scholarly journals PCR for Screening Potential Probiotic Lactobacilli for Piglets

10.5772/37720 ◽  
2012 ◽  
Author(s):  
Maurilia Rojas-Contreras ◽  
Maria Esther ◽  
Jose Alfredo Guevara Franco
Keyword(s):  
Probiotic Lactobacilli

Production of Fermented Red Beet Juice using Probiotic Lactobacilli Bacteria

2019 ◽  
Vol 22 (07) ◽  
pp. 91-95
Author(s):  
Nehan Bahaaldden Jafar ◽  
Zahraa Talib Ghaleb ◽  
Zainab Hussein Fadhil
Keyword(s):  
Red Beet ◽  
Probiotic Lactobacilli

scholarly journals Probiotics and Oral Health

2010 ◽  
Vol 04 (03) ◽  
pp. 348-355 ◽  
Author(s):  
Anna Haukioja
Keyword(s):  
Oral Health ◽  
Oral Cavity ◽  
Health Benefits ◽  
Probiotic Bacteria ◽  
Gut Health ◽  
Gastrointestinal Infections ◽  
Viable Bacteria ◽  
Clinical Interest ◽  
Probiotic Lactobacilli

The number of products containing probiotics, viable bacteria with proven health benefits, entering the market is increasing. Traditionally, probiotics have been associated with gut health, and most clinical interest has been focused on their use for prevention or treatment of gastrointestinal infections and diseases; however, during the last decade several investigators have also suggested the use of probiotics for oral health purposes. The aim of this review is to examine potential mechanisms of probiotic bacteria in the oral cavity and summarize observed effects of probiotics with respect to oral health. The review focuses on probiotic lactobacilli and bifidobacteria, genera that are most used in various probiotic products. (Eur J Dent 2010;4:348-355)

scholarly journals pH-, Lactic Acid-, and Non-Lactic Acid-Dependent Activities of Probiotic Lactobacilli against Salmonella enterica Serovar Typhimurium

2005 ◽  
Vol 71 (10) ◽  
pp. 6008-6013 ◽  
Author(s):  
Domitille Fayol-Messaoudi ◽  
Cédric N. Berger ◽  
Marie-Hélène Coconnier-Polter ◽  
Vanessa Liévin-Le Moal ◽  
Alain L. Servin
Keyword(s):  
Lactic Acid ◽  
Growth Phase ◽  
Salmonella Enterica ◽  
Lactobacillus Rhamnosus ◽  
Stationary Growth Phase ◽  
Exponential Growth Phase ◽  
Killing Activity ◽  
Serovar Typhimurium ◽  
Probiotic Strains ◽  
Probiotic Lactobacilli

ABSTRACT The mechanism(s) underlying the antibacterial activity of probiotic Lactobacillus strains appears to be multifactorial and includes lowering of the pH and the production of lactic acid and of antibacterial compounds, including bacteriocins and nonbacteriocin, non-lactic acid molecules. Addition of Dulbecco's modified Eagle's minimum essential medium to the incubating medium delays the killing activity of lactic acid. We found that the probiotic strains Lactobacillus johnsonii La1, Lactobacillus rhamnosus GG, Lactobacillus casei Shirota YIT9029, L. casei DN-114 001, and L. rhamnosus GR1 induced a dramatic decrease in the viability of Salmonella enterica serovar Typhimurium SL1344 mainly attributable to non-lactic acid molecule(s) present in the cell-free culture supernatant (CFCS). These molecules were more active against serovar Typhimurium SL1344 in the exponential growth phase than in the stationary growth phase. We also showed that the production of the non-lactic acid substance(s) responsible for the killing activity was dependent on growth temperature and that both unstable and stable substances with killing activity were present in the CFCSs. We found that the complete inhibition of serovar Typhimurium SL1344 growth results from a pH-lowering effect.

Environmental adaptation of probiotic lactobacilli towards improvement of performance during spray drying

2001 ◽  
Vol 11 (10) ◽  
pp. 801-808 ◽  
Author(s):  
Colette Desmond ◽  
Catherine Stanton ◽  
Gerald F Fitzgerald ◽  
Kevin Collins ◽  
R Paul Ross
Keyword(s):  
Spray Drying ◽  
Environmental Adaptation ◽  
Probiotic Lactobacilli

scholarly journals Probiotic lactobacilli in formulas and hygiene products for the health of the urogenital tract

