Acidophilus LA-5 Research Articles

Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and Lactobacillus acidophilus LA-5

Camel milk has become more popular among customers in recent years as a result of its therapeutic effects. In many parts of the world, it is considered one of the primary components of human nutrition. The present study aimed to develop a novel synbiotic ice cream from camel milk formulated with black rice powder (BRP) and investigate the viability of probiotic bacteria (Lactobacillus acidophilus LA-5) during the storage period (60 days). Skim milk powder was replaced by BRP at levels of 0, 25, 50, and 75%. The produced ice cream was examined for some physicochemical, rheological, microbiological, and sensorial properties. The obtained results indicated that the incorporation of BRP into ice cream blends resulted in significant increases in the overrun, viscosity, and melting resistance of ice cream samples (p < 0.05). However, the freezing point decreased with increasing the proportion of BRP in the blend. The sensory evaluation results showed that the most acceptable treatments were those formulated with 25% and could be increased to 50% of BRP with no significant differences. The incorporation of BRP improved the viability of Lactobacillus acidophilus LA-5 in ice cream samples over 60 days of storage. Collectively, a synbiotic camel milk ice cream formulated with black rice powder was produced that, in turn, enhanced the physicochemical and rheological properties of ice cream samples and produced a significant protective effect on the viability of probiotic bacteria.

Influence of Probiotic Supplementation in Inflammatory Profile of Patients with Heart Failure - Study PROBHF: A Clinical Trial, Randomized, Double-Blind, Placebo-Controlled

Purpose In previous studies in different clinical scenarios, probiotics can help to modulate inflammatory cytokines and impact in clinical outcomes. Heart failure presents an intense inflammatory profile that is related to worse outcomes. We have scarce information about the impact of probiotic supplementation in heart failure. Methods In this randomized, double-blind, placebo-controlled clinical trial, we randomly assigned 57 outpatients with functional class III or IV, or that were included in heart transplant waiting list, to receive probiotic Lactobacillus acidophilus LA14 (at a dose of 1x109 CFU once a day) or placebo. The primary outcome was the impact in plasmatic levels of TNF-α. Secondary outcomes included the influence of probiotic in other inflammatory cytokines (interleukins (IL) 1,6), lipopolysaccharide (LPS) and clinical outcomes as hospitalizations, transplantation and death. Results After six months follow-up, there were no evidence of effect of probiotic in plasmatic levels of TNF- α (4,55 x 5,18pg/mL, p=0,294) and other cytokines (IL1 3,9 x 3,12 pg/mL, p=0,688; IL6 1,21 x 1,19 pg/mL, p= 0,915) and LPS (1,39 x 1,81 pg/mL, p=0,708). Probiotic also did not exert impact on hospitalization (relative risk, 1,1; 95% CI, 0,28 to 2,7, p=0,81), transplantation (relative risk, 1,1; 95% CI; 0,13 to 6,55, p= 0,94) and mortality (relative risk, 1,1; 95% CI, 0,18 to 4,51, p= 0,91). Conclusion Probiotic supplementation in outpatients with advanced heart failure did not impact in plasmatic levels of inflammatory cytokines, LPS and clinical outcomes. In previous studies in different clinical scenarios, probiotics can help to modulate inflammatory cytokines and impact in clinical outcomes. Heart failure presents an intense inflammatory profile that is related to worse outcomes. We have scarce information about the impact of probiotic supplementation in heart failure. In this randomized, double-blind, placebo-controlled clinical trial, we randomly assigned 57 outpatients with functional class III or IV, or that were included in heart transplant waiting list, to receive probiotic Lactobacillus acidophilus LA14 (at a dose of 1x109 CFU once a day) or placebo. The primary outcome was the impact in plasmatic levels of TNF-α. Secondary outcomes included the influence of probiotic in other inflammatory cytokines (interleukins (IL) 1,6), lipopolysaccharide (LPS) and clinical outcomes as hospitalizations, transplantation and death. After six months follow-up, there were no evidence of effect of probiotic in plasmatic levels of TNF- α (4,55 x 5,18pg/mL, p=0,294) and other cytokines (IL1 3,9 x 3,12 pg/mL, p=0,688; IL6 1,21 x 1,19 pg/mL, p= 0,915) and LPS (1,39 x 1,81 pg/mL, p=0,708). Probiotic also did not exert impact on hospitalization (relative risk, 1,1; 95% CI, 0,28 to 2,7, p=0,81), transplantation (relative risk, 1,1; 95% CI; 0,13 to 6,55, p= 0,94) and mortality (relative risk, 1,1; 95% CI, 0,18 to 4,51, p= 0,91). Probiotic supplementation in outpatients with advanced heart failure did not impact in plasmatic levels of inflammatory cytokines, LPS and clinical outcomes.

