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Cited by 14Probiotics and Fermented FoodsInfant Nutrition and HealthReproductive tract infections research

The potential of non-starter lactic acid bacteria from Cheddar cheese to colonise the gut

Open access
Leeuwendaal, N., Stanton, C., O'Toole, P.W., Beresford, T.P.·2021·Journal of Functional Foods
DOI 10.1016/j.jff.2021.104425
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Abstract

This study was undertaken to assess the potential of Non-Starter Lactic Acid Bacteria (NSLAB) from Cheddar cheese to survive gastric transit and display probiotic-related traits including bile salt hydrolase activity, the ability to adhere to the gut epithelium and inhibition of enteropathogen binding. Populations of NSLAB, up to 107 CFU/g per cheese were recovered following exposure of cheese to Simulated Stomach Duodenum Passage (SSDP) conditions. A total of 240 isolates were randomly selected from twelve Cheddar cheeses and assessed for probiotic traits. Two strains Lactobacillus paracasei DPC 7150 and Lactobacillus rhamnosus DPC 7102 showed the most probiotic potential. The Lb. paracasei and Lb. rhamnosus strains displayed adhesion rates of 64% and 79%, respectively and inhibited binding of pathogenic Escherichia coli by >20%. This research demonstrates that Cheddar cheese harbours potentially beneficial bacteria, a large portion of which can survive simulated digestion and potentially exhibit health beneficial effects once ingested.

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Crossref · 10.1016/j.jff.2021.104425

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  • Some cheeses contain non-starter lactic acid bacteria (NSLAB) that have probiotic properties.

    “Some cheeses have also been found to contain non-starter lactic acid bacteria (NSLAB) that have probiotic properties (Settanni, & Moschetti, 2010;Leeuwendaal, Stanton, O'Toole, & Beresford, 2021).”

    From Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion (2022) · cites this paper as Leeuwendaal et al., 2021

  • Lacticaseibacillus rhamnosus DPC7102 and Lacticaseibacillus paracasei DPC7150, isolated from commercial Irish Cheddar cheeses, exhibit probiotic traits in vitro.

    “Previously, Lacticaseibacillus rhamnosus DPC7102 and Lacticaseibacillus paracasei DPC7150 isolated from commercial Irish Cheddar cheeses were shown to exhibit probiotic traits in vitro.”

    From Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion (2022) · cites this paper as Leeuwendaal et al., 2021

  • NSLAB grow in cheese during ripening, normally attaining populations in excess of 10^7 CFU/g, and thus are likely to remain viable to the levels required by regulatory agencies until the time of consumption.

    “Cheese as the matrix of choice for probiotics of NSLAB origin is further enhanced by the fact that NSLAB grow in cheese during ripening, normally attaining populations in excess of 10 7 colony forming units per gram and thus, are likely to remain viable to the levels required by the regulatory agencies until the time of consumption (Leeuwendaal et al., 2021).”

    From Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion (2022) · cites this paper as Leeuwendaal et al., 2021

  • This study demonstrated that two Lacticaseibacillus strains previously shown to express probiotic traits can survive in a Cheddar cheese matrix during ripening when added as an adjunct and can survive simulated gastric digestion using INFOGEST 2.0.

    “This study demonstrated the ability of two Lacticaseibacillus strains previously shown to express probiotic traits (Leeuwendaal et al., 2021) to survive in a Cheddar cheese matrix during ripening when added as an adjunct and to have the ability to survive simulated gastric digestion using the INFOGEST 2.0 model.”

    From Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion (2022) · cites this paper as Leeuwendaal et al., 2021

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Research works printed but not linked: 2

  1. Fox, P. F., McSweeney, P. L. H., Cogan, T. M., & Guinee, T. P. (Eds.). (2004). Cheese: Chemistry, physics and microbiology: General aspects (3rd ed.). Academic Press.
  2. Mora, D., et al. (2002). Genetic diversity and technological properties of Streptococcus thermophilus strains isolated from dairy products. Journal of Applied Microbiology, 93 (2), 278-287.

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Authors
Leeuwendaal, N., Stanton, C., O'Toole, P. W., & Beresford, T. P.
Affiliations
Teagasc - The Irish Agriculture and Food Development Authority (IE)
Corresponding author
Beresford, T.P.
ORCID
Venue
Journal of Functional Foods
Publisher
Elsevier BV
Published
2021-08
Volume
83
Pages
104425
ISSN
1756-4646 (ISSN-L)
DOI
10.1016/j.jff.2021.104425
OpenAlex
W3167720336
Cited by
14
References
64
Citations by year
2026: 1 · 2025: 2 · 2024: 1 · 2023: 5 · 2022: 5
FWCI
1.64
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Functional Foods (publishedVersion, cc-by-nc-nd)
  • T-Stór (Teagasc) (acceptedVersion, cc-by-nc-sa)
  • Arrow@dit (Dublin Institute of Technology) (submittedVersion, cc-by-nc-sa)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
  • T-Stór (Teagasc) (submittedVersion, cc-by-nc-sa)
Funders
TEAGASC
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
  • Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
Keywords
non-starter lactic acid bacteria, Cheddar cheese, probiotics, intestinal colonization, bile salt hydrolase, Lactobacillus paracasei, Lactobacillus rhamnosus, Escherichia coli

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