Probiotic Concentration Research Articles

Effects of complex probiotic supplementation in growing pig diets with and without palm kernel expellers on growth performance, nutrient digestibility, blood parameters, fecal microbial shedding and noxious gas emission.

In Experiment 1, a total of 100 growing pigs (Duroc×[Landrace×Yorkshire]) with an average initial body weight (BW) of 24.88±1.57kg were randomly allotted to 2×2 factorial arrangement with two concentrations of palm kernel expellers (PKE) in diets at 0% or 10%, and two concentrations of supplemental probiotics at 0 or 6.0×107 colony-forming units/kg. There were five replicate pens per treatment with five pigs per pen. In Experiment 2, eight barrows with average initial BW of 25.78±0.19kg were allotted to a replicated 4×4 Latin square design with four diets and four periods per square. Four experimental diets were the same as Experiment 1. In Experiment 1, dietary probiotic supplementation improved (P<0.05) the average daily gain (ADG), nutrient digestibility and the fecal Lactobacillus counts. Furthermore, interactive effects (P<0.05) between PKE and probiotics were observed on ADG and growth-to-feed ratio. In Experiment 2, an interactive effect (P<0.05) of PKE and probiotics was observed in apparent ileal digestibility of nitrogen and some amino acids. In conclusion, dietary probiotics did not improve PKE utilization and the use of probiotics in non-PKE-containing diet was more favorable than in PKE-containing diet.

MICROENCAPSULATION AND ENHANCEMENT OF VIABILITY OF LACTOBACILLUS RHAMNOSUS GG

Probiotics are microorganisms which, when taken orally, give benificial results for human gut wellbeing. In this study, microcapsules loaded with Lactobacillus rhamnosus GG (LGG) were prepared with the traditional extrusion method using low methoxy pectin (3%) alone and in combination with cellulose derivatives and coated with and without Cellacefate (10 % w/V) solution as an enteric coating material. Non capsulated and encapsulated cells were exposed to simulated gastrointestinal fluids for 6 h, and then evaluated for viability using plate counts method. All encapsulated formulations were able to improve the viability of LGG during passage through the harsh condition of GIT and the Cellacefate coated formulations were able to maintain viable bacterial concentration of &gt;107 CFU/g (minimum concentration of probiotics for health benefit).This study reports the viability of encapsulated Lactobacillus rhamnosus GG in LMP coated bead was higher than the controlled and non coated beads.

Study of Glucose-6 Phosphatase activity in Clarias batrachus (Linn.) after feeding the probiotic fish feed

Glucose-6 Phosphatase activity was studied in the air breathing fresh water catfish (Clarias batrachus) by giving the probiotic feed. The experiment was conducted in laboratory condition with glass jar aquarium. Bacteriological and different biochemical tests like cytochrome oxidase, fermentative and catalase test were analysed along with certain physiological parameters of water samples. Clarias batrachus was fed by prepared four diets, F1, F2, F3 and F4. The diets were prepared using fishmeal, soyabean meal, groundnut oil cake, rice bran, vitamin mineral mixture and different concentration of probiotics. The Clarias batrachus in experimental treatments were fed by the prepared diets upto six weeks. The significant amount of Lactic acid bacteria (LAB) was found in the gut microflora of the experimental fish. Glucose 6- phophatase activity was decreased in liver with increase in probiotic concentration in feed. But the enzyme activity in kidney, gill and stomach did not follow any trend. The water quality parameters like pH, CO2, DO, alkalinity, ammonia concentrations of the experimental tanks were varied significantly with treatment time.

EFFECT OF BEE POLLEN AND PROBIOTICS ON GROWTH PERFORMANCE, ORGANS, AND THIGH MEAT pH OF BROILER COBB 500

Slightly more than one third of the global meat consumed comes from chickens. Various studies have been carried out on the use of bee pollen or probiotics in broiler feed; however, very limited studies have been carried out about their combined effect on broiler production. The objective of the present study was to investigate the effect of feeding by pollen and probiotics on broiler chicken Cobb 500. The effect of different concentrations of commercial bee pollen and probiotics was evaluated on growth performance, organs, and thigh meat pH of 45 days old chickens. The rate of body weight gain on day 21, 33, and 39 were significantly different among treatment and control groups and on day 33 d, all the experimental groups showed significant increase in weight gain as compared to control. T3 treatment had highest weight gain (380 g) on day 45. Some of the organs such as lung, digestive system, and intestine length were also significantly affected by the application of bee pollen and probiotics. The broilers fed with bee pollen and probiotics were found to have increased but more stable pH of thigh meat as compared to that of control at 24 hours of low temperature (-20°C) storage. At 24 h, T2 treatment showed highest pH value(6.52) for thigh meat Results of the present study indicated that the meat quality of broiler could be improved with the use of bee pollen and probiotics as they could increase and keep the pH stable during storage.