Probiotic ice cream withMalus floribundafruit sauce: Quality properties, mineral, and volatile composition

This study investigated the effect of Malus floribunda fruit sauce (MFS) on the quality properties, minerals, volatiles, and viability of Lactobacillus acidophilus La-5® in probiotic ice creams. The MFS increased the dry matter, acidity, total sugar, invert sugar, and calories while decreasing fat, protein, ash, sucrose contents, viscosity, overrun, first dripping, complete melting time, and the pH of samples. The heavy metal contents were within safe limits. The MFS increased the perception of a fruity taste/aroma due to the increase in the terpenes and terpenoids, which reflected positively on the sensory scores. The highest taste and odor score (4.72) was seen in the MFIC sample. L. acidophilus La-5® counts (7.49 log cfu/g) and the survival rate (100.69%) of MFIC were significantly higher at the end of storage. Consequently, MFS may be used as a source of flavoring agents in ice cream and MFIC is a satisfactory vehicle for L. acidophilus La-5®. Novelty impact statement There is no study in the scientific literature on the use of Malus floribunda fruit sauce (MFS) as a potential functional ingredient in probiotic ice cream production. MFS supplementation caused a significant change of volatile compounds in ice cream samples, which reflected positively on the sensory scores. MFS enhanced survival rates of Lactobacillus acidophilus La-5® in ice creams during the 60 days of storage.

Utilization of microalgae in probiotic white brined cheese

In this study, the effects of Chlorella vulgaris and Arthrospira platensis fortification on the microbiological, physicochemical and antioxidative properties of probiotic white cheese during storage were investigated. Thereby six groups of white cheese samples were manufactured as follows WC (Control), LAC (Lactobacillus acidophilus LA-5), CWC (C. vulgaris), SWC (A. platensis), CLAC (C. vulgaris + Lb. acidophilus LA-5) and SLAC (A. platensis + Lb. acidophilus LA-5). The viability of Lb. acidophilus for SLAC sample remained almost constant during storage (>7 log cfu/g) while physicochemical properties of samples showed significant differences (P<0.01). The CLAC sample contained increased levels of protein, Ca, P, K, Mg and Zn while the highest Fe values were detected in the SLAC sample. Samples fortified with microalgae showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH)radical scavenging activity, cupric ion reducing antioxidant capacity (CUPRAC) and total phenolic content. Consequently, fortification with both microalgae improved the viability of probiotic, nutritional and antioxidative attributes of white cheese.

Sensory and microbiological evaluation of probiotic yoghurt made with different types of probiotic cultures starter Lactobacillus acidophilus LA-5 ® and Bifidobacterium animalis subsp. lactis BB-12®

The incorporation of probiotic bacteria into yoghurt is believed could increase its health benefits such as improving intestinal health, reducing the risk of type 2 diabetes mellitus and more. The objective of this study was to evaluate the sensory and microbiological characteristics of probiotic yoghurt (PY) made with 2 types of starter cultures namely direct vat set (DVS) cultures and heirloom (HC) cultures. Lactobacillus acidophilus LA5 ® and Bifidobacterium animalis subsp. lactis (BB-12® ) used in this study were obtained from Chr. Hansen. Conventional yoghurt (CY) was made with Lactobacillus delbrueckii subsp. bulgaricus (Lb) and Streptococcus thermophilus (St). As much as 2% of starter cultures were added into 10% skimmed milk suspension with 10% of sucrose. Lb:St ratio in CY was 1:1, whereas Lb:St:LA-5:BB-12 ratio in PY was 1:1:2:2. The mixture was incubated at 38°C for 6-8 hrs. Total lactic acid bacteria and bifidobacteria, as well as pH value, were determined at 0, 1st, 2nd, 3rd, 4th week of storage. The sensory properties of yoghurt were evaluated at the 0th week and the 4th week. The results showed that after 4 weeks of storage at 4°C, the total lactic acid bacteria were slightly decreased ranging from 0.26 log CFU/mL (DVS-PY) to 0.79 log CFU/mL (CY), while total bifidobacteria was slightly decreased from 0.40 to 0.58 log CFU/mL. The pH value of CY was significantly decreased after 4 weeks of storage, while the pH values of DVS-PY and HC-PY were not significantly different. The result from the Triangle test revealed that DVS-PY has similar sensory properties with CY whereas HC-PY has less thickness. In general, the sensory properties of CY and PY were slightly decreased after 4 weeks of storage at 4°C. In conclusion, incorporation of probiotic bacteria in yoghurt with DVS starter culture give better microbiological and sensory properties compared to HC starter culture.

