THE SURVIVAL STUDY OF Lactobacillus reuteri IN THE PRESENCE OF SELECTED SUPPOSITORY BASES AND Escherichia coli
Faculty
Year of Publication
Keyword
upload
Publication Type
Abstract
Probiotic organisms coexist with a diverse range of pathogenic microbes within mucosal environments, where survival is influenced by ecological competition and surrounding physicochemical conditions. Lactobacillus reuteri is known to exert antagonistic effects against Escherichia coli, yet its viability can be altered by the medium in which it is delivered. This study evaluated the survival of L. reuteri in selected suppository bases in the presence of E. coli. L.
reuteri was incorporated into glycerogelatin, polyethylene glycol (PEG), and theobroma bases, and co-incubated with E. coli. Viable counts were monitored over time and survival was analysed using linear regression, while differences in survival relative to the control were evaluated using
paired t-test. Theobroma supported the highest survival of L. reuteri (slope = 0.26; R2 = 0.795), followed by
polyethylene glycol (slope = 0.25; R2 = 0.799), indicating that these environments better maintained microbial viability under competitive stress. In contrast, glycerogelatin significantly reduced L. reuteri survival (slope = 0.06; R2 = 0.229), with the reduction being highly significant
(P < 0.001), suggesting strong susceptibility to inhibitory effects. The result of the finding indicate that the survival of L. reuteri in the presence of E. coli is markedly influenced by the surrounding base, and theobroma base with a lipid and polymeric nature provide more favorable conditions for probiotic persistence than glycerogelatin which is a hydrophilic gelatinous systems.
reuteri was incorporated into glycerogelatin, polyethylene glycol (PEG), and theobroma bases, and co-incubated with E. coli. Viable counts were monitored over time and survival was analysed using linear regression, while differences in survival relative to the control were evaluated using
paired t-test. Theobroma supported the highest survival of L. reuteri (slope = 0.26; R2 = 0.795), followed by
polyethylene glycol (slope = 0.25; R2 = 0.799), indicating that these environments better maintained microbial viability under competitive stress. In contrast, glycerogelatin significantly reduced L. reuteri survival (slope = 0.06; R2 = 0.229), with the reduction being highly significant
(P < 0.001), suggesting strong susceptibility to inhibitory effects. The result of the finding indicate that the survival of L. reuteri in the presence of E. coli is markedly influenced by the surrounding base, and theobroma base with a lipid and polymeric nature provide more favorable conditions for probiotic persistence than glycerogelatin which is a hydrophilic gelatinous systems.
Supervisor(s)
co-supervisor