Physiological protection of probiotic microcapsules by coatings

ABSTRACTNowadays, food and nutrition have a greater impact in people's concerns, with the awareness that nutrition have a direct impact in health and wellbeing. Probiotics have an important role in this topic and consumers are starting to really understand their potential in health, leading to an increasing interest of the companies to their commercial use in foods. However, there are several limitations to the use of probiotics in foods and beverages, being one of them their efficiency (directly associated to their survival rate) upon ingestion.This work is focused in microencapsulation techniques that have been used to increase probiotics efficiency. More specifically, this work reviews the most recent and relevant research about the production and coating techniques of probiotic-loaded microcapsules, providing an insight in the effect of these coatings in probiotics survival during the gastrointestinal phase.This review shows that coatings with the better performances in probiotics protection, against the harsh conditions of digestion, are chitosan, alginate, poly-L-lysine, and whey protein. Chitosan presented an interesting performance in probiotics protection being able to maintain the initial concentration of viable probiotics during a digestive test. The analyses of different works also showed that the utilization of several coatings does not guarantee a better protection in comparison with monocoated microcapsules.

Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening

This research was aimed to study the chemical characteristic of goat cheese that used various concentrations of probiotic starter with combinations of Lactobacillus rhamnosus TW2 and Lactobacillus plantarum TW14 isolates. The experiment was conducted with a completely randomized design with a 4 x 4 factorial arrangement. The first factor was the concentration of probiotic starter consisted of 4 lavels i.e., 2.5, 5.0, 7.5, and 10% v/v. All probiotic concentrations used the same ratio of L. rhamnosus TW2 and L. plantarum TW14, i.e. 1:1. The second factor was the duration of ripening process consisted of 4 levels i.e., 0 (no ripening), 10, 20, and 30 days at 5oC. The observed variables were cheese chemical properties including water content, protein, fat, ash, pH, total titratable acidity (TTA), free fatty acids (FFA), and proteolysis profile. The results showed that addition of probiotic starter at a concentration of 5% mixture of L. rhamnosus TW2 and L. plantarum TW14 increased (P<0.01) only on ash content. The duration of ripening process up to 30 d significantly increased (P<0.01) protein and fat. Combination of probiotic starter concentrations and duration of ripening process increased (P<0.01) fat and ash contents. Proteolysis profile showed that protein was degraded into 72 and 52kDa proteins, but no 17kDa protein was found in cheese ripened for 30 d. It is concluded that 30 d duration of ripening at 5oC was the main contributing factor to chemical characteristics of cheese including chemical properties, pH, TTA, FFA, and proteolysis profile of probiotic goat cheese, while the concentration of mixed probiotics affected ash content, TTA and FFA of cheese.

Inferring Microbial Interactions in the Gut of the Hong Kong Whipping Frog (Polypedates megacephalus) and a Validation Using Probiotics.

The concerted activity of intestinal microbes is crucial to the health and development of their host organisms. Investigation of microbial interactions in the gut should deepen our understanding of how these micro-ecosystems function. Due to advances in Next Generation Sequencing (NGS) technologies, various bioinformatic strategies have been proposed to investigate these microbial interactions. However, due to the complexity of the intestinal microbial community and difficulties in monitoring their interactions, at present there is a gap between the theory and biological application. In order to construct and validate microbial relationships, we first induce a community shift from simple to complex by manipulating artificial hibernation (AH) in the treefrog Polypedates megacephalus. To monitor community growth and microbial interactions, we further performed a time-course screen using a 16S rRNA amplicon approach and a Lotka-Volterra model. Lotka-Volterra models, also known as predator–prey equations, predict the dynamics of microbial communities and how communities are structured and sustained. An interaction network of gut microbiota at the genus level in the treefrog was constructed using Metagenomic Microbial Interaction Simulator (MetaMIS) package. The interaction network obtained had 1,568 commensal, 1,737 amensal, 3,777 mutual, and 3,232 competitive relationships, e.g., Lactococcus garvieae has a commensal relationship with Corynebacterium variabile. To validate the interacting relationships, the gut microbe composition was analyzed after probiotic trials using single strain (L. garvieae, C. variabile, and Bacillus coagulans, respectively) and a combination of L. garvieae, C. variabile, and B. coagulans, because of the cooperative relationship among their respective genera identified in the interaction network. After a 2 week trial, we found via 16S rRNA amplicon analysis that the combination of cooperative microbes yielded significantly higher probiotic concentrations than single strains, and the immune response (interleukin-10 expression) also significantly changed in a manner consistent with improved probiotic effects. By taking advantage of microbial community shift from simple to complex, we thus constructed a reliable microbial interaction network, and validated it using probiotic strains as a test system.

