Effects of different kind of fructans on in vitro growth of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium lactis

2011 ◽  
Vol 5 (21) ◽  
Author(s):  
Juan Antonio Rendón-Huerta
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
In Vitro Growth ◽  
Bifidobacterium Lactis

scholarly journals Radical scavenging activity of an inulin-gallic acid graft and its prebiotic effect on Lactobacillus acidophilus in vitro growth

2017 ◽  
Vol 29 ◽  
pp. 135-142 ◽  
Author(s):  
Daniel Arizmendi-Cotero ◽  
Adriana Villanueva-Carvajal ◽  
Rosa María Gómez-Espinoza ◽  
Octavio Dublán-García ◽  
Aurelio Dominguez-Lopez
Keyword(s):  
Gallic Acid ◽  
Lactobacillus Acidophilus ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Scavenging Activity ◽  
In Vitro Growth

Study of Adhesion of Lactobacillus casei CRL 431 to Ileal Intestinal Cells of Mice

1999 ◽  
Vol 62 (12) ◽  
pp. 1430-1434 ◽  
Author(s):  
VILMA I. MORATA de AMBROSINI ◽  
SILVIA N. GONZALEZ ◽  
G. OLIVER
Keyword(s):  
Cell Wall ◽  
Immune System ◽  
Epithelial Cells ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Intestinal Cells ◽  
Surface Molecules ◽  
Good Ability ◽  
Initial Stage

It is well known that the cell wall of Lactobacillus casei CRL 431, a strain present in probiotics, presents lectinlike surface molecules. Presence of these molecules stimulates the immune system. Given the role that lectins and lectinlike substances play in the adhesion phenomenon, it is probable that this is an initial stage in the immunostimulation produced by this bacterium. To confirm this, adhesion of this microorganism to exfoliated mouse ileal epithelial cells was studied in vitro. Other L. casei strains isolated from adult human intestines and one of dairy origin were also examined for their ability to adhere to ileal epithelial cells. Another strain, which was included in the present study, was Lactobacillus acidophilus CRL 730. L. casei strains isolated from humans showed good ability to adhere to ileal epithelial cells, whereas L. casei isolated from dairy origin did not. Adhesion was only observed at 37°C and at a pH between 6 and 7.5. The exposure time needed for highest adhesion was 30 min. Presence of lectinlike substances on the surface of L. casei CRL 431 is important to this adhesion phenomenon, since adherence capacity was lost after removal of these substances.

Effect of a Mixture of Lactobacillus casei and Lactobacillus acidophilus Administered Orally on the Immune System in Mice

1986 ◽  
Vol 49 (12) ◽  
pp. 986-989 ◽  
Author(s):  
GABRIELA PERDIGON ◽  
MARIA ELENA NADER de MACIAS ◽  
SUSANA ALVAREZ ◽  
MARTA MEDICI ◽  
GUILLERMO OLIVER ◽  
...  
Keyword(s):  
Immune System ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Lymphocyte Activation ◽  
Fermented Milk ◽  
Peritoneal Macrophages ◽  
Oral Route ◽  
Carbon Clearance ◽  
Stimulation Of

The effects of an orally-administered mixture of Lactobacillus casei and Lactobacillus acidophilus on the immune system in Swiss albino mice were studied. Non-fermented milk containing viable cultures of both microorganisms was fed for different consecutive days to the animals, the effect of such feeding on their immune system was evinced by macrophage and lymphocyte activation. An increase both in the in vitro phagocytic activity of peritoneal macrophages and in the carbon clearance activity was observed. As regard the lymphocytic activity, the mixture produced a higher activation than that in the control mice. The enhanced macrophage and lymphocytic activity by administering cultures via the oral route, suggest the advisability of using the mixture of bacteria for a more efficient stimulation of the host immune response.

scholarly journals Suplementação com probióticos e depressão: estratégia terapêutica?

