Pub Date : 2018-01-01DOI: 10.4172/2329-8901.1000203
Ssu-Ting Fang, Darwin Cheng, Yu Ting Huang, Ting-Yuan Hsu, Henry Horng-Shing Lu
There are toxic elements in different environments. As these toxic elements accumulate, they might compromise one’s health. In past literatures, people are actively looking for appropriate functional food (probiotics) which is used in decreasing the concentration of toxic elements in environments, animals or human bodies. This retrospective study focuses on whether taking more specific probiotic strain for at least six months can help significantly decreasing the concentration of toxic elements in one’s hair. There are in total 319 participants for five probiotic strains (Lactobacillus paracasei BRAP-01, Bifidobacterium longum BR022, Lactobacillus acidophilus AD300, Lactobacillus reuteri BR101, Lactobacillus rhamnosus AD500). A concentration of six toxic elements (Cadmium (Cd), Mercury (Hg), Lead (Pb), Beryllium (Be), Arsenic (As), and Aluminum (Al)) have been detected in all the participants before and after taking probiotics. The factors of this study include gender, age, and disease (cancer, diabetes, and hypertension). The statistical methods for the study are exact McNemar’s test, (exact) Wilcoxon signed-rank test, and regression tree. The summary of the conclusions for this study are: 1. For those previously detecting an abnormal concentration of Hg and Be, a significant decrease in the number of patients has been observed after taking probiotics. 2. Taking probiotic for at least six months can significantly decreases the concentration of Hg and Be. 3. Since no literature indicates that taking probiotics can obviously decrease the concentration of Be in one’s hair, thus this research might be the first to claim this fact. The result of the study will benefit relevant researches in the future.
{"title":"A Pilot Study of the Influence of Probiotics on Hair Toxic Element Levels After Long-Term Supplement with Different Lactic Acid Bacteria Strains","authors":"Ssu-Ting Fang, Darwin Cheng, Yu Ting Huang, Ting-Yuan Hsu, Henry Horng-Shing Lu","doi":"10.4172/2329-8901.1000203","DOIUrl":"https://doi.org/10.4172/2329-8901.1000203","url":null,"abstract":"There are toxic elements in different environments. As these toxic elements accumulate, they might compromise one’s health. In past literatures, people are actively looking for appropriate functional food (probiotics) which is used in decreasing the concentration of toxic elements in environments, animals or human bodies. This retrospective study focuses on whether taking more specific probiotic strain for at least six months can help significantly decreasing the concentration of toxic elements in one’s hair. There are in total 319 participants for five probiotic strains (Lactobacillus paracasei BRAP-01, Bifidobacterium longum BR022, Lactobacillus acidophilus AD300, Lactobacillus reuteri BR101, Lactobacillus rhamnosus AD500). A concentration of six toxic elements (Cadmium (Cd), Mercury (Hg), Lead (Pb), Beryllium (Be), Arsenic (As), and Aluminum (Al)) have been detected in all the participants before and after taking probiotics. The factors of this study include gender, age, and disease (cancer, diabetes, and hypertension). The statistical methods for the study are exact McNemar’s test, (exact) Wilcoxon signed-rank test, and regression tree. The summary of the conclusions for this study are: 1. For those previously detecting an abnormal concentration of Hg and Be, a significant decrease in the number of patients has been observed after taking probiotics. 2. Taking probiotic for at least six months can significantly decreases the concentration of Hg and Be. 3. Since no literature indicates that taking probiotics can obviously decrease the concentration of Be in one’s hair, thus this research might be the first to claim this fact. The result of the study will benefit relevant researches in the future.","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"23 1","pages":"1-8"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82968532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.4172/2329-8901.1000202
Ishaq Muhammad, Anum Ali Ahmad, Tariq Shah
During the last two decades, the knowledge about the proper use of probiotics has been significantly improved. By definition, probiotics are “live microorganisms which when applied in specific amounts by following a proper way can improve the host health”. These beneficial bacteria follow different mechanisms to improve the host health and protect it from the harmful effects of different pathogenic microorganisms. There are different types of microorganisms that are considered as probiotics. This review specially focuses on the probiotic properties of different species of the genus of Lactobacillus. Here we have highlighted different aspects of Lactobacilli for improving animal health such as, their role in immunity, dairy industry, fermentation and their antimicrobial activity. Although, much work has been done in the field of probiotics, still a large part of it needs to be investigated. Currently research has been focused on these probiotic organisms in order to find out their beneficial aspects that are associated with food and health. Scientists are trying to prepare such foods that can provide health benefits along with overcoming nutrient deficiencies. Such kind of food known as functional food can provide better health benefits along with safe nutrient provision. However there is some uncertainty about their role regarding some diseases like their anti-carcinogenic effect, anti-cholesterolaemic effects, anti-oxidative properties, antiulcer properties, anti-inflammatory activity, prevention of genital and urinary tract infections and their potential protective effects against inflammatory bowel diseases. The present review will provide an understanding of the health promoting and disease preventing properties of probiotics in general and Lactobacilli in special.