EFFECT OF TIME AND INCUBATION TEMPERATURE ON ABILITY OF PROBIOTICS FOR REMOVAL OF POLYCYCLIC AROMATIC HYDROCARBON IN PHOSPHATE BUFFER SALINE

The ability of Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12, Lactobacillus delbrueckii subsp. bulgaricus PTCC 1737 and Streptococcus thermophilus PTCC 1738 in removing Benzo(a)pyrene (BaP), Benz(a)anthracene (BaA), Chrysene (Chr) and Benzo(b)fluoranthene (BbF) from contaminated aqueous solution with respect to strain types, time and temperature of incubation was studied. The results showed that BaA, Chr, BbF and BaP could be significantly removed from the phosphate buffer saline by the tested bacteria and this reduction significantly depends on strain types and incubation temperature and time. The reduction of four PAHs varied in the range from 50.94% to 74.51%, 54.48% to 77.98%, 47.35% to 68.84%, and 61.96% to 81.22% for BaA, Chr, BbF and BaP, respectively. The results illustrated that by increasing time and temperature of incubation, binding ratio increased and the highest binding ratio of four PAHs was achieved by L. acidophilus LA-5 at 37 °C. Furthermore, the FTIR analysis was performed for identifying the different functional groups that might participate in the binding of PAHs to bacterial cell wall. The FTIR revealed that cell wall has an important role in removal of BaA, Chr, BbF and BaP from phosphate buffer saline.

The Acrylamide Degradation by Probiotic Strain Lactobacillus acidophilus LA-5.

Acrylamide is a harmful substance produced in thermal processed food; however, it can also be found in food with various additives. The aim of the study was to check whether the probiotic bacteria strain, Lactobacillus acidophilus LA-5 (LA5), can degrade acrylamide and hence reduce its concentration in foodstuff. Our results revealed that LA5 can degrade acrylamide and cause a decrease in its concentration, but only when other available carbon and nitrogen sources are lacking. In the presence of casein, lactose, milk fat or in whole cow’s milk, this ability disappeared. Acrylamide present in milk, however, modulated the bacteria metabolism by significantly enhancing lactic acid production by LA5 in milk (at conc. 100 µg/mL), while the production of acetic acid was rather reduced.

Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin

In this study, synbiotic kefir types were produced by the addition of probiotic bacteria and prebiotics to cow and goat milk. Commercial DVS kefir cultures, Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-11 as probiotic cultures and inulin as prebiotic for the production of the kefir samples. The effect of the different probiotics and prebiotic on some characteristics of kefir made from cow and goat milk was investigated. Titratable acidity, tyrosine content, volatile components and sensory properties of samples were examined on the 1st, 7th, 14th and 21st day of storage. According to the results, titratable acidity and tyrosine amount in kefir increased during the storage period. There was a gradual increase in the acetaldehyde value of kefir made from cow milk during the storage period, whereas there were no regular changes obtained in the kefir produced from goat milk. However, the diacetyl content varied in all the synbiotic products during storage. The total acceptability results showed that the synbiotic kefir made from cow milk was more preferred to the one made from goat milk.

Investigation of the supportive therapy potential of propolis extract and Lactobacillus acidophilus LA-5 milk combination against breast cancer in mice.

