Probiotics and Prebiotics Research Papers (original) (raw)

Se actualizó la situación en Nicaragua, acerca de la necesidad de sustituir los Antibióticos Promotores del Crecimiento (APC), como aditivos alimentarios en la producción animal, por productos alternativos no perjudiciales a la salud humana y animal y amigables con el medio ambiente. Se comprobó la necesidad y factibilidad de sustituir los APC por probióticos y prebióticos producidos en el país, con el empleo de materias primas nacionales. El desarrollo de probióticos se realizó a partir de cepas seleccionadas de Bacillus subtilis y Lactobacillus salivarius, aplicadas en la producción semi-industrial de aves de engorde y la mejora obtenida en los indicadores productivos demostró una buena actividad probiótica del cultivo de Lactobacillus salivarius, aunque posteriormente este probiótico no resultó adecuado para la Escala Industrial de producción. El desarrollo de los prebióticos se hizo a partir de los derivados de las Paredes Celulares de Levadura (PCL), utilizando como materia prima la levadura residual del proceso industrial de producción de cerveza, para lo cual se desarrolló un proceso de hidrólisis enzimática de dichas paredes celulares con buenos resultados a escala de laboratorio. Posteriormente, con vistas a simplificar el proceso y facilitar el escalado hasta nivel industrial, se desarrolló un proceso basado en la hidrólisis básica.
En la actualidad (julio de 2010) se está completando la producción, a Escala de Banco, de la cantidad necesaria de prebiótico obtenido mediante hidrólisis básica de PCL, para el primer Ensayo de Campo de este producto, que está previsto realizar en el cuarto trimestre del 2010. Además se completó el Proyecto de una Planta Piloto que permitirá producir las cantidades requeridas del prebiótico para el Ensayo de Campo final, así como el desarrollo ulterior de otros prebióticos y probióticos. Palabras clave: antibióticos, probióticos, prebióticos, paredes de levaduras, alimentación animal, Lactobacillus salivarius, Bacillus subtilis.

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- Prebiotics, Antibiotic Resistance, Probiotics and Prebiotics
- by Hosni Hassan
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- Probiotics and Prebiotics

Consumers around the globe are now more aware of the relation between nutrition and good health. This has led to a number of scientific studies identifying food and food components that have specific health benefits. Functional foods are defined as foods that, in addition to nutrients, supply the organism with components that contribute to the cure of diseases, or to reduce the risk of developing them. One of the first countries in the world to recognize the concept of functional foods was Japan. The Japanese government defines FOSHU (Foods for Specific Health Use) as Foods which are expected to have certain health benefits, and have been
licensed to bear a label in the product claiming the health effect (Sanders, 1998).
The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of
the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the
consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The term probiotic, from Greek “for life,” was used for the first time by Lilly
and Stillwell (1965) to define substances produced by microorganisms which would
enlarge the growth phase of other microorganisms. Later, Parker (1974, pp. 366)
changed this definition to “organisms and substances that contribute to intestinal balance.”
Fuller (1989, pp. 366) eliminated the concept of substances from the definition
of probiotics, and substituted it for “live microbial feed supplements which beneficially
affect the host animal by improving its intestinal microbial balance.” This definition
was later extended to include a viable mono or mixed culture of bacteria that
will beneficially affect the host when applied to human or animals by improving the
properties of the indigenous microflora. Contrarily, Salminen et al. (1999, pp. 109)
stated that there are documented health effects of nonviable probiotics and even the
cell wall components on some probiotic microbes. This led to the establishment of
the following definition: “Probiotics are microbial cell preparations or components of
microbial cells that have a beneficial effect on the health and well-being of the host.”
This definition introduces a second novelty with respect to the one proposed by Fuller,
and it is the beneficial effect of probiotics on human health in general rather than
specifically on intestinal health. The most accepted definition nowadays is that given
by the World Health Organization as “live microorganisms that, when administered
in adequate amounts confer a health benefit to the host” (Araya et al., 2002, pp. 8).
Prebiotics have been defined as nondigestible food ingredients beneficially affecting
the host by selectively stimulating the growth and/or activity of a limited number
of bacteria in the colon and thus improving the host health (Gibson et al., 2004b).
Probiotics and prebiotics can be combined in symbiotic preparations (symbiotics).
These mixtures beneficially affect the host in different ways. For instance, by improving
the survival and implantation of live microbial dietary supplements in the GIT;
by selectively stimulating the growth and/or by activating the metabolism of one or a
limited number of health-promoting bacteria, and thus improving the host well-being
(Hamilton-Miller, 2003).

- by Ernesto Hernandez
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- Nutrition and Dietetics, Food Science, Nutrition, Food Engineering

Probiotics are live bacteria which have frequently been reported to be beneficial in preventing a wide range of
diseases as well as playing a major role in treating the existing ailments. Thus far, a variety of probiotic products
have been developed which can be categorized into two groups: probiotic foods and supplements. Both foods and
supplements have been able to confer the health benefits claimed for them. However, it is not known which one can
be clinically more efficient, and to the best of our knowledge, until now no research has been conducted to
investigate this issue. The present review aims to discuss this matter, based on the evidence available in the
literature. To do so, articles indexed in PubMed and ScienceDirect between 2000 and 2011 were reviewed. The
articles included the clinical trials in which either foods or supplements were used to administer the probiotics to
either patients suffering from different diseases or healthy subjects. Although both foods and supplements seem to
have been efficient carriers for the beneficial bacteria, to generally promote public health in communities, probiotic
foods appear to be preferred to probiotic supplements.

- by Aziz Homayouni Rad
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- Functional Foods, Probiotics and Prebiotics, Efficacy, Health benefits

Growth and Survival of Some Probiotic Strains in Simulated Ice Cream Conditions

- by Aziz Homayouni Rad
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- Survival, Ice Cream, Probiotics and Prebiotics

Looking for a probiotic formula that will give you better gut health and overall well-being? Look no further than Probiology Gut+. This clinically-backed probiotic provides 250 times better survival rate than standard probiotics, making... more

- by santhoshkumar san
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- Probiotics, Health, Fitness, Gut Microbiota

The present study was carried out to investigate the factors affecting keeping quality of raw milk in lactating cows in Ampara District of Sri Lanka. In this study, a total of 110 raw milk samples were randomly collected from 7 milk chilling centers and details on milking practices were collected from the farmers through structured questionnaire and interview. Milk samples were collected aseptically from milk cans and dispatched to laboratory for keeping quality test. Result showed that 42 % of the collected milk from farmers had poor keeping quality. The buffalo milk showed a significantly poor keeping quality (p< 0.05) compared to that of cow milk. Also the poor keeping quality was higher in milk collected from plastic milk containers (76.1%) compared to that of metallic containers (37.8%).Other factors that significantly contributed to poor keeping quality were presence of contaminants (73.5%),milk from cow in late lactation (63.1%), higher fat percentage in milk (66.6%), the time interval between milking to chilling (92.8%) and poor hygienic practices (76.4%).

