A Model for SynbioticActivity Evaluation: Static and Continuous Co-Culture Fermentation of BifidobacteriumAdolescentis ATCC 15703 and Bacillus Cereus ATCC 9634

In this study, the ability of a probioticstrain (BifidobacteriumadolescentisATCC 15703) to inhibit the growth of the common food contaminantBacilluscereusATCC 9634was studied, both individually and as part of a synbiotic with FOS during batch or continuous fermentation (flow fermentation). The conditions of the flow fermentation corresponded to the parameters of the human large intestine: maintaining a pH of 6.8; anaerobiosis; and a medium flow rate of 0.04 h−1. Bifidobacteria and bacilli were co-cultivated on a prebiotic carbohydrate substrate (10 g/L) and the prebiotic was replaced with glucose (10 g/L).The results of the batch and flow fermentation were compared.The synbiotic efficacy of the probioticBif. adolescentisand the prebiotic FOSagainst the common food contaminantBac. cereuswas shown for all conditions. Fermentation of a pure culture of bifidobacteria with varying prebiotic concentrations (2, 5, 10, 15 and 20 g/L) was carried out to study the state of dynamic balance. It was demonstrated that 48 hours is enough to achieve stable dynamic balance.Prebiotics were co-cultivated with varying carbohydrate concentrations of 5, 10, and 15 g/L.The results showed that increasing the prebiotic concentration increased the duration of the lag-phase and reduced the final number of bacilli. Keywords: probiotics, prebiotics, synbiotics, gastrointestinal tract modeling, antagonism, co-culture fermentation

Probiotics and Reduction of the Inflammatory Response for Prevention of Preeclampsia

Introduction: In the field of medicine and obstetrics, the most common hypertensive disorders are preeclampsia and it constitutes a great question that has not yet been completely resolved. Objective: To identify the effectiveness of the use of probiotics and the reduction of the inflammatory response in the prevention of pre-eclampsia. Method: This search took place in large databases both globally and locally, being Elsevier, La Reference, Scielo, Pubmed, Google Scholar, Redalyc, Scopus, among others, where probiotic and pre‐eclampsia terms were found. Results: 37 articles were found which were preselected, after correct appreciation 32 articles were selected and 5 articles were discarded, the selected ones met the inclusion and exclusion criteria, therefore they are related to the topic and objective of the present study review. Discussion: The epithelial cells of the intestine produce TNF‐α, once mixtures of different strains of probiotics are made, causing the immune response to be generated, especially if consumed before pregnancy or in early pregnancy and continued throughout of the same. the administration is safe and has a protective role in pre-eclampsia, gestational diabetes, vaginal infections, maternal, infant, and subsequent weight gain. Conclusion: The preventive effect occurs as long as probiotics are administered mainly in the second and third trimesters of pregnancy, although the consumption of probiotics before these results in a much greater benefit, and is even more potent if probiotic mixtures are made. Keywords: probiotics, preeclampsia, hypertensive disorder. RESUMEN Introducción: En el campo de la medicina y obstetricia, los trastornos hipertensivos más comunes son preeclampsia y compone una gran interrogante que aún no está resuelta completamente. Objetivo: Identificar la efectividad del uso de probióticos y la reducción de la respuesta inflamatoria en la prevención de la preeclampsia. Método: Esta búsqueda tuvo lugar en grandes bases de datos tanto a nivel mundial como local, siendo Elsevier, La Referencia, Scielo, Pubmed, Google Académico, Redalyc, Scopus, entre otras, donde se encontraron términos de probióticos y preeclampsia. Resultados: Se encontró 37 artículos los cuales fueron preseleccionados, luego de la correcta apreciación se seleccionaron 32 artículos y se descartaron 5 artículos, los seleccionados cumplían con los criterios inclusión y de exclusión por lo tanto van en relación con el tema y objetivo del presente estudio de revisión. Discusión: Las células epiteliales del intestino producen TNF‐α, una vez que se realicen mezclas de distintas cepas de probióticos, haciendo que se genere la respuesta inmunitaria, en especial si se consume antes del embarazo o en el embarazo temprano y continua a lo largo del mismo. La administración es segura y tiene un papel protector en la preeclampsia, diabetes gestacional, infecciones vaginales, aumento de peso materno, infantil, y posteriores. Conclusión: El efecto preventivo se da siempre y cuando se administre probióticos principalmente en el segundo y tercer trimestre de embarazo, aunque el consumo de probióticos con anterioridad a estos resulta de mucho mayor beneficio, y se potencia aún más si se realizan mezclas de probióticos. Palabas clave: probióticos, preeclampsia, trastorno hipertensivo.

