Lactis Subsp Research Articles

A genome guided evaluation of the Lab4 probiotic consortium

Draft genome sequences of the Lab4 probiotic consortium were deposited in Genbank: Bifidobacterium animalis subsp lactis CUL34 (PRJNA482550), Bifidobacterium bifidum CUL20 (PRJNA559984), Lactobacillus acidophilus CUL60 (PRJNA482335), Lactobacillus acidophilus CUL21 (PRJNA482434). Probiogenomic analyses confirmed existing taxonomies and identified putative gene sequences that were functionally related to the performance of each organism during in vitro assessments of bile and acid tolerability, adherence to enterocytes and susceptibility to antibiotics. Genomic stability predictions identified no significant risk of gene acquisition of both antibiotic resistance and virulence genes. These observations were supported by acute phase and repeat dose tolerability studies in Wistar rats. High doses of Lab4 did not result in mortalities, clinical/histopathological abnormalities nor systemic toxicity. Increased faecal numbers of Lab4 in supplemented rats implied survival through the gastrointestinal tract and/or impact the intestinal microbiota composition. In summary, this study provides multifaceted support for probiotic functionality and the safety of the Lab4 consortium.

Reclaiming lost nutrition

Reclaiming lost nutrition

Culture of Lactic Acid Bacteria in Natural Environments Based on Dates

Introduction: Lactic acid bacteria are used in the food industry and have restrictive criteria for probiotic potential. The most common growth media used for lactic acid bacteria is de Man, Rogosa, and Sharpe culture medium (MRS). Methods: In this study, three culture media were developed (date powder DP, date core DC and date core associated with lentils CL) based on locally available plant materials with a low market value to obtain a less expensive culture medium compared to the reference medium MRS for the growth of lactic acid bacteria. Four lactic strains were used (Lactobacillus acidophilus LbA-CECT4529, Lactobacillus plantarum LbP-CECT 748, Bifidobacterium animalis subsp lactis Bb12 and Bifidobacterium bifidum Bb 443). The growth and acidification kinetics of the tested strains were evaluated. The content sugar was determinate with HPLC. Results: All lactic bacteria were able to grow on all culture media, but the best results were obtained with MRS and DP media. No significant difference (p <0.05) was observed between DP and MRS medium. The consumption of sugars and proteins in the DP medium was good with all tested bacteria (70.87 to 81.96% and 71.42 to 80.90%, respectively). After the analysis of sugar content of DP medium before and after fermentation with high-performance liquid chromatography (HPLC), fructose was the only sugar detected (45.28μg/ml ± 0.24). After fermentation, 83% of fructose was consumed by Bb12. Conclusion: The present data allow us to conclude that date medium promotes the growth of lactic bacteria and can be considered as MRS standard medium substitute.

Optimizing the composition of the medium for the viable cells of Bifidobacterium animalis subsp. lactis JNU306 using response surface methodology.

This research improved the growth potential of Bifidobacterium animalis subsp lactis strain JNU306, a commercial medium that is appropriate for large-scale production, in yeast extract, soy peptone, glucose, L-cysteine, and ferrous sulfate. Response surface methodology (RSM) was used to optimize the components of this medium, using a central composite design and subsequent analyses. A second-order polynomial regression model, which was fitted to the data at first, significantly lacked fitness. Thus, through further analyses, the model with linear and quadratic terms plus two-way, three-way, and four-way interactions was selected as the final model. Through this model, the optimized medium composition was found as 2.8791% yeast extract, 2.8030% peptone soy, 0.6196% glucose, 0.2823% L-cysteine, and 0.0055% ferrous sulfate, w/v. This optimized medium ensured that the maximum biomass was no lower than the biomass from the commonly used blood-liver (BL) medium. The application of RSM improved the biomass production of this strain in a more cost-effective way by creating an optimum medium. This result shows that B. animalis subsp lactis JNU306 may be used as a commercial starter culture in manufacturing probiotics, including dairy products.

