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The purpose of this study was to investigate the activity of probiotic extract achieved from Lactobacillus casei against the growth of 4 standard drug-resistant bacterial strains and to compare its antimicrobial effect with some common antibiotics in vitro. L. casei was cultured in standard MRS medium and under anaerobic conditions. Probiotic dry extract was extracted after separating the mass of living cells by centrifugation and stabilized by lyophilization. The investigation of antimicrobial activity was done using the diffusion-disc method, the results were analyzed using SPSS software with a significance level of P<0.05. There was a significant difference between all antimicrobial agents (P<0.05). The findings showed that LPE was able to control resistant pathogenic bacteria. The highest inhibitory effect of LPE was evaluated against Staphylococcus aureus with a diameter of 26 mm of non-growth halo and on the other hand, the lowest effect was evaluated against Escherichia coli with a diameter of 13.3 mm of non-growth halo. Although LPE had the greatest effect compared to antibiotic agents against 3 bacterial strains, it was weaker than gentamicin and streptomycin in the case of Salmonella typhi. Despite the significant antibacterial effects of LPE against several strains of gram-negative and gram-positive bacteria, more studies are necessary before its clinical administration and to prove its beneficial role in the treatment of infectious diseases. [ABSTRACT FROM AUTHOR]

Nowadays, probiotic products are among popular foods among the consumers due to their different health effects. One of the dairy products is sour cream, which has been less noticed, although it has high potential for inclusion of the probiotic microorganisms. The goal of the present research was considering the effects of probiotic cultures on fatty acid profile of sour cream. The cream samples were incorporated by Lactobacillus casei, L. helveticus and Bifidobacterium lactis as single cultures. The pH values, acidity and fatty acid profiles were evaluated at the time of 1, 15 and 30 days of storage period. The mentioned parameters were compared to the control cream. Concentrations of short-chain fatty acids in cultured cream samples differed depending on the used cultures. Moreover, probiotics caused the change in medium chain, saturated and polyunsaturated fatty acid content in fermented cream. Among the short-chain fatty acids and unsaturated fatty acids, L. paracasei caused the highest production of linoleic acid in 1 and 30 days of storage as well as the highest production of butyric acid in 15 and 30 days of storage. Generally, production of probiotic sour cream can be a functional value-added product in the dairy industry. [ABSTRACT FROM AUTHOR]

Background: This 24-week randomized controlled trial aimed to evaluate the impact of multistrain probiotic supplementation on telomere length in patients with type 2 diabetes (T2DM). The study also assessed secondary outcomes including high-sensitivity C-reactive protein (hs-CRP) and glycated hemoglobin (HbA1c). Methods: A total of 124 participants with T2DM were randomly assigned to either a probiotic group (n = 62) or a placebo group (n = 62). Participants in the probiotic group consumed a supplement containing fourteen live microbial strains, including Lactobacillus plantarum, L. fermentum, L. acidophilus, L. casei, L. rhamnosus, L. reuteri, L. salivarius, L. paracasei, L. gasseri, Bifidobacterium bifidum, B. lactis, B. breve, Streptococcus thermophilus, and Saccharomyces boulardii, with each strain providing 2.148 billion CFUs per capsule, totaling 30 billion CFUs. The placebo group received vitamin B12 capsules without probiotics. The primary outcome was telomere length, and secondary outcomes included hs-CRP and HbA1c levels. Data were analyzed using intention-to-treat (ITT) and per-protocol (PP) methods. Results: The probiotic group exhibited a statistically significant decrease in telomere shortening compared to the placebo group (p < 0.001). The hs-CRP levels decreased more significantly in the probiotic group (p < 0.001), suggesting potential anti-inflammatory effects. The HbA1c levels improved in the probiotic group, with a reduction of 0.44% (p = 0.004). An age-stratified analysis revealed more substantial improvements in the 30–49 years cohort, which showed greater reductions in telomere shortening, inflammatory markers, and metabolic indicators compared to the 50–69 years group. Conclusions: Multistrain probiotic supplementation shows potential benefits in reducing telomere shortening and improving glycemic control. However, further long-term studies are needed to understand the underlying mechanisms and therapeutic implications of probiotics in T2DM. Trial registration: This trial was registered at the Clinical Trials Registry-India (CTRI/2023/07/055647). [ABSTRACT FROM AUTHOR]

Objective: Probiotics are living microorganisms that can provide health benefits when consumed. Here, we investigated the effects of probiotics on gene expression in the spleen of mice using RNA-sequencing analysis between negative control and probiotic groups (including 4 Lactobacillus strains: Lactobacillus fermentum, L. casei, L. plantarum, and L. brevis). Methods: Mice exposed with probiotic in 4 weeks by intragastric administration. Then, spleen tissues of the control and probiotics groups were collected on days 14 and 28 for RNA sequencing. Results: In total, 665, 186, and 81 differentially expressed genes (DEGs) were significantly expressed on day 14 vs control, day 28 vs control groups, and probiotics day 28 vs day 14 groups, respectively. On the other hand, 12 toll-like receptor genes underwent additional validation through quantitative real-time polymerase chain reaction (qRT-PCR), affirming the increased alignment between qRT-PCR and RNA-Seq findings. In addition, the Kyoto encyclopedia of genes and genomes and gene ontology analyses revealed that the DEGs were predominantly enriched in defense responses to pathogens, including inflammatory bowel diseases, malaria, leukaemia virus 1, and herpes virus, as well as immune processes related to immune response and signal transduction. This study represents the first investigation into mice's gene expression in the spleen exposed to probiotics using Lactobacillus spp. isolated from a field strain in Vietnam. Conclusion: Our results provide valuable insights into the impacts and functions of probiotics on mammalian development, offering crucial information for the potential therapeutic use of probiotics in defending against pathogens in Vietnam. The findings from this study highlight the potential of probiotics in modulating gene expression in the spleen, which may have implications for immune function and overall health in mice. [ABSTRACT FROM AUTHOR]

