Rapid and Simple Method for the Encapsulation of Lactobacillus reuteri in the Production of Lactic Acid

2009 ◽  
pp. 301-307
Author(s):  
Salam A. Ibrahim ◽  
Somphavanh Phetsomphou ◽  
Chyer Kim ◽  
Abolghasem Shahbazi ◽  
Chung W. Seo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Reuteri ◽  
Simple Method

scholarly journals Lactobacillus reuteri BM53-1 Produces a Compound That Inhibits Sticky Glucan Synthesis by Streptococcus mutans

2021 ◽  
Vol 9 (7) ◽  
pp. 1390
Author(s):  
Masafumi Noda ◽  
Naho Sugihara ◽  
Yoshimi Sugimoto ◽  
Ikue Hayashi ◽  
Sachiko Sugimoto ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Dental Caries ◽  
Lactobacillus Reuteri ◽  
Early Stage ◽  
Pcr Analysis ◽  
Cariogenic Bacteria ◽  
Qrt Pcr ◽  
Actinidia Polygama ◽  
Glucan Synthesis

Cariogenic bacteria, such as Streptococcus (S.) mutans and S. sobrinus, produce insoluble and sticky glucans as a biofilm material. The present study demonstrates that a lactic acid bacterium (LAB) named BM53-1 produces a substance that inhibits the sticky glucan synthesis. The BM53-1 strain was isolated from a flower of Actinidia polygama and identified as Lactobacillus reuteri. The substance that inhibits sticky glucan synthesis does not exhibit antibacterial activity against S. mutans. The cariogenic S. mutans produces glucans under the control of three glucosyltransferase (GTF) enzymes, named GtfB, GtfC, and GtfD. Although GtfB and GtfC produce insoluble glucans, GtfD forms soluble glucans. Through quantitative reverse-transcriptional (qRT)-PCR analysis, it was revealed that the BM53-1-derived glucan-production inhibitor (GI) enhances the transcriptions of gtfB and gtfC genes 2- to 7-fold at the early stage of cultivation. However, that of gtfD was not enhanced in the presence of the GI, indicating that the glucan stickiness produced by S. mutans was significantly weaker in the presence of the GI. Our result demonstrates that Lb. reuteri BM53-1 is useful to prevent dental caries.

scholarly journals Complete Genome Sequence of Lactobacillus reuteri Byun-re-01, Isolated from Mouse Small Intestine

2018 ◽  
Vol 7 (17) ◽  
Author(s):  
Dongjun Kim ◽  
Mun-ju Cho ◽  
Seungchan Cho ◽  
Yongjun Lee ◽  
Sung June Byun ◽  
...  
Keyword(s):  
Small Intestine ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Complete Genome ◽  
Lactobacillus Reuteri ◽  
Probiotic Bacteria ◽  
Content Type ◽  
Mouse Small Intestine

Lactic acid bacteria (LAB) are generally recognized as safe (GRAS) and serve as probiotic bacteria when consumed in adequate amounts. Here, we report the complete genome sequence of Lactobacillus reuteri Byun-re-01, isolated from mouse small intestine.

scholarly journals A Randomized Double Blind Controlled Safety Trial Evaluating D-Lactic Acid Production in Healthy Infants Fed a Lactobacillus reuteri-containing Formula

2014 ◽  
Vol 7 ◽  
pp. NMI.S14113 ◽  
Author(s):  
Konstantinos Papagaroufalis ◽  
Aikaterini Fotiou ◽  
Delphine Egli ◽  
Liên-Anh Tran ◽  
Philippe Steenhout
Keyword(s):  
Lactic Acid ◽  
Treatment Effect ◽  
Lactobacillus Reuteri ◽  
Lactic Acid Production ◽  
Fold Increase ◽  
Primary Objective ◽  
Double Blind ◽  
Term Infants ◽  
Healthy Infants ◽  
Colony Forming Units

Background D-Lactic acidosis in infants fed lactic acid bacteria-containing products is a concern. Methods The primary objective of this non-inferiority trial was to compare urinary D-lactic acid concentrations during the first 28 days of life in infants fed formula containing Lactobacillus reuteri (1.2 x 106 colony forming units (CFU)/ml) with those fed a control formula. The non-inferiority margin was set at a two-fold increase in D-lactic acid (0.7 mmol/mol creatinine, log-transformed). Healthy term infants in Greece were enrolled between birth and 72 hours of age, and block randomized to a probiotic ( N = 44) or control ( N = 44) group. They were exclusively fed their formulae until 28 days of age and followed up at 7, 14, 28, 112, and 168 ± 3 days. Anthropometric measurements were taken at each visit and tolerance recorded until 112 days. Urine was collected before study formula intake and at all visits up to 112 days and blood at 14 days. Results D-Lactic acid concentration in the probiotic group was below the non-inferiority margin at 28 days: treatment effect -0.03 (95% confidence interval [CI]: [-0.48 to 0.41]) mmol/mol creatinine but was above the non-inferiority margin at 7 and 14 days–-treatment effect 0.50 (95% CI: [0.05-0.96]) mmol/mol creatinine and 0.45 (95% CI: [0.00-0.90]) mmol/mol creatinine, respectively. Blood acid excess and pH, anthropometry, tolerance, and adverse events (AEs) were not significantly different between groups. Conclusion Intake of L. reuteri-containing formula was safe and did not cause an increase in D-lactic acid beyond two weeks. Trial Registration ClinicalTrials.gov NCT01119170.

