Viable Lactobacillus Research Articles

Use of Lactobacillus plantarum (strains 22F and 25F) and Pediococcus acidilactici (strain 72N) as replacements for antibiotic-growth promotants in pigs

The lactic acid bacteria (LAB) Lactobacillus plantarum (strains 22F and 25F) and Pediococcus acidilactici (strain 72N) have appeared promising as replacements for antibiotics in in vitro studies. Microencapsulation, especially by the spray-drying method, has been used to preserve their numbers and characteristics during storage and digestion. This study compared the efficacy of these strains and their microencapsulated form with antibiotic usage on growth performance, faecal microbial counts, and intestinal morphology in nursing-finishing pigs. A total of 240 healthy neonatal pigs were treated on days 0, 3, 6, 9, and 12 after cross-fostering. Sterile peptone water was delivered orally to the control and antibiotic groups. Spray-dried Lactobacillus plantarum strain 22F stored for 6-months was administered to piglets in the spraydry group. Three ml of each the three fresh strains (109 CFU/mL) were orally administered to piglets in each group. All pigs received the basal diets, but these were supplemented with routine antibiotic for the antibiotic group. Pigs in all the probiotic supplemented groups exhibited a better average daily gain and feed conversion ratio than those of the controls in the nursery and grower phases. Probiotic supplementation increased viable lactobacilli and decreased enterobacterial counts. Antibiotic additives reduced both enterobacterial and lactobacilli counts. Villous height and villous height:crypt depth ratio were greater in probiotic and antibiotic supplemented pigs comparing to the controls, especially in the jejunum. The results demonstrated the feasibility of using these strains as a substitute for antibiotics and the practicality of the microencapsulation protocol for use in swine farms.

Modified PMA-qPCR Method for Rapid Quantification of Viable Lactobacillus spp. in Fermented Dairy Products

Quantification of viable lactic acid bacteria is an important quality index of fermented dairy products, but the current detection method, which is plate counting, is time-consuming. This study describes a modified PMA-qPCR assay that allows the detection and enumeration of total viable Lactobacillus spp. in commercial fermented milk products. Here, a new pair of genus-specific primers and minor groove binder probes was designed based on the 16S rRNA gene sequences of 24 reference strains, 13 of which were from different Lactobacillus species commonly used in commercial fermented dairy products. Subsequently, compared with the heat killing method, the 20-cycle homogenization method was chosen for initial PMA-qPCR optimization. Standard curves were prepared, and the efficiency obtained was 97% (R2 = 0.992), demonstrating that this PMA-qPCR method was feasible and effective. Additionally, the viable Lactobacillus spp. detection range was 103–109 CFU/mL, which meets the detection requirements in fermented dairy products. Furthermore, total number of viable Lactobacillus spp. in six different commercial fermented dairy products was estimated by three individual methods (plate count in MRS agar, qPCR, and PMA-qPCR). Comparison of results obtained by PMA-qPCR and plate counts was similar, and both decreased accordingly, showing a good correlation with the decline of strain vitality, 30 days after the expiration date. The PMA-qPCR procedure established in this paper allows the quantification of viable Lactobacillus spp. in approximately 3 h, greatly improving detection efficiency, and has broad application prospects in the testing of fermented dairy products.

Improvement of Myelopoiesis in Cyclophosphamide-Immunosuppressed Mice by Oral Administration of Viable or Non-Viable Lactobacillus Strains.

