scholarly journals Isolation of newer probiotic microorganisms from unconventional sources

2018 ◽  
Vol 10 (3) ◽  
pp. 847-852
Author(s):  
Manpreet Kaur ◽  
Gaganpreet Kaur ◽  
Amita Sharma
Keyword(s):  
Human Health ◽  
Dairy Products ◽  
Bile Salts ◽  
Food Industry ◽  
Low Ph ◽  
Industrial Scale ◽  
Good Adherence ◽  
Gram Negative ◽  
Probiotic Microbes ◽  
Adherence Ability

Probiotics are live microbes in the form of dried or fermented cells that are highly beneficial for human health. The food industry has been revolutionised due to introduction of potential probiotic organisms in a varied formulations derived from mostly dairy products. Isolation of probiotic microbes from unexplored non-dairy sources is gaining attention these days. In the present study, six potential probiotic isolates from non-dairy sources were obtained that are also biocompatible with each other. Out of these, five isolates were gram positive rod shaped and one was gram negative rod shaped. These isolates were able to grow in presence of lysozyme, low pH and bile salts with good adherence ability. The market for probiotic microorganisms from unconventional products is accelerating to deal with lactose intolerant people. These probiotic attribute studies revealed their potential to be exploited at industrial scale.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

Effects of Minor Compounds of Edible Oils on Human Health

2020 ◽  
Vol 16 (8) ◽  
pp. 1196-1208
Author(s):  
Ramin Ghodsi ◽  
Rahmat Nosrati
Keyword(s):  
Human Health ◽  
Food Industry ◽  
Edible Oils ◽  
Food Groups ◽  
Bioactive Constituents ◽  
Beneficial Effects ◽  
Anti Cancer ◽  
Prevention And Treatment ◽  
Minor Compounds ◽  
Anti Inflammation

Background: Oils and fats are the densest sources of food energy among food groups. Vegetable oils are constituted predominantly of triglycerides. Due to the importance of edible oils in nutrition, food industry and human health, great attention has been paid to them in recent years. Some minor bioactive constituents in oils include phospholipids, tocols, sterols, carotenoid, chlorophyll, phenols, phylokynon and terpenes. Objective: The aim of the present study was to examine beneficial effects of minor compounds in edible oils on human health. Results: Minor compounds of edible oils that we use daily can produce remarkable results in the prevention and treatment of various diseases like diabetes, inflammation, hypertension, cancer, allergy and central nervous system disorders due to their antimicrobial, anti-cancer, anti-viral, anti-oxidative, anti-inflammation, anti-mutagenic, hypolipidemic, and hypoglycemic properties, among others. Conclusion: The results of this study showed that the presence of beneficial minor compounds in oils could have significant impact on the prevention and treatment of various diseases. Therefore, the type of consumed oil can play an important role in human health.

scholarly journals The Lipid Lysyl-Phosphatidylglycerol Is Present in Membranes of Rhizobium tropici CIAT899 and Confers Increased Resistance to Polymyxin B Under Acidic Growth Conditions

2007 ◽  
Vol 20 (11) ◽  
pp. 1421-1430 ◽  
Author(s):  
Christian Sohlenkamp ◽  
Kanaan A. Galindo-Lagunas ◽  
Ziqiang Guan ◽  
Pablo Vinuesa ◽  
Sally Robinson ◽  
...  
Keyword(s):  
Sinorhizobium Meliloti ◽  
Minimal Medium ◽  
Polymyxin B ◽  
Growth Conditions ◽  
Membrane Lipid ◽  
Low Ph ◽  
Wild Type ◽  
Rhizobium Tropici ◽  
Gram Negative ◽  
Inducible Genes

