Effect Of Lactobacillus Casei Research Articles

Effect of Lactobacillus casei and Garlic Powder Administration on Broiler Performance, Immune Response and Blood Profile

This study aimed to examine effect of giving a mixture of Lactobacillus casei and garlic powder (LGP) on broiler performance, immune response and blood profile. One hundred and forty-day old broilers with an average body weight of 43.70 ± 0.88 g were placed randomly in 20 experimental units. Completely randomized design was used in this study, with 4 treatments and 5 replications. The treatment was conducted when the chickens were 22-35 days old (finisher phase). The chickens were given a mixture of Lactobacillus casei and garlic powder (LGP) at concentration levels of: 0, 1, 2, and 3%. Parameters measured were blood profile, weight of lymphoid organs (bursa of Fabricius, spleen, and thymus), and carcass production. Data were analyzed for variance and if there was a significant effect, then Duncan’s multiple range test was followed at the 5% level. Results showed that the administration of LGP improved the immune response, carcass weight and final body weight of broiler chickens. The administration of 3% LGP improved immune response and achieved the best broiler performance.

The Effect of Lactobacillus casei on Experimental Porcine Inflammatory Bowel Disease Induced by Dextran Sodium Sulphate.

Gastrointestinal injury caused by dextran sodium sulphate (DSS) is a reliable porcine experimental model of inflammatory bowel disease (IBD). The purpose of this study was to evaluate the effect of probiotic Lactobacillus casei DN 114001 (LC) on DSS-induced experimental IBD. Eighteen female pigs (Sus scrofa f. domestica, weight 33-36 kg, age 4-5 months) were divided into 3 groups (6 animals per group): controls with no treatment, DSS, and DSS + LC. LC was administered to overnight fasting animals in a dietary bolus in the morning on days 1-7 (4.5 × 1010 live bacteria/day). DSS was applied simultaneously on days 3-7 (0.25 g/kg/day). On day 8, the pigs were sacrificed. Histopathological score and length of crypts/glands (stomach, jejunum, ileum, transverse colon), length and width of villi (jejunum, ileum), and mitotic and apoptotic indices (jejunum, ileum, transverse colon) were assessed. DSS increased the length of glands in the stomach, length of crypts and villi in the jejunum and ileum, and the histopathological score of gastrointestinal damage, length of crypts and mitotic activity in the transverse colon. Other changes did not achieve any statistical significance. Administration of LC reduced the length of villi in the jejunum and ileum to control levels and decreased the length of crypts in the jejunum. Treatment with a probiotic strain of LC significantly accelerated regeneration of the small intestine in a DSS-induced experimental porcine model of IBD.

Effect of Lactobacillus Casei and Lactobacillus acidophilus in Laying Hens Challenged by Escherichia coli Infection

This study aimed to prove the potential of Lactobacillus casei and Lactobacillus acidophilus probiotics as alternative substitutes of antibiotic growth promoters in laying hens challenged by Escherichia coli infection in order to enhance their growth performance and hen day production. The study used a total of 120 laying hens aged 25 weeks, divided into 3×2 treatments with each comprising 4 replications, and each replication consisted of 5 hens. The study used a completely randomised factorial design; factor a was the feed additive (control, antibiotics growth promoters /AGP, probiotic), whereas factor b was the E. coli infection (non-infection and E. coli infection). The results showed that there were significant differences (p<0.05) between the treatment of feed additive (factor a), and E. coli infection (factor b), and interaction (p<0.05) between the feed and the infection for the egg weight, hen day production, feed conversion ratio and feed efficiency. The probiotic use of 0.5% L. casei + 0.5% L. acidophilus in hens either infected or uninfected with E. coli still produced the highest egg weight, hen day production, feed efficiency and reduced feed conversion ratio compared to all treatments. Based on the results, it can be concluded that the use of probiotics 0.5% L. casei and 0.5% L. acidophilus act as alternative substitutes for antibiotic growth promoters in laying hens challenged by E. coli infection Keywords: E. coli; growth performance; hen day production; Lactobacillus acidophilus; Lactobacillus casei

A new style of fermented tofu by Lactobacillus casei combined with salt coagulant.

