Combination of Specific Probiotic Strains and Dietary Polyphenols Exhibit Synergistic Cellular Antioxidant and Anti-Inflammatory Potentials

Oxidative stress and inflammation are implicated in the pathogenesis of cardiovascular and metabolic diseases. Dietary polyphenols and probiotics have been shown in the past to exhibit antioxidant and anti-inflammatory activities. However, little is known if dietary polyphenols and probiotics could exert synergistic antioxidant and anti-inflammatory properties. The study examined the possible synergism between specific dietary polyphenols and probiotic strains in alleviating cellular oxidative and inflammatory damages. Antioxidant potentials were determined by measuring the extent of inhibition of cellular F2-isoprostanes and formation of lipid hydroperoxides. Anti-inflammatory potentials were determined by measuring the inhibitory extent of cellular leukotriene B4 formation and myeloperoxidase activity. Freshly isolated human neutrophils were treated with specific polyphenols (epicatechin, hesperidin, quercetin, and resveratrol, all at 10µmol/L) and probiotic strains (Lactobacillus acidophilus and Bifidobacterium longum, both at 109 CFU/L), individually and paired. Individually, the polyphenols and probiotic strains significantly decreased the formations of cellular F2-isoprostanes, lipid hydroperoxides, leukotriene B4, and myeloperoxidase enzyme activity. We have observed that L. acidophilus demonstrated significantly stronger antioxidant but weaker anti-inflammatory potentials than B. longum. The antioxidant and anti-inflammatory potentials did not differ between the polyphenols. The combined polyphenols and probiotics exhibited synergistic antioxidant and anti-inflammatory activities. When combined with specific polyphenols, L. acidophilus exerted significantly stronger antioxidant and weaker anti-inflammatory potentials than B. longum.

Indigenous Lactic Acid Bacteria from Halloumi Cheese as a Probiotics Candidate of Indonesian Origin

This study aimed to isolate lactic acid bacteria from Halloumi cheese produced by Mazaarat Artisan cheese Indonesia, to evaluate its potential as a probiotics, and to identify it based on molecular characteristics. The lactic acid bacteria were isolated from fresh milk, curd, and the Halloumi cheese and their morphology and physiology were identified. Screening of the lactic acid bacteria isolates for probiotics candidates was mainly based on the resistance of simulated gastric juice, bile salts, antibacterial activities against pathogens, and the adhesion properties by hydrophobicity test. The selected lactic acid bacteria strains as probiotics candidates were then identified molecularly using 16S ribosomal RNA. From this study, 13 lactic acid bacteria isolates were obtained. Among the 13 isolates, K3 isolate was the most potent as a probiotics candidate. This isolate had high tolerance for simulated gastric juice and bile salts, good ability to protect the gut against pathogenic bacteria since it has antibacterial activities and had ability to adhere to human epithelial cells. Based on molecular identification, this probiotics candidate was identified as Lactobacillus plantarum.

Effect of Chicken Extract on Breast Milk Production in Primiparous Mothers in Japan: A Randomized Clinical Trial

The purpose of this study was to assess the effects of chicken extract on breast milk production and fatigue in early postpartum women. The study is an open-label parallel-group randomized clinical trial involving 80 healthy primiparous women from Japan divided into two groups. The intervention group ingested chicken extract twice daily for more than two weeks and the control group ingested water. The effectiveness of chicken extract on breast milk production after delivery and quality of life before and after delivery was examined. The result showed that milk production in the chicken extract group (356±191mL) was higher than in the control group (279±142mL) at 96-120h, but not significantly different (P=0.071). Expressed milk production had increased significantly more at 96-120h in the chicken extract group (122.6±115.5mL) than in the control group (66.5±55.8mL) (P=0.017). Chicken extract significantly reduced fatigue at 38 weeks after gestation, as assessed by visual analog scale (P=0.006). The study concluded that milk production increased more in the intervention group. It is suggesting that the chicken extract may be effective in increasing breast milk production and reducing fatigue in later stage of gestation.