Lysyl-phosphatidylglycerol (LPG) is a well-known membrane lipid in several gram-positive bacteria but is almost unheard of in gram-negative bacteria. In Staphylococcus aureus, the gene product of mprF is responsible for LPG formation. Low pH-inducible genes, termed lpiA, have been identified in the gram-negative α-proteobacteria Rhizobium tropici and Sinorhizobium medicae in screens for acid-sensitive mutants and they encode homologs of MprF. An analysis of the sequenced bacterial genomes reveals that genes coding for homologs of MprF from S. aureus are present in several classes of organisms throughout the bacterial kingdom. In this study, we show that the expression of lpiA from R. tropici in the heterologous hosts Escherichia coli and Sinorhizobium meliloti causes formation of LPG. A wild-type strain of R. tropici forms LPG (about 1% of the total lipids) when the cells are grown in minimal medium at pH 4.5 but not when grown in minimal medium at neutral pH or in complex tryptone yeast (TY) medium at either pH. LPG biosynthesis does not occur when lpiA is deleted and is restored upon complementation of lpiA-deficient mutants with a functional copy of the lpiA gene. When grown in the low-pH medium, lpiA-deficient rhizobial mutants are over four times more susceptible to the cationic peptide polymyxin B than the wild type.

scholarly journals STUDI VIABILITAS ISOLAT BAKTERI ASAM LAKTAT YANG DIISOLASI DARI ASINAN REBUNG BAMBU TABAH TERHADAP pH RENDAH DAN GARAM EMPEDU

2019 ◽  
Vol 7 (1) ◽  
pp. 1 ◽  
Author(s):  
Nurul Octavia Wasis ◽  
Nyoman Semadi Antara ◽  
Ida Bagus Wayan Gunam
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Bile Salts ◽  
Salt Resistance ◽  
Low Ph ◽  
Fermented Food ◽  
Bamboo Shoot ◽  
Probiotic Lactic Acid Bacteria ◽  
Mrs Broth

Tabah bamboo shoot pickle is one of the fermented food which is the source of lactic acid bacteria.  Lactic acid bacteria (LAB) is beneficial to health because it has the ability as a probiotic. Lactic acid bacteria that have probiotic criteria should have resistance to low pH and bile salts. This study aims to determine isolates of lactic acid bacteria isolated from tabah bamboo shoot pickle resistant to low pH and bile salts (NaDC). Lactic acid bacteria were tested to low pH by using MRS broth that have different pH (pH 2, pH 3, pH 4 and pH 6.2 as a control) incubated at 37ºC for 3 hours. isolates were survive in low pH then continued in bile salt resistance test with 0.3% bile salt concentration for 15 minutes, 30 minutes, 45 minutes, 60 minutes and 24 hours. The results showed that three isolates out of 88 isolates had ability to grow in low pH and in medium supplemented by NaDC 0,3%. The isolates are AR 3057, AR 3101 and AR 6152 which can be used as candidat of  probiotic. Keywords : Tabah bamboo shoot pickle, lactic acid bacteria, probiotic, low pH, bile salt

Extended-spectrum cephalosporin-resistant gram-negative organisms in livestock: An emerging problem for human health?

2013 ◽  
Vol 16 (1-2) ◽  
pp. 22-45 ◽  
Author(s):  
Salome N. Seiffert ◽  
Markus Hilty ◽  
Vincent Perreten ◽  
Andrea Endimiani
Keyword(s):  
Human Health ◽  
Gram Negative ◽  
Extended Spectrum ◽  
Gram Negative Organisms

scholarly journals Bioaccessibility of Marine Carotenoids

Marine Drugs ◽  
2018 ◽  
Vol 16 (10) ◽  
pp. 397 ◽  
Author(s):  
Isabel Viera ◽  
Antonio Pérez-Gálvez ◽  
María Roca
Keyword(s):  
Pharmaceutical Industry ◽  
Human Health ◽  
Industrial Production ◽  
Food Industry ◽  
Industrial Applications ◽  
Point Of View ◽  
Market Area ◽  
Biological Functions ◽  
Determination Methods ◽  
Nutraceutical Properties

The benefit of carotenoids to human health is undeniable and consequently, their use for this purpose is growing rapidly. Additionally, the nutraceutical properties of carotenoids have attracted attention of the food industry, especially in a new market area, the ‘cosmeceuticals.’ Marine organisms (microalgae, seaweeds, animals, etc.) are a rich source of carotenoids, with optimal properties for industrial production and biotechnological manipulation. Consequently, several papers have reviewed the analysis, characterization, extraction and determination methods, biological functions and industrial applications. But, now, the bioaccessibility and bioactivity of marine carotenoids has not been focused of any review, although important achievements have been published. The specific and diverse characteristic of the marine matrix determines the bioavailability of carotenoids, some of them unique in the nature. Considering the importance of the bioavailability not just from the health and nutritional point of view but also to the food and pharmaceutical industry, we consider that the present review responds to an actual demand.

