Techno‐functional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei

2021 ◽  
Author(s):  
Samreen Ahsan ◽  
Adnan Khaliq ◽  
Muhammad Farhan Jahangir Chughtai ◽  
Muhammad Nadeem ◽  
Assam Bin Tahir ◽  
...  
Keyword(s):  
Quality Assessment ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Functional Quality

scholarly journals Probiotics and Amelioration of Rheumatoid Arthritis: Significant Roles of Lactobacillus casei and Lactobacillus acidophilus

2021 ◽  
Vol 9 (5) ◽  
pp. 1070
Author(s):  
Alok K. Paul ◽  
Anita Paul ◽  
Rownak Jahan ◽  
Khoshnur Jannat ◽  
Tohmina A. Bondhon ◽  
...  
Keyword(s):  
Rheumatoid Arthritis ◽  
Air Pollution ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Autoimmune Disorder ◽  
Cartilage Degradation ◽  
Preclinical Studies ◽  
Gastrointestinal Microbiota ◽  
Specific Factors ◽  
Lactobacillus Spp

Rheumatoid arthritis is a chronic autoimmune disorder that can lead to disability conditions with swollen joints, pain, stiffness, cartilage degradation, and osteoporosis. Genetic, epigenetic, sex-specific factors, smoking, air pollution, food, oral hygiene, periodontitis, Prevotella, and imbalance in the gastrointestinal microbiota are possible sources of the initiation or progression of rheumatoid arthritis, although the detailed mechanisms still need to be elucidated. Probiotics containing Lactobacillus spp. are commonly used as alleviating agents or food supplements to manage diarrhea, dysentery, develop immunity, and maintain general health. The mechanism of action of Lactobacillus spp. against rheumatoid arthritis is still not clearly known to date. In this narrative review, we recapitulate the findings of recent studies to understand the overall pathogenesis of rheumatoid arthritis and the roles of probiotics, particularly L. casei or L. acidophilus, in the management of rheumatoid arthritis in clinical and preclinical studies.

scholarly journals Avaliação do efeito antiparasitário de probióticos em primatas do velho mundo mantidos em cativeiro no Zoológico Municipal de Volta Redonda - RJ

2014 ◽  
Vol 9 (26) ◽  
pp. 123
Author(s):  
Carlos Alberto Sanches Pereira ◽  
Mayara De Souza Costa
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Lactobacillus Fermentum

As doenças em animais de cativeiro vêm apresentando um aumento expressivo, principalmente relacionada ao manejo inadequado, representando um ambiente propício à sua disseminação. Em conseqüência desses fatores há muitos distúrbios na microbiota normal do animal alterando o equilíbrio intestinal. Corroborando para as desvantagens ligadas ao efeito antiparasitário de vermífugos e antibióticos, atualmente os probióticos são considerados ferramentas alternativas no tratamento e na prevenção das diarréias, pois contêm micro-organismos benéficos que ajudam a suprimir os patógenos. Analisando-se o prisma das vantagens que os probióticos proporcionam o presente trabalho teve como objetivo a avaliação do efeito antiparasitário de probióticos a base de lactobacilos em primatas do velho mundo mantidos em cativeiro no Zoológico Municipal de Volta Redonda, RJ. Os primatas Macaco rhesus, Babuíno sagrado e Babuíno sagrado fêmea receberam diariamente 10 ml de preparado com 109 UFC/mL do Lactobacillus casei ATCC 7469, Lactobcillus plantarum ATCC 8014, Lactobacillus fermentum ATCC 9338 e Lactobacillus acidophilus ATCC 7469 na forma de “pool”, em condições assépticas, num período de 135 dias sendo administrado junto ao pão com mel, para melhor sabor junto aos primatas, 30 minutos antes da dieta diária de cada animal. Para a análise de diminuição de parasitas foi realizada exames parasitológicos quantitativos utilizando a técnica de McMaster para a contagem de ovos por grama de fezes (OPG), sendo realizada a coleta a cada 15 dias. Todos os primatas apresentaram-se parasitados por Trichirus trichiura. Após análise dos resultados de ovos por grama de fezes verificou-se que houve redução significativa de 55,1% e 53,6% dos ovos nas fezes após 135 dias com o uso do preparado probiótico diariamente, apresentando uma eficácia máxima.

scholarly journals Optimization of lactic acid bacteria viability using fuzzy soft set modelling

2018 ◽  
Vol 8 (2) ◽  
pp. 266-275
Author(s):  
Reyhan Irkin ◽  
Nihal Yilmaz Ozgur ◽  
Nihal Tas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Health Effect ◽  
Soft Set ◽  
Fuzzy Soft Set ◽  
Organoleptic Properties ◽  
Ph Values ◽  
Fermented Vegetables

Lactic acid fermented vegetables are important sources of vitamins and minerals. In recent years consumers demand for non-dairy based functional products has increased. Cabbage pickle has high enough concentrations of fiber and also it may show health effect with the containing high numbers of lactic acid bacteria. The aim of this study is to optimize mathematically cabbage-carrot pickle fermentation for the viability of Lactobacillus acidophilus, Lactobacillus casei cultures and the sensory scores in brine with 5% and 7% (w/v) salt concentrations. Viability optimization of lactic acid bacteria is done via the notion of “fuzzy soft set” method. Lb. casei, Lb. acidophilus, total lactic acid bacteria, Enterobacteriaceae sp., yeast-mould counts and pH values have been reported during the 30 days of storage. The results are compared with the control traditional fermented cabbage-carrot pickle. Organoleptic properties are evaluated. We conclude that the fermented pickle samples contain a significant number of beneficial lactic acid bacteria and high sensory marks at the end of the storage.

Beneficial Interrelationships Between Certain Microorganisms and Humans: Candidate Microorganisms for Use as Dietary Adjuncts1,2

1979 ◽  
Vol 42 (2) ◽  
pp. 164-167 ◽  
Author(s):  
S. E. GILLILAND
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Intestinal Tract ◽  
Bifidobacterium Bifidum ◽  
Enteric Pathogens ◽  
Survival And Growth ◽  
The Stability

The lactobacilli most often mentioned as beneficial dietary adjuncts are Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus bifidus (Bifidobacterium bifidum). These organisms all possess characteristics which would permit their survival and growth in the intestinal tract. They also produce antagonistic actions toward enteric pathogens. Various products are available which contain these organisms; however, there does appear to be a need for improving the stability of these bacteria in such products.

scholarly journals Evaluation of the volatilomic potentials of the Lactobacillus casei 431 and Lactobacillus acidophilus La-5 in fermented milk

2020 ◽  
Vol 18 (1) ◽  
pp. 291-300
Author(s):  
Fatma K. Dabaj ◽  
Ola Lasekan ◽  
Mohd Yazid Abd Manap ◽  
Foo Hooi Ling
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Fermented Milk
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