Probiotic Fermented Milk Research Articles

Supplementation of Spirulina platensis and Chlorella vulgaris Algae into Probiotic Fermented Milks

AbstractViability of probiotic bacteria during the production and storage of fermented milks is the most important topic of discussion in the dairy industry. Addition of microalgae into milk for the production of fermented milk in order to enhance the viability of probiotics has been the subject of recent research. Spirulina and Chlorella are the most widely noted microalgae for fermented milks. They affect not only the viability of probiotics in final product but also the sensory attributes of them. Incorporation of microalgae into probiotic fermented milks along with enhancing the viability of probiotics would increase their functional characteristic. This is because they contain a wide range of nutrients and nutraceuticals and are considered as “functional food.” This article reviews the effects of supplementation of Spirulina platensis and Chlorella vulgaris into probiotic fermented milks on their different quality characteristics.

Gastrointestinal well-being in subjects reporting mild gastrointestinal discomfort: characteristics and properties of a global assessment measure

There is a lack of recognised markers for measuring gastrointestinal (GI) well-being and digestive symptoms in the general population. The aim of the present study was to demonstrate construct validity of a global assessment tool of GI well-being. In this randomised double-blind study, 197 adult women consumed either a probiotic fermented milk or a control dairy product daily during 4 weeks. GI well-being was assessed weekly using a single question and subjects indicated whether their GI well-being remained the same, improved or worsened compared with the baseline period. Responders for GI well-being were subjects reporting improvement for at least 2 weeks of the 4 weeks of intervention. Frequency of individual digestive symptoms was assessed weekly. Health-related quality of life (HRQoL) was measured at baseline and at the end of the study. Subjects reporting improvement of their GI well-being had a significantly (P<0·05) lower frequency of combined digestive symptoms than individuals with no change, whereas subjects with worsened GI well-being had a significantly (P<0·05) higher digestive symptom frequency. Number of weeks with reported GI well-being improvement was significantly (P<0·05) correlated with the decrease in digestive symptoms (r 0·58) and the HRQoL digestive comfort dimension (r 0·47). When compared with non-responders, responders had significantly (P<0·0001) fewer average digestive symptoms and higher scores on digestive comfort of the HRQoL questionnaire. The data provide construct validity for a single-item questionnaire as a measure of GI well-being improvement. These data support the use of this questionnaire as an end point for nutritional intervention in the general population.

Effect of carbon dioxide on sensory attributes, physico-chemical parameters and viability of Probiotic L. helveticus MTCC 5463 in fermented milk.

A carbonated probiotic fermented milk using India's first fully sequenced potential probiotic strain Lactobacillus helveticus MTCC 5463 in a combination with Streptococcus thermophilus MTCC 5460 was prepared and standardized with respect to carbon dioxide pressure, sugar and salt concentrations based on sensory, physico-chemical and microbial parameters. Final optimized product was prepared with 15% sugar, 0.8% salt concentration and carbonated at 15kg cm(-2) pressure which was subsequently subjected to shelf life evaluation for 28days at 5 ± 1°C. Even though a significant decrease was observed for overall acceptability, the product was acceptable on 28th day of storage. The titratable acidity, pH and tyrosine value has increased gradually while free fatty acids remained unchanged. The viable lactobaciili and streptococci count decreased from 7.84 to 7.54 and 8.94 to 8.87 log cfu mL(-1) during 28days of storage, respectively.

Effect of a probiotic fermented milk on the thymus in Balb/c mice under non-severe protein–energy malnutrition

