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• Assessing the effect of prebiotic on Lactobacillus casei. • Combining Spirulina platensis and L. casei. • Using molecular studies to confirm the mixture efficacy. • The present work elucidated the magnificent role of Spirulina as an immunomodulatory agent through being a prebiotic agent to mediate the antibacterial responses of L. casei. Microalgae are diminutive unicellular magnificent creatures that exist in the microscopic form. Within this classification, two notable subtypes, namely Spirulina platensis and Chlorella vulgaris , have garnered significant attention. S. platensis is mostly known for its therapeutic benefits due to proteins, vitamins, essential amino acids, minerals, and essential fatty acids abundance. The subsequent work aimed to investigate the prebiotic effect of S. platensis enhancing Lactobacillus casei microbiome growth rate and antibacterial effect. Different concentrations of S. platensis were prepared (0, 0.5, 5, and 50 mg/mL) then co-cultured with L. casei. Live probiotic enumeration, molecular characterization and scanning electron microscopy studies were performed. Data revealed that 5 mg/mL of S. platensis significantly enhanced the probiotic live count and consequently the antibacterial activity. The antibacterial and antibiofilm effects of L. casei / S. platensis mixture showed complete inhibition to the growth of bacterial cells after 4- and 8-h incubation with Staphylococcus epidermidis 12228 and Escherichia coli 25922, respectively. Moreover, minimal biofilm eradication concentration (MBEC) value of 16 µg/mL was recorded for L. casei / S. platensis mixture [ABSTRACT FROM AUTHOR]

Dairy products such as yogurt are considered as one of the most popular foods in the world. Beside the probiotics, functional ingredients such as prebiotics are also used in various products. One of the functional ingredients is propolis which has antioxidant, anti-inflammatory, antifungal, anti-viral and anti-tumor properties, and in addition to this properties it can be a prebiotic which can have beneficial effects on the human digestive system. This study was conducted to investigate the effect of propolis extract on the physicochemical, sensory and microbial characteristics of synbiotic yogurt inoculated with Lactobacillus casei. This study was conducted in five treatments (control (A), 1% (B), 2% (C), 3% (D), 4% (E)) and three replications. Physical and chemical properties such as antioxidant activity and total polyphenol, acidity and pH, syneresis, texture (hardness, adhesiveness, springiness and chewiness), probiotics survival as well as sensory properties (taste, odor, texture, color and general acceptance) of yogurt samples in days 1, 7, 14 and 21 were measured. According to the results of the sensory evaluation team, the highest level of sensorial favorability was related to the control treatment. The lowest pH value in the control sample was 1% and showed a significant difference with the 2%, 3% and 4% treatments. The results of the survival of L. casei on different days showed that the effect of time and propolis percentage on the survival of probiotic was significant. The highest count of L. casei was observed in 4% treatment. It can be concluded that propolis can be used as a prebiotic in yogurt, which can improve the functional and textural properties of yogurt. [ABSTRACT FROM AUTHOR]

Introduction: Orthodontic clear aligners and retainers have numerous advantages that is making them ever increasingly popular. However, they might, similar to any other oral appliance, contribute to biofilm formation and finally dental caries or white spot lesions or gingival inflammations. The literature on biofilm formation on orthodontic clear appliances is very scarce and limited to a few microorganisms and materials. Therefore, this experimental study evaluated the biofilm formation on 5 thermoformed and 3D printed CAD/CAM orthodontic retainers in 3 intervals. Methods: In this in vitro study, 345 specimens (270 test discs and 45 negative controls) were created from fabricated retainers. Retainers included a 3D printed CAD/CAM material (Detax) and four thermoformed retainers [Erkodent (polyethylene terephthalate glycol [PETG]); EasyVac (polyethylene); DB (polyester based on terephthalic acid); and Clear Tech]. They were all 1 mm thick, and all completely fabricated, i.e., heated or printed. The discs were placed in 96-well plates. Microorganisms were cultured on 270 discs for 24 h (90 discs), 72 h (90 other discs), and 5 days or 120 h (90 other discs). Biofilm formation of the strains and negative controls was measured using the microtiter plate assay by ELISA reading. The microbes' ability to produce biofilm was categorized based on the comparison of average optical density (OD) of tests versus a cut-off point OD (ODc) calculated as the average of the OD of corresponding negative controls plus 3× its standard deviation: non-biofilm former [OD ≤ ODc], weak biofilm former [ODc < OD ≤ (2 × ODc)], moderate biofilm former [(2 × ODc) < OD ≤ (4 × ODc)], and strong biofilm former [(4 × ODc) < OD]. These were also converted to ranked scores between zero (no biofilm) and 3. The difference between ODs with control ODs were calculated. These were analyzed using 3-way ANOVA, 2-way ANOVA, and Tukey tests (α = 0.05, α = 0.008). Results: The 3-way ANOVA showed that the overall difference among the ΔODs of 5 retainers (all microorganisms and all intervals combined, n = 270) was not significant (F = 1.860, P = 0.119). Nevertheless, the difference among 3 intervals (F = 31.607, P = 0.0000) and the difference among the 6 microorganisms (F = 24.044, P = 0.0000) were significant. According to the Tukey test, the differences between the 1st interval with either of the other two intervals was significant (both P values = 0.000). There were significant differences between Candida albicans with all other organisms (all 5 P values = 0.0000). All other pairwise comparisons were insignificant (all 10 P values ≥ 0.1). After taking the averages of the 3 intervals, the order of the biofilm generation for different materials were as follows: Detax (average score: 1.56), Easyvac (1.67), Erkodent (1.78), Clear Tech (1.83), BD (2.28). Conclusions: As far as these 6 microorganisms are of concern, there might not be a significant overall difference among the clear retainer materials tested in this study. A significant overall increase was observed between the first and third days, which later did not significantly increase more until day 5. The Candida albicans biofilm was more intense than the tested 5 bacteria, which themselves showed rather similar growth patterns to each other. [ABSTRACT FROM AUTHOR]

In order to explore a high-efficiency lyoprotectant formula for Lactobacillus casei, this study took Lactobacillus casei as the research subject and employed freeze-drying technology as the research method. Initially, cryoprotective agent, antioxidant, filler and acid base regulator were screened through single-factor experiments. Subsequently, an optimized composite formula was developed using trehalose, sodium thiosulfate, mannitol, and sorbitol as lyoprotectant materials through orthogonal optimization design. Finally, a predictive model for the viable cell count after freeze-drying was established. The results indicated that the optimal combination of the composite lyoprotectant was 15% trehalose, 2% sodium thiosulfate, 15% mannitol, and 3% sorbitol, achieving a survival rate of 90.20% after freeze-drying. After 4 weeks of long-term efficacy validation, the survival rate of the strain was 88.04%. The established linear and exponential models demonstrated high predictive accuracy for the viable cell count after freeze-drying, with both R² values being 0.80. This suggests that the composite lyoprotectant developed in this study provides effective and long-term protection for Lactobacillus casei. [ABSTRACT FROM AUTHOR]