{"title":"Health Promoting and Disease Preventing Properties of Probiotics with Special Reference to Lactobacillus : A Review","authors":"Ishaq Muhammad, Anum Ali Ahmad, Tariq Shah","doi":"10.4172/2329-8901.1000202","DOIUrl":"https://doi.org/10.4172/2329-8901.1000202","url":null,"abstract":"During the last two decades, the knowledge about the proper use of probiotics has been significantly improved. By definition, probiotics are “live microorganisms which when applied in specific amounts by following a proper way can improve the host health”. These beneficial bacteria follow different mechanisms to improve the host health and protect it from the harmful effects of different pathogenic microorganisms. There are different types of microorganisms that are considered as probiotics. This review specially focuses on the probiotic properties of different species of the genus of Lactobacillus. Here we have highlighted different aspects of Lactobacilli for improving animal health such as, their role in immunity, dairy industry, fermentation and their antimicrobial activity. Although, much work has been done in the field of probiotics, still a large part of it needs to be investigated. Currently research has been focused on these probiotic organisms in order to find out their beneficial aspects that are associated with food and health. Scientists are trying to prepare such foods that can provide health benefits along with overcoming nutrient deficiencies. Such kind of food known as functional food can provide better health benefits along with safe nutrient provision. However there is some uncertainty about their role regarding some diseases like their anti-carcinogenic effect, anti-cholesterolaemic effects, anti-oxidative properties, antiulcer properties, anti-inflammatory activity, prevention of genital and urinary tract infections and their potential protective effects against inflammatory bowel diseases. The present review will provide an understanding of the health promoting and disease preventing properties of probiotics in general and Lactobacilli in special.","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"15 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89260351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.4172/2329-8901.1000192
O. E. Batawy, O. Khalil
Background and Objective: Significant research has been focused in discovering which prebiotics is most beneficial in increasing the levels of probiotic bacteria in the gastrointestinal tract. Therefore, the present study was carried out to investigate the effect of adding maltodextrin as prebiotics on the properties and survival of different probiotic strains in low-fat bio-yoghurt during cold storage. Methodology: Low-fat bio-yoghurt was made using probiotic strains (Lb acidophilus NCTC12980R and Bifidobacterium bifidium NCTC1300R) and 2% maltodextrin as well as compared with traditional starter (Str. thermophilus and Lb. delbrueckii ssp. bulgaricus). Bio-yoghurt samples were evaluated for chemical, microbiological and organoleptic properties during storage at 4°C for 21 days. Results: The type of starter culture used did not affect on the dry matter, ash contents and viscosity in different bio-yoghurt. Culture combinations, fortification of maltodextrin and storage period significantly influenced on the acidity, SNTN, diacetyle, acetaldehyde contents and viscosity in different bio-yoghurt. The results showed that maltodextrtin had no significant effect on the viability of yoghurt cultures and Lb. acidophilus strain while, it stimulated the growth of Bifi. bifidum starter bacteria to a great extent. Generally, the counts of probiotic strains used in bio-yoghurt made with maltodextrin were still higher than the recommended minimum levels (107 cfu/ ml) along the storage period. Conclusion: Addition of maltodextrin and use of probiotic strains such as Lb. acidophilus and Bifi. bifidum enhanced the sensory properties of bio-yoghurt samples when fresh and along the storage period.
