scholarly journals Viability of Lactobacillus paraplantarum DSM 14485 in human gastrointestinal tract and its molecular and biochemical identification after fermented vegetable consumption

2012 ◽  
Vol 21 (2) ◽  
pp. 182-196 ◽  
Author(s):  
Marja Tuulikki Tamminen ◽  
Arthur C. Ouwehand ◽  
Maarit Mäki ◽  
Tiina Joutsjoki ◽  
Marietta Sjöblom ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Intestinal Tract ◽  
Vegetable Consumption ◽  
Human Gastrointestinal Tract ◽  
Lactobacillus Paraplantarum ◽  
Probiotic Lactobacillus ◽  
Biochemical Identification ◽  
Double Blinded

Abstract In this study the viability of a potentially probiotic Lactobacillus paraplantarum DSM 14485 in the intestinal tract of 22 healthy test subjects was qualitatively assessed in a randomised double blinded cross-over study design lasting 2 x 4 weeks (interventions I and II) with a 4-week washout period. The subjects were given in their diet either spontaneously fermented vegetables (SF) or vegetables fermented by starter bacteria which contained  Lb. paraplantarum DSM 14485 (P). The numbers of lactic acid bacteria (LAB) in fecal samples were at the level of 105 cfu g-1 in both groups. The presence of Lb. paraplantarum DSM 14485 was confirmed by biochemical and molecular methods. We were able to show that Lb. paraplantarum DSM 14485, isolated from spontaneously fermented cucumbers, was viable in the intestine of ten test subjects after taking P-diet when the numbers of LAB were sufficiently high in the product.

scholarly journals Lactic Acid Bacteria as a Live Delivery System for the in situ Production of Nanobodies in the Human Gastrointestinal Tract

2019 ◽  
Vol 9 ◽  
Author(s):  
Beatriz del Rio ◽  
Begoña Redruello ◽  
Maria Fernandez ◽  
M. Cruz Martin ◽  
Victor Ladero ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Delivery System ◽  
Human Gastrointestinal Tract ◽  
In Situ Production

scholarly journals DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations†

2007 ◽  
Vol 73 (23) ◽  
pp. 7697-7702 ◽  
Author(s):  
Vethachai Plengvidhya ◽  
Fredrick Breidt ◽  
Zhongjing Lu ◽  
Henry P. Fleming
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dna Fingerprinting ◽  
Leuconostoc Mesenteroides ◽  
Lactobacillus Brevis ◽  
Identification Methods ◽  
Lactobacillus Paraplantarum ◽  
Low Salt ◽  
Biochemical Identification ◽  
Lactobacillus Coryniformis

ABSTRACT Previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis, were the primary microorganisms in these fermentations. In this study, 686 isolates were collected from four commercial fermentations and analyzed by DNA fingerprinting. The results indicate that the species of lactic acid bacteria present in sauerkraut fermentations are more diverse than previously reported and include Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, and Weissella sp. The newly identified species Leuconostoc fallax was also found. Unexpectedly, only two isolates of P. pentosaceus and 15 isolates of L. brevis were recovered during this study. A better understanding of the microbiota may aid in the development of low-salt fermentations, which may have altered microflora and altered sensory characteristics.

scholarly journals Development of the Traditional Tape Ketan Into Probiotic Drink

2018 ◽  
Vol 15 (1) ◽  
pp. 11
Author(s):  
Endang S. Rahayu ◽  
Asri Nursiwi ◽  
Bedri Sekar N ◽  
Supriyanto Supriyanto
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Health Benefit ◽  
Viable Count ◽  
Inlet Temperature ◽  
Spray Dryer ◽  
Glutinous Rice ◽  
Probiotic Lactobacillus

