TY - JOUR
T1 - In vitro inhibition of Clostridium difficile by commercial probiotics
T2 - A microcalorimetric study
AU - Fredua-Agyeman, Mansa
AU - Stapleton, Paul
AU - Basit, Abdul W.
AU - Beezer, Anthony E.
AU - Gaisford, Simon
N1 - Publisher Copyright:
© 2016
PY - 2017/1/30
Y1 - 2017/1/30
N2 - The aim of the study was to investigate the influence of some commercial probiotics on the growth of Clostridium difficile using isothermal microcalorimetry, a technique which can monitor the real time growth of bacteria. Commercial probiotic strains and products, Lactobacillus acidophilus LA-5®, Bifidobacterium lactis BB-12®, Probio 7® and Symprove™ were co-cultured with C. difficile in Brain Heart Infusion (BHI) broth supplemented with 0.1% (w/v) L-cysteine hydrochloride and 0.1% (w/v) sodium taurocholate and monitored in the microcalorimeter. Pseudomonas aeruginosa NCIMB 8628 was also co-cultured with C. difficile and studied. The results indicated inhibition of C. difficile by the probiotics. The inhibition of C. difficile was shown to be pH-dependent using neutralized and unmodified cell free supernatant (CFS) produced by the probiotic strains. However, concentrated CFS of the probiotics also inhibited the intestinal pathogen in a non pH-dependent manner, likely due to specific antimicrobial substances produced. The results also indicated that C. difficile growth was greatly influenced by the presence of sodium taurocholate and by the pH of the medium. A medium pH of between 6.45 and 6.9 demonstrated maximum growth of the organism in the microcalorimeter.
AB - The aim of the study was to investigate the influence of some commercial probiotics on the growth of Clostridium difficile using isothermal microcalorimetry, a technique which can monitor the real time growth of bacteria. Commercial probiotic strains and products, Lactobacillus acidophilus LA-5®, Bifidobacterium lactis BB-12®, Probio 7® and Symprove™ were co-cultured with C. difficile in Brain Heart Infusion (BHI) broth supplemented with 0.1% (w/v) L-cysteine hydrochloride and 0.1% (w/v) sodium taurocholate and monitored in the microcalorimeter. Pseudomonas aeruginosa NCIMB 8628 was also co-cultured with C. difficile and studied. The results indicated inhibition of C. difficile by the probiotics. The inhibition of C. difficile was shown to be pH-dependent using neutralized and unmodified cell free supernatant (CFS) produced by the probiotic strains. However, concentrated CFS of the probiotics also inhibited the intestinal pathogen in a non pH-dependent manner, likely due to specific antimicrobial substances produced. The results also indicated that C. difficile growth was greatly influenced by the presence of sodium taurocholate and by the pH of the medium. A medium pH of between 6.45 and 6.9 demonstrated maximum growth of the organism in the microcalorimeter.
KW - Clostridium difficile
KW - Co-culture
KW - Inhibition
KW - Isothermal microcalorimetry
KW - Probiotics
UR - http://www.scopus.com/inward/record.url?scp=85001020545&partnerID=8YFLogxK
U2 - 10.1016/j.ijpharm.2016.12.005
DO - 10.1016/j.ijpharm.2016.12.005
M3 - Article
C2 - 27923699
AN - SCOPUS:85001020545
SN - 0378-5173
VL - 517
SP - 96
EP - 103
JO - International Journal of Pharmaceutics
JF - International Journal of Pharmaceutics
IS - 1-2
ER -