This research provided a new way to improve the quality of tofu using lactic acid bacteria combined with salt coagulants. In this study, the effect of Lactobacillus casei (L. casei) combined with salt coagulants (MgCl2, MgSO4, CaCl2, CaSO4) on the yield, water-holding capacity (WHC), texture, sensory factors, microstructure and flavour were analysed to evaluate the quality characteristics of fermented tofu. The results showed that the yield of tofu was significantly increased by the fermentation of L. casei (24.75-31.26%). There was no significant difference in the WHC of the tofu, and the value range of WHC was 77.32-80.52%. Fermentation increased the hardness of the tofu and made the tofu structure uniform. In L. casei + MgSO4 tofu, 10 flavour compounds were detected, and the relative content (54.29%) of the four main flavour compounds was highest. L. casei + MgSO4 had the highest sensory value (23.26). The fermentation of L. casei combined with salt coagulants significantly improved the quality characteristics of tofu.

Effect of Lactobacillus Casei on Hematological and Histopathological Factors in Rats Infected with Salmonella typhimurium

Effect of Lactobacillus Casei on Hematological and Histopathological Factors in Rats Infected with Salmonella typhimurium

Effect of Lactobacillus casei on Innate Immunity Responses and Aeromonas hydrophila Resistance in Shabot, Tor grypus.

For investigating the possible effect of Lactobacillus casei on the immune status of Shabot, Tor grypus, 480 fish weighing 40 ± 10g were randomly divided into four groups in triplicate. The first group (control) was fed on a commercial diet without probiotic supplementation. Other groups (A, B, and C) were received diet supplemented by different levels of L. casei, i.e., 5 × 106, 5 × 107, and 5 × 108CFUg-1, respectively. The feeding trial was performed for 60 continuous days followed by 15days as withdraw period, i.e., day 75. Serum immune responses were determined on days 0, 30, 60, and 75 of feeding trial. Gene expression in the kidneys was analyzed on days 0, 60, and 75 as well as following bacterial challenge. The results showed that dietary L. casei supplementation significantly (P < 0.05) increased serum lysozyme, serum bactericidal, complement, and respiratory burst activities as compared with control group, while it was observed that treated fish did not show any significant differences in immune responses on day 75 (P < 0.05). Results of gene expression (TNF-α, IL-1β, and IL-8) showed significant increases among different experimental times (P < 0.05). According to obtained results, it might be concluded that the feeding by L. casei could likely enhance the immune responses and gene expression in T. grypus. Treatments A and C were better than B, but the lower concentration is better as an economic viewpoints and biosecurity. Therefore, concentration A is suggested.

Effect of lactobacillus casei subsp. casei R-68 isolated from dadih on the procarcinogenic enzyme activity and fecal microflora count of rats challenged with pathogenic bacteria

Effect of lactobacillus casei subsp. casei R-68 isolated from dadih on the procarcinogenic enzyme activity and fecal microflora count of rats challenged with pathogenic bacteria

Effects of Lactobacillus casei and Enterococcus faecalis on growth performance, immune function and gut microbiota of suckling piglets

ABSTRACTThis study was carried out to investigate the effects of orally administrated Lactobacillus casei and Enterococcus faecalis on performance, immune function and gut microbiota of suckling piglets. Neonatal piglets (n = 120) were randomly assigned to 4 groups, with 30 suckling piglets in each group. The piglets were from 15 litters, one male and one female piglet were selected for each group in each litter. The Control group was administrated with normal saline, the other groups with L. casei or E. faecalis or a combination of L. casei and E. faecalis at a ratio of 3:1. Each piglet was orally administrated with 1, 2, 3 and 4 ml probiotics or normal saline at the age of 1, 7, 14 and 21 d, respectively. The piglets were weaned at the age of 21 d. The results showed that compared with the Control group, the average daily gain of piglets administrated with probiotics was significantly increased, and the diarrhoea rate and mortality were significantly decreased (p < 0.05). After supplementation of the combined probiotics, the protease activity in stomach, duodenum and colon was increased and in all supplemented groups, the immunoglobulin A concentration in plasma was significantly higher (p < 0.05). The combined probiotics significantly increased villus length and the expression level of transforming growth factor-β in the jejunum (p < 0.05) but decreased the expression level of the jejunal tumour necrosis factor-α (p < 0.05). In addition, probiotics could regulate gut microbiota and increase microbial similarity coefficients for keeping piglet gut microbiota stable.

