Viability and probiotic activity of Lactiplantibacillus plantarum PMO08 in human gastrointestinal tract analyzed by in vitro gut model

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-07-15 DOI:10.1007/s10068-024-01622-z

Hyunbin Seong, Seung Hee Han, Geonhee Kim, Nam Soo Han

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Abstract

This study aimed to evaluate the survivability of Lactiplantibacillus plantarum PMO08 in the human gastrointestinal tract and its adaptability in the colon using in vitro models. After exposure to gastric and small intestinal conditions, the majority (92.70 ± 1.14%) of PMO08 was found to be damaged, as determined by confocal microscopy and flow cytometry. During in vitro colonic fermentation, PMO08 not only increased abundance up to 0.47 ± 0.04% compared with the control sample (0.00 ± 0.00%) at 24 h but also facilitated the growth of beneficial or commensal bacteria, thereby increasing the α-diversity indices. Additionally, PMO08 significantly elevated the levels of short-chain fatty acids (SCFAs) and various organic acids. Our results demonstrate that PMO08 possesses moderate viability under gastrointestinal conditions but exhibits superior probiotic activity in the colon.

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通过体外肠道模型分析植物乳杆菌 PMO08 在人体胃肠道中的活力和益生菌活性

本研究旨在利用体外模型评估植物乳杆菌 PMO08 在人体胃肠道中的存活率及其在结肠中的适应性。根据共聚焦显微镜和流式细胞术的测定，在暴露于胃和小肠条件下后，发现大部分（92.70 ± 1.14%）PMO08 受到破坏。在体外结肠发酵过程中，与对照样本（0.00 ± 0.00%）相比，PMO08 不仅在 24 小时内增加了 0.47 ± 0.04% 的丰度，而且还促进了有益菌或共生菌的生长，从而增加了 α 多样性指数。此外，PMO08 还能显著提高短链脂肪酸（SCFA）和各种有机酸的水平。我们的研究结果表明，PMO08 在胃肠道条件下具有中等活力，但在结肠中表现出卓越的益生菌活性。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.