Effects Of Probiotics Research Articles

Influence of the Saccharomyces cerevisiae-based probiotic complex on gut microbiota, serum biochemistry, and circulating trace element and mineral levels in lactating dairy cows.

The existing data demonstrate that gut microbiota is involved in regulating mineral metabolism in cattle, although the data are quite contradictory. The study aimed to evaluate Saccharomyces cerevisiae-based probiotic's effects on gut microbiota, systemic metabolism, and dairy cows' essential trace element and mineral body burden. Fifteen cows received a daily supplement of a 50 g S. cerevisiae-based probiotic, fortified with methionine, choline, eugenol, cinnamaldehyde, and Capsicum oleoresin, for a month. 16S metagenomic sequencing was used to evaluate the taxonomic features of fecal microbiota. Serum trace elements and minerals levels were determined through inductively coupled plasma mass spectrometry. Supplementation with S. cerevisiae-based probiotic complex significantly increased alpha and beta diversity, as well as the abundance of Mediterranea and Clostridium IV within the Bacillota phylum, whereas that of Bacteroidota and specifically unclassified Bacteroidales and unclassified Oscillospiraceae decreased. Following probiotic supplementation with the S. cerevisiae-based complex, gut microbiota modulation led to a significant boost in circulating levels of calcium, copper, selenium, and zinc. Creatinine levels decreased while total cholesterol levels increased within normal limits in the serum analysis. The observed improvement in trace elements and minerals in dairy cows might be due to changes in intestinal microflora caused by supplementation. Therefore, probiotic supplementation in cattle may be considered a potential tool for improvement of mineral nutrition in cattle. However, the influence of probiotic treatment and modulation of mineral metabolism on milk productivity and overall performance in cattle is yet to be estimated.

The preventive and therapeutic role of Lactobacillus spp. in in vitro model of inflammation via affecting autophagy signaling pathway.

Intestinal inflammation has various causes and leads to some inflammatory diseases, of which autophagy pathway dysfunction could be considered as one of them. Probiotics could have a positive effect on reducing inflammation by activating the autophagy pathway. To evaluate the precise effects of probiotics as preventive and therapeutic agents to control the symptoms of inflammatory diseases, we aimed to investigate the efficacy of Lactobacillus spp. in regulating the autophagy signaling pathway. A quantitative real-time polymerase chain reaction assay was used to analyze the expression of autophagy genes involved in the formation of phagophores, autophagosomes, and autolysosomes after exposing the HT-29 cell line to sonicated pathogens and adding Lactobacillus spp. before, after, and simultaneously with inflammation. A cytokine assay was also accomplished to evaluate the interleukin(IL)-6 and IL-1β level following the probiotic treatment. Lactobacillus spp. generally increased autophagy gene expression and consumption of Lactobacillus spp. before, simultaneously, and after inflammation, ultimately leading to activate autophagy pathways. The proinflammatory cytokines including IL-6and IL-1β decreased after probiotic treatment. Our native probiotic Lactobacillus spp. showed beneficial effects on HT-29 cells by increasing autophagy gene expression and decreasing the proinflammatory cytokines production in all treatments. Therefore, this novel probiotic cocktail Lactobacillus spp. can prevent and treat inflammation-related diseases.

Functional Attributes of Gut Guardians: Probiotic Potential of Lactobacillus strains isolated from Traditional Nepalese Fermented Foods

