P0907 EFFECTS OF ENTERAL ADMINISTRATION OF BIFIDOBACTERIUM BREVE ON FECAL LACTIC ACID AND SHORT CHAIN FATTY ACIDS IN LOW BIRTH WEIGHT INFANTS

2004 ◽  
Vol 39 (Supplement 1) ◽  
pp. S402-S403
Author(s):  
M. Wada ◽  
C. Wang ◽  
H. Shoji ◽  
Y. Ohtsuka ◽  
T. Shimizu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Birth Weight ◽  
Low Birth Weight ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Low Birth Weight Infants ◽  
Bifidobacterium Breve ◽  
Enteral Administration ◽  
Chain Fatty Acids

Variable Effects of Short Chain Fatty Acids and Lactic Acid in Inducing Intestinal Mucosal Injury in Newborn Rats

2002 ◽  
Vol 35 (4) ◽  
pp. 545-550 ◽  
Author(s):  
Jing Lin ◽  
Suhas M. Nafday ◽  
Sara N. Chauvin ◽  
Margret S. Magid ◽  
Sudha Pabbatireddy ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Mucosal Injury ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Newborn Rats ◽  
Intestinal Mucosal Injury ◽  
Chain Fatty Acids

Fatty Acid Profile of Synbiotic Cheese and its Effect on Intestinal Inflammation in Rats

2019 ◽  
Vol 14 (1) ◽  
pp. 45-50
Author(s):  
Nurliyani ◽  
Harmayani Eni ◽  
Rahmatulloh Satyaguna ◽  
Rakasivi Kanita Galih Julia
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Fatty Acid Profile ◽  
Intestinal Inflammation ◽  
Lactobacillus Rhamnosus ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Chain Fatty Acids

Porang (Amorphophallus oncophyllus) is a local perennial plant rich in glucomannan. The objective of this study was to determine the effect of porang glucomannan addition during cheese processing on fatty acid profile, organic acid and vitamin B6 of goat milk cheese ripened with Lactobacillus rhamnosus. In addition, the effect of cheese consumption on short-chain fatty acid profile in the caecum digesta of inflammatory rats was evaluated. We found that the addition of glucomannan to the cheese during its ripening increased the levels of myristic, pentadecanoic acid, and cis-oleic acids. Rats consuming this cheese had elevated cecal levels of propionic, butyric, total short-chain fatty acids, and lactic acid bacteria. Consumption of synbiotic cheese also decreased the intestinal inflammation via increasing the total lactic acid bacteria, propionic, butyric, and total short-chain fatty acids.

Sign in / Sign up

Export Citation Format

Share Document