- by Jayanthi Neelamraju
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- Probiotics and Prebiotics

Objective: Oxidative stress plays a major role in the pathogenesis and progression of diabetes. Among various functional foods with an antioxidant effect, probiotic foods have been reported to repress oxidative stress. The objective of this clinical trial was to assess the effects of probiotic and conventional yogurt on blood glucose and antioxidant status in type 2 diabetic patients. Methods: Sixty-four patients with type 2 diabetes mellitus, 30 to 60 y old, were assigned to two groups in this randomized, double-blind, controlled clinical trial. The patients in the intervention group consumed 300 g/d of probiotic yogurt containing Lactobacillus acidophilus La5 and Bifido-bacterium lactis Bb12 and those in the control group consumed 300 g/d of conventional yogurt for 6 wk. Fasting blood samples, 24-h dietary recalls, and anthropometric measurements were collected at the baseline and at the end of the trial. Results: Probiotic yogurt significantly decreased fasting blood glucose (P < 0.01) and hemoglobin A1c (P < 0.05) and increased erythrocyte superoxide dismutase and glutathione peroxidase activities and total antioxidant status (P < 0.05) compared with the control group. In addition, the serum malondialdehyde concentration significantly decreased compared with the baseline value in both groups (P < 0.05). No significant changes from baseline were shown in insulin concentration and erythrocyte catalase activity within either group (P > 0.05). Conclusion: The consumption of probiotic yogurt improved fasting blood glucose and antioxidant status in type 2 diabetic patients. These results suggest that probiotic yogurt is a promising agent for diabetes management.

A novel probiotic product was developed, which was formulated as an oblea (wafer-type dehydrated traditional Mexican dessert) using goat sweet whey fermented with Bifidobacterium infantis or Lactobacillus acidophilus. To obtain the probiotic oblea, the fermented whey was formulated with prebiotic carbohydrates (inulin and resistant starch) and gelatin, and the preparation was poured onto a polytetrafluoroethylene-coated nonstick baking pan, dried in a convection oven, and finally dehydrated at a low relative humidity and room temperature (23 ± 2°C). The amounts of prebiotic carbohydrates and gelatin to be used in the formulation were determined by a factorial experimental design. An untrained sensory panel evaluated 3 quality characteristics (film formation, homogeneity, and smoothness) in the final product. Three different drying temperatures were tested, namely, 40, 55, and 70°C. Bacterial survival at each temperature was determined by viable plate-counting. The best formulation, based on the quality characteristics tested, consisted of 58.33% (vol/vol) of fermented whey, 8.33% (vol/vol) of 6% (wt/vol) resistant starch dispersion, 16.66% (vol/ vol) of 15% (wt/vol) inulin solution, and 16.66% (vol/ vol) of a 10% (wt/vol) gelatin solution. Drying at 55 ± 2°C for 2.66 ± 0.22 h allowed for concentrations of probiotic bacteria above 9 log 10 cfu/g, which is above the minimum concentration required in a probiotic product.

- by Grissel Trujillo de Santiago
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- Food Science, Probiotics, Dairy Science, Prebiotics

This study sought to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from traditionally fermented south Indian koozh and gherkin (cucumber). A total of 51 LAB strains were isolated, among which four were identified as Lactobacillus spp. and three as Weissella spp. The strains were screened for their probiotic potential. All isolated Lactobacillus and Weissella strains were capable of surviving under low pH and bile salt conditions. GI9 and FKI21 were able to survive at pH 2.0 and 0.50% bile salt for 3 h without losing their viability. All LAB strains exhibited inhibitory activity against tested pathogens and were able to deconjugate bile salt. Higher deconjugation was observed in the presence of sodium glycocholate (P < 0.05). Strain FKI21 showed maximum auto-aggregation (79%) and co-aggregation with Escherichia coli MTCC 1089 (68%). Exopolysaccharide production of LAB strains ranged from 68.39 to 127.12 mg/L (P < 0.05). Moreover, GI9 (58.08 μg/ml) and FKI21 (56.25 μg/ml) exhibited maximum cholesterol reduction with bile salts. 16S rRNA sequencing confirmed GI9 and FKI21 as Lactobacillus crispatus and Weissella koreensis, respectively. This is the first study to report isolation of W.koreensis FKI21 from fermented koozh and demonstrates its cholesterol-reducing potential.

- by Marimuthu Anandharaj
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- Probiotics and Prebiotics

The gut microbiota has been shown in recent years to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of a 2-week functional food intervention on the gut microbiota composition in prediabetic individuals. A randomized double-blind, cross-over trial was conducted on prediabetic subjects. Fifteen volunteers were provided products made of: (i) 50% taro flour + 50% wheat flour; (ii) these products and the probiotic L. plantarum IS-10506; or (iii) these products with beetroot adsorbed for a period of 2 weeks with 2 weeks wash-out in between. Stool and blood samples were taken at each baseline and after each of the interventions. The gut microbiota composition was evaluated by sequencing the V3–V4 region of the 16S rRNA gene and anthropometric measures were recorded. The total weight loss over the entire period ranged from 0.5 to 11 kg. The next-generation sequencing showed a highly personalized microbiota compositio...

- by Ingrid Surono
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- Nutrition and Dietetics, Clinical Trial, Medicine, Indonesian

İnsan bağırsağı çok sayıda bakteri türü içermektedir. Erken yaşamdaki bağırsak mikrobiyotası oldukça dinamiktir ve maternal bağırsak mikrobiyotası, doğum şekli ve emzirme gibi birçok faktör tarafından şekillendirilmektedir. Yetişkin beslenme tarzına geçilmesiyle mikrobiyotadaki bakteri türleri çeşitlenmektedir. Yapılan çalışmalar, obezite ve metabolik sendrom gibi metabolizmayı etkileyen hastalıkların bu bakterilerin sayısından, dağılımından ve çeşitliliğinden etkilendiğini göstermektedir. Diyet bileşimi, prebiyotikler ve probiyotikler, bariatrik cerrahi ve fekal transplantasyon yoluyla yapılan müdahaleler ile yeniden düzenlemeler hem mikrobiyotayı, hem de obezite prevalansını değiştirmektedir. Bu derlemede, bahsedilen müdahalelerin obezite üzerindeki etkileri incelenmektedir.

Medicinal plants and their derivatives are human-friendly, nutritional supplements, and their
use in the poultry industry is increasing today. Cynara scolymus is a very high-quality antioxidant
medicine plant that has recently attracted the attention of poultry and nutrition
researchers to supplement their rations and reduce feed costs. In the present study, the
effect of powder and extract of C. scolymus on broilers has reviewed. This review shows that
the impact of C. scolymus on production performance, carcass characteristics, liver enzymes
activity, and meat characteristics of broiler chickens are not significant. However, the negative
impact of this compound on these properties has not reported. Moreover, cholesterol
levels reduced by the dietary C. scolymus supplementation. The impact of C. scolymus powder
and extract on chickens’ broiler immunity was not significant in the cited literature, but
dietary C. scolymus powder increases Newcastle antibody titers and lowers blood pressure.
Dietary C. scolymus under heat stress increased anti-sheep red blood cell titers. No substantial
studies have conducted on the effect of C. scolymus on broilers. Therefore, it is not possible
to determine a single dosage for the use of C. scolymus powder or extract in broiler
diets to the improvement of the broiler characteristics. More researches are needed to
determining the appropriate dosage to achieve maximum performance

- by hossein zaker
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- Animal Behavior, Poultry Science, Organic agriculture, Biotechnology

A B S T R A C T Objective: To evaluate the nutritional composition, including major minerals, essential trace elements and toxic heavy metals of five different wild vegetables Dhekishak (Dryopteris filix-mas), Helencha (Enhydra fluctuans), Kalmishak (Ipomoea aquatica), Patshak (Corchorus capsularis) and Shapla stem (Nymphaea stellata) and their safety aspects. Methods: Proximate parameters moisture, ash, fat, fiber, protein, carbohydrate and energy ; major minerals Na, K, Ca and Mg; trace elements Fe, Zn and Cu; and toxic heavy metals Pb, Cd, Cr, Ni and Hg were evaluated in the selected wild vegetables using the standard food analysis techniques. Results: The results from nutritional analysis showed that all the wild vegetables used in this study had a low content of crude fat and high content of moisture, ash, crude protein, crude fiber, carbohydrate and energy having the recommended dietary allowances. The vegetables were also rich in major minerals Na, K, Ca and Mg, sufficient in essential trace elements Fe, Cu and Zn while the heavy metals Pb, Cr and Ni were detected higher in amount in all the vegetables except Patshak than the limits recommended by Food and Agriculture Organization/World Health Organization. The heavy metals Cd and Hg were not detected in any vegetable. Conclusions: The outcome of this study suggests that the wild vegetables have very good nutritional potential to meet the recommended dietary allowances, but special awareness should be taken for public health concern about the high level of Pb, Cr and Ni which exceed the Food and Agriculture Organization/World Health Organization recommended limits for the metals in vegetables.