The interplay between the gut microbiome and fermented foods has significant implications for human health and nutrition. Fermented foods, rich in beneficial microorganisms such as Lactic Acid Bacteria (LAB) including Lactobacillus spp., have attracted considerable research interest due to their potential probiotic effects. The six Nepalese fermented foods selected for this research—homemade yogurt, commercial yogurt, gundruk, tama, chhurpi, and achaar—are recognized for their diverse microbial profiles and purported health benefits, commonly consumed across various regions of Nepal. This study aims to elucidate their probiotic potential through tests such as acid and salt tolerance and their antimicrobial effects against five pathogens (Staphylococcus aureus, Klebsiella pneumoniae, Escherichia coli, Pseudomonas aeruginosa, and Salmonella spp.). A total of 120 samples of these six different fermented foods were collected from households and local markets in Chitwan District. Among 120 fermented food samples, 103 samples (85.83%) were found to be LAB positive. Out of the total sample, 64 samples (53.30%) were found to be Lactobacillus spp. positive. These positive isolates were further tested for their pH tolerance, NaCl tolerance, and antibacterial potential. Upon research, 18 isolates were found to be tolerant at pH 2, and 21 isolates were found to be tolerant at 8% NaCl concentration. The highest antibacterial effect of Lactobacillus spp. was found against Staphylococcus aureus with ZOI 18 mm and lowest against Escherichia coli. The study here contributes to the importance of utilizing the microbial diversity present in fermented foods, along with providing valuable insights for developing novel probiotic interventions for enhancing gut and overall health. Moreover, the research highlights the potential of traditional fermented foods as a valuable source of probiotic strains, paving the way for innovative approaches to improve health through diet.

The Influence of Probiotics in Halitosis and Cariogenic Bacteria: A Systematic Review and Meta-Analysis

Background: The aim of this systematic review was to evaluate the therapeutic potential of probiotics in patients with halitosis and to assess whether probiotics can also be implemented as a preventative tool in oral health. Secondary objectives included the effect of probiotics on oral-health-related quality of life, as well as their safety. Materials and methods: An electronic literature search in Medline (PubMed), Scopus, Web of Science, and the Cochrane library was carried out for the identification and selection of relevant randomized controlled trials. Eligibility was based on inclusion criteria, which included RCTs published after 2013, and the outcome variables were volatile sulfur compound (VSC) levels, organoleptic scores, plaque, or saliva samples to assess cariogenic bacteria counts and/or pH levels. Results: Out of 192 identified records, 16 randomized controlled trials were included. Ten of those studied the effects of probiotics on halitosis and the other six analyzed the effect of probiotics on oral health parameters, such as cariogenic bacteria counts, pH levels, and salivary flow and quality. A total of 921 patients were evaluated. The risk of bias was assessed using the Cochrane risk-of-bias assessment tool version 2. Conclusions: Probiotics exhibit the potential for oral health management by reducing VSC levels, improving saliva quality, and enhancing oral-health-related quality of life. Combining probiotics with tongue scraping may sustain VSC reduction, while symbiotics show potential in reducing tongue coating. However, different bacterial strains have been used in the included studies; hence, the conclusions cannot be generalized, being one of the main limitations of this review. Future research should explore the probiotics’ potential to persist in the oral cavity post-treatment and employ standardized methodologies for conclusive efficacy assessment.

Effect of probiotics on the growth, blood profile, and nutritional-metabolic profile of feedlot cattle

Effect of probiotics on the growth, blood profile, and nutritional-metabolic profile of feedlot cattle

Effects of probiotic addition to standard treatment of Helicobacter pylori on eradication success and side effect profile

Aims: To reveal the effect of probiotics added to standard Helicobacter pylori eradication treatment on the eradication success and side effect profile. Methods: This is a prospective cross-sectional study that included male and female patients between the ages of 18-65 who presented to internal medicine and general surgery outpatient clinics with dyspeptic complaints and had a positive stool Helicobacter pylori antigen test. The patients were divided into two groups with the first receiving standard treatment consisting of amoxicillin 1000 mg 2x1, clarithromycin 500 mg 2x1, and lansoprazole 30 mg 2x1. In addition to standard treatment, the second group also received a probiotic supplement containing 1.5 billion colony-forming units (CFU) per tablet twice a day. Both groups were treated for 14 days and were called 1 month later for a stool Helicobacter pylori antigen check. In addition, a questionnaire was administered to the patients aiming to determine the presence and severity of common side effects due to antibiotic use. These side effects were determined as epigastric burning, flatulence, diarrhea, nausea and vomiting, bitter taste and retrosternal burning. 0 means none, 1 means mild, 2 means moderate, and 3 means severe. Patients were asked to score the symptoms they felt while using antibiotics according to this scale. The aim was to investigate whether there was a difference between the two groups in terms of eradication success and side effect profile. Results: The study included 150 patients (87 males and 63 females) with a mean age of 43.37±12.13 (range 23-65). Group 1 consisted of seventy-five patients who received only antibiotic treatment and group 2 consisted of 75 patients who received antibiotic and probiotic treatment. Eradication percentage was 77.33% in the antibiotic group and 85.33% in the antibiotic+probiotic group. On the other hand, the difference between groups was found to be non-significant (p=0.295). The odds ratio for association between treatment and eradication was 1.705 (95% CI: 0.738-3.940, p=0.212). The percentages of epigastric burning, flatulence, diarrhea, and nausea/vomiting were significantly higher in the antibiotic group than in the antibiotic+probiotic group (p

