Probiotic Bacteria Lactobacillus Acidophilus Research Articles

Antimicrobial Properties of Flavonoid Derivatives with Bromine, Chlorine, and Nitro Group Obtained by Chemical Synthesis and Biotransformation Studies.

The search for new substances of natural origin, such as flavonoids, is necessary in the fight against the growing number of diseases and bacterial resistance to antibiotics. In our research, we wanted to check the influence of flavonoids with chlorine or bromine atoms and a nitro group on pathogenic and probiotic bacteria. We synthesized flavonoids using Claisen-Schmidt condensation and its modifications, and through biotransformation via entomopathogenic filamentous fungi, we obtained their glycoside derivatives. Biotransformation yielded two new flavonoid glycosides: 8-amino-6-chloroflavone 4'-O-β-D-(4″-O-methyl)-glucopyranoside and 6-bromo-8-nitroflavone 4'-O-β-D-(4″-O-methyl)-glucopyranoside. Subsequently, we checked the antimicrobial properties of the aforementioned aglycon flavonoid compounds against pathogenic and probiotic bacteria and yeast. Our studies revealed that flavones have superior inhibitory effects compared to chalcones and flavanones. Notably, 6-chloro-8-nitroflavone showed potent inhibitory activity against pathogenic bacteria. Conversely, flavanones 6-chloro-8-nitroflavanone and 6-bromo-8-nitroflavanone stimulated the growth of probiotic bacteria (Lactobacillus acidophilus and Pediococcus pentosaceus). Our research has shown that the presence of chlorine, bromine, and nitro groups has a significant effect on their antimicrobial properties.

Pearl millet flour and green gram milk based probiotic beverage

The probiotic beverage was developed using germinated and ungerminated pearl millet flour and green gram milk. The germinated and ungerminated pearl millet flour was added to green gram milk at different concentrations (0.5–2.5 %) along with sugar and cardamom. The mixtures were then inoculated with probiotic bacteria Lactobacillus acidophilus incubated at 37 °C for 6 h. Characterization of probiotic beverages was carried out during storage at (4 ± 1)°C for 21 days. The germinated flour beverage had high acidity as compared to the ungerminated flour beverage. The probiotic count in germinated and ungerminated flour beverages ranged from 8.19 to 8.77 × 107 and 8.04 to 8.52 × 107 log CFU/mL, respectively. Antioxidant activity, polyphenol content increased with an increase in the concentration of flour in the beverage. The LC-MS analysis found the existence of vitexin and isovitexin as the main polyphenolic compounds in the probiotic beverage. Non-dairy probiotic beverage prepared with 0.5 % germinated millet flour gave the best taste, color, texture, and rheological properties.

Dietary Probiotic Supplementation on Hematological and Immunological Parameters of Indian Major Carp (Labeo rohita)

A 60-day feeding trial was conducted to evaluate the influence of dietary supplementation of probiotic bacteria (Lactobacillus acidophilus) to improve the hematological and immunological parameters of Indian Major carp Rohu (Labeo rohita). The rohu Fingerlings (mean body weight 6.0±0.6g) were randomly distributed into Four treatment groups each having 10 fishes fed with basal diet and a probiotic supplement containing L. acidophilus (1.0×107 CFU/g), then challenged with A. hydrophila (0.1 × 107 CFU/mL) was injected intraperitoneally with 0.1ml concentration of 107 CFU/ml on 55th day. After 72 hours, the blood samples were collected from five fish from each group. The hematological parameters such as hemoglobin (Hb; g/dL), red blood cell (RBC; ×106/mm3), white blood cell (WBC; ×103/mm3), and Packed corpuscular volume (PCV) along with immunological parameters of total immunoglobulin, serum lysozyme activity, and Aminotransferases were examined and compared with the control group. The fish fed with probiotics showed significant improvement in hematological and Immunological Parameters (P≤0.05) as compared to control. This study proved that probiotic bacteria L. acidophilus are resistant to pathogenic A. hydrophila and can contribute to improving the immune system, survival rate, and growth of experimental fish against the fish pathogen A. hydrophila.

