Milk digesta and milk protein fractions influence the adherence of Lactobacillus gasseri R and Lactobacillus casei FMP to human cultured cells

2016 ◽  
Vol 7 (8) ◽  
pp. 3531-3538 ◽  
Author(s):  
Tereza Volstatova ◽  
Jaroslav Havlik ◽  
Miroslava Potuckova ◽  
Martina Geigerova
Keyword(s):  
Intestinal Epithelium ◽  
Lactobacillus Casei ◽  
Milk Protein ◽  
Cultured Cells ◽  
Health Effect ◽  
Protein Fractions ◽  
Probiotic Bacteria ◽  
Lactobacillus Gasseri ◽  
Colonisation Process

Adhesion to the intestinal epithelium is considered an important feature of probiotic bacteria, which may increase their persistence in the intestine, allowing them to exert their beneficial health effect or promote the colonisation process.

scholarly journals The Effectiveness of Probiotic Lactobacillus rhamnosus and Lactobacillus casei Strains in Children with Atopic Dermatitis and Cow’s Milk Protein Allergy: A Multicenter, Randomized, Double Blind, Placebo Controlled Study

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1169
Author(s):  
Bożena Cukrowska ◽  
Aldona Ceregra ◽  
Elżbieta Maciorkowska ◽  
Barbara Surowska ◽  
Maria Agnieszka Zegadło-Mylik ◽  
...  
Keyword(s):  
Atopic Dermatitis ◽  
Lactobacillus Casei ◽  
Milk Protein ◽  
Lactobacillus Rhamnosus ◽  
Cow’S Milk ◽  
Controlled Study ◽  
Symptom Improvement ◽  
Cow's Milk ◽  
Probiotic Preparation ◽  
Cow’S Milk Protein

Probiotics seem to have promising effects in the prevention and treatment of allergic conditions including atopic dermatitis (AD) and food allergy. The purpose of this multicenter randomized placebo-controlled trial was to evaluate the effectiveness of a probiotic preparation comprising Lactobacillus rhamnosus ŁOCK 0900, Lactobacillus rhamnosus ŁOCK 0908, and Lactobacillus casei ŁOCK 0918 in children under 2 years of age with AD and a cow’s milk protein (CMP) allergy. The study enrolled 151 children, who—apart from being treated with a CMP elimination diet—were randomized to receive the probiotic preparation at a daily dose of 109 bacteria or a placebo for three months, with a subsequent nine-month follow-up. The primary outcomes included changes in AD symptom severity assessed with the scoring AD (SCORAD) index and in the proportion of children with symptom improvement (a SCORAD score decreased by at least 30% in comparison with that at baseline). After the three-month intervention, both the probiotic and placebo groups showed a significant (p < 0.0001) decrease in SCORAD scores, which was maintained nine months later. The percentage of children who showed improvement was significantly higher in the probiotic than in the placebo group (odds ratio (OR) 2.56; 95% confidence interval (CI) 1.13–5.8; p = 0.012) after three months. Probiotics induced SCORAD improvement mainly in allergen sensitized patients (OR 6.03; 95% CI 1.85–19.67, p = 0.001), but this positive effect was not observed after nine months. The results showed that the mixture of probiotic ŁOCK strains offers benefits for children with AD and CMP allergy. Further research is necessary to assess the effect of probiotic supplementation on the development of immune tolerance. (ClinicalTrials.gov NCT04738565)

Separation and quantification of water buffalo milk protein fractions and genetic variants by RP-HPLC

2013 ◽  
Vol 136 (2) ◽  
pp. 364-367 ◽  
Author(s):  
Valentina Bonfatti ◽  
Mery Giantin ◽  
Roberta Rostellato ◽  
Mauro Dacasto ◽  
Paolo Carnier
Keyword(s):  
Genetic Variants ◽  
Milk Protein ◽  
Water Buffalo ◽  
Buffalo Milk ◽  
Protein Fractions ◽  
Rp Hplc

scholarly journals Permeability of milk protein antigens across the intestinal epithelium in vitro

