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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.
VIABILITY OF THE PROBIOTIC BACTERIA L. ACIDOPHILUS IN DAIRY PRODUCTS
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
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.
"Petit suisse" cheese from kefir: an alternative dessert with microorganisms of probiotic activity
Santos, Thanise Sabrina Souza;Martins, Joice de Fátima Laureano;Rocha, Daniela Mayumi Usuda Prado;Moreira, Ana Vládia Bandeira;
Ciência e Tecnologia de Alimentos , 2012, DOI: 10.1590/S0101-20612012005000069
Abstract: "petit suisse" is a creamy cheese. kefir is a symbiotic mixture of lactic acid bacteria and yeasts with probiotic activity including immunomodulation and balance of intestinal microflora. the present study aims to develop "petit suisse" cheese from kefir. kefir grains were grown in pasteurized cow milk, and after the separation of kefir the serum was discarded and the "petit suisse" cheese was prepared using strawberry, mangaba, herbs, and dried tomatoes. the acceptance of the different preparations was evaluated using a nine-point hedonic scale followed by anova. the sweet and salty products were compared by the student's t-test. purchase intent was evaluated by the means test and frequency distribution. all products were well accepted by the judges. the product was characterized by low yield, but it can be prepared at home at low cost. the nutritional composition analyses and the variety of flavors as well as the range of age of the judges are alternatives for further studies.
Development of acidophilus milk via selected probiotics & prebiotics using artificial neural network  [PDF]
Zeynab Raftaniamiri, Pratima Khandelwal, B. R. Aruna
Advances in Bioscience and Biotechnology (ABB) , 2010, DOI: 10.4236/abb.2010.13031
Abstract: Commercial interest in functional foods containing probiotic strains has consistently increased due to the awareness of gut health. Recent advancements are leading to development of synbiotic foods, containing prebiotics and probiotics bearing synergistic effects of the two. Thus, in present study, synbiotic acido- philus milk was developed satisfying functional dairy food properties. Different sets of milk were fermented with probiotic cultures (Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus casei, bioyoghurt culture) singly or in combination, and prebiotics namely inulin (I), oat fibre (O) and honey (H). Obtained 20 synbiotic samples were organoleptically tested, physico-chemically (titrable acidity percentage (TA) & pH) and microbiologically (total viable count (TVC), coliform count and yeast & mold count) analyzed. The incorporation of honey and inulin led to development of sweetened and low calorie sweetened synbiotic acidophilus milk, respectively. Incorporation of B. bifidum increased the flavour of synbiotic acidophilus milk when compared to L. acidophilus as control, where as L. casei culture showed thinner consistency in the product. Addition of prebiotic affected only the sensory scores, whereas the probiotics addition resulted in a marginal variation of pH and TA. TVC of all synbiotic acidophilus milk samples obtained were more than desirable limits for harvesting probiotic effects (>10^10 cfu/ml). Finally, a two layer feed-forward artificial neural network (ANN) was established to predict the sensory evaluation based on inputs of probiotic and prebiotic.
Effects of Probiotic Lactobacillus Acidophilus and Lactobacillus Casei on the Behavior of Colorectal Tumor Cells
MM Soltan Dallal,M Mojarrad,Z Salehipour,H Atapour Mashhad
Tehran University Medical Journal , 2012,
Abstract: Background: Probiotic microorganisms are living normal flora of human body that have nutritional value and health benefits when administered in adequate amounts. The health benefits include prevention of bacterial diarrhea, skin eczema and recently understood, prevention and control of various cancers, as well. Different mechanisms such as stimulating the immune system, modifying the composition of gastrointestinal and genitourinary tract normal flora and prevention of the carcinogenic activity of fecal enzymes have been identified for their probiotic activity. Due to the high density of the normal flora in the gut and also preferentially sporadic nature of colorectal cancers, these cancers are among the main candidates of treatment trials with probiotics. In this study, direct effects of probiotic lactobacilli on colon cancer tumor cells were studied. Methods: Supernatant fluid and bacterial extracts were prepared and CaCo-2 cells were treated by these materials. Subsequently, the effects of the aforesaid elements were evaluated on cell proliferation, cell necrosis and cell apoptosis by MTT assay, LDH assay and caspase-3 activity. Results: The supernatants of lactobacilli decreased cell proliferation and increased cell apoptosis but they did not have any effect on cell necrosis. In contrast, when cancerous cells were treated by lactobacilli extract, it lead to cell necrosis in addition to reduction in cell proliferation and increase in cell apoptosis. Conclusion: The use of lactobacillus probiotics may reduce proliferation of tumor cells in the early stages of colorectal cancers.
