Point-of-Care Electrochemical Immunosensor Applied against Nosocomial Infection: Staphylococcus aureus Detection in Human Hand Skin.

Staphylococcus aureus is an important pathogen that causes nosocomial infections, resulting in unacceptable morbidity and mortality rates. In this work, we proposed the construction of a nanostructured ZnO-based electrochemical immunosensor for qualitative and semiquantitative detection of S. aureus using simple methods for growing zinc oxide nanorods (ZnO NRs) on a sensor board and immobilizing the anti-S. aureus antibody on ZnO NRs through cystamine and glutaraldehyde. The immunosensor detected S. aureus in the 103-107 colony-forming unit (CFU) mL-1 range and showed a limit of detection (LoD) around 0.792 × 103 CFU mL-1. Beyond a satisfactory LoD, the developed immunosensor presented other advantages, such as high versatility for point-of-care assays and a suitable selective factor that admits the detection of the S. aureus concentration range in human hand skin after washing. Moreover, the immunosensor showed the potential to be an excellent device to control nosocomial infection by detecting the presence of S. aureus in human hand skin.

Sunflower and Palm Kernel Meal Present Bioaccessible Compounds after Digestion with Antioxidant Activity.

Sunflower (Helianthus annuus L.) and African palm kernel (Elaeis guineensis Jacq.) are among the most cultivated in the world regarding oil extraction. The oil industry generates a large amount of meal as a by-product, which can be a source of nutrients and bioactive compounds. However, the physiological effects of bioactive compounds in such matrices are only valid if they remain bioavailable and bioactive after simulated gastrointestinal digestion. This study evaluated the chemical composition and antioxidant and prebiotic potential of de-oiled sunflower (DS) and de-oiled palm kernel (DP) meal after in vitro digestion. The DS sample had the highest protein content and the best chemical score, in which lysine was the limiting amino acid. Digested samples showed increased antioxidant activity, measured by in vitro methods. The digested DS sample showed a better antioxidant effect compared to DP. Moreover, both samples managed to preserve DNA supercoiling in the presence of the oxidizing agent. The insoluble fractions after digestion stimulated the growth of prebiotic bacterium, similar to inulin. In conclusion, simulated gastrointestinal digestion promoted in both matrices an increase in protein bioaccessibility and antioxidant capacity, pointing to a metabolic modulation favorable to the organism.

Relationship between Oat Consumption, Gut Microbiota Modulation, and Short-Chain Fatty Acid Synthesis: An Integrative Review.

The gut microbiota consists of a set of microorganisms that colonizes the intestine and ferment fibers, among other nutrients, from the host's diet. A healthy gut microbiota, colonized mainly by beneficial microorganisms, has a positive effect on digestion and plays a role in disease prevention. However, dysregulation of the gut microbiota can contribute to various diseases. The nutrition of the host plays an important role in determining the composition of the gut microbiota. A healthy diet, rich in fiber, can beneficially modulate the gut microbiota. In this sense, oats are a source of both soluble and insoluble fiber. Oats are considered a functional ingredient with prebiotic potential and contain plant proteins, unsaturated fats, and antioxidant compounds. The impact of oat consumption on the gut microbiota is still emerging. Associations between oat consumption and the abundance of Akkermansia muciniphila, Roseburia, Lactobacillus, Bifidobacterium, and Faecalibacterium prausnitzii have already been observed. Therefore, this integrative review summarizes the findings from studies on the relationship between oat consumption, the gut microbiota, and the metabolites, mainly short-chain fatty acids, it produces.

Chia (Salvia hispanica L.) Seed Germination: a Brief Review.

Chia (Salvia hispanica L.) is a seed native to northern Mexico and southern Guatemala that has started to be consumed in recent years in other regions of the world owing to its nutritional and functional properties. Germination of chia seeds seems to be able to further improve these properties, and it has been the subject of some studies. In general, germination has proven to be a simple and inexpensive process capable of improving the content of phenolic compounds and the antioxidant capacity of foods, as well as reducing antinutritional factors that interfere with nutrient absorption. A particular characteristic of chia seeds is that they produce mucilage when they are hydrated. For this reason, the germination conditions of the seed need to be adapted. The nutritional guidelines of some countries, such as Brazil, Germany and Sweden, recommend that the diet of the population should be more plant-based, thus encouraging the consumption of foods with a high content of bioactive compounds and nutrients, e.g., germinated seeds. This review briefly explored the germination conditions of chia seeds as well as the changes in phytonutrient content and antinutritional factors after their germination process. The main information available in the literature is that germination of chia seeds can increase the contents of protein, fiber, and total phenolic compounds. As a conclusion, germination of chia seeds is favorable for increasing their health benefits and nutritional value. However, chia germination parameters should be adjusted and microbiological risks should be properly evaluated.

