Acidophilus LA-5 Research Articles

Modulation of the intestinal microbiota and the metabolites produced by the administration of ice cream and a dietary supplement containing the same probiotics.

The aim of the present work was to compare the capacity to modulate the intestinal microbiota and the production of metabolites after 14 d administration of a commercial dietary supplement and a manufactured ice cream, both containing the same quantity of inulin and the same viable counts of Lactobacillus acidophilus LA-5 and Bifidobacterium animalis BB-12, using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) model. Samples of the colonic contents were evaluated microbiologically by real-time quantitative PCR (qRT-PCR) and next-generation sequencing and chemically by the production of SCFA (acetate, propionate and butyrate) and ammonium ions ($\text{NH}_4^ + $). Statistical analyses were carried out for all the variables using the two-way ANOVA followed by the Tukey multiple comparisons test (P < 0·05) for metabolite production, qRT-PCR and the bioinformatics analysis for microbiota diversity. Dietary supplement and ice cream were able to deliver the probiotic L. acidophilus and B. animalis to the simulated colon and modulate the microbiota, increasing beneficial micro-organisms such as Bifidobacterium spp., Bacteroides spp. and Faecalibacterium spp. for dietary supplement administration, and Lactobacillus spp. for ice cream supplementation. However, the ice cream matrix was probably more favourable for the maintenance of the metabolic activity of the probiotics in the SHIME® model, due to the larger amounts of acetate, propionate, butyrate and ammonium ions obtained after 14 d of supplementation. In conclusion, both ways of probiotic supplementation could be efficient, each with its own particularities.

Functional quality evaluation and shelf life study of synbiotic yacon juice.

The research aimed to utilize the prebiotic potential of yacon fruit by preparation of synbiotic yacon juice containing probiotic microorganism Lactobacillus acidophilus (La5) and studying the changes in physicochemical properties during storage. The fresh juice extracted was added with probiotic microorganism and was subjected for storage at refrigerated (4°C) and room condition (25°C) along with control (nonfermented) juice. The viability of probiotic strains in the juice was found to be at the satisfactory level (106 CFU/ml) for 27 and 15 days, respectively, in refrigerated and room condition. Total soluble solid, pH, acidity, bioactive compounds (ascorbic acid, carotenoid content, and total phenol), and antioxidant capacity of the products were evaluated. Total soluble solid of the prepared synbiotic juice stored at refrigerated and nonrefrigerated conditions decreased from 7.8 ± 0.05 to 5.5 ± 0.26 and 5.3 ± 0.10 while the acidity increased from 0.067 ± 0.05 to 0.80 ± 0.06 and 1.02 ± 0.04 after 27 and 15 days of storage, respectively. Similarly, yeast and mold count, total plate count, and the coliform count were determined during the storage period. The low amount of yeast and mold count and absence of coliform in the synbiotic juice even after 27 and 15 days of storage indicated that the synbiotic juice can be continued to be consumed as a normal juice even after the viability decreased below the satisfactory level. Ascorbic acid, phenolic content, and antioxidant activity were higher in fermented juice when compared to control juice stored at the refrigerated conditions for the same period (p < .05). High therapeutic properties and numerous health benefits of yacon, when combined with the health benefits of probiotic bacteria, could lead to the development of commercial beverages with high health and nutritional values.

Efek konsumsi yoghurt probiotik terhadap kadar low density lipoprotein pada penyandang diabetes mellitus tipe 2

Background : As one of important markers of cardiovascular complication in patients with type 2 diabetes mellitus, low density lipoprotein (LDL) shall be maintained to be in normal range. Based on previous research, consumption of probiotic yogurt contains Lactobacillus acidophilus and Bifidobacterium animalis subsp. Lactis is presumed can improve LDL in patients with type 2 diabetes mellitus but the scientific evidence is still few.Objectives: To investigate the effect of probiotic yogurt on LDL in patients with type 2 diabetes.Methods: This study was double blinded randomized controlled trial which was conducted on 32 patientss with type 2 diabetes mellitus. Subjects were divided randomly into 2 groups and given 4 weeks intervention. Subjects in control group were given conventional yogurt while subjects in intervention group were given probiotic yogurt contains L. acidophilus LA5 and B. animalis subsp. Lactis Bb12. Food intake data was collected 4 times using 24-hour recall method during intervention period. LDL of subjects was measured before and after intervention.Results: There was no significant difference between LDL before and after intervention in control group (128 – 148.5 mg/dL) and intervention group (130 – 120.5 mg/dL). Meanwhile, LDL after intervention in control group and intervention group were significantly different (p&lt;0.05). LDL between energy and macronutrients intake categories were not significantly different.Conclusion: Probiotic yogurt has a better LDL reduction effect in patients with type 2 diabetes mellitus than conventional yogurt, although the reduction is not significant.

