Probiotic Bacteria Lactobacillus Research Articles

Production of Nutraceutical Probiotic Whey–Based Beverage Fortified with Annona squamosal L (Custard Apple ) Fruit إنتاج مشروب شرش حیوى مغذى مدعم بفاکهة (ثمرة القشدة) Annona squamosal L

Probiotic whey-based custard apple beverages (P.C.A.B.) were prepared with different combinations of whey and custard apple pulp juice , PJ (75:25, 50:50 and 25:75 , weight :weight ) and inoculated with1% probiotic bacteria Lactobacillus casei. Beverages were evaluated for physic-chemical, microbiological and sensory properties, during storage ,( 5±1°C) . Total solids and the apparent viscosity were increased in (P.C.A.B.) treatments as the level of P.J. increased, whereas values of titratable acidity (T.A%) were decreased, compared to control treatment. pH values of all treatments behaved reverse trend to T.A, through the storage period.Total antioxidant compounds, vitamins A & C and minerals were found higher in fresh beverage contained 25% P.J. than control one. The rate of increase (%) in the antioxidants, vitamins A & B were 9.09, 135.30, and 173.30, respectively. Minerals were increased also in (P.C.A.B.) but in a variable ratios. Counts of probiotic lactobacilli were gradually decreased as the storage period increased and as the level of P.J. increased. The probiotic strain was still viable, in all treatments, with counts more than 106cfu/ml , while coliform group & spore-forming bacteria were absent in all treatments,during storage. Control treatment was less acceptable, at the 21 days of storage as a result of growing yeast & molds with counts reached to 30×102 cfu/ml. . The beverage prepared from 75% whey : 25% P.J. was found superior organolepticaly than the other ones, along the storage period. It has clean acid flavor and long keeping quality up to 40 days of storage .

Angiotensin (1-7) delivered orally via probiotic, but not subcutaneously, benefits the gut-brain axis in older rats.

To (1) investigate the efficacy of multiple doses of an orally delivered probiotic bacteria Lactobacillus paracasei (LP) modified to express angiotensin (1-7) (LP-A) in altering physiologic parameters relevant to the gut-brain axis in older rats and to (2) compare this strategy with subcutaneous delivery of synthetic Ang(1-7) peptide on circulating Ang(1-7) concentrations and these gut-brain axis parameters. Male 24-month-old F344BN rats received oral gavage of LP-A, or subcutaneous injection of Ang(1-7) for 0×, 1×, 3×, or 7×/week over 4weeks. Circulating RAS analytes, inflammatory cytokines, and tryptophan and its downstream metabolites were measured by ELISA, electrochemiluminescence, and LC-MS respectively. Microbiome taxonomic analysis of fecal samples was performed via 16S-based PCR. Inflammatory and tryptophan-related mRNA expression was measured in colon and pre-frontal cortex. All dosing regimens of LP-A induced beneficial changes in fecal microbiome including overall microbiota community structure and α-diversity, while the 3×/week also significantly increased expression of the anti-inflammatory species Akkermansia muciniphila. The 3×/week also increased serum serotonin and the neuroprotective analyte 2-picolinic acid. In the colon, LP-A increased quinolinate phosphoribosyltransferase expression (1×/week) and increased kynurenine aminotransferase II (1× and 3×/week) mRNA expression. LP-A also significantly reduced neuro-inflammatory gene expression in the pre-frontal cortex (3×/week: COX2, IL-1β, and TNFα; 7×/week: COX2 and IL-1β). Subcutaneous delivery of Ang(1-7) increased circulating Ang(1-7) and reduced angiotensin II, but most gut-brain parameters were unchanged in response. Oral-but not subcutaneous-Ang(1-7) altered physiologic parameters related to gut-brain axis, with the most effects observed in 3×/week oral dosing regimen in older rats.

