Probiotic lactic acid bacteria in the gastro-intestinal tract: health benefits, safety and mode of action

2010 ◽  
Vol 1 (1) ◽  
pp. 11-29 ◽  
Author(s):  
L. Dicks ◽  
M. Botes
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mode Of Action ◽  
Intestinal Tract ◽  
Health Benefits ◽  
World Health ◽  
Probiotic Properties ◽  
Probiotic Strains ◽  
Gastro Intestinal Tract ◽  
The Impact

Lactic acid bacteria (LAB) have received considerable attention as probiotics over the past few years. This concept has grown from traditional dairy products to a profitable market of probiotic health supplements and functional foods. Extensive research is done on novel potential probiotic strains, with specific emphasis on their health benefits and mode of action. Criteria for the selection of probiotic strains have only recently been formulated by the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO). Several in vitro techniques have been developed to evaluate the probiotic properties of strains. In many cases, this is followed by in vivo tests. Safety studies are also obligatory, as a few cases of bacteremia caused by LAB have been reported. This review focuses on the health benefits and safety of LAB probiotics, the criteria used to select a probiotic, mode of action and the impact these organisms have on natural microbiota in the gastro-intestinal tract.

scholarly journals Probiyotik Mayalar ve Özellikleri

2017 ◽  
Vol 5 (10) ◽  
pp. 1148 ◽  
Author(s):  
Hatice Yıldıran ◽  
Güldeb Başyiğit Kılıç ◽  
Aynur Gül Karahan
Keyword(s):  
Lactic Acid ◽  
Pharmaceutical Industry ◽  
Lactic Acid Bacteria ◽  
Health Benefits ◽  
Health Benefit ◽  
Saccharomyces Boulardii ◽  
Probiotic Bacteria ◽  
Gastrointestinal Disorders ◽  
Probiotic Properties ◽  
Pathogenic Yeast

Probiotics are a group of organism those confer health benefit to consumers. There are lots of studies about health benefits of probiotic treatments. The more commonly used probiotic bacteria are bifidobacteria and lactic acid bacteria, such as lactobacilli, lactococci and streptococci. Microorganisms that are probiotic to humans also include yeasts, bacilli and enterococci. Probiotic yeasts have become a field of interest to scientists in recent years. Several previous studies showed that members of Saccharomyces genus can possess anti-bacterial and probiotic properties. Saccharomyces boulardii is non-pathogenic yeast used for many years as a probiotic agent to prevent or treat a variety of human gastrointestinal disorders. S. boulardii is commonly used in lyophilized form especially in the pharmaceutical industry. In this review, information about the probiotics, properties of probiotic yeasts, their usage fields is provided and the results of researches in this area has been presented.

scholarly journals Isolation of Cellulolytic Lactic-Acid Bacteria from Mentok (Anas moschata) Gastro-Intestinal Tract

2018 ◽  
Vol 41 (3) ◽  
pp. 200-206 ◽  
Author(s):  
H. Herdian ◽  
L. Istiqomah ◽  
E. Damayanti ◽  
A. E. Suryani ◽  
A. S. Anggraeni ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Intestinal Tract ◽  
Gastro Intestinal Tract

Characterization and screening for probiotic potential of Lactic Acid Bacteria Isolated from Traditionally Fermented Wheat "Hamoum"

2018 ◽  
Vol 7 (4) ◽  
pp. 181-190
Author(s):  
Hafida Tahlaïti ◽  
Fatiha Dalache ◽  
Abdelkader Homrani ◽  
Saïd Nemmiche
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Brevis ◽  
Probiotic Properties ◽  
High Antibacterial Activity ◽  
Probiotic Potential ◽  
Starting Point ◽  
Probiotic Strains ◽  
One Year

The Algerian couscous, "Hamoum”, is prepared from fermented wheat which is the result of wheat grains being stored in an artisanal underground grana-ry called "Matmora" for more than one year. This method of storage has been abandoned in favor of conventional modes without being well studied and known. However, it is used on family scale farms. The purpose of this study was to explore the biodiversity of microbial flora of fermented wheat due to this type of storage. A total of 39 isolates were evaluated in terms to identify lactic acid bacteria and screening the probiotic properties. The phe-notypic results showed a diversity of lactic flora and lactic acid bacteria iso-lated from fermented wheat mainly belonging to Lactobacillus (69%) fol-lowed by Pediococcus (15%), Leuconostoc (8%) and Enterococcus (8%). The genotypic characterization revealed the dominance of Lactobacillus plantarum. The identified strains Lactobacillus plantarum (M6), Lactobacillus plantarum (R27), Lactobacillus brevis (BL8) and Pediococcus acidilactici (M5) have a high antibacterial activity and all strains have resistance to low acidic pH and bile salts. This investigation has enabled a screening of lactic acid bacteria from traditionally fermented wheat. “Hamoum” is a substrate rich in lactic acid bacteria that has exceptional probiotic potential. It’s may be the starting point for further characterization of biotechnological properties in order to identify and select probiotic strains for therapeutic purposes.

