Developing probiotic pumpkin juice by fermentation with commercial probiotic strain Lactobacillus casei 431

2021 ◽  
Author(s):  
Darko Dimitrovski ◽  
Maja Dimitrovska‐Vetadjoka ◽  
Hristo Hristov ◽  
Donka Doneva‐Shapceska
Keyword(s):  
Lactobacillus Casei ◽  
Probiotic Strain

scholarly journals The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01

2009 ◽  
Vol 57 (5) ◽  
pp. 57-64
Author(s):  
Radka Burdychová ◽  
Hana Šulcerová
Keyword(s):  
Lactobacillus Casei ◽  
Sensory Quality ◽  
Storage Period ◽  
Probiotic Strain ◽  
Negative Control ◽  
Fermented Sausages ◽  
Dry Sausages ◽  
And Storage ◽  
Ph Profiles

The aim of this work was to monitor quantitative and qualitative representation of probiotic strain L. casei 01 (Sacco, Italy) in dry femented sausages „Herkules“ taken from two different producers (A and B). Negative control susages without probiotics were also made at both producers, to monitor the differences between pH profiles of and lactic acid bacteria counts during fermentation and sto­ra­ge of dry sausages. The second objective of this study was to determine sensory quality of probiotic sausages in comparison with non-probiotic controls.The counts of L. casei and LAB in all sausages significantly (P < 0,01) increased during fermentation and storage period. Probiotic L. casei was well adapted to dry sausages environment and reached 106 CFU/g in both producers. No differences between pH profiles of probiotic sausages and controls without probiotics were observed.It was observed that all probiotic sausages had sensory properties near the traditional products.

Soy ice cream as a carrier for efficient delivering of Lactobacillus casei

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Aziz Homayouni ◽  
Reza Rezaei Mokarram ◽  
Sharareh Norouzi ◽  
Alireza Dehnad ◽  
Ali Barkhordari ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Design Methodology ◽  
Ice Cream ◽  
Probiotic Strain ◽  
Significant Rise ◽  
Soy Milk ◽  
Organoleptic Properties ◽  
Content Type ◽  
Viability Analysis ◽  
Prebiotic Oligosaccharides

Purpose Among soy products, soy ice cream with neutral pH, high total solids contents and prebiotic oligosaccharides is an appropriate vehicle for probiotics. The purpose of this paper is to survey soy ice cream as a carrier for the efficient delivering of Lactobacillus casei, or L. casei. Design/methodology/approach Probiotic soy ice cream containing L. casei was produced via the powder of soy milk. The physicochemical and organoleptic properties of the product were assessed. Also, the viability of L. casei was surveyed over a 180-day period of storage at −25 °C. Findings The density characteristic of probiotic soy ice cream demonstrated a significant rise (P < 0.05). The result of the viability analysis showed significant alterations in the number of probiotics in this product after freezing and throughout the 180-day period (P < 0.05). The most noticeable drop was seen throughout the first 60 days about 1.83 logs after that the trend of survival of this probiotic strain leveled off over the next 120 days. Also, no significant differences were found in the organoleptic properties of both ice creams. Originality/value Soy ice cream with prebiotic elements protected the growing and activity of probiotic bacteria. The results showed that L. casei is a good probiotic for soy ice cream.

Lactobacillus casei CRL 431 improves endothelial and platelet functionality in a pneumococcal infection model

2019 ◽  
Vol 10 (5) ◽  
pp. 533-541
Author(s):  
C. Haro ◽  
M. Medina
Keyword(s):  
Cell Death ◽  
Lactobacillus Casei ◽  
Pneumococcal Infection ◽  
Probiotic Strain ◽  
Endothelial Activation ◽  
Control Group ◽  
Infection Model ◽  
Soluble Adhesion Molecules ◽  
Induce Platelet Aggregation ◽  
Platelet Counts

