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An overview of the last advances in probiotic and prebiotic field
... Prebiotics describes the nondigestible food ingredients that selectively stimulate the activity and/or growth of one or more bacterial species already resident in the gut community and positively impact the host (Mohammed Sharif Mohammed S Swallah et al., 2021). In other words, it is described as a selectively fermented ingredient that encourages specific changes, i.e., both in the activity and/or composition of the gut microbiota that confer health benefits to the host (Gibson, Probert, Van Loo, Rastall, & Roberfroid, 2004;Saad, Delattre, Urdaci, Schmitter, & Bressollier, 2013). At the moment, all prebiotics identified are short-chain carbohydrates with polymerization levels ranging from two to sixty and are assumed to be indigestible by human/animal digestive enzymes. ...
... At the moment, all prebiotics identified are short-chain carbohydrates with polymerization levels ranging from two to sixty and are assumed to be indigestible by human/animal digestive enzymes. Prebiotic lipids and proteins are unlikely to exist owing to the nature of Bifidobacterial and lactobacilli metabolism (Saad et al., 2013). G. lucidum is an important prebiotic for boosting bacterial flora because of its components, which include an abundance of polysaccharides, terpenoids, and total phenols, among other bioactives. ...
... The thought that live microorganisms exhibit direct merit to the host when administered in adequate quantities is termed as probiotic. This concept is defined by a United Nations and World Health Organization Expert Panel (FAO & WHO, 2002;Saad et al., 2013). The probiotic organisms adopted in food must be capable of surviving passage through the colon, which means they must be able to withstand bile and gastric acid exposure. ...
Owing to the recognized therapeutic characteristics of G. lucidum, it is one of the most extensively researched mushrooms as a chemopreventive agent and as a functional food. It is a known wood-degrading basidiomycete possessing numerous pharmacological functions and is termed a natural pharmacy store due to its rich number of active compounds which have proved to portray numerous therapeutic properties. This current review highlights studies on the potentialities of G. lucidum extracts as functional ingredients on organoleptic and nutritional properties of food products (e.g., dairy, wine, beverage, bakery, meat, and other products). In addition, the study delved into various aspects of encapsulated G. lucidum extracts, their morphological and rheological characteristics, prebiotic and immunomodulatory importance, the effects on apoptosis, autophagy, cancer therapy, inflammatory responses, oxidative stress, antioxidant activities, and safety concerns. These findings have significant implications for the development of new products in the food and pharmaceutical industries. On the other hand, the various active compounds extracted from G. lucidum exhibited no toxic or adverse effects, and the appeal for it as a dietary food, natural remedy, and health-fortifying food is drastically increasing as well as attracting the interest of both the industrial and scientific communities. Furthermore, the formation of functional foods based on G. lucidum appears to have actual promise and exciting prospects in nutrition, food, and pharmaceutical sciences.
... Diarrhea was the most common adverse effect of both long-term and short-term antibiotic treatment, particularly throughout several antibiotic regimens. Gill and Guamer, 2004;Saad, et al. 2013 [56,57] reported that the cases of antibiotic-associated diarrhea in infants and adults reduced when the patients were co-administration on probiotics. To restore the balance of the intestinal micro lora, administration of an exogenous probiotic preparation was required shown in Table 2. Various clinical trial studies had been administrated to check the potency of probiotics in preventing acute diarrhoeal conditions [58][59][60][61]. ...
... Diarrhea was the most common adverse effect of both long-term and short-term antibiotic treatment, particularly throughout several antibiotic regimens. Gill and Guamer, 2004;Saad, et al. 2013 [56,57] reported that the cases of antibiotic-associated diarrhea in infants and adults reduced when the patients were co-administration on probiotics. To restore the balance of the intestinal micro lora, administration of an exogenous probiotic preparation was required shown in Table 2. Various clinical trial studies had been administrated to check the potency of probiotics in preventing acute diarrhoeal conditions [58][59][60][61]. ...
... LGG also reduced the persistence of diarrhea (lasting greater or equal to seven days) and reduced the duration of hospitalization as compared to a placebo [57]. The diarrhoeal disease was common among travelers and traveler's diarrhea affects approximately 20% -50% of travelers replacement of antibacterial drugs with Lactobacilli is considered to be a safe alternative [64,70]. ...
... Probiotics as per WHO are defined as "live micro-organisms which when administered in adequate amount confer the health benefits to the host." The mechanisms which are identified for the probiotic action are: Promotion of lactobacilli growth, competition of lactobacilli with pathogens for adhesion to epithelial cells and for nutrients, production of antimicrobials such as bacteriocin, hydrogen peroxides, and restoration of vaginal pH by production of lactic acid that is unfavorable to growth of pathogens and by modulating local immunological responses [7]. ...
... However, most of the reported studies of prebiotic in literature are associated with colonic function. Prebiotics are reported to show change in the composition of short-chain fatty acids, decrease local pH, decrease reductive enzymes, and play important role in immunomodulation [7]. The short-chain fatty acids produced by fermentation of prebiotics affect mucosal inflammation, colonization of pathogens, enzymatic activities, chemoprevention in carcinogenesis, etc. Prebiotics are also reported to play an important role in apoptosis of human tumor cells [17]. ...
... These are living microorganisms, usually consisting of various types of lactic acid bacteria (LAB), which when consumed in adequate amounts, confer health benefits to the host such as improving digestive health, boosting immunity, and reducing the risk of certain diseases [1,2]. Antimicrobial activity and antioxidant effects are two important properties of probiotics that have been widely recognized. ...
Probiotics are beneficial microorganisms, mostly lactic acid bacteria (LAB), that offer health benefits to the host when consumed in adequate amounts. This study assessed the probiotic efficacy and safety of LAB strains isolated from Laban, a traditional fermented milk product. Seven primarily selected Gram-positive, catalase-negative, non-spore forming isolates were examined for their antimicrobial activity against the bacterial pathogens Bacillus cereus, Salmonella typhi, Staphylococcus aureus, and Vibrio cholera, and the fungal pathogen Candida albicans. Two isolates, identified as Pediococcus pentosaceus L1 and Streptococcus thermophilus L3, which showed antimicrobial activity against all pathogens, were further evaluated for their probiotic competence. The selected isolates demonstrated strong resistance to low-pH, bile salts, and phenol, indicating their potential for gastric endurance. They also exhibited high cell surface hydrophobicity to various hydrocarbons, auto-aggregation, and co-aggregation properties, demonstrating strong adhesion abilities. Additionally, both isolates showed strong antioxidant activity and were non-hemolytic. Although the isolates had some resistance to certain antibiotics, they were generally susceptible to commonly used antibiotics. The two LAB strains also exhibited promising technological properties such as milk coagulation and exopolysaccharide production, indicating their potential to enhance the quality of dairy products. The results suggest that the LAB strains isolated from Laban have strong potential as probiotics, and due to their food origin, they are highly likely to exhibit maximal efficacy in food and pharmaceutical products for human consumption.
... The probiotics accredited the health benefits are the lactose intolerance depletion, immune system stimulation, relief from constipation, reduction of cholesterol levels, and anti-mutagenic, increased absorption of minerals, anti-carcinogenic effects, and anti-hypertensive. Moreover, diacetyl hydrogen peroxide, bacteriocins, and organic acids like antibacterial substances are produced and delays the growth of pathogenic bacteria, reduces intestinal pH and sensitive to acids (Saad et al., 2013). ...
Wheat grass, one of the members of Poaceae family, has been examined for therapeutic drugs efficiently. Wheat grass juice has become a popular beverage in various countries. Wheat grass is low in calories but high in nutrients , including antioxidants such as glutathione, vitamin C, and vitamin E. The juice is extracted from shoots of tender wheat grass and is an intensive source of minerals, vitamins, chlorophylls, antioxidants, polyphenols and active enzymes. The present investigation deals with the isolation of endophytic bacteria from wheat grass and development of probiotic formulation. A total of 25 endophytic bacteria were isolated from wheat grass and screened for pigment and hydrolytic enzyme production. The selected bacterial strains were screened for anti-microbial activity against pathogenic organisms Bacillus cereus (MTCC-430), E. coli (MTCC-1687) and Yersinia sp. (MTCC-4912). The efficient bacterial strain EU-WG-01 was identified using 16S rRNA gene sequencing as Bacillus subtilis. Bacillus subtilis EU-WG-01 was inoculated into mango juice to prepare a probiotic formulation. Bacillus subtilis EU-WG-01 at concentration of 15% was used to ferment the probiotic drink. The physiochemical (Total soluble sugars, reducing/non-reducing sugars, titratable acidity, antioxidant activity, protein content, color attributes and ascorbic acid), biomass and cell viable count were analysed. Among the physiochemical parameters a significant decrease was observed in total soluble sugar from 15.68 • brix to 16.51 • brix, total sugars from 13.30% to 7.50%, non-reducing sugars reduced from 10.20% to 1.30%, ascorbic acid from 21.60/100 mg mL − 1 to 14.90/100 mg mL − 1. The antioxidant activity from 6.55% to 3.56% except for titratable acidity and reducing sugars increased significantly during 30 days storage under refrigeration. Bacillus subtilis EU-WG-01 viability was found to remain well above 2 log CFU/mL − 1 for 30 days. Bacillus subtilis EU-WG-01 could be used for probiotic formulation for human health.
... Prebiotics are food components that specifically promote the activity and growth of particular species of gut bacteria, typically bifidobacteria and lactobacilli, with positive health effects [8,9]. All prebiotics have been described as short-chain carbohydrates with a degree of polymerization between two and sixty, and it is believed that neither human nor animal digestive enzymes can break them down [10]. ...
A total of 240 1-day-old Arbor Acres broiler chickens were randomly distributed to 4 treatment groups with 6 replicates and 10 birds per replicate. Chickens were fed with corn-soybean meal diet supplementation with additions of 0, 150, 300, and 450 mg/kg XOS for 42 days. At 4 weeks of age, the average feeding time was reduced in the 450 mg/kg XOS group (p < 0.05), and the percentage of feeding time was increased in the 300 mg/kg XOS group (p < 0.05). At 5 weeks of age, broilers fed with 300 mg/kg XOS had increased the percentage of feeding time (p < 0.05), and 450 mg/kg XOS had increased the feeding frequency and percentage of feeding time (p < 0.05). At 6 weeks of age, the feeding frequency was highest in the 450 mg/kg XOS group (p < 0.05). During 4 to 6 weeks of age, the average feeding time was increased in 300 mg/kg XOS group (p < 0.05), the frequency was improved in the 450 mg/kg XOS group (p < 0.05), and the percentage of feeding time was longer in the XOS group than that in the control group (p < 0.05). The average daily gain was improved during days 22–42 and days 1–42 in the 150 mg/kg XOS group (p < 0.05). Broilers fed with 300 mg/kg XOS had an increased eviscerated rate (p < 0.05). The pH45min of breast muscle was highest in the 450 mg/kg XOS group (p < 0.05), as well as the pH45min and pH24h of thigh muscle, which improved in the 300 mg/kg and 450 mg/kg XOS groups (p < 0.05). In addition, the cooking loss of thigh muscle was reduced in the 300 mg/kg XOS group (p < 0.05). In conclusion, dietary supplementation with XOS had positive effects on the feeding behavior, growth performance, and meat quality of broiler chickens.
... In this way, probiotics can act by correcting imbalances caused by anatomical or metabolic aggression in the intestinal mucosa [56]. However, the effectiveness of action and the reach of positive factors for the health of probiotic strains depend on the success of invasion of the barriers of the gastrointestinal tract (GIT). ...
Metabolic syndrome (MetS) is characterized by complex metabolic changes involving a cluster of co-occurring conditions, such as abdominal obesity, high blood pressure, high fasting plasma glucose, high serum triglycerides, and high LDL cholesterol levels or low HDL cholesterol levels. The incidence and risk factors of MetS occurrence increase every year. It is estimated that MetS affects approximately 30% of the population of some countries. Therefore, novel strategies are being studied to reduce the negative impact of having an unbalanced diet and a lack of physical activity. One of these strategies is the administration of probiotic microorganisms, such as the yeast Saccharomyces boulardii, which has been associated with several beneficial health effects (including modulation of the intestinal microbiota and improvement of the inflammatory, antioxidant, antibacterial, antitumor, and anti-inflammatory profiles). Thus, the objective of this study was to review the risk factors of MetS occurrence and the beneficial effects of S. boulardii ingestion in the treatment of MetS. Here, we critically evaluate the treatment necessary to promote these benefits. Using the pre-established inclusion criteria, eight studies were reviewed, including five animal and three human studies. The results reported the regulation of the lipid profile, modulation of the intestinal microbiota and gene expression, and a decrease in mass gain as positive results when S. boulardii was administered. Although more experiments are needed to validate these results, especially using human models, there is a trend toward improvement in MetS and a reduction in its risk factors with the administration of S. boulardii.