The effect of calcium on the adhesion of Streptococcus mutans to Human Gingival Epithelial Cells in the presence of probiotic bacteria Lactobacillus plantarum and Lactobacillus salivarius

IntroductionOral pathogens are among the most common bacterial infections in humans. The adhesion of probiotic bacteria to epithelial cells plays an important role in inhibiting the growth and binding of pathogenic bacteria. We aim to investigate the effect of calcium carbonate on the binding of Streptococcus mutans to Human Gingival Epithelial Cells (HGECs) in the presence of the probiotic bacteria Lactobacillus plantarum and Salivarius. Methods and materialsExperiments are performed in the presence of calcium and probiotic bacteria and HGECs in duplicate and three times separately. The difference in the amount of Streptococcus mutans in HGECs is determined by the presence and absence of Lactobacillus plantarum or salivarius and calcium or both by dilution and culture procedures. ResultsSimple effects analysis showed that the survival rate of HGECs in all doses was significantly higher than negatives (p < .001). The results indicated that the survival rate in the single dose of L. salivarius (0.617 ± 0.003) and L. plantarum (0.652 ± 0.002) was significantly higher than the combined doses. ConclusionThis study clearly demonstrates that calcium and probiotics from Lactobacillus salivarius and plantarum alone can improve the survival of HGECs in the presence of Streptococcus mutans. But the combined function of these therapeutic factors is not optimal and even reduces their therapeutic efficacy.

Sodium butyrate can improve intestinal integrity and immunity in juvenile Chinese mitten crab (Eriocheir sinensis) fed glycinin

Butyrate is a fermentation byproduct of gut microbiota and is susceptible to chronic oxidative stress. This study investigates the mitigative effects of sodium butyrate (SBT) on growth inhibition and intestinal damage induced by glycinin in juvenile Chinese mitten crab (Eriocheir sinensis). All four experimental diets containing 80 g/kg glycinin were formulated with 0, 10, 20 and 40 g/kg SBT respectively. There was no glycinin or SBT in the control diet. Juvenile crabs (0.33 ± 0.01g) were respectively fed with these five diets for eight weeks. The diets with 10 and 20 g/kg SBT significantly improved the survival and weight gain of the crabs compared with those in the 0 g/kg SBT group, and showed no difference with the control group. The crabs fed diets containing glycinin without SBT had lower glutathione and glutathione peroxidase activities but higher malondialdehyde in the intestine than those in the control group. Moreover, dietary glycinin decreased the lysozyme and phenoloxidase activities and improved the level of histamine in the intestine compared with the control group, while the supplementation of SBT counteracted these negative effects. The addition of SBT could also restore the impaired immunity and morphological structure of the intestine. Dietary SBT could increase the mRNA expression of antimicrobial peptides genes (anti-lipopolysaccharide factor 1 and 2) and decrease the content of pro-inflammatory factor TNF-α. The SBT could restore the intestinal microbial community disorganized by glycinin. The abundance of pathogenic bacteria (Aeromonas, Vibrio and Pseudomonas) decreased significantly and the potential probiotic bacteria (Bacillus, Lactobacillus, Chitinibacter and Dysgonomonas) increased significantly in the 10 g/kg SBT group. This study suggests that sodium butyrate supplementation can mitigate the negative effects induced by glycinin such as growth inhibition, intestinal inflammation and reduction of beneficial flora in the gut.

Development and Physicochemical, Sensory and Microbiological Characterization of Ferment Milk With Addition of Cupuaçu

The development of dairy products using probiotic microorganisms has been an important focus in the food industry. Thus, the present study aimed to evaluate the physicochemical, sensory and microbiological quality of fermented milk with addition of cupua&amp;ccedil;u (Theobroma grandiflorum) flavor. The experimental design used was completely randomized, with five replicates, arranged in a 4 &amp;times; 2 &amp;times; 2 factorial scheme, consisting of fermented milk with addition of four different strains of probiotic bacteria (Lactobacillus casei shirota, Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus paracasei), presence and absence of cupua&amp;ccedil;u flavor, and two evaluation times (1 and 7 days of storage). The results allowed us to conclude that the bacterial strain B (Lactobacillus casei) led to higher values of L*, b*, %Brix and pH. In the presence of cupua&amp;ccedil;u flavor, the values of pH, L*, b* and %Brix were significantly higher, which allows us to infer that cupua&amp;ccedil;u pulp contributes to decreasing the values of pH and increasing the acidity, lightness, b* and %Brix of fermented milk. Fermented milk with addition of bacteria A (Lactobacillus casei shirota) in the presence of cupua&amp;ccedil;u flavor showed reduction in pH and %Brix and, therefore, better acceptance by consumers and bioconservation. The presence of cupua&amp;ccedil;u flavor in fermented milk with bacteria B (Lactobacillus casei) alters L* and b* at seven days of storage. Fermented milk with addition of cupua&amp;ccedil;u flavor constitutes an opportunity and possibility for developing new flavors from Amazonian fruits, strongly contributing to the durability of dairy products, since the physicochemical, sensory and microbiological characteristics are enhanced within the standards of food safety.