Physicochemical, microbial, and sensory characteristics of yogurt with Persian shallot (Allium hirtifolium Boiss) and probiotic bacteria.

The aim of this study was to investigate the characteristics of yogurt prepared with the addition of Persian shallot and probiotic bacteria. The effect of Persian shallot on the viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium bifidum) was evaluated. Furthermore, the antimicrobial effects of shallot and probiotic bacteria on Listeria monocytogenes and Escherichia coli species were investigated. The experiments were performed on days 0, 1, 7, 14, and 21. The results showed that the survival of lactic acid bacteria increased significantly in the presence of shallots (p < .05). The addition of two different probiotic bacteria to the yogurt samples inhibited the pathogenic bacteria. While E. coli bacteria had a 3-log reduction, L. monocytogenes did not grow at all in the presence of probiotic bacteria and shallots. Based on these experiments, it was concluded that the addition of shallots not only increased the survival of probiotic bacteria but also reduced the growth of food-borne pathogenic bacteria. In addition, the addition of probiotic bacteria increased the acceptance of sensory properties of yogurt samples.

Synergistic Differential DNA Demethylation Activity of Danshensu (Salvia miltiorrhiza) Associated with Different Probiotics in Nonalcoholic Fatty Liver Disease.

Nonalcoholic fatty liver disease (NAFLD) is a major hepatic disorder occurring in non-alcohol-drinking individuals. Salvianic acid A or Danshensu (DSS, 3-(3, 4-dihydroxyphenyl)-(2R)-lactic acid), derived from the root of Danshen (Salvia miltiorrhiza), has demonstrated heart and liver protective properties. In this work, we investigated the antioxidant activity and hepatoprotective activity of Danshensu alone and in combination with different agents, such as probiotic bacteria (Lactobacillus casei and Lactobacillus acidophilus), against several assays. The inhibition mechanism of the methylation gene biomarkers, such as DNMT-1, MS, STAT-3, and TET-1, against DSS was evaluated by molecular docking and RT-PCR techniques. The physicochemical and pharmacokinetic ADMET properties of DSS were determined by SwissADME and pkCSM. The results indicated that all lipid blood test profiles, including cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C), were reduced after the oral administration of Danshensu combined with probiotics (L. casei and L. acidophilus) that demonstrated good, efficient free radical scavenging activity, measured using anti-oxidant assays. ADMET and drug-likeness properties certify that the DSS could be utilized as a feasible drug since DSS showed satisfactory physicochemical and pharmacokinetic ADMET properties.

Improved Viability of Probiotics via Microencapsulation in Whey-Protein-Isolate-Octenyl-Succinic-Anhydride-Starch-Complex Coacervates.

The aim of this study was to microencapsulate probiotic bacteria (Lactobacillus acidophilus 11073) using whey-protein-isolate (WPI)-octenyl-succinic-anhydride-starch (OSA-starch)-complex coacervates and to investigate the effects on probiotic bacterial viability during spray drying, simulated gastrointestinal digestion, thermal treatment and long-term storage. The optimum mixing ratio and pH for the preparation of WPI-OSA-starch-complex coacervates were determined to be 2:1 and 4.0, respectively. The combination of WPI and OSA starch under these conditions produced microcapsules with smoother surfaces and more compact structures than WPI-OSA starch alone, due to the electrostatic attraction between WPI and OSA starch. As a result, WPI-OSA-starch microcapsules showed significantly (p < 0.05) higher viability (95.94 ± 1.64%) after spray drying and significantly (p < 0.05) better protection during simulated gastrointestinal digestion, heating (65 °C/30 min and 75 °C/10 min) and storage (4/25 °C for 12 weeks) than WPI-OSA-starch microcapsules. These results demonstrated that WPI-OSA-starch-complex coacervates have excellent potential as a novel wall material for probiotic microencapsulation.

Fermentation based bio-fortification of Jamun juice using the probiotic bacteria Lactobacillus acidophilus

Fermentation based bio-fortification of Jamun juice using the probiotic bacteria Lactobacillus acidophilus

Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil.

