Abstract
Lactobacillus spp. isolated from different portions of chickens' gastrointestinal tract were evaluated concerning their ability to survive in a water-in-oil (W/0) emulsion containing sesame and sunflower oil. After sixty days of emulsion storage under refrigeration, three of five strains tested survived in number equal to or higher than 10(6)cfu/g. Lactobacillus reuteri 2M14C, which presented the highest survival in W/O emulsion (10(7)cfu/g), was tested for its capacity to resist throughout the passage through gnotobiotic mice gastrointestinal tract and for the ability to stimulate murine peritoneal macrophages phagocytosis. This strain remained at a number above 10(9)cfu/g feces during ten days of monoassociation, and monoassociated mice showed phagocytic activity significantly greater than the germ-free controls (P<0.05). The results suggest that the formulation can be used to incorporate viable Lactobacillus spp. cells in animal feed. Moreover, the results suggest that L. reuteri 2M14C is a strong candidate to be incorporated in probiotic formulations for use in chicken.
Highlights
Probiotics are live microorganisms which when administered in adequate amount confer health benefits to the host (FAO/WHO, 2001)
Heating sesame oil at 40oC before mixing was unable to generate micelles of sufficient size to cover lactobacilli cells and the viability of one strain tested (L. reuteri 2M14C) in emulsion prepared with sesame oil heated at 70oC was higher than in an emulsion of sesame oil heated at 40oC
After sixty days of emulsion storage under refrigeration, the viability of cells maintained in emulsion was higher than in control, except for L. salivarius 4C14C, which survived slightly better in NFDM than in emulsion and three among five strains tested survived in number equal to or higher than 106cfu/g
Summary
Probiotics are live microorganisms which when administered in adequate amount confer health benefits to the host (FAO/WHO, 2001). These beneficial effects include: immunomodulation, balance of colonic microbiota, anticarcinogenic effect, hypocholesterolemic effect, and antagonism against pathogens (Miyazaki et al, 2010; Williams, 2010). An essential feature for a probiotic is its ability to survive in sufficient number in the host gastrointestinal tract (Pitino et al, 2010) This strain must be able to resist the stressing physicochemical conditions of the production process, to survive during the longterm storage period of the product that will carry it and to be produced in large quantities (Ross et al, 2005). A new candidate for use as a probiotic must not have any proven functional characteristic which cannot be modified by the production process
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