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Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats

Lollo, P. C. B.; Cruz, A. G.; Morato, P. N.; Moura, C. S.; Carvalho-Silva, L. B.; Oliveira, C. A. F.; Faria, J. A. F.; Amaya-Farfan, J.
Fonte: ELSEVIER SCIENCE INC; NEW YORK Publicador: ELSEVIER SCIENCE INC; NEW YORK
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
37.21%
Intense physical activity results in a substantial volume of stress and hence a significant probability of immunosuppression in athletes, with milk proteins being, perhaps, the most recommended protein supplements. Consumption of a probiotic cheese can attenuate immune suppression induced by exhausting exercise in rats. A popular Brazilian fresh cheese (Minas Frescal cheese) containing Lactobacillus acidophilus LA14 and Bifidobacterium longum BL05 was fed for 2 wk to adult Wistar rats, which then were brought to exhaustion on the treadmill. Two hours after exhaustion, the rats were killed and material was collected for the determination of serum uric acid, total and high-density lipoprotein cholesterol fraction, total protein, triacylglycerols, aspartate aminotransferase, alanine aminotransferase, creatine kinase, and blood cell (monocyte, lymphocyte, neutrophil, and leukocyte) counts. Exercise was efficient in reducing lymphocyte counts, irrespective of the type of ingested cheese, but the decrease in the group fed the probiotic cheese was 22% compared with 48% in the animals fed regular cheese. Monocyte counts were unaltered in the rats fed probiotic cheese compared with a significant decrease in the rats fed the regular cheese. Most importantly...

Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

Cruz, A. G.; Castro, W. F.; Faria, J. A. F.; Lollo, P. C. B.; Amaya-Farfan, J.; Freitas, M. Q.; Rodrigues, D.; Oliveira, C. A. F.; Godoy, H. T.
Fonte: ELSEVIER SCIENCE INC; NEW YORK Publicador: ELSEVIER SCIENCE INC; NEW YORK
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
37.24%
We investigated the effect of increased glucose oxidase concentration as a technological option to decrease oxidative stress during the processing of probiotic yogurts. Probiotic yogurts were produced with increased concentrations of glucose oxidase (0, 250, 500, 750, or 1,000 mg/kg) and submitted to physicochemical and microbiological analysis at 1, 15, and 30 d of refrigerated storage. Higher concentrations of glucose oxidase (750 and 1,000 mg/kg) and a longer storage time were found to have an influence on the characteristics of the probiotic yogurt, contributing to more extensive post-acidification, an increase in the dissolved oxygen level, and higher proteolysis. In addition, increased production of aroma compounds (diacetyl and acetaldehyde) and organic acids (mainly lactic acid) and a decrease in the probiotic bacteria count were reported. The use of glucose oxidase was a feasible option to minimize oxidative stress in probiotic yogurts. However, supplementation with excessive amounts of the enzyme may be ineffective, because insufficient substrate (glucose) is present for its action. Consumer tests should be performed to evaluate changes in the sensory attributes of the probiotic yogurts with increased supplementation of glucose oxidase. In addition...

Evaluation of the probiotic potential and effect of encapsulation on survival for Lactobacillus plantarum ST16Pa isolated from papaya

Todorov, Svetoslav D.; Guy LeBlanc, Jean; Franco, Bernadette Dora Gombossy de Melo
Fonte: SPRINGER; NEW YORK Publicador: SPRINGER; NEW YORK
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
37.21%
Capability to produce antilisterial bacteriocins by lactic acid bacteria (LAB) can be explored by the food industry as a tool to increase the safety of foods. Furthermore, probiotic activity of bacteriogenic LAB brings extra advantages to these strains, as they can confer health benefits to the consumer. Beneficial effects depend on the ability of the probiotic strains to maintain viability in the food during shelf-life and to survive the natural defenses of the host and multiply in the gastrointestinal tract (GIT). This study evaluated the probiotic potential of a bacteriocinogenic Lactobacillus plantarum strain (Lb. plantarum ST16Pa) isolated from papaya fruit and studied the effect of encapsulation in alginate on survival in conditions simulating the human GIT. Good growth of Lb. plantarum ST16Pa was recorded in MRS broth with initial pH values between 5.0 and 9.0 and good capability to survive in pH 4.0, 11.0 and 13.0. Lb. plantarum ST16Pa grew well in the presence of oxbile at concentrations ranging from 0.2 to 3.0%. The level of auto-aggregation was 37%, and various degrees of co-aggregation were observed with different strains of Lb. plantarum, Enterococcus spp., Lb. sakei and Listeria, which are important features for probiotic activity. Growth was affected negatively by several medicaments used for human therapy...