Cottage cheese fortified by natural additives

Currently, a significant value for a correct nutrition and human metabolism has available the fermented milk products, as a cottage cheese that is produced by a culture of Lactis Lactococcus lactis subsp and Cremoris Lactococcus lactis subsp with pepsin. Moreover, the enrichment of the functional specificity of such products by vitamins C, E, A, D, K, macro - and microelements is a topical direction. The purpose of this study was to develop new cottage cheese compositions fortified by natural additives: ginger, topinambour and radish. For the achieving of it, following tasks were considered: creating of the cottage cheese production, sensory assessment, analyzing of the organoleptic and physicochemical characteristics, identifying of the macro- and microelements contents in the cottage cheese. From the available sources - ginger, topinambour and radish consist in following antioxidants: retinol (vitamin A), thiamine (B1), folacin (B9), riboflavin (vitamin B2), tocopherol (vitamin E), ascorbic acid (vitamin C) and others. The organoleptic characteristics, such as: appearance and consistency, taste and smell, colour and physicochemical properties confirmed that the developed compositions meet the standard requirements for cottage cheese. Specifically, the samples had a milky-white color, a pleasant uniform consistency with additives particles, without odour and a moderate taste. In addition, the mineral content in the cottage cheese was determined by the Massspectrometry method and using the Scanning Electron Microscope. The presented samples have nutritional values and following valuable macro- and microelements: potassium (15.43-26.90 mg/kg), calcium (6.83-14.37 mg/kg), magnesium (0.85-1.24 mg/kg), phosphorus 97.91-21.77 mg/kg), sodium (3.25-7.36 mg/kg) and others.

Acute oral treatment with resveratrol and Lactococcus Lactis Subsp. Lactis decrease body weight and improve liver proinflammatory markers in C57BL/6 mice.

The present study aimed to evaluate the effects of resveratrol, a nutraceutical polyphenol, and Lactococcus lactis (bacteria probiotic), on metabolic parameters and hepatic proinflammatory markers expression. C57BL/6 mice were divided into 4 groups: Standard (ST), Lactococcus lactis (LL), Resveratrol (RSV), and Lactococcus lactis plus resveratrol (LL + RSV). Lactococcus lactis and resveratrol were administered by orogastric gavage. Blood parameters were assessed (total cholesterol, triglycerides, ALT and AST). IL-6 mRNA expression was evaluated by Real-time PCR and TNF-α protein expression was assessed by immunohistochemistry. The main findings showed that resveratrol and Lactococcus lactis association decreased body weight, aspartate aminotransferase and total cholesterol levels. LL and LL + RSV decreased triglycerides levels and IL-6 and TNF-α expression. These results open a perspective of using resveratrol and Lactococcus lactis to improve metabolic parameters and Lactococcus lactis in preventing inflammation and the hepatic diseases development.

Controlling the Risk of Bacillus in Food Using Berries

Introduction: Increasing the shelf life of foods without the addition of synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex technologies, as well as ingredients with antibacterial or antibiotic properties. The aim of this study was to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to inhibit the growth of Bacillus strains that degrade bakery products and dairy products was investigated. The antibacterial effect of berries on the growth of Bacillus mesentericus was studied. Methods: In this study was used inhibition zone test, also called Kirby-Bauer Test. The growth rate of bacteria was based on the measurement of the optical density at 600 nm (OD600). The method of Thompson et al. has been used to research the development of ropiness disease in wheat bread samples. Results: The diameter of the Bacillus pumilus growth inhibition zones under the berries action was as follows: aronia -18.0 ± 0.6 mm; raspberry -16.0 ± 0.4 mm; strawberry -15.0 ± 0.5 mm. Lactic bacteria in the presence of berry additives showed a growth rate, measured by optical density (OD) at 600 from 0.073 to 0.651 (for aronia) from 0.071 to 0.609 (for raspberries), from 0.073 to 0.597 compared to the increase in environments without added fruit, which amounted to -0.050 to 0.410. In the yogurt with added fruit, a synergism was formed with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactococcus lactis subsp Lactis biovar diacetilactis. The influence of fat-soluble extracts of sea buckthorn, rose-hip, and hawthorn fruits on the development of ropiness disease when storing wheat bread was investigated. The general Pearson coefficient (microbial count and pH) for all fruit yogurt samples is 0.95066. Conclusion: The combined use of lactic acid bacteria and berries (aronia, raspberry and strawberry) had a synergistic effect on the risk posed by Bacillus bacteria. 1% of fat-soluble extract from the vegetable matter reduced the risk of ropiness disease in wheat bread. This is due to the cumulative effect of the berries chemical composition (antioxidants, organic acids, etc.), increased acidity, lowered pH, and water activity of the food environment, below the development values of Bacillus.

