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Children with autism spectrum disorder (ASD) are usually unable to express abdominal discomfort properly, and thus gastrointestinal symptoms (GIS) are sometimes shadowed by aggression, which is sometimes misunderstood as a behavioral characteristic of ASD. Several studies have reported interesting correlations between the severity of behavioral and gastrointestinal symptoms in ASD children. The present study aimed to investigate the potential effects of probiotics as an adjuvant therapy to modulate the clinical status of ASD children. This study included 40 children with ASD aged 2-5 years. The feeding product was prepared from whey powder (without casein) and some minced cooked yellow vegetables in adequate ratios fortified with the studied probiotic strains (Bifidobacterium spp. and Lactobacillus spp.). Bifidobacterium strains were assessed from stool samples of children with ASD. Bifidobacterium strains were analyzed in the stools of ASD children. Recruited ASD patients received 10 g of the nutritional supplement once a day for 3 months. Childhood Autism Rating Scale (CARS) and Autism Diagnostic Interview-Revised (ADIR) were reevaluated clinically. Questionnaire on Pediatric Gastrointestinal Symptoms-Rome III Version was used for all children with ASD before and after. There is a significant increase in the colony counts of both Bifidobacterium spp. and Lactobacillus spp., which present in the stool of ASD children after probiotic supplementation for 3 months. It was highly significant in the case of Bifidobacterium spp. (p value 0.000) and a significant increase in Lactobacillus spp. (p value 0.015). The present study showed reduced anxiety and observation of deep sleep for children with ASD (80%) after taking the supplementation. This indicates that probiotics may have a potential effect in reducing symptoms and severity of ASD and in correcting dysbiosis.

Introducción: La enfermedad celíaca (EC) es un trastorno inflamatorio crónico del intestino delgado provocado por el consumo de gluten en individuos susceptibles. Si bien la principal causa es genética, algunos factores, como la alteración de la composición de la microbiota intestinal (disbiosis), pueden influir en su desarrollo y/o progresión, ya que esta microbiota desempeña un papel importante en la digestión del gluten, la permeabilidad intestinal y en la regulación del sistema inmunológico del individuo afectado. Métodos: Se realizó una búsqueda, selección y análisis de revisiones y artículos científicos comprendidos entre los años 2013 y 2023. Se aceptaron artículos en inglés y castellano que analizaban la microbiota intestinal en la enfermedad celíaca, con la finalidad de comprender la relación existente entre la manifestación o desarrollo de esta patología y la alteración de la composición de la microbiota intestinal. Resultados: Las características descritas más frecuentes de la microbiota intestinal de las personas con enfermedad celíaca fueron el aumento de bacterias gram-negativas, como Proteobacteria y Bacteroidetes, y una reducción en la abundancia de Bifidobacterium spp., Lactobacillus spp., Actinobacteria y Firmicutes. Conclusiones: La disbiosis de la microbiota intestinal tiene un papel en el desarrollo de los síntomas clínicos de la enfermedad celíaca, tanto al inicio de la misma como cuando los síntomas persisten en individuos afectados que siguen una dieta libre de gluten a largo plazo. Sin embargo, la alteración asociada a la enfermedad celíaca no está claramente definida y todavía se desconocen en gran medida los mecanismos por los cuales la disbiosis intestinal coincide con el desarrollo o empeoramiento de la enfermedad celíaca.