Non-conventional food plants have bioactive compounds and a high nutritional value. Among these, Vasconcellea quercifolia has nutritional benefits, but it is also easy to cultivate and has a low production cost. In this study, the flour from the unripe fruit of V. quercifolia was evaluated in terms of its potential as a prebiotic for the probiotic bacteria Lactobacillus acidophilus and Bifidobacterium lactis. To do so, fermented milk samples were prepared with 2%, 3%, and 6% of flour and 8.25 log CFU/mL of each microorganism. Samples were analyzed in terms of the number of viable cells of L. acidophilus and B. lactis, as well as pH level, total solids, titratable acidity, and texture in the course of 21days of storage at 4ºC. The obtained microbial viability revealed the in vitro symbiotic effect of flour from V. quercifolia on the probiotic strains of L. acidophilus and B. lactis, which reached 10.20 and 11.19 log CFU/mL, respectively, after 21days of storage, showing a significant difference in cell growth of 1.7 and 2.5 log CFU/mL compared with the control. The pH level decreased from 4.8 to 4.5 after storage time, so it did not alter the conditions for the growth of bacteria. The physical and chemical parameters analyzed did not reveal significant differences (p > 0.05), which indicates product stability. Therefore, flour from the unripe fruit of V. quercifolia has a prebiotic property and can be used as a nutritional supplement for L. acidophilus and B. lactis.

Preparation of Synbiotic Yogurt Sauce Containing Spirulina platensis Microalgae Extract and Its Effect on the Viability of Lactobacillus acidophilus.

Preparing a healthy and practical substitute for mayonnaise and reducing the complications caused by its consumption are two of the concerns of the producers of this product. Therefore, this study was conducted with the aim of evaluating the possibility of producing synbiotic yogurt sauce prepared with Spirulina platensis microalgae extract (SPAE) as a valuable and alternative product for mayonnaise. After preparing yogurt from fresh cow's milk, synbiotic yogurt sauce was prepared according to the formulation, and the effect of SPAE at the rate of 0.5, 1, and 2% on the viability of the probiotic bacteria Lactobacillus acidophilus was evaluated, and chemical, rheological, and sensory tests were carried out in the storage period (35 days). The highest viability rate of L. acidophilus was related to the treatment containing 2% of SPAE with 1.31 log CFU/g reduction (from 9.02 log CFU/g on the first day to 7.71 log CFU/g on the final day) and 1% of SPAE with 2.98 log CFU/g reduction, respectively, which were significantly more effective than other treatments (P < 0.05), and it was found that the viability rate increases with the increase in the percentage of the prebiotic composition. There was also a significant difference between the treatments in the simulating conditions of the digestive system, and the viability of L. acidophilus in the treatment containing the prebiotic composition increased (P < 0.05). According to the results, during storage, in the presence of microalgae, acidity increased, and pH, viscosity, and sensory properties decreased compared to the control group. Upon analyzing the results, it was found that the addition of the prebiotic composition of SPAE, which is known as a functional product, led to a partial improvement in its properties. Therefore, the use of this alga, while benefiting from its medicinal and therapeutic properties, increases the viability rate of probiotic.

Determination of kinetic parameters of the anaerobic biotransformation process of corn cob (Zea Mays L.) with Lactobacillus acidophilus