{"title":"Manufacture and Properties of Low-Fat Bio Yoghurt Containing Probiotic Strains and Maltodextrin as Prebiotic Osama El","authors":"O. E. Batawy, O. Khalil","doi":"10.4172/2329-8901.1000192","DOIUrl":"https://doi.org/10.4172/2329-8901.1000192","url":null,"abstract":"Background and Objective: Significant research has been focused in discovering which prebiotics is most beneficial in increasing the levels of probiotic bacteria in the gastrointestinal tract. Therefore, the present study was carried out to investigate the effect of adding maltodextrin as prebiotics on the properties and survival of different probiotic strains in low-fat bio-yoghurt during cold storage. Methodology: Low-fat bio-yoghurt was made using probiotic strains (Lb acidophilus NCTC12980R and Bifidobacterium bifidium NCTC1300R) and 2% maltodextrin as well as compared with traditional starter (Str. thermophilus and Lb. delbrueckii ssp. bulgaricus). Bio-yoghurt samples were evaluated for chemical, microbiological and organoleptic properties during storage at 4°C for 21 days. Results: The type of starter culture used did not affect on the dry matter, ash contents and viscosity in different bio-yoghurt. Culture combinations, fortification of maltodextrin and storage period significantly influenced on the acidity, SNTN, diacetyle, acetaldehyde contents and viscosity in different bio-yoghurt. The results showed that maltodextrtin had no significant effect on the viability of yoghurt cultures and Lb. acidophilus strain while, it stimulated the growth of Bifi. bifidum starter bacteria to a great extent. Generally, the counts of probiotic strains used in bio-yoghurt made with maltodextrin were still higher than the recommended minimum levels (107 cfu/ ml) along the storage period. Conclusion: Addition of maltodextrin and use of probiotic strains such as Lb. acidophilus and Bifi. bifidum enhanced the sensory properties of bio-yoghurt samples when fresh and along the storage period.","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"21 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82035458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.4172/2329-8901.1000206
S. Shalaby, H. H. Amin
Background and Objective: The benefits of using natural colors in foods are many such as they are strong antioxidant, safe and get from renewable sources. Generally natural pigments do not cause any health problems; conversely, they may act as a health improvement. So, the objectives of this study are using natural colors and antioxidant from aqueous extracts of red cabbage and turmeric in the preparation of stirred yogurt. In addition, study the effects of these extracts on the quality characteristic of the obtained stirred yogurt. Methodology: Four natural extracts were prepared by using only distilled water; red cabbage juice, aqueous extracts of anthocyanin, aqueous extracts of turmeric and aqueous extract of curcumin. The inoculated milk was dived into five portions, control and four treatments fortified with 10% of prepared natural color extracts. All samples were incubated at 43°C until full coagulation and the containers were transferred to the refrigerator overnight. The yogurt samples then stirred and stored in the refrigerator at 7° ± 1°C. Chemical, microbiological, antioxidant activity and organoleptic evaluations were carried out after that. Results and Conclusion: The inclusions of red cabbage and turmeric extracts in the stirred yogurt resulted in products with appropriate and acceptable physicochemical, microbiological and sensory attributes. Aqueous extract of anthocyanin from red cabbage is the best extract, followed by the curcumin extract. These extracts were best known for their health benefits for humans and recommended to use in stirred yogurt and another dairy products.
{"title":"Red Cabbage and Turmeric Extracts as Potential Natural Colors andAntioxidants Additives in Stirred Yogurt","authors":"S. Shalaby, H. H. Amin","doi":"10.4172/2329-8901.1000206","DOIUrl":"https://doi.org/10.4172/2329-8901.1000206","url":null,"abstract":"Background and Objective: The benefits of using natural colors in foods are many such as they are strong antioxidant, safe and get from renewable sources. Generally natural pigments do not cause any health problems; conversely, they may act as a health improvement. So, the objectives of this study are using natural colors and antioxidant from aqueous extracts of red cabbage and turmeric in the preparation of stirred yogurt. In addition, study the effects of these extracts on the quality characteristic of the obtained stirred yogurt. Methodology: Four natural extracts were prepared by using only distilled water; red cabbage juice, aqueous extracts of anthocyanin, aqueous extracts of turmeric and aqueous extract of curcumin. The inoculated milk was dived into five portions, control and four treatments fortified with 10% of prepared natural color extracts. All samples were incubated at 43°C until full coagulation and the containers were transferred to the refrigerator overnight. The yogurt samples then stirred and stored in the refrigerator at 7° ± 1°C. Chemical, microbiological, antioxidant activity and organoleptic evaluations were carried out after that. Results and Conclusion: The inclusions of red cabbage and turmeric extracts in the stirred yogurt resulted in products with appropriate and acceptable physicochemical, microbiological and sensory attributes. Aqueous extract of anthocyanin from red cabbage is the best extract, followed by the curcumin extract. These extracts were best known for their health benefits for humans and recommended to use in stirred yogurt and another dairy products.","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"8 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89040217","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.4172/2329-8901.1000193
