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Improved treatment of vulvovaginal candidiasis with fluconazole plus probiotic Lactobacillus rhamnosus GR-1 and Lactobacillus reuteri RC-14

MARTINEZ, R. C. R.; FRANCESCHINI, S. A.; PATTA, M. C.; QUINTANA, S. M.; CANDIDO, R. C.; FERREIRA, J. C.; MARTINIS, E. C. P. De; REID, G.
Fonte: WILEY-BLACKWELL PUBLISHING, INC Publicador: WILEY-BLACKWELL PUBLISHING, INC
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
36.43%
To determine the ability of probiotic lactobacilli to improve the treatment of vulvovaginal candidiasis (VVC) using a randomized, double-blind and placebo-controlled trial. Fifty-five women diagnosed with VVC by vaginal discharge positive for Candida spp. (according to culture method) associated with at least one of the symptoms (itching and burning vaginal feeling, dyspareunia and dysuria), were treated with single dose of fluconazole (150 mg) supplemented every morning for the following 4 weeks with two placebo or two probiotic capsules (containing Lactobacillus rhamnosus GR-1 and Lactobacillus reuteri RC-14). At 4 weeks, the probiotic treated group showed significantly less vaginal discharge associated with any of the above mentioned symptoms (10.3%vs 34.6%; P = 0.03) and lower presence of yeast detected by culture (10.3%vs 38.5%; P = 0.014). This study has shown that probiotic lactobacilli can increase the effectiveness of an anti-fungal pharmaceutical agent in curing disease. This novel finding of probiotic lactobacilli augmenting the cure rate of yeast vaginitis, not only offers an alternative approach to a highly prevalent condition that adversely affects the quality of life of women around the world, but also raises the question of how this combination works.; FAPESP[04/14580-0]; FAPESP[06/06595-2]; CAPES[6159/06-2]; Natural Sciences and Engineering Research Council of Canada (NSERC)

Efeito da combinação de probióticos na dieta de leitões desafiados com Salmonella Typhimurium; Effect of combination of probiotics in swine feed challenge with Salmonella Typhimurium

Parazzi, Larissa José
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 30/06/2010 PT
Relevância na Pesquisa
26.47%
O estudo fundamentou-se na utilização de probióticos como promotores de crescimento alternativos na alimentação de suínos dada a proibição, por parte da União Européia, do uso de alguns antibióticos, que podem causar resistência aos antimicrobianos e riscos à saúde humana pelo consumo da carne. O experimento foi conduzido no Laboratório de Pesquisa em Suínos (LPS), com 160 leitões desmamados aos 23 dias de idade até os 138 dias de idade. O delineamento experimental foi o de blocos ao acaso em função do peso e sexo, sendo a unidade experimental considerada a baia com 4 animais, constituindo, portanto, 5 repetições por tratamento. Aos 51 dias de idade os animais foram inoculados com uma cepa de Salmonella Typhimurium via oral. Os tratamentos foram: PA 44: Probiótico A: 4 Kg/tonelada de ração, dos 23 aos 44 dias de idade; PB 44: Probiótico B: 2 Kg/ tonelada de ração, dos 23 aos 44 dias de idade; PA 65: Probiótico A: 4 Kg/tonelada de ração, dos 23 aos 44 e 2 kg/tonelada de ração dos 45 aos 65 dias de idade; PB 65: Probiótico B: 2 Kg/tonelada de ração, dos 23 aos 44 e 1 kg/tonelada de ração dos 45 aos 65 dias de idade; PA 138: Probiótico A: 4 Kg/tonelada de ração...

Caracterização da bacteriocina produzida por Lactococcus lactis subsp. lactis MK02R isolado de rúcula (Euruca sativa Mill.) e avaliação do seu potencial probiótico utilizando o modelo dinâmico TIM-1; Characterization of the bacteriocin produced by Lactococcus lactis subsp. lactis isolated MK02R rocket salad (Euruca sativa Mill.) and evaluation of its potential probiotic using the dynamic model TIM-1