2019 ◽  
Vol 28 (1) ◽  
pp. 31
Author(s):  
Ana Letícia Ferreira de Moraes ◽  
Rosana Gomes Arruda Leite Bueno ◽  
Marta Fuentes-Rojas ◽  
Adriane Elisabete Costa Antunes
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Bifidobacterium Longum ◽  
Bifidobacterium Bifidum ◽  
Lactobacillus Helveticus ◽  
Bifidobacterium Lactis

Evidências crescentes de que a microbiota intestinal pode influenciar no funcionamento do sistema nervoso central levaram à hipótese de que a suplementação com microrganismos chave pode ter um efeito positivo no tratamento da depressão. O objetivo desta revisão foi compilar dados da literatura científica sobre o impacto do uso de probióticos como estratégia terapêutica nos desfechos depressão e sintomas depressivos em humanos. As evidências compiladas nesta revisão indicam que a suplementação com probióticos apresenta potencial promissor como terapia adjuvante no tratamento dos sintomas associados ao transtorno de Depressão Maior e, principalmente, como ação preventiva de quadros depressivos em indivíduos saudáveis ou com depressão leve. O estado da arte aponta para o potencial efeito psicobiótico de determinadas culturas, tais como as espécies Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus helveticus, Bifidobacterium lactis, Bifidobacterium longum e Bifidobacterium bifidum recomendando-se para os próximos estudos a ênfase nas cepas específicas, dosagem e tempo de consumo para obtenção dos efeitos sobre o eixo intestino-cérebro.

scholarly journals Digestão Simulada de Bebida Esportiva Contendo Diferentes Probióticos

2020 ◽  
Vol 24 (1) ◽  
pp. 47-53
Author(s):  
Luciana Carvalho Fino ◽  
Fabíola Lima Pena ◽  
Maria Carolina Pelatieri Valle ◽  
Thais Ramos Silva ◽  
Vivian Cristina Cruz Rodrigues ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Lactobacillus Rhamnosus ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Pomegranate Juice ◽  
Sports Drink ◽  
Bifidobacterium Animalis

O exercício físico de alta intensidade está relacionado com diversas alterações sistêmicas que podem prejudicar a performance do indivíduo, tais como: a queda da imunidade, a perda de massa muscular, a insônia, entre outros. Os probióticos, quando administrados regularmente para esse público, podem reduzir os sintomas relacionados ao overtraining. O presente estudo buscou selecionar uma cepa probiótica para empregar em uma bebida esportiva (a base de leite fermentado), contendo elevada quantidade de compostos fenólicos e adicionada de cepas probióticas, sendo utilizadas como principal critério de escolha a sobrevivência da mesma após digestão simulada. Foram avaliados os probióticos Lactobacillus casei (BGP93), Lactobacillus rhamnosus (SP1) e Lactobacillus acidophilus (LA3) e Bifidobacterium animalis subsp. lactis (BB12), utilizando-se como cultura starter o Streptococcus thermophilus (TA072). Em paralelo foi realizada avaliação da resistência das culturas probióticas em solução adicionada de suco de romã, tendo em vista a potencial atividade antimicrobiana desta fruta. Neste teste foi observado que as culturas probióticas não foram inibidas pelo suco de romã, com exceção do L. acidophilus LA3. Para digestão in vitro foi utilizado protocolo validado composto pelas fases gástrica e entérica, a viabilidade dos probióticos na bebida esportiva foi acompanhada durante armazenamento refrigerado a 6 °C por 28 dias e a sobrevivência foi avaliada, por meio de contagem seletiva em DeMan, Rogosa & Sharpe (MRS) ágar acidificado e incubação em anaerobiose. Os resultados demonstraram que o Lactobacillus casei cepa BGP93 apresentou adequada viabilidade durante o armazenamento e maior taxa de sobrevivência à digestão, quando comparado aos demais probióticos, representando um bom candidato para a elaboração da bebida esportiva. Palavras chave: Leite Fermentado. Compostos Fenólicos. Alimento Funcional. Viabilidade de Probióticos.    Abstract High-intensity physical exercise is related to several systemic alterations that may impair the individual's performance, such as immunity depletion, muscle mass loss, insomnia, among others. Probiotics, when given regularly to this public, may reduce symptoms related to overtraining. The present study aimed to select a probiotic strain for use in a sports drink (based on fermented milk) containing a high amount of phenolic compounds, and added probiotic strains, being the main criterion of choice the survival of the strain after simulated digestion. The probiotics Lactobacillus casei (BGP93), Lactobacillus rhamnosus (SP1) and Lactobacillus acidophilus (LA3) and Bifidobacterium animalis subsp. lactis (BB12), using as starter culture Streptococcus thermophilus (TA072). At the same time, resistance evaluation of probiotic cultures in pomegranate juice solution was carried out, considering the potential antimicrobial activity of this fruit. In this test, it was observed that probiotic cultures were not inhibited by pomegranate juice, except for L. acidophilus LA3. For in vitro digestion a validated protocol consisting of gastric and enteric phases was used, the viability of probiotics in the sports drink was monitored during cold storage at 6 ° C for 28 days and survival was evaluated by selective counting in acidified DeMan, Rogosa & Sharpe (MRS) agar and incubation in anaerobiosis. The results showed that Lactobacillus casei strain BGP93 showed adequate viability during storage and higher survival rate to digestion when compared to other probiotics, representing a good candidate for the sport drink preparation Keywords: Fermented Milk. Phenolic Compounds. Functional Food. Probiotics Viability.