In this research, the effects of different concentrations of green tea extract (0, 1.5, and 2.5 percent) on Lactobacillus casei survival, antioxidant activity, and drinking sensation of probiotics based on a mixture of different concentrations of celery juice (10, 15, and 20 percent), apple juice (5, 7.5 and 10%) and carrot juice (5, 7.5 and 10%) were investigated. 10 treatments were investigated with three replications. The qualitative characteristics of the probiotic drink samples were investigated during the storage period (first, eleventh and twenty -first days). Based on the obtained results, increasing the percentage of green tea as well as the concentration of celery, carrot and apple juice decreased the pH and antioxidant activity (DPPH radical inhibition percentage), phenolic compounds, as well as increased the viability of Lactobacillus casei and organoleptic properties in the probiotic drink (p<0.05). On the other hand, the duration of storage decreased the pH and antioxidant properties (p<0.05). Also, the survival of Lactobacillus casei decreased during the storage period (p<0.05). The treatment had the highest amount of green tea (2.5%) and the highest concentration of celery juice (20%), carrot (10%) and apple (10%) and the highest sensory quality (taste, smell, texture, color, overall acceptance) and The population of probiotic bacteria in this treatment was more than 7 log cfu/g on the 21st day. [ABSTRACT FROM AUTHOR]

This research evaluated the effect of fermentation with Lactobacillus plantarum 11122, Lactobacillus casei 23184, and Lactobacillus lactis 1011 on structure, pasting, and in vitro digestion properties of glutinous rice starch varying in TN and HY genotype, respectively. The results showed that fermentation decreased the weight-average molecular weight and increased the radius of gyration. The short chain was increased by degrading the medium chain (B2, DP 24−35) of amorphous in starch, which directly led to the increase of branching degree and rearrangement of the starch chain. LAB fermentation increases the short-range ordered structure, helix structure, and crystallinity by polymerization or interactions of short chains between intermolecular and intramolecular. Furthermore, the pasting characteristic of the fermented starch sample obtained obvious improvement in terms of hydration capacity, including breakdown and setback value. Fermentation facilitated the forming of both slowly digestible starch (17.1–30.79%) and resistant starch (32.3–46.8%) in TN but caused a decline in the content of rapidly digestible starch (25.47–43.6% in TN, 9.36–17.8% in HY). The result of Pearson's correlation tests and PCA showed the variety of structural and physicochemical of fermentation-treated starch depend highly on the starter culture and starch resources. These results provided new data support for the potential application of modified starch by fermentation with LABs. [ABSTRACT FROM AUTHOR]

Gram-positive bacterial pneumonia is a significant cause of hospitalization and death. Shortage of a good experimental model and therapeutic targets hinders the cure of acute lung injury (ALI). This study has established a mouse model of ALI using Gram-positive bacteria Lactobacillus casie cell wall extracts (LCWE) and identified the key regulator NLRP3. We show that LCWE induces TNF, NF-κB signaling, and so on pathways. Similar to lipopolysaccharide (LPS), LCWE induces the infiltration of CD11b-positive cells and inflammation in lungs. LCWE also triggers inflammatory signaling through TLR2, different from LPS through TLR4. It suggests that cytokines amplify inflammation signaling relying on NLRP3 in LCWE-induced ALI. NLRP3 deletion disrupts inflammation, IL-1β cleavage, and the infiltration of neutrophils and macrophages in the injured lung. Our study highlights an animal ALI model for Gram-positive bacterial pneumonia and that NLRP3 is a key therapeutic target to prevent inflammation and lung damage in LCWE-induced ALI. NLRP3 drives inflammatory signaling and cleaved IL-1β in a mouse model of acute lung injury induced by Lactobacillus casei cell wall extracts, highlighting its role as a therapeutic target in Gram-positive bacterial pneumonia. [ABSTRACT FROM AUTHOR]

Probiotics are beneficial for digestive system health; while methicillin-resistant Staphylococcus aureus (MRSA) is considered one of the most important causes of diarrhoea in developing countries. Therefore, the current study aimed to evaluate of antagonistic effect of probiotics against MRSA, thus, 100 samples of dairy products were collected from different local markets in Assiut City, Egypt, during the period from March 2022 to June 2023. The samples were divided into Baladi yoghurt, commercial yoghurt, Baladi Rayeb, commercial Rayeb and Ras cheese (each 20). The samples were placed into sterile plastic containers and transferred to the laboratory for isolation of probiotics and methicillin-resistant Staphylococcus aureus (MRSA). The antagonistic activity of probiotics supernatants against MRSA was investigated using the well diffusion agar method. The obtained results revealed that Lactobacilli species were isolated from 30% of the Baladi yoghurt samples, 30% of the commercial yoghurt samples, 50% of the Baladi Rayeb samples, 5% of the commercial Rayeb samples and 90% of the Ras cheese samples. While the MRSA was isolated only from the Ras cheese samples at a percentage of 5%. Regarding the antagonistic activity, Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus casei and Lactococcus cremoris strains showed an inhibitory effect against MRSA, while, MRSA was resistant to Lactobacillus acidophilus and Streptococcus thermophiles. In conclusion, supplementation of yoghurt with lactobacilli probiotics enhances quality and safety and increases Resistance against MRSA infection. [ABSTRACT FROM AUTHOR]

