Consumption Of Probiotic Products Research Articles

Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review.

Over the years, probiotics have been extensively studied within the medical, pharmaceutical, and food fields, as it has been revealed that these microorganisms can provide health benefits from their consumption. Bacterial probiotics comprise species derived from lactic acid bacteria (LAB) (genus Lactobacillus, Leuconostoc, and Streptococcus), the genus Bifidobacterium, and strains of Bacillus and Escherichia coli, among others. The consumption of probiotic products is increasing due to the current situation derived from the pandemic caused by COVID-19. Foods with bacterial probiotics and postbiotics are premised on being healthier than those not incorporated with them. This review aims to present a bibliographic compilation related to the incorporation of bacterial probiotics in food and to demonstrate through in vitro and in vivo studies or clinical trials the health benefits obtained with their metabolites and the consumption of foods with bacterial probiotics/postbiotics. The health benefits that have been reported include effects on the digestive tract, metabolism, antioxidant, anti-inflammatory, anticancer, and psychobiotic properties, among others. Therefore, developing food products with bacterial probiotics and postbiotics is a great opportunity for research in food science, medicine, and nutrition, as well as in the food industry.

IMPROVED DOMESTIC PROBIOTIC ENERGY BAR DESIGN BY USING SENSORY ANALYSIS METHODS

Today, the relationship between health and nutrition is gaining more importance. Studies have shown that probiotics have significant effects on health and can be used to prevent various diseases. However, the consumption of probiotic products is still not sufficient. Therefore, probiotic products should be multiplied and disseminated. In this study, it was aimed to develop a probiotic product with high nutritional value and energy level by using probiotic oatmeal, hazelnut, peanut, pistachio, almond, walnut and chocolate. Products produced as probiotic energy bar are designed in three different formulations. Then, the most preferred product formulation was selected by using sensory analysis technique ranking tests and the profile of products were examined using quantitative descriptive analysis. Consumption suitability was also evaluated with microbiological analyzes including probiotic bacteria count, total bacterial count, mold and yeast count.

The Covid-19 Pandemic and Fermented Products

Research on Covid 19 pandemic has recommended the consumption of various foods, beverages, nutritional supplements, along with the nutrients that support the immune system against the Covid-19 disease. Fermented foods are also included among the recommended foods to be consumed. In addition to increasing food variety, fermented foods promote the immune system by making foods more digestible. In other words, as an ancient method of protecting food, fermentation might alleviate the effects of Covid-19 by increasing antioxidant activity for milk, fruit, meat, cereals, fish and vegetables. This study aimed to examine the effects of fermented foods on the immune system and the factors associated with the consumption of probiotic products concerning the prevention of the disease in the Covid-19 pandemic. The keywords used were “fermented food, probiotic product, probiotic food, fermented foods and immune system, Covid19 and probiotic products”. Yogurt, kefir, and kimchi were the probiotic products systematically reviewed in the examined studies. As a result, it has been contended that traditional fermented foods with higher antioxidant properties are consumed in countries with low mortality rates.

Mobile Antimicrobial Resistance Genes in Probiotics

Even though people worldwide tend to consume probiotic products for their beneficial health effects on a daily basis, recently, concerns were outlined regarding the uptake and potential intestinal colonisation of the bacteria that they carry. These bacteria are capable of executing horizontal gene transfer (HGT) which facilitates the movement of various genes, including antimicrobial resistance genes (ARGs), among the donor and recipient bacterial populations. Within our study, 47 shotgun sequencing datasets deriving from various probiotic samples (isolated strains and metagenomes) were bioinformatically analysed. We detected more than 70 ARGs, out of which rpoB mutants conferring resistance to rifampicin, tet(W/N/W) and potentially extended-spectrum beta-lactamase (ESBL) coding TEM-116 were the most common. Numerous ARGs were associated with integrated mobile genetic elements, plasmids or phages promoting the HGT. Our findings raise clinical and public health concerns as the consumption of probiotic products may lead to the transfer of ARGs to human gut bacteria.

