Probiotic Foods Research Articles

Changes in the food preferences and purchase behaviors in the new normal: a cross-sectional study

Introduction: During the new coronavirus disease 2019 (COVID 19) pandemic, food preferences and consumption behaviors of consumers began to change. This study aims to examine changes in food preferences and purchasing habits in the new normal of COVID-19 after lockdown. Methods: In this cross-sectional study, the anonymous online survey hosted by the forms.app was shared via social media from July to August 2021, targeting Turkish residents 18-65 years old. The questionnaire was developed based on related literature by authors. Statistical analysis was performed using IBM SPSS© Statistics for Windows, version 20.0. Results: A total of 1033 women (90.4%) and 110 men (9.6%) participated in this study, between the ages of 26-37. During the new normal period of the pandemic, 40.3% of the participants have increased online food shopping, and 44.1% of the participants decreased food shopping via the markets, greengrocers, or local markets. While sex, age, income, marital status, and chronic disease did not differ significantly in the change in online shopping (p>0.05), education level and labor status were significantly different (p<0.05). 55.6% of the participants reported that the COVID-19 pandemic affected their food choice. Purchasing of foods perceived as healthy according to participants was a lot and quite a lot as %38.7 affected by the COVID 19 pandemic. A high percentage of the participants increased their consumption of healthy foods such as foods containing vitamin C, fruits, vegetables, nuts, protein-rich foods, probiotic foods, and water consumption increased. Conclusions: The food purchasing behavior and the consumption of foods consumed have been changed in the new normal period of COVID-19.

The Potential of Glutinous Rice Tape Added with Lactobacillus plantarum Dad-13 and Saccharomyces boulardii as a Probiotic Food

Glutinous rice tape circulating in the community generally does not contain probiotic cells. However, adding Lactobacillus plantarum Dad-13 and Saccharomyces boulardii can increase its potential as a probiotic food. This study is aimed to determine the effect of using glutinous rice varieties and the addition of probiotic cells on the number of lactic acid bacteria (LAB) and yeast, levels of anthocyanins, antioxidant activity, as well as the preference level of glutinous rice tape produced. A completely randomized design with a factorial pattern was used in this study. The first factor was glutinous rice varieties (white and black), while the second was the probiotic inoculum type (Lactobacillus plantarum Dad 13 and Saccharomyces boulardii) which were added simultaneously or individually. The result show that adding the probiotic cells simultaneously or individually in the production of white and black glutinous rice tape increased the LAB amount by 2 log cycles and yeast by 1 log cycle. The addition of Saccharomyces boulardii together with Lactobacillus plantarum Dad-13, or individually, resulted in higher anthocyanin levels in black glutinous rice tape than white glutinous tape. The antioxidant activity of white glutinous rice tape was improved by the addition of probiotic cells. For the black glutinous rice tape, the antioxidant activity (87.57-88.61 %RSA) was higher than the activity of white glutinous rice tape (15.58-51.22 %RSA). Furthermore, adding Lactobacillus plantarum Dad-13 simultaneously with Saccharomyces boulardii increased the preference level on aroma, color, taste, texture, and overall, and produced the white glutinous rice tape that the panelists most favored.

Physicochemical, and microbiological characteristics of probiotic dark chocolate bar sweetened with palm sugar and coconut sugar