- by Nusrat Abedin and +1
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- Probiotics and Prebiotics

Telah diketahui bahwa flora normal gastrointestinal mempunyai peran penting dalam kesehatan dan produksi unggas. Antibiotik dan probiotik adalah zat yang dihasilkan oleh beberapa spesies bakteri dan jamur yang memiliki kemampuan untuk membunuh atau menghambat pertumbuhan bakteri, atau mikroorganisme yang kemampuannya untuk melawan pertumbuhan mikroorganisme lain, terutama mikroba yang menyebabkan penyakit unggas. Pada dasarnya tujuan antibiotik adalah untuk keperluan terapi penyakit , pencegahan, dan bisa sebagai bahan tambahan pakan. Antibiotik terus digunakan dalam industri unggas sebagai stimulan pertumbuhan dan agen terapeutik. Namun, karena fakta bahwa penggunaan berkelanjutan cenderung merangsang perkembangan resistensi dari mikro-organisme yang berbahaya, saat ini ada kecaman dari masyarakat konsumen dan petugas kesehatan untuk memboikot penggunaan Antibiotik yang digunakan sebagai aditif pakan pada hewan dan pakan unggas. (Cavazzoni et al, 1998; Jin et al, 1998; Yeo dan Kim, 1997; Mohan et al, 1996) profilaksis (Cavazzoni et al, 1998; Yeo dan Kim, 1997).

- by kunta adanan
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- Food and Nutrition, Chicken, Probiotics and Prebiotics

This study was conducted to determine the effect of Saccharomyces cerevisiae (SC) as a dietary probiotic and evaluated the most suitable feeding interval for this probiotic on growth performance, carcass yield, and meat quality parameters in broiler chickens. In total, 1,050 one-day-old Cobb 500 chicks were randomly assigned to one of seven dietary treatment groups, in a 2 × 3 factorial arrangement with 3 SC dosages (0.6%, 1%, and 1.4%) and two feeding intervals [long term (LT) for 35 days and short term (ST) for 28 days after hatching], with a negative control diet (NC; 0% SC). Triplicate experiments were performed with 50 birds per cage. Broilers fed a diet including SC showed increased (p<0.01) daily gain and feed efficiency compared to the control. Further, broilers fed the 1.4% SC supplemented diet showed a significantly increased (p<0.01) average daily gain (ADG) and feed conversion ratio (FCR) compared to broilers fed the 0.6% and 1% SC incorporated diets. Similarly, broilers fed an LT SC diet showed a greater (p<0.01) increase in ADG and FCR compared to broilers fed an ST SC diet. Moreover, broilers fed an LT SC diet displayed a reduced (p<0.05) meat pH, gizzard weight, and increased (p<0.05) meat water-holding capacity compared to broilers fed an ST SC diet. Broilers fed the 1.4% SC supplemented diet showed increased (p<0.05) thigh muscle weight compared to broilers fed the 0.6% and 1% SC supplemented diets. In conclusion, broilers fed LT SC diets showed improved growth performance and carcass quality parameters compared to broilers fed ST SC diets, and the NC diet, from hatching to day 35.

- by Shemil P Macelline and +1
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- Poultry Nutrition, Saccharomyces cerevisiae, Probiotics and Prebiotics, Meat quality

Coordenação e revisão: Drs. Fernanda Águas e Daniel Pereira da Silva NOTA INTRODUTÓRIA O Consenso sobre Infecções Sexualmente Transmissíveis (IST), promovido pela Sociedade Portuguesa de Ginecologia, em 2006, englobava três distintos capítulos: IST, endocervicites e DIP; recomendações para o diagnóstico e tratamento das infecções genitais pelo papiloma vírus; vulvovaginites. Tendo uma parte do seu conteúdo sido revista no âmbito da patologia cervico-vulvovaginal, haveria que tomar idênticas iniciativas relativamente aos restantes capítulos, até porque a investigação farmacológica tornou disponíveis novos produtos, cuja utilização na prática clínica carecia de enquadramento científi co. Foi igualmente entendido que, face à proliferação no mercado de produtos para higiene genital, e tendo presente que existem ainda falsos conceitos enraizados na população quanto a este assunto, seria importante abordar a temática da higiene genital feminina. Neste trabalho de revisão que a Sociedade Portuguesa de Ginecologia, mais uma vez, dinamizou participaram, de forma ativa, 39 médicos ginecologistas, que representaram 28 hospitais, localizados de Norte a Sul de Portugal Continental. Foi-lhes pedido que actualizassem os textos do Consenso de 2006 e que cada um dos grupos elaborasse uma proposta para discussão em reunião de grupo e, posteriormente, na reunião plenária que teve lugar no decurso da 172.ª Reunião da SPG. As recomendações aprovadas são transcritas neste documento, que tem por objectivo constituir um precioso auxiliar da prática clínica, sistematizando os conhecimentos mais recentes para diagnóstico e terapêutica das infecções vulvovaginais, e um guia de condutas para a higiene genital. Índice

- by Pedro Vieira Baptista and +1
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- Probiotics, Gynecology and Obstetrics, Candida, Probiotics and Prebiotics

Type 1-diabetes (T1D) is an autoimmune disease characterized by immune-mediated destruction of pancreatic beta (β)-cells. Genetic and environmental interactions play an important role in immune system malfunction by priming an aggressive adaptive immune response against β-cells. The microbes inhabiting the human intestine closely interact with the enteric mucosal immune system. Gut microbiota colonization and immune system maturation occur in parallel during early years of life; hence, perturbations in the gut microbiota can impair the functions of immune cells and vice-versa. Abnormal gut microbiota perturbations (dysbiosis) are often detected in T1D subjects, particularly those diagnosed as multiple-autoantibody-positive as a result of an aggressive and adverse immunoresponse. The pathogenesis of T1D involves activation of self-reactive T-cells, resulting in the destruction of β-cells by CD8 + T-lymphocytes. It is also becoming clear that gut microbes interact closely with T-cells. The amelioration of gut dysbiosis using specific probiotics and prebiotics has been found to be associated with decline in the autoimmune response (with diminished inflammation) and gut integrity (through increased expression of tight-junction proteins in the intestinal epithelium). This review discusses the potential interactions between gut microbiota and immune mechanisms that are involved in the progression of T1D and contemplates the potential effects and prospects of gut microbiota modulators, including probiotic and prebiotic interventions, in the amelioration of T1D pathology, in both human and animal models.

