Lactis BB-12 Research Articles

Qualitative aspects of Probiotic Flavored Soymilk-based Yogurt

TIn this study, the effects of soymilk to cow's milk ratio (0:100, 25:75, 50:50, 75:25, 100:0), kind of commercial starter culture (ABY-1 or ABY-2 containing Bifidobacterium lactis BB-12, Lactobacillus acidophilus LA-5, and yoghurt bacteria, and natural fruit concentrations (kiwi, pear, strawberry or apricot) on biochemical characteristics, viability and sensory properties of probiotic flavored soy-yogurt were investigated. These properties were analyzed during and at the end of fermentation as well as during the cold storage (21 day). The highest viability of probiotics (p

In situ production of conjugated linoleic acid by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in milk model medium

In this study, the fermentation conditions for in situ production of conjugated linoleic acid (CLA) by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in a milk model medium were optimized. Box–Behnken and combined designs were implemented to find a predictive model for the in situ bioconversion of CLA by pure B. lactis BB12, L. acidophilus LA5, as well as their co-culture. The results showed that under optimal conditions, CLA biosynthesized by B. lactis BB12 and L. acidophilus LA5 are 110.03 ± 4.58 μg/ml and 82.42 ± 3.66 μg/ml, respectively. The functional groups of the produced CLA were also analyzed by Fourier-transform infrared spectroscopy, which confirmed the typical characteristics of long-chain fatty acids. Gas chromatography–mass spectrometry analysis further showed that both isomers of CLA (cis-9, trans-11 and trans-10, cis-12) were biosynthesized by B. lactis BB12 and L. acidophilus LA5 in supplemented cheese whey. This study indicated the most important factors affecting the fermentation bioprocess for biosynthesis of CLA by B. lactis BB12 and L. acidophilus LA5 in a low-cost food-grade medium. The findings of this study also showed that pure B. lactis BB12 and L. acidophilus LA5 have a good ability to produce bioactive CLA, but the co-culture of these two commercial probiotics have no synergistic effect on biosynthesis of CLA.

Comparative studies on the effect of probiotic additions on the physicochemical and microbiological properties of yoghurt made from soymilk and cow's milk during refrigeration storage (R2)

Soymilk yoghurt is an option to consumers who are allergic to cow's milk yoghurt. Probiotics can provide gut health. The objective of this study was to investigate the physicochemical characteristics, including pH, colour, firmness and syneresis of yoghurt made from soymilk and cow's milk as affected by the addition of probiotics during storage at 4 °C for 28 days at 7-day intervals. Microstructure and bacterial populations were also determined. Two types of yoghurt were prepared. The first type was prepared with the additions of commercially available yogurt starter containing Lactobacillus delbrueckii ssp. bulgaricus (LB) and Streptococcus thermophilus (ST). The second type was prepared with the same yogurt starters plus three probiotics, including Bifidobacterium animalis subsp. lactis BB-12 (BB), L. acidophilus La-5 (LA), and L. rhamnosus (LGG). Probiotics reduced syneresis and increased compact network of soymilk yoghurt significantly (p < 0.05) and shortened the time needed to reach pH 4.5 in both cow's milk and soymilk yogurts. During storage, the pH of cow's milk yoghurts slightly decreased (4.37–4.26 with probiotics and 4.54 to 4.33 without probiotics), however, the pH of soymilk yoghurts remained relatively constant. The firmness of yoghurt made from cow's milk was significantly decreased with the addition of probiotics, however, it remained stable in soy milk yoghurt during storage. Soymilk yoghurt (34–50 g force during compression) was generally firmer than cow's milk yoghurts (9.8–12.5 g force). The cow's milk yogurt had slightly higher counts of ST, LB and LA than soymilk yogurt, but the count of BB in soymilk yogurt is significantly higher than that in cow's milk yogurt.

