ĐÁNH GIÁ HIỆU QUẢ BỔ SUNG LỢI KHUẨN LACTOBACILLUS CASEI SHIROTA (LcS) TRÊN TRẺ 3 – 5 TUỔI BỊ TÁO BÓN CHỨC NĂNG TẠI 4 XÃ, TỈNH THANH HÓA

Mục tiêu: Đánh giá hiệu quả bổ sung lợi khuẩn Lactobacillus casei Shirota lên cải thiện tình trạng táo bón của trẻ 3 – 5 tuổi bị táo bón chức năng. Phương pháp: Nghiên cứu can thiệp cộng đồng, ngẫu nhiên, có đối chứng trên 216 trẻ bị táo bón chức năng tại 4 xã thuộc 2 huyện Yên Định và Nông Cống, tỉnh Thanh Hóa được chia làm 2 nhóm (nhóm can thiệp và nhóm chứng). Các triệu chứng táo bón được thu thập trước, trong và sau can thiệp. Kết quả: Sau 12 tuần can thiệp: số lần đại tiện/1 tuần ở nhóm can thiệp tăng lên 0,5 lần so với ban đầu, ở nhóm chứng không có sự cải thiện. Tỷ lệ trẻ có phân dạng 2 ở nhóm can thiệp là 5,6% và 35,2% phân dạng 3, nhóm chứng là 8,3% phân dạng 2 và 41,7% phân dạng 3. Tỷ lệ són phân của trẻ ở nhóm can thiệp là 2,8% và 3,7% ở nhóm chứng, có sự cải thiện tốt hơn về tỷ lệ nhịn đi đại tiện ở nhóm can thiệp so với nhóm chứng. Tỷ lệ trẻ có triệu chứng phân cứng, phân to giảm rõ rệt so với nhóm chứng. Kết luận: Tình trạng táo bón của trẻ 3 - 5 tuổi bị mắc táo bón chức năng được cải thiện sau can thiệp bằng lợi khuẩn Lactobacillus casei Shirota.

Centenarian-Sourced Lactobacillus casei Combined with Dietary Fiber Complex Ameliorates Brain and Gut Function in Aged Mice

Dietary intervention could modulate age-related neurological disorders via the gut–brain axis. The potential roles of a probiotic and the dietary fiber complex (DFC) on brain and gut function in aged mice were investigated in this study. Lactobacillus casei LTL1361 and DFC were orally administrated for 12 weeks, and the learning and memory ability, as well as the oxidative parameters, inflammatory markers, gut barrier function and microbial metabolite short-chain fatty acids (SCFAs), were investigated. LTL1361 and DFC supplementation ameliorated cognitive ability, attenuated oxidative stress in brain and inflammation in serum and colon, ameliorated gut barrier function, and increased the SCFA concentrations and gene expression of SCFA receptors. The protective effect was more significantly enhanced in aged mice treated with the combination of LTL1361 and DFC than treated with LTL1361 or DFC alone. These results could be associated with the protected morphology of pyramidal nerve cells in hippocampus of mice brain and the downregulation of apoptosis marker caspase-3 in brain and upregulation of tight junction proteins in small intestine and colon. The results indicated that Lactobacillus casei LTL1361 and DFC alleviated age-related cognitive impairment, as well as protected brain and gut function. Lactobacillus casei LTL1361 and DFC might be used as novel and promising antiaging agents in human.

Lactobacillus casei-fermented milk as an inhibitor on selected foodborne pathogens

The aim of this study was to reduce the growth of vanB resistant Enterococcus faecium, vanA resistant Enterococcus faecalis, Staphylococcus aureus ATCC 43300 and methicillin-resistant Staphylococcus aureus- MRSA ATCC 25923, which are foodborne pathogens that cause the death of a significant number of people every year, by the presence of Lactobacillus casei. For this purpose, the development of pathogens (104 and 106 log cfu/ml) in milk fermented with L. casei (106 log cfu/ml) was followed under in vitro conditions for 72 hours. Moreover, the generation times of each pathogen and the lactic acid content of fermented milk were determined. It was determined that the development of all pathogens could be suppressed by the presence of L. casei considering the change in generation times and the number of pathogens during the 72 hour fermentation period. This effect was greater in samples containing 104 log cfu/ml pathogen compared to samples containing 106 log cfu/ml.

The effect of synbiotic through feed and drinking water on growth performance and nutrient digestibility of Tegal duck

Synbiotics are a combination of probiotics and prebiotics that have a positive effect on livestock performance. The method of giving synbiotics as a growth supplement needs to be studied to get the best results. This study aimed to investigate the effect of administering synbiotic (a mixture of Lactobacillus casei and porang tuber extracts (LCPE) in water or as feed supplement on performance and nutrient digestibility of Tegal duck. The research used a total number of 240-day old ducks with an average body weight of 47.84 ± 6.32 g. The ducks were weighed and distributed into 24 groups. Two experiments (I and II) were carried out simultaneously in the same cage and time. Each experiment used 120 ducks. Ducks were adapted from the age of 1 to 14 days. Parameter data were measure in ducks aged 15 to 42 days. Trial I included 3 groups of dietary synbiotic (0, 10, 20 ml/kg) through feed, while In trial II, the ducks were fed synbiotics (0; 10; 20 ml/L) through water drinking for four weeks. The observed variables included growth performance and nutrient digestibility. The mixture of Lactobacillus casei and glucomannan from porang tuber extract improved nutrient digestibility and duck performance. The best performance and nutrient digestibility is LCPE 20 ml/L drinking water.

Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium

Kefir is a fermented milk made by beneficial lactic acid bacteria and yeasts inoculated as grains or free cultures. In this work, five yeast strains with probiotic aptitudes belonging to Candida zeylanoides, Yarrowia lipolytica, Kluyveromyces lactis, and Debaryomyces hansenii species were assessed in a defined consortium, in co-culture with a commercial strain of Lactobacillus casei, in order to evaluate the yeasts’ fermentation performance during kefir production, using different milks. The concentration of each yeast was modulated to obtain a stable consortium that was not negatively affected by the bacteria. Furthermore, all yeasts remained viable for five weeks at 4 °C, reaching about 8.00 Log CFU in 150 mL of kefir, a volume corresponding to a pot of a commercial product. The yeasts consortium showed a suitable fermentation performance in all milks, conferring peculiar and distinctive analytical and aromatic properties to the kefirs, confirmed by a pleasant taste. Overall, the panel test revealed that the cow’s and sheep’s kefir were more appreciated than the others; this evaluation was supported by a distinctive fermentation by-products’ content that positively influences the final aroma, conferring to the kefir exalted taste and complexity. These results allow us to propose the yeasts consortium as a versatile and promising multistarter candidate able to affect industrial kefir with both recognizable organoleptic properties and probiotic aptitudes.