Ml Of Fermented Milk Research Articles

EFFECT OF PROBIOTIC AND PREBIOTIC CONSUMPTION ON BLOOD CHOLESTEROL LEVEL IN THE ELDERLY IN POSYANDU MANISJANGAN YOGYAKARTA

Background: With advanced age, an increase in lipid profile is associated with the incidence of cardiovascular disease. Previous studies showed that the administration of probiotic and/or prebiotic are effective in improving lipid profiles. However, other studies have also shown that probiotic and prebiotic had insignificant effects on lipid profiles.Objectives: Determined the effects of probiotic and prebiotic on blood cholesterol level in the elderly.Methods: A total of 64 elderly who did not take cholesterol-lowering drugs enrolled in the quasi-experiment pretest-posttest design and were assigned to three interventions and control groups. The subjects in PRE-group consumed 100 grams of mung bean porridge per day; the subjects in PRO-group consumed 65 ml of fermented milk enriched with Lactobacillus casei Shirota strain per day; the subjects in PREPRO-group consumed 100 grams of mung bean porridge and 65 ml of fermented milk enriched with Lactobacillus casei Shirota strain per day. All intervention groups received treatment for 4 weeks. The control group did not receive any treatment during the study. Before and after treatment, cholesterol data was collected. Paired t-test, ANOVA, Post-hoc LSD were used for statistical analysis.Results There was an increase in cholesterol levels in PRE, PRO, PREPRO-groups (12.93 mg/dL; 48.37 mg/dL; and 7.62 mg/dL). Among the three intervention groups, only the consumption of probiotic was significant for changes in blood cholesterol levels (p 0.023). The administration of various interventions did not have a significant effect on changes in cholesterol levels (p 0.246) when compared to the control group.Conclusion: Prebiotic and probiotic do not lower blood cholesterol level in the elderly in Posyandu Manisjangan Yogyakarta.

Production of Fermented Milk with Autochthonous Lactobacilli for Newborn Calves and Resistance to the Dairy Farm Conditions

Four different autochthonous calves’ strains: Lactobacillus johnsonii CRL1693, L. murinus CRL1695, L. mucosae CRL1696 and L. salivarius CRL1702 were evaluated by their resistance and survival to dairy farm conditions and were used to prepare probiotic fermented milk for young calves. The strains were previously isolated from calf’s faeces and selected by their beneficial properties. The resistance of the microorganisms to water, colostrum and raw milk was by using those of the environment of a dairy farm. Compatibility assays were performed to know if the strains can be combined in the final fermented product. For the elaboration of fermented milk, different inoculum, incubation times and acidifying capability of the strains were determined and also their survival and the maintenance of beneficial properties during storage at low temperature. Antibiotic resistance profiles were applied to differentiate the strains throughout the experiments. The results indicate that bacteria survive in colostrum (1, 3 or 5 days after calving) and water for 2 or 4 hours. All the strains grow in raw milk, and were compatible between them. The optimum fermentation time was 8 hours at 37°C, reaching 3.78 × 108 CFU/ml from an inoculum of 3 × 109 CFU of each strain in sterile milk. Surface properties as auto-aggregative and hydrophobicity patterns were maintained after the process. Bacteria remained viable during 30 days at refrigeration temperature at a concentration of 3.37 × 107 CFU/ml. The dose suggested is 10 ml of fermented milk prepared at the laboratory and stored at 4°C for younger animals. For older calves, a second fermentation in the farm is proposed to reach 3.94 × 106 CFU/ml. Animal experiments are being performed to determine the efficacy of the fermented milk for diarrhea prevention.

Cancer preventive effects of a specific probiotic fermented milk containing Lactobacillus acidophilus CL1285, L. casei LBC80R and L. rhamnosus CLR2 on male F344 rats treated with 1,2-dimethylhydrazine

