Intestinal survival and persistence of probiotic Lactobacillus and Bifidobacterium strains administered in triple-strain yoghurt

Jaana Mättö (Corresponding Author), Rangne Fondén, Tiina Tolvanen, Atte von Wright, Terttu Vilpponen-Salmela, Reetta Satokari, Maria Saarela

Research output: Contribution to journalArticleScientificpeer-review

36 Citations (Scopus)

Abstract

The aim of the present study was to investigate the intestinal survival and persistence of probiotic strains Lactobacillus F19, Lactobacillus acidophilus NCFB 1748, and Bifidobacterium animalis subsp. lactis Bb-12 consumed in a yoghurt (ABC product), and also their effect on the intestinal microbiota. Based on the results of culture studies and strain-level analysis by randomly amplified polymorphic DNA (RAPD) fingerprinting Lactobacillus F19 and B. animalis subsp. lactis Bb-12 survived well through the human gastrointestinal tract; they were detected in reasonable numbers in the faeces of 100% and 79% of the study subjects, respectively. Ingestion of the probiotic yoghurt increased transiently the numbers of bifidobacteria and lactobacilli. For lactobacilli the increase was due to the detection of the ingested probiotic strains in faeces, while in bifidobacteria the increase was likely caused by the increase of indigenous bifidobacteria since the ingested Bifidobacterium strain did not comprise the predominant part of bifidobacterial population during the intervention. Probiotic strains were infrequently detected in mucosal biopsy samples. The present study indicates that developing probiotic food products with multiple probiotic strains is feasible.
Original languageEnglish
Pages (from-to)1174-1180
Number of pages7
JournalInternational Dairy Journal
Volume16
Issue number10
DOIs
Publication statusPublished - 2006
MoE publication typeA1 Journal article-refereed

Fingerprint

Yogurt
Bifidobacterium
Probiotics
Lactobacillus
yogurt
probiotics
Survival
Feces
Lactobacillus animalis
feces
Lactobacillus acidophilus
DNA Fingerprinting
DNA fingerprinting
intestinal microorganisms
gastrointestinal system
Gastrointestinal Tract
biopsy
foods
Eating
ingestion

Keywords

  • Lactobacillus
  • Bifidobacterium
  • Yoghurt
  • Mucosal biopsy
  • Faecal microbiota

Cite this

Mättö, J., Fondén, R., Tolvanen, T., Wright, A. V., Vilpponen-Salmela, T., Satokari, R., & Saarela, M. (2006). Intestinal survival and persistence of probiotic Lactobacillus and Bifidobacterium strains administered in triple-strain yoghurt. International Dairy Journal, 16(10), 1174-1180. https://doi.org/10.1016/j.idairyj.2005.10.007
Mättö, Jaana ; Fondén, Rangne ; Tolvanen, Tiina ; Wright, Atte von ; Vilpponen-Salmela, Terttu ; Satokari, Reetta ; Saarela, Maria. / Intestinal survival and persistence of probiotic Lactobacillus and Bifidobacterium strains administered in triple-strain yoghurt. In: International Dairy Journal. 2006 ; Vol. 16, No. 10. pp. 1174-1180.
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Mättö, J, Fondén, R, Tolvanen, T, Wright, AV, Vilpponen-Salmela, T, Satokari, R & Saarela, M 2006, 'Intestinal survival and persistence of probiotic Lactobacillus and Bifidobacterium strains administered in triple-strain yoghurt', International Dairy Journal, vol. 16, no. 10, pp. 1174-1180. https://doi.org/10.1016/j.idairyj.2005.10.007

Intestinal survival and persistence of probiotic Lactobacillus and Bifidobacterium strains administered in triple-strain yoghurt. / Mättö, Jaana (Corresponding Author); Fondén, Rangne; Tolvanen, Tiina; Wright, Atte von; Vilpponen-Salmela, Terttu; Satokari, Reetta; Saarela, Maria.

In: International Dairy Journal, Vol. 16, No. 10, 2006, p. 1174-1180.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Intestinal survival and persistence of probiotic Lactobacillus and Bifidobacterium strains administered in triple-strain yoghurt

AU - Mättö, Jaana

AU - Fondén, Rangne

AU - Tolvanen, Tiina

AU - Wright, Atte von

AU - Vilpponen-Salmela, Terttu

AU - Satokari, Reetta

AU - Saarela, Maria

PY - 2006

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N2 - The aim of the present study was to investigate the intestinal survival and persistence of probiotic strains Lactobacillus F19, Lactobacillus acidophilus NCFB 1748, and Bifidobacterium animalis subsp. lactis Bb-12 consumed in a yoghurt (ABC product), and also their effect on the intestinal microbiota. Based on the results of culture studies and strain-level analysis by randomly amplified polymorphic DNA (RAPD) fingerprinting Lactobacillus F19 and B. animalis subsp. lactis Bb-12 survived well through the human gastrointestinal tract; they were detected in reasonable numbers in the faeces of 100% and 79% of the study subjects, respectively. Ingestion of the probiotic yoghurt increased transiently the numbers of bifidobacteria and lactobacilli. For lactobacilli the increase was due to the detection of the ingested probiotic strains in faeces, while in bifidobacteria the increase was likely caused by the increase of indigenous bifidobacteria since the ingested Bifidobacterium strain did not comprise the predominant part of bifidobacterial population during the intervention. Probiotic strains were infrequently detected in mucosal biopsy samples. The present study indicates that developing probiotic food products with multiple probiotic strains is feasible.

AB - The aim of the present study was to investigate the intestinal survival and persistence of probiotic strains Lactobacillus F19, Lactobacillus acidophilus NCFB 1748, and Bifidobacterium animalis subsp. lactis Bb-12 consumed in a yoghurt (ABC product), and also their effect on the intestinal microbiota. Based on the results of culture studies and strain-level analysis by randomly amplified polymorphic DNA (RAPD) fingerprinting Lactobacillus F19 and B. animalis subsp. lactis Bb-12 survived well through the human gastrointestinal tract; they were detected in reasonable numbers in the faeces of 100% and 79% of the study subjects, respectively. Ingestion of the probiotic yoghurt increased transiently the numbers of bifidobacteria and lactobacilli. For lactobacilli the increase was due to the detection of the ingested probiotic strains in faeces, while in bifidobacteria the increase was likely caused by the increase of indigenous bifidobacteria since the ingested Bifidobacterium strain did not comprise the predominant part of bifidobacterial population during the intervention. Probiotic strains were infrequently detected in mucosal biopsy samples. The present study indicates that developing probiotic food products with multiple probiotic strains is feasible.

KW - Lactobacillus

KW - Bifidobacterium

KW - Yoghurt

KW - Mucosal biopsy

KW - Faecal microbiota

U2 - 10.1016/j.idairyj.2005.10.007

DO - 10.1016/j.idairyj.2005.10.007

M3 - Article

VL - 16

SP - 1174

EP - 1180

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

IS - 10

ER -