Gustavo Pinoargote, S. Ravishankar
Acute hepatopancreatic necrosis disease (AHPND) is a devastating disease affecting aquaculture shrimp industry around the world. Probiotics may provide an effective approach to reduce the detrimental impact of this disease in shrimp ponds. The present study was conducted to determine the inhibitory effects of probiotics against the Vibrio parahaemolyticus strain that causes AHPND. Probiotic solutions (whole microbial cultures and supernatants) consisting of three microbial cultures including Lactobacillus casei, Saccharomyces cerevisiae, and Rhodopseudomonas palustris individually and in various combinations were tested against V. parahaemolyticus. Disk diffusion tests and challenge tests in liquid media were conducted. Findings revealed inhibition zones with greater diameters in disks treated with whole microbial cultures (min: 7.83 mm, max: 11.33 mm) in comparison to those treated with only supernatants (min: 7.00 mm, max: 8.50 mm). Results from the challenge test showed greater inactivation of the pathogen after 48 h (6.56 ± 0.07 to 5.43 ± 0.03 log10 reduction) when treated with L. casei and L. casei in combination with other two probiotics. In conclusion, the probiotic solutions that included L. casei, the combination of L. casei and R. palustris, and the combination of L. casei, S. cerevisiae and R. palustris have the potential for inhibiting AHPND in shrimp aquaculture.
{"title":"Evaluation of the Efficacy of Probiotics in vitro Against Vibrio parahaemolyticus , Causative Agent of Acute Hepatopancreatic Necrosis Disease in Shrimp","authors":"Gustavo Pinoargote, S. Ravishankar","doi":"10.4172/2329-8901.1000193","DOIUrl":"https://doi.org/10.4172/2329-8901.1000193","url":null,"abstract":"Acute hepatopancreatic necrosis disease (AHPND) is a devastating disease affecting aquaculture shrimp industry around the world. Probiotics may provide an effective approach to reduce the detrimental impact of this disease in shrimp ponds. The present study was conducted to determine the inhibitory effects of probiotics against the Vibrio parahaemolyticus strain that causes AHPND. Probiotic solutions (whole microbial cultures and supernatants) consisting of three microbial cultures including Lactobacillus casei, Saccharomyces cerevisiae, and Rhodopseudomonas palustris individually and in various combinations were tested against V. parahaemolyticus. Disk diffusion tests and challenge tests in liquid media were conducted. Findings revealed inhibition zones with greater diameters in disks treated with whole microbial cultures (min: 7.83 mm, max: 11.33 mm) in comparison to those treated with only supernatants (min: 7.00 mm, max: 8.50 mm). Results from the challenge test showed greater inactivation of the pathogen after 48 h (6.56 ± 0.07 to 5.43 ± 0.03 log10 reduction) when treated with L. casei and L. casei in combination with other two probiotics. In conclusion, the probiotic solutions that included L. casei, the combination of L. casei and R. palustris, and the combination of L. casei, S. cerevisiae and R. palustris have the potential for inhibiting AHPND in shrimp aquaculture.","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"73 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85818465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.4172/2329-8901.1000201
C. Hunsche, J. Cruces, A. Garrido, O. Hernández, M. Fuente
Aging is associated with an impairment of the regulatory systems, including the nervous and immune systems as well as the communication between them. The consumption of fermented milk containing live probiotic bacteria seems to have neurological and immunological benefits. The aim of the present study was to evaluate the effects of the supplementation with a fermented milk containing yogurt cultures and the probiotic Lactobacillus casei DN-114001 on behaviour and immune functions of old mice as well as on their life span. Also, the in vitro properties of these probiotics on functions of peritoneal leukocytes were analysed. Old female ICR-CD1 mice were supplemented with fermented milk containing probiotics. After 1 and 4 weeks of supplementation, behavioural tests were performed and immunological functions in peritoneal leukocytes studied. The results showed that a short-term (one week) supplementation with fermented milk containing probiotics was able to improve behavioural aspects (such as motor coordination, equilibrium, muscular vigour, exploratory activity and anxiety-related behaviour) as well as immune functions in old mice that had been impaired by age, reaching similar levels to those found in adult controls. Furthermore, a longer-term supplementation (four weeks) was able to maintain these improvements in the immunological parameters. Probiotics seem to have a direct effect on several immune functions. In conclusion, the supplementation with fermented milk containing probiotics could be a good nutritional strategy to improve behaviour and immune system functions in old individuals and, consequently, to promote healthier aging.