In recent years, the demand for healthy functional foods has increased and food industry is trying to meet these new needs. This study aimed to assess the effect of different concentrations of green tea powder (GTP) on the physicochemical characteristics, sensory properties, antioxidant activity, and culture viability of probiotic ice cream over a 90-day storage period. Seven ice cream samples containing 0-3% GTP and Lactobacillus casei were produced and evaluated at 0, 30, 60, and 90 days of storage. Folin-Ciocalteu and diphenyl picrylhydrazyl (DPPH) methods were applied to determine the total polyphenol content and antioxidant property, respectively. The results showed that the titratable acidity, antioxidant activity, total polyphenols, viscosity, melting resistance, and viable count of L. casei increased with increasing GTP concentration (p<0.05). Also over time, there was no significant difference in viscosity and total solids, but the total phenol, antioxidant activity, and viability of probiotic bacteria decreased significantly (p<0.05). The results of the sensory evaluation revealed that the flavor and color of the samples containing 1.5 and 2% GTP had the highest scores (p<0.05). Samples containing 1.5 % GTP that had the highest score of color, flavor, and overall acceptability, high antioxidant activity and viable count of L. casei ≥ 107 cfu/g during storage could be introduced as a new product with health-promoting properties. [ABSTRACT FROM AUTHOR]

Patients with liver cirrhosis may show minimal hepatic encephalopathy (MHE) with motor and cognitive impairment. This report shows that injecting extracellular vesicles released by Lactobacillus casei to MHE rats reverses motor incoordination by reversing neuroinflammation and alterations in GABAergic neurotransmission. These vesicles may be a therapeutic tool for MHE patients. [Display omitted] • Extracellular vesicles from L. casei improve motor impairment in hyperammonemic rats. • LC-EVs reverse neuroinflammation and enhanced GABA neurotransmission in cerebellum. • LC-EVs normalizes altered TNFR1-S1PR2-BDNF-TrkB-NF-kB-glutaminase-GAT3 pathway. • These vesicles from L. casei may be a therapeutic tool in hepatic encephalopathy. Patients with liver cirrhosis may show minimal hepatic encephalopathy (MHE) with motor incoordination and cognitive impairment that reduce life quality and span. Motor incoordination is due to neuroinflammation and enhanced GABAergic neurotransmission in cerebellum. Recent reports support that probiotics, including L. casei , may improve cognitive function in different pathologies and MHE in cirrhotic patients. Extracellular vesicles (EV) are small cell-derived membrane vesicles that carry bioactive molecules released from cells, including bacteria. We hypothesized that EV from Lacticaseibacillus paracasei (LC-EV) could improve neuroinflammation, GABAergic neurotransmission and motor function in MHE. We show that LC-EV treatment reverses glial activation and neuroinflammation in cerebellum and restore motor coordination in hyperammonemic rats. Moreover, ex vivo treatment of cerebellar slices from hyperammonemic rats with LC-EV also reverses glial activation and neuroinflammation, and the enhancement of the TNFR1-S1PR2-BDNF-TrkB and TNFR1-TrkB-pAKT-NFκB-glutaminase-GAT3 pathway s and of GABAergic neurotransmission. The results reported support that LC-EV may be used as a therapeutic tool to improve motor incoordination in patients with MHE. [ABSTRACT FROM AUTHOR]

Pleurotus ostreatus (oyster mushroom) holds excellent promise worldwide, bringing several opportunities and augmenting the tool sets used in the biotechnology field, the food industry, and medicine. Our study explores the antimicrobial and probiotic growth stimulation benefits of freeze-dried P. ostreatus powders (OMP-TF, oyster mushroom powder from the total fresh sample; OMP-CSR, oyster mushroom powder from the cooked solid residue; OMP-CL, oyster mushroom powder from the cooked liquid), focusing on their bioactive compounds and associated activities. Our research examined polysaccharide fractions—specifically total glucans and α- and β-glucans—alongside secondary metabolites, including polyphenols and flavonoids, from freeze-dried mushroom powders. Additionally, carbon nanodots (CNDs) were also characterized. The growth inhibition was tested against Escherichia coli and Staphylococcus epidermidis, while the capacity for stimulating probiotic growth was evaluated using Lactobacillus plantarum and Lactobacillus casei. Evidence indicates that OMP-CL and OMP-CSR exhibit significant antimicrobial properties against S. epidermidis Gram-positive bacteria. OMP-CL notably promoted the growth of L. casei. OMP-CL, containing the most significant number of CNDs, has shown to be a valuable source for gut microbiota modulation, with its antimicrobial and probiotic-stimulating efficacy. However, further in vitro and in vivo studies should be performed to explore CNDs and their behavior in different biological systems. [ABSTRACT FROM AUTHOR]