Association of a probiotic to a Helicobacter pylori eradication regimen does not increase efficacy or decreases the adverse effects of the treatment: a prospective, randomized, double-blind, placebo-controlled study

Navarro-Rodriguez, Tomás ; Silva, Fernando Marcuz ; Barbuti, Ricardo Correa ; Mattar, Rejane ; Moraes Filho, Joaquim Prado Pinto de; Oliveira, Marice Nogueira de; Bogsan, Cristina Stewart Bittencourt; Chinzon, Décio ; Eisig, Jaime Natan 
Fonte: London Publicador: London
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
37.29%
Abstract Background The treatment for the eradication of Helicobacter pylori (H. pylori) is complex; full effectiveness is rarely achieved and it has many adverse effects. In developing countries, increased resistance to antibiotics and its cost make eradication more difficult. Probiotics can reduce adverse effects and improve the infection treatment efficacy. If the first-line therapy fails a second-line treatment using tetracycline, furazolidone and proton-pump inhibitors has been effective and low cost in Brazil; however it implies in a lot of adverse effects. The aim of this study was to minimize the adverse effects and increase the eradication rate applying the association of a probiotic compound to second-line therapy regimen. Methods Patients with peptic ulcer or functional dyspepsia infected by H. pylori were randomized to treatment with the furazolidone, tetracycline and lansoprazole regimen, twice a day for 7 days. In a double-blind study, patients received placebo or a probiotic compound (Lactobacillus acidophilus...

Desenvolvimento de queijo Minas frescal probiótico com 'Lactobacillus acidophilus' e 'Bidifobacterium lactis' isolados e em co-cultura; Probiotic minas fresh cheese with Lactobacillus acidophilus and Bidifobacterium lactis added as individual cultures or in co-culture

Alegro, João Henrique Alarcon
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 20/05/2003 PT
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O interesse do consumidor por produtos alimentícios saudáveis e até capazes de prevenir doenças, como alimentos funcionais probióticos, tem aumentado visivelmente nos últimos anos. A possibilidade de se desenvolver produtos lácteos de grande aceitabilidade nacional como o queijo Minas frescal com microrganismos probióticos tem futuro promissor. O presente trabalho teve como objetivo verificar a influência do emprego de culturas probióticas compostas pelos microrganismos Lactobacillus acidophilus e Bifidobacterium lactis isolados e em co-cultura na tecnologia de fabricação de queijo Minas frescal sobre as características do produto ao longo de seu armazenamento refrigerado. Os queijos foram preparados com acidificação com ácido lático e 4 tratamentos (em quadruplicata) foram empregados para se avaliar a ação dos microrganismos probióticos: T1 (controle), T2 (adição de L. acidophilus), T3 (adição de B. lactis) e T4 (adição de L. acidophilus + B. lactis). Avaliou-se o comportamento de L. acidophilus, B. lactis, bactérias láticas totais, Staphylococcus spp., coliformes totais e E. coli. Paralelamente, foi feita a determinação do perfil de textura dos queijos através de teste de dupla compressão de amostras cilíndricas...

