Pub Date : 2021-03-03DOI: 10.37290/ijpp2641-7197.16:39-44
D. Ratna, M.M. Evita, E. S. Rahayu, M. N. Cahyanto, R. Wikandari, T. Utami
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.
{"title":"Indigenous Lactic Acid Bacteria from Halloumi Cheese as a Probiotics Candidate of Indonesian Origin","authors":"D. Ratna, M.M. Evita, E. S. Rahayu, M. N. Cahyanto, R. Wikandari, T. Utami","doi":"10.37290/ijpp2641-7197.16:39-44","DOIUrl":"https://doi.org/10.37290/ijpp2641-7197.16:39-44","url":null,"abstract":"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.","PeriodicalId":53704,"journal":{"name":"International Journal of Probiotics and Prebiotics","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48117424","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 : 2020-09-18DOI: 10.37290/ijpp2641-7197.15:45-51
M. Fukasawa, Y. Nodake, Ryoko Kawatsu, H. Honda, K. Yamaguchi, R. Sakakibara
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.
{"title":"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","authors":"M. Fukasawa, Y. Nodake, Ryoko Kawatsu, H. Honda, K. Yamaguchi, R. Sakakibara","doi":"10.37290/ijpp2641-7197.15:45-51","DOIUrl":"https://doi.org/10.37290/ijpp2641-7197.15:45-51","url":null,"abstract":"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.","PeriodicalId":53704,"journal":{"name":"International Journal of Probiotics and Prebiotics","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45055275","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 : 2020-08-09DOI: 10.37290/ijpp2641-7197.15:34-44
Mohammad Sajid, S. Negi
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.
{"title":"Gut Microbes: A Plausible Association Between Inflammaging and Metabolic Disorders","authors":"Mohammad Sajid, S. Negi","doi":"10.37290/ijpp2641-7197.15:34-44","DOIUrl":"https://doi.org/10.37290/ijpp2641-7197.15:34-44","url":null,"abstract":"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.","PeriodicalId":53704,"journal":{"name":"International Journal of Probiotics and Prebiotics","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49260228","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 : 2020-08-06DOI: 10.37290/ijpp2641-7197.15:30-33
V. Fantinato, Heloísa Ramalho de Carvalho, Ana Lucia Orlandini Pilleggi de Sousa
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.
{"title":"Use of Yogurt Prepared with the Probiotic Streptococcus Salivarius BIO5 Strain in the Control of Bacterial Tonsillitis in Children","authors":"V. Fantinato, Heloísa Ramalho de Carvalho, Ana Lucia Orlandini Pilleggi de Sousa","doi":"10.37290/ijpp2641-7197.15:30-33","DOIUrl":"https://doi.org/10.37290/ijpp2641-7197.15:30-33","url":null,"abstract":"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.","PeriodicalId":53704,"journal":{"name":"International Journal of Probiotics and Prebiotics","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46352886","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 : 2019-10-16DOI: 10.37290/ijpp2641-7197.14:45-50
Nurliyani, H. Eni, Rahmatulloh Satyaguna, Rakasivi Kanita Galih Julia
Porang (Amorphophallus oncophyllus) is a local perennial plant rich in glucomannan. The objective of this study was to determine the effect of porang glucomannan addition during cheese processing on fatty acid profile, organic acid and vitamin B6 of goat milk cheese ripened with Lactobacillus rhamnosus. In addition, the effect of cheese consumption on short-chain fatty acid profile in the caecum digesta of inflammatory rats was evaluated. We found that the addition of glucomannan to the cheese during its ripening increased the levels of myristic, pentadecanoic acid, and cis-oleic acids. Rats consuming this cheese had elevated cecal levels of propionic, butyric, total short-chain fatty acids, and lactic acid bacteria. Consumption of synbiotic cheese also decreased the intestinal inflammation via increasing the total lactic acid bacteria, propionic, butyric, and total short-chain fatty acids.
