Protection of probiotic bacteria in a synbiotic matrix following aerobic storage at 4 °C

2012 ◽  
Vol 3 (3) ◽  
pp. 175-187 ◽  
Author(s):  
S. Chaluvadi ◽  
A.T. Hotchkiss Jr. ◽  
J.E. Call ◽  
J.B. Luchansky ◽  
J.G. Phillips ◽  
...  
Keyword(s):  
Lactobacillus Reuteri ◽  
Bifidobacterium Longum ◽  
Storage Conditions ◽  
Probiotic Bacteria ◽  
The Matrix ◽  
Health Promoting ◽  
Pectic Oligosaccharides ◽  
Lactic Acids ◽  
Alginate Matrices ◽  
Alginate Matrix

The survival of single strains of Bifidobacterium breve, Bifidobacterium longum, Lactobacillus acidophilus, and Lactobacillus reuteri was investigated in synbiotics that included 10 mg/ml of fructo-oligosaccharides, inulin and pectic-oligosaccharides in an alginate matrix under refrigerated (4 °C) aerobic storage conditions. When the matrices were cross-linked with calcium (45 mM), 102-103 cfu/ml of L. acidophilus and L. reuteri, and 0-103 cfu/ml of B. breve and B. longum survived refrigerated aerobic storage for 28 days. Following refrigerated storage, acetic (3-9 mM), butyric (0-2 mM), propionic (5-16 mM) and lactic acids (1-48 mM) were produced during the growth of probiotics in BHI broth at 37 °C, suggesting their metabolic activity after storage was stressed. When calcium cross-linking was not used in synbiotics, the matrix remained more gel-like after inoculation when compared to the calcium cross-linked matrix. At least 107 cfu/ml of probiotic bacteria survived after 21 days of storage within these gel-like alginate matrices. Significantly higher levels of B. breve, L. acidophilus and L. reuteri were obtained from the synbiotic matrices supplemented with fructo-oligosaccharides, inulin and pectic-oligosaccharides compared to alginate alone. B. longum survival was the same (~7 logs) in all gel-like synbiotic matrices. These results show that synbiotics protected probiotic bacteria and extended their shelf-life under refrigerated aerobic conditions. Synbiotics represent a viable delivery vehicle for health-promoting bacteria.

Investigation of probiotic bacteria as dental caries and periodontal disease biotherapeutics

2014 ◽  
Vol 5 (4) ◽  
pp. 447-460 ◽  
Author(s):  
S. Saha ◽  
C. Tomaro-Duchesneau ◽  
L. Rodes ◽  
M. Malhotra ◽  
M. Tabrizian ◽  
...  
Keyword(s):  
Dental Caries ◽  
Periodontal Disease ◽  
Lactobacillus Reuteri ◽  
Bacterial Attachment ◽  
Oral Disease ◽  
Probiotic Bacteria ◽  
Oral Diseases ◽  
Gingival Epithelial Cells ◽  
Health Promoting ◽  
Oral Inflammation

Oral diseases, specifically dental caries and periodontal disease, are characterised by increases in pathogenic microorganisms, increased demineralisation and increased inflammation and levels of inflammatory markers. Despite the therapeutic strategies, oral diseases have elevated prevalence rates. Recent work has demonstrated that probiotic bio-therapeutics can decrease oral pathogen counts, including caries-causing Streptococcus mutans and oral inflammation. The aim of this work was to investigate putative probiotic bacteria, selected for S. mutans inhibition and for their oral health-promoting characteristics. The probiotic bacteria were screened for S. mutans inhibition, probiotic bacteriocin activity, salivary pH modulation, probiotic nutrient (sucrose) competition, probiotic co-aggregation with S. mutans, bacterial attachment to oral epithelial keratinocytes, bacterial nitric oxide production and bacterial antioxidant activity. The results indicate that Lactobacillus reuteri strains NCIMB 701359, NCIMB 701089, NCIMB 702655 and NCIMB 702656 inhibited S. mutans to non-detectable levels (<10 cfu/ml). L. reuteri strains also demonstrated the highest antioxidant capacity of the tested strains (7.73-13.99 µM Trolox equivalents), suggesting their use as both caries and periodontal disease therapeutics. Although Lactobacillus fermentum NCIMB 5221 inhibited S. mutans at lower levels, it significantly buffered the pH (4.18) of saliva containing S. mutans, co-aggregated with S. mutans (10.09%), demonstrated high levels of sucrose consumption (138.11 mM) and successfully attached to gingival epithelial cells (11%). This study identified four L. reuteri strains and one L. fermentum strain to be further investigated as oral disease biotherapeutics.

