scholarly journals Chemoprevention of DMH-Induced Early Colon Carcinogenesis in Male BALB/c Mice by Administration of Lactobacillus Paracasei DTA81

2020 ◽  
Vol 8 (12) ◽  
pp. 1994
Author(s):  
Vinícius da Silva Duarte ◽  
Bruna Cristina dos Santos Cruz ◽  
Armin Tarrah ◽  
Roberto Sousa Dias ◽  
Luiza de Paula Dias Moreira ◽  
...  
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Colon Carcinogenesis ◽  
Experimental Period ◽  
Short Chain Fatty Acids ◽  
Lactobacillus Paracasei ◽  
Nuclear Antigen ◽  
Beneficial Effects ◽  
Freeze Dried ◽  
Carbonyl Protein

We evaluated the effects of the probiotic candidate Lactobacillus paracasei DTA81 (DTA81) on liver oxidative stress, colonic cytokine profile, and gut microbiota in mice with induced early colon carcinogenesis (CRC) by 1,2-dimethylhydrazine (DMH). Animals were divided into four different groups (n = 6) and received the following treatments via orogastric gavage for 8 weeks: Group skim milk (GSM): 300 mg/freeze-dried skim milk/day; Group L. paracasei DTA81 (DTA81): 3 × 109 colony-forming units (CFU)/day; Group Lactobacillus rhamnosus GG (LGG): 3 × 109 CFU/day; Group non-intervention (GNI): 0.1 mL/water/day. A single DMH dose (20 mg/kg body weight) was injected intraperitoneally (i.p), weekly, in all animals (seven applications in total). At the end of the experimental period, DTA81 intake reduced hepatic levels of carbonyl protein and malondialdehyde (MDA). Moreover, low levels of the pro-inflammatory cytokines Interleukin-6 (IL-6) and IL-17, as well as a reduced expression level of the proliferating cell nuclear antigen (PCNA) were observed in colonic homogenates. Lastly, animals who received DTA81 showed an intestinal enrichment of the genus Ruminiclostridium and increased concentrations of caecal acetic acid and total short-chain fatty acids. In conclusion, this study indicates that the administration of the probiotic candidate DTA81 can have beneficial effects on the initial stages of CRC development.

scholarly journals Survival rate of Saccharomyces boulardii adapted to a functional freeze-dried yoghurt, related to processing, storage and digestion by experimental Wistar rats

2017 ◽  
Vol 7 (2) ◽  
pp. 98 ◽  
Author(s):  
Hector Eduardo Martinez-Flores ◽  
Eunice Tranquilino-Rodriguez ◽  
Jose O. Rodiles-Lopez ◽  
Rafael Zamora-Vega ◽  
Rafael Salgado-Garciglia ◽  
...  
Keyword(s):  
Survival Rate ◽  
Wistar Rats ◽  
Freeze Drying ◽  
Skim Milk ◽  
Gastrointestinal Transit ◽  
Saccharomyces Boulardii ◽  
Beneficial Effects ◽  
Freeze Dried ◽  
Free Cells