PROBIOTICS AND THEIR ATTRIBUTES IN HUMAN HEALTH THERAPY: REVIEW

There is a strong correlation between diet and human health. Research shows that a number of disease and disorders can be prevented/regulated by the use of probiotic microorganisms. Probiotics are used in the management of illnesses/disorders such as intestinal pathogenic infections, helicobacter pylori infections, urogenital infection, cancer, obesity, Type 2 diabetes, GIT, IBD and lactose intolerance among others. Probiotics may also have a direct or indirect influence to the human health by the elimination of toxins, protection against enteric microorganisms and boosting the body immune system. These benefits among others have led to the in-depth studies aiming at the understanding of specific probiotics and the mechanism involved in disease therapy. Some commonly used probiotic strains in the dairy industry include among others Lactobacillus acidophilus, Bifidobacterium longum, Lactobacillus casei, Lactobacillus reuteri, and S. boulardii. Although the mechanisms used by probiotics in disease treatment is not specifically clear, its reported that the modification of the intestinal microbiota, production of short-chain fatty acids (SCFAs) hence maintenance of the pH in digestive system, production of bacteriocin and vitamins could be among the possible mechanisms. The aim of this review paper is to highlight the benefits of probiotics in human health & infections control through the consumption of probiotic products and some mechanism involved.

Impact of a Multistrain Probiotic Formulation with High Bifidobacterial Content on the Fecal Bacterial Community and Short-Chain Fatty Acid Levels of Healthy Adults.

The consumption of probiotic products is continually increasing, supported by growing scientific evidence of their efficacy. Considering that probiotics may primarily affect health (either positively or negatively) through gut microbiota modulation, the first aspect that should be evaluated is their impact on the intestinal microbial ecosystem. In this study, we longitudinally analyzed the bacterial taxonomic composition and organic acid levels in four fecal samples collected over the course of four weeks from 19 healthy adults who ingested one capsule a day for two weeks of a formulation containing at least 70 billion colony-forming units, consisting of 25% lactobacilli and 75% Bifidobacterium animalis subsp. lactis. We found that 16S rRNA gene profiling showed that probiotic intake only induced an increase in a single operational taxonomic unit ascribed to B. animalis, plausibly corresponding to the ingested bifidobacterial strain. Furthermore, liquid chromatography/mass spectrometry revealed a significant increase in the lactate and acetate/butyrate ratio and a trend toward a decrease in succinate following probiotic administration. The presented results indicate that the investigated probiotic formulation did not alter the intestinal bacterial ecosystem of healthy adults and suggest its potential ability to promote colonization resistance in the gut through a transient increase in fecal bifidobacteria, lactic acid, and the acetate/butyrate ratio.

The effects of probiotic, prebiotic and synbiotic diets containing Bacillus coagulans and inulin on rat intestinal microbiota.

An in vivo experiment was conducted to study the effects of probiotic Bacillus coagulans spores, with and without prebiotic, inulin, on gastrointestinal (GI) microbiota of healthy rats and its potentiality to survive in the GI tract. Forty-eight male Wistar rats were randomly divided into four groups (n=12) and fed as follows: standard diet (control), standard diet supplied with 5% w/w long chain inulin (prebiotic), standard diet with 10(9)/day spores of B. coagulans by orogastric gavage (probiotic), and standard diet with 5% w/w long chain inulin and 10(9) spores/day of B. coagulans by orogastric gavage (synbiotic). Rats were fed the diets for 30 days. At day 10, 20 and 30 of experiment, 24 h post administration, four rats from each group were randomly selected and after faecal collection were sacrificed. Small intestine, cecum, and colon were excised from each rat and used for microbial analysis. Administration of synbiotic and probiotic diets led to a significant (P<0.05) increment in lactic acid bacteria (LAB), total aerobic and total anaerobic population compared the prebiotic and control diets. A significant decrease in Enterobacteriaceae counts of various segments of GI tract (except small intestine) in synbiotic, probiotic and prebiotic fed groups were also seen. The obvious decline in spores count through passing GI tract and high surviving spore counts in faecal samples showed that spores are not a normal resident of GI microbiota and affect intestinal microbiota by temporary proliferation. In conclusion, the present study clearly showed probiotic B. coagulans was efficient in beneficially modulating GI microbiota and considering transitional characteristics of B. coagulans, daily consumption of probiotic products is necessary for any long-term effect.

In Vitro Study of Potentially Probiotic lactic Acid Bacteria Strains Isolated From Traditional Dairy Products.