... Dietary fiber, moreover, polysaccharides derived from a group of diverse organisms, have been declared as prebiotic components [8][9][10]. Prebiotics are non-digestible nourish fixings that are approximately vital parts of diets, directly or indirectly reach the health benefits to the host, in particular immune modulation, improvement of minerals absorption, advancement of lipid metabolism, impacts on the intestinal microbiota, and stimulation of the production of the metabolites (exclusively shortchain fatty acids-SCFAs) [11,12]. Moreover, in aquatic animals, SCFAs play a crucial character in improving intestinal strength by retaining the function of the epithelial barrier and securing epithelial proliferation [13]. ...
This study intended to characterize the Gracilaria lemaneiformis (SW)-derived polysaccharide (GLP) and explore the fermentation aspects of SW and GLP by rabbitfish (Siganus canaliculatus) intestinal microbes. The GLP was mainly composed of galactose and anhydrogalactose (at 2.0:0.75 M ratio) with the linear mainstay of α-(1 → 4) linked 3,6-anhydro-α-l-galactopyranose and β-(1 → 3)-linked galactopyranose units. The in vitro fermentation results showed that the SW and GLP could reinforce the short-chain fatty (SCFAs) production and change the diversity and composition of gut microbiota. Moreover, GLP boosted the Fusobacteria and reduced the Firmicutes abundance, while SW increased the Proteobacteria abundance. Furthermore, the adequacy of feasibly harmful bacteria (such as Vibrio) declined. Interestingly, most metabolic processes were correlated with the GLP and SW groups than the control and galactooligosaccharide (GOS)-treated groups. In addition, the intestinal microbes degrade the GLP with 88.21 % of the molecular weight reduction from 1.36 × 105 g/mol (at 0 h) to 1.6 × 104 g/mol (at 24 h). Therefore, the findings suggest that the SW and GLP have prebiotic potential and could be applied as functional feed additives in aquaculture.
... Immunomodulation can take several forms at the systemic level, including enhanced complement activity, increased lysozyme formation, phagocytic activity, peroxidase production, and respiratory burst activity. The GALT, a significant contributor to intestinal immune functions, have been revealed to be tightly connected with microbial resources bioactive chemicals or their metabolites (Saad et al. 2013). For example, the immunostimulatory capabilities of fungi and yeast is due to components, such as glucan, mannoproteins, and nucleic acids present in them (Ortuno et al. 2002) Meanwhile, β-glucans have been utilized in aquaculture to promote fish survival by regulating their innate immune system until adaptive immune responses develop enough to build effective antiinfection responses (Bricknell and Dalmo 2005;Meena et al. 2013). ...
This edited book presents the emerging sustainable innovations in all areas of aquaculture in Africa with a view to create an opportunity whereby scientific outputs and recommendations can be endorsed for improved aquaculture outputs towards poverty alleviation and food security on the continent.
Food insecurity and poverty are some of the challenges faced on the African continent. These challenges are further exacerbated by the growing human population and the impacts of climate change. Today, aquaculture has become one of the fastest food producing sectors in the world, with the potential to contribute significantly to food security and poverty alleviation in developing countries. In Africa, aquaculture is at an infant stage, however, many African countries have recognized the potential roles of aquaculture in food security, poverty alleviation and conservation of aquatic resources through their commitment to achieve the United Nation Sustainable Development Goals.
The book reviews and synthesize research work from these thematic areas across Africa and provide a unique perspective on the emerging aquaculture innovations and illustrate how aquaculture practices could be feasible and cost effective while promoting social and environmental sustainability. The book also draws from global discussions on sustainable aquaculture practices and provides recommendations on what is feasible for Africa. This book is a great tool for the university students, scholars, aquaculture farmers, investors, and policymakers to understand the scientific based sustainable aquaculture innovations from an African perspective.
This book is focused on SDG 2 and SDG 14.
... Immunomodulation can take several forms at the systemic level, including enhanced complement activity, increased lysozyme formation, phagocytic activity, peroxidase production, and respiratory burst activity. The GALT, a significant contributor to intestinal immune functions, have been revealed to be tightly connected with microbial resources bioactive chemicals or their metabolites (Saad et al. 2013). For example, the immunostimulatory capabilities of fungi and yeast is due to components, such as glucan, mannoproteins, and nucleic acids present in them (Ortuno et al. 2002) Meanwhile, β-glucans have been utilized in aquaculture to promote fish survival by regulating their innate immune system until adaptive immune responses develop enough to build effective antiinfection responses (Bricknell and Dalmo 2005;Meena et al. 2013). ...
This edited book presents the emerging sustainable innovations in all areas of aquaculture in Africa with a view to create an opportunity whereby scientific outputs and recommendations can be endorsed for improved aquaculture outputs towards poverty alleviation and food security on the continent.
Food insecurity and poverty are some of the challenges faced on the African continent. These challenges are further exacerbated by the growing human population and the impacts of climate change. Today, aquaculture has become one of the fastest food producing sectors in the world, with the potential to contribute significantly to food security and poverty alleviation in developing countries. In Africa, aquaculture is at an infant stage, however, many African countries have recognized the potential roles of aquaculture in food security, poverty alleviation and conservation of aquatic resources through their commitment to achieve the United Nation Sustainable Development Goals.
The book reviews and synthesize research work from these thematic areas across Africa and provide a unique perspective on the emerging aquaculture innovations and illustrate how aquaculture practices could be feasible and cost effective while promoting social and environmental sustainability. The book also draws from global discussions on sustainable aquaculture practices and provides recommendations on what is feasible for Africa. This book is a great tool for the university students, scholars, aquaculture farmers, investors, and policymakers to understand the scientific based sustainable aquaculture innovations from an African perspective.
This book is focused on SDG 2 and SDG 14.
... On the other hand, some LAB strains are vital in the digestive tract, producing antimicrobial metabolites such as bacteriocins and preventing pathogenic and infectious microorganisms from growing. Thus, a set of criteria are suggested to prove probiotic activity, including the ability to provide desirable metabolites (such as bacteriocins) with tolerance to acid and bile salt, as well as adherence ability in the intestinal tract and a lack of resistance to antibiotics [10,13,14]. Several LAB, especially the Lactobacillus genera, produce bacteriocins, which are antimicrobial peptides that are different from antibiotics in that they act on closely related microorganisms [15][16][17][18]. ...
The properties of probiotics such as lactic acid bacteria (LAB) have been widely studied over the last decades. In the present study, four different LAB species, namely Lactobacillus gasseri ATCC 33323, Lacticaseibacillus rhamnosus GG ATCC 53103, Levilactobacillus brevis ATCC 8287, and Lactiplantibacillus plantarum ATCC 14917, were investigated in order to determine their ability to survive in the human gut. They were evaluated based on their tolerance to acids, resistance to simulated gastrointestinal conditions, antibiotic resistance, and the identification of genes encoding bacteriocin production. All four tested strains demonstrated high resistance to simulated gastric juice after 3 h, and the viable counts revealed declines in cell concentrations of less than 1 log cycle. L. plantarum showed the highest level of survival in the human gut, with counts of 7.09 log CFU/mL. For the species L. rhamnosus and L. brevis, the values were 6.97 and 6.52, respectively. L. gasseri, after 12 h, showed a 3.96 log cycle drop in viable counts. None of the evaluated strains inhibited resistance to ampicillin, gentamicin, kanamycin, streptomycin, erythromycin, clindamycin, tetracycline, or chloramphenicol. With regard to bacteriocin genes, the Pediocin PA gene was identified in Lactiplantibacillus plantarum ATCC 14917, Lacticaseibacillus rhamnosus GG ATCC 53103, and Lactobacillus gasseri ATCC 33323. The PlnEF gene was detected in Lactiplantibacillus plantarum ATCC 14917 and Lacticaseibacillus rhamnosus GG ATCC 53103. The Brevicin 174A and PlnA genes were not detected in any bacteria. Moreover, the potential antioxidant activity of LAB's metabolites was evaluated. At the same time, the possible antioxidant activity of metabolites of LAB was first tested using the free radical DDPH • (a, a-Diphenyl-β-Picrylhydrazyl) and then evaluated with regard to their radical scavenging activity and inhibition against peroxyl radical induced DNA scission. All strains showed antioxidant activity; however, the best antioxidant activity was achieved by L. brevis (94.47%) and L. gasseri (91.29%) at 210 min. This study provides a comprehensive approach to the action of these LAB and their use in the food industry.
... Fermentation metabolites and dietary fiber are very closer to the gut and are associated with lymphoid tissues (the largest tissue in the immune system) that consists of 60% β-Fructosyltransferase Dorta and Cruz (2006) of the total lymphocytes in the human body (Delgado et al., 2011;Saad et al., 2013). About 10-60 g of dietary carbohydrates reach the colon and acts as a growth factor for commensal bacteria that invades and inhibits the growth of pathogenic bacteria. ...
... Probiotics have numerous, diverse effect on the host. The basic mechanism of action by which the probiotics confer nutritional value on consumers includes modulating the mucosal function barrier, decreasing epithelial cells apoptosis, improving the mucin building [119,120]. On the other hand, probiotics also help in · Production of bioactive metabolites · Immunostimulatory effect · Human disease effect · Metabolic effects · Elimination formation of biogenic amines · Safety for consumer's health · Safety for food application FD+MVD exhibited a better drying method for the production probiotic enriched dried apple snacks in color, texture, sensory quality, cell viability and storage stability; Probiotic cell in FD+MVD-dried samples remained above 1 × 10 6 CFU/g for 120 days at 25 °C. Bacterial viability in FD+MVD-dried samples turned out to be significantly higher than FD-dried samples during storage for 120 days. ...
In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary values of the population. They have high water contents, thus, naturally vulnerable to rapid food spoilage. Food preservation and processing play a vital
role in the inhibition of food pathogens in fruits and vegetables that are prevalent in Malaysia. Lactic acid fermentation is generally a local-based bioprocess, among the oldest form and well-known for food-processing techniques among indigenous people there. The long shelf life of fermented vegetables and fruits improves
their nutritional values and antioxidant potentials. Fermented leaves and vegetables can be utilized as a potential source of probiotics as they are host for several lactic acid bacteria such as Lactobacillus confusus,Weissella paramesenteroides, Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus paracasei, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus pentosaceus and Leuconostoc mesenteroides. These strains may be more viable in metabolic systems whereby they can contribute to a substantial increase in essential biologically active element than industrial starter cultures. This
review is aimed to address some essential fermented fruits and vegetables in Malaysia and their remarkable reputations as a potential sources of natural probiotics
... Although probiotic culture viability is crucial throughout the shelf life of the product, resistance to the gastrointestinal tract is equally essential, since probiotics must proliferate and colonize their specific location to provide benefits to hosts (Saad, et al., 2013). Therefore, in the gastrointestinal simulation (Table 5), capsules protected the microorganisms during the esophagus-stomach section, rupturing only in the duodenum and ileum sections. ...
The increased demand for foods that provide nutritional and health benefits increased research in probiotic microorganisms applied to dairy products. Probiotics are affected by several factors that decrease their action on the gastrointestinal system, making it vital to protect them using encapsulation techniques that allow their incorporation into various food products. The study herein aimed to evaluate the best way to incorporate Lactobacillus acidophilus (free and encapsulated) to Requeijão cremoso processed cheese varieties. The microorganism was applied to different curd formulations using green banana biomass as a partial fat substitute. The pH, probiotic viability during shelf life and throughout the simulated gastrointestinal conditions, and capsules produced were assessed. While applying free Lactobacillus acidophilus to Requeijão cremoso varieties proved functionally ineffective, the encapsulated formulations presented satisfactory probiotic counts in all treatments (8–10 log CFU g-1).
... [12,13]. Более того, олигосахариды можно применять в качестве заменителей сахарозы, поскольку они имеют около 30-60% сладости сахарозы и низкую калорийность (4,2-6,3 кДж/г) [14]. ...
Functional oligosaccharides include various groups of carbohydrates with the biological activity — an ability to modulate gut microbiota due to the prebiotic, anti-adhesive and anti-inflammatory activities. The unique properties of oligosaccharides explain a wide spectrum of their use in the dairy industry: from food ingredients for imitation of the prebiotic activity of human milk oligosaccharides in infant dry milk mixtures to structuring additives, replacers of sugar and fat. When choosing oligosaccharides for inclusion into dairy products, their biological activity and technological properties that depend on a source and method for extraction of these compounds are assessed. Fructooligosaccharides, galactooligosaccharides, xylooligosaccharides and pectic oligosaccharides have been most widely used. When developing recipes of products with stated biological effectiveness, it is necessary to remember that consumption of large amounts of substances with prebiotic properties can lead to the gastrointestinal disorder, which requires introducing into practice the control of the oligosaccharide quantitative content in the product composition. The aim of this review is analysis of possibilities of using oligosaccharides in production of specialized milk-based food products and methods for controlling quality, safety and effectiveness of inclusion of such products into a diet. The review considers the existing methods for quantitative identification of oligosaccharides included in the composition of dairy products as functional ingredients. The emphasis is made on the limitations of the introduction of the developed analytical methods into routine practice of the oligosaccharide control, which is linked with the complexity and multicomponent nature of the food matrix under study. The necessity of the further improvement of methods for quantitative identification of functional oligosaccharides in foods is shown.