Background and Objectives: The aim of this study was to investigate the effect of incorporation of different plant‐based polysaccharides (pectin, maltodextrin (MD) and gum arabic (GA)) with pea protein isolate (PPI) to obtain maximum encapsulation efficiency (EE), gastrointestinal (GI) stability and yield of probiotic Lactobacillus casei through spray drying. Several characteristics of encapsulated vegan probiotic powders were evaluated including functional, structural, and thermal characteristics. Findings: The results showed that the highest EE (93.9%) and in vitro GI stability (8.58 log CFU/mL) was obtained with the powder encapsulated with PPI + GA. Variation in particle size was observed for all the samples. Confocal laser micrographs and vital staining revealed the highest viability of probiotic L. casei cells that were obtained with those encapsulated in PPI + GA. Thermal properties showed that the incorporation of GA increased the glass transition temperature up to 189.2°C, which represented a higher thermal stability of the powder. Conclusions: PPI + GA coated powder was found with acceptable powder characteristics and maximum probiotic survivability. Significance and Novelty: In this study, spray drying was used to encapsulate the probiotic bacteria which is a convenient and effective process for industrial applications. Characterization of the spray‐dried encapsulated probiotic powder has been done, which helps to understand the behavior of powder in terms of solubility, flowability, thermal stability, and probiotic viability. PPI was used as carrier material, which bridges the gap between already available spray‐dried products containing MD as carrier material, which could spike blood sugar levels if consumed over an extended period of time. As per the results, target product applications could include sports bars, cereals, and baking where dispersibility is not imperative. [ABSTRACT FROM AUTHOR]

Several studies have suggested that probiotics could play a role in the management of patients with chronic bacterial prostatitis (CBP). In this randomized, placebo-controlled clinical study, we evaluated the efficacy and safety of consumption of probiotics containing human Lactobacillus casei DG® as an add-on treatment in patients with clinical recurrences of CBP, through gut microbiota modification analysis. Enrolled patients with CBP were randomized to receive for 3 months probiotics containing human Lactobacillus casei DG® or placebo following 1 month treatment with ciprofloxacin. During the enrollment and follow-ups, urological examinations analyzed symptoms and quality of life, while microbiological tests analyzed gut and seminal microbiota. During the study, the development of adverse drug reactions was evaluated through the Naranjo scale. Twenty-four patients with CBP were recruited and treated for 3 months with placebo (n. 12) or with Lactobacillus casei DG® (n. 12). Lactobacillus casei DG® induced a significantly (p < 0.01) faster recovery of symptoms than placebo (2 days vs. 8 days) and an increased time free from symptoms (86 days vs. 42 days) without the occurrence of adverse events. In the probiotic group, the appearance of Lactobacilli after 30 days (T1) was higher vs. the placebo group, and a significant reduction in Corynebacterium, Peptoniphilus, Pseudomonas, Veillonella, Staphylococcus, and Streptococcus was also observed. These preliminary data suggest that in patients with CBP, the use of Lactobacillus casei DG after an antimicrobial treatment improves the days free of symptoms and the quality of life, without the development of adverse drug reactions. [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

This experiment was conducted to study the effect of fructooligosaccharides added in different proportions on the growth and reproduction of three beneficial bacterium (Bacillus subtilis, Lactobacillus casei, Saccharomyces cerevisia) and three pathogenic bacterium (Salmonella enterica, Enterotoxin Esch⁃ erichia coli, Staphylococcus aureus). In this experiment, the above six strains were cultured in vitro by adding 0.5%, 1.0% and 2.0% fructooligosaccharides culture media. Another group of medium group with‐ out fructooligosaccharides was set for comparative test. Taking samples and measuring their OD values at 6 h, 9 h, 15 h, 20 h, and 24 h of cultivation the test results showed that the addition of fructooligosaccharides with different concentrations (0.5%, 1.0%, 2.0%) significantly promoted the growth and reproduction of three beneficial bacterium, which were significantly different from the control group (P<0.01). Fructooligosaccharides significantly inhibited the growth and reproduction of Staphylococcus aureus, which was extremely significantly different from the control group (P<0.01) when cultured until the bacterial equilibrium period. Adding 0.5% concentration of fructooligosaccharides can promote the growth and reproduction of Enterotoxin Escherichia coli and Staphylococcus aureus. However, the addition of 1.0% and 2.0% concentration of Fructooligosaccharides significantly inhibited the growth and reproduction of Enterotoxin Escherichia coli and Staphylococcus aureus, which was extremely significantly different from the control group (P<0.01). It shows that Fructooligosaccharides, as a prebiotic, can promote the proliferation of these three beneficial bacterium in vitro culture procession, and can inhibit the growth of these three pathogenic bacterium when the concentration is high. [ABSTRACT FROM AUTHOR]

Hyperlipidemia poses significant risks for cardiovascular diseases, with emerging evidence underscoring the critical role of gut microbiota in metabolic regulation. This study explores Lactobacillus casei CAAS36, a probiotic strain with promising cholesterol-lowering capabilities, assessing its impact on hyperlipidemic hamsters. Utilizing 1H NMR-based metabolomics and 16S rRNA gene sequencing, we observed that L. casei CAAS36 treatment not only altered metabolic pathways but also reshaped gut microbiota composition. Notably, the treatment restored the balance between Firmicutes and Bacteroidetes and significantly increased the abundance of propionate-producing Muribaculaceae. Metabolically, L. casei CAAS36 administration led to the normalization of key lipid markers, including reductions in total cholesterol, LDL-C, and triglycerides (29.9%, 29.4% and 32.6%), while enhancing the protective HDL-C levels. These effects were accompanied by significant increases in beneficial metabolites such as propionate and succinate, which are known for their roles in preventing metabolic disorders. These findings highlight the dual regulatory effects of L. casei CAAS36 on the metabolic profile and gut microbiota, suggesting a substantial potential for this probiotic in the management of hyperlipidemia and possibly other metabolic diseases. Future applications may include its use as a natural therapeutic agent in clinical settings, aiming to reduce reliance on conventional pharmaceuticals and their associated side effects. [ABSTRACT FROM AUTHOR]

