Acidophilus Strain Research Articles

Evaluation of Antioxidant and Antimicrobial Efficacy of Camellia Sinensis and Alstonia Scholaris Extracts on Streptococcus Mutans and Lactobacillus Acidophilus - An in Vitro Study.

Context Dental caries is showing an upward trend in India and there is a need to explore innovative strategies to prevent the disease. Literature evaluating antibacterial activity of Camellia sinensis and Alstonia scholaris plant extracts on Streptococcus mutans and Lactobacillus acidophilus is practically non-existent. Objectives - To assess the minimum inhibitory concentration (MIC) and antimicrobial efficacy of Camellia sinensis and Alstonia scholaris on S. mutans and L. acidophilus. Materials and method: This was an in vitro study carried over a period of three months. The leaves of Camellia sinensis and Alstonia scholaris were collected, and crushed to obtain coarse powder. Plant extraction was performed using Soxhelet appartus. Anti- oxidant assay was performed for both the plant extracts against DPPH radical using Spectrophotometer at 517nm. Inhibition percentage was calculated through absorbance value measured from spectrophotometer. Anti- microbial activity of both the plant extracts against Microbial Type Culture Collection strains of Streptococcus mutans and Lactobacillus acidophilus was assessed using Agar well diffusion method. 0.2% Chlorhexidine was used as positive control and ethanol as negative control. The experiment was performed in triplicates. Mean inhibition zone in each set of experiment was computed using three readings after accounting for well diameter. One Way Analysis of Variance (ANOVA), Tukey’s post hoc test and independent sample‘t’ test were performed to compare the mean inhibition zone. Results: The plant extracts were effective against Streptococcus mutans and Lactobacillus acidophilus. Camellia sinensis at 4% concentration produced a mean inhibition zone of 30.3± 3.9 mm against Streptococcus mutans and 23.8± 2.2 mm against Lactobacillus acidophilus. Alstonia scholaris at 10% concentration produced a mean inhibition zone of 21.6± 2.8 mm against Streptococcus mutans and 24.1± 1.6 mm against Lactobacillus acidophilus. Conclusion: Camellia sinensis and Alstonia scholaris have significant anti- oxidant and anti- microbial property against Streptococcus mutans and Lactobacillus acidophilus.

Effects of potential probiotic strains LBKV-3 on Immune Cells responses in Malnutrite children: a double-blind, randomized,Controlled trial

ABSTRACT This study investigated the phagocytic cell response in malnourished children after oral feeding of a fermented product containing clinically proven probiotic strains of Lactobacillus acidophilus, LBKV-3. The bacterial strain is used as a probiotic for humans to test its effect on immune cell activity in undernourished children below 8 years of age. To study the immune cell activity, implantation abilities of the culture in the GI tract of malnourished children, forty-five children of 6–7 and 7–8 years were randomly selected and distributed in three groups, each comprising 15 children in each of the age group. The test group of the children was receiving 100 g product volunteers/day of freshly prepared probiotic acidophilus milk containing 107 cfu/g of culture. The control group was receiving 100 g freshly prepared ”dahi” containing 107 cfu/g of the LAB while the blank group of the volunteers was receiving thermal processed (85° C/30 min) buffalo milk containing 5% fat and 10% SNF at the rate of 100 ml/day/volunteer. Feeding trial was continued for 12 weeks. Blood samples were collected at W2, W4, W8, and W12. The blood serum samples were analyzed for monocytes, neutrophils, basophils, and lymphocytes by BC-3000 + Auto Hematology Analyzer. In conclusion, consumption of PAM increased the proportion of immune cells, including monocytes, neutrophils, basophils, and lymphocytes, as well as their phagocytic activity in all age groups but proportion was significant in the test group of 7–8 years. The effects were higher during W12 compared to W2, W4, and W8, which suggest regulation of the immune system.

Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties.