Bioremediation and biocontrol of commercial probiotic in marine shrimp culture with biofloc

The use of probiotics within shrimp farms has increased as an alternative to antibiotic use because of an increasing demand for more environment-friendly aquaculture. This has improved growth performance and health of shrimp, and improved pathogen control as well as water and soil quality in culture systems. However, efficacy of probiotics in intensive systems using biofloc remains uncertain. Here, bioremediation and biocontrol of a commercial probiotic was investigated through analysis of water quality and main bacterial groups that influence a Litopenaeus vannamei culture using biofloc. Furthermore, additional knowledge was gained on phytoplankton and shrimp performance. Treatments consisted of four different probiotic concentrations ( Bacillus subtilis and B. licheniformis ): 0.5 g -3 (P0.5), 1 g m -3 (P1.0), 2 g m -3 (P2.0), 3 g m -3 (P3.0), and a control without probiotic (CTL). All variables were shown to be balanced and within the recommended limits for shrimp farming. Under the culture conditions adopted in this study, the commercial probiotic did not result in a significant effect ( P ≥ 0.05) on water quality, bacteria, phytoplankton, or shrimp performance. Bacteria naturally present in biofloc were sufficient for maintaining the balance of culture and continued to exert excellent bioremediation and biocontrol when management was conducted properly.

Suplementasi Probiotik dan Temulawak pada Ayam Pedaging terhadap Populasi Salmonella sp dan kolesterol darah (PROBIOTICS AND TEMULAWAK SUPPLEMENTATION ON BROILER CHICKENS AGAINST SALMONELLA SP POPULATION AND BLOOD CHOLESTEROL LEVEL)

Probiotics is a live microbial feed supplements that improve the microbial balance in the digestivetract of cattle host. Temulawak (Curcuma xanthorrhiza Roxb) is one of native Indonesian spices that areuseful for prevention and treatment of human disease but also can be used for broiler chickens supplement.Bioactive contents known acting as an anti-bacterial, anti-inflammatory, and anti-fungal. The study wasconducted to determine the effects of probiotic and temulawak supplementation on population of Salmonellasp and broiler chickens blood cholesterol. This study used 300 DOC final stock. Probiotic concentration 109cell/mL administered through drinking water every day while of temulawak extract dose 0.25 g/L 0.50 g/Lonce a week, for five weeks. The variables measured were Salmonella sp populations and blood cholesterollevels. The results showed that combination administered of probiotics with temulawak dose 0.50 g/Ldecreased of population of Salmonella amount to 87.04% and decreased of blood cholesterol amount21,48% at administered of probiotics with temulawak dose 0,25 g/L. The conclusions of this study showedthat the percentage decrease of Salmonella sp population and blood cholesterol levels in combinationprobiotic and temulawak supplementation so that broiler produced is safe for consumption.

Novel strategies for fortifying vegetable matrices with iron and Lactobacillus casei simultaneously

The aim of the work was to study the effects of simultaneous fortification, iron and Lactobacillus casei (L. casei) on a vegetable matrix. Pumpkin tissue was used as vegetable matrix for iron fortification in a dry infusion process and an edible coating containing L. casei was applied. Three systems were assayed: A) pumpkin fortified with iron and probiotic, B) pumpkin fortified with iron, and C) pumpkin fortified with probiotic. The chroma and b* changes during storage followed a first-order kinetic model. The combined presence of iron and probiotic delayed the textural change. The final product presented 0.35 mg of iron/g, where 50–58% was bioaccessible after the “in vitro” digestion. The probiotic concentration remained >107 CFU g−1 for 14 days and the viability was affected by the mineral incorporation. The presence of L. casei tended to improve the iron bioaccessibility by reducing insoluble iron content in simulated lumen conditions. The untrained sensory panel did not perceive differences due to iron presence, and both formulations received punctuations above 5- using a 7-point hedonic scale for overall acceptability being rated as “like slightly”.

