Survival of Lactobacillus rhamnosus strains in the upper gastrointestinal tract.
- 2010-12
- Food Microbiology 27(8)
- I. Pitino
- C. Randazzo
- G. Mandalari
- A. Lo Curto
- R. Faulks
- Y. Le Marc
- C. Bisignano
- C. Caggia
- M. Wickham
- PubMed: 20832693
- DOI: 10.1016/j.fm.2010.07.019
Abstract
In the present study six probiotic Lactobacillus rhamnosus strains were investigated for their ability to survive in the human upper gastrointestinal tract through a dynamic gastric model of digestion. MRS broth was used as delivery vehicle and survival was investigated during in vitro gastric and gastric plus duodenal digestion. Results highlighted that all tested strains showed good survival rate during both gastric and duodenal digestion. In particular, three strains exhibited a great survival showing a recovery percentage in the range between 117 and 276%. In agreement with survival data, high lactic acid production was detected for all strains, confirming their metabolic activity during digestion.
Research Insights
| Supplement | Health Outcome | Effect Type | Effect Size |
|---|---|---|---|
| Lactobacillus rhamnosus | Increased Lactic Acid Production During Digestion | Beneficial | Large |
| Lactobacillus rhamnosus | Increased Survival Rate of Lactobacillus rhamnosus in Gastrointestinal Tract | Beneficial | Large |