scholarly journals Identification and dietary exposure assessment of tetracycline and penicillin residues in fluid milk, yogurt, and labneh: A cross-sectional study in Lebanon

2019 ◽  
Vol 12 (4) ◽  
pp. 527-534 ◽  
Author(s):  
Suzanne Kabrite ◽  
Christelle Bou-Mitri ◽  
Jessy El Hayek Fares ◽  
Hussein F. Hassan ◽  
Jocelyne Matar Boumosleh
Keyword(s):  
Human Health ◽  
Dairy Products ◽  
Detection Rate ◽  
Limit Of Detection ◽  
Human Health Risk ◽  
Daily Intake ◽  
Mean Value ◽  
Enzyme Linked Immunosorbent Assay ◽  
Antibiotic Residues ◽  
Mean Values

Background and Aim: The safety and quality of dairy products are considered to be of significant importance to human health. Although antimicrobial drugs are essential for disease treatment in modern medicine, the use of these drugs can have undesired consequences for human and animal health. This study aimed to investigate the presence of tetracycline and penicillin residues in raw, pasteurized, and UHT cow's milk of different fat contents, as well as in the dairy products yogurt and labneh, a traditional Lebanese product. Materials and Methods: A total of 44 samples, 4 raw, 9 UHT, 9 pasteurized milk, 10 yogurt, and 12 labneh samples from common local brands available in the Lebanese market were collected from Keserwan regions in May 2016. Tetracycline and penicillin residues were determined using a competitive enzyme-linked immunosorbent assay (ELISA) technique. Results: The mean values for tetracycline and penicillin were all below the limit of detection (LOD) of the ELISA kit of a maximum standard concentration of 1.80 μg/kg and 4.00 μg/kg, respectively. All samples tested positive for antibiotic residues. The detection rate for tetracycline in milk (n=22) samples was 86.4% with a mean residues value of 1.16±0.70 μg/kg. The detection rate of tetracycline in labneh (n=12) and yogurt (n=10) samples was 50% for each with a mean value of 1.76±0.40 μg/kg and 0.63±0.12 μg/kg, respectively. As for penicillin residues, 90.9% of the milk (n=22) samples tested positive with a mean value of 0.52±0.25 μg/kg. The detection rate in labneh (n=12) and yogurt (n=10) samples was 0% for penicillin residues, where mean values were all below the LOD (<1.25 μg/kg) for these dairy products. None of the samples exceeded the maximum residue levels. The estimated dietary intake (EDI) for tetracycline and penicillin residues for all dairy products is 2.09 ng/kg body weight (BW)/day resulting in 0.007% of the acceptable daily intake (ADI) and 1.83 ng/kg BW/day resulting in 0.006% of the ADI, respectively. Conclusion: All EDI values were below the ADI set for each antibiotic residue and do not exceed relevant toxicological reference values. However, concerns might still be present from consumption of other animal food products containing residues. Moreover, the long-term exposure to such residues is still unknown as a result of bioaccumulation; it is a challenging process to determine the actual dietary consumption of foods containing antibiotic residues; hence, the human health risk cannot be easily predicted.

scholarly journals Bakteri Asam Laktat Lactobacillus Plantarum C410LI dan Lactobacillus Rossiae LS6 yang Diisolasi dari Lemea Rejang terhadap Suhu, pH dan Garam Empedu Berpotensi sebagai Prebiotik

2018 ◽  
Vol 6 (1) ◽  
pp. 49-58
Author(s):  
Yenni Okfrianti ◽  
Darwis Darwis ◽  
Ayu Pravita
Keyword(s):  
Experimental Study ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Acids ◽  
Bile Salts ◽  
Salt Resistance ◽  
Low Ph ◽  
Traditional Food ◽  
Temperature Resistance ◽  
Bile Acids And Salts