Immunotherapy has been applied in cancer treatments for many years as an alternative treatment method to radiotherapy, chemotherapy. It is well known that immunotherapy could suppress tumor formation by modulating the immune system of the host. The aim of the study is to investigate supportive therapy potential of acidophilus milk (AS) and propolis extract (PE) in the mouse xenograft breast cancer model. For this purpose, firstly cytotoxic effect of PE was determined by MTT assay against 4T1 mouse breast cancer cells. Apoptotic effect of PE analyzed by flow cytometry. The antibacterial activity of PE was determined by the 96-well microplate broth-dilution method on Lactobacillus acidophilus LA-5. Then, Balb/c mice were injected subcutaneously with 4T1 cells (2x105 cells/mouse) and also mice were given daily oral gavage with PE (66mg/kg/day) and/or acidophilus milk (108 CFU/mL/mouse/day) for 14days. The Balb/c mice were weighed throughout the study, and the tumor sizes were measured by caliper at the 14th day. The proliferation of splenocytes which collected spleen from mice was measured by MTT. CD8+T cell response was analyzed by flow cytometry and results were evaluated in comparison with control and tumor control groups. The IC50 value for PE on 4T1 cells was determined as 129.25±1.90µg/mL. The apoptotic effect of PE at IC50 concentration was determined as 3.3% of cells to late-apoptosis, 4.3% of cells to pro-apoptosis and 2.5% of cells to necrosis. The MIC and MBC values for PE on L. acidophilus LA-5 were 5000ppm. The treatment of PE, AS and the combination of PE and AS were inhibited the tumor volumes by 59.16%, 28.29% and 63.39%, respectively. Acidophilus milk and PE combination significantly enhanced the ConA-, LPS- and PHA-induced splenocyte proliferation (P<0.05). The acidophilus milk and PE combination were also found to stimulate IFN- γ production. In conclusion, the best anti-tumor effect was obtained by the combination of acidophilus milk and propolis.

Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt.

This study aimed to envisage the effectiveness of adding three particular prebiotics (inulin, β-glucan, and Hi-maize) to synbiotic yogurt's physicochemical properties, sensory characteristics, and survivability of the probiotic and starter cultures. The yogurt's gross composition, syneresis, water-holding capacity (WHC), viscosity, sensorial properties, and probiotic and starter cell stability were analyzed. The Lactobacillus delbrueckii subsp. bulgaricus M240-5 and Streptococcus thermophilus M140-2 were employed as yogurt starter bacteria, and Lactobacillus acidophilus LA-5 as probiotic culture. The synbiotic yogurt was formulated with 5% sucrose and 0.7% artificial vanilla flavor. The findings showed that when prebiotic ingredients were added to synbiotic yogurt, it had a significant impact on its sensory qualities, WHC, syneresis, and viscosity when compared to plain yogurt samples. The prebiotics did not affect the pH and titratable acidity of the yogurt samples. Additionally, the prebiotic supplementation did not influence the protein and fat content of synbiotic yogurt (p < 0.05). Prebiotics had an impact on the probiotic cell viability and total viable count (p < 0.05) compared to the plain sample, the 2.5% β-glucan, 1.5% and 2.5% Hi-maize samples had the highest mean viability (8.95 Log CFU/ml). The starter culture ratio remained stable in response to the prebiotic levels. In summary, the production of synbiotic yogurts supplemented with Hi-maize and β-glucan at 1.5% and 2.5%, respectively, is highly advised because these supplementations provide yogurt with acceptable syneresis, viscosity, WHC, and sensory attributes.

Ренессанс вагинальной микробиоты: смена клинических парадигм

One of the promising options for reducing the prevalence of inflammatory diseases of the genital organs and preventing their recurrence is to achieve and maintain a normal vaginal microbiome as the first line of natural protection against infections. Medications comprising antibacterial and/or antifungal agents which are widely used in the treatment of abnormal vaginal discharges may cause a substantial decrease in woman’s own lactobacilli. Over the last decade, researchers have focused on probiotics which increase the efficacy of treatment and reduce the rate of disease recurrences. As known, the human gut microbiota plays a central role in the development of healthy microbiome of its host and biotopes of various locations. Thus, the currently preferred oral probiotics include combination products for oral intake which contain multiple symbiont bacterial strains and prebiotic components An oral probiotic comprising a combination of two lactic acid bacteria with synergistic effect, Lactobacillus rhamnosus HN001 and Lactobacillus acidophilus La-14 that remain viable after passing through the gastrointestinal tract and maintain ability to colonize the vagina as well as other organs and are characterized by a high level of adhesion to vaginal epithelial cells, helps to increase the lactobacilli count, normalizing microbiome in the woman’s vagina. The recent clinical trials have demonstrated the efficacy of oral administration of the combination of two strains of lactic acid bacteria, L. rhamnosus HN001 and L. acidophilus La-14, in the prevention of recurrences of bacterial vaginosis and vulvovaginal candidiasis with the aim of maintaining and normalizing vaginal microbiome; this combination is approved for taking during pregnancy and breastfeeding. KEYWORDS: vaginal infections, microbiome, probiotics, oral intake, symbiont bacterial strains, normal vaginal biocenosis. FOR CITATION: Minkina G.N., Bondarenko K.R., Selikhova M.S., Soltys P.A. Renaissance of the vaginal microbiota: reframing clinical paradigms. Russian Journal of Woman and Child Health. 2022;5(4):303–308 (in Russ.). DOI: 10.32364/2618-8430-2022-5-4-303-308.