Kruger, Monika Francisca
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 01/10/2010 PT
Relevância na Pesquisa
36.37%
Após a constatação da escassez de estudos realizados com vegetais crus na busca por novas estirpes de bactérias láticas (BAL) produtoras de bacteriocinas e diante do potencial tecnológico da aplicação destas cepas tanto como agentes de conservação em alimento, bem como cultura probiótica em alimentos funcionais, este estudo objetivou isolar e identificar cepas de bactérias láticas potencialmente bacteriocinogênicas de amostras de rúcula obtidas no comércio local de São Paulo, SP - Brasil, identificar e caracterizar as bacteriocinas produzidas pelos isolados e avaliar o potencial probiótico dos isolados testando sua sobrevivência no modelo dinâmico do trato gastrointestinal TNO gastro-Intestinal Model - TIM-1 disponível no TNO (The Netherlands Organization for Applied Scientific Research) divisão Quality of Life (Zeist, Holanda). A produção de bacteriocinas neste modelo também foi avaliada, comparando-se com L. sakei 2a, também produtora de bacteriocinas e ainda avaliou-se a interferência na viabilidade de E. faecium LMA1. A cepa Lactococcus lactis subsp. lactis MK02R de rúcula produziu uma bacteriocina sensível à enzimas proteolíticas, termoestável e não influenciada pelo pH, sendo capaz de inibir Enterococcus faecium...

Fermented soy product supplemented with isoflavones affected fat depots in juvenile rats

Manzoni, Marla S. J.; Rossi, Elizeu Antonio; Carlos, Iracilda Z.; Vendramini, Regina C.; Duarte, Ana C. G. O.; Dâmaso, Ana R.
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica Formato: 1018-1024
ENG
Relevância na Pesquisa
36.25%
Objectives: This study investigated the effects of soy product fermented by Enterococcus faecium and Lactobacillus jugurti supplemented with isoflavones on adipose tissue, blood lipid, and glucose levels on juvenile rats. Methods: Rats were fed a cholesterol-enriched diet for 3 wk as a preliminary treatment to create hypercholesterolemia. They were then fed a chow diet (HC), a chow diet plus fermented soy product supplemented with isoflavones (HCFI), a chow diet plus placebo (HCP), or a chow diet plus placebo supplemented with isoflavones (HCPI), respectively, for an additional 3 wk. Results: The beneficial effects of fermented soy product supplemented with isoflavones on epididymal (EPI) and retroperitoneal (RET) fat pads was likely due to isoflavones because adipocyte circumference (micrometers) in the HC group was significantly larger (EPI: 105.66 ± 13.36; RET: 134.95 ± 25.40) than that in the HCFI group (EPI: 93.17 ± 12.80; RET: 108.62 ± 15.50) and HCPI group (EPI: 93.06 ± 15.10; RET: 112.34 ± 18.21). The probiotic micro-organism accentuated the antilipogenic effect of isoflavones on RET (HCFI: 108.62 ± 15.50 micrometers versus HCPI: 112.34 ± 18.21 micrometers). Moreover, the fermented product increased glucose concentration similar to that in the chow group but did not change blood lipids. Conclusion: This product may offer new approaches to obesity prevention. © 2005 Elsevier Inc. All rights reserved.

Optimization of a synbiotic formulation of soy yoghurt containing yacon extract by response surface methodology

Pauly-Silveira, Nadiége Dourado; Bedani, Raquel; Cavallini, Daniela Cardoso Umbelino; Manzoni, Maria Simone Jovenasso; Miguel, Daniela Peres; Borsato, Dionisio; Rossi, Elizeu Antonio
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica Formato: 211-216
ENG
Relevância na Pesquisa
36.27%
A synbiotic yoghurt based on a combination of soymilk and yacon water extract (from yacon root tubers) was developed as a novel food product fermented with a probiotic culture of Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti 4l6. Response surface methodology (RSM) was used to optimize the independent variables soymilk protein concentration and percentage of yacon extract in the formulation through a Central Composite Rotatable Design (CCRD), consisting of a 22 factorial design with two levels (-1, +1), two central points (0) and four axial points (± a, 0) (0, ± α). The responses were assessed by consumer acceptance tests. The optimization indicated that a formulation with a soymilk protein concentration of 1.74g/L and 25.86% of yacon extract gave the best average values, 5.91 for the taste and 6.00 for the overall impression responses. The formulation with 40% of yacon extract and the same concentration of soymilk protein achieved similar acceptance values: taste (5.94) and overall impression (5.87), however, with the extra yacon, it probably had a greater content of prebiotic fructooligosaccharides. Consequently, both formulations may give useful functional foods, with sensory properties comparable with those of soy yoghurt (control formulation). Copyright © 2010 by New Century Health Publishers.

Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions

Bedani, Raquel; Rossi, Elizeu Antonio; Saad, Susana Marta Isay
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica Formato: 382-389
ENG
Relevância na Pesquisa
46.43%
The effect of inulin and/or okara flour on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product (FSP) and on probiotic survival under in vitro simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 °C. Employing a 22 design, four FSP trials were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus): FSP (control); FSP-I (with inulin, 3 g/100 mL of soymilk); FSP-O (with okara, 5 g/100 mL); FSP-IO (with inulin + okara, ratio 3:5 g/100 mL). Probiotic viabilities ranged from 8 to 9 log cfu/g during the 28 days of storage, and inulin and/or okara flour did not affect the viability of La-5 and Bb-12. Bb-12 resistance to the artificial gastrointestinal juices was higher than for La-5, since the Bb-12 and La-5 populations decreased approximately 0.6 log cfu/g and 3.8 log cfu/g, respectively, throughout storage period. Even though the protective effect of inulin and/or okara flour on probiotic microorganisms was not significant, when compared to a fresh culture, the FSP matrix improved Bb-12 survival on day 1 of storage and may be considered a good vehicle for Bb-12 and could play an important role in probiotic protection against gastrointestinal juices. © 2013 Elsevier Ltd.

Effect of immersion and inoculation in ovo of Lactobacillus spp. in embryonated chicken eggs in the prevention of Salmonella enteritidis after hatch

Yamawaki, R. A.; Milbradt, E. L.; Coppola, M. P.; Rodrigues, J. C Z; Andreatti Filho, R. L.; Padovani, C. R.; Okamoto, A. S.
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica Formato: 1560-1563
ENG
Relevância na Pesquisa
36.14%
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Processo FAPESP: 11/01833-0; The protection level against Salmonella Enteritidis was evaluated in chickens after in ovo treatment with different species of Lactobacillus spp. inoculated into the air cell or by immersion in broth culture. Two hundred forty embryonated eggs were distributed into 8 groups, corresponding to treatments with Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus salivarius, and control. On d 18 of incubation, 4 groups were inoculated with 0.1 mL of inoculum in the air cell and 4 groups were immersed for 3 min in culture of each treatment. Two days after hatching, 0.5 mL of Salmonella Enteritidis culture was inoculated by the intraesophageal route. On d 5 of life, the chicks were euthanized and the ceca were processed to obtain Salmonella Enteritidis counts. There was no decrease in Salmonella Enteritidis colonization of chick ceca, regardless of treatment or route of administration. Lactobacillus spp. samples used in the treatment showed no probiotic potential in chicks when inoculated in ovo, in relation to Salmonella Enteritidis inhibition in poultry ceca. © 2013 Poultry Science Association Inc.

Effects of Lactobacillus Probiotic, P22 Bacteriophage and Salmonella Typhimurium on the Heterophilic Burst Activity of Broiler Chickens

Marietto-gonçalves, Ga; Smr, Curotto; Baptista, Aas; Donato, Tc; Takahira, Rk; Sequeira, Jl; Andreatti Filho, Rl
Fonte: Fundação APINCO de Ciência e Tecnologia Avícolas Publicador: Fundação APINCO de Ciência e Tecnologia Avícolas
Tipo: Artigo de Revista Científica Formato: 257-264
ENG
Relevância na Pesquisa
26.32%
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); Due to the constant evolution of industrial poultry production and the global emergence of bacterial resistance to antibiotics there has been an increasing interest in alternatives for the treatment of poultry salmonellosis, such as phage therapy and probiotics. The present study evaluated the effects of the oral administration of the bacteriophage P22 and of a probiotic, consisting of four Lactobacillus species, on the level of circulating heterophils containing a superoxide anion of one-day-old broilers challenged with Salmonella Typhimurium for seven days. It was concluded that the treatment with a probiotic with lactobacilli of broilers experimentally infected with Salmonella spp eliminates this pathogen by increasing the circulating levels of reactive heterophils. When chicks are treated with a probiotic and a bacteriophage, the agent is eliminated with no changes in circulating reactive heterophil counts. It is also concluded that the heterophils of day-old chicks are not capable of producing superoxide anion. However...

