Quality characteristics of yogurts fermented with short-chain fatty acid-producing probiotics and their effects on mucin production and probiotic adhesion onto human colon epithelial cells

摘要

Probiotics can ferment nondigestible carbohydratesand produce short-chain fatty acids (SCFA; acetate,propionate, and butyrate) in the human colon. In thisstudy, the levels of SCFA were determined in the followingyogurts fermented with different combinations ofprobiotics: (1) cocultures of Streptococcus thermophilusand Lactobacillus bulgaricus (control, C); (2) S. thermophilus,L. bulgaricus, and Bifidobacterium bifidum(C-Bb); (3) S. thermophilus, L. bulgaricus, and Lactobacillusacidophilus (C-La); and (4) S. thermophilus,L. bulgaricus, and Lactobacillus gasseri (C-Lg). Resultsshowed that the acetate levels were significantly higherin C-Bb, C-La, and C-Lg yogurts than in C yogurt.Fermentation and physicochemical characteristics of allyogurts were identical. Treatment of mucus-secretingcolon epithelial cells (HT29-MTX) with C-Bb, C-La,and C-Lg yogurt supernatants resulted in an increasein the expression of MUC2 and CDX2 and the productionof mucin proteins. The adhesion of probiotics ontoHT29-MTX cells increased following treatment withC-Bb, C-La, and C-Lg yogurt supernatants. Our datasuggest that a yogurt diet rich in acetate improves theprotective function of the intestinal epithelium.