Goat milk fermented by lactic acid bacteria modulates small intestinal microbiota and immune responses

This study investigates the effects of mannanoligosaccharide (MOS) and organic acid blend (OAB) supplementation individually and in combination on small intestinal microbiota and expression of heat shock protein 70 in Hubbard chicks. 128 day- old birds were divided into four different groups with each group having 4 replicates in a trial of 35 days. The first group was kept as control whereas, the second and third groups were given MOS and OAB respectively. The fourth group (MOS+OAB) was given combination of MOS and OAB. At the end of trial, two birds from each replicate were slaughtered. The number of lactic acid bacteria and yeast were significantly higher in MOS+OAB birds compared to other groups. Expression of heat shock protein 70 significantly decreased by MOS and OAB individually and in combination. It is concluded that combined supplementation of MOS and OAB is beneficial in broilers.

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Comparison of the Fecal Microbiota of Horses with Intestinal Disease and Their Healthy Counterparts

Veterinary Sciences ◽

10.3390/vetsci8060113 ◽

2021 ◽

Vol 8 (6) ◽

pp. 113

Author(s):

Taemook Park ◽

Heetae Cheong ◽

Jungho Yoon ◽

Ahram Kim ◽

Youngmin Yun ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Metabolic Disorders ◽

Bacterial Population ◽

Fecal Microbiota ◽

Intestinal Disease ◽

Fecal Samples ◽

Gut Dysbiosis ◽

Rrna Sequencing ◽

Small Intestinal

(1) Background: The intestinal microbiota plays an essential role in maintaining the host’s health. Dysbiosis of the equine hindgut microbiota can alter the fermentation patterns and cause metabolic disorders. (2) Methods: This study compared the fecal microbiota composition of horses with intestinal disease and their healthy counterparts living in Korea using 16S rRNA sequencing from fecal samples. A total of 52 fecal samples were collected and divided into three groups: horses with large intestinal disease (n = 20), horses with small intestinal disease (n = 8), and healthy horses (n = 24). (3) Results: Horses with intestinal diseases had fewer species and a less diverse bacterial population than healthy horses. Lactic acid bacteria, Lachnospiraceae, and Lactobacillaceae were overgrown in horses with large intestinal colic. The Firmicutes to Bacteroidetes ratio (F/B), which is a relevant marker of gut dysbiosis, was 1.94, 2.37, and 1.74 for horses with large intestinal colic, small intestinal colic, and healthy horses, respectively. (4) Conclusions: The overgrowth of two lactic acid bacteria families, Lachnospiraceae and Lactobacillaceae, led to a decrease in hindgut pH that interfered with normal fermentation, which might cause large intestinal colic. The overgrowth of Streptococcus also led to a decrease in pH in the hindgut, which suppressed the proliferation of the methanogen and reduced methanogenesis in horses with small intestinal colic.

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Modulation of intestinal microbiota and immunometabolic parameters by caloric restriction and lactic acid bacteria

Food Research International ◽

10.1016/j.foodres.2018.06.014 ◽

2019 ◽

Vol 124 ◽

pp. 188-199 ◽

Cited By ~ 3

Author(s):

Emanuel Fabersani ◽

Matías Russo ◽

Antonela Marquez ◽

Claudia Abeijón-Mukdsi ◽

Roxana Medina ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Caloric Restriction ◽

Intestinal Microbiota

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Effects of mixed lactic acid bacteria on intestinal microbiota of mice infected with Staphylococcus aureus

BMC Microbiology ◽

10.1186/s12866-018-1245-1 ◽

2018 ◽

Vol 18 (1) ◽

Author(s):

Dayong Ren ◽

Shengjie Gong ◽

Jingyan Shu ◽

Jianwei Zhu ◽

Hongyan Liu ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Intestinal Microbiota

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Proteolytic and antimicrobial activity of lactic acid bacteria grown in goat milk

Biotechnology & Biotechnological Equipment ◽

10.1080/13102818.2014.971487 ◽

2014 ◽

Vol 28 (6) ◽

pp. 1073-1078 ◽

Cited By ~ 22

Author(s):

Jivka Atanasova ◽

Penka Moncheva ◽

Iskra Ivanova

Keyword(s):

Antimicrobial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Goat Milk

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Evaluation of Potential Probiotic Characteristics of Isolated Lactic Acid Bacteria from Goat Milk

British Biotechnology Journal ◽

10.9734/bbj/2016/26397 ◽

2016 ◽

Vol 14 (2) ◽

pp. 1-7

Author(s):

Md Abdullah-Al-Mamun ◽

Md Hasan ◽

Salauddin Azad ◽

Md Uddin ◽

Sayeed Shahriyar ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Goat Milk

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Pengaruh Penambahan Rempah Terhadap Kualitas Yoghurt Susu Kambing

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v3i2.3073 ◽

2018 ◽

Vol 3 (2) ◽

pp. 364-371

Author(s):

Jirnawati Jirnawati ◽

Syarifah Rohaya ◽

Ismail Sulaiman

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Content ◽

Goat Milk ◽

Interaction Type ◽

Color Texture

Abstrak. Tujuan penelitian ini adalah untuk melihat pengaruh jenis rempah, konsentrasi rempah, dan interaksi jenis rempah dan konsentrasi rempah terhadap kualitas yoghurt susu kambing. Penelitian menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor. Faktor pertama adalah jenis ekstrak rempah (R) yaitu R1 = kayu manis dan R2 = pala. Faktor kedua adalah konsentrasi ekstrak rempah (K) yaitu K1 = 2% dan K2 = 4% dan K3 = 6%. Hasil penelitian menunjukkan ekstrak rempah (R) berpengaruh sangat nyata (P ≤ 0,01) terhadap aroma dan total asam, tetapi tidak berpengaruh terhadap rasa, warna, tekstur, total bakteri asam laktat, pH, viskositas, dan kadar protein. Konsentrasi rempah (K) berpengaruh nyata (P≤0,05) terhadap rasa dan viskositas, tetapi tidak berpengaruh terhadap warna, tekstur, pH, total asam, total bakteri asam laktat, dan kadar protein. Interaksi jenis ekstrak rempah dengan konsentrasi ekstrak rempah berpengaruh nyata (P≤0,05) terhadap kadar protein dan total bakteri asam laktat tetapi tidak berpengaruh terhadap total asam laktat, dan pH. Abstract. The purpose of this study was to determine the effects of type and concentration of spiceson the quality of goat milk yogurt. The study used a Complete Randomised Design (CRD) Factorial with 2 factors. The first factor was the type of spice extract (R) that was R1 = cinnamon, and R2 = nutmeg. The second factor was the concentration of spice extract (K) that was K1 = 2%, K2 = 4%, and K3 = 6%. The result showed that the spice extract obviously affected (P ≤ 0.01) on the aroma and acid total, but it did not effect on the taste, color, texture, total of lactic acid bacteria, pH, viscosity, and protein. The spice concentration (K) obviously affected (P≤0.05) to the taste and viscosity, but it did not effect on the color, texture, pH, acid total, total of lactic acid bacteria, and protein. The interaction type of spice extract with the concentration of spice extract obviously affected (P≤0.05) on the protein content and total of lactic acid bacteria, but it did not effect on lactic acid total, and pH.

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