Suco de banana em pó probiótico; Probiotic powder banana juice

Diana Clara Nunes de Lima
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 26/03/2013 PT
Relevância na Pesquisa
26.4%
O consumo de frutas vem crescendo no mercado nacional e internacional, o que está relacionado ao sabor, às preferências pessoais e com mudanças no comportamento do consumidor, que se preocupa cada vez mais com a saúde, o que promove um aumento na demanda de produtos naturais, de alto valor nutritivo. Um grupo de alimentos que também vem ganhando mercado no Brasil são os alimentos probióticos. O leite é a principal matriz alimentícia utilizada como veículo para estes micro-organismos e o desenvolvimento de alimentos probióticos de origem não láctea é uma opção atrativa diante do crescente número de consumidores vegetarianos, da intolerância à lactose, e do colesterol presente nos laticínios. Este trabalho teve o objetivo de desenvolver um suco de banana em pó e utilizá-lo como veículo para o micro-organimo probiótico Lactobacillus acidophilus. Uma mistura de purê de banana, maltodextrina, antiumectante e solução de L. acidophilus foi liofilizada, triturada e armazenada por 90 dias a 5, 25 e 35° C. A viabilidade do micro-organismo foi acompanhada durante a vida de prateleira a cada sete dias. Realizou-se também determinação da atividade de água, umidade, pH, acidez, açúcares totais e redutores e ácido ascórbico a fim de entender as relações entre a sobrevivência do L. acidophilus e os parâmetros físico-químicos do produto. Realizou-se testes in vitro a fim de verificar a tolerância do micro-organismo frente à simulação gastro-intestinal...

Effects of Lactobacillus Probiotic, P22 Bacteriophage and Salmonella Typhimurium on the Heterophilic Burst Activity of Broiler Chickens

Marietto-Gonçalves,GA; SMR,Curotto; Baptista,AAS; Donato,TC; Takahira,RK; Sequeira,JL; Andreatti Filho,RL
Fonte: Fundação APINCO de Ciência e Tecnologia Avícolas Publicador: Fundação APINCO de Ciência e Tecnologia Avícolas
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2014 EN
Relevância na Pesquisa
26.32%
Due to the constant evolution of industrial poultry production and the global emergence of bacterial resistance to antibiotics there has been an increasing interest in alternatives for the treatment of poultry salmonellosis, such as phage therapy and probiotics. The present study evaluated the effects of the oral administration of the bacteriophage P22 and of a probiotic, consisting of four Lactobacillus species, on the level of circulating heterophils containing a superoxide anion of one-day-old broilers challenged with Salmonella Typhimurium for seven days. It was concluded that the treatment with a probiotic with lactobacilli of broilers experimentally infected with Salmonella spp eliminates this pathogen by increasing the circulating levels of reactive heterophils. When chicks are treated with a probiotic and a bacteriophage, the agent is eliminated with no changes in circulating reactive heterophil counts. It is also concluded that the heterophils of day-old chicks are not capable of producing superoxide anion. However, this capacity is detected after 48 h of life, indicating that heterophils mature as birds age.

Molecular characterisation and biomass and metabolite production of Lactobacillus reuteri LPB P01-001: a potential probiotic

Pancheniak,Elizete de F. R.; Maziero,Maike T.; Rodriguez-León,José A.; Parada,José L.; Spier,Michele R.; Soccol,Carlos R.
Fonte: Sociedade Brasileira de Microbiologia Publicador: Sociedade Brasileira de Microbiologia
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/03/2012 EN
Relevância na Pesquisa
46.32%
Lactobacillus reuteri LPB P01-001 was isolated from the gastrointestinal tract of wild swine and was characterised by biochemical testing and sequencing of gene 16S rRNA. A simple and low-cost culture medium based on cane sugar (2.5% p/v) and yeast extract (1% p/v) was used in the production of this probiotic. The fermentative conditions were a) pH control at 6.5 and b) no pH control; both were set at 37°C in a 12 L slightly stirred tank bioreactor. Fermentation parameters such as the specific growth rate, productivity and yield of biomass, lactic and acetic acid levels were determined. L. reuteri LPB P01-001 behaves as an aciduric bacteria because it grows better in a low pH medium without pH control. However, the lactic acid production yield was practically half (9.22 g.L-1) of that obtained under a constant pH of 6.5, which reached 30.5 g.L-1 after 28 hours of fermentation. The acetic acid production was also higher under pH-controlled fermentation, reaching 10.09 g.L-1 after 28 hours of fermentation. These parameters may raise the interest of those committed to the efficient production of a probiotic agent for swine.

