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Probiotic preparations containing both gram-positive and gram-negative bacteria are a common choice for gut microbiota restoration. High-throughput sequencing allows for comprehensive genome analysis. In the case of bacterial strains occurring in probiotic preparations, the absence of genes related to pathogenicity and antibiotic resistance is essential. Genome analysis of strain IP 5832, a component of the "Bactisubtil" probiotic preparation, resulted in identification of this microorganism as belonging to the Bacillus toyonensis genomovar, representatives of which are frequently used as probiotic bacteria, including those for animal husbandry. B. toyonensis belongs to the Bacillus cereus group of bacteria, members of which are capable of synthesizing a number of pathogenicity factors causing various types of food poisoning. It was found that the genome of B. toyonensis IP 5832 contained the following pathogenicity factor genes typical of Bacillus cereus sensu lato: non-hemolytic enterotoxin (nheA, nheB, nheC), hemolysin BL (hblC, hblD, hblA, hblB), cereolysin O (clo), hemolysin III, three genes encoding phospholipases C with different specificity (cerA, cerB, and plcB), as well as a set of genes encoding proteolytic enzymes also involved in pathogenesis (colQ1, inhA1, inhA2, inhA3, sfp, nprB, nprP2). Apart from the pathogenicity factor genes, the genes providing resistance to such antibiotics as tetracycline, chloramphenicol, erythromycin, and kanamycin were identified and their activity was experimentally confirmed. [ABSTRACT FROM AUTHOR]

The objective of this research was to check the effect of prebiotics extracted from citrus peels on the growth of both probiotic bacteria i.e. Lactobacillus reuteri and Bifidobacterium and enteric bacteria i.e. Escherichia coli in a milk-based model. For this purpose, the prebiotic from citrus peels was extracted using ultrasound-assisted extraction and their prebiotic activity scores were calculated for two probiotic bacterial strains i.e. Lactobacillus reuteri and Bifidobacterium. Afterwards, their growth patterns were studied in a milk-based model in different concentrations of prebiotics in individual and co-culture systems of both probiotic and enteric bacteria. The results showed significant effect of prebiotic concentration on the growth of bacteria supporting the growth of beneficial bacteria and hindering the growth of E. coli. This effect was more pronounced when enteric bacteria (E. coli) were co-cultured with probiotic bacteria i.e. L. reuteri and Bifidobacterium. Similarly, the growth of E. coli was hindered when grown in co-culture of L. reuteri, Bifidobacterium and E. coli. Conclusively, the citrus peel prebiotic was found to modulate the growth of probiotic bacteria while hindering the growth of enteric bacteria. [ABSTRACT FROM AUTHOR]

Background/Objectives. A recent clinical (ViIBS) trial investigating the effects of a balanced multi-strain synbiotic in irritable bowel syndrome (IBS) patients showed that twelve weeks of treatment resulted in significant improvements across all major IBS symptoms. The current observational study pursued three aims: investigate patients' attitude towards the intake of pro- or synbiotics during the six months after finishing their trial participation, determine the severity of IBS symptoms, and assess IBS diagnosis scores. Methods. During a single six-month follow-up examination, patients were asked about the intake of probiotics or synbiotics. For the study, former placebo-group patients who abstained from taking probiotics were compared with synbiotic-group patients who continued taking the tested synbiotic. IBS symptom severity was assessed with the IBS—Severity of Symptoms Scale and the IBS diagnosis score with the IBS questionnaire of the World Gastroenterology Organisation. Results. The control group comprised 17 patients (out of 70 from the placebo group participating in the follow-up) and the treatment group 75 (out of 91 examined). IBS symptom severity was significantly lower in the treatment group (23.5 ± 33.1) than in the placebo group (232.6 ± 35.1). IBS diagnosis scores were 5.9 ± 2.5 and 21.2 ± 2.0 in the treatment and control group, respectively. Conclusions. Measurement values for the treatment group indicate the absence of IBS. The results indicate that the prolonged administration of the balanced multi-strain synbiotic can potentially reduce IBS symptom severity and IBS diagnosis scores to levels indicating the absence of IBS, an observation to be followed up in a controlled clinical trial. [ABSTRACT FROM AUTHOR]

Copyright of Microbes & Infectious Diseases is the property of Microbes & Infectious Diseases and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effects of pretreatment and the addition of probiotic bacteria on the functional properties of fermented Lactarius deliciosus mushrooms were analyzed. Caps of L. deliciosus were blanched in water for 30 or 120 s (both at 96°C–98°C) or blanched in the microwave for 2 min (power 1000 W) as a pretreatment and fermented at 21°C and 26°C until pH ≤ 4.5 as a mark of successful fermentation. Lactobacillus acidophilus strain LA‐5 (Hansen) or Lactiplantibacillus plantarum strain SWA016 (Swanson) was added to the products to enrich the probiotic content. The type of pretreatment had a greater impact on the content of bioactive compounds in the products than fermentation temperature or the added probiotic bacteria. After fermentation, the pH of all products was below 4.5. Total dietary fiber (TDF) ranged from 45.74 ± 1.48 to 68.88 ± 2.84 g/100 g dm, and the highest content of TDF was observed in mushrooms blanched in water for 2 min. Beta‐glucans accounted for 30%–60% of TDF; mushrooms blanched in water for 30 s had the highest content of beta‐glucans (17.49 ± 0.46 to 30.38 ± 0.26 g/100 g dm) and phenolic compounds (1126.7 ± 52.2 to 1613.1 ± 40.4 mg/100 g dm), while microwave‐blanched mushrooms had the highest vitamin B1 (1.50 ± 0.08 to 2.78 ± 0.15 mg/100 g dm) and B2 (4.24 ± 0.38 to 7.58 ± 0.11 mg/100 g dm) contents. Water‐blanched mushrooms for 2 min scored the highest in the overall organoleptic analysis, and products with L. acidophilus strain LA‐5 (Hansen) were regarded as the most unfavorable. This study shows that fermented L. deliciosus exhibits nutraceutical properties and can be used in designing functional foods. [ABSTRACT FROM AUTHOR]

Nephrolithiasis is a medical condition characterized by the existence or development of calculi, commonly referred to as stones within the renal system, and poses significant health challenges. Calcium phosphate and calcium oxalate are the predominant constituents of renal calculi and are introduced into the human body primarily via dietary sources. The presence of oxalates can become particularly problematic when the delicate balance of the normal flora residing within the gastrointestinal tract is disrupted. Within the human gut, species of Oxalobacter, Lactobacillus, and Bifidobacterium coexist in a symbiotic relationship. They play a pivotal role in mitigating the risk of stone formation by modulating certain biochemical pathways and producing specific enzymes that can facilitate the breakdown and degradation of oxalate salts. The probiotic potential exhibited by these bacteria is noteworthy, as it underscores their possible utility in the prevention of nephrolithiasis. Investigating the mechanisms by which these beneficial microorganisms exert their effects could lead to novel therapeutic strategies aimed at reducing the incidence of kidney stones. The implications of utilizing probiotics as a preventive measure against kidney stone formation represent an intriguing frontier in both nephrology and microbiome research, meriting further investigation to unlock their full potential. [ABSTRACT FROM AUTHOR]