1989 ◽  
Vol 29 (6) ◽  
pp. 717-723 ◽  
Author(s):  
D. Marcon-Genty ◽  
D. Tomé ◽  
A. M. Dumontier ◽  
O. Kheroua ◽  
J. F. Desjeux
Keyword(s):  
Intestinal Epithelium ◽  
Milk Protein ◽  
Protein Antigens

scholarly journals The The Effect of Alginate, Chitosan, and Nano Chitin as Encapsulation Materials of L. casei Probiotic Bacteria

2021 ◽  
Vol 9 (3) ◽  
Author(s):  
Djaenudin ◽  
Endang Saepudin ◽  
Muhamad Nasir
Keyword(s):  
Lactobacillus Casei ◽  
Gastric Fluid ◽  
Probiotic Bacteria ◽  
Simulated Gastric Fluid ◽  
Encapsulation Process ◽  
Chitin And Chitosan ◽  
Extrusion Method

Alginate, nano chitin, and chitosan polymers can be used to protect the Lactobacillus casei  from gastric conditions. The goal of this study was to determine the effect of alginate, nano chitin, and chitosan as encapsulation materials of  L. casei  on their survivability in simulated gastric fluid (SGF). The encapsulation  process in this study was carried out by the extrusion  method. The resulted beads were soaked  in SGF (pH of 1.2 and 3) for 1 and 60  min at 37°C. In SGF pH 1.2 for 60 min, the survivability of L.casei in all variations of the experiment was 0% except those encapsulated from alginate (1%), nano chitin (0.2%), and chitosan (0.2) % of 75.35%. In SGF pH 3 for 60 min, the survivability of L.casei was 0% for beads unencapsulation and encapsulation made from alginate, while the highest survivability of L.casei was 81.22% obtained in various encapsulation experiments using alginate (1%), nano chitin (0.2%), and chitosan (0.2%). The addition of nano chitin or chitosan to L.casei encapsulation material can increase the survivability of L.casei, also showed that the combination of alginate, nano chitin, and chitosan  in the encapsulated material significantly increased the survivability of L.casei at SGF pH 1.2 and 3.

scholarly journals Oral administration of Lactobacillus casei Shirota can ameliorate the adverse effect of an acute aflatoxin exposure in Sprague Dawley rats

2018 ◽  
Vol 88 (3-4) ◽  
pp. 199-208
Author(s):  
Elham Nikbakht ◽  
Rosita Jamaluddin ◽  
S. Mohd Redzwan ◽  
Saman Khalesi
Keyword(s):  
Adverse Effect ◽  
Lactobacillus Casei ◽  
Health Effect ◽  
Acute Exposure ◽  
Sprague Dawley ◽  
Sprague Dawley Rats ◽  
Lactobacillus Casei Shirota ◽  
Probiotic Treatment ◽  
Significant Difference ◽  
Aflatoxin B

Abstract. Aflatoxin B1 (AFB1) is a toxic compound commonly found in some crops with an adverse health effect on human and animals. Some beneficial microorganisms (or probiotics) such as lactic acid bacteria have shown the ability to reduce the bioavailability of aflatoxins and its intestinal absorption. However, the dose and duration of aflatoxins exposure and probiotic treatment can influence the ability of probiotics to remove aflatoxins. Therefore, this research aimed to investigate the efficacy of oral probiotic Lactobacillus casei Shirota strain (LcS) induction in an acute exposure to AFB1 in rats. Experimentally, Sprague Dawley rats were divided into three groups: AFB1 only (n = 9); AFB1 treated with LcS (n = 9); and control (no AFB1 exposure) (n = 6) groups. The blood AFB1 level of rats treated with LcS was slightly lower than the untreated AFB1 induced rats (11.12 ± 0.71 vs 10.93 ± 0.69 ng g–1). Also, LcS treatment slightly moderated the liver and kidney biomarkers in AFB1 induced rats. However, a trend for a significant difference was only observed in ALT of AFB1 induced rats treated with LcS compared to their counterparts (126.11 ± 36.90 vs 157.36 ± 15.46, p = 0.06). Rats’ body weight decreased in all animals force-fed with AFB1 with no significant difference between LcS treatment compared to the counterpart. In conclusion, this experiment indicated that probiotic LsC was able to slightly ameliorate the adverse effect of an acute exposure to AFB1 in rats. However, future studies with longer probiotics treatment or higher probiotics dose is required to confirm these findings.

scholarly journals Optimization of lactic acid bacteria viability using fuzzy soft set modelling