Based on previous research it was found that lemea (traditional food rejang) was proven to contain 2 types of lactic acid bacteria (BAL) namely L.aplantarum C410L1 and L. crossiae LS6 which could be probiotic and beneficial for health. The development of lemea as a potential probiotic must be proven its resistance to bile acids and salts as an indication of being able to survive in the gastrointestinal tract. This study aims to determine the resistance of BAL isolated from lemea against low pH, bile acids, and temperature. This research is an experimental study with all research units controlled. Analysis of BAL resistance to high temperatures, low pH, and bile salts was carried out in the Bengkulu Polytechnic Health Polytechnic laboratory. The total BAL colonies increased at 49 ° C and decreased at 64 ° C. The increase in the total number of BAL colonies within 0-30 hours occurred at pH 5 and pH 6. There was no increase or decrease in the total number of BAL colonies in salts 0.30%, 0.60%, and 0.90%. The diisolate lactic acid (BAL) bacteria from lemea have a temperature resistance of 42 ° C to 64 ° C, pH 2 to pH 7, have a salt resistance concentration of 0.30% to 0.90%. Lactic acid bacteria (BAL) which are diisolate from lemea have the potential as probiotics.

scholarly journals Characterization and antimicrobial activity of vaginal lactobacillus isolate

2011 ◽  
Vol 63 (1) ◽  
pp. 29-35 ◽  
Author(s):  
Gordana Zavisic ◽  
Zeljka Radulovic ◽  
Valentina Vranic ◽  
Jelena Begovic ◽  
L. Topisirovic ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antimicrobial Activity ◽  
Survival Rate ◽  
Bile Salts ◽  
Antimicrobial Effect ◽  
Low Ph ◽  
Probiotic Potential ◽  
Pathogenic Escherichia Coli

The aim of this study was to investigate the probiotic potential of bacteriocin-producing lactobacilli strain Lactobacillus plantarum G2 isolated from the vaginal mucus of healthy women. The antimicrobial effect of G2 was confirmed in the mixed culture with pathogenic Escherichia coli, Staphylococcus aureus, Salmonella abony and Pseudomonas aeruginosa, while bacteriocine activity was detected against S. aureus and S. abony only. The strain showed an excellent survival rate in low pH and in the presence of bile salts. The percentage of adhered cells of L. plantarum G2 to hexadecane was 63.85?2.0 indicating the intermediate hydrophobicity.

scholarly journals Enterococcus faecium in artisanal ripening cheese: technological and safety aspects

2020 ◽  
Vol 9 (11) ◽  
pp. e299119452
Author(s):  
Priscila Lima Magarotto de Paula ◽  
Marina Levorato de Moraes ◽  
Janaína Schueler ◽  
Nathália Aparecida Andrade de Souza ◽  
Márcia Cristina Furlaneto ◽  
...  
Keyword(s):  
Dairy Products ◽  
Titratable Acidity ◽  
Antagonistic Activity ◽  
Technological Properties ◽  
Gram Negative ◽  
Ph Variation ◽  
Ripening Process ◽  
Technological Potential ◽  
Ph Reduction ◽  
Technological Perspective

The aims of this work were to identify and characterize for some important technological properties of the E. faecium throughout the ripening process of cheese. The study involved evaluating the technological potential of six isolates of E. faecium (EFM55, EFM67, EFM9A, EFM16A, EFM19A and EFM44) from artisanal cheeses as their probiotic characteristics and technological perspective. Concerning the antimicrobial sensibility, 71% of the E. faecium tested were sensitive to all antimicrobials. No other medicine inhibited the active of E. faecium, with the exception of dipyrone for the EFM19A and EFM9A strains. The isolates showed good antagonistic activity against gram-negative, as EFM9A, EFM55 and EFM67 strais with better activity. The highest fermentation was observed in 42 ºC, showed the pH variation of 4.15 to 5.15, after 48 hours of fermentation. All isolates showed pH reduction at 20 ºC. However, all isolates produced higher titratable acidity at a temperature of 42ºC. The isolates EFM55 and EFM9A has had probiotic actived, biochemical and susceptibility parameters desirables, aim it’s technological potential in the production of dairy products.

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