Acidophilus LA-5 Research Articles

Bioavailability of Macroelements from Synbiotic Sheep's Milk Ice Cream.

To determine the potential bioavailability of macroelements (Ca, Mg, P, K), probiotic ice cream samples (Lactaseibacillus paracasei L-26, Lactobacillus casei 431, Lactobacillus acidophilus LA-5, Lactaseibacillus rhamnosus and Bifidobacterium animalis ssp. lactis BB-12) from sheep's milk with inulin, apple fiber and inulin, or apple fiber and control samples were submitted to in vitro digestion in the mouth, stomach and small intestine. The bioavailability of calcium in the ice cream samples ranged from 40.63% to 54.40%, whereas that of magnesium was 55.64% to 44.42%. The highest bioavailability of calcium and magnesium was shown for the control samples. However, adding 4% inulin reduced the bioavailability of calcium by about 3-5% and magnesium only by about 5-6%. Adding 4% apple fiber reduced the bioavailability of calcium by as much as 6-12% and magnesium by 7-8%. The highest bioavailability of calcium was determined in ice cream with L. paracasei, and the highest bioavailability of magnesium was determined in ice cream with L. casei. The bioavailability of phosphorus in ice cream ranged from 47.82% to 50.94%. The highest bioavailability of phosphorus (>50%) was in sheep ice cream fermented by B. animalis. In the control ice cream, the bioavailability of potassium was about 60%. In ice cream with inulin, the bioavailability of potassium was lower by 3-4%, and in ice cream with apple fiber, the bioavailability of potassium was lower by up to 6-9%. The bioavailability of potassium was significantly influenced only by the addition of dietary fiber. The results of the study confirmed the beneficial effect of bacteria on the bioavailability of Ca, Mg and P.

Comparison of Amino Acid Profile, ACE Inhibitory Activity, and Organic Acid Profile of Cow and Goat Yogurts Produced with Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, and Classical Yogurt Culture.

In this study, we aimed to produce a standard, more functional, and nutritious yogurt by using 5 different combinations of cow milk and goat milk and 2 types of starter cultures (classical yogurt culture and commercial probiotic culture). It was determined that the use of different milk types and different starter cultures in yogurt production had a statistically very significant effect (P < 0.01) on all physicochemical, microbiological, and biochemical properties. In addition, the storage period was effective on all parameters examined at varying rates. In the context, the use of goat milk in the experimental yogurt samples caused an increase in the ACE inhibitory activity values and the count of S. thermophilus, while the use of cow milk caused an increase in serum separation and pH values. On the other hand, serum separation, pH values, and ACE inhibitory activity and phenylalanine and leucine levels were found to be higher in the yogurts produced by using ABT-2 probiotic culture. It was observed that an increase in the levels of asparagine, aspartic acid, proline, and serine, as well as lactic acid, orotic acid, and citric acid, is higher in the yogurts produced by using classical yogurt culture. It has been concluded that the combination of goat milk and cow milk at different proportions and the use of probiotic culture together in yogurt production can produce yogurt that is more functional and richer in terms of organic compounds and essential amino acids.

Bioactivity evaluation of microbial exopolysaccharide and its use as an encapsulating agent for Lactobacillus acidophilus (LA-3)

Microbial exopolysaccharides present bioactive and technological characteristics of interest to the food and pharmaceutical industries. This study aimed to evaluate the bioactivity of the exopolysaccharide - EPS-LN60 - obtained from L. plantarum DF60Mi and its use as an encapsulating agent for Lactobacillus acidophilus LA-3. The prebiotic score, antioxidant activity, and cytotoxicity in human tumor and non-tumor cells were determined. Solutions of 0% (F0), 0.5% (F1), and 1.0% (F2) of EPS were used as a coating for alginate capsules containing LA-3, which were evaluated for morphology, survival of LA-3 during refrigerated storage and after exposure to in vitro gastrointestinal conditions. EPS-LN60 had a higher prebiotic capacity (1.45 ± 0.17) compared to the fructooligosaccharide (0.24 ± 0.05) and an antioxidant activity of 1862 ± 23.08 μM FeSO4/g. Furthermore, EPS-LN60 inhibited tumor cell growth by 36%±2.78%. The capsules coated with EPS-LN60 were spherical, uniform, and efficient toward LA-3 survival (85%) after 20 days of storage. F0 did not have viable cells after 10 days. EPS-LN60 provided additional protection to the capsule, preventing loss of viability during gastrointestinal simulation conditions, resulting in survival rates greater than 86%, which was not observed in F0 when submitted to the same conditions. Therefore, the potential of EPS-LN60 was demonstrated in terms of its bioactivity and its use as an encapsulating agent for L. acidophilus LA-3, with the possibility of future exploitation as a functional ingredient by the food and pharmaceutical industries.