The aim of this study is to develop safe biological methods for controlling fungal deterioration of historical manuscripts. Therefore, fifteen fungal isolates were obtained from paper sheets and leather skins of a deteriorated historical manuscript (dated back to the 13th century). Those isolates were identified using both traditional methods and ITS-sequencing analysis. Aspergillus niger accounted for seven strains, Penicillium citrinum for one strain, Aspergillus flavus for three, Aspergillus fumigatus for one, Aspergillus nidulans for one, and Penicillium chrysogenum for two of the fungal strains that were obtained. The ability of fungal strains for the secretion of cellulase, amylase, gelatinase, and pectinase as hydrolytic enzymes was evaluated. The capability of the probiotic-bacterial strain Lactobacillus plantarum DSM 20174 for inhibition of fungal strains that cause severe deterioration was studied using ethyl acetate-extract. The metabolic profile of the ethyl acetate-extract showed the presence of both high- and low-molecular-weight active compounds as revealed by GC-MS analysis. The safe dose to prevent fungal growth was determined by testing the ethyl acetate extract's biocompatibility against Wi38 and HFB4 as normal cell lines. The extract was found to have a concentration-dependent cytotoxic impact on Wi38 and HFB4, with IC 50 values of 416 ± 4.5 and 349.7 ± 5.9 μg mL−1, respectively. It was suggested that 100 μg mL−1 as a safe concentration could be used for paper preservation. Whatman filter paper treated with ethyl acetate extract was used to cultivate the fungal strain Penicillium citrinum AX2. According to data analysis, fungal inhibition measurement, SEM, ATR-FT-IR, XRD, color change measurement, and mechanical property assessment, the recommended concentration of ethyl acetate extract was adequate to protect paper inoculated with the highest enzymatic producer fungi, P. citrinum AX2. [Display omitted] • Several fungal strains were obtained from old historical manuscripts. • The fungal strains were identified and investigated for enzymatic activities. • Probiotic L. plantarum DSM20174 metabolites were used to biocontrol fungal growth. • Ethyl acetate extract shows biocompatibility with Wi38 and HFB4 normal cell lines. • SEM, ATR-FT-IR, XRD, and mechanical properties recommended the extract application. [ABSTRACT FROM AUTHOR]

Milk has been a dietary staple around the world for centuries. In recent years, consumer interest in healthy foods and organic products has increased due to their health-promoting properties. Fermented dairy products, including yoghurt, are receiving special attention for their properties and the presence of probiotic bacteria. The quantitative and qualitative (MALDI TOF MS) evaluation of lactic acid bacteria (LAB) in different types of yoghurt (with different shelf lives) was carried out. The effect of the Lactobacillus spp. strains isolated from yoghurts (with potential antimicrobial activity) against foodborne pathogenic bacteria (Escherichia coli, Salmonella Enteritidis and Listeria monocytogenes) was evaluated. The presence of Lactobacillus spp. (Lactobacillus rhamnosus and Lactobacillus paracasei) in the tested yoghurts was demonstrated. In the samples tested, not all the lactic acid bacteria (LAB) declared by the manufacturer were identified. The number of live bacteria present in the product was influenced by the type of yoghurt. The number of bacteria did not fall below the World Health Organization (WHO) recommended level by the last day of validity. It was shown that a mixed culture (L. rhamnosus and L. paracasei, isolated from tested yoghurts) had the most significant effect on changing the number of pathogenic microorganisms. The consumption of dairy products, which are a source of LAB, can reduce the risk of foodborne pathogen infections. [ABSTRACT FROM AUTHOR]

The objective of this research was to check the effect of prebiotics extracted from citrus peels on the growth of both probiotic bacteria i.e. Lactobacillus reuteri and Bifidobacterium and enteric bacteria i.e. Escherichia coli in a milk-based model. For this purpose, the prebiotic from citrus peels was extracted using ultrasound-assisted extraction and their prebiotic activity scores were calculated for two probiotic bacterial strains i.e. Lactobacillus reuteri and Bifidobacterium. Afterwards, their growth patterns were studied in a milk-based model in different concentrations of prebiotics in individual and co-culture systems of both probiotic and enteric bacteria. The results showed significant effect of prebiotic concentration on the growth of bacteria supporting the growth of beneficial bacteria and hindering the growth of E. coli. This effect was more pronounced when enteric bacteria (E. coli) were co-cultured with probiotic bacteria i.e. L. reuteri and Bifidobacterium. Similarly, the growth of E. coli was hindered when grown in co-culture of L. reuteri, Bifidobacterium and E. coli. Conclusively, the citrus peel prebiotic was found to modulate the growth of probiotic bacteria while hindering the growth of enteric bacteria.

Abstract The main purpose was to determine the abundance of dominant phyla, Bifidobacterium spp., and Lactobacillus in breast milk of obese mothers versus normal-weights in fourth month of lactation in Iranian population. Sixty health women at the fourth month of breastfeeding, aged 18–40 years, were included and categorized based on body mass index (BMI) to the obese (BMI ≥ 30 kg/m2) and normal-weights (18.5 ≤ BMI ≤ 24.9). Bacterial DNA was extracted and qPCR of the 16S region was performed after human milk donation in a sterile condition. A multiple linear mixed model was used to determine the effective factors on the phyla population. Bifidobacterium spp. was significantly higher in milk of normal-weight group than the obese. The current weight showed a significant effect on the Actinobacteria abundance in milk. The Bacteroidetes and Firmicutes were significantly lower in mother’s milk with cesarean section (p = 0.04). Pre-pregnancy obesity decreased the Firmicutes and Lactobacillus abundance in maternal milk (p = 0.04 and p = 0.01). The Actinobacteria and Bifidobacterium spp. showed a significant effect on infant’s height (p = 0.008 and p = 0.04). The maternal current and pre-pregnancy weight showed an important effect on abundance of Actinobacteria and Bifidobacterium spp., as the good phyla and genus in milk which are associated with the infant’s height.

Probiotics are live microorganisms that provide health benefits to the host when taken in adequate amounts. Hesperidin is a phenolic compound found in banana fruit, lemon fruit, and lemon peel. It exhibits anti-inflammatory, anti-oxidative, and anti-cancer activities. Although these compounds are present in the gastrointestinal tract (GIT), their synbiotic interaction on the GIT is not well understood. This study aims to investigate the effects of hesperidin on the probiotic properties of Lactobacillus acidophilus LA-5 (LA-5) and the impact of their synbiotic interaction on the cancer cell line HT-29. Results showed that hesperidin did not negatively affect the auto-aggregation, adhesion, and antioxidant capacity of LA-5. LA-5 grown with hesperidin exhibited greater resistance to pepsin and bile salt compared to LA-5 alone. Furthermore, in vitro cancer studies indicated that bacteria grown in the presence of hesperidin may increase caspase-3 activity in HT-29 cells and thus induce apoptosis in this way. This study suggests that hesperidin may enhance and contribute to the probiotic properties of LA-5. Consequently, LA-5 grown with hesperidin may exert more beneficial effects on the host.

