Method for direct selection of potentially probiotic Bifidobacterium strains from human feces based on their acid-adaptation ability

doi:10.1016/j.mimet.2006.01.007

Journal of Microbiological Methods

Volume 66, Issue 3, September 2006, Pages 560-563

https://doi.org/10.1016/j.mimet.2006.01.007 Get rights and content

Abstract

A method for direct selection of acid-resistant Bifidobacterium strains was developed by prolonged exposure of human feces to homologous lethal stress conditions. The recovered strains were intrinsically resistant to acidic gastric conditions (pH 2.0) and also showed good tolerance to high concentrations of bile salts and NaCl. Bifidobacterium breve and Bifidobacterium adolescentis were, respectively, the infant- and adult-type bifidobacterial species showing the highest ability to develop an acid-tolerant phenotype. Therefore, this procedure could be applicable to the direct selection of Bifidobacterium strains with improved stability in adverse environments and, probably, contribute to expand the spectra of probiotic species of human origin currently marketed.

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Acknowledgments

This work has been supported by grant GV-001/2005 from Consellería de Sanidad de la Generalitat Valenciana (Spain).

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Collado, M.C., Sanz, Y., (submitted for publication). Induction of acid resistance in Bifidobacterium: a mechanism for...

M.C. Collado et al.

In vitro viability of Bifidobacterium strains isolated from commercial dairy products exposed to human gastrointestinal conditions

Food Sci. Technol. Int. J.

(2005)

M.C. Collado et al.

Microbiological evaluation and molecular characterization of bifidobacteria strains in commercial fermented milks

Eur. Food Res. Tech.

(2006)

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Toward an accessible and robust in vitro approach to evaluate bacterial viability in the upper gastro-intestinal tract: A Gastro-Intestinal Digestive Simulator (GIDS) combined with alternative methods to plating
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Since the viability throughout the human gastro-intestinal (GI) tract is a key metric to select new probiotics, we aimed to develop an evolutive and robust semi-dynamic model, named Gastro-Intestinal Digestive Simulator (GIDS), mimicking pH variations of the upper GI tract and based on the latest Infogest in vitro digestion protocol recommendations. We first tested the GIDS and its reproducibility by measuring, during in vitro digestion, the cultivability of bacterial strain contained in two marketed fermented milk products. Then, we used this model to assess inter- and intra-species variability among 16 bacterial strains from Bifidobacterium animalis, Bifidobacterium breve, and Lactobacillus paracasei species. Finally, we further explored the applicability of propidium monoazide-quantitative PCR and flow cytometry to GIDS samples. To summarize, our study showed that i) the GIDS model is reproducible and ii) the complementary methods to plating tested here are compatible with GI environments; providing insights that will guide future developments.
Development of New Probiotic Foods-A Case Study on Probiotic Juices
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The increasing demand for “healthy” foods (beyond basic nutrition) stems from the awareness people have regarding the relationship between diet and good health. This has led to the development of new and innovative food products throughout the world. In recent years, the concept of functional foods has moved progressively towards the development of dietary supplements which can affect intestinal microbial composition and activities. Among the functional components, probiotics is one of the fastest growing categories of food for which scientific researchers have demonstrated therapeutic evidence. The term probiotics is defined by FAO/WHO as “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host.” Probiotics are increasingly being added to food products in order to develop functional foods with health promoting effects, but until the last decade, dairy products were the primary food group being used for this purpose. Development of nondairy probiotic foods, such as fruit juices, may provide greater choice to consumers and be attractive to those who cannot eat dairy foods. Limited documentation exists concerning the use of probiotics with various food matrices. In this review, the development of fruit juice probiotics, their application in the health and food areas and new trends in probiotic products and processes are presented.
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Citation Excerpt :
The production of viable functional probiotics presupposes stability of strain features in the final product. To achieve this, pre-exposing the probiotics to stress has been reported potentially beneficial in gradually modifying heat-, bile- and acid-tolerance (Berger et al., 2010; Collado and Sanz, 2006; Margolles et al., 2003). However, as it has been previously shown in bile and acid adapted strains this may influence the strain properties significantly (Collado et al., 2006; Gueimonde et al., 2005, 2007).
The production of viable functional probiotics presupposes stability of strain features in the final product. We evaluated the impact of acquisition of heat-tolerance and subsequent freeze-drying on the adhesion properties of Lactobacillus rhamnosus GG, Lactobacillus casei Shirota, Bifidobacterium lactis Bb-12 and Bifidobacterium animalis IF20/1 and on their ability to inhibit the adhesion of pathogens in a mucus model. Both fresh and freeze-dried cultures were evaluated. Significant differences were observed between fresh, freeze dried, fresh heat-tolerant and freeze dried heat-tolerant strains, especially in the ability of the freeze dried probiotics to exclude, displace or outcompete pathogens.
Based on our study characterizing probiotic properties such as adhesion and competitive exclusion, it seems possible to adapt probiotics to processing stresses, such as heat, without significantly changing the probiotic properties of the strains assessed. This may provide new options for future probiotic production technology. However, our results also emphasize that the properties of the stress-adapted strains, as well as the effect of the production processes should always be assessed as these are strain-specific.
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Journal of Microbiological Methods