... Probiotics are only effective if the dosage is sufficiently high. Although there is no scientific consensus on the concentration required to obtain beneficial health effects, some researchers have suggested a minimum amount of between 10 8 and 10 9 CFU per day, but these bacteria have to reach the lower GIT (Espitia et al., 2016) (Saad, Delattre, Urdaci, Schmitter, & Bressollier, 2013). One of the advantages of adding probiotics to edible films and coatings is that this can help them survive the effects of stomach acids and bile salts, increasing their survival rate. ...
Nowadays, conventional packaging materials made using non-renewable sources are being replaced by more sustainable alternatives such as natural biopolymers (proteins, polysaccharides, and lipids). Within edible packaging, one can differentiate between edible films or coatings. This packaging can be additivated with bioactive compounds to develop functional food packaging, capable of improving the consumer’s state of health. Among the bioactive compounds that can be added are probiotics and prebiotics. This review novelty highlighted recent research on edible films and coatings additivated with probiotics and prebiotics, the interactions between them and the matrix and the changes in their physic, chemical and mechanical properties. When bioactive compounds are added, critical factors must be considered when selecting the most suitable production processes. Particularly, as probiotics are living microorganisms, they are more sensitive to certain factors, such as pH or temperature, while prebiotic compounds are less problematic. The interactions that occur inside the matrix can be divided into two main groups: covalent bonding (-NH2, -NHR, -OH, -CO2H, etc) and non-covalent interactions (van der Waals forces, hydrogen bonding, hydrophobic and electrostatic interactions). When probiotics and prebiotics are added, covalent and non-covalent interactions are modified. The physical and mechanical properties of films and coatings depend directly on the interactions that take place between the biopolymers that form their matrix. Greater knowledge about the influence of these compounds on the interactions that occur inside the matrix will allow better control of these properties and better understanding of the behaviour of edible packaging additivated with probiotics and prebiotics.
... Low molecular weight polysaccharides from seaweeds were fermented by gut bacteria and revealed that the polysaccharides could be as potential source of prebiotics [85]. Pathogen inhibition, immune system bolstering, and improved digestibility are all benefits of these polysaccharides when combined with healthy intestinal bacteria such as Bifidobacteria and Lactobacilli [86]. For instance, adding low-molecular weight agar made from red algae to the diet of Basa fish (Pangasius bocourti) may strengthen their immune systems and increase their chances of surviving the A. hydrophila challenge [10]. ...
In this study, the effects of a mixed algal blend (Chlorella vulgaris, Euglena viridis, and Spirulina platensis) at different levels were evaluated on growth, hematological immune responses, and expression of immune genes in Labeo rohita against post-challenges of Aeromonas hydrophila. Fish samples were fed a diet containing different levels of mixed blend algal (0, 0.01, 0.02, 0.04 and 0.08% of basal diet). At the end of the feeding period, the fish were challenged with A. hydrophila and fish mortality was recorded over a 14-days period. To evaluate the serum biochemical (albumin, globulin), hematological parameters (Hb, RBC and WBC) and immune parameters (neutrophil activity, lysozyme activity, myeloperoxidase activity, antiprotease activity, ceruloplasmin activity, and bactericidal activity), as well as the expression of immune genes (NKEF-B, Lysozyme C and G, TNF α, TLR22, β2M, and β-actin), fish were sampled on Day 7, 14, 21 and 28. Fish were challenged with virulent A. hydrophila 30 days post-feeding and mortalities were recorded over 30 days post-infection. Results demonstrate that fish fed with a mixed algal blend showed that total body weight gain, specific growth rate, total serum protein, globulin, total hemoglobin content, white blood cells, neutrophil, lysozyme, bactericidal, myeloperoxidase, and antiprotease activity in dietary algae blended application was higher than in the control (p < 0.05). According to the results, relative expression of target genes showed significant increases of 0.02 to 0.04% in the treatment group compared to the control group (p < 0.05). At the end of the 30-day exposure to A. hydrophila, the fish that received the mixed algal blend had a significantly higher rate of survival than the control group, with the highest survival rate recorded in the 0.02% mixed algal blend (p < 0.05). According to the effective results of the mixed algal blend on stimulating the immune system and increasing fish resistance to A. hydrophila, it is recommended to use 0.02 to 0.04% of this mixed algal blend in rohu, L. rohita diets.
... 3,8−10 In carbohydrate prebiotics, the degree of polymerization is limited to 60 units depending on the carbohydrate source. 11 Xylooligosaccharides are short-chained carbohydrates existing out of xylose units connected by β-1,4-glycosidic bonds and may contain substituent groups such as arabinose, acetic acid, and 4-O-methylglucoronic acid. The industrial fabrication of xylooligosaccharides from xylan relies on either an acid or enzymatic hydrolysis process. ...
Xylooligosaccharides (XOSs) gained much attention for their use in food and animal feed, attributed to their prebiotic function. These short-chained carbohydrates can be enzymatically produced from xylan, one of the most prevalent forms of hemicellulose. In this work, endo-1,4-β-xylanase from Thermotoga maritima was immobilized on cellulose-based beads with the goal of producing xylooligosaccharides with degrees of polymerization (DPs) in the range of 4-6 monomeric units. More specifically, the impact of different spacer arms, tethers connecting the enzyme with the particle, on the expressed enzymatic activity and oligosaccharide yield was investigated. After surface functionalization of the cellulose beads, the presence of amines was confirmed with time of flight secondary ion mass spectrometry (TOF-SIMS), and the influence of different spacer arms on xylanase activity was established. Furthermore, XOSs (DPs 2-6) with up to 58.27 mg/g xylan were obtained, which were greatly enriched in longer oligosaccharides. Approximately 80% of these XOSs displayed DPs between 4 and 6. These findings highlight the importance of topochemical engineering of carriers to influence enzyme activity, and the work puts forward an enzymatic system focusing on the production of longer xylooligosaccharides.
... This resulted in a requirement for the pig production industry to find an alternative growth promoter to improve production performance while maintaining animal health to improve farm efficiency. Consequently, prebiotics were suggested as replacements for antibiotics and ZnO in the production of livestock due to their effect on gut microbiota which in turn can aid protection against infectious disease, diarrhoea and cancers, and improve immune function and digestion (Saad et al., 2013). ...
Pork is the second most consumed meat worldwide and due to its increasing global demand, there is a requirement for the commercial pig farming industry to maintain efficient production while maintaining good animal welfare standards. Since the use of antibiotics as growth promoters was banned in the EU, the use of dietary fibres as prebiotics for growth promotion in livestock is a rapidly expanding area of scientific research. As such, bacteria that are significantly affected following the addition of prebiotics to animal feed are of great interest to understand the microbe-host relationship. Bifidobacteria inhabit the mammalian gastrointestinal tract and confer several host health benefits such as increased luminal short-chain fatty acid (SCFA) concentrations, lower pathogenic colonisation in the gut and reduced intestinal inflammation. Prebiotic galacto-oligosaccharides (GOS) have been shown to enrich Bifidobacterium populations in the hindgut, which has been correlated with increased acetate, butyrate and propionate production. Such SCFA are also suggested to improve fat and protein retention. This study aims to sequence Bifidobacterium spp. isolated from pigs fed a GOS supplemented diet and identify coding regions responsible for GOS metabolism and SCFA synthesis. Bacteria isolated from pig caecal and colonic samples were sequenced using the Illumina MiSeq sequencing platform. The complete genome sequences of Bifidobacterium animalis subsp. lactis, Bifidobacterium pseudolongum and Lactobacillus reuteri are reported. The assembled circular genomes were 1.96 (B. animalis subsp. lactis), 1.94 (L. reuteri) and 1.97 (B. pseudolongum) Mb and comprised of 1542, 1772-1774 and 1570-1572 protein coding genes, respectively. B. animalis subsp. lactis possessed genes for both the LacS/LacZ and LacEF/LacG pathways to fully metabolise GOS, whereas L. reuteri and B. pseudolongum possessed only the LacS/LacLM and LacS/LacZ, respectively. Furthermore, both Bifidobacteria possess ackA and tesB, genes responsible for producing proteins involved in acetate and butyrate synthesis, whereas L. reuteri only possessed ackA.
... Elevated blood levels of GLP1, PYY, PPARγ and SCFAs may act on downstream cells to restore insulin sensitivity and regulate blood glucose. The mechanisms include the promotion of insulin secretion, the reduction of inflammatory factors secreted by adipose tissue, the enhancement of adipocyte and muscle cell GLUT4 levels, the promotion of glycogen synthesis in muscle and hepatocytes, and increasing satiety (Luo, Xiao, Zhao, Zhang, Chen, & Zhai, 2021;Saad, Delattre, Urdaci, Schmitter, & Bressollier, 2013;Sanders, Merenstein, Reid, Gibson, & Rastall, 2019). ...
Diabetes mellitus (DM) is one of the most serious health problems worldwide. Species in the genus Polygonatum are traditional food and medicinal plants, which play an important role in controlling blood glucose. In this reveiw, we systematically summarized the traditional and modern applications of the genus Polygonatum in DM, focused on the material bases of polysaccharides, flavonoids and saponins. We highlighted their mechanisms of action in preventing obese diabetes, improving insulin resistance, promoting insulin secretion, regulating intestinal microecology, inhibiting advanced glycation end products (AGEs) accumulation, suppressing carbohydrate digestion and obsorption and modulating gluconeogenesis. Based on the safety and efficacy of this 'medicinal food' and its utility in the prevention and treatment of diabetes, we proposed a research and development program that includs diet design (supplementary food), medical nutrition therapy and new drugs, which could provide new pathways for the use of natural plants in prevention and treatment of DM.
... P robiotics are defined as "live micro-organisms, which when administered in adequate amounts, confer a health benefit on the host" (FAO/WHO, 2002), with amounts in the ranges of 10 6 to 10 8 cfu•g −1 or 10 8 to 10 10 cfu/d suggested to promote health benefits (Champagne et al., 2011). The genus Lactobacillus includes many species that are used as probiotics in dairy products such as yogurt, kefir, ice cream, and milk, and nondairy products, such as fruit juices, chocolate, and fiber snacks (Anal and Singh, 2007;Saad et al., 2013;Burgain et al., 2015;Terpou et al., 2019). However, maintaining the viability of probiotics during production and product shelf life is challenging due to intrinsic (species and strain types) and extrinsic factors (low pH, oxygen, water content, or water activity, processing conditions) (Espitia et al., 2016;Terpou et al., 2019). ...
Electrospinning has been proposed as a method to encapsulate and preserve bioactive compounds in nanofibrous mats to ensure their delivery and associated health benefits when consumed directly or added to a food formulation. In previous work, we demonstrated the production of edible fibers to form mats of both calcium (CaCAS) and sodium (NaCAS) caseinate-pullulan (PUL), with the polysaccharide PUL added as a carrier to facilitate molecular entanglement for fiber formation. In this study, we determined the viability of the probiotic bacteria, Lactobacillus rhamnosus GG (LGG), used as a model bacterium, in mats of CaCAS-PUL and NaCAS-PUL. Electrospinning of aqueous solutions at room temperature (21 ± 1°C) of 15% (wt/wt) CaCAS and NaCAS mixed with 15% (wt/wt) PUL, with a 1:1 ratio of CAS:PUL, resulted in fibrous mats with average fiber diameter sizes of 233 ± 20 and 244 ± 21 nm, respectively, as determined by scanning electron microscopy. Addition of LGG in the amounts of 9.3 and 9.0 log10 cfu/mL to the CaCAS-PUL and NaCAS-PUL solutions before electrospinning resulted in average fiber diameter sizes of 212 ± 14 and 286 ± 16 nm, respectively. The LGG was found to be distributed within the CaCAS-PUL and NaCAS-PUL fibers. The addition of LGG increased the shear viscosity and conductivity of the CaCAS-PUL solution, enhancing molecular entanglement and resulting in thinner fibers. For NaCAS, LGG increased the conductivity but reduced shear viscosity. Adjustment of the NaCAS-PUL composition would be needed to optimize conditions for thinner fibers. The numbers of viable LGG recovered from the CaCAS-PUL and NaCAS-PUL nanofibrous mats after electrospinning were 9.5 and 9.6 log10 cfu/g, respectively, proving that the electrospinning conditions used were capable of supporting probiotic encapsulation. These results demonstrate that food-grade electrospun fibrous mats can be used to develop functional foods with delivery of probiotics to improve human or animal health.
... The current definition, which is still relevant, states that probiotics are "live strains of strictly selected microorganisms that, when administered in sufficient amounts, (10 6 to 10 7 CFU/g) confer health benefits to the host" (Joint & WHO, 2002). Immune system management, decreased irritable bowel syndrome (IBS) symptoms, diarrhea therapy, serum cholesterol lowering, anti-inflammatory effect, cancer prevention, and antimutagenic have all been associated to probiotic supplementation in humans (Saad et al., 2013). While regulatory bodies such as the European Food Safety Association (EFSA) have yet to properly formalize health claims about the presence of viable bacteria in processed foods, there is a rapidly growing body of evidence that certain strains of bacteria from Lactobacilli spp., Bifidobacteria spp., and other species (Table 3) may be beneficial to health (Kechagia et al., 2013). ...