The effect of fermented milk (FM) consisting of three probiotic strains (Lactobacillus acidophilus CL1285, L. casei LBC80R and L. rhamnosus CLR2) on colon cancer prevention in rats treated with dimethylhydrazine (DMH) was investigated. The rats were divided into 7 groups of 8 animals. Rats were fed with a high fat low fibre diet; group 1 was a negative control, while groups 2 to 7 were injected with DMH (30 mg/kg s.c.) once a week for six weeks. Groups 3 to 7 were gavaged respectively with 2, 1.5, 1, 0.5 and 0.25 ml of FM every day. After 12 weeks, the rats were sacrificed and the colon, caecum and liver were collected. Aberrant crypt foci (ACF) in the colon were determined using a microscope. Detoxifying enzymes like quinone reductase (QR) and glutathione-S-transferase (GST) and faecal enzymes such as β-glucosidase and β-glucuronidase were evaluated by spectrophotometry. The rats fed with the three highest doses significantly lowered aberrant crypt (AC) count, while those supplemented with 1.5 and 2 ml FM lowered significantly ACF count compared to group 2 (p ≤ 0.05). Rats fed with the highest doses significantly induced GST activity, while only rats fed with 2 ml reduced significantly β-glucuronidase activity compared to group 2 (p ≤ 0.05). These results indicate that the FM could have a potential role in colorectal cancer prevention.

Metagenomic Analysis of Koumiss in Kazakhstan

IntroductionKoumiss is a low-alcohol product made from fermented mare’s milk, which is popular in Kazakhstan, Russia, and other countries of Central Asia, China, and Mongolia. Natural mare’s milk is fermented in symbiosis of two types of microorganisms (lactobacteria and yeast). Koumiss’s microbial composition varies depending on the geographical, climatic, and cultural conditions. Based on a phenotypic characteristic from samples, Wu, R. and colleagues identified the following bacteria isolated in inner Mongolia, an autonomous region of China: L.casei, L.helveticus, L.plantarum, L.coryniformis subsp. coryniformis, L.paracasei, L.kefiranofaciens, L.curvatus, L.fermentum, and W.kandleri. Studies of the yeast composition in koumiss also showed significant variations. Thus, there were Saccharomyces unisporus related 48.3% of isolates, to Kluyveromyces marxianus (27.6%), Pichia membranaefaciens (15.0%), and Saccharomyces cerevisiae (9.2%) from 87 isolated yeast cultures. The purpose of this study was to examine the bacterial composition in koumiss.MethodsTo extract DNA, 1.8 ml of fermented milk was centrifuged to generate a pellet, which was suspended in 450 μl of lysis buffer P1 from the Powerfood Microbial DNA Isolation kit (MoBio Laboratories Inc, USA). Amplification of the microflora was used to determine the composition of a fragment of the gene 16S rRNA and ITS1. Plasmid library with target insertion was obtained on the basis of height copy plasmid vectors producing high pGem-T. The definition of direct nucleotide sequencing was performed by the method of Sanger using a set of “BigDye Terminanor v 3.1 Cycle sequencing Kit with automatic genetic analyzer ABI 3730xl (Applied Biosystems, USA). Informax Vector NTI Suite 9, Sequence Scanner v 1.0 software package used for the analysis.ResultsOur studies showed that in the most samples of koumiss isolated from Akmola region (Central Kazakhstan) prevailed the following bacteria species: Lactobacillus diolivorans, Lactobacillus acidophilus, L. casei, L. curvatus yeast genus Torula (62.4%) and Saccharomyces cerevisiae (37.6%).ConclusionThus, the first metagenomic research of koumiss, which was conducted in Kazakhstan, showed significant variations in microbial composition.

Gamma-aminobutyric acid-producing abilities of lactococcal strains isolated from old-style cheese starters

A previous study showed the ability of old-style cheese starters to produce large amounts of γ-aminobutyric acid (GABA). This work reports the identification of GABA-producing strains and the effect of the main cheese matrix parameters (NaCl, glutamic acid, pH, oxygen) having an influence on GABA production. Out of a total of 50 individual bacterial strains contained in two old-style cheese starters, nine were able to produce GABA and were identified as either Lactococcus lactis ssp. lactis or L. lactis ssp. lactis biovar diacetylactis. Strains ULAAC-A13 and ULAAC-A23 were able to produce up to 500 mg of GABA per 100 mL of fermented milk containing 2% NaCl and 367 mg per 100 mL of glutamate. Moreover, the low residual glutamate concentration indicates the almost total conversion of glutamate into GABA. GABA was also detected in four commercial cheeses at concentrations varying from 10 to 97 mg of GABA per 30 g of cheese and at a concentration of 29 mg of GABA per 30 g of a cheese slurry ripened with ULAAC-A old-style starter. In that cheese slurry, GABA concentrations were above the levels previously proven to be effective for lowering blood pressure in humans. Both individual GABA-producing strains or the old-style starters containing the GABA strains seem to be promising for GABA production in hard or semi-hard cheeses with prevailing conditions for GABA production.