Evaluation of Commercial Probiotic Products

Although there is a vast number of probiotic products commercially available due to their acceptability and increasing usage, their quality control has continuously been a major concern. This study aimed to assess some commercially available probiotics on the UK market for content in relation to their label claim. Seven products were used for the study. The bacteria content were isolated, identified and enumerated on selective media. The results revealed that all products evaluated contained viable probiotic bacteria but only three out of the seven products (43%) contained the claimed culture concentration or more. None of the multispecies product contained all the labelled probiotic bacteria. Misidentification of some species occurred. The results concurred with previous studies and showed that quality issues with commercial probiotics remain. Since probiotic activity is linked with probiotic concentration and is strain specific, the need exist for a global comprehensive legislation to control the quality of probiotics whose market is gaining huge momentum.

APLIKASI PROBIOTIK DENGAN KOSENTRASI YANG BERBEDATERHADAP PERTUMBUHAN UDANG VANNAMEI (Litopenaeus vannamei)

The use of probiotics as an attempt to improve the cultivation environment and suppress the disease proved to help overcome some of the problems in shrimp farming. This study aims to determine the exact concentration of probiotics in shrimp maintenance Vanannamei and see the effects on water quality, growth, survival, and shrimp production Vannammei. Research carried out on a laboratory scale by using 12 aquariums measuring 30 x 25 cm with a volume of 25 liters each aquarium filled sized shrimp with stocking density 20 birds. Probiotics mixed premises of feed and given 4 times a day with a concentration corresponding treatments, A = 3 PPM, B = 4 PPM, C = 5 PPM and D controls that are set in a completely randomized design (CRD) with 4 treatments and 3 replications. During maintenance of shrimp fed as much as 5% of the total biomass with a frequency of 4 times/day, the results of research addressing that administration of probiotics with different concentrations significantly affected the growth and survival of Shrimp Vannamae although not significantly affect water quality.

Probiotic level effects on growth performance, carcass traits, blood parameters, cecal microbiota, and immune response of broilers.

Probiotic effects on growth performance, carcass traits, blood parameters, cecal microbiota, and immune response of broilers were studied. Two hundred one-day-old male chickens were allocated to one of five treatments (four replicates of 10 birds per treatment): control, and the same control diet supplemented with 0.005%, 0.01%, 0.015% and 0.02% probiotics. Probiotics in feed at 0.01% or higher levels of supplementation improved body weight gain (+12%) and feed conversion rate (-5%) compared with the control. There were no effects on carcass traits, but the relative weights of drumsticks and wings showed increasing and decreasing linear responses, respectively, to probiotic supplementation level. Blood plasma glucose and albumin contents linearly increased (from 167.1 to 200.5 mg dl-1, and from 1.70 to 3.25 g dl-1) with increasing probiotic supplementation. Triglycerides and cholesterol contents were lower in probiotic supplemented treatments (average contents 71.3 and 125.3 mg dl-1 vs. 92.6 and 149.9 mg dl-1 in the control). Probiotics decreased cecal Escherichia coli counts, but had no effects on immunity related organs or immune response. The linear trends, either positive or negative, observed in many of the parameters studied, suggest that more studies are needed to establish the optimal concentration of probiotics in broiler feed.

Probiotic Therapy of the Irritable Bowel Syndrome: Why Is the Evidence Still Poor and What Can Be Done About It?

Background/AimsDespite numerous randomized clinical trials and meta-analyses, there is no increased evidence for the efficacy of probiotics in the treatment of irritable bowel syndrome (IBS). We review this evidence, identify and analyse the reasons for this lack of evidence and propose methodological improvements for future studies.MethodsBased on a literature search, we identified 56 papers that matched the purpose of our analyses. Twenty-seven studies used multi-species bacterial preparations and 29 used single-strain probiotics. They were analysed regarding patients included, treatment duration, probiotic dosage, and outcome measures.ResultsTrials in both groups suffered from heterogeneity with respect to probiotic concentration, duration of treatment, and other methodological issues (crossover design and underpowered studies). This heterogeneity did not allow the application of a meta-analytic approach and a systematic review was therefore performed instead. Multi-strain preparations combined 2 to 8 different bacterial subspecies, mostly lactobacilli or bifidobacteria, and used variable lengths of treatments. Overall, more than 50% of trials presented negative outcomes. The majority of the single-strain probiotic trials employing lactobacilli or Saccharomyces were negative, whereas trials employing bifidobacteria showed positive results.ConclusionsThe heterogeneity of the studies of probiotics in IBS questions the value of meta-analyses. The use of different bacterial strains and different mixtures of these strains, as well as different dosages, are the main contributors to this heterogeneity. Current data provides limited evidence for the efficacy of a small number of single-strain probiotics in IBS (mostly bifidobacteria) and sound studies following strict trial guidelines (Food and Drug Administration and European Medicines Agency guidelines for clinical trials) are needed. We summarised and proposed some methodological issues for future studies in the field.