Effect of probiotics, prebiotics, synbiotics on survival, growth, and immune response of white shrimp (Litopenaeus vannamei) infected with Vibrio parahaemolyticus

Vibrio parahaemolyticus is one of the causative agents of vibriosis which causes mortality and significant economic losses in shrimp aquaculture. Application of probiotics, prebiotics, synbiotics is an environmentally friendly strategy to control vibriosis and limit the use of antibiotics. This study aimed to evaluate the impact of probiotic, prebiotic and synbiotic diets on survival, growth and immune response of white shrimp. The experiments consisted of 5 treatments and 5 replications. (K-) Without the addition of probiotics, prebiotics, and synbiotics and no challenge test; (K+) Without the addition of probiotics, prebiotics, and synbiotics and challenge test; (P1) Addition of probiotics and challenge test; (P2) Addition of prebiotics and challenge test; (P3) Addition of synbiotics and challenge test. The parameters measured were SGR, FCR, THC, phagocytosis activity, lysozyme activity and SR. The results showed that SGR and FCR with probiotic (4.70±0.29%; 1.53±0.10) and synbiotic (4.60±0.15%; 1.64±0.14) diets were significantly different than K+ and no significant differences between them. The post-challenge results showed that the survival with probiotic (61.33±8.69%), prebiotic (42.67±7.60%) and synbiotic (57.33±10.11%) diets was significantly different than K+ (21.33±11.93%). No significant differences between probiotic and synbiotic diets on survival. Synbiotic diets showed the best immune response post-challenge test with THC (1.59±0.26x106 cells/mL), phagocytosis activity (42.80±6.91%), and lysozyme activity (0.92±0.11 cm) and significantly different than K+. The study concluded that probiotic or synbiotic diets had the best effect on SGR, FCR and survival of white shrimp post V. parahaemolyticus infection. Meanwhile, synbiotic diets showed the best immune response post V. parahaemolyticus infection.

PERFORMANCE, GUT MICROBIAL POPULATION AND HISTOLOGY OF BROILER CHICKENS FED PROBIOTICS AND ORGANIC ACID SUPPLEMENTED DIETS

This study evaluated the effects of sodium acetate and probiotics on performance, gut histology and intestinal microbiota of broiler chickens. Two hundred and forty, one-day old Arbor Acre broiler chicks were randomly allotted to one of the four treatments: Negative control(basal), positive control (antibiotics), sodium acetate and probiotics with six replicates of ten birds each in a study that lasted for 42 days. Feed intake was not affected at starter phase. The body weight gain (BWG) of birds fed sodium acetate (648.63g/bird) was higher (P<0.05) compared to 463.58g/bird (negative control), 460.32g/bird (positive control), and 461.81g/bird (probiotics). At finisher phase, the feed conversion ratio of birds were not affected. The body weight gain of birds fed the different feed additives showed significant (P<0.05) differences. It was observed that birds fed sodium acetate had higher (P<0.05) BWG (965.83g/bird) compared to control (721.43g/bird), antibiotics (762.44g/bird) and probiotics (770.77g/bird) supplemented diets. Sample sectioning of the ileum of birds fed the control diet showed no observable lesion, poor section and a thinned villi. However, birds that fed with diet containing probiotics showed moderate villi atrophy, while birds fed sodium acetate diet showed no observation lesion. Lactobacillus count in birds fed sodium acetate (13.15) and probiotics (15.27) were higher (P<0.05) compared to other treatments. However E. coli, Salmonella and fungi population did not differ (P>0.05) significantly in birds fed different dietary treatments. The total bacteria count (TBC) observed in birds fed the negative control (basal) was higher (P<0.05) than TBC of birds in other diets. A healthy gastrointestinal tract of broiler chickens was achieved using sodium acetate and probiotics.