Effect of Lactobacillus casei on the Pharmacokinetics of Amiodarone in Male Wistar Rats.

The probiotic bacterium Escherichia coli strain Nissle 1917 has previously been shown to alter the pharmacokinetics of amiodarone. The aim of this study was to determine whether the probiotic bacterium Lactobacillus casei produces similar alterations in amiodarone disposition. A suspension of live probioticbacteria L. casei strain DN-114 001 (1.5×109 CFU/dose; probiotic pre-treated group) or a saline solution (control group) was administered directly into the stomach of male Wistar rats (N=30 in each group) by oral gavage daily for 7 consecutivedays. On the eighth day, all rats (N=60) were given a single oral dose of an amiodarone hydrochloride suspension (model drug; 50mg/kg). The concentrations of amiodarone and of its main metabolite N-desethylamiodarone were determined in rat plasma by high-performance liquid chromatography. Comparison of the pharmacokinetics of amiodarone in the control group and probiotic pre-treated group revealed that the peak plasma concentration of amiodarone was delayed by >2 h in the probiotic pre-treated group. The plasma level of N-desethylamiodarone was unchanged in the probiotic pre-medicated group and its pharmacokinetic parameters were not altered. The slower absorption of amiodarone in the probiotic pre-treated rats compared to the control ones and the unchanged pharmacokinetics of its main metabolite suggest that the probiotic strain of L. casei DN-114 001 has probably noclinical consequences as the difference was not statistically significant.

Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll.

The aim of this study was the evaluation of fermentation by lactic acid bacteria (LAB) contains lactobacillus (L.) casei- casei and L. reuteri on acrylamide formation and physicochemical properties of the Iranian flat bread named, Sangak, and Bread roll. Sangak and Bread roll were made with whole and white wheat flour, respectively. Whole-wheat flour had upper content of protein, sugar, ash, fiber, damaged starch and the activity of amylase than the white wheat flour. After 24h of fermentation, the pH values of the sourdoughs made from whole-wheat flour (3.00, 2.90) were lower, in compared to sourdoughs prepared from white wheat flour (3.60, 3.58). In addition, in Sangak bread, glucose, and fructose were completely utilized after fermentation, but in bread roll, the reduced sugar levels increased after fermentation and baking that represent microorganisms cannot be activated and utilized sugars. Acrylamide formation was impacted by pH of sourdough and total reducing sugar (r=0.915, r=0.885 respectively). Bread roll and Sangak bread were fermented by L. casei- casei contained lowest acrylamide content, in two bread types (219.1, 104.3μg/kg respectively). As an important result, the acrylamide content of Sangak bread in all cases was lower than in the Bread roll.

Lactobacillus casei and its byproducts alter the virulence factors of foodborne bacterial pathogens

Introduction of prebiotics and probiotics as daily food supplements is believed to be a promising way of controlling enteric or other chronic infections and improving gut health. In this study, the effects of Lactobacillus casei on growth and virulence properties of foodborne enteric bacterial pathogens enterohemorrhagic Escherichia coli EDL933, Salmonella Typhimurium LT2, and Listeria monocytogenes LM2 were investigated. Mixed culture of L. casei with each of these pathogens showed that L. casei could competitively exclude or inhibit the growth of pathogens by >99% within 48 h. Further investigation revealed that the antimicrobial byproducts produced by L. casei in cocoa pre-treated cultural supernatant significantly reduced the growth, increased the hydrophobicity values, blocked the interaction with human intestinal epithelial cell (INT-407), and altered the virulence genes expression of these bacterial pathogens. These results suggest the possibility of applying L. casei with cocoa in preventing/reducing foodborne pathogen infections in gut environment.

