Probiotic Fermented Milk Research Articles

High fiber probiotic fermented mare's milk reduces the toxic effects of mercury in rats

Background:Since the advent of the Industrial Revolution in the late 19th century, we have all been unfortunately exposed to an increasingly toxic and polluted world. Among the most dangerous of these pollutants is mercury, which is considered to be the most toxic non-radioactive heavy metal. Fermented foods may help cleanse the body of heavy metals. Fermentation breaks down the nutrients in foods by the action of beneficial microorganisms and creates natural chelators that are available to bind toxins and remove them from the body.Aims:The current study was designed to determine the impact of feeding a high fiber probiotic fermented mare's milk on the biological effects of mercury toxicity in rat model.Methods and Materials:The high fiber fermented mare's milk containing probiotics was prepared and its sensory properties, chemical composition, and antioxidant activity were determined. A rat model of mercury toxicity was used. The effect of feeding the high fiber probiotic fermented mare's milk to rats, along with mercury ingestion, was determined by the analysis of several biochemical markers in serum and histopathological examinations of brain and kidney.Results:The high fiber fermented mare's milk containing probiotics was found to be acceptable by all test panels and volunteers. Mercury ingestion was found to cause biochemical and histopathological alterations in rat serum and tissues. The mercury-treated rats showed a decrease in body weight and an increase in kidney weight. Sera of the mercury treated rats showed alterations in biochemical parameters, and histopathological changes in brain and kidney. However, the rats fed high fiber fermented mare`s milk along with mercury ingestion showed improved histopathology of kidney and brain, and there was restoration of the biochemical parameters in serum to almost normal values.Conclusions:Feeding high fiber fermented mare`s milk may reduce the toxic effects of mercury.

Effect of Probiotic-Fermented Milk Administration onGastrointestinal Survival of Lactobacillus casei ATCC 393 and Modulation of Intestinal Microbial Flora

The aim of the present study was to assess the survival of free and immobilized Lactobacillus casei ATCC 393 on apple pieces, contained in probiotic-fermented milk, after gastrointestinal (GI) transit and to investigate the potential regulation of intestinal microbial flora in a rat model. In in vitro GI stress tolerance tests, immobilized L. casei ATCC 393 exhibited significantly higher survival rates compared to free cells. At a second stage, probiotic-fermented milk produced by either free or immobilized cells was administered orally at a single dose or daily for 9 days in Wistar rats. By 12 h after single-dose administration, both free and immobilized cells were detected by microbiological and molecular analysis at levels ≧6 logCFU/g of feces. Moreover, daily administration led to significant reduction of staphylococci, enterobacteria, coliforms and streptococci counts. In conclusion, L. casei ATCC 393 contained in fermented milk survived GI transit and modulated intestinal microbiota.

Application of a potentiometric sensor array as a technique in sensory analysis

This paper reports on the application of a potentiometric sensor array used for monitoring changes in probiotic fermented milk during storage, classification of probiotic fermented milk according to flavor and to accurately predict the results from a human sensory panel. For that purpose the potentiometric electronic tongue consisting of seven sensors and an Ag/AgCl reference electrode was used. The samples of plain, strawberry, apple-pear and forest-fruit probiotic fermented milk were stored during 20 days on two different temperatures and monitored by the electronic tongue and the human sensory panel. Various pattern recognition techniques are adapted including multivariate data processing based on principal components analysis (PCA) for monitoring changes occurring in probiotic fermented milk, artificial neural networks (ANN) for the classification of probiotic fermented milk during storage, partial least square regression (PLS) and artificial neural networks (ANN) to estimate and predict the sensory panel evaluation results. The highest correct classification percentage (97%) was obtained for plain probiotic fermented milk and the lowest (87%) for apple-pear flavored probiotic fermented milk. The highest correlation between the sensor array and the human sensory panel was obtained for the forest-fruit flavored probiotic fermented milk both by using artificial neural networks (0.998) and partial least square regression (0.992). Results from these analyses demonstrate that the electronic tongue can be used to monitor changes in probiotic fermented milk during storage, to classify probiotic fermented milk according to flavor and to predict the sensory characteristics and their relationship to the quality of the probiotic fermented milk measured by consumer.

