scholarly journals Isolation and characterization of prebiotic oligosaccharides from algal extracts and their effect on gut microflora

2016 ◽  
Author(s):  
◽  
Nontando Hadebe
Keyword(s):  
Spirulina Platensis ◽  
Animal Health ◽  
Bifidobacterium Longum ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Bulgaricus ◽  
Probiotic Bacteria ◽  
Food Ingredients ◽  
Isolation And Characterization ◽  
Algal Extract ◽  
Algal Extracts

Prebiotics are defined as non-digestible oligosaccharides (NDOs) or polysaccharides (NDPs), which promote the growth of beneficial lactic acid bacteria in the colon. Algae are rich in polysaccharides and can be exploited as prebiotics for functional food ingredients to improve human and animal health. Currently, inulin is the most widely used ingredient in the prebiotics market, which is produced from live plants and requires expensive production processing. There is a vast repository of marine life with algae as a major source of nutrients. Therefore, this study provides an alternative source for prebiotic production and examines marine and freshwater algae that promote the growth of two strains of Lactobacillus delbrueckii subs. (Lactobacillus lactis and Lactobacillus bulgaricus) and one strain of Bifidobacterium spp. (Bifidobacterium longum). Monosaccharides of the oligosaccharide fraction of marine and freshwater algal extracts were investigated with the use of thin layer chromatography (TLC) and high performance liquid chromatography (HPLC) after acidic hydrolysis of cell matrix polysaccharides. A total of fifty-five marine and freshwater aqueous algal extracts were assessed for their effect on the growth of L. lactis, B. longum and L. bulgaricus over a 96 hour period. Relative to the negative control, 34.5% algal extracts showed improved growth on one or more probiotic bacteria. The optimum time for maximum bacterial growth was noted at 48 h for all the tested aqueous algal extracts. Five marine and freshwater algal cultures (Spirulina platensis, Chlorococcum spp., Dunaliella salina, Scenedesmus magnus, Chlorella spp. and algal extract no. 48) from various aquatic environments in Kwa-Zulu Natal showed the best growth dynamics and demonstrated the greatest potential as sources of biomass for prebiotic production. These algal extracts were able to significantly increase the growth of at least one of the three probiotic bacteria (p < 0.05). Aqueous algal extract from S. platensis was regarded as the best algal source for prebiotics as it demonstrated a greater stimulatory effect on the growth of all three probiotic bacteria (L. lactis, B. longum and L. bulgaricus) compared to tested aqueous algal extracts and the inulin used as a positive control. The results obtained by HPLC for characterization confirmed TLC data, as xylose and galactose were detected by both chromatograms. These data indicated that xylose and galactose were present in aqueous algal extracts from S. magnus and S. platensis and galactose in aqueous algal extract no. 48. Xylose was most abundant in aqueous algal extracts from S. platensis (3mg/ml) and S. magnus (2.3mg/ml). In conclusion aqueous algal extracts from S. platensis, Chlorococcum, D. salina, S. magnus, Chlorella and algal extract no. 48 are potential sources for prebiotic production. Spirulina platensis extract was regarded as the best algal source. Xyose and galactose characterized by HPLC in algal extracts make up oligosaccharides that function as prebiotic compounds for stimulation of probiotic bacteria. There is a great scope for successful production of prebiotics from algal sources in South Africa.

scholarly journals Isolation and Characterization of a New Lactobacillus delbrueckii ssp. bulgaricus Temperate Bacteriophage

1997 ◽  
Vol 80 (11) ◽  
pp. 2706-2712 ◽  
Author(s):  
L. Auad ◽  
A.A.P. De Ruiz Holgado ◽  
P. Forsman ◽  
T. Alatossava ◽  
R.R. Raya
Keyword(s):  
Lactobacillus Delbrueckii ◽  
Temperate Bacteriophage ◽  
Isolation And Characterization

scholarly journals Isolation and Characterization of Lactic Acid Bacteria in Philippine Fermented Milkfish Chanos chanos-Rice Mixture (Burong Bangus)