Textural and sensorial characteristics of set-type yogurt containing Bifidobacterium animalis subsp. lactis Bb-12 and quince powder

The aim of this study was to investigate the effect of quince powder (QP) on the textural and sensory properties of set-type yogurt, containing Bifidobacterium animals ssp. lactis Bb12, as a function of concentration, during 28 days of refrigerated storage. For this purpose, the fresh quinces were peeled, the seeds removed, the quince cut into slices, then convectively dried, and then ground into a powder. The obtained QP was then analyzed and used in set-type yogurt formulation at different ratios (0, 0.5, 1.0, and 1.5%). The obtained QP with a particle size of d0.5 = 78.46 ± 6.21 µm, a moisture content of 3.07 ± 0.48%, water activity of 0.305 ± 0.003, and a water-holding capacity of 3.05 ± 0.18 g g−1, possessed the acceptability regarding its flowability and cohesiveness values. The incorporation of QP to the milk base weakened the gel strength, while the apparent viscosity increased in yogurts fortified with 0.5% and 1.0% QP. The amount of whey loss also decreased when QP was added over the ratio of 0.5%. The color parameters of the experimental yogurts changed with the addition of QP, providing an increase in the L* values and a decrease in the a* and b* values. Similar values of texture, appearance, taste, and aroma were obtained between the control and experimental yogurts fortified with 0.5% or 1% QP.

Effect of Probiotic Use on Antibiotic Administration Among Care Home Residents

Probiotics are frequently used by residents in care homes (residential homes or nursing homes that provide residents with 24-hour support for personal care or nursing care), although the evidence on whether probiotics prevent infections and reduce antibiotic use in these settings is limited. To determine whether a daily oral probiotic combination of Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp lactis BB-12 compared with placebo reduces antibiotic administration in care home residents. Placebo-controlled randomized clinical trial of 310 care home residents, aged 65 years and older, recruited from 23 care homes in the United Kingdom between December 2016 and May 2018, with last follow-up on October 31, 2018. Study participants were randomized to receive a daily capsule containing a probiotic combination of Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp lactis BB-12 (total cell count per capsule, 1.3 × 1010 to 1.6 × 1010) (n = 155), or daily matched placebo (n = 155), for up to 1 year. The primary outcome was cumulative antibiotic administration days for all-cause infections measured from randomization for up to 1 year. Among 310 randomized care home residents (mean age, 85.3 years; 66.8% women), 195 (62.9%) remained alive and completed the trial. Participant diary data (daily data including study product use, antibiotic administration, and signs of infection) were available for 98.7% randomized to the probiotic group and 97.4% randomized to placebo. Care home residents randomized to the probiotic group had a mean of 12.9 cumulative systemic antibiotic administration days (95% CI, 0 to 18.05), and residents randomized to placebo had a mean of 12.0 days (95% CI, 0 to 16.95) (absolute difference, 0.9 days [95% CI, -3.25 to 5.05]; adjusted incidence rate ratio, 1.13 [95% CI, 0.79 to 1.63]; P = .50). A total of 120 care home residents experienced 283 adverse events (150 adverse events in the probiotic group and 133 in the placebo group). Hospitalizations accounted for 94 of the events in probiotic group and 78 events in the placebo group, and deaths accounted for 33 of the events in the probiotic group and 32 of the events in the placebo group. Among care home residents in the United Kingdom, a daily dose of a probiotic combination of Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp lactis BB-12 did not significantly reduce antibiotic administration for all-cause infections. These findings do not support the use of probiotics in this setting. ISRCTN Identifier:16392920.

Effect of Lactobacillus rhamnosus LGG and Bifidobacterium animalis subspecies lactis BB-12 combination on the duration of diarrhea and length of hospital stay in children with acute diarrhea in Turkey

