Effect of lactobacillus postbiotics on entamoeba histolytica trophozoites

ABSTRACT Background Amebiasis is an infectious disease caused by Entamoeba histolytica. It represents one of the three worldwide leading causes of death by parasites and a public health problem due to its frequency, morbidity, mortality, and easy dispersion. Objective The study was aimed to evaluate the in vitro effect of Lactobacillus spp. postbiotics on E. histolytica trophozoites (HM1-IMSS strain) and to determine morphometric changes in trophozoite membrane by atomic force microscopy (AFM). Methods Bioassays on trophozoites were conducted with lyophilized postbiotics at 0.1, 0.3, and 0.5 mg/mL concentrations, and trophozoite samples were obtained for AFM analysis Results Results indicated postbiotic inhibitory activity; the highest percentage inhibition was 89.63% at 0.5 mg/mL. Trophozoites nanomechanical analysis showed 28.32% increase in ruggedness and 56% decrease in size with treatments compared to the control. Conclusion Our study showed that the synergy of Lactobacillus postbiotics inhibited E. histolytica HM1-IMSS in vitro growth under axenic conditions, inducing morphometric alterations in trophozoites’ cell membrane. These results would allow designing strategies or treatments aimed at E. histolytica control in the future.

Dental caries and bacterial load in saliva and dental biofilm of type 1 diabetics on continuous subcutaneous insulin infusion

Abstract Objectives Since most of the studies evaluates diabetics on multiple daily injections therapy and continuous subcutaneous insulin infusion may help gain better metabolic control and prevent complications, the objective of this study was to evaluate the prevalence of dental caries, the unstimulated salivary flow rate and the total bacteria load, Streptococcus spp. levels and Lactobacillus spp. levels in saliva and supragingival dental biofilm of type 1 diabetics on insulin pump. Material and Methods Sixty patients with type 1 diabetes on insulin pump and 60 nondiabetic individuals were included. The dental caries evaluation was performed using ICDAS and the oral hygiene was assessed according to Greene and Vermillion Simplified Oral Hygiene Index. Unstimulated saliva and supragingival dental biofilm were collected. Total bacteria, Streptococcus spp. and Lactobacillus spp. was quantified by qPCR. Results Patients with type 1 diabetes had a higher prevalence of dental caries and filled and missing teeth when compared with the control group. These patients were associated with more risk factors for the development of dental caries, namely a lower unstimulated salivary flow rate and a higher bacterial load in saliva and dental biofilm. Conclusion Some risk factors related to dental caries were associated with type 1 diabetics. An early diagnosis combined with the evaluation of the risk profile of the diabetic patient is imperative, allowing the dental caries to be analyzed through a perspective of prevention and the patient to be integrated into an individualized oral health program.

NaCl stress impact on the key enzymes in glycolysis from Lactobacillus bulgaricus during freeze-drying

Abstract The viability of Lactobacillus bulgaricus in freeze-drying is of significant commercial interest to dairy industries. In the study, L.bulgaricus demonstrated a significantly improved (p < 0.05) survival rate during freeze-drying when subjected to a pre-stressed period under the conditions of 2% (w/v) NaCl for 2 h in the late growth phase. The main energy source for the life activity of lactic acid bacteria is related to the glycolytic pathway. To investigate the phenomenon of this stress-related viability improvement in L. bulgaricus, the activities and corresponding genes of key enzymes in glycolysis during 2% NaCl stress were studied. NaCl stress significantly enhanced (p < 0.05) glucose utilization. The activities of glycolytic enzymes (phosphofructokinase, pyruvate kinase, and lactate dehydrogenase) decreased during freeze-drying, and NaCl stress were found to improve activities of these enzymes before and after freeze-drying. However, a transcriptional analysis of the corresponding genes suggested that the effect of NaCl stress on the expression of the pfk2 gene was not obvious. The increased survival of freeze-dried cells of L. bulgaricus under NaCl stress might be due to changes in only the activity or translation level of these enzymes in different environmental conditions but have no relation to their mRNA transcription level.