The cob is the residue generated from the separation of the grain from the cob, and due to its components, it is considered a lignocellulosic material, so its use is limited, which favors the burning of the cob and its spreading, thus generating a problem of environmental pollution. Probiotics are live microorganisms that, when supplied in adequate amounts, provide a beneficial effect to the host, reducing the carbohydrate content in lignocellulosic materials through fermentation, obtaining a product rich in nutrients. Therefore, this research aimed to determine the kinetic parameters of biotransformation of corn residues through the fermentative action of the probiotic bacteria Lactobacillus acidophilus. Anaerobic fermentation kinetics were performed using the bacterium Lactobacillus acidophilus at different concentrations (10 and 15% v/v) to obtain kinetic parameters of microbial growth and substrate consumption for the biotransformation of white corn (Zea MaysL.) residues. The kinetic parameters indicate that when using 15% inoculum, the bacteria adapt to a greater extent to the substrate since the Ks value was 0.5693 g/L and the adaptation time was 18.25 h, thus allowing the growth of Lactobacillus acidophilus and therefore the process of biotransformation of corn residues. While for the consumption of substrate, it was identified that the use of 10% inoculum was better since it presented a value of k of 0.2534 that is higher than the value obtained when 15% is used because the rate of substrate consumption is faster. Therefore, the dose of 15% inoculum seems to be the most suitable for the adaptation of the bacteria in the shortest time and therefore the biotransformation process is carried out.

The Effect of Probiotic Lactobacillus acidophilus and Ethanolic Propolis Compound toward Nucleic Acid Deposition in the Extracellular Polymeric Substance of Root Canal Bacteria.

This study aimed to evaluate the effects of Apis trigona ethanolic propolis and probiotic bacteria Lactobacillus acidophilus on the nucleic acid concentration in the extracellular polymeric substances (EPS) derived from biofilm of root canal bacteria. Clinical bacteria of the root canal were cultured with ethanolic extract of propolis (EEP; 10 or 0.1%) and L. acidophilus. After the formation of biofilm was observed in the monolayer bacterial culture under several conditions, the enzymatic treatment and nucleic acid quantification were sequentially performed. Independent t-test and Mann-Whitney were performed following data normality to analyze the significant differences of the treatment effect on the nucleic acid concentration in EPS from the isolated biofilm. The results showed that the nucleic acid concentration in EPS biofilm were not increased by coculture with L. acidophilus as probiotics. However, the treatment with 10% EEP could significantly increase nucleic acid concentration. This study suggested that the biosurfactants from probiotic bacteria L. acidophilus might be a promising candidate for endodontic treatment, arguably better than EEP in inhibiting biofilm maturation and complexity.

QUALITY COMPARISON BETWEEN YOGHURTS PREPARED WITH INFUSION OF LACTOBACILLUS SPS. AGAINST COMMERCIALLY AVAILABLE YOGHURT

In the present study, physicochemical characteristics of prepared flavoured yoghurt in comparison with the market yoghurt after storage at 5°C for 7 days was studied. More specifically, morphological and biochemical tests were performed for identification of probiotic Lactobacillus acidophilus and Lactobacillus bulgaricus isolated from curd. Furthermore, two different types of yoghurts were produced using the probiotic bacteria Lactobacillus acidophilus and Lactobacillus bulgaricus in combination with 15% w/v strawberry pulp. During storage of yoghurts, several physicochemical characteristics were monitored such as pH, fat, carbohydrate, protein, total solids and moisture content along with antioxidant property and shelf-life and compared with the commercially available strawberry flavoured yoghurt infused with Streptococcus thermophilus and Lactobacillus bulgaricus. The pH value of the yoghurt prepared was slightly less acidic than the market yoghurt and had more moisture and protein content and less total solids. No such differences were observed in shelf-life of both yoghurts (prepared and marketed). The carbohydrate evaluation of the produced yoghurt revealed the superiority of yoghurt for diabetic population with high antioxidant concentration.

Probiotic Potential of Lactic Acid Bacteria on Feed Efficiency, Weight and Carcass Percentage in Ducks