Inhibition of Toxic Shock Syndrome-Associated Staphylococcus aureus by Probiotic Lactobacilli.

Staphylococcus aureus is a human pathogen with many infections originating on mucosal surfaces. One common group of S. aureus is the USA200 (CC30) clonal group, which produces toxic shock syndrome toxin-1 (TSST-1). Many USA200 infections occur on mucosal surfaces, particularly in the vagina and gastrointestinal tract. This allows these organisms to cause cases of menstrual TSS and enterocolitis. The current study examined the ability of two lactobacilli, Lactobacillus acidophilus strain LA-14 and Lacticaseibacillus rhamnosus strain HN001, for their ability to inhibit the growth of TSST-1 positive S. aureus, the production of TSST-1, and the ability of TSST-1 to induce pro-inflammatory chemokines from human vaginal epithelial cells (HVECs). In competition growth experiments, L. rhamnosus did not affect the growth of TSS S. aureus but did inhibit the production of TSST-1; this effect was partially due to acidification of the growth medium. L. acidophilus was both bactericidal and prevented the production of TSST-1 by S. aureus. This effect appeared to be partially due to acidification of the growth medium, production of H2O2, and production of other antibacterial molecules. When both organisms were incubated with S. aureus, the effect of L. acidophilus LA-14 dominated. In in vitro experiments with HVECs, neither lactobacillus induced significant production of the chemokine interleukin-8, whereas TSST-1 did induce production of the chemokine. When the lactobacilli were incubated with HVECs in the presence of TSST-1, the lactobacilli reduced chemokine production. These data suggest that these two bacteria in probiotics could reduce the incidence of menstrual and enterocolitis-associated TSS. IMPORTANCE Toxic shock syndrome (TSS) Staphylococcus aureus commonly colonize mucosal surfaces, giving them the ability to cause TSS through the action of TSS toxin-1 (TSST-1). This study examined the ability of two probiotic lactobacilli to inhibit S. aureus growth and TSST-1 production, and the reduction of pro-inflammatory chemokine production by TSST-1. Lacticaseibacillus rhamnosus strain HN001 inhibited TSST-1 production due to acid production but did not affect S. aureus growth. Lactobacillus acidophilus strain LA-14 was bactericidal against S. aureus, partially due to acid and H2O2 production, and consequently also inhibited TSST-1 production. Neither lactobacillus induced the production of pro-inflammatory chemokines by human vaginal epithelial cells, and both inhibited chemokine production by TSST-1. These data suggest that the two probiotics could reduce the incidence of mucosa-associated TSS, including menstrual TSS and cases originating as enterocolitis.

Utilization of banana puree fermented by Lactobacillus acidophilus LA5 and Bifidobacterium lactis BB12 for the manufacture of synbiotic ice cream

In this study, manufacturing synbiotic ice cream is containing fermented banana puree by Lactobacillus acidophilus LA5 and Bifidobacterium (Bif) lactis BB12 and probiotic ice cream containing fermented skim milk by the same bacteria under the same conditions. The Viability of probiotic starters, pH and sensorial properties were tested during the storage period, in addition to the overrun. Synbiotic ice cream showed high bacterial count for both species of probiotics, especially Ice.4 treatment (ice cream containing 10% fermented banana puree with same couple strains) which was 7.54 and 7.59 logarithmic (log) colony- forming unit (CFU)/ gram (g) for Lactobacillus (Lb). Acidophilus LA5 and Bif. lactis BB12, respectively, pH registered 5.7, sensorial attributes recorded 84% and overrun reached 78% compared to others trials that inoculated with 5% of the same puree or ice cream with fermented skim milk with (5,10) % or control treatment (without starters).

