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Sound and scientifically proven evidence of the health-promoting activity of probiotic bacteria is dependent not only on a robust probiotic strain but also on a quality product that retains its effective probiotic activity at the time of consumption and during passage through the digestive tract of the host. Several microencapsulation and packaging technologies suitable for probiotics have effectively demonstrated a significant protection during the industrial process, shelf storage, and gastric passage. An effective microencapsulation system for probiotics must be gentle enough so as not to damage the live cells, to offer extended shelf storage life, and to provide good protection from acid. Typically, probiotic bacteria are entrapped in a complex of polymer matrices of naturally occurring polysaccharides, fats, and proteins, which are non-toxic and safely biodegraded; and their processing does not require the use of organic solvents. Often, the encapsulation of probiotics is the only viable solution to bring high-quality probiotic products and consistency to the market.

One of the most significant challenges within production of probiotic products is the survival and functionality of probiotic bacteria during processing and shelf life. In this research, the probiotic bacterium Bifidobacterium bifidum was used as adjunct culture for the production of Iranian white cheese containing different percentages of Allium ampeloprasum L. ssp. iranicum Wendelbo extracts (1% and 2% in fresh and dried form). The effects of the plant extract on bacterial growth and sensory properties of the model cheese were investigated. The in vitro experiments showed that probiotic bacteria growth was influenced by the presence of the plant extract. The highest bacterial growth (Δ growth = 25.82%) was observed when the probiotic was cultured in the medium supplemented with 1 g/L of plant extract. At time 0, the cheese samples were characterized by a pH value between 5.7 and 6.3 and a probiotic concentration of about 9 log cfu/g. Results showed that after 45 d of shelf life, the cheese model containing 1% dry extract had the best survival of probiotic B. bifidum (7–8 log cfu/g) and the most appreciated sensory properties. The findings of this study support the idea that A. ampeloprasum extract, acting as prebiotic substance, exerts a beneficial effect on probiotic bacteria.

Skin plays an essential role in the prevention of pathogenic microorganisms entrance. It is also considered as the first line of immune defense in our body. The therapeutic effects of probiotics on wound healing are well reported over the past decade. Nevertheless, there are limited publications about the impact of probiotics on skin wound healing. Here we assessed the effect of Lactobacillus paracasei TD3 on cutaneous wound healing in male Wistar rats. During this research, thirty-six male Wistar rats grouped into control positive, control negative, and trial groups, then the skins of rats were incised to make a full-thickness wound. An ointment produced from probiotic L. paracasei TD3 was administrated to the trial group, and immunohistological factors of each host were evaluated and compared with control groups. The final results showed that although L. paracasei TD3 could proceed the wound closure earlier than other groups and could induce angiogenesis in trial group, it could not cause any significant changes in the levels of monocytes, lymphocyte, mast cells and polymorphonuclear leukocytes in the trial group compared to control groups. This probiotic bacterium may be effective besides other probiotic bacteria.

The present experiment was conducted to study the effect of dietary supplementation of probiotic bacteria (Lactobacillus plantarum) on growth and body composition of common carp. The experiment was conducted in fiberglass-reinforced plastic (FRP) tanks (1.5 × 1.0x0.75 m), consisted of 5 treatments (T1, T2, T3, T4 and T5) with 3 replicates each for 120 days. Probiotic bacterial strain L. plantarum FLB1 was incorporated into test diets at different level [@ 0 (T1), 106 colony-forming unit (CFU)/g (T2), 107 CFU/g (T3), 108 CFU/g (T4) and 109 CFU/g (T5) of test diet] to study the effect on growth and body composition. Water quality parameters particularly dissolved oxygen and ammonia significantly (p ≤ 0.05) improved in T5 compared to control but remained within the range for carp culture in all the treatments. At the end of the experiment (120 days), NWG, % NWG, SGR, K-values and survival rate (%) were also maximum in T5 (37.82, 271.89, 1.09, 1.30 and 96.29, respectively) and minimum in T1 (25.29, 179.48, 0.85, 1.11 and 81.47, respectively) with significant differences (p ≤ 0.05). FCR and PER improved significantly (p ≤ 0.05) in T5 (1.97 and 1.53, respectively) compared to control (T1). Significant increase (p ≤ 0.05) in the flesh protein (%) and total lipid (%) content was recorded in T5 (16.21 and 2.83, respectively). Overall results revealed that dietary supplementation of L. plantarum @ 109 cfu/g diet is effective in improving water quality, growth and proximate composition of Cyprinus carpio.

Abstract Trillions of microbes inhabit the human gut and build extremely complex communities. Gut microbes contribute to host metabolisms for better or worse and are widely studied and associated with health and disease. Akkermansia muciniphila is a gut microbiota member, which uses mucin as both carbon and nitrogen sources. Many studies on A. muciniphila have been conducted since this unique bacterium was first described in 2004. A. muciniphila can play an important role in our health because of its beneficial effects, such as improving type II diabetes and obesity and anti-inflammation. A. muciniphila establishes its position as a next-generation probiotic. Besides the effect of A. muciniphila on host health, a technique for boosting has been investigated. In this review, we show what factors can modulate the abundance of A. muciniphila focusing on the interaction with host-derived substances, other bacteria and diets. This review also refers to the possibility of the interaction between medicine and A. muciniphila; this will open up future treatment strategies that can increase A. muciniphila abundance in the gut. Key points • Host-derived substances such as bile, microRNA and melatonin as well as mucin have beneficial effects on A. muciniphila. • Gut and probiotic bacteria and diet ingredients such as carbohydrates and phytochemicals could boost the abundance of A. muciniphila. • Several medicines could affect the growth of A. muciniphila.

Cardiovascular diseases are the leading cause of death in the world. High cholesterol is one of the biggest risk factors for these diseases, so the need for natural sources that can lower cholester...