Effects of Lacticaseibacillus rhamnosus GG supplementation, via food and non-food matrices, on children's health promotion: A scoping review.

The literature considers children both a risk group for administering probiotic strains and one of the populations that can most benefit from it. Due to the health benefits associated to probiotic supplementation, this scope review sought to formulate a critical evaluation of how Lacticaseibacillus rhamnosus GG, carried in food and non-food matrices, and experimental design may affect the health promotion of infants and children. In this study, a literature search was conducted in three scientific databases: PubMed, Web of Science, and SciELO to retrieve research, published in English or Spanish, which administered L. rhamnosus GG to infants and children with any disease or in eutrophic condition. Three reviewers with an expert supervision screened 540 articles, published between 2001 and 2022, which were retrieved from the databases. The data extracted was compiled and shown in this scoping review. In total, was included, after criteria observation, 44 articles in this review. Intestinal disorders were the most frequent outcome in these studies (36.4%) and capsules, the most common vehicle for administering the probiotic strain (40.9%). Probiotic strain dose ranged from 105 to 1012 cfu/dose of L. rhamnosus GG and intervention length extended from one to more than 6 months. Food matrix showed health effects in 57.1% of the clinical trials and non-food matrix 46.7%, which indicates that the health-promoting effect of the probiotic GG strain may be equivalent between the two forms of delivery. However, the highly heterogeneous experimental designs prevent further analysis and a systematic review and meta-analysis is recommended to address just the outcomes of studies and achieve data homogeneity in order to determine which vehicle is the most suitable for health promoting.

Changes in Phenolic Compound and Antioxidant Activity of Germinated Broccoli, Wheat, and Lentils during Simulated Gastrointestinal Digestion.

The consumption of sprouts has increased as the germination process causes changes in the chemical composition of the seeds, improving their nutritional value. The aim of this work was to compare the total phenolic content and antioxidant capacity of broccoli, lentils and wheat sprouts before and after in vitro digestion, and the total phenolic content and antioxidant capacity between seeds and sprouts. Broccoli and wheat showed no difference in total phenolic content before and after germination, while lentils showed a significant decrease in total phenolic content after germination. The antioxidant capacity of broccoli and wheat increased after germination. After simulated digestion, the total phenolic content and antioxidant activity of broccoli sprouts significantly decreased during digestion in the gastric phase compared to the sprouts before digestion. Lentil sprouts did not show a decrease in total phenolic content during the gastric phase of digestion compared to the sprouts before digestion. However, they showed a significant increase in total phenolic content during the enteric phase. Finally, wheat sprouts showed a significant increase in total phenolic content and antioxidant activity during the gastric phase of digestion compared to grain before digestion. The germination process may increase the antioxidant capacity of sprouts, although this is not always related to the phenolic compound.

Bacteriological safety of sprouts: A brief review.

The germination process causes changes in the chemical composition of seeds that improves the nutritional value of sprouts, while decreasing their microbiological safety, since the germination conditions are ideal for bacterial growth as well. This review explores the bacteriological safety of sprouts and their involvement in foodborne illness outbreaks, worldwide. Additionally, approaches to improve the shelf-life and microbiological safety of sprouts are discussed. According to the literature, sprout consumption is associated with more than 60 outbreaks of foodborne illness worldwide, since 1988. Alfalfa sprouts were most commonly involved in outbreaks and the most commonly implicated pathogens were Salmonella and pathogenic Escherichia coli (especially, Shiga toxin producing E. coli). In the pre-harvest stage, the implementation of good agricultural practices is an important tool for producing high-quality seeds. In the post-harvest stage, several methods of seed decontamination are used commercially, or have been investigated by researchers. After germination, seedlings should be kept under refrigeration and, if possible, cooked before consumption. Finally, microbiological analyses should be performed at all stages to monitor the hygiene of the sprout production process.

