A review on the impact of seaweed polysaccharide on the growth of probiotic bacteria and its application in aquaculture

The feasibility of yogurt fortification with 0.3% oat β-glucan was examined. The results showed that 0.3% oat β-glucan yogurt has water-holding capacity. The acidity value and pH reached their maximum values at 7 d of storage, and no significant changes were observed after 7 d. All pH values ranged from 4.18 to 4.28, which are within the normal ranges for set-type yogurts. Interestingly, the viscosity values increased throughout storage. Significant differences were noted between the control yogurt and 0.3% oat β-glucan yogurt. The experimental sample had higher viscosity than the control yogurt, and the highest values were 58560 ± 2120 cp at 21 d for 0.3% oat β-glucan yogurt. The viability of probiotic bacteria in yogurts was checked. During the whole storage period, the content of probiotics decreased, which was only 0.63 ± 0.05×107 CFU/mL at 21 d. However, 0.3% oat β-glucan yogurt contained significantly more living probiotic bacteria compared to the control one, throughout the whole cold storage period. The viability of probiotic bacteria of 0.3% oat β-glucan yogurt at 14 d (3.18±0.2×107 CFU/mL) was only slightly lower than that of control yogurt at 1 d (3.45±0.3×107 CFU/mL). This fully demonstrates that the addition of 0.3% oat β-glucan has a protective effect on probiotics in yogurt, which will be beneficial for human health. The textural characteristics of yogurt were affected by the addition of 0.3% oat β-glucan, leading to decreased adhesiveness, but enhanced hardness and gumminess, throughout storage. All yogurts had average sensory scores of above 80, indicating a preference both for the control yogurt and 0.3% oat β-glucan yogurt throughout storage. The sensory results indicated that 0.3% oat β-glucan yogurt had the highest acceptability value of 86.49 at 21 d of storage, had a positive effect on the acceptability of the yogurt, independently of the storage time. Overall, yogurt containing 0.3% oat β-glucan could be an innovative healthy dairy product.

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Microbiotic disorders as a global interdisciplinary problem

Medical Council ◽

10.21518/2079-701x-2019-2-53-60 ◽

2019 ◽

pp. 53-60

Author(s):

Article Editorial

Keyword(s):

Gastrointestinal Tract ◽

International Symposium ◽

Respiratory System ◽

Pediatric Surgery ◽

Modern Medicine ◽

Probiotic Bacteria ◽

Global Level ◽

The World ◽

New Generation ◽

The Impact

One of the topical problems of modern medicine is the impact of microbiota on human health. The correlation between microbiome disorders and the development of diseases of the gastrointestinal tract, skin, respiratory system, obesity, autism and even depression has been established. Specialists pay most attention to the formation and maintenance of microbiota balance in children from birth, which is necessary for the preservation of their health in the future. Microbiota is studied by scientists from all over the world, which makes it possible to establish safe and effective strains of probiotic bacteria and on their basis to create a new generation of multiprobiotics. Creation of modern probiotics, their rational use and efficiency were discussed at the international symposium «Microbiotic disorders as an interdisciplinary problem of global level», held in the framework of the XVII Russian Congress «Innovative technologies in pediatrics and pediatric surgery» in October 2018. Dr. Ashton Harper (UK) and Professor Irina Zakharova shared their experience of effective dysbiosis correction with the help of modern English multiprobiotic Bak-Set.

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Enzymatic Production of Xylo-oligosaccharides from Destarched Wheat Bran and the Impact of Their Degree of Polymerization and Substituents on Their Utilization as a Carbon Source by Probiotic Bacteria

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.1c02888 ◽

2021 ◽

Author(s):

Karina L. Ríos-Ríos ◽

Winnie Dejonghe ◽

Karolien Vanbroekhoven ◽

Harivony Rakotoarivonina ◽

Caroline Rémond

Keyword(s):

Carbon Source ◽

Wheat Bran ◽

Degree Of Polymerization ◽

Probiotic Bacteria ◽

Enzymatic Production ◽

The Impact

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Functional Dynamics of the Gut Microbiome in Elderly People during Probiotic Consumption

mBio ◽

10.1128/mbio.00231-15 ◽

2015 ◽

Vol 6 (2) ◽

Cited By ~ 72

Author(s):

Emiley A. Eloe-Fadrosh ◽

Arthur Brady ◽

Jonathan Crabtree ◽

Elliott F. Drabek ◽

Bing Ma ◽

...

