Potential of Changchong pear (Pyrus pyrifolia Nakai cv. Changchong) to improve the growth and survival of probiotic lactobacilli strains

Abstract

The application of most probiotics in the food industry has been hampered by their sensitivity to oxygen. Natural antioxidants have shown a broad prospect in counteracting the oxygen stress and improving the growth of probiotics in the context of oxygen stress.This study reported on a pear cultivar (Pyrus pyrifolia Nakai cv. Changchong), whose fruit is characterized by a lower browning rate compared to its counterparts. A moderate but persistent antioxidant pear juice was obtained and biochemical analysis suggested its potential to counteract the oxygen stress. Its effect on the growth and survival of the probiotic lactobacilli strains was investigated in the context of oxygen stress. The results indicated that Changchong pear juice is efficient in growth improvement as well as survival enhancement for the Lactiplantibacillusplantarum strain ST-III and other probiotic representatives of this species. Additionally, experiments performed with other probiotic lactobacilli strains showed that it is also effective on Lacticaseibacillusrhamnosus GG and Lactobacillusacidophilus NCFM, suggesting its potential in a broader sense. These results highlighted the potential of a moderate but persistent natural antioxidant in the production and preservation of probiotic foods, and offered a new perspective for protecting oxygen-sensitive probiotics from chronic oxygen stress.