2018 ◽  
Vol 8 (2) ◽  
pp. 266-275
Author(s):  
Reyhan Irkin ◽  
Nihal Yilmaz Ozgur ◽  
Nihal Tas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Health Effect ◽  
Soft Set ◽  
Fuzzy Soft Set ◽  
Organoleptic Properties ◽  
Ph Values ◽  
Fermented Vegetables

Lactic acid fermented vegetables are important sources of vitamins and minerals. In recent years consumers demand for non-dairy based functional products has increased. Cabbage pickle has high enough concentrations of fiber and also it may show health effect with the containing high numbers of lactic acid bacteria. The aim of this study is to optimize mathematically cabbage-carrot pickle fermentation for the viability of Lactobacillus acidophilus, Lactobacillus casei cultures and the sensory scores in brine with 5% and 7% (w/v) salt concentrations. Viability optimization of lactic acid bacteria is done via the notion of “fuzzy soft set” method. Lb. casei, Lb. acidophilus, total lactic acid bacteria, Enterobacteriaceae sp., yeast-mould counts and pH values have been reported during the 30 days of storage. The results are compared with the control traditional fermented cabbage-carrot pickle. Organoleptic properties are evaluated. We conclude that the fermented pickle samples contain a significant number of beneficial lactic acid bacteria and high sensory marks at the end of the storage.

Angiotensin I-converting enzyme inhibitory activity of enzymatic hydrolysates of goat milk protein fractions

2013 ◽  
Vol 32 (2) ◽  
pp. 175-183 ◽  
Author(s):  
F. Javier Espejo-Carpio ◽  
Cristian De Gobba ◽  
Antonio Guadix ◽  
Emilia M. Guadix ◽  
Jeanette Otte
Keyword(s):  
Inhibitory Activity ◽  
Milk Protein ◽  
Goat Milk ◽  
Protein Fractions ◽  
Converting Enzyme ◽  
Angiotensin I ◽  
Enzymatic Hydrolysates ◽  
Angiotensin I Converting Enzyme

Determination of total antioxidant capacity of milk by CUPRAC and ABTS methods with separate characterisation of milk protein fractions

2015 ◽  
Vol 82 (2) ◽  
pp. 177-184 ◽  
Author(s):  
Sema Demirci Çekiç ◽  
Aslı Demir ◽  
Kevser Sözgen Başkan ◽  
Esma Tütem ◽  
Reşat Apak
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Milk Protein ◽  
Skim Milk ◽  
Protein Fractions ◽  
Relative Standard Error ◽  
Antioxidant Power ◽  
Antioxidant Capacities ◽  
Relative Standard ◽  
Total Antioxidant

Most milk-applied antioxidant assays in literature are based on the isolation and quantification of individual antioxidative compounds, whereas total antioxidant capacity (TAC) gives a more holistic picture due to cooperative action of antioxidants. Recently, the cupric reducing antioxidant capacity (CUPRAC) method has been modified to measure the antioxidant capacities of thiol-containing proteins, where the classical ammonium acetate buffer – that may otherwise precipitate proteins– was replaced with concentrated urea buffer (able to expose embedded thiol groups of proteins to oxidative attack) adjusted to pH 7.0. Thus, antioxidant capacity of milk was investigated with two competing TAC assays, namely CUPRAC and ABTS (2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid))/persulphate, because only these assays were capable of evaluating protein contribution to the observed TAC value. As milk fat caused turbidity, experiments were carried out with skim milk or defatted milk samples. To determine TAC, modified CUPRAC method was applied to whole milk, separated and redissolved protein fractions, and the remaining liquid phase after necessary operations. Both TAC methods were investigated for their dilution sensitivity and antioxidant power assessment of separate milk fractions such as casein and whey. Proteins like β-lactoglobulin and casein (but not simple thiols) exhibited enhanced CUPRAC reactivity with surfactant (SDS) addition. Addition of milk protein fractions to whole skim milk produced significant ‘negative-biased’ deviations (up to −26% relative standard error) from TAC absorbance additivity in the application of the ABTS method, as opposed to that of the CUPRAC method less affected by chemical deviations from Beer's law thereby producing much smaller deviations from additivity (i.e. the property of additivity is valid when the measured TAC of a mixture is equal to the sum of individual antioxidant capacities of its constituents).

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