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subtilis can themselves modulate the immune response of the host ( Huang et al., 2008) however, the full potential of spore-based probiotics can only be achieved if they also germinate and become active vegetative cells in the small intestinal tract. subtilis has been shown to be 2-fold, in that both the spore and vegetative forms can confer benefits to the host ( Huang et al., 2008 Elshaghabee et al., 2017). Bacillus subtilis DE111 ® is a commercially available probiotic that has been shown to support a healthy gut microbiome and to promote digestive and immune health in both adults and children ( Cuentas et al., 2017 Maher, 2019 Paytuví-Gallart et al., 2020 Slivnik et al., 2020 Toohey et al., 2020). coagulans, Bacillus licheniformis and Bacillus clausii ( Horosheva et al., 2014 Cuentas et al., 2017 Lakshmi et al., 2017). Several Bacillus species have been reported to show probiotic potential, including B. In addition to digestion and nutrient absorption, the intestinal epithelium acts as the first barrier against external pathogens and plays a central role in the immune response, containing almost 70% of the entire immune system and the majority of immunoglobulin A-producing plasma cells ( Vighi et al., 2008 Santaolalla et al., 2011). The ileum absorbs the remaining nutrients, particularly vitamin B12 and bile salts, allowing the body to recycle them.
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The jejunum, which follows, is specialized for the absorption of the digested particles. In the duodenum, secretion of enzymes, bile salts, and bicarbonate allow for neutralization of pH and the digestion of carbohydrates, proteins, and lipids.
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There are three regions to the small intestine the duodenum, the jejunum, and the ileum. It is approximately 20 ft (6 m) in length and is responsible for around 90% of digestion and absorption of nutrients from the diet ( Korelitz and Janowitz, 1957 Aidy et al., 2015). The small intestine lies between the stomach and the large intestine. In their spore form, they are able to survive the harsh gastric environment and reach the small intestine alive. Bacillus is spore-forming bacteria and confers many advantages over the lactic acid bacteria probiotic strains. With gastric pH ranging between near-neutral levels immediately after a meal and pH 1 to 2.5 sometime after meal consumption and in the fasted state ( Dressman et al., 1990 Kalantzi et al., 2006), the stomach presents a significant barrier for most probiotics ( Evans et al., 1988). In order to be efficacious, probiotics need to reach their target location and remain viable. However, there is increasing interest in the use of a number of different Bacillus species as safe and effective probiotics for humans ( Bader et al., 2012 Suva et al., 2016 Lefevre et al., 2017 Anaya-Loyola et al., 2019 Maher, 2019). The predominant probiotic species on the market are strains of Lactobacillus, Bifidobacterium, and Saccharomyces. subtilis DE111 ® spores are able to remain viable during transit through the stomach and germinate in the small intestine of humans within 3 h of ingestion. Vegetative cells reached a concentration of 7.3 × 10 7 ± 1.4 × 10 8 CFU/g at 7 h following ingestion. Six hours after ingestion, spore concentration increased to 9.7 × 10 7 ± 8.1 × 10 7 CFU/g and remained constant to the final time point of 8 h. subtilis spores (6.4 × 10 4 ± 1.3 × 10 5 CFU/g effluent dry weight) and vegetative cells (4.7 × 10 4 ± 1.1 × 10 5 CFU/g effluent dry weight) began to appear in the ileum effluent. Three hours following ingestion of DE111 ®, B.
#SPORE BASED PROBIOTICS TRIAL#
A novel clinical trial in 11 ileostomy participants was conducted to directly investigate the presence and germination of the probiotic strain Bacillus subtilis DE111 ® in the small intestine. Spore-based probiotics offer important advantages over other probiotics as they can survive the harsh gastric conditions of the stomach and bile salts in the small intestine, ultimately germinating in the digestive tract. 4Deerland Probiotics and Enzymes, Kennesaw, GA, United States.3Mercy University Hospital, Grenville PI, Cork, Ireland.2Teagasc Food Research Centre, Moorepark, Fermoy, Ireland.1Deerland Probiotics and Enzymes, Food Science Building, University College Cork, Cork, Ireland.Joan Colom 1 †, Daniela Freitas 2 †, Annie Simon 1, Andre Brodkorb 2, Martin Buckley 3, John Deaton 4 * and Alison M.