Although pea protein has been widely explored, its consumption is still limited by undesirable sensory characteristics and low solubility. All these properties can be modified during protein extraction process. Besides, previous studies showed that lactic acid bacteria (LAB) have a positive effect on legume protein ingredients in terms of flavor and functional properties. Hence, the objective of this work was to explore an alternative extraction method based on alkaline extraction/isoelectric precipitation (AEIEP) resulting in globulin-rich and residual albumin-rich fractions. Here, the decrease in pH was achieved by lactic fermentation instead of mineral acid addition. Different bacteria strains (Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis) have been used alone or in co-culture, and the results were compared with the usual acidification. The extraction assisted by fermentation led to the increase by 20–30% in protein content/yield of the albumin fraction, meaning that the solubility of the extracted pea protein was increased. This result could be explained by the proteolytic activity of bacteria during lactic fermentation. Therefore, the thermal denaturation properties of the isolated protein fractions measured by differential scanning calorimetry could be mainly ascribed to differences in their polypeptide compositions. In particular, higher denaturation enthalpy in globulin fractions after fermentation compared to AEIEP (~15 J/g protein vs. ~13 J/g protein) revealed the relative enrichment of this fraction in pea legumins; a higher part of 7S globulins seemed to be consumed by lactic acid bacteria.

Lactobacillus acidophilus Induces a Strain-specific and Toll-Like Receptor 2–Dependent Enhancement of Intestinal Epithelial Tight Junction Barrier and Protection Against Intestinal Inflammation

Defective intestinal tight junction (TJ) barrier is an important pathogenic factor of inflammatory bowel disease. To date, no effective therapies that specifically target the intestinal TJ barrier are available. The purpose of this study was to identify probiotic bacterial species or strains that induce a rapid and sustained enhancement of intestinal TJ barrier and protect against the development of intestinal inflammation by targeting the TJ barrier. After high-throughput screening of >20 Lactobacillus and other probiotic bacterial species or strains, a specific strain of Lactobacillus acidophilus, referred to as LA1, uniquely produced a marked enhancement of the intestinal TJ barrier. LA1 attached to the apical membrane surface of intestinal epithelial cells in a Toll-like receptor (TLR)-2-dependent manner and caused a rapid increase in enterocyte TLR-2 membrane expression and TLR-2/TLR-1 and TLR-2/TLR-6 hetero-complex-dependent enhancement in intestinal TJ barrier function. Oral administration of LA1 caused a rapid enhancement in mouse intestinal TJ barrier, protected against a dextran sodium sulfate (DSS) increase in intestinal permeability, and prevented the DSS-induced colitis in a TLR-2- and intestinal TJ barrier-dependent manner. In conclusion, we report for the first time that a specific strain of LA causes a strain-specific enhancement of intestinal TJ barrier through a novel mechanism that involves the TLR-2 receptor complex andprotects against the DSS-induced colitis by targeting the intestinal TJ barrier.

Development of Eco-friendly Probiotic Edible Coatings Based on Chitosan, Alginate and Carboxymethyl Cellulose for Improving the Shelf Life of UF Soft Cheese

The objective of the current work was to evaluate the efficiency of novel antimicrobial edible coatings based on chitosan (CH), sodium alginate (SA), and carboxymethyl cellulose (CMC) with an eco-friendly antimicrobial microcrystalline cellulose (AMCC) and probiotic strains (Bifidobacterium lactis, Lactobacillus acidophilus, and Lactobacillus casei). These edible films were applied for preservatives UF soft cheese for 45 days, instead of using traditional plastic sheet. The probiotic edible films were evaluated by using SEM, FT-IR tools. Additionally, the mechanical properties, water vapor permeability, water solubility, and antimicrobial properties were examined. The fashioned probiotic edible films had an antimicrobial effect against all tested microbes, the high microbial effect was observed for edible films with CH and SA. Furthermore, the coated cheese was evaluated chemically, microbiologically, and sensory during 45 days. The dry matter, protein, and fat contents of cheese treatments coated with SA and CMC decreased during the storage period. Additionally, the probiotic counts in all films were more than 8.0 log CFU/g after 45 days. It was also observed that the edible films containing SA and CH can preserve cheese from spoilage. Correspondingly, the sensory scores were indicated the overall acceptability of cheese in this study was SA, CMC, and CH followed by control. Therefore, the formulation of the antimicrobial edible coating can be applied for soft cheese to control the spoilage and maintain the stability of products.

Effect of exopolysaccharides from cariogenic bacteria on human gingival fibroblasts.

