Efficacy of barley based probiotic food mixture in treatment of pathogenic E.coli induced diarrhoea in mice

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

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Probiotic Fermented Food Mixtures: Possible Applications in Clinical Anti-Diarrhoea Usage

Nutrition and Health ◽

10.1177/026010609801200202 ◽

1998 ◽

Vol 12 (2) ◽

pp. 97-105 ◽

Cited By ~ 21

Author(s):

Binita Rani ◽

N. Khetarpaul

Keyword(s):

Milk Powder ◽

Skim Milk ◽

Titratable Acidity ◽

Experimental Period ◽

Skim Milk Powder ◽

Fermented Food ◽

Shigella Dysenteriae ◽

E Coli ◽

Tomato Pulp ◽

Food Mixture

A probiotic fermented PCMT food mixture was developed by fermentation of an autoclaved and cooled slurry of pearl millet flour, chickpea flour, skim milk powder and fresh tomato pulp (PCMT 2:1:1:1, w/w) with Lactobacillus acidophilus (105 cells/ml), a probiotic organism at 37°C for 24 h. Such a fermented mixture inhibited the growth of pathogenic organisms, namely Shigella dysenteriae, Salmonella typhosa and E. coli. A significant decline in pH with a corresponding increase in titratable acidity due to probiotic fermentation occurred in the developed food mixture. Feeding of the freshly developed fermented. mixture to mice suffering from E. coli induced diarrhoea, could help to arrest diarrhoea, reduce moisture, protein and ash contents in their faeces. The counts of lactobacilli increased whereas those of E. coli decreased remarkably in the faeces of mice from the 3rd day of the feeding trial till the end of experimental period. The beneficial effect of probiotic feeding may be due to antimicrobial substances produced by L. acidophilus, which might have neutralized the enterotoxins from E. coli. The cost of one 200 ml glass full of this probiotic drink is no more than one rupee.

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Socialization of the Benefits of Fermenting Cattle Milk into Yogurt as a Probiotic Food Product for Housewife Community of Sruni Village, Musuk, Boyolali

Jurnal Pengabdian Pada Masyarakat ◽

10.30653/002.201944.178 ◽

2019 ◽

Vol 4 (4) ◽

pp. 581-588

Author(s):

Sri Sinto Dewi ◽

Stalis Norma Ethica ◽

Wikanastri Hersoelistyorini

Keyword(s):

Swot Analysis ◽

Economic Value ◽

Food Product ◽

Community Empowerment ◽

Cow Milk ◽

Cash Assistance ◽

Fresh Milk ◽

Central Java ◽

The Government ◽

Probiotic Food

Boyolali Regency is among districts in Indonesia, which still has poverty issues and receives direct cash assistance from the government. Yet, villages of the regency including Sruni at Musuk sub-district has been known as one of the main producers of fresh cow milk for the Central Java region.There has been no attempt to process fresh milk into food products of higher economic value at Sruni Village. Meanwhile, results of the strengths, weaknesses, opportunities, and threats (SWOT) analysis at Musuk showed that the region has the potential to be developed for dairy industry. Therefore, through socialization program, community empowerment should be initiated by socializing benefits of fermenting cattle milk into yogurt as a probiotic food product. The socialization had been carried out for 12 housewives in the village of Sruni through two small-class seminars in April 2019. Evaluation was conducted by comparing the number of correct answers from participants’ answers recorded on questionnaire given prior and after each of both seminars. Percentage of improved answers were presented in histograms and then analyzed. As results, the first seminar produced in average 47.4% improved answers, while the second seminar could generate in average 27.3% improved answers. The results showed that in general, the conducted socialization program was quite successful in improving understanding of Sruni villagers on the benefits of fermenting cattle milk into yogurt as a probiotic food product.

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Pseudo-polynomial time algorithms for combinatorial food mixture packing problems

Journal of Industrial and Management Optimization ◽

10.3934/jimo.2016.12.1057 ◽

2015 ◽

Vol 12 (3) ◽

pp. 1057-1073

Author(s):

Kenju Tateishi ◽

Yoshiyuki Karuno ◽

Shinji Imahori

Keyword(s):

Polynomial Time ◽

Packing Problems ◽

Polynomial Time Algorithms ◽

Food Mixture ◽

Pseudo Polynomial Time

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Probiotic Food Products Classes, Types, and Processing

Probiotics ◽

10.5772/51267 ◽

2012 ◽

Author(s):

Saddam S.