Dark chocolate is considered a nutritious food due to its high polyphenol and antioxidant activity. The improvement of chocolate functionality can be conducted by enriching it with probiotics. Replacement of sucrose in probiotics-enriched chocolate with palm or coconut sugar serves as a probiotic protective agent and increases its functional value. The addition of probiotics and sugar replacement will change the physical, chemical and microbiological properties of dark chocolate products. This research aimed to investigate the physical, chemical and microbiological characteristics of probiotic dark chocolate with sucrose replacement by coconut sugar and palm sugar. The viscosity, colour, melting profile and surface microstructure were investigated for physical properties of probiotic dark chocolate. Total phenolic content was measured by Folin-Ciocalteu method, and the antioxidant activity was quantified by the DPPH radical method. Total lactic acid bacteria were evaluated for microbiological properties of chocolates. As a reference, probiotics enriched dark chocolate with sucrose were also studied. The results showed that the viscosity of all the samples was significantly different, and chocolate sweetened with coconut sugar was the most viscous. Based on the DSC profile, chocolate sweetened with sucrose had a lower melting temperature than chocolate sweetened with coconut and palm sugar. The antioxidant activity of chocolate sweetened with palm sugar was significantly higher than that of chocolate sweetened with coconut sugar and reference. Probiotic dark chocolate sweetened with coconut sugar and palm sugar had significantly higher total polyphenols than reference. Sugar replacement did not significantly influence the calorie value, but palm sugar was proven in reducing the calorie of the probiotic dark chocolate. Dark chocolate provided suitable protection in fulfilled adequate viability for being claimed as a probiotic food, i.e., 6.88, 6.94, 7.16 log CFU/g respectively. Microscopy visualization showed that sugar agglomeration happened in both probiotic dark chocolates sweetened with coconut sugar and palm sugar. In general, the replacement of sucrose with palm and coconut sugar slightly increases the total phenolic content and antioxidant activity of probiotics-enriched dark chocolate.

Quinoa extruded snacks with probiotics: Physicochemical and sensory properties

The consumption of probiotic foods has grown rapidly, and these are generally found in dairy matrices where their growth is favored. Therefore, this study aimed to develop a new probiotic snack made from quinoa and added with spore-forming probiotic bacteria in two concentrations of 0.3 and 0.35%. The probiotic was added by spraying, after the extrusion process, together with salt and oil, at 70°C under dry conditions. Bacterial viability, resistance to simulated gastric juice, physical, chemical, and sensory tests were then evaluated during 120 days of storage at room temperature (20°C) and compared to a controlled snack without probiotic. The probiotic Bacillus coagulans was tested for the molecular identification and inhibition of pathogenic bacteria. Viability assessment was remained above 107 CFU/g of snacks. The intestinal tract simulation resistance test showed a viability of 70%. The physicochemical and sensory properties evaluated had no significant changes during storage time compared to control snack. The results of the taxonomic analysis indicate that the analyzed strain has, on average, 98% identity in 98% of its length belonging to Bacillus coagulans and Bacillus badius species. The probiotic showed inhibition against pathogenic bacteria. The new snack with probiotic is stable during storage.

Chemical composition, physicochemical evaluation and sensory analysis of yogurt added with extract of polyphenolic compounds from Quercus crassifolia oak bark

Introduction: A diet high in calories and saturated fats has been associated with health problems that have been increasing worldwide. Therefore, it is required to increase the number of formulated foods that generate well-being to health. Yogurt is a widely consumed food by all sectors of the population and it can be used as a vehicle to incorporate bioactive compounds. The phenolic compounds present in forest residues, such as those from oak bark, can be used and incorporated into yogurt, to increase its benefits as a functional food.Objective: The objective of this study was to develop a multifunctional yogurt enriched with vegetable oil (2.3% w/w) as a source of omega 6 and 3 and adding nanocapsules (24.5% w/w) of an extract of oak bark from Quercus crassifolia, rich in in phenolic compounds and high antioxidant capacity.Methods: Three yogurt formulations were prepared: F1: yogurt was made with non-fat milk, used as a control, F2: yogurt was prepared with non-fat milk and added with vegetable palm oil, and F3: non-fat yogurt was added with vegetable oil and nanoencapsulated oak bark phenolic extract. The yogurts were characterized in their chemical composition, microbiological analysis, and sensory analysis. Results: The multifunctional product F3 and product F2 presented lactic acid bacteria in concentration of 3.01X106 and 4.73x106, respectively, preserving characteristics of probiotic food. Product F3 presented low levels of syneresis (7.34%) and it was significantly different from the control yogurt (9.01%). The viscosity increased from 150 cP in the control yogurt to 341 cP in F3, due to the increase in the concentrations of solids by nanoencapsulating the phenolic. The wall material used for nanoencapsulation was sodium caseinate and mantodextrin. However, this increase in viscosity did not affect the sensory evaluation of the product. There were no significant differences between the control yogurt and the F2 and F3 products.Conclusion: A yogurt added with vegetable oil and nanoencapsulated oak bark phenolic extract was obtained. It was enhanced by the presence of probiotics, bioactive compounds, and essential fatty acids, and then evaluated and accepted by a sensory panel. Nanoencapsulation is a viable alternative to mask the characteristic astringent taste of phenolic compounds because it was not detected by the panelists. Keywords: waste recovery; functional dairy foods; essential fatty acids; probiotics; antioxidants; sensory.

