Activity Of Probiotic Bacteria Research Articles

Evaluation of prebiotic, probiotic, and synbiotic potentials of microalgae

Microalgae can be considered an alternative food ingredient thanks to their nutritional composition and bioactive molecules. Microalgae are considered a rich source of sulfated and non-sulfated polysaccharides, and certain types of polysaccharides vary depending on their taxonomic groups. It is thought that valuable bioactive compounds possessed by algae biomass can increase the vitality of probiotic bacteria by stimulating their growth and being a good source for lactic acid production. Probiotics are defined as living, microbial dietary supplements that beneficially affect the human organism with their effects on the intestinal tract when they are consumed adequately. Prebiotics are indigestible or poorly digested food ingredients that stimulate the growth or activity of probiotic bacteria. Synbiotic is a term that expresses the union of probiotics and prebiotics to exert health benefits on humans. Spirulina and Chlorella are good sources of protein and polysaccharides or oligosaccharides that have been suggested as potential prebiotic candidates. These microalgae are thought to have a stimulating effect on the growth of probiotic bacteria. In this study, synbiotic efficacy and prebiotic activity of microalgae on probiotic microorganisms will be discussed and their potential in this area will be revealed.

The inclusion of moringa leaf extract fermentation in commercial feed to enhance feed conversion ratio and specific growth rate of tambaqui fish, Colossoma macropomum.

Probiotics could be used as an alternative substitute for Antibiotic Growth Promoter (AGP). One of the bacteria that have the potential as a probiotic was Lactobacillus acidophilus which was able to secrete digestive enzymes that could help digestion and absorption of feed nutrients. The activity of probiotic bacteria could be stimulated by giving Moringa leaf extract through the process of breaking down oligosaccharides into lactic acid. The purpose of this study was to determine the effect of giving Moringa leaf extract, L. acidophilus probiotic, and the interaction between Moringa leaf extract and L. acidophilus probiotic in commercial feed on the specific growth rate and feed conversion ratio of Tambaqui fish. The results showed that administration of Moringa leaf extract and administration of L. acidophilus probiotics to commercial feed with different doses did not have a significant effect (p> 0.05), but the interaction of the combination of Moringa leaf extract and L. acidophilus probiotics gave a significant effect ( p <0.05) on the specific growth rate and feed conversion ratio of Tambaqui fish, namely the A1B2 treatment (4.03% per day) for the specific growth rate and A2B1 treatment (0.92) for the feed conversion ratio.

Growth and activity of probiotic bacteria in fermented milks fortified with polyphenol extract from strawberry by-product

The effect of polyphenol-enriched extract from a strawberry by-product (SPE) on lactic acid production and the viability of Lactobacillus delbrueckii subsp. bulgaricus S19 (Lb. bulgaricus), Lactobacillus rhamnosus YW (Lb. rhamnosus) and Streptococcus thermophilus S13 (Str. thermophilus) in fermented milks during refrigerated storage was investigated. The fermented milks, with SPE (samples S1 and S2) and without the addition of the SPE (samples K1 and K2), were stored at 4±2°C for 15 days. A constant tendency to decrease in the pH values from 4.40±0.06 to 4.05±0.11 and an increase in the lactic acid concentration from 8.33±0.10 g/L to 11.12±0.41 g/L, respectively, were observed. The residual lactose content of the control and test samples at the end of the refrigerated storage was in the range of 31.44±0.39 g/L. The addition of polyphenol-enriched extracts did not significantly affect (P>0.05) the viability of Lactobacillus spp. and Str. thermophilus during the refrigerated storage.