The accurate identification of microorganisms belonging to vaginal microflora is crucial for establishing which microorganisms are responsible for microbial shifting from beneficial symbiotic to pathogenic bacteria and understanding pathogenesis leading to vaginosis and vaginal infections. In this study, we involved the surface-enhanced Raman spectroscopy (SERS) technique to compile the spectral signatures of the most significant microorganisms being part of the natural vaginal microbiota and some vaginal pathogens. Obtained data will supply our still developing spectral SERS database of microorganisms. The SERS results were assisted by Partial Least Squares Regression (PLSR), which visually discloses some dependencies between spectral images and hence their biochemical compositions of the outer structure. In our work, we focused on the most common and typical of the reproductive system microorganisms (Lactobacillus spp. and Bifidobacterium spp.) and vaginal pathogens: bacteria (e.g., Gardnerella vaginalis, Prevotella bivia, Atopobium vaginae), fungi (e.g., Candida albicans, Candida glabrata), and protozoa (Trichomonas vaginalis). The obtained results proved that each microorganism has its unique spectral fingerprint that differentiates it from the rest. Moreover, the discrimination was obtained at a high level of explained information by subsequent factors, e.g., in the inter-species distinction of Candida spp. the first three factors explain 98% of the variance in block Y with 95% of data within the X matrix, while in differentiation between Lactobacillus spp. and Bifidobacterium spp. (natural flora) and pathogen (e.g., Candida glabrata) the information is explained at the level of 45% of the Y matrix with 94% of original data. PLSR gave us insight into discriminating variables based on which the marker bands representing specific compounds in the outer structure of microorganisms were found: for Lactobacillus spp. 1400 cm−1, for fungi 905 and 1209 cm−1, and for protozoa 805, 890, 1062, 1185, 1300, 1555, and 1610 cm−1. Then, they can be used as significant marker bands in the analysis of clinical subjects, e.g., vaginal swabs.

Graphic abstract The popularity of traditional fermented food products is based on their healthiness. The addition of a starter brings consistent, desirable, and predictable food changes with improved nutritive, functional, and sensory qualities. The addition of a mixture of plant residues as a starter or source of microbes is an age-old practice to prepare traditional fermented food and beverages, and most of the reported data on traditional foods were based on the analysis of the final product. The contribution of an individual starter component (plant residue) is not experimentally substantiated for any traditional fermented food, but this data are very essential for the formulation of an effective starter. In this study, Asparagus racemosus, which used as a common ingredient of starter for preparation of rice fermented food in the Indian sub-continent, was used as a starter for the preparation of rice fermented food under laboratory scale, and its microbial and nutrient profile was evaluated. The fermented product was a good source of lactic acid bacteria, Bifidobacterium sp., yeast, etc. The food product was acidic and enriched with lactic acid and acetic acid with titratable acidity of 0.65%. The content of protein, fat, minerals, and vitamins (water-soluble) was considerably improved. Most notably, oligosaccharide (G3-matotriose), unsaturated fatty acids (ω3, ω6, ω7, and ω9), and a pool of essential and non-essential amino acids were enriched in the newly formulated food. Thus, the herbal starter-based rice fermented food would provide important macro- and micronutrients. They could also deliver large numbers of active microorganisms for the sustainability of health. Therefore, the selected plant part conferred its suitability as an effective starter for the preparation of healthier rice-based food products.

The features of gut microbiota in metabolic syndrome (MS) and ways to correct it using autoprobiotics, based on indigenous bacteria obtained from fecal samples of the host, remain unexplored. The aim of the study was to investigate the effectiveness of an indigenous consortium (IC) of fecal bacteria in treatment of patients with MS. The study was carried out on 36 patients with MS, manifested with abdominal obesity, eating disorders, dyslipidemia, and hypertension. The control group was formed by 20 healthy volunteers. Samples of IC and gut microbiota content were examined by qPCR and metagenome (16S rRNA) analysis before and after therapy. The decrease in anthropometric parameters of obesity, liver enzyme level correction, reduction in C reactive protein and triglyceride concentrations were revealed after IC usage. The decrease in genera Bifidobacterium, Enterobacter, Paraprevotella, and Prevotella, as well as an increase in Bacteroides fragilis and Oscillospira spp. populations were shown after consumption of IC. A negative correlation between the quantity of B. fragilis and the anthropometric parameters of obesity (r = −0.48) and C reactive protein level (r = −0.36) in serum was established. Thus, IC can be considered as a potential functional personified product for the therapy of MS.