Protein–energy malnutrition (PEM) causes a significant impairment of the immune system, the thymus being one of the most affected organs. It has been demonstrated that the administration of probiotic fermented milk (PFM) recovered the intestinal barrier, histological alterations and mucosal and systemic immune functions in a non-severe malnutrition model using BALB/c mice. The aim of the present study was to evaluate, in the same model of malnutrition, the effect of a PFM added to a re-nutrition diet on the recovery of the thymus, analysing histological and functional alterations caused by malnutrition. Mice were undernourished and divided into three groups according to the dietary supplement received during re-nutrition: milk, PFM or its bacterial-free supernatant (BFS). They were compared with well-nourished and malnourished mice. PFM was the most effective re-nutrition supplement to improve the histology of the thymus, decreasing cellular apoptosis in this organ and recovering the percentage of CD4þ/CD82 single-positive thymocytes. Immature doublepositive thymocytes were increased in the malnourished control (MC). The production of different cytokines in the thymus was increased in mice given PFM, compared with the mice that received other dietary supplements and MC. Mice given the BFS presented an improvement in the thymus similar to those that received milk. We demonstrated the importance of the whole PFM supplementation on the histological and functional recovery of the thymus in a non-severe PEM model.

Role of the TLR/MyD88 pathway in the modulation of the immune system activation mediated by Lactobacillus casei CRL 431

The intestine is a complex environment where a dynamic community of microorganisms called microbiota co-exists. The microorganisms reside in the intestine in harmony with the host cells (1) and the establishments of these microorganisms are essential for the development of the immune system. The local effects of the microbiota on gut homeostasis (2) and gut immune development have been delineated (3,4) ; however, studies have addressed the systemic effect of the microbiota (5) as a result of the translocation of it from the gut lumen into the circulation, but the mechanisms involved are still poorly understood (6) . Studies previously performed in our laboratory using conventional BALB/C mice showed that the administration of the probiotic bacterium: Lactobacillus casei (L. casei) CRL431 not only exerted activation of the innate immunity in the gut but also had effect in the systemic immunity response with enhanced of the phagocytic activity of peritoneal macrophages. Previous studies demonstrated that TLR, mainly TLR2, are involved in the intestinal signals initiated when probiotic bacteria were administrated to conventional mice in the drinking water (7) . In the present work we investigated the capacity of a probiotic bacterium to modulate the macrophage activation using TLR2-, TLR4or the MyD88-deficient mice involved in the innate immunity. We also evaluated the systemic immune response by measuring the IgG anti-Ovalbumin. Mice were administered L. casei CRL 431 in the drinking water during 7 consecutive days or a commercial probiotic fermented milk (PFM) with the same bacteria (5 days). Afterwards, phagocytic activity of peritoneal macrophages was evaluated by ex vivo assays. Other groups previously administered with the probiotic bacterium or with the PFM were sensitized with three subcutaneously injections of 1 % ovalbumin; the blood samples being obtained 10 days after the last injection. According to the results obtained in the ex vivo assays showed that TLR2, TLR4 and the adaptor molecules MYD88 were involved in the phagocytic process of probiotics and the phagocytosis and the probiotic administration could not improve the macrophages phagocytic activity. The in vitro results obtained from IL-10 production by macrophages following probiotics treatment since only MyD88 is required in the production of this cytokine. The results showed that the levels of anti-Ovalbumin IgG were dependent on the TLR2 or TLR4 or MyD88 expression being dispensable for this activation. These results showed a critical role of the TLR/MyD88 signaling pathway in some innate immune responses and in the IL-10 response induced by L. casei, and suggest that TLR/MyD88-independent mechanisms may participate in the immunomodulation induced by probiotics.

Consecutive Intake of Fermented Milk Containing Bifidobacterium breve Strain Yakult and Galacto-oligosaccharides Benefits Skin Condition in Healthy Adult Women.

A double-blind, placebo-controlled, randomized trial was conducted to investigate the beneficial effect of probiotic and prebiotic fermented milk on the skin of healthy adult women. Forty healthy Japanese adult female volunteers with healthy skin randomly received either a bottle of probiotic and prebiotic fermented milk containing Bifidobacterium breve strain Yakult and galacto-oligosaccharides (GOS) (active group) or a non-fermented placebo milk containing neither probiotics nor GOS (placebo group) daily for 4 weeks. Before and after intake, hydration levels and cathepsin L-like activity in the stratum corneum and phenol levels in the serum and urine were determined. After intake, the hydration level of the stratum corneum decreased significantly in only the placebo group and was significantly lower than in the active group (p=0.031). Cathepsin L-like activity, an indicator of keratinocyte differentiation, was significantly increased in the active group (p=0.027). Serum and urine phenol levels decreased significantly in the active group (p=0.014, p=0.002, respectively), and serum phenol levels were significantly lower in the active group compared with the placebo group (p=0.006). The consecutive intake of probiotic and prebiotic fermented milk can benefit skin condition without dryness and decrease the levels of phenol production by gut bacteria in healthy adult women.

