Bacteria Streptococcus Thermophilus Research Articles

Fermentation Characteristics of Fermented Milk with Streptococcus thermophilus CICC 6063 and Lactobacillus helveticus CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage.

The lactic acid bacteria Streptococcus thermophilus and Lactobacillus helveticus are commonly used as starter cultures in dairy product production. This study aimed to investigate the characteristics of fermented milk using different ratios of these strains and analyze the changes in volatile compounds during fermentation and storage. A 10:1 ratio of Streptococcus thermophilus CICC 6063 to Lactobacillus helveticus CICC 6064 showed optimal fermentation time (4.2 h), viable cell count (9.64 log10 colony-forming units/mL), and sensory evaluation score (79.1 points). In total, 56 volatile compounds were identified and quantified by solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS), including aldehydes, ketones, acids, alcohols, esters, and others. Among these, according to VIP analysis, 2,3-butanedione, acetoin, 2,3-pentanedione, hexanoic acid, acetic acid, acetaldehyde, and butanoic acid were identified as discriminatory volatile metabolites for distinguishing between different time points. Throughout the fermentation and storage process, the levels of 2,3-pentanedione and acetoin exhibited synergistic dynamics. These findings enhance our understanding of the chemical and molecular characteristics of milk fermented with Streptococcus thermophilus and Lactobacillus helveticus, providing a basis for improving the flavor and odor of dairy products during fermentation and storage.

In vitro evaluation of the application of an optimized xylanase cocktail for improved monogastric feed digestibility.

Xylanases from glycoside hydrolase (GH) families 10 and 11 are common feed additives for broiler chicken diets due to their catalytic activity on the nonstarch polysaccharide xylan. This study investigated the potential of an optimized binary GH10 and GH11 xylanase cocktail to mitigate the antinutritional effects of xylan on the digestibility of locally sourced chicken feed. Immunofluorescence visualization of the activity of the xylanase cocktail on xylan in the yellow corn of the feed showed a substantial collapse in the morphology of cell walls. Secondly, the reduction in the viscosity of the digesta of the feed by the cocktail showed an effective degradation of the soluble fraction of xylan. Analysis of the xylan degradation products from broiler feeds by the xylanase cocktail showed that xylotriose and xylopentaose were the major xylooligosaccharides (XOS) produced. In vitro evaluation of the prebiotic potential of these XOS showed that they improved the growth of the beneficial bacteria Streptococcus thermophilus and Lactobacillus bulgaricus. The antibacterial activity of broths from XOS-supplemented probiotic cultures showed a suppressive effect on the growth of the extraintestinal infectious bacterium Klebsiella pneumoniae. Supplementing the xylanase cocktail in cereal animal feeds attenuated xylan's antinutritional effects by reducing digesta viscosity and releasing entrapped nutrients. Furthermore, the production of prebiotic XOS promoted the growth of beneficial bacteria while inhibiting the growth of pathogens. Based on these effects of the xylanase cocktail on the feed, improved growth performance and better feed conversion can potentially be achieved during poultry rearing.

Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation.

Pea albumins are promising for their nutritional, biological, and techno-functional properties. However, this fraction is usually discarded in the industry due to its low protein content compared to globulin fraction and the presence of some anti-nutritional compounds. In the present study, we used an alternative method of pea protein extraction based on alkaline solubilization/isoelectric precipitation in which the reduction of pH was achieved by lactic acid fermentation using specific starters instead of mineral acids. Hence, the main objective of this study was to examine the protein profile and the content of anti-nutritional and nutritional active compounds in pea albumin-rich fractions obtained by the isoelectric extraction method without (control) or with fermentation with different lactic acid bacteria (Streptococcus thermophilus, Lactiplantibacillus plantarum, and their co-culture). Different pea cultivars (Cartouche, Ascension, and Assas) were used here for their differences in protein profile. The results revealed a higher total nitrogen content in albumin-rich fraction for fermented samples and, in particular, for co-culture. The majority of total nitrogen was determined as non-protein (~50%), suggesting the degradation of proteins by LAB to small peptides and amino acids, which were solubilized in the soluble fraction (albumin) as confirmed by size exclusion chromatography (SEC-HPLC) analysis. Moreover, the higher antioxidant activity of fermented albumin samples was attributed to the production of small peptides during extraction. Lactic acid fermentation also resulted in a significant reduction of trypsin inhibitor activity, α-galactoside, and phytic acid content of this fraction compared to control.