Ready-to-eat (RTE) foods including vegetable salads are one of the most preferable foods sold and served in resturants in Kirkuk city-Iraq. Foodborne diseases endure a major problem in developing countries because lacking of personal hygiene and food safety measurements. Silver nanoparticles (AgNPs) are nanomaterials are one of the crucial and fascinating nanomaterials involved in various fields including control of pathogenic bacteria like foodborne pathogens. Therefore, this study aims to synthesize AgNPs by using eco-friendly Bifidobacterium (a silver reducing agent), and studying their effects against a range of foodborne pathogenic microorganisms. The synthesis of the AgNPs was monitored using ultraviolet visible UV- Vis spectroscopy and Fourier transform spectroscopy (FTIR). The results showed that the absorption spectra of biologically-prepared AgNPs was at wave length ranging from 200-600 nm. The AgNPs have also different functional groups such as O-H, -C≡CH, C=C stretching vibration respectively. Antagonism effect of AgNPs on Staphyloccocus aureus, Pseudomonas aeruginosa, E.coli and Proteus mirabilis has been tested that isolates from (RTE) vegetable salads. Diameter of growth inhibition zone of these bacteria was determined using agar well diffusion method.

Intestinal homeostasis is a dynamic balance involving the interaction between the host intestinal mucosa, immune barrier, intestinal microecology, nutrients, and metabolites. Once homeostasis is out of balance, it will increase the risk of intestinal diseases and is also closely associated with some systemic diseases. Probiotics (Escherichia coli Nissle 1917, Akkermansia muciniphila, Clostridium butyricum, lactic acid bacteria and Bifidobacterium spp.), maintaining the gut homeostasis through direct interaction with the intestine, can also exist as a specific agent to prevent, alleviate, or cure intestinal-related diseases. With genetic engineering technology advancing, probiotics can also show targeted therapeutic properties. The aims of this review are to summarize the roles of potential native and engineered probiotics in oncology, inflammatory bowel disease, and obesity, discussing the therapeutic applications of these probiotics.

The human oral pathobionts Aggregatibacter actinomycetemcomitans, Streptococcus mitis and Streptococcus mutans, in dysbiosis-promoting conditions, lead to oral infections, which also represent a threat to human systemic health. This scenario may be worsened by antibiotic misuse, which favours multi-drug resistance, making the research on pathogen containment strategies more than crucial. Therefore, we aimed to in vitro select the most promising probiotic strains against oral pathogen growth, viability, biofilm formation, and co-aggregation capacity, employing both the viable probiotics and their cell-free supernatants (CFSs). Interestingly, we also assessed probiotic efficacy against the three-pathogen co-culture, mimicking an environment similar to that in vivo. Overall, the results showed that Lactobacillus CFSs performed better than the Bifidobacterium, highlighting Limosilactobacillus reuteri LRE11, Lacticaseibacillus rhamnosus LR04, Lacticaseibacillus casei LC04, and Limosilactobacillus fermentum LF26 as the most effective strains, opening the chance to deeper investigation of their action and CFS composition. Altogether, the methodologies presented in this study can be used for probiotic efficacy screenings, in order to better focus the research on a viable probiotic, or on its postbiotics, suitable in case of infections.

Background Our study aimed to determine the effect of probiotic consumption containing six viable microorganisms of 30 × 1010 cfu Lactobacillus and Bifidobacteria strains for six months on clinical outcomes and inflammatory cytokines (TNF-α, IFN-γ, IL-6, IL-10, IL-12, IL-17A, IL-17C and IL-22) in patients with colorectal cancer. Methods Fifty-two patients with colorectal cancer were randomized at four weeks after surgery to receive either a placebo (n = 25) or 30 billion colony-forming unit (CFU) of a mixture of six viable strains including 107 mg of Lactobacillus acidophilus BCMC® 12,130, Lactobacillus lactis BCMC® 12,451, Lactobacillus casei subsp BCMC® 12,313, Bifidobacterium longum BCMC® 02120, Bifidobacterium bifidum BCMC® 02290 and Bifidobacterium infantis BCMC® 02129 (n = 27). Patients were instructed to take the product orally twice daily for six months. Infection status, diarrhea or hospital admission were recorded throughout the study. Blood was taken pre- and post-intervention to measure TNF-α, IFN-γ, IL-6, IL-10, IL-12, IL-17A, IL-17C and IL-22 using ELISA multiplex kit. Results The majority of cases (~ 70%) were in Duke’s C colorectal cancer for both groups. No surgical infection occurred and no antibiotics were required. Chemotherapy induced diarrhea was observed in both groups. Significant reduction in the level of pro-inflammatory cytokine, TNF-α, IL-6, IL-10, IL-12, IL-17A, IL-17C and IL-22 were observed in CRC patients who received probiotics as compared to pre-treatment level (P