Abstract

Section snippets

Acknowledgments

References (26)

Production of bacteriocin-like inhibitory compounds by human fecal Bifidobacterium strains

J. Food Prot.

Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks

Food Res. Int.

Viability and enzymatic activity of bifidobacteria in milk

J. Dairy Sci.

Culture-dependent and culture-independent qualitative analysis of probiotic products claimed to contain bifidobacteria

Int. J. Food Microbiol.

H+-ATPase activity in Bifidobacterium with special reference to acid tolerance

Int. J. Food Microbiol.

Molecular microbial analysis of Bifidobacterium isolates from different environments by the species-specific amplified ribosomal DNA restriction analysis (ARDRA)

FEMS Microbiol. Ecol.

Challenges in developing effective probiotic functional foods, including scientific and regulatory considerations

Bull. IDF

Bile salt activation of stress response promoters in Escherichia coli

Curr. Microbiol.

Survie du effects chez l'home des bactéries ingérées dans les laits fermentés

Lait

Development and application of an in vitro methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in the upper human gastrointestinal tract

J. Appl. Microbiol.

In vitro viability of Bifidobacterium strains isolated from commercial dairy products exposed to human gastrointestinal conditions

Food Sci. Technol. Int. J.

Microbiological evaluation and molecular characterization of bifidobacteria strains in commercial fermented milks

Eur. Food Res. Tech.

Cited by (54)

Toward an accessible and robust in vitro approach to evaluate bacterial viability in the upper gastro-intestinal tract: A Gastro-Intestinal Digestive Simulator (GIDS) combined with alternative methods to plating

Development of New Probiotic Foods-A Case Study on Probiotic Juices

Assessment of the effect of stress-tolerance acquisition on some basic characteristics of specific probiotics

Lentilactobacillus farraginis FSI (3): A whole cell biocatalyst for the synthesis of kojic acid derivative under aquatic condition

Efficacy of Inulin Supplementation on the Growth and Survivability of Bifidobacterium longum and Bifidobacterium breve in Model Sugar Systems

Isolation, and Characterization, of Lactic Acid Bacteria for Potential Use as Feed Additives for Ruminant Animals

NoteMethod for direct selection of potentially probiotic Bifidobacterium strains from human feces based on their acid-adaptation ability

Abstract

Section snippets

Acknowledgments

J. Food Prot.

Food Res. Int.

J. Dairy Sci.

Int. J. Food Microbiol.

Int. J. Food Microbiol.

FEMS Microbiol. Ecol.

Challenges in developing effective probiotic functional foods, including scientific and regulatory considerations

Bull. IDF

Bile salt activation of stress response promoters in Escherichia coli

Curr. Microbiol.

Survie du effects chez l'home des bactéries ingérées dans les laits fermentés

Lait

Development and application of an in vitro methodology to determine the transit tolerance of potentially probiotic Lactobacillus and Bifidobacterium species in the upper human gastrointestinal tract

J. Appl. Microbiol.

In vitro viability of Bifidobacterium strains isolated from commercial dairy products exposed to human gastrointestinal conditions

Food Sci. Technol. Int. J.

Microbiological evaluation and molecular characterization of bifidobacteria strains in commercial fermented milks

Eur. Food Res. Tech.

Note
Method for direct selection of potentially probiotic Bifidobacterium strains from human feces based on their acid-adaptation ability