Background Acute diarrhea continues to be a leading cause of morbidity and mortality worldwide. The main therapy for all individuals with dehydration caused by diarrhea is oral rehydration. Probiotics have been proposed as a complementary therapy in the treatment of acute diarrhea. We aim to evaluate the effect of a combination of Lactobacillus rhamnosus GG (LGG) with Bifidobacterium animalis subspecies lactis BB-12 (BB-12) on the duration of diarrhea and length of hospital stay in children with acute diarrhea.Methods A multicenter, randomized (240 children, 2:1 randomized for probiotic vs. control), single blind, hospital based clinical trial was performed in children (6 to 60 months) with acute watery diarrhea lasting more than 24 but less than 72 hours, requiring hospitalization. We enrolled children with clinical signs of mild to moderate dehydration. The children received conventional therapy with or without the combination of LGG and BB-12 (1 × 109 colony forming units for each) for 5 days. The primary endpoint was the duration of diarrhea (in hours), defined as the first normal stool according to the Bristol stool score (score &amp;lt; 5). Secondary outcome measures were duration of hospitalization (days) and percentage of children without diarrhea at 72 hours of intervention.Results In total, data from 218 of 240 children could be evaluated (150 in the probiotic group and 68 in the control group). The duration of diarrhea was significantly reduced in the LGG and BB-12 group compared to the control group (74.5 ± 40.8 hours vs. 98.4 ± 22.9 hours, P&amp;lt;0.001). The percentage of diarrhea-free children was significantly larger in the LGG and BB-12 group at 72 hours compared to the control (60% vs. 33.8%, P&amp;lt;0.001). Mean length of hospital stay was similar for both groups (5.03 ± 2.3 days vs. 5.25 ± 1.3 days, P&amp;gt;0.05).Conclusion This is the first clinical trial to test the combination of LGG and BB-12, and show its effects on diarrhea duration in children with acute infectious diarrhea. The duration of diarrhea was reduced by approximately 24 hours in the hospitalized children. Further randomized controlled clinical trials including outpatient cases with acute infectious diarrhea in addition to hospitalized cases should be conducted to assess the potential effects of the combination in more detail.

Grapevine extracts and their effect on selected gut-associated microbiota: In vitro study

The biological activity of polyphenol substances contained in food supplements prepared from Vitis vinifera can affect the microorganisms present in the digestive tract in terms of their representation and activity of the individual species. This study deals with resveratrol and two polyphenol-rich extracts (extract from V. vinifera canes and the commercial product Regrapex-R-forte) and their effect on selected gut microbiota (Bifidobacterium animalis subsp. lactis Bb-12, Lactobacillus acidophilus LA-5, Lactobacillus casei Lafti L-26, Citrobacter freundii DBM 3127, Escherichia coli DBM 3125). The effect of the studied agents on planktonic and biofilm growth of the microorganisms was determined as minimum inhibitory concentration (MIC80) and minimum biofilm inhibitory concentration (MBIC80), respectively. The extracts induced metabolic activity as well as total biofilm biomass production in probiotic strain L. acidophilus LA-5 while successfully inhibiting the growth of opportunistic pathogenic microorganisms C. freundii DBM 3127 and E. coli DBM 3125.

Potential prebiotic effect of fruit and vegetable byproducts flour using in vitro gastrointestinal digestion

Fruit and vegetable byproducts (FVBP) present high content of bioactive compounds and dietary fibers and have demonstrated a positive modulatory effect upon gut microbiota composition. In the present study, the prebiotic potential of a FVBP flour obtained from solid byproducts after fruit and vegetable processing was evaluated after in vitro gastrointestinal digestion. An initial screening with three strains of Lactobacillus (Lactobacillus casei 01, Lactobacillus rhamnosus R11 and Lactobacillus acidophilus LA-5®) and one Bifidobacterium strain (Bifidobacterium animalis spp. lactis BB12®) was carried out and then the prebiotic effect of FVBP flour was performed with fecal samples of five donors. The changes in gut microbiota were evaluated at 0, 12, 24 and 48 h of fermentation by the real-time polymerase chain reaction (qPCR) method with 16S rRNA-based specific primers. The pH and short chain fatty acids (SCFA) production at each fermentation time were assessed. The fructooligosaccharides (FOS) were used as positive control. The impact of FVBP flour upon cell viability was also evaluated. FVBP flour showed higher prebiotic effect than FOS on growth enhancement of Lactobacillus after 48 h of fermentation and similar bifidogenic effect as FOS on Bifidobacterium growth at 12, 24 and 48 h of fermentation. SCFA production was observed when FVBP flour was used as carbon source, including butyrate, which supports the prebiotic potential of this flour. Additionally, it was observed that after in vitro gastrointestinal digestion, the FVBP flour at 3% promoted cell metabolism of Caco-2 cell line up to 67%. Thus, the present study demonstrates the viability of using a fruit and vegetable byproducts flour as a potential sustainable prebiotic source.