scholarly journals LACTIC ACID BACTERIA PROBIOTIC OF FISH’S GASTROINTESTINAL TRACT AS WEIGHT AND CHOLESTEROL BOOSTER IN BROILER MEAT

2016 ◽  
Vol 20 (2) ◽  
Author(s):  
Astuti Astuti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cholesterol Level ◽  
Broiler Chicken ◽  
Intestinal Tract ◽  
Broiler Meat ◽  
Biochemical Laboratory ◽  
Probiotic Lactic Acid Bacteria ◽  
Gastro Intestinal Tract ◽  
Veterinary Faculty

This research was aimed at fi nding the infl uence of giving isolate probiotic Lactic Acid Bacteria (BAL) Streptococcus thermophillus from the fi sh’s gastro-intestinal tract toward the broilers’ appearance including the enhancement of the weight, and the broilers’ cholesterol level. The subjects of the research are 40 roosters of broiler chicken, PT Multi Breeder Adirama at the age of 1 week. The probiotic of isolate treatment of BAL used in this research is Streptococcusthermophillus bacteria in the form of freeze dying from Nutrition Biochemical Laboratory, Veterinary Faculty of UGM. Treatment I was as the control (without BAL); the number of BAL in treatment II is 10 6CFU/ml; the number of BAL in treatment III is 10 CFU/ml; and the number of BAL in treatment IV is 10 CFU/ml. The data recording for the performance was done every week including the weight enhancement. The data collection for cholesterol level enhancement was done at the end of the research. The data which were collected: theweight enhancement, and the broilers’ cholesterol level. The fi nding shows that the treatment of giving lactic acid bacteria of Streptococcus thermophillus caused the broilers’ cholesterol decreased signifi cantly; giving probiotic BAL is not infl uenced toward the performance of growth while the best level of BAL is 108 CFU/ml

scholarly journals Antioxidant activity of probiotic lactic acid bacteria isolated from Mongolian airag

2014 ◽  
Vol 15 ◽  
pp. 73-78 ◽  
Author(s):  
E Uugantsetseg ◽  
B Batjargal
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Bile Acid ◽  
Lactic Acid Bacteria ◽  
Acid Tolerance ◽  
Probiotic Properties ◽  
Bacterial Strains ◽  
Probiotic Lactic Acid Bacteria ◽  
Acid Environment ◽  
Probiotic Strains

This research aimed to determine the antioxidant activity of probiotic lactic acid bacteria isolated from airag. In this study, 42 lactic acid bacteria were isolated from Mongolian airag. All isolates were identified by using morphological, biochemical and physiological methods. The isolated bacteria were studied for antagonistic effects on Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus, 22 strains showed antibacterial activity. When we examined their probiotic properties such as bile acid tolerance and gastric acid tolerance, it is shown that only 6 bacterial strains can survive up to 3  hours in a pH 3.0 acid environment  and up to 8 hours in  0.3% bile acid environment. Selected probiotic strains were further identified to species by API 50CHL system. Antioxidant activity of  probiotic  strains were determined by 1,1-diphenyl-2 picrylhydrazyl (DPPH) assay. While the antioxidant activity in cell free supernatant fluctuated between the range of 26.1-38.4%,  the antioxidant activity after 72 hours of fermentation in the whey fraction was between 17.23-55.12%. DOI: http://doi.dx.org/10.5564/mjc.v15i0.327 Mongolian Journal of Chemistry 15 (41), 2014, p73-78

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 ASSESSMENT OF PROBIOTIC PROPERTIES AND SAFETY OF LACTIC ACID BACTERIA ISOLATED FROM SOUTH SULAWESI ETHNIC CHEESE

2021 ◽  
Vol 9 (Spl-2-ICOPMES_2020) ◽  
pp. S222-S227
Author(s):  
Nana Juniarti Natsir Djide ◽  
◽  
Nur Indah Yanti ◽  
Nurul Suci Pratiwi ◽  
Andi Ainun Nuzulia ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Hemolytic Activity ◽  
Low Ph ◽  
World Health ◽  
Probiotic Properties ◽  
South Sulawesi ◽  
Traditional Cheese ◽  
Safety Assessments ◽  
Health Organization

