scholarly journals Antioxidative probiotic fermented goats' milk decreases oxidative stress-mediated atherogenicity in human subjects

2003 ◽  
Vol 90 (2) ◽  
pp. 449-456 ◽  
Author(s):  
Tiiu Kullisaar ◽  
Epp Songisepp ◽  
Marika Mikelsaar ◽  
Kersti Zilmer ◽  
Tiiu Vihalemm ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Healthy Subjects ◽  
Antioxidative Activity ◽  
Human Subjects ◽  
Oxidized Ldl ◽  
Fermented Milk ◽  
Lactobacillus Fermentum ◽  
Gut Microflora

The increasing interest in a healthy diet is stimulating innovative development of novel scientific products in the food industry. The viable lactic acid bacteria in fermented milk products, such as yoghurt, have been associated with increased lactose tolerance, a well-balanced intestinal microflora, antimicrobial activity, stimulation of the immune system and antitumoural, anticholesterolaemic and antioxidative properties in human subjects. Recently, we have studied a humanLactobacillusspp. strain that possesses antioxidative activity. The aim of the present pilot study was to develop goats' milk fermented with the human antioxidative lactobacilli strain,Lactobacillus fermentumME-3, and to test the effect of the fermented probiotic goats' milk on oxidative stress markers (including markers for atherosclerosis) in human blood and urine and on the gut microflora. Twenty-one healthy subjects were assigned to two treatment groups: goats' milk group and fermented goats' milk group (150 g/d) for a period of 21 d. Consumption of fermented goats' milk improved anti-atherogenicity in healthy subjects: it prolonged resistance of the lipoprotein fraction to oxidation, lowered levels of peroxidized lipoproteins, oxidized LDL, 8-isoprostanes and glutathione redox ratio, and enhanced total antioxidative activity. The consumption of fermented goats' milk also altered both the prevalence and proportion of lactic acid bacteria species in the gut microflora of the subjects. We conclude that the goats' milk fermented with our special antioxidative lactobacilli strainLactobacillus fermentumME-3 exhibits anti-atherogenic effects.

scholarly journals A Fermented Milk Product with B. lactis CNCM I-2494 and Lactic Acid Bacteria Improves Gastrointestinal Comfort in Response to a Challenge Diet Rich in Fermentable Residues in Healthy Subjects

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 320
Author(s):  
Boris Le Nevé ◽  
Adrian Martinez-De la Torre ◽  
Julien Tap ◽  
Muriel Derrien ◽  
Aurélie Cotillard ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Healthy Subjects ◽  
Well Being ◽  
Fermented Milk ◽  
Healthy Plant ◽  
Milk Product ◽  
Open Design ◽  
Gas Volume ◽  
Fermented Milk Product

Background: Healthy plant-based diets rich in fermentable residues may induce gas-related symptoms. Our aim was to determine the potential of a fermented milk product with probiotics in improving digestive comfort with such diets. Methods: In an open design, a 3-day high-residue diet was administered to healthy subjects (n = 74 included, n = 63 completed) before and following 28 days consumption of a fermented milk product (FMP) containing Bifidobacterium animalis subsp. lactis CNCM I-2494 and lactic acid bacteria. Main outcomes: digestive sensations, number of daytime anal gas evacuations, and gas volume evacuated during 4 h after a probe meal. Results: As compared to the habitual diet, the high-residue diet induced gas-related symptoms (flatulence score 4.9 vs. 1.2; p ≤ 0.0001), increased the daily number of anal gas evacuations (20.7 vs. 8.7; p < 0.0001), and impaired digestive well-being (1.0 vs. 3.4; p < 0.05). FMP consumption reduced flatulence sensation (by −1.7 [−1.9; −1.6]; p < 0.0001), reduced the number of daily evacuations (by −5.8 [−6.5; −5.1]; p < 0.0001), and improved digestive well-being (by +0.6 [+0.4; +0.7]; p < 0.05). FMP consumption did not affect the gas volume evacuated after a probe meal. Conclusion: In healthy subjects, consumption of a FMP containing B. lactis CNCM I-2494 and lactic acid bacteria improves the tolerance of a flatulogenic diet by subjective and objective criteria (sensations and number of anal gas evacuations, respectively).

scholarly journals Isolation and Characterisation of Lactic Acid Bacteria from Raw and Fermented Milk

2019 ◽  
pp. 1-10
Author(s):  
S. Aforijiku ◽  
A. A. Onilude
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Casei ◽  
Lactobacillus Brevis ◽  
Fermented Milk ◽  
Lactobacillus Fermentum ◽  
Milk Product ◽  
Pediococcus Acidilactici ◽  
Fermented Milk Product

The aim of this study was to isolate and phenotypically characterised lactic acid bacteria (LAB) from samples of raw (cow, goat) and traditional fermented milk product (nono).The assessed characteristics of LAB as indexed in Bergeys Manual of Determinative Bacteriology are cellular characteristic (Gram staining), growth at pH 4.5 and 9.6, growth in 5% NaCl, production of ammonia from arginine, tolerance to temperature 15 and 45oC, starch hydrolysis, and fermentation of sugars test. Fifty-five LAB were isolated and identified as Pediococcus acidilactici (15), Lactobacillus plantarum (29), Lactobacillus brevis (4), Lactobacillus casei (4), and Lactobacillus fermentum (3). Four species of the Lactobacillus isolated from nono samples were identified as Lactobacillus casei, Lactobacillus brevis, Lactobacillus plantarum and  Lactobacillus fermentum while Pediococcus acidilactici was isolated from raw cow and goat milk.  Lactobacillus plantarum was the dorminant organism with the highest frequency occurrence of 52.7% while Lactobacillus fermentum had the lowest (5.5%).  Lactobacillus species are normally found in fermented milk product which could be of great importance in food industry.