In vitro angiotensin converting enzyme (ACE)-inhibitory and antioxidant activity of probiotic yogurt incorporated with orange fibre during storage.

In the present work, the effects of orange fibre (OF) supplementation at four different concentrations (0.5%, 1%, 1.5% and 2%) on some quality properties of probiotic set yogurt produced with ABT-2 culture (containing Streptococcus thermophilus ST-20Y, Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12) were evaluated, during 21days of storage. The in vitro angiotensin converting enzyme (ACE)-inhibitory activity and antoxidant capacity as well as some physicochemical and microbiological analyses of probiotic yogurts were analysed and compared with plain yogurt. At the beginning of storage, yogurt samples had high survivability for probiotic bacteria leading to viable counts (> 107CFU/g) higher than the minimum therapeutic threshold (106CFU/g). A significant influence (p < 0.05) of OF supplementation on S. thermophilus ST-20Y and B. lactis BB-12 counts was observed. While OF addition enhanced the viability of B. lactis BB-12, it caused a decrease in S. thermophilus ST-20Y counts. OF addition up to 1.5% concentration affected positively the syneresis, apparent viscosity and consistency index values of yogurt samples. ACE-inhibitory activity showed an increasing trend throughout the storage. Control yogurt had the lowest ACE-inhibitory activity at 1day of storage, and the highest activity was obtained in yogurt containing 1% OF at the end of the storage. Also, yogurts with OF had higher antioxidant activity than the control sample at all days of storage (p < 0.05). Antioxidant activity increased until 14days of storage in all yogurt batches, while it was decreased 21th days of storage. Briefly, this study reflected the performance of using OF as an alternative hydrocolloid to improve the quality properties and bioactivity of bio-yogurt.

Effects of Frozen Storage on Viability of Probiotics and Antioxidant Capacities of Synbiotic Riceberry and Sesame-Riceberry Milk Ice Creams

According to many recent studies, ice cream was found to be an effective carrier of probiotics along the human gastrointestinal tract. While probiotics have long been known to improve gut health, prebiotic-supplemented ice creams have demonstrated properties that could be linked to various health benefits and improvement of the gut microbiota. In this study, riceberry and sesame-riceberry milk ice creams were supplemented with inulin, Lactobacillus casei 01 and Lactobacillus acidophilus LA5 to examine the changes of probiotic populations in different formulations of ice cream. The survivability of probiotics after 60 days of frozen storage and the level of viable cell tolerance towards the simulated gastrointestinal environment were also assessed, followed by sensory evaluation with 100 untrained panelists and determination of chemical qualities of ice cream samples. Findings revealed L. casei 01 to be more resistant to frozen storage compared to L acidophilus LA5, whereas addition of sesame milk and inulin were shown to minimize levels of viable cell loss following environmental and mechanical stress, suggesting enhanced probiotic activity. Significant reductions in probiotic viability were observed for all ice cream samples, however higher survival rates were observed in prebiotic-supplemented samples prior to and after 60 days of frozen storage. Probiotic cell counts in all samples exceeded the minimum recommended value (6 log CFU/g). In simulated gastric and bile fluid, all samples illustrated a significant change in probiotic levels, which significantly decreased with increase time of exposure to acidic and basic conditions. Probiotic strains in samples containing riceberry, sesame and inulin demonstrated greatest survivability as observed by reduction in pH and increased total acidity, with increased antioxidant and phenolic contents. On the other hand, changes in physicochemical properties of ice cream lowered overall sensory scores in terms of color and flavor. This study contributes to future development and applications of riceberry and sesame for inducement of synbiotic effects in novel probiotic products.