Ice cream has been selected as a good carrier of beneficial effects through the health‐promoting component incorporated into the product to meet the needs of functional food. The majority of people in the globe adore ice cream because it has distinct texture and sensory features. Ice cream is a promising carrier for the unhindered distribution of bioactive elements due to its composition, colloidal form, and low‐temperature system. The development of functional ice cream has consolidated numerous health‐promoting ingredients such as probiotics, prebiotic, synbiotic, and natural antioxidants (e.g., polyphenols). In this review, recent advances in the attempts of developing alternative ice cream formulation and functional ice cream (a product supplemented or fortified with bioactive substances) are presented: the highlighted contents encompass the aspects that include—defining the bioactive component with its beneficial effect, strategies for the successful integration with potential hurdles during the product manufacture, ideal consumption model with possible side‐effect, and current scenario of the functional ice cream development.
... The composition of gut microbiota is associated with the colonization and proliferation of pathogenic bacteria, which further affect the pathogenicity [39]. A large number of studies have confirmed that probiotics can effectively improve the structure of intestinal gut microbiome, which may be another key mechanism to prevent or inhibit the pathogenic pathogenicity [40]. Studies have shown that administration of Clostridiales can re-built the gut microbiota of neonatal mice to protect mice from pathogeninfection and abrogated intestinal pathology upon pathogen challenge [41]. ...
Lactic acid bacteria (LAB) are recognized as food-grade safe microorganisms and have many beneficial effects. LAB could maintain the host intestinal homeostasis and regulate intestinal microbial community to exert antibacterial effects. In this study, Lactiplantibacillus plantarum (L. plantarum, Lp01) strain isolated from pig intestine was orally administered to C57BL/6 mice, and mice were then infected with Salmonella typhimurium (ATCC14028). The protective effects of L. plantarum were evaluated by monitoring body weight loss, survival rates, bacterial loads in tissue, colon histopathology analysis, and cytokine secretion. 16S rRNA gene sequencing was also utilized to detect the dynamics of the blind gut microbial community in mice. We found that L. plantarum could significantly reduce the body weight loss and improve the survival rates. The survival rate in the L. P-Sty group was up to 67.5%, which was much higher than that in the STY group (25%). Counting of bacterial loads displayed that the colony-forming unit (CFU) of S. typhimurium in the spleen (p < 0.05) and the liver (p < 0.05) from L. P-Sty group both decreased, compared with STY group. Intestinal histopathology showed that it alleviated the intestinal injury caused by Salmonella, inhibited the secretion of pro-inflammatory cytokines, and promoted anti-inflammatory cytokines (p < 0. 01). In addition, L. plantarum also significantly ameliorated the intestinal gut microbiome disturbance caused by Salmonella. It displayed an obvious increase of beneficial bacteria including Lactobacillus and Bacteroidetes and reduction of pathogenic bacteria like Proteobacteria. In conclusion, L. plantarum could regulate microbial community to inhibit Salmonella typhimurium infection.
... Probiotic microorganisms employed in foods show the ability to withstand gastric juices, exposure to bile, to be able to grow and colonize transiently the digestive tract (Saad et al., 2013). In that aspect, there is an increasing trend in the uncovering of the beneficial effects of probiotic foods on human health through numerous studies (Chávarri et al., 2010;Monteagudo-Mera et al., 2012). ...
Fermented shellfish condiments are globally consumed especially among Asian countries. Condiments, commonly used as flavor enhancers, have unique sensory characteristics and are associated with umami and meaty aroma. The main reactions that occur during fermentation of shellfish include proteolysis by endogenous enzymes and microbial activities to produce peptides and amino acids. The actions of proteolytic enzymes and microorganisms (predominantly bacteria) are found to be largely responsible for the formation of taste and aroma compounds. This review elaborates different aspects of shellfish fermentation including classification, process, substrates, microbiota, changes in both physicochemical and biochemical components, alterations in nutritional composition, flavor characteristics and sensory profiles, and biological activities and their undesirable impacts on health. The characteristics of traditional shellfish production such as long duration and high salt concentration not only limit nutritional value but also inhibit the formation of toxic biogenic amines. In addition, this review article also covers novel bioprocesses such as low salt fermentation and use of novel starter cultures and/or novel enzymes to accelerate fermentation and produce shellfish condiments that are of better quality and safer for consumption.
Practical Application : The review paper summarized the comprehensive information on shellfish fermentation to provide alternative strategies to produce shellfish comdiments that are of better quality and safer for consumption.
... Probiotic strains must possess some basic characteristics, including survival in simulated gastrointestinal (GI) tract conditions, antibacterial activity, cell aggregation, and cell surface hydrophobicity or bacterial adhesion to hydrocarbons (BATH), as a measure against adhesion of intestinal colonized enteropathogens (Monteagudo-Mera et al., 2019). The most commonly used probiotics belong to the species of the genera Lactobacillus, Lactococcus, Pediococcus, Streptococcus, etc., and the genus Bifidobacterium (Saad et al., 2013). Most studies indicated that LAB largely could survive in the human gastrointestinal tract and have beneficial effects on humans, including biotherapeutic action, prevention efficacy, and food preservation (Masood et al., 2011;Zhong et al., 2014). ...
Lactic acid bacteria (LAB) are generally used for soymilk fermentation to improve its nutritional and health-related qualities. Twenty-five LAB strains isolated from soybeans and fermented dairy products (FDP) were screened for probiotic candidates. To obtain bacteria with probiotic properties and effective antioxidant activities for soymilk fermentation, their performance at pH (2.5–3.0) and bile salt (0.3–0.5 mg/100 mL) were evaluated, and two strains (Lactobacillus plantarum NCU001563 and Streptococcus thermophilus NCU074001) were selected. Further, the obtained strains showed excellent gastrointestinal fluid resistance ability, cell adhesion susceptibility,
β-glucosidase activity, and were sensitive to the various antibiotics. LAB both strains and fermented soymilk supernatant (FSMS) displayed a strong inhibitory effect on pathogenic strains. Nevertheless, when treated with catalase and proteases at pH 6.2, FSMS demonstrated a significant decrease of antibacterial activity.
Finally, the antioxidant results indicated fermented soymilk (FSM) has stronger antioxidant activity than nonfermented soymilk (NFSM) by evaluating 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals scavenging activity, 2,2′ -Azinobis-(3-ethylbenzthiazoline-6-sulfonate) (ABTS) radical scavenging activity, and ferric reducing antioxidant
power (FRAP). The results indicated that both LAB strains have excellent potential as probiotics and can have good application for soymilk fermentation products.
Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today’s world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.
BACKGROUND
Predictive microbiology is a tool that allows us to evaluate the behavior of the concentration of biomass and estimated cells under extrinsic conditions, providing scientific and industrial benefits. In the present study, the growth of L. lactis and L. casei combined with inulin and fructose was modeled using the Gompertz sigmoidal growth functions and plotted using data obtained from batch culture in relation to biomass and cell concentration. expressed estimates. in Ln N (OD 600nm and cells/m L‐1 ) as a function of time.
RESULTS
The results of the kinetic modeling indicated that (T1) A1B1 = L. lactis + Fructose and (T4) A2B2 = L. casei + Inulin presented the best function coefficients and best fits in most cases compared to the rest. , the specific growth rate of the maximum acceleration was from 0.364 to 0.473 h ‐1 and 0.100 to 0.129 h ‐1 , the concentration of bacterial cells (A) was from 0.556 to 0.713 and 0.425 to 0.548 respectively and the time where (μ) occurred with a greater magnitude (L ) fluctuated between 0.854 and 0.802 and when this time in (L) is very fast, it presents values of ≤0.072 to ≤0.092, its coefficient of determination and/or multiple regression (R ² ) obtained in the two adjustments was 0.97.
CONCLUSION
It was possible to predict the influence of the carbon source on the behavior of maximum growth rates, higher consumption due to nutrient affinity and shorter growth time.
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Microorganisms are significant in the deterioration and spoiling of foods and beverages. The traits of spoiled food include unpleasing flavor, odor, and texture. Microbes are significant in preparing fermented foods and drinks at home and in industrial sectors, even though they are harmful. To ferment dairy products and create alcoholic drinks, microbes are utilized. Microbes are necessary to create dairy products, including yogurt, curd, sour cream, buttermilk, and cheese. Fermented foods, probiotics, and alcoholic beverages are gaining popularity because of their delicious and healthful properties. This chapter highlights the numerous microorganisms employed in the industrial sector of food and beverage manufacturing and demonstrates the advantages of utilizing the following bacteria in the beverage industry.
This study aims to prepare and optimize basil seed mucilage and sodium caseinate as a biocomposite wall to co-encapsulate Lactobacillus acidophilus LA5 and selenium. The efficacy of this biocomposite wall in improving the viability of L. acidophilus LA5 under in vitro acidic conditions was investigated. The mixture design method was applied to find optimal ratio of basil seed mucilage/sodium caseinate as components of the capsule wall. The maximum encapsulation efficiency of the selenium and L. acidophilus LA5 and the minimum zeta potential led to the selection of the optimal ratio of basil seed mucilage/sodium caseinate (basil seed mucilage 58.27% and sodium caseinate 41.73%). Possible cross-linking of basil seed mucilage and sodium caseinate, thermal properties, crystal structure, and morphology of the capsule were investigated using FTIR, DSC, XRD, and SEM tests, respectively. The composite wall of basil seed mucilage/sodium caseinate significantly enhanced the viability of encapsulated L. acidophilus LA5 in comparison to the control sample (free L. acidophilus LA5) (p < 0.05). Five yogurt samples were produced, including samples with free probiotic, free probiotic bacterium and selenium, free selenium, control (no probiotic bacterium and selenium), and probiotic yogurt with encapsulated selenium and probiotic bacterium. The physical, chemical, sensorial, and microbial characteristics of yogurt samples were investigated during storage for 21 days at 4 °C. Yoghurt enriched with free selenium and microcapsules (co-encapsulated probiotic and selenium) had minimum and maximum viscosities, respectively (p < 0.05). In addition, the probiotic yogurt sample with encapsulated L. acidophilus LA5 and selenium received a higher overall acceptance score than the other treatments (p < 0.05). As a result, basil seed mucilage and sodium caseinate based composite wall was demonstrated great potential to encapsulate probiotics and selenium for application in yogurt formulation.
The research is devoted to the development of the composition of the gel-forming mixture and the selection of the percentage of components for obtaining intestinal-soluble seamless capsules with probiotics. The purpose of the research is to develop equipment for the manufacture of capsules obtained by the drip method. Capsules must have good structural and mechanical characteristics, the correct shape and resistance to physical influences, in this regard, it is necessary to select the required components and develop the composition of the mixture to obtain the specified structural and mechanical characteristics of capsules. The authors of the article have developed a methodology and a scheme for conducting an experiment that allows to obtain the characteristics of capsules that meet all requirements. A mixture of food gelatin and sodium alginate was chosen as a gel-forming mixture, which showed the best results in the manufacture of capsules. As a result of the experiment, it was found out that the best results were shown by a mixture with a composition of 1% food gelatin and 1% sodium alginate. The composition of the mixture is selected in such a way that, without dissolving in the acidic environment of the stomach, it passes into the intestine, and in the alkaline environment of the intestine it dissolves and releases the probiotics available in the capsules. In the future, seamless capsules with probiotics will be used in the manufacture of functional products that improve the functioning of the immune system. Based on the experimental setup for encapsulating probiotics, industrial equipment will be developed to produce seamless capsules obtained by the drip method.