Keyword(s):

Gut Microbiota ◽

Lactobacillus Rhamnosus ◽

Probiotic Bacteria ◽

Healthy Human ◽

Content Type ◽

Treatment Comparison ◽

Functional Dynamics ◽

Single Organism ◽

Probiotic Treatment ◽

The Impact

ABSTRACT A mechanistic understanding of the purported health benefits conferred by consumption of probiotic bacteria has been limited by our knowledge of the resident gut microbiota and its interaction with the host. Here, we detail the impact of a single-organism probiotic, Lactobacillus rhamnosus GG ATCC 53103 (LGG), on the structure and functional dynamics (gene expression) of the gut microbiota in a study of 12 healthy individuals, 65 to 80 years old. The analysis revealed that while the overall community composition was stable as assessed by 16S rRNA profiling, the transcriptional response of the gut microbiota was modulated by probiotic treatment. Comparison of transcriptional profiles based on taxonomic composition yielded three distinct transcriptome groups that displayed considerable differences in functional dynamics. The transcriptional profile of LGG in vivo was remarkably concordant across study subjects despite the considerable interindividual nature of the gut microbiota. However, we identified genes involved in flagellar motility, chemotaxis, and adhesion from Bifidobacterium and the dominant butyrate producers Roseburia and Eubacterium whose expression was increased during probiotic consumption, suggesting that LGG may promote interactions between key constituents of the microbiota and the host epithelium. These results provide evidence for the discrete functional effects imparted by a specific single-organism probiotic and challenge the prevailing notion that probiotics substantially modify the resident microbiota within nondiseased individuals in an appreciable fashion. IMPORTANCE Probiotic bacteria have been used for over a century to promote digestive health. Many individuals report that probiotics alleviate a number of digestive issues, yet little evidence links how probiotic microbes influence human health. Here, we show how the resident microbes that inhabit the healthy human gut respond to a probiotic. The well-studied probiotic Lactobacillus rhamnosus GG ATCC 53103 (LGG) was administered in a clinical trial, and a suite of measurements of the resident microbes were taken to evaluate potential changes over the course of probiotic consumption. We found that LGG transiently enriches for functions to potentially promote anti-inflammatory pathways in the resident microbes.

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Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation

BioMed Research International ◽

10.1155/2017/5165916 ◽

2017 ◽

Vol 2017 ◽

pp. 1-7 ◽

Cited By ~ 12

Author(s):

Tauá Alves Melo ◽

Thalis Ferreira dos Santos ◽

Lennon Ramos Pereira ◽

Hélic Moreira Passos ◽

Rachel Passos Rezende ◽

...

Keyword(s):

Food Industry ◽

Probiotic Strain ◽

Human Stomach ◽

Lactobacillus Fermentum ◽

Probiotic Bacteria ◽

Human Gastrointestinal Tract ◽

Functional Profile ◽

The Impact ◽

Potential Use ◽

Cocoa Fermentation

The use of intestinal probiotic bacteria is very common in the food industry and has been the focus of the majority of research in this field. Yet in recent years, research on extraintestinal microorganisms has greatly increased due to their well-known potential as probiotics. Thus, we studied a strain of Lactobacillus fermentum (TCUESC01) extracted from fermenting cocoa. First, we examined the impact of pH on the growth of this strain and studied its survival under conditions similar to those of the human gastrointestinal tract. L. fermentum TCUESC01 demonstrated resistance to conditions mimicking the human stomach and intestines and grew well between pH 5 and pH 7. Next, we subjected L. fermentum TCUESC01 to storage at 4°C in a milk solution and found that it survived well for 28 days. Lastly, we measured the susceptibility of this strain to numerous antibiotics and its tendency to autoaggregate. L. fermentum TCUESC01 showed significant autoaggregation, as well as susceptibility to the majority of antibiotics tested. Overall, our findings support the potential use of this extraintestinal bacterium as a dietary probiotic.

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Multivariate analysis of proteolysis patterns differentiated the impact of six strains of probiotic bacteria on a semi-hard cheese

Journal of Dairy Science ◽

10.3168/jds.2008-1794 ◽

2009 ◽

Vol 92 (6) ◽

pp. 2455-2467 ◽

Cited By ~ 15

Author(s):

C.V. Bergamini ◽

E.R. Hynes ◽

M.C. Candioti ◽

C.A. Zalazar

Keyword(s):

Multivariate Analysis ◽

Probiotic Bacteria ◽

The Impact ◽

Hard Cheese

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Impact of Probiotic Bacteria on Respiratory Allergy Disorders

Frontiers in Microbiology ◽

10.3389/fmicb.2021.688137 ◽

2021 ◽

Vol 12 ◽

Author(s):

Dominika Jakubczyk ◽

Sabina Górska

Keyword(s):

Intranasal Administration ◽

Respiratory Allergy ◽

Probiotic Bacteria ◽

Epithelial Barrier ◽

Common Disease ◽

Allergy Prevention ◽

Prevention And Treatment ◽

Probiotic Strains ◽

Effective Remedy ◽

The Impact

Respiratory allergy is a common disease with an increased prevalence worldwide. The effective remedy is still unknown, and a new therapeutic approach is highly desirable. The review elaborates the influence of probiotic bacteria on respiratory allergy prevention and treatment with particular emphasis on the impact of the current methods of their administration – oral and intranasal. The background of the respiratory allergy is complex thus, we focused on the usefulness of probiotics in the alleviation of different allergy factors, in particular involved in pathomechanism, local hypersensitive evidence and the importance of epithelial barrier. In this review, we have shown that (1) probiotic strains may vary in modulatory potential in respiratory allergy, (2) probiotic bacteria are beneficial in oral and intranasal administration, (3) recombinant probiotic bacteria can modulate the course of respiratory allergy.

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