Acidophilus LA-5 Research Articles

In vitro evaluation of potential prebiotic effects of a freeze-dried juice from Pilosocereus gounellei (A. Weber ex K. Schum. Bly. Ex Rowl) cladodes, an unconventional edible plant from Caatinga biome.

This study evaluated in vitro the potential prebiotic effects of a freeze-dried juice extracted from cladodes of Pilosocereus gounellei (A. Weber ex K. Schum.) Bly. Ex Rowl, an unconventional edible plant from Brazilian Caatinga biome and popularly known as xique-xique. Prebiotic effects of freeze-dried xique-xique cladode juice (XCJ, 20g/L) were evaluated by measurements of prebiotic activity scores and stimulatory effects on growth and metabolic activities of probiotic Lactobacillus acidophilus LA-05, L. casei L-26 and L. paracasei L-10, which are beneficial species found as part of human gut microbiota. XCJ showed positive prebiotic activity scores on all examined probiotics, indicating a selective stimulatory effect on these microorganisms in detriment to enteric pathogens. Examined probiotics had high viable counts (> 8 log CFU/mL) after 48h of cultivation in media with XCJ (20g/L), representing an increase of > 2 log CFU/mL when compared to viable counts found on time zero. Cultivation of probiotics in media with XCJ resulted in decreased pH during the 48h-incubation. Contents of fructose and glucose decreased in media with XCJ inoculated with L. acidophilus LA-05, L. casei L-26 or L. paracasei L-10 during the 48h-cultivation, in parallel with an increase in contents of acetic and lactic acids. Measured effects of XCJ on probiotics were overall similar to those exerted by fructoligosaccharides (20g/L), a proven prebiotic ingredient. These results showed that XCJ could exert selective stimulatory effects on different Lactobacillus species, which are indicative of potential prebiotic properties.

Effect of Microencapsulation on the Development of Antioxidant Activity and Viability of Lactobacillus acidophilus LA5 in Whey Drink During Fermentation

Encapsulation could be used for increasing of probiotic’s viability and maintaining of product’s quality during storage. The encapsulation process was performed using alginate-resistant starch and Eudragit S100 nanoparticles and by the extrusion technique. In whey drink, the viability of encapsulated L. acidophilus was upper in comparison to the free probiotic bacteria (P=0.001). The viability of bacteria reduced significantly during the study (P<0.001 in both groups), and encapsulated bacteria were more stable during the storage time than free forms (P=0.046). In gastrointestinal conditions, the viability of bacteria was reduced significantly during the 120 min study period in both groups (P<0.001 for free form and P=0.001 for microencapsulated bacteria). Encapsulated bacteria were more stable than free form (P<0.001). Free bacteria containing whey products exhibited an increasing antioxidant activity from beginning day to the fifth week (0.1-2.6 mmol Trolox equivalents/mL sample). Whey drinks with encapsulated bacteria showed similar antiradical properties for the first time, but their increasing activity rate within 35 days was lower than free form samples (0.1-0.9 mmol Trolox equivalents/mL sample). This technique of encapsulation can prevent bacteria from reducing their survivability. Whey products prepared using L. acidophilus (especially in free form) could be considered as a potent antioxidant functional drink.

Optimisation of spray drying parameters for Lactobacillus acidophilus encapsulation in whey and gum Arabic: Its application in yoghurt

To maintain viable cells over the critical value of 106 cfu g−1 throughout shelf life of probiotic yoghurt, Lactobacillus acidophilus LA-5 was encapsulated by spray drying using whey powder (WP) and gum arabic (GA) mixtures. Box-Behnken Design (BBD) method was used to optimise drying conditions and WP to GA ratio in wall material. Responses were recorded for encapsulation efficiency and production efficiency of microcapsules. Optimum conditions were determined as: inlet air temperature, 140 °C; liquid flow rate, 0.485 L h−1; WP to GA ration 0.83:0.17 (dry weight basis), resulting in 93.95% maximum encapsulation efficiency and 48.36% maximum production efficiency. After exposure to simulated gastrointestinal conditions, the microcapsules produced under optimum conditions provided better protection of L. acidophilus, when compared with free cells, with a reduction of 10.84% and 24.54%, respectively. Particle size of microcapsules was D50:6.276 μm, which is acceptable for incorporation into dairy and other food products.

