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Safety and Stability of Two Potentially Probiotic Lactobacillus Strains After In Vitro Gastrointestinal Transit

  • Wilson José Fernandes Lemos Junior
  • André Fioravante Guerra
  • Armin Tarrah
  • Vinícius da Silva Duarte
  • Alessio GiacominiEmail author
  • Rosa Helena Luchese
  • Viviana Corich
Article
  • 53 Downloads

Abstract

According to FAO and WHO, probiotics are defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. Most probiotic bacteria used today belong to the genera Lactobacillus and Bifidobacterium and are of animal or human origin. The fundamental characteristic routinely evaluated in potential probiotics strains is their limited viability loss during gastrointestinal transit (GIT), but to date, no studies reported whether probiotics, besides viability, still also maintain their beneficial properties intact. To study this aspect, we considered two strains, Lactobacillus rhamnosus DTA 79 and L. paracasei DTA 83, previously characterised for the presence of some probiotic properties, isolated from faeces of 7- to 21-day-old babies. Here, we examined some additional properties, namely antibiotic resistance, resistance to lysozyme, presence of haemolytic activity and inhibition of pathogen biofilm formation. We then tested the effect of in vitro GIT on all these features and our results show evidence that this procedure had in some cases limited and in others no significant effects on them. Additionally, we examined the gastrointestinal resistance of the strains after skim milk fermentation and successive storage of the product for 20 and 40 days at refrigeration temperature, to see whether prolonged storage could weaken cell resistance to GIT. Our results demonstrate that a protracted refrigeration period before in vitro GIT did not affect or influenced very weakly this essential probiotic property.

Keywords

Lactobacillus rhamnosus Lactobacillus paracasei Probiotics Dairy Biofilm 

Notes

Funding Information

WJFLJ was financially supported by CAPES—Coordenação de Aperfeiçoamento de Pessoal de Nível Superior.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflicts of interest.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Wilson José Fernandes Lemos Junior
    • 1
  • André Fioravante Guerra
    • 2
  • Armin Tarrah
    • 3
  • Vinícius da Silva Duarte
    • 3
  • Alessio Giacomini
    • 3
    Email author
  • Rosa Helena Luchese
    • 4
  • Viviana Corich
    • 3
  1. 1.Department of BiotechnologyUniversity of VeronaVeronaItaly
  2. 2.Federal Center of Technological Education Celso Suckow da FonsecaValençaBrazil
  3. 3.Department of Agronomy Food Natural resources Animals and EnvironmentUniversity of PadovaLegnaroItaly
  4. 4.Department of Food TechnologyFederal Rural University of Rio de JaneiroSeropédicaBrazil

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