{"title":"Fatty Acid Profile of Synbiotic Cheese and its Effect on Intestinal Inflammation in Rats","authors":"Nurliyani, H. Eni, Rahmatulloh Satyaguna, Rakasivi Kanita Galih Julia","doi":"10.37290/ijpp2641-7197.14:45-50","DOIUrl":"https://doi.org/10.37290/ijpp2641-7197.14:45-50","url":null,"abstract":"Porang (Amorphophallus oncophyllus) is a local perennial plant rich in glucomannan. The objective of this study was to determine the effect of porang glucomannan addition during cheese processing on fatty acid profile, organic acid and vitamin B6 of goat milk cheese ripened with Lactobacillus rhamnosus. In addition, the effect of cheese consumption on short-chain fatty acid profile in the caecum digesta of inflammatory rats was evaluated. We found that the addition of glucomannan to the cheese during its ripening increased the levels of myristic, pentadecanoic acid, and cis-oleic acids. Rats consuming this cheese had elevated cecal levels of propionic, butyric, total short-chain fatty acids, and lactic acid bacteria. Consumption of synbiotic cheese also decreased the intestinal inflammation via increasing the total lactic acid bacteria, propionic, butyric, and total short-chain fatty acids.","PeriodicalId":53704,"journal":{"name":"International Journal of Probiotics and Prebiotics","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43019912","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 : 2019-08-01DOI: 10.37290/ijpp2641-7197.14:37-44
Rahmdel Samane, J. Gholamreza, Abdollahzadeh Seyedeh Maryam, Shekarforoush Seyed Shahram, Mazloomi Seyed Mohammad
This study was conducted to investigate the suitability of fresh-cut apple slices as carriers of the probiotic strain Bifidobacterium animalis subsp. lactis BB-12 (B. lactis BB-12). Furthermore, the effect of this strain against the colonization of apple by Escherichia coli O157:H7 was also evaluated. Apple wedges were suspended in an edible solution containing B. lactis BB-12 (greater than 8 log10 cfu mL–1) and/or E. coli O157:H7. Microbiological quality and physicochemical properties (pH, moisture content, soluble solids, titratable acidity, color, and texture) of probiotic samples were evaluated on days 1, 5, 9, and 14 of refrigerated storage. Sensory evaluation was performed on days 1 and 7. The probiotic concentration was above the recommended level of 106 cfu/g during the test period. Co-inoculation with probiotic bacteria neither affected E. coli O157:H7 population dynamics, nor influenced the physicochemical and organoleptic properties of fresh-cut apple wedges. Minimally processed apples seem to be suitable vehicles for probiotic bacteria including B. lactis BB-12. Such probiotic products can be a desirable probiotic food choice for consumers, particularly those who are allergic or intolerant to dairy products. However, further studies are required to address the antagonistic effects of probiotic species on food-borne pathogens.
{"title":"Development of Fresh-cut Apple Slices Enriched with Probiotic Strain Bifidobacterium animalis subsp. lactis BB-12","authors":"Rahmdel Samane, J. Gholamreza, Abdollahzadeh Seyedeh Maryam, Shekarforoush Seyed Shahram, Mazloomi Seyed Mohammad","doi":"10.37290/ijpp2641-7197.14:37-44","DOIUrl":"https://doi.org/10.37290/ijpp2641-7197.14:37-44","url":null,"abstract":"This study was conducted to investigate the suitability of fresh-cut apple slices as carriers of the probiotic strain Bifidobacterium animalis subsp. lactis BB-12 (B. lactis BB-12). Furthermore, the effect of this strain against the colonization of apple by Escherichia coli O157:H7 was also evaluated. Apple wedges were suspended in an edible solution containing B. lactis BB-12 (greater than 8 log10 cfu mL–1) and/or E. coli O157:H7. Microbiological quality and physicochemical properties (pH, moisture content, soluble solids, titratable acidity, color, and texture) of probiotic samples were evaluated on days 1, 5, 9, and 14 of refrigerated storage. Sensory evaluation was performed on days 1 and 7. The probiotic concentration was above the recommended level of 106 cfu/g during the test period. Co-inoculation with probiotic bacteria neither affected E. coli O157:H7 population dynamics, nor influenced the physicochemical and organoleptic properties of fresh-cut apple wedges. Minimally processed apples seem to be suitable vehicles for probiotic bacteria including B. lactis BB-12. Such probiotic products can be a desirable probiotic food choice for consumers, particularly those who are allergic or intolerant to dairy products. However, further studies are required to address the antagonistic effects of probiotic species on food-borne pathogens.","PeriodicalId":53704,"journal":{"name":"International Journal of Probiotics and Prebiotics","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41473249","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 : 2019-08-01DOI: 10.37290/ijpp2641-7197.14:32-36
Salmi, Nurliyani, Sunarti
Synbiotic cheese made of goat milk, bacterial starter Lactobacillus rhamnosus, and porang glucomannan has been reported to have anti-inflammatory effects. This study aimed to determine the effect of synbiotic cheese on gene expression and protein levels of intercellular cell adhesion molecule-1 in a rat model of gastric injury. Male Wistar rats were divided into six groups. For 28 days, three groups received an increasing dosage of synbiotic cheese and one group received one dosage of probiotic cheese. For comparison, there was a placebo group receiving nothing and another group receiving indomethacin alone. On day 29, all rats received 20 mg/kg indomethacin intragastrically to induce gastric injury. Twenty-four hours later, rats were euthanized, and gastric tissue was taken for the quantification of intercellular cell adhesion molecule-1 gene and protein expressions. The results showed that pretreatment of synbiotic cheese caused significant suppression of intercellular cell adhesion molecule-1 expression. Synbiotic cheese at a dose of 0.36 g/day significantly suppressed intercellular cell adhesion molecule-1 protein expression (P < 0.05), whereas synbiotic cheese at a dose of 0.72 g/day significantly suppressed both gene expression and protein levels of intercellular cell adhesion molecule-1 (P < 0.05) compared to the indomethacin alone group. We conclude that synbiotic cheese may protect from gastric injury through modulation of intercellular cell adhesion molecule-1.
