Probiotic Foods Research Articles

Evaluation of viability to simulated gastrointestinal tract passage of probiotic strains and pioneer bioaccessibility analyses of antioxidants in chocolate

Chocolate is appreciated worldwide for its flavor and antioxidant properties. This study aims to evaluate the viability of Lactiplantibacillus plantarum, Lacticaseibacillus casei, and Bacillus subtilis in milk and 70% cocoa chocolates during 90-days. Chocolates incorporated with free and microencapsulated strains were subjected to a gastrointestinal tract (GIT) in vitro passage simulation. Results indicate that survival depends on the strain used; B. subtilis presented the highest performance, with values above 8.0 log CFU/g. GIT simulation demonstrated strains survival during the passage through all the phases, with intestinal phase average values above 7.9 log CFU/g for B. subtilis and L. casei; a factor attributed to the protection provided by the chocolate matrix. Bioaccessibility to phenolics, flavonoids, and antioxidants was also higher in all samples simulated analysis, and 70% cocoa chocolates showed the highest concentrations. The chocolates showed high acceptance in the sensorial analysis. The maintenance of the viability of potential probiotic microorganisms in the food matrix, and the high content of antioxidant compounds, indicate the great potential of chocolate for the diversification of probiotic foods currently available in the market.

The immunomodulating effect of bifidobacteria is modified by the anticoagulant acenocoumarol

Bifidobacteria are health promoting microorganisms that can interact with drugs in the intestinal tract thus modifying the activation of immune cells and host homeostasis. To study the effect of acenocoumarol on the interaction between bifidobacteria and THP-1 cells or intestinal epithelial cells. Bifidobacterium bifidum CIDCA 5310 and B. adolescentis CIDCA 5317 were grown in MRS broth in anaerobic conditions. The experiments were done in the presence of acenocoumarol. FITC-labeled bacteria were incubated with THP1 cells differentiated with PMA (THP1-PMA), and phagocytosis and intracellular localization of bacteria were assessed by flow cytometry and confocal laser microscopy, respectively. Also, expression of macrophage surface molecules in THP1 and THP1-PMA cells was assessed by flow cytometry. By using the Caco-2 ccl20:luc reporter system innate immune response was analysed by determining luciferase expression induced by flagellin. Acenocoumarol decreased phagocytosis of bifidobacteria but intracellular routing was not modified. Also, anticoagulant reduced the expression of HLA-DR and CD64 induced by bifidobacteria in both THP1-PMA and THP1 cells. Instead, the decrease in the expression of CD206 and CD23 was dependent on differentiation status of THP1 cells. Acenocoumarol increased CCL20 expression and it was partially abrogated by strain CIDCA 5310. Presence of acenocoumarol modifies the interaction between bifidobacteria and eukaryotic cells thus suggesting that the expected modulation of immune response by probiotic foods can be different in persons under anticoagulant treatment.

Studies on Suitability to Incorporate Tropical Fruit Pulp in Whey-based Probiotic Beverage

Background: The present investigation was planned to standardize a method for preparation of whey-based fermented probiotic beverage containing Alfonso mango (Mangifera indica) pulp. This study was undertaken in view of the fact that the probiotic foods can play an important role in promoting health and reducing public health care costs in a developing country like India. As such the whey is the major dairy by-product, which causes enormous environmental problems leading to enforcement of stringent laws by the pollution control authorities. The Indian dairy industry is exploring the ways to utilize whey in more economical way. Methods: The lab-made paneer whey (Indian milk curd) was utilized in the study. The fresh Alfonso pulp was used for value-addition of the product. The probiotic culture of Lactobacillus rhamnosus-MTCC-5463 was used for fermentation. The method was standardized and the product was subjected for its sensory evaluation. Result: It was observed that the whey-based probiotic beverage containing 15% Alfonso pulp (v/w) was liked most with mean score of 8.75 followed by 10% pulp with mean score 5.39 out of 9.0 in the nine-point Hedonic scale. The product containing 5% Alfonso pulp was disliked by the judges with a mean score of 4.54. It was concluded that the whey-based probiotic beverage containing 10-15% mango pulp can be prepared with probiotic viable counts of 107 cfu/ml. This would be one of the promising ways to utilize the whey and developing gastrointestinal health promoting product.

