AI Article Synopsis
- Probiotics are more effective when live, as their viability impacts health benefits; dead bacteria don't offer the same advantages.
- Gastrointestinal stressors like gastric acid and bile can reduce the viability of probiotic strains.
- Using co-culture or pH-controlled monoculture methods can enhance probiotic strain resistance to these stressors, resulting in greater viability in human studies compared to traditional monoculture methods.
Article Abstract
The viability of probiotics in the human gastrointestinal tract is important, as some reports indicate that the health benefits of live bacteria are greater than those of dead ones. Therefore, the higher the viability of the probiotic strain, the better it may be. However, probiotic strains lose their viability due to gastrointestinal stress such as gastric acid and bile. This study provides an example of the use of co-culture or pH-controlled monoculture, which uses more stringent conditions (lower pH) than normal monoculture to produce probiotic strains that are more resistant to gastrointestinal stress. In addition, co-cultured beverages showed higher viability of the probiotic strain in the human gastrointestinal tract than monocultured beverages in our human study.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10734474 | PMC |
| http://dx.doi.org/10.1128/aem.01502-23 | DOI Listing |
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