- by sidharth prasad mishra and +1
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- Autoimmunity of Type 1 diabetes, Short Chain Fatty Acids, Probiotics and Prebiotics, Type 1 Diabetes

En México hay un incremento notable en los problemas de salud de la población que van desde problemas de malnutrición, problemas cardiovasculares y gastrointestinales debido a los malos hábitos de alimentación y la escasa disponibilidad de alimentos saludables.
El almidón resistente (AR) es la fracción del almidón que no es hidrolizado en el intestino delgado entre los 120 minutos después de ser consumido, pero puede ser fermentado en el colón, por lo que al ser adicionado en los alimentos disminuye el índice glucémico (IG) de éstos, además existen evidencias de poseer capacidad prebiótica.
La semilla de amaranto está compuesta principalmente de almidón, siendo únicamente de 0.48-0.65% almidón resistente. La mayoría de las investigaciones se basan en la extracción de proteína de la semilla de amaranto para la obtención de péptidos bioactivos.
En este trabajo se estudió el uso del residuo de la extracción de proteínas y lípidos el cual deja disponible el 63.6% de almidón de amaranto para darle un valor agregado al convertirlo a AR y evaluar su capacidad prebiótica.
El extracto de almidón de la semilla fue sometido a hidrólisis ácida con ácido clorhídrico al 3.4% realizando una solución al 40% de sólidos de almidón, las condiciones de reacción fueron de 4 horas y 50 °C, lo que permitió obtener un almidón con un grado de hidrólisis de 39.27%, posteriormente se llevaron a cabo dos reacciones de modificación: succinatación y fosfatación. En el primer método se empleó como agente succinatante anhídrido octenil succínico (OSA) al 3% y condiciones de reacción de 30°C, 6 horas de reacción y pH 7.5 logrando obtener un contenido de almidón resistente de 46.69%. En el método de fosfatación se obtuvo un 56.67% de almidón resistente empleando tripolifosfato de sodio (TPS) al 0.4% y condiciones de reacción de 40 °C, pH 6.5 y 1 hora de reacción.
El método de obtención de almidón utilizado en esta investigación causó una modificación en los gránulos de almidón, en las micrografías obtenidas no se observa la estructura morfológica característica, además el extracto de almidón presentó una baja capacidad de absorción (10.92%) y solubilización en agua (22.05%), características que no cambiaron al ser sometidos a los procesos de modificación por de succinatación, el cual presento un índice de absorción de agua del 7% y de solubilidad en agua de 9.20% y fosfatación el cual presento un índice de absorción de agua de 6.68% un índice de solubilidad en agua de 3.12%, mientras que en el proceso
El almidón modificado por fosfatación bajo las condiciones en las que se obtiene una mayor conversión de almidón nativo a almidón resistente no presentó características prebióticas al ser empleado como fuente de carbono empleando como microorganismos Lactobacillus casei Shirota, Lactobacillus rhamnosus GG., Lactobacillus delbruekii, Lactobacillus fermentum, Pediococcus pentosaceus, Bifidobacterium longum y Lactococcus lactis subsp. cremoris NCFB-712 y Lactobacillus casei Shirota y Pediococcus pentosaceus.

- by Monica Robles Arias
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- Biotechnology, Starch, Resistant Starch, Probiotics and Prebiotics

Antibiotic resistance in aquaculture has demanded an alternative and ecofriendly disease management approaches for the sustainable development of aquaculture sector and safe food production. The use of probiotic microorganisms has emerged and established itself as a promising alternative to antibiotics because of its ecofriendly nature and efficiency in growth enhancement, increasing disease resistance, and immunomodulation. This paper reviewed the present status of using probiotics in shrimp aquaculture in Bangladesh and their efficiency in prevention of infectious diseases and immunomodulation of shrimp. Information was collected from different secondary sources, compiled systematically and arranged chronologically. This investigation reveals the application of probiotics in shrimp aquaculture in Bangladesh is relatively a new concept but increasing day by day due to its ecofriendly nature. Several probiotic products extracted from different species of bacteria and a yeast are commercially available for use in aquaculture in Bangladesh. Probiotics have gained popularity in shrimp aquaculture in Bangladesh as an alternative to the antibiotic in prevention of infectious diseases of fish. This review also shows that, probiotics have significant effect on growth rate, feed utilization capacity and the immune performance of finfish, shrimp, prawns and crabs in aquaculture.

- by Shoaibe H T Shefat
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- Probiotics, Probiotics and Prebiotics, Probiotic Microbiology

A probiotic is a culture of live microorganisms that can manipulate and maintain a beneficial microflora in the gut. Prebiotics are nondigestible feed ingredients that can positively affect the animal organism by stimulating the activity and growth of beneficial native bacteria in the gastrointestinal tract and eliminate the pathogenic ones. Some studies have shown their beneficial effects when they have been used separately or simultaneously in the form of synbiotics, to obtain enhanced mutual effect. These supplements were proposed with success as alternatives to antibiotic growth-promoting feed additives but further studies are needed to better understand their mode of action and effects. This review article presents growing interest in using these antibiotic alternatives, the potential mechanism of their action in the live organism, and discusses some recent data on the effects of these supplements in poultry nutrition.

La obesidad se ha convertido actualmente en una crisis mundial de salud pública (1). Además, su asociación con la resistencia a la insulina, entre otros trastornos metabólicos, está impulsando una epidemia paralela de diabetes mellitus tipo 2 (2).
Las causas de dichas epidemias, van más allá del mero balance energético, e incluyen factores genéticos, neuronales y endocrinos (3–4). Las diferencias observadas en la diversidad, estructura y funciones de la microbiota intestinal entre sujetos con normopeso y sujetos con obesidad y/o diabetes, dio lugar al estudio de este factor como un elemento clave en la fisiopatología de los trastornos metabólicos, y sugiere que ciertos grupos bacterianos podrían contribuir a desarrollar o prevenir el fenotipo obeso y comorbilidades.

- by Jesús Sanchis Chordá
- •
- Probiotics, Prebiotics, Gut Microbiota, Probiotics and Prebiotics

Due to the threat and emergence of bacterial resistance against antibiotics, the use of infeed antibiotics in therapeutic and sub-therapeutic level has been limited. Complete withdrawal of antibiotics as growth promoter (AGP) has led to poor gut health signs in chickens that include conditions like wet litter, intestinal bacteria overgrowth, poor growth performance, malabsorption and various diseases. Two of the most common alternatives to AGP are prebiotics and probiotics. Both prebiotics and probiotics have become the potential feed additives that improve the gut health, immune system and microbiota by various mechanisms of action, and enhance growth performance of chickens. The review discusses the modes of action like antibacterial, competitive exclusion (CE), and immunomodulatory properties of prebiotics and probiotics, particularly in poultry. In ovo feeding of prebiotics and probiotics with promising effect on growth performance and reduction of pathogens like Salmonella is also discussed in this review. However, it is necessary to conduct more research with prebiotics and probiotics as well as other feed additives to understand the detailed mechanisms of action and identify better alternatives for poultry production and health.