Molecular characterisation and biomass and metabolite production of Lactobacillus reuteri LPB P01–001: A potential probiotic

Pancheniak, Elizete de F. R.; Maziero, Maike T.; Rodriguez-León, José A.; Parada, José L.; Spier, Michele R.; Soccol, Carlos R.
Fonte: Sociedade Brasileira de Microbiologia Publicador: Sociedade Brasileira de Microbiologia
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
36.25%
Lactobacillus reuteri LPB P01–001 was isolated from the gastrointestinal tract of wild swine and was characterised by biochemical testing and sequencing of gene 16S rRNA. A simple and low-cost culture medium based on cane sugar (2.5% p/v) and yeast extract (1% p/v) was used in the production of this probiotic. The fermentative conditions were a) pH control at 6.5 and b) no pH control; both were set at 37°C in a 12 L slightly stirred tank bioreactor. Fermentation parameters such as the specific growth rate, productivity and yield of biomass, lactic and acetic acid levels were determined. L. reuteri LPB P01–001 behaves as an aciduric bacteria because it grows better in a low pH medium without pH control. However, the lactic acid production yield was practically half (9.22 g.L-1) of that obtained under a constant pH of 6.5, which reached 30.5 g.L-1 after 28 hours of fermentation. The acetic acid production was also higher under pH-controlled fermentation, reaching 10.09 g.L-1after 28 hours of fermentation. These parameters may raise the interest of those committed to the efficient production of a probiotic agent for swine.

Effects of a Bacteria-Based Probiotic on Subpopulations of Peripheral Leukocytes and Their Cytokine mRNA Expression in Calves

QADIS, Abdul Qadir; GOYA, Satoru; YATSU, Minoru; YOSHIDA, Yu-uki; ICHIJO, Toshihiro; SATO, Shigeru
Fonte: The Japanese Society of Veterinary Science Publicador: The Japanese Society of Veterinary Science
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
36.43%
Eight Holstein calves (10 ± 3 weeks) were used to examine the interaction between a bacteria-based probiotic agent (probiotic) and the function of peripheral blood mononuclear cells (PBMCs). The probiotic, consisting of Lactobacillus plantarum, Enterococcus faecium and Clostridium butyricum, was administered orally at 3.0 g/100 kg body weight to calves once daily for 5 consecutive days. Calves given the vehicle alone with no probiotic served as the control. In the treatment group, increases in numbers of CD282+ (TLR2) monocytes, CD3+ T cells and CD4+, CD8+ and WC1+ γδ T cell subsets were noted on day 7 post-placement compared to predose day and the control group. Expression of interleukin (IL)-6, interferon-gamma (INF-γ) and tumor necrosis factor-alpha (TNF-α) was elevated in peripheral leukocytes on days 7 and 14. These results suggest that peripheral blood leukocytes in healthy calves may be stimulated via the gastrointestinal microbiota, which was increased by the oral probiotic treatment, with overall stability of the rumen bacterial flora. The 5-day repeated administration of a bacteria-based probiotic may enhance cellular immune function in weaned calves.

Effect of special Hungarian probiotic kefir on faecal microflora

Figler, Mária; Mózsik, Gyula; Schaffer, Béla; Gasztonyi, Beáta; Ács, Pongrác; Szili, Béla; Rab, Regina; Szakály, Sándor
Fonte: Baishideng Publishing Group Co., Limited Publicador: Baishideng Publishing Group Co., Limited
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
36.14%
AIM: To investigate the effect of a four-week consumption of a special Hungarian probiotic agent (Biofir®) on the faecal microflora in human healthy subjects.

Inhibitory Effect of Gut Bacteria from the Japanese Honey Bee, Apis cerana japonica, Against Melissococcus plutonius, the Causal Agent of European Foulbrood Disease