Identification and adhesion profile of Lactobacillus spp. strains isolated from poultry

In the aviculture industry, the use of Lactobacillus spp. as a probiotic has been shown to be frequent and satisfactory, both in improving bird production indexes and in protecting intestine against colonization by pathogenic bacteria. Adhesion is an important characteristic in selecting Lactobacillus probiotic strains since it impedes its immediate elimination to enable its beneficial action in the host. This study aimed to isolate, identify and characterize the in vitro and in vivo adhesion of Lactobacillus strains isolated from birds. The Lactobacillus spp. was identified by PCR and sequencing and the strains and its adhesion evaluated in vitro via BMM cell matrix and in vivo by inoculation in one-day-old birds. Duodenum, jejunum, ileum and cecum were collected one, four, 12 and 24 h after inoculation. The findings demonstrate greater adhesion of strains in the cecum and an important correlation between in vitro and in vivo results. It was concluded that BMM utilization represents an important technique for triage of Lactobacillus for subsequent in vivo evaluation, which was shown to be efficient in identifying bacterial adhesion to the enteric tract.

Adhesion, Autoaggregation and Hydrophobicity of Six Lactobacillus Strains.

Aims: The aim of this study was to assess probiotic attributes such as adhesion, auto aggregation, hydrophobicity and antibacterial activity of Lactobacillus strains from dairy products. Methodology: In this study, the autoaggregation, coaggregation, hydrophobicity and adhering abilities and antimicrobial activities of six Lactobacillus strains belonging to different species were assessed. Hydrophobicity was determined by bacterial adherence to hydrocarbons, xylene, n-hexadecane and chloroform. Results: The percentage of hydrophobicity of the strains range from 29.5% to 77.4% as measured by the described test. The autoaggregation among Lactobacillus strains range from 15.8% to 63.1%, while coaggregation range from 18.6% to 55.1%. Adhesion of the tested strains to buccal epithelial cells range from 8.0% to 50%. The tested Lactobacillus strains demonstrated variable inhibitory activity against pathogenic bacteria. Conclusion: Our findings indicated that one Lactobacillus strain expressed broad antibacterial activities against a group of bacterial pathogens and along 2 other strains exhibited ability to adhere to epithelial cells as shown by aggregation, coaggregation and hydrophobicity, indicating that such isolates can be good candidates for probiotic use.

In vitro Studies on Antimicrobial Activities of Lactic Acid Bacteria Isolated from Fresh Vegetables for Biocontrol of Tomato Pathogens.

Aims: This study was focused on using Lactic Acid Bacteria (LAB) isolated from fresh vegetables which has been molecularly identified for in vitro control of some tomato pathogens. Study Design: The inhibitory potentials of supernatant obtained from previously characterized LAB isolates or vegetable origin were investigated against some tomato phytopathogens using agar-well method with the view to develop biological agents for some tomato disease causing organisms. Place and Duration of Study: Biotechnology Centre of Federal University of Agriculture, Abeokuta, Ogun State, Nigeria, between January 2011 and February 2012. Methodology: The antimicrobial activities of LAB against some tomato phytopathogenic bacteria which include (Xanthomonas campestries, Erwinia caratovora, and Pseudomonas syringae) were obtained by using the agar well diffusion method. Results: The result indicates that cell free culture of LAB from fresh vegetables origin (Weissella paramesenteroides, Lactobacillus pentosus, Weissella cibaria, Pediococcus pentosaceus, Weissella kimchi and Lactobacillus plantarum) can inhibits these bacteria by creating clear zones of inhibition around the wells containing cell free supernatants of the above mentioned strains of lactic acid bacteria. Pediococcus pentosaceus showed the highest zone of inhibition against Xanthomonas campestries at 15 mm radius, Weissella kimchi was the least effective against Pseudomonas syringae at 3.67 mm and Erwinia caratovora at 3.50 mm radius. Conclusion: Tomato disease causing organisms can be most likely biologically controlled by using extracts from LAB. This finding will reduce the potential hazard from the use of chemical herbicides on plant.