The aim of the study was to determine the effect of the use of probiotic lactic acid bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactococcus lactis, and Bifidobacterium sp) on feed efficiency, carcass weight and carcass percentage in broiler ducks. Probiotics lactic acid bacteria produce bacteriocins and organic acids that inhibit the growth of pathogenic microbes in the digestive tract of poultry, so that the intestinal villi of broiler ducks are healthy. Besides that, probiotics are able to reduce cholesterol levels in meat when consumed by humans and can improve health. This study used 48 peking ducks. The probiotics of Lactic Acid Bacteria used were a concentration of 1.2 x 108 CFU/ml. In this study there were four different treatments, namely P0 (without probiotics), P1 (given 1 ml probiotics/liter drinking water), P2 (given 2 ml probiotics/liter drinking water) and P3 (given 3 ml probiotics/liter of drinking water). The results of the feed efficiency study showed that there was a significant difference (p&lt;0.05) in the P0, P1, P2 and P3 treatments. The highest feed efficiency was at P3 (33.81%) while the lowest was P0 (30.84%). The results of the study on carcass weight indicated that the probiotics tended to be higher than those who were not given probiotics but statistically not significantly different (p&gt;0.05). The highest carcass weight was P3 (1749.92 g) and the lowest was P0 (1709.25 g). The results of the study on the percentage of carcass weight showed a significant difference (p&lt;0.05) in both P0, P1, P2 and P3 treatments. The highest percentage of carcass weight was at P3 (64.60%) and the lowest was P0 (60.96%). It can be concluded that the administration of probiotics lactic acid bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactococcus lactis, and Bifidobacterium sp) at a dose of 1 ml/liter of drinking water, 2 ml/liter of drinking water and 3 ml/liter of drinking water can affect feed efficiency and the percentage of duck carcasses. but has no effect on the carcass weight of broiler ducks.

A Computational Framework for Studying Gut-Brain Axis in Autism Spectrum Disorder.

IntroductionThe integrity of the intestinal epithelium is crucial for human health and is harmed in autism spectrum disorder (ASD). An aberrant gut microbial composition resulting in gut-derived metabolic toxins was found to damage the intestinal epithelium, jeopardizing tissue integrity. These toxins further reach the brain via the gut-brain axis, disrupting the normal function of the brain. A mechanistic understanding of metabolic disturbances in the brain and gut is essential to design effective therapeutics and early intervention to block disease progression. Herein, we present a novel computational framework integrating constraint based tissue specific metabolic (CBM) model and whole-body physiological pharmacokinetics (PBPK) modeling for ASD. Furthermore, the role of gut microbiota, diet, and oxidative stress is analyzed in ASD.MethodsA representative gut model capturing host-bacteria and bacteria-bacteria interaction was developed using CBM techniques and patient data. Simultaneously, a PBPK model of toxin metabolism was assembled, incorporating multi-scale metabolic information. Furthermore, dynamic flux balance analysis was performed to integrate CBM and PBPK. The effectiveness of a probiotic and dietary intervention to improve autism symptoms was tested on the integrated model.ResultsThe model accurately highlighted critical metabolic pathways of the gut and brain that are associated with ASD. These include central carbon, nucleotide, and vitamin metabolism in the host gut, and mitochondrial energy and amino acid metabolisms in the brain. The proposed dietary intervention revealed that a high-fiber diet is more effective than a western diet in reducing toxins produced inside the gut. The addition of probiotic bacteria Lactobacillus acidophilus, Bifidobacterium longum longum, Akkermansia muciniphila, and Prevotella ruminicola to the diet restores gut microbiota balance, thereby lowering oxidative stress in the gut and brain.ConclusionThe proposed computational framework is novel in its applicability, as demonstrated by the determination of the whole-body distribution of ROS toxins and metabolic association in ASD. In addition, it emphasized the potential for developing novel therapeutic strategies to alleviate autism symptoms. Notably, the presented integrated model validates the importance of combining PBPK modeling with COBRA -specific tissue details for understanding disease pathogenesis.