Antioxidative Activity of Mushroom Water Extracts Fermented by Lactic Acid Bacteria

2014 ◽  
Vol 43 (1) ◽  
pp. 80-85 ◽  
Author(s):  
Hee Sun Yang ◽  
Yu Jin Choi ◽  
Hyun Hee Oh ◽  
Joon Seong Moon ◽  
Hoo Kil Jung ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidative Activity ◽  
Water Extracts

scholarly journals The Protection of Lactic Acid Bacteria Fermented-Mango Peel against Neuronal Damage Induced by Amyloid-Beta

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3503
Author(s):  
Bao-Hong Lee ◽  
Wei-Hsuan Hsu ◽  
Chih-Yao Hou ◽  
Hao-Yuan Chien ◽  
She-Ching Wu
Keyword(s):  
Oxidative Stress ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Amyloid Beta ◽  
Neuronal Damage ◽  
Neural Cells ◽  
Bdnf Expression ◽  
Neuronal Protection ◽  
Mango Peel ◽  
Mango Peels

Mango peels are usually discarded as waste; however, they contain phytochemicals and could provide functional properties to food and promote human health. This study aimed to determine the optimal lactic acid bacteria for fermentation of mango peel and evaluate the effect of mango peel on neuronal protection in Neuron-2A cells against amyloid beta (Aβ) treatment (50 μM). Mango peel can be fermented by different lactic acid bacteria species. Lactobacillus acidophilus (BCRC14079)-fermented mango peel produced the highest concentration of lactic acid bacteria (exceeding 108 CFU/mL). Mango peel and fermented mango peel extracts upregulated brain-derived neurotrophic factor (BDNF) expression for 1.74-fold in Neuron-2A cells. Furthermore, mango peel fermented products attenuated oxidative stress in Aβ-treated neural cells by 27%. Extracts of L. acidophilus (BCRC14079)-fermented mango peel treatment decreased Aβ accumulation and attenuated the increase of subG1 caused by Aβ induction in Neuron-2A cells. In conclusion, L. acidophilus (BCRC14079)-fermented mango peel acts as a novel neuronal protective product by inhibiting oxidative stress and increasing BDNF expression in neural cells.

scholarly journals Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria

2019 ◽  
Vol 90 ◽  
pp. 1-14 ◽  
Author(s):  
A.M.N.L. Abesinghe ◽  
N. Islam ◽  
J.K. Vidanarachchi ◽  
S. Prakash ◽  
K.F.S.T. Silva ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Milk Products ◽  
Fermentation Profile ◽  
Fermented Milk Products

Screening for antimicrobial and proteolytic activities of lactic acid bacteria isolated from cow, buffalo and goat milk and cheeses marketed in the southeast region of Brazil

2015 ◽  
Vol 83 (1) ◽  
pp. 115-124 ◽  
Author(s):  
Fabricio L Tulini ◽  
Nolwenn Hymery ◽  
Thomas Haertlé ◽  
Gwenaelle Le Blay ◽  
Elaine C P De Martinis
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Proteolytic Activity ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Fermented Milk ◽  
Antimicrobial Activities ◽  
Penicillium Expansum ◽  
Streptococcus Uberis ◽  
Sds Page

Lactic acid bacteria (LAB) can be isolated from different sources such as milk and cheese, and the lipolytic, proteolytic and glycolytic enzymes of LAB are important in cheese preservation and in flavour production. Moreover, LAB produce several antimicrobial compounds which make these bacteria interesting for food biopreservation. These characteristics stimulate the search of new strains with technological potential. From 156 milk and cheese samples from cow, buffalo and goat, 815 isolates were obtained on selective agars for LAB. Pure cultures were evaluated for antimicrobial activities by agar antagonism tests and for proteolytic activity on milk proteins by cultivation on agar plates. The most proteolytic isolates were also tested by cultivation in skim milk followed by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of the fermented milk. Among the 815 tested isolates, three of them identified asStreptococcus uberis(strains FT86, FT126 and FT190) were bacteriocin producers, whereas four other ones identified asWeissella confusaFT424,W. hellenicaFT476,Leuconostoc citreumFT671 andLactobacillus plantarumFT723 showed high antifungal activity in preliminary assays. Complementary analyses showed that the most antifungal strain wasL. plantarumFT723 that inhibitedPenicillium expansumin modified MRS agar (De Man, Rogosa, Sharpe, without acetate) and fermented milk model, however no inhibition was observed againstYarrowia lipolytica. The proteolytic capacities of three highly proteolytic isolates identified asEnterococcus faecalis(strains FT132 and FT522) andLactobacillus paracaseiFT700 were confirmed by SDS–PAGE, as visualized by the digestion of caseins and whey proteins (β-lactoglobulin and α-lactalbumin). These results suggest potential applications of these isolates or their activities (proteolytic activity or production of antimicrobials) in dairy foods production.

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