Broadening the antimicrobial spectrum of nisin-producing Lactococcus lactis subsp. Lactis to Gram-negative bacteria by means of active packaging

Cast films obtained from polyvinyl alcohol (PVOH) blended with casein hydrolysates (HCas) in a weight ratio of 1:1 were employed to carry nisin-producing L. lactis and phytic acid in order to broaden the antimicrobial spectrum of L. lactis to Gram-positive and Gram-negative spoilage and pathogen bacteria. For this purpose, the effect of the antimicrobial activity of various film formulations and combinations of films on the growth of E. coli at 37 °C for 24 h was studied. The film system that showed antimicrobial activity against Gram-negative bacteria consisted of phytic acid and L. lactis incorporated in separate films. When the active agents were in the same film the viability of L. lactis decreased considerably and it did not exert antimicrobial activity against the bacterium. Therefore, the combination of L. lactis and phytic acid in separate films was chosen as the reliable system, and the effect of its activity on the growth of Gram-negative bacteria (E. coli, Salmonella enterica, and Pseudomonas fluorescens) and Gram-positive bacteria (Listeria monocytogenes) in liquid culture medium was tested at refrigeration temperature (4 °C), and with simulated breaks in the cold chain (14 °C and 24 °C). The survival of L. lactis in coexistence with these bacteria was also studied. The film system exerted an antimicrobial effect against the Gram-negative bacteria tested, and the activity depended on the bacteria and the temperature assayed. With regard to the antimicrobial activity against L. monocytogenes, phytic acid improved the antimicrobial capacity of L.lactis. The survival of L. lactis was maintained at 7–8 log (CFU/mL) culture in liquid medium throughout the storage period.The films developed were intended to be used as coatings in the design of a double-sided active bag for a non-fermented dairy product. The bags were filled with homemade preservative-free pastry cream, and the microbiological shelf life and evolution of pH of the packaged ready-to-eat food stored at 4 °C was studied for 20 days. The results showed a reduction in the growth of spoilage bacteria and therefore an increase in the shelf life of the packaged product. The films developed could be applied in the design of packages for perishable dairy foods in order to increase their microbiological shelf life.

Lactococcus lactis subsp. Cremoris C60 restores T Cell Population in Small Intestinal Lamina Propria in Aged Interleukin-18 Deficient Mice.

Lactic acid bacteria (LAB), a major commensal bacterium in the small intestine, are well known beneficial bacteria which promote establishment of gut-centric immunity, such as anti-inflammation and anti-infection. In this report, we show that a LAB strain Lactococcus lactis subsp. Cremoris C60 possess an ability to activate antigen presenting cells, such as dendritic cells (DCs), and intestinal T cells which possibly support to maintain healthy intestinal immunological environment in aging process. We found that CD4+ T cells in the small intestine are dramatically decreased in aged Interleukin-18 knock out (IL-18KO) mice, associated with the impairment of IFN-γ production in the CD4+ T cells, especially in small intestinal lamina propria (LP). Surprisingly, heat killed-C60 (HK-C60) diet completely recovered the CD4+ T cells population and activity in SI-LP and over activated the population in Peyer’s patches (PPs) of IL-18KO mice. The HK-C60 diet was effective approach not only to restore the number of cells, but also to recover IFN-γ production in the CD4+ T cell population in the small intestine of IL-18-deficient mice. As a possible cause in the age-associated impairment of CD4+ T cells activity in IL-18KO mice, we found that the immunological activity was downregulated in the IL-18-deficient DCs. The cytokines production and cellular activation markers expression were downregulated in the IL-18-deficient bone marrow derived dendritic cells (BMDCs) at the basal level, however, both activities were highly upregulated in HK-C60 stimulation as compared to those of WT cells. Antigen uptake was also attenuated in the IL-18-deficient BMDCs, and it was significantly enhanced in the cells as compared to WT cells in HK-60 stimulation. An in vitro antigen presentation assay showed that IFN-γ production in the CD4+ T cells was significantly enhanced in the culture of IL-18-deficient BMDCs compared with WT cells in the presence of HK-C60. Thus, we conclude that HK-C60 diet possesses an ability to restore T cells impairment in the small intestine of IL-18-deficient environment. In addition, the positive effect is based on the immunological modification of DCs function which directory influences into the promotion of effector CD4+ T cells generation in the small intestine.

