Influence of malt,wheat, and barley extracts on the bile tolerance of selected strains of lactobacilli |
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| Affiliation: | 1. Food and Mood Centre, Barwon Health, School of Medicine, Deakin University, Geelong, VIC 3220, Australia;2. Centre for Innovation in Mental and Physical Health and Clinical Treatment Strategic Research Centre, Barwon Health, School of Medicine, Deakin University, Geelong, VIC 3220, Australia;3. Beyond Blue, Melbourne, VIC, Australia;4. Orygen the National Centre of Excellence in Youth Mental Health, The Florey Institute and the Department of Psychiatry, University of Melbourne, Parkville, VIC, Australia;2. Division of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 136-701, South Korea;3. Department of Animal Science and Institute of Milk Genomics, Chonbuk National University, Jeonju, 561-756, Korea;1. Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro, PD, Italy;2. Department of Nutrition, University Do Vale do Rio Dos Sinos, Av. Unisinos, 950-Cristo Rei, Sao Leopoldo-RS 93020-190, Brazil;3. Department of Biotechnology, University of Verona, Ca’ Vignal 1, Strada Le Grazie 15, 37134 Verona, Italy;4. Department of Food Technology, Federal Rural University of Rio de Janeiro, 23.897-970 Seropédica, RJ, Brazil;5. Department of Food Engineering, Federal Center of Technological Education Celso Suckow da Fonseca, 27.600-000 Valença, RJ, Brazil |
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| Abstract: | The bile tolerance of three strains of lactobacilli, selected on the basis of their ability to ferment cereal substrates and tolerate simulated gastric transit was examined. Lactobacillus reuteri (NCIMB 1195), L. acidophilus (NCIMB 8821), and L. plantarum (NCIMB 8826) were exposed to 2% bile for 4 h in a phosphate-saline buffer at pH 7. The effects of supplementing the assays with cereal extracts, increasing concentrations of glucose, and free amino nitrogen was also examined. In the absence of any supplements L. reuteri showed the greatest resistance to bile, whilst L. acidophilus displayed the greatest sensitivity. Addition of cereal extracts improved the tolerance of all three strains, barley and wheat extracts imparted similar levels of enhancement in viability, whilst the addition of malt showed a greater positive influence. The extent of improvement was related to the concentration of soluble sugars and FAN present in the cereals, this was illustrated further by the addition of glucose to the assays, as the viability of the organisms was progressively improved with increasing concentrations. The presence of free amino nitrogen also increased bacterial resistance to bile but to a lesser extent both glucose and cereal extracts. |
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