Myelosuppression is the major dose-limiting toxicity of cancer chemotherapy. There have been many attempts to find new strategies that reduce myelosuppression. The dietary supplementation with lactic acid bacteria (LAB) improved respiratory innate immune response and the resistance against respiratory pathogens in immunosupressed hosts. Although LAB viability is an important factor in achieving optimal protective effects, non-viable LAB are capable of stimulating immunity. In this work, we studied the ability of oral preventive administration of viable and non-viable Lactobacillus rhamnosus CRL1505 or L. plantarum CRL1506 (Lr05, Lr05NV, Lp06V or Lp06NV, respectively) to minimize myelosuppressive and immunosuppressive effects derived from chemotherapy. Cyclophosphamide (Cy) impaired steady-state myelopoiesis in lactobacilli-treated and untreated control mice. Lr05V, Lr05NV and Lp06V treatments were the most effective to induce the early recovery of bone marrow (BM) tissue architecture, leukocytes, myeloid, pool mitotic and post-mitotic, peroxidase positive, and Gr-1Low/High cells in BM. We selected the CRL1505 strain for being the one capable of maintaining its myelopoiesis-enhancing properties in its non-viable form. Although the CRL1505 treatments do not modify the Cy ability to induce apoptosis, both increased the incorporation of BrdU in BM cells. Consequently, Lr05NV and Lr05V treatments were able to promote early recovery of LSK cells (Lin-Sca-1+c-Kit+ cells), multipotent progenitors (Lin-Sca-1+c-Kit+CD34+ cells), and myeloid cells (Gr-1+Ly6G+Ly6C- cells) with respect to the untreated Cy control. In addition, these treatments were able to increase the frequency of IL17A-producing innate lymphoid cells in the intestinal lamina propria (IL-17A+RORγt+CD4-NKp46+ cells) after Cy injection. These results were correlated with an increase in the IL-17A serum levels, a GM-CSF high expression and a CXCL12 lower expression in BM. Therefore, both Lr05V and Lr05NV treatments are able to activate beneficially the IL-17A/GM-CSF axis and accelerate the recovery of Cy-induced immunosuppression by increasing BM myeloid precursors. We demonstrated for the first time the beneficial effect of CRL1505 strain on myelopoiesis affected by a chemotherapeutic drug. Furthermore, Lr05NV could be a good and safe resource for reducing chemotherapy-induced leukopenia. The results are a starting point for future research and open up broad prospects for future applications of the immunobiotics.

Using in vitro Digestion Method in Assessing the Viability of Lactobacillus spp. in White Soft Cheese-Like Products

Three cheese samples containing L. casei formulated with milk fat (C1), shortening oil (SH1), and cocoa butter substitute oil (SU1) and other three samples containing L. acidophilus formulated with milk fat (C2), shortening oil (SH2), and cocoa butter substitute oil (SU2) were prepared. Cheese samples were evaluated for their chemical composition, pH, and viable counts of L. casei and L. acidophilus during storage for 30 days before and after in vitro digestion. pH values gradually decreased over time (milk fat-based cheese samples had the highest pH values). Results revealed that the viability of Lactobacillus spp. was strain-dependent (L. casei was of higher viability than L. acidophilus). In the undigested samples, the viability of L. casei and L. acidophilus significantly decreased over time, keeping higher viable counts (˃106 CFU/g). In vitro digestion strongly declined Lactobacillus viability and L. acidophilus was the most inhibited strain. Results demonstrated a great influence of fat type on Lactobacillus viability where the highest viable numbers were observed in samples containing milk fat (C1, and C2). Moreover, the inhibition rate (%) was strongly influenced by in vitro digestion, fat type, and Lactobacillus strain used. Accordingly, the higher inhibition rate was recorded for L. acidophilus in digested cheese containing shortening and substitute oils (41.47, and 34.04%, respectively). Thus, the results of the current study indicated that milk fat is the most suitable fat type in protecting probiotic viability in cheese.

Development and characterization of Lactobacillus acidophilus (LA-3) microparticles with reducing substances and its addition to Reino cheese

Probiotic microencapsulation provides additional protection to the microorganism, facilitating its survival in cheese. This study aimed to develop and to characterize Lb. acidophilus microparticles with l-cysteine hydrochloride and/or ascorbic acid and subsequently add them to Reino cheese. Four microparticles formulations were developed, the survival percentage of Lb. acidophillus was monitored during refrigeration (60 days) and the best formulation was characterized by morphology, distribution and size analysis. Three cheese formulations were developed, T1 (without Lb. acidophilus), T2 (containing free microorganism) and T3 (containing produced microparticles). The cheeses were analyzed after 1 and 25 days of ripening for the microbiological quality control parameters and viability of Lactobacillus spp. The encapsulation yield was over 80% in all microparticles. Formulation F3 showed 33 ± 0.16% lactobacilli survival even after 60 days, demonstrated the effect of the reducing substance added and had a mean diameter of 58 ± 1.51 μm and were spherical, smooth and uniform in shape. The T3 cheese containing the probiotic microparticles showed the highest lactobacilli viability (8.49 ± 0.08 Log CFU/g), provided additional protection to the Lb. acidophilus microorganism benefiting microbial cell survival, and therefore resulted in a ripened Reino cheese with functional probiotic potential for industrial cheese application.

