In vitro Study of Lactobacillus paracasei CNCM I-1518 in Healthy and Clostridioides difficile Colonized Elderly Gut Microbiota
Consumption of probiotic bacteria can result in a transient colonization of the human gut and thereby in potential interactions with the commensal microbiota. In this study, we used novel PolyFermS continuous fermentation models to investigate interactions of the candidate probiotic strain CNCM I-15...
Saved in:
Published in | Frontiers in nutrition (Lausanne) Vol. 6; p. 184 |
---|---|
Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
Switzerland
Frontiers Media S.A
10.12.2019
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | Consumption of probiotic bacteria can result in a transient colonization of the human gut and thereby in potential interactions with the commensal microbiota. In this study, we used novel PolyFermS continuous fermentation models to investigate interactions of the candidate probiotic strain
CNCM I-1518 (
) with colonic microbiota from healthy elderly subjects using 16S rRNA gene amplicon sequencing and metatranscriptomics, or with microbiota
-colonized with
(
NCTC 13307 and
DSM 1296)-an enteropathogen prevalent in the elderly population. Small changes in microbiota composition were detected upon daily addition of
, including increased abundances of closely related genera
and
, and of the butyrate producer
. Microbiota gene expression was also modulated by
with distinct response of the
transcriptome and an increase in carbohydrate utilization. However, no inhibitory effect of
was observed on
colonization in the intestinal models under the tested conditions. Our data suggest that, in the
experimental conditions tested and independent of the host,
has modulatory effects on both the composition and function of elderly gut microbiota without affecting
growth and toxin production. |
---|---|
Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 Edited by: Clara G. De Los Reyes-Gavilan, Spanish National Research Council (CSIC), Spain Reviewed by: Susana Delgado, Institute of Dairy Products of Asturias (IPLA), Spain; Carlos Gómez-Gallego, University of Eastern Finland, Finland This article was submitted to Nutrition and Microbes, a section of the journal Frontiers in Nutrition |
ISSN: | 2296-861X 2296-861X |
DOI: | 10.3389/fnut.2019.00184 |