A Model for SynbioticActivity Evaluation: Static and Continuous Co-Culture Fermentation of BifidobacteriumAdolescentis ATCC 15703 and Bacillus Cereus ATCC 9634
Abstract
In this study, the ability of a probioticstrain (BifidobacteriumadolescentisATCC 15703) to inhibit the growth of the common food contaminantBacilluscereusATCC 9634was studied, both individually and as part of a synbiotic with FOS during batch or continuous fermentation (flow fermentation). The conditions of the flow fermentation corresponded to the parameters of the human large intestine: maintaining a pH of 6.8; anaerobiosis; and a medium flow rate of 0.04 h−1. Bifidobacteria and bacilli were co-cultivated on a prebiotic carbohydrate substrate (10 g/L) and the prebiotic was replaced with glucose (10 g/L).The results of the batch and flow fermentation were compared.The synbiotic efficacy of the probioticBif. adolescentisand the prebiotic FOSagainst the common food contaminantBac. cereuswas shown for all conditions. Fermentation of a pure culture of bifidobacteria with varying prebiotic concentrations (2, 5, 10, 15 and 20 g/L) was carried out to study the state of dynamic balance. It was demonstrated that 48 hours is enough to achieve stable dynamic balance.Prebiotics were co-cultivated with varying carbohydrate concentrations of 5, 10, and 15 g/L.The results showed that increasing the prebiotic concentration increased the duration of the lag-phase and reduced the final number of bacilli.
Keywords: probiotics, prebiotics, synbiotics, gastrointestinal tract modeling, antagonism, co-culture fermentation
References
[1] Tur JA, Bibiloni MM. Encyclopedia of food and health. Functional Foods. Reference Module in Food Science. Elsevier: Amsterdam,The Netherlands, 2016.
[2] McFarland LV. From yaks to yogurt: The history, development, and current use of probiotics. Clinical Infectious Diseases. 2015;60(2):85-90.
[3] Gibson GR, Hutkins R, Sanders ME et al. The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology & Hepatology. 2017;14:491–502.
[4] Geva-Zatorsky N, Sefik E, Kua L et al. Mining the human gut microbiota for immunomodulatory organisms. Cell. 2017;168(5):928-943.
[5] Bron PA, Kleerebezem M, Brummer R-J, Cani PD. Can probiotics modulate human disease by impacting intestinal barrier function. British Journal of Nutrition. 2017;117(1):93-107.
[6] Orobinskaya VN, Pisarenko ON. Inulin, levulin and oligofructose-prebiotics of the XXI century. Science Perspectives. 2015;2:18-23.
[7] Roe AJ, O’Byrne C, McLaggan D, Booth IR Inhibition of Escherichia coli growth by acetic acid: A problem with methionine biosynthesis and homocysteine toxicity. Microbiology. 2002;148(7):2215-2222.
[8] Cummings JH, Macfarlane GT. Gastrointestinal effects of prebiotics. British Journal of Nutrition. 2002;87(2):145-151.
[9] Lo TS, Borchardt SM. Antibiotic-associated diarrhea due to methicillinresistant Staphylococcus aureus. Diagnostic Microbiology and Infectious Disease. 2009;63(4):388-389.
[10] Dupont D, Alric M, Blanquet S et al.Can dynamic in vitro digestion systems mimic the physiological reality. Critical Reviews in Food Science and Nutrition. 2019; 59(10):1546-1562
[11] Montague G, Morris J. Neural-network contributions in biotechnology. Trends in Biotechnology. 1994;12(8):312-324.
[12] Organji, Sameer & Abulreesh, Hussein & Elbanna, Khaled & Osman, Gamal & Khider, Manal. Occurrence and characterization of toxigenic Bacillus cereus in food and infant feces. Asian Pacific Journal of Tropical Biomedicine. 2015;5(7):515-520.
[13] Rossi M, Corradini C, Amaretti A, et al. Fermentation of fructooligosaccharides and inulin by Bifidobacteria: A comparative study of pure and fecal cultures. Applied and Environmental Microbiology. 2005;71(10):6150-6158.
[14] Gibson GR, Cummings JH, Macfarlane GT.Use of a three-stage continuous culture system to study the effect of mucin on dissimilatory sulfate reduction and methanogenesis by mixed populations of human gut bacteria. Applied and Environmental Microbiology. 1988;54(11):2750-2755.
[15] Williams CF, Walton GE, Jiang L, Plummer S, Garaiova I, Gibson GR. Comparative analysis of intestinal tract models. Annual Review of Food Science and Technology. 2015;6:329-350.
[16] Scherer, Rodrigo & Rybka, Ana & Ballus, Cristiano & Meinhart, Adriana & Teixeira, Jose & Godoy, Helena. Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices. Food Chemistry. 2012;135(1):150-154.
[17] Ginjupalli, Kishore & Karthik, Armugam & Shavi, Gopal & Averineni, Ranjith Kumar & Bhat, Mahalingam & Udupa, Nayanabhirama Development of RP-HPLC method for simultaneous estimation of lactic acid and glycolic acid. Der Pharma Chemica. 2013;5(4):335-340.
[18] De Man JC, Rogosa D, Sharpe ME. A medium for the cultivation of Lactobacilli. Journal of Applied Bacteriology. 1960;23(1):130-135.
[19] Nebra Y, Blanch AR. A new selective medium for Bifidobacteriumspp. Applied and Environmental Microbiology. 1999;65(11):5173-5176.
[20] Gupta R, Beg Q, Lorenz P. Bacterial alkaline proteases: Molecular approaches and industrial applications. Applied Microbiology and Biotechnology. 2002;59(1):15-32.
[21] Cruz Ramos H, Hoffmann T, Marino M et al. Fermentative metabolism of Bacillus subtilis: Physiology and regulation of gene expression. Journal of Bacteriology. 2000;182(11):3072-3080.