Nutritional qualities of Synbiotic cottage cheese using Lactobacillus acidophilus (la-5) and Lactobacillus casei (Ncdc-298) with pectin

Nutritional qualities of Synbiotic cottage cheese using Lactobacillus acidophilus (la-5) and Lactobacillus casei (Ncdc-298) with pectin

The Effect of Probiotic Yogurt Containing Lactobacillus Acidophilus LA-5 and Bifidobacterium Lactis BB-12 on Selected Anthropometric Parameters in Obese Individuals on an Energy-Restricted Diet: A Randomized, Controlled Trial

Previous studies using probiotics have shown strain-dependent effects on body mass index (BMI), body mass, or fat mass (FM). The aim of this study was to evaluate how the addition of yogurt containing Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12 strains to a diet plan affects selected anthropometric parameters in obese people on an energy-restricted diet. Fifty-four subjects aged 20–49 (34.52 ± 9.58) years were included in this study. The recruited subjects were assigned to two subgroups: consuming probiotic yogurt along with a hypocaloric diet (GP) (n–27) or the same diet but without an intentional introduction of yogurt (GRD) (n–27) for 12 weeks. Both GP and GRD decreased body weight, BMI, fat mass and visceral fat by 5.59 kg and 4.71 kg, 1.89 and 1.61 kg/m2, 4.80 kg and 4.07 kg, and 0.68 and 0.65 L, respectively, although the obtained differences were not significant. Analysis of GP and GRD results separately at the beginning and end of the intervention showed that fat loss was substantial in both groups (p < 0.05). Consumption of yogurt containing LA-5 and BB-12 does not significantly improve anthropometric parameters in obese patients.

Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit.

In the present study, probiotic yogurt with Lactobacillus acidophilus LA5 and Bifidobacterium BB12 was produced via fortification with chickpea flour (0, 1, 2.5, 5% w/v). During refrigerated storage for five weeks, probiotics maintained a viable count above the minimum therapeutic level (106 CFU/g) in all yogurt types. Although there was no significant (p > 0.05) positive effect of chickpea flour on probiotic viability during storage, the addition of chickpea flour has beneficial effects on the viability of both probiotic species in the presence of gastric and intestinal juices, with 0.3% bile. This study also evaluated the physio-chemical properties of probiotic yogurt during storage. Some physicochemical properties of yogurt, such as water holding capacity and susceptibility to syneresis, were enhanced by the addition of chickpea flour. Hence, chickpea flour could be an attractive pulse ingredient in the production of probiotic yogurts for health-conscious consumers.

Ultrasound-Attenuated Microorganisms Inoculated in Vegetable Beverages: Effect of Strains, Temperature, Ultrasound and Storage Conditions on the Performances of the Treatment.

Four microorganisms (Lactobacillus acidophilus LA5, Bifidobacterium animalis subsp. lactis DSM 10140 and Lactiplantibacillus plantarum c16 and c19) were attenuated through ultrasound (US) treatments (40% of power for 2, 4 and 6 min; and 60% for 2 min; pulses were set at 2 s) inoculated in rice–oats–almond–soy-based beverages and stored at 4 °C for eight days. All strains were able to survive throughout the storage independently by the food matrix. Concerning the effect on acidification, the results were analyzed through multifactorial analysis of variance (MANOVA) and the key-findings of this were: (i) The treatment with 40% of power for 6 min was the most efficient at delaying acidification; (ii) Lb. acidophilus LA5 showed the best capacity to delay acidification; (iii) in the soy-based beverage a lower acidification was found. In a second step, L. plantarum c16 and c19 were attenuated, inoculated in rice beverage, stored under a thermal abuse (for 4 and 24 h) and then at 4, 15 and 20 °C. The results showed that only when US were combined with refrigeration temperatures were they efficient at delaying acidification. Thus, a perspective for attenuation could be the optimization of the treatment to design an effective way to counteract acidification also under a thermal abuse.

Qualitative aspects of Probiotic Flavored Soymilk-based Yogurt

TIn this study, the effects of soymilk to cow's milk ratio (0:100, 25:75, 50:50, 75:25, 100:0), kind of commercial starter culture (ABY-1 or ABY-2 containing Bifidobacterium lactis BB-12, Lactobacillus acidophilus LA-5, and yoghurt bacteria, and natural fruit concentrations (kiwi, pear, strawberry or apricot) on biochemical characteristics, viability and sensory properties of probiotic flavored soy-yogurt were investigated. These properties were analyzed during and at the end of fermentation as well as during the cold storage (21 day). The highest viability of probiotics (p

Optimization of Viability Treatment Essential for Accurate Droplet Digital PCR Enumeration of Probiotics.