scholarly journals Effects of Lactobacillus reuteri and Streptomyces coelicolor on Growth Performance of Broiler Chickens

2021 ◽  
Vol 9 (6) ◽  
pp. 1341
Author(s):  
Sarayu Bhogoju ◽  
Collins N. Khwatenge ◽  
Thyneice Taylor-Bowden ◽  
Gabriel Akerele ◽  
Boniface M. Kimathi ◽  
...  
Keyword(s):  
Broiler Chickens ◽  
Lactobacillus Reuteri ◽  
Body Weight Gain ◽  
Streptomyces Coelicolor ◽  
Control Diet ◽  
Probiotic Bacteria ◽  
Feed Consumption ◽  
Feed Conversion ◽  
Wheat Middlings ◽  
Dietary Treatments

There are well documented complications associated with the continuous use of antibiotics in the poultry industry. Over the past few decades, probiotics have emerged as viable alternatives to antibiotics; however, most of these candidate probiotic microorganisms have not been fully evaluated for their effectiveness as potential probiotics for poultry. Recent evaluation of a metagenome of broiler chickens in our laboratory revealed a prevalence of Lactobacillus reuteri (L. reuteri) and Actinobacteria class of bacteria in their gastrointestinal tract. In this study Lactobacillus reuteri and Streptomyces coelicolor (S. coelicolor) were selected as probiotic bacteria, encapsulated, and added into broiler feed at a concentration of 100 mg/kg of feed. In an 8-week study, 240 one day-old chicks were randomly assigned to four dietary treatments. Three dietary treatments contained two probiotic bacteria in three different proportions (L. reuteri and S. coelicolor individually at 100 ppm, and mixture of L. reuteri and S. coelicolor at 50 ppm each). The fourth treatment had no probiotic bacteria and it functioned as the control diet. L. reuteri and S. coelicolor were added to the feed by using wheat middlings as a carrier at a concentration of 100 ppm (100 mg/kg). Chickens fed diets containing L. reuteri and S. coelicolor mixture showed 2% improvement in body weight gain, 7% decrease in feed consumption, and 6–7% decrease in feed conversion ratios. This research suggests that L. reuteri and S. coelicolor have the potential to constitute probiotics in chickens combined or separately, depending on the desired selection of performance index.

scholarly journals Polyphenols: Natural Antioxidants to Be Used as a Quality Tool in Wine Authenticity

2020 ◽  
Vol 10 (17) ◽  
pp. 5908 ◽  
Author(s):  
Alexandros Tzachristas ◽  
Konstantina Pasvanka ◽  
Antony Calokerinos ◽  
Charalampos Proestos
Keyword(s):  
Mass Spectrometry ◽  
Nuclear Magnetic Resonance ◽  
Environmental Parameters ◽  
Natural Antioxidants ◽  
Storage Conditions ◽  
Diverse Group ◽  
Health Promoting ◽  
Wine Authentication ◽  
Subsequent Storage ◽  
Quality Tool

Polyphenols are a diverse group of compounds possessing various health-promoting properties that are of utmost importance for many wine sensory attributes. Apart from genetic and environmental parameters, the implementation of specific oenological practices as well as the subsequent storage conditions deeply affect the content and nature of the polyphenols present in wine. However, polyphenols are effectively employed in authenticity studies. Provision of authentic wines to the market has always been a prerequisite meaning that the declarations on the wine label should mirror the composition and provenance of this intriguing product. Nonetheless, multiple cases of intentional or unintentional wine mislabeling have been recorded alarming wine consumers who demand for strict controls safeguarding wine authenticity. The emergence of novel platforms employing instrumentation of exceptional selectivity and sensitivity along with the use of advanced chemometrics such as NMR (nuclear magnetic resonance)- and MS (mass spectrometry)-based metabolomics is considered as a powerful asset towards wine authentication.

scholarly journals Complete Genome Sequence of Lactobacillus reuteri Byun-re-01, Isolated from Mouse Small Intestine