Profile of Volatile Compounds in Dessert Yogurts Prepared from Cow and Goat Milk, Using Different Starter Cultures and Probiotics.

The purpose of this study was to determine the profile of volatile compounds (aroma) and overall flavor in dessert yogurts prepared from cow and goat milk, using three different, commercially available starter cultures, in the presence or absence of probiotic bacteria and to correlate this to organoleptic evaluation results obtained using a consumer acceptability method. The extraction of volatile compounds was carried out by solid phase micro-extraction; separation and analysis by gas chromatography-mass spectrometry. Variations among the different classes of compounds (i.e., aldehydes, alcohols, ketones, volatile acids, hydrocarbons, and terpenes) were recorded for different treatments. The results showed that the main volatiles in the cow milk dessert yogurts without Bifidobacterium BB-12 were: acetaldehyde, 2,3-butanedione, 2,3-pentanedione, 3-OH-2-butanone, 2-propanone, hexanoic acid and limonene). Respective volatiles in cow milk dessert yogurts with Bifidobacterium BB-12 were: acetaldehyde, pentanal, hexanal, the same ketones, acetic acid and limonene). The volatiles in goat milk dessert yogurts without Lactobacillus acidophilus LA-5 were: acetaldehyde, the same ketones, no carboxylic acids, limonene, camphene, α- and β-pinene. Respective volatiles in goat milk dessert yogurts with Lactobacillus acidophilus LA-5 were: aldehydes acetaldehyde, the same ketones, butanoic acid, α-pinene and camphene varying in concentration in different samples. Based on the results of volatiles and organoleptic evaluation, it can be concluded that dessert yogurts from cow milk without probiotic bacterial strains using the mild and classic starter cultures, and dessert yogurts from goat milk with probiotic bacterial strains using the classic and acidic starter cultures are found to be more organoleptically acceptable by consumers. In most cases, a positive correlation was found between dessert yogurt organoleptically determined flavor and volatiles (aldehydes, ketones and carboxylic acids).

Effect of the addition of encapsulated Lactiplantibacillus plantarum Lp-115, Bifidobacterium animalis spp. lactis Bb-12, and Lactobacillus acidophilus La-5 to cooked burger

This study aimed to evaluate the addition of probiotic strains to meat product subjected to thermal processing. Five burger formulations were produced, as follows: a control formulation (C) without the addition of probiotics, and four formulations containing the probiotics (B) Bifidobacterium animalis ssp. Lactis; (P) Lactiplantibacillus plantarum; (A) Lactobacillus acidophilus; and (BPA) containing a blend of the three strains. The burgers were characterized for proximate composition, pH, water activity, lipid oxidation, instrumental color, technological properties, texture profile, fatty acids profile, sensory analysis, bacterial viability, microbiological characteristics, and tolerance to gastrointestinal stress. All technological parameters were within the expected range for this type of product. Lower TBARS values were obtained for all formulations, and a decrease in luminosity was observed for the cooked burgers, as expected. Acceptability scores were above 7 for all formulations. The encapsulated probiotic strains survived the cooking process and the digestion in vitro within the limit established for the products to be considered probiotics, thus favoring the production of burgers with probiotic potential.