The realization that food has a role beyond provision of energy and body forming substances has shifted scientific investigations with growing interest in the research and development of functional foods. A lot of attention is being focused on probiotics due to the enormous support showing health benefits. Probiotics are associated with fermented foods and it is therefore of importance that spontaneously fermented foods, that are so common in Africa, be assessed for their probiotic attributes. These foods are within the economic means of the people and are widely accepted in populations where they are produced. The foods have relatively long shelf-lives under ambient temperatures (without spoiling), are widely accepted especially by the vulnerable groups such as children, expectant/breastfeeding mothers, the aged and are commonly served to the sick and recovering persons. These foods would therefore render an invaluable health benefit to communities when consumed and would impart an invaluable economic benefit to society. Probiotics are associated with lactic acid bacteria that are commonly found in fermented foods. This paper reviews studies that have been carried out to enumerate, isolate, characterize and identify the microorganisms involved in the spontaneous fermentations of cereal based products and their assessments for potential probiotic attributes.

- by Philip Kutima and +1
- •
- Probiotics and Prebiotics

From last three decades probiotic bacteria become popular because of their beneficial effects on human health. The word probiotic come from Greek word “pro‟‟ meaning „‟promoting‟‟ and „‟biotic‟‟ meaning „‟life‟‟. Probiotic are live bacteria‟s and yeasts that are good for your health. We always thoughts that bacteria are something which are harmful to our health and that are main etiological factors that cause disease. But our full body contains lots of bacteria, probiotic are the „‟good‟‟ or „‟helpful‟‟ bacteria because they help to keep your gut healthy. The purpose of this paper is to review the current credentials on the concept and the possible beneficial properties of probiotic bacteria in the literature, focusing on those available in food.

- by Dr. Siddharth Tevatia
- •
- Oral health, Probiotics and Prebiotics

The aim of this work was to study the effect of mixing various levels of soy, peanut or rice milk with cow milk on the chemical composition, sensory attributes, starter activity and culture bacteria counts during fermentation. The results showed that no clear differences in titratable acidity, pH and redox potential (E h ) values were noticed between cow or soy milk while acidity and Eh levels of peanut and rice milk were lower than those of cow milk. Total solids, fat, total protein and ash concentrations of cow milk were slightly higher than those of soy and rice milk. Peanut milk was richer in fat but poorer in ash than cow milk. Color, appearance, smell, taste, mouth feel, texture and body scores of cow milk were higher than those of soy, peanut or rice milk but rice milk gained the highest scores of color and appearance. Incorporation of cow milk with soy or peanut milk improved its sensory evaluation scores. Both acidity ratios and the development of acidity rates within fermentation were higher in cow milk than that of soy, peanut or rice milk. Culture bacteria not only were able to grow in soy, peanut or rice milk but also their numbers and viability were higher in them as compared with cow milk. Furthermore, incorporation of soy, peanut and rice milk with cow milk increased this influence.

- by Magdy Ismail
- •
- Probiotics and Prebiotics, Yoguhrt, Soymilk

All animals develop in association with complex microbial communities. It is now well established that commensal microbiota is essential for the correct functionality of each organ in the host. Particularly, the commensal gastro-intestinal microbiota (CGIM) is a key factor for development, immunity and nutrient conversion, rendering them bio-available for various uses. Thus, nutritional inputs generate a positive loop in maintaining host health and are essential in shaping the composition of the CGIM communities. Probiotics, which are live exogenous microorganisms, selectively provided to the host, are a promising concept for manipulating the microbiota and thus for increasing the host health status. Nevertheless, most mechanisms induced by probiotics to fortify the immune system are still a matter of debate. Alternatively, prebiotics, which are non-digestible food ingredients, can favor the growth of specific target groups of CGIM. Several metabolites are produced by the CGIM, one of the most important are the short-chain fatty acids (SCFAs), which emerge from the fermentation of complex carbohydrates. SCFAs have been recognized as key players in triggering beneficial effects elicited by simple diffusion and by specific receptors present thus far only in epithelial cells of higher vertebrates at different GI locations. However, both strategies have shown to provide resistance against pathogens during periods of high stress. In fish, knowledge about the action of pro- and prebiotics and SCFAs is still limited. Thus, in this review, we briefly summarize the mechanisms described on this topic for higher vertebrates and discuss why many of them may operate in the fish gut representing a model for different mucosal tissues.

- by Jorge Galindo-Villegas
- •
- Immunology, Fish Immunology, Fish Biology, Probiotics and Prebiotics

We studied the effect of two Streptomyces strains, alone and combined with Bacillus and Lactobacillus, on the growth, microflora, hemocyte count, and superoxide dismutase (SOD) activity of the shrimp Litopenaeus vannamei. Eight experimental groups were fed for 30 days either with N7 (Streptomyces N7), RL8 (Streptomyces RL8), Strep (Streptomyces N7 and RL8), Lac (Lactobacillus graminis), Bac (a Bacillus mixture), or a combination of Lac-Strep, Bac-Strep, and Mix (a mixture of Bac, Lac, and Strep). A non-probiotic fed group served as the control. After treatment, shrimps were challenged with Vibrio parahaemolyticus and survival was recorded for 4 days. The Bac-Strep group showed significantly better (P < 0.05) growth performance than the control group, followed by good but not significant performance of groups N7, RL8, and Strep. All Streptomyces-containing groups, except Mix, showed a significant reduction of Vibrio from hepatopancreas, the same as Bac-Strep from water, whereas they produced a mild reduction of heterotrophs. All probiotic-fed groups had a higher hemocyte count than the control, but it was only significant for Strep and Bac-Strep. Challenging shrimps with V. parahaemolyticus stimulated the SOD activity of probiotic-fed groups, except for RL8, with higher but not significant SOD, and the groups N7 and Strep. All probiotic-fed groups showed a significantly higher survival rate than the control group, except for N7 and Strep. This study revealed that some Streptomyces strains alone or combined with other genera, primarily Bacillus, exert a probiotic effect on shrimps by improving growth parameters, regulating immune response, modulating host and water microbiota, and increasing resistance to disease.

- by José Mazón-suástegui
- •
- Probiotics and Prebiotics

Guava fruit has several vital vitamins, minerals, and antioxidant that play a pivotal role in the prevention of cancers, aging, and infections. Also fermented dairy products have several nutritional and health benefits. Six treatments of bio-Raybe milk were made from goat's milk fortified with 5% sugar and 3, 6, 9, 12 and 15% guava pulp with using ABT-5 culture. Adding guava pulp to goat's milk improved starter activity, decreased coagulation time and syneresis and increased curd tension and water holding capacity. Guava Raybe milk had slight low acidity, fat and saturated fatty acids and higher carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids and antioxidant activity values as compared with control. Guava Raybe milk also had the highest numbers of Str. thermophillus, L. acidophilus and B. bifidum and the lowest loss of viability ratios. The recommended level of 10 7 cfu.g-1 of bifidobacteria as a probiotic was exceeded for various Raybe milk treatments and remained above 10 7 cfu g-1 until the end of storage. Adding 6 or 9% guava pulp to goat's milk highly improved the sensory properties of Raybe milk.