Deciphering the role of Moringa oleifera seeds and probiotic bacteria on mitigation of biogas production from ruminants

Maintaining cleaner and more sustainable ecosystems by mitigating greenhouse gas (GHG) emissions from livestock through dietary manipulation is in demand. This study was aimed to assess the effect of Moringa oleifera seeds and probiotics (Pediococcus acidilactici BX-B122 and Bacillus coagulans BX-B118) as feed supplements on GHG production and fermentation profile from steers and sheep. The treatments included diets containing 0, 6, 12, and 18% of M. oleifera seeds meal and a mixture of probiotic bacteria (0.2 ml/g of diet). Total biogas production, CH4, CO, and H2S emission from animals (up to 48 h), rumen fermentation profile, and CH4 conversion efficiency were recorded using standard protocols. Results showed interaction among M. oleifera seeds and probiotics on asymptotic biogas production and total biogas production up to 48 h (P < 0.05). The rate of CH4 emission in steers was reduced from 0.1694 to 0.0447 ml/h using 6 and 18% of M. oleifera seeds (P < 0.05). Asymptotic CO and the rate of CO production were increased (P < 0.05) by supplementing different doses of M. oleifera seeds and probiotics. Adding 12% of M. oleifera seeds and probiotics reduced H2S production from 0.0675 to 0.0112 ml H2S/g DM (at 48 h of fermentation) in steers. In sheep, the additives mitigated H2S production from 0.0364 to 0.0029 ml H2S/g DM (at 48 h of fermentation), however there were not interaction (P = 0.7744). In addition, M. oleifera seeds and probiotics reduced the pH level and dry matter degradability (DMD) in steers and sheep (P < 0.0001) showing a positive impact on CH4:ME and CH4:OM (in steers) and CH4:SCFA (in sheep), while the interaction was not significant (P > 0.05) for CH4:SCFA (in steers) and CH4:ME and CH4:OM (in sheep). In conclusion, the interaction of M. oleifera seeds and probiotics in the feeding diet reduced GHG emissions and affected the fermentation profile of steers and sheep.

Effect of probiotics on hematology and histopathology of organs associated with immune system in male and female Wistar rats

In the present study, potential probiotics were isolated from dairy products and characterized on a molecular basis. Male and female (16 + 16, n = 4) Wistar rats were randomly assigned to 5 groups to revise the effects of isolated potential probiotics on the gut immune system: 0-day, negative control, positive control (commercial product Lactobacillus acidophilus-14), laboratory isolated strains Pro-3 (Weissella confusa MZ735961), and Pro-4 (Lactiplantibacillus plantarum MZ727611). Aspartate-aminotransferase, Interleukin-6, bilirubin, and Alanine-transaminase values in both genders were expected but AST and creatinine values had a minor increase in the female group compared to the male probiotic-treated group. Cellular blood count level of mean corpuscular hemoglobin in male groups showed no considerable differences (p = 0.95), while there were decreased differences (p = 0.00) in female groups. The level of mean corpuscular hemoglobin concentration (MCHC) showed distinct variations (p = 0.02) in male groups, while these values were insignificant changes (p > 0.05) among female groups. No damage to the liver, thymus, or colon was ascertained based on morphological findings. The colon wall thickness, external muscle, crypt depth, and mucosa were significantly (p = 0.03) improved in rats given potential probiotics. In conclusion, probiotic supplementation stimulates the immune system. It may protect the intestinal mucosa by strengthening the gut’s immune system and promoting intestinal efficiency (nutrient absorption and number of goblet cells). L. plantarum can therefore offer a reliable, affordable, and safe treatment for functional gastrointestinal illnesses.