Probiotics have been suggested to be involved in both prevention and treatment of various human cancers. Probiotics in Anticancer Immunity is a set of volumes in the Frontiers in Cancer Immunology series that explains biochemical mechanisms of anticancer immunity exerted by probiotics in various human cancers. It presents edited chapters focused on the evidence of probiotic use against human cancers through several animal and human studies. This volume of Probiotics in Anticancer Immunity consists of 11 chapters. The introductory chapters provide information about the link between gut microbiota and the host immune system in cancer and the general mechanisms of anticancer immunity exerted by probiotics. Subsequent chapters are focused on probiotics' anticancer immunity in specific cancers such as, skin cancer, stomach cancer, breast cancer, lung cancer, head and neck cancer, liver cancer, cervical and colon cancer. Key features - Gives a new dimensions and insight in the role of probiotics in anticancer immunity towards various human cancers - Provides several color figures and tables to clearly explain relevant information - Includes recent information with new insights and references - Meets the needs of basic (pre-clinical) and advanced clinical researchers and postgraduate scholars
Probiotics have been suggested to be involved in both prevention and treatment of various human cancers. Probiotics in Anticancer Immunity is a set of volumes in the Frontiers in Cancer Immunology series that explains biochemical mechanisms of anticancer immunity exerted by probiotics in various human cancers. It presents edited chapters focused on the evidence of probiotic use against human cancers through several animal and human studies. This volume of Probiotics in Anticancer Immunity consists of 11 chapters. The introductory chapters provide information about the link between gut microbiota and the host immune system in cancer and the general mechanisms of anticancer immunity exerted by probiotics. Subsequent chapters are focused on probiotics' anticancer immunity in specific cancers such as, skin cancer, stomach cancer, breast cancer, lung cancer, head and neck cancer, liver cancer, cervical and colon cancer. Key features - Gives a new dimensions and insight in the role of probiotics in anticancer immunity towards various human cancers - Provides several color figures and tables to clearly explain relevant information - Includes recent information with new insights and references - Meets the needs of basic (pre-clinical) and advanced clinical researchers and postgraduate scholars
Probiotics have been suggested to be involved in both prevention and treatment of various human cancers. Probiotics in Anticancer Immunity is a set of volumes in the Frontiers in Cancer Immunology series that explains biochemical mechanisms of anticancer immunity exerted by probiotics in various human cancers. It presents edited chapters focused on the evidence of probiotic use against human cancers through several animal and human studies. This volume of Probiotics in Anticancer Immunity consists of 11 chapters. The introductory chapters provide information about the link between gut microbiota and the host immune system in cancer and the general mechanisms of anticancer immunity exerted by probiotics. Subsequent chapters are focused on probiotics' anticancer immunity in specific cancers such as, skin cancer, stomach cancer, breast cancer, lung cancer, head and neck cancer, liver cancer, cervical and colon cancer. Key features - Gives a new dimensions and insight in the role of probiotics in anticancer immunity towards various human cancers - Provides several color figures and tables to clearly explain relevant information - Includes recent information with new insights and references - Meets the needs of basic (pre-clinical) and advanced clinical researchers and postgraduate scholars
Probiotics have been suggested to be involved in both prevention and treatment of various human cancers. Probiotics in Anticancer Immunity is a set of volumes in the Frontiers in Cancer Immunology series that explains biochemical mechanisms of anticancer immunity exerted by probiotics in various human cancers. It presents edited chapters focused on the evidence of probiotic use against human cancers through several animal and human studies. This volume of Probiotics in Anticancer Immunity consists of 11 chapters. The introductory chapters provide information about the link between gut microbiota and the host immune system in cancer and the general mechanisms of anticancer immunity exerted by probiotics. Subsequent chapters are focused on probiotics' anticancer immunity in specific cancers such as, skin cancer, stomach cancer, breast cancer, lung cancer, head and neck cancer, liver cancer, cervical and colon cancer. Key features - Gives a new dimensions and insight in the role of probiotics in anticancer immunity towards various human cancers - Provides several color figures and tables to clearly explain relevant information - Includes recent information with new insights and references - Meets the needs of basic (pre-clinical) and advanced clinical researchers and postgraduate scholars
As a result of globalization, the quantity and generation rate of solid waste in Africa have increased tremendously. This calls for the need to salvage the situation before it gets out of hand. Most African countries dump waste in landfills where there is overflow and burnt, causing severe health and safety concerns. Therefore, instead of taking this waste to landfills, it is significant to reuse it to culture animal feed. From waste to feed might be an alternative feed ingredient to boost the African aquaculture industry. On the other hand, it enables sustainable aquaculture production with less reliance on fish meals. As a result, the aquaculture industry must ramp up its quest for alternative components made from renewable natural resources. Microbial and insect protein have been considered long-term components, owing to their ability to convert non-food lignocellulosic biomass into significant protein resources. This chapter outlined the importance of microbial and insect meals to aquatic animals and the steps involved in turning wastes into proteins. Furthermore, we discuss their nutritional capacity, growth promoters, and the immunoregulatory functions of these resources in aquaculture. However, several advancements in aquaculture nutrition and considerations for the future development of sustainable and safe aquaculture production are also discussed.KeywordsAquaculture industryAquatic productsFish meal replacementWasteMicrobial resourcesInsect
This study was conducted at the Federal University of Agriculture, Abeokuta in September 2019 to evaluate the influence of sex and sole or combined herbal leaf meal as alternative in-feed antibiotics on serum biochemical indices. A total of thirty large white sexed pigs of eight weeks were allotted into five (5) dietary treatments for 12 weeks. Dietary treatments had no significant effect on haematological parameters and serum biochemical indices. Sex did not influence the haematological and serum biochemical profile of pigs except for monocyte, albumin, aspartate aminotransferase, and cholesterol respectively. Dietary supplementation did not influence the haematological serum biochemical profile of pigs. This indicates that the haematological indices were not influenced by sex and diet except the significant values which were within the normal range for sexed pigs which reveals that sex and diet does not compromise the immune system of the sexed pigs.
Kefir is a cultured (fermented) milk drink. The beneficial bacteria and yeast is rich in amino acids, fatty acids, vitamins, minerals, enzymes, vitamin and minerals. The current study was designed to evaluate the nutritional value of kefir milk made from defatted cow milk, by determine chemical, physicochemical, amino acids, fatty acids, minerals contents and microorganisms. The results showed that the moisture, protein, fat, ash, lactose and energy value were 88.10 %, 4.71%, 1.96%, 0.70%, 4.53% and 54.60 kcal/g, respectively. The values of total solids, pH, titratable acidity, viscosity and total phenolic contents were 2.9%, 4.03, 0.88% as lactic acid, 9.4 mpa.s and 199.1 μg/ml GAE, respectively. The highest minerals content of kefir milk recorded with potassium, calcium and magnesium, while the lowest minerals content of kefir milk recorded with copper, ferric, and zinc. Kefir milk contains different amounts of Lactococci bacteria counts, Lactobacili bacteria counts and yeast counts. The highest amino acids composition of kefir milk recorded with glutamic acid, proline and lysine, while the lowest amino acids were valine, glycine and histidine. The major fatty acids in kefir milk were palmitic acid, stearic acid and myristic acid. kefir milk lipids have a higher content of monounsaturated fatty acids, similarly as for medium chain triglycerides. From obtained results it could be concluded that kefir milk has high nutritional value and good source of amino acid and fatty acid especially unsaturated and minerals content.
Food fermentation has been a tradition for decades due to its immense benefits. Lactic acid bacteria are known to possess probiotic potential due to various chemical antimicrobial substances they produce. This research was aimed at isolating Lactobacillus spp. from locally fermented locust beans and screening the isolates for their probiotic potential. A total of 20 samples of fermented locust beans (P. biglobosa) were collected and processed. The samples were inoculated onto de-Mann Rogosa Sharpe (MRS) media and incubated anaerobically. The isolates with characteristic colonial morphology of Lactobacillus sp. were characterized using Gram staining and biochemical tests. Lactobacillus spp. isolates were screened in-vitro for probiotic potential using the following parameters, tolerance of low pH, bile tolerance and antimicrobial activity. Four isolates of Lactobacillus species consisting of Lactobacillus fermentum and Lactobacillus plantarum were isolated from different fermented locust beans. All isolates showed tolerance to low pH and bile concentration of 3.04 and 0.3%, respectively. The Lactobacillus species isolates showed varying antibacterial activity against all test bacteria with isolate S06 (L. plantarum) showing the highest degree of antibacterial activity. In conclusion, the Lactobacillus species isolated from fermented locust beans can serve as probiotic candidate.
Os sorvetes são considerados um ótimo veículo de espécies probióticas, uma vez que é um alimento consumido em quantidades consideráveis por todas as pessoas, independente da faixa etária. Além disso, esses microrganismos ocasionam efeitos positivos no trânsito gastrointestinal e reduzem o risco de se obter algumas enfermidades. O objetivo deste estudo foi realizar uma revisão sobre as novas tecnologias utilizadas na produção de gelados comestíveis, a sua importância e perspectivas para o futuro desse setor, uma vez que a adição de ingredientes funcionais também o torna um produto de alto valor nutritivo. Foi observado, através dos artigos analisados, as inúmeras vantagens trazidas a saúde humana através da ingestão de sorvetes probióticos, logo esse contribui de forma positiva para a indústria de lácteos e para os estudos em ciência e tecnologia de alimentos.
Metabolik, fizyolojik ve immünolojik süreçleri etkileyen, mikroorganizmalar tarafından temsil edilen bağırsak mikrobiyotasının bileşiminde uzun vadeli beslenme alışkanlıkları büyük önem taşımaktadır. Beslenme ile bağlantılı olan mikrobiyota için probiyotiklerin ve prebiyotiklerin kullanımı oldukça popülerdir. Gıda sektörünün genişlemesine önemli ölçüde katkıda bulunan probiyotiklerin canlı mikroorganizma içermesi endüstriyel işlemlerde ve depolamada sorunlara sebep olabilmektedir. Son yıllarda, probiyotik ve prebiyotiklere ek olarak, probiyotik ve prebiyotiklerin kombinasyon halinde kullanıldığı simbiyotikler; mikroorganizmalar tarafından salgılanan metabolik yan ürünler olan postbiyotikler ve cansız mikrobiyel hücreler olan paraprobiyotikler oldukça ilgi görmeye başlamıştır. Bu çalışmada, simbiyotikler, postbiyotikler ve paraprobiyotiklerin işlevleri, sağlığa etkileri ve gıda sektöründeki kullanım alanları hakkında literatür taraması yapılmıştır.
Ekzopolisakaritler, tekrarlanan şeker birimlerinin glikozidik bağ ile bir araya gelmesi ile oluşmuş polimerler olup çok çeşitli mikroorganizma, bitki ve hayvan tarafından üretilebilmektedir. En önemli üreticilerinden biri laktik asit bakterileridir (LAB). Bu polimerler sentezlendikleri hücreye kovalent bağlarla bağlı bulunabileceği gibi, ortama salgılanarak hücreye elektrostatik kuvvetle zayıf bir biçimde de bağlı olabilir. Bulundukları hücreyi düşük su aktivitesi, ozmotik stres, bakteriyofajlar, toksik bileşikler vb. durumlara karşı korumaktadırlar. Sentez mekanizması da dahil olmak üzere ekzopolisakkaritler arasında içerdikleri şeker biriminin çeşit ve sayısı, molekül ağırlığı, yan zincirlerin varlığı, yükü gibi özelliklerle çok çeşitli farklılıklar gözlemlenir ve bu durum çeşitli fonksiyonel özellikte benzersiz yapıda ekzopolisakkaritlerin oluşumunu sağlar. LAB tarafından üretilen ekzopolisakkaritler toksik olmayışı ve biyo-bozunur özelliği başta olmak üzere tekstürel yapı ve organoleptik kaliteyi olumlu yönde etkilediğinden gıda sistemlerinde çok yaygın bir kullanım alanı bulmuştur. Günümüzde ekzopolisakkaritlerin teknolojik özelliklerinin yanı sıra çeşitli çalışmalar ışığında antioksidan, anti-tümör, prebiyotik, yara iyileştirici, anti diyabetik ve kolesterol seviyesini düzenleyici gibi birçok biyolojik fonksiyonu ortaya çıkarılmıştır. Bu derlemede literatürde yer alan çalışmalar eşliğinde ekzopolisakaritlerin yapısı ve sağlık üzerine bazı etkileri incelenmiştir.
With the prevalence of food allergy increasing every year, food allergy has become a common public health problem. More and more studies have shown that probiotics can intervene in food allergy based on the intestinal mucosal immune system. Probiotics and their metabolites can interact with immune cells and gut microbiota to alleviate food allergy. This review outlines the relationship between the intestinal mucosal immune system and food allergy. This review also presents the clinical application and potential immunomodulation mechanisms of probiotics on food allergy. We aim at providing a reference for further studies to explore the key active substances and immunomodulation mechanisms of anti-allergic probiotics.
Honey bees are a very important species in terms of economy, agriculture, and environment. In recent years, there has been a significant reduction in honey bee colonies in some parts of the world. Honeybee losses are not an unusual event, but there has been a significant reduction in honey bee colonies in many countries around the world. Due to the different social behaviors of honey bees, it is difficult to identify the main factors causing colony losses. According to the latest research, colony losses are mainly caused by parasites, diseases, bee keeping practices, and bee management including reproduction, changes in climatic conditions, agricultural practices and pesticide use, pesticides, nutrition, and beekeeping practices. In this review, the structure of prebiotic, probiotic, climate change, and vitollegen, which causes colony losses, is emphasized, and the potential solutions of these factors that will shed light on colony losses in honey bees from a different point of view are emphasized. In addition, bibliometric analysis was performed using the SCOPUS database to emphasize the importance of probiotic microorganisms and vitellogen.
