Incorporation Of Probiotics Research Articles

Stability of Lactobacillus rhamnosus GG incorporated in edible films: Impact of anionic biopolymers and whey protein concentrate

The incorporation of probiotics and bioactive compounds, via plasticised thin-layered hydrocolloids, within food products has recently shown potential to functionalise and improve the health credentials of processed food. In this study, choice of polymer and the inclusion of whey protein isolate was evaluated for their ability to stabalise live probiotic organisms. Edible films based on low (LSA) and high (HSA) viscosity sodium alginate, low esterified amidated pectin (PEC), kappa-carrageenan/locust bean gum (κ-CAR/LBG) and gelatine (GEL) in the presence or absence of whey protein concentrate (WPC) were shown to be feasible carriers for the delivery of L. rhamnosus GG. Losses of L. rhamnosus GG throughout the drying process ranged from 0.87 to 3.06 log CFU/g for the systems without WPC, losses were significantly reduced to 0 to 1.17 log CFU/g in the presence of WPC. Storage stability (over 25d) of L. rhamnosus GG at both tested temperatures (4 and 25 °C), in descending order, was κ-CAR/LBG > HSA > GEL > LSA = PEC. In addition, supplementation of film forming agents with WPC led to a 1.8- to 6.5-fold increase in shelf-life at 4 °C (calculated on the WHO/FAO minimum requirements of 6 logCFU/g), and 1.6–4.3-fold increase at 25 °C. Furthermore probiotic films based on HSA/WPC and κ-CAR/LBG/WPC blends had both acceptable mechanical and barrier properties.

Biocontrol of Processed Cheese by Incorporation of Probiotic Bacteria and its Metabolites

Biocontrol of Processed Cheese by Incorporation of Probiotic Bacteria and its Metabolites

Effect of vacuum on the impregnation of Lactobacillus rhamnosus microcapsules in apple slices using double emulsion

Mass transfer during the incorporation of probiotics protected within a double emulsion W1/O/W2 using hypertonic solutions were analyzed. Osmotic dehydration (OD) and vacuum osmotic dehydration (VOD) were used to impregnate the fruit with probiotics. Fresh apple tissue was soaked in osmotic solutions at 40, 50 and 60 °Brix, using a ratio of 1:9 (w/w) emulsion: sucrose solution. The results showed that the survival of probiotics decreased with increasing osmotic pressure of the solution. Higher impregnation of microorganisms was promoted by the application of a period (20 min) of vacuum treatment. Afterwards the atmospheric pressure was restore. The number of viable cells in the osmodehydrated apple was in the range 106–108 CFU/g d.b. Scanning electron microscope (SEM) images revealed the presence of microcapsules of 1–2 μm into apple tissue.

Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods

AbstractAlthough ice cream is a good vehicle to convey probiotics to human hosts, probiotics are not stable in ice cream because of milieu conditions, species- and product-related properties. Studies on the incorporation of probiotics into ice cream have been conducted; however, there is a need for development of a production method in which probiotics maintain their viability and the physicochemical properties of ice cream are preserved. In this study, the aim was to compare the physicochemical properties of ice cream containing Lactobacillus acidophilus (ATCC 4356) that was incorporated using different methods, as well as to determine the viability of L. acidophilus in the samples. Ice cream was produced using three methods: method 1, ice cream mix was fermented with L. acidophilus prior to freezing; method 2, milk (10% of total milk used in the preparation of ice cream mix) was taken and subsequently fermented with L. acidophilus; the fermented milk was introduced to the remaining ice cream mix prior to freezing; and method 3, L. acidophilus was added to the ice cream mix and the mix was not fermented with L. acidophilus prior to freezing. The viability of L. acidophilus in ice cream was better for methods 1 and 2 of ice cream production when compared to method 3. The viable counts after 90 days of storage were higher than the target level (>106 cfu.g−1) only in samples produced using methods 1 and 2.