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.
The hsp 16 Gene of the Probiotic Lactobacillus acidophilus Is Differently Regulated by Salt, High Temperature and Acidic Stresses, as Revealed by Reverse Transcription Quantitative PCR (qRT-PCR) Analysis  [PDF]
Vittorio Capozzi,Mattia Pia Arena,Elisabetta Crisetti,Giuseppe Spano,Daniela Fiocco
International Journal of Molecular Sciences , 2011, DOI: 10.3390/ijms12085390
Abstract: Small heat shock proteins (sHsps) are ubiquitous conserved chaperone-like proteins involved in cellular proteins protection under stressful conditions. In this study, a reverse transcription quantitative PCR (RT-qPCR) procedure was developed and used to quantify the transcript level of a small heat shock gene ( shs) in the probiotic bacterium Lactobacillus acidophilus NCFM, under stress conditions such as heat (45 °C and 53 °C), bile (0.3% w/v), hyperosmosis (1 M and 2.5 M NaCl), and low pH value (pH 4). The shs gene of L. acidophilus NCFM was induced by salt, high temperature and acidic stress, while repression was observed upon bile stress. Analysis of the 5' noncoding region of the hsp16 gene reveals the presence of an inverted repeat (IR) sequence (TTAGCACTC-N9-GAGTGCTAA) homologue to the controlling IR of chaperone expression (CIRCE) elements found in the upstream regulatory region of Gram-positive heat shock operons, suggesting that the hsp16 gene of L. acidophilus might be transcriptionally controlled by HrcA. In addition, the alignment of several small heat shock proteins identified so far in lactic acid bacteria, reveals that the Hsp16 of L. acidophilus exhibits a strong evolutionary relationship with members of the Lactobacillus acidophilus group.
Effects of selected factors on rheological and textural properties of probiotic yoghurt  [cached]
Milka Stijepi?,Spasenija Milanovi?,Jovana Glu?ac,Vladimir Vuki?
Mljekarstvo , 2011,
Abstract: The aim of this work was to study the influence of inulin (1 %), combination of inulin (1 %) and acacia honey (4 %), heat treatment of milk, and storage time on the rheological and textural properties of probiotic yoghurt. Rheological properties were assessed trough viscosity, syneresis and texture (firmness, consistency, cohesiveness and index of viscosity). Yoghurt was prepared from milk (1,5 % fat) with added inulin (1%) before heat treatment at 85 °C for 20 min or 95 °C for 10 min. After cooling to 55 °C honey (4 %) was added. Samples were inoculated using probiotic starter culture (70 % w/w Streptococcus thermophilus, 10 % w/w Lactobacillus bulgaricus, 10 % w/w Lactobacillus acidophilus, 10 % w/w Bifidobacterium ssp.). Yoghurt samples were held on +5 °C during 21 days. Measurements of pH value, lactic acid, viscosity, syneresis, and textural properties were done after 1, 7, 14 and 21 days of storage. The results of this study show that honey addition significantly decreased fermentation time compared to fermentation time of control samples or samples containing inulin. Furthermore, addition of honey and inulin to milk caused significant lower syneresis (p<0,05) during storage time, while there was no significant influence on viscosity and texture of final product. The applied heat treatment of milk had no significant influence on rheological properties of probiotic yoghurt.
Safety and protective effect of Lactobacillus acidophilus and Lactobacillus casei used as probiotic agent in vivo
VO Oyetayo, FC Adetuyi, FA Akinyosoye
African Journal of Biotechnology , 2003,
Abstract: The protective effect of Lactobacillus acidophilus and Lactobacillus casei, isolated from fresh cow milk, was studied in vivo. Toxicological data of rat serum revealed that the Lactobacillus isolates had liver improvement functions. Serum alanine aminotransferase (ALT) activities of the rats dosed with Lactobacillus isolates alone were lower (15.50 and 18.27 iu/l) than the control. There was a reduction in the count of enterobacteria in rats dosed with L. casei after 3 days of feeding trials. Protection of the gastrointestinal tract (GIT) by these isolates was also observed. Histopathological data confirmed partial protection of the GIT in rats dosed with Lactobacillus isolates and simultaneously infected with Escherichia coli. L. casei was generally observed to have a better effect than L. acidophilus in terms of liver function improvement, anticholesterolaemic effect, and reduction of enterobacteria in the GIT.
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