Prebiotic Isomaltooligosaccharide Provides an Advantageous Fitness to the Probiotic <i>Bacillus subtilis</i> CU1
<i>Bacillus subtilis</i> CU1 is a probiotic strain with beneficial effects on immune health in elderly subjects and diarrhea. Commercialized under spore form, new strategies to improve the germination, fitness and beneficial effects of the probiotic once in the gut have to be explored. F...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-06-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/13/6404 |
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| author | Romain Villéger Emilie Pinault Karine Vuillier-Devillers Karine Grenier Cornelia Landolt David Ropartz Vincent Sol Maria C. Urdaci Philippe Bressollier Tan-Sothéa Ouk |
| author_facet | Romain Villéger Emilie Pinault Karine Vuillier-Devillers Karine Grenier Cornelia Landolt David Ropartz Vincent Sol Maria C. Urdaci Philippe Bressollier Tan-Sothéa Ouk |
| author_sort | Romain Villéger |
| collection | DOAJ |
| description | <i>Bacillus subtilis</i> CU1 is a probiotic strain with beneficial effects on immune health in elderly subjects and diarrhea. Commercialized under spore form, new strategies to improve the germination, fitness and beneficial effects of the probiotic once in the gut have to be explored. For this purpose, functional food ingredients, such as isomaltooligosaccharides (IMOSs), could improve the fitness of <i>Bacillus</i> probiotics. IMOSs are composed of <i>α</i>(1 → 6)- and <i>α</i>(1 → 4)-linked oligosaccharides and are partially indigestible. Dietary IMOSs stimulate beneficial members of intestinal microbiota, but the effect of a combination of IMOSs with probiotics, such as <i>B. subtilis</i> CU1, is unknown. In this study, we evaluate the potential effect of IMOSs in <i>B. subtilis</i> CU1 and identify the metabolic pathways involved. The biochemical analysis of the commercial IMOSs highlights a degree of polymerization (DP) comprised between 1 and 29. The metabolism of IMOSs in CU1 was attributed to an <i>α</i>-glucosidase, secreted in the extracellular compartment one hundred times more than with glucose, and which seems to hydrolyze high DP IMOSs into shorter oligosaccharides (DP1, DP2 and DP3) in the culture medium. Proteomic analysis of CU1 after growth on IMOSs showed a reshaping of <i>B. subtilis</i> CU1 metabolism and functions, associated with a decreased production of lactic acid and acetic acid by two times. Moreover, we show for the first time that IMOSs could improve the germination of a <i>Bacillus</i> probiotic in the presence of bile salts in vitro, with an 8 h reduced lag-time when compared to a glucose substrate. Moreover, bacterial concentration (CFU/mL) was increased by about 1 log in IMOS liquid cultures after 48 h when compared to glucose. In conclusion, the use of IMOSs in association with probiotic <i>B. subtilis</i> CU1 in a synbiotic product could improve the fitness and benefits of the probiotic. |
| first_indexed | 2024-03-09T22:08:14Z |
| format | Article |
| id | doaj.art-2bab27ec269640ee8ab85eeb26ad8b4a |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T22:08:14Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-2bab27ec269640ee8ab85eeb26ad8b4a2023-11-23T19:36:03ZengMDPI AGApplied Sciences2076-34172022-06-011213640410.3390/app12136404Prebiotic Isomaltooligosaccharide Provides an Advantageous Fitness to the Probiotic <i>Bacillus subtilis</i> CU1Romain Villéger0Emilie Pinault1Karine Vuillier-Devillers2Karine Grenier3Cornelia Landolt4David Ropartz5Vincent Sol6Maria C. Urdaci7Philippe Bressollier8Tan-Sothéa Ouk9Laboratoire Ecologie & Biologie des Interactions, UMR CNRS 7267, Université de Poitiers, 86000 Poitiers, FrancePlateforme Technologique BISCEm, US042 Inserm—UAR 2015 CNRS, Université de Limoges, 87000 Limoges, FrancePlateforme Technologique BISCEm, US042 Inserm—UAR 2015 CNRS, Université de Limoges, 87000 Limoges, FranceLaboratoire