Current trend and future prospective of functional probiotic milk chocolates and related products - a review

Gadhiya D., Patel A., Prajapati J.B. (2015): Current trend and future prospective of functional probiotic milk chocolates and related products – a review. Czech J. Food Sci., 33: 295–301. The world market of functional dairy products including ice-cream, cheese, sour cream, yoghurt, dahi, butter milk, powdered milk, and frozen desserts has been rapidly growing. The incorporation of probiotics into chocolate could offer a good alternative to common dairy products as it is liked by all age groups people. Chocolate is rich in natural antioxidants and the nutritional quality of it can be further enhanced by the incorporation of probiotics and/or prebiotics or dietary fibers. Current article reviews recent advances in the technologies aimed at incorporating probiotics into chocolate and related products, the ways to enhance or sustain their viability in the presence of stressed surroundings throughout the manufacturing process, and their market potential with future prospects.

Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films

Probiotic incorporation in edible films and coatings has been shown recently to be an efficient strategy for the delivery of probiotics in foods. In the present work, the impact of the compositional, physicochemical and structural properties of binary starch-protein edible films on Lactobacillus rhamnosus GG viability and stability was evaluated. Native rice and corn starch, as well as bovine skin gelatine, sodium caseinate and soy protein concentrate were used for the fabrication of the probiotic edible films. Starch and protein type both impacted the structural, mechanical, optical and thermal properties of the films, and the process loss of L. rhamnosus GG during evaporation-dehydration was significantly lower in the presence of proteins (0.91–1.07 log CFU/g) compared to solely starch based systems (1.71 log CFU/g). A synergistic action between rice starch and proteins was detected when monitoring the viability of L. rhamnosus GG over four weeks at fridge and room temperature conditions. In particular, a 3- to 7-fold increase in the viability of L. rhamnosus GG was observed in the presence of proteins, with sodium caseinate – rice starch based films offering the most enhanced stability. The film's shelf-life (as calculated using the FAO/WHO (2011) basis of 6 log viable CFU/g) ranged between 27-96 and 15–24 days for systems stored at fridge or room temperature conditions respectively.

Probiotics as potential antioxidants: a systematic review.

Probiotics are known for their health beneficial effects and are established as dietary adjuncts. Probiotics have been known for many beneficial health effects. In this view, there is interest to find the potential probiotic strains that can exhibit antioxidant properties along with health benefits. In vitro and in vivo studies indicate that probiotics exhibit antioxidant potential. In this view, consumption of probiotics alone or foods supplemented with probiotics may reduce oxidative damage, free radical scavenging rate, and modification in activity of crucial antioxidative enzymes in human cells. Incorporation of probiotics in foods can provide a good strategy to supply dietary antioxidants, but more studies are needed to standardize methods and evaluate antioxidant properties of probiotics before they can be recommended for antioxidant potential. In this paper, the literature related to known antioxidant potential of probiotics and proposing future perspectives to conduct such studies has been reviewed.

Effect of Yoghurt and its Probiotics on Fecal Probiotic Content; a Randomized Controlled Trial

BackgroundDespite a long history of safe use and the incorporation of probiotics into current therapeutic guidelines, the ability of yogurt and its probiotics to colonize the gastrointestinal tract, the appropriate mode of administration in order to maximize probiotic efficacy remain uncertain.AimTo determine the effect of daily probiotic supplementation of Lactobacillus acidophilus La5 (La5) and Bifidobacterium animalis subsp lactis BB12 (BB12) from capsules and the whole food (yogurt) form, on faecal counts of La5, BB12, and total Bifidobacteria.MethodsFollowing a 3‐week washout period, 156 men and women over 55 y were randomized to a 6‐week double‐blinded parallel study. The four intervention groups were: A) probiotic yogurt plus probiotic capsules; B) probiotic yogurt plus placebo capsules; C) control milk plus probiotic capsules; and D) control milk plus placebo capsules. Results are presented as the median (IQR) number of bacteria per g feces.ResultsWhen compared to control milk, probiotic yoghurt supplementation increased the fecal content of both BB12 [control milk: 10 (1‐100) BB12/g; probiotic yogurt: 820 (4‐2,815); P<0.001] and to a lesser extent La5 [control milk: 95 (6‐222) La5/g; probiotic yogurt: 107 (23‐634) La5/g; P=0.035]. When compared to placebo capsules, probiotic capsules increased the fecal content of BB12 [control milk: 10 (1‐356) BB12/g; probiotic yogurt: 230 (14‐1,409); P<0.001], but did not alter La5 content (P>0.05).ConclusionIn relation to probiotic capsules, supplementation with probiotic bacteria from yogurt was more efficacious at increasing the number of beneficial bacteria residing in the gastrointestinal tract.