Improvements offered by viability droplet digital PCR (v-ddPCR) include increased precision, specificity and decreased time to results making for an attractive alternative method to traditional plate count enumeration of probiotic products. A major hurdle faced in v-ddPCR, however, is distinguishing between live and dead cells. The objective of this study was to evaluate a combination of PMA and EMA (PE51) for viability treatment of freeze-dried probiotic powders. Lactobacillus acidophilus La-14 and Bifidobacterium animalis subsp. lactis Bi-07 were analyzed over a 2-log PE51 concentration gradient to investigate the efficiency across genus and assay targets. Results suggest a need to optimize viability dye concentration based on the genera of the organism, but also the assay target, even when analyzing the same organism. When optimized for PE51 concentration, strain specific v-ddPCR assays for both La-14 and Bi-07 were demonstrated to agree with plate count enumeration results. In conclusion, while these v-ddPCR assays require highly specific optimization, they are better suited for the future of the probiotic industry and are suggested to be implemented in probiotic product testing.

In situ production of conjugated linoleic acid by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in milk model medium

In this study, the fermentation conditions for in situ production of conjugated linoleic acid (CLA) by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in a milk model medium were optimized. Box–Behnken and combined designs were implemented to find a predictive model for the in situ bioconversion of CLA by pure B. lactis BB12, L. acidophilus LA5, as well as their co-culture. The results showed that under optimal conditions, CLA biosynthesized by B. lactis BB12 and L. acidophilus LA5 are 110.03 ± 4.58 μg/ml and 82.42 ± 3.66 μg/ml, respectively. The functional groups of the produced CLA were also analyzed by Fourier-transform infrared spectroscopy, which confirmed the typical characteristics of long-chain fatty acids. Gas chromatography–mass spectrometry analysis further showed that both isomers of CLA (cis-9, trans-11 and trans-10, cis-12) were biosynthesized by B. lactis BB12 and L. acidophilus LA5 in supplemented cheese whey. This study indicated the most important factors affecting the fermentation bioprocess for biosynthesis of CLA by B. lactis BB12 and L. acidophilus LA5 in a low-cost food-grade medium. The findings of this study also showed that pure B. lactis BB12 and L. acidophilus LA5 have a good ability to produce bioactive CLA, but the co-culture of these two commercial probiotics have no synergistic effect on biosynthesis of CLA.

Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)

Soymilk yoghurt is an option to consumers who are allergic to cow's milk yoghurt. Probiotics can provide gut health. The objective of this study was to investigate the physicochemical characteristics, including pH, colour, firmness and syneresis of yoghurt made from soymilk and cow's milk as affected by the addition of probiotics during storage at 4 °C for 28 days at 7-day intervals. Microstructure and bacterial populations were also determined. Two types of yoghurt were prepared. The first type was prepared with the additions of commercially available yogurt starter containing Lactobacillus delbrueckii ssp. bulgaricus (LB) and Streptococcus thermophilus (ST). The second type was prepared with the same yogurt starters plus three probiotics, including Bifidobacterium animalis subsp. lactis BB-12 (BB), L. acidophilus La-5 (LA), and L. rhamnosus (LGG). Probiotics reduced syneresis and increased compact network of soymilk yoghurt significantly (p < 0.05) and shortened the time needed to reach pH 4.5 in both cow's milk and soymilk yogurts. During storage, the pH of cow's milk yoghurts slightly decreased (4.37–4.26 with probiotics and 4.54 to 4.33 without probiotics), however, the pH of soymilk yoghurts remained relatively constant. The firmness of yoghurt made from cow's milk was significantly decreased with the addition of probiotics, however, it remained stable in soy milk yoghurt during storage. Soymilk yoghurt (34–50 g force during compression) was generally firmer than cow's milk yoghurts (9.8–12.5 g force). The cow's milk yogurt had slightly higher counts of ST, LB and LA than soymilk yogurt, but the count of BB in soymilk yogurt is significantly higher than that in cow's milk yogurt.