The objective of this study was to elaborate a probiotic yogurt with red fruit pulp (n = 3) and to evaluate its microbiological quality, physicochemical composition, probiotic viability, sensory acceptance, and purchase intention. The viability of the probiotic culture and the physicochemical characteristics (pH, titratable acidity and syneresis) were evaluated for 30 days of refrigerated storage. The yogurt showed appropriate sanitary hygienic quality and composition (average) of: pH of 4.76; titratable acidity of 0.81 % lactic acid; total dry matter of 17.67 %; total lipids of 0.22%; total protein of 3.51 %; 1.05 % ash and total carbohydrate of 12.90 %. The probiotic Howaru Bifido HN 019 remained viable, around 8 log CFU.mL-1 for 30 days of storage and in levels considered therapeutic. The product obtained more than 75% acceptance for the evaluated attributes, highlighting the appearance, taste, and consistency that obtained the means of proof between “liked very much” and “liked”, and 53.3 % of consumers demonstrated a positive attitude towards the purchase intention. Este trabalho teve como objetivo elaborar um iogurte probiótico com polpa de frutas vermelhas (n =3) e avaliar a qualidade microbiológica, a composição físico-química, a viabilidade dos probióticos, a aceitação sensorial e intenção de compra, bem como verificar a viabilidade da cultura probiótica e características físico-químicas (pH, acidez titulável e sinérese) ao longo de 30 dias de estocagem refrigerada. O iogurte apresentou qualidade higiênico sanitária apropriada e composição (média) de: pH de 4,76; acidez titulável de 0,81 g ácido láctico %; extrato seco total de 17,67 %; gordura total de 0,22 %; proteína total de 3,51 %; cinzas de 1,05 % e carboidratos totais de 12,90 %. O probiótico Howaru Bifido HN 019 manteve-se viável, em torno de 8 log UFC/mL durante os 30 dias de estocagem, em nível considerado terapêutico. O produto obteve mais de 75 % de aceitação para os atributos avaliados, destacando-se a aparência, o sabor e a consistência que obtiveram avaliações médias entre “gostei muito” e “gostei”, sendo que 53,3 % dos consumidores demonstraram atitude positiva quanto à intenção de compra.

Few studies have investigated the host-microbe metabolic axis in people with type 2 diabetes mellitus (T2DM). This study aimed to determine and compare the nutrient intakes and metabolic markers and to elucidate the relationships among these factors in Japanese T2DM patients and control individuals. Fifty-nine Japanese T2DM patients and 59 matched healthy control individuals participated in this study. We examined the differences regarding the participants’ dietary habits, microbiota, and fecal short-chain fatty acids, and analyzed the relationships between the gut microbiota and blood metabolic markers in the T2DM patients and the control subjects. The T2DM patients consumed more carbohydrates, and had lower fecal propionate and butyrate concentrations, larger fecal populations of Bifidobacterium spp. and bacteria of the order Lactobacillales, and smaller fecal Bacteroides spp. populations than the control individuals. In the T2DM patients, the level of Bifidobacterium spp. correlated negatively with the carbohydrate intake and the level of bacteria of the order Lactobacillales correlated negatively with the protein intake. T2DM patients have gut dysbiosis that may contribute to disease onset and influence its prognosis. Furthermore, homeostatic disturbances in the gut-related metabolism may underlie the pathogenesis of T2DM.