Complete Genome Sequence of Lactococcus lactis subsp. lactis G121, an Isolate with Allergy-Protective Features Derived from a Farming Environment

Early childhood exposure to a farming environment has been found to be protective against asthma and other atopic disorders. Here, we report the complete genome sequence of Lactococcus lactis subsp. lactis G121, which was isolated from the kitchen of a farm in Bavaria (Germany) and is recognized for its allergy-protective properties. It could be assembled into one circular chromosome, three circular plasmids, and one linear plasmid.

KEMAMPUAN FERMENTASI BAL DENGAN SUBSTRAT SUSU KACANG MERAH

The oligosaccharide content in red beans can be broken down with groups of microorganisms, namely lactic acid bacteria. This decomposition is done by the fermentation process. Lactic acid bacteria used in this study were Lactococcus lactis subsp. lactis NBRC 12007. This study aims to determine BAL Lactococcus lactis subsp. Lactis NBRC 12007 in the fermentation process of red bean juice and regulates the difference in quality by fermentation of UHT cow's milk with the same starter bacteria. Beginner Lactococcus lactis subsp. lactis NBRC 12007 was added 3% to the substrate of red bean extract and UHT cow's milk. Fermentation is carried out for 24 hours at 37oC. The results showed that the total cell, total acid, total protein, pH, antibacterial and physical values were much better and improved the quality of the fermented red bean extract substrate product compared to the fermentation with UHT cow's milk substrate.

Bifidobacterium animalis subsp lactis HN019 presents antimicrobial potential against periodontopathogens and modulates the immunological response of oral mucosa in periodontitis patients.

ObjectiveTo evaluate the effects of Bifidobacterium animalis subsp. lactis HN019 (HN019) on clinical periodontal parameters (plaque accumulation and gingival bleeding), on immunocompetence of gingival tissues [expression of beta-defensin (BD)-3, toll-like receptor 4 (TLR4), cluster of differentiation(CD)-57 and CD-4], and on immunological properties of saliva (IgA levels) in non-surgical periodontal therapy in generalized chronic periodontitis (GCP) patients. Adhesion to buccal epithelial cells (BEC) and the antimicrobial properties of HN019 were also investigated.Materials and methodsThirty patients were recruited and monitored clinically at baseline (before scaling and root planing—SRP) and after 30 and 90 days. Patients were randomly assigned to Test (SRP+Probiotic, n = 15) or Control (SRP+Placebo, n = 15) group. Probiotic lozenges were used for 30 days. Gingival tissues and saliva were immunologically analyzed. The adhesion of HN019 with or without Porphyromonas gingivalis in BEC and its antimicrobial properties were investigated in in vitro assays. Data were statistically analyzed (p<0.05).ResultsTest group presented lower plaque index (30 days) and lower marginal gingival bleeding (90 days) when compared with Control group. Higher BD-3, TLR4 and CD-4 expressions were observed in gingival tissues in Test group than in Control group. HN019 reduced the adhesion of P. gingivalis to BEC and showed antimicrobial potential against periodontopathogens.ConclusionImmunological and antimicrobial properties of B. lactis HN019 make it a potential probiotic to be used in non-surgical periodontal therapy of patients with GCP.Clinical relevanceB. lactis HN019 may be a potential probiotic to improve the effects of non-surgical periodontal therapy.Name of the registry and registration number (ClinicalTrials.gov): “Effects of probiotic therapy in the treatment of periodontitis”—NCT03408548.