Introduction: Depression and anxiety are pervasive mental health disorders with substantial global burdens. Probiotics, live microorganisms known for their health benefits, have emerged as a potential therapeutic intervention for these conditions. This systematic review and meta-analysis aim to evaluate the strain-specific effects of probiotics on relieving depressive and anxiety symptoms while elucidating underlying mechanisms. Methods: EMBASE, Cochrane CENTRAL and PubMed/Medline were systematically queried to identify studies released until May 15, 2024. Randomized Controlled Trials (RCTs) that employed standardized assessment tools for depression and anxiety namely Beck Depression Inventory (BDI), Hamilton Depression Rating Scale (HAMD), Depression Anxiety Stress Scales (DASS), or Montgomery-Asberg Depression Rating Scale (MADRS) were included. Results: 12 RCTs involving 707 participants were included. Seven RCTs utilizing the BDI questionnaire demonstrated a significant decrease in depressive symptoms favoring probiotics containing strains such as Lactobacillus acidophilus, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus salivarius, Bifidobacterium bifidum, Bifidobacterium lactis, Bifidobacterium breve, and Bifidobacterium longum (MD: -2.69, CI95%: -4.22/-1.16, p value: 0.00). Conversely, RCTs using HAMD showed a non-significant reduction in depressive symptoms (MD: -1.40, CI95%: -3.29/0.48, p value: 0.14). RCTs employing DASS and MADRS scales also showed no significant differences. Conclusion: This meta-analysis offers valuable insights into the strain-specific effects of probiotics containing Lactobacillus and Bifidobacterium species on depressive and anxiety symptoms. While our findings suggest a significant reduction in depressive symptoms based on the BDI scale favoring probiotics, the lack of significant effects observed on the HAMD, DASS, and MADRS scales underscores the complexity inherent in these conditions. It is imperative to acknowledge the mixed results across different measurement scales, indicating the need for cautious interpretation. Therefore, we advocate for a nuanced understanding of probiotics' impacts on various dimensions of mood, emphasizing the necessity for further research. [ABSTRACT FROM AUTHOR]

This study aims to present knowledge on therapeutic potential bacteriocin producing bacterial strains. Samples (n=35) from diverse Ernakulam sources yielded 26 lactic acid bacteria (LAB) isolates on De Man Rogosa Sharpe (MRS) medium. Among the isolates potent antimicrobial activity observed against known pathogens in one of the isolates from goat milk sample number 3, labelled as GO3. Microscopic and biochemical test revealed the isolate is Gram-positive rod, non-sporulating and resilience to pH and bile salts, with adaptability to gastric enzymes and surfactants. Genetic and physiological traits of the positive strains were confirmd by 16S rRNA technique. Blast analysis revealed that sequence of the strain GO3 from goat milk identified as Lactobacillus casei, exhibited antibiotic sensitivity, autoaggregation, co-aggregation, and antibiofilm assays highlighted inhibitory properties as a promising therapeutic potential probiotic bacterium. LAB isolates can be further investigated at the genetic level to enhance their probiotic characteristics such as resistance and cellular adhesion. Additionally, the identification of gene responsible for expressing bacteriocins can be conducted on these isolates. [ABSTRACT FROM AUTHOR]

Objective: In this study, the protective effects of native Iranian probiotics (Lactobacillus rhamnosus, Lactobacillus casei and Lactobacillus holoticus) on lead acetate (PbAc)-induced toxicity in the kidney of male rats were investigated using biochemical, molecular and histopathological approaches. Materials and Methods: Twenty-one male Wistar rats were divided into three groups (n=7/group), including controls, PbAc recipient (10 mg/kg) and PbAc recipient (10 mg/kg) + probiotic mixture (109 CFU). PbAc and probiotics were gavage in the groups. On the 31st day, blood samples were used to measure serum concentrations of creatinine (Cr), blood urea nitrogen (BUN), sodium, total protein and potassium. Rats were dissected and renal tissues apoptotic and inflammatory genes were evaluated. Results: PbAc increased serum concentrations of Cr, sodium, and urea, and decreased total protein and potassium, while it enhanced interleukine-6 (IL-6) and tumor necrosis factor -α (TNF- α) gene expression in kidney tissue compared to the control group. Probiotic mixture decreased Cr, BUN, and malondialdehyde and increased activity of catalase and superoxide dismutase enzymes in kidney tissue. Conclusion: The results of the study showed that the native Iranian probiotics mixture can be used to protect the function and structure of the kidneys against toxic and oxidative damage induced by PbAc. [ABSTRACT FROM AUTHOR]

BACKGROUND: Mung beans are highly nutritious but their leguminous flavor limits their development. Lactic acid bacteria (LAB) fermentation can decrease unwanted bean flavors in legumes and enhance their flavor. This study examined the influence of Lactobacillus fermentation on the flavor characteristics of mung bean flour (MBF) using volatile compounds and non‐targeted metabolomics. RESULTS: Lactobacillus plantarum LP90, Lactobacillus casei LC89, and Lactobacillus acidophilus LA85 eliminated 61.37%, 48.29%, and 43.73%, respectively, of the primary bean odor aldehydes from MBF. The relative odor activity value (ROAV) results showed that fermented mung bean flour (FMBF) included volatile chemicals that contributed to fruity, flowery, and milky aromas. These compounds included ethyl acetate, hexyl formate, 3‐hydroxy‐2‐butanone, and 2,3‐butanedione. The levels of amino acids with a fresh sweet flavor increased significantly by 93.89, 49.40, and 35.27% in LP90, LC89, and LA85, respectively. A total of 49 up‐regulated and 13 down‐regulated significantly differential metabolites were annotated, and ten metabolic pathways were screened for contributing to the flavor. The correlation between important volatile compounds and non‐volatile substances relies on two primary metabolic pathways: the citric acid cycle pathway and the amino acid metabolic system. CONCLUSION: The flavor of MBF was enhanced strongly by the process of Lactobacillus fermentation, with LP90 having the most notable impact. These results serve as a reference for identifying the flavor of FMBF. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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

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

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

Guava is a highly sought-after tropical fruit in the market due to its high content of vitamins, minerals, antioxidants, and other phenolic compounds. However, due to its climacteric nature, it has a short post-harvest shelf life. The aim of this study was to develop coatings based on gellan gum (GG) and inulin (IN) incorporating Lactobacillus casei, which were tested for their potential ability to extend the post-harvest shelf life of whole guava fruit. The coatings were prepared using the following formulations: 0.5 GG/1.0 IN (w/v), 0.8 GG/5.0 IN (w/v), 0.5 GG/1.0 IN(w/v), and 0.8 GG/5.0 IN (w/v). The coated and uncoated (control) fruits were stored at 25 °C for 12 days, and various quality attributes were evaluated (including respiration rate, soluble solids, titratable acidity, weight loss, total phenol content, and color). The results indicated that the application of the coatings reduced weight loss, color change, and respiration rate in the fruits. However, the 0.8 GG/5.0 IN (w/v) formulation provided the best maintenance of post-harvest quality for the fruit evaluated. The coatings with a higher inulin content showed the highest growth of L. casei, which could enhance the antimicrobial effect of the coating. Therefore, the combined application of L. casei and inulin in coatings based on gellan gum can be considered an effective treatment to extend the shelf life and preserve the quality of guava fruits. [ABSTRACT FROM AUTHOR]

