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Viability and gastrointestinal tolerance of commercial probiotic products

The basic principle for probiotic microorganisms to be beneficial to the host is that they must show enough viability when arriving at the intestine as the site of action. Thus, they must be able to stay alive in the lower pH environment in the gastrointestinal tract. The extremely low pH in the hum...

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Main Authors: Mohd Akmal, Azhar, Mimi Sakinah, Abdul Munaim, Muzamir, Hasan, Zularisam, Abdul Wahid
格式: Article
语言:English
出版: International Journal of Pharma Medicine and Biological Sciences 2020
主题:
Q Science (General)
RZ Other systems of medicine
在线阅读:http://umpir.ump.edu.my/id/eprint/29095/1/Viability%20and%20Gastrointestinal%20Tolerance%20of%20Commercial%20Probiotic%20Products.pdf
http://umpir.ump.edu.my/id/eprint/29095/
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spelling my.ump.umpir.290952020-08-18T09:04:14Z http://umpir.ump.edu.my/id/eprint/29095/ Viability and gastrointestinal tolerance of commercial probiotic products Mohd Akmal, Azhar Mimi Sakinah, Abdul Munaim Muzamir, Hasan Zularisam, Abdul Wahid Q Science (General) RZ Other systems of medicine The basic principle for probiotic microorganisms to be beneficial to the host is that they must show enough viability when arriving at the intestine as the site of action. Thus, they must be able to stay alive in the lower pH environment in the gastrointestinal tract. The extremely low pH in the human stomach and pepsin enzyme as antimicrobial agents provide an effective barrier toward foreign microorganisms in the human gastrointestinal system. Therefore, the primary purpose of this work is to evaluate the initial viability of the commercial probiotic product and the transit tolerance of the probiotic samples toward low pH in the human gastrointestinal system. In the present study, ten commercial probiotic products available in Malaysia with different types of dosage form were chosen for viability tests and in vitro tolerance toward the human gastric acid environment. The acid tolerance test was conducted at pH 2 for 3 h incubation at 37 °C. The viability was evaluated using a flow cytometer method to determine the cell count. Six out of ten products showed similar or higher viable organism count than the stated label. However, all of the products still met the minimum initial viability requirement for commercial probiotic products, which is 106 CFU per g or mL sample. Generally, all the probiotic product strains cannot tolerate the lower gastric pH environment except for those obtaining enteric coating protection or possessing acidic tolerance. International Journal of Pharma Medicine and Biological Sciences 2020-07 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/29095/1/Viability%20and%20Gastrointestinal%20Tolerance%20of%20Commercial%20Probiotic%20Products.pdf Mohd Akmal, Azhar and Mimi Sakinah, Abdul Munaim and Muzamir, Hasan and Zularisam, Abdul Wahid (2020) Viability and gastrointestinal tolerance of commercial probiotic products. International Journal of Pharma Medicine and Biological Sciences, 9 (3). pp. 117-121. ISSN 2278-5221. (Published) doi: 10.18178/ijpmbs
institution Universiti Malaysia Pahang Al-Sultan Abdullah
building UMPSA Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Pahang Al-Sultan Abdullah
content_source UMPSA Institutional Repository
url_provider http://umpir.ump.edu.my/
language English
topic Q Science (General)
RZ Other systems of medicine
spellingShingle Q Science (General)
RZ Other systems of medicine
Mohd Akmal, Azhar
Mimi Sakinah, Abdul Munaim
Muzamir, Hasan
Zularisam, Abdul Wahid
Viability and gastrointestinal tolerance of commercial probiotic products
description The basic principle for probiotic microorganisms to be beneficial to the host is that they must show enough viability when arriving at the intestine as the site of action. Thus, they must be able to stay alive in the lower pH environment in the gastrointestinal tract. The extremely low pH in the human stomach and pepsin enzyme as antimicrobial agents provide an effective barrier toward foreign microorganisms in the human gastrointestinal system. Therefore, the primary purpose of this work is to evaluate the initial viability of the commercial probiotic product and the transit tolerance of the probiotic samples toward low pH in the human gastrointestinal system. In the present study, ten commercial probiotic products available in Malaysia with different types of dosage form were chosen for viability tests and in vitro tolerance toward the human gastric acid environment. The acid tolerance test was conducted at pH 2 for 3 h incubation at 37 °C. The viability was evaluated using a flow cytometer method to determine the cell count. Six out of ten products showed similar or higher viable organism count than the stated label. However, all of the products still met the minimum initial viability requirement for commercial probiotic products, which is 106 CFU per g or mL sample. Generally, all the probiotic product strains cannot tolerate the lower gastric pH environment except for those obtaining enteric coating protection or possessing acidic tolerance.
format Article
author Mohd Akmal, Azhar
Mimi Sakinah, Abdul Munaim
Muzamir, Hasan
Zularisam, Abdul Wahid
author_facet Mohd Akmal, Azhar
Mimi Sakinah, Abdul Munaim
Muzamir, Hasan
Zularisam, Abdul Wahid
author_sort Mohd Akmal, Azhar
title Viability and gastrointestinal tolerance of commercial probiotic products
title_short Viability and gastrointestinal tolerance of commercial probiotic products
title_full Viability and gastrointestinal tolerance of commercial probiotic products
title_fullStr Viability and gastrointestinal tolerance of commercial probiotic products
title_full_unstemmed Viability and gastrointestinal tolerance of commercial probiotic products
title_sort viability and gastrointestinal tolerance of commercial probiotic products
publisher International Journal of Pharma Medicine and Biological Sciences
publishDate 2020
url http://umpir.ump.edu.my/id/eprint/29095/1/Viability%20and%20Gastrointestinal%20Tolerance%20of%20Commercial%20Probiotic%20Products.pdf
http://umpir.ump.edu.my/id/eprint/29095/
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score 13.251815

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