Probiotic fermented milks: Present and future

Milk and dairy products have been part of human nutrition since ancient times, constituting an important part of a balanced diet. Fermented dairy products containing living micro‐organisms have traditionally been used to restore gut health, being among the pioneers in functional foods. Such utilisation of live micro‐organisms forms the basis of the probiotic concept, which constitutes a fast growing market for the development of new products. In this article, we review the current status of fermented milk as a vehicle for delivery of beneficial bacteria and look into future new directions and challenges.

The potential of probiotic fermented milk products in reducing risk of antibiotic‐associated diarrhoea and Clostridium difficile disease

Currently, the burden of infective antibiotic‐associated diarrhoea (AAD) and Clostridium difficile‐associated disease (CDAD) is placing considerable strain on health services. The potential of probiotics has been investigated, particularly whether they may help reduce the vulnerability of the elderly to these diseases. Probiotic mechanisms of activity include helping to maintain the normal intestinal microbiota and supporting its ability to resist colonisation by pathogens as well as immune modulation. Despite conflicting results from meta‐analyses, there is now increasing evidence that certain Lactobacillus probiotic strains may reduce the risk of AAD and CDAD. Several recent studies report positive results with probiotic‐fermented dairy products.

Mechanisms involved in the immunostimulation by probiotic fermented milk

The intestinal ecosystem contains a normal microbiota, non-immune cells and immune cells associated with the intestinal mucosa. The mechanisms involved in the modulation of the gut immune system by probiotics are not yet completely understood. The present work studies the effect of a fermented milk containing probiotic bacterium Lactobacillus (Lb.) casei DN114001 on different parameters of the gut immune system involved with the nonspecific, innate and adaptive response. BALB/c mice received the probiotic bacterium Lb. casei DN114001 or the probiotic fermented milk (PFM). The interaction of the probiotic bacteria with the intestine was studied by electron and fluorescence microscopy. The immunological parameters were studied in the intestinal tissue and in the supernatant of intestinal cells (IC). Results showed that the probiotic bacterium interact with the IC. The whole bacterium or its fragments make contact with the gut associated immune cells. The PFM stimulated the IC with IL-6 release, as well as cells related to the nonspecific barrier and with the immune cells associated with the gut. This last activity was observed through the increase in the population of different immune cells: T lymphocytes and IgA+ B lymphocytes, and by the expression of cell markers related to both innate and adaptive response (macrophages). PFM was also able to activate the enzyme calcineurine responsible for the activation of the transcriptional factor NFAT. PFM induced mucosal immune stimulation reinforcing the non-specific barrier and modulating the innate immune response in the gut, maintaining the intestinal homeostasis.

Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus

High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment for food preservation and diversification. In order to evaluate its potential for the production of fermented milks carrying probiotic bacteria, four types of fermented milks were manufactured from HPH treated and heat treated (HT) milk with and without added probiotics. Microbiological, physicochemical and organoleptic analyses were carried out during the refrigerated period (35 d at 4 degrees C). HPH application to milk did not modify the viability of the probiotic cultures but did increase the cell loads of the starter cultures (ca. 1 log order) compared with traditional products. The coagula from HPH-milk was significantly more compacted (P<0.05) (higher firmness) than that obtained with HT-milk, and it had the highest values of consistency, cohesiveness and viscosity indexes compared with fermented milks produced without HPH treatment. All the samples received high sensory analysis scores for each descriptor considered. HPH treatment of milk can potentially diversify the market for probiotic fermented milks, especially in terms of texture parameters.