Effects of supplementation of lactic acid bacteria on growth performance, blood metabolites and fecal coliform and lactobacilli of young dairy calves

To evaluate the effects of supplementation of lactic acid bacteria (LAB) on growth of calves, twenty four female Holstein calves, immediately after birth, were used. Claves were randomly assigned into 3 treatments as follow: control (CON; milk without any probiotic), laboratory produced probiotic (LPP; milk containing 2g/d/calf) and commercial produced probiotic (CPP; milk containing 2g/d/calf). Calves were weaned abruptly if they consumed 900g dry matter of starter per day for three consecutive days. Starter intake was measured every day and fecal scoring conducted daily. Calves were weight weekly and blood samples were obtained on days 7, 21, 42 and 90 after birth. To assess the effect of probiotics on weaning stress, blood samples were obtained at −168, 24 and 168h after weaning day. To assess the effect on the gut flora, fecal samples were collected on days 14, 21, 28 and 45 after birth. Compared with control, incorporation of the probiotics in the diet had significantly effect on final body weight. There was no significant effect on starter intake and daily body weight gain, although there were trend to increase by supplementation of probiotics in diets. Including probiotic into diets resulted to decrease weaning time compare to control group. Feeding probiotics to calves had not remarkable effects on blood metabolites during abrupt weaning. On days 14 and 28 the fecal population of lactic acid bacteria was no different (P>0.05) between treatments; however the average fecal population of LAB was greater (P<0.05) with LPP than other treatments. The results of this study showed that incorporation of probiotics in the diet can affect the calves’ growth performance, although observed benefits from treatments in several area were likely minimized.

Improvement of rotiferBrachionus plicatilispopulation growth dynamics with inclusion ofBacillusspp. probiotics

Due to growing interest in bacterial probiotic incorporation within juvenile marine finfish production, multiple commercial products are currently available. The following trial was conducted to test the effect of incorporation of a commercially available Bacillus spp. probiotic blend (EcoAqua) on population growth dynamics of the rotifer Brachionus plicatilis. Incorporation consisted of 0.1 mL L−1 daily probiotic additions directly to rotifer cultures and 0.1 μL mL−1 additions to feed mixtures during preparation. Probiotic-treated cultures’ daily mean populations were found to be significantly greater (Pα(2),4,4 < 0.05) on multiple culture days. This trend was confirmed as significant (Pα(2),1,45 < 0.001) using ancova. Logistic population growth curves fit for each treatment were statistically non-coincident (Pα(2),5,40 < 0.001). Substantial differences between treatment and control parameter estimates were observed; however, statistical comparisons could not be employed. Population variability was also reduced by probiotic inclusion as evidenced by lack of significant, positive correlation for probiotic daily population standard deviations (r = 0.0022, P = 0.99) and detection of a significant, positive correlation for control absolute value regression residuals (r = 0.50, P = 0.013) with Day of Culture. The tested bacterial probiotic improved rotifer culture population dynamics, suggesting potential production benefits from its utilization.

Improvement of Water Chemistry with Bacillus Probiotics Inclusion during Simulated Transport of Yellowfin Tuna Yolk Sac Larvae

AbstractThe effects of adding a probiotic Bacillus spp. blend on shipping bag water quality and survival of yolk sac larvae of yellowfin tuna Thunnus albacares during a 24‐h mock shipment were investigated. To better detect effects on water quality, the trial was designed without the utilization of available chemical water quality or temperature modulators. Shipping water salinity (30.7–31.0‰) and temperature (24.0–26.7°C) reflected conditions utilized during larval rearing. Probiotic incorporation (15 mL/L, about 1.5 × 106 colony‐forming units/mL) resulted in significantly lower final concentrations of total ammonia nitrogen and un‐ionized ammonia in comparison with the control. Significantly higher final mean dissolved oxygen concentration observed in the probiotic treatment could have resulted from stress reduction. Although no statistical difference was detected in larval survival upon termination of the trial, improvements in water quality (reduced total ammonia nitrogen and increased dissolved oxygen) resulting from incorporation of Bacillus probiotics would yield added levels of safety during shipping and would reduce the chances of negative results while incurring minimal increases in shipping costs.Received January 28, 2010; accepted May 1, 2010