Utilization of exopolysaccharide producing lactic acid bacteria for improving the quality of low fat curd

An experiment was conducted to utilize exopolysaccharide producing lactic acid bacteria for the preparation of low fat curd. Exopolysaccharide producing cultures were isolated from 25 curd samples collected from different sources. From this samples 32 EPS producing cultures were isolated. Based on morphological, biochemical and sugar utilisation tests the isolates were grouped. According to results, two were Streptococcus thermophilus. Eight of the isolates were Lactobacillus. Remaining 22 isolates were identified as Lactococcus. All the 32 EPS producing isolates showed mucoid colonies with a slimy appearance when the isolates were streaked on MRS or M17 agar with 4 per cent sucrose which indicates the capability of EPS production. Exopolysaccharides produced by different isolates were purified by ethanol precipitation method followed by dialysis and they were quantified by phenol sulphuric acid method. The maximum EPS yield was observed in two isolates of Lactococcus lactis subsp lactis with 109 mg/L and 107.4 mg/L respectively. Low fat curd was prepared from skim milk by using these two EPS producing isolates. Physico - chemical parameters and sensory quality of the low fat curd were analysed by standard methods. Statistical analysis revealed that the whey separation and curd setting time of low fat curd decreased with the use of exopolysaccharide producing isolates. There was no significant difference in fat content but an increase in total solid content of curd samples prepared by EPS producing isolates was observed. Overall sensory scores were higher for low fat curd prepared with EPS producing isolates when compared to control curd prepared with non EPS producing cultures.

The Efficacy of Lactobacillus-Containing Probiotic Supplementation in Hemodialysis Patients: A Randomized, Double-Blind, Placebo-Controlled Trial

This study was performed to determine the effects of probiotic supplementation on cholesterol-triglyceride ratio, an indirect marker of insulin resistance, protein-bound uremic toxins, biomarkers of inflammation, and microbial translocation in end-stage renal disease patients on hemodialysis. Fifty-six patients aged 39-75years were assigned into two groups to receive either probiotic sachets (n=28) or a placebo (n=28) in a randomized double-blinded placebo-controlled clinical trial. The patients in the probiotic group received twice daily sachets that contained a mixture of three viable and freeze-dried strains: Lactococcus lactis subsp. Lactis LL358, Lactobaccillus salivarius LS159, and Lactobaccillus pentosus LPE588 at high dose (100 billion; 1×1011cfu/day) for 6months. A total of 50 patients were available for final analysis. Probiotic supplementation did not have a significant influence on cholesterol-triglyceride ratio. Probiotic supplementation for 6months caused a significant decrease in serum levels of indoxyl sulfate. Compared with the placebo, probiotic supplementation did not result in significant changes in hemoglobin levels, blood urea nitrogen, blood glucose, serum p-cresyl sulfate, inflammatory, and microbial translocation markers. No clinically significant changes in body composition were observed between the two groups during the study period. The probiotic supplementation was well tolerated by all subjects with minimal adverse effects during the 6-month-long study. Our results suggest that high-dose multistrain lactobaccillus probiotic supplementation over 6months as a monotherapy did not significantly decrease markers of insulin resistance, cholesterol-triglyceride ratio, and most of the studied markers, with the exception of levels of indoxyl sulfate in patients on HD.

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.

Comparative effectiveness of probiotic strains for the treatment of pediatric atopic dermatitis: A systematic review and network meta-analysis.

The current evidence on the use of probiotics in treating atopic dermatitis is inconclusive. This study determined the comparative effectiveness of the different types of probiotic strains in treating pediatric atopic dermatitis. Systematic and manual search for all randomized controlled trials available from inception until January 31, 2020, was done. Two independent authors conducted the search, screening, appraisal, and data abstraction. Network meta-analysis was conducted using STATA 14 software. Twenty-two studies involving 28 different probiotic strains were included. The top three ranked probiotic strains in terms of efficacy are Mix1 (Bifidobacterium animalis subsp lactis CECT 8145, Bifidobacterium longum CECT 7347, and Lactobacillus casei CECT 9104); Lactobacillus casei DN-114001; and Mix6 (Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus salivarius). Compared with placebo, Mix1 reduces atopic dermatitis symptoms with high certainty evidence (SMD -1.94, 95% CI -2.65 to -1.24; 47 participants). Mix6 compared with placebo probably reduces atopic dermatitis symptoms based on moderate certainty evidence (SMD -0.85, 95% CI -1.50 to -0.20; 40 participants). Lactobacillus casei DN-114001 compared with placebo may reduce atopic dermatitis symptoms based on low certainty evidence (SMD -1.35, 95% CI -2.04 to -0.65). In terms of safety, the highest ranked strain is Lactobacillus fermentum VRI-003, while the lowest ranked strain is Lactobacillus rhamnosus GG. Certain probiotic preparations show benefit in reducing allergic symptoms in pediatric atopic dermatitis.