Hematological Profile of the Juvenile Carp (Cyprinus carpio, L. 1758) Reared into a Recirculating Aquaculture System with Probiotics Supplement

The use of probiotics in aquaculture is gained increasing scientific and commercial interest for promoting as growth supplements, mostly, but as prophylactic or therapeutic agents, too. The intensive fish rearing often are characterized by stressful conditions (overcrowd, altered water quality etc.) so, the probiotics could help by enhancing the resistance to stress. In teleostean fish, hematological indices are used as indicators of the physiological stress response to internal or external factors disturbances. Currently, there is limited information on the efficacy of the probiotics and its impact on fish blood physiology. The general aim of this paper was to assess the effect of a probiotic supplements ( BioPlus® 2B ) on hematological status in common carp ( Cyprinus carpio, Linnaeus 1758 ), cultured in a recirculating aquaculture system and fed with a commercial diet with 30% raw protein. The experiment was performed for 60 days, fish biomass being equally distributed into the 4 growth units (V1-control and three different concentrations of probiotics: V2-2,24A—10 9 CFU/kg food, V3-3,84A—10 9 CFU/kg food, V4- 7,04A—10 9 CFU/kg food ). Blood samples were drawn both at the beginning and the end of the trial period. The researches revealed a great range of variability for the hematological parameter as follows: (Hb) hemoglobin 3,40 A· 11,00 g/dl; (Ht) hematocrit 23,00 A· 41,00 %; (RBC) red blood cell count 0,72A·2,10 x 10 6 /I¼l, (MCV) mean corpuscular volume 127 A· 346,37 (I¼m3), (MCH) mean corpuscular hemoglobin 18,62 A· 59,66 (pg) and (MCHC) mean corpuscular hemoglobin concentration 12,65A·30,69 (g/dl). In the present research, these variations in the blood parameters underlined the role of the hematology in assessing the homeostatic response of fish to different technological conditions.

Optimization of the prebiotic & probiotic concentration and incubation temperature for the preparation of synbiotic soy yoghurt using response surface methodology

This research work aimed to develop synbiotic soy yoghurt with improved product characteristics and consumer acceptability. Response surface methodology was employed to investigate the combined effects of FOS concentration (2–10 % w/v), ST-LA inoculum size (2–4% v/v), and fermentation temperature (37–42 °C) on fermentation time (h), hardness (g), whey separation (%) and overall acceptability on 9 point hedonic scale of synbiotic soy yoghurt. A second-order polynomial response surface equation and response surface graph revealed that the experimental variables significantly affected the studied responses. Determination coefficients (R2) were higher than 87% which showed that the developed models were well fitted to the experimental data. Synbiotic soy yoghurt was prepared using optimized FOS concentration (8.1% w/v), culture combination ST-LA with inoculum size 3.6% v/v, 1:1 ratio and incubated at temperature 41 °C for 5.25 h. The optimized product was well set with very less whey separation (1.14%). The developed product showed good nutritional, textual and sensory characteristics.

Mikrobiologická detekce probiotických mikroorganismů ve fermentovaných mléčných výrobcích

A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively enumerate Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus and Bifidobacterium spp. Bacteriological media evaluated included Streptococcus thermophilus agar, pH modified MRS agar, MRS-vancomycine agar and BSM (Bifidus selective medium) agar under different culture conditions.Seven selected fermented milk products with probiotic culture were analyzed for their bacterial populations using the described selective bacteriological media and culture conditions. All milk products contained probiotic microorganisms claimed to be present in declared quantity (106–107/g).