The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review.

Sprouts are vegetable foods rich in phytonutrients, such as glucosinolates, phenolics, and isoflavones. Many studies have shown that sprouts also have high concentrations of vitamins and minerals. In addition to the high concentration of nutrients, sprouts can present a reduction of anti-nutritional factors such as phytates, tannins, and oxalates, which increases the bioaccessibility of minerals. However, their nutritional composition depends on several factors, such as the type of sprout and the germination conditions. In recent years, these foods have been highly demanded because they are associated to many health benefits. Moreover, germination is an easy and fast process, and does not depend on specific climatic conditions (potentially more sustainable to growth). The use of sprouts for the elaboration of food products can be a good strategy to increase the nutritional value of certain products that are widely consumed worldwide. In this sense, studies that evaluated the impact of adding sprouted grains on the nutritional value of some products, as well as the effect on their sensory properties were searched in the scientific literature. Most of them used germinated grain flours to replace wheat flour in food products. The satisfactory results of these products were associated with the type of sprout used and with the level of replacement of the wheat flour. This review briefly explored the nutritional benefits and the sensory acceptance of food products made with added sprouts.

Modulation of the intestinal microbiota and the metabolites produced by the administration of ice cream and a dietary supplement containing the same probiotics.

The aim of the present work was to compare the capacity to modulate the intestinal microbiota and the production of metabolites after 14 d administration of a commercial dietary supplement and a manufactured ice cream, both containing the same quantity of inulin and the same viable counts of Lactobacillus acidophilus LA-5 and Bifidobacterium animalis BB-12, using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) model. Samples of the colonic contents were evaluated microbiologically by real-time quantitative PCR (qRT-PCR) and next-generation sequencing and chemically by the production of SCFA (acetate, propionate and butyrate) and ammonium ions ($\text{NH}_4^ + $). Statistical analyses were carried out for all the variables using the two-way ANOVA followed by the Tukey multiple comparisons test (P < 0·05) for metabolite production, qRT-PCR and the bioinformatics analysis for microbiota diversity. Dietary supplement and ice cream were able to deliver the probiotic L. acidophilus and B. animalis to the simulated colon and modulate the microbiota, increasing beneficial micro-organisms such as Bifidobacterium spp., Bacteroides spp. and Faecalibacterium spp. for dietary supplement administration, and Lactobacillus spp. for ice cream supplementation. However, the ice cream matrix was probably more favourable for the maintenance of the metabolic activity of the probiotics in the SHIME® model, due to the larger amounts of acetate, propionate, butyrate and ammonium ions obtained after 14 d of supplementation. In conclusion, both ways of probiotic supplementation could be efficient, each with its own particularities.

Pomegranate Juice and Peel Extracts are Able to Inhibit Proliferation, Migration and Colony Formation of Prostate Cancer Cell Lines and Modulate the Akt/mTOR/S6K Signaling Pathway.

Pomegranate (Punica granatum) is known to contain polyphenols with many potential health benefits, including anti-tumoral, anti-inflammatory, and anti-microbial properties. It has been used in popular medicine for cancer treatment, which still represents the major cause of cancer-related deaths in men worldwide. Importantly, pomegranate peels are valuable by-products of the food industry that are rich in polyphenols. Here we report a comparison between juice and peel aqueous extracts in prostate cancer DU-145 and PC-3 cell lines. Both extracts were able to inhibit the proliferation, migration and colony formation of those cells, although peel extracts presented more robust effects compared to juice. Besides, the growth-related mTOR/S6K signaling pathway presented strong inhibition after pomegranate extracts treatment. This study presents evidence that both juice and isolated peel extracts from promegate fruit have important anti-cancer effects against prostate cancer cells, modulating the mTOR/S6K signaling pathway.

Suplementação com probióticos e depressão: estratégia terapêutica? / Probiotics supplementation and depression: A therapeutic strategy?

