Attributes of Culture Bacteria as Influenced by Ingredients That Help Treat Leaky Gut
Consumers are becoming aware of functional ingredients such as medicinal herbs, polyphenols, mushrooms, amino acids, proteins, and probiotics more than ever before. Like yogurt and its probiotics, L-glutamine, quercetin, slippery elm bark, marshmallow root, N-acetyl-D-glucosamine, licorice root, mai...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/11/4/893 |
| _version_ | 1797604256466862080 |
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| author | Ricardo S. Aleman David Paz Roberto Cedillos Miguel Tabora Douglas W. Olson Kayanush Aryana |
| author_facet | Ricardo S. Aleman David Paz Roberto Cedillos Miguel Tabora Douglas W. Olson Kayanush Aryana |
| author_sort | Ricardo S. Aleman |
| collection | DOAJ |
| description | Consumers are becoming aware of functional ingredients such as medicinal herbs, polyphenols, mushrooms, amino acids, proteins, and probiotics more than ever before. Like yogurt and its probiotics, L-glutamine, quercetin, slippery elm bark, marshmallow root, N-acetyl-D-glucosamine, licorice root, maitake mushrooms, and zinc orotate have demonstrated health benefits through gut microbiota. The impact of these ingredients on yogurt starter culture bacteria characteristics is not well known. The objective of this study was to determine the influence of these ingredients on the probiotic characteristics, tolerance to gastric juices and lysozyme, protease activity, and viability of <i>Streptococcus thermophilus</i> STI-06 and <i>Lactobacillus bulgaricus</i> LB-12. Acid tolerance was determined at 0, 30, 60, 90, and 120 min of incubation, whereas bile tolerance was analyzed at 0, 4, and 8 h. The microbial growth was determined at 0, 2, 4, 6, 8, 10, 12, 14, and 16 h of incubation, while protease activity was evaluated at 0, 12, and 24 h. The application of marshmallow root, licorice root, and slippery elm bark improved bile tolerance and acid tolerance of <i>S. thermophilus</i>. These ingredients did not impact the bile tolerance, acid tolerance, and simulated gastric juice tolerance characteristics of <i>L. bulgaricus</i> over 8 h and 120 min (respectively) of incubation. Similarly, the growth of <i>S. thermophilus</i> and <i>L. bulgaricus</i> was not affected by any of these functional ingredients. The application of marshmallow root, N-acetyl-D-glucosamine, and maitake mushroom significantly increased the protease activity of S. <i>thermophilus</i>, whereas the protease activity of <i>L</i>. <i>bulgaricus</i> was not affected by any ingredient. Compared to the control, marshmallow root and quercetin samples had higher mean log counts and log counts for <i>S. thermophilus</i> on the simulated gastric juice and lysozyme resistance in vitro test, respectively. For <i>L. bulgaricus</i>, licorice root, quercetin, marshmallow root, and slippery elm bark samples had higher log counts than the control samples. |
| first_indexed | 2024-03-11T04:43:45Z |
| format | Article |
| id | doaj.art-9dd117fac10a4da29416d83a41706a0e |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-11T04:43:45Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-9dd117fac10a4da29416d83a41706a0e2023-11-17T20:32:04ZengMDPI AGMicroorganisms2076-26072023-03-0111489310.3390/microorganisms11040893Attributes of Culture Bacteria as Influenced by Ingredients That Help Treat Leaky GutRicardo S. Aleman0David Paz1Roberto Cedillos2Miguel Tabora3Douglas W. Olson4Kayanush Aryana5School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USAFaculty of Technological Sciences, Universidad Nacional de Agricultura Road to Dulce Nombre de Culmí, Km 215, Barrio El Espino, Catacamas 16201, Olancho, HondurasSchool of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USAFaculty of Technological Sciences, Universidad Nacional de Agricultura Road to Dulce Nombre de Culmí, Km 215, Barrio El Espino, Catacamas 16201, Olancho, HondurasSchool of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USASchool of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USAConsumers are becoming aware of functional ingredients such as medicinal herbs, polyphenols, mushrooms, amino acids, proteins, and probiotics more than ever before. Like yogurt and its probiotics, L-glutamine, quercetin, slippery elm bark, marshmallow root, N-acetyl-D-glucosamine, licorice root, maitake mushrooms, and zinc orotate have demonstrated health benefits through gut microbiota. The impact of these ingredients on yogurt starter culture bacteria characteristics is not well known. The objective of this study was to determine the influence of these ingredients on the probiotic characteristics, tolerance to gastric juices and lysozyme, protease activity, and viability of <i>Streptococcus thermophilus</i> STI-06 and <i>Lactobacillus bulgaricus</i> LB-12. Acid tolerance was determined at 0, 30, 60, 90, and 120 min of incubation, whereas bile tolerance was analyzed at 0, 4, and 8 h. The microbial growth was determined at 0, 2, 4, 6, 8, 10, 12, 14, and 16 h of incubation, while protease activity was evaluated at 0, 12, and 24 h. The application of marshmallow root, licorice root, and slippery elm bark improved bile tolerance and acid tolerance of <i>S. thermophilus</i>. These ingredients did not impact the bile tolerance, acid tolerance, and simulated gastric juice tolerance characteristics of <i>L. bulgaricus</i> over 8 h and 120 min (respectively) of incubation. Similarly, the growth of <i>S. thermophilus</i> and <i>L. bulgaricus</i> was not affected by any of these functional ingredients. The application of marshmallow root, N-acetyl-D-glucosamine, and maitake mushroom significantly increased the protease activity of S. <i>thermophilus</i>, whereas the protease activity of <i>L</i>. <i>bulgaricus</i> was not affected by any ingredient. Compared to the control, marshmallow root and quercetin samples had higher mean log counts and log counts for <i>S. thermophilus</i> on the simulated gastric juice and lysozyme resistance in vitro test, respectively. For <i>L. bulgaricus</i>, licorice root, quercetin, marshmallow root, and slippery elm bark samples had higher log counts than the control samples.https://www.mdpi.com/2076-2607/11/4/893yogurt starter culturefunctional ingredientsacid tolerancebile toleranceprotease activitygrowth characteristics |
| spellingShingle | Ricardo S. Aleman David Paz Roberto Cedillos Miguel Tabora Douglas W. Olson Kayanush Aryana Attributes of Culture Bacteria as Influenced by Ingredients That Help Treat Leaky Gut Microorganisms yogurt starter culture functional ingredients acid tolerance bile tolerance protease activity growth characteristics |
| title | Attributes of Culture Bacteria as Influenced by Ingredients That Help Treat Leaky Gut |
| title_full | Attributes of Culture Bacteria as Influenced by Ingredients That Help Treat Leaky Gut |
| title_fullStr | Attributes of Culture Bacteria as Influenced by Ingredients That Help Treat Leaky Gut |
| title_full_unstemmed | Attributes of Culture Bacteria as Influenced by Ingredients That Help Treat Leaky Gut |
| title_short | Attributes of Culture Bacteria as Influenced by Ingredients That Help Treat Leaky Gut |
| title_sort | attributes of culture bacteria as influenced by ingredients that help treat leaky gut |
| topic | yogurt starter culture functional ingredients acid tolerance bile tolerance protease activity growth characteristics |
| url | https://www.mdpi.com/2076-2607/11/4/893 |
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