Effects of probiotic fermented milk on symptoms and intestinal flora in patients with irritable bowel syndrome: A randomized, placebo-controlled trial

Objective. The effect of probiotics on IBS symptoms has been mixed, but remains an intriguing treatment option with appeal to the patient. Material and methods. Patients fulfilling the Rome II criteria were randomized double-blind to a daily intake of 500 ml of fermented milk containing at least 5 × 107 CFU/ml of Lactobacillus paracasei ssp paracasei F19, Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 or an equal volume of acidified milk for 8 weeks. Symptoms were assessed at baseline and weekly using a disease-specific validated symptom rating scale (IBS-SSI). The predefined primary outcome measure was patient reported adequate symptom relief. Adherence to study protocol were assessed by performing stool samples at the of the treatment period. Results. Eight-one patients were screened. Sixty-four patients were randomized; 18 patients did not complete the study due to protocol violations or withdrew due to lack of effect. Fifty-two patients (13 males) completed the study as per protocol; mean age was 51.3 years (range 29–67). The proportion of patients reporting adequate symptom relief increased in both patient groups, but there was not any statistical difference between the groups. IBS-SSI scores did not differ statistically between the groups at the end of the treatment period, but improved during the study period in both groups. Conclusions. During this 8-week trial gastrointestinal symptoms improved. However, there was no difference between treatment with fermented milk containing probiotics or acidified milk. The effect of probiotics on IBS symptoms remains uncertain and further studies are warranted.

The antihypertensive effect of fermented milk in individuals with prehypertension or borderline hypertension

Fermented milk (FM) with putative antihypertensive effect in humans could be an easy applicable lifestyle intervention against hypertension. The mode of action is supposed to be through active milk peptides, shown to possess in vitro ACE-inhibitory effect. Blood pressure (BP) reductions upto 23 mm Hg have been reported in spontaneously hypertensive rats fed FM. Results from human studies of the antihypertensive effect are inconsistent. However, many studies suffer from methodological weaknesses, as insufficient blinding and the use of office BP measurements. We conducted a randomised, double-blind placebo-controlled study of the antihypertensive effect of Lactobacillus helveticus FM in 94 prehypertensive and borderline hypertensive subjects. The participants were randomised into three treatment groups with a daily intake of 150 ml of FM, 300 ml of FM or placebo (chemically acidified milk). The primary outcome was repeated 24-h ambulatory BP measurements. There were no statistically significant differences in the outcome between the groups (systolic BP (SBP), P=0.9; diastolic BP (DBP), P=0.2). However, the group receiving 300 ml FM had reduced BP across the 8-week period in several readings, which could be compatible with a minor antihypertensive effect. Heart rate and lipids remained unchanged between groups. Hence, our study does not support earlier studies measuring office BP-measurements, reporting antihypertensive effect of FM. Based on straight performed 24-h ambulatory BP measurements, milk fermented with Lactobacillus helveticus does not posses significant antihypertensive effect.

The lactotripeptides isoleucine-proline-proline and valine-proline-proline do not inhibit the N-terminal or C-terminal angiotensin converting enzyme active sites in humans

The potential blood pressure lowering effect of fermented milk may involve inhibition of angiotensin-converting enzyme (ACE) by dairy lactotripeptides generated during milk fermentation, such as isoleucine-proline-proline (IPP) and valine-proline-proline (VPP). These peptides are weak ACE inhibitors in vitro but it remains unclear whether they inhibit ACE in vivo in humans. To assess in vivo ACE inhibition in individuals given fermented milk over a 7-day period. Twelve healthy normotensive men were given 330 ml of fermented milk once daily from day 1 to day 7 (IPP: 4.5 mg and VPP: 6.6 mg) and a single dose of 50 mg captopril on day 8. ACE inhibition was assessed in vivo by measuring plasma and urine AcSDKP and plasma active renin and in vitro by measuring plasma ACE activity using hippuryl-histidine-leucine. Plasma IPP/VPP concentrations were measured by LC/MS/MS. Plasma IPP concentrations increased slightly and very transiently after fermented milk administration. Plasma VPP concentrations were below the limit of quantification. Fermented milk had no effect on plasma AcSDKP, ACE activity or active renin concentrations on days 1 or 7. Urine AcSDKP excretion underwent a small transient increase. In contrast, plasma and urine AcSDKP increased 7.7-fold and 70-fold, respectively, and plasma ACE activity decreased by 82.3 +/- 16.1% following captopril administration; plasma active renin concentration increased four-fold. IPP and VPP were poorly absorbed and rapidly eliminated. They did not inhibit plasma or endothelial ACE in vivo at the selected doses and had no specific effect on the N-terminal or C-terminal ACE domains.

