The Administration Matrix Modifies the Beneficial Properties of a Probiotic Mix of Bifidobacterium animalis subsp. lacti
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The Administration Matrix Modifies the Beneficial Properties of a Probiotic Mix of Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5 Gréta Pápai 1,2 & Edgar Torres-Maravilla 3 & Florian Chain 3 & Éva Varga-Visi 1 & Otília Antal 2 & Zoltán Naár 2 & Luis G. Bermúdez-Humarán 3 & Philippe Langella 3 & Rebeca Martín 3
# Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Consumption of dairy products is one of the most natural ways to introduce probiotics. However, the beneficial effects of the probiotics might depend on the administration form. The aim of this study was to investigate the beneficial properties of two probiotic strains: Bifidobacterium animalis subsp. lactis (BB-12) and Lactobacillus acidophilus (LA-5) in different administration forms (capsules and yogurt). First, in vitro resistance to gastrointestinal condition, surface properties, and immunomodulation capacities were determined. Then, the anti-inflammatory properties of the probiotic strains administrated on yogurt or capsules were tested in a dinitrobenzene sulfonic acid (DNBS)-induced colitis mouse model. The survival rates of BB-12 and LA-5 strains to gastrointestinal conditions were slightly higher when yogurt was used as carrier. They showed most affinity to hexane (no-polar basic solvent) than ethyl-acetate (polar basic solvent). BB-12 showed the higher binding capacity to HT-29, Caco-2, and mucin. Both probiotic candidates suppress the secretion of IL-8 secretion by HT-29-TNF-α stimulated cells. Finally, administration of BB-12 and LA-5 strains improve colitis in mice. They protect against weight loss, inflammation, and hyperpermeability induced by DNBS. However, these anti-inflammatory effects were limited when mice were treated with the probiotic strain on a yogurt matrix. Overall results indicate that BB-12 and LA-5 positive properties are compromised depending on the matrix. Consequently, the selection of an appropriate matrix is an important criterion to conserve the positive benefits of these probiotic strains. Keywords Yogurt . Starter cultures . Food matrix . Probiotics . Anti-inflammatory properties
Introduction Gréta Pápai and Edgar Torres-Maravilla contributed equally to this work. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12602-020-09702-2) contains supplementary material, which is available to authorized users. * Rebeca Martín [email protected] 1
Faculty of Agricultural and Environmental Science, Institute of Physiology, Biochemistry and Animal Health, Kaposvár University, Kaposvár, Hungary
2
Department of Nutritional Physiology, Food Science Research Institute, National Agricultural Research and Innovation Center, Budapest, Hungary
3
Equipe Interactions des Micro-organismes Commensaux et Probiotiques avec l’Hôte (ProbiHôte), Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, 78350 Jouy-en-Josas, France
Probiotics are defined as “live microorganisms which when administered in adequate amo
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