The current perspective presents an outlook on developing gut-like bioreactors with immobilized probiotic bacteria using cellulose hydrogels. The innovative concept of using hydrogels to simulate the human gut environment by generating and maintaining pH and oxygen gradients in the gut-like bioreactors is discussed. Fundamentally, this approach presents novel methods of production as well as delivery of multiple strains of probiotics using bioreactors. The relevant existing synthesis methods of cellulose hydrogels are discussed for producing porous hydrogels. Harvesting methods of multiple strains are discussed in the context of encapsulation of probiotic bacteria immobilized on cellulose hydrogels. Furthermore, we also discuss recent advances in using cellulose hydrogels for encapsulation of probiotic bacteria. This perspective also highlights the mechanism of probiotic protection by cellulose hydrogels. Such novel gut-like hydrogel bioreactors will have the potential to simulate the human gut ecosystem in the laboratory and stimulate new research on gut microbiota.

The current growing demand for healthier products from meat consumers has forced the industry and the scientific-technological area to innovate with new functional meat products. These new products must have a better formulation and include extra benefits with the objective of not being a threat to consumer health. In this context, the addition of probiotic bacteria as part of the formulation has become an important strategy that allows not only the improvement of meat products, but also the addition of greater added value. However, the production of probiotic meat products implies an important control in their manufacture to achieve functional meat products with real human health beneficial.

In order to develop an economic and eco-friendly aquafeed, we compared the growth performances of three fish feeds supplemented with crystalline amino acids and autochthonous probiotic bacteria for growth-promotion of Labeo calbasu fingerlings. The fingerlings were grouped into four: one control (D1; duckweed Lemna minor) and three dietary supplement groups: D2 (lysine 4 g kg−1), D3 (methionine 7 g kg−1), and D4 (probiotic Aneurinibacillus aneurinilyticus 2000 CFU g−1). Diet supplemented with the probiotic (D4) showed highest growth performances when compared with that of control and two other supplemented groups. The fingerlings in D4 exhibited significantly higher (p

The use of bioactive compounds and probiotic bacteria against the viral diseases in human is known for a long time. Anti-viral, anti-inflammatory and anti-allergic properties of bioactive compounds and bacteria with probiotic properties in respiratory viral diseases may have significance to enhance immunity. This review highlights some of the important bioactive compounds and probiotic bacteria, suggesting them as a ray of hope in the milieu of the COVID-19 management.

Abstract Probiotics in ale beer may be attractive to health-conscious consumers. However, beer conditions may decrease probiotic viability. Powder produced from durian (Durio zibethinus) rind, a by-product that is currently unutilized, can be used for the immobilization of probiotics. MRS medium was incubated with Lactobacillus brevis and periodically sampled to obtain the growth curve. Ale beer with free L. brevis and cells immobilized in durian rind powder was produced and separately assessed during storage at 21 °C for 24 days. The physico-chemical parameters of both beers did not differ significantly. Durian rind powder conferred protection up to 12 days of storage with the immobilized cells in the beer having a significantly higher count than the free cells, which can be due to the acid detergent fiber content (19.67%). Free and immobilized cells remained viable with counts of 4.89 and 5.00 log CFU/mL of beer, respectively, at the end of the storage period. Both treatments had approximate counts of 5 log CFU/mL after 120 min in simulated gastric and intestinal fluids. The predominant bacterial species present at the end of storage were L. brevis and L. farciminis. This study suggests that ale beer could be a potential delivery system for free and immobilized probiotic bacteria. This is one of the few studies demonstrating the use of probiotic lactic acid bacteria in beer brewing. Graphical abstract

In this study, the effect of free and microencapsulated extract of pennyroyal on the viability of Bifidobacterium bifidum and physicochemical and sensory properties of probiotic yogurt were evaluated. For this purpose, pennyroyal extract (PE) was extracted using ultrasound method. The amount of phenolic compounds of PE was 75.64 ± 1.25 mg/g gallic acid and the PE was microencapsulated with maltodextrin-whey protein concentrate. According to the results, the particle size was 100.14 nm, zeta potential was 17.44 mV and microencapsulation efficiency was 60.06%. Then, the antioxidant properties of the PE and nano-PE were determined. The results showed that the both of them had high antioxidant properties and the antioxidant activity of nano-PE was significantly higher than the PE (P

Probiotics are the living microorganisms that have been commonly used in the prevention of gastrointestinal disorders. In recent times, probiotic and prebiotics have been used to assess and develop a natural balance of the microbial flora in the respiratory tract and the oral cavity as an adjunct therapy. They are known to augment the existing microbial flora that is beneficial to the host. Prebiotics are nondigestible food ingredients that help in increasing populations of probiotic bacteria. Recent studies have shown that probiotics help in active reduction in gingivitis, dental caries, periodontitis, and halitosis by replacing the harmful oral species, by means of utilizing abundant health-associated oral microbial species. Additionally, the nitrate-reducing bacteria have shown promising effect in improving efficiency of probiotic strains to accentuate oral health benefits. Probiotics along with prebiotics effectively alter the host–microbial interface by achieving homeostasis in multifactorial diseases such as periodontal diseases and oral malodor. The aim of the review is to collate the existing information available on use of probiotics and prebiotics in oral cavity.

Greek yogurt has become much more popular within the last 15 to 20 years. The by-product of Greek yogurt manufacture is acid whey. Although acid whey has been considered a waste product, researchers are exploring various uses of this whey. Since the health benefits of consuming probiotics are widely known, one may propose adding probiotics to acid whey to form a probiotic beverage. Typically, probiotic bacteria do not thrive in acidic conditions. It would be beneficial to determine if the probiotic Lactobacillus acidophilus can survive in these acidic conditions. The objectives were to determine the growth of L. acidophilus in acid whey resulting from manufacturing Greek yogurt and to study any changes in apparent viscosity, pH, and titratable acidity over 4 weeks of refrigerated storage. Plain yogurt was manufactured, and whey was separated from plain yogurt to yield Greek yogurt and acid whey. Acid whey was batch pasteurized, cooled, sweetened, flavored with pineapple flavoring, inoculated with L. acidophilus, and stored at 4°C for 4 weeks. The log L. acidophilus counts progressively decreased from 7.84 immediately after manufacture to 2.06 at week 4. There were no significant changes in pH and titratable acidity of the pineapple-flavored probiotic acid whey over 4 weeks of storage, indicating product stability over shelf life. Viscosity changed over the storage time with minimum values at week 2 and maximum values at week 4. Although the counts declined over 4 weeks of storage, some L. acidophilus survived in the pineapple-flavored acid whey.