Real time microcalorimetric profiling of prebiotic inulin metabolism

The in vitro assessment of prebiotics involves elaborate microbiological techniques or a combination of culture techniques and molecular methods. In this study, the isothermal microcalorimeter, an instrument which can monitor the real time growth of bacteria was applied to investigate the prebiotic effect of inulin in real time. Fresh and standardized frozen faecal slurries were prepared, placed and monitored in the isothermal microcalorimeter. The faecal samples and commercial probiotic strains Lactobacillus acidophilus LA-5®, Bifidobacterium lactis BB-12® were cultured in a mixed medium of cooked meat medium (CMM) and brain heart infusion (BHI) broth with and without supplementation with inulin and monitored in the microcalorimeter. The results showed power-time (p-t) curves that were characteristic for the samples. The p-t curves of the fresh and frozen faecal samples were similar. Augmented microbial activity was observed when the faecal sample was inoculated into CMM-BHI mixed broth with significant enhancement of microbial activity detected in the presence of inulin which was reproducible. Deconvoluted p-t curves showed multiple peaks with time and intensity variance depending on presence or absence of inulin suggesting possible differences in utilization of inulin by the different groups of bacteria in the polymicrobial sample. P-t curves of the pure species did not show any significant change when inulin was supplemented into the medium likely due to the inability of the bacteria to primarily utilize inulin.

Pathogenetic aspects of the development and treatment of antibiotic-associated diarrhea: the choice of a synbiotic from the standpoint of evidence-based medicine

Introduction. In recent years, diarrheal syndrome is the most common clinically significant negative effect of the antibiotic therapy (ABT), which constitutes a first-priority medical and social problem. The prescription of any antibiotic for any duration of treatment may cause a potential risk of developing antibiotic-associated diarrhea (AAD). In that regard, there is a need for the systematization of the main pathogenetic aspects of the deveopment of AAD and the rationale for the use of probiotics to prevent its development and treatment. Aim. To conduct a comparative evaluation of the efficacy, adherence and tolerability of a synbiotic Floriosa containing Bifidobacterium lactis Bl-04, Lactobacillus acidophilus La-14, Lactobacillus rhamnosus Lr-32, inulin, B vitamins, and an eubiotic Bifiform containing Enterococcus faecium, Bifidobacterium longum for the prevention of the development of AAD during and after the use of ABT in inpatients. Materials and methods. A total of 60 patients, which was used for the ABT in the hospital settings, were included in the study: the 1st group (30 patients) received a synbiotic, the 2nd group (30 patients) received an eubiotic. The efficacy of the preventive administration of drugs was assessed by Day 12 and 28 of the therapy. The methods included the patients’ assessment of the efficacy and satisfaction with treatment, an assay of short-chain fatty acids (SCFAs) in feces via gas-liquid chromatography and a Clostridium difficile Toxin A + B rapid test. Results. No cases of AAD were detected in both groups. The study drugs were comparable in terms of their efficacy assessment by the doctor and patients. A trend towards a higher assessment of the therapeutic effect and satisfaction with synbiotic therapy was observed. Changes in the absolute and relative content of SCFAs in the patients’ feces from the baseline level were established. More pronounced positive changes in the quantitative and qualitative composition of acids due to the treatment were identified in the patients who received the synbiotic and had more than 3 risk factors. Conclusions. The synbiotic Floriosa and probiotic Bifiform are effective drugs to prevent AAD. The synbiotic has advantages in terms of the overall assessment of the efficacy of the treatment and patient satisfaction, provides a pronounced protective effect on the intestinal microbiocenosis status during and after the ABT (as evidenced by the changes in SCFAs level in the feces), can be the drug of choice for the prevention of AAD, including AAD associated with C. difficile in individuals with more than 3 risk factors for the development of AAD.

Prebiotic properties of isomaltooligosaccharides from cassava as a potential ingredient in high-protein drinks for athletes