The viability of probiotic Lactobacillus acidophilus IFO 13951 and Bifidobacterium longum ATCC 15707 in gummy candies decreased during 4 weeks of storage

In addition to fermented milk, incorporation of probiotic bacteria into other food products has been increasing in recent years. Incorporation of probiotic bacteria into gummy candies, a popular chewy gelatin-based candy, is aimed to increase the consumption of probiotics since they have many health benefits. The purpose of this study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus IFO 13951 and Bifidobacterium longum ATCC 15707 in gummy candies during storage. This research used a true experimental design to evaluate the viability of probiotic bacteria during storage at room temperature (25-30oC) and cold temperature (4-10oC). The viable cells of L. acidophilus IFO 13951 were counted with Rogosa agar medium, while B. longum ATCC 15707 was counted with Bifidobacterium Selective Medium. The results showed that the reduction of viable cells during 4 weeks of storage ranged between 1.15 to 1.95 log CFU/g. The highest reduction of probiotic bacteria was found in B. longum ATCC 15707 that has been stored in room temperature. Meanwhile, the viability of L. acidophilus IFO 13951 in cold storage temperature was higher than the other probiotic bacteria. Even though there were reductions in cell viability after 4 weeks of storage, the number of probiotic cells ranged between 6.27 to 7.03 log CFU/g. In conclusion, the number of probiotics in the gummy candy met the criteria of probiotic products based on the cell number. However, further study is needed to extend the self-life of this probiotic gummy candies.

Lactobacillus acidophilus and L. plantarum improve health status, modulate gut microbiota and innate immune response of marron (Cherax cainii)

This study aimed to investigate the combined effects of two most potent probiotic bacteria Lactobacillus acidophilus and Lactobacillus plantarum on overall health and immune status of freshwater crayfish, marron under laboratory conditions. A total of 36 marron were distributed into six different tanks and two different feeding groups, control and probiotic-fed group. After acclimation, control group was fed with basal diet while probiotic group was fed 109 CFU/mL per kg of bacterial supplemented feed for 60 days. The results showed no significant differences in weight gain, however, probiotic feed significantly enhanced some hemolymph parameters and biochemical composition of tail muscle. Histology data revealed better hepatopancreas health and higher microvilli counts in the marron gut fed probiotic diet. The probiotic bacteria triggered significant shift of microbial communities at different taxa level, mostly those reported as beneficial for crayfish. The probiotic diet also enriched the metabolic functions and genes associated with innate immune response of crayfish. Further correlation analysis revealed significant association of some taxa with increased activity for hemolymph and immune genes. Therefore, dietary Lactobacillus supplementation can modulate the overall health and immunity as well as gut microbial composition and interaction network between gut microbiota and immune system in crayfish.

Milk fermented with Lactobacillus rhamnosus R0011 induces a regulatory cytokine profile in LPS-challenged U937 and THP-1 macrophages

Fermented dairy products have become attractive functional foods for the delivery of probiotics and their biologically active metabolites. The aim of this study was to examine the immunomodulatory activity of milk fermented with the probiotic lactic acid bacterium Lactobacillus rhamnosus R0011 (LrF) on macrophages challenged with lipopolysaccharide (LPS), a potent pro-inflammatory stimulus. To this end, human THP-1 or U937 monocytes were differentiated into resting macrophages then stimulated with LPS and co-incubated with the LrF or with milk controls. Levels of pro-inflammatory and immunoregulatory cytokines were determined by enzyme-linked immunosorbent assays. Culturing of LPS-stimulated U937 macrophages with either the whole or filtered LrF resulted in an increase in Interleukin (IL)-1Ra production relative to the negative control. THP-1 macrophages cultured with the LrF demonstrated an increase in LPS-induced IL-10 and IL-1β production, while production of LPS-induced IL-6, sCD54, IL-8, IL-1β, TNF-α, IL-12p70 and Transforming Growth Factor-β (TGF-β) was unaffected. Further, the LrF induced the expression of DC-SIGN and CD206, markers of immunoregulatory M2 macrophage polarization, in LPS-challenged THP-1 macrophages. Taken together, milk fermented with L. rhamnosus R0011 increased regulatory cytokine production from LPS-challenged U937 and THP-1 macrophages, while simultaneously up-regulating the production of IL-1β and expression of DC-SIGN and CD206, a profile characteristic of polarization into the immunoregulatory M2 macrophage phenotype.