- by Magdy Ismail
- •
- Probiotics, Probiotics and Prebiotics, Probiotic Microbiology

The use of antibiotics to maintain animal well‐being, promote growth and improve efficiency has been practised for more than 50 years. However, as early as the 1950s, researchers identified concern on the development of resistant bacteria for the antibiotics streptomycin and tetracycline used in turkeys and broilers respectively. These findings laid the groundwork for agricultural officials to impose stricter regulatory parameters on the use of antibiotics in poultry feeds. Probiotics are live micro‐organisms included in the diet of animals as feed additives or supplements. Commonly known as a direct‐fed microbial, probiotics provide beneficial properties to the host, primarily through action in the gastrointestinal tract (GIT) of the animal. Supplementation of probiotics in the diet can improve animal health and performance, through contributions to gut health and nutrient use. For instance, supplementation of probiotics has been demonstrated to benefit farm animals in immune modulation, structural modulation and increased cytokine production, which positively affect the intestinal mucosal lining against pathogens. Bacillus subtilis has been a popular bacterium used within the industry and was shown to improve intestinal villus height. Increasing the villus height and structure of the crypts in the GIT allows for the improvement of nutrient digestion and absorption. Tight junctions maintain important defences against pathogenic bacteria and cellular homeostasis. Heat stress can be a major environmental challenge in the poultry industry. Heat stress causes the bird to fluctuate its internal core temperature beyond their comfort zone. To overcome such challenges, poultry will attempt to balance its heat production and dissipation through behavioural and physiological adaptation mechanisms.

This study investigated the effect of 6-week supplementation of a probiotic strain Lactobacillus salivarius UBL S22 with or without prebiotic fructo-oligosaccharide (FOS) on serum lipid profiles, immune responses, insulin sensitivity, and gut lactobacilli in 45 healthy young individuals. The patients were divided into 3 groups (15/group), that is, placebo, probiotic, and synbiotic. After 6 weeks, a significant reduction (P < .05) in total cholesterol, low-density lipoprotein (LDL) cholesterol, and triglycerides and increase in high-density lipoprotein cholesterol was observed in the probiotic as well as in the synbiotic group when compared to placebo; however, the results of total cholesterol and LDL-cholesterol were more pronounced in the synbiotic group. Similarly, when compared to the placebo group, the serum concentrations of inflammatory markers such as high sensitivity C-reactive protein, interleukin (IL) 6, IL-1β, and tumor necrosis factor α were significantly (P < .05) reduced in both the experimental groups, but again the reduction in the synbiotic group was more pronounced. Also, an increase (P < .05) in the fecal counts of total lactobacilli and a decrease (P < .05) in coliforms and Escherichia coli was observed in both the experimental groups after 6 weeks of ingestion. Overall, the combination of L salivarius with FOS was observed to be more beneficial than L salivarius alone, thereby advocating that such synbiotic combinations could be therapeutically exploited for improved health and quality of life. © The Author(s) 2014.

- by Nilita Das
- •
- Immunology, Inflammation, Insulin Sensitivity, Probiotics and Prebiotics

Poultry production is presently the most effective animal production industry and provides an excellent source of protein production worldwide. The poultry gastrointestinal microbiota includes commensal, mutualistic and pathogenic microbes. The relationship between host and gut microbiota can affect the balance of mutualism and pathogenicity. The imbalanced gut microflora caused by the incidence of disease, hygiene conditions, diet, management practices, and environmental stress affects the survival and productivity of chicken. Maintenance of the gut microbial composition is possible through the regulation of the gastrointestinal microbiota by suppressing the growth of pathogens. For many years, antibiotic growth promoters have been used to manage these problems. Nowadays, because of the emergence of antibiotic-resistant bacteria, other alternatives are being sought. Supplementation of probiotics as feed additives is considered to enhance chicken productivitity and to protect the gut from pathogen colonization and help to tolerate environmental stress. The goal of the present article was to review the poultry gastrointestinal microflora and probiotics role in the health and growth of poultry. In addition, this article focused on probiotic microorganisms and their potential characteristics.

Probiotic beverages can be used as antihypercholesterolemic therapy. One potential ingredient for probiotic drinks is papaya (Carica papaya) which can be fermented using lactic acid bacteria. The aim of this research is to get the right mixture of lactic acid bacteria culture formula to produce probiotic papaya juice which can decrease total cholesterol level in white rats (Rattus norvegicus) of Sprague Dawley strain. The
papaya juice is fermented using a mixed culture formulation of different lactic acid bacteria, comprising A (Lactobacillus bulgaricus: Lactobacillus acidophilus: Streptococcus thermophilus); B (Lactobacillus plantarum: Lactobacillus acidophilus: Streptococcus thermophilus); C (Lactobacillus casei: Lactobacillus acidophilus:
Streptococcus thermophilus). The results showed that the best formula of probiotic papaya juice mixed using A mixture culture based on pH parameter, total lactic acid and total lactic acid bacteria. After the total cholesterol test, the results obtained that probiotic papaya juice beverage can reduce total cholesterol levels with a decrease percentage of 17.51%. Probiotic papaya juice beverage can be applied to antihypercholesterolemic therapy in humans at doses of 55.56 ml each day.

This study was conducted to investigate the effects of dietary
inulin on growth performance, diet utilization, survival
rate, carcass composition and digestive enzymes
activities (amylase, lipase and protease) of carp (Cyprinus
carpio) fry (0.55 0.02 g). After acclimation, fish were
allocated into 9 tanks (40 fish per tank) and triplicate fish
groups were fed, control diet (0 g) or diets containing 5 g
and 10 g inulin kg-1 for 7 weeks. No significant effect on
growth performance and diet utilization of fish fed inulin
compared with the control group was observed. However,
supplementation of inulin significantly increased survival
rate and carcass lipid content, while carcass protein content
significantly decreased. Dietary inulin had no significant
effects on digestive lipase, protease and amylase
activities.

The present investigation aimed to explore the impact of dietary graded levels of two types of probiotic bacteria (BT and BB) on growth, carcass traits, meat quality, and bacteriology of growing Japanese quail reared under cage system. One thousand and three hundred sixty Japanese quail day-old chicks randomly divided into ten groups (eight replicates each). Birds were fed a basal diet (control, T1) and the basal diet plus 0.05, 0.075, 0.10 and 0.125% BT (T2, T3, T4 and T5, respectively), 0.10% BB (T6) and the same previous doses of BT plus 0.05% BB (T7, T8, T9 and T10, respectively). Results showed a significant (P<0.001) increase in final body weight and weight gain (WG) due to probiotics supplementation (except T2 for WG). Both feed intake (FI) and feed conversion ratio did not differ during the overall experimental period (1-42 days of age, DOA) except FI that was reduced in T2 and increased in T5 and T9 groups. All carcass traits studied were significantly (P < 0.01) affected by probiotics, and the combination between BT and BB in group T8 increased all studied parameters as compared with the other treatment groups. The quail meat color of redness a* and L* values, thiobarbituric (TBA) content, cooking loss, proteolysis, and total coliform (TC) were decreased (P<0.001) by probiotics treatment. In general, supplementing BT, BB, or their combination to the basal diet delayed the proliferation of pathogenic bacteria in the diet and intestine. Using BT and BB as feed supplements enhanced growth performance and meat quality of quails as well as diminished pathogenic bacteria proliferation in their diet and intestine. According to our results, we can recommend the application of T5, T8 to T10 levels for the best performance, carcass traits, and meat quality of growing quails.

Response to the paper "The effect of prebiotics on the viability of encapsulated probiotic bacteria" Dear Respected Editor We read with interest the paper entitled with "The effect of prebiotics on the viability of encapsulated probiotic bacteria" by Peredo, Beristain, Pascual, Azuara, and Jimenez (2016) in the journal of LWT-Food Science and Technology, 73, 191-196. The authors are to be congratulated for their valuable work on the encapsulation of probiotic bacteria. However, in the third paragraph of introduction section, they have written that "the combination of probiotics and prebiotics is known as a symbiotic combination" and also in the first sentence after table 3, part 3.4 of Results and Discussion section "the combination of probiotics and prebiotics is known as a symbiotic combination" which used wrong terminology. We think that the word "symbiotic" should be changed to "synbiotic" which refers to the combination of probiotics and prebiotics in a form of synergism (sy-nergy + probiotic + prebiotic = synbiotic).. Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream.