Background: Studies show that prebiotics can improve the health of athletes. Isomaltooligosaccharide (IMO) is a food ingredient containing prebiotic properties.Objectives: The purpose of the study is to examine the prebiotic properties of isomaltooligosaccharides based on digestibility of in vitro under-simulated upper-gut conditions and a prebiotic activity score. Additionally, the study explores the potential to use IMO as an ingredient for high protein drinks.Methods: IMO powder from cassava starch was prepared through enzymatic methods. The prebiotic properties of IMO were evaluated based on in vitro digestibility and a prebiotic activity score. Researchers assessed the digestibility of in vitro in simulated upper-gastrointestinal-tract conditions, consisting of mouth digestion, gastric digestion, and small-intestine digestion. The study calculated the probiotic activity score according to the number of growing beneficial and harmful bacteria. Finally, researchers determined the potential to use IMO as an ingredient for developing high-protein drink products.Results:The digestion of IMO by simulated salivary fluid using human salivary α-amylase for 2 min, artificial human gastric juice at pH 2.0 for two hours, intestinal fluid with pancreatic α-amylase (0.75 unit/mL), and pancreatic lipase (1.6 unit/mL) for two hours with a pH of 6.9 and a temperature of 37 oC were 1.54±0.33%, 9.19±0.64%, and 33.27±4.09%, respectively. Comparing the results with commercial isomaltooligosaccharide (cIMO), researchers found that the percentage of digestion differed significantly. Prebiotic activity scores of IMO for L. rhamnosus LGG®, L. paracasei CASEI 431®, L. acidophilus LA 5, B. longum DSM 219, B. animalis subsp. BB12® and B. bifidum BB536 were 0.477±0.07, 2.197±0.58, -0.058±0.16, 1.660±0.63, 0.801±0.59 and 1.179±0.05, respectively. Notably, the results were not significant when compared to cIMO. Researchers measured the nutritional formula in a high-protein drink containing IMO at 40 g (30 g protein) and the total serving at 148 kcal. For macronutrient distribution, the ratio of protein, carbohydrate, and fat in the product is 81:19:0. Micronutrients were added, comprising of 0-50% Thai RDI. Finally, the product also met relevant standards for the microbial quality of food products in powdered form. Conclusion:IMO from cassava was partially resistant to in vitro digestion under simulated upper-gastrointestinal conditions and promoted the growth of probiotic bacteria. Moreover, powdered IMO can be used as an ingredient for high-protein drink products.Keywords: prebiotic, probiotic, high protein drinking, athletes, IMO

Investigation of Functional Properties and Bacterial Viability of Probiotic Yogurt Produced with Lactobacillus acidophilus LA-5 in Long-term (12 Weeks) Storage

Bu araştırmada ticari yoğurt üretiminde kullanılan kültürler ve Lactobacillus acidophilus LA-5 kültürünün birlikte kullanılması ile probiyotik yoğurt üretilmiştir. Üretilen yoğurtta 12 hafta boyunca (+4 ºC) kültür canlılığı/depolama stabilitesi ve bazı hijyen kriteri olan bakteriler araştırılmıştır. Üretim üç paralelli, analizler ise iki tekerrürlü olarak yapılmış, elde edilen sonuçlar istatistiksel olarak değerlendirilmiştir. Araştırma sonuçlarına göre Lactobacillus delbrueckii subsp. bulgaricus düzeyi depolamanın 1. gününde 7.59 log kob/g, son depolama gününde ise 3.69 log kob/g olarak belirlenmiştir. Aynı zaman dilimlerinde Streptococcus thermophilus, L. acidophilus ve toplam aerobik mezofil bakteri sayısı sırasıyla 8.69-8.13, 7.43-3.8 ve 7.86/4.50 log kob/g düzeyinde tespit edilmiştir. Üretilen probiyotik yoğurtta koliform grubu bakteri saptanmamıştır. Bununla birlikte 3. hafta analizlerinde maya-küf 3.35 log kob/g olarak tespit edilmiştir. 7. haftadan itibaren maya-küf düzeyinin 5 log kob/g) korumuştur. Fermente süt ürünlerinin depolama şartlarının, kültür kombinasyonlarının optimize edilmesi ve prebiyotik ilavesi ile daha fonksiyonel bir hale gelerek uzun süreli terapötik etki sağlayabilir. Çalışmada elde edilen verilerin yapılacak prebiyotik/probiyotik araştırmalarına ve yeni probiyotik ürün geliştirmeye katkı sağlayacağı değerlendirilmektedir.

The impact of Bee pollen addition on the quality characteristics of probiotic UF-soft cheese

This study aimed to evaluate adding bee pollen in different levels (0, 1.0, 2.0 and 3.0%) in the quality characteristics of probiotic UF-soft cheese. The samples were analyzed for physicochemical, biochemical, minerals (Iron, Manganese and Zinc), total phenolic, antioxidant activity, free fatty acids, free amino acids, textural, viability of ABT probiotic bacteria (Lactobacillus acidophilus LA-5, Streptococcus thermophiles and Bifidobacterium BB-12) and sensory properties of UF-soft cheese during the 30 days of storage. Bee pollen addition in UF-soft cheese significantly increased acidity, fat, protein, ash, WSN/TN%, TVFAs%, phenolic compounds (50% more), as well as the antioxidant activity. Moreover, bee pollen-added cheese were characterized by high contents of Fe, Mn, Zn, free fatty acids, free and total amino acids. Hardness, gumminess, and chewiness of cheese samples with bee pollen were higher than control cheese. The amount of total free amino acids in UF-soft cheese with bee pollen was almost two times higher in comparison with control cheese. Bee pollen addition caused an increase of unsaturated fatty acids, mainly omega-ω6 and omega-ω3 in UF-soft cheese. Tyrosine, glutamic, methionine, phenylalanine, isoleucine, and leucine acids were generally in high proportion in UF-soft cheese with bee pollen. The viability of ABT culture was significantly higher in bee pollen-added cheese than control cheese. Significant improvement was observed in sensory parameters (flavor and texture) for UF-soft cheese with 1.0 or 2.0 % bee pollen. It can be concluded that, probiotic UF-soft cheese with 1 or 2% bee pollen maybe proposed as new-functional cheese.