Background: Saccharomyces boulardii is a probiotic clinically effective in the prevention and treatment of antibiotic induced diarrhea in both children and adults, Clostridium difficile infections, inflammatory bowel disease, and other gastrointestinal disorders. However, the microorganisms need to survive the gastrointestinal transit and arrive to their action site alive in order to exert their beneficial effects. Microencapsulation is an alternative to improve the viability of probiotic in foods which can also survive in the gastrointestinal conditions. Freeze--drying is a method of dehydration that does not affect nutrients and bioactive compounds, such as probiotics contained in foods. All of them will increase the survival rate of S. boulardii.Purpose of this study: This study focused on formulae freeze-dried yogurt containing inulin, vegetable palm oil, and S. boulardii, both as free cells and in microencapsulated form. Also, theeffect of ampicillin associated S. boulardii.Methods: Yogurts were given to an “in vivo” digestion process, using male Wistar rats. The survival of S. boulardii was subsequently evaluated in colon and feces. For this study, six treatments of four of rats were used: i) control rats ii) rats fed with yogurt containing S. boulardii as free cells, iii) rats fed with yogurt containing S. boulardii in micro-encapsulated form, iv) control rats fed with penicillin, v) rats fed with ampicillin plus yogurt containing S. boulardii as free cells, and vi) rats fed with penicillin plus yogurt containing S. boulardii in micro-encapsulated form.Results: The study demonstrated it was feasible to freeze-dry the S. boulardii and incorporate it into a yogurt made with skim milk, inulin, and unsaturated vegetable oil. The freeze-drying process not affected the survival of the S. boulardii (p<0.05). Microencapsulation increased the survival of S. boulardii on 1.77-Log CFU/g, and the presence of S. boulardii was only detected in colon and feces of those rats which ingested ampicillin, regardless to the formula contained the probiotic.Conclusion: This study demonstrated that freeze-drying maintains the survival of S. boulardii in the evaluated foods and that micro-encapsulation increases the survival of this probiotic. Furthermore, S. boulardii was installed in the gastrointestinal tract when the microbial flora was  damaged by ampicillin.Keywords: Yogurt, probiotic, Saccharomyces boulardii, micro-encapsulation, freeze-drying.

scholarly journals Effect of horse chestnut and inulin as single supplements or in combination on chemically induced colon cancer in rats

2013 ◽  
Vol 58 (No. 9) ◽  
pp. 491-499 ◽  
Author(s):  
V. Szabadosova ◽  
E. Hijova ◽  
L. Strojny ◽  
R. Salaj ◽  
A. Bo ◽  
...  
Keyword(s):  
Colon Carcinogenesis ◽  
Short Chain Fatty Acids ◽  
Natural Compounds ◽  
Control Group ◽  
Horse Chestnut ◽  
Preventive Effect ◽  
Sprague Dawley ◽  
Beneficial Effects ◽  
Sprague Dawley Rats ◽  
Chemically Induced

Natural bioactive supplements have been extensively studied as preventive agents. The aim of this study was to investigate the efficacy of inulin enriched with oligofructose and Hyppocastani extractum siccum as preventive agents of experimentally induced colon carcinogenesis in rats. Colon carcinogenesis was induced by N,N dimethylhydrazine (DMH) in a dose of 21mg/kg body weight s.c., five times at weekly intervals. Sprague Dawley rats (n = 45) were divided into a control group without DMH; control group with injected DMH; group receiving inulin and injected DMH; group receiving Hyppocastani extractum siccum and injected DMH; group receiving inulin and Hyppocastani extractum siccum and injected DMH. The beneficial effects of natural compounds were determined by analysis of caecal parameters such as pH, composition of microflora, activity of bacterial glycolytic enzymes and production of short-chain fatty acids (SCFA). The counts of coliforms were decreased in the groups receiving inulin enriched with oligofructose (P &lt; 0.01), Hyppocastani extractum siccum (P &lt; 0.001) and the combination of these supplements (P &lt; 0.001). The counts of lactobacilli were significantly increased in all experimental groups receiving natural compounds (P &lt; 0.01; P &lt; 0.001). Experimental groups receiving natural compound alone and in combination resulted in a significant decrease in the activity of &beta;-glucuronidase (P &lt; 0.01; P &lt; 0.001). Administration of inulin and Hyppocastani extractum siccum separately significantly increased the concentration of SCFA compared to the control group with DMH. The achieved results indicate the beneficial effect of prebiotics and plant extracts on metabolic processes in the colon and suggest that they could exert a preventive effect on colon carcinogenesis induced by DMH. &nbsp;

Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage

2015 ◽  
Vol 6 (3) ◽  
pp. 381-386 ◽  
Author(s):  
A. Jofré ◽  
T. Aymerich ◽  
M. Garriga
Keyword(s):  
Shelf Life ◽  
Lactobacillus Casei ◽  
Freeze Drying ◽  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Storage Period ◽  
Starter Cultures ◽  
Long Term Storage ◽  
Freeze Dried ◽  
The Stability

The production of long shelf-life highly concentrated dried probiotic/starter cultures is of paramount importance for the food industry. The aim of the present study was to evaluate the protective effect of glucose, lactose, trehalose, and skim milk applied alone or combined upon the survival of potentially probiotic Lactobacillus rhamnosus CTC1679, Lactobacillus casei/paracasei CTC1677 and L. casei/paracasei CTC1678 during freeze-drying and after 39 weeks of storage at 4 and 22 °C. Immediately after freeze-drying, the percentage of survivors was very high (≥94%) and only slight differences were observed among strains and cryoprotectants. In contrast, during storage, survival in the dried state depended on the cryoprotectant, temperature and strain. For all the protectants assayed, the stability of the cultures was remarkably higher when stored under refrigeration (4 °C). Under these conditions, skim milk alone or supplemented with trehalose or lactose showed the best performance (reductions ≤0.9 log units after 39 weeks of storage). The lowest survival was observed during non-refrigerated storage and with glucose and glucose plus milk; no viable cells left at the end of the storage period. Thus, freeze-drying in the presence of appropriate cryoprotectants allows the production of long shelf-life highly concentrated dried cultures ready for incorporation in high numbers into food products as starter/potential probiotic cultures.

scholarly journals Dehulled Adlay Consumption Modulates Blood Pressure in Spontaneously Hypertensive Rats and Overweight and Obese Young Adults

Nutrients ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 2305
Author(s):  
Wan-Ju Yeh ◽  
Jung Ko ◽  
Wei-Yi Cheng ◽  
Hsin-Yi Yang
Keyword(s):  
Blood Pressure ◽  
Daily Intake ◽  
Experimental Period ◽  
Overweight And Obesity ◽  
Hypertensive Rats ◽  
Spontaneously Hypertensive ◽  
Beneficial Effects ◽  
Underlying Mechanisms ◽  
Grain Foods

High blood pressure is a crucial risk factor for many cardiovascular diseases, and a diet rich in whole-grain foods may modulate blood pressure. This study investigated the effects of dehulled adlay consumption on blood pressure in vivo. We initially fed spontaneous hypertensive rats diets without (SHR group) or with 12 or 24% dehulled adlay (SHR + LA and SHR + HA groups), and discovered that it could limit blood pressure increases over a 12-week experimental period. Although we found no significant changes in plasma, heart, and kidney angiotensin-converting enzyme activities, both adlay-consuming groups had lower endothelin-1 and creatinine concentrations than the SHR group; the SHR + HA group also had lower aspartate aminotransferase and uric acid levels than the SHR group did. We later recruited 23 participants with overweight and obesity, and they consumed 60 g of dehulled adlay daily for a six-week experimental period. At the end of the study, we observed a significant decrease in the group’s systolic blood pressure (SBP), and the change in SBP was even more evident in participants with high baseline SBP. In conclusion, our results suggested that daily intake of dehulled adlay had beneficial effects in blood-pressure management. Future studies may further clarify the possible underlying mechanisms for the consuming of dehulled adlay as a beneficial dietary approach for people at risk of hypertension.

Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder

2021 ◽  
pp. 104997
Author(s):  
Sejeong Kim ◽  
Jae Yeon Joung ◽  
Daekyoung Kang ◽  
Nam Su Oh ◽  
Yohan Yoon
Keyword(s):  
Milk Powder ◽  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Skim Milk Powder

scholarly journals Assessment and determination of lyoprotectant for survival of freeze-dried Lactobacillus rhamnosus

2016 ◽  
Vol 20 (1) ◽  
pp. 105-113
Author(s):  
Zongcheng Miao ◽  
Yang Zhao ◽  
Xiaoping Huo
Keyword(s):  
Amino Acids ◽  
Fractional Factorial Design ◽  
Biological Activities ◽  
Lactobacillus Rhamnosus ◽  
Fractional Factorial ◽  
Practical Application ◽  
Steepest Ascent ◽  
Freeze Dried ◽  
Viable Bacteria

Abstract Currently research of lactic acid bacteria focus primarily on the functional probiotics, which are major beneficial biota in the gastrointestinal tract, have been industrial manufactured. Probiotics confer health benefits on the host need adequate amounts. However, the absence of data makes it difficult to ensure the maintenance biological activities and population of probiotic. In this research, a fractional factorial design and steepest ascent experiment were used to analyze the influence of lyoprotectant as carbohydrates, prebiotics and amino acids on the survival of the probiotic Lactobacillus rhamnosus. The results indicated a maximum survival rate and population of viable bacteria of L. rhamnosus to be 55.84 % and 1.60 ×1011 CFU/g after freeze-dried by using a combination of 10 g/100mL Sucrose, 2.5 g/100mL Isomaltooligosaccharide, 12 g/100mL Hydroxyproline. To a large extent, the survival and viability were dependent on the cryoprotectant used and make probiotics more attractive from a practical application in industrial viewpoint.

Probiotic Fermented Food Mixtures: Possible Applications in Clinical Anti-Diarrhoea Usage

1998 ◽  
Vol 12 (2) ◽  
pp. 97-105 ◽  
Author(s):  
Binita Rani ◽  
N. Khetarpaul
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Experimental Period ◽  
Skim Milk Powder ◽  
Fermented Food ◽  
Shigella Dysenteriae ◽  
E Coli ◽  
Tomato Pulp ◽  
Food Mixture

A probiotic fermented PCMT food mixture was developed by fermentation of an autoclaved and cooled slurry of pearl millet flour, chickpea flour, skim milk powder and fresh tomato pulp (PCMT 2:1:1:1, w/w) with Lactobacillus acidophilus (105 cells/ml), a probiotic organism at 37°C for 24 h. Such a fermented mixture inhibited the growth of pathogenic organisms, namely Shigella dysenteriae, Salmonella typhosa and E. coli. A significant decline in pH with a corresponding increase in titratable acidity due to probiotic fermentation occurred in the developed food mixture. Feeding of the freshly developed fermented. mixture to mice suffering from E. coli induced diarrhoea, could help to arrest diarrhoea, reduce moisture, protein and ash contents in their faeces. The counts of lactobacilli increased whereas those of E. coli decreased remarkably in the faeces of mice from the 3rd day of the feeding trial till the end of experimental period. The beneficial effect of probiotic feeding may be due to antimicrobial substances produced by L. acidophilus, which might have neutralized the enterotoxins from E. coli. The cost of one 200 ml glass full of this probiotic drink is no more than one rupee.

The effects of different amounts of liquid skim-milk on pork pigs with particular reference to carcass quality

1965 ◽  
Vol 7 (2) ◽  
pp. 153-164 ◽  
Author(s):  
R. S. Barber ◽  
R. Braude ◽  
Zena D. Hosking ◽  
K. G. Mitchell
Keyword(s):  
Dry Matter ◽  
Skim Milk ◽  
Live Weight ◽  
Experimental Period ◽  
Carcass Quality ◽  
Eye Muscle ◽  
Caloric Value ◽  
Calculated Energy ◽  
Matter Basis