Biosynthesis of Copper Oxide Nanoparticles Using Lactobacillus casei Subsp. Casei and its Anticancer and Antibacterial Activities

Background:The present study reveals the synthesis of copper oxide nanoparticles (CuO NPs) by probiotic bacteria (Lactobacillus casei subsp. casei) and demonstrates the cytotoxic effects of these nanoparticles against gram negative and positive bacteria and cancer cell lines.Methods:The CuO NPs are biosynthesized from Lactobacillus casei subsp. casei (L. casei) in an eco-friendly and cost-effective process. These nanoparticles are characterized using Fourier transform infrared spectroscopy (FT-IR), X-ray diffractometer (XRD), field emission scanning electron microscopy (FESEM), energy dispersive X-ray (EDX) and transmittance electron microscope (TEM) analysis. The antibacterial activity is examined by Well-diffusion, minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) assays using Broth microdilution. Anticancer effects of these nanoparticles are evaluated by methyl thiazolyl diphenyl-tetrazolium bromide (MTT) assay and Griess test.Results:Our results confirm the biosynthesis of CuO NPs from L. casei. Antibacterial assays demonstrate that treatment of gram-negative and gram-positive bacteria with CuO NPs inhibits the growth of these bacteria. Furthermore, the cell viability of human cancer cells decreases while treated by nanoparticles. These nanoparticles increase nitric oxide (NO) secretion determined by NO production measurement.Conclusion:These results suggest that CuO NPs may exert antibacterial effects as well as cytotoxic effects on cancer cells by suppressing their growth, increasing the oxidative stress and inducing apoptosis.

Meta-omics technologies reveals beneficiary effects of Lactobacillus plantarum as dietary supplements on gut microbiota, immune response and disease resistance of Nile tilapia (Oreochromis niloticus)

Streptococcosis has been emerged as major threat for mass mortality of cultured tilapia in Bangladesh. Present study aimed to investigate the effects of probiotic bacteria Lactobacillus plantarum on biochemical composition, gut microbiota, innate immune response and disease resistance of Oreochromis niloticus against Enterococcus faecalis, the causative agent of streptococcosis in tilapia farming. A total of 60 fish were randomly distributed into six different aquaria with two distinct treatment groups, viz. control and probiotic. After 7 days acclimation, control group was fed with commercial tilapia feed while probiotic group was served with 1.02 × 109 CFU/mL per kg of L. plantarum supplemented diet for 56 days. At the end of trial, the results showed no significant changes in growth and biochemical composition of fish meat, however, the probiotic diet significantly modulated the gut microbiota, improved innate immune response and disease resistance of experimental tilapia. Significant increase in the abundance of Lactobacillus and Lactococcus and upregulation of cytokine genes were detected in post-feeding probiotic fish gut, wherein differentially abundant bacteria were found positively correlated with the immune gene expression. Furthermore, dietary supplementation of probiotic bacteria revealed significant reduction of mortality following injection with 2 × 105 CFU/mL of E. faecalis. The results of this study, suggest that dietary supplementation of L. plantarum could be used as potent probiotic to control streptococcosis in commercial tilapia farming.

Analysis of Antibiotic Resistance of the Probiotic Bacteria Found in Commercial Food Products

Aim The Lactobacillus is an industrially-important group of probiotic organisms that plays an important role in human health by inhibiting harmful and pathogenic bacterial growth, boosting immune function, and increasing resistance to infection. The aim of this study was to identify the probiotic bacteria Lactobacillus based on their phenotypic features and genotypic features. This study also shows the importance of probiotic bacterium, and the effects of their antibiotic resistance to human. Method Six different brands were cultured on man, rogosa and sharpe (MRS) agar. The identity of the culture was based on the characteristics of the strains of Lactobacillus spp. which was characterized using their phenotypic features (cell morphology, Gram’s staining tests which are specific for Lactobacillus genus). The bacterial deoxyribonucleic acid (DNA) was extracted by two different methods, boiled cell method and cetyl trimethylammonium bromide (CTAB) method. Furthermore, the extracted DNA yields were compared to determine which gives the best yield. The bacterial genus was detected with using genus specific primers, specific to the Lactobacillus. All the isolates were further subjected to antibiotic resistance test using disc diffusion method against a total of 4 antibiotics (Erythromycin, Tetracycline, Vancomycin and Ampicillin) and the antibiotic resistant genes of tet(M) &amp; erm(B), were analyzed by polymerase chain reaction (PCR). Results Five isolates out of six samples (A to E) were found to exhibit multiple resistance against some of the most commonly used antibiotics. The isolates showed resistance toward tetracycline, erythromycin &amp; vancomycin. Besides that, the isolates displayed a low-level of resistance toward ampicillin. Conclusion This study proves that antibiotic resistance is present in different species of probiotic strains, which may pose a food safety concern.

