Advances in breast milk-derived probiotics / 国际儿科学杂志

Breast milk is the best source of nutrition for infants, and the microbial communities contained in breast milk can regulate the colonization of bacteria in the intestines of newborns and enhance their immunity.As microbial culture, isolation and identification techniques continue to evolve, more and more breast-milk-derived probiotics are being discovered.Common probiotics in breast milk include Lactobacillus, Bifidobacteria, Philococcus, Streptococcus thermophilus, etc.A large number of studies have proved that breast milk-derived probiotics have a certain role in the treatment of infantile colic, functional constipation, diabetes, mastitis and other diseases, and the natural source of breast milk probiotics, adapted to the milk matrix and other characteristics make it stand out from a group of probiotics.The discovery of probiotics isolated from breast milk and the exploration of their probiotic functions can not only provide an experimental basis for the addition of breast milk-derived probiotics to infant formula, but also provide new prospects for the treatment of various diseases.

Growth and antioxidant response of juvenile oysters Crassostrea sikamea and Crassostrea corteziensis treated with Streptomyces strains / Crescimento e resposta oxidative de ostras jovens Crassostrea sikamea e Crassostrea corteziensis tratadas com cultura Streptomyces

The effect of three Streptomyces strains (N7, RL8 and V4) and a mixture of Bacillus (BMix) on the growth (Weight, Size) and superoxide dismutase activity (SOD) in hatchery-reared juvenile oysters Crassostrea corteziensis and Crassostrea sikamea was investigated to determine their probiotic potential. Microorganisms were added to culture water at 1×106 CFU/ml once a day during 30 days and all oysters fed daily a microalgae mix. Juveniles of C. sikamea treated with strains N7, RL8 and V4 had a significant weight gain compared to the control group. C. corteziensis juveniles treated with strains RL8 and BMix showed a significantly higher weight gain than the control group. No significant size increase was observed in any treated group for both oyster species. SOD activity significantly increased in C. sikamea treated with RL8 and with RL8, N7 and BMix in C. corteziensis. Streptomyces strains RL8 and N7 emerge as promising probiotic agents to cultivate C. sikamea and C. corteziensis and may also be useful to other molluscs and marine invertebrates .(AU)

O efeito de três culturas Streptomyces (N7, RL8 e V4) e uma mistura de Bacillus (BMix) sobre o cresimento (Peso, Tamanho) e atividade superóxido dismutase (SOD) em ostras jovens Crassostrea corteziensis e Crassostrea sikamea cultivadas artificalmente foi investigado para determinar seu potencial probiótico. Microorganismos foram adicionados à água de cultura a 1×10 6 CFU/ml uma vez por dia durante 30 dias e todas as ostras foram alimentadas diariamente com uma mistura de microalgas. Jovens C. sikamea tratados com culturas N7, RL8 e V4 tiveram ganho de peso significativo quando comparado ao grupo de controle. Jovens C. corteziensis tratados com culturas RL8 e BMix demonstraram peso significativamente mais algo que o grupo de controle. Nenhum aumento em tamanho foi observado em grupos tratados em ambas espécies. A atividade SOD foi significamente aumentada em C. sikamea treatado com RL8 e com RL8, N7 e BMix em C. corteziensis. Culturas Streptomyces RL8 e N7 surgem como agentes probióticos promissores para o cultivo de C. sikamea e C. corteziensis e podem ser úteis para outros moluscos animais marinhos invertebrados.(AU)

Obtaining, characterization and evaluation of two candidate preparations for probiotics developed with agroindustrial waste / Obtención, caracterización y evaluación de dos preparados candidatos a probióticos desarrollados con residuos agroindustriales

ABSTRACT Objective. Obtain, characterize and evaluate two bio-prepares developed from the sugar cane molasses - orange vinasse fermented with yeast and/or lactic acid bacteria. Materials and methods. A completely randomized design was used, with five repeats per treatment. The evaluated treatments were: T1, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus y T2, the previous bacteria plus Saccharomyces cerevisiae and Kluyveromyces fragilis (L-4 UCLV). The previous mentioned microorganisms were inoculated in a substratum compounded by molasses - vinasse and these were incubated at 37°C for 24 hours. To the bioprepares, physiochemical, microbiological and in vitro tests was made to evaluate the probiotic capacity. Results. Both bioprepares presented a dark brown color, sweet and a pH lesser than 4. The bromatological and microbiologic development were higher (p>0.05) in T2. Both bioprepares the viability was higher than 92%. in vitro tests two bioprepares were resistant to an acid pH, bile salts, broad spectrum of microbial activity and inhibitory effect to E. coli, Salmonella spp. and S. aureus. Conclusions. The bioprepares obtained from sugar cane molasses - orange vinasse fermented with yeast and lactic acid bacteria manifested physiochemical and microbiologic properties appropriated to probiotic products. In in vitro tests, their potential was demonstrated as a probiotic.

RESUMEN Objetivo. Obtener, caracterizar y evaluar dos biopreparados desarrollados a partir de melaza de caña de azúcar - vinaza de naranja fermentados con levaduras y/o bacterias ácido lácticas. Materiales y métodos. Se utilizó un diseño completamente aleatorizado con cinco repeticiones por tratamiento. Los tratamientos evaluados fueron: T1, Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus y T2, las bacterias anteriores más Saccharomyces cerevisiae y Kluyveromyces fragilis (L-4 UCLV). En un sustrato compuesto por melaza- vinaza se inocularon los microorganismos anteriormente mencionados y estos fueron incubados a 37ºC por 24 h. Se les determinaron a los biopreparados los parámetros fisicoquímicos, microbiológico y se realizaron las pruebas in vitro para evaluar la capacidad probiótica. Resultados. Ambos biopreparados presentaron un color marrón oscuro, dulzón y con pH inferior a 4. El comportamiento bromatológicos y microbiológicos fueron mayores (p>0.05) en el T2. En ambos biopreparados la viabilidad fue superior a 92%. En pruebas in vitro, ambos biopreparados fueron resistentes a pH ácido, sales biliares, amplio espectro de actividad antimicrobiana y efecto inhibitorio a la E. coli, Salmonella spp. y S. aureus. Conclusiones. Los biopreparados obtenidos a partir de melaza de caña de azúcar-vinaza de naranja fermentados con levaduras y/o bacterias ácido lácticas demostraron propiedades físicoquímicas, microbiológicas apropiadas para productos probióticos. En las pruebas in vitro, se demostró su efecto potencial como probiótico.