Lysates from the probiotic bacterium Streptococcus thermophilus enhances the survival of T cells and triggers programmed cell death in neuroblastoma cells.

Neuroblastoma is the most common brain solid tumor in infancy. Despite the availability of numerous approaches like immunotherapy, surgery, chemotherapy, and radiotherapy, neuroblastoma frequently develops resistance and recurs. Immunotherapy is one of the most promising approaches and PD-L1 antibody blocking is the phenomena used to inhibit PD-1 receptors to increase and improve cytotoxic T cells toward cancer. Numerous studies underlined the critical role of probiotics on immune system development and modulation in addition to possible role in inducing apoptosis in cancer cells. In this study, a Streptococcus thermophilus strain, isolated from a local yogurt, was used as it is considered a potential probiotic due to its tolerance lower pH, bile acid, antibiotic suitability, and blood hemolysis. Our results showed that S. thermophilus lysates played as an immune checkpoint modulator at 25 µg/ml dose boosting PD-L1 transcripts and protein levels in SH-SY5Y neuroblastoma cell line. Interestingly, co-culture between SH-SY5Y and Jurkat T cells in the presence of blocking PD-L1 antibodies increased Jurkat T-cell viability compering to control without lysate. On the other hand, annexin-V/7-AAD, qPCR and western blot results showed that S. thermophilus lysates at 200 and 400 µg/ml decreased SH-SY5Y cell viability and increased apoptotic marker genes transcription and caspase-3 and caspase-9 protein expression.

Activation of Csm6 ribonuclease by cyclic nucleotide binding: in an emergency, twist to open.

Type III CRISPR systems synthesize cyclic oligoadenylate (cOA) second messengers as part of a multi-faceted immune response against invading mobile genetic elements (MGEs). cOA activates non-specific CRISPR ancillary defence nucleases to create a hostile environment for MGE replication. Csm6 ribonucleases bind cOA using a CARF (CRISPR-associated Rossmann Fold) domain, resulting in activation of a fused HEPN (Higher Eukaryotes and Prokaryotes Nucleotide binding) ribonuclease domain. Csm6 enzymes are widely used in a new generation of diagnostic assays for the detection of specific nucleic acid species. However, the activation mechanism is not fully understood. Here we characterised the cyclic hexa-adenylate (cA6) activated Csm6' ribonuclease from the industrially important bacterium Streptococcus thermophilus. Crystal structures of Csm6' in the inactive and cA6 bound active states illuminate the conformational changes which trigger mRNA destruction. Upon binding of cA6, there is a close to 60° rotation between the CARF and HEPN domains, which causes the 'jaws' of the HEPN domain to open and reposition active site residues. Key to this transition is the 6H domain, a right-handed solenoid domain connecting the CARF and HEPN domains, which transmits the conformational changes for activation.

Kombinasi Fermentasi Bakteri Asam Laktat dan Pemanasan Bertekanan-Pendinginan dalam Pembentukan Pati Resisten Tepung Talas Beneng (Xanthosoma undipes K. Koch)

The study aimed to determine the effect of lactic acid bacteria, fermentation time, and pressurized heating-cooling cycle on the formation of resistant starch content of beneng taro (Xanthosoma undipes K. Koch) flour. The materials used were beneng corm, isolates of lactic acid bacteria Lactobacillus casei and Streptococcus thermophilus, and MRSB media. The experimental design was randomized block design factorial with two factors: fermentation time (0, 18, and 24 hours) and pressurized-cooling heating (1, 2, and 3- cycles) in 3 replicates. The data were analyzed using analysis of variance and if necessary continued with Duncan's Multiple Range Test at a level of 95%. The tested parameters were the content of resistant starch, amylose, and amylopectin and the data were treated using variance of analysis. The results showed that the combination of L. casei and S. thermophillus produced the highest resistant starch content of 5.66%. Fermentation time of 18 and 24 hours produced resistant starch content of 4.46% and 4.51%, respectively. Autoclaving-cooling of 1-, 2-, and 3-cycle produced a similar type of resistant starch of 3.81%, 4.26%, and 4.16%, respectively. Therefore, the combination of L. casei and S. thermophillus fermented in 18 hours and 1-cycle of autoclaving-cooling is recommended to produce resistant beneng taro flour starch content.
 