Effects of Lactobacillus acidophilus and Lactobacillus helveticus on biofilm formation by ESBL-producing uropathogenic Escherichia coli

Background: Uropathogenic E. coli (UPEC) are important clinical pathogens and are considered as one of the major causes of urinary tract infection. Unfortunately, the treatment of UPEC infections is becoming more difficult because isolates are increasingly resistant to commonly used antimicrobial agents. The potential ability of UPEC to form biofilm might explain its outstanding antibiotic resistance and survival properties. Objectives: We aimed to assess the effect of cell free supernatants (CFS) of Lactobacillus acidophilus La-5 and Lactobacillus helveticus B-734 on the ability of ESBL-producing UPEC isolates to form biofilm in vitro and to eradicate the already formed biofilm of UPEC isolates. Methodology: A total of 50 isolates of ESBLproducing UPEC, were recovered from different private laboratories, then subcultured on MacConkey’s medium and identified by conventional microbiological methods. Antibiotic susceptibility testing was performed by Kirby-Bauer disc diffusion method and confirmed for ESBL production. The ability of UPEC to produce biofilm was determined using Congo red agar (CRA) method and tissue culture plate (TCP) method. CFS of L.acidophilus La-5 and L. helveticus B-734 were prepared and used to assess its effect on the ability of ESBL-producing UPEC isolates to form biofilm in vitro and the eradicationof the already formed biofilm. Results: Biofilm formation was found in 28% of theisolates. Furthermore, the strong biofilm-forming category was detected in 10% of the isolates, whereas the moderate biofilm-forming category was detected in 18%. CFS of L. acidophilus La-5 was more effective (91.12%) in inhibiting the formation of E. coli biofilm than CFS of L. helveticus B-734 (76.44%), while it was almost the same efficacy (83%) regarding eradication of E. coli biofilm. All ESBL- producing UPEC isolates were sensitive to cefoxitin (100%) followed by nitrofurantoin (98%) and imipenem (94%). Conclusion: L. acidophilus La-5 and L. helveticus B-734 may be a new therapeutic options for UTI caused by UPEC.

Grapevine extracts and their effect on selected gut-associated microbiota: In vitro study

The biological activity of polyphenol substances contained in food supplements prepared from Vitis vinifera can affect the microorganisms present in the digestive tract in terms of their representation and activity of the individual species. This study deals with resveratrol and two polyphenol-rich extracts (extract from V. vinifera canes and the commercial product Regrapex-R-forte) and their effect on selected gut microbiota (Bifidobacterium animalis subsp. lactis Bb-12, Lactobacillus acidophilus LA-5, Lactobacillus casei Lafti L-26, Citrobacter freundii DBM 3127, Escherichia coli DBM 3125). The effect of the studied agents on planktonic and biofilm growth of the microorganisms was determined as minimum inhibitory concentration (MIC80) and minimum biofilm inhibitory concentration (MBIC80), respectively. The extracts induced metabolic activity as well as total biofilm biomass production in probiotic strain L. acidophilus LA-5 while successfully inhibiting the growth of opportunistic pathogenic microorganisms C. freundii DBM 3127 and E. coli DBM 3125.

Insight into Effects of Axillarin and Verbascoside isolated from Tanacetum alyssifolium and Plantago euphratica on Probiotic Properties of Lactobacillus acidophilus and Lactobacillus rhamnosus

Phenolic compounds are found in the seeds, flowers, leaves, stems, branches, and fruits of plants. They have an important place in human nutrition as many fruits and vegetables have phenolic compounds. Recently, many phenolic compounds have been used as functional foods and research of new phenolic compounds that are candidate to become functional foods is ongoing. Probiotics which are beneficial microorganisms, are living microbes that benefit the host when taken in sufficient amounts and they have an important role in human gastrointestinal microbiota. The present study aims to investigate effects of Axillarin and Verbascoside, two phenolic compounds isolated from Tanacetum alyssifolium and Plantago euphratica, respectively, on two very common probiotic bacteria Lactobacillus acidophilus and Lactobacillus rhamnosus. For this, growth kinetics, auto-aggregation, and microbial adhesion to solvents, which are some critical properties of probiotics, were investigated. Axillarin and verbascoside showed significant improvement on growths of Lactobacillus acidophilus LA-5 and Lactobacillus rhamnosus GG depending on the dose. Auto-aggregation properties were enhanced by these phenolic compounds, even though surface hydrophobicities were decreased. In conclusion, the present study indicates that the vital conditions of the probiotics could be modulated by Axillarin and/or Verbascoside, consequently their adhesion and colonization capabilities could be altered.

