Determination of the viability of microorganisms in probiotic supplement' consumed with different beverages using the dynamic in vitro gastrointestinal system model

Abstract

This study investigates how various probiotic supplements with various beverages are digested in the dynamic in vitro gastrointestinal system (mouth, stomach, and small intestine) and how Lactobacillus and Lactococcus species maintain viability during this process. Probiotic supplements were digested by combining them with different beverages (water, milk, and fruit juice), and bacterial counts were performed throughout the digestive process. The system was designed to mimic the human digestive system, and important digestive conditions such as pH and temperature were controlled. The results showed no significant change in the Lactobacillus and Lactococcus counts of the digested probiotic supplements depending on the beverage type (p > 0.05). However, probiotics consumed with milk exhibited higher viability at the mouth Sect. (0 min) compared to those consumed with water and fruit juice. The decrease in pH, especially in the stomach stage of the digestive process, caused a decrease in the viability rate of probiotics. This reduction was observed in the Lactobacillus species of probiotic products A and B across all three beverages. This study provides important data to understand how different beverages affect the survival of probiotics in the gastrointestinal tract and how microorganisms respond to environmental conditions. Although the bacterial strains were identified only at the genus level-limiting the interpretation of resistance variability-this study the first to compare powdered probiotic supplements with multiple types of beverages using a dynamic in vitro gastrointestinal simulation.