Dose-Response Recovery of Probiotic Strains in Simulated Gastro-Intestinal Passage

The probiotic definition stipulates “adequate amounts”. Here, we investigated the metabolic output and recovery rate of probiotic strains using a simulated upper gastro-intestinal passage and colonic fermentation. Two different doses, 7 × 109 colony forming units (CFU) and 7 × 1010 CFU, of a probiotic mixture (Bifidobacterium lactis Bl-04, Lactobacillus acidophilus La-14, Lactobacillus paracasei Lpc-37, and Lactobacillus plantarum Lp-115) or placebo were tested. The four strains were quantified by qPCR and the metabolites analyzed by gas chromatography. There was a dose-response in the detection of all four strains. There was a slightly larger increase between the two doses for L. paracasei Lpc-37 as compared with the other strains; this may suggest a greater robustness of this strain. Compared with the placebo, the high dose simulations generated more propionic acid and a higher total of short chain fatty acids (SCFA). Higher doses of a species are required to reach measurable increases above the baseline level of this species.

Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage.

This study evaluated the protective effects of coproducts from agroindustrial processing of the tropical fruits acerola (Malpighia glabra L., ACE), cashew (Anacardium occidentale L., CAS), and guava (Psidium guayaba L., GUA) on the probiotics Lactobacillus paracasei L-10, Lactobacillus casei L-26, and Lactobacillus acidophilus LA-05 during freeze-drying and storage. The occurrence of damage to membrane integrity, membrane potential, and efflux activity of Lactobacillus cells after freeze-drying was evaluated by flow cytometry, and viable counts were measured immediately after freeze-drying and during 90 days of storage under refrigerated or room temperature conditions. Probiotic strains freeze-dried without substrate had the overall highest count reductions (0.5 ± 0.1 to 2.9 ± 0.3 log cycles) after freeze-drying. Probiotics freeze-dried with fruit processing coproducts had small cell subpopulations with damaged efflux activity and membrane potential. Average counts of probiotics freeze-dried with ACE, CAS, or GUA after 90 days of storage under refrigerated or room temperature were in the range of 4.2 ± 0.1 to 5.3 ± 0.2 and 2.6 ± 0.3 to 4.9 ± 0.2 log CFU/g, respectively, which were higher than those observed for strains freeze-dried without substrate. The greatest protective effects on freeze-dried probiotics were overall presented by ACE. These results revealed that ACE, CAS, and GUA can exert protective effects and increase the stability of probiotic lactobacilli during freeze-drying and storage, in addition to supporting a possible added-value destination for these agroindustrial coproducts as vehicles for probiotics and for the development of novel functional foods.

Пробиотики как средство реабилитации детей, перенесших острые кишечные инфекции

The article contains information about how often and why acute intestinal infections in children can have adverse outcomes, describes their clinical picture and the pathogenetic basis of development. The significance of an impaired microbiota in the development of post-infectious functional disorders of the gastrointestinal tract in childhood is emphasized. Data are presented on the beneficial properties of functional food products containing probiotic strains of Bifidobacterium animalis subspecies lactis BB-12 and Lactobacillus acidophilus LA-5, the use of which makes it possible to correct the imbalance in the gut microbiota and to manage intestinal dysfunction, thus ensuring rehabilitation of patients. Key words: dysbiosis, microbiota, acute intestinal infections, probiotics, rehabilitation, functional nutrition

Evaluation of the volatilomic potentials of the Lactobacillus casei 431 and Lactobacillus acidophilus La-5 in fermented milk

ABSTRACT This study was carried out to investigate the contribution of two strains of Lactobacilli; Lactobacillus casei 431 and Lactobacillus acidophilus La-5 to the volatile organic compounds (VOCs) in fermented milk. The samples were subjected to the headspace-solid phase micro-extraction (HS-SPME) and gas chromatography mass spectrometry (GC-MS). Prior to the HS-SPME, four different silica fibres were screened for their ability to retain VOCs in the fermented milk. The fibre that retained the highest amount of VOCs was selected and used for the subsequent analyses. A total of 105 compounds made up of a wide range of VOCs such as acids, alcohols, aldehydes, aromatic compounds, esters and ketones were identified. The ketones were the most abundant group of compounds produced by the two strains of lactic acid bacteria (LAB) investigated. In addition, L. casei 431 was able to produce higher concentrations of typical flavour compounds like 2,3-butanedione, 2-heptanone, acetoin and 2-nonanone compared to L acidophilus La-5. As such, the ability of these strains to produce these distinct typical flavour compounds suggests their potential as starter cultures for the production of fermented dairy products with enhanced flavour/or aroma.