Extracts from locally grown aromatic plants can enhance the geographical characteristics and microbial stability of craft beers, which are often not pasteurized or filtered. Here, the chemical and antimicrobial properties of aqueous extracts from leaves of Myrtus communis L., Pistacia lentiscus L., Artemisia arborescens L., and floral wastes of Crocus sativus L., all cultivated in Sardinia (Italy), were assessed. P. lentiscus extract had the highest polyphenol content (111.20 mg GAE/g), followed by M. communis (56.80 mg GAE/g), C. sativus (32.80 mg GAE/g), and A. arborescens (8.80 mg GAE/g). Notably, only the M. communis extract demonstrated significant inhibitory activity against pathogenic and spoilage microorganisms, with minimum inhibitory concentrations of 0.18, 0.71, and 1.42 mg GAE/mL against Staphylococcus aureus, Lactiplantibacillus plantarum, and Lacticaseibacillus casei, respectively. Additionally, it reduced the growth of Levilactobacillus brevis and Fructilactobacillus lindneri at concentrations of 0.35 and 0.71 mg GAE/mL, respectively. Based on its significant antimicrobial activity, the M. communis extract was further characterized using high-resolution mass spectrometry, revealing high abundances of nonprenylated phloroglucinols, flavonoid derivatives (myricetin), and quinic acids. Lastly, adding M. communis extract (2.84 mg GAE/mL) to commercial beer effectively prevented the growth of L. brevis and F. lindneri, showing its potential to avoid beer's microbial spoilage. [ABSTRACT FROM AUTHOR]

Background: The probiotic potential of Lacticacid bacteria has been studied in various medical complications, from gastrointestinal diseases to antibiotic resistance infections recently. Moreover, diabetic ulcer (DU) is known as one of the most significant global healthcare concerns, which comprehensively impacts the quality of life for these patients. Given that the conventional treatments of DUs have failed to prevent later complications completely, developing alternative therapies seems to be crucial. Methods: We designed the stable oleogel-based formulation of viable probiotic cells, including Lactobacillus rhamnosus (L. rhamnosus), Lactobacillus casei (L. casei), Lactobacillus fermentum (L. fermentum), and Lactobacillus acidophilus (L. acidophilus) individually to investigate their effect on wound healing process as an in vivo study. The wound repair process was closely monitored regarding morphology, biochemical, and histopathological changes over two weeks and compared it with the effects of topical tetracycline as an antibiotic approach. Furthermore, the antibiofilm activity of probiotic bacteria was assessed against some common pathogens. Results: The findings indicated that all tested lactobacillus groups (excluded L. casei) included in the oleogel-based formulation revealed a high potential for repairing damaged skin due to the considerably more levels of hydroxyproline content of tissue samples along with the higher numerical density of mature fibroblasts cell and volume density of hair follicles, collagen fibrils, and neovascularization in comparison with antibiotic and control groups. L. acidophilus and L. rhamnosus showed the best potential of wound healing among all lactobacillus species, groups treated by tetracycline and control groups. Besides, L. rhamnosus showed a significant biofilm inhibition activity against tested pathogens. Conclusions: This experiment demonstrated that the designed formulations containing probiotics, particularly L. acidophilus and L. rhamnosus, play a central role in manipulating diabetic wound healing. It could be suggested as an encouraging nominee for diabetic wound-healing alternative approaches, though further studies in detailed clinical trials are needed. [ABSTRACT FROM AUTHOR]

Food wastes have a large number of functional ingredients that have potential for valorization. Melon peels are increasingly produced as waste in food industries in Thailand. This study aimed to optimize pectin extraction conditions from melon peel for its prebiotic potential. Optimization was conducted using a response surface methodology and Box–Behnken experimental design. An analysis of variance indicated a significant interaction between the extraction conditions on extraction yield and degree of esterification (DE). These include pH and solvent-to-sample ratio. The conditions for the extraction of pectin with low DE (LDP), medium DE (MDP) and high DE (HDP) were optimized. Pectin hydrolysate from LDP, MDP and HDP was prepared by enzymatic hydrolysis into LPEH, MPEH and HPEH, respectively. LDP, MDP, HDP, LPEH, MPEH and HPEH were compared for their efficiency in terms of the growth of three probiotic strains, namely Lactobacillus plantarum TISTR 877, Lactobacillus casei TISTR 390 and Enterococcus faecium TISTR 1027. Among the samples tested, HPEH showed the highest ability as a carbon source to promote the growth and prebiotic activity score for these three probiotic strains. This study suggests that melon peel waste from agro-industry can be a novel source for prebiotic production. [ABSTRACT FROM AUTHOR]

In this study, a variety of probiotic strains, including Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium longum, Limosilactobacillus reuteri, Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus rhamnosus, and Bifidobacterium bifidum, were utilized for soymilk fermentation both as free cells and as synbiotics on agro-industrial residuals such as okara, whey protein, banana peels, apple pomace, sugarcane bagasse, orange peels, and lemon peels. Among these, Lacticaseibacillus rhamnosus emerged as the most significant strain for soymilk fermentation, exhibiting a viability of 10.47 log cfu/mL, a pH of 4.41, total acidity of 1.12%, and organic acid contents (lactic and acetic acid) of 11.20 and 7.50 g/L, respectively. As a synbiotic Lacticaseibacillus rhamnosus immobilised on okara, showed even more impressive results, with a viability of 12.98 log cfu/mL, a pH of 4.31, total acidity of 1.27%, and organic acid contents of 13.90 and 9.30 g/L, respectively. Over a 12-h fermentation period, cell viability values increased by 10.47-fold in free cells and 11.19-fold in synbiotics. Synbiotic supplementation of fermented soymilk proved more beneficial than free cells in terms of viability, acidity, and organic acid content. Furthermore, when synbiotic fermented soymilk was freeze-dried to simulate the digestive system in vitro, synbiotics and freeze-dried cells demonstrated superior gastrointestinal tract survival compared to free cells. Both the probiotic bacteria and the synbiotics exhibited cytotoxicity against colon and liver cancer cell lines, with half-maximal inhibitory concentrations ranging from 41.96 to 61.52 μL/well. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. To evaluate the effect of NaCl content on microbiological, biochemical, physicochemical, and sensorial characteristics, Munster cheeses were prepared from pasteurized milk seeded with 3 yeasts (Kluyveromyces marxianus, Debaryomyces hansenii , and Geotrichum candidum) and 5 ripening bacteria (Arthrobacter arilaitensis, Brevibacterium aurantiacum, Corynebacterium casei, Hafnia alvei , and Staphylococcus equorum). Experiments were performed in triplicate under 1.0%, 1.7%, and 2.4% NaCl levels in cheese. Ripening (d 2–27) was carried out at 12°C and 96% relative humidity. These kinetics were both reproducible and repeatable at a 99% confidence level. For each microbial, biochemical, and physicochemical parameter, 2 kinetic descriptors (the maximal or minimal rate and its occurrence time) were defined. On d 2, the physicochemical variables (water activity, dry matter, and water content) were strongly dependent on the salting level. From d 2 to d 27, K. lactis was insensitive to salt, whereas D. hansenii was stimulated. Geotrichum candidum growth appeared very sensitive to salt in cheese: at 1.0% NaCl, G. candidum exhibited overgrowth, negatively affecting rind appearance, underrind consistency and thickness, and off-flavor flaws. A salt concentration of 2.4% induced death of G. candidum. A total of 4 bacteria (A. arilaitensis, B. aurantiacum, C. casei , and H. alvei) were moderately sensitive to salt, but S. equorum was insensitive to it. Salt level in cheese had a significant effect on carbon substrate consumption rates. The lactate consumption rate in 1.0% salted cheeses was approximately twice higher than under 2.4% NaCl. Data analysis of microorganism, biochemical, and physicochemical kinetics, as well as sensory analysis, showed that 1.7% NaCl was the best salt level in Munster-type cheeses to achieve an optimum balance between cheese characteristics, sensory qualities, and marketability. [ABSTRACT FROM AUTHOR]