Immune modulation promoted by probiotic fermented milk in the mucosal immune system in an experimental model of allergy

Fil: Velez, Eva Maria del Mar. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Tucuman. Centro de Referencia para Lactobacilos; Argentina

Microbial Properties of Probiotic Fermented Milk Supplemented with Ginseng Extracts

The therapeutic properties of Lactobacillus rhamnosus GR-1 and ginseng extracts have been well documented. The objective of this study was to measure growth and survival of L. rhamnosus GR-1 in milk fortified with ginseng extracts during storage period of 28 days. Five formulations of milk (1% fat) were prepared. Two samples were fortified with alcoholic ginseng extract (AGE: 150 μg/mL, AGE: 500 μg/mL) and the other two samples were fortified with aqueous ginseng extract (QGE: 150 μg/mL, QGE: 500 μg/ml) and one with no ginseng extract (C). The mixtures were autoclaved for 15 min, cooled to 37?C and inoculated with 1% starter culture. The samples were then incubated anaerobically at 37℃ overnight. Selective MRS agar containing 0.015 g/L fusidic acid was used to enumerate L. rhamnosus GR-1 after 1, 14, and 28 d storage at 4℃. All ginseng-fortified samples supported the growth and survival of L. rhamnosus GR-1, as viable counts were detected at each measurement point throughout the 28 d storage period. After 1 d of storage, total colony counts for L. rhamnosus GR-1 in AGE: 150 μg/mL and AGE: 500 μg/mL were 1.3 × 109 and 1.4 × 109 CFU/mL, respectively; probiotic counts in QGE 150 μg/mL and QGE: 500 μg/mL were 1.5 × 109 and 1.4 × 109 CFU/mL, respectively. Additionally, L. rhamnosus GR-1 viability remained stable throughout the 28 days storage period, as no significant decrease (p L. rhamnosus GR-1 can remain viable in presence of ginseng extracts during storage period and there is potential for incorporating ginseng extracts in other probiotic dairy products.

Effect of a probiotic fermented milk on the thymus in a non-sever protein-energy-malnutrition model in mice

Effect of a probiotic fermented milk on the thymus in a non-sever protein-energy-malnutrition model in mice

EVALUACIÓN DE LA CALIDAD FISICOQUÍMICA Y SENSORIAL DE UNA LECHE PROBIÓTICA FERMENTADA CON Lactobacillus acidophilus

A probiotic fermented milk containing Lactobacillus acidophilus, a lactic acid bacterium which can be implanted in the gastrointestinal tract, was produced. The lactic fermentation kinetic of the acidophilus milk was compared with that of the yoghurt; the corresponding curves were drawn eva¬luating pH and titratable acidity. To know the sensorial quality of both fermented milks and their difference, a control difference test and a sensorial profile were performed; to do this, eight people were trained to evaluate nine attributes of these milks. In addition, an acceptance test with potential consumers was performed. The results showed that the acidophilus milk followed a different kinetic from that of the yoghurt with respect to the processing time. Sensorially, both plain products (without sweetener) did not have any significant differences. Acidophilus milk was better accepted.

Antioxidant activity and fatty acid profile of fermented milk prepared by Pediococcus pentosaceus.

