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@#Objective To isolate and identify Lactobacillus paracasei and Bacillus subtilis from feces of northern white geese.Methods Lactobacillus paracasei and Bacillus subtilis,numbered S00834-8 and IS00439-2 respectively,were isolated from feces of 30 52-week-old northern white geese and cultured in specific medium,and identified by 16S DNA sequencing. The two strains were cultured for different time duration(0,2,4,6,8,10,12,14,16,18,20,22,24,36 and 48 h),at different temperature(34,36,37,38 and 40 ℃)and pH(5. 5,6. 0,6. 5,7. 0,7. 5 and 8. 0). The growth characteristics of the strains were evaluated according to the A600values measured by UV-Vis spectrophotometer. At the same time,the acid and bile salt tolerance(pH 2. 0,2. 5,3. 0,3. 5 and 7. 0,bile salt concentration 0,0. 3%,0. 5%,1. 0% and 1. 5%)and the antibiotic tolerance were tested. Results The strains S00834-8 and IS00439-2 were Lactobacillus paracasei subspecies tolerance H and Bacillus subtilis KA9,respectively. The strain S00834-8 cultured under the optimum condition of the culture medium with pH 6. 0,at 37 ℃,for 12 h,had good bile resistance and gastric acid resistance,which was moderately susceptible to piperacillin,norfloxacin,amikacin,gentamicin and tetracycline,and susceptible to levofloxacin,streptomycin and chloramphenicol. The strain IS00439-2 best cultured in the culture medium with pH 7. 5,at 36 ℃,for 8 h,showed good bile resistance and gastric acid resistance,which was moderately sensitive to levofloxacin and tetracycline,while sensitive to piperacillin,norfloxacin,streptomycin and chloramphenicol. Conclusion Goose-derived Lactobacillus paracasei subspecies tolerance H and Bacillus subtilis KA9 have good acid resistance and bile salt resistance,which are expected to be candidate strains for goose-derived microecological preparations.
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Os probióticos são considerados uma alternativa potencial para o controle da candidose, no entanto, existe uma falta de produtos probióticos direcionados para a cavidade bucal. Neste estudo, desenvolvemos formulações probióticas usando gellan gum, um biopolímero natural usado como aditivo alimentar, e investigamos os efeitos dessas formulações em Candida albicans. Para isso, Lactobacillus paracasei 28.4, uma cepa recentemente isolada da cavidade bucal, foi incorporada em várias concentrações de gellan gum (1 a 0,6%). Todas as concentrações testadas foram capazes de incorporar as células de L. paracasei, mantendo a viabilidade bacteriana. As formulações probióticas permaneceram estáveis por 7 dias quando armazenadas à temperatura ambiente ou a 4°C. Entretanto, o armazenamento a longo prazo das formulações probióticas foi conseguido apenas quando L. paracasei 28.4 foi liofilizado. As formulações probióticas proporcionaram uma liberação de células de L. paracasei por 24 horas, o que foi suficiente para inibir o crescimento de C. albicans com efeitos dependentes das concentrações celulares incorporadas no gellan gum. As formulações probióticas também tiveram atividade inibitória contra os biofilmes de Candida, reduzindo o número de células de Candida (p<0,0001), diminuindo a biomassa total (p=0,0003) e prejudicando a formação de hifas (p=0,0002) em relação ao grupo controle não tratado. Contudo, a formulação probiótica de gellan gum a 1% proporcionou uma colonização oral de L. paracasei em camundongos com aproximadamente 6 log de UFC/mL após 10 dias. Essa formulação inibiu o crescimento de C. albicans (p<0,0001), impediu o desenvolvimento de lesões de candidose (p=0,0013) e suprimiu a inflamação (p = 0,0006) quando comparada aos camundongos não tratados. Estes resultados indicam que o gellan gum pode ser um biomaterial promissor como sistema transportador de probióticos para prevenir a candidose oral(AU)
Probiotics are considered a potential alternative for the control of candidiasis, however there is a lack of probiotic products targeted for the oral cavity. In this study, we developed probiotic formulations using gellan gum, a natural biopolymer used as a food-additive, and investigated the effects of this delivery method on Candida albicans. Lactobacillus paracasei 28.4, a strain recently isolated from the oral cavity, was incorporated in several concentrations of gellan gum (1 to 0.6%). All tested concentrations could incorporate L. paracasei cells while maintaining bacterial viability. Probiotic-gellan formulations were stable for 7 days when stored at room temperature or 4°C. Long-term storage of bacterial impregnated gellan gum could be achieved when L. paracasei 