The prevalence of pediatric constipation ranges from 0.7 to 29.6% across different countries. Functional constipation accounts for 95% of pediatric constipation, and the efficacy of pharmacotherapy is limited, with a success rate of 60%. Several randomized controlled trials (RCTs) have shown the benefits of probiotic supplements in treating this condition. However, the reported strains of probiotics varied among the RCTs. We aimed to compare the efficacy and acceptability of different probiotic supplements for pediatric functional constipation. The current frequentist model–based network meta-analysis (NMA) included RCTs of probiotic supplements for functional constipation in children. The primary outcome was changes in bowel movement or stool frequency; acceptability outcome was all-cause discontinuation. Nine RCTs were included (N = 710; mean age = 5.5 years; 49.4% girls). Most probiotic products, used either alone or combined with laxatives, were associated with significantly better improvement in bowel movement or stool frequency than placebo/control. Protexin plus laxatives (standardized mean difference (SMD) = 1.87, 95% confidence interval (95% CI) = 0.85 to 2.90) were associated with the greatest improvement in bowel movement or stool frequency among all the investigated probiotic products. For the single probiotic interventions, only Lactobacillus casei rhamnosus Lcr35 was associated with significant efficacy compared to placebo/control treatments (SMD = 1.37, 95% CI: 0.32 to 2.43). All the investigated probiotic products had fecal incontinence and patient drop-out rates similar to those of placebo/control treatments. Conclusion: The results of our NMA support the application of an advanced combination of probiotics and laxatives for pediatric functional constipation if there is no concurrent contraindication. Registration: PROSPERO (CRD42022298724). What is Known: • Despite of the high prevalence of pediatric constipation, which ranges from 0.7% to 29.6%, the efficacy of pharmacotherapy is limited, with a success rate of 60%. Several randomized controlled trials (RCTs) have shown the benefits of probiotic supplements in treating this condition. However, the reported strains of probiotics varied among the RCTs. The widely heterogeneous strains of probiotics let the traditional meta-analysis, which pooled all different strains into one group, be nonsense and insignificant. What is New: • By conducting a comprehensive network meta-analysis, we aimed to compare the efficacy and acceptability of different strains of probiotic supplements for pediatric functional constipation. Network meta-analysis of nine randomized controlled trials revealed that the most probiotic products, used either alone or combined with laxatives, were associated with significantly better improvement in bowel movement or stool frequency than placebo/control. Protexin plus laxatives was associated with the greatest improvement in bowel movement or stool frequency among all the investigated probiotic products. For the single probiotic interventions, only Lactobacillus casei rhamnosus Lcr35 was associated with significant efficacy compared to placebo/control treatments. All the investigated probiotic products had fecal incontinence and patient drop-out rates similar to those of placebo/control treatments. [ABSTRACT FROM AUTHOR]

Lactobacillus delbrueckii, a widely used lactic acid bacterium in the food industry, has been studied for its probiotic properties and reservoir of antibiotic-resistant genes, raising safety concerns for probiotic formulations and fermented products. This review consolidates findings from 60 articles published between 2012 and 2023, focusing on the global antibiotic resistance profile and associated genetic factors in L. delbrueckii strains. Resistance to aminoglycosides, particularly streptomycin, kanamycin, and gentamicin, as well as resistance to glycopeptides (vancomycin), fluoroquinolones (ciprofloxacin), and tetracyclines was predominant. Notably, although resistance genes have been identified, they have not been linked to mobile genetic elements, reducing the risk of dissemination. However, a significant limitation is the insufficient exploration of responsible genes or mobile elements in 80% of studies, hindering safety assessments. Additionally, most articles originated from Asian and Middle Eastern countries, with strains often isolated from fermented dairy foods. Therefore, these findings underscore the necessity for comprehensive analyses of new strains of L. delbrueckii for potential industrial and biotherapeutic applications and in combating the rise of antibiotic-resistant pathogens. [ABSTRACT FROM AUTHOR]

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

Simple Summary: Domestic cats kept in modern household environments are susceptible to various oral health issues, including halitosis, tartar accumulation, periodontal disease, and gingivitis. While these issues may initially go unnoticed, they can become challenging to manage as they progress. Proactive measures akin to human oral care, such as tooth brushing and dietary modifications, are crucial for preventing oral diseases in cats. Probiotics are widely employed in the prevention and treatment of oral diseases in humans, providing pet owners with a viable long-term preventive approach compared to brushing. Within this context, our study found that supplementing a composite probiotic formulation can inhibit potential pathogens in the oral cavity of cats and promote the growth of beneficial or commensal bacteria, potentially enhancing oral health in cats. Probiotics demonstrated effectiveness in modulating oral microbiota and improving oral health in humans and rodents. However, its effects and applications on the oral microbiota of cats remain underexplored. Twelve healthy cats were randomly assigned to a control group (CON) and a composite probiotic group (CPG) for a 42-day trial. The CPG diet included additional supplementation of Bifidobacterium animalis subsp. lactis HN019, Lactobacillus acidophilus NCFM, and Lactobacillus casei LC-11, each at approximately 1 × 1010 CFU/kg. On days 0 and 42, microbial samples were collected from the gingiva, tooth surfaces, and tongue of all cats for 16S rRNA gene sequencing. Bacteroidetes, Firmicutes, and Proteobacteria were the dominant phyla across all oral sites. The CPG treatment enriched seven genera, such as Moraxella, Actinomyces, and Frederiksenia in the gingiva. Meanwhile, Bergeyella and Streptococcus were enriched on the tooth surfaces, while Bergeyella, Flavobacterium, and Luteimonas were enriched on the tongue. Furthermore, the composite probiotic effectively suppressed eight genera, such as Bacteroides, Desulfovibrio, and Filifactor in the gingiva of CPG cats, as well as Helcococcus, Lentimicrobium, and Campylobacter on tooth surfaces, and Porphyromonas, Treponema, and Fusibacter on the tongue. These findings suggest that the composite probiotic used in this study modulates the feline oral microbiota by supporting beneficial or commensal bacteria and inhibiting oral pathogens, demonstrating potential to improve oral health in cats. [ABSTRACT FROM AUTHOR]

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

Abstract Introduction The objective of this study is to investigate the shear bonding strength of a glycoalkaloid, also a novel matrix metalloproteinase enzyme known as α-tomatine, on two different surfaces of dentin (sound & caries-affected) and its efficacy against cariogenic microorganisms using in vitro and in silico methods. Methods The effect of a-tomatine at different concentrations (0.75 / 1 / 1.5 µM) on shear bonding strength in caries-affected and sound dentin was also investigated (n = 10; each per subgroup). The analysis of shear bonding and failure tests was conducted after a 24-hour storage period. Fracture surfaces were examined under a scanning electron microscope. A stock solution 3 mM of a-tomatine was prepared for antimicrobial evaluation. Antimicrobial activities of the agents against Streptococcus mutans ATCC 25175, Lactobacillus casei ATCC 4646, and Candida albicans ATCC 10231 standard strains were investigated by microdilution method. In addition, through the method of molecular docking and dynamic analysis, the affinity of a-tomatine for certain enzymes of these microorganisms was examined. Results The pretreatment agent and dentin type significantly influenced shear bonding strength values (p