scholarly journals Lactic Acid Bacteria Enriched from Human Gastric Biopsies

2011 ◽  
Vol 2011 ◽  
pp. 1-4 ◽  
Author(s):  
Elias Hakalehto ◽  
Terttu Vilpponen-Salmela ◽  
Kristiina Kinnunen ◽  
Atte von Wright
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbial Growth ◽  
Lactobacillus Reuteri ◽  
Common Species ◽  
Streptococcus Salivarius ◽  
Food Applications ◽  
Viable Bacteria ◽  
Gastric Biopsies ◽  
Continuous Presence

The purpose of this paper was to check if viable bacteria, in particular lactic acid bacteria (LAB), could be enriched from biopsies obtained from healthy gastroscopy patients. Gastric biopsies were obtained from 13 gastroscopy patients and subjected to an anaerobic or microaerophilic enrichment procedure utilizing the Portable Microbe Enrichment Unit (PMEU). Profuse microbial growth was observed in most cases. Samples plated on MRS showed high numbers of LAB. The most common species characterized were Lactobacillus reuteri, Lact. salivarius, and Streptococcus salivarius. The results demonstrate a continuous presence of viable LAB in healthy stomach. The species are similar to those traditionally used in food applications. The gastric LAB strains could have a potential in developing probiotic foods aimed specially on the upper part of the gastrointestinal tract.

scholarly journals MANFAAT KESEHATAN BAKTERI ASAM LAKTAT

2019 ◽  
Vol 2 (1) ◽  
pp. 54-60
Author(s):  
Siti Nur Purwandhani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Nutritional Value ◽  
Intestinal Microflora ◽  
Lactobacillus Reuteri ◽  
Health Benefits ◽  
Vitamin B ◽  
Antimicrobial Substances ◽  
Cell Components

Lactic acid bacteria has potential as health-supporting agent because of its role as probiotic that has capability to grow in gastrointestinal tract, and its metabolites/cell components that have health benefits. Health benefits of lactic acid bacteria include balancing intestinal microflora so it can play a role in treating diarrhea, preventing cancer, lowering serum cholesterol, treating lactose intolerant, and preventing constipation. In terms of nutritional value, lactic acid bacteria is capable of increasing the biological value of milk protein, synthesizing vitamin B, inhibiting antinutrient compound, inhibiting toxins production, and producing antimicrobial substances. Examples of lactic acid bacteria strain that can be used as a probiotic are Lactobacillus reuteri, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei.

scholarly journals Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3519 ◽  
Author(s):  
Yuxuan Liu ◽  
Huan Cheng ◽  
Huiyan Liu ◽  
Ruoshuang Ma ◽  
Jiangtao Ma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antioxidant Capacity ◽  
Volatile Compounds ◽  
Lactobacillus Plantarum ◽  
Bacillus Licheniformis ◽  
Lactobacillus Reuteri ◽  
Lactobacillus Rhamnosus ◽  
Bacterial Strains ◽  
Bacillus Velezensis ◽  
Lycium Barbarum

Microorganisms can be used for enhancing flavors or metabolizing functional compounds. The fermented-food-derived bacterial strains comprising Bacillus velezensis, Bacillus licheniformis, and Lactobacillus reuteri mixed with Lactobacillus rhamnosus and Lactobacillus plantarum were used to ferment goji berry (Lycium barbarum L.) juice in this study. The fermentation abilities and antioxidant capacities of different mixtures of multiple strains in goji juice were compared. The results showed that the lactic acid contents increased 9.24–16.69 times from 25.30 ± 0.71 mg/100 mL in goji juice fermented using the SLV (Lactobacillus rhamnosus, Lactobacillus reuteri, and Bacillus velezensis), SZP (Lactobacillus rhamnosus, Lactobacillus plantarum, and Bacillus licheniformis), and SZVP (Lactobacillus rhamnosus, Lactobacillus plantarum, Bacillus velezensis, and Bacillus licheniformis) mixtures, and the protein contents increased 1.31–2.11 times from 39.23 ± 0.67 mg/100 mL. In addition, their contents of volatile compounds increased with positive effects on aroma in the fermented juices. Conversion of the free and bound forms of phenolic acids and flavonoids in juice was influenced by fermentation, and the antioxidant capacity improved significantly. Fermentation enhanced the contents of lactic acid, proteins, volatile compounds, and phenols. The antioxidant capacity was strongly correlated with the phenolic composition.