The effect of dietary lignocellulose on broilers performance, intestinal microbiota and morphology, pH of digesta and litter humidity after 28 and 42 days of the experiment was evaluated. A total of 384 Cobb500 chickens (initial weight: 41.88 +/- 1.56 g) were divided into 4 groups with 24 replications and fed with control diet (C), a control diet with added 0.4% of lignocellulose (T1), a diet with added 0.6% of lignocellulose at the expense of soybean meal and maize (T2), and a diet supplemented with 0.6% of lignocellulose at the expense of soybean meal (T3). T2 treatment significantly influenced body weight, weight gain (WG), feed intake (FI) and feed conversion ratio (FCR). T2 and T3 treatment increased average LAB and Bifidobacterium spp. count, and decreased the number of Escherichia coil in the ileum and cecum, while differences in cecal Clostridium perfringens count among 0.4% and 0.6% treatments were not observed. Feeding the lignocellulose diet did not affect the relative weights of empty proventriculus, gizzard or intestines, but led to a decrease in pHs. T3 treatment caused an increase of the villi heights and significantly lower moisture content in the litter. Even though the addition of lignocellulose into broilers diet positively influenced performances, changes in intestinal microbiota and villi heights, based on the results of the present study, supplementation with 0.6% lignocellulose is recommended.

The food industry has established a number of food and beverage products containing probiotic strains. A probiotic strain should maintain stability in the food product during processing and also during subsequent storage. Bifidobacteria are probiotic commonly found throughout the colon of both humans, animals and are considered normal residents of the gastrointestinal tract. These bacteria have important health functions. Thus, the incorporation of bifidobacteria has been shown to enhance the therapeutic value of food and beverage products. It is highly desirable that the viable counts of Bifidobacterium spp in the final product to be at least 106-107 cfu/ml to offering health benefits to the consumers. Therefore, the objective of this study is to review the applications of Bifidobacterium spp in beverages and dairy food products and the effect of different food matrices on their survival during the storage.

The aim of this study has been to evaluate the impact of the fermentation process of the spelt from Garfagnana on its chemical composition and short-chain carbohydrates (SCCs) levels, and on the in vitro microbial growth and metabolism. The fermentation process of spelt significantly increases its protein and mannitol content, and decreases its dietary fiber content and fructose, glucose, sucrose, maltose, and raffinose concentration. Fermented spelt modulates the in vitro intestinal microbiota, promoting a stimulation of Lactobacillus and Bifidobacterium spp. growth accompanied by a high production of lactate, acetate, and propionate, both in human gut microbiota from normal weight and obese subjects. The multivariate approach (PCA) combining viable counts and metabolite concentration values has suggested that spelt fermentation could beneficially modulate the gut microbiota from normal weight and obese individuals, stimulating bacteria eliciting anti-inflammatory responses. Further, in vivo studies are recommended for the impact that fermented spelt could have in human nutrition in health and disease., Part of this research was funded by the “DiSBA 2017” grant program of Department of Biology, Agriculture and Food Science (DiSBA) of Consiglio Nazionale delle Ricerche (CNR) to Dr. Luisa Pozzo.

In this study, we aimed to investigate the effect of xylanase (XYL), emulsifier (EMU), and a combination of both (XYL + EMU) in wheat diet with a high level of tallow on gastrointestinal tract microbiota activity, excretion of sialic acids, and selected gut segments morphology of 480 one-day-old male ROSS 308 broiler chickens. The activities of bacterial enzymes in the ileal digesta were lower in experimental groups compared to the control (CON) group. Enzyme activity in the cecum was significantly higher than in the ileum. The additives did not affect the excretion of sialic acid. The number of duodenum goblet cells on the villi decreased in all of the experimental groups (p &lt, 0.05). The simultaneous use of XYL + EMU deepened the ileum crypts (p &lt, 0.05). The total short-chain fatty acid (SCFA) concentration in the cecal digesta was higher in experimental groups. The abundance of Bifidobacterium, Lactobacillus, and Escherichia coli did not change among experimental groups. The relative abundance of Clostridium was significantly (p &lt, 0.05) lower in groups with emulsifier addition. In conclusion, the simultaneous usage of EMU and XYL in wheat-based diets with beef tallow reduces the ileum microbiota activity and enhances cecum microbiota activity. Presumably, the addition of both additives results in a cumulative effect on the gut microbiota activity.