Efecto de dos probióticos que contienen cepas de Lactobacillus casei variedad rhamnosus y lactobacillus johnsonii sobre el crecimiento in vitro de Streptococcus mutans / Effect of two probiotics containing lactobacillus casei rhamnosus and lactobacillus johnsonii variety on the in vitro growth of treptococcus mutans

La caries dental es una de las enfermedades mas prevalentes en la población mundial y más aún en los países en desarrollo, por lo que se necesitan nuevas medidas para su prevención. Estudios previos señalan que el efecto de cepas probióticas inhibe la colonización de los patógenos responsables de la caries dental como el Streptococcus mutans, previniendo la aparición de la caries dental. El objetivo fue medir el efecto de las cepas probióticas Lactobacillus casei variedad rhamnosus (LCR32) y Lactobacillus johnsonii (LA1) sobre le crecimiento in vitro de Streptococcus mutans. Se midió el efecto in vitro de las cepas de dos probióticos comercializados en Chile; Lactobacillus casei variedad rhamnosus (LCR32) contenidas en Lactil® y Lactobacillus johnsonii (LA1) contenidas en Chamyto, sobre el crecimiento in vitro de Streptococcus mutans. Se realizaron medios de cultivo selectivos para Streptococcus mutans a los cuales se les adicionaron cuatro diluciones diferentes de cada probiótico y se midió el halo de inhibición de los Streptococcus mutans con un pie de metro. Los probióticos con las cepas Lactobacillus casei variedad rhamnosus (LCR32) y Lactobacillus johnsonii (LA1) inhiben el crecimiento sobre Streptococcus mutans. Ambos probióticos en las dos concentraciones más altas no obtuvieron diferencias significativas en relación a los halos de inhibición. Sin embargo, el probiótico con la cepa Lactobacillus casei variedad rhamnosus (LCR35), mostró halos de inhibición más significativos en comparación a la cepa Lactobacillus johnsonii (LA1). Las cepas probióticas Lactobacillus casei variedad rhamnosus (LCR35) y Lactobacillus Johnosonii (LA1) disminuyen la colonización de las principales bacterias productoras de caries dental, de tal forma estos probióticos podrían ser utilizados como apoyo en la prevención y profilaxis de la enfermedad en pacientes de alto riesgo cariogénico, en forma adicional a otros medios de prevención.

Dental caries is one of the most prevalent diseases in the world and even more in the population of developing countries, so it is necessary to use new measures for prevention. Previous studies indicate that the effect of probiotic strains inhibit colonization of pathogens responsible for dental caries such as Streptococcus mutans, preventing the onset of dental caries. The aim was to measure the effect of the probiotic strains Lactobacillus casei variety rhamnosus (LCR32) and Lactobacillus johnsonii (LA1) on in vitro growth will Streptococcus mutans. We measured the effect in vitro of two probiotic strains marketed in Chile; Lactobacillus casei variety rhamnosus (LCR32) contained in Lactyl ® and Lactobacillus johnsonii (LA1) contained in Chamyto on in vitro growth of Streptococcus mutans. Culture media were made selective for Streptococcus mutans to which were added four different dilutions of each probiotic and measured the zone of inhibition of Streptococcus mutans with a foot tube. The probiotic strains Lactobacillus casei variety rhamnosus (LCR32) and Lactobacillus johnsonii (LA1) inhibit the growth of Streptococcus mutans. Both probiotics in the two higher concentrations no significant differences in relation to the zones of inhibition. However, the probiotic strain Lactobacillus casei rhamnosus variety (LCR35) showed the most significant zones of inhibition compared to the strain Lactobacillus johnsonii (LA1). The probiotic strains Lactobacillus casei rhamnosus variety (LCR35) and Lactobacillus Johnosonii (LA1) decreased the colonization of the main dental caries producing bacteria, so these probiotic could be used as support in the prevention and prophylaxis of the disease in high-risk cariogenic patients, additionally in other means of prevention.

Correlation of H2O2 Production of Lactobacillus species with Nugent Scores of Young Nigerian Women.