2018 ◽  
Vol 7 (17) ◽  
Author(s):  
Dongjun Kim ◽  
Mun-ju Cho ◽  
Seungchan Cho ◽  
Yongjun Lee ◽  
Sung June Byun ◽  
...  
Keyword(s):  
Small Intestine ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Complete Genome ◽  
Lactobacillus Reuteri ◽  
Probiotic Bacteria ◽  
Content Type ◽  
Mouse Small Intestine

Lactic acid bacteria (LAB) are generally recognized as safe (GRAS) and serve as probiotic bacteria when consumed in adequate amounts. Here, we report the complete genome sequence of Lactobacillus reuteri Byun-re-01, isolated from mouse small intestine.

scholarly journals Valorization of Tomato Surplus and Waste Fractions: A Case Study Using Norway, Belgium, Poland, and Turkey as Examples

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 229 ◽  
Author(s):  
Løvdal ◽  
Droogenbroeck ◽  
Eroglu ◽  
Kaniszewski ◽  
Agati ◽  
...  
Keyword(s):  
Animal Feed ◽  
Economic Loss ◽  
Storage Conditions ◽  
Raw Material ◽  
Tomato Production ◽  
Sustainable Food ◽  
Processing Technologies ◽  
Tomato Processing ◽  
Health Promoting ◽  
Negative Environmental Impact

There is a large potential in Europe for valorization in the vegetable food supply chain. For example, there is occasionally overproduction of tomatoes for fresh consumption, and a fraction of the production is unsuited for fresh consumption sale (unacceptable color, shape, maturity, lesions, etc.). In countries where the facilities and infrastructure for tomato processing is lacking, these tomatoes are normally destroyed, used as landfilling or animal feed, and represent an economic loss for producers and negative environmental impact. Likewise, there is also a potential in the tomato processing industry to valorize side streams and reduce waste. The present paper provides an overview of tomato production in Europe and the strategies employed for processing and valorization of tomato side streams and waste fractions. Special emphasis is put on the four tomato-producing countries Norway, Belgium, Poland, and Turkey. These countries are very different regards for example their climatic preconditions for tomato production and volumes produced, and represent the extremes among European tomato producing countries. Postharvest treatments and applications for optimized harvest time and improved storage for premium raw material quality are discussed, as well as novel, sustainable processing technologies for minimum waste and side stream valorization. Preservation and enrichment of lycopene, the primary health promoting agent and sales argument, is reviewed in detail. The European volume of tomato postharvest wastage is estimated at >3 million metric tons per year. Together, the optimization of harvesting time and preprocessing storage conditions and sustainable food processing technologies, coupled with stabilization and valorization of processing by-products and side streams, can significantly contribute to the valorization of this underutilized biomass.

scholarly journals Effect of Three Polysaccharides (Inulin, and Mucilage from Chia and Flax Seeds) on the Survival of Probiotic Bacteria Encapsulated by Spray Drying

2020 ◽  
Vol 10 (13) ◽  
pp. 4623
Author(s):  
Mariela Bustamante ◽  
Loreto Laurie-Martínez ◽  
Daniela Vergara ◽  
Rocio Campos-Vega ◽  
Mónica Rubilar ◽  
...  
Keyword(s):  
Spray Drying ◽  
Lactobacillus Casei ◽  
Bifidobacterium Longum ◽  
Storage Period ◽  
Probiotic Bacteria ◽  
Second Stage ◽  
Chia Seed ◽  
Flax Seeds ◽  
Face Centered ◽  
Central Composite

Chia seed mucilage (CM), flaxseed mucilage (FM), and inulin (INL) were used as encapsulating agents to evaluate the possibility of increasing the survival of Lactobacillus casei var. rhamnosus, renamed recently to Lacticaseibacillus rhamnosus, after spray drying. Moreover, the viability of encapsulated L. rhamnosus was determined during the 250 day storage period at 4 °C. In a second stage, the conditions that maximized the survival of L. rhamnosus were evaluated on other probiotic bacteria (Lactiplantibacillus plantarum, Bifidobacterium infantis, and Bifidobacterium longum). Additionally, the viability of encapsulated probiotics during the 60 day storage period at 4 and 25 °C was evaluated. The conditions that maximize the survival of L. rhamnosus (90%) predicted by a face-centered central composite design were 14.4% w/v of maltodextrin, 0.6% w/v of CM, and 90 °C of inlet air temperature. Additionally, under these encapsulating conditions, the survival of L. plantarum, B. infantis, and B. longum was 95%, 97%, and 96%, respectively. The probiotic viability improved during storage at 4 °C but decreased at 25 °C. The highest viability values obtained for probiotics during spray drying and during storage suggest a thermoprotector effect of CM, which would ensure an optimal probiotic efficacy in the product, thus promoting its utilization in the food industry.

