蜜的酸奶可提高益生菌在体外消化过程中的存活率。体外消化过程中，每 170 克酸奶中添加 1-2 汤匙（10-20%wt/wt）的三叶草蜂蜜可提高益生菌的存活率。
