scholarly journals ​Health-promoting Effects of Developed Probiotic Orange Beverage: An in vitro Study

2021 ◽  
Author(s):  
Deeptimayee Mahapatra ◽  
Mamoni Das
Keyword(s):  
Lactic Acid ◽  
Orange Juice ◽  
In Vitro Study ◽  
Bacterial Count ◽  
Test Sample ◽  
Health Promoting ◽  
Probiotic Food ◽  
Citrus Reticulate ◽  
Standard Limit

Background: Probiotic food has evolved as the new trend among the health fanatics because of their proven benefits in preventing many diseases. With change in time the way of consuming probiotics has also changed. Unlike past dairy is not the only option for commercial probiotic production, recently fruit juices have become the popular choice for it. So the current study aimed to assess the feasibility of orange juice (Citrus reticulate) as a potential probiotic carrier for the production of probiotic orange juice with lactic acid bacteria. Methods: Three test samples (TS) were developed with different combination of lactic acid probiotic bacteria viz. test sample 1 (TS1) (L. bulgaricus and L. casei), TS2 (L. bulgaricus, L. casei and L. gasseri) and TS3 (L. bulgaricus, L. casei, L. gasseri and L. fermentum). The orange juice was pasteurized for 2 min at 90°C and was inoculated at a rate of 10% inoculum. All the test samples were fermented for 4 hrs at 37°C and the physicochemical and nutritional characteristics were evaluated along with their in vitro hypocholesterolemic and in vitro hypoglycemic efficacies. Result: The probiotic orange test samples did not show inferior properties than the control in terms of physicochemical and nutritional properties. The bacterial count was decreased with time but remained above standard limit (107cfu/100ml) until 28th day of refrigerated storage. All the test samples showed promising antioxidant activity, in vitro hypocholesterolemic activity and in vitro hypoglycemic activities. Hence orange juice could be used as a suitable probiotic carrier for production of novel probiotic beverages.

In vitro study on electrospun lecithin-based poly (L-lactic acid) scaffolds and their biocompatibility

2020 ◽  
Vol 31 (17) ◽  
pp. 2285-2298
Author(s):  
Zhonghua Xu ◽  
Peng Liu ◽  
Hongyin Li ◽  
Mingkui Zhang ◽  
Qingyu Wu
Keyword(s):  
Lactic Acid ◽  
In Vitro Study ◽  
Vitro Study

scholarly journals Impact of Inoculant Sources on Feed in Vitro Fermentability and Digestibility

2020 ◽  
Vol 18 (3) ◽  
pp. 89-94
Author(s):  
A K Agustina A K Agustina ◽  
D Evvyernie ◽  
Rika Zahera ◽  
I G Permana ◽  
Toto Toharmat ◽  
...  
Keyword(s):  
Dairy Cattle ◽  
Soybean Oil ◽  
Key Words ◽  
Bacterial Population ◽  
Block Design ◽  
In Vitro Study ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
In Vitro Rumen Fermentation

The aim of this research is to compare alternative inoculant source for in vitro rumen fermentation. In the first experiment, inoculant from fistulated cattle kept in LIPI and IPB (Fis1 and Fis2) and inoculant from Bogor municipality abattoir and IPB abattoir (Abo1 and Abo2) were tested for their pH, total bacterial count, and protozoal number using a complete block design with four replications. In the second experiment, the effect of the inoculant sources was tested on cornmeal (F1), soybean oil meal (F2), Napier grass (F3), and dairy cattle complete ration (F4) fermentability and digestibility including pH, VFA, NH3, IVDMD and IVOMD parameters. The results showed an unsignificant different protozoal number among inoculant sources. The pH of Fis2 rumen liquor was significantly lower (p<0.05) than others. The bacterial population was significantly higher (p<0.05) in Fis2 and Abo2 than Abo1, and Fis1. The inoculant pH after feed fermentability was not influenced by feed type but inoculant source with Fis1 was significantly higher (p<0.05) than Fis2, Abo2, and Abo1. The ammonia, VFA concentration, IVDMD, and IVOMD were influenced by interaction between inoculant sources and feed types. Although inoculant from cattle close to the laboratory (Fis2 and Abo2) were better in term of higher bacterial population, higher fermentability and digestibility for most type of feeds but other sources can be used in vitro study without differences in average fermentability and digestibility results. Key words:        abattoir, fermentability, fistula, inoculant, in vitro

scholarly journals Lactic Acid Polymers as Biodegradable Carriers of Fluoroquinolones: An In Vitro Study