The biotechnological studies when developing lozenges with probiotics

Aim. To develop lozenges with probiotic components for the treatment and prevention of ENT diseases and analyze their effectiveness.Materials and methods. The study objects were lozenges based on xylitol and sorbitol of two compositions – based on live probiotic cultures and their metabolites. The following methods of control of the sample efficiency werechosen: determination of the number of viable lactobacilli in the study of their combined use with the drug components and the number of viable bacteria in finished oral probiotics by the Koch method (direct seeding on cups), as well as the method of diffusion into agar with the growth inhibition zone determination.Results and discussion. The studies of the properties of probiotic strains of L. fermentum 90-TC and L plantarum 8P-A3 have shown the prospects for their use in oral probiotics. It has been also proposed to use metabolitesof these strains as active components, which have a rather high antimicrobial potential to opportunistic pathogens that cause infectious ENT diseases. The oral probiotics in the form of lozenges of two compositions – based on live lactobacilli and their metabolites – have shown high efficiency, bacterial survival and antimicrobial properties, respectively.Conclusions. During the complex of the theoretical, technological and biotechnological studies, lozenges with a probiotic of two compositions (based on viable probiotic cultures and their metabolites) have been developed. After further research they can be recommended as a biologically active additive to support the oral microflora, stimulate the own immunity and as a therapeutic and prophylactic agent in infectious diseases of the oral cavity for use in both adults and children.

Growth and activity of probiotic bacteria in fermented milks fortified with polyphenol extract from strawberry by-product

The effect of polyphenol-enriched extract from a strawberry by-product (SPE) on lactic acid production and the viability of Lactobacillus delbrueckii subsp. bulgaricus S19 (Lb. bulgaricus), Lactobacillus rhamnosus YW (Lb. rhamnosus) and Streptococcus thermophilus S13 (Str. thermophilus) in fermented milks during refrigerated storage was investigated. The fermented milks, with SPE (samples S1 and S2) and without the addition of the SPE (samples K1 and K2), were stored at 4±2°C for 15 days. A constant tendency to decrease in the pH values from 4.40±0.06 to 4.05±0.11 and an increase in the lactic acid concentration from 8.33±0.10 g/L to 11.12±0.41 g/L, respectively, were observed. The residual lactose content of the control and test samples at the end of the refrigerated storage was in the range of 31.44±0.39 g/L. The addition of polyphenol-enriched extracts did not significantly affect (P>0.05) the viability of Lactobacillus spp. and Str. thermophilus during the refrigerated storage.

Development of a Dairy-Free Fermented Oat-Based Beverage With Enhanced Probiotic and Bioactive Properties.

Lactobacillus fermentum PC1 with proven probiotic properties was used to ferment oats with added honey to develop a probiotic beverage with enhanced bioactive ingredients. The viable Lactobacilli were enumerated during the fermentation and storage at 4°C, as well as after exposure to simulated gastrointestinal tract conditions. Good survival was noted both during storage as well as when exposed to the in vitro digestive tract conditions. Comparative analysis of the antioxidant activity, total phenolic content, and phenolic composition indicated fermentation improved the total antioxidant capacity and phenolic acid concentration. An increase of more than 50% of gallic acid, catechin, vanillic acid, caffeic acid, p-coumaric acid, and ferulic acid was observed in the methanol extracts. Moreover, no significant decrease in the β-glucan content was noted during fermentation and storage. In conclusion, this fermented product has a great potential as a functional food with enhanced probiotic survival and increased bioactive ingredients.

