Document Detail

Assessment of the sequential simulated gastrointestinal tolerance of lactic acid bacteria from kefir grains by response surface methodology.
MedLine Citation:
PMID:  19723219     Owner:  NLM     Status:  MEDLINE    
The tolerance of lactic acid bacteria (LAB) from kefir grains to gastrointestinal tract conditions was evaluated in vitro. The effects of pH values and bile salts on the viability of LAB were investigated. The results demonstrated that pH value showed a significant effect on the viability. The viable counts exhibited a reduction of 1.5 to 2 log cycles in 0.3% to 0.5% bile salts after 4 h. The viability of LAB exposure to sequential simulated gastric and intestinal juices was assessed by response surface model (RSM). RSM indicated that the gastric pH and gastric contact time significantly affected the viability (P < 0.05), while the effect of intestinal contact time was not significant. Moreover, RSM revealed the interactions of pH and gastric contact time, and of pH and intestinal contact time. The LAB cells, temporarily damaged by the low pH of gastric juice (pH < 2), could recover in the intestinal juice; and the longer the intestinal contact time, the higher the viability of LAB. RSM proved to be a useful and accurate method to predict the viability of LAB under certain laboratory conditions by the model validation. This study indicated that LAB from kefir grains exhibited excellent tolerance to sequential simulated gastrointestinal tract conditions, and that kefiran possessed a significant protective effect on LAB in hostile environments.
Tong Zhou; Bo Li; Cheng Peng; Bao-Ping Ji; Gang Chen; Ya-Li Ren
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food science     Volume:  74     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2009 Aug 
Date Detail:
Created Date:  2009-09-02     Completed Date:  2010-01-12     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  M328-34     Citation Subset:  IM    
College of Food Science and Nutritional Engineering, China Agricultural Univ., Haidian District, Beijing 100083, People's Republic of China.
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MeSH Terms
Bacteria / growth & development*
Bacterial Physiological Phenomena
Bile Acids and Salts / physiology
Colony Count, Microbial
Computer Simulation
Cultured Milk Products / microbiology*,  physiology
Freeze Drying
Gastric Juice / chemistry,  enzymology
Gastrointestinal Contents / chemistry,  enzymology
Gastrointestinal Tract / microbiology*
Hydrogen-Ion Concentration
Intestinal Secretions / chemistry,  enzymology
Lactobacillales / growth & development*
Lactococcus / growth & development*
Microbial Viability
Polysaccharides / isolation & purification,  physiology*
Time Factors
Reg. No./Substance:
0/Bile Acids and Salts; 0/Polysaccharides; 0/kefir grain polysaccharide

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