&lt;b&gt;Evaluation of the Probiotic Profile of the &lt;i&gt;Lactobacillus Acidophilus&lt;/i&gt; Used in Pharmaceutical and Food Applications

Jucelaine Deon Schmitt,Márcia Regina Simões,Luciana Bill Mikito Kottwitz,Luciana Oliveira De Fariña

doi:10.4025/actascihealthsci.v40i1.36664

<b>Evaluation of the Probiotic Profile of the <i>Lactobacillus Acidophilus</i> Used in Pharmaceutical and Food Applications

Jucelaine Deon Schmitt, Márcia Regina Simões + Show 2 more

Open Access

https://doi.org/10.4025/actascihealthsci.v40i1.36664

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Abstract

Lactobacillus acidophilus used in three different applications, compounding pharmacies (LA1), fermented dairy (LA2), and allopathic compoundings (LA3) were tested to evaluate the existence of significant differences between them and in different growth conditions. In the evaluation of resistance to different commercial use antibiotics, all strains were sensitive to the antibiotics ampicillin, chloramphenicol, doxycycline, and tetracycline. LA1 was considered moderately sensitive (MS) to erythromycin and LA3 was MS to clindamycin and erythromycin. LA3 was classified between MS to resistant to erythromycin. All three strains were resistant to gentamicin. When evaluating acid pH resistance, the three origins presented similar behavior, with a decrease in cell viability at pH 2, maintaining constant viability at pH 3 and 4. In the test of resistance to the gastrointestinal tract conditions and hydrophobicity, LA2 presented better results. The three strains showed production of inhibitory compounds against pathogenic bacteria and deconjugated tauroconjugated bile salts (TDCA). It was concluded that, depending on the origin, Lactobacillus acidophilus may present different behaviors that will determine its growth and, consequently, its action in vivo. Due to the practicality of access, economy, and the satisfactory results in the tests performed, LA2 can be considered the strain of choice among those studied.

Highlights

Probiotics are considered as GRAS ingredients (Mattia & Merker, 2008), and their consumption reduces the viable number of pathogens while strengthening the body's natural defenses (Bertazzoni-Minelli & Benini, 2008; Madureira et al, 2008; Larsen, Michaelsen, Pærregaard, Vogensen, & Jakobsen, 2009; Savard et al, 2011)
The results obtained are in accordance with the information presented by the manufacturers /suppliers
Barreto et al (2003) evaluated the viability of Lactobacillus acidophilus, bifidobacteria, and total bacteria in 177 samples from 15 brands of probiotic products marketed in Brazil from January to August 2001

Summary

Introduction

Probiotics are considered as GRAS ingredients (generally recognized as safe) (Mattia & Merker, 2008), and their consumption reduces the viable number of pathogens while strengthening the body's natural defenses (Bertazzoni-Minelli & Benini, 2008; Madureira et al, 2008; Larsen, Michaelsen, Pærregaard, Vogensen, & Jakobsen, 2009; Savard et al, 2011) They help boost the immune system and lower the risk of gastrointestinal diseases, cancer, diabetes, and elevated serum cholesterol levels while improving digestion itself (De Vrese & Schrezenmeir, 2008; Kumar et al, 2012). The use of Lactobacillus acidophilus as a probiotic provides benefits such as reduction in abdominal pain or discomfort in patients with irritable bowel syndrome (Sinn DH, Song JH, Kim HJ, et al, 2008), reduction in total cholesterol levels, LDL-c, and triacyclglycerols in animals (Park et al, 2007; Park et al, 2008) and a reduction in insulin resistance (Andreasen et al, 2010)

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