PEIRENE, UR 22722, Université de Limoges, 87000 Limoges, FranceLaboratoire PEIRENE, UR 22722, Université de Limoges, 87000 Limoges, FranceINRAE, UR BIA, F-44316 Nantes, FranceLaboratoire PEIRENE, UR 22722, Université de Limoges, 87000 Limoges, FranceMicrobiology Laboratory UMR 5248 Bordeaux Sciences-Agro, Université de Bordeaux, 33175 Gradignan, FranceLaboratoire PEIRENE, UR 22722, Université de Limoges, 87000 Limoges, FranceLaboratoire PEIRENE, UR 22722, Université de Limoges, 87000 Limoges, France<i>Bacillus subtilis</i> CU1 is a probiotic strain with beneficial effects on immune health in elderly subjects and diarrhea. Commercialized under spore form, new strategies to improve the germination, fitness and beneficial effects of the probiotic once in the gut have to be explored. For this purpose, functional food ingredients, such as isomaltooligosaccharides (IMOSs), could improve the fitness of <i>Bacillus</i> probiotics. IMOSs are composed of <i>α</i>(1 → 6)- and <i>α</i>(1 → 4)-linked oligosaccharides and are partially indigestible. Dietary IMOSs stimulate beneficial members of intestinal microbiota, but the effect of a combination of IMOSs with probiotics, such as <i>B. subtilis</i> CU1, is unknown. In this study, we evaluate the potential effect of IMOSs in <i>B. subtilis</i> CU1 and identify the metabolic pathways involved. The biochemical analysis of the commercial IMOSs highlights a degree of polymerization (DP) comprised between 1 and 29. The metabolism of IMOSs in CU1 was attributed to an <i>α</i>-glucosidase, secreted in the extracellular compartment one hundred times more than with glucose, and which seems to hydrolyze high DP IMOSs into shorter oligosaccharides (DP1, DP2 and DP3) in the culture medium. Proteomic analysis of CU1 after growth on IMOSs showed a reshaping of <i>B. subtilis</i> CU1 metabolism and functions, associated with a decreased production of lactic acid and acetic acid by two times. Moreover, we show for the first time that IMOSs could improve the germination of a <i>Bacillus</i> probiotic in the presence of bile salts in vitro, with an 8 h reduced lag-time when compared to a glucose substrate. Moreover, bacterial concentration (CFU/mL) was increased by about 1 log in IMOS liquid cultures after 48 h when compared to glucose. In conclusion, the use of IMOSs in association with probiotic <i>B. subtilis</i> CU1 in a synbiotic product could improve the fitness and benefits of the probiotic.https://www.mdpi.com/2076-3417/12/13/6404<i>Bacillus subtilis</i>probioticsprebioticsproteomicsbile tolerance |
| spellingShingle | Romain Villéger Emilie Pinault Karine Vuillier-Devillers Karine Grenier Cornelia Landolt David Ropartz Vincent Sol Maria C. Urdaci Philippe Bressollier Tan-Sothéa Ouk Prebiotic Isomaltooligosaccharide Provides an Advantageous Fitness to the Probiotic <i>Bacillus subtilis</i> CU1 Applied Sciences <i>Bacillus subtilis</i> probiotics prebiotics proteomics bile tolerance |
| title | Prebiotic Isomaltooligosaccharide Provides an Advantageous Fitness to the Probiotic <i>Bacillus subtilis</i> CU1 |
| title_full | Prebiotic Isomaltooligosaccharide Provides an Advantageous Fitness to the Probiotic <i>Bacillus subtilis</i> CU1 |
| title_fullStr | Prebiotic Isomaltooligosaccharide Provides an Advantageous Fitness to the Probiotic <i>Bacillus subtilis</i> CU1 |
| title_full_unstemmed | Prebiotic Isomaltooligosaccharide Provides an Advantageous Fitness to the Probiotic <i>Bacillus subtilis</i> CU1 |
| title_short | Prebiotic Isomaltooligosaccharide Provides an Advantageous Fitness to the Probiotic <i>Bacillus subtilis</i> CU1 |
| title_sort | prebiotic isomaltooligosaccharide provides an advantageous fitness to the probiotic i bacillus subtilis i cu1 |
| topic | <i>Bacillus subtilis</i> probiotics prebiotics proteomics bile tolerance |
| url | https://www.mdpi.com/2076-3417/12/13/6404 |
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