Evidências crescentes de que a microbiota intestinal pode infl uenciar no funcionamento do sistema nervoso central levaram à hipótese de que a suplementação com microrganismos chave pode ter um efeito positivo no tratamento da depressão. O objetivo desta revisão foi compilar dados da literatura científi ca sobre o impacto do uso de probióticos como estratégia terapêutica nos desfechos depressão e sintomas depressivos em humanos. As evidências compiladas nesta revisão indicam que a suplementação com probióticos apresenta potencial promissor como terapia adjuvante no tratamento dos sintomas associados ao transtorno de Depressão Maior e, principalmente, como ação preventiva de quadros depressivos em indivíduos saudáveis ou com depressão leve. O estado da arte aponta para o potencial efeito psicobiótico de determinadas culturas, tais como as espécies Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus helveticus, Bifi dobacterium lactis, Bifidobacterium longum e Bifidobacterium bifidum recomendando-se para os próximos estudos a ênfase nas cepas específicas, dosagem e tempo de consumo para obtenção dos efeitos sobre o eixo intestino-cérebro.

Increasing evidence that the intestinal microbiota may influence central nervous system functioning has led to the hypothesis that supplementation with key microorganisms may have a positive effect on the treatment of depression. The objective of this review was to compile data from the scientific literature about the impact of probiotic use as a therapeutic strategy on depression outcomes and depressive symptoms in humans. The evidence compiled in this review indicates that probiotic supplementation presents promising potential as adjunctive therapy in the treatment of symptoms associated with Major Depressive Disorder and, mainly, as a preventive action of depressive disorders in healthy individuals or with mild depression. The state of the art points to the potential psychobiotic effect of certain cultures, such as the species Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus helveticus, Bifidobacterium lactis, Bifidobacterium longum and Bifidobacterium bifidum, but we recommend for the next studies an emphasis on the specific strains, dosage and time of consumption to obtain the effects on the intestine-brain axis.

Effect of Freeze-Dried Red Beet (Beta vulgaris L.) Leaf Supplementation on Biochemical and Anthropometrical Parameters in Overweight and Obese Individuals: a Pilot Study.

Obesity is an important public health concern and is directly related with chronic noncommunicable diseases that affect the health of millions of people around the world. This study was held to verify the short-term effects related to the consumption of freeze-dried red beet leaves on biochemical and anthropometrical parameters of volunteers with overweight/obesity and dyslipidemia. Participants (n = 36) were divided at random into two groups. The control group (CG) received nutritional guidance only, and the intervention group (IG) received nutritional guidance and consumed 2.8 g of freeze-dried red beet leaves for four weeks. Biochemical tests and anthropometric measurements were collected, before and after intervention. The distribution of the characteristics between groups was similar. Parameters related to body weight and body mass index (BMI) had a significant reduction in the two groups (p = 0.05). Significant reduction on LDL-cholesterol was found only for the IG (p < 0.01). These data suggest a potential effect of consumption of red beet leaves on the health of individuals with overweight or obesity.

Encapsulated thyme (Thymus vulgaris) essential oil used as a natural preservative in bakery product.

The objective of this work was to design a particle using thyme (Thymus vulgaris) essential oil through complex coacervation. In vitro activity against bacteria and molds of free oil as well as the encapsulated oil was verified and then in situ assay was done. The free thyme oil presented high in vitro activity, with values below 0.50mg/mL for almost all the microorganisms tested. Also, MIC values for the encapsulated oil was lower than for the free oil, probably due to the protective micro-environment promoted by the particle wall. The microparticles applied to cakes samples conferred protection against the volatilization of the encapsulated oil and promoted a minimum shelf life of 30days without the use of synthetic preservatives.

Determinantes dietéticos do estado nutricional de árbitros da Liga Brasileira de Basquetebol / Dietary determinants of nutritional status of referees from the Brazilian Basketball League

Objetivo Identificar os determinantes dietéticos do estado nutricional de árbitros da Liga Brasileira de Basquetebol. Métodos Participaram da pesquisa 47 árbitros da Liga Brasileira de Basquetebol, sendo 9 do sexo feminino e 38 do masculino. Os árbitros responderam a um Questionário de Frequência Alimentar e os escores de padrão de consumo foram atribuídos às categorias de frequência do questionário. Sendo assim, foram verificadas possíveis relações entre os escores de consumo e o índice de massa corporal dos participantes por meio de modelos de regressão linear. Resultados Observou-se relação positiva significativa (p=0,028) entre idade, sexo, consumo de verduras cruas, chocolate e refrigerantes não dietéticos com o maior valor de índice de massa corporal dos árbitros. Conclusão Os resultados do presente estudo apontam que a dieta dos árbitros de basquetebol está associada ao seu estado nutricional. Assim, recomenda-se orientação dietética e/ ou ações de educação alimentar e nutricional para esse grupo

