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在模拟胃肠道消化过程中,与益生菌一同摄入的食物基质对市售益生菌存活率的影响。

The Effect of Food Matrix Taken with Probiotics on the Survival of Commercial Probiotics in Simulation of Gastrointestinal Digestion.

作者信息

Treven Primož, Paveljšek Diana, Bogovič Matijašić Bojana, Mohar Lorbeg Petra

机构信息

University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, Groblje 3, SI-1230 Domžale, Slovenia.

出版信息

Foods. 2024 Sep 30;13(19):3135. doi: 10.3390/foods13193135.

DOI:10.3390/foods13193135
PMID:39410170
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11475386/
Abstract

The adequate survival of probiotics in the harsh environment of the gastrointestinal (GI) tract plays a crucial role in the expression of their functional properties. The aim of the present study was to evaluate the survival of commercial probiotics during digestion using a standardised INFOGEST 2.0 model extended with three food matrices simulating three scenarios for the consumption of probiotics: on an empty stomach, with juice, or with food (porridge). All eight products matched the bacterial content stated on the label. After simulated digestion, we observed an average decrease in viability of 1.6 log10 colony forming units (CFU) when the product was co-digested with water, a 2.5 log10 CFU decrease in the presence of juice, and a 1.2 log10 CFU decrease in the presence of porridge. The survival rate of the probiotics was statistically higher in the test samples with porridge (91.8%) than in those with juice (79.0%). For two products, the number of lactobacilli and bifidobacteria strains after digestion was less than <3 × 10 CFU, which can be considered insufficient. The present study has shown that the survival of probiotic strains during GI passage depends not only on their ability to withstand these harsh conditions but may also be influenced by the manufacturing process and by the foods consumed together with the probiotics.

摘要

益生菌在胃肠道恶劣环境中的充分存活对其功能特性的表达起着至关重要的作用。本研究的目的是使用标准化的INFOGEST 2.0模型,并扩展三种食物基质来模拟益生菌的三种食用场景:空腹、与果汁一起或与食物(粥)一起,评估市售益生菌在消化过程中的存活情况。所有八种产品的细菌含量均与标签上标明的一致。模拟消化后,我们观察到当产品与水共同消化时,活力平均下降1.6个log10菌落形成单位(CFU),在果汁存在的情况下下降2.5个log10 CFU,在粥存在的情况下下降1.2个log10 CFU。在含有粥的测试样品中,益生菌的存活率(91.8%)在统计学上高于含有果汁的样品(79.0%)。对于两种产品,消化后的乳酸菌和双歧杆菌菌株数量少于<3×10 CFU,可认为是不足的。本研究表明,益生菌菌株在胃肠道通过期间的存活不仅取决于它们耐受这些恶劣条件的能力,还可能受到制造过程以及与益生菌一起食用的食物的影响。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f66e/11475386/4a03cab3592d/foods-13-03135-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f66e/11475386/6c305b115eeb/foods-13-03135-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f66e/11475386/4a03cab3592d/foods-13-03135-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f66e/11475386/6c305b115eeb/foods-13-03135-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f66e/11475386/4a03cab3592d/foods-13-03135-g002.jpg

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