Gastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro study
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Tarih
2025
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
CZECH ACADEMY AGRICULTURAL SCIENCES
Erişim Hakkı
Özet
The resilience of lactic acid bacteria (LAB) in commercial probiotic products remains a critical area of investigation, particularly regarding their capacity to survive the harsh gastric environment. Scientific guidelines indicate that at least 6 log CFU center dot g-1 of viable probiotics must reach the intestines to achieve therapeutic benefits, which often requires an initial concentration of 8-9 log CFU center dot g-1 in the product. However, national regulations may specify lower thresholds; for example, Turkish Food Legislation requires 6 log CFU center dot g-1 for probiotic products and 7 log CFU center dot g-1 for kefir products. This study evaluates the in vitro gastric survival of LAB in 20 probiotic-labelled foods and 5 supplements available in the Turkish market using a simulated gastric model. Results reveal that 75% of the marketed probiotic-labelled foods comply with their label claims. Additionally, 55% of the samples demonstrate LAB strains fully resistant to gastric acidity. Dairy-based products exhibit significantly better survival rates under simulated gastric conditions compared to supplements, highlighting their potential for enhanced therapeutic efficacy.
Açıklama
Anahtar Kelimeler
probiotics, gastrointestinal conditions, legislation, viability
Kaynak
CZECH J FOOD SCI
WoS Q Değeri
Scopus Q Değeri
Cilt
43
Sayı
5
