こんにゃくを用いた乳酸菌の胃での生残性の向上

抄録

Intake of probiotics is ef fective in the development of intestinal flora. Generally, addition of living microbes to the intestine is important for the regulation of the intestinal functions and growth inhibition of pathogenic bacteria. However, probiotics such as lactic acid bacteria do not always survive in the stomach. Lactic acid bacteria are useful as a probiotic, thus their death in the stomach decreases their beneficial effects. Konjac is an indigestible high-fiber food. In the present study, we examined the effect of konjac on the survival of lactic acid bacteria. Lactobacillus crispatus and Lactobacillus plantarum strains were taken to globular konjac, which had large surface area by including bubble. Subsequently, the konjac was soaked in ar tificial gastric juice (pH 1.2). The lactic acid bacteria without konjac survived when incubated for 30 min but not 60, 90, or 120 min, whereas L. crispatus and L. plantarum with konjac survived even when incubated for 60 and 120 min, respectively. Therefore, the present study suggests that the sur vival of lactic acid bacteria improves on co-incubation with konjac. In addition, the probiotics may be able to access the intestines regardless of the kind of bacterial species.