Viability of Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and After Baking White Pan Bread at Different Temperature and Time Regimes

2020 ◽  
Vol 77 (12) ◽  
pp. 3869-3877
Author(s):  
Olufunke Oluseyi Ezekiel ◽  
Ikenna David Okehie ◽  
Olajide Emmanuel Adedeji
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Lactobacillus Rhamnosus Gg ◽  
Gastrointestinal Conditions ◽  
Pan Bread

scholarly journals Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

2016 ◽  
Vol 5 (5) ◽  
pp. 56 ◽  
Author(s):  
Riin Karu ◽  
Ingrid Sumeri
Keyword(s):  
Whey Protein ◽  
Apple Juice ◽  
Negative Impact ◽  
Physiological State ◽  
Lactobacillus Rhamnosus ◽  
Maximum Growth ◽  
Food Matrix ◽  
Lactobacillus Rhamnosus Gg ◽  
Significant Drop ◽  
Gastrointestinal Conditions

When developing new probiotic foods, their protective properties in maintaining viability of probiotics under gastrointestinal conditions should be evaluated. In the current study, human upper gastrointestinal tract simulator (GITS) was used to compare the effect of different food matrixes on the survival of Lactobacillus rhamnosus GG (LGG). pH-auxostat was chosen for the cultivation of LGG cells to obtain culture samples in the same physiological state at maximum growth rate for the GITS experiments. The LGG culture was centrifuged and fast frozen in liquid nitrogen in various liquid food matrixes (commercial UHT milk, soymilk, apple juice, titrated apple juice, whey protein powder drink and M.R.S. Broth as reference) and stored at -400C. During 3-month storage, reduction of viability was significant only for apple juice. In the GITS experiments, bile had a greater negative impact on LGG than acid conditions, also the effect of food matrix was noted - in the case of milk, soymilk and whey protein powder drink only the highest concentration of bile (0.4%) caused a significant drop in the viability of bacteria when compared to apple juice. To maximize the health benefits of foodstuffs, it should be taken into account that the survival of probiotics during fast freezing, storage and gastrointestinal passage is dependent on the food matrix.

scholarly journals Viability of probiotic bacteria in tropical mango juice and the resistance of the strains to gastrointestinal conditions simulated in vitro

2019 ◽  
Vol 40 (1) ◽  
pp. 149
Author(s):  
Lívia Ladeira Furtado ◽  
Maurilio Lopes Martins ◽  
Afonso Mota Ramos ◽  
Roselir Ribeiro da Silva ◽  
Bruno Ricardo de Castro Leite Junior ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Time ◽  
Lactobacillus Rhamnosus ◽  
Soluble Solids ◽  
Lactobacillus Rhamnosus Gg ◽  
Dietary Restrictions ◽  
Gastrointestinal Conditions ◽  
The Mean ◽  
Mango Juice

This study evaluated the viability of Lactobacillus acidophilus La-05, Lactobacillus plantarum LP299v and Lactobacillus rhamnosus GG in tropical mango juice, the resistance of the strains to gastrointestinal conditions simulated in vitro and the microbiological, physicochemical and sensory characteristics of the products obtained. The viabilities of L. rhamnosus GG and L. plantarum LP299v were greater than 7.96 log CFU mL-1 and 7.74 log CFU mL-1, respectively, during the 28 days of storage at 8 °C. However, there was a reduction (p < 0.05) in the viability of L. acidophilus La-5 after 21 days of storage, with counts of 3.81 log UFC mL-1. The parameters of pH, total soluble solids, luminosity (L*) and the color coordinates, a* and b*, did not differ between the treatments. However, the pH and acidity varied during the storage time, probably due to the fermentative action of the microorganisms. For the in vitro gastrointestinal resistance test, there was a difference in the gastric phase for enteric phases I and II. The mean viability of the microorganisms in the gastric phase was 5.11 log CFU mL-1, decreasing to 4.02 and 3.97 log CFU mL-1 in enteric phases I and II, respectively. Juices containing L. rhamnosus GG and L. plantarum LP299 were evaluated sensorially, presenting good acceptability. The results suggest that the tropical mango juice was a good carrier matrix for L. rhamnosus GG and L. plantarum LP 299v, being well accepted and therefore an alternative for populations with dietary restrictions.

scholarly journals An l-Fucose Operon in the Probiotic Lactobacillus rhamnosus GG Is Involved in Adaptation to Gastrointestinal Conditions