scholarly journals Prebiotic Effects of Agave salmiana Fructans in Lactobacillus acidophilus and Bifidobacterium lactis Cultures

2015 ◽  
Vol 10 (11) ◽  
pp. 1934578X1501001
Author(s):  
Adriana Castro-Zavala ◽  
Bertha I. Juárez-Flores ◽  
Juan M. Pinos-Rodríguez ◽  
Rosa E. Delgado-Portales ◽  
Juan R. Aguirre-Rivera ◽  
...  
Keyword(s):  
Optical Density ◽  
Dose Response ◽  
Lactobacillus Acidophilus ◽  
In Vitro Cultures ◽  
Bifidobacterium Lactis ◽  
Significant Difference ◽  
Agave Salmiana ◽  
Dose Response Effect ◽  
Density And Biomass

Agave salmiana is a fructan rich species that is widely distributed in Mexico. The aim of this investigation was to extract the fructans of A. salmiana and evaluate their prebiotic effect in 48 hours in vitro cultures of Bifidobacterium lactis and Lactobacillus acidophilus and to compare this effect with other available fructan sources. A significant difference in pH, optical density and biomass was found in the cultures depending on the source of fructans and the type of bacteria. It was possible to determine a dose-response effect of the A. salmiana fructans and the growth of the studied strains.

Antioxidant and cholesterol assimilation activities of selected lactobacilli and lactococci cultures

2009 ◽  
Vol 76 (4) ◽  
pp. 385-391 ◽  
Author(s):  
Shalini Jain ◽  
Hariom Yadav ◽  
Pushpalata Ravindra Sinha
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Radical Scavenging ◽  
Fermented Milk ◽  
Blood Cholesterol ◽  
Peroxide Radical ◽  
Bacterial Cultures ◽  
Faecal Samples

In present study, three strains of lactic acid bacteria (LAB) viz.Lactobacillus casei,Lactobacillus acidophilusandLactococcus lactisand milk fermented with these strains have been studied for antioxidant and cholesterol assimilation activities in-vitro and in-vivo, in addition to the effect on total lactobacilli, lactococci and coliform counts into the gut of mice fed with diets supplemented by fermented milk. All three selected strains exhibited potent 2,2-diphenyl-1-picrylhydrazyl, malonaldialdehyde and hydrogen peroxide radical scavenging abilities as well as inhibition of linoleic acid peroxidation activity. These activities were highest inLb. caseias followed byLb. acidophilusandLc. lactis. In addition, these bacterial cultures also exhibited good in-vitro cholesterol assimilation potential. Oral administration to mice of milk fermented with selected LAB strains, slightly decreased blood cholesterol, increased colonization of total lactobacilli and lactococci, and decreased coliforms in the intestinal tissues as well as faecal samples. These results indicate that, selected LAB strains have good antioxidant, hypocholesterolemic and coliform removal activities. It may suggest that, a novel functional food can be obtained by supplementation of selected LAB in milk, which may have various health beneficial properties such as antioxidant and hypocholesterolemic activities.

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