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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]

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 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]

This study aimed to use natural herbal gums, as fat replacers, for preparing a low‐fat synbiotic cream cheese; for this purpose, the effects of Lepidium perfoliatum seed gum (LPSG) (1% w/w) and flaxseed gum (FG) (1% w/w) on physicochemical, rheological, organoleptic, and microstructural properties of low‐fat cream cheese containing B. adolescentis and L. rhamnosus were analyzed over a 45‐day storage period. The results indicated that adding LPSG and FG had no significant effects on acidity and pH (p >.05). The results also showed that full‐fat (FF) cheese samples had the highest textural (hardness (1.099–0.88), cohesiveness (0.72–0.67), springiness (1.95–1.64), adhesiveness (1.01–0.69), and spreadability (1.53–1.17)), viscosity and sensory scores (color (4.22–4.18), odor (4.13–4.09), taste (4.19–3.89), texture (4.08–3.81), and overall acceptability (4.01–3.72)) during 45‐day storage. Based on the probiotic count test, only the treated samples with LPSG + FG had a probiotic count in the standard range (6.23 cfu/g) at the end of the storage time. The outcomes of the present study indicated that the incorporation of LPSG and FG into the formulation of low‐fat synbiotic cream cheese could be an effective strategy to overcome the problems associated with fat reduction. [ABSTRACT FROM AUTHOR]

Colorectal cancer (CRC) is the most common cancer of the digestive system with high mortality and morbidity rates. Gut microbiota is found in the intestines, especially the colorectum, and has structured crosstalk interactions with the host that affect several physiological processes. The gut microbiota include CRC‐promoting bacterial species, such as Fusobacterium nucleatum, Escherichia coli, and Bacteroides fragilis, and CRC‐protecting bacterial species, such as Clostridium butyricum, Streptococcus thermophilus, and Lacticaseibacillus paracasei, which along with other microorganisms, such as viruses and fungi, play critical roles in the development of CRC. Different bacterial features are identified in patients with early‐onset CRC, combined with different patterns between fecal and intratumoral microbiota. The gut microbiota may be beneficial in the diagnosis and treatment of CRC; some bacteria may serve as biomarkers while others as regulators of chemotherapy and immunotherapy. Furthermore, metabolites produced by the gut microbiota play essential roles in the crosstalk with CRC cells. Harmful metabolites include some primary bile acids and short‐chain fatty acids, whereas others, including ursodeoxycholic acid and butyrate, are beneficial and impede tumor development and progression. This review focuses on the gut microbiota and its metabolites, and their potential roles in the development, diagnosis, and treatment of CRC. [ABSTRACT FROM AUTHOR]

BACKGROUND Water kefir is a beverage with potential benefits for weaned piglets, including increasing feed intake and being a source of probiotics and organic acids. However, experimental confirmation of this potential is lacking. The aim of this pilot experiment was to develop a method for producing and delivering water kefir to weaned piglets at farm scale, assess its palatability and identify potential side effects in piglets varying in weight. RESULTS: The method described here is applicable to farm practice, as it could produce >50 L water kefir per day with little investment and time. The lactic acid concentration and pH in the water kefir remained stable between batches, while the acetic acid concentration was more variable. Piglets consumed the total quantity offered, which represented about 1 L per piglet per day. No clinical signs of disease were observed requiring medication administration to the piglets. However, a trend of reduced growth was observed when water kefir was offered, especially in the lighter piglets. CONCLUSIONS: In addition to its applicability on farms, the water kefir production method facilitates experiments in young livestock under farm‐scale conditions. The health‐promoting potential of water kefir may be increased by elevating the nutrient supply in the culture medium. No critical issue was identified that would prevent the distribution of water kefir to weaned piglets. However, the reason for the trend toward reduced growth and whether this trend would be reversed in situations with greater disease pressure remain unclear. [ABSTRACT FROM AUTHOR]

In this study, the effect of aqueous extract of green tea on the viability of probiotic bacteria including Lactobacillus acidophilus and Bifidobacterium bifidum and the sensory and physicochemical and functional properties of synbiotic yogurt was investigated during 4 weeks of storage. L. acidophilus and B. bifidum counts did not significantly change in yogurt containing 0.5% and 1% of the extract during storage. Also, the addition of the extract to yogurt highly increased the phenolic compounds, since the amount of phenolic compounds in yogurt containing 0.5% and 1% extract was 660 and 1,123 mg gallic acid/kg, respectively. In addition, a significant increase in the antioxidant activity of yogurt containing green tea extract was observed in comparison with the control. The amount of antioxidant activity increased during 4 weeks of storage, which reached to 4,193 and 7,337 mg BHT eq./kg in probiotic yogurt containing 0.5% and 1% extract, respectively. The acidity increased during 4 weeks of storage, while the pH decreased. Addition of the extract significantly increased the acidity of probiotic yogurt compared with the control (p <.05). In addition, in all studied groups, an increase in syneresis was observed during the study, and the syneresis was greater in yogurt containing aqueous extract of green tea, compared with the control group. Although adding the green tea extract to probiotic yogurt impaired taste, texture, and appearance compared with the plain yogurt, the overall acceptability of these samples was yet above the acceptable level. In conclusion, the results of the study showed that the addition of aqueous extract of green tea increased the antioxidant properties and the amount of phenolic compounds in yogurt, while the viability of probiotic bacteria was not changed. Therefore, the simultaneous use of green tea extract and probiotics in yogurt is recommended as an effective functional food formulation. [ABSTRACT FROM AUTHOR]

BACKGROUND: Lead (Pb2+) is one of the most toxic heavy metals and can be found in various quantities in the environment. The five native probiotic bacteria and inulin were used to assess in vitro lead nitrate and lead acetate binding capacities, as well as removal potentials. RESULTS: The highest decrease in media pH was seen for samples containing a combination of Lactobacillus paracasei IRBC‐M 10784, lead nitrate and inulin (5.30 ± 0.012). The presence of inulin in the environment accelerated decreases in the pH of all samples with no significance. In all groups, lead nitrate‐containing samples included maximum pH decreases. From the highest to the lowest, the ability of lead removal was linked to Lactobacillus acidophilus PTCC‐1932 (88.48%), Bifidobacterium bifidum BIA‐7 (85.32%), Bifidobacterium lactis BIA‐6 (85.24%), Lactobacillus rhamnosus IBRC‐M 10782 (83.18%) and L. paracasei IRBC‐M 10784 (80.66%). Most species included the highest decrease in lead nitrate. Fourier‐transform infrared spectroscopy (FTIR) analysis demonstrated that various functional groups (hydroxyl, carboxylic, carbonyl, amino and amide binds) on the bacterial cell wall were involved in lead ion binding during incubation. Principal component analysis of the FTIR results showed differences with respect to treated groups and control groups. CONCLUSION: The results obtained in the present study reveal that the simultaneous use of native probiotics and inulin can be an effective and safe approach for removing various toxic substances, especially Pb. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Keywords: bacteriosis; cachara; fish farm; intestine; probiotic bacteria EN bacteriosis cachara fish farm intestine probiotic bacteria 2348 2352 5 04/19/21 20210501 NES 210501 The Order Siluriformes, in which the I Pseudoplatystoma reticulatum i is inserted, popularly known as "cachara" includes fish with wide distribution in South American hydrographic basins, with differentiated morphological peculiarities and piscivorous eating habits, generally associated with the areas closest to the substrate (Baumgartner et al., 2012; Britski et al., 1986; Ferreira et al., 1998). Bacillus subtilis improves non-specific immunity and survival of Pseudoplatystoma reticulatum challenged with Aeromonas hydrophila during the feeding training phase. [Extracted from the article]

