Fructooligosaccharide (FOS) Intake Improves Bifidobacteria Colonization in Gut and Reduces Diarrhoea and Common Cold Incidence in Undernourished School Children

2017 ◽  
Vol 54 (2) ◽  
pp. 185
Author(s):  
Mini Sheth ◽  
Tanu Shree Singh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Low Income ◽  
Common Cold ◽  
Ice Cream ◽  
Gut Health ◽  
Daily Consumption ◽  
Stool Samples ◽  
Low Income Families ◽  
Experimental Group

Ninety per cent of the immune system resides in the gut and improvement in the gut health may lead to reduced incidence of infection. Hence the present study was undertaken to evaluate Fructooligosaccharide (FOS) supplementation on gut health impacting diarrhoeal morbidities, common cold and nutritional status of school going children (SGC). A randomized clinical trial was used to study 60 undernourished SGC who were randomly stratified into placebo (PG) and experimental group (EG). Incidence of diarrhoea and common cold were recorded for one month and during intervention. PG and EG were supplemented with plain sugar ice cream and FOS incorporated ice cream (100 ml) for 30 days respectively. Lactic acid bacteria; <em>Bifidobacteria</em> and <em>E.coli</em> in stool samples were analyzed using standard methods. Children who consumed ice cream with FOS showed significant improvement in the mean log counts of beneficial gut microbiota i.e. <em>Bifidobacteria</em> and Lactic acid bacteria by 29% (p=0.000) and 2.56% (p&lt;0.04) respectively, along with 2.38% (p=0.000) reduction in <em>E.coli</em>. Diarrhoeal episodes were significantly lowered by 79.6% in EG. Common cold was reduced by 82.38% (p=0.000) in EG and 57.86% (p=0.000) in PG. FOS intervention however did not show any improvement in the anthropometric measurements. Daily consumption of 10 g of FOS for 30 days effectively enhanced the counts of <em>Bifidobacteria</em> and Lactic acid bacteria in the gut and may have impacted significant reduction in diarrhoeal episodes and counts of <em>E.coli</em> in SGC of low income families.

scholarly journals Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Edoardo Pasolli ◽  
Francesca De Filippis ◽  
Italia E. Mauriello ◽  
Fabio Cumbo ◽  
Aaron M. Walsh ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gut Microbiome ◽  
Large Scale ◽  
Streptococcus Thermophilus ◽  
Fermented Food ◽  
Fermented Foods ◽  
Genome Wide Analysis ◽  
Genome Wide ◽  
Stool Samples

Abstract Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several strains are regarded as probiotics. Large quantities of live LAB are consumed within fermented foods, but it is not yet known to what extent the LAB we ingest become members of the gut microbiome. By analysis of 9445 metagenomes from human samples, we demonstrate that the prevalence and abundance of LAB species in stool samples is generally low and linked to age, lifestyle, and geography, with Streptococcus thermophilus and Lactococcus lactis being most prevalent. Moreover, we identify genome-based differences between food and gut microbes by considering 666 metagenome-assembled genomes (MAGs) newly reconstructed from fermented food microbiomes along with 154,723 human MAGs and 193,078 reference genomes. Our large-scale genome-wide analysis demonstrates that closely related LAB strains occur in both food and gut environments and provides unprecedented evidence that fermented foods can be indeed regarded as a possible source of LAB for the gut microbiome.

scholarly journals Growth and development of bees using organic acids and probiotics

2016 ◽  
Vol 18 (2) ◽  
Author(s):  
I. V. Dmitruk ◽  
S. M. Suhovuha
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Lactic Acid Bacteria ◽  
Research Group ◽  
Growth And Development ◽  
The Third ◽  
Group Feeding ◽  
The Difference ◽  
Bee Colonies ◽  
Experimental Group

The second record number of sealed brood, which took place on May 15 showed that consumption of succinic acid pergi helped increase the number of brood grown by 11.2% (P <0.001) and in the experimental group. Feeding bees use citric acid positively affects the amount of brood in the second experimental group. Compared with controls, the number of brood is higher by 7.5% (P < 0.001). Use of feeding bees III experimental group of lactic acid bacteria has increased the brood at 10.0% (P < 0.001). May 27 The difference between the number of counted squares and the control and experimental group is 16.3% (P <0.001), the second experimental group 11.5% (P < 0.001), the third experimental group 13.4% (P < 0.001). In the period, which fell on June 8 development of bee colonies increased, so the difference between the number of counted squares and the control and development of 22.2% (P < 0.001), the second experimental group 17.8% (P < 0.001), the third research group 18.9% (P < 0.001). June 20, recorded the best performance of the experimental group, the difference between the number of counted squares and the control and experimental group is 23.1% (P < 0.001), the second experimental group 18.3% (P < 0.001), the third experimental group 19.3 % (P < 0.001). Compared with the rate on May 3 yaytsenosnosti intensity oviposition of the uterus and research group for 27 May increased by 62.5%. Consumption pergi bees II nd experimental group caused an increase yaytsenosnosti cancer – by 56.3%, the third second experimental group – by 58.2%. Compared to control subjects in increasing the number of families found grown brood on 18,2 –23,1% (P <0.001).