Identification of a prototype human gut Bifidobacterium longum subsp. longum strain based on comparative and functional genomic approaches.

Bifidobacteria are extensively exploited for the formulation of probiotic food supplements due to their claimed ability to exert health-beneficial effects upon their host. However, most commercialized probiotics are tested and selected for their safety features rather than for their effective abilities to interact with the host and/or other intestinal microbial players. In this study, we applied an ecological and phylogenomic-driven selection to identify novel B. longum subsp. longum strains with a presumed high fitness in the human gut. Such analyses allowed the identification of a prototype microorganism to investigate the genetic traits encompassed by the autochthonous bifidobacterial human gut communities. B. longum subsp. longum PRL2022 was selected due to its close genomic relationship with the calculated model representative of the adult human-gut associated B. longum subsp. longum taxon. The interactomic features of PRL2022 with the human host as well as with key representative intestinal microbial members were assayed using in vitro models, revealing how this bifidobacterial gut strain is able to establish extensive cross-talk with both the host and other microbial residents of the human intestine.

Current concepts of the intestinal microbiota and prospects for microbiocenosis adjustment: A review

The review presents current data on the interaction between the human body and the community of microorganisms inhabiting its gastrointestinal tract. The terminology and methods for analyzing quantitative and qualitative characteristics of gut microbiota are presented. The review also focuses on the concepts of eubiosis, dysbiosis, and the possibilities of correcting dysbiosis with probiotics and probiotic foods.

Microencapsulation by a Spray Drying Approach to Produce Innovative Probiotics-Based Products Extending the Shelf-Life in Non-Refrigerated Conditions

Recently, there has been a growing interest in producing functional foods containing encapsulated probiotic bacteria due to their positive effects on human health. According to their perceived health benefits, probiotics have been incorporated into a range of dairy products, but the current major challenge is to market new, multicomponent probiotic foods and supplements. Nevertheless, only a few products containing encapsulated probiotic cells can be found as non-refrigerated products. In this work, spray drying technology was investigated in order to produce an innovative nutraceutical formulation based on lactic acid bacteria (LAB), and was able to ensure a good storage stability of probiotics (no less than 109 CFU/cps) in non-refrigerated conditions. Probiotic-loaded microparticles from spray drying experiments were produced under different conditions and compared by thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and the enumeration of the number of viable cells in order to identify the formulation exhibiting the most promising characteristics. Results from the dissolution test revealed that the optimized formulation provides a suitable amount of living cells after digestion of microparticles stored for 12 months at room temperature and confirmed that the microencapsulation process by spray drying ensures a good protection of probiotics for nutraceutical purposes.

Effect of a Multi-Strain Probiotic Supplementation to Manage Stress during the COVID-19 Pandemic: A Randomized, Double-Blind, Placebo-Controlled, Cross-Over Clinical Trial

Introduction: The COVID-19 pandemic strongly affected every aspect of the modern society, from health to socioeconomics, leading people to experience high levels of stress. Methods: A double-blind, cross-over, placebo-controlled clinical study was performed to investigate the ability of a food supplement containing two probiotic strains, Limosilactobacillus reuteri PBS072 and Bifidobacterium breve BB077, in supporting 33 healthy adults, working at a university, in stress management. The efficacy of the tested strains in influencing the stress response, in terms of mood and sleep behavior, was assessed using the following validated questionnaires: Profile of Mood State (POMS) and Pittsburgh Sleep Quality Index (PSQI). Results: Outcomes of the POMS and the PSQI demonstrated a significant reduction of the questionnaire’s scores both versus baseline and placebo after 30 days of probiotic intake. Conclusions: According to the results, the probiotic food supplement investigated showed a remarkable effect on stress management by improving the quality of sleep and the mood.