28.4 was lyophilized. The probiotic-gellan formulations provided a release of L. paracasei cells over 24 hours that was sufficient to inhibit the growth of C. albicans with effects dependent on the cell concentrations incorporated into gellan gum. The probiotic-gellan formulations also had inhibitory activity against Candida biofilms by reducing the number of Candida cells (p < 0.0001), decreasing the total biomass (p = 0.0003) and impairing hyphae formation (p = 0.0002) in relation to the control group, not treated. However, only probiotic formulation of gellan gum 1% provided an oral colonization of L. paracasei in mice with approximately 6 log of CFU/mL after 10 days. This formulation inhibited the C. albicans growth (p < 0.0001), prevented the development of candidiasis lesions (p = 0.0013), and suppressed the inflammation (p = 0.0006) when compared to the mice not treated. These results indicate that gellan gum is a promising biomaterial as a carrier system of probiotics to prevent oral candidiasis(AU)
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Lacticaseibacillus paracasei/classification , Candida albicans/immunology , Hydrogels/administration & dosageABSTRACT
The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has, at the request of the Norwegian Food Safety Authority (Mattilsynet; NFSA), assessed the risk of "other substances" in food supplements sold in Norway. These risk assessments will provide NFSA with the scientific basis while regulating the addition of “other substances” to food supplements and other foods. "Other substances" are described in the food supplement directive 2002/46/EC as substances other than vitamins or minerals that have a nutritional and/or physiological effect. It is added mainly to food supplements, but also to other foods. VKM has not in this series of risk assessments of "other substances" evaluated any claimed beneficial effects from these substances, only possible adverse effects. The present report is a risk assessment of Lactobacillus paracasei 8700:2, and it is based on previous risk assessments and articles retrieved from a literature search. The risk of L. paracasei 8700:2 was assessed for the general population. However, in previous assessments of “probiotics” published by VKM, concerns have been identified for specific groups. Therefore, the risk was assessed for the age group with immature gastro-intestinal flora (age group 0-36 months), population with mature gastro-intestinal flora (>3 years) and vulnerable groups independent of age. VKM has also assessed the risk of L. paracasei 8700:2 in food supplements independent of the dose and have assessed exposure in general terms. Other sources of L. paracasei 8700:2, such as foods, have not been included in the present risk assessment. VKM concludes that it is unlikely that L. paracasei 8700:2 causes adverse health effects in the general healthy population with mature gastro-intestinal tract. However, no data on long-term adverse effects on infants and young children were identified. As evidence is accruing that the early microbial composition of the neonatal gut is important for the development of the gut flora and the immune system of the growing child, it is not possible to exclude that a daily supply of a single particular bacterial strain over a prolonged period of time to an immature gastro-intestinal tract may have long-term, although still unknown, adverse effects on that development.
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Objective To study the role of serine protease encoding gene prtP carried by Lactoba-cillus paracasei (Lp) in regulating mouse intestinal immunity. Methods Female BALB/c mice were ran-domly divided into seven groups and respectively administered with PBS, medium (5×108CFU/ml) and high dose (1×109CFU/ml) of Lp, Lp△prtP and ReLp△prtP for 21 consecutive days by intragastric ga-vage. Parameters including immune organ index, splenic lymphocyte transformation rate, energy metabolism in celiac macrophages, phagocytic ability of celiac macrophages and cytokines were detected. Quantitative changes in CD11c+CD80+cells in culture supernatants of splenic mononuclear cells were analyzed by flow cytometry. Results Compared with Lp△prtP, Lp could significantly promote the natural transformation of splenic lymphocytes, increase the level of energy metabolism in celiac macrophages, enhance the phagocytic ability of celiac macrophages, and up-regulate the expression of IFN-α, IL-10 and IFN-γ and the percentage of CD11c+CD80+cells. Conclusion Serine protease encoding gene prtP in Lp can regulate the mucosal im-mune system in mice.
