Probiotics in enteric-coated capsules survive destructive gastric conditions significantly better than delayed release capsules.
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Kuaté S. et al. 2017. “In-vitro comparative study of the survival of probiotic capsules in simulated gastric environment.” NHP Research Notes, N°1: 1–8.Only enteric-coated probiotics were able to resist degradation by harsh stomach acids. Non-enteric-coated probiotics were almost completely destroyed.
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Millette M. et al. 2013. “Gastrointestinal survival of bacteria in commercial probiotic products.” International Journal of Probiotics & Prebiotics, 8(4): 149–156.The survivability of enteric-coated probiotics through the stomach was substantially greater than non-enteric-coated probiotics.
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Mershen G. et al. 2014. “A review of the advancements in probiotic delivery: Conventional vs. non-conventional formulations for intestinal flora supplementation.” The American Association of Pharmaceutical Scientists - PharmSciTech. 15(1): 29–43.Non enteric-coated capsules of probiotics disintegrated within 5 min of exposure to simulated gastric fluid. Enteric-coated capsules did not disintegrate after 60 min of exposure to stimulated gastric fluid. This study suggests that oral delivery systems intended for intestine colonization such as probiotics should be enteric-coated to ensure maximum benefits for customers.
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Kuaté S. et al. 2018. “Viability of probiotics in non–enteric-coated vegetarian capsules.” NHP Research Notes, N°2: 1–7.Probiotics in yogurt only survived artificial digestion when protected by enteric coating.
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Ortakci F., Sert S. 2012. “Stability of free and encapsulated Lactobacillus acidophilus ATCC 4356 in yogurt and in an artificial human gastric digestion system.” Journal of Dairy Science, 95(12): 6918–6925.Most probiotics oral forms did not provide any protection to strains against acidic conditions unless protected by enteric coating.
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Caillard R., Lapointe N. 2017. “In vitro gastric survival of commercially available probiotic strains and oral dosage forms.” International Journal of Pharmaceutics, 519(1-2): 125–127.Enteric-coated spheres effectively protected probiotic live bacteria cells from acid for 2 hours, Non-enteric-coated spheres did not.
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de Barros JMS. et al. 2015. “Enteric-coated spheres produced by extrusion/ spheronization provide effective gastric protection and efficient release of live therapeutic bacteria.” International Journal of Pharmaceutics, 493(1-2): 483–94.Enteric coating significantly improves survival of the probiotic, Bifidobacterium longum, in simulated gastrointestinal conditions.
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Y.I. et al. 2019. “Development of whey protein concentrate-pectin-alginate based delivery system to improve survival of Bifidobacteria longum BL-05 in simulated gastrointestinal conditions.” Probiotics Antimicrobial Proteins, 11(2): 413–426.
Bifidobacterium is highly temperature sensitive. Storage of Bifidobacterium longum at 20°C, room temperature, showed significantly higher mortality than at 4°C
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Bruno F.A., Shah N.P. 2003. “Viability of two freeze‐dried strains of Bifidobacterium and of commercial preparations at various temperatures during prolonged storage.” Journal of Food Science, 68(7): 2336–2339.Bifidobacterium vitality is inversely related to storage temperature. At 15°C and 25°C, a significant decline was observed for all Bifidobacterium species.
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Simpson PJ. et al. 2005. “Intrinsic tolerance of Bifidobacterium species to heat and oxygen and survival following spray drying and storage.” Journal of Applied Microbiology, 99: 493–501.During storage at room and chilled temperatures, the microbial survival was shown to be better at lower storage temperature, particularly for B. bifidum Reduction in the number of these microorganisms mainly occurred within the first 2 weeks of storage, particularly for B. bifidum .
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Wirjantoro T., Phianmongkhol A. 2009. “The viability of lactic acid bacteria and Bifidobacterium bifidum in yoghurt powder during storage.” Chiang Mai University Journal of Natural Sciences, Vol. 8(1): 95–104.Storage temperature affected viability: greater viability was observed at lower temperature.
