Viability and morphological evaluation of alginate-encapsulated Lactobacillus rhamnosus GG under simulated tilapia gastrointestinal conditions and its effect on growth performance, intestinal morphology and protection against Streptococcus agalactiae

2015 ◽  
Vol 207 ◽  
pp. 93-103 ◽  
Author(s):  
Nopadon Pirarat ◽  
Komkiew Pinpimai ◽  
Channarong Rodkhum ◽  
Nantarika Chansue ◽  
Ei Lin Ooi ◽  
...  
Keyword(s):  
Growth Performance ◽  
Streptococcus Agalactiae ◽  
Lactobacillus Rhamnosus ◽  
Intestinal Morphology ◽  
Lactobacillus Rhamnosus Gg ◽  
Morphological Evaluation ◽  
Gastrointestinal Conditions ◽  
Effect On Growth

scholarly journals Survival of Lactobacillus rhamnosus GG during Simulated Gastrointestinal Conditions Depending on Food Matrix

2016 ◽  
Vol 5 (5) ◽  
pp. 56 ◽  
Author(s):  
Riin Karu ◽  
Ingrid Sumeri
Keyword(s):  
Whey Protein ◽  
Apple Juice ◽  
Negative Impact ◽  
Physiological State ◽  
Lactobacillus Rhamnosus ◽  
Maximum Growth ◽  
Food Matrix ◽  
Lactobacillus Rhamnosus Gg ◽  
Significant Drop ◽  
Gastrointestinal Conditions

When developing new probiotic foods, their protective properties in maintaining viability of probiotics under gastrointestinal conditions should be evaluated. In the current study, human upper gastrointestinal tract simulator (GITS) was used to compare the effect of different food matrixes on the survival of Lactobacillus rhamnosus GG (LGG). pH-auxostat was chosen for the cultivation of LGG cells to obtain culture samples in the same physiological state at maximum growth rate for the GITS experiments. The LGG culture was centrifuged and fast frozen in liquid nitrogen in various liquid food matrixes (commercial UHT milk, soymilk, apple juice, titrated apple juice, whey protein powder drink and M.R.S. Broth as reference) and stored at -400C. During 3-month storage, reduction of viability was significant only for apple juice. In the GITS experiments, bile had a greater negative impact on LGG than acid conditions, also the effect of food matrix was noted - in the case of milk, soymilk and whey protein powder drink only the highest concentration of bile (0.4%) caused a significant drop in the viability of bacteria when compared to apple juice. To maximize the health benefits of foodstuffs, it should be taken into account that the survival of probiotics during fast freezing, storage and gastrointestinal passage is dependent on the food matrix.

scholarly journals Viability of probiotic bacteria in tropical mango juice and the resistance of the strains to gastrointestinal conditions simulated in vitro

2019 ◽  
Vol 40 (1) ◽  
pp. 149
Author(s):  
Lívia Ladeira Furtado ◽  
Maurilio Lopes Martins ◽  
Afonso Mota Ramos ◽  
Roselir Ribeiro da Silva ◽  
Bruno Ricardo de Castro Leite Junior ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Time ◽  
Lactobacillus Rhamnosus ◽  
Soluble Solids ◽  
Lactobacillus Rhamnosus Gg ◽  
Dietary Restrictions ◽  
Gastrointestinal Conditions ◽  
The Mean ◽  
Mango Juice

This study evaluated the viability of Lactobacillus acidophilus La-05, Lactobacillus plantarum LP299v and Lactobacillus rhamnosus GG in tropical mango juice, the resistance of the strains to gastrointestinal conditions simulated in vitro and the microbiological, physicochemical and sensory characteristics of the products obtained. The viabilities of L. rhamnosus GG and L. plantarum LP299v were greater than 7.96 log CFU mL-1 and 7.74 log CFU mL-1, respectively, during the 28 days of storage at 8 °C. However, there was a reduction (p < 0.05) in the viability of L. acidophilus La-5 after 21 days of storage, with counts of 3.81 log UFC mL-1. The parameters of pH, total soluble solids, luminosity (L*) and the color coordinates, a* and b*, did not differ between the treatments. However, the pH and acidity varied during the storage time, probably due to the fermentative action of the microorganisms. For the in vitro gastrointestinal resistance test, there was a difference in the gastric phase for enteric phases I and II. The mean viability of the microorganisms in the gastric phase was 5.11 log CFU mL-1, decreasing to 4.02 and 3.97 log CFU mL-1 in enteric phases I and II, respectively. Juices containing L. rhamnosus GG and L. plantarum LP299 were evaluated sensorially, presenting good acceptability. The results suggest that the tropical mango juice was a good carrier matrix for L. rhamnosus GG and L. plantarum LP 299v, being well accepted and therefore an alternative for populations with dietary restrictions.