In Vitro Evaluation of Weizmannia coagulans Strain LMG S-31876 Isolated from Fermented Rice for Potential Probiotic Properties, Safety Assessment and Technological Properties.

Bacillus coagulans, which has been taxonomically reclassified as Weizmannia coagulans, has been the focus of research due to its wide distribution in fermented foods, probiotic properties, and tolerance to extreme environments. The purpose of this study was to characterise putative probiotic bacteria in a fermented rice sample, followed by an in vitro screening of presumptive probiotic properties and a safety assessment to ensure their safety for human consumption. The predominant isolate was Gram-positive, rod-shaped, catalase-positive, spore-forming, motile, and facultatively anaerobic. The biochemical test and 16S rDNA sequencing identify the isolate as Weizmannia coagulans strain LMG S-31876. The strain showed significant viability in acidic gastric juice, pancreatin, and bile. The strain showed tolerance to 5% NaCl, and a low-to-moderate percentage of hydrophobicity and auto-aggregation was recorded. It met all safety criteria, including haemolytic activity, DNase activity, antibiotic sensitivity, and growth inhibition of other bacteria. Evaluation of its technological properties showed positive results for amylolytic and lipolytic activities; however, negative results were obtained for proteolytic activity. It could be concluded from the gathered data that W. coagulans strain LMG S-31876 isolated from fermented rice, might serve as a potential functional probiotic food. However, extended follow-up durations and larger-scale trials by assessing the therapeutic effects in managing various clinical gastrointestinal conditions are required to warranty such effects.

Structural determination of the cell wall polysaccharide LCPS-1 in Lacticaseibacillus paracasei strain Shirota YIT 9029

The neutral polysaccharides LCPS-1 and LCPS-2 play functional roles in the cell wall of the lactic acid bacterium Lacticaseibacillus paracasei strain Shirota YIT 9029 (LcS; formerly Lactobacillus casei strain Shirota YIT 9029), which has long been used as a probiotic food product. Studies have shown that LCPS-1 is associated with the immunomodulatory functions of LcS. We hypothesized that the structure of LCPS-1 is crucial for elucidating the mechanism of action of LcS on host immune responses and aimed to solve the undetermined primary structure of LCPS-1. Our results showed that LCPS-1 has a molecular weight of >400 kDa and is composed of Glc, Rha, Gal, and GlcNAc, with a repeating structure. Using limited degradation reactions, including controlled Smith and deamination degradations, we obtained key fragments with low molecular weight. Subsequently, their structures were analyzed using NMR spectra and other analytical techniques. Further, we integrated the results for each key fragment to derive the complete structure of LCPS-1. Our results indicated that the most probable structure of LCPS-1 is composed of two types of units (X, Y), each with a basic structure of seven sugars in which the C2-position of Rha is substituted with an acetyl group. The structure of X is {6[Glcβ1-2] Galα1-3[2-OAc] Rhaβ1-4Glcβ1-4[Rhaα1-3] [Glcα1-6] Glcβ1-} and that of Y is {6[Glcβ1-2] Galα1-3[2-OAc] Rhaβ1-4Glcβ1-4[Rhaα1-3] [Glcα1-6)] GlcNAcβ1-}, which can be expressed as (X6Y12)n. In this study, we identified the primary structure of LCPS-1, and our results may enable an improved understanding of the immunomodulatory abilities of LcS.