Use of a probiotic mixture containing Bifidobacterium animalis subsp. lactis BB-12 and Enterococcus faecium L3 as prophylaxis to reduce the incidence of acute gastroenteritis and upper respiratory tract infections in children.

For healthy children, attending communities such as nurseries, kindergartens or schools, exposes them to the risk of acute gastroenteritis (AGE) and/or upper respiratory tract infections (URTIs). We therefore evaluated whether the use of a well-documented probiotic formula could act as prophylaxis for AGE and URTIs, reducing the risk of occurrence. In a randomized study, we tested a probiotic mixture containing Bifidobacterium animalis subspecies lactis BB-12 and Enterococcus faecium L3 on 94 healthy children, comparing the incidence and duration of episodes of AGE and the incidence of URTIs to those of a control group of 109 healthy, untreated subjects. In a subgroup consisting of 34 healthy, treated children, we also evaluated salivary IgA levels. The use of the probiotic formula significantly reduced the incidence and duration of episodes of AGE by 82% and 45%, respectively, and the incidence and duration of episodes of URTIs by 84% and 50%. Salivary IgA levels significantly increased three-fold after 90 days of probiotic treatment. The probiotic formula was well tolerated and no side effects occurred. According to our results, use of the probiotic strains BB-12 and L3 statistically reduced the risk of AGE and URTIs in healthy children and increased levels of salivary IgA.

Microencapsulation of Bifidobacterium animalis subsp. lactis BB-12 with mannitol

Bifidobacterium animalis subsp. lactis BB-12 (BB-12) was microencapsulated using co-extrusion technology with chitosan coating and the incorporation of mannitol as prebiotic. Optimization of coating material chitosan concentration (0–0.5% w/v) and mannitol concentration (0–5% w/v) as prebiotic were performed to determine the formulation that produces beads with desired properties. The microencapsulation efficiency (MEE) of free and microencapsulated BB-12 (with and without mannitol) were determined. All forms of BB-12 further subjected to sequential digestion in simulated gastric juice (SGJ, pH 2.0) for 2 hours and simulated intestinal juice (SIJ, pH 7.5) for 3 hours. The results indicated that 0.4% (w/v) of chitosan coating and 3% (w/v) of mannitol were the optimum concentrations to produce microencapsulated BB-12 with the highest MEE of 89.15% and the average bead size of 805 µm. The BB-12 beads produced through co-extrusion were spherical with a smooth surface. Throughout the five hours sequential gastrointestinal digestion, both microencapsulated BB-12 with and without mannitol were able to maintain their viable cell count at least 106 CFU/g at the end of the incubation. The presence of prebiotic mannitol showed a significant protective effect on the microencapsulated BB-12 during gastrointestinal transit.

Probiotics and Preterm Infants: A Position Paper by the European Society for Paediatric Gastroenterology Hepatology and Nutrition Committee on Nutrition and the European Society for Paediatric Gastroenterology Hepatology and Nutrition Working Group for Probiotics and Prebiotics.

More than 10,000 preterm infants have participated in randomised controlled trials on probiotics worldwide, suggesting that probiotics in general could reduce rates of necrotising enterocolitis (NEC), sepsis, and mortality. Answers to relevant clinical questions as to which strain to use, at what dosage, and how long to supplement are, however, not available. On the other hand, an increasing number of commercial products containing probiotics are available from sometimes suboptimal quality. Also, a large number of units around the world are routinely offering probiotic supplementation as the standard of care despite lacking solid evidence. Our recent network meta-analysis identified probiotic strains with greatest efficacy regarding relevant clinical outcomes for preterm neonates. Efficacy in reducing mortality and morbidity was found for only a minority of the studied strains or combinations. In the present position paper, we aim to provide advice, which specific strains might potentially be used and which strains should not be used. In addition, we aim to address safety issues of probiotic supplementation to preterm infants, who have reduced immunological capacities and occasional indwelling catheters. For example, quality reassurance of the probiotic product is essential, probiotic strains should be devoid of transferable antibiotic resistance genes, and local microbiologists should be able to routinely detect probiotic sepsis. Provided all safety issues are met, there is currently a conditional recommendation (with low certainty of evidence) to provide either Lactobacillus rhamnosus GG ATCC53103 or the combination of Bifidobacterium infantis Bb-02, Bifidobacterium lactis Bb-12, and Streptococcus thermophilus TH-4 in order to reduce NEC rates.