Enteric rice protein-shellac composite coating to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514

This study reports novel modified rice protein (MRP)-ammonium shellac (NH4SL) enteric composite coatings on millimeter-sized probiotics pellets to protect the survival of probiotics during storage, thermal treatments, and simulated gastrointestinal (GI) digestions. An aqueous MRP solution at pH 7.0–13.0 was dropwise added into an aqueous ethanol NH4SL solution at pH 8.2, and the mixture pH significantly affected the homogeneity of MRP-NH4SL suspensions and formed films. The MRPpH13-NH4SL suspension with pH of 9.4 had smaller MRP particles and thus better stability than other suspensions with pH of ~8.4, predominantly due to the better solubility and stability of MRP at a higher pH. Atomic force microscopy, fluorescence spectroscopy, and dynamic light scattering results indicated the complexation between MRP and NH4SL in all treatments, which increased the intermolecular repulsions to further facilitate the stability of MRPpH13-NH4SL suspension. The homogenous MRPpH13-NH4SL suspension resulted in smooth films with improved mechanical and enteric properties at a higher content of MRP having a pH-dependent solubility. Probiotics pellets coated with MRP-NH4SL had significantly more viable Lactobacillus salivarius NRRL B-30514 than uncoated pellets after 30-day ambient storage, heating at 80 °C for 20 min, and during simulated GI digestions. The composite coating also preserved the probiotics viability better than the NH4SL-only coating after 2-h gastric digestion. Therefore, MRPs can be used to modify the enteric properties of shellac-based edible coatings to deliver powdered probiotics, which is significant to manufacturing solid probiotics-containing products.

Use of stevia in yoghurt technology

The purpose of the work was to develop technology, investigate the properties and quality indicators of yogurt using stevia extract. Experimental studies of organoleptic, physicochemical and microbiological parameters of yogurt were conducted in the laboratory of the milk and milk products technology department. At the first stage, yogurt formulations were developed using different amounts of stevia extract, namely 0.1 %, 0.2 %, 0.5 %, 1.0 % by weight of the normalized mixture. The yogurt with the sugar addition 5.0 % of weight of the normalized mixture was the control sample. The aqueous extract of stevia was prepared as follows: 30 g of crushed dry raw material was poured into 250 ml of hot water and extracted in a flask under reflux in a boiling water bath for 30 minutes. The aqueous extract was filtered through a paper filter and evaporated to 100 ml. The obtained extract was used for further studies. Yogurt was made by thermostatic method. Bacterial preparation of direct application of FD DVS ABY-3 was added to the milk mixture cooled to a temperature of (37 ± 1) ºС. After stirring, sugar and stevia extract were added to the normalized mixture in the calculated amount. The mixture was stirred and packed in a glass container. After adding all the components, the mixture was fermented at a temperature of (37 ± 1) ºC. After fermentation the product was immediately cooled to a temperature of (4 ± 2) ºC in a refrigerator, and then sent for storage for 21 days. In fermented samples of yogurt during fermentation, the activity of acid formation was determined by changing the active and titrated acidity. The titratable acidity was determined according to GOST 3624-92 “Milk and dairy products. Titrometric methods for determining acidity”. Measurements of active acidity were performed using an electronic pH meter “Muttler Toledo MP220”. Organoleptic and physicochemical parameters were investigated in the finished product according to DSTU 4343:2004 “Yogurts. General technical conditions”. Microbiological parameters of yogurt with stevia extract during storage were examined on the 1, 7, 14 and 21st day according to DSTU IDF 117B:2003 “Yogurt. Determination of the number of characteristic microorganisms. The method of counting colonies at a temperature of 37 °C”. Experimentally it was found that the highest titrated (84 °T) and lowest active acidity (4.39 pH units) characterized for the sample with the addition of 1.0 % stevia extract. Yogurt obtained by adding stevia extract in the amount of 0.5 % was optimal for organoleptic characteristics. During storage of yogurt samples, the highest value of titratable acidity was observed in the control, which is explained by the maximum content of lactobacilli cells, but its organoleptic characteristics deteriorated. Determination of the number of viable lactobacilli cells in yogurt samples confirmed the assumption that their more active development was in the control and samples using 0.1 % stevia extract, which correlates with titrated acidity. For the production of yogurt with good organoleptic characteristics and probiotic properties, we propose to use in its technology 0.5 % stevia extract, as well as fermentation culture of direct application ABY-3 (Chr. Hansen). The use of stevia in the production of yogurt not only has a positive effect on the energy composition of the product, but improves organoleptic characteristics. Thus, there is possible to manufacture of the product in order to expand the range of dairy products available to people with diabetes, obesity and other diseases which involves reducing or completely eliminating sugar from your daily diet.