Antiproliferative and apoptotic effects of probiotic whey dairy beverages in human prostate cell lines

The present study aimed to evaluate the antiproliferative and apoptotic effects of probiotic whey dairy beverages in human prostate cancer cell lines (PC-3 and DU-145). Five different whey beverages were manufactured: conventional whey beverage (without addition of probiotic strain, CTL); and whey beverages containing Lactobacillus acidophilus La-05, Lactobacillus acidophilus La-03, Lactobacillus casei-01, and Bifidobacterium animalis Bb-12. Cell viability was determined by MTT assay and cell cycle arrest, and apoptosis by flow cytometry. All the samples presented cytotoxic activities against both cell lines. A decrease in the percentage of PC-3 cells in G0/G1 and S, followed by an increase in G2/M phase were observed with L. casei-01, Bb-12 and La-05 beverages (50.0 and 100.0 µg/mL). The extracts of the whey beverages caused extensive apoptosis induction in both cells’ lines, regardless of the probiotic strain. However, the whey beverage added with L. casei-01 might be a better candidate against prostate cancer cells.

Potential prebiotic effect of fruit and vegetable byproducts flour using in vitro gastrointestinal digestion

Fruit and vegetable byproducts (FVBP) present high content of bioactive compounds and dietary fibers and have demonstrated a positive modulatory effect upon gut microbiota composition. In the present study, the prebiotic potential of a FVBP flour obtained from solid byproducts after fruit and vegetable processing was evaluated after in vitro gastrointestinal digestion. An initial screening with three strains of Lactobacillus (Lactobacillus casei 01, Lactobacillus rhamnosus R11 and Lactobacillus acidophilus LA-5®) and one Bifidobacterium strain (Bifidobacterium animalis spp. lactis BB12®) was carried out and then the prebiotic effect of FVBP flour was performed with fecal samples of five donors. The changes in gut microbiota were evaluated at 0, 12, 24 and 48 h of fermentation by the real-time polymerase chain reaction (qPCR) method with 16S rRNA-based specific primers. The pH and short chain fatty acids (SCFA) production at each fermentation time were assessed. The fructooligosaccharides (FOS) were used as positive control. The impact of FVBP flour upon cell viability was also evaluated. FVBP flour showed higher prebiotic effect than FOS on growth enhancement of Lactobacillus after 48 h of fermentation and similar bifidogenic effect as FOS on Bifidobacterium growth at 12, 24 and 48 h of fermentation. SCFA production was observed when FVBP flour was used as carbon source, including butyrate, which supports the prebiotic potential of this flour. Additionally, it was observed that after in vitro gastrointestinal digestion, the FVBP flour at 3% promoted cell metabolism of Caco-2 cell line up to 67%. Thus, the present study demonstrates the viability of using a fruit and vegetable byproducts flour as a potential sustainable prebiotic source.

Microencapsulation of Lactobacillus acidophilus La-05 and incorporation in vegan milks: Physicochemical characteristics and survival during storage, exposure to stress conditions, and simulated gastrointestinal digestion

The effect of microencapsulation of L. acidophilus La-05 (8 log CFU/mL) by external ionic gelation technique in alginate (30 g/L; AM) and alginate coated with a low molecular weight chitosan solution (5 g/L; AC5M) on the survival of the freeze-dried probiotic culture during storage (7 °C; 0, 7, 15, 30, 60, 90 and 120 days), and exposure to temperature (72, 85 and 90 °C), pH (2, 4, and 6), and NaCl (10, 15 and 20 g/L) were studied. Furthermore, vegan milks (soybean and rice milks) added with microencapsulated probiotic cultures were evaluated for the physicochemical characteristics and survival of the probiotic culture during refrigerated storage (7 °C; 7 days) and in vitro digestion. Free cells were used as control. AM and AC5M showed similar microencapsulation yield (>90%) with uniform and spherical microparticles dispersed without agglomeration. Scanning electron microscopy showed that chitosan was able to cover the porous structure of the alginate particles, resulting in a more stabilized microparticle. The microencapsulation provided higher probiotic protection to storage, thermal treatment, NaCl and pH (decreases of ~1 log CFU/mL) compared to the free cells (decreases of ~3, 4, 2 and 3 log CFU/mL, respectively), and increased probiotic survival during refrigerated storage and in vitro digestion of vegan milks compared to free cells (decreases of ~1 and 4 log CFU/mL, respectively). Only microencapsulated probiotic cultures (AM and AC5M) maintained suitable probiotic counts (>6 log CFU/mL) during storage, exposure to stress conditions and simulated gastrointestinal digestion. Chitosan coating increased the probiotic survival in the vegan milks during refrigerated storage. Microencapsulation by external ionic gelation in alginate proved to be a suitable microencapsulation technique to improve the probiotic survival to storage, stress conditions (temperature, pH and NaCl) and simulated gastrointestinal conditions. This was the first study that evaluated the addition of probiotic cultures to rice and soybean milks, proving that the vegan milks could be considered suitable carriers for microencapsulated probiotic cultures.