Peynir Altı Suyu Proteini Hidrolizatının Ayranda Yoğurt Starter Kültürleri ve Probiyotik Bakteriler Üzerine Etkilerinin İncelenmesi

This study aims to monitor the effect of whey protein hydrolysate (WPH) on the growth and activity of probiotic bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, Lactobacillus acidophilus, and Bifidobacterium lactis) in ayran, and also to enhance the functionality of ayran by addition of the probiotics. Effects of WPH and probiotics addition as 0%, 0.25%, 0.5% and 1% on the growth of probiotic bacteria were studied before and after the fermentation and 7th, 14th, and 21st days of the storage. WPH and probiotics had a significant effect (p&amp;lt;0.05) on the growth of target microorganisms and the biochemical variables. The addition of WPH and probiotics significantly (p&amp;lt;0.05) increased the growth of probiotics compared to the control after the fermentation up to the 21st day of storage. The samples containing different WPH levels had lower (p&amp;lt;0.05) pH levels compared to the control during the study time. The mixing of WPH at 1% had the highest total solids and protein content compared to the control samples. The WPH decreased (p&amp;lt;0.05) the viscosity and Hunter color parameters in added the samples. Results indicated that WPH had great potential for enhancing the growth of probiotic bacteria and the nutritional of ayran.

Soy ice cream as a carrier for efficient delivering of Lactobacillus casei

PurposeAmong soy products, soy ice cream with neutral pH, high total solids contents and prebiotic oligosaccharides is an appropriate vehicle for probiotics. The purpose of this paper is to survey soy ice cream as a carrier for the efficient delivering of Lactobacillus casei, or L. casei.Design/methodology/approachProbiotic soy ice cream containing L. casei was produced via the powder of soy milk. The physicochemical and organoleptic properties of the product were assessed. Also, the viability of L. casei was surveyed over a 180-day period of storage at −25 °C.FindingsThe density characteristic of probiotic soy ice cream demonstrated a significant rise (P < 0.05). The result of the viability analysis showed significant alterations in the number of probiotics in this product after freezing and throughout the 180-day period (P < 0.05). The most noticeable drop was seen throughout the first 60 days about 1.83 logs after that the trend of survival of this probiotic strain leveled off over the next 120 days. Also, no significant differences were found in the organoleptic properties of both ice creams.Originality/valueSoy ice cream with prebiotic elements protected the growing and activity of probiotic bacteria. The results showed that L. casei is a good probiotic for soy ice cream.

Influence of incorporated Spirulina platensis on the growth of microflora and physicochemical properties of ayran as a functional food

The aim of this study was to enhance the growth and activity of probiotic bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, Lactobacillus acidophilus, and Bifidobacterium lactis) by the addition of Spirulina platensis into ayran. The effects of S. platensis at 0 %, 0.25 %, 0.5 %, and 1 % concentrations on the growth of probiotic bacteria were studied before and after fermentation and on the 7th, 14th, and 21st days of storage. The S. platensis had a significant effect on the growth of S. thermophilus, L. delbrueckii spp. bulgaricus, L. acidophilus and B. lactis and the biochemical variables. The addition of S. platensis, significantly increased the growth of probiotics compared to the control after fermentation and within storage. Samples containing S. platensis had significantly higher titratable acidity levels compared to the control during the study period. The mixing of S. platensis at 1 % gave the highest total solid and protein content compared to the control samples. Viscosity values of samples having S. platensis decreased during storage time. The addition of algal biomass at 0.25 %, 0.5 %, and 1 % significantly decreased Hunter color parameters; L* and b* values compared to the control. Spirulina platensis has great potential for enhancing the growth of probiotic bacteria and the nutritional content of ayran.

Evaluation of Immunostimulatory and Antimicrobial Activities of Probiotic Bacteria Isolates from Commercially Available Yoghurts

Evaluation of Immunostimulatory and Antimicrobial Activities of Probiotic Bacteria Isolates from Commercially Available Yoghurts

Potential Using of Ulvan Polysaccharide from Ulva lactuca as a Prebiotic in Synbiotic Yogurt Production