Rice milling by-products extract and Persian grape syrup (Persian grape molasses), as the proper alternatives for milk ingredients and sucrose, respectively, can be considered a promising way to produce functional milk analogs. In this study, we studied the production of rice milling by-product extracts via the subcritical water extraction method, as a green method. The optimum extract was then fermented by Lactobacillus casei and Lactobacillus plantarum, and the different physicochemical, sensory, and rheological properties and the viability of these lactic acid bacteria were assessed during fermentation and certain intervals of 28-day storage. Considering rheological properties, the optimum rice milling by-product extract was recognized based on DOE analysis and the rheological curves of fermented drinks and Persian grape molasses were fitted by Herschel–Bulkley and Bingham models, respectively. The extract and also milk analog had excellent fitness with Herschel–Bulkley model, and this fermented milk analog showed a drop in the consistency index, flow behavior, and yield stress during the 28-day storage. According to the results, the viable cell count of Lactobacillus plantarum and Lactobacillus casei remained at 106–108 colony forming unit/mL after 28-day storage, which showed a combination of rice milling by-product ingredients and inulin had a positive effect on the survival rate of lactic acid bacteria. An increase in values of total phenolic compounds, as well as antioxidant activity observed during fermentation; however, these compounds dropped considerably during storage as a result of degradation and interaction with other compounds. Moreover, in terms of sensory evaluation, Lactobacillus plantarum drinks provided the highest overall acceptability among other samples on the 28th day. [ABSTRACT FROM AUTHOR]

The goal of this research was to create dried fruits loaded with probiotic microorganisms (Lactobacillus casei and Lactobacillus plantarum). In separate bottles for each probiotic microbe, apple and banana pieces have been submerged into the impermeability solution with gentle shaking. The vacuum pressure was applied. By the conclusion of the incubation time, L. casei and L. plantarum colonies were enumerated (CFU/g). The scanning electron microscope method was applied to confirm the penetration of impregnation solutions into the intercellular spaces of fruit tissue. On day 28, the population of L. plantarum was 5 log CFU/g for apples and 5.5 log CFU/g for bananas. After storage, the number of L. casei in apples was 5 log CFU/g and 5.5 log CFU/g, respectively. L. casei was found on the surface of apple and banana tissue. After one‐week, whole phenolic content of probiotic‐enriched bananas and apples augmented. After storage, the antioxidant activity of all samples decreased greatly. The sensory qualities of the samples were excellent throughout storage in terms of color, quality, scent, sensitivity, chewiness, and general adequacy. As a result, dried apples and bananas infused with L. plantarum and L. casei might be a novel probiotic meal. Research Highlights: Dried apples and bananas infused with L. plantarum and L. casei are novel probiotic meal.After one‐week, whole phenolic content of probiotic‐enriched bananas and apples augmented.The sensory qualities of the samples were excellent throughout storage in terms of color, quality, scent, sensitivity, chewiness, and general adequacy. [ABSTRACT FROM AUTHOR]

Abstract This study examines the effect of phycoerythrin (PE) from a cyanobacterial Nostoc strain encapsulated with alginate as a potential prebiotic to produce synbiotic ice cream products with Lactobacillus casei. It was found that the addition of the encapsulated PE affected, mostly favourably, the physicochemical properties, antioxidant activity, probiotic survival, volatile compound contents, and sensory acceptability of the synbiotic ice cream samples before and after aging at the freezing periods of one day to eight weeks. Thus, it confirms the prebiotic potential of PE for synbiotic ice creams with L. casei.

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

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

Background: Kawasaki disease (KD), an acute febrile illness and systemic vasculitis, is the leading cause of acquired heart disease in children in industrialized countries. KD leads to the development of coronary artery aneurysms (CAA) in affected children, which may persist for months and even years after the acute phase of the disease. There is an unmet need to characterize the immune and pathological mechanisms of the long-term complications of KD. Methods: We examined cardiovascular complications in the Lactobacillus casei cell wall extract (LCWE) mouse model of KD-like vasculitis over 4 months. The long-term immune, pathological, and functional changes occurring in cardiovascular lesions were characterized by histological examination, flow cytometric analysis, immunofluorescent staining of cardiovascular tissues, and transthoracic echocardiogram. Results: CAA and abdominal aorta dilations were detected up to 16 weeks following LCWE injection and initiation of acute vasculitis. We observed alterations in the composition of circulating immune cell profiles, such as increased monocyte frequencies in the acute phase of the disease and higher counts of neutrophils. We determined a positive correlation between circulating neutrophil and inflammatory monocyte counts and the severity of cardiovascular lesions early after LCWE injection. LCWE-induced KD-like vasculitis was associated with myocarditis and myocardial dysfunction, characterized by diminished ejection fraction and left ventricular remodeling, which worsened over time. We observed extensive fibrosis within the inflamed cardiac tissue early in the disease and myocardial fibrosis in later stages. Conclusion: Our findings indicate that increased circulating neutrophil counts in the acute phase are a reliable predictor of cardiovascular inflammation severity in LCWE-injected mice. Furthermore, long-term cardiac complications stemming from inflammatory cell infiltrations in the aortic root and coronary arteries, myocardial dysfunction, and myocardial fibrosis persist over long periods and are still detected up to 16 weeks after LCWE injection. [ABSTRACT FROM AUTHOR]

This study examines the effect of phycoerythrin (PE) from a cyanobacterial Nostoc strain encapsulated with alginate as a potential prebiotic to produce synbiotic ice cream products with Lactobacillus casei. It was found that the addition of the encapsulated PE affected, mostly favourably, the physicochemical properties, antioxidant activity, probiotic survival, volatile compound contents, and sensory acceptability of the synbiotic ice cream samples before and after aging at the freezing periods of one day to eight weeks. Thus, it confirms the prebiotic potential of PE for synbiotic ice creams with L. casei. [ABSTRACT FROM AUTHOR]

Background: Kawasaki disease (KD) is a syndrome primarily affecting young children, typically under the age of five, and is characterized by the development of acute vasculitis. Through extensive research conducted on both murine and human subjects, it has been demonstrated that heightened levels of reactive oxygen species (ROS) play a pivotal role in the development of KD, especial coronary artery lesions (CALs). Hydrogen gas exhibits potent antioxidant properties that effectively regulate ROS production and the inflammatory response. Methods: We used Lactobacillus casei cell wall extract (LCWE)-induced vasculitis in mice as an animal model of KD and treated the mice with hydrogen gas inhalation. Results: We observed significant dilatation and higher Z scores in the left coronary artery (LCA) in D21 and D28 in mice after LCWE treatment compared to the control group (p < 0.001) and a significant resolution of LCA diameters (p < 0.01) and Z scores (p < 0.01) after treatment with inhaled hydrogen gas. We further demonstrated that serum IL-6 expression was higher in mice after LCWE treatment (p < 0.01) and IL-6 significantly decreased after inhaled hydrogen gas therapy (p < 0.001). Conclusion: According to our literature review, this is the first report where hydrogen gas inhalation has been demonstrated to be effective for the treatment of coronary artery dilatation in a KD murine model. [ABSTRACT FROM AUTHOR]