There are different methods that have been recently applied to develop a process to manufacture low‐fat Feta cheese (LFC) with acceptable flavor and texture. The objective of this study was to produce LFC from skim buffalo's milk (SBM) using Streptococcus thermophilus (ST) and Lactobacillus bulgaricus (LB) as control LFC (T1) incorporated with other probiotic adjunct cultures (PAC), such as Lactobacillus casei (LBC) in T2, Bifidobacterium bifidum (BB) in T3, and Lactococcus lactis subsp. lactis (LL) in T4. The SBM was pasteurized and inoculated with 3% of starter cultures; then, 0.4% of rennet and 3% of salt were added. After coagulation, the cheese was cut, packed, and stored at 4°C. The chemical, microbiological, and sensory characteristics of LFC were monitored during 14 days of storage. The moisture, acidity, total protein (TP), salt, and fat of LFC were approximately 75.0%, 1.0%, 17.0%, 3.0%, and 1.2%, respectively, after 14 days of storage at 4°C. The viability of PAC was high (5–7 log cfu/g) at the end of storage, which makes LFC a functional product with a valuable source of probiotic. Moreover, the adjunct cultures improved (p <.05) the sensory characteristics of LFC, including the texture and flavor. [ABSTRACT FROM AUTHOR]

Lactic acid bacteria (LAB) are candidate probiotic bacteria that can provide health benefits when delivered via functional foods. The purpose of this study was to isolate and characterize LAB from traditional cheeses consumed in north‐west regions of Iran. A number of sixty traditional cheeses samples were collected and initially screened as LAB using biochemical and molecular methods. A fragment of 1,540 bp in size of 16s rRNA gene was amplified from 70 bacterial isolates. Restriction fragment length polymorphism (RFLP) was employed to differentiate LAB isolates. LAB isolates generated three different RFLP patterns using HinfI restriction enzyme. Phylogenetic analysis revealed that LAB isolates belonged to three genera including Enterococcus, Lactobacillus, and Lactococcus. Most of the isolated LAB strains belonged to Enterococcus spp. The antimicrobial performance of eight LAB isolates with different RFLP patterns ranged from 6.72 to 14.00 mm. It was concluded that molecular characterization of LAB strains in traditional cheeses will enhance our understanding of traditional food microbiota and will help to find bacterial strains with probiotic potential with great benefit both in health and industry. [ABSTRACT FROM AUTHOR]

In recent decades, an increasing interest in aquaculture for producing good quality and quantity of live food has led to the use of probiotics. Rotifers and cladocerans are important as live prey for fish and invertebrate larval rearing. We carried out an experimental study to evaluate the effect of a commercial probiotic (NanoCrusta®) on improving population growth of Brachionus angularis, Plationus patulus, Moina cf. macrocopa and Simocephalus mixtus. The probiotic was tested by direct supplementation (2.1 × 106, 4.2 × 106, 8.5 × 106 and 1.7 × 107 cells/ml) in addition to C. vulgaris as a source of food (1 × 106 cells/ml). The results indicated that probiotics enhanced maximum population density (Dmax) and the population growth rate (r) in both zooplankton groups. At 4.2 × 106 cells/ml, B. angularis improved their Dmax (62.74%) and r (28%) compared with probiotic‐free control, while P. patulus enhanced their Dmax and r by 51.26% and 20.83% (probiotic at 8.5 × 106 cells/ml). The two lowest probiotic densities resulted in an improvement in the parameters compared with the probiotic‐free control treatments: M. cf. macrocopa enhanced Dmax by 14.82% and r by 18%, and S. mixtus incremented Dmax 10.92% and r by 10%. The addition of probiotic bacteria also resulted in an improvement in the rotifer egg ratio (ER). [ABSTRACT FROM AUTHOR]

A new concept of biomaterials for antibiotic‐free therapy of bacterial vaginosis (BV) is here proposed. These biomaterials are obtained by entrapping two probiotic biofilms, viz., Lactobacillus fermentum (Lf) and Lactobacillus acidophilus (La) into scaffolds of self‐assembled collagen fibers (col). An in‐depth characterization and viability assays are performed on the resulting biomaterials. Results demonstrated that the collagen matrix plays a multifold role in improving the probiotic efficacy in a BV‐simulated environment: i) it acts as a host to the formation of the probiotic biofilm, ii) it protects live probiotics during storage under harsh conditions, iii) it enhances the metabolic activity of entrapped probiotics thereby restoring the pH of BV‐simulated microenvironment, and iv) it enhances the adhesion of probiotics to the simulated vaginal mucosa. These collective properties make these biomaterials as promising candidates for treating BV without antibiotics. In addition, the approach here presented can be adapted for the treatment of other complex microbial infections. [ABSTRACT FROM AUTHOR]

The effect of a commercial probiotic (NanoCrusta, Altacrusta, Mexico City, Mexico) on the growth performance of Brachionus calyciflorus Pallas, 1766, was evaluated. In a first approach, probiotics were supplied in four densities (2.0 × 103, 1.1 × 105, 2.1 × 105 and 2.1 × 106 cells/ml), alone and in combination with Chlorella vulgaris (1 × 106 cells/ml). The test rotifer did not grow on the probiotic alone. However, when probiotics + C. vulgaris were added, the maximum densities (Dmax; ind/ml) and population growth rates (r) observed were higher. In the second experiment, probiotics were supplied at five higher densities (2.1 × 106, 4.2 × 106, 8.5 × 106, 1.7 × 107 and 3.4 × 107 cells/ml) with C. vulgaris and a control treatment with only C. vulgaris (probiotic‐free). Treatments supplied with probiotics between 2.1 × 106 and 1.7 × 107 cells/ml showed significantly higher Dmax and r than the control treatment. The results showed a positive effect of probiotic bacteria when supplied with C. vulgaris. The best outcome showed a Dmax 2.16 times and an r 1.63 times higher than the density of the control treatment. Growth rates were higher in the treatments with probiotics compared to the control. We conclude that application of NanoCrusta is feasible to improve B. calyciflorus production, but the effects need to be tested in larger scales. [ABSTRACT FROM AUTHOR]