Spirulina platensis biomass enhances the proliferation rate of Lactobacillus acidophilus 5 (La-5) and combined with La-5 impact the gut microbiota of medium-age healthy individuals through an in vitro gut microbiome model

This study first evaluated the stimulatory effect of S. platensis biomass on the growth of L. acidophilus and the metabolic activity during fermentation (37 °C, 72 h) in a culture medium. The results demonstrated a higher impact of S. platensis biomass than fructooligosaccharide (FOS), an established prebiotic. Higher L. acidophilus proliferation rates and metabolic activity were observed (lower pH values and higher concentrations of acetic, lactic, and propionic acids) in the presence of S. platensis. Then, we evaluated the effects of the S. platensis biomass (1.5 g, twice a day, 5 days) in association with L. acidophilus (106 CFU/g) on the gut microbiota composition of medium-age healthy individuals through the Simulator of Human Intestinal Microbial Ecosystem (SHIME®) and measurement of metabolites. L. acidophilus (La5) and L. acidophilus + S. platensis (Spi-La5) could positively modulate the intestinal microbiota. The administration of La5 resulted in increases in Bacteroides, Megasphaera, Lactobacillus, and Parabacteroides genus abundance, with a consequent decrease in ammonium ions. The administration of Spi-La5 increased the abundance of the genus Erysipelatoclostridium, Roseburia, Enterococcus, Bifidobacterium, Coriobacteriaceae UCG-003, Enterobacter, and Paraclostridium. The results demonstrate that the intestinal microbiota was differently modified by administrating La5 and Spi-La5 and indicate the latter as an alternative for microbiota positive modulation in healthy individuals.

Effect of walnut oil on the fatty acid content of probiotic kefir produced either with kefir grains or kefir starter cultures

The effect was determined of the addition of walnut oil, fermentation and storage time on the composition, microbiota and fatty acid (FA) content of kefir made with kefir grains and direct vat set starter cultures plus the monocultures of Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12. The addition of oil did not change the proportions of the microorganism groups; however, the amount of polyunsaturated FAs increased. The fermentation process did not alter the FA content. Nonetheless, during refrigerated storage, its content underwent a change. Decreases were noted in conjugated linoleic acid (CLA), strearic, vaccenic, γ-linolenic, eicosenoic acid content, while increases in selected short- and medium-saturated FAs were observed. The amount of capric, lauric, myristic, palmitic and margarine FA increased during the storage of kefir with oil addition. However, the possibility of producing kefir with kefir grains or industrial probiotic kefirs naturally enriched in CLA has been excluded.

Co-encapsulation of Lactobacillus acidophilus (La-5) and omega-3 rich oil through complex coacervation

Co-encapsulation of Lactobacillus acidophilus (La-5) and omega-3 rich oil through complex coacervation

Effect of a Symbiotic Mixture on Fecal Microbiota in Pediatric Patients Suffering of Functional Abdominal Pain Disorders

(1) Background: Functional abdominal pain disorders (FAPDs) represent one of the main etiologies of chronic abdominal pain in the pediatric population. A wide spectrum of probiotic or prebiotic mixtures has been evaluated in trials regarding benefits in patients with FAPDs, mainly in the adult population. (2) Methods: This study was interested in evaluating the effect of oral supplementation with a symbiotic mixture on intestinal microbiota in children with functional dyspepsia (FD), irritable bowel syndrome with diarrhea (IBS-D), and irritable bowel syndrome with constipation (IBS-C). A combination of six bacterial strains (Lactobacillus rhamnosus R0011, Lactibacillus casei R0215, Bifidobacterium lactis BI-04, Lactobacillus acidophilus La-14, Bifidobacterium longum BB536, Lactobacillus plantarum R1012) and 210 mg of fructo-oligosaccharides-inulin were administered orally, daily, for 12 weeks and patients were scored for severity of symptoms and fecal microbiota before and after the treatment. (3) Results: The proportion of patients with adequate symptom relief was higher in the IBS-D than in the IBS-C group; however, the difference was not statistically significant (74.4% vs. 61.9%, p = 0.230). There was an increasing proportion of bacterial genera associated with health benefits, for both IBS-C and IBS-D (IBS-C: 31.1 ± 16.7% vs. 47.7 ± 13.5%, p = 0.01; IBS-D: 35.8 ± 16.2% vs. 44.1 ± 15.1%, p = 0.01). (4) Conclusions: Administration of a symbiotic preparation resulted in significant changes to the microbiota and gastrointestinal symptoms in patients with FAPDs.