Role of a novel nutraceutical composition for irritable bowel syndrome management: symptoms relief and unexpected triglycerides-lowering effect

Background: Irritable bowel syndrome (IBS) is a functional bowel disorder characterized by abdominal pain or discomfort and an irregular bowel habit. The prevalence is up to 20% in Western adults, which makes IBS the most common diagnosis in gastroenterology. Despite extensive interest and investigation, IBS's precise aetiology and pathophysiology are poorly understood. Current knowledge suggests that an altered gut microbiota, altered motility, visceral hyperalgesia, and dysregulation of the brain-gut axis are central to IBS. This is also significantly related to a higher prevalence of metabolic syndrome and elevated triglycerides among the adult population. This retrospective study examines the effect of a novel nutraceutical compound, Triobiotix, on gastrointestinal symptoms in IBS patients. Effects on lipid profiles have also been recorded. Objectives: The focus of this study is to evaluate the effectiveness of Triobiotix, a nutraceutical compound composed of prebiotics and probiotics. Methods:Triobiotix is a nutraceutical consisting of Maltodextrin; mineralized extract of Lithothamnion (Lithothamnion calcareum (Pallas) Areschoug, thallus dry extract); Bioecolians® gluco-oligosaccharides; Ferment mix (corn starch, Bifidobacterium animalis ssp. Lactis BLC1 (DSM 17741), Lactobacillus acidophilus LA3 (DSM 17742), Lactobacillus rhamnosus IMC 501 (DSM 16104), Lactobacillus paracasei Streptococcus 501 IMC102 SP4 (DSM 19385); short-chain fructo-oligosaccharides powder. The database of 40 Italian General Practitioners (GPs) was analyzed. A total of 587 patients with IBS treated with Triobiotix were identified. Among them, 535/587 (91.1%) completed the first (T0) and second (T1) visits and their data were available. The primary endpoint of this analysis was to assess if Triobiotix, at a dosage of 1 sachet per day for 30 days, could reduce abdominal pain and bloating, thus resulting in a lower intensity of the main gastrointestinal symptoms. Secondary endpoints were to evaluate presence of any significant changes in triglycerides blood levels and glycaemia.Results: Treatment with this nutraceutical for one month resulted in a reduction in the frequency and intensity of bloating, abdominal pain, flatulence, and tenesmus. In the 85 patients who reported evacuative urgency, the frequency of the episodes didn’t significantly change while their intensity was statistically reduced. Unexpectedly, triglyceride levels also significantly decreased.Conclusions:Our analysis demonstrates this formulation is effective in the relief of the main symptoms associated with IBS. Moreover, an unexpected effect of this combination of micronutrients on tryglicerides, beyond IBS symptoms, was also found. However, further studies are needed to confirm this evidence and to evaluate the particular compound responsible of this effect.Keywords: Irritable bowel disease; Triglyceridemia; Nutraceuticals

A Pilot Study: The Reduction in Fecal Acetate in Obese Patients after Probiotic Administration and Percutaneous Electrical Neurostimulation

Previous data suggested that anti-obesity interventions, such as percutaneous electric neurostimulation and probiotics, could reduce body weight and cardiovascular (CV) risk factors by attenuation of microbiota alterations. However, potential mechanisms of action have not been unveiled, and the production of short-chain fatty acids (SCFAs) might be involved in these responses. This pilot study included two groups of class-I obese patients (N = 10, each) who underwent anti-obesity therapy by percutaneous electric neurostimulations (PENS) and a hypocaloric diet (Diet), with/without the administration of the multi-strain probiotic (Lactobacillus plantarum LP115, Lactobacillus acidophilus LA14, and Bifidobacterium breve B3), for ten weeks. Fecal samples were used for SCFA quantification (by HPLC-MS) in relation to microbiota and anthropometric and clinical variables. In these patients, we previously described a further reduction in obesity and CV risk factors (hyperglycemia, dyslipemia) after PENS-Diet+Prob compared to PENS-Diet alone. Herein, we observed that the administration of probiotics decreased fecal acetate concentrations, and this effect may be linked to the enrichment of Prevotella, Bifidobacterium spp., and Akkermansia muciniphila. Additionally, fecal acetate, propionate, and butyrate are associated with each other, suggesting an additional benefit in colonic absorption. In conclusion, probiotics could help anti-obesity interventions by promoting weight loss and reducing CV risk factors. Likely, modification of microbiota and related SCFA, such as acetate, could improve environmental conditions and permeability in the gut.