Вплив застосування комбінації Lactobacillus reuteri DSM 17938 із вітаміном D на рівень 25(ОН)D у сироватці крові дітей раннього віку

Background. The search for optimal vitamin D levels and supplementation approaches to provide a wide range of preventive effects on the human body remains the focus of the world’s specialists. One of the promising directions is to improve the absorption of vitamin D in the gastrointestinal tract by using probiotics. Objective: to study the effect of using a combination of Lactobacillus reuteri DSM 17938 with vitamin D on the serum level of 25(OH)D in young children. Materials and methods. A total of 56 children from 1 to 36 months of age with the signs of functional gastrointestinal disorders were examined; 45 of them were randomized to participate in the comparative efficacy study of using a combination of 400 IU of cholecalciferol and 108 CFU of viable Lactobacillus reuteri DSM 17938 bacteria and an oily vitamin D solution at a dose of 500 IU for 12 weeks. At the start and the end of the study, the indicators of calcium and phosphorus metabolism (25(OH)D, total and ionized calcium, inorganic phosphorus, alkaline phosphatase) and the serum levels of total IgE were determined in all children, and the dynamics of the functional status of the gastrointestinal tract was assessed. Results. At baseline, the median serum concentration of 25(OH)D in children was 30.3 ng/mL (23.2–41.2); this indicator exceeded 30 ng/mL only in 53.3±7.4% (24/45) of cases. The use of a combination of vitamin D3 with Lactobacillus reuteri DSM 17938 made it possible to reach a statistical difference in the median concentration of 25(OH)D after 12 weeks of use compared to the same indicator at baseline: 37.4 ng/mL (30.2–52.3) versus 28.3 ng/mL (20.8–42.9), p=0.000. The level of 25(OH)D in all these children exceeded 20 ng/mL; the concentration level of 25(OH)D exceeded 30 ng/mL in 75.0±8.8% (18/24) of these. The use of 400 IU of vitamin D supplements in combination with L. reuteri for 12 weeks made it possible to reduce the median concentration of total IgE by almost half — from 64.1 IU/mL (9.2–120.0) to 31.9 IU/mL (6.4–143.6) but with significant individual variability of data. The use of vitamin D supplements in combination with Lactobacillus reuteri DSM 17938 had a positive effect on the functional activity of the gastrointestinal tract in young children and significantly reduced the frequency of parents’ complaints of stool retention and anxiety during defecation in their children. Conclusions. The use of vitamin D3 supplements at a dose of 400 IU in combination with the probiotic strain Lactobacillus reuteri DSM 17938 has a positive effect on the functional status of the gastrointestinal tract in young children and increases the serum level of 25(OH)D. The effects of vitamin D in combination with L. reuteri in children with a burdened history of allergies require further study. Key words: vitamin D; Lactobacillus reuteri DSM 17938; young children; supplementation.

Bacterial analysis of biofilms from tooth root surfaces presenting different caries activity

This study evaluated the numbers and determined the proportion of mutans streptococci and Lactobacillus spp., which are possible relevant cariogenic organisms, in biofilms recovered from lesions at root surfaces with active caries lesions (ARC), inactive caries lesions, and sound root surfaces (SRS). Samples were cultured in MSB agar for mutans streptococci counts, Rogosa agar for Lactobacillus spp. counts, and brain-heart infusion agar for total viable anaerobic counts. After incubation, the number of colony-forming units (CFUs) was determined and compared between groups by the Mann-Whitney U test with a significance level set at 95%. The proportion of counts of mutans streptococci and Lactobacillus spp. in the total viable microorganisms was also analyzed by Chi-square test. Ninety samples (30 from each surface) from 37 patients were cultured and analyzed. The CFU was similar between mutans streptococci and Lactobacillus spp. These species were present in at least half of the samples and no difference was found in the frequency of isolation of these species. Only 6 samples showed a proportion of more than 10% of mutans streptococci; 4 of the samples were from ARC. Most (93%) SRS samples did not contain viable Lactobacillus spp. The data indicate the low counts of mutans streptococci and Lactobacillus spp. in root surfaces, regardless of the activity of caries lesions.