{"title":"Synbiotic Cheese from Goat Milk Suppresses Indomethacin-induced Intercellular Cell Adhesion Molecule-1 (ICAM-1) Expression in a Rat Model of GastricInjury","authors":"Salmi, Nurliyani, Sunarti","doi":"10.37290/ijpp2641-7197.14:32-36","DOIUrl":"https://doi.org/10.37290/ijpp2641-7197.14:32-36","url":null,"abstract":"Synbiotic cheese made of goat milk, bacterial starter Lactobacillus rhamnosus, and porang glucomannan has been reported to have anti-inflammatory effects. This study aimed to determine the effect of synbiotic cheese on gene expression and protein levels of intercellular cell adhesion molecule-1 in a rat model of gastric injury. Male Wistar rats were divided into six groups. For 28 days, three groups received an increasing dosage of synbiotic cheese and one group received one dosage of probiotic cheese. For comparison, there was a placebo group receiving nothing and another group receiving indomethacin alone. On day 29, all rats received 20 mg/kg indomethacin intragastrically to induce gastric injury. Twenty-four hours later, rats were euthanized, and gastric tissue was taken for the quantification of intercellular cell adhesion molecule-1 gene and protein expressions. The results showed that pretreatment of synbiotic cheese caused significant suppression of intercellular cell adhesion molecule-1 expression. Synbiotic cheese at a dose of 0.36 g/day significantly suppressed intercellular cell adhesion molecule-1 protein expression (P < 0.05), whereas synbiotic cheese at a dose of 0.72 g/day significantly suppressed both gene expression and protein levels of intercellular cell adhesion molecule-1 (P < 0.05) compared to the indomethacin alone group. We conclude that synbiotic cheese may protect from gastric injury through modulation of intercellular cell adhesion molecule-1.","PeriodicalId":53704,"journal":{"name":"International Journal of Probiotics and Prebiotics","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47256158","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 : 2019-07-23DOI: 10.37290/ijpp2641-7197.14:28-31
Rowles H. L.
Probiotics are live microorganisms, which when ingested in sufficient amounts, confer health benefits to the host by improving the gut microflora balance. The purpose of this research was to determine whether commercial probiotic products containing multitude of commensal bacteria would reduce the growth rate of pathogenic bacteria, specifically Escherichia coli and Salmonella typhimurium. Growth curves were established, and the growth rates were compared for samples of E. coli, S. typhimurium, Nature’s Bounty Controlled Delivery probiotic, Sundown Naturals Probiotic Balance probiotic, and cocultures of the pathogenic bacteria mixed with the probiotics. The findings of this research were that the commercial probiotics significantly reduced the growth rate of E. coli and S. typhimurium when combined in cocultures. Probiotics containing multiple strains may be taken prophylactically to reduce the risk of bacterial infections caused by E. coli and S. typhimurium. Probiotics could be used to reduce the high global morbidity and mortality rates of diarrheal disease.