Probiotics are the class of beneficial microorganisms that have positive influence on the health when ingested in adequate amounts. Probiotic fermented milk is one of the dairy products that is prepared by using probiotic lactic acid bacteria. The study comprised preparation of fermented milk from various sources such as cow, goat and camel. Pediococcus pentosaceus which is a native laboratory isolate from cheese was utilized for the product formation. Changes in functional properties in the fermented milks obtained from three different species were evaluated. Antioxidant activity determined by DPPH assay showed activity in probiotic fermented milk obtained from all the products being highest in goat milk (93%) followed by product from camel milk (86%) and then product from cow milk (79%). The composition of beneficial fatty acids such as stearic acid, oleic acid and linoleic acid were higher in fermented milk than the unfermented ones. Results suggested that probiotic bacteria are able to utilize the nutrients in goat and camel milk more efficiently compared to cow milk. Increase in antioxidant activity and fatty acid profile of fermented milks enhances the therapeutic value of the products.

Effects on intestinal microbiota of probiotic fermented milk used for prevention of antibiotic-associated diarrhoea

Probiotic administration could prevent antibiotic-associated diarrhoea due to the restoration of an intestinal microbiota imbalance caused by antibiotics. The effect of the probiotics Lactobacillus acidophilus LA-5, Lactobacillus casei subsp. casei LC-01 and Bifidobacterium animalis subsp. lactis BB-12 on the composition and metabolic activities of the intestinal microbiota in human subjects during antibiotic treatment has been analyzed. Subjects that were placed on antibiotic therapy (amoxiciline/clavulanic or levofloxacin) were randomly assigned to receive a multispecies probiotic fermented milk (n = 122) or a placebo fermented milk (n = 125). Stool samples were collected at different intervals during the intervention study and analysed for faecal microbiota enumeration, probiotic species detection, enzyme activities and short chain fatty acid (SCFA) concentrations. The most predominant microbiota groups were total anaerobes, bacteroides and total aerobes. Probiotic species in fecal samples were analyzed by real-time PCR and results indicated that prevalence of the probiotic species within the probiotic group was below 50 % during the intervention study. Enzyme activities and SCFA concentrations showed a large inter-individual variability over the time in the placebo and probiotic groups, except to β-galactosidase activity, which was the most abundant in both groups over the time. In conclusion, the combination of L. acidophilus LA-5, L. casei subsp. casei LC-01 and B. animalis subsp. lactis Bb-12 taken in daily doses of 109–1010 colony-forming units (CFU) does not significantly influence (P > 0.05) either the fecal microbiota or its metabolic activity in elderly hospitalized patients taking amoxicillin/clavulanate or levofloxacin. In addition, this combination of probiotic strains did not reduce the rate of occurrence of diarrohea in these patients.

Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period

The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus rhamnosus. The aim of the present study was to measure the sensitivity profile of L. rhamnosus and a yogurt starter culture in fermented milk, upon addition of increasing concentrations of cinnamon, clove and mint essential oils. Essential oils were prepared by steam distillation, and chemically characterised by gas chromatography-mass spectrometry (GC-MS) and determination of density. Survival curves were obtained from counts of L. rhamnosus and the starter culture (alone and in combination), upon addition of 0.04% essential oils. In parallel, titratable acidity was monitored over 28 experimental days. Minimum inhibitory concentration values, obtained using the microdilution method in Brain Heart Infusion medium, were 0.025, 0.2 and 0.4% for cinnamon, clove and mint essential oils, respectively. Cinnamon essential oil had the highest antimicrobial activity, especially against the starter culture, interfering with lactic acid production. Although viable cell counts of L. rhamnosus were lower following treatment with all 3 essential oils, relative to controls, these results were not statistically significant; in addition, cell counts remained greater than the minimum count of 10(8)CFU/mL required for a product to be considered a probiotic. Thus, although use of cinnamon essential oil in yogurt makes starter culture fermentation unfeasible, it does not prevent the application of L. rhamnosus to probiotic fermented milk. Furthermore, clove and mint essential oil caused sublethal stress to L. rhamnosus.

