Mazzantini Diletta, Calvigioni Marco, Celandroni Francesco, Saba Alessandro, Ghelardi Emilia
Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, 56123 Pisa, Italy.
Department of Surgical, Medical, Molecular and Critical Area Pathology, University of Pisa, 56126 Pisa, Italy.
Biomolecules. 2025 Sep 8;15(9):1294. doi: 10.3390/biom15091294.
Probiotics are microorganisms with recognized beneficial properties that are used to improve host health. In particular, probiotics administered as spores, such as those belonging to the genera and , are attracting great interest due to their high tolerance to gastrointestinal conditions. This study aimed to assess the probiotic attributes potentially contributing to the beneficial effects of a commercial spore-based probiotic formulation composed of four strains. The tolerance and survival of the spores from the formulation in simulated gastrointestinal fluids, as well as their germination rate and adhesion to mucins, were analyzed. Furthermore, metabolic properties of spore-derived vegetative cells were assessed, including lactose degradation and biosynthesis of antioxidant enzymes (catalase and superoxide dismutase), group B vitamins (B, B, B, and B), short-chain fatty acids (acetate, propionate, and butyrate), and D-lactate. spores were shown to survive in artificial gastric juice, adhere to mucins and germinate , and replicate in simulated intestinal fluid, suggesting their potential resilience in the gastrointestinal tract, where they can exert beneficial effects after germination. was also able to produce beneficial enzymes and metabolites, including β-galactosidase, catalase, superoxide dismutase, group B vitamins, and short-chain fatty acids, but it was unable to produce D-lactic acid. Our findings highlight the probiotic properties and potential of such strains in both their spore and vegetative forms, reinforcing the clinical relevance of this multi-strain spore-based formulation for enhancing intestinal health.
益生菌是具有公认有益特性的微生物，用于改善宿主健康。特别是，以孢子形式施用的益生菌，如属于芽孢杆菌属和梭菌属的那些，因其对胃肠道条件的高耐受性而备受关注。本研究旨在评估可能有助于一种由四种菌株组成的商业化基于孢子的益生菌制剂产生有益效果的益生菌属性。分析了该制剂中的孢子在模拟胃肠液中的耐受性和存活率，以及它们的萌发率和对粘蛋白的粘附情况。此外，还评估了孢子衍生的营养细胞的代谢特性，包括乳糖降解以及抗氧化酶（过氧化氢酶和超氧化物歧化酶）、B族维生素（B1、B2、B6和B12）、短链脂肪酸（乙酸、丙酸和丁酸）和D-乳酸的生物合成。结果表明，孢子能够在人工胃液中存活、粘附于粘蛋白并萌发，并在模拟肠液中复制，这表明它们在胃肠道中具有潜在的适应能力，在萌发后可发挥有益作用。该菌株还能够产生有益的酶和代谢产物，包括β-半乳糖苷酶、过氧化氢酶、超氧化物歧化酶、B族维生素和短链脂肪酸，但不能产生D-乳酸。我们的研究结果突出了此类菌株在孢子和营养体形式下的益生菌特性和潜力，强化了这种多菌株基于孢子的制剂对增强肠道健康的临床相关性。