The search for host isolated probiotic bacteria from animal intestine may discover new probiotic candidates with promising health properties. This study evaluated the safety and functional probiotic potential of the lactic acid bacteria (LAB) isolated from the Iranian native ruminants intestine under in vitro assays. The isolates‌ were selected according to criteria including survivability in low pH, bile salts, pancreatic enzymes, different temperatures, NaCl concentrations, antibacterial activities, presence of adhesion genes and safety characteristics. The selected LAB were then identified to species level using 16S rRNA gene sequencing. The results showed that out of one hundred and eighty-seven LAB isolates, only six strains (NABRII50, NABRII51, NABRII52, NABRII53, NABRII54 and NABRII55) were tolerant to low pH, bile salt, pancreatin enzyme, 45 °C temperature and 2% sodium chloride. The six selected isolates belonged to Lactobacillus mucosae. Two of the adhesion genes (mub and map) were detected in all strains except NABRII53. The virulence factors were observed in NABRII50, NABRII53 and NABRII55. The tetracycline resistance gene (tet (S)) was detected in NABRII55. This study was the first effort to select Lb. mucosae strains with the probiotic potential from the Iranian ruminants intestine. These results revealed that the ruminant intestinal ecosystem could be considered as a valuable origin of probiotic candidates and all the selected LAB strains except NABRII50, NABRII53 and NABRII55 could be considered as promising probiotics.HIGHLIGHTS Lactobacillus mucosae strains isolated from Iranian native ruminants intestine including NABRII51, NABRII52 and NABRII54 showed probiotic potential under in vitro assays. The Lb. mucosae strains including NABRII51, NABRII52 and NABRII54 were able to survive in intestinal physiological conditions, and carried the adhesion genes, such as mub and map. In vitro biosafety assays confirmed that Lb. mucosae strains (NABRII51, NABRII52 and NABRII54) were safe to further studies.

Food and feed contamination by aflatoxins represents a great challenge for human and animal health. Aflatoxins detoxification using probiotic bacteria and yeasts has been introduced as an inexpensive and promising method. This article is organized with an overview of the potential application of probiotic bacteria and yeasts to eliminate, inactivate or reduce the bioavailability of aflatoxins, especially aflatoxin B1, in vitro and in vivo. Also, a fast glance to beneficial health effects and preservative properties of probiotics followed by the mechanism of binding of aflatoxins by probiotics, influence of different probiotic pretreatments, and the stability of aflatoxin-probiotic complexes are mentioned.

Background Oral administration of probiotic bacteria to preterm neonates has been recommended to prevent the development of necrotizing enterocolitis (NEC). The influence of probiotics on the endogenous microbiome, however, has remained incompletely understood. Study design & methods Here, we performed an observational study including 80 preterm neonates born at a gestational age

Probiotic bacteria, such as different lactobacilli strains, have successfully been used to treat gingivitis and periodontitis or caries. By formulating probiotics as orodispersible tablet (ODT), the benefits of this dosage form could be utilized. Without any further measures, the probiotic bacteria will be eliminated too fast from the intended site of action, the oral mucosa. The use of mucoadhesive granules, composed of mucoadhesive polymer and probiotics, is a promising strategy to prolong the contact time between lactobacilli and oral mucosa without delaying disintegration. Three common mucoadhesive polymers, anionic Carbopol 971P NF, nonionic Metolose 65SH50 and cationic chitosan were included into tablets either by direct compression (DC) or after granulation with the probiotics. Disintegration, mucoadhesion of the tablets, and storage stability of the probiotics were characterized. By incorporating a sufficient amount of polymer superior probiotic mucoadhesion could be achieved. All formulations based on granulated probiotics and mucoadhesive polymer fulfilled the Food and Drug Administration (FDA) acceptance level for disintegration of orodispersible tablets. These formulations exhibited excellent storage stability under refrigerated conditions over 30 months. Interestingly, ODTs including Carbopol 971P NF still proved superior mucoadhesion after long-term storage, whereas the mucoadhesive effect of Metolose 65SH50 and chitosan declined markedly. The results of this study suggest that Carbopol 971P NF was the most appropriate polymer for a probiotic mucoadhesive ODT.

The gut microbiota, and particularly probiotic bacteria, has emerged as a promising and novel intervention to fight the looming worldwide diabetes epidemic when combined with the appropriate medication. Herein, we report two cases of patient with type 2 diabetes refractory to conventional therapy that showed notable improvement after probiotic intervention.

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., Most of the isolated LAB strains belonged to Enterococcus spp. The antimicrobial performance of some LAB isolates with different RFLP pattern ranged from 6.72 to 14.00 mm

In this study, sodium alginate (SA) based probioticLactobacillus plantarumcarrier edible films were fabricated and characterized for survival of probiotics, physicochemical, mechanical, barrier, molecular and thermal properties. Probiotic bacteria adapted well to the polymer matrix, which was indicated by the high survival rate during film drying and the storage for 60 days. Probiotic population remained at higher levels in the case of cold storage. Free or encapsulated bacteria incorporation significantly (P < 0.05) increased tensile strength values while no significant (P > 0.05) difference between elongation at break levels was observed. Water vapor permeability values significantly increased by the addition of encapsulated probiotics, probably due to the hydrophilic character of the wall material (maltodextrin). DSC thermograms showed that water evaporation peaks were at 121-130 degrees C while no glassy transition or melting behavior was observed at the SA based films. In conclusion, the results indicated that SA was confirmed as a potent carrier ofLactobacillus plantarumand SA based probiotic films could be conveniently used as edible coating of foods. Yildiz Technical UniversityYildiz Technical University; Scientific Research Project Unit of Yildiz Technical University of Turkey [FBA-2019-3515] We would like to thank Yildiz Technical University for providing funds for this project with project number FBA-2019-3515 of the Scientific Research Project Unit of Yildiz Technical University of Turkey.