Application of propidium monoazide coupled with quantitative PCR to evaluate cell viability of Bifidobacterium animalis subsp. lactis in a non-dairy probiotic beverage

PurposeIn this study, a PMA-qPCR assay was developed for the enumeration of Bifidobacterium animalis subsp. lactis BB-12 viable cells in a non-dairy probiotic beverage.MethodsProbiotic viability was monitored in three formulations of probiotic passion fruit juice microencapsulated by spray drying, during 30 days of storage at 4 °C. Viable cells were quantified using qPCR and PMA-qPCR assays targeting tuf gene and by plate counting method.ResultsThe limit of detection for all samples was 103 genome copies, corresponding to 21.3 pg of DNA. Higher CFU values were obtained for B. lactis BB-12 enumeration by qPCR, when compared to those obtained by PMA-qPCR and plate count, for all probiotic juice microcapsules. Similar quantification values were obtained by PMA-qPCR and plate counting for all samples and remained above 8 log CFU/g during the storage period.ConclusionThese results demonstrated that the PMA-qPCR technique is a promising approach for B. lactis BB-12 viable cell enumeration in complex matrices such as passion fruit juice microcapsules. This PMA-qPCR assay allowed the achievement of reliable results faster than with the traditional plate counting method.

İnek Sütü ve Soya İçeceği Karışımından Üretilen Probiyotik Yoğurtların Tekstürel ve Mikroyapısal Özellikleri Üzerine Transglutaminaz İlavesinin Etkisi

This study surveyed the effect of the addition of microbial transglutaminase (m-TGs) on textural, microstructural, FTIR spectra and SDS-PAGE electrophotogram parameters of probiotic yoghurts made with mixture of cows’ milk and soy drink during refrigerated storage for 28 days. Mixture was treated with different rates of m-TGs (0, 0.5, 1, 1.5 U/g protein) and incubated with Lactobacillus acidophilus La-5, Bifidobacterium lactis Bb-12, Streptococcus thermophilus probiotic starter cultures. Yoghurts prepared with m-TGs had higher textural parameters than samples without m-TGs. SDS-PAGE patterns, SEM imagines and FTIR spectra demonstrated that milk caseins were well cross-linked by transglutaminase. Scanning electron microscopic studies showed that the microstructure of m-TGs added probiotic yoghurt samples appeared denser than that of control. Results of this study indicated that the textural and microstructural properties of probiotic yoghurt prepared with soy drink could be improved by incorporating m-TGs up to a level of 1.5 U/g protein.

Reduction in the Choking Phenomenon in Elite Diving Athletes Through Changes in Gut Microbiota Induced by Yogurt Containing Bifidobacterium animalis subsp. lactis BB-12: A Quasi Experimental Study.

Objective: The aims of this study are as follows: (1) to understand the relationship between gut microbiota and the choking phenomenon in diving athletes, and (2) to regulate the gut microbiota in diving athletes by drinking yogurt containing Bifidobacterium animalis subsp. lactis BB-12 and observe changes in the choking phenomenon in diving athletes. Methods: Experiment 1: A total of 20 diving athletes were tested in low- and high-pressure situations. Gut microbiota (n = 18) composition was then determined and differences in the gut microbiota composition among diving athletes who presented choking vs. no choking were identified. Experiment 2: A total of 16 divers who presented choking were divided into a high yogurt group (n = 6) and a low yogurt group (n = 10) for 15 days. Results: (1) The content of Veillonellaceae in divers who presented choking was significantly higher when compared to divers who did not present choking (p < 0.05). Bifidobacteriaceae (r = −0.52, p < 0.05) and Lactobacillaceae (r = −0.66, p < 0.05) were negatively correlated with the choking index. (2) During experiment 2, the average daily intake of the high yogurt group was 611.78 ± 94.94 mL and the average daily intake of the low yogurt group was 338 ± 71.45 mL and the abundance of Bifidobacteriaceae was significantly higher in the high yogurt group than in the low yogurt group. After the experiment, the choking index in the high yogurt group became significantly lower than that of the low yogurt group (z = −3.26, p < 0.001). Conclusion: The intake of yogurt containing B. animalis subsp. lactis can increase the abundance of Bifidobacteriaceae in elite diving athletes and their performance under high pressure. Hence, gut microbiota may affect the choking phenomenon in elite diving athletes.