Background and objective: There is growing interesting for edible marine algae species as a source for beneficial polysaccharides. Ulva lactuca is a widespread macroalga and highly consumed by humans and livestock because of its great nutritional values. Many studies showed that different extracts of U. lactuca possess nutritional and biological values. Ulvan is one of its structural water-soluble sulfated polysaccharides. The main objective of this study is preparing synbiotic yogurt by using ulvan polysaccharide by different percentage as a prebiotic ingredient and using probiotic starter bacteria in the manufacture of set synbiotic yogurt. Then study the quality properties of the resultant synbiotic yogurt. Methodology: ulvan polysaccharide was extracted from Ulva lactuca using the methods of hot water-extraction and ethanol-precipitation. The synbiotic yogurt was prepared from fresh skim milk and ulvan polysaccharide as prebiotics, which was added by different concentrations: 1%, 2% and 4% (w/v). The mixtures were heated to 90°C for 10 min and immediately cooled to 39°-40°C; and inoculated with 3% of probiotic starter culture (containing of Lactobacillus acidophilus LA-5 Streptococcus thermophilus TH-4, and Bifidobacterium sp. Bb-12). The inoculated milks were distributed into 100 mL plastic cups and incubated at 40°C till complete coagulation. The synbiotic yogurt were transferred to the refrigerator at 7° ± 1°C and storage for 9 days; then the treatments were analyzed for the bacteriological, physical, chemical, and organoleptic assessments at fresh time and after 9 days of cold storage. Results: The results showed that adding of 1-2% of the ulvan polysaccharide presented synbiotic yogurt with good chemical and physical properties, as well as stimulated the growth and activity of probiotic bacteria. But the addition of high percentage (4%) gave opposite results in terms of flavor, delayed fermentation and weak texture with syneresis also. Conclusion: Therefore, it is recommended to use ulvan polysaccharide as prebiotic in the manufacture of synbiotic yogurt by adding 1-2%; and the flavor can be improved by adding any natural flavor to the synbiotic yogurt.

Investigation of the antagonistic activity of secondary metabolites of propionic acid bacteria

Тhe practical value of the culture liquid of probiotic bacteria was demonstrated. The culture fluid contains the products of vital activity of probiotic bacteria. It is the product of waste in the manufacture of classical probiotics. The culture liquid can be used to create metabiotics, due to the content of valuable exometabolites in its composition. The results of data on the positive effect of various amounts of culture liquid of propionic acid bacteria on the growth of bifidobacteria were presented. Microbiological studies have shown that 2 – 3 % of the filtrate was effectively reflected in the accumulation of biomass of bifidobacteria. The antagonistic activity of the culture fluid filtrate 2 – 3 % of the strain P.shermanii-4 against opportunistic (Escherichia coli-ATCC 25922, Staphylococcus aureus -ONU-223, Bacillus cereus-ATCC 11778) and pathogenic microorganisms (Salmonella enteritidis ‑ ONU-466) was studied. It was found that the use of a 2 % culture supernatant inhibits the growth of all opportunistic microorganisms, in addition to the pathogenic strain Salmonella enterica-ONU-466. With an increase in the dose of the filtrate, a small delay in the growth of Salmonella enteritidis-ONU-466 and an increase in the sensitivity of opportunistic microorganisms were observed.

Protective activity of probiotic bacteria against 2-amino-3-methyl-3H-imidazo[4,5-f]quinoline (IQ) and 2-amino-1-methyl-6-phenyl-1H-imidazo[4,5-b]pyridine (PhIP) – an in vitro study

Heterocyclic aromatic amines (HAAs) are carcinogenic compounds present in a typical Western diet rich in thermally processed meat. These nutritional factors can modulate the cytotoxicity of faecal water (FW) and induce tumours in the human gastrointestinal tract. Supplementation with probiotics is promising in terms of reducing the harmful effects of HAAs in the human body. The aim of the study was in vitro assessment of the protective activity of the probiotic strains Lb. rhamnosus 0900, Lb. rhamnosus 0908, Lb. casei 0919 and Lb. casei DN 114001 against IQ (2-amino-3-methyl-3H-imidazo[4,5-f]quinoline) and PhIP (2-amino-1-methyl-6-phenyl-1H-imidazo[4,5-b]pyridine) after incubation with faeces from 15 persons aged 4 months to 82 years (children, adults and the elderly). The highest mean cytotoxicity of FW was observed for the elderly (63.2% ± 3.7%) and the lowest for children (28.0% ± 9.5%), as estimated by a neutral red uptake assay. The probiotics lowered the average cytotoxicity of FW exposed to IQ or PhIP. The concentration of IQ and PhIP in FW was most effectively reduced by Lb. rhamnosus 0900 (47.5%) and Lb. casei 0919 (45.8%), respectively, as determined by high -performance liquid chromatography. All the tested strains bound PhIP to a higher extent than IQ. In an alkaline comet assay, Lb. casei 0919 and Lb. rhamnosus 0908 displayed the strongest protective effect against IQ and PhIP (up to 80% reduction of DNA damage). Also in a comet assay, Lb. rhamnosus 0908 exhibited antioxidative activity toward H2O2 and PhIP (up to 63% and 69.5% reduction of oxidative DNA damage, respectively). The protective activity of the probiotic strains was specific to a given person’s FW, which implies the involvement of intestinal microbiota in the process.