 Keywords: fermentation, autoclaving-cooling, resistant starch, taro beneng, Xanthosoma undipes K. Koch

Bacteria‐Assisted Synthesis of Fe‐Co‐Ni‐S/Hollow Carbon Spheres as High‐Performance Supercapacitor Electrode Materials

AbstractTransition metal sulfides (TMSs) as an important type of pseudocapacitive material face the problems of low conductivity and limited morphology, when applying as supercapacitor electrodes. To address the above issues, bacterium streptococcus thermophilus is chosen as template to synthesize Fe‐Co‐Ni‐S/hollow carbon submicron sphere (Fe‐Co‐Ni‐S/HCSS) composites. Benefiting from the active Fe‐Co‐Ni‐S providing multiple redox sites and hollow spherical carbon substrate ensuring fast electron/mass transport, the optimum composite delivers a high specific capacitance of 1029.5 F g−1 at 1 A g−1. When the current density increases to 10 A g−1, the capacitance is still up to 927.2 F g−1 and retains 88 % of the initial value after 3000 cycles, showing excellent rate capability and stability. This work provides a facile method to synthesize sulfide/carbon composites with elaborate microorganism morphologies for promoting supercapacitor performance. Considering the big structural diversity of bacteria, this method is extendable to other microstructures and compositions, which is of high value for developing advanced electrode materials in new energy fields.

Comparative evaluation of the probiotic and antioxidant potential of indigenous Lactic Acid Bacteria

This study was undertaken to assess the probiotic and antioxidant potential of five indigenous cultures of lactic acid bacteria viz, Lactobacillus acidophilus, Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Lactobacillus bulgaricus and Streptococcus thermophilus. The probiotic properties in terms of acid and bile tolerance, cell surface hydrophobicity, autoaggregation, coaggregation and bile salt hydrolase activity were assessed in vitro. The DPPH assay indicated highest antioxidant activity of 45.33 per cent for Streptococcus thermophilus. All five cultures exhibited significant antioxidant potential. Lacticaseibacillus rhamnosus, Lactobacillus acidophilus and Lactiplantibacillus plantarum showed higher probiotic potential in terms of acid and bile tolerance, cell surface hydrophobicity, autoaggregation and coaggregation. None of the cultures exhibited bile salt hydrolase activity.

Influence of the exopolysaccharide Streptococcus thermophilus on the development of the Lena sturgeon

The influence of exopolysaccharide (EPS) of lactic acid bacteria Streptococcus thermophilus on the development of the Lena sturgeon when grown in an experimental aquarium was studied. It has been shown that the addition of EPS S. thermophilus to the feed of sturgeon fish contributes to an increase in the rate of growth and development of fish without adversely affecting the fish organism, and also improves the organoleptic characteristics (taste and texture) of fish meat.

Improving the sensory and rheological properties of yogurt using aqueous extract of basil (Ocimum basilicum L.)

This study aims to produce a therapeutic milk product (yogurt) to improve and treat many different digestive problems, using the lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) supplemented with aqueous extract of the plant (basil) with three concentrations of 1%, 3% and 5% [v/v] basil, they were represented by R1, R2 and R3 treatments respectively, as well as the control [C] treatment in which the yogurt was made without any addition. The treatments were stored for 21 days at [5±1] °C. The physicochemical properties were studied, which included measurement [pH, total acidity, syneresis, viscosity, and hardness] and microbiological examinations, as well as sensory evaluation on the first day of manufacture and after 7, 14 and 21 days of cold storage. The results showed that there were no significant differences in pH values immediately after manufacturing for all treatments. As for the percentage of total acidity (TTA), it was close to immediately after manufacturing for all the different yogurt treatments, while during storage, a clear increase in their values was observed for all transactions. Results showed a significant difference in syneresis, viscosity and hardness immediately after manufacturing and during cold storage for all treatments. R1 and R2 treatments improved the viscosity, hardness and syneresis of yogurt. The R2 and R3 treatments recorded the highest numbers of starter bacteria compared to the other treatments. Also, the results showed that the superiority of R2 treatment in the sensory evaluation of the characteristics of taste, flavor, texture and general acceptance.