In this study, Lacticaseibacillus casei and Lactobacillus acidophilus probiotic bacteria were encapsulated using oleaster flour, which is rich in phenolic compounds and has prebiotic properties as potential. The optimum conditions required for the encapsulation of L. casei and L. acidophilus bacteria with maximum efficiency using oleaster flour were determined by central composite design–response surface methodology. As a result of the optimization process, the encapsulation efficiency for L. casei and L. acidophilus capsules was 93.66 ± 2.58% and 74.97 ± 1.34%, respectively. The capsule sizes of L. casei and L. acidophilus encapsulated with oleaster flour were determined by scanning electron microscopy to be 104.8 ± 26.3 and 95.7 ± 12.1 μm, respectively. Fourier transform infrared spectroscopy analyses showed that there was no change in the structure of the encapsulation material, oleaster flour, after encapsulation. Also, the storage stability of free and encapsulated bacteria was investigated, and it was found that the viability losses of encapsulated probiotic bacteria were less than those of free probiotic bacteria. Finally, the effect of encapsulation on bacterial viability during in vitro gastrointestinal digestion was investigated, which is the main purpose of the study. While free probiotic bacteria cannot reach the intestinal environment alive after in vitro gastrointestinal digestion due to pH and enzyme effects, encapsulated L. casei and L. acidophilus bacteria largely preserved their viability, and their postdigestion viability was 39.59 ± 1.50% and 36.28 ± 0.01%, respectively. The results showed successful encapsulation of L. casei and L. acidophilus probiotic bacteria with oleaster flour. [ABSTRACT FROM AUTHOR]

The pursuit of novel or modified substances based on a natural origin, like flavonoids, is essential in addressing the increasing number of diseases and bacterial resistance to antibiotics, as well as in maintaining intestinal balance and enhancing overall gut health. The primary goal of this research was to evaluate the impact of specific flavonoid compounds—chalcones, flavanones, and flavones—substituted with -Br, -Cl, -CH3, and -NO2 on both pathogenic and probiotic microorganisms. Additionally, this study aimed to understand these compounds' influence on standardized normal and pathologically altered intestinal microbiomes. 8-Bromo-6-chloroflavone 4′-O-β-D-(4″-O-methyl)-glucopyranoside and 8-bromo-6-chloroflavanone showed the most promising results as bactericidal agents. They significantly limited or inhibited the growth of pathogenic bacteria without adversely affecting the probiotic's growth. Digestion in vitro studies indicated that 6-methyl-8-nitroflavone and 8-bromo-6-chloroflavone positively modulated the gut microbiome by increasing beneficial bacteria and reducing potentially pathogenic microbes. This effect was most notable in microbiomes characteristic of older individuals and those recovering from chemotherapy or antibiotic treatments. This study underscores the therapeutic potential of flavonoid compounds, particularly those with specific halogen and nitro substitutions, in enhancing gut health. [ABSTRACT FROM AUTHOR]

The study aimed to develop plant-based model snacks that are high in fibre, contain probiotic bacteria and are convenient for long-term storage. The research focused on selecting a suitable form of probiotic bacteria (active biomass, microencapsulated, freeze-dried), inoculation method (in the base mass or in the filling of a snack) and appropriate storage conditions (4°Cor 20 °C). The potential synbiotic properties were evaluated. The microencapsulated bacteria had the highest survival rate at 4 °C, while the freeze-dried bacteria showed better survival rates at 20 °C. Probiotics had a higher survival rate when enclosed inside snacks with a low water activity (aw = 0.27) peanut butter filling than in snacks without filling (aw = 0.53). Enclosing the probiotics in a low aw filling ensures their survival at ambient temperature for 5 months at a count higher than 6 log CFU/g. The snacks exhibited high antioxidant capacity (average 300 mg ascorbic acid equivalent/100 g), polyphenol content (average 357 mg gallic acid equivalent/100 g) and high fibre content (average 10.2 g/100 g). The sensory analysis showed a high overall quality of the snacks (average 7.1/10 of the conventional units). Furthermore, after six months of storage, significant changes were observed in the antioxidant properties, polyphenol content and texture of the snacks, while their sensory quality remained unchanged. Moreover, a potential synbiotic effect was observed. The method used to assess bacterial growth indicated significantly higher values in the model snacks compared to a control sample. Therefore, this study has effectively addressed the gap in knowledge regarding the survival of probiotics in snacks of this nature. [ABSTRACT FROM AUTHOR]

The article provides a detailed review of recent studies examining the role of probiotics in the degradation of aflatoxins, highly toxic compounds in food that pose significant health risks. Regulatory standards for aflatoxin levels in foodstuffs have been established to protect public health. Various methods--chemical, physical, and biological--have been developed for decontaminating and detoxifying aflatoxins. Among biological methods, probiotics have shown substantial potential in decontaminating aflatoxins. Studies indicate that probiotics can reduce the bioavailability of aflatoxins through adsorption or binding to their cell walls, facilitating their excretion from the body. The extent of aflatoxin absorption by probiotics is influenced by several factor s, including the complexity of the food matrix. Emerging food processing technologies also offer promising results in aflatoxin degradation. Combining these emerging technologies with probiotics can enhance the overall effectiveness of decontamination efforts. In addition, environmental factors influenced by climate change could affect aflatoxin production, necessitating advanced decontamination techniques. The reviewed studies underscore the importance of optimizing probiotic strains and their conditions of use to maximize their effectiveness in aflatoxin degradation, as well as exploring the potential of combining these biological methods with novel technological approaches. [ABSTRACT FROM AUTHOR]

Objective: This study was conducted to isolate and identify probiotic bacteria from wild stinging catfish (Heteropneustes fossilis), a very popular high-valued aquaculture species of Bangladesh. The isolates were identified through conventional culture-based and molecular techniques. Materials and Methods: Stinging catfish harvested from natural sources of three sampling sites under two districts (Kishoreganj and Netrakona) were collected, dissected for gut content, and cultured onto Lactobacillus MRS Agar plates. Out of 60 bacterial isolates obtained, 10 were chosen for an in vitro evaluation of their probiotic potentials through pH and bile tolerance tests. The 16S rRNA gene sequences of the selected isolates were searched against the NCBI database using the Basic Local Alignment Search Tool for Nucleotides (BLASTNs). Results: The isolates were identified as Staphylococcus arlettae, Bacillus subtilis, Staphylococcus succinus, Bacillus velezensis, Kocuria subflava, Macrococcus caseolyticus, Lysinibacillus sphaericus, Glutamicibacter mysorens, Bacillus cereus, and Acinetobacter lwoffii. Among them, B. subtilis, S. succinus, B. velezensis, M. caseolyticus, G. mysorens, and B. cereus exhibited notable growth across all tested pH levels (pH 2, 3, and 4) and bile salt concentrations (0.3%, 0.5%, and 1.0%) suggesting that they have strong potential as probiotic bacteria. In addition, S. arlettae also indicated promising growth except at pH 2. L. sphaericus and K. subflava exhibited limited growth at low pH but tolerated bile salt concentrations. A. lwoffii did not show any growth at pH tests but minimal growth at the lower concentrations of bile salts. Conclusion: According to the potentiality assessments and previous literature reviews, five isolates such as B. subtilis, S. succinus, M. caseolyticus, G. mysorens, and B. cereus were identified as potential probiotic bacteria. As species-specific probiotics are considered to perform more effectively and efficiently than unknown-sourced commercial probiotics, the findings of this study will be applicable in enhancing the aquaculture production of stinging catfish. [ABSTRACT FROM AUTHOR]

The prevalence of insomnia has increased in recent years, significantly affecting the lives of many individuals. Coronavirus disease 2019 (COVID-19) infection has been found to have a substantial impact on the human gut microbiota (GM). Clinical studies have shown that the high prevalence, prolonged duration, and refractory treatment of insomnia symptoms following the COVID-19 pandemic may be related to the effect of COVID-19 infection on the GM. Therefore, the GM may be a potential target for the treatment of insomnia following COVID-19 infection. However, relevant studies have not been well-documented, and the GM has not been sufficiently analyzed in the context of insomnia treatment. Herein, we review the interaction between sleep and the GM, summarize the characteristics of COVID-19-induced abnormal changes in the GM and metabolites in patients with insomnia, and discuss potential mechanisms, including metabolic, immune, and neural pathways, by which these abnormal changes in the GM cause insomnia as well as the factors affecting the GM. Finally, we discuss the prospect of modulating the host GM community for the effective treatment of insomnia after COVID-19 infection and the need for further clinical studies. [ABSTRACT FROM AUTHOR]