2018 ◽  
Vol 6 (2) ◽  
pp. 500-508
Author(s):  
Julie Ann A. Arcales ◽  
Garner Algo L.Alolod
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enzymatic Activity ◽  
Antimicrobial Property ◽  
Food Products ◽  
The Philippines ◽  
Lactobacillus Delbrueckii ◽  
Bacterial Strains ◽  
Isolation And Characterization

Isolation and characterization of bacteria in food products are important to determine and distinguish the beneficial or harmful effects of microbiota in certain samples. Lactic acid bacteria in food products had long been associated to good factors as food preservatives and with added fermentation metabolites. This study isolated and characterized lactic acid bacteria from burong bangus. The culture and purification process of bacteria isolation resulted to 4 strains of lactic acid bacteria namely Enterococcus faecalis, Tetragenococcus muriaticus, Lactobacillus delbrueckii subp. delbrueckii and Carnobacterium divergens. High enzymatic activity were observed with E. faecalis particularly on lipase and protease assay. While C. divergens have no enzymatic activity against lipase, protease, amylase and cellulase. The antimicrobial property of L. delbrueckii is only susceptible to amoxicillin unlike the other three bacteria isolates. No antagonistic activity were observed with the four bacterial strains against Bacillus subtilis, Staphylococcus aureus and Escherichia coli. The result of this study showed promising benefits to the industry especially in developing countries like the Philippines because population are not yet so aware of this organisms and the benefits that can be derived through their consumption.

scholarly journals Effect of Rosemary (Rosmarinus officinalis L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2393
Author(s):  
Haider I. Ali ◽  
Mithun Dey ◽  
Azalldeen Kazal Alzubaidi ◽  
Sadiq Jaafir Aziz Alneamah ◽  
Ammar B. Altemimi ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Bifidobacterium Longum ◽  
Sensory Attributes ◽  
Rosmarinus Officinalis ◽  
Sensory Properties ◽  
Lactobacillus Delbrueckii ◽  
Rosemary Extract ◽  
Total Phenolic ◽  
Study Results ◽  
Rosmarinus Officinalis L

Rosemary (Rosmarinus officinalis L.) is a natural aromatic plant that belongs to the family of Lamiaceae. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. This study aimed to investigate the effect of fortifying yoghurt with rosemary extracts and probiotic bacteria (LAB) (Bifidobacterium longum ATCC15707 and two lactic acid bacteria, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) on its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties. The study results revealed significant differences in the total solids, protein, and ash content when rosemary concentration increased beyond 2%. However, there were no significant differences among the treatments in acidity and pH value. The sensory evaluation results indicated that the addition of aqueous extract of rosemary affected the sensory properties of yoghurt (flavour, body and texture, appearance, and overall grade), wherein an increasing concentration of rosemary extract increased score of flavour, body and texture, appearance, and overall grade. On the other hand, rosemary extract did not affect the sensory properties and chemical composition. To sum up, it can be stated that rosemary was used in the preparation of yoghurt with increased health benefits, acceptable sensory attributes, and the production of synbiotic yogurt.

scholarly journals Isolation and characterization of potential probiotic bacteria from pustulose ark (Anadara tuberculosa) suitable for shrimp farming

2015 ◽  
Vol 43 (1) ◽  
pp. 123-136 ◽  
Author(s):  
Ana Claudia Sanchez Ortiz ◽  
Antonio Luna Gonzalez ◽  
Angel Isidro Campa Cordova ◽  
Ruth Escamilla Montes ◽  
Maria del Carmen Flores Miranda ◽  
...  
Keyword(s):  
Shrimp Farming ◽  
Probiotic Bacteria ◽  
Isolation And Characterization

scholarly journals Interspecies Inhibition ofPorphyromonas gingivalisby Yogurt-DerivedLactobacillus delbrueckiiRequires Active Pyruvate Oxidase

2019 ◽  
Vol 85 (18) ◽  
Author(s):  
Louis P. Cornacchione ◽  
Brian A. Klein ◽  
Margaret J. Duncan ◽  
Linden T. Hu
Keyword(s):  
Hydrogen Peroxide ◽  
Periodontal Disease ◽  
Microbial Interactions ◽  
Lactobacillus Delbrueckii ◽  
Species Selection ◽  
Probiotic Bacteria ◽  
Pyruvate Oxidase ◽  
Hydrogen Peroxide Production ◽  
Content Type