Quality of artisan production yoghurt in the communities of the district of Xai-Xai

Yogurt is a product derived from milk fermented by the action of lactic bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) that use part of the lactose, transforming into lactic acid and aromatic compounds that characterize yogurt. The present research had the perspective of evaluating the yogurt traditionally produced by the communities of Xai-Xai, seeking to know (i) the physicochemical constitution by determining pH by electrometry, titratable acidity by titration, moisture by desiccation at 105oC, of ​​the ashes by incineration at 550oC and fat by the Soxhlet method and (ii) microbiological quality by the most likely number method. Data were evaluated in Completely Randomized Design with 16 yogurt samples, of which 15 were artisanal and 1 industrial, at a significance level of 5%. The results showed pH from 3.84±0.01 to 4.49±0.00, titratable acidity from 0.21±0.03 to 0.39±0.05%, moisture from 80.95±0.26 to 91.84±1.78%, ash from 0.22±0.26 to 1.88±0.25% and fat in the amount of 0.34±0.31 to 5.27±1.46%; the microbiological count was <3.0 to 9.2 NMP/mL for total and thermotolerant coliforms. There were no significant differences between artisanal yogurt and Cactinoza in terms of pH, moisture, ash and fat. Characteristics differed in terms of titratable acidity for both technics of yogurt production artisanal and industrial. Regarding microbiological quality, thermotolerant coliforms were free of turbidity differently from total coliforms, which presented one sample with 2 cloudy tubes. All samples analyzed were in accordance with legislation established by National Health Surveillance Agency and Technical Regulation on Identity and Quality of Fermented Milk.

Co-utilization of saccharides in mixtures: Moving toward a new understanding of carbon metabolism in Streptococcus thermophilus

The lactic acid bacterium Streptococcus thermophilus is widely used in food production, notably in yogurt fermentation. It evolved under highly specific ecological conditions, resulting in its ability to efficiently metabolize lactose, the main saccharide in milk. However, when used in sweetened dairy products or plant-based products, S. thermophilus may encounter other saccharides (i.e. alone or in mixtures). To date, the bacterium's metabolic capacities in such contexts have been poorly characterized. Here, we explored saccharide utilization by 39 S. thermophilus strains. Using in silico analysis, we discovered that the identity and structure of saccharide utilization genes are conserved across strains, and we identified six saccharides that might be metabolized. Although underlying genetic variability was low, strains nonetheless displayed differences in growth when supplied with different saccharides: lactose, sucrose, fructose, and glucose.Interestingly, we found that strains preferentially used lactose and sucrose in tandem when given saccharide mixtures. Furthermore, we uncovered some main potential drivers of saccharide metabolism in S. thermophilus. Notably, the sucrose transporter ScrA is also responsible for importing glucose. Overall, this research has yielded useful findings that can help the development of new fermented foods, including plant-based products, in which sucrose may serve as a major carbon source.

The efficacy of probiotics supplementation on the lipid profiles of obese adolescents : a randomized trial

Background: Obesity is defined as a medical condition characterized by excessive accumulation of body fat and is associated with an increased prevalence of dyslipidemia. Probiotics are living microorganisms, which upon consumption in sufficient numbers, exert health benefits. One of the benefits that has been studied is improving blood lipid profile. The aim of this study was to determine the efficacy of probiotics supplementation on obese adolescents’ lipid profiles. Methods: A randomized, double-blind, controlled clinical trial involving 58 obese adolescents aged 12-15 years in Denpasar City was performed. After the physical activity, nutritional intake, and lipid profile were assessed, subjects were randomized with random block into two groups: the treatment group who received sachet containing probiotics with five strains bacteria (Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus, Bifidobacterium longum, Bifidobacterium bifidum) and the control group who received placebo for eight weeks. During the study, there were six drop out subjects, and the final analysis was performed on 52 subjects. The data was analyzed using MANCOVA test, with p value of <0,05 considered significant. Results: In the supplementation group, total cholesterol was decreased by 22,6 mg/dL (95% CI: -33.3 to -12.1, p = 0.0001), LDL was decreased by 16.9 mg/dL (95%CI: - 26.7 to -7.1, p = 0.001), and TG was decreased by 30.8 mg/dL (95%CI: -55.3 to -6.4, p = 0.014). Probiotic supplementation was not proven to increase HDL levels and HDL: LDL ratio with p values of 0.370 and 0.374, respectively. Conclusion: Probiotics supplementation in obese adolescent could reduce total cholesterol, LDL, TG, but had no effect on improving HDL levels and HDL: LDL ratio.