{"title":"Probiotics Slow the Growth of Pathogenic Bacteria","authors":"Rowles H. L.","doi":"10.37290/ijpp2641-7197.14:28-31","DOIUrl":"https://doi.org/10.37290/ijpp2641-7197.14:28-31","url":null,"abstract":"Probiotics are live microorganisms, which when ingested in sufficient amounts, confer health benefits to the host by improving the gut microflora balance. The purpose of this research was to determine whether commercial probiotic products containing multitude of commensal bacteria would reduce the growth rate of pathogenic bacteria, specifically Escherichia coli and Salmonella typhimurium. Growth curves were established, and the growth rates were compared for samples of E. coli, S. typhimurium, Nature’s Bounty Controlled Delivery probiotic, Sundown Naturals Probiotic Balance probiotic, and cocultures of the pathogenic bacteria mixed with the probiotics. The findings of this research were that the commercial probiotics significantly reduced the growth rate of E. coli and S. typhimurium when combined in cocultures. Probiotics containing multiple strains may be taken prophylactically to reduce the risk of bacterial infections caused by E. coli and S. typhimurium. Probiotics could be used to reduce the high global morbidity and mortality rates of diarrheal disease.","PeriodicalId":53704,"journal":{"name":"International Journal of Probiotics and Prebiotics","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48866426","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 : 2019-06-12DOI: 10.37290/ijpp2641-7197.14:18-23
G. Reya, Chakraborty Ritun, Sarkar Kasturi
The synbiotic potential of Saccharomyces boulardii and inulin was evaluated on mice gut microflora. The number of microorganisms in the feces of mice treated with the synbiotic combination or Saccharomyces boulardii/inulin alone was found to be less compared to the normal control. S. boulardii grown in presence of inulin was found to interact and form aggregation with Escherichia coli and Enterococcus faecalis in vitro though the same interaction pattern was not seen with Staphylococcus aureus, Lactobacillus casei, Lactobacillus rhamnosus and Lactobacillus plantarum. Aggregate was not found between E. coli/E. faecalis and S. boularii when the later was grown in prebiotics like maltodextrin and fructooligosaccharide. All the microorganisms were found to be alive in the aggregate and heat treatment of S. boulardii completely abolished the aggregation property. There was no biofilm formation in the aggregate and inhibition of protein synthesis resulted in no aggregation with E. coli/E. faecalis. Removal of the effect of cycloheximide from S. boulardii restored back the aggregation in presence of inulin. Thus, the decreased number of microorganisms in feces might be a result of aggregate formation between S. boulardii and E. coli/E. faecalis in presence of inulin and subsequent elimination from gut through mucus.
{"title":"Inulin Induced Co-Aggregation of Saccharomyces boulardii with Potential Pathogenic Bacteria","authors":"G. Reya, Chakraborty Ritun, Sarkar Kasturi","doi":"10.37290/ijpp2641-7197.14:18-23","DOIUrl":"https://doi.org/10.37290/ijpp2641-7197.14:18-23","url":null,"abstract":"The synbiotic potential of Saccharomyces boulardii and inulin was evaluated on mice gut microflora. The number of microorganisms in the feces of mice treated with the synbiotic combination or Saccharomyces boulardii/inulin alone was found to be less compared to the normal control. S. boulardii grown in presence of inulin was found to interact and form aggregation with Escherichia coli and Enterococcus faecalis in vitro though the same interaction pattern was not seen with Staphylococcus aureus, Lactobacillus casei, Lactobacillus rhamnosus and Lactobacillus plantarum. Aggregate was not found between E. coli/E. faecalis and S. boularii when the later was grown in prebiotics like maltodextrin and fructooligosaccharide. All the microorganisms were found to be alive in the aggregate and heat treatment of S. boulardii completely abolished the aggregation property. There was no biofilm formation in the aggregate and inhibition of protein synthesis resulted in no aggregation with E. coli/E. faecalis. Removal of the effect of cycloheximide from S. boulardii restored back the aggregation in presence of inulin. Thus, the decreased number of microorganisms in feces might be a result of aggregate formation between S. boulardii and E. coli/E. faecalis in presence of inulin and subsequent elimination from gut through mucus.","PeriodicalId":53704,"journal":{"name":"International Journal of Probiotics and Prebiotics","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45056131","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 : 2019-05-06DOI: 10.37290/ijpp2641-7197.14:24-27
Condoy Mercy Cuenca, Cornejo Manuel Maldonado, Parra Sandro Seminario
The objective of this study was to evaluate the effects of feed supplementation with two prebiotic herbs—Origanum vulgare and Zingiber officinale—on growth performance of broiler chickens. The feed conversion ratio was determined weekly by dividing feed intake by body weight gain. A total of 400 one-day-old broiler chicks were divided into four treatment groups of four replicates of 25 chickens each using a complete design random. The four treatment groups were T0 (control), T1 (0.5% oregano), T2 (0.5% ginger), T3 (0.25% oregano + 0.25% ginger). The chicks were grown to 42 days of age. Weight gain, feed intake, conversion, carcass quality and mortality were determined weekly. Data analysis revealed that during the first 35 days of broiler chicken’s life, none of the dietary interventions had any effect on productive parameters (P > 0.05). However, during the last week of treatment, the oregano and ginger supplementation had a positive effect on weight gain and feed conversion (P < 0.05) than in the control group. In conclusion, the addition of oregano and ginger in the daily food ratio for broiler chickens during the last stage of the productive cycle improved the productive parameters, and carcass characteristics.
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