İnek Sütü ve Soya İçeceği Karışımından Üretilen Probiyotik Yoğurtların Tekstürel ve Mikroyapısal Özellikleri Üzerine Transglutaminaz İlavesinin Etkisi

This study surveyed the effect of the addition of microbial transglutaminase (m-TGs) on textural, microstructural, FTIR spectra and SDS-PAGE electrophotogram parameters of probiotic yoghurts made with mixture of cows’ milk and soy drink during refrigerated storage for 28 days. Mixture was treated with different rates of m-TGs (0, 0.5, 1, 1.5 U/g protein) and incubated with Lactobacillus acidophilus La-5, Bifidobacterium lactis Bb-12, Streptococcus thermophilus probiotic starter cultures. Yoghurts prepared with m-TGs had higher textural parameters than samples without m-TGs. SDS-PAGE patterns, SEM imagines and FTIR spectra demonstrated that milk caseins were well cross-linked by transglutaminase. Scanning electron microscopic studies showed that the microstructure of m-TGs added probiotic yoghurt samples appeared denser than that of control. Results of this study indicated that the textural and microstructural properties of probiotic yoghurt prepared with soy drink could be improved by incorporating m-TGs up to a level of 1.5 U/g protein.

Is Acrylamide as Harmful as We Think? A New Look at the Impact of Acrylamide on the Viability of Beneficial Intestinal Bacteria of the Genus Lactobacillus.

The impact of acrylamide (AA) on microorganisms is still not clearly understood as AA has not induced mutations in bacteria, but its epoxide analog has been reported to be mutagenic in Salmonella strains. The aim of the study was to evaluate whether AA could influence the growth and viability of beneficial intestinal bacteria. The impact of AA at concentrations of 0–100 µg/mL on lactic acid bacteria (LAB) was examined. Bacterial growth was evaluated by the culture method, while the percentage of alive, injured, and dead bacteria was assessed by flow cytometry after 24 h and 48 h of incubation. We demonstrated that acrylamide could influence the viability of the LAB, but its impact depended on both the AA concentration and the bacterial species. The viability of probiotic strain Lactobacillus acidophilus LA-5 increased while that of Lactobacillus plantarum decreased; Lactobacillus brevis was less sensitive. Moreover, AA influenced the morphology of L. plantarum, probably by blocking cell separation during division. We concluded that acrylamide present in food could modulate the viability of LAB and, therefore, could influence their activity in food products or, after colonization, in the human intestine.

Vinca soneri'den İzole Edilen Loganic Asidin Probiyotik Bakteriler Lactobacillus acidophilus ve Lactobacillus rhamnosus'un Yüzey Hidrofobisitesi ve Oto-Agregasyonu Üzerine Etkileri

Loganic acid is an ridoid glycoside found in various plants, having anti-inflammatory activities. In the present study, loganic acid was isolated from Vinca soneri, used in folk medicine due to laxative, diuretic and antipyretic effects. Probiotics, a group of functional foods, are microorganisms that have positive effects on human health when taken into the body in the required amounts. The most studied and known probiotics are Lactobacillus acidophilus and Lactobacillus rhamnosus. These bacteria are used as “starters” in various foods or for different formulations, as well as food supplements. The aim of this study was to investigate the in vitro effects of loganic acid on Lactobacillus acidophilus LA-5 and Lactobacillus rhamnosus GG. Surface hydrophobicity and auto-aggregation are important functions for a probiotic bacterium and the results indicated that loganic acid can modulate the probiotic functions, thus there is a potential for beneficial health benefits of combinations of loganic acid and probiotic strains.