A Healthy Vaginal Microbiota Remains Stable during Oral Probiotic Supplementation: A Randomised Controlled Trial.

The primary objective of this randomised, placebo-controlled, triple-blind study was to assess whether orally consumed Lactobacillus acidophilus La-14 (La-14) and Lacticaseibacillus rhamnosus HN001 (HN001) colonise a healthy human vagina. Furthermore, potential effects on vaginal microbiota and immune markers were explored. Fifty women devoid of vaginal complaints (Nugent score 0-3 and vaginal pH ≤ 4.5) were randomised into a 2-week intervention with either La-14 and HN001 as the verum product or a comparable placebo. Vaginal swab samples were collected at baseline, after one and two weeks of intervention, and after a one-week follow-up, for assessing colonisation of the supplemented lactobacilli, vaginal microbiota, and six specific immune markers. Colonisation of L. acidophilus and L. rhamnosus was not observed above the assay detection limit (5.29 and 5.11 log 10 genomes/swab for L. acidophilus and L. rhamnosus, respectively). Vaginal microbiotas remained stable and predominated by lactobacilli throughout the intervention, and vaginal pH remained optimal (at least 90% of participants in both groups had pH 4.0 or 4.5 throughout the study). Immune markers elafin and human β-defensin 3 (HBD-3) were significantly decreased in the verum group (p = 0.022 and p = 0.028, respectively) but did not correlate with any microbiota changes. Adverse events raised no safety concerns, and no undesired changes in the vaginal microbiota or immune markers were detected.

Effects of ingesting Lactobacillus- and Bifidobacterium-containing yogurt in subjects with colonized Helicobacter pylori

Evidence suggests that ingesting lactic acid bacteria exerts a suppressive effect on Helicobacter pylori infection in both animals and humans. Supplementing with Lactobacillus- and Bifidobacterium-containing yogurt (AB-yogurt) was shown to improve the rates of eradication of H. pylori in humans. We administered AB-yogurt to subjects with asymptomatic H. pylori to test whether the yogurt could inhibit H. pylori growth. The in vitro inhibition of H. pylori growth was determined by inoculating Lactobacillus acidophilus La5 or Bifidobacterium lactis Bb12 on plates that were inoculated with H. pylori. Assessment of the viability of H. pylori was performed by the mixed culture method with La5 or Bb12. In an intervention study, 59 adult volunteers infected with H. pylori were given AB-yogurt (10(7) colony-forming units of both La5 and Bb12/mL) twice daily after a meal for 6 wk. Eleven subjects positive for H. pylori infection were treated with milk placebo as control subjects. H. pylori bacterial loads were determined with use of the (13)C-urea breath test, which was performed before and 4 and 8 wk after the start of AB-yogurt supplementation. Bb12 exerted an in vitro inhibitory effect against H. pylori, whereas La5 did not show an effect. Administration of AB-yogurt decreased the urease activity of H. pylori after 6 wk of therapy (P < 0.0001). Regular intake of yogurt containing Bb12 and La5 effectively suppressed H. pylori infection in humans.

Design and Characterization of a Cheese Spread Incorporating Osmundea pinnatifida Extract.