2015 ◽  
Vol 81 (11) ◽  
pp. 3880-3888 ◽  
Author(s):  
Jimmy E. Becerra ◽  
María J. Yebra ◽  
Vicente Monedero
Keyword(s):  
Carbon Catabolite Repression ◽  
Lactobacillus Rhamnosus ◽  
Transcriptional Analysis ◽  
Growth Defect ◽  
Wild Type ◽  
Lactobacillus Rhamnosus Gg ◽  
Content Type ◽  
Gastrointestinal Conditions ◽  
In The Wild ◽  
The Many

ABSTRACTl-Fucose is a sugar present in human secretions as part of human milk oligosaccharides, mucins, and other glycoconjugates in the intestinal epithelium. The genome of the probioticLactobacillus rhamnosusGG (LGG) carries a gene cluster encoding a putativel-fucose permease (fucP),l-fucose catabolic pathway (fucI,fucK,fucU, andfucA), and a transcriptional regulator (fucR). The metabolism ofl-fucose in LGG results in 1,2-propanediol production, and theirfucIandfucPmutants displayed a severe and mild growth defect onl-fucose, respectively. Transcriptional analysis revealed that thefucgenes are induced byl-fucose and subject to a strong carbon catabolite repression effect. This induction was triggered by FucR, which acted as a transcriptional activator necessary for growth onl-fucose. LGG utilized fucosyl-α1,3-N-acetylglucosamine and contrarily to other lactobacilli, the presence offucgenes allowed this strain to use thel-fucose moiety. InfucIandfucRmutants, but not infucPmutant,l-fucose was not metabolized and it was excreted to the medium during growth on fucosyl-α1,3-N-acetylglucosamine. Thefucgenes were induced by this fucosyl-disaccharide in the wild type and thefucPmutant but not in afucImutant, showing that FucP does not participate in the regulation offucgenes and thatl-fucose metabolism is needed for FucR activation. Thel-fucose operon characterized here constitutes a new example of the many factors found in LGG that allow this strain to adapt to the gastrointestinal conditions.

scholarly journals Stability of encapsulated Lactobacillus rhamnosus GG in cocoa (Theobroma cacao L.) juice

2020 ◽  
pp. 61-75
Author(s):  
Olufunke Ezekiel ◽  
Oloruntobiloba Ojuola ◽  
Olajide Adedeji
Keyword(s):  
Sodium Alginate ◽  
Lactobacillus Rhamnosus ◽  
Gum Arabic ◽  
Titratable Acidity ◽  
Free Cell ◽  
Soluble Solids ◽  
Lactobacillus Rhamnosus Gg ◽  
Gastrointestinal Conditions ◽  
Percentage Yield ◽  
The Stability

This study investigated the stability of Lactobacillus rhamnosus GG (LGG) in cocoa juice. Lactobacillus rhamnosus GG was encapsulated separately with sodium alginate and sodium alginate+gum Arabic, and incorporated into cocoa pulp juice. Un-encapsulated LGG (free cell) served as a control. The viability of free and encapsulated LGG in cocoa juice and simulated gastrointestinal conditions was evaluated. The juice was stored at 4 ?C for 28 days and its chemical composition was determined weekly. Colour attributes and sensory properties of the freshly prepared juice were also determined. The percentage yield of LGG encapsulated with sodium alginate and sodium alginate+gum Arabic was 80.8 and 89.9%, respectively. Sodium alginate+gum Arabic encapsulated LGG showed higher viability in cocoa juice and simulated gastrointestinal conditions than free cell and LGG encapsulated with sodium alginate only. There was no significant (p>0.05) difference in the pH of cocoa juice that contained sodium alginate only (CJSA) and the one that contained sodium alginate+gum Arabic (CJAG). Titratable acidity of CJAG was significantly (p<0.05) higher than CJSA throughout the storage. Significantly higher pH, total soluble solids, and sugar were recorded for cocoa juice that contained the free cell (CJFC) compared to CJSA and CJAG. There was no significant (p>0.05) difference between CJSA and CJAG in terms of the degree of lightness, however, the samples differed significantly (p<0.05) in terms of chroma, and colour intensity. There was no significant (p>0.05) difference between CJFC and CJAG in terms of colour, appearance, aroma, taste, and consistency. This study showed that the encapsulation of LGG with sodium alginate and gum Arabic improved its stability in cocoa juice.

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