Dairy consumption and vitamin D concentration in adolescents with challenge-confirmed cow's milk allergy during infancy.

Milk is an important source of dietary calcium and, if fortified, vitamin D. Cow's milk allergy (CMA) is treated with a milk elimination diet. Although most children become tolerant by age 3 years, some continue dairy avoidance. It remains unclear whether adolescents with a history of CMA adopt similar milk consumption as their peers. We assessed dairy consumption and concentration of serum 25-hydroxyvitamin D (25(OH)D) in adolescents with either confirmed CMA or a negative CMA challenge in infancy (CMA-refuted group) and age-matched controls. This study is based on a previously reported randomized controlled trial from 1999 to 2002 on the treatment effect of probiotics on atopic eczema in participants aged <12 months (n = 230) with data on CMA status. We followed up these participants, aged 15-18 years, in 2017 (n = 104). A 20-item food frequency questionnaire assessed dairy consumption. An automated immunoassay measured 25(OH)D concentration. Median dairy product consumption did not differ between adolescents with CMA (449 g/d, n = 40), the CMA-refuted group (566 g/d, n = 36), and controls (235 g/d, n = 51) (P = 0.117). Median 25(OH)D concentrations were 76.0, 79.3, and 80.8 nmol/l, respectively (P = 0.844). Among participants, 93% were vitamin D sufficient (25(OH)D ≥ 50 nmol/l), with no differences between groups (P = 0.914). Among adolescents with a history of CMA during infancy, our study found no reintroduction failure of milk and no difference in vitamin D insufficiency rate compared with peers. Current management of CMA seems to adequately minimize later nutritional disadvantages associated with a cow's milk elimination diet.

Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits.

Fermented foods can provide many benefits to our health. These foods are created by the action of microorganisms and help support our digestive health and immune system. Fermented foods include yogurt, kimchi, pickles, kefir, beer, wine, and more. Fermented foods contain probiotics, lactic acid bacteria (LAB), yeast, organic acids, ethanol, or antimicrobial compounds, which help balance the gut microbiome and improve digestive health. Fermented foods can also benefit your overall health by increasing the diversity of your gut microbiome and reducing inflammation. By routinely consuming fermented foods with these benefits, we can continue to improve our health. Probiotics from fermented foods are beneficial strains of bacteria that are safe for human health and constitute an important component of human health, even for children and the elderly. Probiotics can have a positive impact on your health, especially by helping to balance your gut microbiome and improve digestive health. Probiotics can also boost your immune system and reduce inflammation, which can benefit your overall health. Probiotics, which can be consumed in the diet or in supplement form, are found in many different types of foods and beverages. Research is continuing to investigate the health effects of probiotics and how they can be utilized. The potential mechanisms of probiotics include anti-cancer activity, preventing and treating immune system-related diseases, and slowing the development of Alzheimer's disease and Huntington's disease. This is due to the gut-brain axis of probiotics, which provides a range of health benefits beyond the digestive and gastrointestinal systems. Probiotics reduce tumor necrosis factor-α and interleukins through the nuclear factor-kappa B and mitogen-activated protein kinase pathways. They have been shown to protect against colon cancer and colitis by interfering with the adhesion of harmful bacteria in the gut. This article is based on clinical and review studies identified in the electronic databases PubMed, Web of Science, Embase, and Google Scholar, and a systematic review of clinical studies was performed.

Improvement of intestinal microbial structure in patients with cerebral infarction through invitro fermentation of anthocyanins from Lycium ruthenicum Murray.