Desenvolvimento de iogurte probiótico com adição de polpa de frutos brasileiros e fibra dietética total; Development of probiotic yoghurt with addition of Brazilian´s fruit pulp and total dietary fiber

Santo, Ana Paula do Espirito
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Tese de Doutorado Formato: application/pdf
Publicado em 09/02/2012 PT
Relevância na Pesquisa
37.27%
Novas tendências para desenvolvimento de leites fermentados com elevado valor agregados são o uso de frutos da Amazônia e a utilização de subprodutos de certas frutas como forma de aproveitamento integral do fruto e para minimizar a produção de resíduos. Dentre os frutos da Amazônia o açaí (Euterpe oleracea Mart., Arecaceae) tem o maior potencial enquanto alguns subprodutos de frutos como as cascas de maçã, banana e maracujá são promissores como ingredientes especialmente devido ao seu conteúdo em fibras dietéticas solúveis prebióticas como pectina e frutooligossacarídeos, que conferem propriedades funcionais além das características nutricionais das frutas. Assim, esse trabalho visou o desenvolvimento de iogurte probiótico com adição de polpa de frutos brasileiros e fibra dietética total. Os efeitos da suplementação do leite com polpa de açaí e fibras de maçã, banana e maracujá e, diferentes bactérias probióticas - Lactobacillus acidophilus L10, Bifidobacterium animalis ssp. lactis Bl04 e B94 e Bifidobacterium longum Bl05 na cinética de acidificação, viabilidade dos probióticos, perfil de ácidos graxos, textura, reologia e microestrutura foram estudados. A polpa de açaí favoreceu uma maior contagem de L. acidophilus L10...

Efeito do leite probiótico fermentado na resposta imune celular em cólon de camundongos BALB/c; Effect of probiotic fermented milk in immune cellular response of BALB/c mice colon

Bogsan, Cristina Stewart Bittencourt
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Tese de Doutorado Formato: application/pdf
Publicado em 10/10/2012 PT
Relevância na Pesquisa
37.29%
O principal crescimento na indústria de alimentos funcionais corresponde ao dos produtos probióticos e prebióticos. A literatura mostra efeitos imunomoduladores de certas cepas probióticas, contudo, os resultados são às vezes controversos e os mecanismos implicados ainda são pouco elucidados. Sabe-se, no entanto que algumas cepas de probióticos aumentam significantemente a liberação de IL-10 e γ-INF modulando a resposta imune, além destas respostas serem de forma mais branda relacionada às bactérias Gram-positivas probióticas do que às Gram-positivas patogênicas. O presente trabalho teve como objetivo geral estudar o efeito do leite probiótico fermentado na resposta imune celular em cólon de camundongos BALB/c. Os objetivos específicos foram: (i) determinar o efeito imunomodulador do leite adicionado de probiótico em camundongos normais, (ii) identificar os tipos celulares implicados na resposta imune específica por citometria de fluxo e, (iii) colocalizá-los nos cortes histológicos. Simultaneamente, a análise e a comparação da resistência do probiótico à digestão gastrintestinal in vitro e a produção de metabólitos bioativos de acordo com os deferentes produtos foi realizada. Foram preparados leites nos quais as variáveis estudadas foram a tecnologia empregada para a produção das formulações (a) leite; (b) água...

Estudo do efeito de microrganismos probióticos sobre Eimeria acervulina (Tyzzer, 1929) em frangos de corte; Study of the effect of probiotic microorganisms on Eimeria acervulina (Tyzzer, 1929) in broilers

Freitas, Wagner Luiz da Costa
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 19/08/2011 PT
Relevância na Pesquisa
37.27%
No presente trabalho avaliou-se o efeito antiparasitário de uma preparação probiótica constituída por quatro espécies de lactobacilos, L. casei ATCC 7469, L. plantarum ATCC 8014, L. fermentum ATCC 9338 e L. acidophillus ATCC 4536, no tratamento da eimeriose aviária causada por Eimeria acervulina. Para tanto, foram utilizados 120 animais, da espécie Gallus gallus, machos, com 14 dias de idade, distribuídos em seis grupos, sendo o Grupo 1 constituído por animais tratados apenas com água e ração (controle negativo); Grupo 2 constituído por animais que receberam diariamente uma dose da preparação probiótica contendo 1x108 UFC/mL; Grupo 3 constituído por animais infectados experimentalmente com 2x105 oocistos esporulados de Eimeria acervulina (controle positivo) e Grupo 4 onde os animais receberam diariamente uma dose da preparação probiótica contendo 1x108 UFC/mL durante o período do experimento e após 7 dias do início do tratamento, foram infectados com 2x105 oocistos esporulados de E. acervulina; no Grupo 5 os animais foram infectados com 2x105 oocistos esporulados de E. acervulina e paralelamente receberam uma dose diária da preparação probiótica em estudo contendo 1x108 UFC/mL; no Grupo 6 os animais foram infectados com 2x105 oocistos esporulados de E. acervulina e após o surgimento dos sinais clínicos da infecção passaram a receber diariamente uma dose da preparação probiótica contendo 1x108 UFC/mL...