Characterization of lactic acid bacteria from buffalo dairy product (dadiah) as potential probiotics

Abstract. Aritonang SN, Roza E, Yetmaneli, Sandra A, Rizqan. 2022. Characterization of Lactic Acid Bacteria from Buffalo Dairy Product (Dadiah) as Potential Probiotics. Biodiversitas 23: 4418-4423. Dadiah is one of fermented milk from West Sumatra which made from buffalo milk. These product made traditionally by pouring fresh buffalo milk into a bamboo stick covered with banana leaves and fermenting at room temperature for two days. The study's objective was to isolate and identify Lactic Acid Bacteria (LAB) from dadiah as candidates for probiotics. The factors that are considered are LAB Characterization, Biochemical and Microscopic Characterization of LAB Isolate, Bacterial Resistance in Acidic conditions, Bile Salts Resistance, and Antimicrobial Activity. Furthermore the isolate identify by Polymerase Chain Reaction (PCR) using 16S rRNA. Samples of dadiah were collected from five farmers in Tanjung Bonai Village, North Lintau Buo Regency, Tanah Datar District, West Sumatra, Indonesia. Observations were made in four replications, and the data obtained were analyzed descriptively. The total colony of lactic acid bacteria from dadiah was 7x108-23x108 CFU/mL. LAB isolates from dadiah were classified as Gram-positive bacilli. The isolates are resistant to acidic conditions and bile salts and have inhibitory activity against pathogenic bacteria. Identifying the selected isolate using the 16S rRNA showed that the isolate had similarities with Lactobacillus casei strain HDS-01. It can be concluded that dadiah used in this study is as a probiotic food.

TO COMPARE EFFICACY OF PROBIOTIC NUTRACEUTICALS AND PROBIOTIC FOOD (CURD) ALONG WITH ANTIDEPRESSANT IN SUBJECTS SUFFERING FROM DEPRESSION

INTRODUCTION: Approximately 280 million people are currently living in the world with depression and in India, approximately around 57 lack people are affected by depression. There are various antidepressants available for major depressive disorder but there is a need also emerging for novel approaches to treatment for depression that not only reduce the cost of intervention but also the associated side effects of these antidepressants. Since ancient times there has been an old saying that all diseases start in the gut. Hence scientists and researchers in this century started working on a special bidirectional pathway called ―the gut-brain axis. Depression is characterized by a low level of serotonin, dopamine, and noradrenaline and as with most of these neurohormones, up to 90 percent of production occurs in the gut by microbiota hence gut-brain axis was found to be a very important link in searching for alternate novel depression treatments. To compare efcacy of probiotic nutraceuticals and probioti AIM: c food (curd) along with antidepressant in subjects suffering from depression. This Prospective Observational Study study was conducted a MATERIAL AND METHODS: t the department of psychiatry, MGMMC Indore India. A purposive sampling technique was used. The study sample consists of 90 subjects with depression in the age group 18-60. Diagnosis of depression was done as per the ICD-10 and Hamilton depression rating scale. The duration of the study was 4 weeks with two follow-ups on day 14 and day 28. Among subjects with depression thirty subjects were given tablet Escitalopram 10mg, thirty subjects were given tablet Escitalopram 10 mg and 120 ml curd, and the remaining thirty subjects were given tablet escitalopram 10 mg and probiotic capsule. Hamilton depression rating scale was applied after each follow-up. Different statistical methods such as comparative analysis through the Chi-square (χ2) test and Tukey‘s Honest Signicance Difference Test were employed by using the SPSS tool (version 20) with signicance at 1 % level (P<.01). On analyzing the results it was found that RESULTS: the comparison of mean HDRS on patients between days of treatment and each treatment type was statistically signicant (P<0.001). It was also observed that between day 0 and day 28 there was a slightly greater reduction in mean HDRS values by one or two points in the probiotic group from day 0 value of 12.50 ± 0.50a to 5.50 ± 0.84c on day 28 when compared to a reduction in HDRS values in curd group from day 0 value of 12.43 ± 0.43a to 6.70 ± 0.90c on day 28 and reduction in HDRS value in escitalopram group from day 0 value of 12.67 ± 0.42a to 7.07 ± 0.94b on day 28. Prese CONCLUSION: nt study provide valuable evidence of the efcacy of probiotics nutraceuticals and probiotic food (Curd) when used with the anti-depressive drug Escitalopram. Among other issues such as the potential to produce a visible effect, antidepressant medication is frequently accompanied by intolerable side effects that cause a signicant proportion of patients to discontinue their medication but the lower dose of the anti-depressive drug when given with probiotic supplementation and curd and also reduced side effects due to better gut health might be benecial for the depression patients