Supplementation of adjuvants for increasing the nutritive value and cell viability of probiotic fermented milk beverage

Probiotic are microorganisms that, upon ingestion in adequate amounts, exert a beneficial effect on the host. In the present work, the potent probiotic Leuconostoc mesenteroides was used as a starter culture in the preparation of fermented milk beverage. The product was analyzed for protein, titrable acidity, fat, total sugar, fatty acids and minerals. The viability of culture and nutrition in the product was further enhanced with supplementation of adjuvants like tryptone, casein hydrolysate, cysteine hydrochloride and ascorbic acid. After 5 days, maximum viability was observed on supplementation of tryptone (100 mg/l). The protein content was enhanced by 1.1-fold in the presence of tryptone (100 mg/l) as compared with control after 5 days of storage. Fermented milk supplemented with tryptone (100 mg/l) showed maximum bioavailability of the minerals like iron (92.05%), zinc (95.02%) and magnesium (92.04%) as compared with control. The increase in the composition of beneficial fatty acids on supplementation of adjuvants supports the therapeutic value of the product.

介護老人保健施設における&lt;i&gt;Lactobacillus casei &lt;/i&gt;シロタ株を含有するプロバイオティクス発酵乳の継続飲用による 感染性胃腸炎集団発生時の発熱反応に及ぼす影響

As part of medical risk management in a long-term stay facility for the elderly, we introduced probiotic fermented milk containing Lactobacillus casei strain Shirota (LcS-fermented milk) in an open case-control study of its effect of (1 bottle a day) on winter-time norovirus gastroenteritis. During the 1 month from December 1 to 31, 2006, norovirus gastroenteritis occurred in 21 (55%) of 38 cases in the nonmilk group, and in 27 (64%) of 39 cases in the milk group, showing no statistically significant difference. The mean duration of >37 degrees C fever after disease onset, however, was 2.9+/-2.3 days in the non-milk group and 1.5+/-1.7 days in the milk group, showing significant shortening (p<0.05). The duration of > 38 degrees C fever after disease onset also tended to be shorter. No significant differences were seen in age, gender, days of antipyretic use, or stool-free days. These results suggested that continuous intake of LcS-fermented milk could aggravate fever duration in elderly long-term rest home residents although it probably did not prevent noroviral gastroenteritis onset.

Evaluation of Some Probiotic Fermented Milk Products From Al-Ahsa Markets, Saudi Arabia

Evaluation of Some Probiotic Fermented Milk Products From Al-Ahsa Markets, Saudi Arabia

Clinical trial: effect of active lactic acid bacteria on mucosal barrier function in patients with diarrhoea‐predominant irritable bowel syndrome

The intestinal permeability is increased in patients with diarrhoea-predominant irritable bowel syndrome (D-IBS). To determine the possible efficacy of lactic acid bacteria on the increased intestinal permeability in D-IBS. Treatment was employed for 4 weeks in a randomized single blind placebo controlled study with 30 D-IBS patients. Patients were given either probiotic fermented milk (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium Longum) or milk beverage containing no bacteria. The clinical symptoms were scored and intestinal permeability was measured by a triple sugar test before and after treatment. Small bowel permeability was measured as the ratio of lactulose and mannitol recovery and colonic permeability was measured as the total mass of sucralose excretion (mg). After probiotics treatment, small bowel permeability decreased significantly from 0.038 (0.024) at baseline to 0.023 (0.020) (P = 0.004), the proportion of patients with increased small bowel permeability was lower than baseline (28.6% vs. 64.3%, P = 0.023). However, colonic permeability improved neither in the probiotics group nor in the placebo group at week 4. Treatment with probiotics significantly decreased the mean global IBS scores compared with the baseline scores (9.62 +/- 1.05 vs. 7.64 +/- 1.24, P < 0.001). Short-term active lactic acid bacteria treatment for D-IBS improved mucosal barrier function.