Comparative Effect ofLactobacillus caseiand a Commercial Mangosteen Dietary Supplement on Body Weight Gain and Antibody Response to Newcastle Disease Virus Vaccine in Fighting Roosters

The aim of the present study was to compare the effect of Lactobacillus casei and a commercial mixed combination of fruit juice that included Garcinia mangostana fruit extract on body weight gain from 7 to 90 days of age, on the antibody response 23 days after vaccination against Newcastle disease virus (NDV), and on the mortality in fighting roosters. Fifty-four 7-day-old birds were randomly distributed into three groups (treated with L. casei, G. mangostana, and saline solution [LC, GM, and SS groups, respectively]) of 18 animals each; all birds were orally treated daily. At 60 and 90 days, the LC group showed the highest body weight gain compared with the other two groups (P<.01). The mean levels of antibody to NDV were significantly higher in the GM group compared with the LC and SS groups (P<.05). Throughout the study the percentages of mortality were 5.55%, 0%, and 22.22% for the LC, GM, and SS groups, respectively. The results indicate that L. casei and the commercial mangosteen dietary supplement intake, compared with the control group, induce beneficial effects in fighting roosters--L. casei on weight gain and the commercial mixed combination of fruit juice with G. mangostana fruit extract on humoral immune response--and both showed none or very low mortality.

The intraperitoneal inoculation of Lactobacillus casei in mice induces total protection against Trichinella spiralis infection at low challenge doses

The following effects of Lactobacillus casei in NIH mice were evaluated: the establishment of Trichinella spiralis adult worms in the intestine (AWI), larvae per gram of muscle tissue (LPG), levels of IgG and IgA, and levels of IL-4 and IFN-γ. One hundred and eight mice were allocated at random into 18 groups of six mice each. Each mouse in treated or non-treated groups was inoculated intraperitoneally once a week during 6 weeks with L. casei or phosphate-buffered solution. Later each mouse was challenged either with 200, 50, or 25 T. spiralis infective larvae. When the infection dose was 200 T. spiralis infective larvae, the reductions in AWI were 78.6% at 4 days after infection (dai) and 76.7% at 10 dai; while the reduction of LPG was 80.9% with respect to control groups. When the infection dose was 50 or 25 T. spiralis infective larvae, the reductions of AWI were 100% both at 4 and 10 dai; while the reduction of LPG at 30 dai was also 100% with respect to control groups. The levels of IgG and IgA anti-T. spiralis and IL-4 were significantly higher (P < 0.01) at 4 and 10 dai in mice from groups treated with L. casei than in animals in control groups; while at 10 dai, the levels of IFN-γ were higher in control mice (P < 0.01) than in L. casei-treated animals. The results suggest that frequent treatment of mice with L. casei induces a total protection against infection with low doses of T. spiralis.

Effect of Lactobacillus casei as a Probiotic on Modulation of Giardiasis

The present study was designed with the aim to study the modulation of giardiasis with natural intervention, i.e., Lactobacillus casei--a probiotic, in a murine model. Probiotics are viable microorganisms having a beneficial effect on the prevention and treatment of specific pathological conditions. Various dairy products such as curd, lassi, and kulfi were employed particularly to isolate live organisms (probiotics). Out of five isolated strains only one was found to be similar to a standard strain--Lactobacillus delbrueckii. Experimentally, it was observed that oral feeding of isolated strain A, 7 days prior to inoculation with Giardia lamblia trophozoites, was not as efficient as L. casei in eliminating Giardia infection from BALB/c mice. Interestingly, it was observed that L. casei fed 7 days prior to Giardia infection was more effective and efficient in eliminating the infection from mice. On histological examination, it was observed that probiotic-fed mice had less atrophied villi and infiltrating cells in the small intestine compared to the control. Ultrastructural studies by scanning electron microscopy further confirmed the protection of the mice dosed with L. casei 7 days prior to Giardia infection and also when simultaneously infected with Giardia. It is felt that probiotics, particularly L. casei, modulate Giardia infection by minimizing or preventing the adherence of Giardia trophozoites to the mucosal surface, suggesting that probiotics offer a safe and effective mode to prevent and treat Giardia infection.