Clinical Potential of Microbial Strains, Used in Fermentation for Probiotic Food, Beverages and in Synbiotic Supplements, as Psychobiotics for Cognitive Treatment through Gut-Brain Signaling.

Pure and viable strains of microorganisms identified and characterized as probiotic strains are used in the fermentation process to prepare probiotic food and beverages. These products are sources of nutrition and help in the maintenance of gut microflora. The intake of food products prepared with the use of probiotic microorganisms and containing their metabolites and whole microbial cells can be considered as a natural formulation of synbiotic products with prebiotic substrates and culture. Other than through the intake of fermented food and beverages, probiotic microorganisms can be taken through a supplement, which is a complementary form prepared by combining separate sources of prebiotic substrates and specific probiotic cultures. Whether a fermented solid food or beverage, both the components in the product are in a synergistic relationship and contribute to several health benefits at a lower cost. The aim of this article is to review the relevant literature and present the outcomes of recent studies which have been conducted to explore the clinical potential of probiotic strains and their effect on psychological conditions. Studies have shown the relationship between gut microbiota and the brain, and their interaction through signaling. The studies have concluded that the gut–brain axis can be manipulated with the intake of probiotic foods or synbiotic supplements containing specific probiotic strains accompanied with their complementary prebiotics for the enhanced sustainability of healthy GIT microflora.

Development of a frozen semi-finished meat product with a probiotic culture of Lacticaseibacillus rhamnosus GG

Probiotic microorganisms are an important part of the diet for human health. The development of probiotic functional food products and the expansion of their range through new product groups, including those based on meat raw materials, is an urgent task for the food industry. The aim of the work is the development of a frozen semi-finished meat product with a probiotic culture L. rhamnosus GG for public catering establishments. To achieve the goal of the study, the determination of the structural-mechanical and organoleptic characteristics of minced meat and semi-finished products was carried out depending on the composition of the main and auxiliary raw materials, as well as the microbiological assessment of the thermal stability of the encapsulated culture of microorganisms after freezing, storage and preparation of the semi-finished product. Based on the results of the study, beef and raw beef fat were selected as the main raw materials, and the dosage of STPP tripolyphosphate was determined - 0.15 kg / 100 kg of minced meat. Samples of semi-finished products produced according to the developed recipe had the best organoleptic and structural-mechanical properties (elasticity - 78.2 N·mm, adhesion - 1.3 N·mm). Losses after heat treatment and bringing semi-finished products to culinary readiness were up to 30%, which makes the product economically viable and corresponds to the yields for products of this category at catering establishments. The survival rate of L. rhamnosus GG after heat treatment of semi-finished products was 59 ± 2%, and their final number allows us to classify the product as a probiotic. The developed semi-finished products can be introduced at catering establishments.

Development of a yogurt with antioxidant properties based on the use of encapsulated taxifolin