Background:Probiotic microorganisms are selected based on their long history of use as well as their lack of side effects. Nowadays, the consumption of probiotic products is growing intensively in developing countries. Researchers who work in the food industry and research centers pay more attention to the identification of new probiotic bacteria with better performance characteristics as well as investigation of their performance because these findings can be very effective in promoting sale and consumption of these products.Objectives:Hence, this study was performed following these objectives: isolating indigenous lactic acid bacteria from traditional dairy products in Markazi Province, screening strains with probiotic characteristics, identifying strains and performing microbial collection of probiotic strains with indigenous potential.Materials and Methods:In this study, the samples were screened from traditional dairy products, such as fresh yogurt, curd, Tarhana and Ghareghoroot of Markazi Province villages. Samples were enriched in de Man, Rogosa and Sharpe (MRS) broth, and different strains were isolated and purified from this culture on MRS agar medium. Isolated strains were investigated by microscopic observations, considering the following factors: catalase capability, resistance to acid and bile, bile salt hydrolysis and antibiotic susceptibility pattern.Results:Nineteen Gram-positive and catalase-negative strains belonging to the Lactobacillus genus were isolated from the above-mentioned diary samples. Seven strains were resistant to acid and bile in which acid resistance was between 21.08% and 122.33% and bile resistance was between 94.08% and 152.93%, respectively. All isolated strains were susceptible to different antibiotics and a small percentage had the ability to hydrolyze Sodium Taurocholate.Conclusions:There are many of different species of Lactobacillus probiotics in traditional dairy products of the Markazi province, based on the findings of this study. It is recommended for researchers to isolate these strains and investigate their probiotic characteristics in order to reproduce them for use in food production as well as for medical treatment.

In Vitro Selection of Antibiotic Resistance in the Probiotic Strain Lactobacillus rhamnosus GG ATCC 53103

Antibiotic resistance in probiotic strains is a matter of interest due to the increase in consumption of probiotic products. Many studies have evaluated the antibiotic susceptibility of lactobacilli or the presence of resistance determinants, while knowledge on selection of resistance during exposure to antibiotics is still limited. Our aim was to evaluate the behavior of Lactobacillus rhamnosus GGATCC 53103, a well-known probiotic microorganism, during exposure to erythromycin, tetracycline, amoxicillin/clavulanate and ciprofloxacin. Our study demonstrated that prolonged exposure to erythromycin and ciprofloxacin could select mutants with reduced susceptibility, even if these modifications in susceptibility could not be attributed to known antibiotic resistance genes or genetic mutations.

Effect of some probiotics on Salmonella typhi during associated growth in milk.

In this investigation, the effects of Lactobacillus acidophilus, Lactobacillus casei,Bifidobacterium angulatom and Bifidobacterium bifidum on Salmonella typhi was evaluated in associated growth condition in milk. According to statistical tests, in 24 and 48 h incubation of associated growth, L. acidophilus, L. casei and B. bifidum had significant inhibitory effect on the growth of S. typhi (p<0.01). But in similar condition, associated growth of B. angulatum did not show significant inhibitory effect on S. typhigrowth. Meanwhile, in 24 and 48 h incubation of associated growth, L. acidophilus, L. casei and B. bifidum significantly reduced (p<0.01) the mean pH of milk samples compared to the control sample. These results demonstrate that the consumption of probiotic products containing B. bifidum, L. acidophilus and L. casei could have benefical effects in prevention of S. typhi caused infections. Though, further research especially at in vivo condition should be carried out in this field. Key words: Salmonella typhi, probiotics, associated growth, milk.

Diagnostic difficulties of Lactobacillus casei bacteraemia in immunocompetent patients: A case report

IntroductionLactobacilli are currently proposed as probiotic agents in several dietary products. In blood cultures, they are usually considered as contaminants, but in recent years they have been recognized as causal infectious agents of endocarditis, urinary tract infections, meningitis, intra-abdominal infections and bacteraemia.Case presentationWe report a case of Lactobacillus casei bacteraemia in a 66-year-old immunocompetent man with a history of fever of unknown origin. Leuconostoc bacteraemia was demonstrated by blood culture, but a later polymerase chain reaction analysis with sequencing of 16S ribosomal RNA identified Lactobacillus casei and a successful antibiotic therapy was performed.ConclusionBacteraemia caused by probiotic organisms is rare but underestimated, since they are normally regarded as contaminants and their role as primary invaders is not always easily established. Although the consumption of probiotic products cannot be considered a risk factor in the development of diseases caused by usually non-pathogenic bacteria, specific individual clinical histories should be taken into account. This report should alert both clinicians and microbiologists to the possibility of unusual pathogens causing serious illnesses and to the use of 16S ribosomal RNA sequencing for molecular identification as a powerful tool in confirming the diagnosis of infrequent pathogens.

Assuring the continued safety of lactic acid bacteria used as probiotics

Lactic acid bacteria have long been used to improve the safety of foods through fermentation. Some fermented products were also early used for their perceived health benefits, which lead to the development of probiotics as we now know them. Probiotics mainly belong to the genera Lactobacillus and Bifidobacterium. Most members of these genera are not considered pathogens or even opportunistic pathogens. Nevertheless, rare cases of Lactobacillus and Bifidobacterium infection have been reported, possibly even associated with the consumption of probiotic products. Such cases are extremely rare and the subjects always had severe underlying conditions most often affecting the immune system. There does not seem to be any risk for the general population. Safety assessments can be performed and many possible tests exist. It is, however, not certain these tests will prevent rare case of Lactobacillus infection in certain high-risk patients. The benefits of probiotic use should be weighed against the possible small risk. Such an evaluation will, in most cases, be favourable and should therefore not discourage consumption of probiotics.