Anthocyanins in Lycium ruthenicum Murray can be degraded into metabolites by intestinal microorganisms and have a wide range of biological functions. However, there are limited studies on the effect of anthocyanins on the intestinal flora structure in patients with cerebral infarction. To explore the new probiotic effects of ACN, the gut microbiota present in fecal samples obtained from healthy volunteers and patients with acute cerebral infarction underwent invitro fermentation analysis. The invitro fermentation product of ACN with L. ruthenicum Murray can significantly increase the diversity of the gut flora in patients with cerebral infarction. It can also promote beneficial bacteria (e.g., Bifidobacterium) in the guts of patients with acute cerebral infarction (e.g. Bifidobacterium, Allisonella, and Prevotell), reduce the growth of potentially harmful bacteria (Dialister, Megamonas, and Clostridium), and increase the levels of SCFAs. This investigation demonstrated the capability of ACN invitro fermentation to improve the gut microbiota structure in patients with cerebral infarction. This, in turn, furnishes new theoretical underpinnings for its potential development as a functional food component.

Dietary Triple-Strain Bacillus-Based Probiotic Supplementation Improves Performance, Immune Function, Intestinal Morphology, and Microbial Community in Weaned Pigs.

Probiotics provide health benefits and are used as feed supplements as an alternative prophylactic strategy to antibiotics. However, the effects of Bacillus-based probiotics containing more than two strains when supplemented to pigs are rarely elucidated. SOLVENS (SLV) is a triple-strain Bacillus-based probiotic. In this study, we investigate the effects of SLV on performance, immunity, intestinal morphology, and microbial community in piglets. A total of 480 weaned pigs [initial body weight (BW) of 8.13 ± 0.08 kg and 28 days of age] were assigned to three treatments in a randomized complete block design: P0: basal diet (CON); P200: CON + 200 mg SLV per kg feed (6.5 × 108 CFU/kg feed); and P400: CON + 400 mg SLV per kg feed (1.3 × 109 CFU/kg feed). Each treatment had 20 replicated pens with eight pigs (four male/four female) per pen. During the 31 d feeding period (Phase 1 = wean to d 14, Phase 2 = d 15 to 31 after weaning), all pigs were housed in a temperature-controlled nursery room (23 to 25 °C). Feed and water were available ad libitum. The results showed that the pigs in the P400 group increased (p < 0.05) average daily gain (ADG) in phase 2 and tended (p = 0.10) to increase ADG overall. The pigs in the P200 and P400 groups tended (p = 0.10) to show improved feed conversion ratios overall in comparison with control pigs. The pigs in the P200 and P400 groups increased (p < 0.05) serum immunoglobulin A, immunoglobulin G, and haptoglobin on d 14, and serum C-reactive protein on d 31. The pigs in the P200 group showed an increased (p < 0.01) villus height at the jejunum, decreased (p < 0.05) crypt depth at the ileum compared with other treatments, and tended (p = 0.09) to have an increased villus-crypt ratio at the jejunum compared with control pigs. The pigs in the P200 and P400 groups showed increased (p < 0.05) goblet cells in the small intestine. Moreover, the pigs in the P400 group showed down-regulated (p < 0.05) interleukin-4 and tumor necrosis factor-α gene expressions, whereas the pigs in the P400 group showed up-regulated occludin gene expression in the ileum. These findings suggest that SLV alleviates immunological reactions, improves intestinal microbiota balance, and reduces weaning stress in piglets. Therefore, SOLVENS has the potential to improve health and performance for piglets.

Lactobacillus rhamnosus GG as a probiotic for preterm infants: a strain specific systematic review and meta-analysis.