Keyword(s):

Food Products ◽

Probiotic Food

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Effect of Feeding Probioticated Functional Food Mixture on Serum Cholesterol Levels in Albino Rats

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2016.53.3.5315 ◽

2016 ◽

Vol 53 (3) ◽

pp. 321

Author(s):

Shilpa Huchchannanavar ◽

D. Vijayalakshmi ◽

Y. B. Rajeshwari ◽

Suvarna Chavannavar ◽

Usha Ravindra

Keyword(s):

Serum Cholesterol ◽

Normal Growth ◽

Good Health ◽

Good Effect ◽

Albino Rats ◽

Cholesterol Levels ◽

Therapeutic Value ◽

Male Wistar Rats ◽

Effect Of Feeding ◽

Food Mixture

Probiotics are dietary supplements containing potentially beneficial bacteria or yeasts. These probiotics promote good health and have therapeutic value. In this regard a study has been conducted to find the effect of probioticated millet mix on cholesterol levels in albino rats. Forty eight male Wistar rats were divided into six groups, all groups showed normal growth. Normal levels of serum hematological and serum values were observed where as Composite Mix Single Probiotic (CMSP) diet showed better results. Reduction in serum cholesterol, triglycerides, VLDL, LDL and improvement in the HDL levels were observed over a period of 45 days in experimental animals. CMSP was found to have good effect when compared to Composite Mix with Mixed Probiotic (CMMP). Hypocholesterolemic effect was observed in rats fed with CMSP diet.

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Targeting the perinatal diet to modulate the gut microbiota increases dietary variety and prebiotic and probiotic food intakes: results from a randomised controlled trial

Public Health Nutrition ◽

10.1017/s1368980020003511 ◽

2020 ◽

pp. 1-13

Author(s):

Samantha L Dawson ◽

Mohammadreza Mohebbi ◽

Jeffrey M Craig ◽

Phillip Dawson ◽

Gerard Clarke ◽

...

Keyword(s):

Randomised Controlled Trial ◽

Gut Microbiota ◽

Pregnant Women ◽

Diet Quality ◽

Dietary Intervention ◽

Controlled Trial ◽

Control Group ◽

Dietary Variety ◽

Probiotic Food ◽

Randomised Controlled

Abstract Objective: To evaluate the hypothesis that a perinatal educational dietary intervention focused on ‘eating for the gut microbiota’ improves diet quality of pregnant women pre- and postnatally. Design: The Healthy Parents, Healthy Kids study is a prospectively registered randomised controlled trial designed to evaluate the efficacy of a dietary intervention in altering the maternal and infant gut microbiota and improving perinatal diet quality. Eligible pregnant women were randomised to receive dietary advice from their healthcare provider or to additionally receive a three session dietary intervention. Dietary data were collected at gestation weeks 26, 31, 36 and postnatal week 4. Outcome measures were diet quality, dietary variety, prebiotic and probiotic food intakes, energy, fibre, saturated fat and discretionary food intakes. Between-group differential changes from baseline before and after birth in these dietary measures were assessed using generalised estimating equations. Setting: Melbourne, Australia. Participants: Healthy pregnant women from gestation week 26. Results: Forty-five women were randomised (twenty-two control, twenty-three intervention). Compared with the control group, the intervention group improved diet quality prior to birth (5·66 (95 % CI 1·65, 9·67), Cohen’s d: 0·82 (se 0·33)). The intervention improved dietary variety (1·05 (95 % CI 0·17, 1·94), d: 0·66 (se 0·32)) and increased intakes of prebiotic (0·8 (95 % CI 0·27, 1·33), d: 0·91 (se 0·33)) and probiotic foods (1·05 (95 % CI 0·57, 1·53), d: 1·3(se 0·35)) over the whole study period compared with the control group. Conclusion: A dietary intervention focused on ‘eating for the gut microbiota’ can improve aspects of perinatal diet quality during and after pregnancy.

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