Wu, Meihua; Sugimura, Yuya; Iwata, Kyoko; Takaya, Noriko; Takamatsu, Daisuke; Kobayashi, Masaru; Taylor, DeMar; Kimura, Kiyoshi; Yoshiyama, Mikio
Fonte: University of Wisconsin Library Publicador: University of Wisconsin Library
Tipo: Artigo de Revista Científica
Publicado em 15/09/2014 EN
Relevância na Pesquisa
36.34%
European foulbrood is a contagious bacterial disease of honey bee larvae. Studies have shown that the intestinal bacteria of insects, including honey bees, act as probiotic organisms. Microbial flora from the gut of the Japanese honey bee, Apis cerana japonica F. (Hymenoptera: Apidae), were characterized and evaluated for their potential to inhibit the growth of Melissococcus plutonius corrig. (ex White) Bailey and Collins (Lactobacillales: Enterococcaceae), the causative agent of European foulbrood. Analysis of 16S rRNA gene sequences from 17 bacterial strains isolated by using a culture-dependent method revealed that most isolates belonged to Bacillus, Staphylococcus, and Pantoea. The isolates were screened against the pathogenic bacterium M. plutonius by using an in vitro growth inhibition assay, and one isolate (Acja3) belonging to the genus Bacillus exhibited inhibitory activity against M. plutonius. In addition, in vivo feeding assays revealed that isolate Acja3 decreased the mortality of honey bee larvae infected with M. plutonius, suggesting that this bacterial strain could potentially be used as a probiotic agent against European foulbrood.

Physicochemical and hygienic effects of Lactobacillus acidophilus in Iranian white cheese

Mahmoudi, Razzaqh; Tajik, Hossein; Ehsani, Ali; Zare, Payman
Fonte: Urmia University Press Publicador: Urmia University Press
Tipo: Artigo de Revista Científica
Publicado em //2012 EN
Relevância na Pesquisa
26.37%
Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. The aim of the present study was to evaluate the interactions (growth behavior and survival) of Listeria monocytogenes and Lactobacillus acidophilus in various stages of production, ripening and storage of Iranian white cheese. Changes in pH values at different stages of cheese ripening, along with changes in organoleptic properties of cheese were also assessed. Compared to other treatments, in the treatment of cheese with probiotic agent without starter, the most significant decrease in Listeria monocytogenes count at the end of ripening stage was observed (3.16 Log per gram cheese compared with the control group) (p < 0.05). Survival of probiotic bacteria in control samples of cheese were significantly higher when compared to cheese sample contaminated with Listeria (p < 0.05). White probiotic cheese with starter had the highest of sensory acceptability (p < 0.05). Listeria Monocytogenes count decreased during ripening period of probiotic white cheese but the bacteria survived in probiotic white cheese. Lactobacillus acidophilus count decreased during ripening period of white cheese but it did not lower to less than 106 CFU per g at the end of ripening and storage periods.

Analysis of the Genome Structure of the Nonpathogenic Probiotic Escherichia coli Strain Nissle 1917

Grozdanov, Lubomir; Raasch, Carsten; Schulze, Jürgen; Sonnenborn, Ulrich; Gottschalk, Gerhard; Hacker, Jörg; Dobrindt, Ulrich
Fonte: American Society for Microbiology Publicador: American Society for Microbiology
Tipo: Artigo de Revista Científica
Publicado em /08/2004 EN
Relevância na Pesquisa
36.25%
Nonpathogenic Escherichia coli strain Nissle 1917 (O6:K5:H1) is used as a probiotic agent in medicine, mainly for the treatment of various gastroenterological diseases. To gain insight on the genetic level into its properties of colonization and commensalism, this strain's genome structure has been analyzed by three approaches: (i) sequence context screening of tRNA genes as a potential indication of chromosomal integration of horizontally acquired DNA, (ii) sequence analysis of 280 kb of genomic islands (GEIs) coding for important fitness factors, and (iii) comparison of Nissle 1917 genome content with that of other E. coli strains by DNA-DNA hybridization. PCR-based screening of 324 nonpathogenic and pathogenic E. coli isolates of different origins revealed that some chromosomal regions are frequently detectable in nonpathogenic E. coli and also among extraintestinal and intestinal pathogenic strains. Many known fitness factor determinants of strain Nissle 1917 are localized on four GEIs which have been partially sequenced and analyzed. Comparison of these data with the available knowledge of the genome structure of E. coli K-12 strain MG1655 and of uropathogenic E. coli O6 strains CFT073 and 536 revealed structural similarities on the genomic level...

