Journal
JOURNAL OF DAIRY SCIENCE
Volume 104, Issue 7, Pages 7415-7425Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2020-19820
Keywords
probiotics; short-chain fatty acids; mucin; HT29-MTX
Funding
- Konkuk University
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This study found that yogurt fermented with different combinations of probiotics exhibited significantly higher acetate levels than the control group yogurt. Treatment of colon epithelial cells with the yogurt supernatants resulted in an increase in mucin protein production, enhancing the protective function of the intestinal epithelium.
Probiotics can ferment nondigestible carbohydrates , produce short-chain fatty acids (SCFA; acetate, propionate , butyrate) in the human colon. In this study, the levels of SCFA were determined in the following yogurts fermented with different combinations of probiotics: (1) cocultures of Streptococcus thermophilus and Lactobacillus bulgaricus (control, C); (2) S. thermophilus, L. bulgaricus, Bifidobacterium bifidum (C-Bb); (3) S. thermophilus, L. bulgaricus, and Lactobacillus acidophilus (C-La); and (4) S. thermophilus, L. bulgaricus, and Lactobacillus gasseri (C-Lg). Results showed that the acetate levels were significantly higher in C-Bb, C-La, and C-Lg yogurts than in C yogurt. Fermentation and physicochemical characteristics of all yogurts were identical. Treatment of mucus-secreting colon epithelial cells (HT29-MTX) with C-Bb, C-La, and C-Lg yogurt supernatants resulted in an increase in the expression of MUC2 and CDX2 and the production of mucin proteins. The adhesion of probiotics onto HT29-MTX cells increased following treatment with C-Bb, C-La, and C-Lg yogurt supernatants. Our data suggest that a yogurt diet rich in acetate improves the protective function of the intestinal epithelium.
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