Marine algae have been emerging as natural sources of bioactive compounds, such as soluble dietary fibers and peptides, presenting special interest as ingredients for functional foods. This study developed a cheese spread incorporating red seaweed Osmundea pinnatifida extract and subsequently characterized it in terms of nutritional, pH, and microbiological parameters and bioactivities including prebiotic, antidiabetic, antihypertensive, and antioxidant activities. This food was produced through incorporation of O. pinnatifida extract (3%), obtained via enzymatic extraction Viscozyme L in a matrix containing whey cheese (75%) and Greek-type yoghurt (22%). The product was then subjected to thermal processing and subsequently stored for 21 days at 4 °C. During storage, this food showed a high pH stability (variations lower than 0.2 units), the absence of microbial contamination and all tested bioactivities at the sampling timepoints 0 and 21 days. Indeed, it exerted prebiotic effects under Lactobacillus acidophilus LA-5® and Bifidobacterium animalis subsp. lactis BB-12®, increasing their viability to around 4 and 0.5 log CFU/g, respectively. In addition, it displayed antidiabetic (α-glucosidase inhibition: 5-9%), antihypertensive (ACE inhibition: 50-57%), and antioxidant (ABTS: 13-15%; DPPH: 3-5%; hydroxyl radical: 60-76%) activities. In summary, the cheese spread produced may be considered an innovative food with high potential to contribute toward healthier status and well-being of populations.

Impact of gastrointestinal digestion simulation on brewer’s spent grain green extracts and their prebiotic activity

Brewer’s spent grain (BSG) is a by-product of the beer industry and a potential source of bioactive compounds. In this study, two methods of extracting bioactive compounds from brewer’s spent grain were used – solid-to-liquid conventional extraction (SLE) and solid-to-liquid ohmic heating extraction (OHE) coupled with two ratio combinations of solvents: 60 % and 80 % ethanol:water (v/v). The bioactive potential of the BSG extracts was assessed during the gastrointestinal tract digestion (GID) and the differences in their antioxidant activity, total phenolic content and characterization of the polyphenol profile was measured. The SLE extraction using 60 % ethanol:water (v/v) was the extraction method with higher antioxidant activity (33.88 mg ascorbic acid/g BSG – initial; 16.61 mg ascorbic acid/g BSG - mouth; 15.58 mg ascorbic acid/g BSG – stomach; 17.26 mg ascorbic acid/g BSG – duodenum) and higher content in total phenolics (13.26 mg gallic acid/g BSG – initial; 4.80 mg gallic acid/g BSG – mouth; 4.88 mg gallic acid/g BSG – stomach; 5.00 mg gallic acid/g BSG – duodenum). However, the OHE extraction using 80 % ethanol:water (v/v), had a higher bioaccessibility index (99.77 % for ferulic acid, 72.68 % for 4-hydroxybenzoic acid, 65.37 % for vanillin, 28.99 % for p-coumaric, 22.54 % for catechin) values of polyphenols. All the extracts enhanced (except for SLE for 60 % ethanol:water (v/v) at 2 and 1.5 %, and for 80 % ethanol:water (v/v) at 2 % with Bifidobacterium animalis spp. lactis BB12, where no growth was observed) the growth of the probiotic microorganisms tested (Bifidobacterium animalis B0 – O.D.’s between 0.8240 and 1.7727; Bifidobacterium animalis spp. lactis BB12 – O.D.’s between 0.7219 and 0.8798; Lacticaseibacillus casei 01 – O.D.’s between 0.9121 and 1.0249; and Lactobacillus acidophilus LA-5 – O.D.’s between 0.8595 and 0.9677), demonstrating a potential prebiotic activity of BSG extracts.

Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goat's Milk Using Different Types and Doses of Collagens.

Recently, increasing attention has been focused on developing new products based on goat’s milk. Consumers positively perceive fermented goat’s milk products as health-promoting due to their nutritional value, digestibility, and potential source of probiotics. This study aimed to evaluate the possibility of using different doses of collagen and collagen hydrolysate in the production of probiotic goat’s milk fermented by four monocultures: Lacticaseibacillus casei 431® Lactobacillus acidophilus LA- 5®, Lacticaseibacillus paracasei LP26, and Lacticaseibicillus rhamnosus Lr- 32®. A total of 20 experimental groups were prepared, including control groups (without additives), and due to the added probiotic (Lacticaseibacillus casei, Lactobacillus acidophilus, Lacticaseibacillus paracasei, and Lacticaseibacillus rhamnosus), various collagen doses (1.5% and 3.0%) and collagen types (hydrolysate and bovine collagen). Physicochemical, organoleptic, and microbiological characteristics were evaluated after 1 and 21 days of cold storage. The applied additives increased the acidity of the milk even before fermentation. However, milk with bovine collagen and hydrolysate had a higher pH value after fermentation than control milk. The study showed higher than 8 log cfu g−1 viability of probiotic bacteria in goat’s milk products during storage due to the proper pH, high buffering capacity, and rich nutrient content of goat’s milk. The best survival rate was shown for the L. casei strain after 21 days in milk with collagen protein hydrolysate. Moreover, collagen in milk fermented by L. rhamnosus decreased syneresis compared to its control counterpart. The addition of collagen, especially the hydrolysate, increased the gel hardness of the fermented milk. The collagen additives used in the milk, both in the form of hydrolysate and bovine collagen, caused a darkening of the color of the milk and increased the intensity of the milky-creamy and sweet taste.