Characterization of probiotic properties ofLactobacillusstrains

The objectives of this study were to demonstrate the gastro-intestinal tolerance and the capacity to modulate the intestinal microbiota of some Lactobacillus acidophilus, L. casei and L. rhamnosus strains with high probiotic potential. L. acidophilus and L. casei mixture that is used to produce probiotic fermented milk has been evaluated for its acid resistance and bile salts tolerance and compared to other lactic acid bacteria (LAB). The commercial culture and the three strains of L. rhamnosus exhibited complete tolerance to acid for pH ≥ 2.5. The minimal inhibitory concentration of the bile salts mixture was 50 g·L−1 for all bacteria. The impact of the ingestion of the novel probiotic on the fecal microbiota was evaluated in vivo using healthy C57B1/6 mice. Fecal samples were analyzed for the microbiota enumeration using selective plating. Fecal analysis showed an increase of total culturable LAB and a decrease in Staphylococcus spp. population in the LAB-treated mice indicating that these cultures could improve the intestinal health. Also, reduction in fecal Enterobacteriaceae was noticed following mice gavage with L. rhamnosus ATCC 9595 while a higher enumeration was measured for L. rhamnosus RW-9595M, an exopolysaccharideoverproducing mutant. These contradictory results were discussed.

Effect of the administration of a fermented milk containing Lactobacillus casei DN-114001 on intestinal microbiota and gut associated immune cells of nursing mice and after weaning until immune maturity

BackgroundMicrobial colonization of the intestine after birth is an important step for the development of the gut immune system. The acquisition of passive immunity through breast-feeding may influence the pattern of bacterial colonization in the newborn. The aim of this work was to evaluate the effect of the administration of a probiotic fermented milk (PFM) containing yogurt starter cultures and the probiotic bacteria strain Lactobacillus casei DN-114001 to mothers during nursing or their offspring, on the intestinal bacterial population and on parameters of the gut immune system.ResultsFifteen mice of each group were sacrificed at ages 12, 21, 28 and 45 days. Large intestines were taken for determination of intestinal microbiota, and small intestines for the study of secretory-IgA (S-IgA) in fluid and the study of IgA+ cells, macrophages, dendritic cells and goblet cells on tissue samples. The consumption of the PFM either by the mother during nursing or by the offspring after weaning modified the development of bifidobacteria population in the large intestine of the mice. These modifications were accompanied with a decrease of enterobacteria population. The administration of this PFM to the mothers improved their own immune system and this also affected their offspring. Offspring from mice that received PFM increased S-IgA in intestinal fluids, which mainly originated from their mother's immune system. A decrease in the number of macrophages, dendritic cells and IgA+ cells during the suckling period in offspring fed with PFM was observed; this could be related with the improvement of the immunity of the mothers, which passively protect their babies. At day 45, the mice reach maturity of their own immune system and the effects of the PFM was the stimulation of their mucosal immunity.ConclusionThe present work shows the beneficial effect of the administration of a PFM not only to the mothers during the suckling period but also to their offspring after weaning and until adulthood. This effect positively improved the intestinal microbiota that are related with a modulation of the gut immune response, which was demonstrated with the stimulation of the IgA + cells, macrophages and dendritic cells.

EFFECT OF COLD STORAGE ON CULTURE VIABILITY AND SOME RHEOLOGICAL PROPERTIES OF FERMENTED MILK PREPARED WITH YOGURT AND PROBIOTIC BACTERIA

ABSTRACT We examined the effect of storage time on culture viability and some rheological properties (yield stress, storage modulus, loss modulus, linear viscoelastic region, structural recuperation and firmness) of fermented milk made with Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus (LA) and Bifidobacterium animalis ssp. lactis in coculture with Streptococcus thermophilus (ST). Acidification profiles and factors that affect viability (postfermentation acidification, acidity and dissolved oxygen) were also studied during 35 days at 4C. Fermented milk prepared with a coculture of ST and Bifidobacterium lactis gave the most constant rheological behavior and the best cell viability during cold storage; it was superior to ST plus LA for probiotic fermented milk production.PRACTICAL APPLICATIONSProbiotic cultures should grow quickly in milk, provide adequate sensory and rheological properties to the product, and remain viable during storage. Commercially, it is very common to use yogurt starter culture (i.e. Streptococcus thermophilus[ST] and Lactobacillus delbrueckii ssp. bulgaricus) in combination with the probiotic bacteria in order to reduce fermentation time. However, LB tends to post acidify fermented milk, which reduces the viability of the probiotic bacteria; thus, it is recommended to use starter cultures devoid of this species. We found that the technological properties and the viability of the probiotic bacterium Bifidobacterium animalis ssp. lactis BL O4 in coculture with ST make it suitable for probiotic fermented milk production; it produces rheological characteristics similar to those of yogurt.

Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat on the Technological Performance of a Functional Strain for the Production of Probiotic Fermented Milks

The aim of this research was the evaluation of the effects of milkfat content, nonfat milk solids content, and high-pressure homogenization on 1) fermentation rates of the probiotic strain Lactobacillus paracasei BFE 5264 inoculated in milk; 2) viability loss of this strain during refrigerated storage; and 3) texture parameters, volatile compounds, and sensorial properties of the coagula obtained. The data achieved suggested a very strong effect of the independent variables on the measured attributes of fermented milks. In fact, the coagulation times were significantly affected by pressure and added milkfat, and the rheological parameters of the fermented milk increased with the pressure applied to the milk for added nonfat milk solids concentrations lower than 3%. Moreover, the polynomial models and the relative response surfaces obtained permitted us to identify the levels of the 3 independent variables that minimized the viability loss of the probiotic strain used during refrigerated storage.

Incorporation of citrus fibers in fermented milk containing probiotic bacteria

The incorporation of Lactobacillus acidophilus CECT 903, Lactobacillus casei CECT 475 and Bifidobacterium bifidum CECT 870 together with lemon (LF) and orange (OF) fibers obtained from juice by-products were tested in (i) a model system: fiber enriched with de Man Rogosa Sharp (MRS) broth cultured with each probiotic bacteria and (ii) evaluation of populations of probiotic bacteria in fermented milks formulated with citrus fibers. Citrus fibers enhanced L. acidophilus CECT 903, and L. casei CECT 475 survival in MRS during refrigerated storage, whereas erratic results were obtained for B. bifidum CECT 870, OF enhanced its growth and LF had inhibitory effect. Populations of probiotic bacteria decreased with storage time in MRS broth. The presence of yogurt starter bacteria in probiotic fermented milks favored the growth and survival of L. acidophilus and B. bifidum. Citrus fiber presence in fermented milks also enhanced bacterial growth and survival of the tested probiotic bacteria. This study indicates that citrus fiber enriched fermented milk have good acceptability and are good vehicles for a variety of commercial probiotics but survival of B. bifidum will need to be improved.

Probiotic Supplementation with Lactobacillus casei (Actimel) Induces a Th1 Response in an Animal Model of Antiphospholipid Syndrome

Probiotic fermented milk products have the capacity to modulate many immunological mechanisms. Several attempts have been made to alter the progression of various atopic and inflammatory disorders in which the immune system plays a major role. We studied this issue in an animal model of the antiphospholipid syndrome (APS) by supplementing the animals' daily intake with a probiotic mixture. We studied the effects of nutritional supplementation of a commercial product that consists of 10(8)/ml Lactobacillus casei (Actimel) on Balb/c mice that were immunized with beta-2- glycoprotein (beta2GPI) in order to induce a familiar murine model of APS. As controls, we used similar animals that were fed with either yogurt or sham solution as a supplement. We analyzed the effect of Actimel on the concentrations of interleukin (IL)-10 interferon gamma (IFNgamma) as well as the extent of the primary T cell response to beta2GPI, and the levels of autoantibodies to beta2GPI determined by ELISA. Two weeks after priming (in the hind footpad) of Balb/c mice with beta2GPI, we analyzed the cytokine profile of the animals by measuring the concentration of IL-10 and IFNgamma in the supernatants of lymphocytes that were extracted from the popliteal lymph nodes. Following stimulation with 10 microg/mL of beta2GPI, we noticed significant (P < 0.05) suppression of IL-10 production by the stimulated lymphocytes in the animals fed with Actimel and yogurt in comparison to sham solution (73.42 +/- 29.4, 84.7 +/- 8, 196 +/- 41.62 pg/mL, respectively). Both dairy products enhanced the secretion of IFNgamma from 657 +/- 47.09 pg/mL to 896 +/- 78.1, and 933 +/- 76.7 (P < 0.01), respectively; similarly they also accelerated by a mild degree the level of the T cell primary response to beta2GPI measured by [3H]thymidine incorporation. The level of autoantibodies to beta2GPI was suppressed in mice fed with actimel and yogurt in a significant manner (P < 0.05). Actimel as well as yogurt confer an immunological impact on Balb/c mice immunized with beta2GPI. Actimel was able not only to enhance IFNgamma secretion but also to inhibit IL-10 production.