Determination of the Antibacterial Constituents Produced by Lactobacilli against a Periodontal Pathogen: Sodium Lactate and a Low Molecular Weight Substance

Background and objectives: Probiotics are living bacteria which can improve the balance of microbiota. There are many recent studies on the effects of probiotics, including oral health promotion and the prevention of oral diseases. However, the mechanisms that underlie the activity of probiotic bacteria against periodontal pathogens have not been clearly elucidated. The purpose of this study was to examine the effects of lactic acid bacteria as probiotics in the prevention and treatment of periodontal disease. Material and Methods: The growth inhibitory effects of the culture supernatants of 50 strains of lactobacilli on the periodontal pathogen Porphyromonas gingivalis ATCC33277 were examined. To obtain a substance with antibacterial properties under neutral pH conditions, each culture supernatant was neutralized and purified by gel filtration column chromatography and reverse-phase HPLC. The molecular weight of purified substances was analyzed with LC-MS. Results: The results showed that two strains of Lactobacillus plantarum 122 (derived from the oral cavity) and L. fermentum ALAL020 (derived from fermented soy milk food products) had strong growth inhibition effects. The major antibacterial substance produced by L. plantarum 122 was thought to be sodium lactate. On the other hand, the molecular weight of the major antibacterial substance produced by L. fermentum ALAL020 we purified was 226.131 Da. An LC-MS analysis revealed that it had the following composition: C11H18O3N2. Conclusion: The antibacterial substance of L. plantarum 122 against P. gingivalis was sodium lactate, and that of L. fermentum ALAL020 we purified was a novel low molecular substance. This antibacterial substance has a possibility for using periodontal disease prevention.

Role of Probiotics and Prebiotics in Functional Gastrointestinal Disorders in Children

Introduction: Functional gastrointestinal disorders (FGID) are non-fatal, unknown etiology disorders with absence of a structural or biochemical explanation and accounting for up to 50% of gastroenterology referrals. Infant regurgitation, rumination and cyclic vomiting constitute the vomiting disorders. Abdominal pain disorders are classified as: functional dyspepsia, irritable bowel syndrome (IBS), functional abdominal pain, abdominal migraine and aerophagia. Disorders of defecation include: infant dyschezia, functional constipation, functional fecal retention and functional non-retentive fecal soiling. Current researches suggest a role of gut microbiota in pathogenesis of FGID and qualitative and quantitative alterations in the normal gut flora in some functional disorder such as IBS, chronic constipation and formula-fed infants which suffering colic or regurgitation have been described. Probiotics are nonpathogenic microorganisms, when they are ingested, have positive effects on the host’s health. They influence intestinal physiology by different ways. Prebiotics are non-digestible carbohydrates which promote the growth and/or activity of probiotic bacteria. Evidences for the therapeutic or preventive effect of particular probiotic strains with or without prebiotics in FGID are available in many of articles. Results are encouraging in symptomatic alleviation and improvement in quality of life in IBS, functional constipation, functional abdominal pain, infantile colic, aerophagia and infantile regurgitation. Conclusion: Different probiotic strains have different effects, so selection of strains with specific health benefits is important. In general according to review of articles, although some of specific probiotic strains can provide a health benefit in these disorders, it seems, more high-quality and long-duration placebo-con-trolled trials are required. Keywords: Functional gastrointestinal disorders, Probiotic.

Purification and characterisation of a fructosyltransferase from Rhodotorula sp.