The Influence of Probiotic on Dadiah as Fermented Buffalo Milk Product for Breastfeeding Women with Normal Bacterial Flora of the Gastrointestinal Tract

2020 ◽  
Vol 8 (B) ◽  
Author(s):  
Netti Suharti ◽  
Linosefa Linosefa ◽  
Asih Kumala ◽  
Eva Chundrayetti ◽  
Andani Eka Putra
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Intestinal Microflora ◽  
Bacterial Flora ◽  
Ice Cream ◽  
Buffalo Milk ◽  
Milk Product ◽  
The Mean ◽  
Normal Bacterial Flora

INTRODUCTION: Dadiah is a fermented buffalo milk product containing many potential lactic acid bacteria as probiotics. Lactic acid bacteria and their derivative products can prevent the onset of various diseases such as spur health and heart work, good food to increase stamina and endurance, prevent colorectal cancer, and improve intestinal microflora. AIM: This study aims to determine the influence of probiotic on dadiah as fermented buffalo milk products for breastfeeding women with normal bacterial flora of the gastrointestinal tract. METHODS: The study was conducted on 28 breastfeeding mothers who were divided into two groups with the same proportion, i.e., mothers who received dadiah ice cream and not. Interventions were performed for 1 month and analysis was performed on an infant’s feces. DNA isolated from feces and Lactobacillus plantarum concentrations were analyzed using real-time polymerase chain reaction. The standard curve designed to get the concentration of bacteria appropriately. Data analysis used SPSS version 20.0. Numerical data were analyzed by used unpaired t-test and paired t-test. A p < 0.05 was considered statistically significant. RESULTS: The results showed that the mean intestinal microflora from the infant before the dadiah ice cream given was 4.2 × 107 CFU/g and after the dadiah ice cream was 8.6 × 108 CFU/g (p < 0.05) while in the control group, the mean L. plantarum intestinal infants before administered whey ice cream is 2.6 × 107 CFU/g and thereafter 1.3 × 107 CFU/g (p > 0.05). CONCLUSION: Based on the results of this study, it can be concluded that there is an increase in L. plantarum concentration after the provision of dadiah ice cream in breastfeeding mothers.

Probiotic properties of lactic acid bacteria isolated from stool samples of longevous people in regions of Hotan, Xinjiang and Bama, Guangxi, China

Anaerobe ◽  
2008 ◽  
Vol 14 (6) ◽  
pp. 313-317 ◽  
Author(s):  
Rui-Xia Gu ◽  
Zhen-Quan Yang ◽  
Zheng-Hua Li ◽  
Shun-Li Chen ◽  
Zhen-Lan Luo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Probiotic Properties ◽  
Stool Samples

scholarly journals Bifidobacterium from infant stool: the diversity and potential screening

2020 ◽  
Vol 21 (6) ◽  
Author(s):  
DYAH FITRI KUSHARYATI ◽  
HENDRO PRAMONO ◽  
DINI RYANDINI ◽  
TSANI ABU MANSHUR ◽  
MEILANY ARIATI DEWI ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antimicrobial Activity ◽  
Candida Albicans ◽  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Inhibition Activity ◽  
Exopolysaccharide Production ◽  
Healthy Infants ◽  
Stool Samples

Abstract. Kusharyati DF, Pramono H, Ryandini D, Manshur TA, Dewi MA, Khatimah K, Rovik A. 2020. Bifidobacterium from infant stool: the diversity and potential screening. Biodiversitas 21: 2506-2513. Bifidobacteria spp. are a group of Lactic Acid Bacteria commonly found in the gastrointestinal tract of adults and infants. LAB are known as probiotics and have many health benefits. This research aimed to isolate Bifidobacteria from infant stool, identify, explore their diversity, and screen their potential as probiotics. Stool samples were collected from 3 healthy infants in Banyumas Regency. The potential screening included lysozyme resistance, antimicrobial activity, and exopolysaccharide production. A total of 7 Bifidobacterium species were isolated from infant stool: B. catenulatum, B. minimum, B. indicum, B. dentium, B. asteroides, B. galicum, and B. coerinum. B. indicum isolates (Bb3F and Bb1B) had the greatest inhibition activity against Escherichia coli and Candida albicans with 10.80 and 9.70 mm, respectively. Bifidobacteria isolates were resistant to lysozyme from egg whites up to 200 µg.mL-1. B. catenulatum Bb1A isolate had the highest yield of exopolysaccharide production with 74 mg.L-1. Among them, three Bifidobacterium strains (Bb1B, Bb2A, and Bb2E) were considered potentially as probiotics.