Effect of Lactobacillus casei on the Absorption of Nifedipine from Rat Small Intestine

Lactobacillus casei Shirota strain (L. casei) has a modulating effect on the production of cytokines, which often play important roles in drug metabolism, in the inflamed intestinal mucosa. We evaluated the effect of L. casei administered orally in advance for 4 weeks on the absorption of nifedipine from the rat small intestine. The maximum concentration of nifedipine in plasma after administration into the intestinal loop (0.8 mg/kg) was significantly higher in L. casei-treated rats (3.26 microg/mL) than in those untreated rats (2.33 microg/mL) by 40%. Accordingly, the bioavailability of nifedipine was tended to be higher in the former, while the effect of L. casei on the disposition of intravenously administered nifedipine was negligible. We also found that the availability of nifedipine for the passage through the intestinal mucosa was significantly increased in L. casei-treated rats from the single-pass intestinal perfusion experiments. Therefore, it is likely that the exposure to nifedipine after its administration into rat intestine was increased by oral ingestion of L. casei due to an increase in absorption by increased intestinal availability (decreased metabolic extraction) during passage through the intestinal mucosa. This study has suggested that L. casei has some effect on the metabolic activity in the intestinal mucosa, though it seems to be only mild.

Effect of Lactobacillus casei on a Novel Murine Model of Abdominal Sepsis

Background. Lactobacilli are one of the probiotics and there is strong evidence for the efficacy of lactobacilli administration as a nonspecific immunostimulant in increasing host defense mechanisms. The present study tested the hypothesis that heat-killed Lactobacillus casei (LC9018) has a protective activity against fecal peritonitis. Methods. Cecal ligation and tip resection (CLTR) induced fecal peritonitis was developed as a novel mouse model of abdominal sepsis, and the effects of LC9018 pretreatment on survival after CLTR, of the peritoneal exudate cells before or after CLTR and of bacterial growth in the peritoneal cavity after CLTR were investigated. Results. Mortality after CLTR varied directly with the length of the opened bowel. To obtain a sublethal experimental group, the length of the opened bowel was fixed at 4 mm, where mortality was 87%, for further experiments. Survival of mice after CLTR was augmented in mice that had been pretreated intraperitoneally (ip) with LC9018 24 h previously. Viable bacterial growth in the peritoneal cavity was markedly inhibited in LC9018-pretreated mice. Peritoneal exudate cell accumulation observed 24 h after ip injection of LC9018 was significantly enhanced, suggesting that augmentation of the resistance of mice to CLTR was caused especially by the induction of polymorphonuclear cells. Conclusions. CLTR may provide a reproducible and simple murine model of bacterial sepsis and pretreatment with LC9018 developed a protective activity against CLTR surgery.