Mango powders were supplemented with probiotics and then subjected to heat pump drying. The study evaluated the physicochemical, biochemical, and probiotic properties of the resulting mango powders. Through the effects of thickening additives type (sodium alginate and Arabic gum), concentration and drying temperature have been shown to have a direct effect on the objective functions of interest. The results showed that the foam stability increased approximately 2.14 times (MPD‐S), the solubility of powders tended to be similar to 67.65 ± 0.40%, while microbial density decreased and remained within the allowable limit of 6.9 × 106 CFU/mL (MPD‐G). Through heat pump drying, these values were drastically reduced. The mango powders were mixed for a second time to improve the organoleptic values and showed commercial viability with a score greater than 11.2. [ABSTRACT FROM AUTHOR]

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]

Systemic lupus erythematosus (SLE) is an autoimmune disease that affects various organs in the body. In SLE, inflammatory cytokines play a crucial role in initiating and sustaining the inflammatory process. Synbiotics may help modulate these inflammatory cytokines. This randomized, double‐blind, placebo‐controlled clinical trial aimed to assess the impact of synbiotics intervention on interleukin‐17A (IL‐17A) levels, disease activity, and inflammatory factors in patients with SLE. Fifty SLE patients were randomly assigned to receive either standard therapy plus synbiotics (consisting of Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus reuteri, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium bifidum, and the prebiotic fructooligosaccharides) or standard therapy alone for 2 months. The results demonstrated a significant reduction in both protein and mRNA levels of IL‐17A, as well as in the Systemic Lupus Erythematosus Disease Activity Index 2000 score, within the synbiotics group after the intervention compared to baseline. In contrast, the placebo group did not experience significant changes in IL‐17A levels or disease activity. Synbiotic supplementation shows potential as an adjunctive therapeutic approach for SLE management; however, further research is needed to elucidate its underlying mechanisms. Practical Application: This study explores the use of synbiotics as a supplementary treatment for systemic lupus erythematosus, which is typically managed with immunosuppressive therapies. [ABSTRACT FROM AUTHOR]

Currently, starter cultures for fermenting plant-based beverages are not widely available commercially, but producers can use starter cultures for dairy products. Therefore, the aim of this study was to determine the physicochemical, rheological, antioxidant and sensory properties of oat beverages with/without pectin fermented by four different dairy starter cultures. The use of a mono-starter with Lactobacillus bulgaricus or Sreptococcus thermophilus allows for the efficient use of glucose, and more lactic acid is accumulated. The beverage with L. bulgaricus is characterised by high adhesion, syneresis and low cohesiveness, and it has high antioxidant activity and a low sensory profile. Using starter with L. bulgaricus, S. thermophilus and some Lactococcus for fermentation yields a product with high sensory capacity, forming a high-viscosity beverage matrix with low syneresis, high water retention, chewy texture and stickiness. It has been observed that the absence of lactococci and the presence of Lactobacillus casei, L. Rhamnosus and L. paracasei in the starter yields a product with high antioxidant activity, especially in the presence of pectin. The use of pectin significantly improves the viscosity and textural properties of oat yoghurt, enhancing the drink's flavour and giving it body. For many reasons, the use of different commercial starters in the dairy industry results in different viscosities of oat fermented beverages, forming a matrix with different textural, sensory and antioxidant properties. [ABSTRACT FROM AUTHOR]

Background and Objectives: The most common cause of severe foodborne salmonellosis is S. Typhimurium. Its interaction with intestinal epithelial cells is little known. Lactic acid bacteria (LAB) were recognized as a prominent probiotic gastrointestinal microbiota of humans and animals that confer health-promoting and protective effects. This study aims to determine the anti-invasion and antibacterial effects of heat-killed LAB (HK-LAB) isolates against S. Typhimurium towards human intestinal cells. Materials and Methods: 12 HK-LAB isolates from 3 sources of origin (stingless bee, plant, and food) were tested to determine the adhesion of HK-LAB to Caco-2 cells, anti-invasion and antibacterial activities against S. Typhimurium, the adhesion and invasion pattern of S. Typhimurium on intestinal epithelial cells (Caco-2) and assessing the effect of LAB on the S. Typhimurium-host cell interaction. Results: Tairu isolates from food have the highest adhesion rate with 19 ± 1.32/10 Caco-2 cells followed by HK-LAB R-isolate from plant 17 ± 0.70/10 Caco-2 cells, which is similar to the control (Lactobacillus casei). In the anti-invasion assay, the two HK-LAB isolates that had the strongest adherence to Caco-2 cells, Tairu-isolate inhibited at 78.1 ± 3.06% and R-isolate inhibited at 64.76 ± 9.02% compared to the positive control (63.81 ± 1.15%), which led to increased suppression of S. Typhimurium accordingly. Tairu and R isolates were tested for their antibacterial ability against S. Typhimurium. Both R and Tairu isolates displayed strong inhibition zones (27 ± 0.06 mm, 23 ± 0.06 mm) respectively. Conclusion: These findings suggest that the anti-invasion activities of HK-LAB R and Tairu may correlate to their bactericidal effects that serve to protect the host from infection. [ABSTRACT FROM AUTHOR]