Lactobacillus and Its Probiotic Role in the Digestive and Nutritional Processes of Pigs: A Review

The activity of a probiotic is dependent on the strain’s ability to confer health benefits to the host through oral consumption of viable cells. The main objective of this study was to carry out a review about the importance of Lactobacillus and its probiotic role in the digestive and nutritional processes of pigs. The study focused on seven strains of Lactobacillus and their varied uses in feeding different categories of pigs. We obtained a clear conceptualization of Lactobacillus’ effect on the immune system, its genome and how it is used in probiotic drinks. Based on the results, we can conclude that the use of Lactobacillus improves swine health and nutrition, making it a viable alternative to replace the indiscriminate use of antibiotics as growth promoters. Keywords: probiotics, antibiotics, digestive process, endogenous species, pig categories. RESUMEN La habilidad de un probiótico está en dependencia de la capacidad de la cepa de conferir beneficios de salud al hospedador mediante el consuno oral de células viables. El presente trabajo tuvo como objetivo principal realizar una aproximación conceptual de varios autores acerca de la importancia de los Lactobacillus y su papel probiótico en el proceso digestivo y nutricional en cerdos. Para ello, se hizo necesario realizar una profusa búsqueda, selección y procesamiento de las más prominentes fuentes bibliográficas, que tratan sobre este tema. El estudio se llevó a cabo sobre 7 cepas de Lactobacillus y sus diferentes formas de uso en la alimentación de las diferentes categorías porcinas; obteniéndose entre los principales resultados una clara conceptualización de la acción de los Lactobacillus en el sistema inmunológico, genoma y el modo de utilización en bebidas probióticas. A modo de conclusión, se puede mencionar que la totalidad de los autores citados concuerdan que la utilización de Lactobacillus mejora fundamentalmente la sanidad y nutrición porcina, convirtiéndose en la alternativa más viable para remplazar el uso indiscriminado de los antibióticos como promotores de crecimiento. Palabras claves: probióticos, antibióticos, proceso digestivo, especies endógenas, categorías porcinas.

Twenty years review of probiotic meta-analyses articles: Effects on disease prevention and treatment

The study of the probiotic effect in the prevention or treatment of diseases has long attracted the attention of many researchers. Here, we collected close to 300 meta-analysis articles for 20 years, investigating the effect of probiotics in the prevention and treatment of diseases. The goal of this study is to provide an overview of all meta-analysis articles of the effects of probiotics on various human diseases. For this purpose, different online databases, Pubmed, ScienceDirect, and Google Scholar, were searched with the keywords "probiotics" + "disease" + "meta-analysis" in the title, abstract, and keywords. Papers studied and categorized and investigated in order to present valuable insights for researchers in the field. Some of main categories are based on publication year, publishing journals, gender, age, effect type, disease type, contradicting reports and etc. According to the results, most meta-analyses indicated probiotics were 79% effective in preventing or treating the diseases. Some articles have also reported no positive effects, but there is not any paper in our study confirming the detrimental influence of probiotic effect on human health. For the future works, Cochrane reviews, meta-analysis including dozens of articles (as e.g. for NEC and AAD) may be investigated.