Probiotics alter biofilm formation and the transcription of Porphyromonas gingivalis virulence-associated genes

ABSTRACT Background and Objective The potential of probiotics on the prevention and control of periodontitis and other chronic inflammatory conditions has been suggested. Lactobacillus and Bifidobacterium species influence P. gingivalis interaction with gingival epithelial cells (GECs) but may not act in a unique way. In order to select the most appropriate probiotic against P. gingivalis, we aimed to evaluate the effect of several strains on Porphyromonas gingivalis biofilm formation and transcription virulence-associated factors (PgVAFs). Methods Cell-free pH neutralized supernatants (CFS) and living Lactobacillus spp. and Bifidobacterium spp. were tested against P. gingivalis ATCC 33277 and W83, in mono- and multi-species (with Streptococcus oralis and S. gordonii) biofilms. Relative transcription of P. gingivalis genes (fimA, mfa1, kgp, rgp, ftsH and luxS) was determined in biofilms and under GECs co-infection. Results Probiotics CFS reduced P. gingivalis ATCC 33277 levels in mono-species biofilms and living probiotics reduced P. gingivalis abundance in multi-species biofilms. L. acidophilus LA5 down-regulated transcription of most PgVAFs in biofilms and GECs. Conclusions Probiotics affect P. gingivalis biofilm formation by down-regulating overall PgVAFs with the most pronounced effect observed for L. acidophilus LA5.

Modulation of Anti-Microbial Resistant &amp;lt;i&amp;gt;Salmonella heidelberg&amp;lt;/i&amp;gt; Using Synbiotics (Probiotics and Prebiotics) in Two &amp;lt;i&amp;gt;In-Vitro&amp;lt;/i&amp;gt; Assays (Cross-Streaking and Agar Wells Diffusion)

Salmonellosis is the most prevalent bacterial foodborne disease in many countries worldwide. Utilization of probiotics is one of the most accepted ways to reduce Salmonella, especially lactic acid bacteria, as it has proven to reduce the enteric pathogens in monogastric and ruminant livestock animals through different mechanisms such as antimicrobials production, competitive adhesion to the gastrointestinal tract, and immune stimulation. Prebiotics could be utilized solely for health benefits as an alternative to probiotics or in addition to probiotics for a synergistic effect known as synbiotics. The aim of this study was to compare effects of different probiotic strains (Lactobacillus acidophilus (La-14), Lactobacillus paracasei (Lpc-37), Streptococcus thermophiles (St-21), Bifidobacterium bifidum (Bb-06), and Aspergillus niger (ATCC&#17416888TM) and without prebiotics (Mannose; Xylose; Galactooligosaccharides GOS; Inulin; and Dandelion extract) on lowering Salmonella heidelberg CFU in vitro. Different inhibition levels probiotic strains were assessed and compared in the presence and absence of 2.5% prebiotic compounds using cross-streaking and agar well diffusion assays. Recommendations for the growth of selected microorganisms such as temperature and oxygen conditions were taken into consideration. All the analysis was conducted in triplicates. The results showed that all the probiotics strains except S. thermophiles were able to significantly (P < 0.05) inhibit the growth of S. heidelberg in at least one of the assays. The difference in inhibition percentage confirms that probiotic strains have multiple inhibition mechanisms, such as production of antimicrobials, lower pH by producing organic acids (acetic acid, lactic acid, etc.), and inhibition of pathogen’s virulence factor expression, and production of lipopolysaccharide solubilizing compounds.

Probiotic bacteria grown with chestnut honey enhance in vitro cytotoxicity on breast and colon cancer cells

Chestnut honey has been used as ethnomedicine. Probiotics are defined as live microorganisms that can provide a health benefit, impeding the development of several health conditions and diseases, including cancer. This study aims to investigate the effects of chestnut honey on probiotic bacteria and the in vitro cytotoxic effects of the combination of probiotics and chestnut honey on cancer cells. First, the effects of chestnut honey on the growth of bacteria were examined, followed by its effects on the probiotic properties of Lactobacillus acidophilus LA-5 and Lactobacillus rhamnosus GG. Once the bacteria had grown on chestnut honey, the in vitro cytotoxic effects on breast and colon cancer cell lines, MCF-7 and Caco-2, respectively, and a non-cancerous breast epithelial cell line, MCF-10A, were investigated. Chestnut honey positively affected the probiotic bacteria by increasing the growth and modulating probiotic properties such as autoaggregation and surface hydrophobicity. Furthermore, probiotics grown on chestnut honey had more cytotoxic effects on the cancer cell lines than probiotics or honey alone. The present study showed that new combinations of honey and probiotics have the potential to formulate new nutraceuticals.