WOS: 000446835200011 In this study, the functional and aromatic properties of kefir produced using cow-soya milk mixtures (SMs) as well as those of kefir culture with the Bifidobacterium spp. were investigated. The findings showed that the kefir produced using cow-SMs and a Bifidobacterium longum strain (SMKlg) had a high functionality, a high rate of the desired aroma compounds (acetoin, diacetyl) and a low rate of the undesired compounds (1-octen-3-ol, 2-penten-1-ol, (E)-2-heptenal, 1-hexanol). This study showed that soya milk and B. longum can be used together in kefir production using an industrial method, and their co-use could be considered a good alternative for functional/organoleptically flavoured food production. Ondokuz Mays University, Commission of Scientific Research Projects (Samsun, Turkey) [PYO. MUH.1904.14.006] This study was financially supported by Ondokuz Mays University, Commission of Scientific Research Projects (Samsun, Turkey) (Grant Number: PYO. MUH.1904.14.006). No potential conflict of interest was reported by the authors.

Breast milk has been reported as a bacteria source that affects infant gut microbiota development. The present study utilizes a realtime PCR method to identify Lactobacillus and Bifidobacterium spp. in the breast milk of healthy women and attempts to identify factors affecting those human milk bacteria. Breast milk samples—both colostrum and mature milk—of 100 healthy women, were collected in Greece along with data about the demographic factors and nutritional habits of the volunteers. The colostrum samples were found to have higher percentages of either Bifidobacterium or Lactobacillus (76.9% and 48.6%, respectively) compared to the mature milk samples. For younger women, aged from 18 to 29 years, and women from rural areas, bacteria were detected in higher incidence than for older groups and women in urban areas, respectively. Moreover, for high-BMI women, bacteria were detected in lower incidence than for those with normal BMI. Probiotic supplements did not affect the composition of the breast milk-identified bacteria. Various factors such as lactation stage, maternal age, maternal weight, and residential location may contribute to the presence of those species in human milk. RT PCR has significant potential for the microbiological analysis of human milk.

Este trabalho teve como objetivo desenvolver duas formulações de bebida probiótica do tipo smoothie com iogurte e polpa de manga (F1 e F2), bem como avaliar a viabilidade dos microrganismos, a qualidade higiênico sanitária e as características físico-químicas (pH, acidez e sinérese) das bebidas ao longo de 30 dias de estocagem refrigerada. F1 foi preparada com adição de 30% de polpa de manga e 10% de açúcar ao iogurte probiótico e F2 foi adicionada de 40% de polpa e 8% de açúcar. A qualidade higiênico-sanitária foi satisfatória, e as amostras seguras para consumo. As amostras não diferiram entre si quanto ao pH, acidez titulável, sinérese e viabilidade dos microrganismos, ao longo da estocagem refrigerada, portanto, os níveis de açúcar e polpa não influenciaram significativamente as formulações. Os níveis de probióticos se mantiveram dentro da dose considerada terapêutica. Portanto, as bebidas podem ser consideradas um veículo apropriado para incorporação de probióticos e um novo produto funcional poderá ser disponibilizado para o mercado.

The intestinal microbiota represents the largest and the most complex microbial community inhabiting the human body. Bifidobacteria and lactobacilli represent important commensal bacteria with the ability to utilize complex carbohydrates. The main fermentation products from the breakdown of complex dietary carbohydrates are short chain fatty acids (SCFAs). We examined faecal samples of vegetarians (n = 10) and conventional omnivores (n = 10) to evaluate the counts and occurrence of cultivable bacteria, especially bifidobacteria and lactobacilli, using cultivation on selective media, and matrix-assisted laser desorption/ionization time-of-flight. Moreover, concentrations and molar proportion of SCFAs in faecal samples were measured. Total counts of Gram-negative anaerobic bacteria were significantly lower (P < 0.05) in vegetarian faecal samples, while others (total anaerobic bacteria, Bifidobacterium spp., Lactobacillus spp., Escherichia coli, and presumptive coliforms) were not. Neither total concentrations nor molar proportions of SCFAs in faecal samples differed (P > 0.05) between the diet groups. In total, six Bifidobacterium spp. and thirteen Lactobacillus spp. were detected via culture-dependent methods. Bifidobacteria counts and species composition in faecal samples of both groups were found to be relatively similar, regardless of the diet. Lactobacillus species varied more by individual diet.