1999 ◽  
Vol 43 (3) ◽  
pp. 714-716 ◽  
Author(s):  
Kyriaki Kanellakopoulou ◽  
Maria Kolia ◽  
Antonios Anastassiadis ◽  
Themistoklis Korakis ◽  
Evangelos J. Giamarellos-Bourboulis ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Lactic Acid ◽  
Biodegradable Polymer ◽  
Chronic Osteomyelitis ◽  
In Vitro Study ◽  
Vitro Study ◽  
Bone Infections

ABSTRACT A biodegradable polymer of dl-dilactide that facilitates release of ciprofloxacin or pefloxacin at levels exceeding MICs for the causative microorganisms of chronic osteomyelitis is described. Duration and peak of release were found to depend on the molecular weight of the polymer. Its characteristics make it promising for treating chronic bone infections.

“Evaluation of cholesterol lowering efficacy and antibacterial potential of probiotics: An In vitro study”

2020 ◽  
Vol 18 ◽  
Author(s):  
Ayisha Aman ◽  
Tooba Shamim ◽  
Ayesha Siddiqui ◽  
Suad Naheed
Keyword(s):  
Antibacterial Activity ◽  
Therapeutic Potential ◽  
In Vitro Study ◽  
Human Beings ◽  
Potential Health ◽  
Cholesterol Lowering ◽  
Fruit Samples ◽  
Natural Microflora ◽  
Health Promoting

Background and Objectives: Probiotics are nonpathogenic and beneficial viable microorganisms that exhibit potential health welfare for human beings. Probiotics are found in various food products. They also occur as natural microflora in the intestine of mammals. Main goal of this study was to isolate probiotics conferring antibacterial activity and cholesterol lowering ability from different fruits. Materials and Method: Present research reveals the usefulness of probiotics, in which twenty one bacterial cultures were isolated from different fruit samples including figs, coconut water and grapes. These strains were explored for their antibacterial and cholesterol reduction ability by conducting in vitro experiments. Results and Conclusion: Among twenty one isolates, nine probiotic cultures FgC2, FgC7, FgC14, G2C5, G1C,GrC18 and StCW showed maximum antibacterial activity against different human clinical pathogens. This suggests that these microbes produce inhibitory metabolites which are extracellular and diffusible. For cholesterol assimilation assay, six strains FgC2, FgC7,FgC12, FgC13, GrC7 and GrC18 presented remarkable cholesterol lowering efficacy (up to 98%) when grown in the presence of bile salts. Only potential probiotic cultures were identified and characterized as lactic acid bacteria (LAB), on the basis of Bergey’s Manual of Determinative Bacteriology. Thus this study is helpful to exploit the bioactive and therapeutic potential of beneficial microorganisms so that they can be utilized in the generation of functional food and other health promoting products.

Evaluation of the effect of a heat-killed lactic acid bacterium, Enterococcus faecalis 2001, on oral candidiasis

2019 ◽  
Vol 10 (6) ◽  
pp. 661-669
Author(s):  
T. Yamazaki ◽  
R. Ushikoshi-Nakayama ◽  
K. Shirone ◽  
M. Suzuki ◽  
S. Abe ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Clinical Study ◽  
Enterococcus Faecalis ◽  
Mycelial Growth ◽  
Oral Candidiasis ◽  
In Vitro Study ◽  
Inhibitory Effect ◽  
Vitro Study ◽  
Oral Candida

