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Synbiotic properties of Lactobacillus acidophilus M92  [cached]
Jagoda ?u?kovi?,Bla?enka Kos,Jadranka Frece,Sun?ica Beluhan
Mljekarstvo , 2003,
Abstract: The scientific basis for the development of probiotics, prebiotics or their combination (synbiotics) stems from the knowledge that the gastrointestinal microflora is involved in protecting the host (man or animals) against colonization of the intestinal tract by non-indigenous microorganisms. The use of probiotics (live beneficial microorganisms) and prebiotics (non-digestible oligosaccharides) as food/feed supplements beneficially affect the host by improving its intestinal microbial balance. Bacterial strain Lactobacillus acidophilus M92, which was selected for probiotic activity according to complex scientific in vitro selection criteria, is presented in this work. Accurate taxonomic identification of L. acidophilus M92 has been done by PCR method. The presence of S-layer proteins, hydrophobycity, autoaggregation, coaggregation and adhesion of L. acidophilus M92 to porcine ileal epithelial cells were determined. Because the concept of synbiotic became a part of probiotic concept in last few years, it was also investigated the ability of L. acidophilus M92 to assimilate the various kinds of prebiotic substrates (sorbitol, mannitol, lactulose, raffinose, oligofructose and inulin). The combination of probiotics and non-digestible carbohydrates (prebiotics) may be a way of stabilisation and/or improvement of the probiotic effect. Such synbiotics indicate a realistic way of using biological preparationsin the prevention of gastrointestinal diseases in humans and animals.
Janka Koreňová
Potravinarstvo : Scientific Journal for Food Industry , 2011, DOI: 10.5219/147
Abstract: A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. Viability of probiotic bacteria is important in order to provide health benefits. However, many studies have shown low viability of probiotics in market preparations. This study cover selective enumeration and survival of probiotic bacteria L. acidophilus in some dairy drinks. L. acidophilus was found in the range from 106 to 107 CFU.g-1 in five types of fermented milk products containing probiotic cultures. Two investigated products were up to standard according to Regulation of Ministry of Agriculture and Ministry of Health of Slovak Republic. doi: 10.5219/147
Expression profile analysis of intestinal Caco-2 cells treated with Lactobacillus acidophilus NCFM

Mingna Wang,Guanghui Zhang,Xiyan Han,Liyan Yao,Yanqiu Zhou,Yujun Jiang,

微生物学报 , 2009,
Abstract: Abstract: Objective] Lactobacillus acidophilus NCFM is a probiotic strain that promotes human health. We evaluated the influence of Lactobacillus acidophilus NCFM on the genetic expression patterns in the Caco-2 cells. Methods] Caco-2 cells were treated with Lactobacillus acidophilus NCFM for 2h. The total RNA of cells was extracted. Hybridization with Human Genome U133 Plus 2.0 Array was performed. The image scanning and data analysis were performed subsequently. Genes with significant expression changes were selected and analyzed. To support the microarray data, three striking difference genes were studied using Real-time RT PCR. Results] Microarrays analysis showed that the expression levels of 508 genes were altered as compared with the control 473 of them were up-regulated, and 35 were down-regulated. It was supposed that many genes in Caco-2 cell were induced, so that Lactobacillus acidophilus NCFM could play a part in immune system process, antioxidant activity, biological adhesion, cholesterol absorption and so on. Three striking difference genes CCL2, PTX3 and TNFRSF9 which involved immune system process were validated by Real-time RT PCR. And the results of Real-time RT PCR showed the same expression trend as in microarray. Conclusion] Based on the results of gene expression alterations, the beneficial function of Lactobacillus acidophilus NCFM could be more greatly and deeply understood than ever before, and the mechanism of lactic acid bacteria would be revealed.
Study of Bacteriocin as a Food Preservative and the L. acidophilus Strain as Probiotic  [PDF]
V. Karthikeyan,S.W. Santhosh
Pakistan Journal of Nutrition , 2009,
Abstract: Bacteriocin producing Lactobacillus acidophilus strain was isolated from the gut of marine prawn (Penaeus monodon). This bacteriocin has broad range of antibacterial activity against major food born pathogens. Maximum bacteriocin production was observed at temperature 50°C, pH 4 and 0.9% sodium chloride. The bacteriocin was purified by ammonium sulphate precipitate and ion exchange (DEAE cellulose) chromatography. Biochemically it was pure protein moiety and its molecular weight was 2.5 KDa. This study revealed the possibility of using bacteriocin as a food preservative and the L. acidophilus strain as probiotic.
