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, Asterisks represent statistically significant differences FIGURE 2 | Whey protein isolate (WPI) confers stress tolerance on L. casei BL23 and P. freudenreichii 138. L. casei BL23 was cultured for 24 h in the indicated growth media until stationary phase and then subjected to (A) acid stress (pH 2 for 60 min at 37 ? C); (B) bile salts stress, These assays were performed in triplicate technique and biological triplicate
, E) bile salts stress, or (F) heat stress. Viable bacteria were enumerated by counting colonies in the challenged and control cultures and then, expressed as percent survival FIGURE 5 | Time-course of body weight for mice treated with (A) probiotic beverage fermented by L. casei BL23; (C) probiotic beverage fermented by P. freudenreichii 138 and (E) probiotic beverage fermented by association with L. casei BL23 and P. freudenreichii 138, ? C for 30 min). P. freudenreichii 138 was cultured for 72 h in each culture media until stationary phase, and then subjected to (D) acid stress
, Morphometric analysis of villus height and crypt depth of animals treated with (A,B) beverages fermented by L. casei BL23; (C,D) beverages fermented by P. freudenreichii 138 or (E,F) beverages fermented by the association of both bacteria following 5-FU or saline administration. Values were obtained by measuring ten random images of the ileum of mice, FIGURE 9 | Administration of probiotic beverages improves villus architecture
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