Lactobacillus rhamnosus GG (LGG) is a widely used and extensively researched probiotic. Probiotic effects are considered to be strain specific. We aimed to comprehensively assess the strain-specific effects of LGG in preterm infants. A systematic review of RCTs and non-RCTs to evaluate the effect of LGG in preterm infants. We followed the Cochrane methodology, and preferred reporting items for systematic reviews (PRISMA) statement for conducting and reporting this review. We searched the Cochrane central register of controlled trials, PubMed, EMBASE and CINAHL databases till December 2023. The review was registered in PROSPERO 2022 CRD42022324933. Meta-analysis of data from RCTs that used LGG as the sole probiotic showed significantly lower risk of NEC ≥Stage II [5 RCTs, n = 851, RR:0.50 (95% CI: 0.26, 0.93), P = 0.03] in the LGG group. There was no significant difference in the risk of LOS [7 RCTs, n = 1037, RR:1.08 (95% CI 0.84, 1.39), P = 0.55], mortality [3 RCTs, n = 207, RR: 0.99 (95% CI: 0.42, 2.33), P = 0.99], time to reach full feeds [2 RCTs, n = 19, SMD = 0.11 days (95% CI: -0.22, 0.45), P = 0.51] and duration of hospital stay [3 RCTs, n = 293, SMD: -0.14 days (95% CI: -0.37 to 0.09), P = 0.23]. Meta-analysis of data from non-RCTs showed no significant effect of LGG on NEC, LOS, and mortality. RCTs showed beneficial effects of LGG when used as the sole probiotic in reducing the risk of NEC, whereas observational studies did not. Strain-specific systematic review of LGG provides important data for guiding research and clinical practice.

Investigation of some probiotic and technological properties of lactic acid bacteria strains isolated from artisanal sheep milk cheese and their growth in goat milk

The objective of this study was to assess the probiotic and technological properties of lactic acid bacteria (LAB) isolated from artisanal sheep milk cheeses for potential use in dairy products made from goat milk. Strains studied were Lacticaseibacillus paracasei LC6, Lactiplantibacillus plantarum LP48, Lactococcus lactis subsp. hordniae LH69 and Leuconostoc mesenteroides LM99. The criteria studied were fermentative capacity, carbohydrate fermentation profile, β-galactosidase (lactase) activity, auto-aggregation capacity, hydrophobicity, antimicrobial activity, resistance to simulated gastric secretion, bile resistance, and resistance to different pH and salts concentrations, as well as growth and viability in goat milk. In general, the strains studied showed characteristics compatible with potential probiotic effects. However, according to criteria studied, L. plantarum LP498 best met the conditions; it was compatible with probiotic potential under all the conditions considered and showed noteworthy differences compared to the other micro-organisms studied, particularly in its capacity for self-aggregation and pH resistance. Therefore, L. plantarum LP48 could be adequate for the manufacture of artisanal goat milk products.

Effectiveness of vaginal probiotics Lactobacillus crispatus chen-01 in women with high-risk HPV infection: a prospective controlled pilot study.

Female genital tract infection with high-risk human papilloma virus (HR-HPV) has the risk of developing into cervical cancer, and there is still a lack of effective therapeutic strategies. Probiotic intervention is considered as a potential intervention for HR-HPV, while exploration into living probiotic preparations for specific diseases remains limited and insufficient. This prospective controlled pilot study was conducted to observe the effect of intravaginal transplantation of a vaginal isolated natural probiotic strain, Lactobacillus crispatus chen-01, on the clearance of high-risk HPV infection. 100 women with high-risk HPV infection were enrolled and randomly divided into placebo group and probiotic treatment group, which received intravaginal transplantation of L. crispatus chen-01. Cervical exfoliated cells were collected 6 months later for detecting DNA load, typing of HPV, and cytological analysis. Our results showed that vaginal transplantation with L. crispatus chen-01 significantly reduced viral load of HPV, ameliorated HPV clearance rate, and improved vaginal inflammation state without causing obvious adverse reactions. Analysis of 16S rRNA sequencing revealed that L. crispatus chen-01 could effectively reconstitute the vaginal microbiota in women with high-risk HPV, which might be one of the underlying mechanisms of the beneficial effect of L. crispatus chen-01 transplantation. Our results suggested that vaginal transplantation of L. crispatus chen-01 might be a promising treatment for patients with high-risk HPV infection.