Viability improvement of Bifidobacterium animalis Bb12 by encapsulation in chitosan/poly(vinyl alcohol) hybrid electrospun fiber mats

For the improvement of the probiotics’ viability, a novel nanofiber mats consisting of chitosan (CS)/poly(vinyl alcohol) (PVA) loaded with the probiotic Bifidobacterium animalis subsp. lactis Bb12 and inulin (INU) as a prebiotic were fabricated via electrospinning approach. Scanning electron microscopy revealed that cells were well encapsulated in nanofibers with a diameter ranging from 117.5 ± 70.6 to 217.6 ± 62.7 nm and fluorescence microscopy images also revealed the viability of bacteria. Thermal analysis of fibrous mats proposed potential use of them in heat-treated foods owing to high melting temperatures (>200 °C). Moreover, in comparison to free cells, the survivability of cells especially enclosed in CS/PVA/INU electrospun fibers were remarkably increased under simulated gastric (SGF) and intestinal fluids (SIF). This study shows that the electrospun fiber mats are acceptable platforms for the protection of living probiotic cells and provide a substitute way for the expansion of functional food.

Efficacy of Single-Strain Probiotics Versus Multi-Strain Mixtures: Systematic Review of Strain and Disease Specificity.

The diversity of probiotic products makes choosing an appropriate probiotic challenging. One unanswered question is whether single-strain probiotics are more effective than multi-strain mixtures. The aim of this review is to account for both disease and strain specificity to determine whether single strains or multiple strains are equivalent or more effective. This literature review of randomized controlled trials from 1973 to 2019 was used to compare the pooled efficacy of trials with a single strain versus the probiotic mixture with same matched strain within the same type of disease indication. A total of 65 RCTs were included (41 with single strains, 22 multi-strain mixtures and 2 comparing single strain to mixture arms) for eight different disease indications (N = 10,863). Only three strains (L. rhamnosus GG, L. helveticus R52 and B. lactis Bb12) had corresponding trials with matching mixtures. Use of L. rhamnosus GG only was significantly more protective for necrotizing enterocolitis compared to two mixtures also containing different strains of B. lactis. The mixture of L. rhamnosus GG and B. lactis Bb12 was significantly more effective than L. rhamnosus GG alone for the eradication of H. pylori. In most cases, single strains were equivalent to mixtures. Choice of an appropriate probiotic should be based, not on the number of strains in the product, rather based on evidence-based trials of efficacy. In most cases, multi-strain mixtures were not significantly more effective than single-strain probiotics.

Impact of a two-bacterial-strain formula, containing Bifidobacterium animalis lactis BB-12 and Enterococcus faecium L3, administered before and after therapy for Helicobacter pylori eradication.

Results from the meta-analysis of randomized controlled studies demonstrate that the adjuvant use of probiotics enhances the rate of Helicobacter pylori (Hp) eradication, reducing concomitantly the occurrence of side effects, mainly diarrhea. Bifidobacterium animalis lactis BB-12 and Enterococcus faecium L3 are two bacterial strains reported to clinically improve the rate of Hp eradication, reducing concomitantly the occurrence of side effects. Due to our pragmatic and routine use of these two strains as an adjuvant therapy to antibiotics and proton pump inhibitors (PPIs) during attempted Hp eradication, we have analyzed retrospectively their impact on the outcome. Our results, obtained through a highly pragmatic clinical approach, demonstrate that the probiotic add-on therapy before and after the triple or quadruple therapy to eradicate Hp increases eradication rates and reduces side effects. Moreover, even if observed in only a small cohort of patients, the treatment seems to improve the eubiosis of the gut microbial consortium. Administration of BB-12 and L3 strains as an adjuvant regimen during Hp eradication therapy has better success than conventional therapy (antibiotics plus a PPI) alone.