The healthy population, including children and adults, naturally carries Lactobacilli in their nasal microflora, which probiotics can maintain. The potential benefits of probiotics and prebiotics to address nasal infections have not been thoroughly investigated. Hence, a novel reconstitutable synbiotic nasal spray dried powder (NSDP) has been proposed to protect and preserve the nasal microbiome. Several batches of NSDP were prepared by spray drying Terminalia chebula (T. chebula) with varying concentrations of carriers, including sorbitol, mannitol, and maltodextrin, to study the efficacy of the prebiotic potential of T. chebula. NSDP was evaluated for yield, LOD, micromeritic properties, size distribution by optical microscopy, laser diffraction, and surface topography by SEM. L. casei as a probiotic was added before spray drying to the optimized batch of NSDP. Probiotic-loaded NSDP was reconstituted and studied for pH, rheology, pump delivery, and viability enumeration before and after the spray drying and investigated for in-vitro efficacy by co-culture technique. Mannitol as a carrier showed parameters in a desirable range. The optimized mannitol batch yielded 37.3 %, with a moisture content of 4.6 ± 0.22 %, good flow properties, and an optimum particle size of 30.68± 4.1 µm. The pH of reconstituted optimized NSDP was about 6.2 to 6.3, with pump delivery 0.112 g/spray, and had shear thinning properties with significant results in viability and in-vitro efficacy by co-culture technique (P < 0.0001). The proposed NSDP formulation can be potentially used in restoring the nasal flora and can be further investigated for protective effects against nasal infections. [ABSTRACT FROM AUTHOR]

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

One of the main challenges in using probiotics is keeping them alive and active during the food production and storage process. Therefore, the aim of this study was to investigate the effect of stress less than the minimum inhibitory concentration on the survival of Lactobacillus casei and some physicochemical properties of probiotic yogurt during refrigeration. Cumin essential oil was extracted by steam distillation and its composition was determined by gas chromatography-mass spectrometry GC/ MS. Then, the effect of 50% MIC cumin essential oil stress were examined by comparing the stress treatment with the control in terms of the L. casei population, pH, acidity, and syneresis percentage in probiotic yogurt during storage in the refrigerator for 28 days. Data were analyzed by Tukey in SPSS software version 18. According to the results related to the constituents of the essential oil, the most compound was propanal-2-methyl-3-phenyl with 24.2%. Also, the results related to yogurt showed that the number of Lactobacillus casei bacteria and pH in both treatments decreased during the storage period so that the intensity of pH reduction in stress treatments was higher than the control treatment (P <0.05). But bacterial changes of Lactobacillus casei in the two treatments were not significantly different (P> 0.05). The percentage of syneresis and acidity increased during the maintenance period for all treatments and the intensity of increase in stress treatment was higher than the control (P <0.05). All in all applying stresses below the MIC resulted in the survival of L. casei in the recommended amount (106-107 CFU ml-1) in the probiotic yogurt until the end of 28 days. [ABSTRACT FROM AUTHOR]

The transition towards a sustainable model, particularly the circular economy, emphasizes the importance of redefining waste as a valuable resource, paving the way for innovative upcycling strategies. The olive oil industry, with its significant output of agricultural waste, offers a promising avenue for high-value biomass conversion into useful products through microbial processes. This study focuses on exploring new, high-value applications for olive leaves waste, utilizing a biotechnological approach with Lactobacillus casei for the production of second-generation lactic acid. Contrary to initial expectations, the inherent high polyphenol content and low fermentable glucose levels in olive leaves posed challenges for fermentation. Addressing this, an enzymatic hydrolysis step, following a preliminary extraction process, was implemented to increase glucose availability. Subsequent small-scale fermentation tests were conducted with and without nutrient supplements, identifying the medium that yielded the highest lactic acid production for scale-up. The scaled-up batch fermentation process achieved an enhanced conversion rate (83.58%) and specific productivity (0.26 g/L·h). This research confirms the feasibility of repurposing olive waste leaves for the production of lactic acid, contributing to the advancement of a greener economy through the valorization of agricultural waste. Key points: • Olive leaves slurry as it did not allow L. casei to ferment. • High concentrations of polyphenols inhibit fermentation of L. casei. • Enzymatic hydrolysis combined to organosolv extraction is the best pretreatment for lactic acid production starting from leaves and olive pruning waste. [ABSTRACT FROM AUTHOR]

Background: Kawasaki disease (KD) is an immune vasculitis of unknown origin, characterized by transient inflammation. The activation of the cGAS-STING pathway, triggered by mitochondrial DNA (mtDNA) release, has been implicated in the onset of KD. However, its specific role in the progression of inflammation during KD's acute phase remains unclear. Methods: We measured mtDNA and 2'3'-cGAMP expression in KD patient serum using RT-qPCR and ELISA. A murine model of KD was induced by injecting Lactobacillus casei cell wall extract (LCWE), after which cGAS-STING pathway activation and inflammatory markers were assessed via immunohistochemistry, western blot, and RT-qPCR. Human umbilical vein endothelial cells (HUVECs) were treated with KD serum and modulators of the cGAS-STING pathway for comparative analysis. Mitochondrial function was evaluated using Mitosox staining, mPTP opening was quantified by fluorescence microscopy, and mitochondrial membrane potential (MMP) was determined with JC-1 staining. Results: KD patient serum exhibited increased mtDNA and 2'3'-cGAMP expression, with elevated levels of pathway-related proteins and inflammatory markers observed in both in vivo and in vitro models. TEM confirmed mitochondrial damage, and further studies demonstrated that inhibition of mPTP opening reduced mtDNA release, abrogated cGAS-STING pathway activation, and mitigated inflammation. Conclusion: These findings indicate that mtDNA released through the mPTP is a critical activator of the cGAS-STING pathway, contributing significantly to KD-associated inflammation. Targeting mtDNA release or the cGAS-STING pathway may offer novel therapeutic approaches for KD management. [ABSTRACT FROM AUTHOR]

Background: Renal fibrosis is a progressive process associated with chronic kidney disease (CKD), contributing to impaired kidney function. Active constituents in traditional Chinese herbs, such as emodin (EMO) and asiatic acid (AA), exhibit potent anti-fibrotic properties. However, the oral administration of EMO and AA results in low bioavailability and limited kidney accumulation. Additionally, while oral probiotics have been accepted for CKD treatment through gut microbiota modulation, a significant challenge lies in ensuring their viability upon administration. Therefore, our study aims to address both renal fibrosis and gut microbiota imbalance through innovative co-delivery strategies. Results: In this study, we developed yeast cell wall particles (YCWPs) encapsulating EMO and AA self-assembled nanoparticles (NPYs) and embedded them, along with Lactobacillus casei Zhang, in chitosan/sodium alginate (CS/SA) microgels. The developed microgels showed significant controlled release properties for the loaded NPYs and prolonged the retention time of Lactobacillus casei Zhang (L. casei Zhang) in the intestine. Furthermore, in vivo biodistribution showed that the microgel-carried NPYs significantly accumulated in the obstructed kidneys of rats, thereby substantially increasing the accumulation of EMO and AA in the impaired kidneys. More importantly, through hitchhiking delivery based on yeast cell wall and positive modulation of gut microbiota, our microgels with this synergistic strategy of therapeutic and modulatory interactions could regulate the TGF-β/Smad signaling pathway and thus effectively ameliorate renal fibrosis in unilateral ureteral obstruction (UUO) rats. Conclusion: In conclusion, our work provides a new strategy for the treatment of renal fibrosis based on hitchhiking co-delivery of nanodrugs and probiotics to achieve synergistic effects of disease treatment and targeted gut flora modulation. [ABSTRACT FROM AUTHOR]