Lactic acid bacteria to improve growth performance in young calves fed milk replacer and spray-dried whey powder

Healthy calves have a balanced intestinal microbiota that allows them to grow adequately. Use of microorganisms with probiotic capacity is an alternative method for treatment and prevention of some bovine diseases. Incorporation of probiotics in young calf diets prevents the occurrence of possible imbalances in the normal microbiota in the intestinal tract and contributes to improved growth of young calves housed under stressful conditions by preventing diarrhea. In this study, effects of a lactic acid bacterial inoculum of bovine origin composed of Lactobacillus casei DSPV 318T, Lactobacillus salivarius DSPV 315T and Pediococcus acidilactici DSPV 006T was evaluated by measuring growth performance and health state of young calves fed milk replacer and spray-dried whey powder. The inoculum with three microorganisms suspended in 0.15 M NaCl was orally administered to an experimental group of calves, on a 10 9 CFU/kg live weight daily dose for 35 days. The control group was administered only an NaCl solution as placebo. The diet consisted of 4 l/d milk replacer (110 g dry matter/l), supplemented with 200 g spray-dried whey powder. The microbial inoculum was examined in an experimental model with young calves fed milk replacer and a large quantity of spray-dried whey powder to generate an intestinal imbalance. Under these conditions, the inoculum promoted earlier consumption of starter and, indirectly, may have stimulated earlier development of the rumen, omasum and reticulum, thus favoring early weaning. Inoculated calves had better growth performance, which could be related to a better digestion of lactose and spray-dried whey proteins, which justifies use of the inoculum with the spray-dried whey powder during calf rearing since it will reduce production costs and favor system sustainability.

Effect of probiotics and some spices as feed additives on the performance and behaviour of the Nile tilapia, Oreochromis niloticus

ABSTABCT robiotic microbial feed supplements are gaining wide acceptance in livestock production, and may be applicable to aquaculture production systems. The present study was designed to investigate the effect of incorporation of probiotics (Bacillus subtilis and Biogen®), spices (garlic or fennel) and also a combination of B. subtilis with garlic or fennel in the diets of Nile tilapia, Oreochromis niloticus. A total of 420 Nile tilapia fry were divided into seven treatments (3 replicates for each treatment) and fed on the experimental diets for 90 days. The basal diet was fomulated to contain 30% CP and 2700 Kcal ME kg -1 and divided into 7 diets. The 1 st one as a control diet (D1). The other diets were supplied by the diffeent additives, B. subtilis (D2), 0.2% Biogen® (D3), 1% garlic (D4), 1% fennel (D5), B. subtilis+1% garlic (D6) and B. subtilis+ 1%fennel (D7). Results of the present experiment indicated that, supplementation of the basal diets with probiotics B. subtilis or Biogen® and spices (garlic or fennel) significantly (P<0.01) improved survival rate of Nile tilapia. A combination of B. subtilis and garlic or fennel showed the best fish survival rate but did not significantly differ from those recorded for the diets supplemented with probiotic or spices alone. Feed intake (FI), feed utilization and growth performance of Nile tilapia including final body weight (BW), final body length (BL), weight gain (WG), specific growth rate (SGR), feed conversion ratio (FCR) and protein efficiency ratio (PER), were significantly (P<0.01) higher in all treatments than the control diet. The combination of B. subtilis and fennel in tilapia diets showed the best feed utilization (FCR and PER) and the highest growth performance (BW, BL, WG, and SGR) compared to the other treatments. The highest and optimum feeding behaviour among treatments was observed in fish fed on the diet D7, while the lowest feeding behaviour was recorded in fish fed on the control diet (D1). Moreover, the combination of B. subtilis with garlic or fennel improved the feeding behaviour than that observed in fish fed on the diet supplemented with B. subtilis alone. There was no significant difference in agonistic activities amongst fish fed on the different diets supplemented with probiotics or spices and the control diet. Probiotics (B. subtilis or Biogen®) or spices (garlic or fennel) or the combinations of B. subtilis and garlic or fennel in the diets of Nile tilapia P