Diabetes mellitus type 2 (DM2) is the most common chronic disease worldwide, characterized mainly by increased glucose concentration in the blood and affecting several organs' functionality. The daily consumption of probiotic bacteria can help control diabetes and reduce the damage caused. Cell immobilization techniques are a powerful tool that provides physical cell protection to such probiotic bacteria against gastrointestinal conditions. We suggest that cell immobilization could be a significant vector for delivering a high quantity of viable probiotics to the gut, helping attenuate hyperglycemia in diabetic rats. Seventy male Wistar rats were used in this work. Nicotinamide was administrated via intraperitoneal injection 15 minutes before inducing type 2 diabetes (DM2), followed by a second intraperitoneal injection of streptozotocin to induce DM2. Rats were divided into seven groups. For 45 days, a specific treatment was applied to each group. The group of rats, supplied with immobilized Lactobacillus casei, showed a serum glucose concentration of 137 mg/dL, which was close to the one observed in the groups of healthy rats (117 mg/dL) and rats treated with metformin (155 mg/dL). The diabetic rats without treatment presented a higher serum glucose concentration (461 mg/dL). In the rats treated with immobilized L. casei, there was no biochemical parameter alteration, and the cell morphology of the analyzed tissues was similar to those of the healthy group. The consumption of immobilized L. casei could allow a high quantity of viable probiotics to be delivered to the gut, reducing serum glucose concentration by up to 70% compared to diabetic rats and reducing organ damage caused by diabetes. [ABSTRACT FROM AUTHOR]

Selenium (Se) plays a crucial role in modulating inflammation and oxidative stress within the human system. Biogenic selenium nanoparticles (SeNPs) synthesized by Lactobacillus casei (L. casei) exhibit anti-inflammatory and anti-oxidative properties, positioning them as a promising alternative to traditional supplements characterized by limited bioavailability. With this context in mind, this study investigates the impact of selenium and L. casei in ameliorating inflammation and oxidative stress using a cell line model. The study is centered on the biosynthesis of selenium nanoparticles (SeNPs) by L. casei 393 under anaerobic conditions using a solution of sodium selenite (Na2SeO3) in the bacterial culture medium. The generation of SeNPs ensued from the interaction of L. casei bacteria with selenium ions, a process characterized via transmission electron microscopy (TEM) to confirm the synthesis of SeNPs. To induce inflammation, the human colonic adenocarcinoma cell line, Caco-2 was subjected to interleukin-1 beta (IL-1β) at concentrations of 0.5 and 25 ng/ml. Subsequent analyses encompass the evaluation of SeNPs derived from L. casei, its supernatant, commercial selenium, and L. casei probiotic on Caco2 cell line. Finally, we assessed the inflammatory and oxidative stress markers. The assessment of inflammation involved the quantification of NF-κB and TGF-β gene expression levels, while oxidative stress was evaluated through the measurement of Nrf2, Keap1, NOX1, and SOD2 gene levels. L. casei successfully produced SeNPs, as confirmed by the color change in the culture medium and TEM analysis showing their uniform distribution within the bacteria. In the inflamed Caco-2 cell line, the NF-κB gene was upregulated, but treatment with L. casei-SeNPs and selenium increased TGF-β expression. Moreover, L. casei-SeNPs upregulated SOD2 and Nrf2 genes, while downregulating NOX1, Keap1, and NF-κB genes. These results demonstrated the potential of L. casei-SeNPs for reducing inflammation and managing oxidative stress in the Caco-2 cell line. The study underscores the ability of L. casei-SeNPs to reduce oxidative stress and inflammation in inflamed Caco-2 cell lines, emphasizing the effectiveness of L. casei as a source of selenium. These insights hold significant promise for the development of SeNPs derived from L. casei as potent anti-inflammatory and anti-cancer agents, paving the way for novel therapeutic applications in the field. [ABSTRACT FROM AUTHOR]

