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Search Results: 1 - 10 of 531 matches for " probiotics "
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Effect of Feeding Probiotics on Rats' Immunity and Health Conditions during Pregnancy  [PDF]
Abdul-Rahman A. Ali, Ahmed M. M. Metwally, Amal H. Mahmoud, Hadil F. Attia
Food and Nutrition Sciences (FNS) , 2011, DOI: 10.4236/fns.2011.22013
Abstract: Pregnancy is associated with down regulating cell-mediated immunity (T-Lymphocyte) which would lead for increasing susceptibility to viral and bacterial infection, therefore it is expected that feeding probiotic bacteria would help in strengthening pregnant immunity. To test the effect of probiotics feeding on immunity during pregnancy, rats were fed on four different diets, a basal diet (the control) or basal diet fortified with different probiotics which were yogurt (Streptococcus thermophilus EMCC 1043 and Lactobacillus delbruckii subsp bulgaricus EMCC 1102) (G1), yogurt plus Bifidobacterium breve (G2), and yogurt plus Bifidobacterium breve plus Lactobacillus paracasei (G3). Feeding started before mating, during gestation and after parturition. Probiotics particularly (G2) and (G3) improved signifi-cantly rats' body weight gain over the control during gestation and after parturition and their off-spring. G2 and G3 significantly lowered total serum cholesterol than the control. Low Density Lipoprotein (LDL)-fraction decreased insignificantly during gestation but the difference was significant after parturition. Probiotic feeding enhanced leukocyte production which was differentiated more into lymphocytes than phagocytes particularly on third week of gestation and after parturition. CD4+ counts in the control rats suffered a decrease on pregnancy and the decrease continued during gestation period and after parturition. On the other hand, probiotic feeding helped CD4 to overcome the decrease occurred on pregnancy to give counts on the third week and after parturition higher than before pregnancy. CD8+ counts were also increased with probiotics feeding as compared to the control which suffered continuous decrease during pregnancy. Therefore, probiotics feeding improved pregnant rats' general health, lipid profile and both sides of immunity.
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.
Induction of Necrotizing Enterocolitis in Non-Premature Sprague-Dawley Rats and the Effect of Administering Breast Milk-Isolated Lactobacillus salivarius LPLM-O1  [PDF]
Erica Castro, Jaime Cofré, Juan P. Mellado, Karen Pardo, María J. Aguayo, Elizabeth Monsalvez, Hernán Montecinos, Margarita González
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.513136

Due to an increasing incidence of necrotizing enterocolitis (NEC), as well as its associated mortality and long-term complications seen in surviving patients, the main focus of research in NEC has shifted to the prevention and treatment of the disease. The hypothesis of this work is that the strain Lactobacillus salivarius LPLM-O1 can decrease the intestinal injuries in a model of induced NEC. 26 newborn Sprague-Dawley pups were used in this study and randomized in three groups: control group (n = 6), which were fed with infant formula (Similac NeosureTM, Abbott); probiotic group (n = 10), which were fed with the same infant formula but fortified with 109 colony-forming units (CFU) of Lactobacillus salivarius LPLM-O1, and the NEC-induced group (n = 10). Each group was fed with 100 μl of food formula every three hours, using a modified syringe. The probiotic and NEC groups were exposed to asphyxia- and cold-induced stress to develop experimental NEC. At the end of the experiment (96 hrs), animals were sacrificed, and their small intestines were carefully removed and evaluated for typical signs of NEC, microbiological count and histological analyses. The histological analysis of the NEC-induced group showed transmural necrosis (grade 4); in the probiotic group, the grade was comparatively lower (grade 2). Survival ratewas higher in the probiotic group (83%) than in the NEC-induced group (46%); however, the difference in not statistically significant (p = 0.14). Lactic acid bacteria counts were higher in the probiotic group than in the NEC-induced group (8.4 × 108 and 6.1 × 107 CFU/intestine tissue gram, respectively). According to these results, the model of artificial induction of NEC was effectively establishedin all pups, and the probiotic strain slightly decreases the injuries’ grade in newborn pups.