Biochemical Properties of Bio-Fermented Strawberry Milk Beverage Supplemented with Probiotic Bacteria

Dairy products are an adequate alternative as functional foods since they present excellent nutritional value, have wide consumers acceptance, and have potential matrices for inoculation of probiotic microorganisms. Therefore this study aimed to produce a bio-fermented milk beverage fortified with different concentration strawberry juice 4, 8 and 12%. Using Abt5 probiotic culture composed of Lactobacillus acidophilus LA5, Bifidobacterium BB-12 and Streptococcus thermophilus. The chemical composition, physicochemical and biochemical properties of milk and juice were assessed. Fresh juice contained 91% moisture, 6.30 % total sugar, 1.23% crude protein, 0.2% crude fat , 0.27% total ash, pH 3.3, 0.81% total acidity, 7% total soluble solids (T.S.S), and phenolic compounds 667.22 mg gallic acid equivalent in100g fruit juice (mg GAE/100g of juice), total anthocyanine 47.65 (mg cyaniding-3- glycoside/L).Therefore, it shared a high antioxidant capacity inhibition ratio (92%) through the evaluation of the free radical-scavenging effect on 1,1-diphenyl-2-picrylhydrazine (DPPH). Results indicated that the products incorporated with 4% followed by 8 % juice were more accepted for 8 days at 4±2°C. The recommended level of ABT5 as a probiotic culture was 107CFU/ml which were exceeded for various bio fermented milk treatments and remained above 107 CFU/ml until the end of storage.

Development and Characterization of Probiotic Buffalo Milk Ricotta Cheese

In the current study, probiotic L. acidophilus La-05 cell pellets were incorporated into buffalo milk Ricotta matrix. The compositional, colour, textural and sensorial parameters of control and probiotic Ricotta cheese were statistically non-significant (P < 0.05). The respective moisture, fat, protein, lactose and ash content of PRC was 75%, 6.41%, 11.88%, 4.88% and 1.86% with L. acidophilus La-05 count 7.8 ± 0.2 log CFU/g of product. The L*, a* and b* values of PRC were 81.48, −1.70 and 9.55, respectively. Scanning electron microscopy revealed that Ricotta cheese matrix mainly consists of protein network, the particles of coagulated whey proteins were inter-connected, and casein appeared as small clusters. The probiotic organism was embedded into protein matrix, which may provide an added protection to organisms. Descriptive sensory analysis characterized PRC as white, shiny, consistent in terms of color and uniform in terms of appearance with a flat flavour. Overall, the product got high overall acceptability (9.0 out of 10 scales) scores. The principal component analysis revealed four principal components of 18 sensory data explaining 92.433% of the total variance of study.

Antimicrobial, Antioxidant Activities and Total Phenolic Contents of the Traditional Turkish Beverages Produced by Using Grapes

In the present study, antimicrobial effects of traditional beverages produced from grapes such as traditional grape pickles, grape juice, home-made hardaliye, and commercially produced hardaliye were investigated using microdilution method against Staphylococcus aureus ATCC 6538P, Escherichia coli ATCC 25922, Salmonella Typhimurium NRRL B4420, Bacillus cereus ATCC 10876, Saccharomyces cerevisiae NRRL Y-12632, Lactobacillus acidophilus La-5 and L. rhamnosus LGG. In addition, total phenolic content was measured by the Folin-Ciocalteau method, and antioxidant activities of grape products were evaluated using DPPH assay. Results showed that grape containing beverages have antimicrobial effects on S. aureus, E. coli, S. typhimurium and B. cereus at various minimum inhibitory concentration (MIC) values in the range of 4.53-150 mg/mL. The lowest MIC value of 4.53 mg/mL was obtained against E. coli for home-made hardaliye. MIC values of the traditional grape pickles were determined as 4.69 mg/mL and 9.38 mg/mL against S.aureus and E.coli, respectively. On the other hand, traditional grape pickles showed weak inhibitory effects against B.cereus with MIC value of 150 mg/mL. The bactericidal effect of these grape products was not detected for any of the test microorganisms however traditional foods produced by using grapes were showed inhibitory effects at different concentrations against tested microorganisms except for probiotics and the yeast. The total phenolic contents of the grape products were within the range of 865.27-2193.08 mg gallic acid equivalent (GAE)/L. Free radical scavenging activities of grape samples ranged from 46% to 90% and the grape juice was found to have the highest antioxidant activity. In conclusion, grape beverages have the potential to act as a antimicrobial and antioxidant agents for use as a natural antimicrobial and antioxidant product in the food industry.