The aim of this study was to investigate the possibility of using plant antioxidants to produce probiotic products with antioxidant properties. The probiotic food system chosen was yoghurt produced by a thermostatic process using commercially available yoghurt sourdough. Being a mass-market product, yoghurt with antioxidant properties may become an adequate approach to solve the problems of providing the population with biologically active minor substances of antioxidant action. One of the important challenges in the development of fortified probiotic products is to assess the impact of the food ingredients used on probiotic development and the formation of a given quality of the product itself. For this reason, the research assessed indicators such as titratable acidity, which characterizes the course of the fermentation process; the content of probiotic microorganisms in combination with the study of their morphology; and antioxidant activity as an indicator reflecting the formation of new functional properties. Taxifolin powder in the original and encapsulated form (in hydroxypropyl-beta-cyclodextrin) according to the author's methodology was used as an antioxidant. The results of studies show that inclusion of taxifolin into the composition of yogurt ensures formation of probiotic product with the required amount of probiotic microorganisms (not less than 107 CFU per 1 g) and the titratable acidity level according to the current regulatory documentation. It was found that the use of taxifolin in encapsulated form provides a better development of the fermentation microflora of yoghurt, the content of probiotic microorganisms was one order of magnitude higher than in the sample with unencapsulated taxifolin. The value of antioxidant activity of the enriched yoghurt samples was more than 2 times higher than that of the control sample. Thus, the results obtained showed that when obtaining yoghurt with antioxidant properties it is most advisable to add a food ingredient based on encapsulated taxifolin.

A systematic review on fruit‐based fermented foods as an approach to improve dietary diversity

Fermented foods are popular around the globe for their health-promoting components and activity. In recent years, for promoting better health and nutrition, fortification and supplementation of fermented fruits are used as functional healthy beverage, especially for those who are intolerant to lactose-based products. Moreover, industrial revolution has transformed traditional fermentation process to a controlled process suitable for industrial scale production of functional ingredients. The aim of this systematic review is to provide an in-depth perspective of non-alcoholic fermented fruit beverages with an emphasis on improving bioactive and nutritional compounds such as phenolic compounds, vitamins, and minerals, and their effort as pro/prebiotics diets. For instance, consumption of fermented fruits and fruit-based probiotic foods such as kombucha has increased, and the evidence for effects on antioxidant and bioactive compounds is presented and discussed. Researchers use cutting-edge technology and innovations to convert fermented fruits into functional beverages with bioactive metabolites and phytochemicals. Hence, for the production of any functional beverage, it is essential to optimize the microbial strains that can utilize different fruit matrices as a single or in combination. These perspectives articulate fruit-based probiotics as one of the possibilities of processing fruit for culinary and pro-health purposes. Novelty impact statement This systematic review noticeably focuses on the fruit fermentation along with various bioactive ingredients derived from fermented fruits. In addition, comprehensive description on fruits and fruit juices as a promising carrier of probiotics, fermented fruits as dietary supplements that are in the market, and related future perspectives are discussed.

Determination of consumers’ attitude and behaviours about probiotic products: a case study of TR63 Region in Turkey

Amaç: Bu çalışmanın amacı, TR63-Doğu Akdeniz Bölgesinde yer alan Hatay, Kahramanmaraş, Osmaniye illerinde yaşayan tüketicilerin probiyotik gıdalara yönelik bilgi düzeyleri, tutumları, davranışları ve tüketim eğilimlerini tespit etmektir.Yöntem ve Bulgular: Bu amaçla, TR63 Bölgesinde 600 tüketici ile anket çalışması yapılarak, tüketicilerin probiyotik ürünler hakkındaki genel tutum ve davranışları belirlenmiştir. Araştırma sonuçlarına göre, tüketicilerin probiyotik gıdaları satın alma oranları yüksek olmakla birlikte (%66.80), evde yapılan probiyotik ürünleri daha sağlıklı buldukları belirlenmiştir. Araştırma kapsamında görüşülen tüketicilerin %74.80’i evde en az bir çeşit probiyotik ürün ürettiği belirlenmiş olup, evde en çok üretilen ürünler sırasıyla, yoğurt, ayran, lahana/salatalık turşusu ve kefirdir.Genel Yorum: Son yıllarda dünyada olduğu gibi Türkiye’de de tüketicilerin fonksiyonel ürünlere olan talebinde artış yaşanmaktadır. Günümüzde sağlıklı bir yaşam sürdürmek ve artan sağlık problemlerini önlemek için tüketiciler fonksiyonel ürünlere yönelmektedirler. Probiyotik ürünler, fonksiyonel ürünler arasında önemli bir yere sahip olup, tüketiciler tarafından en çok tüketilen foksiyonel ürünlerdir. Araştırma sonuçlarına göre, tüketicilerin probiyotik gıdaların yararları hakkındaki farkındalıklarının yüksek olduğu ve bu ürünleri güvenerek tükettikleri belirlenmiştir. Bu sonuçların yanı sıra, fiyatlarının daha ucuz olması halinde tüketicilerin daha fazla probiyotik gıda ürünü satın almaya gönüllü oldukları belirlenmiştir.Çalışmanın Önemi ve Etkisi: Araştırma kapsamında elde edilen bulgular ile tüketicilerin probiyotik ürünlerde tercihleri, öncelikleri ve tüketim sıklıkları belirlenmiş olup, araştırmada elde edilen bulgular ile söz konusu ürünlerin tüketiminin artırılması ve pazarlama olanaklarının geliştirilmesine yönelik gıda sanayisine ve hızla büyüyen fonksiyonel gıda ürünleri pazarına katkı sağlanması beklenmektedir.