More scientific study and methods that are compatible with the honeybee-specific probiotic bacteria are needed in modern beekeeping to increase the productivity and well-being of honeybees. The goal of the current study set out to investigate the possible effects of probiotics previously isolated from the honeybee intestinal tract and soybean patties on nurse worker bee hypopharyngeal gland (HPG) development. The experimentation was carried out in four different treatment groups in which probiotics and soybean patties were provided in different proportions, with control colonies. Results showed that there was a significant increase in HPG morphometric parameters of bees in all experimental groups. Control nurse worker fed with sugar syrup for only 2 weeks had the smallest HPG morphometric parameters. The highest HPG diameter 14.89 ± 0.097 µm and surface area 0.065 ± 0.001µm2 were observed in the bees group fed with both probiotic and soya patty. Additionally, the same trend was observed in all morphometric parameters with the bees group fed with probiotic bacteria and soya patty. More royal jelly can be produced by larger HPGs than by smaller ones. Thus, the use of probiotics as a natural alternative tool boosted the development of Apis mellifera nurse workers' HPG that will positively affect the beekeepers' economy by providing a higher yield of royal jelly production. Overall, the study's findings show that probiotics are a useful feed supplement for honeybees. [ABSTRACT FROM AUTHOR]

In light of rising public health threats like antifungal and antimicrobial resistance, alongside the slowdown in new antimicrobial development, biomimetics have shown promise as therapeutic agents. Multidrug-resistant fungi pose significant challenges as they quickly develop resistance, making traditional antifungals less effective. Developing new antifungals is also complicated by the need to target eukaryotic cells without harming the host. This review examines biomimetic antifungal materials that mimic natural biological mechanisms for targeted and efficient action. It covers a range of agents, including antifungal peptides, alginate-based antifungals, chitosan derivatives, nanoparticles, plant-derived polyphenols, and probiotic bacteria. These agents work through mechanisms such as disrupting cell membranes, generating reactive oxygen species, and inhibiting essential fungal processes. Despite their potential, challenges remain in terms of ensuring biocompatibility, optimizing delivery, and overcoming potential resistance. Production scalability and economic viability are also concerns. Future research should enhance the stability and efficacy of these materials, integrate multifunctional approaches, and develop sophisticated delivery systems. Interdisciplinary efforts are needed to understand interactions between these materials, fungal cells, and the host environment. Long-term health and environmental impacts, fungal resistance mechanisms, and standardized testing protocols require further study. In conclusion, while biomimetic antifungal materials represent a revolutionary approach to combating multidrug-resistant fungi, extensive research and development are needed to fully realize their potential. [ABSTRACT FROM AUTHOR]

Background: The decrease in the production of Argopecten purpuratus scallops in Chile is linked to extensive larval deaths in hatcheries caused by bacterial pathogens, particularly Vibrio genus, threatening sustainability. Traditional antibiotic practices raise concerns, urging research on eco-friendly strategies like bacterial probiotics. This study explores the metabolic responses of scallop larvae to Vibrio bivalvicida and evaluates the impact of the Psychrobacter sp. R10_7 probiotic on larval metabolism pre- and post-infection. Materials and Methods: Analysis detected 183 metabolite features, revealing significant changes in larval metabolites during Vibrio infection. Larvae pretreated with probiotics showed a metabolic profile comparable to non-infected larvae, indicating low impact on larval metabolome, likely due to probiotics antagonistic effect on pathogens. Results: Arachidonic acid, eicosatrienoic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and docosapentaenoic acid (DPA) were significantly higher in non-pretreated/infected larvae compared to both pretreated/infected and non-pretreated/non-infected larvae, potentially supporting the activation of immune response in non-pretreated larvae to Vibrio infection. Identification of 76 metabolites provided insights into scallop larvae metabolome, highlighting the enriched metabolic pathways associated with energy provision and immune response. Conclusions: Probiotic pretreatment may mitigate metabolic disruptions in scallop larvae caused by Vibrio infection, suggesting a promising strategy for sustainable scallop production. [ABSTRACT FROM AUTHOR]

The increased global prevalence of chronic respiratory diseases in recent years has caused a substantial public health burden. Lactiplantibacillus plantarum KC3 and Leonurus japonicus Houtt. (LJH) extracts can alleviate respiratory symptoms and improve lung function in vitro and in vivo. However, the clinical efficacy and safety profile of this combination in patients with respiratory diseases remain unclear. Therefore, this multicenter, randomized, double-blind, placebo-controlled clinical trial aimed to evaluate the efficacy and safety of L. plantarum KC3 and LJH extracts in adults with respiratory discomfort. This mixture was termed ‘CKDB-315’. Participants, randomly assigned to the CKDB-315 or placebo groups, were treated for 12 weeks. Assessments included the St. George’s Respiratory Questionnaire (SGRQ) and the Chronic Obstructive Pulmonary Disease Assessment Test (CAT). The CKDB-315 group showed considerably improved SGRQ and CAT scores compared with the placebo group. Secondary outcomes, including dyspnea, pulmonary function, total antioxidant status, and inflammatory cytokine levels, were consistent with the primary outcomes. Exploratory analyses of the gut microbiota and short-chain fatty acid contents revealed the potential mechanisms underlying the effects of CKDB-315. Finally, safety analysis indicated that CKDB-315 was well tolerated and caused few adverse events. Our findings indicate that CKDB-315 is a promising therapeutic option for respiratory discomfort in adults. [ABSTRACT FROM AUTHOR]

Growing interest in probiotics has spurred research into their health benefits for hosts. This study aimed to evaluate the probiotic properties, especially antibacterial activities and the safety of two Weissella confusa strains, W1 and W2, isolated from Khao-Mahk by describing their phenotypes and genotypes through phenotypic assays and whole genome sequencing. In vitro experiments demonstrated that both strains exhibited robust survival under gastric and intestinal conditions, such as in the presence of low pH, bile salt, pepsin, and pancreatin, indicating their favorable gut colonization traits. Additionally, both strains showed auto-aggregation and strong adherence to Caco2 cells, with adhesion rates of 86.86 ± 1.94% for W1 and 94.74 ± 2.29% for W2. These high adherence rates may be attributed to the significant exopolysaccharide (EPS) production observed in both strains. Moreover, they exerted remarkable antimicrobial activities against Stenotrophomonas maltophilia, Salmonella enterica serotype Typhi, Vibrio cholerae, and Acinetobacter baumannii, along with an absence of hemolytic activities and antibiotic resistance, underscoring their safety for probiotic application. Genomic analysis corroborated these findings, revealing genes related to probiotic traits, including EPS clusters, stress responses, adaptive immunity, and antimicrobial activity. Importantly, no transferable antibiotic-resistance genes or virulence genes were detected. This comprehensive characterization supports the candidacy of W1 and W2 as probiotics, offering substantial potential for promoting health and combating bacterial infections. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Almaty Technological University is the property of Almaty Technological University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Although travelers are frequently accompanied by abdominal discomfort and even diarrhea, not every trip can cause this issue. Many studies have reported that intestinal microbes play an important role in it. However, little is known about the reason for the dynamics of these intestinal microbes. Here, we delved into the effects of short-term travel on the gut microbiota of 12 healthy individuals. A total of 72 fecal samples collected before and after one-week travel, alongside non-traveling controls, underwent amplicon sequencing and a series of bioinformatic analyses. We found that travel significantly increased intra-individual gut microbiota fluctuations without diarrhea symptoms. In addition, the initial composition of the gut microbiota before travel emerged as a crucial factor in understanding these fluctuations. Travelers with stable microbiota exhibited an enrichment of specific probiotic bacteria (Agathobaculum, Faecalibacterium, Bifidobacterium, Roseburia, Lactobacillus) before travel. Another batch of data validated their predictive role in distinguishing travelers with and without the gut microbial disorder. This work provided valuable insights into understanding the relationship between gut microbiota and travel. It offered a microbiota-centric perspective and a potential avenue for interventions to preserve gut health during travel. [ABSTRACT FROM AUTHOR]