Lactobacillus spp. reduces morphological changes and oxidative stress induced by deoxynivalenol on the intestine and liver of broilers

The mycotoxin deoxynivalenol (DON) contaminates animal feed worldwide, frequently resulting in poor performance and economic losses. Data concerning the effects on poultry health or focusing on intestinal toxicity or the response to oxidative stress are scarce. Also, there is a need for strategies to mitigate the negative effects of DON. This study aimed to investigate the effects of Lactobacillus spp. treatments on the intestine, liver and kidney of poultry fed a DON-contaminated diet. To achieve this aim, histological, morphometrical and histochemical assays were performed. The oxidative stress response was also analyzed by the tests: reduced glutathione, ferric reducing ability, reducing of 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid), nitro blue tetrazolium detection of superoxide anion, and thiobarbituric acid reactive substances. One-day-old broilers chickens (n 50) were submitted to the following treatments: control, DON (19.3 mg kg−1), viable Lactobacillus spp. + DON (VL + DON), heat-inactivated Lactobacillus spp. + DON (HIL + DON), Lactobacillus spp. culture supernatant + DON (LCS + DON). The animals received the contaminated diet for seven days. DON increased the intestinal and liver lesion score, while the Lactobacillus spp. treatments (LT) remained like the control. DON reduced the villi height and increased the crypt depths. The LT showed crypt depths similar to control, and higher villi: crypt ratio in duodenum and jejunum. In the ileum, the LT reduced the goblet cell count in relation to DON group. DON increased the number of intraepithelial lymphocytes (IEL) in jejunum and ileum, while the VL + DON treatment induced a significant decrease in IEL in comparison to DON. DON-diet induced an oxidative stress response in the intestine and liver, and also reduced the antioxidant capacity in these tissues, while LT treatments remained mostly similar to control. DON induced no change in redox balance in the kidney. The LT improved the intestinal health after DON acute exposure, reducing the oxidative stress damage mainly on jejunum and liver.

Awareness, Availability, and Usage of Probiotic Foods by Local Food Pantry Participants

Abstract Objectives The purpose of this research is two-fold: first, we have surveyed food pantry participants to assess their knowledge and selection of probiotic-containing foods; and second, we have evaluated and compared the availability and viability of probiotic cultures in the cheese and yogurts available at a local food pantry, in a retail market, and in fresh, homemade food products. Methods This study examined the availability, awareness, and usage of probiotic-containing food by food pantry participants. The study consisted of two parts. The first part examined the awareness and usage of probiotic foods by the food pantry participants that were evaluated by a validated survey. The survey was conducted with participants from four different food pantries in Wisconsin in September-October 2017. Survey data were analyzed by using the Statistical Program for Social Sciences (SPSS, version 24.0, 2016, SPSS Inc., Chicago, IL). Descriptive statistics, t-tests, and Pearson Chi-Squared analyses were used to examine the awareness and usage of probiotics by the participants. The second part analyzed the viability of probiotic bacteria in various kinds of yogurt and cheese available in a local food pantry as well as store-bought, high-quality cheese and yogurt, and homemade yogurt in the laboratory. Lactobacillus app. in the cheese and yogurt samples were isolated by MRS agar. The special formula was used to calculate the number of Lactobacillus app. in the samples. Results The results show 82.9% of survey participants (n = 205) reported that they heard the word probiotics, but only 44% of those are knowledgeable on probiotics. Importantly, knowledge of probiotics correlates to increased consumption of yogurt but not pickles and cheese. Lactobacillus viability did not vary significantly between expensive and cheap yogurt brands but was absent in processed yogurt and cheese. Conclusions Probiotics could be found in the food pantries but only in a limited quantity and frequency. Thus, nutrition education and interventions are needed to educate the food pantry directors on the importance of probiotic foods, especially dairy products. Also, there is a need to educate food pantry participants about probiotics. Funding Sources Student Research Grant; Research Services, University of Wisconsin-Stout.

