Search results for "probiotic"
showing 10 items of 200 documents
OATS AND FAT-FREE MILK BASED FUNCTIONAL FOOD PRODUCT
2001
The present study addresses problems and solutions related to new functional bio-active food product creation. Commercial rolled oats and fat-free milk were used as raw materials. Limited enzymatic hydrolysis of oat starch was carried out by α-amylase. The lactic acid bacteria strains Lactobacillus acidophilus, Bifidobacterium sp., and commercial starter cultures ABT-1 were cultivated in enzymatically hydrolysed oat mash. Lactobacillus acidophilus was a more active producer of lactic acid, while Bifidobacterium sp. improved the taste properties. A fat-free milk additive was applied to stabilise the texture of the oat mash, and increase the protein content of the final product. All procedure…
Probiotics in the prevention and treatment of atopic dermatitis
2020
The use of probiotic supplements might change the composition of the intestinal flora of children, subsequently modulating the immune system's reactivity. The effects of probiotic administration for the prevention/treatment of allergic diseases and atopic dermatitis, in particular, are still so controversial that no definitive recommendation can be made at this stage. Differences in strain specificity, timing, and length of administration all contribute to diversifying the conclusions of this review.
Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan
2011
8 páginas, 2 figuras, 2 tablas -- PAGS nros. 3271-3278
An Influence of Fructan Containing Concentrate from Jerusalem Artichoke Tubers on the Development of Probiotic Dairy Starters on Milk and Oat-based S…
2007
Supplementation of milk and oat hydrolysate containing medium with Jerusalem artichoke concentrate (JAC) and subsequent fermentation with probiotic dairy starters resulted in substantial stimulation of probiotics Bifidobacterium lactis and Lactobacillus acidophilus as well as yogurt starter culture Lactobacillus bulgaricus development and acidification rate. The strain-specific responses of the general yogurt cultures, as well as probiotics to the addition of JAC, should be considered to achieve optimal composition of probiotic strains and conformable fermentation conditions. JAC is suggested to be perspective prebiotic additive for fermented synbiotic milks or oat-hydrolysate-based product…
Probiotic properties of Brevibacillus brevis and its influence on sea bass (Dicentrarchus labrax) larval rearing
2012
Efficacy of Brevibacillus brevis strain and its influence on larval rearing of sea bass (Dicentrarchus labrax) were investigated in the present work. Biochemical analyses permit to identify this strain as B. brevis. This bacterium has an inhibitory effect against fish pathogenic bacteria, especially the genus of Vibrio. Enzymatic characterization revealed that B. brevis was lipase positive, amylase, lecithinase and caseinase negative. Adherence assays to abiotic surfaces and challenge test with Artemia larvae demonstrate that B. brevis was fairly adherent and play an important role in the enhancement of the protection of Artemia culture against pathogens. Treatment of sea bass larvae with B…
<em>Saccharomyces boulardii</em>: probiotic yeast for craft beer production, growth analysis and biovolume estimation
2018
In recent years, an increase in the consumer interest has been observed for craft beers, which are unpasteurized and unfiltered. Thus, the use of probiotic starters remaining in the craft beers could significantly increase health benefits. Here, the first study on the use of the probiotic Sacharomyces boulardii (Sb) yeast as single starter for craft brewing at 20 L scale is presented. The probiotic biomass growth was studied in bioreactor batch culture and modelled by the logistic and Gompertz equations. Finally, the probiotic biovolume of Sb was estimated from microscopy images. All these experiments were compared with those obtained with a commercial Sacharomyces cerevisiae (Sc) yeast str…
Probiotics. Going on the natural way.
2011
Science is providing us the tools to diagnose and treat the infection before it causes damage. For some decades now, bacteria known as probiotics have been added to various foods because of their beneficial effects for human health. It comprises knowledge of the relationship between diet and health and the effects of food ingredients on physiological functions and health. Probiotics are commonly consumed as part of fermented foods with specially added active live cultures; such as in yogurt or as dietary supplements. The potential application of probiotics for oral health has recently been the focus of attention for various health researchers. The number of products containing probiotics en…
Lentils enhance probiotic growth in yogurt and provide added benefit of antioxidant protection
2013
Abstract We evaluated the antioxidant potential of lentil polysaccharides in stimulating the growth of probiotic bacteria in yogurt. Microbial counts, pH and total titratable acidity (TTA) were measured in yogurt samples containing starter cultures with or without probiotic bacteria, supplemented with whole ground green lentils. Additionally, the antioxidant potential of polysaccharides extracted from green, red, and dehulled red lentils were measured by oxygen radical absorbance capacity (ORAC) assay. Results demonstrate that green lentils selectively enhanced the number of probiotic bacteria in yogurt in the initial stages of storage and maintained overall microbial counts (starter cultur…
The intestinal ecosystem and probiotics
2016
The term "probiotic" comes from the greek "pro bios" and means "pro life": Nowadays, an increasing number of pharmaceutical preparations and functional foods are enriched with probiotics and for the patients it is increasingly important to receive information needed to know how to orient in the choice. The benefits from probiotics are many and include the modulation of the intestinal microflora (stimulation of beneficial bacteria and inhibition of pathogens), the support of bowel function and the stimulation of the immune system. This broad spectrum of beneficial effects to maintain efficient the intestinal ecosystem. Therefore, probiotics are an useful tool to prevent the formation of diso…
Bovine lactoferrin prevents invasive fungal infections in very low birth weight infants: a randomized controlled trial.
2011
Background: Lactoferrin is a mammalian milk glycoprotein involved in innate immunity. Recent data show that bovine lactoferrin (bLF) prevents late-onset sepsis in preterm very low birth weight (VLBW) neonates. Methods: This is a secondary analysis of data from a multicenter randomized controlled trial where preterm VLBW neonates randomly received bLF (100 mg/day; group A1), bLF + Lactobacillus rhamnosus GG (106 colony-forming units per day; group A2), or placebo (group B) for 6 weeks. Here we analyze the incidence rates of fungal colonization, invasive fungal infection (IFI), and rate of progression from colonization to infection in all groups. Results: This study included 472 neonates who…