THE EFFECT OF FORTIFICATION OF BRANDS AND CHITOSAN ON TEMPEH ON FIBER LEVELS AND PROBIOTIC BACTERIA GROWTH

Tempeh is a food made from soybean seeds processed through fermentation using Rhizopus sp. This processed food in the form of tempeh contains various nutrients that the body needs such as protein, fat, carbohydrates, and minerals but does not contain enough fiber. Therefore, fortification of rice bran and chitosan was carried out on tempeh. Rice bran is a by-product of rice milling which has a high fiber content. While chitosan is chitin that has removed the acetyl group. Chito-oligosaccharides (COS) contained in chitosan can act as natural prebiotics, preservatives, antimicrobials, lower cholesterol levels and are immunostimulants. The purpose of this study was to determine the fiber content and growth of the probiotic bacteria Lactobacillus acidophilus in soybean tempeh (A), rice bran (B), chitosan (C), the ratio of soybean tempeh: rice bran (6: 3) + 2% chitosan (D) and the ratio of soybean tempeh: bran (6: 2) + 2% chitosan (E). The method used for the analysis of fiber content was gravimetric, while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were fortification of rice bran and chitosan in tempeh had high levels of fiber and the number of probiotic bacteria cells was higher than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells. while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were bran and chitosan fortifications in tempeh had higher fiber content and cell counts of probiotic bacteria than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells. while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were bran and chitosan fortifications in tempeh had higher fiber content and cell counts of probiotic bacteria than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells.

Survivability and Population Dynamics of Lactic Acid Bacteria (LAB) in Probioticated Sapota Juice (Achras sapota L.) and their Influence on Physicochemical Properties

Background: Sapota (Achras sapota L. or Manilkara zapota L.) is one of the major fruit crops grown in subtropical countries and it contains sugars, acids, protein, phenolics carotenoids, ascorbic acid, minerals and vitamins. Growing of lactic acid bacteria in fruit juices for health benefits and improving the nutritional and sensory attributes of the fruit juice is becoming more prominent in the present days. In recent years, consumer preference for non dairy food products has increased especially for lactose intolerance people. The present study is aimed to develop probioticated sapota fruit juice using probiotic bacteria like Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus casei. Methods: Sapota fruit juice was prepared and inoculated with four different species of proven probiotic lactic acid bacteria (Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus acidophilus and Lactobacillus casei) and incubated at 30oC and 37oC for 72 hours. Population dynamics of lactic acid bacteria and their impact on physicochemical properties of probiotic sapota juice during fermentation at two different temperatures were studied. Sensory evaluation was also studied to know the overall acceptability of the probiotic fruit juice. Result: The pH decreased and titratable acidity (TA) increased in all probiotic sapota juice samples incubated at 30oC and 37oC for 72 hours and the maximum titratable acidity was recorded by T4 (Lactobacillus plantarum) followed by T1 (L. acidophilus). All the three carbohydrates like glucose, fructose and sucrose present in sapota juice samples were utilized by the lactic acid bacteria during fermentation. Total phenolic concentration in the samples increased during fermentation. Viable cell counts in both samples kept at 30oC and 37oC gradually increased from 0 to 48 hours and then decreased. Sensory evaluation was conducted randomly for all the samples and no significant difference was recorded.

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios were defined: 7:3 (gelatin:collagen) for L. acidophilus LA-5 and 9:1 for B. lactis BB-12, which had reduced bacterial counts of 0.46 and 1.26 log Colony-Forming Units (CFU)/g, respectively. There was a viability loss of 0.70 log CFU/g and 0.34 log CFU/g for LA-5 and BB-12, respectively, throughout storage (30 days, 25 ºC). When exposed to the simulated gastric juice, encapsulated LA-5 and BB-12 had higher survival rates (89.91 and 95.83%, respectively) than non-encapsulated microorganisms under the same conditions (54.78 and 57.27%, respectively). In the presence of bile salts, encapsulated LA-5 and BB-12 had survival of 77.44% and 51.05%, respectively, while free cells showed rates of over 99%. After 30 days, these rates decreased to 71.07 and 50.60%, for encapsulated LA-5 and BB-12, respectively. Therefore, ricotta whey associated to gelatin and hydrolyzed collagen can be considered a potential encapsulating agent for the SD of probiotic dairy bacteria.

Polyphenols Content and In Vitro α-Glycosidase Activity of Different Italian Monofloral Honeys, and Their Effect on Selected Pathogenic and Probiotic Bacteria.