This study investigated the bacteriological quality of ready-to-eat (RTE) African salads in Enugu Metropolis, Enugu, Nigeria. A total of 10 samples of African salad were purchased from 10 different vendors in Enugu Metropolis. The samples were purchased from Agbani Road, Ogbete, Mayor, Uwani, Kenyatta, Achara Layout, Obiagu and Timber. Isolation and enumeration of bacterial isolates were done using Nutrient agar, Eosin Methylene Blue (EMB) agar, Thiosulphate-citrate-bile salts-sucrose (TCBS) agar, Salmonella-Shigella Agar (SSA) and MacConkey agar, following standard methods. Identification of the bacterial isolates were done through biochemical tests and the Analytical Profile Index (API 20E) test kit. The antibiotic sensitivity of the bacterial isolates was also done using the Kirby Bauer disc diffusion method. Total culturable heterotrophic count was above 300 colonies across the samples. The highest bacterial counts recorded on EMB, SSA and TCBS across the samples were 6.3 × 10⁶ CFU/g, 7.4 × 10⁶ CFU/g and 1.21 × 10⁷ CFU/g respectively. The identities of the organisms were; Salmonella spp., Staphylococcus aureus, Escherichia coli, Vibrio mimicus, Vibrio fluvialis, Vibrio cholerae, Vibrio parahaemolyticus and Vibrio hollisae. The prevalent organism across the samples was Vibrio spp. The antibiotic sensitivity test suggested that Vibrio spp. was resistant to Ampiclox and Amoxycillin but sensitive to Erythromycin, Pefloxacin and Septrin. From this study, it was discovered that consumers of RTE African salad from majority of the vendors across Enugu metropolis are at risk of severe food poisoning.
Saccharides, the simplest forms of carbohydrates, consist of single sugar units with five or six carbon atoms in a ring form. They are commonly called “sugars”or “sweeteners” because they taste sweet. Monosaccharides consist of one saccharide unit; disaccharides, two units; trisaccharides, three units; and polysaccharides, many units. Oligosaccharides are saccharides with more than three but less than eight units. Lot of literature are available on carbohydrates and saccharide sweet (SS) principles [1, 2], hence pertinent and salient features are presented here.
Probiotics are the beneficial microorganisms, catalase negative which restore microbial balance inside the gut of humans as well as animals. Lactobacillus the earliest probiotic that have the beneficial impact on health. These “Good Microorganisms” can be obtained not only from various non-dairy products but also from processed dairy products like. Another economically viable method is microencapsulation for preserving probiotics and the stability is improved by glucose. Even the vitamins manufacturer the probiotic bacterial agents. The health benefits of probiotics include increased immunological responses, relief of lactose intolerance symptoms, therapy for diarrhea, reduction in serum of cholesterol, production of vitamin, anticarcinogenic. Probiotics play a wide range in the host body (e.g., decreasing illnesses and stress, enhancing immunity, modulation of gut microbiota, nutritional assistance, improving quality of water, etc.). So, the positive effects of probiotics help to boost animal feed value and growth and improve aquaculture breeding and hatching rates. Probiotics can lower the prevalence and severity of illnesses, showing their promise to cure or prevent COVID-19. Lactobacillus casei also interact with epithelial cells with Toll-like receptors (TLRs) to improve the production of cytokines that are important in the enhancement of cell productivity and prevent apoptosis during restoration, which promote survival and proliferation. The preservation of the human GI or lung microbiota might help prevent COVID-19, as dysbiosis plays an essential role in people’s vulnerability to infectious illnesses. Most of the experimental studies proved that bacteria isolated from processed dairy products belonged to lactic acid bacteria and are declared as probiotic bacteria. In present review, various research studies regarding significance of probiotics as well as their extraction from processed dairy products are discussed.
Commensal gut bacteria are essential for the development and maintenance of the gut's immune system. Some bacteria strains, such as Lactobacillus and Bifidobacterium species, have been reported to provide protection from allergic and inflammatory bowel diseases. However, the interactions between these commensal bacteria and the immune system are largely unknown. Objective: We studied the effects of a supernatant from the culture of B breve C50 (BbC50) on the maturation, activation, and survival of human dendritic cells (DCs). Methods: DCs were differentiated from human monocytes with IL-4 and GM-CSF for 5 days and cultured with BbC50 supernatant (BbC50 SN) or LPS for 2 days. Results: BbC50 SN induced DC maturation, with increase in CD83, CD86, and HLA-DR expression. We also showed, for the first time, that BbC50 SN prolonged DC survival, with high IL-10 and low IL-12 production compared with that seen in LPS-DCs. Moreover, BbC50 SN inhibited the effects of LPS on DCs, both in terms of IL-12 production and in terms of survival. The prolonged DC survival was independent of IL-10 production and nuclear factor kB pathway but was associated with an upregulation of Bcl-x L and Phospho-Bad. Finally, BbC50 SN induced activation of Toll-like receptor 2 (TLR2)–transfected cells in contrast to TLR4-, TLR7-, and TLR9-transfected cells. Conclusion: The supernatant of B breve C50 can induce DC maturation and prolonged DC survival through TLR2, with high IL-10 production. These properties might correspond to a regulatory DC profile, which could limit the excessive T H 1 response and control the excessive T H 2 polarization observed in atopic newborns. (J Allergy Clin Immunol 2006;117:696-702.) Live commensal microflora is essential for the development of the gut's immune system. 1 Some bacteria, such as Lactobacillus and Bifidobacterium species, described as ''living microorganisms exerting health benefit,'' 2 define the concept of probiotics. These bacteria have been reported to prevent and treat rotavirus infections and postantibiotic diarrhea, 3,4 allergic diseases, 5-7 and recurrence of inflammatory bowel disease. 8,9 These studies suggest that the intestinal immune system could be a privileged target of probiotics. Nevertheless, despite several studies reporting modifications of immunologic parameters induced by probiotic bacteria, the interactions between the cells of the intestinal immune system and bacteria remain largely unknown. 10 However, it has been shown that killed probiotic bacteria can affect the maturation and cytokine secretion profile of dendritic cells (DCs), 11,12 which represent potent antigen-presenting cells. DCs also have properties to induce negative regulation , with generation of regulatory T cells. 13 DCs can be activated by bacterial components through the interaction between pathogen-derived immunostimulatory molecules from bacteria and membrane receptors called pattern-recognition receptors, including the Toll-like receptor (TLR) family. 14 The different TLRs recognize a broad spectrum of highly conserved microbial structures, such as proteins, lipids, glycoproteins, and nucleic acid motifs, contained in the wall, cytoplasm, and nucleus of bacteria. TLR engagement could therefore have different types of effects on DC activation according to the bacteria strain. 15 Because of these properties, DCs represent a potential target of probi-otic bacteria. Menard et al 16 recently reported that active bacterial products from Bifidobacterium breve C50 (BbC50) could cross an intestinal monolayer of epithelial cells. We therefore studied the effects of a supernatant of BbC50 (BbC50 SN) on human monocyte-derived DCs in vitro to define the interactions with the immune system. In our model BbC50 SN was able to mature and fully activate DCs, inducing a particular cytokine synthesis profile and prolonged DC survival through a TLR2 pathway. Abbreviations used 7-AAD: 7-Amino actinomycin D BbC50: Bifidobacterium breve C50 BbC50 SN : Supernatant of Bifidobacterium breve C50 BbC50 SN-DC: DC treated with BbC50 SN DC: Dendritic cell NF: Nuclear factor PE: Phycoerythrin TLR: Toll-like receptor
The enteric flora comprises approximate to 95% of the total number of cells in the human body and can elicit immune responses while protecting against microbial pathogens. However, the resident bacterial flora of the gastrointestinal tract may also be implicated in the pathogenesis of diseases such as inflammatory bowel disease (ulcerative colitis and Crohn disease). The objectives of the Probiotic Research Group based at University College Cork were to isolate and identify lactic acid bacteria exhibiting beneficial probiotic traits, such as bile tolerance in the absence of deconjugation activity, acid resistance, adherence to host epithelial tissue, and in vitro antagonism of pathogenic microorganisms or those suspected of promoting inflammation. To isolate potentially effective probiotic bacteria, we screened the microbial population adhering to surgically resected segments of the gastrointestinal tract (the environment in which they may subsequently be reintroduced and required to function). In total, 1500 bacterial strains from resected human terminal ilea were assessed. From among these organisms, Lactobacillus salivarius subsp. salivarius strain UCC118 was selected for further study. In mouse feeding trials, milk-borne L. salivarius strain UCC118 could successfully colonize the murine gastrointestinal tract. A human feeding study conducted in 80 healthy volunteers showed that yogurt can be used as a vehicle for delivery of strain UCC118 to the human gastrointestinal tract with considerable efficacy in influencing gut flora and colonization. In summary, we developed criteria for in vitro selection of probiotic bacteria that may reflect certain in vivo effects on the host such as modulation of gastrointestinal tract microflora.
Since the last decade, newly observed functions of oligosaccharides are their ability to act as regulatory molecules on various organisms. The successful development of these compounds in future implies efficient processes for specific oligosaccharide production. For this reason, plant and algae constitute an original source of various oligosaccharidic structures. To exploit them, two strategies are available: synthesis (chemical or by enzymes) and polysaccharide cleavage (chemical, physical or biological). This review catalogues the possibilities of these methods, applied to plant and algae polysaccharide models, to generate bioactive oligosaccharides.
Hydrolyzate of wheat bran hemicellulose was demonstrated to stimulate significantly the growth of bifidobacteria in the ceca of Wistar rats and ICR mice fed the purified diets including the hydrolyzate at 2.5% and 5.0% for 4 weeks. In contrast, Enterobacteriaceae, viridans streptococci, and staphylococci were decreased in numbers, especially at 5.0% level of the hydrolyzate. Lactobacilli were slightly increased in numbers, but not significantly, in mice. No significant changes were found in the numbers of the other examined microbes. The cecal concentrations of total short-chain fatty acids and acetic and propionic acids increased remarkably in both the animals in proportion to the rate of the hemicellulose hyrolyzate contained in the diets while those of iso-butyric and iso-valeric acids decreased. The butyric acid concentration increased in mice but not in rats. The cecal pH values were inversely proportional to the total concentrations of short-chain fatty acids.
Objective.
—To determine the safety and efficacy of a new combination treatment for patients with Clostridium difficile—associated disease (CDD). The treatment combines the yeast Saccharomyces boulardii with an antibiotic (vancomycin hydrochloride or metronidazole).Design.
—A double-blind, randomized, placebo-controlled, parallel-group intervention study in patients with active CDD. Patients received standard antibiotics and S boulardii or placebo for 4 weeks, and were followed up for an additional 4 weeks after therapy. Effectiveness was determined by comparing the recurrence of CDD in the two groups using multivariate analysis to control for other risk factors for CDD.Setting.
—National referral study of ambulatory or hospitalized patients from three main study coordinating centers.Patients.
—A total of 124 eligible consenting adult patients, including 64 who were enrolled with an initial episode of CDD, and 60 who had a history of at least one prior CDD episode. Patients who were immunosuppressed due to acquired immunodeficiency syndrome or cancer chemotherapy within 3 months were not eligible.Intervention.
—Treatment with oral S boulardii (1 g/d for 4 weeks) or placebo in combination with a standard antibiotic.Main Outcome Measure.
—Recurrence of active CDD.Results.
—A history of CDD episodes dramatically increased the likelihood of further recurrences. Multivariate analysis revealed that patients treated with S boulardii and standard antibiotics had a significantly lower relative risk (RR) of CDD recurrence (RR, 0.43; 95% confidence interval, 0.20 to 0.97) compared with placebo and standard antibiotics. The efficacy of S boulardii was significant (recurrence rate 34.6%, compared with 64.7% on placebo; P=.04) in patients with recurrent CDD, but not in patients with initial CDD (recurrence rate 19.3% compared with 24.2% on placebo; P=.86). There were no serious adverse reactions associated with S boulardii.Conclusions.
—The combination of standard antibiotics and S boulardii was shown to be an effective and safe therapy for these patients with recurrent CDD; no benefit of S boulardii was demonstrated for those with an initial episode of CDD.(JAMA. 1994;271:1913-1918)
To evaluate the prebiotic potential and intestinal fermentation products of wheat bran-derived arabinoxylooligosaccharides (AXOS) in relation to their structure, 5 preparations with structurally different AXOS were included (;4% wt:wt) in rat diets that mimicked the average Western human diet composition. Xylooligosaccharides (XOS), fructooligosaccharides (FOS), and inulin were used as references. The observed effects mainly depended on the average degree of polymerization (avDP) of the AXOS preparations. The AXOS and XOS preparations with a low avDP (#3) resulted in increased colonic acetate and butyrate productionandboostedbifidobacteriaconcentrationsinthececum,butdidnotsignificantlylowertheconcentrationsofbranched SCFA,whichareconsideredtobemarkersofproteinfermentationbyintestinalmicrobiota.Incontrast,anAXOSpreparationwith a higher avDP (61) effectively suppressed branched SCFA concentrations and thus tipped the balance away from protein fermentation. However, it neither increased colonic butyrate concentrations nor stimulated cecal bifidobacteria development. TwoAXOSpreparationswithasimilaravDP(12and15)butdifferentaveragedegreesofarabinosesubstitution(avDAS)(0.69and 0.27) affected the measured intestinal characteristics similarly, suggesting that the influence of the avDAS was apparently limited and possibly overshadowed by that of the avDP. Among those tested, an AXOS preparation with an avDP of 5 and an avDAS of 0.27 exhibited the best combination of desirable effects on gut health characteristics. Compared with this optimal AXOS preparation, FOS and inulin resulted in similar bifidogenic effects with increased production of colonic acetate (inulin) but notof butyrate.Thesenewinsightsintothestructure-activityrelationof AXOSopenupnewperspectivesfor theproductionand application of AXOS preparations with optimized prebiotic and fermentation properties. J. Nutr. 138: 2348-2355, 2008.