PROBIOTIC CHARACTERIZATION OF SACCHAROMYCES CEREVISIAE Y196 AND Y197 ISOLATED FROM RICE CHHANG- A FERMENTED BEVERAGE OF LAHAUL SPITI

Fermented foods and beverages are rich source of probiotic microorganisms and yeasts are the most common microorganisms found in these fermented products. Fermented beverages are less explored for probiotics, therefore; the present study was focused on isolation, screening and characterization of probiotic yeast from rice Chhang, a fermented beverage of Lahaul Spiti. Ten yeast isolates were initially isolated from rice Chhang and out of which two isolates Saccharomyces cerevisiae Y196 and Saccharomyces cerevisiae Y197 were selected based on their antimicrobial activity. These two yeast isolates were examined for various probiotic properties such as survival at low pH, bile tolerance, microbial adhesion to hydrocarbons, cholesterol assimilation, exopolysaccharide production and haemolytic activity. Both isolates showed antimicrobial activity against all the tested pathogens used in this study, also showed high acid tolerance at pH 2 and pH 3 and can withstand high bile concentration as compared to control. Percentage of hydrophobicity was found to be 57 % and 41 % in Saccharomyces cerevisiae Y196 and Saccharomyces cerevisiae Y197, respectively. Both isolates were able to show high cholesterol assimilation with a maximum of 90 % in case of Saccharomyces cerevisiae Y197 with taurocholate. They were also found to be positive for exopolysaccharide production and showed no haemolytic activity. Hence, keeping in view the results of present study, these isolates can be proposed for preparation of various probiotic food products.

Parents' Perspective on Probiotics in Preschool Children: A Cross-sectional Survey.

The composition of the human gut microbiota, which can also be regulated by the consumption of probiotics, has a significant impact on host health. The main source of probiotics can be foods such as fermented foods, yogurts, fermented drinks and/or probiotic supplements. While parents play a critical role in ensuring the well-being of their children, this cross-sectional study is focused on parents' perspectives regarding the use of probiotics in the preschool period. The self-administered online survey consisted of 24 questions arranged across two thematic sections. The final data analysis included 102 parents (96% F; 4% M), aged between 22 and 47. Their children were aged up to 6 years. The majority (52%) of the parents were familiar with the term 'probiotics' and 86.3% were including probiotics in their children's diet at the time of the survey. The main source was probiotic food (36.3%), of which yoghurt was the most commonly consumed (87.2%). The inclusion of probiotic supplements in a child's diet was positively correlated with parents' consumption and level of knowledge about the term 'probiotics'. Digestive tract-related disorders were the most frequently reported motive for the initial introduction of probiotics into children's diet. Based on our study results, parents are familiar with probiotics and include them in their children's diet. However, an attempt should be made to close the gaps in parents' knowledge that our research identified. Further studies are needed to determine the recommended amount of probiotic foods, as well as strategies to educate parents about the benefits of including probiotic foods in their children's diet.

Tryptophol Acetate and Tyrosol Acetate, Small-Molecule Metabolites Identified in a Probiotic Mixture, Inhibit Hyperinflammation

Probiotic fermented foods are perceived as contributing to human health; however, solid evidence for their presumptive therapeutic systemic benefits is generally lacking. Here we report that tryptophol acetate and tyrosol acetate, small-molecule metabolites secreted by the probiotic milk-fermented yeast Kluyveromyces marxianus, inhibit hyperinflammation (e.g., “cytokine storm”). Comprehensive in vivo and in vitro analyses, employing LPS-induced hyperinflammation models, reveal dramatic effects of the molecules, added in tandem, on mice morbidity, laboratory parameters, and mortality. Specifically, we observed attenuated levels of the proinflammatory cytokines IL-6, IL-1α, IL-1β, and TNF-α and reduced reactive oxygen species. Importantly, tryptophol acetate and tyrosol acetate did not completely suppress proinflammatory cytokine generation, rather brought their concentrations back to baseline levels, thus maintaining core immune functions, including phagocytosis. The anti-inflammatory effects of tryptophol acetate and tyrosol acetate were mediated through downregulation of TLR4, IL-1R, and TNFR signaling pathways and increased A20 expression, leading to NF-kB inhibition. Overall, this work illuminates phenomenological and molecular details underscoring anti-inflammatory properties of small molecules identified in a probiotic mixture, pointing to potential therapeutic avenues against severe inflammation.

