Gastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro study
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F25%3AN0000029" target="_blank" >RIV/26722861:_____/25:N0000029 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.17221/36/2025-CJFS" target="_blank" >https://doi.org/10.17221/36/2025-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/36/2025-CJFS" target="_blank" >10.17221/36/2025-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Gastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro study
Original language description
The resilience of lactic acid bacteria (LAB) in commercial probiotic products remains a critical area of investigation, particularly regarding their capacity to survive the harsh gastric environment. Scientific guidelines indicate that at least 6 log CFU·g–1 of viable probiotics must reach the intestines to achieve therapeutic benefits, which often requires an initial concentration of 8–9 log CFU·g–1 in the product. However, national regulations may specify lower thresholds; for example, Turkish Food Legislation requires 6 log CFU·g–1 for probiotic products and 7 log CFU·g–1 for kefir products. This study evaluates the in vitro gastric survival of LAB in 20 probiotic-labelled foods and 5 supplements available in the Turkish market using a simulated gastric model. Results reveal that 75% of the marketed probiotic-labelled foods comply with their label claims. Additionally, 55% of the samples demonstrate LAB strains fully resistant to gastric acidity. Dairy-based products exhibit significantly better survival rates under simulated gastric conditions compared to supplements, highlighting their potential for enhanced therapeutic efficacy.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
<a href="/en/project/QK22010186" target="_blank" >QK22010186: Postbiotics, bacterial exopolysaccharides and new oligosaccharides for functional synbiotic fermented products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
1805-9317
Volume of the periodical
43
Issue of the periodical within the volume
5
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
344–351
UT code for WoS article
001586657100001
EID of the result in the Scopus database
2-s2.0-105020722672