The impact of combination of solution plasma processing and pulsed electric field on the viability of probiotic bacteria, microbial growth, and structure of yoghurt drink

In this study, the properties of the milk treated with combination of solution plasma (SP) processing and pulsed electric field (PEF) for different periods (5 and 10 min) was investigated. The microbiological, physicochemical, and sensory properties of the probiotic yoghurt drink (Ayran) produced from these milks were determined during storage. PEF was performed at voltage 3500 V, repetition 17,000 Hz, and pulse width 2.58 μs on the raw milk. Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis probiotic cultures were used in production with conventional yoghurt bacteria Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. In addition to the probiotic viability, texture and sensory quality in terms of consumer preference were investigated. It was determined that the viscosity and dry matter values of the solution plasma-treated samples were lower compared to the samples produced by heat treatment, and these values decreased further with the increase in plasma application time. It was also found that the maximum increase in L* and b* values of all samples during storage was in the samples treated with plasma for 10 min. The viability of the probiotic bacteria in probiotic Ayran samples were determined to be within the therapeutic level (>6.27 log10 cfu ml−1) with higher scores for sensorial qualifications. Practical applications Consumers’ expectations of more nutritious and microbiologically safe food have enabled the development of new processing technologies. Probiotic fermented milk products are products that provide health benefits in the prevention of gastrointestinal diseases, regulation of metabolism, and stimulation of the immune system. The processing of these dairy products with non-thermal technologies provides advantages in preserving their functional properties.

Role of the Sortase A in the Release of Cell-Wall Proteinase PrtS in the Growth Medium of Streptococcus thermophilus 4F44

Growth of the lactic acid bacterium Streptococcus thermophilus in milk depends on its capacity to hydrolyze proteins of this medium through its surface proteolytic activity. Thus, strains exhibiting the cell envelope proteinase (CEP) PrtS are able to grow in milk at high cellular density. Due to its LPNTG motif, which is possibly the substrate of the sortase A (SrtA), PrtS is anchored to the cell wall in most S. thermophilus strains. Conversely, a soluble extracellular PrtS activity has been reported in the strain 4F44. It corresponds, in fact, to a certain proportion of PrtS that is not anchored to the cell wall but rather is released in the growth medium. The main difference between PrtS of strain 4F44 (PrtS4F44) and other PrtS concerns the absence of a 32-residue imperfect duplication in the prodomain of the CEP, postulated as being required for the maturation and correct subsequent anchoring of PrtS. In fact, both mature (without the prodomain at the N-terminal extremity) and immature (with the prodomain) forms are found in the soluble PrtS4F44 form along with an intact LPNTG at their C-terminal extremity. Investigations we present in this work show that (i) the imperfect duplication is not implied in PrtS maturation; (ii) the maturase PrtM is irrelevant in PrtS maturation which is probably automaturated; and (iii) SrtA allows for the PrtS anchoring in S. thermophilus but the SrtA of strain 4F44 (SrtA4F44) displays an altered activity.

Lactic Acid Bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) in Yogurt Inhibit the Growth of Escherichia coli, Salmonella typhimurium, and Shigella sp. In Vitro

Diarrhea is defecation with a frequency more often than usual (three times or more) a day (10 mL/kg/day) with a soft or liquid consistency, even in the form of water alone. Pathogenic bacteria, such as Escherichia coli, Salmonella typhimurium, and Shigella sp., play a role in many cases, to which antibiotics are prescribed as the first-line therapy. However, since antibiotic resistance cases are often found, preventive therapies are needed, such as consuming yogurt, which is produced through a fermentation process by lactic acid bacteria (LAB). This research aimed to determine the activity of lactic acid bacteria (Liactobacillus bulgaricus and Streptococcus thermophilus) in yogurt in inhibiting the growth of the pathogenic bacteria E. coli, S. typhimurium, and Shigella sp. The research applied in vitro with the liquid dilution test method and the true experimental design research method with post-test-only and control group design. The design was used to see the inhibitory effect of yogurt LAB on the growth of E. coli, S. typhimurium, and Shigell sp. to compare the effect of several different yogurt concentrations, namely 20%, 40%, 60%, and 80%. The results of the Least Significance Different analysis showed that there was a significant difference between yogurt with a concentration of 0% and that with various concentrations in inhibiting the growth of E. coli, S. typhimurium, and Shigella sp. with a p-value of <0.05. Whereas, there was no significant difference in the various concentrations of yogurt in inhibiting the growth of the three kinds of bacteria with a p-value of > 0.05.Â