Probiótico na ração de frangos de corte submetidos a antibioticoterapia: desempenho e microbiota intestinal; Dietary probiotic in broiler chickens submitted to antibiotic therapy: performance and intestinal microbiota

Pereira, Rafaela
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Tese de Doutorado Formato: application/pdf
Publicado em 03/12/2014 PT
Relevância na Pesquisa
37.31%
Este estudo teve o objetivo de avaliar a eficiência do probiótico em manter o equilíbrio da microbiota intestinal de aves submetidas à antibioticoterapia e as associações com o desempenho. Os tratamentos dietéticos consistiram de uma dieta basal única, à base de milho e farelo de soja, à qual foi acrescido ou não o probiótico Bacillus subtillis (100 g/ton de ração), na concentração de 10? UFC/g. Por 3 dias consecutivos a partir de 21 dias de idade, as aves foram submetidas à antibioticoterapia via água de bebida consistindo de 200 ppm de bacitracina metileno dissacilato (efeito em bactérias Gram-positivas ) e 1000 ppm de sulfato de neomicina (efeito em bactérias Gram-negativas). O experimento foi conduzido com frangos de corte no período de 1 a 42 dias, sendo que de 1 a 21 dias as aves receberam somente o tratamento dietético, e, a partir de 21 dias, as aves receberam os tratamentos dietético e terapêutico. Aos 2, 4 e 6 dias após a antibioticoterapia, 3 aves de cada unidade experimental foram sacrificadas para coleta do conteúdo do intestino delgado e do ceco e obtidos "pools" dos conteúdos intestinais em cada unidade experimental para constituir uma repetição. O experimento foi realizado com 4 tratamentos...

Desenvolvimento de sorvetes probióticos à base de extrato solúvel de soja; Development of probiotic ice cream from soluble soybean extract

Fernández, Ludmila Carril
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 17/04/2015 PT
Relevância na Pesquisa
37.21%
Sorvetes são alimentos que apresentam grande potencial como veículo de espécies de micro-organismos probióticos, tendo em vista que apresentam elevada aceitabilidade em todas as faixas etárias. Os alimentos elaborados a base de soja se destacam no mercado devido às inúmeras evidências científicas sobre seus efeitos benéficos à saúde humana. Desta forma, no presente trabalho objetivou-se o desenvolvimento de sorvetes probióticos formulados com diferentes extratos solúveis de soja (in natura e fermentados), utilizando-se a cepa Lactobacillus delbrueckii UFV H2B20. Primeiramente, avaliou-se o desempenho fermentativo (pH e acidez titulável) de 5 cepas de Lactobacillus em meio formulado com os extratos solúveis de soja ESL e ES60, cujos resultados demonstraram que estes extratos são adequados para a formulação de meios de fermentação. Na sequência foram processados sorvetes probióticos formulados com os respectivos extratos in natura (ESL e ES60) e fermentado (ESL F e ES60 F) por Lactobacillus delbrueckii UFV H2B20. Nos sorvetes confeccionados com os extratos na forma in natura, uma suspensão de células da referida cepa foi adicionada à calda previamente ao processo de batimento e congelamento. Os sorvetes foram estocados a -23 ºC por 5 meses e avaliados periodicamente quanto às características físico-químicas (pH...