Akkermansia muciniphila is an anaerobic species of gut microbiome that has been proposed as a new functional microbiota with probiotic properties. Recent research has shown the amazing abilities of probiotic bacteria, A. muciniphila , which resides in most people's intestines. These bacteria affect the body if it increases or decreases abdominal fat. The presence of A. muciniphila has opened new ways for the use of this plentiful intestinal symbiont in next-generation therapeutic products, as well as targeting microbiota dynamics. A. muciniphila is particularly effective in increasing mucosal thickness and enhancing bowel barrier function. As a result, host metabolic markers improve. The host functions that are disrupted in various diseases with a particular focus on metabolic disorders in animals and humans. A specific protein in the outer membrane of A. muciniphila called Amuc-110 could in the future be a strong candidate for drug production. As a result, we suggest that microbes and our microbiology or gut microbiome knowledge could be a new source for future treatments. The objectives of this review are to summarize the data available on the distribution of A. muciniphila gut in health and disease, to provide insights into the environment and its role in the creation of microbial networks at the mucosal interface, as well as to discuss recent research on its role in regulation.

Summary The effect of probiotic strains (Enterococcus faecium EF55, E. faecium CCM7420, E. faecium CCM8558, E. durans ED26E/7, Lactobacillus fermentum CCM7421, L. plantarum 17L/1) on the production of superoxide anion (O2 -) in peritoneal macrophages of Trichinella spiralis infected mice was examined. E. faecium EF55 and E. faecium CCM8558 strains increased the O2 -production prior to parasitic infection,at the day7of application.A significant inhibition of the O2 - production caused by T. spiralis infection on day 5 post infection (p.i.) was prevented by all examined strains. Lactobacilli stimulated metabolic activity of macrophages during intestinal and early muscular phase (from day 5 to 25 p.i.) of trichinellosis. Enterococci increased the O2 - production in early intestinal phase (day 5 p.i.) and during the muscular phase of trichinellosis (days 25 and 32 p.i.). Respected increase in macrophage’s metabolic activity induced by probiotic treatment in the intestinal phase of trichinellosis augmented the host antiparasite defence (damage and killing of newborn larvae with reactive oxygen species from macrophages).

Background Probiotics are effective to rectify the imbalanced gut microbiota in the diseased cohorts. Two Bifidobacterium strains (LI09 and LI10) were found to alleviate D-galactosamine-induced liver damage (LD) in rats in our previous work. A series of bioinformatic and statistical analyses were performed to determine the vital bacteria in the gut microbiotas altered by the LI09 or LI10 in rats. Results Two groups of representative phylotypes could distinguish the gut microbiotas of LI09 or LI10 groups from the other groups. Among them, OTU170_Porphyromonadaceae acted as a gatekeeper in LI09 group, while OTU12_Bacteroides was determined with multiple correlations in the gut network of LI10 group. Multiple reduced OTUs associated with LC and increased OTUs associated with health were determined in LI09 or LI10 groups, among which, increased OTU51_Barnesiella and reduced OTU99_Barnesiella could be associated with the protective effects of both the two probiotics. The gut microbiotas in LI09, LI10 and positive control groups were clustered into three clusters, i.e., Cluster_1_Microbiota, Cluster_2_Microbiota and Cluster_3_Microbiota, by Partition Around Medoids clustering analysis. Cluster_2_Microbiota was determined at least dysbiotic status due to its greatest LD dysbiosis ratio, lowest levels of liver function variables and plasma cytokines compared with the two other clustered microbiotas, suggesting the treated rats in Cluster_2 were at better health status. Conclusion Our findings suggest that OTU170_Porphyromonadaceae and OTU12_Bacteroides are vital in the gut microbiotas altered by LI09 and LI10. Characteristics of the LD cohorts treated by LI09 or LI10 at different gut microbial colonization states could help monitor the cohorts’ health status.

Probiotic strains are claimed to confer health benefits to human organisms when consumed in adequate amounts. Thus, over the last decades there has been an increased interest in the production of functional foods containing probiotic bacteria. However, in order to display optimal probiotic functionality, these bacteria should survive through the gastrointestinal tract (GI) in high populations, reaching 106-107cfu (colony-forming unit)/g or mL at the end of product's shelf life. The food products that can be used as probiotic bacteria carriers exhibit limitations concerning the viability of the cells, associated with parameters such as the acidity of the food matrices or their processing and storage conditions. Moreover, the acid environment of the GI system may be crucial for their survival. Thus, techniques such as microencapsulation and enrichment with prebiotic substances are proposed for their protection. Aim of this review is to present the bacterial strains exhibiting probiotic properties, the microencapsulation techniques which are applied for their protection, as well as their advantages and disadvantages. Finally, the characteristics of the most important food products that have been used as possible matrices for microencapsulated probiotic cells are described.

Purpose Among soy products, soy ice cream with neutral pH, high total solids contents and prebiotic oligosaccharides is an appropriate vehicle for probiotics. The purpose of this paper is to survey soy ice cream as a carrier for the efficient delivering of Lactobacillus casei, or L. casei. Design/methodology/approach Probiotic soy ice cream containing L. casei was produced via the powder of soy milk. The physicochemical and organoleptic properties of the product were assessed. Also, the viability of L. casei was surveyed over a 180-day period of storage at −25 °C. Findings The density characteristic of probiotic soy ice cream demonstrated a significant rise (P < 0.05). The result of the viability analysis showed significant alterations in the number of probiotics in this product after freezing and throughout the 180-day period (P < 0.05). The most noticeable drop was seen throughout the first 60 days about 1.83 logs after that the trend of survival of this probiotic strain leveled off over the next 120 days. Also, no significant differences were found in the organoleptic properties of both ice creams. Originality/value Soy ice cream with prebiotic elements protected the growing and activity of probiotic bacteria. The results showed that L. casei is a good probiotic for soy ice cream.

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.