Safety Aspects ofLactobacillusandBifidobacteriumSpecies Originating from Human Oro-gastrointestinal Tract or from Probiotic Products

Probiotics are live microbial preparations, which have documented health benefits for the consumers by maintaining or improving their intestinal microbiota balance. Established probiotic effects include improved lactose digestion, modulation of gut microbiota, immune modulation, reduced duration of rotavirus diarrhoea, changes in biomarkers such as harmful faecal enzyme activities, alleviation of atopic dermatitis symptoms in babies, and positive effects against superficial bladder cancer and cervical cancer. Most bacteria that have probiotic properties belong to the genera Lactobacillus and Bifidobacterium . Since probiotic consumption involves ingestion of large numbers of viable bacterial cells (daily dosage between log 9 and log 11 CFU) safety aspects of probiotic consumption are of utmost importance. Knowledge on the survival of probiotics in the GI-tract, their translocation and colonisation properties and the fate of probiotic-derived active components is important for the evaluation of possible negative and positive effects of probiotic consumption. Assessing the risks of probiotic consumption can be a very expensive and time-consuming task. While considering the risk of probiotic consumption we have to keep in mind that lactic acid bacteria have been globally consumed in a myriad of fermented food varieties (milk, meat, vegetable and cereal products) for a very long time without an indication that they could be generally harmful to the consumers’ health. In Finland lactobacilli strains isolated from bacteremia have been systematically characterised. Although the yearly consumption of probiotic products containing lactobacilli has increased during the last 10 years, the incidence of lactobacillemia has not increased. There is one local infection case with an indistinguishable isolate to L. rhamnosus GG. The extensive follow-up period indicates that the risk of serious infection by one single probiotic strain is very low. Simultaneously, it is difficult to estimate all the health benefits the same probiotic strain has implemented, also in immunocompromised patients. However, no live bacterium can be guaranteed for a zero risk in each individual host since the outcome of bacterial ingestion (passage through GI-tract, colonisation, infection) is determined both by the host and the bacterium. Keywords: Lactobacillus , Bifidobacterium , infection, bacteremia, sepsis, endocarditis.

Safety Aspects of Lactobacillus and Bifidobacterium Species Originating from Human Oro-gastrointestinal Tract or from Probiotic Products

Probiotics are live microbial preparations, which have documented health benefits for the consumers by maintaining or improving their intestinal microbiota balance. Established probiotic effects include improved lactose digestion, modulation of gut microbiota, immune modulation, reduced duration of rotavirus diarrhoea, changes in biomarkers such as harmful faecal enzyme activities, alleviation of atopic dermatitis symptoms in babies, and positive effects against superficial bladder cancer and cervical cancer. Most bacteria that have probiotic properties belong to the genera Lactobacillus and Bifidobacterium . Since probiotic consumption involves ingestion of large numbers of viable bacterial cells (daily dosage between log 9 and log 11 CFU) safety aspects of probiotic consumption are of utmost importance. Knowledge on the survival of probiotics in the GI-tract, their translocation and colonisation properties and the fate of probiotic-derived active components is important for the evaluation of possible negative and positive effects of probiotic consumption. Assessing the risks of probiotic consumption can be a very expensive and time-consuming task. While considering the risk of probiotic consumption we have to keep in mind that lactic acid bacteria have been globally consumed in a myriad of fermented food varieties (milk, meat, vegetable and cereal products) for a very long time without an indication that they could be generally harmful to the consumers’ health. In Finland lactobacilli strains isolated from bacteremia have been systematically characterised. Although the yearly consumption of probiotic products containing lactobacilli has increased during the last 10 years, the incidence of lactobacillemia has not increased. There is one local infection case with an indistinguishable isolate to L. rhamnosus GG. The extensive follow-up period indicates that the risk of serious infection by one single probiotic strain is very low. Simultaneously, it is difficult to estimate all the health benefits the same probiotic strain has implemented, also in immunocompromised patients. However, no live bacterium can be guaranteed for a zero risk in each individual host since the outcome of bacterial ingestion (passage through GI-tract, colonisation, infection) is determined both by the host and the bacterium. Keywords: Lactobacillus , Bifidobacterium , infection, bacteremia, sepsis, endocarditis.