Bifidobacterium from breastfed infant faeces prevent high-fat-diet-induced glucose tolerance impairment, mediated by the modulation of glucose intake and the incretin hormone secretion axis.

Probiotics are defined as microorganisms that can exert health benefits for the host. Among the recognized probiotics, Bifidobacterium are the most frequently used probiotics in humans. The aim of this study was to evaluate the antidiabetic activity of Bifidobacterium strains isolated from breastfed infant faeces, both in vitro, using the Caco-2 monolayer transwell model, and in vivo, using a mice model of impaired glucose tolerance induced by a high-fat diet (HFD). The cell-free supernatant of Bifidobacterium lactis A12 showed better inhibitory activity of α-glucosidase and inhibited the glucose absorption and transport than B. lactis BB12, which is a typical probiotic with antidiabetic capabilities. B. lactis A12 improved the impaired glucose intolerance, restored islet function and morphology with insulin resistance induced by the HFD in C57BL/6J mice. Furthermore, in small intestine tissues, the cell-free supernatant of B. lactis A12 decreased the messenger RNA expressions of sucrase-isomaltase, live B. lactis A12 cells decreased glucose transporters 2. B. lactis A12 significantly stimulated the glucagon like peptide-1 (GLP-1) secretion and upregulated proglucagon messenger RNA levels. B. lactis A12 protect against the deleterious effects of HFD-induced diabetes by inhibiting the utilization, absorption, and transport of glucose by intestinal epithelial cells and promoting the expression and secretion of GLP-1. © 2020 Society of Chemical Industry.

Influence of co-encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viability

Eight types of capsules containing Bifidobacterium animalis subsp. lactis Bb12 with addition of inulin and/or ascorbic acid were prepared by emulsion method with milk protein matrix or by extrusion method with alginate matrix. The size of protein and alginate capsules containing only Bb12 was 204 ± 18 µm and 1.7 ± 0.1 mm, respectively. Addition of both inulin (1% w/w) and ascorbic acid (0.5% w/w) increased the size of alginate capsules. Both methods of encapsulation prevented efficiently the manifestation of Bb12 cell metabolic activity. All types of encapsulation provided higher resistance of Bb12 cells to the conditions of a model gastrointestinal tract (GIT) compared to free cells. The influence of co-encapsulation with inulin (1% w/w) and ascorbic acid (0.5% w/w) on viability in model GIT was not demonstrable in alginate capsules but it was significant in protein capsules. The most efficient was co-encapsulation in a protein matrix with 1% w/w inulin and 0.5% w/w ascorbic acid.&lt;br /&gt;&lt;br /&gt;

Characterization of potentially probiotic lactic acid bacteria and bifidobacteria isolated from human colostrum

Breast milk is the main source of nutrition for infants; it contains considerable microflora that can be transmitted to the infant endogenously or by breastfeeding, and it plays an important role in the maturation and development of the immune system. In this study, we isolated and identified lactic acid bacteria (LAB) from human colostrum, and screened 2 strains with probiotic potential. The LAB isolated from 40 human colostrum samples belonged to 5 genera: Lactobacillus, Bifidobacterium, Streptococcus, Enterococcus, and Staphylococcus. We also isolated Propionibacterium and Actinomyces. We identified a total of 197 strains of LAB derived from human colostrum based on their morphology and 16S rRNA sequence, among them 8 strains of Bifidobacterium and 10 strains of Lactobacillus, including 3 Bifidobacterium species and 4 Lactobacillus species. The physiological and biochemical characteristics of strains with good probiotic characteristics were evaluated. The tolerances of some of the Bifidobacterium and Lactobacillus strains to gastrointestinal fluid and bile salts were evaluated in vitro, using the probiotic strains Bifidobacterium lactis BB12 and Lactobacillus rhamnosus GG as controls. Among them, B. lactis Probio-M8 and L. rhamnosus Probio-M9 showed survival rates of 97.25 and 78.33% after digestion for 11 h in artificial gastrointestinal juice, and they exhibited growth delays of 0.95 and 1.87 h, respectively, in 0.3% bile salts. These two strains have the potential for application as probiotics and will facilitate functional studies of probiotics in breast milk and the development of human milk-derived probiotics.