Aim: To correlate H2O2 production of Lactobacillus species with the Nugent scores of young Nigerian women in order to assess their vaginal health. Study Design: Cross-sectional study. Place and Duration of Study: Departments of Medical Microbiology & Parasitology, Biochemistry and Obstetrics and Gynaecology, College of Medicine of the University of Lagos, between May and august 2009. Methodology: Ninety- seven isolates of Lactobacillus from eighty-two women without Bacterial vaginosis (BV) and fifteen women with BV were used for the study. BV was diagnosed using Nugent scoring method. Lactobacilli were isolated using MRS agar and categorized into facultative anaerobes and strict anaerobes. Hydrogen peroxide was detected and measured by titration using dilute sulphuric acid and reaction stopped with potassium permanganate. Results: Out of 97 isolates studied, 76 (78%) were facultative anaerobes, while 21 (22%) were strict anaerobes. The facultative anaerobes were obtained from 11 of 15 women with BV and 65 of 82 women without BV. Forty- nine (50.51%) of the 97 isolates produced H2O2. Forty- four of the H2O2 producers were from women without BV while five were from women with BV. Majority (67%) of the strains obtained from women with BV were non-hydrogen peroxide producing. Proportion of H2O2 producing Lactobacillus by Nugent score were 70%, 43% and 33% in negative, intermediate and BV Nugent scores respectively. There was no significant difference between the mean concentrations of H2O2 production in the various Nugent scores. Conclusion: The overall rate of hydrogen peroxide production was low. While the rates of hydrogen peroxide production correlated with Nugent scores, being highest in negative Nugent scores and lowest with BV scores, the concentration of hydrogen peroxide produced had no association with Nugent scores. The Nigerian women studied might have a relatively high susceptibility rate to vaginal infections.

Viabilidad y efectos del probiótico Lactobacillus paracasei ssp paracasei en queso gauda semidescremado chileno

El objetivo del estudio es conocer la sobrevivencia del probiótico Lactobacillus paracasei ssp paracasei agregado durante el procesamiento de Gauda semidescremado, durante maduración (21días) y en comercialización (14 días), así como la influencia de este organismo sobre la calidad del producto. Los tratamientos fueron: T1 (testigo): Gauda de contenido de grasa normal; T2: Queso Gauda semidescremado, QGS; T3: QGS, con probiótico adicionado junto al agregado del cultivo iniciador; T4: QGS, con probiótico adicionado al cocimiento de la cuajada. Para el recuento del probiótico se usó la metodología descrita por la Asociación de Salud Pública Americana (APHA), proteólisis por método de tirosina soluble en ácido tricloroacético (TCA) y, los análisis físicos y químicos por métodos estandarizados en Normas de la Federación Internacional de la Leche y Normas chilenas. Los recuentos obtenidos fueron de 108 ufc/g y 107 ufc/g en los quesos con adición del probiótico (T3 y T4, respectivamente) cerca del nivel de inóculo (108 ufc/g), durante el período de estudio (35días). La proteólisis se incrementó en forma normal y fue similar en todos los tratamientos durante los 35 días estudiados. Los tratamientos con reducción de grasa presentaron, aproximadamente, un 31% menos de grasa que el tratamiento testigo, y mayor humedad. Entre los tratamientos no se evidenció diferencias en sabor y apreciación general, en cambio los quesos con reducción de grasa resultaron más firmes, menos cohesivos y similares en elasticidad que el testigo.

The objective of this study is to infer the survival of the probiotic Lactobacillus paracasei ssp paracasei added during the processing of low-fat Gouda cheese during the maturation (21 days) and the commercialization (14 days), in order to see the influence that this organism has on the quality of the product. The treatments were: TI (control): Gouda with normal fat content; T2: Low fat Gouda cheese (QGS) T3: QGS, with additional probiotic added with the initial culture; T4: QGS, with the probiotic added in the cooking of the curd. For the count of the probiotic, the methodology was used set forth by the American Public Health Association, (APHA), proteolysis by the method of soluble tyrosine in trichloroacetic acid (TCA), and the physical and chemical analysis using the methods standardized by the International Dairy Federation, and Chilean normative. The counts obtained were from 108 ufc/g y 107 ufc/g in the cheeses that had the probiotic additive (T3 and T4, respectively) close to the level of innocuous (108 ufc/g) during the study period of 35 days. The proteolysis incremented normally, and was the same in all of the treatments during the 35 days studied. The treatments with fat-reduction presented approximately, 31% less fat than the control treatment, and also higher moistness. Within the treatments, there was no evidence of taste and general feel; in turn the cheeses with the reduction of fat resulted firmer, less cohesive, than the control, and with similar elasticity.