The goal of the current study was to determine how probiotic bacteria (Latiplantibacillus plantarum and Bacillus toyonensis) as water additives affected growth performance, immune response, antioxidant indices, water quality and intestinal bacterial counts of Nile tilapia. A total of 120 monosex fingerlings of Nile tilapia (mean weight of 17.4 ± 0.1 g) after two weeks of acclimatization were divided into four groups, each with 30 fish (3 replicates). The first group served as a control (T1), whereas the second, third and fourth groups were exposed to B. toyonensis (T2), L. plantarum (T3) and L. plantarum and B. toyonensis (T4) at doses of 1.0 ml/L water. L. plantarum and B. toyonensis cultures significantly affected the growth performance, immune responses, antioxidative status, and intestinal bacterial counts of Nile tilapia. Latiplantibacillus plantarum-exposed fish showed the best values of feed intake (FI) and feed conversion ratio during the overall experiment. Total coliform, Escherichia coli and Salmonella spp. (TC) were decreased (P

Objective: This study was conducted to isolate and identify probiotic bacteria from wild stinging catfish (Heteropneustes fossilis), a very popular high-valued aquaculture species of Bangladesh. The isolates were identified through conventional culture-based and molecular techniques. Materials and Methods: Stinging catfish harvested from natural sources of three sampling sites under two districts (Kishoreganj and Netrakona) were collected, dissected for gut content, and cultured onto Lactobacillus MRS Agar plates. Out of 60 bacterial isolates obtained, 10 were cho¬sen for an in vitro evaluation of their probiotic potentials through pH and bile tolerance tests. The 16S rRNA gene sequences of the selected isolates were searched against the NCBI database using the Basic Local Alignment Search Tool for Nucleotides (BLASTNs). Results: The isolates were identified as Staphylococcus arlettae, Bacillus subtilis, Staphylococcus succinus, Bacillus velezensis, Kocuria subflava, Macrococcus caseolyticus, Lysinibacillus sphaeri¬cus, Glutamicibacter mysorens, Bacillus cereus, and Acinetobacter lwoffii. Among them, B. subtilis, S. succinus, B. velezensis, M. caseolyticus, G. mysorens, and B. cereus exhibited notable growth across all tested pH levels (pH 2, 3, and 4) and bile salt concentrations (0.3%, 0.5%, and 1.0%) sug¬gesting that they have strong potential as probiotic bacteria. In addition, S. arlettae also indicated promising growth except at pH 2. L. sphaericus and K. subflava exhibited limited growth at low pH but tolerated bile salt concentrations. A. lwoffii did not show any growth at pH tests but minimal growth at the lower concentrations of bile salts. Conclusion: According to the potentiality assessments and previous literature reviews, five iso¬lates such as B. subtilis, S. succinus, M. caseolyticus, G. mysorens, and B. cereus were identified as potential probiotic bacteria. As species-specific probiotics are considered to perform more effec¬tively and efficiently than unknown-sourced commercial probiotics, the findings of this study will be applicable in enhancing the aquaculture production of stinging catfish. [J Adv Vet Anim Res 2024; 11(3.000): 560-572]

In the present work, lactic acid bacteria (LAB) isolated from Malaysian fermented shrimp paste, locally known as belacan, were screened for their probiotic potential. Seventeen isolates were characterised after a preliminary subtractive screening based on morphology (catalase-negative and Gram-positive cocci/bacilli). The isolates were evaluated based on their tolerance towards the gastrointestinal environment, haemolytic properties, antagonism effect against selected pathogens, and antibiotic resistance patterns. The isolates were also molecularly identified via 16S rRNA sequencing. Out of 17, three isolates (BE3, BE7, and BE16) demonstrated tolerance to pH 2.5 (survival rates above 90%) and 0.3% bile salts (survival rates above 50%). Further screening performed on the three isolates indicated that all strains did not show undesirable haemolytic activities, and could inhibit the growth of Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella Typhimurium to varying degrees. Additionally, the isolates were susceptible to ampicillin and chloramphenicol antibiotics, and resistant to nalidixic acid, streptomycin, and vancomycin antibiotics. The 16S rRNA gene sequence analysis identified the isolates as Lactobacillus plantarum with 98, 100, and 99% similarity for BE3, BE7, and BE16, respectively. Therefore, these findings suggested that LAB isolated from Malaysian fermented shrimp paste exhibited promising probiotic properties. [ABSTRACT FROM AUTHOR]

The search for new substances of natural origin, such as flavonoids, is necessary in the fight against the growing number of diseases and bacterial resistance to antibiotics. In our research, we wanted to check the influence of flavonoids with chlorine or bromine atoms and a nitro group on pathogenic and probiotic bacteria. We synthesized flavonoids using Claisen–Schmidt condensation and its modifications, and through biotransformation via entomopathogenic filamentous fungi, we obtained their glycoside derivatives. Biotransformation yielded two new flavonoid glycosides: 8-amino-6-chloroflavone 4′-O-β-D-(4″-O-methyl)-glucopyranoside and 6-bromo-8-nitroflavone 4′-O-β-D-(4″-O-methyl)-glucopyranoside. Subsequently, we checked the antimicrobial properties of the aforementioned aglycon flavonoid compounds against pathogenic and probiotic bacteria and yeast. Our studies revealed that flavones have superior inhibitory effects compared to chalcones and flavanones. Notably, 6-chloro-8-nitroflavone showed potent inhibitory activity against pathogenic bacteria. Conversely, flavanones 6-chloro-8-nitroflavanone and 6-bromo-8-nitroflavanone stimulated the growth of probiotic bacteria (Lactobacillus acidophilus and Pediococcus pentosaceus). Our research has shown that the presence of chlorine, bromine, and nitro groups has a significant effect on their antimicrobial properties. [ABSTRACT FROM AUTHOR]