EDUKASI PENGGUNAAN PROBIOTIK YANG TEPAT SEBAGAI IMUNOSTIMULAN DI ERA PANDEMI COVID-19

ABSTRAKPandemi COVID-19 adalah salah satu masalah utama yang sedang dihadapi masyarakat karena memberikan dampak yang besar di bidang kesehatan maupun perekonomian. Dalam mengatasi infeksi COVID-19, masyarakat dianjurkan untuk menerapkan protokol kesehatan seperti memakai masker, menjaga jarak, cuci tangan dengan sabun, serta menjaga imunitas tubuh melalui olahraga dan konsumsi makanan atau minuman yang baik untuk kesehatan. Selain jamu, probiotik dapat menjadi pilihan yang tepat untuk dikonsumsi selama pandemi COVID-19. Probiotik adalah kultur mikroba hidup yang baik untuk sistem pencernaan dan diketahui berperan dalam mempengaruhi sistem imun tubuh. Probiotik dapat diperoleh dari produk-produk fermentasi. Kegiatan pengabdian masyarakat ini bertujuan memberikan informasi kepaa masyarakat tentang penggunaan probiotik yang tepat untuk peningkatan imunitas tubuh di era pandemi COVID-19. Kegiatan ini dilakukan melalui sosialisasi di Desa Duwet Kabupaten Malang. Keberhasilan pengabdian masyarakat ditentukan dari penilaian kuesioner yang diberikan ke peserta. Hasil evaluasi kegiatan menunjukkan bahwa pengabdian kepada masyarakat ini berlangsung dengan baik dan dapat mencapai tujuan yang diharapkan, yaitu sosialisasi dapat meningkatan pemahaman dan kesadaran peserta untuk mengkonsumsi probiotik.Kata Kunci: Probiotik, Imune system, COVID-19 ABSTRACTPandemic COVID-19 is one of the main problems faced by society because it causes a huge impact in the field of health and economy. In overcoming the infection of COVID-19, people are encouraged to apply health protocols such as wearing mask, keeping a distance, washing hands with soap, as well as maintaining the immunity of the body through exercise and the consumption of foods or drinks that are good for health. In addition to herbs, probiotics can be the right choice to be consumed during the pandemic COVID-19. Probiotics are cultures of live microbes that are good for digestive system and have been found to influence the immune system. Probiotics can be obtained from the fermentation products. The objective of this community service was to provide information for the public about the proper use of probiotic to increase the body's immunity in the era of pandemic COVID-19. This activity was carried out by socialization in Duwet Village Malang Regency. The success of the community is determined based on the assessment of participants’questionnaire. The results showed that this community service was going well and achieved the expected goal, socialization increased participants’ awareness and understanding of probiotic consumption. Keywords: Probiotics, Immune system, COVID-19

The Effect of Sweet Lupine Seed Hulls on the Probiotic Viability of Strained Yogurt

Recent advances in gut microbial flora research have shown the health benefits of probiotic bacterial strains on the small and large intestines. These strains, particularly Bifidobacterium, offer health advantages, including obesity, atopic diseases, inflammatory bowel diseases, and intestinal cancers in the human body. However, food components, additives, and processing-related factors can have an impact on probiotic survival. As a result, adding appropriate supplements to increase the viability of probiotics may be necessary for some food products. This study investigated the influence of sweet lupine (Lupineus albus L.) seed hulls (SLSH) on the probiotic viability of strained yogurt. Traditional strained yogurt prepared using Bifidobacterium bifidum and the two starter culture strains Streptococcus thermophiles, and Lactobacillus bulgaricus. The strained yogurt was supplemented with different concentrations of SLSH (1, 2, and 3%). Over 7 to 14 days of cold storage, the total bacterial cells were enumerated. The result showed B. bifidum strains increasing more than double with a slight decrease in the starter culture strains. The overall acceptance of strained yogurt supplemented with 1% SLSH was convenient, compared to 2% and 3% of SLSH. KEYWORDS Probiotics, viability, lupine, B. bifidum, strained yogurt

Effects of Probiotics in the Management of Infected Chronic Wounds: From Cell Culture to Human Studies

Background: Chronic wounds are commonly associated with polymicrobial biofilm infections. In the last years, the extensive use of antibiotics has generated several antibiotic-resistant variants. To overcome this issue, alternative natural treatments have been proposed, including the use of microorganisms like probiotics. The aim of this manuscript was to review current literature concerning the application of probiotics for the treatment of infected chronic wounds. Methods: Relevant articles were searched in the Medline database using PubMed and Scholar, using the keywords “probiotics” and “wound” and “injuries”, “probiotics” and “wound” and “ulcer”, “biofilm” and “probiotics” and “wound”, “biofilm” and “ulcer” and “probiotics”, “biofilm” and “ulcer” and “probiotics”, “probiotics” and “wound”. Results: The research initially included 253 articles. After removal of duplicate studies, and selection according to specific inclusion and exclusion criteria, 19 research articles were included and reviewed, accounting for 12 in vitro, 8 in vivo studies and 2 human studies (three articles dealing with animal experiments included also in vitro testing). Most of the published studies about the effects of probiotics for the treatment of infected chronic wounds reported a partial inhibition of microbial growth, biofilm formation and quorum sensing. Discussion: The application of probiotics represents an intriguing option in the treatment of infected chronic wounds with multidrug-resistant bacteria; however, current results are difficult to compare due to the heterogeneity in methodology, laboratory techniques, and applied clinical protocols. Lactobacillus plantarum currently represents the most studied strain, showing a positive application in burns compared to guideline treatments, and an additional mean in chronic wound infections. Conclusions: Although preliminary evidence supports the use of specific strains of probiotics in certain clinical settings such as infected chronic wounds, large, long-term clinical trials are still lacking, and further research is needed.