Comparative study of the protective capacity against Salmonella infection between probiotic and nonprobiotic lactobacilli

Castillo, Natalia Alejandra; de Moreno, Maria Alejandra; Maldonado Galdeano, María Carolina; Perdigón, Gabriela del Valle
Fonte: Wiley Publicador: Wiley
Tipo: info:eu-repo/semantics/article; info:ar-repo/semantics/artículo; info:eu-repo/semantics/publishedVersion Formato: application/pdf
ENG
Relevância na Pesquisa
26.37%
Aims: To investigate the immunoprotective ability of three Lactobacilli strains against Salmonella enterica serovar Typhimurium in a mouse model. To identify the probiotic properties involved in the protection against infection caused by this pathogen. Methods and Results: The immunomodulatory effect of three different lactobacilli strains: Lactobacillus (Lact.) casei CRL 431 (probiotic bacterium), Lact. delbrueckii subsp. bulgaricus CRL 423 (Lact. bulgaricus) and Lact. acidophilus CRL 730 was compared using a mouse model of Salmonella infection. Lactobacillus casei continuous administration improved animal survival, diminished pathogen spreading outside the intestine, attenuated the intestinal inflammation, modulated cytokine profile previous and postinfection and increased the expression and secretion of IgA in the gut. Additionally, the administration of this lactobacilli increased peritoneal, Peyer’s patches and spleen macrophages’ phagocytic activity in healthy mice and monocyte chemotactic protein (MCP-1) released by intestinal epithelial cells in an in vitro assay. Although Lact. acidophilus increased the number of IgA-secreting cells previous and postinfection, and Lact. bulgaricus increased MCP-1 released by intestinal epithelial cells and the phagocytic activity of macrophages...

Comparative study of the protective capacity against Salmonella infection between probiotic and non probiotic lactobacilli

Castillo, Natalia Alejandra; de Moreno, Maria Alejandra; Maldonado Galdeano, María Carolina; Perdigon, Gabriela del Valle
Fonte: Wiley Blackwell Publishing, Inc Publicador: Wiley Blackwell Publishing, Inc
Tipo: info:eu-repo/semantics/article; info:ar-repo/semantics/artículo; info:eu-repo/semantics/publishedVersion Formato: application/pdf
ENG
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36.43%
Aims: To investigate the immunoprotective ability of three Lactobacilli strains against Salmonella enterica serovar Typhimurium in a mouse model. To identify the probiotic properties involved in the protection against infection caused by this pathogen. Methods and Results: The immunomodulatory effect of three different lactobacilli strains: Lactobacillus (Lact.) casei CRL 431 (probiotic bacterium), Lact. delbrueckii subsp. bulgaricus CRL 423 (Lact. bulgaricus) and Lact. acidophilus CRL 730 was compared using a mouse model of Salmonella infection. Lactobacillus casei continuous administration improved animal survival, diminished pathogen spreading outside the intestine, attenuated the intestinal inflammation, modulated cytokine profile previous and postinfection and increased the expression and secretion of IgA in the gut. Additionally, the administration of this lactobacilli increased peritoneal, Peyer’s patches and spleen macrophages’ phagocytic activity in healthy mice and monocyte chemotactic protein (MCP-1) released by intestinal epithelial cells in an in vitro assay. Although Lact. acidophilus increased the number of IgA-secreting cells previous and postinfection, and Lact. bulgaricus increased MCP-1 released by intestinal epithelial cells and the phagocytic activity of macrophages...

Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions

Bedani, Raquel; Rossi, Elizeu Antonio; Saad, Susana Marta Isay
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Artigo de Revista Científica Formato: 382-389
ENG
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The effect of inulin and/or okara flour on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product (FSP) and on probiotic survival under in vitro simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 °C. Employing a 22 design, four FSP trials were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus): FSP (control); FSP-I (with inulin, 3 g/100 mL of soymilk); FSP-O (with okara, 5 g/100 mL); FSP-IO (with inulin + okara, ratio 3:5 g/100 mL). Probiotic viabilities ranged from 8 to 9 log cfu/g during the 28 days of storage, and inulin and/or okara flour did not affect the viability of La-5 and Bb-12. Bb-12 resistance to the artificial gastrointestinal juices was higher than for La-5, since the Bb-12 and La-5 populations decreased approximately 0.6 log cfu/g and 3.8 log cfu/g, respectively, throughout storage period. Even though the protective effect of inulin and/or okara flour on probiotic microorganisms was not significant, when compared to a fresh culture, the FSP matrix improved Bb-12 survival on day 1 of storage and may be considered a good vehicle for Bb-12 and could play an important role in probiotic protection against gastrointestinal juices. © 2013 Elsevier Ltd.