Nutritional Efficiency and Economic Traits of Silkworm Bombyx mori, L. Reared on Mulberry Leaves Fortified with Synbiotics

Mulberry leaves is the main food of silkworm. Silk production is dependent on nutritive value of mulberry leaves. The purpose of this investigation is studying the impact of prebiotic agents on nutrition and silk production of silkworm. So to explore the effect of Helianthus tuberosus (Jerusalem artichoke) as a source of inulin on the activity of some probiotic bacteria (Lactobacillus rhamnosus and Bifidobacterium bifidum)that added to mulberry leaves which offered to silkworm Bombyx mori L.. Mulberry leaves was fortified with prebiotic agent with two different concentrations (3%&6%) and offered 4 times day after day from 4th instar till cocooning. Results revealed that there is no a significant variance between 3% and 6% in all treatments under studied while using mixture of the two probioticimproved larval performance which recorded height value in consumed food, Assimilation, Tissue growth, nutritional parameters in 4th and 5th instars and recorded, the highest values in economic parameters, silk (length, weight and size in the two used concentrations compared with control.

Lactobacillus amylovorus KU4 ameliorates diet-induced obesity in mice by promoting adipose browning through PPAR\u03b3 signaling

Browning of white adipose tissue (WAT) is currently considered a potential therapeutic strategy to treat diet-induced obesity. While some probiotics have protective effects against diet-induced obesity, the role of probiotics in adipose browning has not been explored. Here, we show that administration of the probiotic bacterium Lactobacillus amylovorus KU4 (LKU4) to mice fed a high-fat diet (HFD) enhanced mitochondrial levels and function, as well as the thermogenic gene program (increased Ucp1, PPARγ, and PGC-1α expression and decreased RIP140 expression), in subcutaneous inguinal WAT and also increased body temperature. Furthermore, LKU4 administration increased the interaction between PPARγ and PGC-1α through release of RIP140 to stimulate Ucp1 expression, thereby promoting browning of white adipocytes. In addition, lactate, the levels of which are elevated in plasma of HFD-fed mice following LKU4 administration, elicited the same effect on the interaction between PPARγ and PGC-1α in 3T3-L1 adipocytes, leading to a brown-like adipocyte phenotype that included enhanced Ucp1 expression, mitochondrial levels and function, and oxygen consumption rate. Together, these data reveal that LKU4 facilitates browning of white adipocytes through the PPARγ-PGC-1α transcriptional complex, at least in part by increasing lactate levels, leading to inhibition of diet-induced obesity.

Characterizing how probiotic Lactobacillus reuteri 6475 and lactobacillic acid mediate suppression of osteoclast differentiation

Osteoporosis is a disease that impacts over 200 million people worldwide. Taking into consideration the side effects stemming from medications used to treat this illness, investigators have increased their efforts to develop novel therapeutics for osteoporosis. In a previous study, we demonstrated that ovariectomy-induced bone loss in mice was prevented by treatment with the probiotic bacterium Lactobacillus reuteri 6475 (L. reuteri), an effect that correlated with reduced osteoclastogenesis in the bone marrow of L. reuteri treated mice. We also demonstrated that L. reuteri directly inhibited osteoclastogenesis in vitro. To better understand how L. reuteri impacts osteoclast formation, we used additional in vitro analyses to identify that conditioned supernatant from L. reuteri inhibited osteoclastogenesis at the intermediate stage of fused polykaryons. To elucidate the effect of L. reuteri treatment on host cell physiology, we performed RNAseq at multiple time points during in vitro osteoclastogenesis and established that L. reuteri downregulated several KEGG pathways including osteoclast differentiation as well as TNF-α, NF-κB, and MAP kinase signaling. These results were consistent with Western Blot data demonstrating that NF-κB and p38 activation were decreased by L. reuteri treatment. We further identified that lactobacillic acid (LA), a cyclopropane fatty acid produced by L. reuteri, contributed significantly to the suppression of osteoclastogenesis. Additionally, we demonstrated that L. reuteri is signaling through the long chain fatty acid receptor, GPR120, to impact osteoclastogenesis. Overall, these studies provide both bacterial and host mechanisms by which L. reuteri impacts osteoclastogenesis and suggest that long chain fatty acid receptors could be targets for preventing osteoclastogenesis.