- by Aziz Homayouni Rad
- •
- Functional Foods, Probiotics and Prebiotics, Viability

Recommendations for probiotics are available in MINIREVIEWS 7952

- by Muzal Kadim and +1
- •
- Probiotics, Probiotics and Prebiotics

Abstract The study was conducted to investigate the effect of
Lactobacillus rhamnosus (a commercial probiotic) and inulin
(a prebiotic) on the survival rates of honeybees infected and
uninfected with Nosema ceranae, the level of phenoloxidase
(PO) activity, the course of nosemosis, and the effect on the
prevention of nosemosis development in bees. The cells of
L. rhamnosus exhibited a high rate of survival in 56.56 %
sugar syrup, which was used to feed the honeybees. Surprisingly,
honeybees fed with sugar syrup supplemented with a
commercial probiotic and a probiotic+prebiotic were more
susceptible to N. ceranae infection, and their lifespan was
much shorter. The number of microsporidian spores in the
honeybees fed for 9 days prior to N. ceranae infection with
a sugar syrup supplemented with a commercial probiotic was
25 times higher (970 million spores per one honeybee) than in
a control group fed with pure sucrose syrup (38 million spores
per one honeybee). PO activity reached its highest level in the
hemolymph of this honeybee control group uninfected with
N. ceranae. The addition of probiotics or both probiotics and
prebiotics to the food of uninfected bees led to the ~2-fold
decrease in the PO activity. The infection of honeybees with
N. ceranae accompanied an almost 20-fold decrease in the PO
level. The inulin supplemented solely at a concentration of
2 μg/mL was the only administrated factor which did not
significantly affect honeybees’ survival, the PO activity, or
the nosemosis infection level. In conclusion, the supplementation
of honeybees’ diet with improperly selected probiotics
or both probiotics and prebiotics does not prevent nosemosis
development, can de-regulate insect immune systems, and
may significantly increase bee mortality.

- by Aneta Ptaszyńska
- •
- Probiotics and Prebiotics, Honeybee Research

Autism spectrum disorder (ASD) is a neurodevelopmental condition manifesting with impaired social interaction and communication, and restricted and repetitive behaviors and interests. In this perspective article, a more comprehensive approach than the gut-brain axis, hereby termed the "gut-immune-endocrine-brain" axis, is taken, based on which a personalized treatment plan for ASD is presented. ASD has no known etiology or cure, making desperate parents willing to try any treatment that worked for an individual with ASD, without much regard for its effectiveness, safety or side effects. This has been the case for restrictive dietary interventions as gluten-free/casein-free and ketogenic diets and recently, probiotics have emerged as the new such fad. One of the concerns about these dietary and probiotic treatments is their non-specificity: they may not be effective for all individuals with ASD, not all probiotic strains may have the beneficial qualities advertised indiscriminately for probiotics, and strains conferring benefits in one condition may not be probiotic in another. Not all children with ASD show immune reactivity to dietary proteins in wheat and milk, and wheat and milk may not be the only dietary elements to which reactivity is exhibited, where dietary aquaporins that resemble human aquaporins may elicit antibody reactivity in genetically susceptible individuals, which may include individuals with ASD. These observations are utilized to formulate a three-step plan to create effective, targeted, personalized treatments with as few side effects as possible, enabled by a systems approach connecting the various findings for dietary, immune, and neuroautoimmune reactivity in individuals with ASD.

- by Ceymi Doenyas
- •
- Autism, Autism Spectrum Disorders, Probiotics, Probiotics and Prebiotics

The effects of different levels of protein and probiotics offered before and after weaning on growth performance, blood metabolites, and rumen fermentation were investigated in two experiments. In Exp. 1 (the pre-weaning phase), twenty-four single lambs, 10 days of age with an average live body weight of 15.3 ± 1.8 kg, were individually penned and randomly assigned to the treatments in a 2 × 2 factorial arrangement of protein levels (16% vs. 18% CP of DM) and probiotic levels (0 vs. 2 g Protexin ® /d). The diets consisted of 20% lucerne hay and 80% concentrate (on a DM basis) offered over a total of 60 days including 15 days of adjustment period and 45 days of experimental period until weaning. The lambs were transferred to separate pens where they were allowed to suckle their respective dams twice a day (in the morning and in the evening). The experimental procedure in Exp. 2 (the post-weaning phase) was the same as that in Exp. 1 except for the protein levels (14.5% vs. 16.5% CP of DM) administered and the lucerne hay (30.0%) included in the diets. Twenty-four 78-days-old lambs, weighing 30.5 ± 2.6 kg, were individually penned and offered the diets for 60 days inclusive of 15 days of feed adjustment. The results of Exp. 1 showed that raising the protein content of the diet from 16% to 18% CP led to increased weaning weights (28.2 vs. 32.4 ± 1.83 kg; P < 0.05), average daily gain (ADG) (288 g/d vs. 381 ± 19.4 g/d; NS), and feed intake (490 g/d vs. 541 ± 19.4 g/d; P < 0.05). However, no significant differences were observed in food conversion ratio (FCR; P > 0.05) among the treatments. BUN concentration was on the 18% CP diet (14.3 mg/dl vs. 17.4 ± 0.50 mg/dl; P < 0.05), and on diets without probiotics compared to those with probiotics (15.0 mg/dl vs. 16.7 ± 0.50 mg/dl; P < 0.05). Probiotic supplementation increased feed intake (485 g/d vs. 546 ± 19.4 g/d; P < 0.05) and rumen NH3-N (7.13 mg/dl vs. 8.39 ± 0.19 mg/dl; P < 0.05) during the pre-weaning period. Cortisol concentration was significantly lower (P < 0.05) in lambs fed the probiotic significantly lower in the 16% CP diet than that supplemented diets than in those fed probiotic-lacking diets 24 h after weaning (17.3 mg/dl vs. 16.6 ± 0.21 mg/dl) and 48 h after weaning (16.8 mg/dl vs. 15.9 ± 0.21 mg/dl). In Exp. 2, final weight, ADG, feed intake, and FCR were not significantly different among the diets with different protein levels or between those with or without probiotic supplementation. In addition, feeding diets with the lower CP level (14.5% vs. 16.5%; DM basis) resulted in lower concentrations of blood metabolites, urea nitrogen (19.9 mg/dl vs. 25.0 ± 1.16 mg/dl; P < 0.05), rumen pH (5.99 ± vs. 6.22 ± 0.03; P < 0.05), and ruminal NH3-N (10.99 mg/dl vs. 11.22 ± 0.03 mg/dl; P < 0.05). It was concluded that the higher protein level (18% CP; DM basis) fed during the pre-weaning phase led to increasing feed intake and weaning weight compared to the lower CP diet (16%) but that a higher level of protein in the post-weaning diet (16.5% vs. 14.5% CP; DM basis) did not affect performance. Supplementing the diets with probiotics might have reduced stress (lower cortisol concentration) after weaning but it did not improve the performance of the lambs.