The present study was designed with the objective to compare the viability and stability of free and encapsulated probiotics under simulated technological and human gastrointestinal conditions. L. acidophilus was encapsulated using two wall materials (sodium alginate, soy protein isolate, and SA‐SPI) by extrusion method for enhanced viability under stressed conditions. Free and encapsulated probiotics were subjected to some simulated technological and gastrointestinal conditions. Furthermore, free and encapsulated probiotics were also incorporated in dairy dessert to evaluate the viability and stability during storage. Encapsulation using sodium alginate and SPI as a coating materials significantly (p, The comparison of the viability and stability of free and encapsulated probiotics under simulated technological and human gastrointestinal conditions. Purposely, the L. acidophilus was encapsulated using three biopolymer/wall materials (sodium alginate, soy protein isolate, and SA‐SPI) by extrusion method. Obtained microbeads and free probiotics were subjected to adverse technological and gastrointestinal tract conditions.

Purpose : The present study was conducted to assess the ability of probiotic bacteria and yeasts strains to reduce aflatoxin B1 (AFB1) in gastrointestinal simulated conditions. Aflatoxins are potent carcinogenic and immunosuppressive agents. Acute exposure to a high level of aflatoxins leads to aflatoxicosis, which cause rapid death due to liver failure. It is anticipated that consumption of probiotic microorganisms capable of binding aflatoxins can reduce the risk of AFB1 on human health to a certain extent. Methods: For this purpose, the bacteria (1 × 1010 cfu/mL) and yeasts count (2 × 108 cells/mL) and AFB1 concentration (10 ppb) were adjusted. Then, the samples were incubated in the simulated medium, human gastric secretions and small intestine. The concentration of residual AFB1 was determined using enzyme-linked immunosorbent assay (ELISA). The results were statistically analyzed by SPSS 16 software. Results: The native isolated bacteria and yeasts in the simulated gastrointestinal tract condition showed a significant effect on AFB1 reduction (PLactobacillus rhamnosus (31.14%) and at yeasts belonged to Saccharomyces cerevisiae (30.46%). Conclusion: The use of probiotic strains is the appropriate biological method to reduce AFB1 in the human gastrointestinal tract. Probiotic bacteria could help to decrease the harmful effects of AFB1 in humans through enhancing the food safety.

The current study was conducted to elucidate the impact of encapsulation on the stability and viability of probiotic bacteria (Bifidobacterium bifidum) in cheddar cheese and in vitro gastrointestinal conditions. Purposely, probiotics were encapsulated in two hydrogel materials (kepa carrageenan and sodium alginate) by using an internal gelation method. Cheddar cheese was supplemented with unencapsulated/free and encapsulated probiotics. The product was subjected to physicochemical (pH, titrable acidity, moisture, and protein) and microbiological analysis for a period of 35 days of storage. Furthermore, the probiotics (free and encapsulated) were subjected to simulated gastrointestinal conditions. The initial probiotic count in cheese containing encapsulated probiotic was 9.13 log CFU/g and 9.15 log CFU/g which decreased to 8.10 log CFU/g and 7.67 log CFU/g while cheese containing unencapsulated probiotic initially 9.18 log CFU/g decreased to 6.58 log CFU/g over a period of 35 days of storage. The incorporation of unencapsulated and encapsulated probiotic affected the physicochemical, microbiological, and sensory attributes of the cheese. The encapsulated probiotic bacteria exhibited better survival as compared to unencapsulated probiotic. A 2.60 CFU/g log reduction in unencapsulated cells while just 1.03 CFU/g and 1.48 CFU/g log reduction in case of sodium alginate and K‐carrageenan, respectively, was recorded. In short, encapsulation showed protection and stability to probiotic in hostile conditions.

Guava seeds powder (GSP) is rich source of dietary fiber, minerals, and antioxidants compounds. The present study was administered to evaluate the effect of supplementation with GSP on the physicochemical, rheological, and sensory properties of probiotic low-fat yoghurt. GSP was added at ratios of 1, 2, and 3%. A gradual increase in dietary fiber, Acidity, viscosity, total phenolic content, and antioxidant activity was recorded in GSP-enriched yoghurt as the GSP ratio increased. On the other hand, the pH values and syneresis were decreased in GSP enriched yoghurt when the ratio of GSP increased. Low fat yoghurt supplemented with 3% of GSP had the best physicochemical, acceptability, sensory and rheological properties. In all treatments bacterial counts increased in GSP-enriched yoghurt treatments. The study demonstrated that GSP might be used as a source of phenols and dietary fiber in low-fat yoghurt and that enhances its nutritional value and its rheological and sensory properties. GSP contain fiber, and thus have been suggested to fulfill the prebiotic concept, and that led to an increase in the counts of probiotic bacteria in manufactured treatments to exceed about 106 CFU/g. thereby acting as prebiotics, and the produce low-fat yoghurt supplemented with GSP as synbiotic.

Cholesterol is important for both humans and animals to maintain their normal health. However, increased serum cholesterol level can cause several cardiovascular diseases. Higher cholesterol in the blood will develop a plaque in the walls of artery. Numerous pharmacological and nonpharmacological methods have been used to decrease the blood cholesterol. Various drugs have been developed to treat hypercholesterolemia, and the most common drugs include atorvastatin and rosuvastatin (statin drugs). However, prolonged usage of these drugs causes severe side effects. During the past decades, various scientists reported that the ingestion of several fermented products with probiotic bacteria decreases the serum cholesterol level. Probiotics are viable microorganisms that promote various health benefits upon consumption, while prebiotics are nondigestible food ingredients, which promote the growth of probiotic microorganisms in the human gut. The cholesterol reduction mechanism of probiotic bacteria is not well understood; however, most of the probiotic bacteria reduce the serum cholesterol level by using the bile salt deconjugation method. Herein, we review the cholesterol-reducing capability of probiotics, prebiotics, and synbiotics and use them as an alternative for cholesterol-reducing drugs which is used for hypercholesterolemia.