ABSTRACTDespite a growing interest in using probiotic microorganisms to prevent disease, the mechanisms by which probiotics exert their action require further investigation.Porphyromonas gingivalisis an important pathogen implicated in the development of periodontitis. We isolated several strains ofLactobacillus delbrueckiifrom dairy products and examined their ability to inhibitP. gingivalisgrowthin vitro. We observed strain-specific inhibition ofP. gingivalisgrowthin vitro. Whole-genome sequencing of inhibitory and noninhibitory strains ofL. delbrueckiirevealed significant genetic differences supporting the strain specificity of the interaction. Extracts of theL. delbrueckiiSTYM1 inhibitory strain contain inhibitory activity that is abolished by treatment with heat, proteinase K, catalase, and sodium sulfite. We purified the inhibitory protein(s) fromL. delbrueckiiSTYM1 extracts using ammonium sulfate precipitation, anion-exchange chromatography, and gel filtration chromatography. Pyruvate oxidase was highly enriched in the purified samples. Lastly, we showed that purified, catalytically active, recombinant pyruvate oxidase is sufficient to inhibitP. gingivalisgrowthin vitrowithout the addition of cofactors. Further, using a saturated transposon library, we isolated transposon mutants ofP. gingivalisin thefeoB2(PG_1294) gene that are resistant to killing by inhibitoryL. delbrueckii, consistent with a mechanism of hydrogen peroxide production by pyruvate oxidase. Our results support the current understanding of the importance of strain selection, not simply species selection, in microbial interactions. SpecificL. delbrueckiistrains or their products may be effective in the treatment and prevention ofP. gingivalis-associated periodontal disease.IMPORTANCEP. gingivalisis implicated in the onset and progression of periodontal disease and associated with some systemic diseases. Probiotic bacteria represent an attractive preventative therapy for periodontal disease. However, the efficacy of probiotic bacteria can be variable between studies. Our data support the known importance of selecting particular strains of bacteria for probiotic use, not simply a single species. Specifically, in the context of probiotic intervention of periodontitis, our data suggest that high-level expression of pyruvate oxidase with hydrogen peroxide production inL. delbrueckiicould be an important characteristic for the design of a probiotic supplement or a microbial therapeutic.

Isolation and Characterization of Yersinia enterocolitica from Swine Feces Recovered during the National Animal Health Monitoring System Swine 2000 Study†

2006 ◽  
Vol 69 (9) ◽  
pp. 2107-2112 ◽  
Author(s):  
SAUMYA BHADURI ◽  
IRENE WESLEY
Keyword(s):  
Yersinia Enterocolitica ◽  
Health Monitoring ◽  
Animal Health ◽  
The United States ◽  
National Study ◽  
Virulence Plasmid ◽  
Fecal Samples ◽  
Serotype O ◽  
Isolation And Characterization ◽  
Swine Operations

A national study was conducted for the isolation of pathogenic Yersinia enterocolitica in pig feces in the United States as part of the National Animal Health Monitoring System's Swine 2000 study. Fecal samples collected from swine operations from September 2000 to March 2001 from 77 production sites in 15 of the top 17 swine-producing states were tested for the presence of pathogenic Y. enterocolitica. After enrichment of swine fecal samples in irgasan–ticarcillin–potassium chlorate broth, the enriched cultures were plated on cefsulodin-irgasan-novobiocin agar for isolation of presumptive Y. enterocolitica. The isolates were confirmed as pathogenic Y. enterocolitica by the fluorogenic 5′ nuclease PCR assay targeting the chromosomal attachment invasion ail gene. Of 2,793 fecal samples tested, 106 (3.80%) ail-positive strains of Y. enterocolitica were isolated. These 106 ail-positive isolates originated from 7 of the 15 participating states. The predominant serotype O:3 (n = 79 of 106) was distributed in five states (n = 5 of 7). Serotype O:5 (n = 27 of 106) was also found in five states (n = 5 of 7). All isolates contained the virulence plasmid and expressed virulence-associated phenotypic characteristics. These results indicate that swine in the United Stares harbor Y. enterocolitica that can potentially cause human illness.

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.

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