Penetration of the gut mucosa by pathogens expressing invasion genes is believed to occur mainly through specialized epithelial cells, called M cells, that are located in Peyer's patches. However, Salmonella typhimurium that are deficient in invasion genes encoded by Salmonella pathogenicity island 1 (SPI1) are still able to reach the spleen after oral administration. This suggests the existence of an alternative route for bacterial invasion, one that is independent of M cells. We report here a new mechanism for bacterial uptake in the mucosa tissues that is mediated by dendritic cells (DCs). DCs open the tight junctions between epithelial cells, send dendrites outside the epithelium and directly sample bacteria. In addition, because DCs express tight-junction proteins such as occludin, claudin 1 and zonula occludens 1, the integrity of the epithelial barrier is preserved.
It is frequently assumed that dietary non-digestible carbohydrates improve host resistance to intestinal infections by stimulating the protective gut microflora. However, compelling scientific evidence from in vivo infection studies is lacking. Therefore, we studied the effect of several non-digestible carbohydrates on the resistance of rats to Salmonella enteritidis infection.
Rats (n=8 per group) were fed "humanised" purified diets containing 4% lactulose, fructo-oligosaccharides (FOS), resistant starch, wheat fibre, or cellulose. After an adaptation period of 2 weeks the animals were orally infected with S enteritidis. Supplement induced changes in faecal biochemical and microbiological parameters were studied before infection. Colonisation of salmonella was determined by studying the faecal excretion of this pathogen and translocation by analysis of urinary nitric oxide metabolites over time and classical organ cultures. Intestinal mucosal myeloperoxidase activity was determined to quantify intestinal inflammation after infection.
Despite stimulation of intestinal lactobacilli and bifidobacteria and inhibition of salmonella colonisation, FOS and lactulose significantly enhanced translocation of this pathogen. These supplements also increased cytotoxicity of faecal water and faecal mucin excretion, which may reflect mucosal irritation. In addition, caecal and colonic, but not ileal, mucosal myeloperoxidase activity was increased in infected rats fed FOS and lactulose. In contrast, cellulose, wheat fibre, and resistant starch did not affect the resistance to salmonella.
In contrast to most expectations, FOS and lactulose impair the resistance of rats to intestinal salmonella infection. Obviously, stimulation of the endogenous lactobacilli and bifidobacteria is no guarantee of improved host defence against intestinal infections.
Recent research in the area of carbohydrate food ingredients has shown the efficiency of oligosaccharides when they are used as prebiotics or biopreservatives. Considering the former, they have various origins and structures, whereas the latter are described mostly as oligochitosans or as low molecular mass chitosans. If new manufacturing biotechnolo-gies have significantly increased the development of these functional food ingredients, the main drawback limiting their applications is the difficulty to engender specific glycosidic structures. The present review focuses on the knowledge in the area of food bioactive oli-gosaccharides and catalogues the processes employed to generate them.
The possible role of Saccharomyces boulardii, a nonpathogenic yeast with beneficial effects on the human intestine, in the maintenance treatment of Crohns disease has been evaluated. Thirty-two patients with Crohns disease in clinical remission (CDAI < 150)="" were="" randomly="" treated="" for="" six="" months="" with="" either="" mesalamine="" 1="" g="" three="" times="" a="" day="" or="" mesalamine="" 1="" g="" two="" times="" a="" day="" plus="" a="" preparation="" of="">Saccharomyces boulardii 1 g daily. Clinical relapses as assessed by CDAI values were observed in 37.5% of patients receiving mesalamine alone and in 6.25% of patients in the group treated with mesalamine plus the probiotic agent. Our results suggest that Saccharomyces boulardii may represent a useful tool in the maintenance treatment of Crohns disease. However, in view of the products cost, further controlled studies are needed to confirm these preliminary data.
The study was to determine effects of dietary supplementation of chitosan (COS) and galacto-mannan-oligosaccharids (GMOS) on some serum biochemical indices, serum growth hormone (GH) and insulin-like growth factor-I (IGF-I) levels, and hepatic and long gissimus muscle IGF-I mRNA expression in early-weaned piglets. Twenty six Duroc × Landrace × Yorkshire piglets at the age of 15 days were used. The piglets had access to creep feed during the suckling. Six piglets were sacrificed for sampling at the beginning of the study. The other 20 piglets were individually housed in metabolic cages and randomly allotted to four corn and soybean meal-based diets including the control group, the antibiotic group with 110 mg lincomycin/kg diet, the COS group containing 0.025% COS, and the GMOS group with 0.20% GMOS, respectively, in a 2-week feeding experiment. Blood urea nitrogen (BUN) level was reduced whereas serum total protein concentration was increased (P < 0.05) in responses to the COS and GMOS supplementation. Dietary supplementation of COS and GMOS also increased (P < 0.05) the serum GH and IGF-I levels along with enhanced hepatic and the muscle IGF-I mRNA abundance. Dietary supplementation of oligosaccharides such as COS and GMOS may improve growth and feed conversion efficiency by increasing plasma GH and IGF-I levels, in the early-weaned piglets.
In the paper an overview is given about the market situation of Functional Food in Europe. The global market of Functional Food is estimated up to 33 billion US$, the respective market estimations for Europe exceed 2 billion US$, representing less than 1% of the European food market. Functional dairy products are the key product sector accounting for sales of around 1.35 billion US$ in 1999 in Europe. Mostly multinational food companies as well as international suppliers profit from the market growth of Functional Food. A limited number of small and medium-sized companies is active in market niches or offer “me-too” products. Specific efforts in nutritional research, product development and marketing are necessary to realise long-lasting market success of Functional Food products. Therefore the market is characterised by a high rate of product failures. General success factors for the marketing of food (like tasty products, convenience, variety) play a crucial role in Functional Food as well.
The microbic colonization of human intestine begins at birth, when from a sterile state the newborn is exposed to an external environment rich in various bacterial species. The kind of delivery has an important influence on the composition of the intestinal flora in the first days of life. Thereafter, the microflora is mainly influenced by the kind of feeding: breast-fed infants show a predominance of bifidobacteria and lactobacilli, whereas bottle-fed infants develop a mixed flora with a lower number of bifidobacteria.The “bifidogenic effect” of human milk is not related to a single growth-promoting substance, but rather to a complex of interacting factors. In particular the prebiotic effect has been ascribed to the low concentration of proteins and phosphates, the presence of lactoferrin, lactose, nucleotides and oligosaccharides.The real prebiotic role of each of these substances is not yet clearly defined, with the exception of oligosaccharides which undoubtedly promote a bifidobacteria-dominant microflora.
To investigate deep and comprehensive analysis of gut microbial communities and biological parameters after prebiotic administration in obese and diabetic mice.
Genetic (ob/ob) or diet-induced obese and diabetic mice were chronically fed with prebiotic-enriched diet or with a control diet. Extensive gut microbiota analyses, including quantitative PCR, pyrosequencing of the 16S rRNA, and phylogenetic microarrays, were performed in ob/ob mice. The impact of gut microbiota modulation on leptin sensitivity was investigated in diet-induced leptin-resistant mice. Metabolic parameters, gene expression, glucose homeostasis, and enteroendocrine-related L-cell function were documented in both models.
In ob/ob mice, prebiotic feeding decreased Firmicutes and increased Bacteroidetes phyla, but also changed 102 distinct taxa, 16 of which displayed a >10-fold change in abundance. In addition, prebiotics improved glucose tolerance, increased L-cell number and associated parameters (intestinal proglucagon mRNA expression and plasma glucagon-like peptide-1 levels), and reduced fat-mass development, oxidative stress, and low-grade inflammation. In high fat-fed mice, prebiotic treatment improved leptin sensitivity as well as metabolic parameters.
We conclude that specific gut microbiota modulation improves glucose homeostasis, leptin sensitivity, and target enteroendocrine cell activity in obese and diabetic mice. By profiling the gut microbiota, we identified a catalog of putative bacterial targets that may affect host metabolism in obesity and diabetes.
At birth, the human colon is rapidly colonized by gut microbes. Owing to their vast number and their capacity to ferment nutrients and secrete bioactive compounds, these gastrointestinal microbes act as an environmental factor that affects the host's physiology and metabolism, particularly in the context of obesity and its related metabolic disorders. Experiments that compared germ-free and colonized mice or analyzed the influence of nutrients that qualitatively change the composition of the gut microbiota (namely prebiotics) showed that gut microbes induce a wide variety of host responses within the intestinal mucosa and thereby control the gut's barrier and endocrine functions. Gut microbes also influence the metabolism of cells in tissues outside of the intestines (in the liver and adipose tissue) and thereby modulate lipid and glucose homeostasis, as well as systemic inflammation, in the host. A number of studies describe characteristic differences between the composition and/or activity of the gut microbiota of lean individuals and those with obesity. Although these data are controversial, they suggest that specific phyla, classes or species of bacteria, or bacterial metabolic activities could be beneficial or detrimental to patients with obesity. The gut microbiota is, therefore, a potential nutritional and pharmacological target in the management of obesity and obesity-related disorders.
There is a growing interest in modulating gut microbiota with diet in the context of obesity. The purpose of the present study was to evaluate the dose-dependent effects of prebiotics (inulin and oligofructose) on gut satiety hormones, energy expenditure, gastric emptying and gut microbiota. Male lean and obese JCR:LA-cp rats were randomised to either of the following: lean 0 % fibre (LC), lean 10 % fibre (LF), lean 20 % fibre (LHF), obese 0 % fibre (OC), obese 10 % fibre (OF) or obese 20 % fibre (OHF). Body composition, gastric emptying, energy expenditure, plasma satiety hormone concentrations and gut microbiota (using quantitative PCR) were measured. Caecal proglucagon and peptide YY mRNA levels were up-regulated 2-fold in the LF, OF and OHF groups and 3-fold in the LHF group. Ghrelin O-acyltransferase mRNA levels were higher in obese v. lean rats and decreased in the OHF group. Plasma ghrelin response was attenuated in the LHF group. Microbial species measured in the Bacteroidetes division decreased, whereas those in the Firmicutes increased in obese v. lean rats and improved with prebiotic intake. Bifidobacterium and Lactobacillus increased in the OHF v. OC group. Bacteroides and total bacteria negatively correlated with percentage of body fat and body weight. Enterobacteriaceae increased in conjunction with glucose area under the curve (AUC) and glucagon-like peptide-1 AUC. Bacteroides and total bacteria correlated positively with ghrelin AUC yet negatively with insulin AUC and energy intake (P < 0·05). Several of the mechanisms through which prebiotics act (food intake, satiety hormones and alterations in gut microbiota) are regulated in a dose-dependent manner. The combined effects of prebiotics may have therapeutic potential for obesity.
Alterations in the composition of gut microbiota--known as dysbiosis--has been proposed to contribute to the development of obesity, thereby supporting the potential interest of nutrients targeting the gut with beneficial effect for host adiposity. We test the ability of a specific concentrate of water-extractable high molecular weight arabinoxylans (AX) from wheat to modulate both the gut microbiota and lipid metabolism in high-fat (HF) diet-induced obese mice.
Mice were fed either a control diet (CT) or a HF diet, or a HF diet supplemented with AX (10% w/w) during 4 weeks. AX supplementation restored the number of bacteria that were decreased upon HF feeding, i.e. Bacteroides-Prevotella spp. and Roseburia spp. Importantly, AX treatment markedly increased caecal bifidobacteria content, in particular Bifidobacterium animalis lactis. This effect was accompanied by improvement of gut barrier function and by a lower circulating inflammatory marker. Interestingly, rumenic acid (C18:2 c9,t11) was increased in white adipose tissue due to AX treatment, suggesting the influence of gut bacterial metabolism on host tissue. In parallel, AX treatment decreased adipocyte size and HF diet-induced expression of genes mediating differentiation, fatty acid uptake, fatty acid oxidation and inflammation, and decreased a key lipogenic enzyme activity in the subcutaneous adipose tissue. Furthermore, AX treatment significantly decreased HF-induced adiposity, body weight gain, serum and hepatic cholesterol accumulation and insulin resistance. Correlation analysis reveals that Roseburia spp. and Bacteroides/Prevotella levels inversely correlate with these host metabolic parameters.
Supplementation of a concentrate of water-extractable high molecular weight AX in the diet counteracted HF-induced gut dysbiosis together with an improvement of obesity and lipid-lowering effects. We postulate that hypocholesterolemic, anti-inflammatory and anti-obesity effects are related to changes in gut microbiota. These data support a role for wheat AX as interesting nutrients with prebiotic properties related to obesity prevention.
Background: Short-term studies in adolescents have generally shown an enhancement of calcium absorption by inulin-type fructans (prebiotics). Results have been inconsistent; however, and no studies have been conducted to determine whether this effect persists with long-term use.
Objective: The objective was to assess the effects on calcium absorption and bone mineral accretion after 8 wk and 1 y of supplementation with an inulin-type fructan.