The aim of the present study was to evaluate the upshot of microencapsulation on the stability and viability of probiotics in carrier food (ice cream) and simulated gastrointestinal (GIT) conditions. Purposely, Lactobacillus casei was encapsulated with two different hydrocolloids, that is, calcium alginate (Ca‐ALG) and whey protein concentrate (WPC) by using encapsulator. The obtained microbeads were characterized in terms of encapsulation efficiency and morphological features. Afterward, the probiotics in free and encapsulated form were incorporated into ice cream. The product was subjected for physicochemical, microbiological, and sensory attributes over a storage period of 80 days. Microencapsulation with both hydrogels significantly (p, Encapsulation technology allows effective delivery of probiotics and sensitive ingredients through food systems/Carrier ice cream is an potential vehicle for probiotic carrier.

Probiotic products are of significant research interest in recent years due to their powerful health benefits. One of the most popular commercial probiotic products is probiotic milk drinks containing Lactobacillus bacteria. The quality and effectiveness of such drinks are highly dependent on their bacterial content. However, such information is only available in producers’ advertisements—which may be misleading, and there are few studies done on the true bacterial content of these drinks. More significantly, conventional methods of measuring Lactobacillus bacterial content are laborious and time-consuming. Hence, this research aims to develop a fast and easy test that shows visible results rapidly and can be applied to other Lactobacillus-containing products. Recent developments have presented gold nanoparticles as a strong candidate for various applications in chemistry, physics, and biology for their unique optical properties. One essential optical property of gold nanoparticles is their red or blue color due to plasmon resonance. In this research, strong potential for this property of gold nanoparticles is recognised in a novel method of measuring the bacterial CFU in probiotic milk drinks. Gold nanoparticles function as the key material and indicator in this method as they are found capable of adhering to the Lactobacillus bacteria. The bacterial CFU can then be determined from the amount of gold nanoparticles attached to the bacteria. The eventual measuring scheme established enables fast (15 - 16 times faster than colony counting) and convenient (a sterile environment is not necessary) tests of the bacterial CFU in different probiotic milk drinks and has great potential in other related applications.

Microencapsulation of probiotic bacteria with fruit juice can be a good alternative for new probiotic foodstuff production mainly for people with galactosemia and lactose intolerance. The aim of th...

Gut microbiota dynamically participate in diverse physiological activities with direct impact on the host's health. A range of factors associated with the highly complex intestinal flora ecosystem poses challenges in regulating the homeostasis of microbiota. The consumption of live probiotic bacteria, in principle, can address these challenges and confer health benefits. In this context, one of the major problems is ensuring the survival of probiotic cells when faced with physical and chemical assaults during their intake and subsequent gastrointestinal passage to the gut. Advances in the field have focused on improving conventional encapsulation techniques in the microscale to achieve high cell viability, gastric and temperature resistance, and longer shelf lives. However, these microencapsulation approaches are known to have limitations with possible difficulties in clinical translation. In this Perspective, we present a brief overview of the current progress of different probiotic encapsulation methods and highlight the contemporary and emerging single-cell encapsulation strategies using nanocoatings for individual probiotic cells. Finally, we discuss the relative advantages of various nanoencapsulation approaches and the future trend toward developing coated probiotics with advanced features and health benefits.

With the increasing improvement of people's living standards, hyperglycemia has become one of the most frequent diseases in the world. The current drug therapy may have some negative effects and even cause some complications. As one of the most popular functional ingredients, probiotic bacteria have been proven to play important roles in balancing the glucose homeostasis level in animal and human clinic trials. In this perspective, we sorted three types of probiotics, discussed probiotic safety evaluation, and listed the known probiotic functional foods that assist to control glucose homeostasis. Then, the further summarization of the mechanisms on how probiotic bacteria could regulate glucose homeostasis and the developing trend of probiotic functional foods were discussed.

Currently, the health benefits of probiotic bacteria are well known, and this has taken up a great deal of space in food science and health, both research and operational. On the other hand, anti-biofilm properties on food pathogens in the food and pharmaceutical industries have created an attractive challenge. This study aimed to describe the inhibitory activity of cell-free supernatants (CFS), planktonic cells, and biofilm form of lactobacilus strains (L. rhamnosus and L. plantarum) against food pathogens such as Pseudomonas aeruginosa and Listeria monocytogenes. Anti-bacterial activities of the CFS of lactobacillus strains were assessed by the microplate method and via violet staining. Evaluation of the antagonistic activity of planktonic cells and biofilm of LAB were performed by the spread plate method. The results showed the incubation time of 48 h was the best time to produce biofilm. Although the planktonic states reduce the pathogens bacterial about 1 –1.5 log, but in biofilm forms, decreased L. monocytogenes about 4.5 log compared to the control, and in the case of P. aeruginosa, a growth reduction of about 2.13 log was observed. Furthermore, biofilm formation of L. monocytogenes in the presence of L. rhamnosus cell-free supernatant was more weakly than L. plantarum CFS, but their CFS effect on reducing the bacterial population of P. aeruginosa was the same. According to the study, biofilm produced by probiotic strains can be considered a new approach for biological control. Also, cell-free supernatant can be used as postbiotic in the food and pharmaceutical industries.

The enrichment of commonly consumed foods with bioactive components might be helpful in promoting health and reducing the risk of disease, so the enrichment of probiotic fermented milk with vitamin C can be considered appropriate. The effect of vitamin C addition depends on the source of origin (rosehip, acerola and ascorbic acid in powder form) on the growth and survival of Lactobacillus rhamnosus and the quality of fermented milk on the 1st and 21st day of storage was analyzed. The pH, total acidity, vitamin C, syneresis, color, texture profile and numbers of bacterial cells in fermented milk were determined. The organoleptic evaluation was also performed. The degradation of vitamin C in milk was shown to depend on its source. The lowest reduction of vitamin C was determined in milk with rosehip. The least stable was vitamin C naturally found in control milk. The addition of rosehip and acerola decreased syneresis and lightness of milk color, increasing the yellow and red color proportion. In contrast, milk with ascorbic acid was the lightest during the whole experimental period and was characterized by a very soft gel. The growth of Lactobacillus rhamnosus during fermentation was most positively affected by the addition of rosehip. However, the best survival of Lactobacillus rhamnosus was demonstrated in milk with acerola. On the 21st day of storage, the number of L. rhamnosus cells in the control milk and the milk with vitamin C was &gt, 8 log cfu g−1, so these milks met the criterion of therapeutic minimum. According to the assessors, the taste and odor contributed by the addition of rosehip was the most intense of all the vitamin C sources used in the study.