SUMMARY1. Seventy-two individually fed pigs on six treatments were used to determine the effects on performance and in particular on carcass quality of (a) giving quantities of liquid skim-milk (preserved with formalin) in excess of those normally recommended; (b) replacing meal by skim-milk in the ration on a calculated dry-matter basis (1 gal. skim-milk equivalent to 1 · 1 lb. meal) as compared with a calculated energy basis (1 gal. skim-milk equivalent to 1 · 3 lb. meal) and (c) giving skim-milk for only a part of the growing period instead of throughout. The experimental period continued from 9–10 weeks of age until slaughter at an average live-weight of 135 lb.2. Extensive carcass measurements were taken and in addition assessment of the carcasses was made by a representative of the County Quality Pork Association and by an expert pork butcher.3. Carcasses from pigs given an all-meal diet were comparable in all respects with those from pigs given skim-milk throughout up to a maximum of either 5¼ or 10½ pints per pig per day.4. Carcasses from pigs given the highest level of skim-milk (maximum of 15¾ pints per pig per day) were superior in many respects to those on any of the other treatments, but the possibility that this was due to their slower rate of growth rather than to the high level of milk per se, is discussed.5. Pigs given skim-milk as replacement of part of their meal allowance on a calculated dry matter basis grew significantly faster than those in which the replacement was made on a calculated energy basis or than those given an all-meal diet. The importance is stressed of ensuring that in assessing the value of skim-milk for pigs the caloric value of the rations being compared is similar. The need for experiments based on actual determinations of the caloric value of the rations used is also emphasised.6. While the performance of pigs given skim-milk up to 75 lb. live-weight only was similar to that of pigs given skim-milk throughout, evidence was obtained that the quality of their carcasses was slightly inferior.7. There was some suggestion that as the level of skim-milk in the diet increased an eye muscle of a rather paler colour was produced.

705. A comparison of dried skim-milk and white fish meal as protein supplements for fattening pigs: II. On all-meal feeding under commercial conditions

1958 ◽  
Vol 25 (2) ◽  
pp. 181-190 ◽  
Author(s):  
R. Braude ◽  
Pamela M. Clarke ◽  
K. G. Mitchell ◽  
A. S. Cray ◽  
A. Franke ◽  
...  
Keyword(s):  
Fish Meal ◽  
Skim Milk ◽  
Live Weight ◽  
Experimental Period ◽  
Weight Basis ◽  
Eye Muscle ◽  
Protein Supplements ◽  
Meal Feeding ◽  
Experiment Individual ◽  
Fattening Pigs

1. Results are reported of an experiment carried out under commercial conditions to obtain information on the comparative value of dried skim-milk and white fish meal as protein supplements for fattening pigs.2. There were four treatments. Control pigs (i) received a meal mixture containing 10% white fish meal, reduced to 7% from 130 lb. live weight. In the other experimental groups, the fish meal was replaced by dried skim-milk, (ii) on a weight for weight basis, (iv) on a protein basis and (iii) intermediate between (ii) and (iv). All pigs were fed the meal dry and ad lib. up to a maximum of 6½ lb./head daily. Unrestricted water was available.There were five pens of nine group-fed pigs on each treatment, involving a total of 180 pigs. The pigs were on experiment from approximately 10 weeks of age to bacon weight. Comprehensive carcass measurements were made on all the pigs.3. The results showed that a significantly better rate of growth was obtained when the white fish meal was replaced by dried skim-milk on a weight for weight basis. Increasing the percentage of skim-milk in the diet up to 15% resulted in a slightly better performance of the pigs, but no further improvement was obtained by raising the level of skim-milk to 20%. These results were discussed in relation to an apparent set-back that the control pigs suffered at the start of the experimental period.4. The inclusion of dried skim-milk in the diet had an adverse effect on the carcass grading, particularly in so far as it resulted in a thicker layer of back fat over the loin as compared with that in the control pigs.5. There was also some indication that the carcasses from the animals given dried skim-milk had slightly thicker bellies and a smaller breadth of eye muscle than the carcasses of the control animals that received fish meal.6. The results have been compared with those of an earlier trial, which was in most details the same as that reported here, the main difference being that in the earlier experiment individual feeding and one breed of pig were used.

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