Use of Probiotic Yogurt in the Management of Acute Diarrhoea in Children. Randomized, Double-Blind, Controlled Study  [PDF]
Giuseppe Grandy, Zdenka Jose, Richard Soria, Jennifer Castelú, Anelisse Perez, Jose P. Ribera, Oscar Brunser
Open Journal of Pediatrics (OJPed) , 2014, DOI: 10.4236/ojped.2014.41007

Background: In Bolivia there are few probiotic preparations available in the market, practically without alternatives to the use of freeze-dried products. An alternative used as a good alternative in other parts of the world is yogurt with a probiotic strain added. In this study we report the use of a locally prepared yogurt with a lyophilized probiotic added. Methods: This is randomized, double-blind and controlled clinical trial in children hospitalized with acute diarrhoea carried out at the Paediatric Centre Albina Pati?o in Cochabamba, Bolivia with children 10 to 35 months participating. Children were randomly assigned to receive an oral rehydration solution and Saccharomyces boulardii (positive control) or the same solution plus yogurt preparation containing Lactobacillus rhamnosus (yogurt group). The primary outcome was the duration of diarrhoea. Secondary outcomes were the duration of fever, vomiting and hospitalization. Results: Of the 74 children incorporated 42 completed the protocol; baseline characteristics were similar in both groups. The median duration of diarrhoea was similar in children who received yogurt (71 hours) and controls (79 hours) (p = 0.3). The mean duration of fever was also similar in both groups: S. boulardii (24 hours) or yogurt (11 hours) (p = 1.02), as was the duration of vomiting: 17 hours vs. 32 hours in the control group

Evaluation of Sensory Properties of Probiotic Yogurt Containing Food Products with Prebiotic Fibresin Mwanza, Tanzania  [PDF]
Stephanie L. Irvine, Sharareh Hekmat
Food and Nutrition Sciences (FNS) , 2011, DOI: 10.4236/fns.2011.25061
Abstract: Yogurt becomes a functional food upon incorporating probiotics-live microorganisms which when adequately administered confer health benefits. Prebiotics are fermentable fibres that nourish beneficial gastrointestinal microflora enhance the functionality of probiotics. This research aimed to improve the acceptability and functionality of probiotic yogurt produced in Mwanza, Tanzania by incorporating probiotic food ingredients. The probiotic culture Lactobacillus rhamnosus GR-1 and standard yogurt cultures Lactobacillus delbrueckii bulgaricus and Steptococcus thermophilus were used to manufacture yogurt, then locally available prebiotic food ingredients containing fructooligosaccha- ride/inulin were incorporated. A nine-point facial hedonic scale was used to evaluate five yogurt samples. A mean score between one and three indicated that the sample product was well accepted. Probiotic yogurt containing onions, garlic and sweet potato received a score of 1.6 ± 0.84 (p < 0.01); banana and honey was 2.5 ± 1.72 (p = 0.02); and leafy greens, onions and garlic was 2.6 ± 1.54 (p = 0.04). Samples containing beans, 4.4 ± 1.99 (p > 0.90), and plantains, 5.3 ± 2.56 (p > 0.90) were not well accepted. Sweet, mildly flavored prebiotic ingredients were most successfully incorpo- rated into probiotic yogurt in Mwanza.
Chemopreventive Potential of Probiotics and Prebiotics  [PDF]
Rajitha Sunkata, Josh Herring, Lloyd T. Walker, Martha Verghese
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.518194
Abstract: Utilization of probiotics and prebiotics in food products and in the diet supplemental form continues to gain interest because of their health benefits. Cancer is the leading cause of death and strategies for chemoprevention are important to reduce mortality and morbidity. Probiotics are gaining attention to use as preventive agents. Efficacy of their use as chemopreventive agents was established through research. This review focused on the mechanisms of prebiotics and probiotics action against cancer. Benefits of probiotics against cancer are attributed to competitive exclusion of pathogenic bacteria, direct physical binding to carcinogens, altering intestinal environment to modulate the production enzymes, antioxidant activity and immune modulation. Prebiotics are indigestible food components that could promote the growth of probiotics. Chemopreventive properties of prebiotics are due to their production of short chain fatty acids and enhancing the immunity of the host. Anticarcinogenic properties of pre- and probiotics result from a combination of events rather from a single event.
The Unexplored Role of Probiotics on the Parasitic Pathogens  [PDF]
Bratati Mukhopadhyay, Nirmal Kumar Ganguly
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.522230
Abstract: The beneficial bacteria coined as probiotics are used as therapeutics to the host and evidences are there to demonstrate to treat bacterial and viral respiratory infections, gastrointestinal diseases, eczema, inflammation, H. pylori infection, irritable bowel syndrome and allergic symptoms etc. In recent past, probiotics has been reported for the control of intestinal parasite infections as well as few non-gut infections spread among human and veterinary animals. Animal models and in vitro culture systems have been studied regarding cellular interactions between probiotics and pathogens or relevant host cells, though the underlying molecular mechanisms mediating the beneficial effects have not yet fully discovered. Hence, more evidence based studies are warranted to correlate whether probiotics through multiple mechanisms might indeed provide a strain-specific protection against parasites to use it as therapeutics. This article has described the effect of probiotics in some of the intestinal as well as non-gut parasites and suggested the scope of exploring the benefit for protozoan parasite Leishmania, as India is planning for the elimination of the disease.