In the recent past, Caenorhabditis elegans has emerged as one of the leading nematode models for studying host-microbe interactions on molecular, cellular, or organismal levels. In general, morphological and functional similarities of the gut of C. elegans with respect to that of human has brought in speculations on the study of the intestinal microbiota. On the other hand, probiotics have proved their efficacy in metabolism, development, and pathogenesis thereby inducing an immune response in C. elegans. Nurturing C. elegans with probiotics has led to immunomodulatory effects in the intestinal microbiota, proposing C. elegans as one of the in vivo screening criteria to select potential probiotic bacteria for host health-promoting factors. The major prospect of these probiotics is to exert longevity toward the host in diverse environmental conditions. The extent of research on probiotic metabolism has shed light on mechanisms of the immunomodulatory effect exerted by the nematode model. This review discusses various aspects of the effects of probiotics in improving the health and mechanisms involved in conferring immunity in C. elegans.

The probiotic potential of lactic acid bacteria (LAB) isolated from Thai traditional fermented food was investigated. Forty-two samples were collected from four markets in Phra Nakhon Si Ayutthaya Province. Out of 50 isolated LAB, 6 (a3, f4, f8, K1, K4 and K9) obtained from pla-ra and bamboo shoot pickle samples showed high tolerance to gastrointestinal tract conditions. These isolates were selected to identify and characterize their probiotic properties. Isolate a3 was identified as Weissella thailandensis, isolates f4 and f8 were identified as belonging to Enterococcus thailandicus and isolates K1, K4 and K9 were determined as Limosilactobacillus fermentum. All six LAB exhibited high autoaggregation ability (93.40–95.01%), while W. thailandensis isolate a3 showed potential for coaggregation in almost all the pathogenic bacteria tested. Cell-free supernatant (CFS) obtained from all isolates did not inhibit Staphylococcus aureus. CFS derived from L. fermentum isolate K4 showed the most efficient antimicrobial activity, in particular against Gram-negative bacteria, while L. fermentum isolate K4 presented high surface hydrophobicity in the presence of xylene and n-hexane. All LAB isolates were found to be resistant to clindamycin and nalidixic acid, whereas E. thailandicus isolate f8 exhibited resistance to most of the antibiotics tested. L. fermentum isolate K4 showed promise as a suitable probiotic candidate for future applications in the food industry due to tolerance to gastrointestinal tract conditions with high surface hydrophobicity and inhibited most of the pathogens tested.

Simple Summary Fructooligosaccharides, including inulin, are prebiotics involved in the regulation of bacterial flora, intestinal health, and metabolism in animals. Oligosaccharides and inulin-containing plants are the subject of numerous studies around the world. Inulin is an important oligosaccharide, considered a prebiotic in the diet of humans and animals. In this study, we examined the effect of the supplementation of probiotic bacteria in the diet with inulin or dried Jerusalem artichoke tubers on the performance, pig meat quality, and fatty acid profile of meat and backfat, which provided novel information on the use of these additives in livestock production. An improvement in the antioxidant status of meat and in the water-holding capacity, as well as a reduction in the shear force after the addition of both prebiotics can be mentioned as the pertinent results. However, the meat sensory traits were unchanged by supplementation with the prebiotics and probiotics. This study forms part of the current global work on feed additives that support animals’ health and concurrently allow the use of antibiotic treatments to be limited. Therefore, the results of this experiment are of great practical importance and can be proposed for use in pig farming as part of the intensive work which is underway across the EU to reduce the use of antibiotics. In addition, meat with higher quality and a longer shelf life derived from pigs fed with feed containing additives of natural origin are sought by consumers who value healthy and safe food. Abstract In this experiment, we investigated the effect of the supplementation of probiotic bacteria in the diet with inulin or dried Jerusalem artichoke tubers on the performance, meat quality, and fatty acid composition in the meat and backfat of fatteners. One hundred and forty-four crossbred pigs (PIC × Penarlan P76) were divided into six groups and fattened from 30 to 114 kg. The meat proximate composition, pH, color, texture, shear force, water-holding capacity, sensory attributes, and thiobarbituric-acid-reactive substances were measured. Normal post-mortem meat glycolysis was demonstrated and no meat defects were present. The chemical constituents in muscle tissues were similar, except for intramuscular fat (IMF). The addition of the prebiotics resulted in a higher IMF level, whereas a significantly lower content was found after the probiotic supplementation. Meat from both prebiotic groups was lighter, less red, and more yellow and showed a higher hue angle. The addition of both prebiotics significantly improved the antioxidant status of meat (by approximately 16% and 18%) and the water-holding capacity (less free water and higher M/T ratios), but reduced shear force (by 17%, p ≤ 0.05) and hardness (by 39% and 35%, respectively, p ≤ 0.05). The addition of the prebiotics and probiotics had no effect on any of the evaluated sensory attributes.

This study shows that the application of probiotic bacteria to seaweed can protect from pathogen-induced bleaching.

Novel functional foods containing probiotics have beneficial properties to human health from the nutritional side. The term probiotics is mainly referred to live microorganisms (especially lactic acid bacteria) which upon consumption provide health benefits to the host. On the other hand prebiotics are short-chain carbohydrates, which are non-digestible by humans and selectively stimulate the growth and/or activity of one or a limited number of probiotic microorganisms. More specifically they pass by the small intestine to the lower gut where they utilized by probiotic bacteria but not by other intestinal bacteria. Probiotics and prebiotics are contained in several fermented foods which are part of the traditional diet of humans for thousands of years. The effect of probiotics in certain foods is discussed along with their effects on human health and more specifically in type 2 diabetes, obesity, cardiovascular disease, colon cancer, constipation, metabolic syndrome, gastrointestinal conditions. Moreover, the delivery systems for probiotics have been discussed. Finally, the effect of prebiotics in foods has been described. A descriptive case study: The effect of probiotic and prebiotic addition in carp aquaculture has been discussed at the end.