Bacterial biofilm (dental plaque) plays a key role in caries etiopathogenesis and chronic periodontitis in humans. Dental plaque formation is determined by exopolysaccharides (EPSs) produced by cariogenic and periopathogenic bacteria. The most frequent cariogenic bacteria include oral streptococci (in particular S. mutans) and lactobacilli (most frequently L. acidophilus). In turn, the dominant periopathogen in periodontitis is Porphyromonas gingivalis. Development of dental caries is often accompanied with gingivitis constituting the mildest form of periodontal disease. Basic cellular components of the gingiva tissue are fibroblasts the damage of which determines the progression of chronic periodontitis. Due to insufficient knowledge of the direct effect of dental plaque on metabolic activity of the fibroblasts, this work analyses the effect of EPSs produced by S. mutans and L. acidophilus strains (H2O2-producing and H2O2-not producing) on ATP levels in human gingival fibroblasts (HGF-1) and their viability. EPSs produced in 48-hours bacterial cultures were isolated by precipitation method and quantitatively determined by phenol - sulphuric acid assay. ATP levels in HGF-1 were evaluated using a luminescence test, and cell viability was estimated using fluorescence test. The tests have proven that EPS from S. mutans did not affect the levels of ATP in HGF-1. Whereas EPS derived from L. acidophilus strains, irrespective of the tested strain, significantly increased ATP levels in HGF-1. The analysed EPSs did not affect the viability of cells. The tests presented in this work show that EPSs from cariogenic bacteria have no cytotoxic effect on HGF-1. At the same time, the results provide new data indicating that EPSs from selected oral lactobacilli may have stimulating effect on the synthesis of ATP in gingival fibroblasts which increases their energetic potential and takes a protective effect.

Optimization of growth processes of the selected strain Lactobacillus acidophilus (B-4107) K-1-T with the prospect of its use for the prevention of gastrointestinal diseases in calves

Gastrointestinal diseases of young cattle occupy the bulk of the total number of postnatally significant diseases in terms of coverage, which causes significant economic damage to animal husbandry. In the modern world, the basis for prophylactic that is safe for a living organism is the use of bacterial preparations created from symbiotic selected probiotic strains with the inclusion of a functional substance and a prebiotic. In this regard, the role of lactulose, which meets all the necessary international requirements, becomes particularly important. When determining the influence of the prebiotic Lactulose, as a catalytic enzyme, on the growth processes of the collection strain Lactobacillus acidophilus (B-4107) K-1-T, it was experimentally established that the prebiotic. Lactulose has a significant effect on the growth and activity of the tested strain of lactic acid microorganisms. The following data is necessary for the development of effective means of normalizing the microbiota in the prophylactic of diseases of the gastrointestinal tract of young animals of infectious and non-infectious etiology.