In this study, some probiotic characteristics such as antimicrobial activity, vancomycin resistance, growth ability at pH, resistance to bile salts, bile salt deconjugation and hydrophobicity of 30 Enterococcus faecium and Enterococcus durans strains isolated and identified from raw milk and various dairy products were investigated. According to the study results, antimicrobial activity profiling, pH and bile salt resistance and bile salt deconjugation ability of Enterococcus strains varied depending on the species and strains and all the strains showed resistance to the tested bile salt concentrations. It was concluded that the E. faecium and E. durans strains tested showed probiotic characteristics and have the potential to be used in food production. [ABSTRACT FROM AUTHOR]

Maintaining a good proportion of gut probiotic bacteria is imperative to health. This may be achieved by consuming "prebiotics," e.g., galacto‐oligosaccharides (GOS) that selectively promote probiotic bacteria, as they often uniquely express transporters for such oligosaccharides. Proteins are an important source for amino acids essential to probiotic bacteria. As most protein digestion products are absorbed in the small intestine, and there is great competition on the residuals by colonic bacteria, amino acids are scarce (<0.01 mM) in the colonic intercellular fluid, thus limiting probiotics' proliferation. However, no existing prebiotic product contains protein. Herein, we propose a new type of prebiotics: protein‐oligosaccharide conjugates. These conjugates were designed to be selectively targeted to probiotic bacteria in the colon, for enhancing their competitive advantage over undesired microorganisms. The approach was inspired by active targeting of chemotherapy, achieved by conjugating drugs to ligands, which selectively bind to proteins uniquely expressed on cancer cells; except here, we aimed to promote, not eliminate, the targeted cells. We formed these conjugates by mild Maillard‐reaction‐based covalent conjugation of GOS to lactoferrin hydrolysate (LFH), formed by peptic digestion, hence it resists gastric digestion. LFH‐GOS conjugates comprised 76% ± 1% LFH and 25% ± 4% GOS, and self‐assembled into 0.2 to 1.5‐μm microparticles. Most of the conjugates' protein content endured simulated gastrointestinal digestion, hence is expected to reach the colon. Remarkably, we found that the growth rate of a model probiotic bacterium (Lactobacillus casei) on the conjugates was double that on the unconjugated components (0.082 and 0.041 h−1, respectively). This study proposes the next generation of prebiotics. [ABSTRACT FROM AUTHOR]

The aims of this study were: (a) to determine if the presence of probiotic bacteria in an aging medium, that is, artificial saliva in this study, has relevant effects on the surface roughness and the chemical composition of two main alloys used in dentistry (NiTi and stainless steel [SS]) and (b) in the case of NiTi, if these effects are influenced by the coating of the alloy (rhodium and titanium nitride). Atomic force microscopy and Raman spectroscopy were used to study the surface morphology and identify metal oxides formed on the surface of the alloys. Experiments demonstrated that the probiotic bacteria Lactobacillus reuteri can induce processes that alter some features of the surface such as roughness and chemical composition. The effect is dependent on the type of alloy and coating. The bacteria increased roughness in the case of uncoated NiTi more than saliva alone (pH = 4.8). Probiotic bacteria tend to decrease the corrosive influence of saliva on NiTi when the alloy is coated with rhodium or titanium nitride and this effect was also evidenced on SS. Raman spectroscopy confirmed that only SS samples are prone to oxidation processes, predominantly associated with exposure to saliva rather than probiotic bacteria. [ABSTRACT FROM AUTHOR]

Colonization of the gut by certain probiotic Lactobacillus reuteri strains has been associated with reduced risk of inflammatory diseases and colorectal cancer. Previous studies pointed to a functional link between immunomodulation, histamine production, and folate metabolism, the central 1-carbon pathway for the transfer of methyl groups. Using mass spectrometry and NMR spectroscopy, we analyzed folate metabolites of L. reuteri strain 6475 and discovered that the bacterium produces a 2-carbon-transporting folate in the form of 5,10-ethenyl-tetrahydrofolyl polyglutamate. Isotopic labeling permitted us to trace the source of the 2-carbon unit back to acetate of the culture medium. We show that the 2C folate cycle of L. reuteri is capable of transferring 2 carbon atoms to homocysteine to generate the unconventional amino acid ethionine, a known immunomodulator. When we treated monocytic THP-1 cells with ethionine, their transcription of TNF-α was inhibited and cell proliferation reduced. Mass spectrometry of THP-1 histones revealed incorporation of ethionine instead of methionine into proteins, a reduction of histone-methylation, and ethylation of histone lysine residues. Our findings suggest that the microbiome can expose the host to ethionine through a novel 2-carbon transporting variant of the folate cycle and modify human chromatin via ethylation. [ABSTRACT FROM AUTHOR]

Among microorganisms, bacteria are the main group of biosurfactant‐producing organisms. Different types of bacteria including Pseudomonas sp., Acinetobacter sp., Bacillus sp., and Arthrobacter sp. are among the most commonly studied bacteria in the realm of scientific research. However, due to the pathogenic nature of the producing organisms, the application of these compounds is restricted, therefore, not suitable for use in food‐related industries. Given that probiotic bacteria impact human health, applying probiotics as nonpathogenic and safe organisms have gained much attention for the production of biosurfactants in recent years. Most biosurfactants obtained from probiotic bacteria are related to a number of lactic acid bacteria (LAB). These types of biosurfactants are classified based on their structures as protein–carbohydrate complexes, lipids, or fatty acids. The present paper seeks to provide comprehensive and useful information about the production of various kinds of biosurfactants by different probiotic bacteria. In addition, we have extensively reviewed their potential for possible future applications. [ABSTRACT FROM AUTHOR]

Abstract: Foal first diarrhoea is one of the most prominent problems in the early life of horses. Probiotics might have the potency to prevent or at least diminish neonatal diarrhoea. We hypothesised that the treatment of foals with probiotic strains of Lactobacillus rhamnosus and Enterococcus faecium starting early after birth and then daily over 2 weeks would prevent or mitigate foal heat diarrhoea. The influence of this probiotic treatment on diarrhoea incidence and growth and health performance of young foals was investigated. Thirty‐four foals were randomly allocated to two groups. From day 1 to 14 of life, the foals received either placebo (PG, n = 16) or the probiotic treatment (TG, n = 18). Clinical examination was performed, and the faeces consistency score (FCS, 1–5; with diarrhoea defined by ≤3) was recorded once per day in weeks 1 and 2 and once weekly in weeks 3–8 of life (WL). The body height was measured at birth and after two and eight WL. Diarrhoea occurred in the 1st WL in 19% and 61% of PG and TG foals respectively. In the 1st WL, diarrhoea lasted 0.3 ± 0.8 and 1.6 ± 1.4 days in PG and TG foals respectively. In the 2nd WL, diarrhoea occurred in 94% and 84% of PG and TG foals, respectively, and lasted for 3.0 ± 1.5 and 3.7 ± 1.6 days respectively. At least two periods of diarrhoea developed in 33% and 65% of PG and TG foals respectively. The TG foals grew slightly slower than the PG foals. The results indicated that the probiotic treatment of neonatal foals as performed in this study was not suitable to reduce diarrhoea within the first two WL, because contrary to the hypothesis, the TG foals suffered more frequently and for longer periods from diarrhoea than the PG foals. [ABSTRACT FROM AUTHOR]