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Objective To study some soybean cultivars commonly used in Northern Thailand that exhibit high nutritional profile and to investigate the changes in bioactive principles and antioxidant capacity of the fermented soy broth that was prepared using the selected soybean cultivar and Lactobacillus paracasei HII02 mediated fermentation process. Methods The best soybean cultivar was subjected to fermentation, and then analyzed the phytochemical, antioxidant and nutritional changes by high performance liquid chromatography and spectrophotometric analysis. Results Sor Jor 2 soybean cultivar showed rich nutritional profile and was subjected to fermentation process. Lactobacillus paracasei HII02 mediated fermentation of Sor Jor 2 soybean exhibited stable physical and chemical characteristics. Lactic acid bacteria mediated fermentation also increased the aglycone forms of isoflavone content, exhibited antioxidant capacity and thereby enhanced the quality of the fermented soy broth. It also prevented the growth of coliforms in fermented soybean. Conclusions The study results suggest that fermented soybean is rich in nutrition and considered to be safe for consumption for the improvement of health and to treat the malnutrition.
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Objective@#To investigate the effects of Lactobacillus paracasei N1115 combined with fructooligosaccharides (FOS) on non-alcoholic fatty liver disease (NAFLD) in mice and its possible mechanism.@*Methods@#A total of 50 male C57 mice were randomly and equally divided into five experimental groups. Group 1 received a normal diet (ND). Other four groups received a high-fat diet (HFD) to establish NAFLD models. In addition to HFD, group 3 received Lactobacillus paracasei N1115 (2.2×109 CFU/mL), group 4 received FOS (4 g/kg per day), and group 5 received Lactobacillus paracasei N1115 (2.2×109 CFU/mL) and FOS (4 g/kg per day). All groups received continuous intervention for 16 weeks. The following indices were measured for all groups after intervention: general condition, the levels of fasting blood glucose, insulin, and lipopolysaccharide (LPS), and the levels of tumor necrosis factor (TNF)-α, interleukin (IL)-1β, IL-6, and interferon (IFN)-γ in the serum and liver. The mRNA levels of Toll-like receptor (TLR)4, nuclear factor (NF)-κb, insulin receptor (InsR), and insulin receptor substrate (IRS)-1 were measured by real-time RT-PCR. The data were subjected to one-way analysis of variance and comparison between groups was made by Bonferroni method.@*Results@#Compared with group 2, groups 3, 4, and 5 had significantly lower body weight, Lee's index, liver index, and the levels of blood glucose and insulin resistance (P < 0.05). The serum level of LPS in group 2 was significantly higher than that in the other experimental groups (group 1: 8.80 ± 0.85 U/L, group 3: 12.31 ± 1.01 U/L, group 4: 12.27 ± 0.98 U/L, and group 5: 10.17 ± 0.79 U/L vs group 2: 15.45 ± 1.14 U/L, F = 55.117, P < 0.001). The levels of TNF-α, IL-1β, IL-6, and IFN-γ in the serum and liver in group 2 were also significantly higher than those in the other groups (P < 0.05). Group 2 had significantly higher mRNA levels of TLR4 and NF-κb in the liver than the other groups (F = 82.933, P < 0.001; F = 149.033, P < 0.001); however, it had significantly lower mRNA levels of InsR and IRS-1 in the liver than the other groups (F = 33.347, P < 0.001; F = 70.225, P < 0.001).@*Conclusion@#Lactobacillus paracasei N1115 combined with FOS can reduce the level of LPS in the blood circulation, inhibit activation of the LPS/TLR4 signaling pathway, and reduce the release of inflammatory factor and the body's insulin resistance, so it can relieve NAFLD.