Experimental Optimization of Formulation of Non-Dairy Probiotic Drink in Context to Preclusion of Health Impairments

The aim of this study was to experimentally optimize formulation of non-dairy probiotics in context to specific preclusion of health impairments in individuals who cannot consume dairy products because of lactose intolerance or certain other health issues. While looking for alternative carrier for probiotics, the aptness of carrot juice and beetroot juice for the production of probiotic food with L. acidophillus, L. casei and Bifidum longum was explored. Proximate composition of probiotic juice revealed increase in level of protein content and reduction in level of carbohydrates as compared to that in the fresh carrot and beetroot juice. During the study of growth kinetics, gradual change in pH, acidity, vitamin C and sugar concentration was witnessed and represented the significant growth of probiotics and production of lactic acid by them. The data obtained from this investigation provide new insights into projection of fermented carrot- beetroot juice as an appropriate medium for the growth of probiotics.

Isolation and Characterization of Lactobacillus crispatus, Lactococcus lactis, and Carnobacterium divergens as Potential Probiotic Bacteria from Fermented Black and Green Olives (Olea europaea): An Exploratory Study.

Table olives are becoming well recognized as a source of probiotic bacteria that might be used to create a health-promoting fermented food product by traditional procedures based on the activities of indigenous microbial consortia present in local environments. Methodology. In the present study, the characterization of probiotic bacteria isolated from mince, chunks, and brine of fermented green and black olives (Olea europaea) was done based on morphological, biochemical, and physiological characteristics. Bacterial isolates demonstrated excellent survival abilities at 25, 37, and 45°C and at a variable range of pH. However, the optimum temperature is 37 and the optimum pH is 7 for all three isolates. An antimicrobial susceptibility pattern was found among these isolates through the disc diffusion method. Most of the isolates were susceptible to streptomycin, imipenem, and chloramphenicol, whereas, amoxicillin showed resistance to these isolates, and variable results were recorded for the rest of the antibiotics tested. The growth of the isolates was optimum with the supplementation of 3% NaCl and 0.3% bile salt. The isolated bacteria were able to ferment skimmed milk into yogurt, hence making it capable of producing organic acid. Isolates of Lactobacillus crispatus MB417, Lactococcus lactis MB418 from black olives, and Carnobacterium divergens MB421 from green olives were characterized as potential candidates for use as starter cultures to induce fermentation of other probiotic food products.

Genetic Algorithms for Optimal Control of Lactic Fermentation: Modelling the Lactobacillus paracasei CBA L74 Growth on Rice Flour Substrate

Modelling and predicting of the kinetics of microbial growth and metabolite production during the fermentation process for functional probiotics foods development play a key role in advancing and making such biotechnological processes suitable for large-scale production. Several mathematical models have been proposed to predict the bacterial growth rate, but they can replicate only the exponential phase and require an appropriate empirical data set to accurately estimate the kinetic parameters. On the other hand, computational methods as genetic algorithms can provide a valuable solution for modelling dynamic systems as the biological ones. In this context, the aim of this study is to propose a genetic algorithm able to model and predict the bacterial growth of the Lactobacillus paracasei CBA L74 strain fermented on rice flour substrate. The experimental results highlighted that the pH control does not influence the bacterial growth as much as it does with lactic acid, which is enhanced from 1987 ± 90 mg/L without pH control to 5400 ± 163 mg/L under pH control after 24 h fermentation. The Verhulst model was adopted to predict the biomass growth rate, confirming the ability of exclusively replicating the log phase. Finally, the genetic algorithm allowed the definition of an optimal empirical model able to extend the predictive capability also to the stationary and to the lag phases.

Stability evaluation of lyophilized probiotic bacteria

The unregulated use of antibiotics has emerged as a major driving force of antibiotic resistance and public health hazard, particularly in developing countries. This necessitates to find out a solution that benefits humans and animals. Probiotics are one such alternative; they are simply known as beneficial bacteria that exert health benefits to living beings. Probiotic microorganisms are crucial for the biotechnology and food industries. They are frequently employed as starters for the production of probiotic goods, food (such as yogurt, cheese and fermented meats), and food as well as for green chemistry uses. Bacteria can be conveniently preserved using lyophilization. It permits long-term storage and inexpensive distribution at suprazero temperatures while limiting viability and functionality losses by lowering water activity to values below 0.2. This study aimed to determine the efficacy of lyophilized probiotic after lyophilization. All the lyophilized isolates were found to be Gram positive and showed no catalase activity. The isolates fermented the sugars viz. D-glucose, Lactose, and Sucrose. Lyophilized bacteria showed tolerance against 2% and 4% NaCl concentrations. The bacteria also showed tolerance against 0.3% bile salt and pH 3. The isolates were able to inhibit the growth of enteric pathogens viz. Salmonella typhi, Escherichia coli, and Vibrio cholera and resistant to commercially available antibiotics viz. gentamicin, and tetracycline. It is possible to conclude that lyophilization does not affects the efficacy of probiotic bacteria. The study's findings could open up new avenues for the application of probiotic-based feeds and foods as an alternative to antibiotic among stakeholders.