Synthesis of Selenium Nanoparticles Using Probiotic Bacteria Lactobacillus acidophilus and Their Enhanced Antimicrobial Activity Against Resistant Bacteria

In the present study, nontoxic selenium nanoparticles were synthesized extracellularly using probiotic bacteria Lactobacillus acidophilus. The synthesized Lactobacillus acidophilus mediated selenium nanoparticles (LA-SeNPs) show the surface plasmon resonance (SPR) at 385 nm. The hydrodynamic radius of LA-SeNPs was found to be 34.13 nm along with polydispersity index (0.28) and zeta potential (+ 37.86 mV). TEM shows that the average diameter of LA-SeNPs is 2–15 nm. FTIR suggest that extracellular proteins present in bacterial culture were responsible for reduction and stabilization of Se ions to LA-SeNPs. The antibacterial activity of synthesized nanoparticles was studied against five different sensitive and resistant bacterial strains. The MIC90 for bacterial strains were in the range ± 1 to ± 10 µg/ml. The inhibition and degradation of bacterial biofilm were studied against all the tested strains. The synthesized nanoparticles were cyto-compatible against human HEK-293 normal cell lines shown by MTT assay.

The use of probiotic Lactobacillus plantarum and Lactobacillus bifermentans as antidote of mercury metal (Hg) to the mice Rattus norvegicus

Methyl mercury is a sort of most toxic mercury which was long since used by society in various fields. Methyl mercury is produced by a methilation process of anorganic mercury compound by metanogenic bacteria in aquatic sediment. The existence of excessive methyl mercury in the environment will be dangerous if entering the body of living beings. The aim of this research was to know the potential of probiotic bacteria spesies Lactobacillus plantarum and Lactobacillus bifermentans (in vivo) as antidote of mercury (Hg) poisoning to the experimental mice (Rattus norvegicus L.) after contacting methyl mercury acetate. This research used 5 various treatments where each of them conducted in 3 times repetition. The treatment which was used as follows; aquadest (positive control), mercury acetate 2 ppm (negative control), and probiotic bacteria Lactobacillus bifermentans; Lactobacillus plantarum; and also mixture culture of them. The observed parameter is the concentration of methyl mercury in blood and also through morphology observation qualitatively. The result of research shows that the giving of probiotic bacteria gives the real effect in decreasing the concentration of methyl mercury in blood. The best potential of probiotic bacteria as an antidote is Lactobacillus bifermentans because it can reduce the concentration of giving methyl mercury around 90,7 %.

Protective Effects of Propolis and Probiotic Lactobacillus acidophilus against Carbon Tetrachloride-Induced Hepatotoxicity in Rats

Background: Propolis (PRS) and probiotic bacteria Lactobacillus are natural products used as dietary supplement for their therapeutic benefits. This study was performed to examine the possible hepatoprotective effect of PRS and probiotics (PRCs) against carbon tetrachloride-induced liver injury. Methods: Experimentally, intoxicated rats received 0.5 ml/kg CCl4 (i.p.) daily for six days, pretreated rats received per os PRS 100 mg/kg or PRCs 109 CFU for six days followed by a single dose of 0.5 ml/kg CCl4. Control groups received either PRS, PRCs or olive oil for six days. Then, serum biochemistry (total protein, cholesterol, triglycerides and albumin) and oxidative stress parameters were measured. Results: We showed that CCl4 treatment was associated with an increase of the serum aspartate amino transferase (AST), alanine aminotransferase (ALT), cholesterol and triglycerides levels. In parallel, serum total protein, albumin and blood sugar levels were significantly decreased. Regarding the oxidative stress parameters, catalase and glutathione S-transferase (GST) levels were lower, conversely to the lipid peroxidation (MDA). Conclusion: Our results strongly support that administration of PRS and PRCs may significantly protect liver against CCl4-induced toxicity by enhancing antioxidative stress pathway and preventing lipid peroxidation.