Use of vaccine and probiotic in the control of swine diarrhea caused by enterotoxigenic Escherichia coli

Avila, F. A.; Schocken-Iturrino, R. P.; Quintana, J. L.; Basso, A.; Ambrosim, J. A.
Fonte: Arquivo Brasileiro Medicina Veterinaria Zootecnia Publicador: Arquivo Brasileiro Medicina Veterinaria Zootecnia
Tipo: Artigo de Revista Científica Formato: 505-511
ENG
Relevância na Pesquisa
37.21%
A total of 42 pregnant sows were divided into eight groups and submitted to the following treatments: group I with seven unvaccinated sows whose piglets did not receive probiotic, was used as control, group II with five vaccinated sows whose piglets did not receive probiotic, groups III, IV and V with five vaccinated sows each whose piglets received probiotic for 5, 15 and 28 days, respectively, and groups VI, VII and VIII with five unvaccinated sows each whose piglets received probiotic for 5, 15 and 28 days, respectively. Each animal in the vaccinated groups received subcutaneously Two doses of 5.0ml of vaccine containing pill K88, K99, 987P and F42 of Escherichia coli. The probiotic contained Lactobacillus acidophilus at the dose of 2.0x10(8) live cells in 20ml of milk and was administered orally. All animals were observed clinically and bacteriologically and the titers of anti-K88, anti-K99, anti-987P and anti-F42 antibodies were determined in serum and colostrum. The results showed that the vaccine associated to the probiotic administered for 28 days was the most effective treatment for the control of diarrhea caused by enterotoxigenic Escherichia coli.

Benefits of using the probiotic Efinol((R))L during transportation of cardinal tetra, Paracheirodon axelrodi (Schultz), in the Amazon

Gomes, Levy Carvalho; Brinn, Richard Philip; Marcon, Jaydione Luiz; Dantas, Lucelle Araujo; Brandao, Franmir Rodrigues; de Abreu, Janessa Sampaio; Mendes Lemos, Paulo Evandro; McComb, Dawn Michelle; Baldisserotto, Bernardo
Fonte: Wiley-Blackwell Publicador: Wiley-Blackwell
Tipo: Artigo de Revista Científica Formato: 157-165
ENG
Relevância na Pesquisa
37.24%
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); The objective of this experiment was to test the probiotic Efinol((R))L during transportation of cardinal tetra, Paracheirodon axelrodi (Schultz). For the transportation, fish were distributed in 18 plastic tanks, of which nine contained the Efinol((R))L (10 mg L-1; probiotic treatment) and the remaining had no probiotic (control treatment). Transport lasted 24 h and three different boxes of each treatment were sampled at 3, 12 and 24 h. Up to the 12-h sampling period, no significant difference in the survival was observed; on the other hand, survival was higher at the end of the transport (24 h) in the probiotic treatment. No significant difference was found in dissolved oxygen and temperature between treatments. Conductivity, pH and alkalinity increased along the transport, but without a difference between treatments. Ammonia increased in all treatments, although it was significantly lower in the probiotic group at 24 h. Cortisol levels were significantly higher in all transported fish when compared with the basal values. At 24 h, cortisol levels in control fish were significantly higher than those in the probiotic treatment. With the observed results, we are able to conclude that the probiotic Efinol((R))L is efficient during cardinal transport...

Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats

Lollo, P. C. B.; Cruz, A. G.; Morato, P. N.; Moura, C. S.; Carvalho-Silva, L. B.; Oliveira, C. A. F.; Faria, J. A. F.; Amaya-Farfan, J.
Fonte: Elsevier; New York Publicador: Elsevier; New York
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
37.21%
Intense physical activity results in a substantial volume of stress and hence a significant probability of immunosuppression in athletes, with milk proteins being, perhaps, the most recommended protein supplements. Consumption of a probiotic cheese can attenuate immune suppression induced by exhausting exercise in rats. A popular Brazilian fresh cheese (Minas Frescal cheese) containing Lactobacillus acidophilus LA14 and Bifidobacterium longum BL05 was fed for 2 wk to adult Wistar rats, which then were brought to exhaustion on the treadmill. Two hours after exhaustion, the rats were killed and material was collected for the determination of serum uric acid, total and high-density lipoprotein cholesterol fraction, total protein, triacylglycerols, aspartate aminotransferase, alanine aminotransferase, creatine kinase, and blood cell (monocyte, lymphocyte, neutrophil, and leukocyte) counts. Exercise was efficient in reducing lymphocyte counts, irrespective of the type of ingested cheese, but the decrease in the group fed the probiotic cheese was 22% compared with 48% in the animals fed regular cheese. Monocyte counts were unaltered in the rats fed probiotic cheese compared with a significant decrease in the rats fed the regular cheese. Most importantly...

Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

Cruz, A. G.; Castro, W. F.; Faria, J. A. F.; Lollo, P. C. B.; Amaya-Farfan, J.; Freitas, M. Q.; Rodrigues, D.; Oliveira, C. A. F.; Godoy, H. T.
Fonte: Elsevier; New York Publicador: Elsevier; New York
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
37.24%
We investigated the effect of increased glucose oxidase concentration as a technological option to decrease oxidative stress during the processing of probiotic yogurts. Probiotic yogurts were produced with increased concentrations of glucose oxidase (0, 250, 500, 750, or 1,000 mg/kg) and submitted to physicochemical and microbiological analysis at 1, 15, and 30 d of refrigerated storage. Higher concentrations of glucose oxidase (750 and 1,000 mg/kg) and a longer storage time were found to have an influence on the characteristics of the probiotic yogurt, contributing to more extensive post-acidification, an increase in the dissolved oxygen level, and higher proteolysis. In addition, increased production of aroma compounds (diacetyl and acetaldehyde) and organic acids (mainly lactic acid) and a decrease in the probiotic bacteria count were reported. The use of glucose oxidase was a feasible option to minimize oxidative stress in probiotic yogurts. However, supplementation with excessive amounts of the enzyme may be ineffective, because insufficient substrate (glucose) is present for its action. Consumer tests should be performed to evaluate changes in the sensory attributes of the probiotic yogurts with increased supplementation of glucose oxidase. In addition...

FRANGOS DE CORTE DE CRESCIMENTO LENTO E RÁPIDO, ORIUNDOS DE OVOS INOCULADOS COM PROBIÓTICO, SUBMETIDOS A DESAFIO DE SALMONELLA ENTERITIDIS E JEJUM APÓS A ECLOSÃO; FAST AND SLOW GROWTH BROILERS FROM INOCULATED EGGS WITH PROBIOTIC AND CHALLENGED BY SALMONELLA ENTERITIDIS AND SUBMITTED TO FASTING AFTER HATCH

CHAVES, Leandro da Silva
Fonte: Universidade Federal de Goiás; BR; UFG; Mestrado em Ciência Animal; Ciências Agrárias - Veterinaria Publicador: Universidade Federal de Goiás; BR; UFG; Mestrado em Ciência Animal; Ciências Agrárias - Veterinaria
Tipo: Dissertação Formato: application/pdf
POR
Relevância na Pesquisa
37.21%
Two experiments were conducted to evaluate the performance, development of digestives organs and recovered of Salmonella Enteritidis in chicks of different genetics lineages inoculated with probiotic using the technique of in ovo injection. The challenge with Salmonella spp and the feed fasting were promoted in chick s moments after the hatch. The birds ISA Label, Hubbard and Cobb were used in the experiments and the probiotic inoculated was based in multiple microorganism s culture. The experiments were designing in experimental random blocks with factorial arrangement 2x2x2 (probiotic X salmonella challenge X genetic lines). In both experiments the eggs were inoculated by in ovo injection at 19 days of incubation with probiotic and challenged with Salmonella Enteritidis in first day of age. In second experiment, the Cobb lineage birds were submitted to fasting of water and feed for 30 hours. The data were analyzed by variance analyses and Tukey test. The results showed that was no reduction of Salmonella colonization in digestive tract of chicks inoculated with probiotic. The inoculation of probiotic did not improve the performance of the chicks. Lower index of Salmonella were observed in older birds. In second experiment the fasting affected negatively the performance of the birds and the birds submitted to fasting were more susceptible to Salmonella Enteritidis; Dois experimentos foram conduzidos para avaliação do desempenho...