Comparative Analysis of Lactulose and Fructooligosaccharide on Growth Kinetics, Fermentation, and Antioxidant Activity of Common Probiotics  [PDF]
Evelyn Lu, Marie Yeung, Chi Kong Yeung
Food and Nutrition Sciences (FNS) , 2018, DOI: 10.4236/fns.2018.93013
Abstract: Prebiotics are non-digestible oligosaccharides that selectively stimulate the growth of beneficial bacteria in the human gut. Fructooligosaccharide (FOS) is a common prebiotic found in food products and infant formula. Lactulose is primarily used as a pharmaceutical ingredient but also shows potential prebiotic activities. Our objectives were to determine and compare the effects of FOS and lactulose on: 1) growth kinetics of common probiotics in aerobic condition; 2) pH and titratable acidity after fermentation; and 3) antioxidant capacity of the probiotics. Ten probiotic and two non-probiotic strains, representing genera Lactobacillus, Bifidobacterium, Bacillus, and Escherichia were assembled. Media used for prebiotics experiment were modified to contain 2% FOS or lactulose as the sole or main carbohydrate source. All experiments were done in triplicate. In aerobic condition, most strains cultured with FOS or lactulose did not grow optimally compared to dextrose (a non-prebiotic), while all four Bifidobacterium spp. showed little growth regardless of the carbohydrate source. In anaerobic condition, lactulose and FOS fermentation of Bifidobacterium spp. yielded similar pH (p = 0.2723), but percent lactic acid, as determined by titratable acidity, was higher after lactulose fermentation (p = 0.0004). The non-probiotic strains were able to utilize both FOS and lactulose, but displayed weaker acid production and higher pH (p < 0.0001) relative to the probiotic strains. Antioxidant activity of spent medium was measured with Trolox as the reference standard. Overall, the antioxidant activity of probiotics was strain-dependent. FOS enhanced the antioxidant activity of Bifidobacterium spp. (p = 0.0002) and Lactobacillus spp. (p = 0.0447), but not probiotic E. coli and Bacillus spp. (p = 0.2599) or non-probiotics (p = 0.8816). In conclusion, lactulose supported growth activities of probiotics to a similar extent as FOS. Lactulose also stimulated higher acid production for Bifidobacterium spp. than FOS in anaerobic condition, thus it might be considered for incorporation into functional food products containing bifidobacteria.
Estudio de la influencia del consumo de lácteos fermentados en una población de pacientes alérgicos
Luis,D. A. de; Santamaría,A R.; González Sagrado,M.; Izaola,O.; Armentía,A.; Aller,R.;
Anales de Medicina Interna , 2005, DOI: 10.4321/S0212-71992005000200002
Abstract: background: prevalence of allergic diseases has been increased in last years; new alternative therapies have been employed. beneficial effects of probiotics have been described in some pathologies such as tumors, diarrhea, and allergic disease. the aim of our work was to describe nutritional status and influence of probiotic consumption in allergic population. patients and methods: 44 allergic patients were selected, in all patients were recorded; sex, age, place of residence, anthropometric evaluation, dietary questonnaire and allergic variables (rush, blood levels of ig e, and number of crisis in a year). results: 18 patients (40.9%) were females and 26 (59.1%) males with an average age of 24.5 (10.3) years. most of patients (20.5%) are located in percentil p25-50, showing a good nutritional status. 16 patients consumed probiotics (27,1%), with an average of consumption per week 1.79 (3.16) and an average amount per wee (mg-ml) (593.4 (461.9). the number of crisis year was 1.44 (1.8), average value of ig e was 35.68 (31,93) ui/l and rush 10.09 (2.8) mm. patiens with a consumption of probiotics higher than 593 mg/week showed a iow rush diameter (10,12(0,8) mm vs 8.85 (1.1) mm; p < 0.05), without statistical differences in other valiables. conclusion: consumption of probiotics in allergic patients could be benefitial. further studies with more patients and intervention designs will be necesary to analyze this relations.
Efecto del probiótico Sorbial? en el comportamiento productivo y la salud animal de terneros en pastoreo
Soca,Mildrey; Ojeda,F; Canchila,E.R; Soca,Maylin;
Pastos y Forrajes , 2011,
Abstract: to evaluate the use of sorbial? probiotics on the productive performance and health of grazing calves, this study was conducted at the eepf "indio hatuey", during a year (rainy and dry seasons). two treatments were evaluated: a) commercial concentrate plus 100 g of probiotic, and b) commercial concentrate (control treatment). the bromatological composition, live weight, mean daily gain (mdg), fecal egg count (fec) of gastrointestinal nematodes and hematological profile were analyzed. with the use of probiotic neither negative actions on animal health, nor gastrointestinal diseases (diarrhea), were observed. the live weight showed significant differences (p<0,05), favoring the animals of the experimental group as compared to the control. likewise, a significant effect (p<0,05) was observed during the rainy season in the animals that ate probiotics (758 g/ani-mal/day). on the other hand, the fec did not show significant differences; the hematological indicators had a similar performance, between groups, being within the permissible ranges for this animal category. to study further this topic in future research is recommended.
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