Orange Juice and Yogurt Carrying Probiotic Bacillus coagulans GBI-30 6086: Impact of Intake on Wistar Male Rats Health Parameters and Gut Bacterial Diversity

Carine N Almada-Érix; Caroline N Almada; Lucélia Cabral; Viviane Priscila Barros de Medeiros; Aline R Roquetto; Valfredo A Santos-Junior; Melline Fontes; Any Elisa S S Gonçalves; Andrey Dos Santos; Pablo C Lollo; Marciane Magnani; Anderson S Sant'Ana

doi:10.3389/fmicb.2021.623951

Orange Juice and Yogurt Carrying Probiotic Bacillus coagulans GBI-30 6086: Impact of Intake on Wistar Male Rats Health Parameters and Gut Bacterial Diversity

Front Microbiol. 2021 Apr 1:12:623951. doi: 10.3389/fmicb.2021.623951. eCollection 2021.

Authors

Affiliations

¹ Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
² Institute of Biosciences, Department of General and Applied Biology, São Paulo State University (UNESP), Rio Claro, Brazil.
³ Laboratory of Microbial Processes in Food, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, Brazil.
⁴ Department of Physical Education, Federal University of Great Dourados, Dourados, Brazil.
⁵ Research Informatics Core, Research Resource Center, University of Illinois at Chicago, Chicago, IL, United States.
⁶ Microbial Resources Division, Research Center for Chemistry, Biology and Agriculture (CPQBA), University of Campinas, Campinas, Brazil.
⁷ Internal Medicine Department, Faculty of Medical Sciences, University of Campinas, Campinas, Brazil.

Abstract

This study aimed to investigate the impact of the food matrix (orange juice and yogurt) on the effects of the spore-forming probiotic microorganism Bacillus coagulans GBI-30 6086 in health parameters and gastrointestinal tract (gut) bacterial diversity in Wistar male rats. Rats (n = 48) were randomly distributed into six groups. The groups were the Control (which received sterile distilled water), Juice (which received orange juice), Yogurt (which received yogurt), Probiotic Bacillus (which received B. coagulans GBI-30 6086 in distilled water), Probiotic Juice (which received orange juice with B. coagulans GBI-30 6086), and Probiotic Yogurt (which received yogurt with B. coagulans GBI-30 6086). Each animal belonging to the different groups was treated for 21 days. The daily administration of probiotic juice or probiotic yogurt did not affect the rats' food or body weight. Rats fed with Probiotic Yogurt showed lower glucose and triglycerides levels (p < 0.05) in comparison to the control group (p < 0.05), while no changes in these parameters were observed in the rats fed with Probiotic Juice. Rats fed with Probiotic Yogurt showed a higher gut bacterial diversity than the control group (p < 0.05), and higher abundance (p < 0.05) of Vibrionales, Enterobacteriales, Burkholderiales, Erysipelotrichales, and Bifidobacteriales compared to all other groups. No changes were observed in the expression levels of antioxidant enzymes or heat shock protein 70 of rats fed with probiotic yogurt or probiotic juice. Results reveal that the consumption of yogurt containing B. coagulans GBI-30 6086 decreases triglycerides and glucose levels and positively impacts the gut bacterial ecology in healthy rats. These animal model findings indicate that the matrix also impacts the functionality of foods carrying spore-forming probiotics. Besides, this research indicates that yogurt is also a suitable food carrier of Bacillus coagulans GBI-30 6086.

Keywords: beneficial microbes; fermented food; functional food; intestinal microbiome; spore-forming bacteria.