Reformulation of traditional Iranian food (Doeeneh) using probiotics: Bifidobacterium animalis subsp. lactis BB-12, Lactobacillus acidophilus LA-5, Lacticaseibacillus rhamnosus LGG, and inulin and its effect on diabetic and non-diabetic rats

Abstract Objectives The purposes of this study were to produce novel formulations of Doeeneh using three probiotic strains and different inulin ratios and to investigate the survival of probiotics. Likewise, the effect of Doeeneh on the biological properties of non-diabetic and diabetic rats was also evaluated. Materials and Methods Doeeneh, composed of milk and wheat bulgur, was enriched with different proportions of inulin and fermented by Bifidobacterium animalis subsp. lactis BB-12 (B), Lactobacillus acidophilus LA-5 (A), Lacticaseibacillus rhamnosus LGG (R), and their co-cultures. The physicochemical and sensory properties and probiotics viability were investigated for 14 d. Diabetes was induced in albino rats by administration of alloxan monohydrate (150 mg/kg i.p.). Changes in weight and blood glucose were measured weekly, and food and water consumption were measured daily; total cholesterol and triglycerides were measured after 35 d by a biochemical kit. Results The increased proportion of high-degree of polymerization inulin decreased pH and increased acidity. However, a higher concentration of inulin applied to Doeeneh resulted in a slower decrease in pH value. This result can show the buffering effect of inulin in Doeeneh as well; changes in pH were slow over time due to the presence of the buffering compounds. Therefore, the probiotics’ survival was in the standard range even in the inulin-free sample. Likewise, the Doeeneh sample containing 5% inulin (SABR3) considerably reduced the levels of blood glucose, total cholesterol, and triglyceride in diabetic rats. Moreover, the diabetic rats fed Doeeneh demonstrated less weight loss and food/water intake than the control. Conclusions Traditional foods and their preparation methods are a suitable target for the development of health-oriented products, and functional food with nutraceutical capabilities can be designed and produced based on them.

Spray-dried Probiotic adjunct with in vitro acid and bile salt tolerance

Probiotic Lactobacillus acidophilus LA1 was encapsulated using spray drying with concentrated skim milk with total solids (17%), and maltodextrin (25%), and gum acacia(15%) as carriers. The encapsulated probiotics were assessed for viability following drying at an inlet temperature of 170°C ±3°C and an outlet temperature of 80°C ± 3°C. The viable countenumerated after drying was 108 log cfu/g. The prepared probiotic adjunct was further assessed for viability through in vitro acidand bile salt exposure assay. The results indicated that the cellcount decreased at lower pH (1, 2) and high incubation periods(1 hr and 2 hr). A similar trend was observed with bile. However, they showed better survivability for different incubation periods at low pH and in high bile salt concentrations. The spray-dried probiotic adjunct was kept for storage at three different temperatures i.e., 8 °C, 25 °C, and 37 °C for eight weeks, and assessed weekly for cell viability. An inverse relationship between cell survival and storage temperature was observed during storage.

Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides

The effect of probiotic strains (Lactobacillus acidophilus La-03 (La-03); Lactobacillus acidophilus La-05 (La-05); Bifidobacterium Bb-12 (Bb-12) or Lacticaseibacillus casei-01 (L. casei-01)) on the characteristics of fermented whey-milk beverages during storage (4 °C, 30 days) was evaluated. The products were assessed for biological and antioxidant activities, physicochemical characteristics, and bioactive peptides. Probiotic addition increased α-amylase and α-glucosidase inhibition and antioxidant activities, mainly at 15 days of storage. L. casei-01 showed higher metabolic activity (higher titratable acidity and lower pH values) and the presence of anti-hypertensive peptides, while La-5 and Bb-12 showed higher α-glucosidase inhibition, improvements in the high saturated hypercholesterolemic index, and peptides with ACE-inhibitory, antimicrobial, immunomodulatory, and antioxidant activities. Our findings suggest that probiotic fermented whey-milk beverages may exert antidiabetic and antioxidant properties, being suggested La-5 or Bb-12 as probiotics and 15 days of storage.