Several studies have reported that intestinal microbial colonization patterns differ between non-allergic and allergic infants. However, the microbial signature underlying the pathogenesis of allergies remains unclear. We aim to gain insight into the development of the intestinal microbiota of healthy infants and infants who develop allergy in early life, and identify potential microbiota biomarkers of later allergic disease. Using a case-control design in a Chinese sub-cohort of a Singaporean birth cohort (GUSTO), we utilized 16S rRNA gene sequencing to assess intestinal microbial composition and diversity of 21 allergic and 18 healthy infants at 3 weeks, 3 months and 6 months of age, and correlated the microbiota with allergy at ages 18 and 36 months. Pronounced differences in intestinal microbiota composition between allergic and healthy infants were observed at 3 months of age. The intestine of healthy infants was colonised with higher abundance of commensal Bifidobacterium. Conversely, Klebsiella, an opportunistic pathogen, was significantly enriched in the allergic infants. Interestingly, infants with a high Klebsiella/Bifidobacterium (K/B) ratio (above the population median K/B ratio) at age 3 months had an odds ratio of developing allergy by 3 years of age of 9.00 (95% confidence interval 1.46 – 55.50) compared to those with low K/B ratio. This study demonstrated a relationship between the ratio of genera Klebsiella and Bifidobacterium during early infancy and development of paediatric allergy in childhood. Our study postulates that an elevated Klebsiella/Bifidobacterium ratio in early infancy could be a potential indicator of an increased risk of allergy development. This line of research might enable future intervention strategies in early life to prevent or treat allergy. Our study provides new insights into microbial signatures associated with childhood allergy, in particular, suggests that an elevated Klebsiella/Bifidobacterium ratio could be a potential early-life microbiota biomarker of allergic disease.

In recent years, candidiasis has caused great damage to goose breeding in the republics of Tatarstan and Bashkortostan. Until now, they have not been given any significance. In this regard, we con ducted research to find effective methods for the prevention and treatment of goose candidiasis 1, 2, 3. The article presents data on the dynamics of lactobacilli and bifidobacteria and in scrapings from goiter, muscle and glandular stomach, thin and thick intestines from 7 days to 90 days of age birds. It has been established that complex therapy with the new enzyme drug lithase in combination with the use of probiotic and propolis helps to restore the balance of normoflora in the gastrointestinal tract of geese to their physiological values.

Lactic acid bacteria (LAB) alone or with special adjunct probiotic strains are inevitable for the preparation of specific functional foods. Moreover, because of their growth and metabolism, final products are preserved for a certain time. Thus, in this work, growth and metabolic activity of novel animal origin isolates and culture collection strains of Bifidobacterium spp. were investigated. The influence of milk media (reconstituted or ultra-high-temperature (UHT) milk), compared with synthetic modified Wilkins&ndash, Chalgren (WCH) broth under aerobic conditions was investigated. All tested bifidobacterial strains (n = 10) were grown well (1&ndash, 2 log colony-forming units (CFU)/mL for 24 h at 37 &deg, C) in all substrates and levels higher than 5 log CFU/mL remained during the cold storage period. Generally, different substrates determined almost the same maximal population densities (MPD) after 24 h that range within the average values of 8.96 &plusmn, 0.43 log CFU/mL, 8.87 &plusmn, 0.52 log CFU/mL, and 8.75 &plusmn, 0.54 log CFU/mL in reconstituted milk, UHT milk, and WCH broth, respectively. After 28 days of storage, the pH levels in milk media and broth were reduced to 4.50&ndash, 5.60 and 4.60&ndash, 4.90, respectively, representing a decrease of 0.8&ndash, 2.13 units.

The main goal of this paper was to design a synbiotic yogurt containing Bifidobacterium infantis and Gluten Friendly FlourTM; the proposed approach relies upon milk fermentation through the classical starter of yogurt (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) to avoid a strong production of acetic acid by bifidobacterial and inoculum of B. infantis after the fermentation. The research was divided in 3 steps. The aim of the first step was the optimization of fermentation kinetic by L. delbureckii and S. thermophilus, by combining the amount of flour (either Gluten Friendly Flour-GF- or Control Flour-CF) in milk, temperature and inoculum level; the factors were combined through a mixture design. As a result of this step, the best combination was pointed out: flour at 2.5 g/l; L. delbrueckii subsp. bulgaricus at 6 log cfu/ml; temperature at 37-40°C. The goal of the second step was to study the effect of flour (2.5 g/l) on the viability of B. infantis. GF prolonged the viability of the probiotic for 14 days. In the last step, a synbiotic yogurt, supplemented with GF and fermented with L. delbureckii and S. thermophilus, and then inoculated with B. infantis, was produced. The product was stored at 8 and 15°C. A positive effect of GF was found at 15°C, with B. infantis at 7.0 log cfu/g in GF sample and 5.5.5.7 log cfu/g in CF sample.