Effects of Chlorella vulgaris and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties

It is a practice to add microalgae into plain and probiotic fermented milks in order to promote the functionality of these products via their direct health effects as well as the enhancing impact on viability of probiotic microorganisms in product and in gastrointestinal tract. In this study, the effects of addition of two species of microalgae including Arthrospira platensis and Chlorella vulgaris (seven yogurt treatments containing three concentrations for each microalgae—0.25, 0.50, and 1.00 %—and a control without microalgae) on pH, titrable acidity, and redox potential changes as well as on the viability of probiotic bacteria during fermentation and during a 28-day refrigerated storage period (5 °C) were investigated in yogurt. Also, the amounts of lactic and acetic acids at the end of fermentation were assessed. The culture composition of yogurt was ABY type, containing Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12, Lactobacillus delbrueckii ssp. bulgaricus, and Stresptococcus themophilus. The addition of microalgae significantly (p < 0.05) increased the viability of L. acidophilus and bifdobacteria at the end of fermentation and during the storage period. Treatments containing A. platensis had slower pH decline, faster acidity increase, longer incubation time, and greater final titrable acidity than those containing C. vulgaris and control. In treatments containing 0.5 or 1 % microalgae, the viability was almost higher than 107 cfu/mL until the end of refrigerated storage.

Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks

Development of dairy organic probiotic fermented products is of great interest as they associate ecological practices and benefits of probiotic bacteria. As organic management practices of cow milk production allow modification of the fatty acid composition of milk (as compared to conventional milk), we studied the influence of the type of milk on some characteristics of fermented milks, such as acidification kinetics, bacterial counts and fatty acid content. Conventional and organic probiotic fermented milks were produced using Bifidobacterium animalis subsp. lactis HN019 in co-culture with Streptococcus thermophilus TA040 and Lactobacillus delbrueckii subsp. bulgaricus LB340. The use of organic milk led to a higher acidification rate and cultivability of Lactobacillus bulgaricus. Fatty acids profile of organic fermented milks showed higher amounts of trans-octadecenoic acid (C18:1, 1.6 times) and polyunsaturated fatty acids, including cis-9 trans-11, C18:2 conjugated linoleic (CLA-1.4 times), and α-linolenic acids (ALA-1.6 times), as compared to conventional fermented milks. These higher levels were the result of both initial percentage in the milk and increase during acidification, with no further modification during storage. Finally, use of bifidobacteria slightly increased CLA relative content in the conventional fermented milks, after 7days of storage at 4°C, whereas no difference was seen in organic fermented milks.

Selection and design of lactic acid bacteria probiotic cultures

Probiotics are defined as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host.” Probiotic‐containing foods can be categorized as functional foods and, along with prebiotics, represent the largest segment of the functional food market around the world. Fermented foods are the main vehicle of administration of probiotic organisms and, among them, dairy products are by far the most widely used. Many probiotic strains, which most often belong to the genera Lactobacillus and Bifidobacterium, are already applied in commercial probiotic fermented milks throughout the world. Nonetheless, the market of biofunctional dairy products, including probiotics, is continuously asking for diversifying the range of available products. To this regard, there is a growing need to identify new biofunctional strains, new strategies to assure survival of these cultures, and different sources from which to isolate strains. Before a probiotic can benefit human health, it must fulfill several criteria. Because the range of target functions and technological applications is wide, the selection and evaluation of potential probiotic candidates require a multistep approach. This review will give a general overview of main criteria and methods that have to be taken into consideration in the selection process of probiotic strains.

Comparative Evaluation of Oral Administration of Probiotic Lactobacilli-fermented Milks on Macrophage Function.

Six strains of lactobacilli belonging to three species (Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus helveticus) were evaluated for probiotic attributes viz. acid tolerance, bile tolerance and cell surface hydrophobicity. All the six strains exhibited probiotic attributes with considerable degree of variation. Three Lactobacillus strains selected on the basis of probiotic attributes were used for preparing three different fermented milks. In order to evaluate the effect of feeding these probiotic fermented milks on macrophage cell function, an in-vivo trial was conducted in mice for a period of 2, 5 and 8days. The control group of mice was fed with skim milk. The phagocytic activity of macrophages increased significantly (P<0.05) on feeding fermented milk prepared using L. acidophilus, L. casei and L. helveticus as compared to milk group (control) on 2nd, 5th and 8th day of feeding, respectively. Likewise, the release of β-glucuronidase and β-galactosidase from peritoneal macrophages increased significantly (P<0.05) on 2nd, 5th and 8th day of feeding as compared to their respective control group (milk). The results thus depict that feeding of probiotic fermented milk enhances phagocytic activity of the macrophages.

