Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion
The present survey uses a dynamic gastric and small intestinal model to assess the survival of one pathogenic (Escherichia coli O157:H7 EDL 933) and three lactobacilli bacteria with probiotic potential (Lactobacillus rhamnosus GG, Lactobacillus pentosus TOMC-LAB2 and Lactobacillus pentosus TOMC-LAB4...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2014-10-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | http://journal.frontiersin.org/Journal/10.3389/fmicb.2014.00540/full |
| _version_ | 1819207509433384960 |
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| author | Francisco Noé eArroyo López Stephanie eBlanquet-Diot Sylvain eDenis Jonathan eThevenot Sandrine eChalancon Monique eAlric Francisco Rodriguez Gomez Verónica eRomero-Gil Rufino eJimenez Diaz Antonio eGarrido Fernández |
| author_facet | Francisco Noé eArroyo López Stephanie eBlanquet-Diot Sylvain eDenis Jonathan eThevenot Sandrine eChalancon Monique eAlric Francisco Rodriguez Gomez Verónica eRomero-Gil Rufino eJimenez Diaz Antonio eGarrido Fernández |
| author_sort | Francisco Noé eArroyo López |
| collection | DOAJ |
| description | The present survey uses a dynamic gastric and small intestinal model to assess the survival of one pathogenic (Escherichia coli O157:H7 EDL 933) and three lactobacilli bacteria with probiotic potential (Lactobacillus rhamnosus GG, Lactobacillus pentosus TOMC-LAB2 and Lactobacillus pentosus TOMC-LAB4) during their passage through the human gastrointestinal tract using fermented olives as the food matrix. The data showed that the survival of the E. coli strain in the stomach and duodenum was very low, while its transit through the distal parts (jejunum and ileum) resulted in an increase in the pathogen population. The production of Shiga toxins by this enterohemorrhagic microorganism in the ileal effluents of the in vitro system was too low to be detected by ELISA assays. On the contrary, the three lactobacilli species assayed showed a considerable resistance to the gastric digestion, but not to the intestinal one, which affected their survival, and was especially evident in the case of both L. pentosus strains. In spite of this, high population levels for all assayed microorganisms were recovered at the end of the gastrointestinal passage. The results obtained in the present study show the potential use of table olives as a vehicle of beneficial microorganisms to the human body, as well as the need for good hygienic practices on the part of olive manufacturers in order to avoid the possibility of contamination by food-borne pathogens. |
| first_indexed | 2024-12-23T05:24:37Z |
| format | Article |
| id | doaj.art-262a20fbb17a451bb8a8de6ece5c7279 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-23T05:24:37Z |
| publishDate | 2014-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-262a20fbb17a451bb8a8de6ece5c72792022-12-21T17:58:37ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2014-10-01510.3389/fmicb.2014.00540110956Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestionFrancisco Noé eArroyo López0Stephanie eBlanquet-Diot1Sylvain eDenis2Jonathan eThevenot3Sandrine eChalancon4Monique eAlric5Francisco Rodriguez Gomez6Verónica eRomero-Gil7Rufino eJimenez Diaz8Antonio eGarrido Fernández9Consejo Superior de Investigaciones CientíficasClermont Université, Université d’AuvergneClermont Université, Université d’AuvergneClermont Université, Université d’AuvergneClermont Université, Université d’AuvergneClermont Université, Université d’AuvergneConsejo Superior de Investigaciones CientíficasConsejo Superior de Investigaciones CientíficasConsejo Superior de Investigaciones CientíficasConsejo Superior de Investigaciones CientíficasThe present survey uses a dynamic gastric and small intestinal model to assess the survival of one pathogenic (Escherichia coli O157:H7 EDL 933) and three lactobacilli bacteria with probiotic potential (Lactobacillus rhamnosus GG, Lactobacillus pentosus TOMC-LAB2 and Lactobacillus pentosus TOMC-LAB4) during their passage through the human gastrointestinal tract using fermented olives as the food matrix. The data showed that the survival of the E. coli strain in the stomach and duodenum was very low, while its transit through the distal parts (jejunum and ileum) resulted in an increase in the pathogen population. The production of Shiga toxins by this enterohemorrhagic microorganism in the ileal effluents of the in vitro system was too low to be detected by ELISA assays. On the contrary, the three lactobacilli species assayed showed a considerable resistance to the gastric digestion, but not to the intestinal one, which affected their survival, and was especially evident in the case of both L. pentosus strains. In spite of this, high population levels for all assayed microorganisms were recovered at the end of the gastrointestinal passage. The results obtained in the present study show the potential use of table olives as a vehicle of beneficial microorganisms to the human body, as well as the need for good hygienic practices on the part of olive manufacturers in order to avoid the possibility of contamination by food-borne pathogens.http://journal.frontiersin.org/Journal/10.3389/fmicb.2014.00540/fullpathogenTable OliveslactobacilliTIM systemsimulated digestionsfood carrier |
| spellingShingle | Francisco Noé eArroyo López Stephanie eBlanquet-Diot Sylvain eDenis Jonathan eThevenot Sandrine eChalancon Monique eAlric Francisco Rodriguez Gomez Verónica eRomero-Gil Rufino eJimenez Diaz Antonio eGarrido Fernández Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion Frontiers in Microbiology pathogen Table Olives lactobacilli TIM system simulated digestions food carrier |
| title | Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion |
| title_full | Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion |
| title_fullStr | Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion |
| title_full_unstemmed | Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion |
| title_short | Survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion |
| title_sort | survival of pathogenic and lactobacilli species of fermented olives during simulated human digestion |
| topic | pathogen Table Olives lactobacilli TIM system simulated digestions food carrier |
| url | http://journal.frontiersin.org/Journal/10.3389/fmicb.2014.00540/full |
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