Lactic Acid Bacteria against Listeria monocytogenes

Background: Listeria monocytogenes is a pathogenic bacterium that can contaminate food and cause public health problems due its ability to form biofilms and resistance to sanitizers, it is responsible for sanitary and economic losses in food producing establishments. The difficulties in controlling biofilms and increasing resistance to traditional antibacterial agents is motivating studies of alternative potential biological agents for the control of pathogenic biofilms, among which lactic acid bacteria (LABs) are included. The objective of this work was to evaluate the activity of LABs against Listeria monocytogenes biofilm formation on polystyrene plates, a surface commonly used in the food industry.Materials, Methods & Results: Lyophilized commercial strains of Bifidobacterium animalis, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus salivaris and Lactobacillus acidophilus were used. The strain of Listeria monocytogenes (L4) was isolated from polystyrene mats from a poultry slaughterhouse cutting room and demonstrated the ability to attach to microplates and resistance to sanitizers (sodium hypochlorite and hydrogen peroxide) at all times, temperatures and tested surfaces. The antimicrobial activity of LABs was evaluated by the agar diffusion method. The LABs that presented action on Listeria monocytogenes were selected for the inhibition and/or removal of biofilms in microplates, and all experiments were carried out in triplicate. Only Bifidobacterium animalis and Lactobacillus plantarum demonstrated action against Listeria. monocytogenes in the agar diffusion assays and were selected for inhibition and competition assays. Furthermore, competition of LABs against Listeria monocytogenes adhesion was evaluated. There was no significant difference between LABs and Listeria monocytogenes, alone or in combination, at temperatures of 30ºC and 37ºC in the Listeria monocytogenes inhibition assays on polystyrene surface. The lactic acid bacteria evaluated did not demonstrate inhibition of Listeria monocytogenes adhesin testes with optical density visualization, however, it was possible to identify a reduction in Listeria monocytogenes counts with the application of Bifidobacterium animals and Lactobacillus plantarum in the testes of competition against biofilm formation. In competition tests Bifidobacterium animalis and Lactobacillus plantarum have an injunction in Listeria monocytogenes, indicating that these lactic acid bacteria can retard Listeria biofilm formation on polystyrene surfaces and thus help control the pathogen in the food industry.Discussion: A potential mechanism to control biofilm adhesion and formation of pathogens for nutrients and fixation on surfaces, multiplication factors and surfaces are a challenge in controlling biofilms of pathogenic microorganisms, alternative measures to traditional methods for inactivating pathogens and biofilm formers bacteria are necessary. In this sense, lactic acid bacteria generate high levels of bacteriocin and are effective in inhibiting the biofilm of pathogenic bacteria, however, our study did not reveal this. We verified that Bifidobacterium animalis and Lactobacillus plantarum have an inhibitory action on Listeria monocytogenes, indicating that these lactic acid bacteria can be used to delay the formation of biofilms by Listeria on polystyrene surfaces, helping to control this pathogen in food industry.Keywords: control of biofilm, pathogenic bacteria, food industry, polystyrene surface, FTDs.

Ohmic heating as a method of obtaining paraprobiotics: Impacts on cell structure and viability by flow cytometry

This study aimed to evaluate the effects of ohmic heating (OH) on probiotic inactivation, cell viability and morphology of the probiotic strains Lactobacillus acidophilus LA 05 (LA), Lacticaseibacillus casei 01 (LC), and Bifidobacterium animalis Bb 12 (BA) to develop paraprobiotics. OH at different electric field magnitudes (4, 8, and 12 V/cm at 60 Hz) and conventional heat treatment (CONV) were performed to determine the most adequate condition for the obtainment of paraprobiotics. Analysis of culturability, flow cytometry (FC), and Scanning electron microscope (SEM) was carried out. The complete inactivation by CONV was achieved only in the following conditions: LA − 95 °C/5 min, LC and BA − 95 °C/7 min. The same temperature profile was used in OH treatments to study the OH electrical effects. The OH treatment (8 V/cm) caused lower damage to the cell membrane integrity compared to the CONV treatment (p < 0.05). The OH showed to be adequate technology for the efficient production of paraprobiotics.

Effect of inoculum size and glucose concentration for bacterial cellulose production by Lactobacillus acidophilus

Bacterial cellulose (BC) has gained interest as new industrial materials because of its unique properties compared to other cellulose sources. Intense researches have been done to study the production of BC and finding a new strain source to meet the requirement of high yield of production with a low economic cost. In this work, the potential of Lactobacillus acidophilus as a new source of bacterial cellulose was studied by observing the effects of inoculum size and glucose concentration on the production of BC using the one-factor-at-time method. L. acidophilus was cultured in HS medium for 14 days at various cultivation conditions according to the experimental set-up. The results obtained indicate that the glucose concentration in the medium and the inoculum size of the bacteria had a significant role in the BC production. The highest BC of 1.843 g/L was achieved at 1.5 w/v% glucose concentration and 0.856 g/L at 6 v/v% of inoculum size. Although the amount of BC produced was comparatively low than BC produced from other bacterial strains, these results demonstrated the potential of L. acidophilus as a new strain source for BC production. Further study on other cultivation parameters is essential for the optimization of BC production by this L. acidophilus strain.

Aplikasi Mikroenkapsulasi Lactobacillus acidophilus dalam Butter Buah Nanas (Ananas comosus (L). Merr.)