Biotechnological use of probiotic microorganisms involves providing them with appropriate conditions for growth, but also protection against environmental changes caused by an exchange of the medium, isolation of metabolites, etc. Therefore, the research on effective immobilization of probiotic microorganisms should be focused in this direction. The present study aimed to evaluate the effectiveness of an innovative hybrid immobilization system based on electrospun nanofibers and alginate hydrogel. The analyses carried out included the study of properties of the initial components, the evaluation of the degree and durability of cell immobilization in the final material, and their survival under stress conditions. Effective binding of microorganisms to the hydrogel and nanofibers was confirmed, and the collected results proved that the proposed biocomposite is an efficient method of cell protection. In addition, it was shown that immobilization on electrospun nanofibers leads to the preservation of the highest cell activity and the least cell growth restriction as compared to free or lyophilized cells only. The completed research opens new perspectives for the effective immobilization of microorganisms of significant economic importance.

In this study three common legumes (Fababean, Chickpea and Soybean) were fermented using probiotic bacteria after isolated and identified by morphological, biochemical and molecular characteristics. The cultures containing Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium lactis as probiotic bacteria were used to study their effect on the properties of some food products prepared from legumes. Results revealed that P Soy bean (puree) recorded the highest scores in appearance (8.5 ± 0.2), acceptable odor and mouth feeling scores were (8.4 ± 0.2) respectively .However P Faba bean (puree) and P Chickpea (puree) had the best color (8.5 ± 0.2). While,taste was the best for P Faba bean (8.2 ± 0.2). Results indicated that the highest values of chemical parameters were recorded for P Faba bean in moisture and ash which were (4.7±0.1, (4.6±0.2) respectively. At the same time, P Soy bean in lipids had (19.0±0.0), and in protein was (39.3±0.1).Results obtained of P Chickpea in carbohydrates was( 62.6±0.1). Also, results obtained shows the effect of all three bacterial isolates (Lactobacillus acidophilus , Bafidobacterhum lactis and Strentococcus thermophilus ) as probiotic -fermented Faba bean, Chick pea and Soy bean. shows that ten storage days value at (5.5 ± 0.3) for the Soy bean (5.5± 0.3)for the Faba bean and (5.8 ± 0.5) for the Soy bean. Finaly the results concluded that the counts of probiotic bacterial isolates were improved the sensory and chemicaly evaluation of fermentated legumes when increased.

For maintaining good health, one needs a proper balance and composition of intestinal microflora which can be achieved by supplementing probiotics. A noteworthy issue in creating helpful and valuable probiotic food items is bacterial survival, amid capacity and ingestion. Several gastrointestinal diseases can be reduced by colonizing Probiotic supplement as the appropriate barrier in the small intestine. Probiotic is characterized as a suitable microorganism with several medical advantages to the consumer when administrated in a satisfactory amount. The poor survival and steadiness of the probiotic microorganisms as revealed from the earlier reports is an essential question to that impact. Diverse natural components like oxygen toxicity, an intolerant condition of acidity and travel through the gastrointestinal tract offers a variety of extreme conditions to the probiotic microorganisms. Therefore, the current review is more emphasized upon the microencapsulation of the probiotics that enhance their viability against different parameters like oxidation, light, moisture, and temperature. Recent advancements in ensuring microorganism survival rate and their colonization in the gut as gut microflora using microencapsulation enhance probiotic supplements for better health. Hence, the present review also emphasis on the methodological systems used for probiotic alive by the encapsulation process advance technologies used to stabilize their viability during storage including the selection of biomaterial and decision for proper innovation.

Dünya Sağlık Örgütü/ Gıda ve İlaç İdaresinin raporuna göre probiyotikler, ‘‘yeterli miktarda tüketildikleri zaman konak sağlığı üzerinde olumlu etkiler görülmesini sağlayan canlı mikroorganizmalar‘‘ olarak ifade edilmektedir. Probiyotikler hastalıkların tedavi edilmesinde ve genel sağlığı desteklemede kullanılmaktadırlar. Probiyotik bakterilerin diş çürüğünü engellemesi ve yavaşlatabilmesi için, diş yüzeylerine yapışabilmesi ve mikrobiyal dental plağı oluşturan bakterilerin arasına katılması gerekmektedir. Bununla birlikte probiyotik bakteriler karyojenik bakterilerle yarışmalı, üremelerini önleyebilmeli ve bu bakterilere zarar verebilmelidir. Ayrıca probiyotik bakteriler karbonhidrat metabolizmasını etkileyerek, asit üretimini azaltabilmelidir. Probiyotikler ağız mikrobiyolojisi ve ağız hastalıkları alanlarında yeni ve ilginç bir araştırma konusudur. Bu konuda yapılacak geniş kapsamlı epidemiyolojik araştırmalar, probiyotiklerin insan sağlığı üzerine daha farklı yararlarını ortaya koyabilecektir.

This study deals with the ability of probiotic bacteria to ferment prebiotics in vitro to estimate the prebiotic activity score and prebiotic index based on specific substrates and strains. Five probiotic bacteria were isolated from commercial products and their fermentation capability of three commercial prebiotics was assessed. Growth kinetics of probiotics showed that all of them were able to use the prebiotics as carbon sources. Mostly bacteria grew faster on Frutafit and Oligomate 55 than on lactulose. The prebiotic activity score and prebiotic index concepts were introduced to evaluate the performance of every probiotic with each prebiotic; accordingly, the highest values were for L. rhamnosus on Oligomate 55, while the worst according to these parameters was L. casei Shirota on Frutafit. Prebiotic index and prebiotic activity score describe well the selective growth of probiotics supported by prebiotics; therefore, they could be useful tools to define adequate combinations in colonic foods development.