scholarly journals Evolutionary changes of an intestinalLactobacillus reuteriduring probiotic manufacture

2019 ◽  
Author(s):  
Lázaro López ◽  
Paúl Cardenas ◽  
María B. Prado ◽  
Gabriel Trueba
Keyword(s):  
Microbial Community ◽  
Culture Medium ◽  
Lactobacillus Reuteri ◽  
Culture Media ◽  
Probiotic Bacteria ◽  
Synonymous Mutations ◽  
Metabolic Genes ◽  
Evolutionary Changes ◽  
Mammalian Intestine ◽  
Improve Health

ABSTRACTProbiotic bacteria are frequently used to treat intestinal (and other types of diseases) or to improve health, however little is known about the evolutionary changes of these bacteria during probiotic manufacture. It has been observed that when bacteria adapt to a new environment, they lose the skills to thrive in the original niche. In this study, a strain ofLactobacillus reuteriwas isolated from the duodenum of a mouse and subjected to 150 serial passes in milk to simulate industrial propagation of probiotic bacteria. The strain adapted to milk outperformed its ancestor in milk, but it showed reduced aptitude to grow culture media, and possibly in mouse intestines. Bacterial adaptation to milk seemed to select a number of non-synonymous mutations in metabolic genes.IMPORTANCEBacteria in the microbiota must endure hostile conditions including antagonism from other members of the microbial community. Little is known about the evolution of probiotic bacteria in the dairy industry. We show that repeated growth ofL. reuteriin milk results in reduced ability to grow in culture medium and possibly colonize the mammalian intestine. Our results contribute to the notion that probiotic bacteria colonize only transiently intestines.

scholarly journals Survival Survey of Lactobacillus acidophilus In Additional Probiotic Bread

2019 ◽  
Vol 7 (4) ◽  
pp. 588
Author(s):  
Truong Duc Thang ◽  
Le Thi Hanh Quyen ◽  
Hoang Thi Thuy Hang ◽  
Nguyen Thien Luan ◽  
Dang Thi KimThuy ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Xanthan Gum ◽  
Gastric Fluid ◽  
Probiotic Bacteria ◽  
Simulated Gastric Fluid ◽  
Protective Agent ◽  
Intestinal Fluid ◽  
Simulated Intestinal Fluid ◽  
The World ◽  
Alginate Matrix

Bread is a popular food in the world because of its variety and convenience. Currently, studies on the adding probiotics to bread are limited due to the adverse effects of processing, such as baking temperature, aerobic environment to the probiotic bacteria. The objective of this study was to produce probiotic cream bread, in which Lactobacillus acidophilus was microencapsulated with Alginate 2% (A); Alginate 2% + maltodextrin 1% (AM); Alginate 2% + xanthan gum 0.1% (AX); and Alginate 2% + maltodextrin 1% + xanthan gum 0.1% (AMX). Microcapsules were added to the kernel, conducting encapsulation yield investigations, survival in baking, preservation of bread, and in simulated gastric fluid and simulated intestinal fluid conditions after 8 days of storage. The results showed that the addition of xanthan gum enhanced the encapsulation yield, it reached 92.9% and 92.37% in AMX and AX samples, respectively. The viability of L. acidophilus during baking was decreased by 3.64 and 3.75 Log (CFU/bread) in AMX and AM samples, compared to A and AX which were decreased by 4.75 and 4.44 Log (CFU/ bread). In SGF (Simulated Gastric Fluid) and SIF (Simulated Intestinal Fluid) conditions, the AMX microcapsules provide the best probiotic protection among the four tested carriers. The combination of xanthan gum and maltodextrin in alginate matrix, eventually leading to having dual efficiency: First, xanthan gum would act as buffers that reduce acid activity; Second, maltodextrin acting as a protective agent of L. acidophilus against high temperature as well as potential prebiotic that improve the viability of probiotic.