Microencapsulation is a technique that can improve the viability of probiotics and protect the cells from adverse environment by entrapping the cell inside a bead matrix. Probiotic strains Lactobacillus acidophilus was microencapsulated by an emulsion method using sodium alginate, palm oil, and Tween 80. The aim of this research were to produce microencapsulated L. acidophilus by emulsion method and evaluate the stability of microencapsulated probiotic during storage in pineapple fruit butter. Microencapsulation could protect probiotic during storage (significantly different (p=0,05)) than without microencapsulation. During two weeks storage, free cells decreased dramatically (2,5 log CFU/g) than encapsulated cells (1,2 log CFU/g). Storaging microencasulated probiotic in refrigerator temperature (4°C) caused microencapsulated probiotic had longer shelf life (22 days) than room temperature (9 days). pH of pineapple butter containing microencapsulated probiotic cells were found as more stable during storage than were the free cells.

BIOLOGICAL CONTROL OF FUSARIUM WILT OF CUCUMBER (Cucumis sativus) BY ANTAGONISTIC LACTIC ACID BACTERIA ISOLATED FROM RHIZOSPHERE OF FIVE MEDICINAL PLANTS

Fusarium wilt is one of the important diseases of cucumber and causes economic loss to farmers. The present study was undertaken to evaluate the potential of rhizosphere lactic acid bacteria as biocontrol agents of Fusarium wilt of cucumber. Lactic acid bacteria (LAB) were isolated and identified from the rhizosphere of five medicinal plants. The in-vitro antagonistic activity of LAB strains on F. oxysporum f.sp. cucumerinum was evaluated by dual culture method. The screen house experiment was then conducted to assess the effect of antagonistic LAB isolates on Fusarium wilt disease incidence in cucumber plants. The antagonistic LAB strains were further characterized using 16S rRNA gene sequencing technique. The total LAB counts of rhizospheric soil samples ranged from 7.0×105 cfu/g to 15.0×105 cfu/g. The LAB isolates were identified as strains of Lactobacillus acidophilus (21.4%), L. plantarum (35.7%), L. fermentum (28.6%), L. alimentarius (7.1%) and L. brevis (7.1%). Treatment of cucumber seeds with antagonistic LAB strains significantly reduced Fusarium wilt of cucumber incidence from 95% to 48%. Lactobacillus fermentum isolated from the rhizosphere of A. indica exhibited strong disease suppression (49.5%). The study therefore revealed that the rhizospheric-LAB could be applied to reduce the manifestation of Fusarium wilt in cucumber.&#x0D; &#x0D;

Development of a High-Resolution Single-Nucleotide Polymorphism Strain-Typing Assay Using Whole Genome-Based Analyses for the Lactobacillus acidophilus Probiotic Strain.

Lactobacillus acidophilus is one of the most commonly used industrial products worldwide. Since its probiotic efficacy is strain-specific, the identification of probiotics at both the species and strain levels is necessary. However, neither phenotypic nor conventional genotypic methods have enabled the effective differentiation of L. acidophilus strains. In this study, a whole-genome sequence-based analysis was carried out to establish high-resolution strain typing of 41 L. acidophilus strains (including commercial isolates and reference strains) using the cano-wgMLST_BacCompare analytics platform; consequently, a strain-specific discrimination method for the probiotic strain LA1063 was developed. Using a core-genome multilocus sequence-typing (cgMLST) scheme based on 1390 highly conserved genes, 41 strains could be assigned to 34 sequence types. Subsequently, we screened a set of 92 loci with a discriminatory power equal to that of the 1390 loci cgMLST scheme. A strain-specific polymerase chain reaction combined with a multiplex minisequencing method was developed based on four (phoU, secY, tilS, and uvrA_1) out of 21 loci, which could be discriminated between LA1063 and other L. acidophilus strains using the cgMLST data. We confirmed that the strain-specific single-nucleotide polymorphisms method could be used to quickly and accurately identify the L. acidophilus probiotic strain LA1063 in commercial products.

Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria

Abstract Cashew nut milk was evaluated as a matrix to deliver commercial probiotic strains (Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus plantarum) in order to develop a non-dairy probiotic beverage. The first step was to evaluate the viability of the probiotic strains. All evaluated bacteria were able to survive in this food matrix under 4 °C for 30 days. So, B. animalis was the selected strain to perform a stability test of the beverage by monitoring the pH, color, sensory and microbiological quality during refrigerated storage for 30 days. During storage, B. animalis counts were above 107 CFU.mL-1, the microbiological quality was maintained and there was no significant difference in whiteness. A significant pH decrease was observed, but it did not affect the beverage’s sensory acceptance, indicating that cashew nut milk is an adequate vehicle for delivering probiotics.

Study of Ribulose 1, 5-Bisphosphate Carboxylase from Sulfobacillus acidophilus Strain NY-1 Isolated from Lignite Mines

Study of Ribulose 1, 5-Bisphosphate Carboxylase from Sulfobacillus acidophilus Strain NY-1 Isolated from Lignite Mines

Yogurt enriched to correct intestinal microflora in dysbiosis

The high incidence of dysbiotic disorders, growing threat of new intestinal bacterial pathogens with multidrug resistance and high virulence, and high level of xenobiotic contamination of food products and the environment require the search for alternative non-medicinal products aimed at improving and maintaining health of the intestinal tract. The authors developed a recipe and technology of two-layer yogurt enriched with a prebiotic complex, containing dietary fiber of wheat bran, indigestible food components that promote the growth of normal intestinal microflora (bifidobacteria and lactobacilli), an inactivated yeast culture of Saccharomycescerevisiae (vini), and blueberry and cornelian cherry puree—a source of polyphenolic compounds. The yoghurt culture used in the technology contains freeze-dehydrated strains of probiotic cultures, i.e., Streptococcus thrmophilus, Lactobacillus delbrueckiissp.bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, and lactose. The authors studied the effect of the developed yogurt on the intestinal microflora and their ability to prevent and correct dysbiosis. To this end, a model of experimental antibiotic-associated dysbiosis was reproduced using a broad-spectrum antibiotic Gentamicin in white mice. The antibiotic was being injected intraperitoneally for 5 days. After withdrawal of gentamicin, a considerable increase in opportunistic enterobacteria (Enterobacteraerogenes, Enterobactercloacae, and Citrobacterfreundii), Proteussp, and Candidasp. was observed. There was also a decrease in the quantity and quality of Lactobacillussp. E.coli and a decrease in the content of Bifidobacteriumsp. Enriched yogurt in the diet of mice allowed the microbiological evidences of dysbiosis to be eliminated in a short time, prevented clinical symptoms of dysbiosis, i.e., decreased physical activity and poor appetite, stool softening, constipation, flatulence, and worsening the appearance. Thus, the developed enriched yogurt can be used to prevent and correct dysbiotic intestinal disorders.

Proteolysis and Process-Induced Modifications in Synbiotic Yogurt Investigated by Peptidomics and Phosphopeptidomics.

Probiotic and synbiotic yogurt preparations were manufactured at the semi-industrial pilot scale with Lactobacillus acidophilus and Bifidobacteria strains without inulin or fortified with 1 and 3% (w/w) inulin. The pathway of casein breakdown was determined in probiotic, synbiotic, conventional yogurt, and nonstarted milk base using HPLC-ESI-MS/MS-based peptidomics and phosphopeptidomics; in the latter case, casein phosphorylated peptides (CPPs) were previously enriched by hydroxyapatite chromatography. Compared with traditional yogurt, casein proteolysis increased in probiotic and even more in synbiotic yogurt with 1% inulin. Fortification with 3% inulin greatly modified the proteolytic pattern, indicating a characteristic contribution of probiotics to proteolysis. The enhanced proteolysis in synbiotic yogurt exposed the neo-formed peptides to progressively increase enzymatic or chemical modifications, such as dephosphorylation of CPPs, methionine oxidation, and formation of N-terminal pyroglutamic acids. These modifications might constitute molecular signature descriptors of metabolic processes mediated by complex bacterial communities, with technological, nutritional, and sensorial significance.

