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13.
In vitro and in vivo testing of functional and technological properties of probiotic strains
Rogelj, Irena, 1955- ...
Living microorganisms which upon ingestion in certain numbers exert health benefits beyond inherent general nutrition is recently redefined definition for probiotics. Prior to the use of a potential ...probiotic strain in human nutrition or medication, it must be thoroughly tested. In order to exert a probiotic effect, a strain must survive passage from stomach to intestine and at least temporary colonize the gastrointestinal tract (GIT). In addition, it is important to demonstrate good stability in the product during processing and storage without losing viability and functionality. Moreover, when applied in food production it must not adversely affect flavour or texture of the product. Different in vitro and in vivo testing of probiotic strain must be done before the human clinical studies are performed. Some of them will be preseneted following the example of two strains from our own collection. The in vitro studies demonstrated that human bacterial isolates Lactobacillus gasseri K7 and LF221 fulfil basic criteria for probiotic strains, produce bacteriocins with wide spectra of activity, are able to inhibit selected pathogenic bacteria and are resistant to low pH-values and bile. Both strains were demonstrated to be adhesive to Caco-2-cells, especially in acidic conditions. Study of the gut colonisation and of some functional effects was performed on mice and piglets. A combination of conventional microbiological and molecular-genetic methods (RAPD, PCR) was applied for the tracing of a particular strain in mixed bacterial population of faeces and intestinal mucosa. The survival of both strains was good. Cheese has appeared as an attractive carrier for L. gasseri K7 and LF221. After six weeks of ripening the number of probiotic bacteria was still approximately 10[up]8 cfu/g of cheese. The ability of strains to prevent late blowing of cheese was demonstrated as well.
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