Effects of Probiotics on Survival, Growth and Digestive Enzymes Activities in Freshwater Prawn Macrobrachium rosenbergii (De Man 1879)

A study was conducted to examine the effects of three probiotics, Lactobacillus sporogenes, Bacillus subtilis and Saccharomyces cerevisiae on the survival, growth and digestive enzymes activities of the freshwater prawn Macrobrachium rosenbergii post larvae (PL). The probiotics, L. sporogenes (4 %), B. subtilis (3 %) and S. cerevisiae (4 %) were taken and mixed with basal diet. Diet without probiotics served as control. These probiotics diets were fed to M. rosenbergii PL for a period of 60 days. After the feeding trail, the growth parameters such as survival, weight gain, specific growth rate and protein efficiency rate were found to be significantly (P < 0.05) higher in 4 % S. cerevisiae incorporated diet fed PL when compared with control. In the case of feed conversion rate just the reverse was seen (P < 0.05) at this concentration. This indicates its superior quality among different concentrations of probiotics tested. Activities of digestive enzymes, such as protease, amylase and lipase were significantly (P < 0.05) higher at this concentration (4 % S. cerevisiae). Some of essential and non-essential amino acids also significantly elevated in probiotics supplemented diet fed prawns. This study indicated that probiotics, S. cerevisiae incorporated diets were beneficial for M. rosenbergii in terms of increasing growth, enzyme and amino acid production.

Evaluation ofLactobacillus plantarumas a water additive on host associated microflora, growth, feed efficiency and immune response of giant freshwater prawn,Macrobrachium rosenbergii(de Man, 1879)

A 90-day experiment was conducted by rearing 1020 prawn juveniles (0.54 ± 0.03 g) in water supplemented with three different concentrations of probiotic bacteria viz. T1 (107 cfu L−1), T2 (108 cfu L−1), T3 (109 cfu L−1) and the control (C) (unsupplemented water), to evaluate probiotic effect of Lactobacillus plantarum. In the present study, the growth parameters (WG%, SGR) and feed utilization parameters (FCR, PER) significantly improved (P < 0.05) in T3. The growth and feed utilization parameters though improved marginally in T1 and T2, the difference was not significant (P > 0.05) compared to the control. The gastro-intestinal Lactobacillus sp. count increased significantly (P < 0.05) in all the treatment groups, whereas the decrease in harmful bacteria was significant (P < 0.05) in T3 compared to the control. Similarly, the Lactobacillus sp. count in culture water increased significantly (P < 0.05) in all the experimental groups, whereas the decrease in harmful bacteria was significant (P < 0.05) in T2 and T3. The immune parameters (THC, PO and RB activity) and clearance efficiency significantly improved (P < 0.05) in T3 with concurrent decrease (P < 0.05) in cumulative mortality against Aeromonas hydrophila challenge. However, water quality did not improved (P > 0.05) in any of the treatment groups. The results indicate that Lactobacillus plantarum at a minimum concentration of 109 cfu L−1 could be used as water additive to confer its probiotic effect in prawn, Macrobrachium rosenbergii. Moreover, future studies with higher probiotic concentrations should be conducted for its efficient commercial scale field application.

Potential of goat probiotic to bind mutagens

The mutagen binding ability of the goat probiotics (Lactobacillus reuteri DDL 19, Lactobacillus alimentarius DDL 48, Enterococcus faecium DDE 39, and Bifidobacterium bifidum DDBA) was evaluated. The oral administration of these probiotics reduced fecal mutagens and intestinal cancer markers in goats. Secondly, the effects of probiotics against the mutagenesis induced by sodium azide (SA), and Benzopyrene (B[α]P) by performing the modified Ames test using Salmonella typhimurium TA 100 was investigated. The capacity to bind benzopyrene and the stability of the bacterial–mutagen complex was analyzed by HPLC. The dismutagenic potential against both mutagens was proportional to probiotic concentration. Results showed that probiotic antimutagenic capacity against SA was ranging from 13 to 78%. The mixture of four goat probiotics (MGP) displayed higher antimutagenic activity against SA than any individual strains at the same cell concentration. This study shows that the highest diminution of mutagenicity in presence of B[α]P (74%) was observed in presence of MGP. The antimutagenic activity of nearly all the individual probiotic and the MGP were in concordance with the B[α]P binding determined by HPLC. According to our results, the B[α]P binding to probiotic was irreversible still after being washed with DMSO solution. The stability of the toxic compounds-bacterial cell binding is a key consideration when probiotic antimutagenic property is evaluated. MGP exhibits the ability to bind and detoxify potent mutagens, and this property can be useful in supplemented foods for goats since it can lead to the removal of potent mutagens and protect and enhance ruminal health and hence food safety of consumers.