scholarly journals Chitosan Coating Applications in Probiotic Microencapsulation

Coatings ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 194 ◽  
Author(s):  
Lavinia-Florina Călinoiu ◽  
Bianca Ştefănescu ◽  
Ioana Pop ◽  
Leon Muntean ◽  
Dan Vodnar
Keyword(s):  
Food Industry ◽  
Survival Rates ◽  
Storage Conditions ◽  
Positive Influence ◽  
Water Soluble ◽  
Added Value ◽  
Probiotic Bacteria ◽  
Novel Foods ◽  
Health Related

Nowadays, probiotic bacteria are extensively used as health-related components in novel foods with the aim of added-value for the food industry. Ingested probiotic bacteria must resist gastrointestinal exposure, the food matrix, and storage conditions. The recommended methodology for bacteria protection is microencapsulation technology. A key aspect in the advancement of this technology is the encapsulation system. Chitosan compliments the real potential of coating microencapsulation for applications in the food industry due to its physicochemical properties: positive charges via its amino groups (which makes it the only commercially available water-soluble cationic polymer), short-term biodegradability, non-toxicity and biocompatibility with the human body, and antimicrobial and antifungal actions. Chitosan-coated microcapsules have been reported to have a major positive influence on the survival rates of different probiotic bacteria under in vitro gastrointestinal conditions and in the storage stability of different types of food products; therefore, its utilization opens promising routes in the food industry.

scholarly journals Premature Infant Fecal Metabolite Profiles Are Modulated in a Probiotic Specific Manner

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1571-1571
Author(s):  
Jules Larke ◽  
Mark Underwood ◽  
Kara Kuhn-Riordan ◽  
Carolyn Slupsky
Keyword(s):  
Premature Infants ◽  
Lactobacillus Reuteri ◽  
Very Low Birth Weight ◽  
Bifidobacterium Longum ◽  
Critical Factor ◽  
Standard Of Care ◽  
Resonance Spectroscopy ◽  
Fermentation Products ◽  
Functional Benefit ◽  
Metabolite Profiles

Abstract Objectives The acquisition and succession of intestinal microbiota represents a critical factor in early life development. However, infants born prematurely exhibit a delayed assembly of microbial communities. Supplementation of probiotics help to shift the community to a more favorable structure, thereby promoting a functional benefit. We investigated the effect of two different probiotics, Lactobacillus reuteri (L. reuteri) or Bifidobacterium longum subsp. Infantis (B. infantis) on fecal metabolite profiles in premature infants. Methods This study included 43 very low birth weight (&lt; 1500 grams) premature infants. A dose of L. reuteri (1 × 109 CFU) or B. infantis (8 × 1010 CFU) was provided daily as standard of care until 34 weeks corrected gestational age (CGA). Samples of feces and milk were collected at 30 and 32 weeks CGA. Fecal and milk metabolites were assessed by 1H nuclear magnetic resonance spectroscopy at 298K using a NOESY 1H pre-saturation experiment on a Bruker Avance 600 MHz spectrometer (Bruker BioSpin, Germany). Results Fecal metabolite profiles separated by probiotic group revealing distinct compositions at 30 weeks CGA (Adonis R2 = 0.082, p = 0.023) and was maintained at 32 weeks CGA (Adonis R2 = 0.108, p = 0.001). The separation of groups by fecal metabolites was observed despite similar human milk oligosaccharide (HMO) composition from diet at both 30 weeks (Adonis R2 = 0.034, p = 0.378) and 32 weeks CGA (Adonis R2 = 0.016, p = 0.544). Correlations between milk 2’-fucosyllactose and fecal metabolites revealed trends with fecal acetate and pyruvate at 32 weeks (Pearson's, R = 0.41, p = 0.06 and R = 0.4, p = 0.068 respectively) in the B. infantis group only. Conclusions Fecal metabolite profiles in premature infants are affected by probiotic administration despite similar HMO composition in their diet. Infants receiving L. reuteri exhibit an HMO dominant fecal profile, whereas those receiving B. infantis are more closely oriented with HMO fermentation products indicating a saccharolytic gut microbiota. Funding Sources CS would like to acknowledge funding from the Kinsella endowed chair in Food, Nutrition, and Health as well as USDA-NIFA Hatch project 1021411.

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