Metabolism of Wheat Dextrin, Partially Hydrolysed Guar Gum and Inulin by Bifidobacterium lactis or Lactobacillus acidophilus in an In Vitro Gut Model Fermentation System

Combining the fibres wheat dextrin (WD), partially hydrolysed guar gum (PHGG) and inulin with probiotics Lactobacillus acidophilus NCFM (NCFM) or Bifidobacterium lactis HN019 (HN019) may enhance bacterial metabolites leading to a healthier gut community. The aim of this study was to determine whether WD, PHGG and inulin or NCFM and HN019 alone generate a more favourable gut bacterial community than when combined. A secondary aim was to assess organic acid production following prebiotics, probiotics and synbiotic fermentation. An in vitro gut model batch culture fermentation was run for 72h. Samples were collected for bacterial enumeration (fluorescent in situ hybridisation combined with flow cytometry) and organic acid production (gas chromatography). Inulin and HN019 combination significantly increased bifidobacteria compared to inulin alone. Additionally, a significant increase in lactic acid bacteria, Bacteroides and Clostridium coccoides-Eubacterium rectale was found in the inulin containing probiotic vessels. The WD and PHGG vessels combined with the probiotic did not show any alteration in bacterial metabolism compared to the dietary fibres alone. In conclusion, synbiotic inulin combined with either HN019 or NCFM may help to enhance bacterial metabolites and cross-feeding to lead to a prolonged elevation in Bifidobacterium spp., and lactic acid bacteria.

Changes in the Intestinal Microbiota and Systemic Immune Responses by Dietary 1-Kestose Supplementation in Healthy Dogs

1-Kestose is a trisaccharide prebiotic that modifies immune responses in humans and rodents with allergic diseases by altering the intestinal microbiota. In the present study, we examined the effects of 1-kestose supplementation on the intestinal microbiota, peripheral lymphocyte subsets, and antibody production in healthy dogs. Fecal IgA levels and serum antibody titers against the rabies vaccine were not significantly affected by 1-kestose supplementation. In a flow cytometric analysis, the percentage of T cells among total lymphocytes decreased, whereas that of B cells increased in supplemented dogs. A metagenomic analysis of the intestinal microbiota showed that the proportion of Bifidobacterium increased, while that of Lactobacillus did not decrease in supplemented dogs. Furthermore, a quantification analysis using real-time polymerase chain reaction showed that the proportion of Bifidobacterium increased in supplemented dogs. These results suggest that 1-kestose supplementation induced modifications in the intestinal microbiota of dogs, which presumably enhanced the immune system. 1-Kestose may be a useful food material as a prebiotic for dogs.

Sensory Attributes and Other Properties of Yogurt Fortified with Immobilized Lactobacillus Plantarum and Soybean Residue (Okara)

Yogurt enriched with probiotic bacteria benefits health by strengthening the abdominal ecosystem. A short shelf-life and poor survivability of probiotic in yogurt remains a great problem in production and manufacturing processes. Cell immobilization is believed as a suitable way to lengthen the probiotic survivability and prolong yogurt shelf-life. One of the cheap sources of natural immobilization carrier is okara, a soybean by-product. Due to its overproduction, the okara is becoming a source of pollution. The use of okara as a food additive in dairy products such as yogurt is potentially one strategic approach to minimize pollution. Therefore, this study has evaluated the effect of fortification with increasing concentrations of okara on texture, probiotic survivability, nutritive value, and sensory qualities of yogurt. On day 1, the yogurt fortified with 1% okara was the most preferable to panelists because of its high texture consistency, the lightest color, more sour taste, low sugar and fat contents, and high viability of probiotic bacteria. Based on this finding, we suggested 1% okara is the best formulation for symbiotic yogurt production.