STUDY OF PROPERTIES OF YOGHURTS MADE USING VIVO STARTER CULTURES

The article presents the results of experimental studies of qualitative indicators of milk and fermented milk products (yoghurts) made using VIVO starter cultures. VIVO starter cultures contain thermophilic lactic acid bacteria Streptococcus thermophilus, Lactobacillus delbrueckii ssp., Lactobacillus acidophilus and others.
 The determination of organoleptic and physico-chemical parameters of cow's milk and dairy products based on it was carried out according to generally accepted methods. During the organoleptic evaluation of milk and lactic acid products, the appearance and texture, smell, taste and color of milk were examined. Determination of active acidity was carried out in accordance with GOST 26781. Titratable acidity in degrees Turner was determined according to GOST 3624. The content of fat, protein, dry matter was determined according to GOST 2661: 2010.
 A study was made of the organoleptic characteristics of yogurts obtained by fermentation by using of VIVO starter cultures. The high activity of VIVO starter cultures was established, the products on the basis of which have a pleasant taste characteristic of these products.
 The results of physico-chemical analysis of yogurt samples obtained by using of VIVO starter cultures confirmed their compliance with DSTU 4343: 2004.
 Lactic acid products made with VIVO sourdough are functional products. It is recommended to use yogurts based on VIVO starter cultures to restore intestinal microflora, normalize digestion, strengthen immunity, and reduce the risk of colds and SARS.

Starter bacteria as producers of CLA in ripened cheese.

The profile of polyunsaturated fatty acids in cheeses obtained through fermentation by lactic acid bacteria Lactobacillus helveticus and Streptococcus thermophilus were evaluated. The milk used to make the cheeses came from cows fed with flaxseed oil and annato. The cheeses presented microbiological and physic-chemical quality with in the standards established by the legislation for Staphylococci and Listeria. With maturation, there was a reduction in the coliform values ​​for both treatments. Regarding the counts of lactic acid bacteria, these remained viable until the 30th day of maturation and the proteolytic bacteria decreased. For antioxidant capacity, the treatment containing the combination of the strains obtained high ABTS values. There was no significant difference between the treatments with respect to the color of the samples. For texture, there was a significant difference for the parameters cohesion and elasticity. No increase in CLA content was observed in the form of its two main isomers, however, the levels of polyunsaturated fatty acids were increased.

Effect of a probiotic on blood pressure in grade 1 hypertension (HYPRO): protocol of a randomized controlled study

BackgroundArterial hypertension is a major risk factor for cardiovascular disease and leads to target organ damage including stroke, heart failure, and kidney disease. About 1.5 billion people worldwide have hypertension, and it is estimated that it causes about 8 million deaths each year. Although there are several drugs available to lower blood pressure (BP), a great proportion of treated patients does not reach recommended treatment targets. Typical antihypertensive drugs target the vessels, the kidneys, and the heart. However, our gut microbiota also influences cardiovascular health, and gut dysbiosis is associated with hypertension. In this study protocol, we investigate the potential BP-lowering effect of a probiotic in patients with grade 1 hypertension.MethodsThis study is an exploratory, randomized, double-blind, placebo-controlled, parallel-group study. One hundred ten patients with grade 1 hypertension (treated or untreated) will be randomized to either the probiotic Vivomixx® or placebo. The primary endpoint is the nocturnal systolic BP measured by ambulatory blood pressure monitoring after 8 weeks adjusted for the baseline value. The secondary endpoints are changes from baseline in nocturnal diastolic BP, antihypertensive medication, fecal microbiome composition, fecal and serum metabolome, immune cell phenotypes, glucose variability after three standardized breakfasts, and health-related quality of life (PROMIS-29). We also assess the safety profile of the intervention.DiscussionWe postulate that various administrated bacteria (Lactobacilli, Bifidobacteria, and Streptococcus thermophilus) convert dietary components into active metabolites that positively affect immune cell function. A reduction of pro-inflammatory immune cell function could promote a BP-lowering effect.Trial registrationClinicalTrials.gov NCT03906578. Registered on 08 April 2019

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<0.05) on the growth of target microorganisms and the biochemical variables. The addition of WPH and probiotics significantly (p<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<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<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.