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...

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Published inFrontiers in nutrition (Lausanne) Vol. 6; p. 184
Main Authors Fehlbaum, Sophie, Chassard, Christophe, Schwab, Clarissa, Voolaid, Maarja, Fourmestraux, Candice, Derrien, Muriel, Lacroix, Christophe
Format Journal Article
LanguageEnglish
Published Switzerland Frontiers Media S.A 10.12.2019
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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.
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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