Short-Term Consumption of Probiotic Yogurt Improved HDL-C of Type 2 Diabetes Mellitus Patients: A Double-Blind Randomized Controlled Trial

Abstract Background and aims: Cardiovascular disease is the main complication and cause of morbidity and mortality in type 2 diabetes mellitus (T2DM) patients. The main cause of complication in T2DM is oxidative stress caused by insulin resistance, hence it can increase lipid profiles (cholesterol, LDL, and triglycerides) which exacerbates endothelial dysfunction. Among various functional foods with antioxidant effects, probiotic foods have been reported to suppress oxidative stress, and also improve the fasting blood glucose (FBG) and lipid profile in patients with T2DM. The aim of this clinical trial is to study the effects of probiotics and conventional yogurt on FBG and lipid profile in patients with T2DM. Material and method: Thirty-eight patients with T2DM, aged 30 to 60 years old, were assigned to two groups in this randomized, doubleblind, controlled clinical trial. The subjects in the intervention group consumed 100 ml/day probiotic yogurt containing Lactobacillus acidophilus La-5 and Bifidobacterium lactis BB-12, whereas subjects in the control group consumed 100 ml/day conventional yogurt for four weeks. Anthropometric indices, dietary intake, physical activity, serum FBG, and lipid profile were evaluated at the beginning and end of the intervention. Results: Consumption of 100 mL/day conventional yogurt could significantly reduce the fasting blood glucose (FBG) level, whereas probiotic yogurt could not reduce FBG significantly. Although the total cholesterol and triglyceride were not improved after yogurt consumption, both type of yogurt could improve HDL-C level. Conclusion: Both conventional yogurt or probiotic yogurt could be used as functional food since it improved the HDL-C in type 2 DM patients.

Impact of Acerola (Malpighia emarginata DC) Byproduct and Probiotic Strains on Technological and Sensory Features of Fermented Soy Beverages.

Ten probiotic cultures were screened for the ability to hydrolyze soy proteins and bile salt deconjugation (BSD) to select one lactobacilli and one bifidobacteria strain to produce fermented soy beverages (FSBs) containing acerola byproduct (ABP). Next, the effect of the strains and the ABP on the technological and sensory characteristics of these beverages was evaluated during refrigerated storage for up to 28 days. None of the tested strains presented any proteolytic activity against soy proteins. Among the probiotic strains, the best BSD activities were observed for Lactobacillus acidophilus LA-5 and Bifidobacterium longum BB-46, which were further employed, individually or combined, to produce FSB supplemented or not with ABP, using Streptococcus thermophilus TH-4 as a starter, and the effect of these strains and ABP on the technological and sensory acceptability of FSB was evaluated. The probiotic strains did not influence FBS texture parameters, but ABP increased firmness in the ready product. BB-46 increased acidity, therefore decreasing acceptance, whereas the presence of LA-5 and/or ABP increased acceptance, even though the appearance was negatively affected by ABP after 21 days of storage. Thus, the presence of LA-5 and ABP contributed for the sensory acceptance of the FSBs without affecting their technological features. PRACTICAL APPLICATION: Lactobacillus acidophilus LA-5, Bifidobacterium longum BB-46, and/or acerola byproduct (ABP) were applied in the production of fermented soy beverages (FSBs). Principal components analysis was used to evaluate the formulations of the 23 factorial design and the sensory attributes and the effect of storage independently and covariance was the matrix type used for mapping purposes. LA-5 and ABP contributed for the sensory acceptance of FSB, without affecting their technological features, and could be used by food processing companies after scaling up, also reducing the environmental impact by decreasing discarding byproducts, which are sources of bioactive compounds.