Abstract: Five N‐acyl homoserine lactone‐degrading bacteria (quorum quenching (QQ) strains) were selected to evaluate their impacts on growth, virulence factors and biofilm formation in Yersinia ruckeri in vitro. No difference was observed among the growth pattern of Y. ruckeri in monoculture and coculture with the QQ strains. To investigate the regulation of virulence factors by quorum sensing in Y. ruckeri, cultures were supplemented with 3oxo‐C8‐HSL. The results indicated that swimming motility and biofilm formation are positively regulated by QS (p < 0.05), whereas caseinase, phospholipase and haemolysin productions are not influenced by 3oxo‐C8‐HSL (p > 0.05). The QQs were able to decrease swimming motility and biofilm formation in Y. ruckeri. QQ bacteria were supplemented to trout feed at 108 CFU/g (for 40 days). Their probiotic effect was verified by Y. ruckeri challenge either by immersion or injection in trout. All strains could significantly increase fish survival with Bacillus thuringiensis and Citrobacter gillenii showing the highest and lowest relative percentage survival (RPS) values (respectively, 85% and 38%). Besides, there was no difference between the RPS values by either immersion or injection challenge expect for B. thuringiensis. The putative involvement of the QQ capacity in the protection against Yersinia is discussed. [ABSTRACT FROM AUTHOR]

Among dietary fatty acids with immunologic effects, ω-3 polyunsaturated fatty acids, such as α-linolenic acid (ALA), have been considered as factors that contribute to the differentiation of M2-type macrophages (M2 macrophages). In this study, we examined the effect of ALA and its gut lactic acid bacteria metabolites 13-hydroxy-9(Z),15(Z)-octadecadienoic acid (13-OH) and 13-oxo-9(Z),15(Z)-octadecadienoic acid (13-oxo) on the differentiation of M2 macrophages from bone marrow-derived cells (BMDCs) and investigated the underlying mechanisms. BMDCs were stimulated with ALA, 13-OH, or 13-oxo in the presence of IL-4 or IL-13 for 24 h, and significant increases in M2 macrophage markers CD206 and Arginase-1 (Arg1) were observed. In addition, M2 macrophage phenotypes were less prevalent following cotreatment with GPCR40 antagonists or inhibitors of PLC-β and MEK under these conditions, suggesting that GPCR40 signaling is involved in the regulation of M2 macrophage differentiation. In further experiments, remarkable M2 macrophage accumulation was observed in the lamina propria of the small intestine of C57BL/6 mice after intragastric treatments with ALA, 13-OH, or 13-oxo at 1 g/kg of body weight per day for 3 d. These findings suggest a novel mechanism of M2 macrophage differentiation involving fatty acids from gut lactic acid bacteria and GPCR40 signaling. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this study is to investigate the dynamic gut microbial diversity in weaning swine after administering feed supplemented with probiotic bacteria that specifically inhibit the activity of quorum molecules. Initially, the universal quorum molecule autoinducer‐2 (AI‐2) bioassay results indicated that AI‐2 activity was profoundly inhibited in enterohemorrhagic Escherichia coli (EHEC) O157:H7 in the presence of Lactobacillus acidophilus strain 30SC cell extract, although the growth of EHEC was not affected. Based on plate counting results, bacterial community analysis revealed a specific reduction in coliforms compared to the control, whereas the population of lactobacilli increased in weaning swine in in vivo trials. Supplementation with L. acidophilus strain 30SC did not affect the counts of other communities, such as total aerobes and yeast/mold. In addition, PCR‐denaturing gradient gel electrophoresis analysis showed a significant difference in the 16S rRNA gene products after administering L. acidophilus strain 30SC. Selected bands were sequenced, and most of them were identified as uncultured bacterium clones or a Lactobacillus‐ and Bifidobacterium‐specific community. Therefore, our results indicate that quorum‐quenching probiotic bacteria can significantly modulate the gut microbiota of swine and these beneficial effects can contribute to the improvement of performance and health in the gastrointestinal tract of weaning pigs. [ABSTRACT FROM AUTHOR]

BACKGROUND Aflatoxins (AFs) are a group of toxic, nephrotoxic, hepatotoxic and carcinogenic fungal metabolites. Heat- and acid-treated yeasts, probiotic bacteria and their combination were used to remove AFB1, AFB2, AFG1 and AFG2 from human and animal food. RESULTS The in vitro study revealed that the highest removal percentage of AFs in phosphate-buffered saline was recorded after 72 h with the yeast-probiotic coctile, reaching 95.59%. Therefore, this coctile was added to Cerelac contaminated with AFB1, AFB2, AFG1 and AFG2, and the removal percentages were 8.17%, 36.12%, 44.75%, 64.72% and 93.21% after 6, 12, 24, 48 and 72 h of treatment, respectively. Cerelac yeast-probiotic coctile was administered to female rats and the results showed that all AFs (AFB1, AFB2, AFG1 and AFG2) were detected in the serum of mother rats for both AF groups III and IV. On the other hand, AFM1 and AFM2 metabolites were not observed in mothers' sera but were detected in all infants of groups III and IV. Meanwhile, AFB1, AFB2, AFG1 and AFG2 were not observed in infants' sera. CONCLUSION A mixture of yeast-probiotic coctile was successful in reducing the level of AF in rat sera and diminished the deleterious effect of AFs on animal health. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Grape pomace is a by-product of winemaking process and rich in bioactive compounds such as plant polyphenols having antioxidant and antimicrobial activities. As known, oxidative stress may cause a number of pathological conditions in farm animals and thus affecting animal welfare and production. Moreover, pathogenic bacteria affect animals' health status. Thus, the objective of this study was to investigate whether lambs' feed supplemented with grape pomace enhances the antioxidant mechanisms and reduces the growth of pathogenic bacteria. For this purpose, redox status was assessed in blood and tissues using oxidative stress markers in lambs fed with diet supplemented with grape pomace. Moreover, the effect on bacterial growth was assessed by examining microbial populations in lambs' faecal microflora. The following oxidative stress markers were assessed: reduced glutathione ( GSH), catalase activity ( CAT), total antioxidant capacity ( TAC), thiobarbituric acid-reactive substances ( TBARS) and protein carbonyls ( CARB). Twenty-four lambs were assigned to two experimental groups receiving standard or experimental diet for 55 days. Blood and tissues (liver, quadriceps muscle, spleen, heart and brain) were collected at two different time-points, 42 and 70 days post-birth, after ration administration. The results showed that lambs fed with experimental diet had significantly increased antioxidants mechanisms in blood and tissues as shown by increases in CAT and GSH compared to control. Moreover, lambs fed with the experimental diet exhibited decreased oxidative stress-induced damage to lipids and proteins as shown by decreases in TBARS and CARB respectively. In addition, the experimental diet enhanced the growth of facultative probiotic bacteria and inhibited the growth of pathogen populations such as Enterobacteriacae and E. coli. This is the first study investigating the effect of diet supplemented with grape pomace on the redox status and microbiota of lambs. [ABSTRACT FROM AUTHOR]

Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the milks of other domestic species. The physicochemical and nutritional characteristics of sheep milk can be advantageous for the manufacture of products containing prebiotic ingredients and/or probiotic bacteria, which are major categories in the functional food market. Following this technological trend, this review will address the characteristics and advantages of sheep milk as a potentially functional food, as well as the development of sheep milk dairy products containing prebiotics and/or probiotics. [ABSTRACT FROM AUTHOR]

In this study, frozen fermented desserts containing Lactobacillus acidophilus (La-05; L) and Bifidobacterium bifidum (Bb-12; B), were made from bovine (W), soya (S), coconut (C) and composite (i.e. combinations of coconut or bovine milks with soya milk) milks. The changes in frozen dessert eating qualities and the survival of added microbes were evaluated. The highest viscosity and melting resistance, and the lowest total sensory scores, were found in the products made using soya milk. After 90-day storage at −20 °C, the highest survival percentage of La-05 was found in the products made using coconut milk (CL); and for Bb-12, it was found in the products made using soya milk, coconut milk and a 25:75 blend of soya milk and coconut milk respectively ( samples SB, CB and SC3B) SB, SCB and CB samples. [ABSTRACT FROM AUTHOR]

This study explored the feasibility of using apple skin as a source for generating antioxidant extracts, that is ethanolic or aqueous apple skin polyphenol extract ( ASPE) and examined the effects of such ASPEs and six purified polyphenols ( PPs), that is rutin, epicatechin, phlorizin, cholorogenic acid, quercetin and p-coumaric acid on the viability of probiotic bacteria ( PB) Lactobacillus acidophilus in a PP-enhanced milk drink at 4 °C and the in vitro PB adhesion to hydrophilic tissue culture microtitre plates ( TCMPs) at 4 °C or 37 °C. The two ASPEs differed slightly in antioxidant activity, PP composition and total extracted PP, vitamin C and uronic acid contents. PB. had over 10× better viability in milk with added PPs than without over a 50-day storage at 4 °C, while the aqueous extract was more effective than any of the pure PPs, except rutin. PB exhibited significantly greater potential adhesion to intestinal cells in the presence of the aqueous ASPE than the ethanolic ASPE or purified PP, while temperature (4 °C or 37 °C) had a negligible effect on adhesion. Use of apple skin as a source of PPs for enhancing PB functionality in dairy foods may offer a means of deriving value from this waste stream. [ABSTRACT FROM AUTHOR]

Information about bacterial community structure and functioning in fish farming ponds remains scarce, mainly due to methodological difficulties in counting and identifying uncultured bacteria. The main objective of this study was to evaluate the degree of similarity between the bacterial community of the digestive tract of tilapia ( Oreochromis niloticus) juveniles and that of the test pond's water and sediment, using the Fluorescent In Situ Hybridization ( FISH) technique. Samples of water, sediment and gut content of 30 tilapia juveniles from a single nursery ground were collected in January 2010. Potentially probiotic and pathogenic bacteria of the species Bacillus, Lactobacillus brevis, Lactobacillus collinoides, Lactobacillus coryniformis, Lactobacillus farciminis, Vibrio and Pseudomonas fluorescens were found in different samples using specific fluorescent probes. The similarity between bacterial community environments and gastrointestinal tracts was determined using the Morisita-Horn index. The fish guts presented higher abundances of Pseudomonas fluorescens, Bacillus, Lactobacillus brevis and Lactobacillus collinoides. The bacterial community composition of tilapia gastrointestinal tract was more similar to the water than the sediment of the pond. The results of this study showed that the FISH technique can be easily used for monitoring of probiotics and pathogen detection in aquaculture systems. [ABSTRACT FROM AUTHOR]

BACKGROUND Probiotics and prebiotics are among the most important functional food ingredients worldwide. The proven benefits of such ingredients to human health have encouraged the development of functional foods containing both probiotics and prebiotics. In this work, the production of antimicrobial compounds coupled to the uptake of commercial prebiotics by probiotic bacteria was investigated. RESULTS The probiotic bacteria studied were able to take up commercial prebiotic carbohydrates to the same or higher extent than that observed for lactose (control carbohydrate). The growth of probiotic bacteria was coupled to the production of antimicrobials such as short-chain fatty acids ( SCFA), H2O2 and bacteriocins. A higher production of antimicrobial compounds was recorded with Oligomate 55® compared with Regulact® and Frutafit® (3-5 and 10-115 times higher SCFA and H2O2 production, respectively). The probiotic bacteria grown with Oligomate 55® also produced bacteriocins and other non-identified antimicrobial compounds. The antimicrobials produced by the probiotic bacteria inhibited up to 50% the growth of model pathogens such as Escherichia coli, Listeria innocua and Micrococcus luteus compared with control cultures. CONCLUSIONS The results here obtained are useful for the adequate selection of probiotic/prebiotics pairs and therefore in the development of efficient functional foods. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Hypercholesterolaemia plays a key role in the development and progression of coronary artery disease. There are numerous drugs available to treat this condition but they are often expensive and can have unwanted side effects. Therefore, a screening of lactic acid bacteria to select candidate probiotic strains to reduce cholesterol levels was carried out. Three Lactobacillus plantarum strains (CECT 7527, 7528 and 7529) were selected as potential probiotics to reduce cholesterol levels after conducting several in vitro tests for demonstrating the functionalities of the strains according to international guidelines. RESULTS The three strains showed a high ability to survive under gastrointestinal tract conditions and to adhere to intestinal cells. Regarding lipid metabolism, the strains showed a great production of bile salt hydrolase, especially when combined. Moreover, the strains assimilated cholesterol directly from the medium. Part of the cholesterol present in the medium was removed via binding onto the bacterial cellular surface. Finally, the three strains, especially CECT 7529, produce large quantities of propionic and butyric acids. CONCLUSION Combined, these characteristics suggest that these strains could be excellent candidates for reducing high blood cholesterol levels. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Two consecutive studies were conducted to evaluate the dietary supplementation of citrus by-products ( CB) fermented with probiotic bacteria on growth performance, feed utilization, innate immune responses and disease resistance of juvenile olive flounder. In Experiment I, five diets were formulated to contain 0% (control) or 3% four different CB fermented with Bacillus subtilis ( BS), Enterococcus faecium ( EF), Lactobacillus rhamnosus ( LR) and L. plantarum ( LP) (designated as CON, CBF- BS, CBF- EF, CBF- LR and CBF- LP, respectively). During 10 weeks of a feeding trial, growth performance and feed efficiency were not significantly different among all the fish groups. However, fish fed CBF containing diets had significantly higher survivals than the CON group. Disease resistance of fish against Edwardsiella tarda was increased by the fermentation of CB. In Experiment II, we chose the BS as a promising probiotic and formulated five diets to contain 0%, 2%, 4%, 6% and 8% CBF- BS. Growth performance was not significantly affected by the CBF- BS supplementation during 6 weeks of a feeding trial. Innate immunity of fish was significantly enhanced by CBF- BS supplementation. Myeloperoxidase and lysozyme activities were increased in a dose-dependent manner by dietary CBF- BS inclusions. In a consecutive challenge test against E. tarda, an increased disease resistance was found by CBF- BS supplementation. These studies indicate that the fermentation process of CB with probiotic has beneficial effects on innate immunity and thereby increases disease resistance of olive flounder against E. tarda. Bacillus subtilis can be used as a promising probiotic microbe for by-product fermentation in fish feeds. [ABSTRACT FROM AUTHOR]