Probiotics are living microorganism which give health benefit when consumed. Probiotic needs a ‘vehicle’ for their specialized actions in gastrointestinal tract. In this research, tape ketan was used as ‘vehicle’. The objective of this research was to produce probiotic tape ketan powder as an ingredient of functional beverage. Tape ketan used in this research was made by fermentation of glutinous rice with ragi and supplemented with Lactobacillus plantarum Dad 13 (107CFU/g glutinous rice). Probiotic powder was obtained using spray dryer with inlet temperature of 90oC with the addition of 35% maltodextrin. The powder was reconstituted into water with addition of pectin and sucrose. The results showed that viability of lactic acid bacteria and L. plantarum decreased after drying (0.82 and 0.90 log cycle respectively) with viable count from 1.29x1010 CFU to 1.96x109 CFU for lactic acid bacteria and from 1.04x1010 CFU to 1.32x109 CFU for L. plantarum. To obtain probiotic tape ketan beverage, 20% tape ketan powder (w/v), 0.5% pectin (w/v) and 4% sucrose (w/v) were reconstituted. Tape ketan powder which was supplemented with probiotic Lactobacillus plantarum Dad 13 is potential as an ingredient of functional beverage (from the viability after drying).

scholarly journals Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: Review

2018 ◽  
Vol 2018 ◽  
pp. 1-15 ◽  
Author(s):  
Dorota Zielińska ◽  
Danuta Kolożyn-Krajewska
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Health Effects ◽  
World Health ◽  
Probiotic Bacteria ◽  
Animal Origin ◽  
Probiotic Properties ◽  
Human Gastrointestinal Tract ◽  
Fermented Products

One of the most promising areas of development in the human nutritional field over the last two decades has been the use of probiotics and recognition of their role in human health and disease. Lactic acid-producing bacteria are the most commonly used probiotics in foods. It is well known that probiotics have a number of beneficial health effects in humans and animals. They play an important role in the protection of the host against harmful microorganisms and also strengthen the immune system. Some probiotics have also been found to improve feed digestibility and reduce metabolic disorders. They must be safe, acid and bile tolerant, and able to adhere and colonize the intestinal tract. The means by which probiotic bacteria elicit their health effects are not understood fully, but may include competitive exclusion of enteric pathogens, neutralization of dietary carcinogens, production of antimicrobial metabolites, and modulation of mucosal and systemic immune function. So far, lactic acid bacteria isolated only from the human gastrointestinal tract are recommended by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) for use as probiotics by humans. However, more and more studies suggest that strains considered to be probiotics could be isolated from fermented products of animal origin, as well as from non-dairy fermented products. Traditional fermented products are a rich source of microorganisms, some of which may exhibit probiotic properties. They conform to the FAO/WHO recommendation, with one exception; they have not been isolated from human gastrointestinal tract. In light of extensive new scientific evidence, should the possibility of changing the current FAO/WHO requirements for the definition of probiotic bacteria be considered?

scholarly journals Lactic acid bacteria and the human gastrointestinal tract

1999 ◽  
Vol 53 (5) ◽  
pp. 339-350 ◽  
Author(s):  
H Hove ◽  
H Nørgaard ◽  
P Brøbech Mortensen
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Human Gastrointestinal Tract

ENTEROVIRUSES

PEDIATRICS ◽  
1958 ◽  
Vol 21 (6) ◽  
pp. 873-874
Author(s):  
HEINZ F. EICHENWALD
Keyword(s):  
Tissue Culture ◽  
Gastrointestinal Tract ◽  
Intestinal Tract ◽  
Enteric Viruses ◽  
Human Gastrointestinal Tract ◽  
New Family

A NUMBER of years ago, investigations utilizing monkeys resulted in the recovery of three types of poliomyelitis viruses from the human gastrointestinal tract. More recently, the use of infant mice led to the discovery of an entirely new family of enteric viruses, the Coxsackie agents, which, on the basis of histopathologic reactions in mice, are divisable into two subgroups: A, with 19 serologically distinct members; and B, with 5. A further advance in methodology, the use of simplified methods of tissue culture, resulted in the isolation of a third family of viruses from the intestinal tract, named, by general agreement, the enteric cytopathogenic human orphan (ECHO) group.

scholarly journals Characterization of Lactic Acid Bacteria Isolated From the Gastrointestinal Tract of a Wild Boar as Potential Probiotics

2020 ◽  
Vol 7 ◽  
Author(s):  
Miao Li ◽  
Yi Wang ◽  
Hongyu Cui ◽  
Yongfeng Li ◽  
Yuan Sun ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Wild Boar
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