Orange Juice and Yogurt Carrying Probiotic Bacillus coagulans GBI-30 6086: Impact of Intake on Wistar Male Rats Health Parameters and Gut Bacterial Diversity.

Carine N Almada-Érix,Pablo C Lollo,Aline R Roquetto,Melline Fontes,Any Elisa S S Gonçalves,Andrey Dos Santos,Viviane Priscila Barros De Medeiros,Anderson S Sant’Ana,Caroline N Almada,Valfredo A Santos-Junior,Lucélia Cabral,Marciane Magnani

doi:10.3389/fmicb.2021.623951

Abstract

This study aimed to investigate the impact of the food matrix (orange juice and yogurt) on the effects of the spore-forming probiotic microorganism Bacillus coagulans GBI-30 6086 in health parameters and gastrointestinal tract (gut) bacterial diversity in Wistar male rats. Rats (n = 48) were randomly distributed into six groups. The groups were the Control (which received sterile distilled water), Juice (which received orange juice), Yogurt (which received yogurt), Probiotic Bacillus (which received B. coagulans GBI-30 6086 in distilled water), Probiotic Juice (which received orange juice with B. coagulans GBI-30 6086), and Probiotic Yogurt (which received yogurt with B. coagulans GBI-30 6086). Each animal belonging to the different groups was treated for 21 days. The daily administration of probiotic juice or probiotic yogurt did not affect the rats’ food or body weight. Rats fed with Probiotic Yogurt showed lower glucose and triglycerides levels (p < 0.05) in comparison to the control group (p < 0.05), while no changes in these parameters were observed in the rats fed with Probiotic Juice. Rats fed with Probiotic Yogurt showed a higher gut bacterial diversity than the control group (p < 0.05), and higher abundance (p < 0.05) of Vibrionales, Enterobacteriales, Burkholderiales, Erysipelotrichales, and Bifidobacteriales compared to all other groups. No changes were observed in the expression levels of antioxidant enzymes or heat shock protein 70 of rats fed with probiotic yogurt or probiotic juice. Results reveal that the consumption of yogurt containing B. coagulans GBI-30 6086 decreases triglycerides and glucose levels and positively impacts the gut bacterial ecology in healthy rats. These animal model findings indicate that the matrix also impacts the functionality of foods carrying spore-forming probiotics. Besides, this research indicates that yogurt is also a suitable food carrier of Bacillus coagulans GBI-30 6086.

Highlights

Probiotics are defined as live microorganisms that, when administered in adequate amounts, confer health benefits on the host (Hill et al, 2014)
It was interesting to note that glucose and triglycerides did not change in the rats fed with probiotic juice (Table 2)
This study revealed the effects of the food matrices on the probiotic spore-forming B. coagulans GBI-30 6086 functionality

Summary

Introduction

Probiotics are defined as live microorganisms that, when administered in adequate amounts, confer health benefits on the host (Hill et al, 2014). Bifidobacterium, Lactobacillus, and amended genera have been the main probiotic microorganisms incorporated in food matrices. Probiotic Bacillus (PB) is resistant to several unit operations used during food processing. It survives better under adverse gastric and intestinal conditions than non-spore-forming probiotics due to the spores’ greater resistance (Fouad et al, 2017; Cao et al, 2020). Health benefits related to the consumption of PB include prevention and treatment of gastrointestinal diseases (Dolin, 2009), modulation of the intestinal microbiota (Sun et al, 2011), immune modulation, and relief of lactose intolerance symptoms (Kimmel et al, 2010). Studies have reported intestinal microbiota modulation by PB in cereals-mix fermented (Ng et al, 2013) and positive effects of PB incorporated in milk on immune response (Sun et al, 2011)

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