Quantitative assessment of available probiotic products in community pharmacies in Benin City, Nigeria

Purpose: To assess four probiotic products available in community pharmacies in Benin City, Nigeria for accuracy of information on product labels with regard to the quantity and type of microorganisms, pH and bile tolerance, and antimicrobial activity.Methods: Percent label compliance of products was determined, in addition to isolation, identification and enumeration of microorganisms. Determination of pH and bile tolerance was conducted using turbidity studies in MRS broth. Antimicrobial activity against Pseudomonas aeruginosa, Escherichia coli, Bacillus subtilis, Klebsiella pneumonia, Staphylococcus aureus and Candida albicans pathogens was investigated using agar overlay technique.Results: In each product, there was 100 % label compliance with regard to name of probiotic organism, storage condition, dose, expiration date, contact details and batch number. Three-quarters (75 %) of the probiotic products indicated product net quantity, National Agency for Food and Drug Administration and Control (NAFDAC) number, and microbial count; 50 % of products indicated the excipients used, while only 25 % of the products showed their indications. None of the products indicated strain designation. In species identification, Enterococcus faecium was absent in a multi-species product PB1, while PB3 contained Saccharomyces cerevisiae instead of Saccharomyces boulardii. Enumeration showed comparatively low quantities of probiotic organisms. Tolerance to pH 3 and pH 7, and bile levels of 0.3 and 2 % were within acceptable range. The probiotic organisms demonstrated antimicrobial effect specifically against P. aeruginosa, E. coli, B. subtilis, K. pneumonia, S. aureus and C. albicans.Conclusion: Antimicrobial effect and tolerance to pH and bile salts were consistent with acceptable properties of probiotics. However, there is need for total compliance with the indications, strain designation, excipients, and actual quantity of the individual probiotic organisms in the formulations. Keywords: Probiotics, Strain designation, Agar overlay technique, Saccharomyces cerevisiae, Saccharomyces boulardii

The Preventive Use of Probiotics Against Gastrointestinal HAIs in Ontario

Given confounding evidence in the literature and the lack of standardized guidelines in Canada, little is known about the process through which clinical dieticians decide whether or not to implement a probiotics course with the intent of preventing gastrointestinal healthcare-associated infections (HAIs) in Ontario. This study uses a mixed-method design featuring a content analysis of the literature and a survey addressed to clinical dietitians in Ontario to investigate (a) the likelihood of clinical dietitians in recommending probiotics course to prevent gastrointestinal healthcare-associated infections (HAIs) and (b) their reasoning in setting certain parameters of such a probiotics course. Among the four respondents obtained for the survey, all ranked their likelihood of prescribing probiotics to prevent nosocomial gastrointestinal infections as medium or less. The determination of parameters in a course were largely influenced by guidelines and/or evidence, case-specific consideration and fixed procedures, as these were mentioned among other themes by the largest number of respondents and were included in the largest amount of questions on average. Finally, parameters which the majority of respondents determined using the same themes were the dose of probiotics, timing of the course with regards to antibiotics, and type of probiotics. Keywords: Probiotics, Gastrointestinal infections, Nosocomial infections, HAIs, Gut flora, Antibiotics, Antimicrobial resistance

Prevention of Gestational Diabetes Mellitus (GDM) and Probiotics: Mechanism of Action: A Review

Background: : Gestational Diabetes Mellitus (GDM) is a health problem that is increasing around the world. Introduction:: Prevention of GDM, rather than treatment, could have several benefits in terms of both health and economic cost. Even a slight reduction in maternal glucose in non-diabetic women, particularly in women at high risk for GDM, may have significant benefits for pregnancy results and the future health of off-springs. Probiotics are a relatively new intervention, which are assessed by mothers’ metabolism, and can reduce blood sugar levels, prevent gestational diabetes and reduce the maternal and fetal complications resulting from it. The aim of this study was to review the studies on the prevention of gestational diabetes and assess the potential beneficial effects of probiotics on gestational diabetes and their possible mechanism of action. Method:: Articles compiled through clinical trials indexed in PubMed, Science Direct, Cochran, and Medlib between 2000 and 2017, with the keywords probiotics, prevention, and gestational diabetes mellitus were selected. Result:: Considering the potential of probiotics in the modulation of gut microbiota, naturalization increases intestinal permeability, regulation of pro-inflammatory mediators’ secretion and thereby controlling local and systemic inflammation results in decreasing intestinal permeability, enhancing the immune system. It likely has the ability to prevent or control diabetes during pregnancy although confirmatory studies are still needed. Conclusion:: Experimental and clinical evidence support the supposition that the modulation of the gut microbiota via probiotic microorganisms could be effective in the prevention of gestational diabetes mellitus.