Probiotics are defined as “live microorganisms that provide health benefits to the host when administered in adequate amounts.” Probiotics have beneficial effects on human health, including antibacterial activity against intestinal pathogens, regulation of blood cholesterol levels, reduction of colitis and inflammation incidence, regulation of the immune system, and prevention of colon cancer. In addition to probiotic bacteria, some phenolic compounds found in foods we consume (both food and beverages) have positive effects on human health. p-coumaric acid (p-CA) is one of the most abundant phenolic compounds in nature and human diet. The interactions between these two different food components (phenolics and probiotics), resulting in more beneficial combinations called synbiotics, are not well understood in terms of how they will affect the gut microbiota by promoting the probiotic properties and growth of probiotic bacteria. Thus, this study aimed to investigate synbiotic relationship between p-CA and Lactobacillus acidophilus LA-5 (LA-5), Lacticaseibacillus rhamnosus GG (LGG). Probiotic bacteria were grown in the presence of p-CA at different concentrations, and the effects of p-CA on probiotic properties, as well as its in vitro effects on AChE and BChE activities, were investigated. Additionally, Surface analysis was conducted using FTIR. The results showed that treatment with p-CA at different concentrations did not exhibit any inhibitory effect on the growth kinetics of LA-5 and LGG probiotic bacteria. Additionally, both probiotic bacteria demonstrated high levels of antibacterial properties. It showed that it increased the auto-aggregation of both probiotics. While p-CA increased co-aggregation of LA-5 and LGG against Escherichia coli, it decreased co-aggregation against Staphylococcus aureus. Probiotics grown with p-CA were more resistant to pepsin. While p-CA increased the resistance of LA-5 to bile salt, it decreased the resistance of LGG. The combinations of bacteria and p-CA efficiently suppressed AChE and BChE with inhibition (%) 11.04–68.43 and 13.20-65.72, respectively. Furthermore, surface analysis was conducted using FTIR to investigate the interaction of p-coumaric acid with LA-5 and LGG, and changes in cell components on the bacterial surface were analyzed. The results, recorded in range of 4000 –600 cm-1 with resolution of 4 cm-1, demonstrated that p-CA significantly affected only the phosphate/CH ratio for both bacteria. These results indicate the addition of p-CA to the probiotic growth may enhance the probiotic properties of bacteria. [ABSTRACT FROM AUTHOR]

Introduction and objective: p62 is a human multifunctional adaptor protein involved in key cellular processes such as tissue homeostasis, inflammation, and cancer. It acts as a negative regulator of inflammasome complexes. It may thus be considered a good candidate for therapeutic use in inflammatory bowel diseases (IBD), such as colitis. Probiotics, including recombinant probiotic strains producing or delivering therapeutic biomolecules to the host mucosal surfaces, could help prevent and mitigate chronic intestinal inflammation. The objective of the present study was to combine the intrinsic immunomodulatory properties of the probiotic Lactococcus lactis NCDO2118 with its ability to deliver health-promoting molecules to enhance its protective and preventive effects in the context of ulcerative colitis (UC). Material and methods: This study was realized in vivo in which mice were supplemented with the recombinant strain. The intestinal barrier function was analyzed by monitoring permeability, secretory IgA total levels, mucin expression, and tight junction genes. Its integrity was evaluated by histological analyses. Regarding inflammation, colonic cytokine levels, myeloperoxidase (MPO), and expression of key genes were monitored. The intestinal microbiota composition was investigated using 16S rRNA Gene Sequencing. Results and discussion: No protective effect of L. lactis NCDO2118 pExu:p62 was observed regarding mice clinical parameters compared to the L. lactis NCDO2118 pExu: empty. However, the recombinant strain, expressing p62, increased the goblet cell counts, upregulated Muc2 gene expression in the colon, and downregulated pro-inflammatory cytokines Tnf and Ifng when compared to L. lactis NCDO2118 pExu: empty and inflamed groups. This recombinant strain also decreased colonic MPO activity. No difference in the intestinal microbiota was observed between all treatments. Altogether, our results show that recombinant L. lactis NCDO2118 delivering p62 protein protected the intestinal mucosa and mitigated inflammatory damages caused by dextran sodium sulfate (DSS). We thus suggest that p62 may constitute part of a therapeutic approach targeting inflammation. [ABSTRACT FROM AUTHOR]

Pseudo-cereals are an excellent source of nutrients, rich in carbohydrates, dietary fiber, protein, lipids, phytochemicals, and minerals such as magnesium, zinc, copper, sodium, potassium, and calcium. The positive effects of gluten-free pseudo-cereals on the digestive system are an alternative to natural cereals. Pseudo-cereals have prebiotic properties and strengthen digestion by positively affecting the development of probiotic bacteria, especially Lactobacillus. Therefore, the effect of amaranth, a pseudo-cereal, on the activity of L. acidophilus probiotic bacteria, which helps digestion, was determined. First, solvent, acidic, and basic hydrolysis extractions of amaranth in eight different solvent media were performed, and total phenolic content and antioxidant activity values were determined. The total phenolic content values in the gastrointestinal digestion process were investigated by applying three different consumption methods, milling, boiling, and drying, to amaranth grains. L. acidophilus probiotic bacteria were activated with milled, dried, and boiled amaranth, and the increase in viability was examined. While the viability of L. acidophilus activated with milled and dried amaranth increased by 9.47% and 7.46%, respectively, the viability of bacteria activated with boiled amaranth almost did not increase (0.60%). [ABSTRACT FROM AUTHOR]

Synbiotics, which are a combination of prebiotic and probiotic supplements, are one of the most commonly used feed additives in aquaculture. Present study was carried out to evaluate the effect of dietary supplement of two strains of intestinal bacteria Lactobacillus plantarum and Lactobacillus pentosus from the intestinal tract of the Shabot (Tor grypus) with β-glucan on growth performance and digestive enzyme activity of rainbow trout (Oncorhynchus mykiss) fingerlings. The fish were divided randomly into 8 treatment groups (for 60 days) containing control (group 1), 1% β-glucan (group 2), Lactobacillus plantarum (group 3), Lactobacillus pentosus (group 4), Lactobacillus plantarum + Lactobacillus pentosus (group 5), Lactobacillus plantarum with 1% β-glucan (group 6), Lactobacillus pentosus with 1% β-glucan (group 7), Lactobacillus plantarum + Lactobacillus pentosus with 1% β-glucan (group 8). After 60 days, the fish fed combination of two probiotics at equal proportion with 1% β-1,3-glucan (group 8) had higher growth performances than the other treatment groups. Digestive enzyme activities such as ALP, α-amylase, trypsin, lipase and protease in groups including probiotics and prebiotic, particularly in group 8 in parallel with growth performances, had higher than other groups. However, the enzyme activity of chemotrypsin had no significant difference between treatments. These results indicate that a combination of host-derived probiotics (L. plantarum and L. pentosus) with β-1,3-glucan has a significant potential as an important synbiotics to enhance the nutrients utilization and activity of digestive enzymes in rainbow trout juveniles; However, further research is needed to determine the proper supplement for this commercially valuable product. [ABSTRACT FROM AUTHOR]

Microencapsulation with various materials has been used as an efficient method to improve the viability of probiotic bacteria in multiple food products and the human gastrointestinal tract. Although plate count agar is the most commonly used method for evaluating the viability of encapsulated bacteria, it is still far from providing reliable information about the intermediate state between viable and dead bacteria. This study optimized a tetrazolium salt-based colorimetric method for the detection of viable but non-culturable state within encapsulated Lactobacillus rhamnosus and Lactobacillus plantarum probiotic strains. The viability of encapsulated bacteria was assessed after different spray-drying conditions and also during two months of storage at room temperature. The ability to reduce tetrazolium salts of two lactic acid bacteria was verified and calibrated according to the experimental conditions (strains, incubation time, and microencapsulation material). The loss of bacterial cultivability was species-specific and more problematic throughout the processing than during the storage period. An outlet temperature of 73-75 °C yielded a higher viable but non-culturable state level than at 68-69 °C, especially in maltodextrin and trehalose powders. Whey protein was statistically the best carrier in preserving viable and culturable encapsulated bacteria after spray-drying and during storage, as compared to sugar-based carriers. The tetrazolium-optimized method was more sensitive and accurate for the evaluation of viable bacteria in microcapsules as compared to the conventional plate count methods available. It showed the high variability of CFU counts on Man–Rogosa–Sharpe (MRS) agar. This colorimetric technique could be considered a real-time, simple, cost-effective, and reliable alternative to culture-based methods in evaluating probiotic microencapsulation efficiency.