Probiotic bacteria have been used widely as a functional food and health supplements. The functionality and safety of probiotics are the prerequisites given by WHO (World Health Organization) and FAO (Food Agricultural Organization) before utilizing probiotics. This study focuses on assessing probiotic properties and the safety of the lactic acid bacteria (LAB) isolated from dangke—traditional cheese of South Sulawesi. In the current study, the assessment of probiotic properties was carried by assessing its tolerance against low pH and bile salts. Safety assessments were divided into two assays viz., susceptibility testing and hemolytic activity. LAB from dangke demonstrated tolerance against low pH, bile salt and susceptibility against four types of antibiotics (ampicillin, cefotaxime, erythromycin, and tetracycline). Unfortunately, resistance towards gentamycin and an -hemolytic activity was observed. This bacterium met the functional criteria from probiotics but failed to meet the safety criteria for probiotic safety.

scholarly journals Characterization of Lactic Acid Bacteria in Pecorino DI Farindola Cheese and Manufacturing with a Lacticaseibacillus Paracasei Autochthonous Culture

2021 ◽  
Author(s):  
Giuseppe Aprea ◽  
Alessandra Alessiani ◽  
Franca Rossi ◽  
Lorena Sacchini ◽  
Arianna Boni ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Intestinal Tract ◽  
16S Rrna Gene Sequencing ◽  
Rrna Gene ◽  
Genes Encoding ◽  
Rrna Gene Sequencing ◽  
Gastro Intestinal Tract ◽  
Bacterial Groups

This study focused on the characterization of lactic acid bacteria (LAB) in a renowned traditional Italian cheese, Pecorino di Farindola, to select an autochthonous culture and investigate its po-tential for the improvement of safety and functional properties. Two hundred and six LAB isolated throughout production and maturation from nine cheese lots of three farms were identified by 16S rRNA gene sequencing and tested for the presence of genes encoding virulence factors, vancomycin resistance (for enterococci), biogenic amines (BAs) and bacteriocin production, for antimicrobial activity, and for the capacity to survive in the gastro-intestinal tract (GIT) based on tolerance to low pH and bile salts and adhesion to CaCo-2 cells. A Lacticaseibacillus paracasei isolate was used in cheese making and determined a decline of spiked Listeria monocytogenes and Escherichia coli O157 faster than in control cheese. The autochthonous bacterial groups were numerically unaffected, apart from lactobacilli that were recovered in higher numbers in the cheese with added L. paracasei. Based on Repetitive Extragenic Palyndrome (Rep) PCR profiles, the added strain possibly dominated until day 88 in cheese. Results encourage further trials with autochthonous cultures to efficiently inhibit hazardous bacteria and enrich a functional microbiota in Pecorino di Farindola and similar cheeses.

scholarly journals Rehydration before Application Improves Functional Properties of Lyophilized Lactiplantibacillus plantarum HAC03

2021 ◽  
Vol 9 (5) ◽  
pp. 1013
Author(s):  
Karina Arellano-Ayala ◽  
Juhwan Lim ◽  
Subin Yeo ◽  
Jorge Enrique Vazquez Bucheli ◽  
Svetoslav Dimitrov Todorov ◽  
...  
Keyword(s):  
Intestinal Tract ◽  
Food Additives ◽  
Nitrogen Compounds ◽  
Protein Nitrogen ◽  
Bacterial Surface ◽  
Freeze Dried ◽  
Immunomodulatory Properties ◽  
Gastro Intestinal Tract ◽  
The Impact ◽  
Active Formulation

Preservation of probiotics by lyophilization is considered a method of choice for developing stable products. However, both direct consumption and reconstitution of dehydrated probiotic preparations before application “compromise” the survival and functional characteristics of the microorganisms under the stress of the upper gastro-intestinal tract. We evaluated the impact of different food additives on the viability, mucin adhesion, and zeta potential of a freeze-dried putative probiotic, Lactiplantibacillus (Lp.) plantarum HAC03. HAC03-compatible ingredients for the formulation of ten rehydration mixtures could be selected. Elevated efficacy was achieved by the B-active formulation, a mixture of non-protein nitrogen compounds, sugars, and salts. The survival of Lp. plantarum HAC03 increased by 36.36% compared rehydration with distilled water (4.92%) after passing simulated gastro-intestinal stress conditions. Cell viability determined by plate counting was confirmed by flow cytometry. B-active formulation also influenced Lp. plantarum HAC03 functionality by increasing its adherence to a Caco-2 cell-line and by changing the bacterial surface charge, measured as zeta potential.Hydrophobicity, mucin adhesion and immunomodulatory properties of Lp. plantarum HAC03 were not affected by the B-active formulation. The rehydration medium also effectively protected Lp. plantarum ATCC14917, Lp. plantarum 299v, Latilactobacillus sakei (Lt.) HAC11, Lacticaseibacillus (Lc.) paracasei 532, Enterococcus faecium 200, and Lc. rhamnosus BFE5263.

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