Increasing concerns about the activity of antibacterial growth promoters have prompted the need to discover alternatives from natural materials that can be found in various types of plants and herbs. Siamese orange peels (Citrus nobilis) are one of the plentiful organic waste-containing essential oils known for their antibacterial, antioxidant, and other biological properties promising as the potential alternative to antibiotic growth promoters in livestock. This study aimed to evaluate the antimicrobial properties of orange peel essential oil between 2 different extraction methods and the effect of different solvent ratios on the yield of citrus essential oil, chemical compounds, and the antibacterial activity against Escherichia coli and Lactobacillus casei. The evaluated methods were ultrasonic-macerated citrus essential oil (UMCEO) and conventionalmacerated citrus essential oil (CMCEO), while the solvent ratios were 1:2, 1:4, and 1:6. The result showed that the solvent ratio was found to significantly give effect (P<0.05) to the yield of citrus peel essential oil with a solvent ratio of 1:2 obtaining the highest yield. Pretreating the citrus peel with ultrasound before hydro-distillation did not give a significant effect (P>0.05) on the chemical compounds of the citrus essential oil as analyzed by GC-MS. Both citrus essential oils were predominantly composed of cycloheptane (CMCEO: 48.5%; UMCEO: 44.09%) and d-limonene (CMCEO: 26.76%; UMCEO: 36.02%). The CMCEO showed a higher inhibition zone against Escherichia coli and Lactobacillus casei. The conclusion is that CMCEO seems to produce citrus peel essential oil with a stronger antibacterial effect against Escherichia coli and Lactobacillus casei, in particular with solvent ratio 1:2. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION There are few studies on the effects of electrically stimulated bacteria on anti‐nutritional factors and microbial communities in mulberry leaf silage. This study aimed to examine the impact of the combined use of electrically stimulated Bacillus subtilis (EB) and Lactobacillus casei (LC) on the quality and degradation of anti‐nutritional factors in mulberry leaf silage.The results revealed that the synergistic effect of EB and LC significantly enhanced the nutritional value of mulberry leaves, as evidenced by the promotion of lactic acid synthesis, the reduction of anti‐nutritional factors, and the augmentation of lactic acid bacteria following a 60‐day silage period. Moreover, the EB + LC co‐inoculation resulted in the highest quality of mulberry leaf silage, with the degradation rates of tannin and phytic acid at 38.8% and 47.1%, respectively. The combination of EB + LC also enhanced lactic acid content, along with significant reductions in ammonia nitrogen (NH3‐N), soluble protein, and non‐protein nitrogen (NPN) (P < 0.05). Spearman correlation analysis showed that Lactobacillus in the silage was significantly positively correlated with crude protein (CP) and lactic acid, while negatively correlated with water‐soluble carbohydrates, pH and NPN (P < 0.05). In contrast, Weissella was significantly negatively correlated with CP and lactic acid.This study represents a pioneering application of electro‐stimulation in the field of feed silage, offering a scientifically substantiated approach to degrading anti‐nutritional factors in mulberry leaves for livestock feeding. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Introduction: This study aimed to establish a fermentation system based on Lactobacillus casei (LC) and Arctium lappa L. root (AR) to investigate its effects. The objectives included comparing metabolite profiles pre- and post-fermentation using untargeted metabolomics and evaluating the impact of LC-AR in high-fat diet-induced hyperlipidemic mice. Methods: Untargeted metabolomics was used to analyze differences in metabolites before and after fermentation. In vitro antioxidant activity, liver injury, lipid levels, pro-inflammatory cytokine levels, and cholesterol-related mRNA expression were assessed. 16S rRNA sequencing was conducted to evaluate changes in gut microbiota composition. Results: LC-AR exhibited stronger antioxidant activity and higher metabolite levels than AR. It also improved liver injury as well as better regulation of lipid levels, pro-inflammatory cytokine levels, and cholesterol-related mRNA. 16S rRNA analysis revealed that LC-AR decreased the Firmicutes/Bacteroidetes ratio, which correlated negatively with triglycerides, total cholesterol, and low-density lipoprotein cholesterol levels. Discussion: These findings suggest that LC-AR may serve as a promising functional food and drug raw material for improving hyperlipidemia, particularly through its beneficial effects on gut microbiota and lipid regulation. [ABSTRACT FROM AUTHOR]

Phosphate-based glasses are known for their excellent biocompatibility and adjustable degradation rates. In this study, we fabricated a rapidly soluble zinc-ion-releasing phosphate-based glass (RG) specifically designed for use in dental cavity liners. The aim of this study was to evaluate the ion-releasing properties and antibacterial effects of RG. Additionally, a dental resin incorporating RG was fabricated to serve as a cavity liner, and its effectiveness was investigated in vitro. The RG formulation exhibited high solubility and released high concentrations of Zn2+ at various pH values. To assess the antibacterial properties of RG, six bacterial species detected in deep carious regions were incubated in the presence of RG. In vitro antibacterial testing against six bacterial species revealed that RG exhibited strong bactericidal effects against these prevalent bacteria. Furthermore, using a dentin model infected with Lactobacillus casei or Streptococcus mutans, the experimental resin containing RG demonstrated an effective bactericidal effect in the dentinal tubules, highlighting its potential as a promising material for cavity liners or pulp-capping applications. [ABSTRACT FROM AUTHOR]

The article focuses on investigating the effect of oral supplementation with lyophilized Lactobacillus casei extract on reducing lipid profiles in hyperlipidemic rats. Topics include the impact of probiotics on hypercholesterolemia, the use of different doses of Lactobacillus casei extract, and the liver-protective effects observed in the treatment groups.

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]

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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.)

Probiotic strains, the main component of which are beneficial lactic acid bacteria, are of considerable interest in biotechnological production. Among various probiotic microorganisms, special attention is paid to Lactobacillus, which have many positive properties. The object of the study is lactic acid bacteria of the genus Lactobacillus isolated from biological samples, as well as collection strains of the Biobank of the Republican Collection of Microorganisms. The aim of the study is to isolate and characterize the probiotic properties of lactic acid bacteria for the development of probiotics. In the course of work, 15 probiotically active strains of lactic acid bacteria were screened and four most active cultures (Lactobacillus casei 2LB, Lactobacillus brevis 3LB, Lactobacillus fermentum BV-4, Lactobacillus plantarum 5LB) were selected among the strains of the Biobank of the Republican Collection of Microorganisms. A consortium of starter cultures of these strains was created and the optimal variant was selected for inclusion in the probiotic under development. The probiotic potential of bacteria was studied, including resistance to low pH values, osmotic pressure, such properties as autoaggregation and coaggregation to opportunistic microorganisms. Studies were conducted to investigate the survival of Lactobacillus in the aggressive environment of the gastrointestinal tract, their adhesive properties, ability to produce antimicrobial substances and modulate the immune response. The results showed that Lactobacillus strains can effectively suppress pathogenic microflora, colonize the intestine and stimulate immune processes. This holds promise for the development of novel Lactobacillus-based probiotic preparations to improve human health. These results emphasize the importance of studying the probiotic potential of Lactobacillus and their strain-specific properties, which are essential for the development of functional products. [ABSTRACT FROM AUTHOR]