The stability of cream cheeses as a symbiotic food carrier, through supplementation with different concentrations of probiotic bacteria Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and the prebiotic ingredient inulin was investigated. Physicochemical parameters, pH values, total solids, fat and protein levels and the viable counts of the starter lactic culture Streptococcus thermophilus and probiotic cultures, were carried out at 1, 15, 30 and 45 days of refrigerated storage (8 ± 0.5 °C). Different physicochemical characteristics were observed in all formulations. S. thermophilus showed good viability in all the trials (6.66-9.38 log cfu/g), whereas B. animalis remained above 6 log cfu/g in all the trials during the period evaluated. However, L. acidophilus showed an accentuated decline, registering values of 3.1 log cfu/g at the end of the period studied. The results suggested that cream cheese was an adequate food matrix for supplementation with probiotic bacteria, in particular B. animalis, and the prebiotic ingredient, showing potential as a symbiotic food. [ABSTRACT FROM AUTHOR]

The relationship between lactose starvation and cryotolerance was investigated in Lactobacillus acidophilus RD758. Cryotolerance was measured from the acidification activity of cells recovered after 18-h lactose starvation. It was compared to that of nonstarved cells, both of them in a stationary phase and in the same medium. This measurement allowed quantifying the initial acidification activity before freezing, as well as the loss of acidification activity during freezing and the rate of loss during frozen storage. Even if initial acidification activity was similar for nonstarved and starved bacteria, the latter displayed a significantly better resistance to freezing and frozen storage at −20°C. To investigate the mechanisms that triggered these cryotolerance phenomena, the membrane fatty acid composition was determined by gas chromatography, and the proteome was established by 2-D electrophoresis, for starved and nonstarved cells. The main outcome was that the improved cryotolerance of starved cells was ascribed to two types of physiological responses as a result of starvation. The first one corresponded to an increased synthesis of unsaturated, cyclic, and branched fatty acids, to the detriment of saturated fatty acids, thus corresponding to enhanced membrane fluidity. The second response concerned the upregulation of proteins involved in carbohydrate and energy metabolisms and in pH homeostasis, allowing the cells to be better prepared for counteracting the stress they encountered during subsequent cold stress. These two phenomena led to a cross-protection phenomenon, which allowed better cryotolerance of Lb. acidophilus RD758, following cellular adaptation by starvation. © 2011 American Institute of Chemical Engineers Biotechnol. Prog., 2011 [ABSTRACT FROM AUTHOR]

The viability of probiotic bacteria in six food-grade polymers, at two concentrations, was evaluated in order to predict their feasibility as materials for bacterium immobilisation. Alginate and whey proteins were the most adequate polymers, except for Lactobacillus acidophilus Ki and Lactobacillus casei 01 at 2% (m/v) alginate. Xanthan gum appeared to be a potential vector for three strains. L-carrageenan was adequate for both Bifidobacterium strains, but not for Lactobacillus at 2% (m/v). Bifidobacterium strains were not negatively affected by cellulose acetate phthalate, while the opposite held for L. acidophilus strains. Chitosan was the poorest polymer for immobilisation of probiotic bacteria. [ABSTRACT FROM AUTHOR]

This study attempted to investigate the possibility of using some types of probiotic bacteria in the production of ice cream and was aimed at making a contribution to the manufacture of new functional foods. For this purpose, different cream levels (5% and 10%) and different strains of probiotic bacteria ( Lactobacillus acidophilus, Bifidobacterium bifidum and both) were used in ice cream production to determine their effects on the quality of the ice creams in each group. During storage of 1, 15, 30, 45, 60, 75 and 90 days, L. acidophilus, B. bifidum counts and sensory analyses were performed. The results obtained at the end of storage demonstrated that the counts of L. acidophilus and B. bifidum continued to decrease during the storage but all types of ice cream sample seemed to preserve their probiotic property even after 90 days. Higher counts of probiotic bacteria were observed in the samples with L. acidophilus, B. bifidum, and L. acidophilus and B. bifidum in double-cultured samples respectively. In general, it appeared that the ice cream samples with 5% cream content were found to be more delectable. All ice cream samples have shown good results in preserving their probiotical properties for more than 3 months. Although sensory scores of probiotic ice cream samples reduced during this time, they rated as ‘tasty’ throughout the storage. [ABSTRACT FROM AUTHOR]

The aim of this work was to evaluate the suitability of yogurt containing açaí pulp as a food carrier of probiotic cultures. Probiotic yogurts containing increasing amounts of açaí pulp (3, 5 and 7%) were processed and submitted to a physicochemical analysis and viable microbial count during refrigerated storage. In general, all the physicochemical parameters showed variations proportional to the amount of açaí pulp in the product formulation. Probiotic activity was verified throughout refrigerated storage for all the products, although there was a fall of one logarithmic cycle for both micro-organisms during this period (107–108 CFU/mL). [ABSTRACT FROM AUTHOR]