Abstract Background The Lactobacillaceae family comprises many species of great importance for the food and healthcare industries, with numerous strains identified as beneficial for humans and used as probiotics. Hence, there is a growing interest in engineering these probiotic bacteria as live biotherapeutics for animals and humans. However, the genetic parts needed to regulate gene expression in these bacteria remain limited compared to model bacteria like E. coli or B. subtilis. To address this deficit, in this study, we selected and tested several bacteriophage-derived genetic parts with the potential to regulate transcription in lactobacilli. Results We screened genetic parts from 6 different lactobacilli-infecting phages and identified one promoter/repressor system with unprecedented functionality in Lactiplantibacillus plantarum WCFS1. The phage-derived promoter was found to achieve expression levels nearly 9-fold higher than the previously reported strongest promoter in this strain and the repressor was able to almost completely repress this expression by reducing it nearly 500-fold. Conclusions The new parts and insights gained from their engineering will enhance the genetic programmability of lactobacilli for healthcare and industrial applications.

The aim of this study was to compare the physical, chemical, and microbiological features of bio-yoghurt that had been air-oven-dried at three temperatures (40, 50, and 60 °C) to those of fresh bio-yoghurt. The results showed that drying bio-yoghurt at 40–60 °C decreased the number of probiotic starter bacteria in dried yoghurt products compared to fresh bio-yoghurt. The dried yoghurt’s moisture, protein, fat, carbohydrate, and ash contents were 4.16–4.55%, 38.22–40.02%, 1.33–1.43%, 47.94–49.45%, and 6.37–6.55%, respectively. The pH and total acidity levels of dried yoghurt were within acceptable ranges at various temperatures and storage durations. At different temperatures, the viscosity values of the products decreased by 620–550 cp; however, the hygroscopicity values remained constant. During a 90-day storage period, the dried yoghurt product’s physical, chemical, and microbiological characteristics remained within acceptable levels. Using a drying temperature of 40–50 °C kept the number of live bacteria below acceptable ranges during storage periods. Lactobacillus acidophilus counts were 6.75 and 6.70 log CFU/g, respectively, whereas Bifidobacterium bifidum numbers were 6.66 and 6.08 log CFU/g, respectively. In conclusion, drying bio-yoghurt in an air oven at 40–50 °C provided a dried product with a high number of viable probiotic bacteria and satisfactory physicochemical characteristics after 3 months.

Nephrolithiasis is a medical condition characterized by the existence or development of calculi, commonly referred to as stones within the renal system, and poses significant health challenges. Calcium phosphate and calcium oxalate are the predominant constituents of renal calculi and are introduced into the human body primarily via dietary sources. The presence of oxalates can become particularly problematic when the delicate balance of the normal flora residing within the gastrointestinal tract is disrupted. Within the human gut, species of Oxalobacter, Lactobacillus, and Bifidobacterium coexist in a symbiotic relationship. They play a pivotal role in mitigating the risk of stone formation by modulating certain biochemical pathways and producing specific enzymes that can facilitate the breakdown and degradation of oxalate salts. The probiotic potential exhibited by these bacteria is noteworthy, as it underscores their possible utility in the prevention of nephrolithiasis. Investigating the mechanisms by which these beneficial microorganisms exert their effects could lead to novel therapeutic strategies aimed at reducing the incidence of kidney stones. The implications of utilizing probiotics as a preventive measure against kidney stone formation represent an intriguing frontier in both nephrology and microbiome research, meriting further investigation to unlock their full potential.

Milk has been a dietary staple around the world for centuries. In recent years, consumer interest in healthy foods and organic products has increased due to their health-promoting properties. Fermented dairy products, including yoghurt, are receiving special attention for their properties and the presence of probiotic bacteria. The quantitative and qualitative (MALDI TOF MS) evaluation of lactic acid bacteria (LAB) in different types of yoghurt (with different shelf lives) was carried out. The effect of the Lactobacillus spp. strains isolated from yoghurts (with potential antimicrobial activity) against foodborne pathogenic bacteria (Escherichia coli, Salmonella Enteritidis and Listeria monocytogenes) was evaluated. The presence of Lactobacillus spp. (Lactobacillus rhamnosus and Lactobacillus paracasei) in the tested yoghurts was demonstrated. In the samples tested, not all the lactic acid bacteria (LAB) declared by the manufacturer were identified. The number of live bacteria present in the product was influenced by the type of yoghurt. The number of bacteria did not fall below the World Health Organization (WHO) recommended level by the last day of validity. It was shown that a mixed culture (L. rhamnosus and L. paracasei, isolated from tested yoghurts) had the most significant effect on changing the number of pathogenic microorganisms. The consumption of dairy products, which are a source of LAB, can reduce the risk of foodborne pathogen infections.

Lactococcus lactis is a lactic acid bacterium (LAB), generally recognized as safe, and has been widely used in the food industry, especially in fermented dairy products. Numerous studies have evaluated the technological and probiotic properties of lactococci; however, few studies have reported the probiotic characteristics of L. lactis strains isolated from dairy products. In this work, probiotic potential, including survival in simulated gastric juice, tolerance to bile salts, hydrophobicity, and auto- and co-aggregation, was evaluated in L. lactis strains from natural whey starter cultures. The results highlighted the potential probiotic properties of some strains under study, which showed high values of hydrophobicity and auto-aggregation and low values of co-aggregation with the tested pathogenic strains. In addition, studies of safety parameters, such as antibiotic susceptibility and haemolytic activity, confirmed the safety status of all strains under study. Finally, the four most promising strains were investigated for their ability to inhibit the enteroinvasive Escherichia coli (EIEC) and Salmonella Typhimurium adhesion to epithelial cells, using a model of co-cultured epithelial cells. The results demonstrated that L. lactis strains A3-A5-I4-I7 showed the ability to compete with pathogens as well as the ability to exert a protective effect on cells previously infected with E. coli or S. Typhimurium. The identification of new probiotic LAB strains from dairy products aims to produce novel functional foods. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the physical, chemical, and microbiological features of bio-yoghurt that had been air-oven-dried at three temperatures (40, 50, and 60 °C) to those of fresh bio-yoghurt. The results showed that drying bio-yoghurt at 40–60 °C decreased the number of probiotic starter bacteria in dried yoghurt products compared to fresh bio-yoghurt. The dried yoghurt's moisture, protein, fat, carbohydrate, and ash contents were 4.16–4.55%, 38.22–40.02%, 1.33–1.43%, 47.94–49.45%, and 6.37–6.55%, respectively. The pH and total acidity levels of dried yoghurt were within acceptable ranges at various temperatures and storage durations. At different temperatures, the viscosity values of the products decreased by 620–550 cp; however, the hygroscopicity values remained constant. During a 90-day storage period, the dried yoghurt product's physical, chemical, and microbiological characteristics remained within acceptable levels. Using a drying temperature of 40–50 °C kept the number of live bacteria below acceptable ranges during storage periods. Lactobacillus acidophilus counts were 6.75 and 6.70 log CFU/g, respectively, whereas Bifidobacterium bifidum numbers were 6.66 and 6.08 log CFU/g, respectively. In conclusion, drying bio-yoghurt in an air oven at 40–50 °C provided a dried product with a high number of viable probiotic bacteria and satisfactory physicochemical characteristics after 3 months. [ABSTRACT FROM AUTHOR]