Streptococcus pneumoniae is able to activate coagulation and induce platelet aggregation, both of which are typical responses to systemic inflammation. The interactions between inflammation and coagulation and between soluble adhesion molecules and endothelial cells are important in the pathogenesis of an unbalanced haemostatic system. Therefore, an exaggerated and/or insufficiently controlled haemostatic activity may appreciably contribute to the severity of the disease. The aim of the present study was to evaluate the effect of the oral administration of Lactobacillus casei CRL 431 on platelet and endothelial activation mechanisms in a respiratory pneumococcal infection model in mice. S. pneumoniae induced an increase in platelet counts and enhanced the expression of P-selectin in control group, with higher endothelial activation in lung shown by the increase in von Willebrand factor (vWF) and vascular cell adhesion molecule 1 (VCAM-1) expression. Also, infection induced a decrease in CXCR-4 leukocytes, increased expression in annexinV and cell death at the pulmonary level and decreased antithrombin levels in bronchoalveolar lavage. In contrast, L. casei mice restored platelet counts, favoured faster P-selectin expression, lower vWF levels and VCAM-1 expression than control group. Also, L. casei induced higher levels of annexinV expression and lower cell death in the lung. Moreover, it was able to modulate antithrombin levels within the normal range, which would indicate lower coagulation activation and a protective effect locally exerted by L. casei. In this work, the ability of L. casei to favourably modulate platelet and endothelial functionality during a pulmonary infection with S. pneumoniae was demonstrated. Our findings offer a promising perspective for the use of this probiotic strain in the prevention of thrombotic complications associated with pneumococcal pneumonia, especially in at-risk patients. In addition, the use of L. casei would provide novel alternatives for the prevention and treatment of thrombosis associated with various diseases.

scholarly journals Attenuation of Colitis by Lactobacillus casei BL23 Is Dependent on the Dairy Delivery Matrix

2015 ◽  
Vol 81 (18) ◽  
pp. 6425-6435 ◽  
Author(s):  
Bokyung Lee ◽  
Xiaochen Yin ◽  
Stephen M. Griffey ◽  
Maria L. Marco
Keyword(s):  
Lactobacillus Casei ◽  
Intestinal Inflammation ◽  
Probiotic Strain ◽  
16S Rrna Gene Sequencing ◽  
Lipoteichoic Acid ◽  
Nutritional Supplement ◽  
Food Supplement ◽  
Food Delivery ◽  
Rrna Gene ◽  
Content Type

ABSTRACTThe role of the food delivery matrix in probiotic performance in the intestine is not well understood. Because probiotics are often provided to consumers in dairy products, we investigated the contributions of milk to the health-benefiting performance ofLactobacillus caseiBL23 in a dextran sulfate sodium (DSS)-induced murine model of ulcerative colitis.L. caseiBL23 protected against the development of colitis when ingested in milk but not in a nutrient-free buffer simulating consumption as a nutritional supplement. Consumption of (acidified) milk alone also provided some protection against weight loss and intestinal inflammation but was not as effective asL. caseiand milk in combination. In contrast,L. caseimutants deficient in DltD (lipoteichoic acidd-alanine transfer protein) or RecA (recombinase A) were unable to protect against DSS-induced colitis, even when consumed in the presence of milk. Mice fed eitherL. caseior milk contained reduced quantities of colonic proinflammatory cytokines, indicating that theL. caseiDltD−and RecA−mutants as well asL. caseiBL23 in nutrient-free buffer were effective at modulating immune responses. However, there was not a direct correlation between colitis and quantities of these cytokines at the time of sacrifice. Identification of the cecal microbiota by 16S rRNA gene sequencing showed thatL. caseiin milk enriched forComamonadaceaeandBifidobacteriaceae; however, the consumption of neitherL. caseinor milk resulted in the restoration of the microbiota to resemble that of healthy animals. These findings strongly indicate that probiotic strain efficacy can be influenced by the food/supplement delivery matrix.

scholarly journals Complete Genome Sequence of the Probiotic Strain Lactobacillus casei BD-II

2011 ◽  
Vol 193 (12) ◽  
pp. 3160-3161 ◽  
Author(s):  
L. Ai ◽  
C. Chen ◽  
F. Zhou ◽  
L. Wang ◽  
H. Zhang ◽  
...  
Keyword(s):  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Complete Genome ◽  
Lactobacillus Casei ◽  
Probiotic Strain

scholarly journals The Effect of Lactobacillus casei on Experimental Porcine Inflammatory Bowel Disease Induced by Dextran Sodium Sulphate