Design: Pubertal adolescents were randomly assigned to receive 8 g/d of a mixed short and long degree of polymerization inulin-type fructan product (fructan group) or maltodextrin placebo (control group). Bone mineral content and bone mineral density were measured before randomization and after 1 y. Calcium absorption was measured with the use of stable isotopes at baseline and 8 wk and 1 y after supplementation. Polymorphisms of the Fok1 vitamin D receptor gene were determined.
Results: Calcium absorption was significantly greater in the fructan group than in the control group at 8 wk (difference: 8.5 ± 1.6%; P < 0.001) and at 1 y (difference: 5.9 ± 2.8%; P = 0.04). An interaction with Fok1 genotype was present such that subjects with an ff genotype had the least initial response to fructan. After 1 y, the fructan group had a greater increment in both whole-body bone mineral content (difference: 35 ± 16 g; P = 0.03) and whole-body bone mineral density (difference: 0.015 ± 0.004 g/cm²; P = 0.01) than did the control group.
Conclusion: Daily consumption of a combination of prebiotic short- and long-chain inulin-type fructans significantly increases calcium absorption and enhances bone mineralization during pubertal growth. Effects of dietary factors on calcium absorption may be modulated by genetic factors, including specific vitamin D receptor gene polymorphisms.
Certain nondigestible oligosaccharides can be selectively utilized by probiotics and reduce the risk of colon cancer. However, the inhibitory effects of xylooligosaccharides (XOS) on colon cancer are not well documented. This study evaluated the effects of xylooligosaccharides and fructooligosaccharides (FOS) on the alteration of cecal microbiota, cecal pH, cecal weight, and serum lipid levels, and also their inhibitory effect on precancerous colon lesions in male Sprague-Dawley rats. The rats were randomly assigned to 4 groups: control, treatment with 1,2-dimethylhydrazine (DMH) [15 mg/(kg body wt (.) wk) for 2 wk], treatment with DMH + 60 g XOS/kg diet, and treatment with DMH + 60 g FOS/kg diet. Rats were fed the experimental diets for 35 cl, beginning 1wk after the second dose of DMH. Both XOS and FOS markedly decreased the cecal pH and serum triglyceride concentration, and increased the total cecal weight and bifidobacteria population. XOS had a greater effect on the bacterial population than did FOS. Moreover, both XOS and FOS markedly reduced the number of aberrant crypt foci in the colon of DMH-treated rats. These results suggest that XOS and FOS dietary supplementation may be beneficial to gastrointestinal health, and indicate that XOS is more effective than FOS. .
Background: Ten to 15% of patients with pouchitis experience refractory or recurrent disease. The aim of this study was to evaluate the effectiveness of a single daily high dose probiotic preparation (VSL#3) in maintaining antibiotic induced remission, and quality of life (QOL), for one year in such patients. Methods: Patients with pouchitis at least twice in the previous year or requiring continuous antibiotics, associated with a pouchitis disease activity index (PDAI) ⩾7 (0 = perfect; 18 = worst), in whom remission was induced by four weeks of combined metronidazole and ciprofloxacin, were randomised to receive VSL#3 6 g or placebo once daily for one year or until relapse. Symptomatic, endoscopic, and histological evaluations were made before, and two and 12 months after randomisation or at the time of relapse. Remission was defined as a clinical PDAI ⩽2 and endoscopic PDAI ⩽1. Relapse was defined as an increased clinical PDAI score ⩾2 and increased endoscopic PDAI score ⩾3. QOL was assessed using the inflammatory bowel disease questionnaire (IBDQ). Results: Thirty six patients were randomised: 20 to VSL#3 and 16 to placebo. Remission was maintained at one year in 17 patients (85%) on VSL#3 and in one patient (6%) on placebo (p<0.0001). The IBDQ score remained high in the VSL#3 group (p = 0.3) but deteriorated in the placebo group (p = 0.0005). Conclusion: The once daily high dose probiotic VSL#3 is effective in maintaining antibiotic introduced remission for at least a year in patients with recurrent or refractory pouchitis. This is associated with a high level of quality of life.
AIM: To analyze the ability of nine different potentially probiotic bacteria to induce maturation and cytokine production in human monocyte-derived dendritic cells (moDCs).
METHODS: Cytokine production and maturation of moDCs in response to bacterial stimulation was analyzed with enzyme-linked immunosorbent assay (ELISA) and flow cytometric analysis (FACS), respectively. The kinetics of mRNA expression of cytokine genes was determined by Northern blotting. The involvement of different signaling pathways in cytokine gene expression was studied using specific pharmacological signaling inhibitors.
RESULTS: All studied bacteria induced the maturation of moDCs in a dose-dependent manner. More detailed analysis with S. thermophilus THS, B. breve Bb99, and L. lactis subsp. cremoris ARH74 indicated that these bacteria induced the expression of moDC maturation markers HLA class II and CD86 as efficiently as pathogenic bacteria. However, these bacteria differed in their ability to induce moDC cytokine gene expression. S. thermophilus induced the expression of pro-inflammatory (TNF-α, IL-12, IL-6, and CCL20) and Th1 type (IL-12 and IFN-γ) cytokines, while B. breve and L. lactis were also potent inducers of anti-inflammatory IL-10. Mitogen-activated protein kinase (MAPK) p38, phosphatidylinositol 3 (PI3) kinase, and nuclear factor-kappa B (NF-κB) signaling pathways were shown to be involved in bacteria-induced cytokine production.
CONCLUSION: Our results indicate that potentially probiotic bacteria are able to induce moDC maturation, but their ability to induce cytokine gene expression varies significantly from one bacterial strain to another.
Xylooligosaccharide was found to have a favorable effect on human intestinal flora. Xylooligosaccharide was utilized by bifidobacteria, but it was not utilized by Escherichia coli and Clostridium spp. in vitro. In vivo, xylooligosaccharide (5 g/day) promoted the growth of bifidobacteria, lowered fecal pH and helped to maintain the fecal water content within normal range. These results showed that xylooligosaccharide can selectively promote the growth of bifidobacteria and help to establish favorable environmental conditions in the intestines.
Involvement of pathogenic or potentially pathogenic bacteria in the pathogenesis of inflammatory bowel disease has long been suggested because, among other reasons, the inflammatory response resembles that in infectious bowel diseases. Elevated antibody levels to pathogen antigens and a changed metabolic activity of the intestinal microflora have been detected in patients with Crohn's disease. Several studies have revealed a possible etiologic link between intestinal microorganisms and inflammatory bowel disease. Therefore, several therapeutic strategies, including reduction or dilution of bacterial components in the intestine by antibiotics or intestinal lavage, respectively, inactivation of inflammatory bacterial products, and reconstitution of intestinal microflora have been employed, substantiating the idea that dysfunction of the intestinal mucosal barrier and an alteration of bacterial composition contribute to the inflammatory disease. However, the beneficial effect of restoration of the physiologic intestinal microflora in colonic inflammation by exogenous administration of a viable nonpathogenic bacterium has not been investigated before in a placebo-controlled study. Promising results came from the present pilot study in which the nonpathogenic Escherichia coli strain Nissle 1917 was tested for efficacy and tolerance in maintaining remission in patients with colonic Crohn's disease. Application of the physiologic bacteria reduced the risk for relapse and minimized the need for glucocorticoids. Therefore we are convinced that in Crohn's disease parts of the intestinal microflora, including the host's immune response toward indigenous flora or an impairment of the gut flora's metabolic activity are involved in the development or at least in the onset of relapse from remissive of colonic Crohn's disease. However, more data are necessary to prove the benefit of E. coli strain Nissle 1917 as a new therapy to maintain remission of colonic Crohn's disease.
As a number of functional foods have been already introduced into the international market, their claims of health benefits may challenge the traditional border between food and medicine. As a result the position of functional foods within existing categories in the regulatory system is vague. The regulatory concept of functional foods on the basis of Japanese and international concepts has been examined in view of the approaches in other countries. From the examination, it is generally agreed that functional foods should provide health benefits over and above their normal nutritional values within daily dietary patterns. In order to clarify the scope of functional foods their relationship with food and drugs is also examined.
The selective release of soluble oligomeric structures from corn cobs (CC) by autohydrolysis was optimized using the severity factor (logR0), and a maximum xylo-oligosaccharides (XOS) production was obtained at logR0=3.75. Gel filtration chromatography was employed to separate oligosaccharides (OS) from the crude hydrolysate and two fractions with average degrees of polymerization (DP) of 3–4 and 5–6 were compared with commercial XOS in their ability to promote the growth of Bifidobacterium adolescentis, B. longum, Lactobacillus brevis and L. fermentum as carbon and energy sources. Among the tested strains, B. adolescentis and L. brevis displayed the highest growth and XOS consumption, in contrast to B. longum and L. fermentum whose overall growth on XOS was low. XOS mixtures from CC autohydrolysis, mainly constituted by xylotriose and xylotetraose, were fermented by B. adolescentis as well as commercial XOS containing essentially xylobiose, whereas L. brevis preferred XOS with an average DP of 2. However, an increase in XOS chain length to DP 5–6 clearly reduced the extension to which B. adolescentis utilized these OS. This study showed that XOS of low molecular weight from CC autohydrolysis exhibit a potential bifidogenic capability similar to commercial XOS.
Irritable bowel syndrome (IBS) is one of the most co mmon diagnoses in gastroenterology, but current the rapies are inefficient. Recent clinical trials suggest bene ficial effects of certain probiotics in IBS. Because of the heterogeneity of IBS a probiotic combination may be more efficient than a single strain. We screened fo r optimal strains, and developed a multispecies probiotic com bination consisting of L. rhamnosus GG, L. rhamnosus Lc705, P. freudenreichii ssp. shermanii JS and Bifidobacterium breve Bb99. The clinical efficacy of the probiotic combination was evaluated in IBS patients in a randomised, double-blind, placebo-controlled s ix- month intervention. During six months the subjects received daily either probiotic supplementation or placebo. IBS symptoms were followed by symptom diaries. The probiotic supplementation demonstrated significant value in reducing IBS symptoms. At the end of the st udy period the total symptom score (abdominal pain + distension + flatulence + rumbling) had reduced wit h 42% in probiotic group versus 6% in the placebo g roup. The treatment difference in the baseline-adjusted s ymptom score between the groups was -7.7 points (95% CI -13.9 to -1.6) in the favour of the probiotic suppl ementation. The underlying mechanisms could involve for instance anti-inflammatory effects, balancing of th e microbiota or motility-related effects induced by the probiotic. The probiotic activity may be enhanced b y synergistic effects of the combination that each strain alone would not hold. In conclusion, we found a probioti c combination of LGG and three other strains to be effective in alleviating IBS symptoms.
Human milk oligosaccharides play an important role, as prebiotic soluble fibres, in the postnatal development of the intestnial flora. Infant formulas are virtually free of prebiotic oligosaccharides. As a consequence, formula-fed infants develop an intestinal flora significantly different to the flora of breastfed infants. Due to the complexity of human milk oligosaccharides, it is necessary to use alternative sources of prebiotic ingredients as components of infant formulas. The present review summarizes the data of experimental research and clinical studies with a prebiotic mixture containing 90% short-chain galacto-oligosaccharides and 10% long-chain fructo-oligosacchrides are summarized. The data demonstrate that, with this prebiotic mixture, the growth of bifidobacteria and lactobacilli can be stimulated, the faecal pH can be decreased, and the presence of pathogens can be reduced to levels similar to those of breastfed infants. Thus, prebiotic oligosaccharides such as the studied mixture provide beneficial effects for formula-fed infants.
Background:
The interaction of commensal bacteria with the intestinal immune system is an essential factor in the development of inflammatory bowel disease (IBD). The study of isolated commensal bacteria's effects on the mucosal immune response might be relevant for a better understanding of pathophysiological mechanisms in IBD.
Methods:
We investigated the immune responses to signals from the commensal Escherichia coli ATCC 35345 and the probiotic Lactobacillus casei DN-114 001 in Crohn's disease (CD) mucosa. Ileal specimens were obtained during surgery from CD patients. Mucosal explants were incubated with L. casei or its genomic DNA; TNF-alpha, IFN-gamma, IL-2, IL-6, IL-8, and CXCL1 were measured in the supernatant. Second, tissue expression of key proinflammatory cytokines (IL-6, TGF-beta, IL-23p19, IL-12p35, IL-17F), and chemokines (IL-8, CXCL1, CXCL2) was evaluated after incubation with L. casei or E. coli. Finally, combination experiments were carried out by incubating both strains with mucosal explants at different timepoints.
Results:
Live L. casei significantly decreased secretion of TNF-alpha, IFN-gamma, IL-2, IL-6, IL-8, and CXCL1 by CD mucosa, but the effect was not reproduced by L. casei DNA. Second, live L. casei downregulated expression of IL-8, IL-6, and CXCL1 and did not modify expression of IL-23p19, IL-12p35, and IL-17F. In contrast, E. coli significantly upregulated expression of all these cytokines. Interestingly, combination experiments revealed the ability of L. casei to prevent and counteract the proinflammatory effects of E. coli.
Conclusions:
Live L. casei can counteract the proinflammatory effects of E. coli on CD inflamed mucosa by specific downregulation of key proinflammatory mediators.