Effect of capsaicin and capsaicin plus DL-methionine hydroxy analog in diet on growth performance and gastrointestinal conditions of nursery pigs

2019 ◽  
Author(s):  
Siriporn Namted ◽  
Theerawit Poeikhampha ◽  
Choawit Rakangthong ◽  
Chaiyapoom Bunchasak
Keyword(s):  
Lactic Acid ◽  
Growth Performance ◽  
Synergistic Effects ◽  
Control Diet ◽  
Intestinal Morphology ◽  
Control Group ◽  
Nursery Pigs ◽  
Crypt Depth ◽  
Gastrointestinal Conditions ◽  
Dietary Treatments

The study was conducted to determine the effect of supplemental capsaicin (CS) or capsaicin plus DL-methionine hydroxy analog (CS+LMA) in diets on growth performance and gastrointestinal conditions of nursery pigs. Seventy-two castrated male piglets (BW 7.79 ± 0.02 kg) were offered diets for 6 weeks as follows: 1) control diet, 2) control diet with capsaicin 2.5 ppm (CS), and 3) control diet with capsaicin 2.5 ppm plus DL-LMA 0.05 % (CS+LMA). The dietary treatments did not influence growth performance, gastrointestinal pH and the bacterial population in the caecum (P>0.05). However, in the caecum, number of Lactobacillus spp. tended to increase (P=0.09), and lactic acid concentration was increased (P less than 0.05) by CS+LMA supplementation. The supplemental CS or CS+LMA increased the villus height (P less than 0.01), and CS+LMA supplementation increased the crypt depth (P less than 0.05) in the segment of duodenum compared to the control group. The blood urea nitrogen (BUN) was not influenced by CS or CSLMA supplementations (P>0.05). In conclusion, supplementing CS improved the small intestinal morphology, and there were synergistic effects on the duodenal crypt depth and caecal lactic acid when LMA was combined with CS.

scholarly journals An l-Fucose Operon in the Probiotic Lactobacillus rhamnosus GG Is Involved in Adaptation to Gastrointestinal Conditions

2015 ◽  
Vol 81 (11) ◽  
pp. 3880-3888 ◽  
Author(s):  
Jimmy E. Becerra ◽  
María J. Yebra ◽  
Vicente Monedero
Keyword(s):  
Carbon Catabolite Repression ◽  
Lactobacillus Rhamnosus ◽  
Transcriptional Analysis ◽  
Growth Defect ◽  
Wild Type ◽  
Lactobacillus Rhamnosus Gg ◽  
Content Type ◽  
Gastrointestinal Conditions ◽  
In The Wild ◽  
The Many

ABSTRACTl-Fucose is a sugar present in human secretions as part of human milk oligosaccharides, mucins, and other glycoconjugates in the intestinal epithelium. The genome of the probioticLactobacillus rhamnosusGG (LGG) carries a gene cluster encoding a putativel-fucose permease (fucP),l-fucose catabolic pathway (fucI,fucK,fucU, andfucA), and a transcriptional regulator (fucR). The metabolism ofl-fucose in LGG results in 1,2-propanediol production, and theirfucIandfucPmutants displayed a severe and mild growth defect onl-fucose, respectively. Transcriptional analysis revealed that thefucgenes are induced byl-fucose and subject to a strong carbon catabolite repression effect. This induction was triggered by FucR, which acted as a transcriptional activator necessary for growth onl-fucose. LGG utilized fucosyl-α1,3-N-acetylglucosamine and contrarily to other lactobacilli, the presence offucgenes allowed this strain to use thel-fucose moiety. InfucIandfucRmutants, but not infucPmutant,l-fucose was not metabolized and it was excreted to the medium during growth on fucosyl-α1,3-N-acetylglucosamine. Thefucgenes were induced by this fucosyl-disaccharide in the wild type and thefucPmutant but not in afucImutant, showing that FucP does not participate in the regulation offucgenes and thatl-fucose metabolism is needed for FucR activation. Thel-fucose operon characterized here constitutes a new example of the many factors found in LGG that allow this strain to adapt to the gastrointestinal conditions.

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