Development of starters for dairy products based on goat's milk

For milk and dairy products, 70 % of the Kazakh market accounts for the products of foreign companies. Geographically, the problem of the production of domestic products, the ecology of which is characteristic of the population of the country, has not yet been solved. The existing starter cultures are currently mainly intended for cow's milk, and are not adapted to the milk of other animal species. However, the production and processing of camel, mare and goat milk is a dairy farm with a history and traditions in the Republic of Kazakhstan. The fermentation process with the help of lactic acid bacteria is the basis for the preparation of products such as kefir, koumiss and shubat. There are data on the use of lactic acid bacteria in starters, but there is little data in studies on their use as starter cultures for camel, mare and goat milk, there are no scientific experimental results. Despite the economic rates of production of fermented products based on camel, mare and goat milk in the Republic of Kazakhstan, their production is slowed down at the industrial level due to the lack of yeast cultures and dairy technology for these types of milk. In this scientific work, fermenting consortia based on goat's milk was developed from active strains of microorganisms isolated from traditional fermented milk products, taking into account their compatibility, biochemical characteristics and scientific foundations. The technological, nutritional and microbiotic properties of the finished starters were adapted to the probiotic effect of camel, mare and goat milk by changing their composition. As a result of the study, a consortium of starters with a very high probiotic effect, safe for life, prone to survival in the digestive system was proposed.

Probiotic effect of Lactococcus lactis subsp. cremoris RPG-HL-0136 on intestinal mucosal immunity in mice

Lactococcus lactis subsp. cremoris is a lactic acid bacterium commonly used in the cheese manufacturing industry. It is known to produce antibacterial peptides and has recently received attention for its role as a probiotic strain. Here, we report the isolation of a new strain, Lactococcus lactis subsp. cremoris RPG-HL-0136 (RPG0136) from dried compost, which exhibits strong antibacterial activity. When RPG0136 was fed to mice, it increased the intestinal population of two beneficial bacteria, Lactobacillus and Bifidobacterium, whereas it decreased the intestinal population of two harmful bacteria, Bacteroides and Enterobacter. In addition, it increased the concentration of short-chain fatty acids, including acetic acid, propionic acid, and butyric acid, with a simultaneous decrease in pH, and accelerated the catabolic degradation of proteins, lipids, and starch. Lastly, RPG0136 increased the plasma IgG and intestinal mucosal SIgA concentrations and upregulated Reg3r, MUC1, and MUC2 expression to improve the intestinal mucosal immune function. The results of this study suggest that RPG0136 is a potential probiotic strain that supports the growth of a beneficial microbiome by promoting the synthesis of organic acids and enhancing intestinal immune function.

Ekşi Maya Fermantasyonu ile Üretilen Ekmeklerdeki Biyoaktif Bileşenlerin In Vitro Biyoerişilebilirliği ve Sağlık Üzerine Etkileri

Sourdough bread is a traditional product, which is produced by mixing wheat, rye or other grain flours with water and lactic acid fermentation. The supposed mechanisms for the effect of foods produced by sourdough fermentation on health were probiotic effect of microorganisms, production of bioactive peptides and organic acids (acetic acid, butyrate, propionic acid), decreased amount of anti-nutrients (phytic acid, etc.), digestibility of starch and protein, increased bioaccessibility of phenolic compounds and bioavailability of minerals, degradation of gluten, new product to celiac patients. It was reported to have effects on nutrition, such as product development. In this review, the effect of sourdough fermentation on the ingredients in bread, in vitro bioaccessibility and health benefits are examined.

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.

Biological and productive effect of sporeforming bacteria Bacillus subtilis B-2998 D, B-3057D and Bacillus licheniformis B-2999D on sheep and lambs

The probiotic effect of the spore-forming bacteria Bacillus subtilis and Bacillus licheniformis included in the probiotic Enzyme Sporin with a titer of 5×109 CFU/g when feeding lambs and sheep on biochemical, hematological and immunological parameters, the composition of the intestinal microflora, the growth and development of lambs is considered. Feeding the drug had a positive effect on the course of protein and carbohydrate-fat metabolism, activation of nitrogen, carbohydrate, lipid and energy metabolism, increased level of nonspecific resistance, the state of the intestinal microbiota, the growth dynamics of lambs.

Effect of Saccharomyces cerevisiae UFMG A-905 in a murine model of food allergy

Food allergy is triggered when there is an abnormal activation of the immune system by food allergens. Currently, there is no curative therapy for this pathological condition. Due to the immunomodulatory properties of probiotics they are potential candidates as therapeutic tools for food allergy. Therefore, the aim of this study was to evaluate the probiotic effect of Saccharomyces cerevisiae UFMG A-905 (905) in an in vivo model of food allergy. Probiotic effect was assessed by clinical, histological, immunological and microbiological parameters analysis. Furthermore, we also evaluated if 905 after inactivation has an effect, as well as if such an effect is dose dependent. Our results showed that oral administration of only viable 905 promotes a significant attenuation of tissue injury and myeloperoxidase (MPO) activity levels. Moreover, the treatment reduced interleukin 17 levels, and administration of the supernatant from the yeast culture also promoted a significant decrease in MPO levels. However, considering the systemic parameters, immunoglobulin (Ig)E and IgG anti-ovalbumin, which are essentials for triggering the allergic process, there was no effect, suggesting that the yeast promotes a local but not a systemic effect in the model evaluated. In addition, we found that only high doses of viable 905 were able to attenuate the signs of inflammation. In conclusion, oral administration of 905 led to a local effect that depends on the viability of the yeast.