Propiedades probióticas de Lactobacillus spp aislados de biopsias gástricas de pacientes con y sin infección por Helicobacter pylori / Probiotic properties of Lactobacillus spp isolated from gastric biopsies of Helicobacter pylori infected and non-infected individuals

Background: Gastric microbiota is a complex ecosystem, composed by diverse microorganisms, where H pylori and Lactobacillus are relevant species. Aim: To study the probiotic properties of Lactobacillus spp isolated from gastric biopsies of subjects bearing or not H pylori. Materials and Methods: Gastric biopsies from 197 individuals that consulted for gastrointestinal disorders were cultivated in media specific for H pylori and Lactobacillus spp. Probiotic properties of lactobacilli isolates and histological diagnosis of H pylori colonized patients were performed. Results: Among 197 individuals evaluated, Hpylori was detected in 43 percent, Lactobacillus spp in 24 percent, while 8 percent presented both bacteria simultaneously. Forty one percent of the Lactobacillus spp strains produced hydrogen peroxide, S'3 percent presented a highly hydrophobic surface and 32 percent had an inhibitory effect upon Hpylori ATCC 43504, even greater than Lactobacillus LGG or LAL reference strains. The main pathological diagnosis of patients ivas chronic non-atrophic gastritis (73 percent) followed by intestinal metaplasia (19 percent). A similar proportion of both conditions were observed in patients colonized by Lactobacillus spp, while not colonized individuals developed preferentially chronic non-atrophic gastritis (p =0.002). Conclusions: Lactobacillus spp and H pylori were mutually excluded, suggesting a competitive colonization model between probiotic bacteria and pathogens.

Rapid restoration of colonic goblet cells induced by a hydrolyzed diet containing probiotics in experimental malnutrition

PURPOSE: To investigate the effects of the addition of probiotic bacteria to a hydrolyzed diet on the recovery of goblet cells during renutrition in an animal model of malnutrition. METHODS: Twenty-six male Wistar rats (200-250g) were included in the study. Six were kept under normal conditions (sham group) while twenty received an aproteic diet for 15 days, and were randomized thereafter to receive a hydrolyzed diet containing (n=6; probiotic group) or not (n=6; hydrolyzed group) probiotics (10(6) cfu/g of Streptococcus thermophilus e Lactobacillus helveticus); or immediately killed (n=8; aproteic group). Histological slides containing cecal and sigmoid biopsies were used to counting the number of goblet cells and the goblet cells/colonocytes ratio. RESULTS: Malnutrition diminished the population of goblet cells in all sites. Goblet cells/colonocytes ratio of the probiotic group was significantly greater than hydrolyzed group at the ceccum (0.39 ± 0.03 vs. 0.34 ± 0.02; p=0.02). Only rats fed with probiotics showed complete restoration of the normal goblet cells/colonocytes ratio at the sigmoid (0.37 ± 0,02 vs. 0.22 ± 0,03; p<0,001). CONCLUSION: Streptococcus thermophilus and Lactobacillus helveticus added to a renutrition diet enhance the recovery of mucocal atrophy induced by malnutrition and especially induce a rapid restoration of goblet cells population in the malnourished colonic mucosa.

OBJETIVO: Investigar os efeitos da adição de probióticos em uma dieta hidrolisada na recuperação de células caliciformes durante a renutriçao em um modelo animal de desnutrição. MÉTODOS: Vinte e seis ratos Wistar (200-250g) foram incluídos no estudo. Seis foram mantidos em condições normais (grupo sham) enquanto que 20 receberam uma dieta aproteica por 15 dias, e foram randomizados para receber uma dieta hidrolisada com (n=6; grupo probiótico) ou sem (n=6; grupo hidrolisado) probióticos (10(6) cfu/g of Streptococcus thermophilus e Lactobacillus helveticus); ou foram sacrificados imediatamente (n=8; grupo aproteico). Cortes histológicos contendo biopsias do ceco e sigmoide foram examinados e o número de células caliciformas e a razão caliciformes/colonócitos foram contados. RESULTADOS: A desnutrição diminuiu o número de células caliciformes em todo o cólon. A razão células caliciformes/colonócitos do grupo probiótico foi significantemente maior que o do grupo hidrolizado no ceco (0.39 ± 0.03 vs. 0.34 ± 0.02; p=0.02). Somente os ratos alimentados com probióticos mostrou restauração completa da relação células caliciformes/colonócitos no sigmóide (0.37 ± 0,02 vs. 0.22 ± 0,03; p<0,001). CONCLUSÃO: Streptococcus thermophilus and Lactobacillus helveticus adicionados a uma dieta de renutrição melhora a recuperação da atrofia mucosa induzida pela desnutrição e especialmente induzem a uma rápida restauração da população de células caliciformes na mucosa colônica desnutrida.