The growth of six probiotic commercial strains of lactobacilli was assessed in reconstituted dried whey and buttermilk supplemented with yeast extract, meat peptone, soy peptone, tryptone or casein acid hydrolysate at 0.3%, 0.6% or 1%. The addition of 1% glucose was also tested. Growth and acidification kinetics were determined at 37°C using MRS broth and a commercial culture medium as references. The suitability of whey and buttermilk as cryoprotectants at –20°C and –70°C was also assessed. Whey and buttermilk with 0.3% yeast extract were chosen for the growth of probiotic lactobacilli, since no satisfactory growth was observed without an external nitrogen source, whereas glucose did not improve the growth of any of the strains assayed. In general, buttermilk performed as satisfactorily as the reference media. The effectiveness of these media as cryoprotectants was strain dependent: skimmed milk and whey were the most suitable ones, especially for long-term storage at –20°C. However, at –70°C, no significant differences were observed between the culture media assessed. The use of whey or buttermilk as culture media for the production of probiotic lactic acid bacteria and for their cryopreservation implies a novel use of these low-cost products, offering an alternative way of utilizing the by-products of the dairy industry, helping to minimize their negative impact on the environment. [ABSTRACT FROM AUTHOR]

We examined the effect of storage time on culture viability and some rheological properties (yield stress, storage modulus, loss modulus, linear viscoelastic region, structural recuperation and firmness) of fermented milk made with Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus (LA) and Bifidobacterium animalis ssp. lactis in coculture with Streptococcus thermophilus (ST). Acidification profiles and factors that affect viability (postfermentation acidification, acidity and dissolved oxygen) were also studied during 35 days at 4C. Fermented milk prepared with a coculture of ST and Bifidobacterium lactis gave the most constant rheological behavior and the best cell viability during cold storage; it was superior to ST plus LA for probiotic fermented milk production. PRACTICAL APPLICATIONS Probiotic cultures should grow quickly in milk, provide adequate sensory and rheological properties to the product, and remain viable during storage. Commercially, it is very common to use yogurt starter culture (i.e. Streptococcus thermophilus[ST] and Lactobacillus delbrueckii ssp. bulgaricus) in combination with the probiotic bacteria in order to reduce fermentation time. However, LB tends to post acidify fermented milk, which reduces the viability of the probiotic bacteria; thus, it is recommended to use starter cultures devoid of this species. We found that the technological properties and the viability of the probiotic bacterium Bifidobacterium animalis ssp. lactis BL O4 in coculture with ST make it suitable for probiotic fermented milk production; it produces rheological characteristics similar to those of yogurt. [ABSTRACT FROM AUTHOR]

Dairy products are suitable vehicles for delivering beneficial microorganisms to consumers. Both Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 are considered as probiotic agents with therapeutic properties. The objective of this study was to monitor growth and survival of these bacteria in milk during storage period. Four formulations of milk (1% fat) with 0.33% yeast extract (Y), 0.4% inulin (I), 0.33% yeast extract and 0.4% inulin (YI) and one with no additives (N) were prepared. The mixtures were autoclaved for 15 min, cooled to 37 °C and inoculated with 1% of starter culture. They were then incubated anaerobically at 37 °C overnight. Viable numbers of L. reuteri RC-14 and L. rhamnosus GR-1 were determined after 1, 7, 14, 21 and 28 days of storage at 4 °C. Both bacteria were able to grow and survive in all samples; however, they showed a higher survival rate ( P < 0.05) in YI treatment. After 1 day of storage, the total colony counts of treatment YI for L. reuteri RC-14 and L. rhamnosus GR-1 were 2 × 108 and 1 × 109 CFU mL−1, respectively. The total colony counts for treatment YI decreased by 1 log cycle for both bacteria after 28 days of storage. The results of this study indicate that these bacteria can remain viable over the storage period, and there is potential for incorporating them into fermented dairy products. [ABSTRACT FROM AUTHOR]

The effect of fat and non-fat dry matter (NFDM) of milk, and starter type, on the rheological properties of set yoghurt during the coagulation process was studied using a rotational viscosimeter. The pH was monitored simultaneously with viscosity readings. Recombined milk was cultured with yoghurt starter culture (YC), consisting of Streptococcus thermophilus and Lactobacillus bulgaricus, or ABT1, consisting of S. thermophilus, Lactobacillus acidophilus and bifidobacteria, at 40 °C until the pH dropped to 4.7. Yoghurt made with ABT1 had higher viscosity values than yoghurt made with YC. The NFDM content of milk had a major effect on the viscosity of curd made using YC or ABT1. For YC and ABT1, three stages were identified on the viscosity–incubation time curves and viscosity behaviour was different in each stage. [ABSTRACT FROM AUTHOR]

Several recent studies have demonstrated a relationship between the composition of the gut microbiota in infancy and subsequent development of allergic disease. Human milk is the major food in infancy and may thus profoundly influence the composition of the gut flora. Oligosaccharides in breast milk survive the passage through the stomach and are utilized by the gut microbiota. As the relationship between breast feeding and childhood allergy is controversial we hypothesized that the composition of oligosaccharides in breast milk might explain the controversy. Nine of the most abundant neutral oligosaccharides in human milk were analysed in colostrum samples from allergic and non-allergic women and related to subsequent development of allergy in their children. The carbohydrate fraction of the colostrum was separated by gel permeation chromatography and neutral oligosaccharides, tri- to hexasaccharides were collected. Neutral oligosaccharides were analysed with high-performance liquid chromatography. There was a large variation in the concentration of neutral oligosaccharides in colostrum, which could not be explained by the allergic status of the women. Allergic children consumed higher amounts of neutral oligosaccharides in total, although not significantly (p = 0.12). When different oligosaccharides were analysed separately, there was no significant difference in consumption between the infants who developed atopic allergy later (n = 9) and infants who did not (n = 11). Thus, the amount of neutral oligosaccharides in colostrum does not directly correlate with maternal allergy, nor with allergy development in children up to 18 months of age. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the effect of whey protein isolate (WPI) gel microentrapment on the viability of Lactobacillus rhamnosus R011 during the production and storage of biscuits, frozen cranberry juice, and vegetable juice. Viability of microentrapped (ME) cells was compared to free cells freeze-dried in a milk-based protective solution as well as in a WPI-based solution (ungelled). During the production of biscuits and their storage for 2 wk at 23 °C, the highest stability was obtained with the cells ME in WPI gel particles. However, free cells prepared in the milk-based matrix were those that maintained the highest viability during storage of vegetable juice as well as during freezing and storage of cranberry juice. The culture prepared in a WPI-based solution had the highest drops in viable counts following the heating process of biscuits as well as during storage of vegetable juice and freezing and storage of cranberry juice. Although the WPI-based solution was not efficient in protecting free cells, it is concluded that the process of microentrapment in WPI can help in protecting the freeze-dried cells against subsequent acidic and alkaline pH conditions as well as heating and freezing of food products. [ABSTRACT FROM AUTHOR]

