Probiotic Bacteria in Drinks Adapt in Human Intestine
Researchers of Top Institute Food and Nutrition (TIFN) in Wageningen will publish the results of the study in ISME Journal this week, the official journal for microbiologists.
11 Jun 2010 --- The properties of probiotic bacteria in yoghurt drinks change in the human intestine, Dutch research shows. Especially the bacterial cell membrane changes. These adaptations can play an important role in the way bacteria influence the immune system in the intestine.
For the first time ever researchers could measure these bacterial changes. The aim of this fundamental research was to get a better understanding of the properties of drinks with probiotic bacteria. Researchers of Top Institute Food and Nutrition (TIFN) in Wageningen will publish the results of the study in ISME Journal this week, the official journal for microbiologists.
Researchers from Wageningen isolated the bacteria from the intestinal epithelial of five patients who suffer from colon cancer. A part of the colon was removed. For eight consecutive days before surgery the patients from the Swedish Malmo consumed drinks with probiotic bacteria in order to stimulate the recovery after surgery. After surgery the removed part of the intestine was researched and bacteria were isolated. The researchers measured the metabolic capacity of the genes of the consumed lactobacillus. As control, one of the cancer patients consumed drinks without lactobacillus.
Lactobacillus stick to the intestinal epithelia where they adapt quickly. Genetic analysis of the Wageningen research group led by Michiel Kleerebezem of research institute NIZO especially shows microbiological changes in the cell membrane of the bacteria. The cell membrane plays a major role in the communication between the intestinal epithelial and the present immune cells.
These kinds of genetic analyses had been performed in mice but never before in humans. Research already showed that lactobacillus in healthy drinks activate the immune system in the intestine. The new Wageningen study now reveals the adaptation of lactobacillus in the human intestines on molecular level.
TI Food and Nutrition is a leading international institute for food and nutrition research. Operating as a public-private partnership, TIFN carries out long-term strategic research to enhance innovation in the food industry in developing and producing safe, healthy and tasty foods. The partners are CSM, DSM, FrieslandCampina, Groningen University/University Medical Center Groningen, Unilever, Maastricht University, NIZO food research, NZO, TNO, VION en Wageningen University and Research Center.