2021 ◽  
Vol 64 (2) ◽  
pp. 85-90
Author(s):  
Jan Bureš ◽  
Darina Kohoutová ◽  
Jaroslav Květina ◽  
Věra Radochová ◽  
Michal Pavlík ◽  
...  
Keyword(s):  
Inflammatory Bowel Disease ◽  
Bowel Disease ◽  
Transverse Colon ◽  
Lactobacillus Casei ◽  
Statistical Significance ◽  
Probiotic Strain ◽  
Sodium Sulphate ◽  
Dextran Sodium Sulphate ◽  
Inflammatory Bowel ◽  
Histopathological Score

Background: Gastrointestinal injury caused by dextran sodium sulphate (DSS) is a reliable porcine experimental model of inflammatory bowel disease (IBD). The purpose of this study was to evaluate the effect of probiotic Lactobacillus casei DN 114001 (LC) on DSS-induced experimental IBD.Results: Eighteen female pigs (Sus scrofa f. domestica, weight 33–36 kg, age 4–5 months) were divided into 3 groups (6 animals per group): controls with no treatment, DSS, and DSS + LC. LC was administered to overnight fasting animals in a dietary bolus in the morning on days 1–7 (4.5 × 1010 live bacteria/day). DSS was applied simultaneously on days 3–7 (0.25 g/kg/day). On day 8, the pigs were sacrificed. Histopathological score and length of crypts/glands (stomach, jejunum, ileum, transverse colon), length and width of villi (jejunum, ileum), and mitotic and apoptotic indices (jejunum, ileum, transverse colon) were assessed. DSS increased the length of glands in the stomach, length of crypts and villi in the jejunum and ileum, and the histopathological score of gastrointestinal damage, length of crypts and mitotic activity in the transverse colon. Other changes did not achieve any statistical significance. Administration of LC reduced the length of villi in the jejunum and ileum to control levels and decreased the length of crypts in the jejunum. Conclusions: Treatment with a probiotic strain of LC significantly accelerated regeneration of the small intestine in a DSS-induced experimental porcine model of IBD.

scholarly journals Study and optimization of freeze-drying cycles of a model probiotic strain

2018 ◽  
Author(s):  
Pierre Verlhac ◽  
Séverine Vessot-Crastes ◽  
Ghania Degobert ◽  
Claudia Cogné ◽  
Julien Andrieu ◽  
...  
Keyword(s):  
Experimental Study ◽  
Survival Rate ◽  
Lactobacillus Casei ◽  
Freeze Drying ◽  
Survival Rates ◽  
Probiotic Strain ◽  
Porous Matrix ◽  
Drying Process ◽  
The Matrix ◽  
The Impact

This work is based on the experimental study of the freeze-drying process to understand the impact of numerous factors on the survival rates of a model probiotic strain of Lactobacillus casei type. With the aim to find out if cell density in the matrix and survival rates are linked, we have studied the location of the cells after freeze drying inside a porous  matrix composed of a lactose basis with a polymer, the polyvinylpyrrolidone (PVP) in various amounts. The best survival rate were obtained at slow freezing rate for a formulation containing 5% (m/V) of lactose and 5% (m/V) of PVP. Keywords: Freeze-Drying; Freezing; Probiotics; L. Casei ATCC 393 

Distinct adhesion of probiotic strain Lactobacillus casei ATCC 393 to rat intestinal mucosa

Anaerobe ◽  
2012 ◽  
Vol 18 (4) ◽  
pp. 417-420 ◽  
Author(s):  
Georgia Saxami ◽  
Petros Ypsilantis ◽  
Marianthi Sidira ◽  
Constantinos Simopoulos ◽  
Yiannis Kourkoutas ◽  
...  
Keyword(s):  
Intestinal Mucosa ◽  
Lactobacillus Casei ◽  
Probiotic Strain
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