The gastrointestinal transit tolerance of Lactobacillus plantarum strain No. 14 depended on the carbon source

Bioscience, Biotechnology and Biochemistry

Volumn 73, Issue 12, 2009, Pages 2650-2655

  Nagata, Yuko ^a,b   Hashiguchi, Kenji ^a   Kamimura, Yuya ^a   Yoshida, Mutsuko ^a   Gomyo, Toshiharu ^b  

^a Momoya Co Ltd   (Japan)

^b KAGAWA NUTRITION UNIVERSITY   (Japan)

Author keywords

Carbon source; Exopolysaccharide (EPS); Gastric tolerance; Intestinal tolerance; Plant origin lactic acid bacteria

Indexed keywords

CARBON SOURCE; EXOPOLYSACCHARIDES; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; PH VALUE; PLANT ORIGIN; SIMULATED GASTRIC JUICE;

BACTERIOLOGY; CENTRIFUGATION; FRUCTOSE; GLUCOSE; LACTIC ACID; ORGANIC ACIDS;

BODY FLUIDS;

BACTERIAL POLYSACCHARIDE; CARBON; FRUCTOSE; GLUCOSE;

ARTICLE; BIOLOGICAL MODEL; DRUG EFFECT; GASTROINTESTINAL TRACT; GASTROINTESTINAL TRANSIT; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; PH; PHYSIOLOGY; STOMACH JUICE;

CARBON; FRUCTOSE; GASTRIC JUICE; GASTROINTESTINAL TRACT; GASTROINTESTINAL TRANSIT; GLUCOSE; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS PLANTARUM; MODELS, BIOLOGICAL; POLYSACCHARIDES, BACTERIAL;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM;

EID: 74349100619     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.90498     Document Type: Article

References (26)

1. Soomro AH, Masud T, and Anwaar K, Pakistan J. Nutr., 1, 20-24 (2002).
2. Fuller R, J. Appl. Bacteriol., 66, 365-378 (1989).
3. Salminen S, Ouwehand A, Benno Y, and Lee YK, Trends Food Sci. Technol., 10, 107-110 (1999).
4. Ishida Y, Bandou I, Kanzato H, and Yamamoto N, Biosci. Biotechnol. Biochem., 67, 951-957 (2003).
5. Chou L and Weimer B, J. Dairy Sci., 82, 23-31 (1999).
6. Holzapfel WH, Haberer P, Snel J, Schilinger U, and Huis in't Veld JHJ, Int. J. Food Microbiol., 41, 85-101 (1998).
7. Lankaputhra WEV and Shah NP, Cultured Dairy Products Journal, 30, 2-7 (1995).
8. Johnson LR, "Gastrointestinal Physiology," ed. Johnson LR, The C. V. Mosby, Saint Louis, pp. 62-69 (1977).
9. Smith T, "The Human Body," Ken Fin Books, Collingwood, pp. 150-173 (1995).
10. Floch MH, Blinder HJ, Filburn B, and Gershengoren W, Am. J. Clin. Nutr., 25, 1418-1426 (1972).
11. Goldin BR and Gorbach SL, "Probiotics, the Scientific Basis," Chapman & Hall, London, pp. 355-376 (1992).
12. Nagata Y, Kamimura Y, Saka T, Mutsuko Y, Saito M, Kudo H, Kunisaki N, and Gomyo T, J. Jap. Soc. Food Sci. Technol. (in Japanese), 55, 625-631 (2008).
13. Okada S, Japanese Journal of Lactic Acid Bacteria (in Japanese), 13, 23-36 (2002).
14. Kumagai T, Seno K, Kawamura H, Watanabe T, and Okada S, J. Jap. Soc. Food Sci. Technol. (in Japanese), 48, 677-683 (2001).
15. Jung SW, Wang JK, Kwang GL, Cheol WK, and Wan SN, J. Microbiol. Biotechnol., 18, 1266-1273 (2008).
16. Mozzi F, Savoy de Giori G, and Font de Vadez G, J. Appl. Microbiol., 94, 175-183 (2003).
17. Azuma Y, Ito K, and Sato M, J. Jap. Soc. Food Sci. Technol. (in Japanese), 48, 656-663 (2001).
18. Kitazawa H, Harata T, Uemura J, Saito T, Kaneko T, and Itoh T, Int. J. Food Microbiol., 40, 169-175 (1998).
19. Kobayashi Y, Tohyama K, and Terashima T, Jap. Soc. Bacteriol. (in Japanese), 29, 691-697 (1974).
20. Henriksson A, Khaled AKD, and Conway PL, Microb. Ecol. Health Dis., 11, 96-99 (1999).
21. Lee YK and Salminen S, Trends Food Sci. Technol., 6, 241-245 (1995).
22. Hashimoto T and Tabata M, J. Jap. Soc. Food Sci. Technol. (in Japanese), 51, 309-311 (2004).
23. Looijesteijn PJ, Trapet L, de Vries E, Abee T, and Hugenholts J, Int. J. Food Microbiol., 64, 71-80 (2001).
24. Mao Y, Doyle MP, and Chen J, Lett. Appl. Microbiol., 42, 642-647 (2006).
25. Knowles EJ and Castenholz RW, FEMS Microbiol. Ecol., 66, 261-270 (2008).
26. Weiner R, Langille S, and Quintero E, J. Ind. Microbiol., 15, 339-346 (1995).