Physicians' Understanding of the Role of the Microbiome in Allergies and Asthma: A Questionnaire-Based Study in Saudi Arabia.

PurposeAllergies and asthma are two noncommunicable illnesses of increasing public health concern in Saudi Arabia. Nevertheless, little is known about knowledge of the microbiome and its relationship to asthma and allergy risks among healthcare professionals, such as pediatricians and family medicine practitioners, who are often involved in the care of patients suffering from these illnesses. Therefore, this study aimed to examine knowledge about microbiome science in these healthcare workers in the eastern region of the kingdom, where allergies and asthma are highly prevalent.Patients and MethodsThe study survey consisted of 37 online questions in three topical domains, including microbiome science, dysbiosis, and probiotics, and was distributed to 203 participants in various demographic groups.ResultsThe survey analysis revealed that the mean knowledge score was 67.6%. The component scores were highest for the microbiome (75.6%) and lowest for dysbiosis (52.6%). Only 17.7% of the healthcare workers were prescribing probiotic food or drinks for most of their patients with allergies and/or asthma; and 37.8% of the healthcare workers were unaware of the reasons for prescribing pro-/prebiotics. Regression analysis revealed that older age (>45 years old), probiotic prescription experience, and positive beliefs about the importance of nutritional advice were independent predictors of higher microbiome knowledge.ConclusionThe analysis not only revealed existing gaps in microbiome knowledge among the participants, including those related to the role of the microbiome in allergy and asthma development but also identified predictors of higher microbiome knowledge. These observations provide an impetus for the rational design of continuing medical education curriculum and training to update healthcare professionals with emerging clinical application of microbiome knowledge for the management of microbiome-related illnesses.

Antimicrobial effect of probiotic food against intestinal pathogens

Antimicrobial effect of probiotic food against intestinal pathogens

Exploratory Study for Probiotic Enrichment of a Sea Fennel (Crithmum maritimum L.) Preserve in Brine.

Considering the increasing consumer demand for vegan and vegetarian health foods, different vegetables have been already exploited to produce non-dairy probiotic foods. In addition to being rich in bioactive compounds, sea fennel (Crithmum maritimum L.), also known as rock samphire, represents a valuable candidate in the production of probiotic-enriched foods, and, to the authors’ knowledge, it has not yet been explored as carrier for probiotics. Hence, the present study was aimed at evaluating the survival of a commercially available probiotic formulation, SYNBIO®, and Lactiplantibacillus plantarum IMC 509 in an artificially acidified, pasteurized sea fennel preserve in brine during a refrigerated storage of 44 days. Despite slight reductions in the microbial loads, at the end of the storage, both the probiotic formulations showed loads higher than 7.0 Log CFU g−1 of sea fennel or mL−1 of brine, above the recommended administration dose to exert beneficial health effects. Thus, acidified sea fennel sprouts in brine represent a potential vehicle for probiotics delivery to humans.

The Impact of Kefir on Epidermal Water Homeostasis in Healthy Human Skin.