Characteristics of Effervescent Tablets of Lactobacilli Supplemented with Chinese Ginseng (Panax ginseng C.A. Meyer) and Polygonatum sibiricum

Development of probiotic products has always been popular in the food industry. Considering the advantages of effervescent tablets, developing probiotic products in effervescent tablet form was conducted in this study. Besides three Lactobacillus species, whole root powders of two medicine food homology herbs, Chinese ginseng (Panax ginseng C.A. Meyer) and Polygonatum sibiricum, were added to the formulation in equal amounts for multiple health care functions. Using the plate counting method, the viability of lactobacilli was measured. After tabletting, lactobacilli viability in tablets containing the two herbs, L-group (20 mg herbs/tablet), M-group (60 mg herbs/tablet), and H-group (100 mg herbs/tablet) was higher than that in the control (containing no herbs). After tablet disintegration, the survival rate of lactobacilli after gastrointestinal fluids treatment was measured; it was higher for the L-group and the H-group than for the control. After incubation with dissolved tablets for 1 h, the lethal rate of Staphylococcus aureus and Escherichia coli O157:H7 for tablets containing the herbs was lower than that for the control. In the organoleptic assessment test, the L-group and the control were preferred to the M-group and the H-group. During storage at 25 °C for two months, the viability of lactobacilli in tablets containing the herbs was similar to that in the control. In conclusion, the formulation of the L-group has the best characteristics.

Milk products fermented byLactobacillusstrains modulate the gut–bone axis in an ovariectomised murine model

Limited information is available regarding the effect of Lactobacillus on the gut–bone axis. We examined whether 10‐week administration of milk products fermented by Lactobacillus fermentum MF27 and/or Lactobacillus casei 393 modified gut–bone dysbiosis induced by ovariectomy and lipopolysaccharide (OVX‐LPS) in rats. The fermented milk products selectively modulated gut microbiota composition and improved intestinal barrier function; they suppressed osteoclastogenesis, thereby increasing trabecular bone volume in OVX‐LPS rats. These findings suggest that the gut–bone axis can be modulated not only by viable Lactobacillus strains but also by milk products fermented by Lactobacillus, which may contain metabolites and/or bioactive peptides.

Mucoadhesive Buccal Films for Local Delivery of Lactobacillus brevis.

The aim of this work was to prepare mucoadhesive buccal films for local release of Lactobacillus brevis CD2, which shows interesting anti-inflammatory properties due to its high levels of arginine deiminase. Hydroxypropylmethylcellulose-based films were prepared by means of a modified casting method, which allowed L. brevis CD2 loading on one side of the film, before its complete drying. Three batches of films were prepared, stored at +2–8 °C and +23–25 °C for 48 weeks and characterized in terms of physico-chemical and functional properties. For each batch, the L. brevis viable count and arginine deiminase activity were evaluated at different time points in order to assess functional property maintenance over time. Moreover, the mucoadhesive properties and ability of the films to release L. brevis CD2 were evaluated. A good survival of L. brevis CD2 was observed, particularly at the storage temperature of +2–8 °C, while the activity of arginine deiminase was maintained at both temperature values. Films showed good mucoadhesive properties and guaranteed a prolonged release of viable lactobacilli, which can be directed towards the whole buccal cavity or specific mucosa lesions. In conclusion, the proposed preparative method can be successfully employed for the production of buccal films able to release viable L. brevis CD2 cells that maintain the anti-inflammatory enzymatic activity.

Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions

The production of a goat milk ice cream with a typical Brazilian fruit, probiotic cultures and with the fat substitution by inulin could be an opportunity of products’ diversification for the growing goat dairy sector in Brazil and also to attend the consumers’ demand of healthy indulgence products. However, the probiotic stability and texture could be affected by the fat replacement in a frozen product, and sensory acceptability can vary according to the country region. The objective of this study was to investigate the effect of substitution of goat milk cream by inulin on the stability and quality parameters such as fat content, fatty acid profile, lactobacilli viability, hardness and melting rate of goat milk ice cream produced with cajá pulp and probiotic cultures of Lactobacillus rhamnosus or Lactobacillus paracasei. Focusing on the opportunity of spreading food products containing regional ingredients, a sensory evaluation was conducted with consumers of two distinct Brazilian regions (São Paulo and Sobral, south-eastern and north-eastern cities, respectively). Formulations with inulin fitted requirements for low fat and low saturated fat products. Probiotic cultures survived well in all tested formulations since added probiotics maintained viability levels above 8.00 log cfu/g during storage. The full-fat ice creams achieved significant higher acceptability among the consumers of Sobral when compared with those of São Paulo, reinforcing that familiarization with goat milk can influence the acceptability of caprine dairy products. Inulin added ice creams showed lower overrun, with hardness and melt-down profile increased in comparison with milk cream formulations. Nonetheless, inulin successfully substituted milk cream in goat milk ice creams with cajá as their scores of sensory acceptability were above 7.00 and similar within both consumer groups. The multi-functional character of the inulin added ice creams indicate their potential contribution for good health if consumed as part of a well-balanced diet.