Probiotic Milk Supplementation with Pea Flour: Microbial and Physical Properties

The effect of skim milk probiotic (L. rhamnosus AD200) fermented beverage supplementation with 1–3 % (w/v) pea flour (PF) or skim milk powder (SM) on acid production, microbial growth, physical properties (pH, syneresis, and color), and rheological properties (dynamic oscillation temperature sweep test at 4–50 °C) after production and during 28-day storage was studied. Acid production and microbial populations (CFU) were enhanced after production and 28-day storage especially for 3 % PF-supplemented sample. The average pH in all samples decreased from 4.5 to 4.04 over 28 days of storage. Syneresis in 1–3 % PF-supplemented probiotic was significantly lower than all other samples. PF supplementation slightly changed the color by increasing yellowness in the final product. PF-supplemented (1–3 %) probiotic fermented milk showed higher storage (G') and loss (G'') moduli in comparison with samples supplemented with 1–3 % SM and the non-supplemented control.

Milk Fermented by Propionibacterium freudenreichii Induces Apoptosis of HGT-1 Human Gastric Cancer Cells

BackgroundGastric cancer is one of the most common cancers in the world. The “economically developed countries” life style, including diet, constitutes a risk factor favoring this cancer. Diet modulation may lower digestive cancer incidence. Among promising food components, dairy propionibacteria were shown to trigger apoptosis of human colon cancer cells, via the release of short-chain fatty acids acetate and propionate.Methodology/Principal FindingsA fermented milk, exclusively fermented by P. freudenreichii, was recently designed. In this work, the pro-apoptotic potential of this new fermented milk was demonstrated on HGT-1 human gastric cancer cells. Fermented milk supernatant induced typical features of apoptosis including chromatin condensation, formation of apoptotic bodies, DNA laddering, cell cycle arrest and emergence of a subG1 population, phosphatidylserine exposure at the plasma membrane outer leaflet, reactive oxygen species accumulation, mitochondrial transmembrane potential disruption, caspase activation and cytochrome c release. Remarkably, this new fermented milk containing P. freudenreichii enhanced the cytotoxicity of camptothecin, a drug used in gastric cancer chemotherapy.Conclusions/SignificanceSuch new probiotic fermented milk may thus be useful as part of a preventive diet designed to prevent gastric cancer and/or as a food supplement to potentiate cancer therapeutic treatments.

FORMULASI PRODUK SUSU FERMENTASI KERING DENGAN PENAMBAHAN BAKTERI PROBIOTIK Lactobacillus casei DAN Bifidobacterium longum

Fermented milk is a healthy product that has many benefits especially for human digestive tract. Manufacturing of probiotic fermented milk products as a functional food with a viable long shelf life needs to be developed. The purpose of this study was to formulate a dried fermented milk product using probiotic bacterias. The experimental design study was a complete random design with 4 treatments using different lactic acid bacteria (LAB): A1 (Streptococcus lactis: 0.5%); A2 (Streptococcus lactis: 0.25% and Lactobacillus casei: 0.25%); A3 (Streptococcus lactis: 0.25%, Lactobacillus bulgaricus: 0.125%, Streptococcus thermophiles: 0.125%); and A4 (Streptococcus lactis: 0.25% and Bifidobacterium longum: 0.25%). The highest level of hardness was A2 product and the highest level of tenderness is A1 product. Results of proximate analysis showed that dried fermented milk products had high levels of the protein, calcium, and phosphorus. Microbiological test results showed that the amount of lactic acid bacteria (BAL) in dried fermented milk products were eligible based on CODEX: 243 (2003). Statictical analysis using ANOVA in the hedonic quality test showed that the treatments were significantly different (p 0.05) on the attributes of color, aroma, hardness, and flavor except texture.&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;