Objective This study aimed to identify the dietary determinants that influence the nutritional status of Brazilian Basketball League. Methods Forty seven referees attended to the study, 9 of these being females and 38 males. The referees answered a Food Frequency Questionnaire, and scores of consumption were assigned to the frequency categories of the questionnaire. Thus, were verified possible links between the scores of consumption with the body mass index of the referees by linear regression analysis. Results It was observed significant positive relationship (p=0.028) between age, sex, consumption of raw vegetables, chocolate and regular soda with the increase of body mass index of the referees. Conclusion These data pointed out that the lifestyle is associated with the nutritional status of the referees. Thus, nutritional counseling and/or nutritional education is needed to improve their dietary habits

Análise descritiva quantitativa de buttermilk probiótico / Quantitative descriptive analysis of probiotic buttermilk

RESUMO: O buttermilk é uma bebida produzida a partir da fermentação do leitelho ou do leite, empregando-se Culturas Aromáticas Mesofílicas. Esse produto pode representar um novo veículo para culturas probióticas e conquistar nicho de mercado no Brasil. Objetivou-se no presente trabalho determinar o perfi l sensorial de amostras de buttermilk probiótico sabor morango adoçadas com sacarose ou sucralose em comparação com iogurte light comercial empregando-se Análise Descritiva Quantitativa. O produto foi avaliado por análises microbiológicas, físico-químicas e de viscosidade, caracterizando-se como produto seguro do ponto de vista microbiológico...(AU)

Selective enumeration and viability of Bifidobacterium animalis subsp. lactis in a new fermented milk product

One of the key focuses of today's dairy industry worldwide is the continued development of new products, especially probiotic-based products. Buttermilk is originally a by-product of butter making fermented by Mesophilic Aromatic Cultures (MAC). It can also be made by fermentation of pasteurized whole milk or skimmed milk. This product is not marketed in Brazil. The objectives of this work were: (1) to develop a selective medium for Bifidobacterium animalis subsp. lactis enumeration and (2) to determine the viability of this microorganism during the shelf life of the buttermilk. Skim milk added with 10 percent sucrose or 0.03 percent sucralose was pasteurized and inoculated with a composite starter culture consisting of 1 percent MAC (containing Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar. diacetylactis and Leuconostoc mesenteroides subsp. cremoris) and 2 percent Bifidobacterium animalis subsp. lactis. To attain selective counts of Bif. animalis subsp. lactis the MRS agar supplemented with 0.5 percent L-cysteine hydrochloride at 10 percent, 1 percent lithium chloride at 10 percent, 0.01 percent aniline blue and 0.5 percent dicloxacillin at 0.1 percent was modified by increasing the antibiotic concentration, addition of NaCl, adjusting pH to 4.8 or increasing the incubation temperature (from 37 to 45°C). Raising the incubation temperature to 45°C was found to be efficient in inhibiting the MAC cultures, even in media not added with dicloxacillin. Bif. animalis subsp. lactis exhibited high viability in the product. The buttermilk product prepared with sucrose and sweetener contained in excess of 10(8) cfu.ml-1 bifidobacteria throughout the shelf life of the product (28 days).