Development of pulse-based probiotics by fermentation using Fiti sachets for the developing world

PurposeThis study aims to determine the probiotic potential ofLactobacillus rhamnosusGR-1 from Fiti sachets, in four widely consumed pulses, namely, black-eyed pea, pigeon pea, kabuli chickpea and desi chickpea. The secondary objective was to determine the viability of the fermented pulses during 21 days of storage at 4°C.Design/methodology/approachEach pulse sample was mixed with a Fiti sachet (one gram of freeze-dried consortium ofLactobacillus rhamnosusGR-1 andStreptococcus thermophilusC106) and fermented for up to 120 h. To assess the samples’ storage potential, they were refrigerated at 4°C for 21 days. Microbial enumerations and pH measurements were collected during fermentation and storage to determine the viability and fermentation potential ofLactobacillus rhamnosusGR-1 and Fiti, respectively.FindingsThere was a significant (p= 0.01) difference in mean microbial counts in all pulse samples throughout fermentation. At 24 h of fermentation, the mean bacterial count ofLactobacillus rhamnosusGR-1 in black-eyed pea, pigeon pea, kabuli chickpea and desi chickpea were 1.32 × 109 ± 0.11, 1.01 × 109 ± 0.16, 1.52 × 109 ± 0.14 and 0.80 × 109 ± 0.05 CFU/mL, respectively. Fermentation of pigeon pea, kabuli chickpea and desi chickpea at 48 h yielded the highest bacterial count forLactobacillus rhamnosusGR-1 while black-eyed pea reached its highest bacterial count at 72 h of fermentation. The bacterial concentration of all pulse samples remained at around 109CFU/mL during the refrigeration period of 21 days at 4°C. Furthermore, the pH of all pulse samples were below 4.6 during both fermentation and refrigerated storage.Originality/valueSince 2004, the Fiti initiative has economically empowered hundreds of women in East Africa by teaching them how to produce and sell probiotic yogurt containingLactobacillus rhamnosusGR-1. As a result, Fiti probiotic yogurt was made accessible to vulnerable populations in East Africa who face malnutrition, infectious diseases and environmental toxins. Because of recent climatic changes, milk has become more expensive and inaccessible for local communities. Furthermore, this study found that black-eyed pea, pigeon pea, kabuli chickpea and desi chickpea can be viable and non-diary probiotic alternatives to the Fiti probiotic yogurt in Eastern Africa. This is also the first study of its kind to provide preliminary evidence showing pulses as non-dairy alternatives to Fiti probiotic yogurt.

Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp.

This study investigated the influence of probiotic lactobacilli in co-culture with Streptococcus thermophilus on composition, physicochemical parameters, microbial viability, sensory acceptability, antioxidant capacity and protein profile of lactose-free fermented dairy beverages with added whey, β-galactosidase and jambolan (Syzygium cumini (L.) Skeels) pulp. Three beverages (T1, T2 and T3) were prepared with Streptococcus thermophilus TA-40 as starter culture. Lactobacillus rhamnosus LR32 and Lactobacillus casei BGP93 probiotic cultures were added into T2 and T3, respectively. The probiotic adjuvants slightly influenced the pH and titratable acidity of dairy beverages, with no influence on the proximate composition and on the sensory attributes. Samples presented fat and protein contents suitable to meet the requirements of “low-fat dairy beverages with non-dairy ingredients added” according to the Brazilian legislation, lactobacilli viability above 7 log CFU g−1 for both probiotics and total phenolic content around 40 mg GAE 100 g−1. Colour was the most evaluated sensory aspect (average scores close or higher than 8 in a scale from 0 to 10 for most of the sampling periods). The overall antioxidant capacity increased significantly following the addition of jambolan (p < 0.05), and significantly more during storage (p < 0.05), likely due to proteolysis verified in the electrophoresis gels, as a result of the metabolism of the lactic cultures. The dairy beverages studied are good options for functional foods due to their nutritional value, viability of probiotic lactobacilli, phenolic content, and antioxidant capacity, also serving lactose-intolerant people.