The role of probiotics and prebiotics in pediatric practice

OBJETIVO: Revisar os efeitos dos probióticos e prebióticos em situações clínicas da prática pediátrica. FONTES DOS DADOS: MEDLINE, preferencialmente os artigos que abordavam aspectos de aplicabilidade prática, na forma de revisões, ensaios clínicos e meta-análises. Artigos que já eram do conhecimento dos autores também foram utilizados. SíNTESE DOS DADOS: A literatura científica sobre probióticos e prebióticos apresentou crescimento expressivo nos últimos 10 anos. Seus mecanismos de ação vêm sendo investigados experimentalmente. Os estudos indicam que os probióticos podem exercer seus efeitos competindo com patógenos, modificando o ambiente intestinal pela redução do pH, em conseqüência dos produtos da fermentação, interagindo e modulando a resposta inflamatória e imunológica local e sistêmica, entre outros. Ensaios clínicos e meta-análises mostram que os probióticos parecem contribuir para a prevenção da diarréia aguda e da diarréia associada ao uso de antibióticos, além de encurtar a duração da diarréia aguda. No entanto, existem dados contraditórios, além de não existirem ainda estudos confirmando sua efetividade do ponto de vista da relação custo-benefício. Estudos preliminares mostram que probióticos no início da vida podem reduzir a ocorrência de dermatite atópica. A adição de prebióticos em fórmulas para lactentes associa-se com mudança do perfil da microbiota intestinal em relação aos lactentes que recebem fórmula láctea sem prebióticos. CONCLUSÕES: As evidências indicam que novos estudos devem ser realizados sobre probióticos, prebióticos e simbióticos. Um aspecto que deve ser reforçado é a especificidade dos efeitos que cada probiótico ou prebiótico pode apresentar do ponto de vista clínico.

OBJECTIVE: To review the effects of probiotics and prebiotics in clinical pediatric practice. SOURCES: MEDLINE was searched, especially for articles that addressed their practical application, in the form of reviews, clinical trials and meta-analyses. Articles that had already been analyzed by the authors were also included. SUMMARY OF THE FINDINGS: Scientific literature on probiotics and prebiotics has remarkably increased in the last 10 years. Their mechanisms of action have been experimentally investigated. Studies indicate that probiotics can act by competing with pathogens, modifying the intestinal environment by reduction in pH, as a result of fermentation products, interacting and modulating local and systemic inflammatory and immune response, among others. Clinical trials and meta-analyses show that probiotics seem to contribute towards the prevention of acute diarrhea and of antibiotic-associated diarrhea, in addition to shortening the duration of acute diarrhea. However, the data are inconsistent and there are no studies confirming their efficacy in terms of cost-benefit ratio. Preliminary studies show that probiotics in early life can reduce the occurrence of atopic dermatitis. The addition of prebiotics to infant formulas is associated with the change in the profile of the intestinal microbiota compared to infants fed milk formulas without prebiotics. CONCLUSIONS: Evidence indicates that new studies should be carried out about probiotics, prebiotics and symbiotics. The specific clinical effects that each probiotic or prebiotic may cause must be considered.

Nutrient enrichment of cassava peels using a mixed culture of Saccharomyces cerevisae and Lactobacillus spp solid media fermentation techniques

Cassava pulp was fermented with pure strains of Saccharomyces cerevisae and two bacteria namely Lactobacillus delbruckii and Lactobacillus coryneformis for 3 days. The squeezed liquid from the fermented pulp was used to ferment cassava peels for 7 days. Analysis of the dried fermented peels revealed that there was a significant (P < 0.05) increase in the protein content of the cassava peels fermented with squeezed liquid from the inoculated cassava pulp (21.5%) when compared with the unfermented cassava peel (8.2%). Moreover, the treatment equally brought about a significant (P < 0.05) decrease in the cyanide (6.2 mg/kg) and phytate content (789.7 mg/100g) when compared with the unfermented cassava peels, which had 44.6 mg/kg cyanide and 1043.6 mg/100g phytate. The fermented cassava peels could be a good protein source in livestock feeds.