- by Morteza Hosseini-Ghaffari
- •
- Protein, Sheep, Probiotics and Prebiotics

Food sensitization happens early in life and is commonly the primary sign of future atopic disease. Thereby, interferences to forestall food allergies and also the development of the atopic phenotype are a best created early in life. A Probiotic is distincted as a viable microorganism dietary supplement that beneficially affects the host through its effects within the intestinal tract. A prebiotic is known as non-absorbable food parts that helpfully motivate one or additional of the gut-beneficial microorganisms and so have a positive impact on health. Several literatures have strongly concentrated on the variations of cytokines levels resulted from the effects of probiotics and prebiotics. The current review study aimed to evaluate the results of different studies carried out on this subject. Most articles published during 2007 to 2012 selected based on PRISMA 2009 Diagram Flow. Data were extracted as matrix data and analyzed by in a subject subheading manner according to the matrix review article system.Gut microbes like Lactobacillus induce regulatory T cells that enhance Th1/Th2 ratio and systemic innate immunity. Probiotics in pregnancy increased the IFN-γ γ γ γ γ levels in sera while lowering the TGFb2 levels. Genetically modified Lactococcus lactis induced antigen-specific IL-10-secreting CD3+ cells in Peyer's plaques and resulted in a mitigation of the allergic reaction to the model allergen. Lactobacillus rhamnosus GG reduces elevated concentrations of tumor necrosis factor in patients with atopic dermatitis and cow milk allergy while lactobacilli in fermented milk products or as live attenuated bacteria enhances the production of IFNγ γ γ γ γ and TGFβ β β β β and IgA by PBMC. Probiotics can enhance SIgA and decrease TNF-α α α α α and eosinophil cationic protein (ECP). Yoghurt can enhance the IFNγ γ γ γ γ and lessen the IL-4 levels. As a conclusion probiotics have several immunomodulatory effects such as adjuvant-like and anti-inflammatory properties mostly mediated by the balance between the proinflammatory and anti-inflammatory cytokines.

- by Afra Khosravi and +1
- •
- Probiotics and Prebiotics, Probiotic Microbiology

Prebiotics are food components that can not enzymatically digested,
thus it fermented by probiotic bacteria. Inulin is a prebiotic source widely used in processed food products such as fermented milk. This study aimed to know the variation concentrations effect of prebiotic inulin on the growth of lactic acid bacteria starter yogurt (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus). The growth of those lactic acid bacteries was determined based on OD
(Optical Density), Total Plate Count (TPC), total lactic acid content and pH. Inulin concentration of 0.5% (w/v) increased the growth of those three bacterias. Reduction of pH value during inulin fermentation indicated the growth of bacteria that produced lactic acid. L.bulgaricus and S.thermophilus growth rate were more sensitive than L.acidophilus in addition of prebiotic inulin concentration. The growth of those bacterias in MRSB medium supplemented inulin decreased pH around 7.00 into below 5.00 due to organic acids formation.
Keywords: Fermentation, Inulin, L.acidophilus, L.bulgaricus, S.thermophilus

The effect of Biovet (combination of prebiotic and probiotic) on the egg production, egg weight, egg quality characteristics and hatchability was studied in Japanese quail breeders for a period of 8 weeks (7-15 weeks). Control diets was formulated to meet the standard nutrient requirement of breeding quails. Biovet was supplied in drinking water (DW) @ 0, 0.5, 1.0 and 1.5 g per litre to 4 groups of breeding quails and each group further replicated to 4 subgroups with 10 females and 5 males. Egg production, egg weight and feed conversion ratio (FCR) (Kg feed/Kg egg mass) were similar for all groups. The egg shell %, shell thickness, fertility and hatchability were significantly (P< 0.05) improved in quails given 0.5-1.0 g biovet/litre of DW. It was concluded that supplementation of biovet @ 0.5g/litre is beneficial in terms of improvement in egg shell quality, fertility and hatchability. INTRODUCTION Prebiotics, non-digestible feed ingredients, have selective effects on the intestinal microflora. They are consisting of nondigestible oligosaccharides which include fructooligosaccharide, galactooligosaccharide, transgalactooligosaccharide and mannanoligosaccharide (MOS)

- by Bijaya Kumar Swain
- •
- Probiotics and Prebiotics

A non‐dairy probiotic drink was produced through the fermentation of watermelon
juice using Lactobacillus plantarum ATCC 8014. Watermelon juice was supplemented
with or without inulin or fructooligosaccharides (FOS) and fermented for 6 hr at
37°C. The effect of two weeks of refrigerated storage at 4°C on the physicochemical
characteristics and viability of L. plantarum were measured. The viability of L. plantarum with or without inulin or FOS supplementation was maintained at about 11 log CFU/mL until week 2 of refrigerated storage. The pH of fermented watermelon juice continued to decrease, whereas lactic acid concentration continued to increase until week 1 of storage. The supplementation of inulin or FOS increased the total soluble solids of the juice. There was notable change of color in all fermented watermelon juices measured using colorimeter. The concentration of glucose, fructose and citric acid measured using HPLC varied over the two weeks of storage.
Practical applications Watermelon is widely consumed and accepted by consumers around the world. This paper presents an alternative to process this fruit by producing a non‐dairy probiotic drink using watermelon juice as the substrate. Experimental results indicated that watermelon juice was a suitable substrate to produce probiotic drink and refrigeration for two weeks was able to maintain the quality of the juice. This drink may have the potential to be commercialized for consumers who would prefer a fruit‐based probiotic drink.

- by Wee Sim Choo
- •
- Food Science, Probiotics, Prebiotics, Food Science and Technology

Recently has been acknowledged the healthy use of Bacillus and related bacteria as probiotics. A mixture reported to contain four probiotic strains of Bacillus clausii is marketed as an OTC (Over The Counter) medicinal supplement for human use. Their poliantibiotic resistant property, useful for restoring the gut microbiota during antibiotic treatment, raises the question about the risk of resistance transfer. In order to better assess the risk-benefit ratio it is important to always monitoring the pattern and stability of resistance spectra in these bacteria. In this work, we have extensively redefined the antibiotic susceptibility profile of these four probiotic strains. Resistance phenotype has been determined by screening a large number of antibiotics, including natural products (such as penicillin, vancomycin and erythromycin), and completely synthetic molecules (such as fluoroquinolones). Extensive comparison with a wild type strain belonging to the normal intestinal microbiome was carried out. The molecular basis of some resistances was determined. Observed antibiotic resistances were correlated with previous and new data in safety evaluations of these strains for human use.

- by Anna Sardanelli and +1
- •
- Probiotics, Antibiotic Resistance, Microbes, Probiotics in Dairy Foods

Response surface methodology was employed to
investigate the combined effects of inulin addition (0–4%
w/w), probiotic inoculum level (1–3%v/v), and fermentation temperature (37–45 °C) on fermentation time and
rheological properties of nonfat-set yogurt. The rheological
characteristics were measured by dynamic oscillatory
rheometery. The second-order polynomial model was fitted
to the fermentation time (Tf
), structure strength (A value),
resistance to mechanical force or yield stress (τy), and
complex viscosity (ŋ*) of runs as the responses. Analysis of
variance revealed that the quadratic models are well
adjusted to predict the experimental data. Lack-of-fit tests
were not significant and determination coefficients (R
2
)
were higher than 88.6%. The results showed that fermentation time decreased with increasing inulin content,
incubation temperature, and probiotic inoculum level.
Rheological properties significantly influenced by independent variables. Inulin addition had a softening effect on
yogurt. However, the effect of incubation temperature on
structure strength was positive. Medium levels of probiotic
inoculum resulted in stronger gels

- by Mohammad Amin Mohammadifar
- •
- Probiotics and Prebiotics