Xylooligosaccharides (XOS) are prebiotics of significant biological value that can be obtained through cost‐effective purification of agricultural waste. The present research featured in vitro and in vivo investigation of prebiotic effects of xylooligosaccharides derived from wheat bran powder and brewer's spent grain. Prebiotic activity of Lactobacillus. fermentum, Lactobacillus. casei, and Bifidobacterium spp. was investigated in vitro using standard selective media. 16S rRNA quantitative PCR used for in vitro and in vivo investigation quantified relative abundance of Bifidobacterium spp., Lactobacillus spp., and Akkermansia. muciniphila in samples of fecal matter, cecal content, and intestinal tissue. Research revealed a favorable association between XOS concentration and both bacterial count and diameter of resultant colonies. The standard strain of L. casei showed no noticeable effect on growth rate. Bifidobacterium spp. proliferation in intestinal tissue was validated via in vivo tests using XOS obtained from wheat bran powder and brewer's spent grain. Findings indicated increased prevalence of the A. muciniphila species and the presence of XOS showed a protective function in preserving the structural integrity of intestinal mucus secretions. The presence of XOS in food indicated direct association with proliferation of Bifidobacterium spp. and A. muciniphila spp. Study results suggest that XOS extracted through enzymatic hydrolysis in Mongolian food industry by‐products such as wheat bran products and brewer's spent grain exhibit prebiotic properties that justify XOS manufacture on a large scale and incorporation of XOS as nutritional enhancement in food products and pharmaceuticals. [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]

• 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]

This study delves into the extensive health-promoting attributes of peanuts and almonds, focusing on their phytochemical composition, antioxidant capacity and their ability to support the growth of Lactobacillus casei, a vital probiotic for gut health. Through meticulous analysis, we found both peanuts and almonds to be rich sources of various phytochemicals, including phytosterols, phenols, saponins and alkaloids. Additionally, these nuts displayed significant antioxidant activity, suggesting their potential in combating bodily oxidative stress. A key discovery is their capacity to promote the growth of Lactobacillus casei, indicating potential prebiotic properties that support beneficial gut bacteria proliferation. Moreover, our study highlighted the promising antibacterial and antimicrobial properties of peanuts and almonds against common gastrointestinal pathogens like Staphylococcus aureus and Klebsiella pneumoniae. These findings underscore the potential of peanuts and almonds in enhancing gut health and protecting against gastrointestinal infections. By shedding light on their phytochemical makeup, antioxidant strength and impact on gut microbiota, this research emphasizes their role as functional foods for overall well-being. Further investigation into their therapeutic applications and mechanisms is essential for leveraging their benefits in preventive and therapeutic nutrition strategies. [ABSTRACT FROM AUTHOR]

Cheese offers significant advantages as a probiotic carrier food compared to fermented milk and yoğurt due to its fat content, solid matrix, higher pH, low oxygen levels, and longer shelf life. This study examined Turkish white cheeses ripened with both classical starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris) and various probiotic cultures (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, and Bifidobacterium bifidum). The quality and functional properties of these cheeses were investigated to evaluate the effect of adding probiotics to traditional starter culture and their potential for use as carrier food for probiotics. During the 90-days ripening period, the numbers of L. acidophilus, L. casei, L. paracasei, and B. bifidum were determined to be in the range of 8.09 ± 0.34–8.65 ± 0.30, 7.19 ± 0.28–8.12 ± 0.90, 7.01 ± 1.45–8.73 ± 0.98, and 7.16 ± 1.10–8.21 ± 1.19 log cfu/g, respectively. The study found that probiotic levels in the cheese remained above the effective threshold (≥ 107 cfu/g) throughout the ripening process. This was accompanied by an increase in water-soluble nitrogen, an indicator of proteolysis, leading to higher ripening index values in all cheese samples. In terms of sensory evaluation, cheeses with L. acidophilus and L. paracasei were particularly well-received, scoring higher (7.90 ± 0.30–8.47 ± 0.12, 7.80 ± 0.34–8.75 ± 0.12, respectively) in taste and aroma than the others. Overall, probiotics positively influenced the quality and functional properties of the white cheese. Notably, the L. casei ATCC 393 strain, used for the first time in Turkish white cheese production, proved highly compatible with existing production technologies. It was concluded from the study that Turkish white cheese is a suitable food for transporting probiotics to the intestinal environment. [ABSTRACT FROM AUTHOR]

In this study, a invertase-producing strain was screened and identified from soil samples of Qiandao Lake. The Lactobacillus casei invertase gene (LevH1) was amplified from L. casei complementary deoxyribonucleic acid (cDNA), and the recombinant L. casei invertase LEVH1-LC was obtained by constructing Escherichia coli. On the basis of rational design of enzyme, four invertase truncates LevH1-LC-N, LevH1-LC-C, LevH1-LC-NC and LevH1-LC-M were obtained by gene truncation technique, and their enzymatic properties were studied. The results showed that an excellent invertase-producing strain LC23 was obtained, which was identified as L. casei with enzyme activity of 0.06 U/ml. The LevH1-LC enzyme activity of recombinant L. casei invertase was 8.37 U/ml, which was 138 times higher than that of natural invertase. Compared with recombinant L. casei invertase LevH1-LC, the enzyme activities of truncates LevH1-LC-N and LevH1-LC-NC were increased 4.1 times and 6.6 times, respectively, and the enzyme activity was increased 568.5 times and 923.7 times compared with natural invertase. The results of enzyme kinetic analysis showed that the catalytic efficiency of truncate LevH1-LC-NC was the highest, which was 29.7 times that of recombinant L. casei invertase LevH1-LC. The optimum reaction temperature and pH were 50 ℃ and 6.0, respectively, indicating good thermal stability and pH stability. Therefore, the truncate LevH1-LC-NC was a superior invertase mutant.

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.

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]