Reduction of Cholesterol by Lactobacillus acidophilus in Culture Broth

Cholesterol reducing abilities of six strains of Lactobacillus acidophilus including ATCC 4356, B, E, Farr, LA-1 and N-1 were investigated in vitro. All these strains were able to reduce cholesterol at various levels in the broth system used in this study. Among the strains tested, L. acidophilus ATCC 4356 demonstrated the best cholesterol reducing ability at 57 and 71% in the presence of oxgall and cholic acid, respectively, in the broth. Results from the acid tolerance and growth in oxgall studies demonstrated that these L. acidophilus strains would likely survive in the human gastrointestinal tract, where acid and oxgall are present in the stomach and small intestine. Coprecipitation, which was observed in the presence of cholic acid, of cholesterol with deconjugated bile at acidic pH contributed to the reduction of cholesterol in vitro. However, coprecipitation is not likely to take place in vivo since the pH in the small intestine is higher than neutral. Results from this study indicate that the in vivo hypocholesteremic ability is likely due to the assimilation of cholesterol by L. acidophilus cells or/and attachment of cholesterol to the surface of L. acidophilus cells.

Pilot Study of Probiotic Supplementation on Uremic Toxicity and Inflammatory Cytokines in Chronic Kidney Patients

Background: Bacterial metabolism contributes to the generation of uremic toxins in patients with chronic kidney disease (CKD). It has been investigated the use of probiotics in the reduction of uremic toxins intestinal production. Objective: The aim of this pilot study was to evaluate the effect of probiotic supplementation on reducing the production of uremic toxins and the inflammatory profile of CKD patients. Methods: We performed a randomized, blind, placebo-controlled, crossover study on patients with CKD stages 3 and 4. The intervention was a probiotic formulation composed of Lactobacillus acidophilus strains given orally three times a day for 3 months. Changes in uremic toxins (p-Cresylsulfate and Indoxyl Sulfate) and serum inflammatory cytokines were the primary endpoints. Results: Of the 44 patients randomized, 25 completed the study (mean age 51 ± 9.34, 64% female, mean eGFR 36 ± 14.26 mL/min/1.73m², mean BMI 28.5 ± 5.75 kg/m²). At 3 months, there were no significant changes in any of the studied biomarkers including p-cresylsulfate (p = 0.57), Indoxyl sulfate (p = 0.08) and interleukin-6 (p = 0.55). Conclusion: Lactobacillus acidophilus strains given as probiotic were not able to reduce serum levels of uremic toxins and biomarkers of inflammation in CKD patients in stage 3 and 4.

Biotechnological aspects of obtaining fermented soybean products with increased phytoestrogenic activity

We have studied the proteolytic, α-galactosidase, and β-glucosidase activities of the consortia Lactobacillus acidophilus 317/402 with Bifidobacterium longum-Ya3 and Вifidobacterium adolescentis-С52 in the process of soy milk fermentation. It has been established that the studied cultures possess active enzyme apparatuses and help minimize those factors that limit the use of soy milk for the production of functional foods ‒ the presence of indigestible oligosaccharides and a legume taste. In terms of the proteolytic activity, which was 30 mU in 6 hours, the consortium Lactobacillus acidophilus 317/402 with Bifidobacterium adolescentis-С52 was the leader. The largest α-galactosidase and β-glucosidase activities, 98 U/mg and 81 U/mg, respectively, were demonstrated by the consortium Lactobacillus acidophilus 317/402 with Bifidobacterium longum-Ya3. At the same time, the amount of daidzin, glycitin, and genistin decreased by 93 %, 75 %, and 99.6%, respectively, while the amount of relevant aglycones increased by 278 %, 153 %, and 338 %. The specified enzyme activities of Lactobacillus acidophilus 317/402 with Вifidobacterium adolescentis-С52 did not exceed 78 and 75 U/mg, respectively, while the biotransformation processes of isoflavones were less intensive. It has been shown that certain symbiotic relationships between the selected strains of Bifidobacterium and Lactobacillus acidophilus are formed in soybean milk, which makes it possible to obtain high titers of probiotic cultures in the finished product, with the predominance of Bifidobacterium. After 9 hours of fermentation, the average number of Bifidobacterium and lactobacillus cells for both consortia was (0.9–2)·10 8 CFU/cm 3 and (0.8–4)·10 9 CFU/cm 3 , respectively. We have proven the increase in the probiotic and estrogenic activity of fermented drinks based on soy while reducing the amount of galactooligosaccharides by 50‒70 % on average.