El consumo regular de lactobacillus johnsonII LA1 interfiere con la colonización gástrica por Hepilobacter Pylori / Regular intake of lactobacillus JohnsonII LA1 interferes with Helicobacter Pylori colonization

La ingestión de probióticos ha sido recientemente propuesta como una posible "herramienta" en el manejo de los individuos colonizados por Helicobacter pylori (Hp). El objetivo de este estudio es evaluar si el consumo regular de un producto comercial con Lactobacillus johnsonii La1 (La1) puede interferir con la colonización gástrica por Hp, y si dicho efecto puede ser mayor a mayor frecuencia de ingestión del producto a lo largo del día. Un primer estudio clínico randomizado de doble ciego se realizó en niños de 6 a 17 años, de una escuela de nivel socioeconómico bajo de Santiago. Los niños determinados como Hp-positivos mediante el test de aire espirado con 13C-urea (13C-UBT) fueron distribuidos en 3 grupos para recibir durante 4 semanas 160 ml diarios de uno de tres productos: 1) uno con La1 vivo, 2) el mismo termizado con La1 muerto o 3) el mismo sin La1 (control). Un segundo 13C-UBT se les realizó al final del período. En el siguiente estudio se reclutaron 11 voluntarios Hp-positivos asintomáticos, que tomaron el producto con La1 vivo cada día y por 2 semanas a razón de 80 ml cada 2 horas de la 8:00h hasta las 22:00h (640 ml en total). Se les realizó un 13C-UBT antes y a 1 y 2 semanas de tomar el producto. Las muestras de aire de ambos estudios se analizaron por espectrometría de masa de relación isotópica y los resultados se expresaron como exceso por mil de 13C por sobre los niveles basales: DOB (por ciento). En el primer estudio se observó una disminución significativa (p<0.05) de 11.9 por ciento de los valores basales de DOB en los niños después de 4 semanas de consumo del producto con La1 vivo y que no hubo diferencia en los otros 2 grupos. En el estudio con voluntarios sanos, los valores de DOB fueron disminuyendo significativamente a lo largo del estudio, (Anova F=4.2, p<0.04), llegando a un disminución del 41 por ciento de los niveles basales de DOB. En ambos estudios se observó una correlación entre los valores basales de DOB y la amplitud de la disminución inducida por la ingestión del probiótico. Estos resultados indican que la ingestión regular del probiótico L. johnsonii La1 interfiere con Hp en los individuos colonizados por este patógeno:dicho efecto es mayor cuando el consumo de La1 es más frecuente a lo largo del día, y es proporcional a los niveles basales de colonización por Hp presentes en el sujeto.

Evaluación bacteriológica de quesos frescos artesanales comercializados en Lima, Perú, y la supuesta acción bactericida de Lactobacillus spp / Bacteriological assessment of fresh artisan cheeses sold in Lima, Peru, and the presumed bactericidal action of Lactobacillus spp

OBJETIVOS: Evaluar la calidad bacteriológica de quesos frescos artesanales y la supuesta acción bactericida de Lactobacillus spp. MÉTODOS: Se tomaron 39 muestras de 100 g cada una de queso fresco artesanal (de leche de vaca) adquiridas en los 7 mercados municipales del distrito Pueblo Libre, Lima, Perú, entre septiembre y diciembre de 2001. Se registraron el pH de la muestra y sus características organolépticas (olor y color), así como la temperatura y la humedad ambiental el día del muestreo. Mediante técnicas microbiológicas convencionales de cultivo se evaluó la carga microbiana de bacterias aerobias mesófilas, coliformes totales y fecales, Escherichia coli, Staphylococcus aureus, Enterococcus faecalis y Lactobacillus spp. y se analizó la correlación entre la presencia de esta última bacteria y la de las anteriores. RESULTADOS: Se hallaron los siguientes valores promedio de carga microbiana: bacterias aerobias mesófilas, 7,1 > 10(6) UFC/g; coliformes totales, 9,3 > 10² NMP/g; coliformes fecales, 8,3 > 10² NMP/g; Es. coli, 2,6 > 10² NMP/g; S. aureus, 3,1 > 10(5) UFC/g; En. faecalis, 4,6 > 10² NMP/g; y Lactobacillus spp., 1,6 > 10(5) UFC/g. En general, la carga microbiana de 97,4 por ciento de las muestras estuvo por encima de los valores máximos permitidos por la Norma Técnica Peruana 202.087 para los diferentes microorganismos o grupos de microorganismos: coliformes totales (74,2 por ciento de las muestras), coliformes fecales (58,6 por ciento), Es. coli (28,1 por ciento) y S. aureus (87,2 por ciento). La presencia de Lactobacillus spp. no impidió la presencia de S. aureus y En. faecalis. CONCLUSIONES: La elevada carga microbiana en las muestras de queso analizadas refleja deficiencias higiénicas en la manipulación del queso fresco artesanal que se comercializa en los mercados estudiados, lo cual representa un riesgo para la salud del consumidor. No se observó que la presencia de Lactobacillus spp. impidiera el crecimiento de los otros microorganismos estudiados en los quesos