Determination of Survivability of Some Probiotic Lactic Acid Bacteria in Some Locally Produced Drinks

Foods are not only intended to placate hunger and supply essential nutrients but also to prevent the nutrition-related diseases and to improve physiological and mental wellbeing of consumers. This led to the development of probiotic foods. Probiotics are said to be live microorganisms which when adequately (106/107 CFU/mL) administered confer health benefits to the host. Probiotic drinks both dairy and non-dairy have been found to be carriers of these organisms to their site of action. This research aims at determining the survivability of probiotic lactic acid bacteria in some locally produced drinks. The isolation of the organisms from yoghurt and “nono” were conducted using cultural methods and further characterized using biochemical tests. Cell surface hydrophobicity (CSH), cellular auto-aggregation assays (CAA), hemolytic activities, bile salt and NaCl tolerance test were conducted to determine the probiotic properties of the organisms. The survivability of the organisms was evaluated after standardizing the inoculum using 0.5 McFarland standard and then serial dilution, plating and counting of visible colonies. Results were analyzed by ANOVA using SPSS software version 20.0. Out of the ten isolated and biochemically characterized lactic acid bacteria, three Lactobacillus species showed probiotic status, with CSH values of (79%, 75.2% and 91.3%) and CAA index of (79.3%, 74% and 83.5%), respectively, however there is no statistically significant difference between the CAA and CSH values of the isolates (p = 0.13 and p = 0.5, respectively), which indicates that all the isolates had approximately equal probiotic capabilities. “Kunun zaki” showed the highest survivability rate with the probiotic status being maintained for three days, and counts ranging from 1.4 to 1.05 x 106 CFU/mL; whereas “zobo” showed the least duration as a probiotic (one day, and a count of 1.16 x 106 CFU/mL. There is a significant difference (p=0.02) in the growth of the organisms over the incubation period (5 days), however, there is no significant difference (p=0.82) between the growth of the organisms growing on different drinks, indicating that time after incubation is the critical determinant of probiotic status, and that the isolates can grow equally well in all the drinks tested. This research reported the isolation of Lactobacillus species confirmed to be probiotics from yoghurt and “nono”. Enumeration of probiotic LAB in all the drinks revealed the drinks were probiotic containing 106 CFU/mL for two (2) days with the exception of “Kunun zaki” that reached up to three (3) days as a probiotic drink. The pH level of all the drinks decreased and the drinks became acidic (pH range 6.0-1.8).

The association between gut-health promoting diet and depression: A mediation analysis

BackgroundRecent research has highlighted the relevance of a gut-health promoting diet as a possible treatment and prevention for depression. A dietary pattern with consumption of fermented food and high consumption of dietary fiber can promote gut health, physical health, and might even improve mental health. This study aimed to investigate the interrelationship among diet, physical health, and depression. MethodsThis study used a nationally representative sample (N = 16,572) from the National Health and Nutrition Examination Survey (2011–2018). Dietary information was collected by dietary recall interviews. Depression was assessed by the 9-item Patient Health Questionnaire. Subjective physical health was indicated by self-reported Body Mass Index (BMI). Objective physical health was indicated by BMI measured by trained health technicians. Path analysis was used to test the association between diet and depression, and the mediating roles of self-reported BMI and BMI measured by technicians. ResultsConsumption of probiotic foods and higher intake of fiber were significantly associated with lower levels of depressive symptoms. Both subjective and objective physical health significantly mediated the relationship between variables of diet and mild depressive symptoms. Subjective physical health also significantly mediated the relationship between high intake of dietary fiber and lower likelihood of reporting severe depressive symptoms. ConclusionDespite being cross-sectional in nature, this study presented evidence that gut-health promoting diets may reduce depressive symptoms through improving physical health. These findings provide preliminary support to diet programs for preventing depression and diet programs as an alternative or supplementary treatment of depression.