Lactobacillus acidophilus-derived biosurfactant effect on gtfB and gtfC expression level in Streptococcus mutans biofilm cells
Tahmourespour, Arezoo;Salehi, Rasoul;Kermanshahi, Rooha Kasra;
Brazilian Journal of Microbiology , 2011, DOI: 10.1590/S1517-83822011000100042
Abstract: streptococcus mutans (s. mutans), harboring biofilm formation, considered as a main aetiological factor of dental caries. gtf genes play an important role in s. mutans biofilm formation. the purpose of this study was to investigate the effect of lactobacillus acidophilus-derived biosurfactant on s. mutans biofilm formation and gtfb/c expression level (s. mutans standard strain atcc35668 and isolated s. mutans strain (22) from dental plaque). the lactobacillus acidophilus (l. acidophilus) dsm 20079 was selected as a probiotic strain to produce biosurfactant. the ftir analysis of its biosurfactant showed that it appears to have a protein-like component. due to the release of such biosurfactants, l. acidophilus was able to interfere in the adhesion and biofilm formation of the s. mutans to glass slide. it also could make streptococcal chains shorter. using realtime rt-pcr quantitation method made it clear that gtfb and gtfc gene expression were decreased in the presence of l. acidophilus-derived biosurfactant fraction. several properties of s. mutans cells (the surface properties, biofilm formation, adhesion ability and gene expression) were changed after l. acidophilus-derived biosurfactant treatment. it is also concluded that biosurfacant treatment can provide an optional way to control biofilm development. on the basis of our findings, we can suggest that the prepared biosurfactant may interfere with adhesion processes of s. mutans to teeth surfaces, provided additional evaluation produce satisfactory results.
Effect of Honey a Natural Sweetener with Several Medicinal Properties on the Attributes of a Frozen Dessert Containing the Probiotic Lactobacillus acidophilus  [PDF]
Abigail Greenbaum, Kayanush J. Aryana
Open Journal of Medical Microbiology (OJMM) , 2013, DOI: 10.4236/ojmm.2013.32015
Abstract: Lactobacillus acidophilus has several health advantages. Honey has several medicinal properties and is also a natural sweetener which could be used in frozen desserts. There are various types of honey based on color namely, light, amber and dark. Influence of honey on attributes of a probiotic frozen dessert is not known. The objective was to study the effect of light, amber colored and dark honey on the Lactobacillus acidophilus counts and quality attributes of probiotic ice cream. Ice creams were manufactured with use of Lactobacillus acidophilus at 50 g of frozen culture concentrate per 7.75 liters of ice cream mix and with the use of light or amber or dark honey individually. Control had no honey and was sweetened with sugar. Use of honey increased Lactobacillus acidophilus counts and viscosity, while decreased pH and melt down volume. Light honey ice cream had flavor and appearance scores comparable to the control vanilla ice cream. Light honey can be recommended for the manufacturing Lactobacillus acidophilus probiotic ice creams thus having a frozen dessert with the health advantageous medicinal properties of honey.
Cocoa Powder as Delivery Medium for Probiotic Lactobacillus Strains  [PDF]
Giovanni Ricci, Francesca Borgo, Chiara Ferrario, Maria Grazia Fortina
Advances in Microbiology (AiM) , 2011, DOI: 10.4236/aim.2011.11001
Abstract: Three Lactobacillus strains previously isolated from artisanal Italian cheeses and identified by species-specific PCR as L. helveticus, L. paracasei and L. rhamnosus, were evaluated for the presence of functional traits, such as acidifying activity, cell surface hydrophobicity, antibiotic resistance, survival in low pH and in presence of bile salts, in comparison with two commercially available probiotic strains (Lactobacillus acidophilus La-5 and L. rhamnosus GG). Subsequently, with the aim to develop a new non-dairy functional product, cocoa powder was used as a medium for incorporating freeze-dried cultures of each tested strain and survival at different time/temperature conditions was investigated. The results obtained demonstrated that artisanal dairy products are interesting sources of new probiotic strains; in particular, the dairy origin strain L. rhamnosus showed a good probiotic performance and the highest level of survival during storage. Finally, we showed that cocoa powder represents a good delivery medium for lactobacilli: it could be considered a novel functional food exhibiting high antioxidant power and presenting probiotic potential.