The effect of a preparation of heat-killed Gram-positive lactic acid bacteria Enterococcus faecalis 2001 (EF-2001) on oral candidiasis was evaluated by two studies. An in vitro study was performed to assess the inhibitory effect on mycelial growth of Candida strains isolated from a patient with oral candidiasis, and a clinical study was done in patients with oral candidiasis. In the in vitro study, EF-2001 inhibited mycelial growth of IT-1, a Candida strain isolated from a patient with oral candidiasis, at concentrations ≥2.34×109 cells/ml. An open clinical study was performed in 13 patients with oral candidiasis. The subjects took a powder containing 7.5×1011 heat-killed EF-2001 once a day before bedtime for seven consecutive days. In 11 of the 12 patients available for analysis (92%), the oral Candida load (cfu/swab) showed a significant decrease (P=0.01079, d=-0.437). There was a 55% decrease of Candida albicans and a 93.8% decrease of Candida glabrata. The following symptoms showed significant improvement: tinnitus (P=0.048, d=-0.462), cold feeling (P=0.048, d=-0.463), and depression (P=0.019, d=-0.34). In addition, 4 out of 26 oral symptoms tended to improve. These results suggest that EF-2001 significantly decreased the oral Candida load in patients with oral candidiasis by inhibiting mycelial growth and that EF-2001 is an effective treatment for oral candidiasis.

In vitro study of poly(lactic acid) pin degradation

Polymer ◽  
1999 ◽  
Vol 40 (23) ◽  
pp. 6465-6473 ◽  
Author(s):  
E.A.R Duek ◽  
C.A.C Zavaglia ◽  
W.D Belangero
Keyword(s):  
Lactic Acid ◽  
In Vitro Study ◽  
Vitro Study ◽  
Poly Lactic Acid

An in vitro study on the key features of Poly L-lactic acid/biphasic calcium phosphate scaffolds fabricated via DLP 3D printing for bone grafting

2020 ◽  
Vol 141 ◽  
pp. 110057
Author(s):  
Arvin Bagheri Saed ◽  
Amir Hossein Behravesh ◽  
Sadegh Hasannia ◽  
Behnam Akhoundi ◽  
Seyyed Kaveh Hedayati ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Calcium Phosphate ◽  
3D Printing ◽  
Bone Grafting ◽  
Biphasic Calcium Phosphate ◽  
In Vitro Study ◽  
Vitro Study ◽  
Key Features

Evaluation of Peanut Flour Fermented with Lactic Acid Bacteria as a Probiotic Food

2007 ◽  
Vol 13 (6) ◽  
pp. 469-475 ◽  
Author(s):  
N.-F. Wang ◽  
Y.-H. Shi ◽  
J. Sun ◽  
G.-W. Le
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Marked Change ◽  
Lactobacillus Delbrueckii ◽  
In Vivo Studies ◽  
Peanut Flour ◽  
Control Group ◽  
Probiotic Food

The aim of this study was to evaluate the probiotic value of peanut flour fermented with lactic acid bacteria in vitro and in vivo. Four strains including Lactobacillus delbrueckii LD09, Lactobacillus casei LC35, Lactobacillus acidophilus LA51, and Lactobacillus plantarum P9 were screened for their growth and survival in peanut flour. Among all the strains, L. plantarum P9 grew to the highest cell population (9.48 log cfu/g) in peanut flour after 72 h fermentation at 37°C. After 28 days storage at 4°C, no marked change in the viable count of this strain was observed. Peanut flour fermented with L. plantarum P9 could also increase the content of crude protein and the degree of protein hydrolysis. In an in vitro system, the addition of protein from the fermented peanut flour greatly enhanced the survival of L. plantarum P9 in simulated gastric and bile juices. In vivo studies, supplementation with the fermented peanut flour in the diet of mice increased significantly the number of lactobacilli in the fecal samples compared to the control group. At the same time, the number of enterobacteria decreased significantly. These results indicated that peanut flour fermented with L. plantarum P9 strain could be a novel type of probiotic food.

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