Survival of probiotic lactobacilli in the upper gastrointestinal tract using an in vitro gastric model of digestion

2011 ◽  
Vol 28 (7) ◽  
pp. 1359-1366 ◽  
Author(s):  
Alberto Lo Curto ◽  
Iole Pitino ◽  
Giuseppina Mandalari ◽  
Jack Richard Dainty ◽  
Richard Martin Faulks ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Upper Gastrointestinal Tract ◽  
Probiotic Lactobacilli ◽  
Upper Gastrointestinal

Viability of microencapsulated Akkermansia muciniphila and Lactobacillus plantarum during freeze-drying, storage and in vitro simulated upper gastrointestinal tract passage

2018 ◽  
Vol 9 (11) ◽  
pp. 5868-5879 ◽  
Author(s):  
Martín Sebastián Marcial-Coba ◽  
Tomasz Cieplak ◽  
Thiago Barbosa Cahú ◽  
Andreas Blennow ◽  
Susanne Knøchel ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Lactobacillus Plantarum ◽  
Freeze Drying ◽  
Storage Stability ◽  
Upper Gastrointestinal Tract ◽  
Akkermansia Muciniphila ◽  
Freeze Dried ◽  
Upper Gastrointestinal

Microencapsulated and subsequently freeze-dried cells showed acceptable storage stability and enhanced survival during in vitro upper gastrointestinal tract passage.

Effect of Carrot (Daucus carota) Microstructure on Carotene Bioaccessibilty in the Upper Gastrointestinal Tract. 1. In Vitro Simulations of Carrot Digestion

2010 ◽  
Vol 58 (17) ◽  
pp. 9847-9854 ◽  
Author(s):  
Elizabeth A. Tydeman ◽  
Mary L. Parker ◽  
Martin S. J. Wickham ◽  
Gillian T. Rich ◽  
Richard M. Faulks ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Daucus Carota ◽  
Upper Gastrointestinal Tract ◽  
Upper Gastrointestinal

The impact of meals on a probiotic during transit through a model of the human upper gastrointestinal tract

2011 ◽  
Vol 2 (4) ◽  
pp. 295-303 ◽  
Author(s):  
T. Tompkins ◽  
I. Mainville ◽  
Y. Arcand
Keyword(s):  
Gastrointestinal Tract ◽  
Milk Fat ◽  
Bifidobacterium Longum ◽  
Gastrointestinal Transit ◽  
Buffering Capacity ◽  
Lactobacillus Helveticus ◽  
Upper Gastrointestinal Tract ◽  
The Impact ◽  
Upper Gastrointestinal

Commercial literature on various probiotic products suggests that they can be taken before meals, during meals or after meals or even without meals. This has led to serious confusion for the industry and the consumer. The objective of our study was to examine the impact of the time of administration with respect to mealtime and the impact of the buffering capacity of the food on the survival of probiotic microbes during gastrointestinal transit. We used an in vitro Digestive System (IViDiS) model of the upper gastrointestinal tract to examine the survival of a commercial multi-strain probiotic, ProtecFlor®. This product, in a capsule form, contains four different microbes: two lactobacilli (Lactobacillus helveticus R0052 and Lactobacillus rhamnosus R0011), Bifidobacterium longum R0175 and Saccharomyces cerevisiae boulardii. Enumeration during and after transit of the stomach and duodenal models showed that survival of all the bacteria in the product was best when given with a meal or 30 minutes before a meal (cooked oatmeal with milk). Probiotics given 30 minutes after the meal did not survive in high numbers. Survival in milk with 1% milk fat and oatmeal-milk gruel were significantly better than apple juice or spring water. S. boulardii was not affected by time of meal or the buffering capacity of the meal. The protein content of the meal was probably not as important for the survival of the bacteria as the fat content. We conclude that ideally, non-enteric coated bacterial probiotic products should be taken with or just prior to a meal containing some fats.

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