Variability in Probiotic Formulations Revealed by Proteomics and Physico-chemistry Approach in Relation to the Gut Perme
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Variability in Probiotic Formulations Revealed by Proteomics and Physico-chemistry Approach in Relation to the Gut Permeability H. Razafindralambo 1 & V. Correani 2 & S. Fiorucci 3 & B. Mattei 2
# Springer Science+Business Media, LLC, part of Springer Nature 2019
Abstract Variability in the efficacy, safety, and quality of probiotic formulations depends on many factors, including process conditions used by manufacturers. Developing reliable analytical tools is therefore essential to quickly monitor manufacturing differences in probiotic samples for their quality assessment. Here, multi-strain probiotics from two production sites and countries were investigated by proteomics and physico-chemistry approaches in relation to the protective effect on gut barrier. Proteomic analyses showed differences in protein abundances, identities, and origins of two series of VSL#3 samples from different sites. Even though both formulations were qualitatively similar in thermal and colloidal profiles, significant differences were quantitatively observed in terms of maximum decomposition temperature Tmax (p < 0.05) and phase transition temperature Tm (p < 0.01). Such variability in physical and biochemical features impacts on probiotic functionalities and translates into a differential modulation of gut permeability in mice. Physico-chemical scans provide coherent data with proteomics and represent a new tool for time and cost effective quality control of probiotic-based products. Keywords Thermal decomposition . Transition phase . Colloidal properties . Intestinal permeability . Multistrain probiotics
Introduction Probiotics are receiving growing interest worldwide for their potential in the maintenance of human health and prevention/ treatment of human diseases [1–4]. Furthermore, their applications expand [5–7] to veterinary, agriculture, and aquaculture applications [8, 9]. However, probiotic efficacy, safety, and quality vary significantly and depend on many factors. These include the strain identity, properties, and viability as well as the other selective ingredients incorporated into the formulation such as prebiotics and protectant agents, the Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12602-019-09590-1) contains supplementary material, which is available to authorized users. * H. Razafindralambo [email protected] 1
Department of Gembloux Agro-Bio Tech, University of Liege, Avenue de la Faculté d’Agronomie 2B-BAT 140 TERRA, B-5030 Gembloux, Belgium
2
Department of Biology and Biotechnology, “C. Darwin”, Sapienza University of Rome, Rome, Italy
3
Department of Surgical and Biomedical Sciences, University of Perugia, Perugia, Italy
manufacturing processes, and, in the case of multi-strain blends, the relative strain proportion [10, 11]. The increasing awareness that probiotic qualities extend well beyond the bacterial strain raises the need to develop standard methods for the probiotic quality assessment [12]. Several techniques have been used for investiga
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