Therapeutic use of a receptor mimic probiotic reduces intestinal Shiga toxin levels in a piglet model of hemolytic uremic syndrome

Hostetter, S.J.; Helgerson, A.F.; Paton, J.C.; Paton, A.W.; Cornick, N.A.
Fonte: BioMed Central Publicador: BioMed Central
Tipo: Artigo de Revista Científica
Publicado em //2014 EN
Relevância na Pesquisa
37.29%
BACKGROUND: Hemolytic uremic syndrome (HUS) is a systemic and potentially fatal complication of gastroenteritis secondary to Shiga toxin-producing enterohemorrhagic Escherichia coli (EHEC) infection characterized by microangiopathic hemolytic anemia, thrombocytopenia, and acute renal damage. Shiga toxin (Stx), the toxin principle in HUS, is produced locally within the gut following EHEC colonization and is disseminated via the vasculature. Clinical development of HUS currently has no effective treatment and is a leading cause of renal failure in children. Novel post-exposure therapies are currently needed for HUS; therefore, the purpose of this study was to investigate the efficacy of a Stx receptor mimic probiotic in a porcine model of HUS. Edema disease, an infection of swine caused by host adapted Shiga toxin-producing Escherichia coli (STEC) and mediated by Shiga toxin 2e (Stx2e), shares many pathogenic similarities to HUS. In this study, three-week old piglets were inoculated with STEC and 24 hours later treated twice daily with a probiotic expressing an oligosaccharide receptor mimic for Stx2e to determine if the probiotic could reduce intestinal toxin levels. METHODS: Piglets were orally inoculated with 10(10) CFU of STEC strain S1191 eight days after weaning. Beginning day 1 post-inoculation...

Utilização do probiótico Protexin® em leitões na fase de creche, submetidos ao desafio com Escherichia coli; Use of the probiotic Protexin® in nursery piglets facing a challenge with Escherichia coli

Almeida, Edison de
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 25/04/2006 PT
Relevância na Pesquisa
37.29%
O experimento foi realizado na unidade de creche do Laboratório de Pesquisa em Suínos (LPS) da Faculdade de Medicina Veterinária e Zootecnia da Universidade de São Paulo (FMVZ-USP), campus de Pirassununga (SP), sendo utilizados setenta e dois leitões recém desmamados (21 dias), com peso médio de 6,5 kg. O delineamento experimental foi em blocos casualizados, num arranjo fatorial 2 x 2, sendo os fatores: probiótico e desafio, os quais definiram os tratamentos: T 1 - emprego do probiótico, com desafio (CPCD); T 2 - emprego do probiótico, sem o desafio (CPSD); T 3 - ausência do probiótico, com desafio (SPCD); T 4 - ausência do probiótico e sem o desafio (SPSD). As faixas de ganho médio de peso diário consideradas foram: dos 21 aos 35 dias (GMPD 35); dos 35 aos 49 dias (GMPD 49); dos 49 aos 63 dias (GMPD 63) e dos 21 aos 63 dias (GMPD Total). Os leitões foram submetidos ao desafio em sala separada, 14 dias após a distribuição nos tratamentos. O desafio foi realizado com uma amostra de E. coli positiva para as toxinas LT e ST b e para as fímbrias K 88 e F 18. A colheita das fezes foi feita após o desafio, em três períodos (35, 42 e 49 dias de idade dos leitões), para contagem de coliformes fecais, sendo analisadas pelo Laboratório de Sanidade Suína da FMVZ-USP...

Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

Yerlikaya,Oktay; Ozer,Elif
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2014 EN
Relevância na Pesquisa
37.29%
In this research, the probiotic Streptococcus thermophilus was inoculated into milk as co-culture to produce probiotic cheese. The effects of using Streptococcus thermophilus with other probiotic bacteria on cheese composition, and microbiological viability during 28 days of storage were investigated. Sensorial properties were determined only at 1st and 28th days of storage. The results showed that the use of Streptococcus thermophilus as co-culture in probiotic cheese production did not affect negatively the cheese components. Fat and dry matter properties of cheese weren't influenced by added probiotic bacteria. However, different level of pH, salt and lactic acid were detected. All probiotic bacteria were present in high levels throughout storage of cheeses, above 7 Log cfu.g- 1, threshold required for probiotic activity. Sensory panel showed that the highest average sensory evaluation points were recorded in cheeses made with Streptococcus thermophilus plus Lactobacillus casei, whereas other probiotic bacteria combinations had been affected less in regard to taste or appearance.