{"title":"Dietary Supplementation with Fermented Milk Containing Probiotics Improves Behaviour and Immune Response of Aged Mice","authors":"C. Hunsche, J. Cruces, A. Garrido, O. Hernández, M. Fuente","doi":"10.4172/2329-8901.1000201","DOIUrl":"https://doi.org/10.4172/2329-8901.1000201","url":null,"abstract":"Aging is associated with an impairment of the regulatory systems, including the nervous and immune systems as well as the communication between them. The consumption of fermented milk containing live probiotic bacteria seems to have neurological and immunological benefits. The aim of the present study was to evaluate the effects of the supplementation with a fermented milk containing yogurt cultures and the probiotic Lactobacillus casei DN-114001 on behaviour and immune functions of old mice as well as on their life span. Also, the in vitro properties of these probiotics on functions of peritoneal leukocytes were analysed. Old female ICR-CD1 mice were supplemented with fermented milk containing probiotics. After 1 and 4 weeks of supplementation, behavioural tests were performed and immunological functions in peritoneal leukocytes studied. The results showed that a short-term (one week) supplementation with fermented milk containing probiotics was able to improve behavioural aspects (such as motor coordination, equilibrium, muscular vigour, exploratory activity and anxiety-related behaviour) as well as immune functions in old mice that had been impaired by age, reaching similar levels to those found in adult controls. Furthermore, a longer-term supplementation (four weeks) was able to maintain these improvements in the immunological parameters. Probiotics seem to have a direct effect on several immune functions. In conclusion, the supplementation with fermented milk containing probiotics could be a good nutritional strategy to improve behaviour and immune system functions in old individuals and, consequently, to promote healthier aging.","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"18 1","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75864556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.4172/2329-8901-C3-031
pMohamad Miqdadyp
{"title":"Food and nutrition is the most powerful tool for the development of health, basic need of daily life, reduction in financial crises, poverty and hunger in the world","authors":"pMohamad Miqdadyp","doi":"10.4172/2329-8901-C3-031","DOIUrl":"https://doi.org/10.4172/2329-8901-C3-031","url":null,"abstract":"","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86174422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.4172/2329-8901.1000205
Yuan-Kun Lee
It is now established that probiotics are strain-dependent, to further advance the concept of probiotic in the maintenance of health and treatment of dysbiosis, the scope of personalized probiotics need to be defined. Currently, probiotic products are marketed worldwide, with the assumption that probiotics with demonstrated health effects work on all people, irrespective of the genetic (ethnicity), environment (geographical location), dietary habit and life style. The effectiveness of probiotics are determined by 1) interactions with prevailing gastrointestinal (GI) commensal microbes, in promoting the establishment of beneficial microbes and elimination of pathogens, 2) Interaction with the host, in achieving a desirable probiotic effect, 3) Interaction with diet, to survive, proliferate and colonize GI, albeit temporary, and in the production of beneficial bioactive metabolites, such as short-chain-fatty acids (e.g. butyric acid), bile acid derivatives and trimethylamines. The benefits acquired from a probiotic are personal, depending on the health status, dietary habit and prevailing GI microbiota. Personalized probiotics should be established to achieve precision administration of specific probiotic effects for targeted population. Globalization and urbanization of human activities have led to merging of dietary habit, thus effective probiotics should evolve in tandem. Ultimately the probiotics of choice should be directed at specific physiological stage, health condition and targeted diseases.