scholarly journals Inhibition of Staphylococcus aureus Growth on Tellurite-Containing Media by Lactobacillus reuteri Is Dependent on CyuC and Thiol Production

2006 ◽  
Vol 73 (3) ◽  
pp. 1005-1009 ◽  
Author(s):  
Mark S. Turner ◽  
Raquel Lo ◽  
Philip M. Giffard
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Reuteri

ABSTRACT Lactobacillus reuteri inhibits Staphylococcus aureus growth on Baird-Parker agar. This activity required the presence of tellurite and was not shared with other lactic acid bacteria or an L. reuteri mutant defective in cystine metabolism. Secreted products generated from L. reuteri cystine metabolism and thiols were shown to augment tellurite toxicity.

scholarly journals Use of metabolites of therapeutic Lactic acid bacteria to inhibit four species veterinary pathogenic bacteria

2005 ◽  
Vol 29 (2) ◽  
pp. 49-55
Author(s):  
Ali H. A . Hamid
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Lactobacillus Reuteri ◽  
Inhibition Zone ◽  
Culture Cell ◽  
Inhibition Activity ◽  
Inhibition Zone Diameter ◽  
Zone Diameter ◽  
Mrs Broth

This study aimed to detect metabolites inhibition activity for three therapeuticLactic acid bacteria Lactobacillus acidophilus (Lb. acid.) , Lactobacillus reuteri(Lb. reut.) and Bifidobacterium ssp. (Bif.) which were grown in whole milk andMan Reqosa and Sharp (MRS) broth as single or double (Lb. acid. + Bif.) ormixed (Lb. reut + Bif. + Lb. acid) culture Cell Free Extract (CFE) of theseculture which contained their metabolites of Lactic acid bacteria (exclusion Lb.reut.) showed good inhibition against four species of pathogenic Escherichiacoli ; Salmonella typhimurium ; Proteus volgaris and Staphylococcus aureus.inhibition activity against E. coli culture showed that 72 hours was the bestincubation time for Lactic acid bacteria to produce more metabolite with bestinhibition activity. Metabolite (CFE) of Lb. Acid culture grown in milk andMRS broth showed the best inhibition activity against all of Gram Positive andGram negative test bacteria with over all inhibition zone diameter was 14.6 and15.3 mm for milk and MRS broth supernatant respectively and this activityremained for more than one week as inhibition zone diameter were 13.4 and14.5 mm for supernatant of milk and MRS respectively.

Screening for lactic acid bacteria capable of inhibiting Campylobacter jejuni in in vitro simulations of the broiler chicken caecal environment

2012 ◽  
Vol 3 (4) ◽  
pp. 299-308 ◽  
Author(s):  
J. Robyn ◽  
G. Rasschaert ◽  
W. Messens ◽  
F. Pasmans ◽  
M. Heyndrickx
Keyword(s):  
Lactic Acid ◽  
Campylobacter Jejuni ◽  
Lactobacillus Reuteri ◽  
Developed Countries ◽  
Lactobacillus Helveticus ◽  
Proteinase K ◽  
Campylobacter Coli ◽  
Protective Effects ◽  
Human Campylobacteriosis

Thermotolerant Campylobacter spp., specifically Campylobacter jejuni and Campylobacter coli, are the most common bacterial causes of human gastroenteritis in developed countries. Consumption of improperly prepared poultry products and cross contamination are among the main causes of human campylobacteriosis. The aim of this study was to identify lactic acid bacterial (LAB) strains capable of inhibiting C. jejuni growth in initial in vitro trials (‘spot-on-lawn’ method), as well as in batch fermentation studies mimicking the broiler caecal environment. These experiments served as an indication for using these strains to decrease the capability of Campylobacter to colonise and grow in the chicken caeca during primary production, with the aim of reducing the number of human campylobacteriosis cases. A total of 1,150 LAB strains were screened for anti-Campylobacter activity. Six strains were selected: members of the species Lactobacillus reuteri, Lactobacillus agilis, Lactobacillus helveticus, Lactobacillus salivarius, Enterococcus faecalis and Enterococcus faecium. After treatment with catalase, proteinase K and a-chymotrypsin, anti-Campylobacter activity of cell-free culture supernatant fluid (CSF) for all six strains was retained, which indicated that activity was probably not exerted by bacteriocin production. Based on the activity found in CSF, the compounds produced by the selected strains are secreted and do not require presence of live bacterial producer cells for activity. During initial in vitro fermentation experiments, the E. faecalis strain exhibited the highest inhibitory activity for C. jejuni and was selected for further fermentation experiments. In these experiments we tested for therapeutic or protective effects of the E. faecalis strain against C. jejuni MB 4185 infection under simulated broiler caecal growth conditions. The best inhibition results were obtained when E. faecalis was inoculated before the C. jejuni strain, lowering C. jejuni counts at least one log compared to a positive control. This effect was already observed 6 h after C. jejuni inoculation.

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