Probiotics for preventing gestational diabetes in overweight or obese pregnant women: A review.

Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit to the host. Specific probiotics or probiotic foods can be used to reduce the risk of diseases associated with aberrant gut microbiota composition. The incidence of gestational diabetes mellitus (GDM) has increased annually with the proportion of overweight and obese people. Overweight or obese pregnant women are at high risk of GDM and have obvious changes in gut microbiota compared with normal-weight pregnant women. Specific probiotics or probiotic foods may alter gut microbiota in overweight or obese pregnant women and inhibit the expression of inflammatory factors, consequently resulting in weight loss and reduced insulin resistance. This review discusses the mechanism of probiotics on GDM, as well as the dose, method and duration of probiotics use, and summarizes current evidence on probiotics in improving glucose metabolism and other maternal and infant outcomes in overweight/obese pregnant women.

Use of Characterized Microorganisms in Fermentation of Non-Dairy-Based Substrates to Produce Probiotic Food for Gut-Health and Nutrition

Most fermented foods are dairy-based products; however, foods prepared using non-dairy-based materials such as grains, cereals, vegetables, and fruits can meet the dietary requirements of consumers following different food practices, including vegans and consumers that have dietary issues with dairy-based products. Traditional food fermentations have been conducted by the functioning of bacterial and yeast cultures using the inoculum of uncharacterized microorganisms isolated from naturally fermenting foods. However, pure viable strains of microorganisms characterized as probiotic cultures have the potential for their application in the fermentation process. Such fermented foods can be labeled as probiotic products, displaying the names of strains and their viable number contained in the portion size of that specific product. The significance of the development of probiotic functional food is that they can be used as a source of nutrition; in addition, their consumption helps in the recovery of healthy gut microbiota. In a fermented food, two components—the fermented substrate and the microorganism(s)—are in a synergistic relationship and contribute to healthy gut microbiota. The intake of probiotic foods for sustainability of a healthy gut can manipulate the functioning of gut–brain axis. The aim of this article is to present a review of published research conducted with specific strains characterized as probiotics, which have been studied to perform the fermentation growing on the matrices of non-dairy-based substrates.

Probiotic properties of Lactobacillus plantarum and application in prebiotic gummies

The increasing demand for healthy food has led to a broad interest in developing new food products containing probiotics in recent years. In this study, the potential of probiotics and prebiotics was assessed to develop novel gummies. The results showed probiotic properties in twenty-five Lactobacillus plantarum (L. plantarum) strains derived from fermented foods, confirming them to be safe for consumers, which can tolerate the simulated gastrointestinal fluids (SGIF) to a certain extent. Additionally, the DPPH free radical ranging between 13.67 ± 0.35 to 15.98 ± 0.28 mg AAE/L was expressed as ascorbic acid equivalent (AAE). Afterward, the results showed that six mushroom polysaccharides had a proliferative effect on most potential probiotics. Besides, they could further protect the survival of L. plantarum YC-5 in the SGIF. With the protection of prebiotics, the number of viable cells in SGIF exceeded 7 log CFU/mL. The genomic analysis demonstrated that 106 genes were involved in saccharide metabolism in L. plantarum YC-5. Finally, probiotics and prebiotics were used as raw materials to prepare the gummies. The results indicated that the gummies protected the probiotic L. plantarum YC-5 with little loss of activity in the SGIF. Therefore, preparing probiotics and prebiotics as gummies could be a promising probiotic food application.

Probiotic microorganisms – Propionibacterium ssp

Propionic acid bacteria belong to probiotic microorganisms, probiotic properties of which have not yet been thoroughly investigated. The research describes the probiotic features of milk propionic acid bacteria, including growth at high acidity, tolerance to bile acid, ability to suppress pathogenic microorganisms, and antibiotic susceptibility, as well as the ability to extend the shelf life of various fermented milk products due to the synthesis of propionic acid. Propionic acid bacteria have a robust nature, which makes it easy to overcome technological difficulties in the process of optimizing production. This enables them to be used in the future for the production of various fermented probiotic foods.