Complex Responses to Hydrogen Peroxide and Hypochlorous Acid by the Probiotic Bacterium Lactobacillus reuteri.

Inflammatory diseases of the gut are associated with increased intestinal oxygen concentrations and high levels of inflammatory oxidants, including hydrogen peroxide (H2O2) and hypochlorous acid (HOCl), which are antimicrobial compounds produced by the innate immune system. This contributes to dysbiotic changes in the gut microbiome, including increased populations of proinflammatory enterobacteria (Escherichia coli and related species) and decreased levels of health-associated anaerobic Firmicutes and Bacteroidetes The pathways for H2O2 and HOCl resistance in E. coli have been well studied, but little is known about how commensal and probiotic bacteria respond to inflammatory oxidants. In this work, we have characterized the transcriptomic response of the anti-inflammatory, gut-colonizing Gram-positive probiotic Lactobacillus reuteri to both H2O2 and HOCl. L. reuteri mounts distinct but overlapping responses to each of these stressors, and both gene expression and survival were strongly affected by the presence or absence of oxygen. Oxidative stress response in L. reuteri required several factors not found in enterobacteria, including the small heat shock protein Lo18, polyphosphate kinase 2, and RsiR, an L. reuteri-specific regulator of anti-inflammatory mechanisms.IMPORTANCE Reactive oxidants, including hydrogen peroxide and hypochlorous acid, are antimicrobial compounds produced by the immune system during inflammation. Little is known, however, about how many important types of bacteria present in the human microbiome respond to these oxidants, especially commensal and other health-associated species. We have now mapped the stress response to both H2O2 and HOCl in the intestinal lactic acid bacterium Lactobacillus reuteri.

Use of Lactobacillus rhamnosus GG Agaist Infection with Secondary Hydatid Disease in Swiss BABA/c Mice

The present study investigated the effect of probiotic bacteria lactobacillus GG (13×105 CFU/0.1ml) on the immune response of Swiss BALB/c mice (injected intraperitoneally), against experimental Infection with protoscoleces of Echinococcus granulosus (Postinfection), in comparison with the control group (mice injected with protoscoleces only) for 2-5 months. Another experimental group of mice inoculated (orally) with L.rhamnosus GG (8×107 CFU/0.1ml) preinfection with protoscoleces for 3 months. Depending on many criteria including numbers, weights, diameters of developed hydtid cysts, and the percentage of their reduction, the results revealed a significant decrease (P ≤ 0.05) (P ≤ 0.01) in numbers, weights and diameters of hydatid cysts in treated mice, expressed by the percentage reduction elevation of their numbers to (98%) in mice treated intraperitoneally (2-5 months) post infection, and 95% in mice treated orally 3 months pre infection, as compared with the control groups.

The effect of enzymatic crosslinking on the viability of probiotic bacteria (Lactobacillus acidophilus) encapsulated by complex coacervation.

Lactobacillus acidophilus were encapsulated by complex coacervation followed by transglutaminase crosslinking, aiming to improve the resistance of the microcapsules and improve the protection for probiotics. Subsequently, microcapsules were dried by freeze drying. The encapsulation efficiency, morphology, thermal resistance, gastrointestinal simulation and storage stability were analysed for wet and dry forms. The treatments offered high encapsulation efficiency (68.20-97.72%). Transglutaminase maintained the structure rounded, multinucleate and homogeneous distribution of probiotics in the microcapsules. In relation to the thermal resistance, in general, microencapsulation was effective in protecting and crosslinked microcapsules demonstrated greater protection for probiotics, obtaining viable cell counts of up to 10 log CFU g-1, approximately. On exposure to the simulated gastrointestinal tract, microencapsulation coupled to crosslinking demonstrated good results and the dry form was more efficient in the protection and the treatment with greater amount of transglutaminase was highlighted (9.07 log CFU g-1). As for storage, probiotic viability was maintained for up to 60 days in freezing temperature, with counts of up to 9.59 log CFU g-1. The results obtained in the present work are innovative and present a promising alternative for the protection of probiotics and their addition in food products.