Study of the composition of mango pulp and whey for lactic fermented beverages

Fermented lactic beverages have high sensory acceptance and may present probiotic microorganisms that are able to promote well-being. Milk is the primary substrate for this type of fermentation. However, more and more, consumers have been requesting for alternative formulations with lower (or absent) milk content. Two nutritional components can allow the reduction of milk in formulations: cheese whey (CW) and fruit pulps. Thus, this study aimed to investigate, with the aid of the experimental design tool and sensory analysis, the best formulations between mango pulp (MP), CW and whole milk (WM) to develop lactic beverages fermented by Lactobacillus acidophilus La-5 at 37 °C for up to 72 h. The results indicated that the increase in MP proportion associated with a decrease in WM elevated the sensory acceptance. Three formulations, with 24 h of fermentation, containing 55 – 100 % (w/w) of MP and 0 – 45 % (w/w) of CW were the best formulations and presented pH of 3.5 – 4.0, cell count &gt;108 CFU/mL and 82 – 88 % of global acceptance. These results suggest MP or MP with CH as substrates for lactic fermentation replacing milk.&#x0D; &#x0D; &#x0D;

The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food.

Acrylamide (AA) present in food is considered a harmful compound for humans, but it exerts an impact on microorganisms too. The aim of this study was to evaluate the impact of acrylamide (at conc. 0–10 µg/mL) on the growth of bacteria (Leuconostoc mesenteroides, Lactobacillus acidophilus LA-5) and yeasts (Saccharomyces cerevisiae, Kluyveromyces lactis var. lactis), which are used for food fermentation. Moreover, we decided to verify whether these microorganisms could utilise acrylamide as a nutritional compound. Our results proved that acrylamide can stimulate the growth of L. acidophilus and K. lactis. We have, to the best of our knowledge, reported for the first time that the probiotic strain of bacteria L. acidophilus LA-5 is able to utilise acrylamide as a source of carbon and nitrogen if they lack them in the environment. This is probably due to acrylamide degradation by amidases. The conducted response surface methodology indicated that pH as well as incubation time and temperature significantly influenced the amount of ammonia released from acrylamide by the bacteria. In conclusion, our studies suggest that some strains of bacteria present in milk fermented products can exert additional beneficial impact by diminishing the acrylamide concentration and hence helping to prevent against its harmful impact on the human body and other members of intestinal microbiota.

Physicochemical and Functional Characterization of Newly Designed Biopolymeric-Based Encapsulates with Probiotic Culture and Charantin.

The identification of novel sources of synbiotic agents with desirable functionality is an emerging concept. In the present study, novel encapsulates containing probiotic L. acidophilus LA-05® (LA) and Charantin (CT) were produced by freeze-drying technique using pure Whey Protein Isolate (WPI), pure Maltodextrin (MD), and their combination (WPI + MD) in 1:1 core ratio, respectively. The obtained microparticles, namely WPI + LA + CT, MD + LA + CT, and WPI + MD + LA + CT were tested for their physicochemical properties. Among all formulations, combined carriers (WPI + MD) exhibited the highest encapsulation yields for LA (98%) and CT (75%). Microparticles showed a mean d (4, 3) ranging from 50.393 ± 1.26 to 68.412 ± 3.22 μm. The Scanning Electron Microscopy revealed uniformly amorphous and glass-like structures, with a noticeably reduced porosity when materials were combined. In addition, Fourier Transform Infrared spectroscopy highlighted the formation of strong hydrogen bonds supporting the interactions between the carrier materials (WPI and MD) and CT. In addition, the thermal stability of the combined WPI + MD was superior to that of pure WPI and pure MD, as depicted by the Thermogravimetric and Differential Scanning Calorimetry analysis. More interestingly, co-encapsulation with CT enhanced LA viability (8.91 ± 0.3 log CFU/g) and Cells Surface Hydrophobicity (82%) in vitro, in a prebiotic-like manner. Correspondingly, CT content was heightened when co-encapsulated with LA. Besides, WPI + MD + LA + CT microparticles exhibited higher antioxidant activity (79%), α-amylase inhibitory activity (83%), and lipase inhibitory activity (68%) than single carrier ones. Furthermore, LA viable count (7.95 ± 0.1 log CFU/g) and CT content (78%) were the highest in the blended carrier materials after 30 days of storage at 4 °C. Synbiotic microparticle WPI + MD + LA + CT represents an effective and promising approach for the co-delivery of probiotic culture and bioactive compounds in the digestive tract, with enhanced functionality and storage properties.