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Mimic the Movement: LAB Strains in Gastrointestinal Tract


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Food and Agriculture Organization (FAO) and World Health Organization (WHO) define probiotics as live microorganisms which when administered in adequate amounts confer a health benefit on the host.

Among the classes of microorganisms considered as probiotics, lactic acid bacteria (LAB) have already been traditionally used in the food industry. Other LAB strains are still being discovered from natural sources including goat milk, which can be evaluated for their probiotic potential.


PROBIOTIC BACTERIA


Probiotic Bacteria - Lactobacillus

Lactobacillus

Probiotic Bacteria - Lactococcus

Lactococcus

Probiotic Bacteria - Bifidobacterium

Bifidobacterium


In vitro tests can be performed on LAB strains before they are used as probiotics. These include determination of antimicrobial activity, anticancer activity, toxin-reducing effects, and boosting immune response. Due to their activity being induced when ingested, the strains are also tested if they can withstand the gut environmental conditions.


Illustration showing Probiotic bacteria in the GI tract

Figure 1. Illustration showing Probiotic bacteria in the GI tract.


VIABILITY TEST IN SIMULATED GASTROINTESTINAL CONDITIONS

Lactic acid bacteria strain overnight culture

Resuspend the overnight culture of LAB strain in simulated gastric juice (e.g., an acid solution with pepsin).

Esco OrbiCult™ Incubator Benchtop Shaker - Non-refrigerated

Incubate at 37°C for approximately 2-3 hours, about 150-200 rpm to simulate peristaltic movement.

Cell viability assessment (microbiology)

Assess cell viability to determine acid resistance of the LAB strain.


Read more here: Food Microbiology

 

References:

[1] da Silva, L.A., Lopes Neto, J.H.P. & Cardarelli, H.R. Safety and probiotic functionality of isolated goat milk lactic acid bacteria. Ann Microbiol 69, 1497–1505 (2019). https://doi.org/10.1007/s13213-019-01533-z

[2] Somashekaraiah R, Shruthi B, Deepthi BV. Sreenivasa MY. Probiotic Properties of Lactic Acid Bacteria Isolated From Neera: Naturally Fermenting Coconut Palm Nectar. Front. Microbiol. 2019; 10:1382. doi: 10.3389/fmicb.2019.01382