Short term hypolipidemic effects of oral lactobacillus sporogenes therapy in patients with primary dyslipidemias.

Short term hypolipidemic effects of oral Lactobacillus sporogenes (360 million spores/day) were studied in 17 patients (mean age 45.6 years; males 15, females 2) with type II hyperlipidemia in an open label fixed dose trial. Over a period of 3 months, significant reductions were observed in total cholesterol (330 +/- 55 mg% to 226 +/- 46 mg%, p less than 0.001) and LDL-cholesterol (267 +/- 58 mg% to 173 +/- 54 mg%, p less than 0.001). The HDL-cholesterol was marginally increased (43.6 +/- 7 mg% to 46.8 +/- 8.9 mg%, p less than 0.05). There was no change in serum triglyceride concentration. Total cholesterol/HDL cholesterol and LDL cholesterol/HDL cholesterol ratios were significantly reduced after treatment (p less than 0.001). No adverse effect was noted. While the change in serum lipid levels on treatment was consistent with regard to total and LDL-cholesterol, it was not so in case of serum triglycerides and HDL-cholesterol. Oral Lactobacillus sporogenes therapy may prove to be an important hypolipidemic therapy after confirmation in larger trials.

Cytotoxic activity of lactobacilli isolated from plant and dairy sources.

Forty four cultures of Lactobacilli isolated from their natural sources such as dahi, raw milk and fermenting rice-pulse doughs etc. along with four standard strains of Lactobacilli were assayed for their cytotoxic activity against three secondary tumour cell lines. Three cultures isolated from dahi samples and identified as Lactobacillus casei D-34, L. casei D-48a, L. plantarum D-70a along with one standard strain L. casei B 1922 exhibited significant cytotoxic activity in the range of 30 to 36%.

Prevention of carrageenan-induced ulcerative colitis in the guinea pig by serum of bovine colostrum

La colitis ulcerosa inducida por administración oral de caragenina degradada en cobayos constituye un modelo experimental reinteradamente utilizado con el propósito de aclarar los mecanismos patogénicos participantes en la enfermedad inflamatoria intestinal. Se ha pretendido identificar a los factores agresores de la mucosa colónica enfatizando el estudio de cepas bacterianas asociadas al daño mucoso. El propósito del presente trabajo fue jerarquizar la importancia de los mecanismos protectores en la mucosa colónica. Los animales fueron divididos en tres grupos. Unos recibieron caragenina degradada al 5% en el agua de bebida. El segundo grupo recibió calostro bovino (100mg% p/v) junto con la caragenina degradada. Finalmente, un tercero recibió cultivos de Lactobacilos (10**7 células/ml) simultáneamente con la caragenina. Se realizarón evaluaciones clínicas, bacteriológicas y anatomopatológicas. El grupo de animales que recibió exclusivamente caragenina degradada desarrolló la enfermedad colónica con un aumento de bacterias coliformes fecales y disminución de bacterias anaerobias gram positivas. Los grupos que recibieron colostro o Lactobacilos simultáneamente con la caragenina se mantuvieron libres de enfermedad durante el tiempo que duró el experimento, mostrando un aumento significativo de bacterias anaerobias gram positivas. El mecanismo protector que previno el desarrollo de la enfermedad podría haberse logrado a través de una condición ecológica luminal óptima, mejorando la barrera mucosa o/y modulando la reacción inflamatoria-inmunológica del huésped