The development and utilization of probiotics have many environmental benefits when they are used to replace antibiotics in animal production. In this study, intestinal lactic acid bacteria were isolated from the intestines of Cherry Valley ducks. Probiotic lactic acid bacterial strains were screened for antibacterial activity and tolerance to produce a Lactobacillus spp. mixture. The effects of the compound on the growth performance and intestinal flora of Cherry Valley ducks were studied. Based on the results of the antibacterial activity and tolerance tests, the highly active strains Lactobacillus casei 1.2435, L. salivarius L621, and L. salivarius L4 from the intestines of Cherry Valley ducks were selected. The optimum ratio of L. casei 1.2435, L. salivarius L621, and L. salivarius L4 was 1:1:2, the amount of inoculum used was 1%, and the fermentation time was 14 h. In vivo experiments showed that compared with the control group, the relative abundances of intestinal Lactobacillus and Blautia were significantly increased in the experimental group fed the lactobacilli compound (P < 0.05); the relative abundances of Parabacteroides, [Ruminococcus]_torques_group, and Enterococcus were significantly reduced (P < 0.05), and the growth and development of the dominant intestinal flora were promoted in the Cherry Valley ducks. This study will provide more opportunities for Cherry Valley ducks to choose microecological agents for green and healthy breeding. [ABSTRACT FROM AUTHOR]

In this study, the aim was to modify the starches of three different sweet potato varieties—Rosada Uruguaiana (RU), Rosada Canadense (RC), and Ligeirinha (L)—through in situ annealing to increase the content of slowly digestible starch (SDS), which has health benefits. The modified carbohydrate was then added to a dairy beverage fermented by Lactobacillus casei 1e (L. casei). After annealing, the starches had different physicochemical properties, and the L variety, which had the highest SDS content, was chosen for the formulation of the fermented dairy beverage. Two concentrations of modified starch (7% and 10.5%) were used in the formulations, and a sensory analysis indicated no differences in acceptance and purchase intention. The beverage containing 10.5% modified starch exhibited good physicochemical and microbiological stability. This study demonstrates the possibility of creating a functional fermented dairy beverage with high SDS content, which could potentially benefit consumers' health. [ABSTRACT FROM AUTHOR]

The bacterial strain is key to fermentation, and the intestinal tract in livestock and poultry is a resource bank of good natural strains. The objective of this study was to evaluate the effect of soybean meal fermented using Lactobacillus casei, isolated from healthy broiler intestines with excellent organic acid production, on the intestinal health and growth performance of broilers. A total of 120 Arbor Acre male broiler chickens aged 21 days were fed until 42 days of age. These chickens were randomly divided into four groups with five replicates per group. Each replicate contained six broiler chickens. The specific groups were the control group (basal diet), the low-dose fermented soybean meal (FSBM) additive group (FSBML, basal diet + 0.2 kg/t FSBM), the middle-dose FSBM additive group (FSBMM, basal diet + 2 kg/t FSBM), and the high-dose FSBM additive group (FSBMH, basal diet + 5 kg/t FSBM). The results demonstrated a significant increase in the average daily feed intake (ADFI) and average daily gain (ADG) of the FSBMH group (p < 0.05). The FSBMH group displayed a significantly increased villus height (VH) to crypt depth (CD) ratio (VH/CD) for the duodenum (p < 0.05) and rectum (p < 0.05). The examination of the ileal mucosa showed that the FSBMH group (p < 0.05) had significantly higher levels of glutathione (GSH) activity, as well as higher relative mRNA expression of ZO-1, ZO-2, Occludin, IL-4, IL-6, MCP-1, TNF-α, IFN-α, IFN-β, and IFN-γ. However, the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) were significantly lower in the FSBMH group (p < 0.05). The FSBMH group also showed higher levels of Nitriliruptoraceae and Ruminococcaceae. In conclusion, the addition of 5 kg/t FSBM to diets had an ameliorative effect on broiler growth performance and intestinal health. [ABSTRACT FROM AUTHOR]

Once a silo has been opened, the silage inside will face challenges such as aerobic deterioration, rot, and contamination. Biocontrol bacteria, as a kind of biological antiseptic, are highly effective and natural and are gaining increasing attention. This study aimed to screen a strain with anti-microbial activity against silage spoilage microorganisms and examine its effects on the fermentation quality, aerobic stability, in vitro digestion, and methane production of silage. Lactic acid bacteria, pathogenic and rot-causing microorganisms, were used as indicators to screen the strains for putrefactive silage. The bacteriostatic spectrum, growth performance, and tolerance to the silage environment of the strain were tested. A strain named D-2 was screened from rotten whole-plant corn silage and identified as Bacillus velezensis through physiological and biochemical tests as well as 16S rDNA sequencing. This study found that D-2 exhibits antibacterial effects on several microorganisms, including Escherichia coli, Staphylococcus aureus, Salmonella enteritidis, Aspergillus niger, Saccharomyces cerevisiae, Fusarium oxysporum, and Fusarium graminearum. However, it has no adverse effect on Lactobacillus reuteri, Enterococcus faecium, or Lactobacillus casei. D-2 can attain a stable stage within 10 h and withstand temperatures of up to 70 °C. Moreover, this study found that D-2 had a high survival rate of over 97% after 48 h in a lactic acid environment with pH 4. Freshly chopped whole-plant corn was inoculated without or with D-2 and ensiled for 60 days. The results show that D-2 inoculations increase the content of water-soluble carbohydrates, acetic acid, and propionic acid in the silage and decrease the number of yeasts and molds, the NH4+-N/TN ratio, and the pH. We also found that fermenting whole-plant corn with D-2 significantly increased the in vitro digestibility and the propionic acid content, while also significantly inhibiting methane production. After being exposed to air for 10 days, D-2 can still effectively reduce the total number of yeasts and molds, prevent the decrease in lactic acid bacteria, and inhibit the increase in the pH and NH4+-N/TN ratio of silage products. Overall, D-2 is resistant to pathogenic and rot-causing microorganisms, allowing for easy adaptation to silage production conditions. D-2 can effectively improve aerobic stability and reduce losses in the nutritional value of silage, indicating possible applications for the prevention of silage rot and methane production. [ABSTRACT FROM AUTHOR]

This study introduces the concept of developing a functional hemp drink enriched with γ-Aminobutyric acid (GABA) to enhance its nutritional value and functional properties utilizing Solid-State (SSF) co-Fermentation by Lactobacillus casei and Bacillus subtilis and germination bioprocesses. Bioprocesses may offer an alternative solution to challenges in hemp milk, such as product instability and the use of additives. Notably, the hemp milk produced through the germination for three days or co-fermentation processes yielded the highest GABA content of 79.84 and 102.45 mg/100 mL, respectively, compared to the untreated milk. These bioactive milk samples exhibited higher zeta potential and soluble protein content and also reduced solid particle sedimentation and droplet sizes (D4,3 and D3,2) compared to the untreated milk. Furthermore, the peptide, total phenolic content, and antioxidant activity of the produced GABA-enriched kinds of milk surpassed those of the untreated milk. Overall, the SSF and germination processes present a promising alternative for producing stable milk analogs with enhanced health-boosting properties. [ABSTRACT FROM AUTHOR]

