Use of encapsulated Bifidobacterium animalis subsp. lactis through extrusion or emulsification for the production of probiotic yogurt

2021 ◽  
Author(s):  
Georgia Frakolaki ◽  
Tryfon Kekes ◽  
Foteini Lympaki ◽  
Virginia Giannou ◽  
Constantina Tzia
Keyword(s):  
Bifidobacterium Animalis ◽  
Probiotic Yogurt

scholarly journals The Effect of Probiotic Yogurt Containing Lactobacillus Acidophilus LA-5 and Bifidobacterium Lactis BB-12 on Selected Anthropometric Parameters in Obese Individuals on an Energy-Restricted Diet: A Randomized, Controlled Trial

2020 ◽  
Vol 10 (17) ◽  
pp. 5830
Author(s):  
Katarzyna Banach ◽  
Paweł Glibowski ◽  
Paulina Jedut
Keyword(s):  
Body Mass ◽  
Fat Mass ◽  
Lactobacillus Acidophilus ◽  
Controlled Trial ◽  
Restricted Diet ◽  
Anthropometric Parameters ◽  
Obese People ◽  
Bifidobacterium Lactis ◽  
Bifidobacterium Animalis ◽  
Probiotic Yogurt

Previous studies using probiotics have shown strain-dependent effects on body mass index (BMI), body mass, or fat mass (FM). The aim of this study was to evaluate how the addition of yogurt containing Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12 strains to a diet plan affects selected anthropometric parameters in obese people on an energy-restricted diet. Fifty-four subjects aged 20–49 (34.52 ± 9.58) years were included in this study. The recruited subjects were assigned to two subgroups: consuming probiotic yogurt along with a hypocaloric diet (GP) (n–27) or the same diet but without an intentional introduction of yogurt (GRD) (n–27) for 12 weeks. Both GP and GRD decreased body weight, BMI, fat mass and visceral fat by 5.59 kg and 4.71 kg, 1.89 and 1.61 kg/m2, 4.80 kg and 4.07 kg, and 0.68 and 0.65 L, respectively, although the obtained differences were not significant. Analysis of GP and GRD results separately at the beginning and end of the intervention showed that fat loss was substantial in both groups (p < 0.05). Consumption of yogurt containing LA-5 and BB-12 does not significantly improve anthropometric parameters in obese patients.

scholarly journals Physiological Effects of Whey- and Milk-Based Probiotic Yogurt in Rats

2017 ◽  
Vol 66 (4) ◽  
pp. 483-490 ◽  
Author(s):  
Judit Szabó-Fodor ◽  
András Bónai ◽  
Brigitta Bóta ◽  
Linda Szommerné Egyed ◽  
Ferenc Lakatos ◽  
...  
Keyword(s):  
Probiotic Strain ◽  
Fatty Acid Production ◽  
Intestinal Villi ◽  
Vitro Experiment ◽  
In Vitro Experiment ◽  
Bifidobacterium Animalis ◽  
Probiotic Yogurt ◽  
Enhanced Secretion

In an in vitro experiment commercially available probiotic products were tested for the survival of bacteria under conditions of simulated human digestion either when used alone or mixed into yogurt. In the in vivo experiment the effects of feeding a whey- and milk-based yogurt prepared with the probiotic strain showing adequate survival in the in vitro experiment, was measured on body weight, feed con¬sumption and immune response of rats (IgG and IgA level after immunisation), on the composition and volatile fatty acid production of the intestinal microbiota and on the structure of intestinal villi. The Lactobacillus acidophilus (LA-15) strain had inadequate surviving ability in rats. Bifidobacterium animalis ssp. lactis (BB-12) improved the composition of the intestinal microflora, whereas whey-containing product had a mild immunostimulating effect and exerted a favourable influence on the morphology of intestinal villi. The consumption of yogurts increased the depth of crypts in the ileum, which resulted in enhanced secretion and thus softer faeces

Exemplar Abstract for Bifidobacterium animalis lactis Masco et al. 2004.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Dorothea Taylor ◽  
George M Garrity
Keyword(s):  
Bifidobacterium Animalis

Exemplar Abstract for Bifidobacterium animalis lactis Masco et al. 2004.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Dorothea Taylor ◽  
George M Garrity
Keyword(s):  
Bifidobacterium Animalis

scholarly journals Zinc Oxide and Silver Nanoparticle Effects on Intestinal Bacteria