Clostridium difficile pilot study: effects of probiotic supplementation on the incidence of C. difficile diarrhoea

Plummer,Sue; Weaver,Mark A.; Harris,Janine C.; Dee,Phillipa; Hunter,John
Fonte: International Microbiology Publicador: International Microbiology
Tipo: info:eu-repo/semantics/article; journal article; info:eu-repo/semantics/publishedVersion Formato: text/html; application/pdf
Publicado em 01/03/2004 ENG
Relevância na Pesquisa
37.21%
Colonic infection with Clostridium difficile, leading to pseudomembranous colitis, is a common complication of antibiotic therapy, especially in elderly patients. It has been suggested that non-pathogenic probiotic bacteria might prevent the development and recurrence of C. difficile infection. This double-blind, placebo-controlled study examines the role of probiotic administration in the prevention of C. difficile-associated diarrhoea (CDAD) in elderly patients receiving antibiotic therapy. Consecutive patients (150) receiving antibiotic therapy were randomised to receive either a probiotic containing both Lactobacillus and Bifidobacterium or placebo for 20 days. Upon admission to hospital, bowel habit was recorded and a faecal sample taken. Trial probiotic or placebo was taken within 72 h of prescription of antibiotics, and a second stool sample was taken in the event of development of diarrhoea during hospitalisation or after discharge. Of the randomised patients, 138 completed the study, 69 with probiotics in conjunction with antibiotics and 69 with antibiotics alone. On the basis of development of diarrhoea, the incidence of samples positive for C. difficile-associated toxins was 2.9% in the probiotic group compared with 7.25% in the placebo-control group. When samples from all patients were tested (rather than just those developing diarrhoea) 46% of probiotic patients were toxin-positive compared with 78% of the placebo group.

Effects of dietary probiotic and prebiotic supplementation on growth performance and serum IgG concentration of broilers

Midilli,M.; Alp,M.; Kocabağli,N.; Muğlali,Ö.H.; Turan,N.; Yılmaz,H.; Çakir,S.
Fonte: South African Journal of Animal Science Publicador: South African Journal of Animal Science
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2008 EN
Relevância na Pesquisa
37.24%
This study was conducted to investigate the effects of probiotic and/or prebiotic supplementation on growth performance and serum IgG concentrations in broilers. One thousand two hundred one-day old Ross-308 broiler chicks of mixed sex were randomly divided into four treatment groups of 300 birds each. The treatments were: Starter diets: 1) Unsupplemented control diet; 2) Probiotic (Bio-Plus 2B® 0.05%); 3) Prebiotic (Bio-Mos® 0.2%); 4) Probiotic and Prebiotic mixture (Bio-Plus 2B® 0.05% and Bio-Mos® 0.2%). The grower diets were: 1) Control with no supplements; 2) Probiotic (Bio-Plus 2B® 0.05%); 3) Prebiotic (Bio-Mos® 0.1%); 4) Probiotic and Prebiotic mixture (Bio-Plus 2B® 0.05% and Bio-Mos® 0.1%). Each treatment group was further sub-divided into five replicates of 60 birds per replicate. The chicks were fed the broiler starter diet for the first 21 d and the broiler grower diet between days 22 and 42. Dietary probiotic and/or prebiotic supplementation did not significantly affect body weight, body weight gain, feed intake, carcass weight, carcass yield or concentration of immunoglobulin (IgG) in the serum. However, feed conversion ratio was improved significantly in the supplemented treatments compared to the unsupplemented control. Probiotic and/or prebiotic supplementation did not significantly affect any of the examined parameters except for an improved feed conversion ratio.