scholarly journals Examination of Lactic Acid Bacteria to Secretion of Bacteriocins

2014 ◽  
Vol 2 ◽  
Author(s):  
Maira Urazova ◽  
Asel Moldagulova ◽  
Sandugash Anuarbekova ◽  
Altynay Tuyakova ◽  
Gulyaim Abitaeva ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Industry ◽  
Starter Cultures ◽  
Gut Health ◽  
E Coli ◽  
Medical Sector ◽  
Sour Cream

Introduction: Bacteriocins produced by lactic acid bacteria (LAB) have the potential to cover a very broad field of applications, including the food industry and the medical sector. In the food industry, bacteriocinogenic LAB strains can be used as starter cultures, co-cultures, and bioprotective cultures, which would be used to improve food quality and safety. In the medical sector, bacteriocins of probiotic LAB might play a role in interactions, which take place in human gastrointestinal tract, and contribute to gut health. The aim of this study was the examine the effect of LAB antimicrobial activity. Methods: LAB were isolated from different commercial and home made products, such as kazy and sour cream. To screen for bacteriocin producing LAB, we used an agar diffusion bioassay, described in a previous study by Dr. Yang, with three modifications in cell-free supernatant (CFS). First we had a clear supernatant, second we adjusted the CFS to pH 6.0 to eliminate acids antimicrobial effects, and third the CFS pH 6.0 was treated with catalase to exclude the action of H2O2 and confirm action of bacteriocin-like substances. Pathogenic S.marcescens, E. coli, S.aureus cultures were used as indicators. Results: Screening of 95 strains of LAB through deferred antagonism to six indicator cultures showed that all of the selected strains had a high value of antibacterial activity. However, CFS of only 50 strains retained their antimicrobial activity, and 10 of them lost this activity in the second modification of CFS with pH 6.0 to test culture S.marcescens, which confirmed the acidic nature of antimicrobial activity of CFS. Lb.rhamnosus (P-1), Lb.fermentum (N-6), and Lc.lactis (7M) lost antibacterial activity in the presence of the catalase. All modifications of CFS of three strains: Lb.pentosus (16al), Lb.pentosus (P-2), and Pediococcusacidilactici (8) retained inhibitory activity to E.coli and S. aureus. Supernatants of only Lactococcusgarvieae (10a) and Pediococcusacidilactici (25) extracted from homemade meat food kazy (Karaganda) and sour cream (Astana), respectively retained antibacterial activity to all three indicator cultures. Conclusion: The antibacterial activity (pH 6.0, added catalase) of Lactococcusgarvieae (10a) and Pediococcusacidilactici (25) to S. marcescens, E. coli, and S.aureus indicates these strains as promising strains for further use in the preparation of bacteriocins.

A Review on Microencapsulation in Improving Probiotic Stability for Beverages Application

2020 ◽  
Vol 14 (1) ◽  
pp. 49
Author(s):  
Khalilah Abdul Khalil
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Whey Protein ◽  
Spray Drying ◽  
Fruit Juice ◽  
Health Effect ◽  
Ice Cream ◽  
Probiotic Bacteria ◽  
External Conditions

Nowadays, probiotic bacteria are extensively used in beverages application to deliver beneficial health effect to the consumer upon ingestion. Different entrapment techniques can be used to maintain the viability of probiotic bacteria during processing as well as during storage of beverage products. Development of artificial microcapsules from entrapment techniques are to support the growth and to provide protection on probiotic cells from unfavorable external conditions that may affect the viability of probiotics in beverages. Techniques that usually applied for probiotic entrapment in beverages are microencapsulation, emulsification, spray drying and extrusion. Biomaterials such as alginate, carrageenan, whey protein, gelatin, chitosan and starch are the most commonly used matrix in entrapment of lactic acid bacteria. Entrapment of probiotic is applied on beverages products such as fruit juice, yoghurt and ice cream. Keywords: Entrapment; Beverages; Matrix materials; Probiotics

Symbiotic goat milk ice cream with umbu fortified with autochthonous goat cheese lactic acid bacteria

LWT ◽  
2021 ◽  
Vol 141 ◽  
pp. 110888
Author(s):  
Anay Priscilla David de Oliveira ◽  
Tássio José de Oliveira Almeida ◽  
Tamires Marques Bezerra Santos ◽  
Francesca Silva Dias
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Goat Milk ◽  
Ice Cream ◽  
Goat Cheese
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