The present work was devoted to investigations concerning the purification and characterisation of the fructooligosaccharide (FOS)-producing extracellular enzyme of Rhodotorula sp. LEB-V10. FOS are functional food ingredients showing prebiotic properties, meaning that it could stimulate selectively the growth and/or activity of probiotic bacteria in the gut. The purification of the enzyme was carried out according to the following sequential procedure: cell separation by centrifugation, recovering by ethanol precipitation and purification by anion exchange chromatography. The molecular weight was estimated to be 170 kDa by preparative gel filtration and 77 kDa by sodium dodecyl sulphate-polyacrylamide gel electrophoresis, signifying that the native enzyme exists as a dimer. With sucrose as substrate, the data failed to fit the Michaelis-Menten behaviour, rather showing a sigmoid shape similar to that of the allosteric enzymes (cooperative behaviour), requiring high sucrose concentrations to obtain high reaction rates. The enzyme showed both fructofuranosidase (FA) and fructosyl-transferase (FTA) activities. The optimum pH and temperature for FA activity were found to be around 4.0 and 72-75 degrees C, respectively, while FTA showed optimum activity at pH 4.5 and 65-70 degrees C. Both activities were very stable at temperatures below 66 degrees C, while for FA, the enzyme was more stable at pH 4.0 and for FTA at pH 5.0.

ClpL is essential for induction of thermotolerance and is potentially part of the HrcA regulon in Lactobacillus gasseri

Stress-inducible proteins are likely to contribute to the survival and activity of probiotic bacteria during industrial processes and in the gastrointestinal tract. The recently published genome sequence of probiotic Lactobacillus gasseri ATCC 33323 suggests the presence of ClpC, ClpE, ClpL, and ClpX from the Clp ATPase family of stress proteins. The heat-shock response of L. gasseri was studied using 2-D DIGE. A total of 20 protein spots showing significant (p<0.05) increase in abundance after 30 min heat-shock were identified, including DnaK, GroEL, ClpC, ClpE, and ClpL. To study the physiological role of ClpL, one of the most highly induced proteins during heat-shock, its corresponding gene was inactivated. The DeltaclpL mutant strain had growth characteristics that were indistinguishable from wild-type under several stress conditions. However, in the absence of functional ClpL, L. gasseri exhibited drastically reduced survival at a lethal temperature and was unable to induce thermotolerance. Genome sequences indicate that the expression of clp genes in several Lactobacillus species is regulated by HrcA, instead of CtsR, the conserved clp gene regulator of low G+C Gram-positive bacteria. Electrophoretic mobility shift assays using L. gasseri HrcA protein and clpL upstream fragments revealed, for the first time, a direct interaction between HrcA and the promoter of a clp gene from a Lactobacillus.

The use of probiotics in gastrointestinal disease.

Probiotics are living microorganisms that can affect the host in a beneficial manner. Prebiotics are nondigestible food ingredients that stimulate the growth and activity of probiotic bacteria already established in the colon. Efficacy of probiotic compounds has been shown in a wide range of gastrointestinal diseases. Lactobacillus GG alone, or the combination of Bifidobacterium bifidum and Streptococcus thermophilus, is effective in the treatment of Clostridium difficile, as well as in preventing the frequency and severity of infectious acute diarrhea in children. Prevention of antibiotic-induced diarrhea with the concomitant administration of either Lactobacillus GG or Saccharomyces boulardii has been demonstrated. The most successful studies involve the use of Lactobacillus GG at a dose of 1 x 1010 viable organisms per day and the yeast boulardii at a dose of 1 g/day. A probiotic preparation (VSL#3 - 6 g/day) that uses a combination of three species of Bifidobacterium, four strains of Lactobacillus and one strain of Streptocccus has shown promise in maintaining remission in ulcerative colitis and pouchitis, as well as in preventing the postoperative recurrence of Crohn's disease. The mechanism of action of probiotics may include receptor competition, effects on mucin secretion or probiotic immunomodulation of gut-associated lymphoid tissue. Oral administration of probiotic compounds has been demonstrated to be well tolerated and safe. However, while probiotics have the potential to improve human health and to prevent and treat some diseases, major improvements are needed in labelling and quality assurance procedures for probiotic compounds. In addition, well planned and controlled clinical studies are necessary to delineate fully the potential for probiotic compounds.