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Objective To investigate the effectiveness of Lactobacillus paracasei N1115 combined with fructooligosaccharides (FOS) in the treatment of nonalcoholic fatty liver disease(NAFLD) in a mouse model and to analyze the possible mechanism.Methods Fifty male C57BL/6 mice were randomly divided into five groups and respectively given normal diet (ND group), high-fat diet (HFD group), HFD containing Lactobacillus paracasei N1115 (HFD+L) (2.2×109 CFU/ml), HFD containing FOS (HFD+FOS) (4 g/kg per day) and HFD containing Lactobacillus paracasei N1115 and FOS for 16 consecutive weeks.Levels of triglyceride (TG), total cholesterol (TC), low-density lipoprotein (LDL), high-density lipoprotein (HDL), lipopolysaccharide (LPS) and diamine oxidase (DAO) in serum samples from each group were measured.Expression of tight-junction proteins (Claudin-1 and Occludin), p38 and phosphorylated p38 (p-p38) in intestinal tissues were analyzed.Results Compared with the HFD group, the HFD+FOS+L group showed decreased levels of TC, TG, LDL, LPS and DAO in serum samples, but increased serum HDL level (P<0.05).Moreover, combined treatment with Lactobacillus paracasei N1115 and FOS alleviated liver lipid deposition, significantly increased the expression of Claudin-1 and Occludin in intestine and inhibited the phosphorylation of p38 (P<0.05).Conclusion Lactobacillus paracasei N1115 combined with FOS may increase the expression of Claudin-1 and Occludin through inhibiting the phosphorylation of intestinal p38, which is conducive to maintaining the intestinal mucosal barrier integrity and alleviating NAFLD.
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Objective: To study some soybean cultivars commonly used in Northern Thailand that exhibit high nutritional profile and to investigate the changes in bioactive principles and antioxidant capacity of the fermented soy broth that was prepared using the selected soybean cultivar and Lactobacillus paracasei HII02 mediated fermentation process. Methods: The best soybean cultivar was subjected to fermentation, and then analyzed the phytochemical, antioxidant and nutritional changes by high performance liquid chromatography and spectrophotometric analysis. Results: Sor Jor 2 soybean cultivar showed rich nutritional profile and was subjected to fermentation process.Lactobacillus paracasei HII02 mediated fermentation of Sor Jor 2 soybean exhibited stable physical and chemical characteristics. Lactic acid bacteria mediated fermentation also increased the aglycone forms of isoflavone content,exhibited antioxidant capacity and thereby enhanced the quality of the fermented soy broth.It also prevented the growth of coliforms in fermented soybean. Conclusions: The study results suggest that fermented soybean is rich in nutrition and considered to be safe for consumption for the improvement of health and to treat the malnutrition.
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Avaliou-se o efeito da adição do probiótico Lactobacillus paracasei e da fibra prebiótica inulina sobre o perfil de textura e as características sensoriais de queijo fresco cremoso. Três tratamentos de queijo fresco cremoso foram preparados em quintuplicata, em escala piloto, todos suplementados com uma cultura starter de Streptococcus thermophilus (T1, T2 e T3). L. paracasei subsp. paracasei foi adicionado em T1 e T2. Inulina foi adicionada em T2. O perfil de textura instrumental foi determinado após 1, 7, 14 e 21 dias de armazenamento. A análise sensorial foi conduzida aos 7 dias de armazenamento dos queijos. A presença de Lactobacillus paracasei nos queijos T1 e T2 e de inulina em T2 não alterou significativamente o perfil de textura (p>0,05). Os queijos T1 apresentaram a menor preferência na análise sensorial e diferiram significativamente de T2 e T3 (p<0,05), fato este atribuído ao sabor ácido, por parte dos provadores. Por outro lado, T2 foi o preferido, porém, não diferindo significativamente de T3 (p>0,05). A adição de inulina ao queijo fresco cremoso produzido com a suplementação de uma cepa potencialmente probiótica de Lactobacillus paracasei resultou em um produto com características adequadas e com propriedades funcionais agregadas.
The influence of the addition of a potential probiotic culture of Lactobacillus paracasei and of the prebiotic fiber inulin on the texture profile and on the sensory evaluation of probiotic and synbiotic fresh cream-cheeses was monitored. Three cheese-making trials were prepared in quintuplicate, all supplemented with a Streptococcus thermophilus starter culture (T1, T2 and T3). L. paracasei subsp. paracasei was added to T1 and T2, and inulin, to T2. The instrumental texture profile was determined after 1, 7, 14 and 21 days of storage of the cheeses. Sensory evaluation was performed after 7 days of storage. The presence of Lactobacillus paracasei in cheeses T1 and T2 and of inulin in cheeses T2 did not alter the texture profile significantly. Cheeses T1 were the least preferred in the sensory evaluation and differed significantly from T2 and T3, due to acidic taste, according to panelists. On the other hand, T2 was the most preferred one, though not significantly different from T3. The addition of the prebiotic ingredient inulin to fresh cream cheese processed with a potentially probiotic Lactobacillus paracasei strain resulted in a product with appropriate features and with aggregated functional properties.