Influence of Micro-Encapsulated Probiotic Lactobacillus acidophilus R0052 on the Characteristics of Plain Yogurt  [PDF]
Edwin Noland, Kayanush J. Aryana
Advances in Microbiology (AiM) , 2012, DOI: 10.4236/aim.2012.23045
Abstract: Micro-encapsulation is a method of providing probiotic living cells with a physical barrier against adverse environmental conditions. Lactobacillus acidophilus is one of the most effective forms of probiotic bacteria and is commercially available as pure culture and encapsulated form. It is not clear whether the use of micro-encapsulated L. acidophilus will result in yogurt of a better quality compared to non micro-encapsulated L. acidophilus. The objective was to determine the influence of micro-encapsulated L. acidophilus on the characteristics of fat free plain yogurt. Yogurt mixes were pasteurized and at 37℃ were inoculated with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and micro-encapsulated L. acidophilus R0052 or non micro-encapsulated L. acidophilus R0052. Yogurt manufacture was replicated three times. Yogurts with micro-encapsulated L. acidophilus R0052 had significantly (P < 0.05) higher flavor scores, compared to yogurts with non micro-encapsulated L. acidophilus R0052. The L. acidophilus counts, apparent viscosity, pH and syneresis, of the yogurts with micro-encapsulated L. acidophilus R0052 were not significantly (P < 0.05) different from those of the yogurts with non micro-encapsulated L. acidophilus R0052. Use of micro-encapsulated L. acidophilus R0052 resulted in better tasting yogurts probably because of the taste imparted by the trace amounts of the micro-encapsulating material.
Probiotic bacteriotherapy in chronic infantilediarrhea
Locascio,Mónica; González,Silvia; Apella,María C; Bru de Labanda,Elena; Oliver,Guillermo;
Interciencia , 2002,
Abstract: a probiotic therapy based on the administration of a dairy product containing lactobacillus casei and lactobacillus acidophilus was used against chronic diarrhea of 170 infants aging from 4 months - 4 years. the mean period during which the children suffered from diarrhea before the start of the probiotic treatment was of about 50 days. after 4 days of therapy the clinical symptoms had been eliminated. until the end of the study none of the patients suffered a relapse. bacterial counts in the feces suggested that the probiotic lactobacilli had restored the normal intestinal lactobacillus flora. the fermented product tested in this work can be considered a beneficial food.
The influence of lactulose on growth and survival of probiotic bacteria Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis BB-12 in reconstituted sweet whey  [cached]
Bojan Matijevi?,Rajka Bo?ani?,Ljubica Tratnik
Mljekarstvo , 2009,
Abstract: This research was examined the influence of lactulose, a well-defined prebiotic, on the growth and activity of probiotic bacteria Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis BB-12 in reconstituted sweet whey as well as their survival in fermented whey during 28 days of cool storage. Reconstituted sweet whey was supplemented with 5 and 10 g/kg lactulose. Fermentation of whey with Bifidobacterium animalis subsp. lactis BB-12 was about 1.8 h shorter (approximately 11 h) in comparison to fermentation with Lactobacillus acidophilus La-5 (approximately 13 h). Lactulose addition in reconstituted sweet whey prolonged the time of fermentation in both bacteria species, but it did not influence on the viable cells count at the end of fermentation. Lactobacillus acidophilus La-5 better grew (Δlog CFU/ml = 1.25) during fermentation in comparison with Bifidobacterium animalis subsp. lactis BB-12 (Δlog CFU/ml = 0.27), regardless to the added amount of lactulose. During storage of fermented whey viable cells count of species Bifidobacterium animalis subsp. lactis BB-12 was more stable than count of Lactobacillus acidophilus La-5. The obtained results show that lactulose, as a well-defined prebiotic did not have a significant effect on fermentation and survival of Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis BB-12 in whey, regardless to the added amount.
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