The effect of probiotic fermented milk and inulin on the functions and microecology of the intestine

We investigated the effects of a probiotic fermented milk and inulin on gastrointestinal function and microecology. The study was double-blinded and comprised 66 healthy adults (22 male, 44 female), mean age 40 years (range, 22-60 years). After a 12-d baseline period the subjects were randomized to consume, for 3 weeks, 3x200 ml daily of either (1) a fermented milk with probiotics (Bifidobacterium longum BB536, Bifidobacterium spp. 420 and Lactobacillus acidophilus 145), (2) a fermented milk with the same probiotics plus 4 g inulin, or (3) a control fermented milk. During the last 7 d of the baseline and the intervention periods, the subjects kept a record of their defaecation frequency and gastrointestinal symptoms, and collected all their faeces. Intestinal transit time, stool weight and faecal enzyme activities were measured. Thirty-nine subjects were randomized to give faecal samples for analysis of pH and microbes, including lactobacilli, bifidobacteria, coliforms, Escherichia coli, Bacteroides and Clostridium perfringens. Consumption of fermented milk with probiotics or with probiotics and inulin increased the faecal number of lactobacilli (P=0.009, P=0.003) and bifidobacteria (P=0.046, P=0.038) compared with the baseline. Compared with the control fermented milk, both active products increased lactobacilli (P=0.005, ANCOVA). Subjects consuming fermented milk with probiotics and inulin suffered from gastrointestinal symptoms, especially flatulence, more than the others (P<0.001). In conclusion, the probiotic fermented milk product had a positive effect by increasing the number of lactobacilli and bifidobacteria in the colon. Inulin did not alter this effect but it increased gastrointestinal symptoms.

Investigation on whey proteins profile of commercially available milk‐based probiotics health drinks using fast protein liquid chromatography (FPLC)

Purpose – The main aim of this study is to investigate the whey protein profiles of different commercially available fermented milk drinks that might have been influenced by the growth of probiotics bacteria that have been added according to the claims made by the manufacturer.Design/methodology/approach – The growth and the subsequent effect of probiotics on whey proteins were investigated through the peptide profiles of the hydrolysed whey protein. The profiles of whey proteins in skimmed milk and the four other probiotic fermented milk drinks were obtained by using the FPLC technique. Changes in whey proteins profiles in fermented milks were evaluated by comparing them with those of unfermented skimmed milk (control). The four samples were those of Yakult, Actimel, Muller and Tesco probiotic cranberry drinks.Findings – This work has shown that all samples demonstrated a degree of protein hydrolysis. The high level of hydrolysis in “Yakult” and “Actimel” drink samples might have been due to the nature o...

New functional milk-based products in the Italian market

The aim of this study is to obtain an overview, from a chemical and a nutritional point of view, of functional products such as lactose-hydrolysed milk, milk with added probiotics, prebiotics and vitamins, probiotic fermented milk, and synbiotic fermented milk. For this purpose, six samples of lactose-hydrolysed UHT milk and two samples of milk with added functional ingredients, seven probiotic and four synbiotic fermented milk samples, have been studied. In lactose-hydrolysed milk samples, proximate composition, vitamins A, E and cholesterol contents have not shown significant differences, with the obvious exception of a skimmed milk sample containing small amounts of fat and related compounds. The other samples have shown a large compositional variability, and, in particular, cholesterol ranged from 3.6 to 12.7 mg/100 g, vitamin E ranged from 2.1 to 3300 μg/100 g and vitamin A ranged from 3.5 to 182.0 Retinol Equivalents (μg/100 g). Lactose levels ranged from 0.26 to 0.77 g/100 g in lactose-hydrolysed milk samples and from 2.32 to 4.55 g/100 g in the other milk samples.