Amomum xanthioides (AX) has been used as an edible herbal medicine to treat digestive system disorders in Asia. Additionally, Lactobacillus casei is a well‐known probiotic commonly used in fermentation processes as a starter. The current study aimed to investigate the potential of Lactobacillus casei‐fermented Amomum xanthioides (LAX) in alleviating metabolic disorders induced by high‐fat diet (HFD) in a mouse model. LAX significantly reduced the body and fat weight, outperforming AX, yet without suppressing appetite. LAX also markedly ameliorated excessive lipid accumulation and reduced inflammatory cytokine (IL‐6) levels in serum superior to AX in association with UCP1 activation and adiponectin elevation. Furthermore, LAX noticeably improved the levels of fasting blood glucose, serum insulin, and HOMA‐IR through positive regulation of glucose transporters (GLUT2, GLUT4), and insulin receptor gene expression. In conclusion, the fermentation of AX demonstrates a pronounced mitigation of overnutrition‐induced metabolic dysfunction, including hyperlipidemia, hyperglycemia, hyperinsulinemia, and obesity, compared to non‐fermented AX. Consequently, we proposed that the fermentation of AX holds promise as a potential candidate for effectively ameliorating metabolic disorders. [ABSTRACT FROM AUTHOR]

Hypertension is the leading risk factor for cardiovascular diseases and is associated with intestinal dysbiosis with a decrease in beneficial microbiota. Probiotics can positively modulate the impaired microbiota and impart benefits to the cardiovascular system. Among them, the emended Lactobacillus has stood out as a microorganism capable of reducing blood pressure, being the target of several studies focused on managing hypertension. This review aimed to present the potential of Lactobacillus as an antihypertensive non-pharmacological strategy. We will address preclinical and clinical studies that support this proposal and the mechanisms of action by which these microorganisms reduce blood pressure or prevent its elevation. [ABSTRACT FROM AUTHOR]

Purpose: Regarding the importance of obesity concerns and trying to help obese individuals, we planned to develop an effective probiotic formula for weight control. So, this double-blind randomized clinical trial study investigated the impact of probiotics supplementation on anthropometric and biochemical parameters in obese adults. Methods: In this study, 66 obese patients with BMI in the range of 30–40 kg/m2, were enrolled and randomly assigned to either the probiotic or placebo group. They all received advice to maintain a reduction in daily caloric intake and for 3 months received two unlabeled placebo or probiotic (Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus casei and Bifidobacterium langum) capsules per day. For each participant demographic and medical history questionnaire, semi-quantitative food frequency questionnaire (FFQ), and modifiable activity questionnaire (MAQ) were completed at the beginning of the study and anthropometric and biochemical measurements were done before and after intervention. Results: At the end of the trial 25 subjects in the probiotic group and 26 subjects in the placebo group were analyzed. After the intervention, in the probiotic group, the level of fasting insulin was reduced significantly (P < 0.05). Weight, body mass index, waist circumference, and hip circumference decreased within both groups. This reduction amount's mean was higher in the probiotic group. Also, total cholesterol, triglycerides, and LDL levels were decreased, but not statistically significant. Conclusion: This study may suggest the potential of this combined probiotic supplement for treating obesity and related metabolic disorders. However, further researches are warranted for a definitive determination of its properties. [ABSTRACT FROM AUTHOR]

This work evaluated the physicochemical and rheological properties of Greek‐style yoghurt supplemented with microencapsulated Lactobacillus casei ATCC 334 cells. The microencapsulation was able to protect the probiotic cells during yoghurt fermentation, and up to 21 days of cold storage, as well as to the exposure under gastrointestinal conditions. Samples added with free cells showed the lowest values of G′ (867 ± 31.76) after 24 h of fermentation and the highest values of G′ and G″ after 14 days of cold storage. The yoghurt added with microencapsulated cells exhibited greater firmness and the lowest adhesiveness values. [ABSTRACT FROM AUTHOR]

Background and Aim: In-feed antibiotics have been used as antibiotic growth promoters (AGPs) to enhance the genetic potential of poultry. However, the long-term use of AGPs is known to lead to bacterial resistance and antibiotic residues in poultry meat and eggs. To address these concerns, alternatives to AGPs are needed, one of which is probiotics, which can promote the health of livestock without having any negative effects. In vitro probiotic screening was performed to determine the ability of lactic acid bacteria (LAB) isolated from soymilk waste to be used as a probiotic for livestock. Materials and Methods: Four LAB isolates (designated F4, F6, F9, and F11) isolated from soymilk waste were used in this study. In vitro testing was performed on LAB isolates to determine their resistance to temperatures of 42°C, acidic pH, bile salts, hydrophobicity to the intestine, and ability to inhibit pathogenic bacteria. A promising isolate was identified using the 16S rRNA gene. Result: All LAB isolates used in this study have the potential to be used as probiotics. On the basis of the results of in vitro testing, all isolates showed resistance to temperatures of 42°C and low pH (2.5) for 3 h (79.87%-94.44%) and 6 h (76.29%-83.39%), respectively. The survival rate at a bile salt concentration of 0.3% ranged from 73.24% to 90.39%, whereas the survival rate at a bile salt concentration of 0.5% ranged from 56.28% to 81.96%. All isolates showed the ability to attach and colonize the digestive tract with a hydrophobicity of 87.58%-91.88%. Inhibitory zones of LAB against pathogens ranged from 4.80-15.15 mm against Staphylococcus aureus, 8.85-14.50 mm against Salmonella enteritidis, and 6.75-22.25 mm against Escherichia coli. Although all isolates showed good ability as probiotics, isolate F4 showed the best probiotic ability. This isolate was identified as Lactobacillus casei strain T22 (JQ412731.1) using the 16S rRNA gene. Conclusion: All isolates in this study have the potential to be used as probiotics. However, isolate F4 has the best probiotic properties and is considered to be the most promising novel probiotic for poultry. [ABSTRACT FROM AUTHOR]

Ozone is increasingly utilized in dental caries treatment due to its antibacterial properties. In a context of limited studies and no consensus on protocols, this research aims to assess ozone's antibacterial efficacy on cariogenic bacteria and its potential adverse impact on dentin bond strength. Streptococcus mutans, Streptococcus sobrinus, Lactobacillus casei, and Actinomyces naeslundii suspensions were exposed to 40 μg/mL of ozone gas and 60 μg/mL of ozonated water (80 s) via a medical ozone generator. Negative and positive control groups (chlorhexidine 2%) were included, and UFC/mL counts were recorded. To examine microtensile bond strength (µTBS), 20 human molars were divided into four groups, and class I cavities were created. After ozone application, samples were restored using an etch-and-rinse and resin composite, then sectioned for testing. The SPSS v. 28 program was used with a significance level of 5%. The µTBS results were evaluated using one-way ANOVA, Tukey HSD, and Games-Howell. Bacterial counts reduced from 106 to 101, but dentin µTBS was significantly impacted by ozone (ANOVA, p < 0.001). Despite ozone's attractive antibacterial activity, this study emphasizes its detrimental effect on dentin adhesion, cautioning against its use before restorative treatments. [ABSTRACT FROM AUTHOR]

Bacteria have two routes for the L-methionine biosynthesis. In one route called the direct sulfuration pathway, acetylated L-homoserine is directly converted into L-homocysteine. The reaction using H2S as the second substrate is catalyzed by a pyridoxal 5'-phosphate-dependent enzyme, O-acetylhomoserine sulfhydrylase (OAHS). In the present study, we determined the enzymatic functions and the structures of OAHS from Lactobacillus plantarum (LpOAHS). The LpOAHS enzyme exhibited the highest catalytic activity under the weak acidic pH condition. In addition, crystallographic analysis revealed that the enzyme takes two distinct structures, open and closed forms. In the closed form, two acidic residues are sterically clustered. The proximity may cause the electrostatic repulsion, inhibiting the formation of the closed form under the neutral to the basic pH conditions. We concluded that the pH-dependent regulation mechanism using the two acidic residues contributes to the acidophilic feature of the enzyme. [ABSTRACT FROM AUTHOR]

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