Materials ◽  
2021 ◽  
Vol 14 (10) ◽  
pp. 2489
Author(s):  
Ami Yoo ◽  
Mengshi Lin ◽  
Azlin Mustapha
Keyword(s):  
Electron Microscopy ◽  
Zinc Oxide ◽  
Morphological Changes ◽  
Intestinal Bacteria ◽  
Bacterial Cells ◽  
Ag Nps ◽  
Zno Nps ◽  
Bifidobacterium Animalis ◽  
Transmission Electron

The application of nanoparticles (NPs) for food safety is increasingly being explored. Zinc oxide (ZnO) and silver (Ag) NPs are inorganic chemicals with antimicrobial and bioactive characteristics and have been widely used in the food industry. However, not much is known about the behavior of these NPs upon ingestion and whether they inhibit natural gut microflora. The objective of this study was to investigate the effects of ZnO and Ag NPs on the intestinal bacteria, namely Escherichia coli, Lactobacillus acidophilus, and Bifidobacterium animalis. Cells were inoculated into tryptic soy broth or Lactobacilli MRS broth containing 1% of NP-free solution, 0, 12, 16, 20 mM of ZnO NPs or 0, 1.8, 2.7, 4.6 mM Ag NPs, and incubated at 37 °C for 24 h. The presence and characterization of the NPs on bacterial cells were investigated by scanning electron microscopy (SEM), transmission electron microscopy (TEM), and energy-dispersive X-ray spectroscopy (EDS). Membrane leakage and cell viability were assessed using a UV-visible spectrophotometer and confocal electron microscope, respectively. Numbers of treated cells were within 1 log CFU/mL less than those of the controls for up to 12 h of incubation. Cellular morphological changes were observed, but many cells remained in normal shapes. Only a small amount of internal cellular contents was leaked due to the NP treatments, and more live than dead cells were observed after exposure to the NPs. Based on these results, we conclude that ZnO and Ag NPs have mild inhibitory effects on intestinal bacteria.

scholarly journals Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 627
Author(s):  
Malaiporn Wongkaew ◽  
Bow Tinpovong ◽  
Korawan Sringarm ◽  
Noppol Leksawasdi ◽  
Kittisak Jantanasakulwong ◽  
...  
Keyword(s):  
Lactobacillus Reuteri ◽  
Short Chain Fatty Acids ◽  
Enzyme Hydrolysis ◽  
Fermentation Time ◽  
The Sustainable Development ◽  
Bifidobacterium Animalis ◽  
Pectin Content ◽  
Mango Peel ◽  
Development Approach ◽  
By Products

Pectin recovered from mango peel biomass can be used as a potential source for pectic oligosaccharide hydrolysate with excellent probiotic growth-enhancing performance and prebiotic potentials. Consequently, the objectives of the current study were to optimise the enzyme hydrolysis treatment of mango peel pectin (MPP) and to evaluate the pectic oligosaccharide effects of Lactobacillus reuteri DSM 17938 and Bifidobacterium animalis TISTR 2195. Mango of “chok anan” variety was chosen due to its excessive volume of biomass in processing and high pectin content. The optimal treatment for mango peel pectic oligosaccharide (MPOS) valorisation was 24 h of fermentation with 0.3% (v/v) pectinase. This condition provided small oligosaccharides with the molecular weight of 643 Da that demonstrated the highest score of prebiotic activity for both of B. animalis TISTR 2195 (7.76) and L. reuteri DSM 17938 (6.87). The major sugar compositions of the oligosaccharide were fructose (24.41% (w/w)) and glucose (19.52% (w/w)). For the simulation of prebiotic fermentation, B. animalis TISTR 2195 showed higher proliferation in 4% (w/v) of MPOS supplemented (8.92 log CFU/mL) than that of L. reuteri (8.53 CFU/mL) at 72 h of the fermentation time. The main short chain fatty acids (SCFAs) derived from MPOS were acetic acid and propionic acid. The highest value of total SCFA was achieved from the 4% (w/v) MPOS supplementation for both of B. animalis (68.57 mM) and L. reuteri (69.15 mM). The result of this study therefore conclusively advises that MPOS is a novel pectic oligosaccharide resource providing the opportunity for the sustainable development approach through utilising by-products from the fruit industry.

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