{"title":"Personalized Probiotics Based on Phenotypes and Dietary Habit: A Critical Evaluation","authors":"Yuan-Kun Lee","doi":"10.4172/2329-8901.1000205","DOIUrl":"https://doi.org/10.4172/2329-8901.1000205","url":null,"abstract":"It is now established that probiotics are strain-dependent, to further advance the concept of probiotic in the maintenance of health and treatment of dysbiosis, the scope of personalized probiotics need to be defined. Currently, probiotic products are marketed worldwide, with the assumption that probiotics with demonstrated health effects work on all people, irrespective of the genetic (ethnicity), environment (geographical location), dietary habit and life style. The effectiveness of probiotics are determined by 1) interactions with prevailing gastrointestinal (GI) commensal microbes, in promoting the establishment of beneficial microbes and elimination of pathogens, 2) Interaction with the host, in achieving a desirable probiotic effect, 3) Interaction with diet, to survive, proliferate and colonize GI, albeit temporary, and in the production of beneficial bioactive metabolites, such as short-chain-fatty acids (e.g. butyric acid), bile acid derivatives and trimethylamines. The benefits acquired from a probiotic are personal, depending on the health status, dietary habit and prevailing GI microbiota. Personalized probiotics should be established to achieve precision administration of specific probiotic effects for targeted population. Globalization and urbanization of human activities have led to merging of dietary habit, thus effective probiotics should evolve in tandem. Ultimately the probiotics of choice should be directed at specific physiological stage, health condition and targeted diseases.","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"16 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84408822","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.4172/2329-8901.1000195
T. Davies, Plummer Sf, A. Jack, Allen, Michael Dr
Objective: The objective of this study was to identify the immunomodulatory potential of two consortia of lactic acid bacteria, “Lab4” and “Lab4b”, using human macrophages as an in vitro model system. Methods: THP-1 monocyte-derived macrophages were exposed to metabolites of Lab4 or Lab4b. RT-qPCR was performed on macrophages to determine the expression of M1 pro-inflammatory (IL-1β, IL-18 and CD80) or M2 anti-inflammatory (CD206) marker mRNA in addition to IL-1β protein and inflammasome (NLRP3, Caspase-1, NLRP1, NLRC4 and AIM2) mRNA expression. Bacterial (LPS and ATP) and viral (Poly I:C) challenge were stimulated to determine the potential of these consortia to regulate IL-1β protein, inflammasome mRNA expression, and antiviral IL-12 mRNA expression and protein under inflammatory conditions. The ability of these consortia to modulate macrophage phagocytosis of E. coliwas also assessed. Results:Results: Lab4 and Lab4b metabolites promoted an M1 phenotype in macrophages in vitro by increasing mRNA expression of IL-1β, IL-18, and CD80 and reducing mRNA expression of CD206. Induction of IL-1β protein suggested involvement of the inflammasome. mRNA expression of NLRP3, Caspase-1, NLRP1 and AIM2 was induced by Lab4 and mRNA expression of NLRP3 and Caspase-1 was induced by Lab4b suggesting different potential modes of action of the two consortia. Lab4 and Lab4b metabolites, in combination with this LPS and ATP challenge, enhanced IL-1β mRNA and protein expression further, accompanied by different mRNA expression profiles of inflammasome genes by the two consortia. Lab4 and Lab4b also induced expression of mRNA and protein of the antiviral response gene, IL-12. In combination with Poly I:C challenge, Lab4 induced IL-12 protein further, while Lab4b induced IL-12p25/IL-12p40 mRNA further highlighting potential differences. Both consortia were also able to induce phagocytosis of E. coli particles. Conclusion: Data generated from this study suggest the potential for organism-dependent control of the immunoregulatory response seen in human macrophages.
{"title":"Lactobacillus and Bifidobacterium Promote Antibacterial and Antiviral Immune Response in Human Macrophages","authors":"T. Davies, Plummer Sf, A. Jack, Allen, Michael Dr","doi":"10.4172/2329-8901.1000195","DOIUrl":"https://doi.org/10.4172/2329-8901.1000195","url":null,"abstract":"Objective: The objective of this study was to identify the immunomodulatory potential of two consortia of lactic acid bacteria, “Lab4” and “Lab4b”, using human macrophages as an in vitro model system. Methods: THP-1 monocyte-derived macrophages were exposed to metabolites of Lab4 or Lab4b. RT-qPCR was performed on macrophages to determine the expression of M1 pro-inflammatory (IL-1β, IL-18 and CD80) or M2 anti-inflammatory (CD206) marker mRNA in addition to IL-1β protein and inflammasome (NLRP3, Caspase-1, NLRP1, NLRC4 and AIM2) mRNA expression. Bacterial (LPS and ATP) and viral (Poly I:C) challenge were stimulated to determine the potential of these consortia to regulate IL-1β protein, inflammasome mRNA expression, and antiviral IL-12 mRNA expression and protein under inflammatory conditions. The ability of these consortia to modulate macrophage phagocytosis of E. coliwas also assessed. Results:Results: Lab4 and Lab4b metabolites promoted an M1 phenotype in macrophages in vitro by increasing mRNA expression of IL-1β, IL-18, and CD80 and reducing mRNA expression of