Coalho cheese as source of probiotic lactic acid bacteria

The aim of this study was to characterize the probiotic potential of 24 lactic acid bacteria (LAB) strains isolated from artisanal Coalho cheese from Pernambuco, Brazil by in vitro tests. The gastrointestinal tract (GIT) resistance, antimicrobial activity against intestinal pathogens, autoaggregation and coaggregation capacity, cell hydrophobicity, ß-galactosidase activity, deconjugate bile salt activity for the production of bile salt hydrolase (BSH), and the sensitivity to antibiotics were evaluated. Of the 24 strains, 22 remained viable to a simulated GIT. Two LAB inhibited the growth of Listeria monocytogenes and two inhibited Escherichia coli. The autoaggregation rate ranged from 27% to 96%, and the strains were able to coaggregate with Staphylococcus aureus and E. coli reaching levels between 58% and 47%, respectively. The hydrophobicity percentage ranged from 5% to 57%. Four strains were able to produce BSH. One LAB was able to produce up to 604 Miller units of ß-galactosidase. All strains were sensitive to five antibiotics and only two were resistant to vancomycin (30μg) and norfloxacin (10g). LAB strains which were able to overcome all barriers with a reduction of only one log cycle and LAB strains which were able to produce ß-galactosidase were identified by 16S rRNA sequence analysis as Lactococcus lactis subsp. Lactis, Enterococcus durans, and Enterococcus faecium. The evaluated LAB showed promising probiotic characteristics. Strains identified as L. lactis subsp. Lactis were selected for studies involving their technological potential to investigate the possible use of these microorganisms into a functional product.

Use of the Lactococcus lactis IO-1 for developing a novel functional beverage from coconut water

The goal of this work was to add value to the coconut water (CW) by fermentation with the potential probiotic Lactococcus lactis subsp lactis IO-1 in order to produce fermented CW beverages. Unpasteurized coconut water (UPW) was fermented with Lactococcus lactis subsp lactis IO-1 for 48 h at 30°C, and the viable cell counts, total acidity, pH, degree of polymerization, antioxidant activity, antibacterial bioassay and lethality bioassay were studied at 24 and 48 h. We revealed that the fermentation process of UPW with probiotic L. lactis IO-1 increased the viable cell counts. The total phenolic compound exhibited a higher antioxidative ability in fermented UPW at 48 h (65.79g/mL gallic acid equivalence). The fermented UPW exhibited the highest ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging abilities at 48 h (67.62 and 63.03%), The culture extracted from fermented UPW inhibited all the tested pathogenic foodborne such as Listeria monocytogenes, Salmonella typhi, Staphylococcus aureus, and Escherichia coli, although the degree of antagonistic varied between the pathogens. Furthermore, fermented UPW extract sample at 48 h, exhibited lower potent activity against the brine shrimp with LC50 values (7158.2 µg/mL). Comparatively, pasteurized coconut water (PCW90) fermented by Lactococcus lactis subsp lactis IO-1 produced a fermented beverage PCW90 with similar properties as the fermented UPW. Adding 0.4% (w/v) of coconut flavor and 20% pure honey (v/v) into the fermented CW gave the beverage a better taste. The obtained results showed that the CW product fermented by Lactococcus lactis subsp lactis IO-1 may be used as a novel functional beverage comprising both probiotics and electrolytes, which can serve as a good vehicle for developing a wider range of novel products. Keywords: Antibacterial activity, antioxidant activity, brine shrimp lethality test, coconut water, cytotoxicity.