The main goal of this paper was to design a synbiotic yogurt containing Bifidobacterium infantis and Gluten Friendly FlourTM; the proposed approach relies upon milk fermentation through the classical starter of yogurt (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) to avoid a strong production of acetic acid by bifidobacterial and inoculum of B. infantis after the fermentation. The research was divided in 3 steps. The aim of the first step was the optimization of fermentation kinetic by L. delbureckii and S. thermophilus, by combining the amount of flour (either Gluten Friendly Flour-GF- or Control Flour-CF) in milk, temperature and inoculum level; the factors were combined through a mixture design. As a result of this step, the best combination was pointed out: flour at 2.5 g/l; L. delbrueckii subsp. bulgaricus at 6 log cfu/ml; temperature at 37–40°C. The goal of the second step was to study the effect of flour (2.5 g/l) on the viability of B. infantis. GF prolonged the viability of the probiotic for 14 days. In the last step, a synbiotic yogurt, supplemented with GF and fermented with L. delbureckii and S. thermophilus, and then inoculated with B. infantis, was produced. The product was stored at 8 and 15°C. A positive effect of GF was found at 15°C, with B. infantis at 7.0 log cfu/g in GF sample and 5.5.5.7 log cfu/g in CF sample.

Recently, accumulating evidence has suggested that Enteromorpha clathrata polysaccharide (ECP) could contribute to the treatment of diseases. However, as a promising candidate for marine drug development, although ECP has been extensively studied, less consideration has been given to exploring its effect on gut microbiota. In this light, given the critical role of gut microbiota in health and disease, we investigated here the effect of ECP on gut microbiota using 16S rRNA high-throughput sequencing. As revealed by bioinformatic analyses, ECP considerably changed the structure of the gut microbiota and significantly promoted the growth of probiotic bacteria in C57BL/6J mice. However, interestingly, ECP exerted different effects on male and female microbiota. In females, ECP increased the abundances of Bifidobacterium spp. and Akkermansia muciniphila, a next-generation probiotic bacterium, whereas in males, ECP increased the population of Lactobacillus spp. Moreover, by shaping a more balanced structure of the microbiota, ECP remarkably reduced the antigen load from the gut in females. Altogether, our study demonstrates for the first time a prebiotic effect of ECP on gut microbiota and forms the basis for the development of ECP as a novel gut microbiota modulator for health promotion and disease management.

Este trabalho teve como objetivo elaborar um iogurte probiótico com polpa de frutas vermelhas (n =3) e avaliar a qualidade microbiológica, a composição físico-química, a viabilidade dos probióticos, a aceitação sensorial e intenção de compra, bem como verificar a viabilidade da cultura probiótica e características físico-químicas (pH, acidez titulável e sinérese) ao longo de 30 dias de estocagem refrigerada. O iogurte apresentou qualidade higiênico sanitária apropriada e composição (média) de: pH de 4,76; acidez titulável de 0,81 g ácido láctico %; extrato seco total de 17,67%; gordura total de 0,22%; proteína total de 3,51%; cinzas de 1,05 % e carboidratos totais de 12,90%. O probiótico Howaru Bifido HN 019 manteve-se viável, em torno de 8 log UFC.mL-1 durante os 30 dias de estoca- gem, em nível considerado terapêutico. O produto obteve mais de 75% de aceitação para os atributos avaliados, destacando-se a aparência, o sabor e a consistência que obtiveram avaliações médias entre “gostei muito” e “gostei”, sendo que 53,3% dos consumidores demonstraram atitude positiva quanto à intenção de compra.