Transition of the probiotic bacteria, Lactobacillus casei strain Shirota, in the gastrointestinal tract of a pig

The transition of probiotic bacteria Lactobacillus in the gastrointestinal tract was investigated in pigs that received commercially available fermented milk prepared with Lactobacillus casei strain Shirota (LCS). Three female pigs fistulated at the cecum were fed 130 ml of fermented milk that contained over 10 10 (cfu) LCS with their daily meal for 8 days. Cecal contents were sampled through a fistula every 2 h for 24 h after marker dosing. The viable cell number (log cfu/g) of LCS and the concentrations of transit markers in each sample were determined. The viable number of LCS cells ranged from 3.56 to 6.58. The number of LCS in the cecum was not stable in pigs and varied with the flow of the cecal content. The viable number of LCS cells was significantly correlated with the relative concentration of the marker. These results indicated that most LCS moved with the liquid component. The level of LCS reached the maximum (6.38) 6 h after dosing. Four doses every 6 h may be required to maintain the maximum level of LCS at the cecum.

Effect of Administration of Fermented Milk Containing Whey Protein Concentrate to Rats and Healthy Men on Serum Lipids and Blood Pressure

The effect of fermented milk supplemented with whey protein concentrate on the serum lipid level of rats was investigated. The serum total cholesterol level for the group fed fermented milk with both Lactobacillus casei TMC0409 and Streptococcus thermophilus TMC 1543 was significantly lower than that of the control group (P<0.05) in rats. Furthermore, the effect of the long-term intake of this fermented milk on the serum lipid level of twenty healthy adult men was investigated. During the 8-wk study, the volunteers consumed 200ml of fermented milk or placebo in the morning and evening. Blood samples were drawn for analysis three times, just before taking the experimental diet, and after 4 wk and 8 wk of consumption. After 8 wk, the high density lipoprotein cholesterol level for the fermented milk group showed a significant rise after 4 wk (P<0.05), whereas that of the placebo group showed no change even after 4 wk (P>0.05). The triglyceride level for the fermented milk group lowered significantly after 4 wk (<0.05), whereas that of the placebo group showed no change even after 4 wk (P>0.05). The atherogenic index [(total cholesterol – high density lipoprotein cholesterol)/high-density lipoprotein cholesterol) for the fermented milk group decreased significantly from 4.24 to 3.52 (P<0.05). The systolic blood pressure lowered significantly by the intake of fermented milk (P<0.05) On the other hand, such effect was not observed in the placebo group (P>0.05). These results indicate potential of the development of fermented milk with multiple therapeutic effects.

Survival of a probiotic, Lactobacillus casei strain Shirota, in the gastrointestinal tract: Selective isolation from faeces and identification using monoclonal antibodies

Lactobacillus casei strain Shirota (LCS) is a probiotic bacterium used in the production of fermented milk products and lactic acid bacteria preparations. To investigate the survival of LCS in the gastrointestinal tract, we have developed a selective medium and specific monoclonal antibodies to isolate and identify this strain. Selective LLV agar medium was prepared by modifying LBS medium, a selective medium for lactobacilli, through the replacement of glucose with lactitol as a carbon source and vancomycin as a selective antibiotic. Culture in LLV agar medium followed by ELISA using monoclonal antibodies specific for LCS was able to detect the organism in faeces. Using this method, we studied the faecal recovery of LCS in individuals who drank 125 ml of fermented milk which contained 10 10 live LCS for 3 days. The mean recovery was about 10 7 live bacteria per gram of faeces, indicating that LCS survived transit through the gastrointestinal tract after ingestion of the fermented milk.