Influence of the prebiotics hi-maize, inulin and rice bran on the viability of pectin microparticles containing Lactobacillus acidophilus LA-5 obtained by internal gelation/emulsification

Microparticle size, encapsulation efficiency and probiotic viability for resistance to simulated gastrointestinal conditions and stability under different storage conditions for 120 days were studied. The size of the microparticles ranged from 24.4 μm (pectin treatment) to 462 μm (pectin + inulin treatment). The pectin + rice bran and pectin + inulin encapsulation matrices presented the highest encapsulation efficiency, 91.24% and 90.59%, respectively. All treatments provided greater protection to the microorganism after passage through the simulated gastrointestinal tract when compared to the free microorganism. Regarding the viability in different storage conditions, at 25 °C the probiotics remained viable in all treatments for 120 days. At the temperature of −18 °C, the pectin + hi-maize and pectin + rice bran treatments preserved the microorganism viable for 90 days. At 7 °C, the pectin + rice bran treatment remained viable during the 120 days of storage.

Prebiotic activity of monofloral honeys produced by stingless bees in the semi-arid region of Brazilian Northeastern toward Lactobacillus acidophilus LA-05 and Bifidobacterium lactis BB-12.

This study assessed the in vitro prebiotic effects of honeys from Ziziphus joazeiro Mart. (juazeiro; J) and Mimosa arenosa Willd Poir (jurema branca; JB) produced by native stingless bees, namely Melipona subnitida Ducke (jandaíra; J) and M. scutellaris Latrelle (uruçu; U), in the Brazilian Northeastern semi-arid region toward the probiotics Lactobacillus acidophilus LA-05 and Bifidobacterium animalis subsp. lactis BB-12. Cells of the probiotic strains were enumerated over 48h of cultivation in broths containing each honey (JJ, JU, JBJ or JBU) as a sole carbon source. The metabolic activities of probiotic strains in these media were assessed by measuring changes in pH values and sugars, organic acids and phenolics contents. All honeys (20 or 30g/L) exerted growth promoting effects and displayed positive prebiotic activity scores (0.94-1.22) on tested probiotics. JJ showed the highest (p<0.05) stimulatory effects on probiotics growth and prebiotic scores. At the end of the cultivation period, counts of L. acidophilus LA-05 and B. lactis BB-12 increased (p<0.05) more than 2 log in broths regardless the monofloral honey added. The pH values and sugars contents decreased (p<0.05), while the organic acids contents increased (p<0.05) during cultivation of probiotics in broths containing JJ, JU, JBJ or JBU as carbon source. After 48h of cultivation, contents of gallic, caftaric and caffeic acid, catechin and procyanidins (B1 and B2) decreased (p<0.05) in media containing JJ, JU, JBJ or JBU despite of the inoculated probiotic. JJ honey presented overall the better stimulatory effects on the growth and metabolism of L. acidophilus LA-05 and B. lactis BB-12. These results showed for the first time the potential prebiotic properties of four monofloral honeys produced by stingless bees in the Brazilian Northeastern semi-arid region.

Probiotic Yogurt for the Prevention of Antibiotic-associated Diarrhea in Adults: A Randomized Double-blind Placebo-controlled Trial.

To evaluate the effect of yogurt supplemented with probiotic bacteria on the prevention of antibiotic-associated diarrhea (AAD) in hospitalized patients. Diarrhea following antibiotic administration is a frequent clinical problem. The usefulness of probiotics for the prevention of AAD in the hospitalized adult population remains unclear. A randomized, double-blind, placebo-controlled clinical trial was conducted in hospitalized patients who started antibiotic treatment. Patients were randomized (2:2:1) to receive a daily amount of 200 mL of placebo-yogurt (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), 200 mL of probiotic yogurt (previous plus Lactobacillus acidophilus La-5, Bifidobacterium animalis subsp. lactis Bb-12 and Lactobacillus casei subsp. casei Lc-01 or no yogurt (unblinded control) within 48 hours of beginning the antibiotic therapy and up to 5 days after stopping the antibiotic. Patients were followed up with for 1 month to determine occurrence of diarrhea. We included 314 patients, mean age 76 years. The rate of diarrhea was 23.0% in the probiotic group versus 17.6% in the placebo group, absolute risk reduction -5.35% (95% confidence interval, -15.4% to 4.7%; P=0.30). Rate of diarrhea was similar in the unblinded external control and in the blinded study groups combined (20.9% vs. 20.2% respectively; P=0.91). There was no difference in the duration of diarrhea, maximum number of bowel movements or prolonged admission because of diarrhea among the groups. All-cause mortality did not differ between groups. The combined probiotic strains LA-5, BB-12, and LC-01 do not have an effect in the prevention of AAD in hospitalized patients.