Evaluation of Fermented Product, PS-B1, Obtained from Soybean Milk Using Lactic Acid Bacteria in a Stelic Animal Model (STAM™) of Nonalcoholic Steatohepatitis - A Preliminary Study

PS-B1 is a fermented product prepared from soybean milk using indigenous lactic acid bacteria of human origin. It has been demonstrated to possess liver-protective activities because of its antioxidant, anti-inflammatory, and antifibrotic properties in vitro, and improvement of dyslipidemia in vivo. This study evaluated the effects of PS-B1 on high-fat diet induced nonalcoholic steatohepatitis in a validated Stelic Animal Model (STAM™) for this condition. Mice were treated orally once daily for 4 weeks vehicle (control), PS-B1 (30g/kg), or PS-B1 (50g/kg). The results show that compared to the control group, liver weights and plasma triglyceride values tended to decrease in the high-dose PS-B1 group. Histopathological analysis performed by hematoxylin and eosin staining displayed a milder deposition of lipid droplets in the livers of mice in the high-dose PS-B1 group than in livers of the control group. These results suggest that compared with the control group, the PS-B1 administration induced a decreasing trend in nonalcoholic fatty liver disease activity score in the treated groups, accompanied by a decrease in liver weights and liver/plasma triglyceride levels, implying a potential anti-steatosis effect of PS-B1.

Gut Microbes: A Plausible Association Between Inflammaging and Metabolic Disorders

Aging is associated with deterioration of cellular homeostasis and increased risk for several age-related metabolic disorders like obesity, diabetes mellitus, and cardiovascular diseases. Chronic and low-grade inflammation is linked with metabolic syndromes especially during aging (inflammaging). This inflammaging may enhance the risk for late-onset diseases. Gut microbes show a significant role in the regulation and pathogenesis of various metabolic disorders. Gut mucosal lining is a mechanical obstruction between gut microbiota and the host. Deterioration of the gut mucosal barrier may expedite biological aging by enabling exposure of gut microbes to the mucosal immunity. Further, the compromised mucosal immunity may lead to inflammation and if immunogenic microbial peptide(s) present in the gut mimics host protein(s), they can induce mild autoimmunity. Therefore, the pathology of metabolic disorders may be related to molecular mimicry stimulated by exposure of gut microbial peptide(s) during aging. This article reviews gut microbes induced inflammaging which can be a potential probiotic target for the treatment of non-communicable diseases.

Use of Yogurt Prepared with the Probiotic Streptococcus Salivarius BIO5 Strain in the Control of Bacterial Tonsillitis in Children

This double-blinded study aims to verify whether the yogurt prepared with a Streptococcus salivarius BIO5 probiotic strain can control recurrent tonsillitis in children. To this end, children with recurrent Streptococcus pyogenes tonsillitis consumed one of the two yogurt preparations daily for one year. The placebo group received the yogurt prepared with normal yogurt bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) whereas the treatment group received the yogurt prepared with the S. salivarius subsp. salivarius BIO5 strain. In the children completing the study, the recurrence of tonsillitis was about 89% in the placebo vs. about 12% in the treatment group. Furthermore, the children who dropped out from the treatment group showed about 3 times higher rate of infection. These data support the prevention of bacterial tonsillitis in children by daily consumption of the yogurt prepared with the BIO5 Streptococcus salivarius probiotic.

The Consumption of Galactomannan Effervescent Drinks made from Coconut Pulp Waste and Colonic Microbiota in Wistar Rats

The consumption of prebiotics is known to affect the balance of gut microbiota. The purpose of this study was to explore how a galactomannan-rich effervescent drink can affect the population of Lactobacillus, Bifidobacterium, E. coli, and the concentration of short-chain fatty acids in the cecum of rats. Twenty-eight male Wistar rats (aged 2 months) were divided equally into 7 groups and treated orally each day for 15 days with 2 mL effervescent drinks with increasing levels of prebiotic galactomannan. The dosage of 500 mg galactomannan increased the growth of Lactobacillus spp. and Bifidobacterium spp. with inhibition of the growth of E.coli with increased formation of short-chain fatty acids such as acetate, propionate, and butyrate in the cecum of rats.