In vitro inhibition of Clostridium difficile by commercial probiotics: A microcalorimetric study

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• 作者：Mansa Fredua-Agyeman ^{mansa.fredua-agyeman.11@ucl.ac.uk} ; Paul Stapleton ^{p.stapleton@ucl.ac.uk} ; Abdul W. Basit ^{a.basit@ucl.ac.uk} ; Anthony E. Beezer ^{abeezer@btinternet.com} ; Simon Gaisford ; ^{s.gaisford@ucl.ac.uk}
• 关键词：Clostridium difficile ; Probiotics ; Inhibition ; Isothermal microcalorimetry ; Co-culture
• 刊名：International Journal of Pharmaceutics
• 出版年：2017
• 出版时间：30 January 2017
• 年：2017
• 卷：517
• 期：1-2
• 页码：96-103
• 全文大小：716 K
• 卷排序：517

文摘

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.