Bifidobacteria comprise a dominant microbial population group in the human intestinal tract with purported beneficial health effects on the host. In this study, we characterized the molecular mechanisms for the initial interaction of probiotic Bifidobacterium lactis strain BB12 with native and intestinal epithelial cell (IEC) lines. We showed that B. lactis-monoassociated Fisher F344 rats transiently induce phosphorylation/activation of the NF-κB transcriptionally active subunit RelA and the mitogen-activated protein kinase (MAPK) p38 in native IEC at day 5 after initial bacterial colonization. In addition, Interleukin 6 (IL-6) gene expression was significantly increased at day 5, demonstrating the physiological relevance of transient transcription factor activation in IEC. In contrast, Bacteroides vulgatus-monoassociated Fisher rats revealed RelA but not p38 MAPK phosphorylation and failed to trigger significant IL-6 gene expression in native IEC. Moreover, we demonstrated that B. lactis triggers NF-κB RelA and p38 MAPK phosphorylation in IEC lines. Adenoviral delivery of mutant IKK-β (Ad5dnIKKβ) and inhibition of the p38 MAPK pathway through the pharmacological inhibitor SB203580 significantly blocked B. lactis-induced IL-6 gene expression in IEC, suggesting that B. lactis triggers NF-κB and MAPK signaling to induce gene expression in the intestinal epithelium. Regarding the mechanisms of bacteria epithelial cell cross-talk, B. lactis-induced IL-6 gene expression was completely inhibited in TLR2 deficient mouse embryogenic fibroblasts (MEF TLR2−/−) as well as TLR2ΔTIR transfected Mode-K cells. In conclusion, we demonstrated that probiotic bacteria transiently trigger innate signal transduction and pro-inflammatory gene expression in the intestinal epithelium at early stages of bacterial colonization. [ABSTRACT FROM AUTHOR]

The objective of this research was to study the effects of probiotic bacteria, lipid source, and fermentation time on the CLA content of a milk model system. The evaluation of 11 probiotic bacteria showed that they were able to produce CLA from linoleic acid in a model system containing hydrolyzed soy oil (1%)emulsified in milk, but not in model systems of unhydrolyzed soy oil (1%) emulsified in milk or 1% fat milk. Propionibacterium freudenreichii subsp, shermanii 56, P. freudenreichii subsp, shermanii 51, and P. freudenreichii subsp, freudenreichii 23 demonstrated the greatest increase in CLA content. Propionibacterium freudenreichii subsp, shermanii 51, produced the highest cis-9,trans-11 CLA content and also produced the greatest increase in trans-10,cis-12 CLA content as fermentation time was increased from 24 to 48 h. The fermentation of probiotic bacteria for 24 h was often most effective in increasing the CLA content. Viable counts of probiotic bacteria increased significantly from 0 to 24 h. These results demonstrated that the content of CLA during fermentation was primarily dependent on the strain of probiotic bacteria and the lipid source in the milk model system. This research suggests an efficient approach to produce CLA-enriched cultured dairy products. [ABSTRACT FROM AUTHOR]

SummaryThe gut mucosal system must fulfil conflicting roles in suppressing immune responses against orally fed antigens (tolerance) while still retaining the ability to respond to potential enteric pathogens. It must also, to a large degree, not mount an immune response against commensal enteric bacteria and the administration of large numbers of probiotic bacteria formulated as dietary supplements in food products. Contrary to this dogma, it has been found that feeding ovalbumin as a marker antigen, in association with selected probiotic bacteria, appears to prime for an intestinal immune response that is further augmented by skin vaccination. Skin immunization is known to stimulate a strong innate, humoral and cellular immune response. Such dominant immunogenic signals appear to override tolerogenic signals engendered by oral feeding of antigen. High-dose antigen feeding stimulated a strong Th2-dependent antibody response to skin vaccination but completely suppressed cytotoxic T cell responses. This was true even when ovalbumin was administered in conjunction with various selected probiotic bacteria. However, while yeast appeared to be better at priming for an enhanced humoral response, Lactobacillus fermentum and Staphylococcus carnosus were more effective in enhancing the postvaccinal lymphoproliferative response against ovalbumin. [ABSTRACT FROM AUTHOR]

SummaryThe present paper provides an overview on the use of probiotic organisms as live supplements, with particular emphasis on Lactobacillus acidophilus and Bifidobacterium spp. The therapeutic potential of these bacteria in fermented dairy products is dependent on their survival during manufacture and storage. Probiotic bacteria are increasingly used in food and pharmaceutical applications to balance disturbed intestinal microflora and related dysfunction of the human gastrointestinal tract. Lactobacillus acidophilus and Bifidobacterium spp. have been reported to be beneficial probiotic organisms that provide excellent therapeutic benefits. The biological activity of probiotic bacteria is due in part to their ability to attach to enterocytes. This inhibits the binding of enteric pathogens by a process of competitive exclusion. Attachment of probiotic bacteria to cell surface receptors of enterocytes also initiates signalling events that result in the synthesis of cytokines. Probiotic bacteria also exert an influence on commensal micro-organisms by the production of lactic acid and bacteriocins. These substances inhibit growth of pathogens and also alter the ecological balance of enteric commensals. Production of butyric acid by some probiotic bacteria affects the turnover of enterocytes and neutralizes the activity of dietary carcinogens, such as nitrosamines, that are generated by the metabolic activity of commensal bacteria in subjects consuming a high-protein diet. Therefore, inclusion of probiotic bacteria in fermented dairy products enhances their value as better therapeutic functional foods. However, insufficient viability and survival of these bacteria remain a problem in commercial food products. By selecting better functional probiotic strains and adopting improved methods to enhance survival, including the use of appropriate prebiotics and the optimal combination of probiotics and prebiotics (synbiotics), an increased delivery of viable bacteria in... [ABSTRACT FROM AUTHOR]

Among microorganisms, bacteria are the main group of biosurfactant-producing organisms. Different types of bacteria including Pseudomonas sp., Acinetobacter sp., Bacillus sp., and Arthrobacter sp. are among the most commonly studied bacteria in the realm of scientific research. However, due to the pathogenic nature of the producing organisms, the application of these compounds is restricted, therefore, not suitable for use in food-related industries. Given that probiotic bacteria impact human health, applying probiotics as nonpathogenic and safe organisms have gained much attention for the production of biosurfactants in recent years. Most biosurfactants obtained from probiotic bacteria are related to a number of lactic acid bacteria (LAB). These types of biosurfactants are classified based on their structures as protein-carbohydrate complexes, lipids, or fatty acids. The present paper seeks to provide comprehensive and useful information about the production of various kinds of biosurfactants by different probiotic bacteria. In addition, we have extensively reviewed their potential for possible future applications., (© 2018 International Union of Biochemistry and Molecular Biology, Inc.)