We evaluated the polyphenol content and the α-glucosidase activity exhibited by different monofloral honeys of Italian origin. Their capacity to act on different pathogenic (Acinetobacter baumannii, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus) as well as probiotic bacteria (Lacticaseibacillus casei, Lactobacillus acidophilus, Lactiplantibacillus plantarum, Lactobacillus gasseri, and Lacticaseibacillus rhamnosus) was also assessed. Total polyphenols varied between 110.46 μg/g of fresh product (rhododendron honey) and 552.29 μg/g of fresh product (strawberry tree honey). Such result did not correspond to a parallel inhibitory α-glycosidase activity that, in each case was never higher than 33 μg/mL. Honeys were differently capable to fight the biofilm formation of the pathogens (inhibition up to 93.27%); they inhibited the in vitro adhesive process (inhibition up to 84.27%), and acted on mature biofilm (with values up to 76.64%). Their effect on bacterial metabolism was different too. Honeys were ineffective to inhibit E. coli mature biofilm nor to act on its metabolism. The action of the honey on probiotic strains seemed almost always stimulate their growth. Thus, these monofloral honeys might exhibit effects on human health and act positively as prebiotics.

Pengaruh Probiotik Bakteri Asam Laktat dalam Air Minum Terhadap Konversi Pakan Ayam Broiler

This study aimed to determine the effect of probiotics of lactic acid bacteria in drinking water on feed consumption, weight gain and feed conversion ratio of broiler chickens. This research is an experimental research. The experimental animals used in this study were 28 male broiler chickens strain Cobb 700 aged 20 days. P0 was not given the addition of probiotic lactic acid bacteria, P1 was given the addition of probiotic lactic acid bacteria Lactobacillus acidophilus in 1ml/liter drinking water, P2 was given the addition of probiotic lactic acid bacteria Lactobacillus casei in drinking water 1ml/liter, P3 was given the addition of probiotic lactic acid bacteria Lactobacillus fermentum in drinking water 1ml/liter, P4 was given the addition of probiotic lactic acid bacteria Lactobacillus plantarum in drinking water 1ml/liter, P5 was given the addition of probiotic lactic acid bacteria Pediococcus in drinking water 1ml/liter, P6 was given the addition of probiotic mix lactic acid bacteria in drinking water 1ml /liter. Collecting data for the last 1 week by weighing the remaining consumption of feed given and weight gain of broiler chickens. The data obtained were analyzed using the Analysis of Variant (ANOVA) statistical method and continued with Duncan. Based on the results of the calculation of the amount of feed consumption and weight gain in broiler chickens, it showed that the administration of probiotic lactic acid bacteria 1ml/liter of water in broiler chickens could increase body weight gain, reduce feed conversion rates but did not reduce broiler feed consumption (p&lt;0.05).

Effects of capsanthin on surface hydrophobicity and auto-aggregation properties of Lactobacillus acidophilus and Lactobacillus rhamnosus

Paprika is a one-year culture plant that grows in temperate climates and derives its color from the carotenoid compounds. The basic red color in paprika originates from capsanthin and capsorubin. People must have a healthy gastrointestinal system to maintain a healthy life. Lactic acid bacteria, which constitute the most important group of probiotic microorganisms, are natural members of a healthy intestinal microflora. Main lactic acid bacteria are Lactobacillus acidophilus and Lactobacillus rhamnosus, which can inhibit pathogenic microorganisms, strengthen immune system, and improve the microbial balance of the gastrointestinal tract. Such bacteria can be modulated by diet constituents, thusw the present study aims to investigate the effects of capsanthin on probiotic bacteria Lactobacillus acidophilus LA-5 and Lactobacillus rhamnosus GG. For this, different concentrations of capsanthin were added to growth media of probiotic bacteria, and their effects on bacterial growth kinetics, bacterial surface hydrophobicity (Microbial Adhesion to Solvents - MATS Test) and bacterial auto-aggregation were examined. According to the results, capsanthin did not show any negative effects on the growth, while decreased the hydrophobicity of Lactobacillus rhamnosus GG dose-dependent manner but increasing the hydrophobicity of Lactobacillus acidophilus LA-5. In auto-agregation, changes were observed depending on the dose and time. This study shows carotenoids taken together with the diet can affect beneficial bacteria.