Microfungi have been explored further as supplement constituents in shrimp culture due to their rich protein, lipid, essential amino acids, fatty acids, and various bioactive compounds. The researchers have evaluated the effects of two microfungi powders (Mucor circinelloides and Trichoderma harzianum) as feed supplements on growth performance, bacterial communities, and the biomass nutritional profile of white shrimp (Litopenaeus vannamei). The results showed that commercial/artificial feed (Feng-Li) with supplementation microfungi powder had a different effect on white shrimp growth performance than control after 62 days of the grow-out period. Supplementation with 1.5% M. circinelloides powder (M-2) could improve the growth performance of white shrimp, especially the survival rate (81.33%), final body weight (5.21 g), and shrimp biomass (211.35 g). In contrast, supplementation with 1.5% T. harzianum powder (T-2) did not improve the growth performance of white shrimp compared to control (p > 0.05). Furthermore, it also affected the profile of the bacterial community in culture water as well as in shrimp intestines. Supplementation with both microfungi could reduce the total number of bacteria in culture water at the end of the experiment, where the lowest number was obtained in treatment T-2 (3.9 × 10 5 CFU/mL), followed by M-2 (9.9 × 10 5 CFU/mL) and control (4.4 × 10 6 CFU/mL). In the culture water, 20 isolates of culturable bacteria were found during the trial, with the dominant bacteria in M-2: Bacillus cereus, Bacillus velezensis, Gordonia polyisoprenivorans, T-2: Acinetobacter sp., Gordonia polyisoprenivorans, Micrococcus luteus. Based on average well colour development (AWCD), the highest bacterial activity was in the M-2 (0.297-0.707), followed by T-2 (0.226-0.717) and control (0.094-0.694). The highest substrate group utilised in M-2 and T-2 were polymers (0.896 and 1.348) and control: amines (0.100). The highest Shannon diversity index was obtained in the M-2 (2.508), followed by control (2.286) and the T-2 (2.157). As many as 11 isolates of culturable bacteria were found in the shrimp intestine, with dominant bacteria in M-2: Bacillus velezensis, Micrococcus luteus, Bacillus cereus, T-2: Bacillus velezensis, Micrococcus sp.2, Demequina activiva. The highest bacterial activity was in M-2 (2.259), followed by control (2.020) and T-2 (0.050). The highest substrate group utilisation was in M-2: polymers (2.564), T-2: carbohydrates (0.094), and control: polymers (2.185). The highest Shannon diversity index was in the M-2 (3.234), followed by control (3.230) and the T-2 (0.751). In addition, 1.5% M. circinelloides and T. harzianum supplementation increased white shrimp muscle protein content up to 79.21% and 80.40%, respectively, compared to control (76.73%). In conclusion, using Mucor circinelloides powder as a feed supplement can improve the growth performance of white shrimp, increase the functional/probiotic bacteria: B. cereus and B. velezensis in cultur and shrimp's intestine, and increase the protein content in shrimp muscle tissue. However, more in-depth research is needed, especially on anti-nutritional compounds from fungi that affect shrimp growth. [ABSTRACT FROM AUTHOR]

The effect of aqueous extract of Arctium lappa root (ALE) on the survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12 probiotic bacteria and sensory and physicochemical properties of synbiotic yogurt was evaluated during 4 weeks storage at 4°C. According to this study, using 0.5% and 1% ALE significantly affected the survival of La‐5 and Bb‐12 during storage. The results showed that 1% of ALE counting of La‐5 and Bb‐12 has been reached from 6.96 and 8.14 Log CFU/g to 7.3 and 7.30 Log CFU/g after 28 days of storage. Moreover, adding 1% ALE to yogurt enhanced antioxidant activity and phenolic content to 1299.8 mg gallic acid/kg and 392.8 mg BHT eq./kg compared with the control (without extract) after storage, respectively. In general, in yogurt containing ALE, a decrease in Syneresis, undesirable changes in taste, texture, and appearance, and reduced overall acceptances were observed compared to the control. In conclusion, using this prebiotic compound (ALE) can improve nutritional properties and probiotic protection in yogurt during long time storage; thus, it is a good choice for application in the dairy industry. [ABSTRACT FROM AUTHOR]

Nonalcoholic fatty liver disease (NAFLD), the most common liver disease worldwide, is a spectrum of liver abnormalities ranging from steatosis to nonalcoholic steatohepatitis (NASH) characterized by excessive lipid accumulation. The prevalence of NAFLD is predicted to increase rapidly, demanding novel approaches to reduce the global NAFLD burden. Flavonoids, the most abundant dietary polyphenols, can reduce the risk of NAFLD. The majority of dietary flavonoids are proanthocyanidins (PACs), which are oligomers and polymers of the flavonoid sub-group flavan-3-ols. The efficacy of PAC in reducing the NAFLD risk can be significantly hindered by low bioavailability. The development of synbiotics by combining PAC with probiotics may increase effectiveness against NAFLD by biotransforming PAC into bioavailable metabolites. PAC and probiotic bacteria are capable of mitigating steatosis primarily through suppressing de novo lipogenesis and promoting fatty acid β-oxidation. PAC and probiotic bacteria can reduce the progression of steatosis to NASH mainly through ameliorating hepatic damage and inflammation induced by hepatic oxidative stress, endoplasmic reticulum stress, and gut microbiota dysbiosis. Synbiotics of PAC are superior in reducing the risk of NAFLD compared to independent administration of PAC and probiotics. The development of PAC-based synbiotics can be a novel strategy to mitigate the increasing incidence of NAFLD. [ABSTRACT FROM AUTHOR]

The present work was carried out to investigate the changes in the microbiological, physicochemical, textural sensory properties, and antioxidant profile of probiotic yogurt enriched with different concentrations (0, 0.5, 0.75, and 1%) of Spirulina platensis. Results indicated that when the amount of S. platensis was increased, there was a corresponding increase in water retention ability. This could have been attributed to a significant increase in fibre content (p < 0.05). The ratio of the soluble/insoluble dietary fibre of the yogurt samples depended on the concentration of algae. Towards the end of storage, there was a decrease in pH which resulted from the combined effect of the starter culture and probiotics working together. The amounts of Lactobacillus acidophilus and Bifidobacterium animalis increased in groups with S. platensis throughout storage, which is essential for a product to possess probiotic properties. In the sensory evaluation, group D which contained 1% (w/v) Spirulina was ranked as the most preferred. Additionally, this group exhibited the highest DPPH activity. The addition of Spirulina to yogurt had a significant impact on its quality characteristics, and exhibited potent prebiotic properties. [ABSTRACT FROM AUTHOR]

Probiotics are live microorganisms that provide health benefits to the host when taken in adequate amounts. Hesperidin is a phenolic compound found in banana fruit, lemon fruit, and lemon peel. It exhibits anti-inflammatory, anti-oxidative, and anti-cancer activities. Although these compounds are present in the gastrointestinal tract (GIT), their synbiotic interaction on the GIT is not well understood. This study aims to investigate the effects of hesperidin on the probiotic properties of Lactobacillus acidophilus LA-5 (LA-5) and the impact of their synbiotic interaction on the cancer cell line HT-29. Results showed that hesperidin did not negatively affect the auto-aggregation, adhesion, and antioxidant capacity of LA-5. LA-5 grown with hesperidin exhibited greater resistance to pepsin and bile salt compared to LA-5 alone. Furthermore, in vitro cancer studies indicated that bacteria grown in the presence of hesperidin may increase caspase-3 activity in HT-29 cells and thus induce apoptosis in this way. This study suggests that hesperidin may enhance and contribute to the probiotic properties of LA-5. Consequently, LA-5 grown with hesperidin may exert more beneficial effects on the host. [ABSTRACT FROM AUTHOR]