CD206. Induction of IL-1β protein suggested involvement of the inflammasome. mRNA expression of NLRP3, Caspase-1, NLRP1 and AIM2 was induced by Lab4 and mRNA expression of NLRP3 and Caspase-1 was induced by Lab4b suggesting different potential modes of action of the two consortia. Lab4 and Lab4b metabolites, in combination with this LPS and ATP challenge, enhanced IL-1β mRNA and protein expression further, accompanied by different mRNA expression profiles of inflammasome genes by the two consortia. Lab4 and Lab4b also induced expression of mRNA and protein of the antiviral response gene, IL-12. In combination with Poly I:C challenge, Lab4 induced IL-12 protein further, while Lab4b induced IL-12p25/IL-12p40 mRNA further highlighting potential differences. Both consortia were also able to induce phagocytosis of E. coli particles. Conclusion: Data generated from this study suggest the potential for organism-dependent control of the immunoregulatory response seen in human macrophages.","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"131 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76416183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-01-01DOI: 10.4172/2329-8901.1000204
Rabiah Fa
In olden days food was considered merely to be a feed that supply nutrients and energy providing components to the living body whereas illness used to be considered to be impairment of body function either in response of any external stimuli such as microbes allergens etc., or some indigenous stimuli e.g., pathological event no matter whatsoever is, but it is evident by latest understanding on knowledge that food fills remedy. We have already submitted work revealing the underlying mechanism of impact of food on dynamics of ailment. In recent years food has been a key means to pollute the living entities including Human Body leading to cause a huge number of noncontagious diseases including mental ailment, Rab has demonstrated simple ways to validate the Food Safety domestically as well as to make them safer for consumption within domestically available facilities. In the underdeveloping region of Globe, inspite of availability of the extremely effective antibiotics, infectious diseases are still the key factors responsible for high rate of mortality whereas on other hand, extreme pollution and adulteration have contributed to raise the incidences of non-infectious ailments, inspite of having mal-nutrition as an additional factor, the incidences of Non-Contagious ailment has not raised as it is anticipated, the diet and social set up have played a significant role to buffer the non-contagious ailment in these global regions. This piece of work on Genome- Nutrifortified Diets discloses the scientifically modified recipes of a few health supporting food preparations widely taken in diet effecting the genomic modulation demonstrating the Healthy Phenotypic Profile on regular intake on individuals, whereas the active mechanism of accumulative active ingredients effect in modulating ailments providing a buffer would be discussed in our future Publications.
{"title":"Genome-Nutrifortified Diets-Their Disease Protection and Remedy Potential","authors":"Rabiah Fa","doi":"10.4172/2329-8901.1000204","DOIUrl":"https://doi.org/10.4172/2329-8901.1000204","url":null,"abstract":"In olden days food was considered merely to be a feed that supply nutrients and energy providing components to the living body whereas illness used to be considered to be impairment of body function either in response of any external stimuli such as microbes allergens etc., or some indigenous stimuli e.g., pathological event no matter whatsoever is, but it is evident by latest understanding on knowledge that food fills remedy. We have already submitted work revealing the underlying mechanism of impact of food on dynamics of ailment. In recent years food has been a key means to pollute the living entities including Human Body leading to cause a huge number of noncontagious diseases including mental ailment, Rab has demonstrated simple ways to validate the Food Safety domestically as well as to make them safer for consumption within domestically available facilities. In the underdeveloping region of Globe, inspite of availability of the extremely effective antibiotics, infectious diseases are still the key factors responsible for high rate of mortality whereas on other hand, extreme pollution and adulteration have contributed to raise the incidences of non-infectious ailments, inspite of having mal-nutrition as an additional factor, the incidences of Non-Contagious ailment has not raised as it is anticipated, the diet and social set up have played a significant role to buffer the non-contagious ailment in these global regions. This piece of work on Genome- Nutrifortified Diets discloses the scientifically modified recipes of a few health supporting food preparations widely taken in diet effecting the genomic modulation demonstrating the Healthy Phenotypic Profile on regular intake on individuals, whereas the active mechanism of accumulative active ingredients effect in modulating ailments providing a buffer would be discussed in our future Publications.","PeriodicalId":16865,"journal":{"name":"Journal of Probiotics & Health","volume":"19 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91470972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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