Examining immune-inflammatory mechanisms of probiotic supplementation in depression: secondary findings from a randomized clinical trial

We recently indicated that four-week probiotic supplementation significantly reduced depression along with microbial and neural changes in people with depression. Here we further elucidated the biological modes of action underlying the beneficial clinical effects of probiotics by focusing on immune-inflammatory processes. The analysis included a total of N = 43 participants with depression, from which N = 19 received the probiotic supplement and N = 24 received a placebo over four weeks, in addition to treatment as usual. Blood and saliva were collected at baseline, at post-intervention (week 4) and follow-up (week 8) to assess immune-inflammatory markers (IL-1β, IL-6, CRP, MIF), gut-related hormones (ghrelin, leptin), and a stress marker (cortisol). Furthermore, transcriptomic analyses were conducted to identify differentially expressed genes. Finally, we analyzed the associations between probiotic-induced clinical and immune-inflammatory changes. We observed a significant group x time interaction for the gut hormone ghrelin, indicative of an increase in the probiotics group. Additionally, the increase in ghrelin was correlated with the decrease in depressive symptoms in the probiotics group. Transcriptomic analyses identified 51 up- and 57 down-regulated genes, which were involved in functional pathways related to enhanced immune activity. We identified a probiotic-dependent upregulation of the genes ELANE, DEFA4 and OLFM4 associated to immune activation and ghrelin concentration. These results underscore the potential of probiotic supplementation to produce biological meaningful changes in immune activation in patients with depression. Further large-scale mechanistic trials are warranted to validate and extend our understanding of immune-inflammatory measures as potential biomarkers for stratification and treatment response in depression. Trial Registration: www.clinicaltrials.gov, identifier: NCT02957591.

Sodium Deoxycholate-Propidium Monoazide Droplet Digital PCR for Rapid and Quantitative Detection of Viable Lacticaseibacillus rhamnosus HN001 in Compound Probiotic Products.

As a famous probiotic, Lacticaseibacillus rhamnosus HN001 is widely added to probiotic products. Different L. rhamnosus strains have different probiotic effects, and the active HN001 strain is the key to exerting probiotic effects, so it is of great practical significance for realising the detection of L. rhamnosus HN001 at the strain level in probiotic products. In this study, strain-specific primer pairs and probes were designed. A combined treatment of sodium deoxycholate (SD) and propidium monoazide (PMA) inhibited the amplification of dead bacterial DNA, establishing a SD-PMA-ddPCR system and conditions for detecting live L. rhamnosus HN001 in probiotic powders. Specificity was confirmed using type strains and commercial strains. Sensitivity tests with spiked samples showed a detection limit of 10⁵ CFU/g and a linear quantification range of 1.42 × 10⁵-1.42 × 10⁹ CFU/g. Actual sample testing demonstrated the method's efficiency in quantifying HN001 in compound probiotic products. This method offers a reliable tool for the rapid and precise quantification of viable L. rhamnosus HN001, crucial for the quality monitoring of probiotic products.

Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics

This study evaluated the potential of red pitaya pulp fermented with Lacticaseibacillus paracasei subsp. paracasei F-19 (F-19) as a base for probiotic products. Physicochemical parameters, sugar, betacyanin, and phenolic contents, and antioxidant activity were analyzed over 28 days at 4 °C and compared to a non-fermented pulp, and to a pulp fermented with Bifidobacterium animalis subsp. lactis BB-12 (BB-12). Volatile compounds were identified using HS-SPME/GC–MS. Probiotic viability during storage and survival through in vitro-simulated gastrointestinal tract (GIT) stress were assessed. Red pitaya pulp, rich in moisture (85.83 g/100 g), carbohydrates (11.65 g/100 g), and fibers (2.49 g/100 g), supported fermentation by both strains. F-19 and BB-12 lowered pH, with F-19 showing stronger acidification, and maintained high viability (8.85–8.90 log CFU/mL). Fermentation altered sugar profiles and produced unique volatile compounds, enhancing aroma and sensory attributes. F-19 generated 2-phenylethanol, a unique flavor compound, absent in BB-12. Phenolic content initially increased but antioxidant activity decreased during storage. Betacyanin remained stable for up to 14 days. Red pitaya improved F-19 viability through the simulated GIT, while BB-12 populations significantly decreased (p < 0.05). These results suggest red pitaya pulp is a promising plant-based matrix for F-19, offering protection during digestion and highlighting its potential as a functional food with enhanced bioactive compound bioavailability and sensory attributes.