Abstract
Abstract In this study the viability of a potentially probiotic Lactobacillus paraplantarum DSM 14485 in the intestinal tract of 22 healthy test subjects was qualitatively assessed in a randomised double blinded cross-over study design lasting 2 x 4 weeks (interventions I and II) with a 4-week washout period. The subjects were given in their diet either spontaneously fermented vegetables (SF) or vegetables fermented by starter bacteria which contained Lb. paraplantarum DSM 14485 (P). The numbers of lactic acid bacteria (LAB) in fecal samples were at the level of 105 cfu g-1 in both groups. The presence of Lb. paraplantarum DSM 14485 was confirmed by biochemical and molecular methods. We were able to show that Lb. paraplantarum DSM 14485, isolated from spontaneously fermented cucumbers, was viable in the intestine of ten test subjects after taking P-diet when the numbers of LAB were sufficiently high in the product.
Highlights
Vegetables are good sources of fermentable carbohydrates for lactic acid bacteria (LAB) (Yoon et al 2006) and LAB inoculants have been used for fermentation of vegetables for human consumption (Gardner et al 2001)
Fermented carrot juice (SF) contained during intervention I 8.7 lg cfu g-1 and intervention II 8.2 lg cfu g-1 of LAB, while carrot juice fermented by Lb. paraplantarum DSM 14485 (P) contained 8.7 and 7.4 lg cfu g-1, correspondingly
The proportion of isolates identified by PFGE with over 95% similarity to Lb .paraplantarum DSM 14485 was approximately 11.0% of isolates from feces in the end of intervention I, and the frequency of Lb. paraplantarum was approximately 0.57 lg cfu g 1 corresponding 6.6% of LAB in carrot juice used in interventions I and II
Summary
Vegetables are good sources of fermentable carbohydrates for lactic acid bacteria (LAB) (Yoon et al 2006) and LAB inoculants have been used for fermentation of vegetables for human consumption (Gardner et al 2001). LAB generate additional vitamins (Jägerstad et al 2004) and low calorie sugars (Weymarn et al 2002) in these products. LAB can improve the shelf life and the quality of vegetables. Some strains of LAB decrease biogenic amines in fermented cabbage (Spicka et al 2002), others may have the potential to produce them (Bover-Cid and Holzapfel 1999). Specific LAB may have probiotic effects e.g. stimulation of immune response against various diseases (Isolauri et al 1995, Kankaanpää et al 2003), reduction of the risk of food allergies (Kalliomäki and Isolauri 2002), alleviation of lactose intolerance symptoms (Jiang and Savaiano 1997), prevention of urinary tract infections (Bruce and Reid 1988) and antitumor activity (Asano et al 1986)
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