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Astesana D.M. et al. 2018. “Development and storage studies of high density macrocapsules containing Lactobacillus spp. strains as nutritional supplement in young calves.” Revista Argentina de microbiología, 50(4): 398–407.The survival of probiotics is strongly dependent on storage temperature. Significant viability loss occurrs at room temperature compared to refrigerated storage. Bifidobacterium lactis Bb-12 showed the highest mortalitity at 20°C (24 h) storage [...].
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Ferdousi R. et al. 2013. “Evaluation of probiotic survivability in yogurt exposed to cold chain interruption.” Iranian Journal of Pharmaceutical Research, 12(Suppl): 139–44.Survival of Lactobacillus strains during storage is inversely related to the storage temperature. Survival rates were as low as 2% after 2 months of storage at 15°C.
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Gardiner GE. et al. 2000. “Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L. salivarius strains during heat treatment and spray drying.” Applied and environnemental microbiology, Vol. 66, No6 : 2605–2612.The number of living probiotic bacteria in yoghurt products decreases dramatically after exposure to room temperature
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Scharl M. et al. 2011. “Dying in yoghurt: the number of living bacteria in probiotic yoghurt decreases under exposure to room temperature.” Digestion, 83(1-2): 13–17.Lactobacillus delbruekii spp. bulgaricus experienced high mortality rates at room temperature. At 4 C, survival was higher
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Teixeira P. et al. 1995. “Survival of Lactobacillus delbruekii spp. bulgaricus following spray‐drying.” Journal of Dairy Science, 78: 1025–1031.Higher temperature conditions induced lower survival of Bifidobacteria
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Abe F. et al. 2009. “Effects of storage temperature and water activity on the survival of bifidobacteria in powder form.” International Journal of Dairy Technology, Vol.62, Issue2: 234-239.Poor survival probiotics ( Lactobacillus acidophilus and Bifidobacterium ) in commercial food products remains a problem
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Kailasapathy K. Chin J. 2000. “Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp.” Immunology and Cell Biology, 78(1), 80–8.Storage temperature (refrigeration) was the most important factor which determines microorganisms survival.
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Abd‐El‐Gawad I.A. et al. 1989. “Spray drying of lactic acid cultures II: the effect of culture conditions and storage on microorganisms survival.” Egyptian Journal of Dairy Science, 17: 273– 281.The stability of the cultures was remarkably higher when stored under refrigeration (4°C), Lactobacillus casei/paracasei after 39 weeks of storage at 4°C and 22 °C.
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Jofré A. et al. 2015. “Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage.” Beneficial Microbes, 6(3): 381-386.Storage at 4°C increased the longevity of the probiotic.
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Mary P. et al. 1993. “Production and survival during storage of spray dried Bradyrhizobium japonicum cell concentrates.” Journal of Applied Bacteriology, 7: 340–344.Bifidobacterium infantis in yogurt stored at 12 C were 100% dead after 35 days.
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Canganella F. et al. 2000. “Survival of Lactobacillus acidophilus and Bifidobacterium infantis in yogurts manufactured from cowmilk and soymilk during storage at two temperatures.” Annals of Microbiology, 50: 43-53.
Multistrain probiotics appear to show greater efficacy than single strains.
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Chapman C.M. et al. 2011. “Health benefits of probiotics: are mixtures more effective than single strains?” European Journal of Nutrition, Vol. 50, No°1: 1–17.The multi-species preparations displayed significantly greater inhibition of gastrointestinal pathogens.
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Chapman C.M. et al. 2012. “In vitro evaluation of single and multistrain probiotics: inter-species inhibition between probiotic strains, and inhibition of pathogens.” Anaerobe, 18(4): 405–13.Multispecies probiotics were superior in treating antibiotic-associated diarrhea in children.
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Timmerman H.M. et al. 2004. “Monostrain, multistrain and multispecies probiotics - A comparison of functionality and efficacy.” International Journal of Food Microbiology, 96(3): 219–33.