Probiotics Reduce Mortality and Morbidity in Preterm, Low-Birth-Weight Infants: A Systematic Review and Network Meta-analysis of Randomized Trials

We aimed to compare the effectiveness of single- vs multiple-strain probiotics in a network meta-analysis of randomized trials. We searched MEDLINE, Embase, Science Citation Index Expanded, CINAHL, Scopus, Cochrane CENTRAL, BIOSIS Previews, and Google Scholar through January 1, 2019, for studies of single-strain and multistrain probiotic formulations on the outcomes of preterm, low-birth-weight neonates. We used a frequentist approach for network meta-analysis and the Grading of Recommendations Assessment, Development, and Evaluation (GRADE) approach to assess the certainty of evidence. Primary outcomes included all-cause mortality, severe necrotizing enterocolitis (NEC) (Bell stage II or more), and culture-proven sepsis. We analyzed data from 63 trials involving 15,712 preterm infants. Compared with placebo, a combination of 1 or more Lactobacillus species (spp) and 1 or more Bifidobacterium spp was the only intervention with moderate- or high-quality evidence of reduced all-cause mortality (odds ratio [OR], 0.56; 95% confidence interval [CI], 0.39-0.80). Among interventions with moderate- or high-quality evidence for efficacy compared with placebo, combinations of 1 or more Lactobacillus spp and 1 or more Bifidobacterium spp, Bifidobacterium animalis subspecies lactis, Lactobacillus reuteri, or Lactobacillus rhamnosus significantly reduced severe NEC (OR, 0.35 [95% CI, 0.20-0.59]; OR, 0.31 [95% CI, 0.13-0.74]; OR, 0.55 [95% CI, 0.34-0.91]; and OR, 0.44 [95% CI, 0.21-0.90], respectively). There was moderate- or high-quality evidence that combinations of 1 or more Lactobacillus spp and 1 or more Bifidobacterium spp and Saccharomyces boulardii reduced the number of days to reach full feeding (mean reduction of 3.30 days [95% CI, reduction of 5.91-0.69 days]). There was moderate- or high-quality evidence that, compared with placebo, the single-species product B animalis subsp lactis or L reuteri significantly reduced duration of hospitalization (mean reduction of 13.00 days [95% CI, reduction of 22.71-3.29 days] and mean reduction of 7.89 days [95% CI, reduction of 11.60-4.17 days], respectively). In a systematic review and network meta-analysis of studies to determine the effects of single-strain and multistrain probiotic formulations on outcomes of preterm, low-birth-weight neonates, we found moderate to high evidence for the superiority of combinations of 1 or more Lactobacillus spp and 1 or more Bifidobacterium spp vs single- and other multiple-strain probiotic treatments. The combinations of Bacillus spp and Enterococcus spp, and 1 or more Bifidobacterium spp and Streptococcus salivarius subsp thermophilus, might produce the largest reduction in NEC development. Further trials are needed.

Probiotic Potential and Technological Properties of Bacteriocinogenic Lactococcus lactis Subsp. Lactis UTNGt28 from a Native Amazonian Fruit as a Yogurt Starter Culture.

A native Lactococcus lactis subsp. lactis UTNGt28 (GenBank accession no: MG675576.1) isolated from Amazonian fruit of the tropical Caimitillo (Chrysophyllum oliviforme) tree and the commercial strain Lactococcus lactis subsp lactis ATCC11454 (LacAT) were targeted ex vitro in whole milk in combination with Streptococcus thermophilus ATCC19258 to obtain a fermented probiotic beverage. Concomitant with cell viability determination during storage (28 days), the pH, titratable acidity, syneresis, protein and fat were evaluated. The results indicated that neither UTNGt28 nor LacAT displayed a high capacity to ferment whole milk and survive during storage; a statistically significant difference (p < 0.05) in cell viability was registered for UTNGt28 compared with LacAT when inoculated alone or in combination with S. thermophilus. A principal component analysis showed a clear difference between the yogurt formulations at day 1 and 28 of storage. The PC 1 explained 46.8% of the total variance (day 28), was loaded in the negative (−) direction with titratable acidity (% lactic acid), while the PC 2 explained 22.5% (day 1) with pH. PC 1 was loaded in the positive (+) direction with pH, cell viability, syneresis, fat and protein. Overall results indicated that UTNGt28 has the technological properties for further development of a new probiotic product.