DIN EN 15787:2022-02, Futtermittel: Probenahme- und Untersuchungsverfahren_- Nachweis und Zählung von Lactobacillus spp. als Futtermittelzusatzstoff; Deutsche Fassung EN_15787:2021

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.

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Evaluating of oral and salivary conditions of two specific groups of workers

RSBO ◽

10.21726/rsbo.v12i1.173 ◽

2016 ◽

Vol 12 (1) ◽

pp. 50

Author(s):

Eduardo Pizzatto ◽

Nicolae Carvalho de Paula ◽

Carolina Dea Bruzamolin ◽

Paulo H. Tomazinho ◽

Luciane Variani Pizzatto ◽

...

Keyword(s):

Oral Microbiota ◽

Tooth Decay ◽

Oral Diseases ◽

Industrial Countries ◽

Group A ◽

Dmft Index ◽

Saliva Collection ◽

The Mean ◽

Group B ◽

Lactobacillus Spp

Introduction and Objective: Tooth decay is one of the most common chronic oral diseases found in industrial countries and is a multifactorial disease which has sugar as a key dietary factor. The amount of saliva concentration and presence of cariogenic bacteria will favor the development of caries. Because of this, the aim of this study was to collect and analyze data on oral alterations referred to tooth decay, oral pH changes, and changes of the oral microbiota in two distinct groups of workers. Material and methods: 30 individuals belonging to two different groups of workers: group A (GA) – workers who maintain daily contact with the confectionery; group B (GB) – workers who do not have such contact. Saliva collection was done by analysis of the salivary pH in both groups, as well as cultivation of Lactobacillus spp and S. mutans. We also evaluate the dental status of individuals belonging to the two groups through the DMFT index. Results: After the examinations of 30 workers (17 from the GA [9 men and 8 women] and 13 in the GB [7 men and 6 women]), the mean DMFT of the individuals in the group A and group B, was 7.41 (SD 5.14) 7.08 (SD 5.56), respectively, without statistically significant differences (p < 0.05). The count of S. mutans and Lactobacillus spp, was not statistically significant. Conclusion: There was no statistically significant relationship between presence of dental caries and the fact that workers are in contact with sugar because they work on candy food industry, but new studies are needed for more precise research.

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Preservation of viability and antibacterial activity of Lactobacillus spp. in calcium alginate beads

European Journal of Pharmaceutical Sciences ◽

10.1016/j.ejps.2010.08.008 ◽

2010 ◽

Vol 41 (5) ◽

pp. 589-596 ◽

Cited By ~ 27

Author(s):

Mariya I. Brachkova ◽

Maria A. Duarte ◽

João F. Pinto

Keyword(s):

Antibacterial Activity ◽

Calcium Alginate ◽

Alginate Beads ◽

Calcium Alginate Beads ◽

Lactobacillus Spp

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Effects of Lactobacillus spp. on the phytochemical composition of juices from two varieties of Citrus sinensis L. Osbeck: ‘Tarocco’ and ‘Washington navel’

LWT ◽

10.1016/j.lwt.2020.109205 ◽

2020 ◽

Vol 125 ◽

pp. 109205 ◽

Cited By ~ 4

Author(s):

Salvatore Multari ◽

Ilaria Carafa ◽

Laura Barp ◽

Marco Caruso ◽

Concetta Licciardello ◽

...

Keyword(s):

Citrus Sinensis ◽

Phytochemical Composition ◽

Washington Navel ◽

Lactobacillus Spp

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

Microorganisms ◽

10.3390/microorganisms9051070 ◽

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.

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Effect of frozen storage on some characteristics of kefir samples made from cow’s and goat’s milk

Food Science and Technology International ◽

10.1177/10820132211003710 ◽

2021 ◽

pp. 108201322110037

Author(s):

Ercan Sarica ◽

Hayri Coşkun

Keyword(s):

Organic Acids ◽

Frozen Storage ◽

Aerobic Bacteria ◽

Ph Values ◽

Flavor Components ◽

Goat’S Milk ◽

Volatile Flavor ◽

Goat's Milk ◽

Lactobacillus Spp ◽

Oxalic Acids

This study was aimed to determine the changes in kefir samples (CK and GK) made from cow’s and goat’s milk during frozen storage. The CK and GK samples were first stored at +4 °C for 14 and 21 days. Thereafter, all the samples were frozen at –35 °C for 24 h and kept at –18 °C for 45 days. There was no significant change in the fat, protein, acidity and pH values in both samples during the storage. The values of viscosity, WI and C* were higher in the CK samples while the syneresis value was higher in the GK samples throughout the frozen storage. The microorganisms ( Lactococcus spp., Lactobacillus spp., Leuconostoc spp., total mesophilic aerobic bacteria and yeasts) found in kefir made from goat's milk were more affected from the frozen storage. In both samples, the changes in organic acids and volatile flavor components were not significant during frozen storage, except acetic, citric and oxalic acids and acetaldehyde in GK sample. In addition, CK samples were preferred sensorially more by the panellists during frozen storage.

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