Kefir, a symbiotic consortium of diverse bacteria and yeasts, is one of the most popular probiotic foods on the market. Its consumption has been referred to as beneficial in human skin health, namely in the reinforcement of skin’s barrier function. This benefit likely results from the productive activity of lactic acid bacteria during kefir fermentation. Lactic acid is naturally present in the skin, and actively contributes to epidermal water dynamics and “barrier.” Few studies have been conducted regarding the impact of probiotic consumption in human epidermal water homeostasis. Therefore, this study was designed to explore the impact of the regular consumption of kefir on the skin water dynamics in a group of participants with healthy skin. Participants (n = 27) were healthy female volunteers from whom twelve consumed 100 mL of kefir every day for eight weeks as part of their diet. The remaining (untreated) participants served as the control group. Epidermal water balance was assessed by measuring transepidermal water loss (TEWL) and stratum corneum (SC) hydration on three different occasions—at baseline (T0), after four weeks (T4) and after eight weeks (T8) of interventive kefir consumption. Our study revealed a significant reduction in TEWL (p = 0.043) in the kefir group after eight weeks of regular consumption. In the same period, no differences were found for TEWL in the control group (p = 0.997). Regarding hydration, skin dryness was progressive in the control group, with a significant reduction in SC hydration (p = 0.002) at T8 in comparison to T0. In the kefir group, SC hydration was preserved between T0 and T8 (p = 0.997), which we believe to be related to epidermal “barrier” reinforcement. Our study seems to confirm that the regular consumption of kefir does improve cutaneous water balance even in healthy skin.

Comparative genomics-based probiotic relevance of Limosilactobacillus fermentum KUB-D18

Limosilactobacillus fermentum KUB-D18 is a heterofermentative lactic acid bacterium that its potential probiotic relevance originally isolated from the chicken intestine. This study sequenced a whole-genome of L. fermentum KUB-D18 and annotated its genes and functions in relation to probiotic properties. As a result, the genome sequence of L. fermentum KUB-D18 approximately contained 2.02 Mbps with GC content of51.7%. After annotating the genome by integrated protein and pathway databases, 2,158 protein-encoding genes were majorly annotated for metabolisms of amino acids, carbohydrates and cofactors as well as vitamins which showed a versatile metabolic capability to gastrointestinal microhabitats. According to the comparative genome analysis of L. fermentum KUB-D18 and the other related strains, L. fermentum KUB-D18 showed common characteristics e.g., folate biosynthesis and bile salt hydrolase enzymes-related cholesterol lowering effect as well as a unique gene cluster involved in metabolism of l-ascorbic acid of L. fermentum KUB-D18. Taken together, L. fermentum KUB-D18 genome provides the genetic basis towards cellular capability for further elucidating the functional mechanisms of its probiotic properties. This study serves for designing desirable targets for the development of probiotic foods and feeds.

PRELIMINARY ORAL PROBIOTICS BACTERIAL PROFILE IN NEONATAL AND PEDIATRICS AND ITS CLINICAL EVALUATION

Probiotics are live bacteria that are consumed or administered to the body to provide health advantages. They are in yoghurt and other fermented food consumer, as well as dietary supplements and cosmetics too. After birth, the mouth of the infant is richly colonized immediately. The different probiotic microorganisms present in infants are Bifidobacterium, Streptococcus salivarius, Streptococcus albicans, Lactobacillus crispatus, Lactobacillus gasseri. Some of these can exhibit some powerful anti-inflammatory capabilities. For the novel application of probiotics in pediatric nutrition, there is a new concept in the composition of the microbiota. In probiotic food, it contains healthy microorganisms, which helps in the safe gut association with lymphoid tissue in infants. Traditionally, probiotics have been associated with gut health, and most clinical interest has been focused on their use for the prevention or treatment of gastrointestinal infections and diseases; however, during the last decade, several investigators have also suggested the use of probiotics for oral health purposes. The aim of this review is to examine the potential mechanisms of probiotic bacteria in the oral cavity and summarize the observed effects of probiotics with respect to oral health. The research focuses on probiotic lactobacilli and its genera that are most used in various probiotic products. Due to this reason, the idea of the usage of probiotics is leading the way to new therapeutic perspectives.