2021 ◽  
Vol 9 (5) ◽  
Author(s):  
María Elena Fátima Nader‐Macías ◽  
Priscilla Romina De Gregorio ◽  
Jessica Alejandra Silva
Keyword(s):  
Urogenital Tract ◽  
Probiotic Lactobacilli

scholarly journals Potential of Inulin-Fructooligosaccharides Extract Produced from Red Onion (Allium cepa var. viviparum (Metz) Mansf.) as an Alternative Prebiotic Product

Plants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2401
Author(s):  
Jakkrit Aisara ◽  
Pairote Wongputtisin ◽  
Somkid Deejing ◽  
Chutamas Maneewong ◽  
Kridsada Unban ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Probiotic Bacterium ◽  
Degree Of Polymerization ◽  
Inhibitory Effects ◽  
Commercial Cultivation ◽  
Gastrointestinal Conditions ◽  
Free Glucose ◽  
Probiotic Lactobacilli ◽  
Bifidogenic Effect

Red onion is a popular ingredient in many Thai dishes and has recently been promoted for commercial cultivation. In this study, inulin-fructooligosaccharides (inulin-FOSs) were extracted from red onions in a simplified extraction method. The extract contained 24.00 ± 0.38 g/L free glucose, fructose and sucrose, while the level of FOSs was recorded at 74.0 ± 2.80 g/L with a degree of polymerization of 4.1. The extract was resistant to simulated gastrointestinal conditions, while selectively promoting probiotic lactobacilli. These outcomes resulted in inhibitory effects against various pathogenic bacteria. The in vitro batch culture fermentation of the extract by natural mixed culture indicated that an unknown sugar identified as neokestose was more rapidly fermented than 1-kestose and other longer-chain inulin-FOSs. Notably, neokestose selectively encouraged a bifidogenic effect, specifically in terms of the growth of Bifidobacteirum breve, which is an infant-type probiotic bacterium. This is the first report to state that neokestose could selectively enhance the bifidogenic effect. In summary, inulin-FOSs extract should be recognized as a multifunctional ingredient that can offer benefits in food and pharmaceutical applications.

scholarly journals The state of immune system during the use of probiotic lactobacilli in complex treatment of papillomavirus infection

2017 ◽  
Vol 98 (1) ◽  
pp. 20-26 ◽  
Author(s):  
A G Borisov ◽  
A A Savchenko ◽  
E P Tihonova ◽  
I V Sergeeva ◽  
E V Kasparov ◽  
...  
Keyword(s):  
Nk Cells ◽  
Peripheral Blood ◽  
T Helper Cells ◽  
Standard Therapy ◽  
Reproductive Age ◽  
Reference Level ◽  
T Helper ◽  
Helper Cells ◽  
Papillomavirus Infection ◽  
Probiotic Lactobacilli

Aim. Assessment of impact of probiotic lactobacilli complex on treatment efficiency and normalization of immune status in women with human papillomavirus infection (PVI).Methods. Total of 65 patients of reproductive age with cervical pathology and PVI were examined. «Provag» was included into the standard therapy as the source of probiotic lactobacilli complex. Immunological studies were conducted before and after the treatment. The phenotypic profile of peripheral blood lymphocytes was determined by means of flow cytometry. The concentration of immunoglobulin A, G and M in serum was determined by ELISA.Results. Decreased amounts of T- and NK-cells were observed in PVI patients on day 1. Regardless of treatment method, by day 30 the number of T-lymphocytes in the blood of women with PVI increases. Percentage of NK-cells remained below the normal values on day 30 in the group of patients who received traditional scheme of PVI treatment. Patients with PVI taking additionally probiotic lactobacilli complex showed an increase of NK-cells by the end of the treatment. On day 1 decrease of relative and absolute numbers of T-helper cells was detected. Regardless of the method of treatment by day 30 the number of T-helper cells increases to the reference level. IgM and IgG levels in peripheral blood of women with PVI were increased even on day 1. By the end of the observation period their concentration in patients with conventional treatment scheme remained increased. Patients receiving the standard therapy supplemented with «Provag» demonstrated the decrease of these classes of immunoglobulins to the reference level.Conclusion. As a result of treatment normalization of NK-cells and T-helpers numbers was observed whereas the IgG and IgM levels remained increased.

Can probiotic lactobacilli eradicate persistent carriage of meticillin-resistant Staphylococcus aureus?

2011 ◽  
Vol 78 (1) ◽  
pp. 77-78 ◽  
Author(s):  
K. Roos ◽  
C. Simark-Mattsson ◽  
E. Grahn Håkansson ◽  
L. Larsson ◽  
T. Sandberg ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Probiotic Lactobacilli ◽  
Persistent Carriage
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