Effect of Lactobacillus casei on a Novel Murine Model of Abdominal Sepsis

Effect of Lactobacillus casei on a Novel Murine Model of Abdominal Sepsis

The Effect of Lactobacillus casei on an Experimental Model of Atopy

The immunomodulation of IgE synthesis in the allergic process mediated by the Th1/Th2 cytokine balance is now better understood. Lactic acid bacteria (LAB) are used as microorganisms to improve health. Also well demonstrated is the effect of these bacteria as an adjuvant on the mucosal and systemic immune response. These previous reports lead us to study if some LAB, such as Lactobacillus casei strain CRL 431 which has been determined its immunopotentiator capacity, is able to modulate IgE synthesis in a mouse experimental model of allergy induced with ovalbumin. Animals were sensitized with ovalbumin by injection and aerolization. A challenge with the antigen after four weeks of IgE induction was done. L.casei was administered for 2 days at a concentration of 10 9 cells day -1 before sensitization, before challenge, before sensitization, and before and after challenge. In the control animal, an increase in the IgE levels, with diminution in the IFN- n production and high level of IL-4 release was observed. In the animal treated with L.casei a down regulation of IgE synthesis by increasing of IFN- n and diminution of IL-4 cytokines was determined. This effect was only observed when L. casei was administered before sensitization, but not before challenge. These results would indicate that the L. casei would induce Th1 activation able to increase IFN- n cytokine with diminution of IL-4 released by Th2 lymphocytes avoiding the switch toward IgE synthesis. However, L. casei does not have an effect when Th2 are triggered and IL-4 levels are increased. The strain L. casei CRL 431 would be able to modulate Th1/Th2 cytokine balance.

Influence of the oral administration of different lactic acid bacteria on intestinal microflora and iga‐secreting cells in mice treated with ampicillin

It is well known that ampicillin induces an important change in the ecological balance of normal intestinal microflora. The present paper studies the effect of Lactobacillus casei, L. acidophilus, L. delbrueckii subsp bulgaricus and Streptococcus salivarius subsp ther‐mophilus administered orally to mice treated with ampicillin, on the intestinal microflora, on the number of immune cells associated with the gut mucosa and on the IgA‐secreting cells of the small intestine. The animals received 75 mg kg‐1 of ampicillin orally per day over 3 consecutive days. A quantity of 1.2 X 109 bacteria/day/mouse of the different lactic acid bacteria (LAB) was administered over 2 consecutive days; one group received the LAB on days 0 and 1 and the other on days 2 and 3 following the start of antibiotic treatment. Viable enterobacteria and strict and facultative anaerobic bacteria were determined in faeces and liver, in all the groups, at various intervals. The IgA‐secreting cells in histological sections of small intestine were counted by immunofluorescence test. It was observed that ampicillin therapy produced a decrease in the number of strictly anaerobic bacteria with both a remarkable overgrowth of enterobacteria and translocation to the liver. The study demonstrated that the oral administration of L. casei, L. delbrueckii subsp bulgaricus and L. acidophilus improved the intestinal microflora avoiding the bacterial translocation and increasing the number of IgA‐secreting cells which reach values similar to those in control mice (ampicillin untreated). This effect was more evident when the LAB were administered together with ampicillin (on days 0 and 1). S. thermophilus was not effective in any case. These results suggest that the oral administration of some LAB species could produce beneficial effects in preventing ampicillin‐associated gastrointestinal side‐effects, especially in the immuno‐compromised host.

Prevention of onset in an insulin-dependent diabetes mellitus model, NOD mice, by oral feeding of Lactobacillus casei.

The effect of Lactobacillus casei (LC) on the onset of diabetes in an insulin-dependent diabetes mellitus model, nonobese diabetic (NOD) mice, were examined. From the age of 4 weeks, female NOD mice were fed a diet of either standard laboratory chow (n = 12) or the same chow containing 0.05% weight heat-killed cells of LC (n = 12), and the onset of diabetes was thereafter recorded. The incidence of diabetes in the control group (10/12) was significantly higher than that in the LC-treated group (3/12) (p < 0.01). Pathological analysis in the LC-treated group revealed strong inhibition of the disappearance of insulin-secreting beta cells in Langerhans islets caused by autoimmune disease. The proportion of CD45R+ B-cells in the spleen was increased and that of CD8+ T-cells in spleen cells was decreased in the LC-treated group. Analysis of cytokine production revealed lower interferon-gamma production in the LC-treated group compared to the control group, while the interleukin (IL)-2 production was higher. The levels of IL-4, IL-5, IL-6 and IL-10 in the LC-treated group were somewhat higher than in the control group. Taken together, these findings clearly demonstrated that oral feeding of LC to NOD mice effectively inhibited the occurrence of diabetes and regulated the host immune response.