Atualmente, um dos principais focos da indústria de laticínios em todo o mundo é o desenvolvimento de novos produtos, especialmente probióticos. Buttermilk é originalmente um sub-produto do processamento da manteiga fermentado por Culturas Aromáticas Mesofílicas (MAC). Pode também ser feito pela fermentação de leite integral ou desnatado. Este produto não é comercializado no Brasil. Os objetivos deste trabalho foram o desenvolvimento de meio de cultura seletivo para Bifidobacterium animalis subsp. lactis e a determinação da viabilidade deste microrganismo durante a vida de prateleira do buttermilk produzido. Leite desnatado foi adicionado de 10 por cento da sacarose ou 0,03 por cento de sucralose, pasteurizado e inoculado com 1 por cento de MAC composto por Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar. diacetylactis e Leuconostoc mesenteroides subsp. cremoris e por 2 por cento de Bifidobacterium animalis subsp. lactis. Para obter contagens seletivas de Bif. animalis subsp. lactis, o meio MRS ágar suplementado com 0,5 por cento L-cisteína HCl a 10 por cento, 1 por cento cloreto de lítio a 10 por cento, 0,01 por cento azul de anilina e 0,5 por cento dicloxacilina a 0,1 por cento foi modificado pelo aumento da concentração de antibiótico, adição de NaCl, ajuste de pH para 4,8 ou aumento da temperatura de incubação (de 37 para 45°C). A temperatura de incubação de 45°C foi eficiente para inibir as culturas MAC mesmo sem adição de antibiótico ao meio. Bif. animalis subsp. lactis apresentou alta viabilidade no produto. O buttermilk preparado com sacarose e edulcorante, apresentou mais de 10(8) ufc.ml-1 de Bif. animalis subsp. lactis durante a vida-de-prateleira (28 dias).

Probióticos: agentes promotores de saúde / Probiotics: health promoting agents

The use of probiotic cultures as multifunctional health and welfare promoting agents has greatly increased with the publication of an ever-increasing number of scientific studies attesting their therapeutic efficacy. At the same time, a new approach has been developed for the functioning of the human intestinal tract, which is no longer seen as merely a digestive tube, but has become increasingly recognized as one of the main targets of immune responses. This review explores the main health benefits associated with the regular consumption of food products containing recognized probiotic strains. There is a substantial body of scientific evidence supporting the following health benefits of probiotics: balance of intestinal microbiota, relief of constipation, immunomodulation, prevention of colon cancer, improvement of lactose digestion, prevention of atopic eczema, suppressive activity against gastrointestinal pathogens (Helicobacter pylori, Listeria monocytogenes, Salmonella typhimurium, Giardia intestinalis), prevention of diseases of the female urogenital tract, in addition to other intestinal disorders (diarrhea, Crohn's disease, irritable bowel syndrome, ulcerative colitis, pouchitis) and diseases of other body systems

El empleo de cultivos probióticos como agentes multifuncionales promotores de salud y bienestar ha aumentado en virtud de los estudios científicos comprobando su eficacia terapéutica. Paralelamente, existe un nuevo enfoque sobre la función del intestino humano, que dejó de ser visto solamente como un tubo digestivo para ser reconocido como el principal centro de las respuestas in munitarias. Esta revisión aborda los principales beneficios a la salud proporcionados por el consumo regular de productos que contienen linajes microbianas reconocidamente probióticas. Entre las evidencias científicas de promoción de la salud se destacan: equilibrio dela microbiota intestinal, mejora del estreñimiento, inmunomodulación, prevención del cáncer de colón, mejor digestión de la lactosa, prevención de eccemas atópicos, actividad supresora contrapatógenos gastrointestinales (Helicobacter pylori, Listeria monocytogenes, Salmonella typhimurium, Giardia intestinalis), prevención de las patologias del tracto urogenital femenino y de patologias intestinales (diarreas, Enfermedad de Crohn, Síndrome del intestino irritable, colitis ulcerosa), entre otras

O emprego de culturas probióticas como agentes multifuncionais promotores de saúde e bem-estar tem aumentado em virtude dos estudos científicos comprovando a sua eficácia terapêutica. Paralelamente, existe um novo enfoque sobre a função do intestino humano, que deixou de ser visto apenas como um tubo digestivo para ser reconhecido como o principal alvo das respostas imunitárias. Esta revisão aborda os principais benefícios à saúde conferidos pelo consumo regular de produtos que contenham linhagens microbianas reconhecidamente probióticas. Dentre as evidências científicas de que promove a saúde são destacados: equilíbrio da microbiota intestinal, alívio da constipação, imunomodulação, prevenção do câncer de cólon, melhor digestão da lactose, prevenção de eczemas atópicos, atividade supressiva contra patógenos gastrintestinais (Helicobacter pylori, Listeria monocytogenes, Salmonella typhimurium, Giardia intestinalis), prevenção de patologias do trato urogenital feminino, bem como desordens intestinais (diarreia, doença de Crohn, Síndrome do Intestino Irritável, Retrocolite Ulcerativa, bolsite), entre outros