A multi-strain probiotic promoted recovery of puppies from gastroenteritis in a randomized, double-blind, placebo-controlled study.

Objective and animals: Acute diarrhea is among the most common causes of veterinary consultations for dogs. A double-blind, placebocontrolled intervention trial was done with 120 puppies with gastroenteritis. These dogs were 1 to 4 mo old, male and female, of various breeds and sizes. Procedure: Dogs were randomly allocated into 2 groups: Those in the treated group (TG) received a multi-strain probiotic with Lactobacillus johnsonii CRL1693, Ligilactobacillus murinus CRL1695, Limosilactobacillus mucosae CRL1696, and Ligilactobacillus salivarius CRL1702 (1 × 109 CFU/mL) daily for 7 d, whereas those in the control group (CG) received a placebo. All puppies received intravenous fluids, an antiparasitic, amoxicillin PO, and enrofloxacin SC. Results: At the start of the trial, the 2 groups were similar. Probiotic administration for 7 d normalized fecal consistency, with 69, 50, and 80% of small, medium, and large puppies in the TG achieving a fecal score of 1 (separate hard lumps) at 7 d, significantly better than puppies in the CG. After 7 d of treatment, most puppies (70%) in the TG had an excellent recovery, whereas in the CG, recoveries were 35.7% "bad" and 30.4% "fair." Therefore, treatment with probiotics hastened recovery (P < 0.0001). At the end of the trial, there was a significant increase of cultivable lactobacilli in the feces of TG puppies, but no significant differences between the 2 groups in numbers of total mesophylls, enterobacteria, or Gram-positive cocci. Total mortality was 5.8%, including 4 puppies from the CG and 3 from the TG. Conclusion: In a randomized, double-blind, placebo-controlled study, puppies with gastroenteritis symptoms receiving a multi-strain probiotic had rapid improvement, implying beneficial effects on the microbiota and its functionality.

Un probiotique multi-souches a favorisé la guérison des chiots de la gastro-entérite dans une étude randomisée, en double aveugle et vérifiée par placebo. Objectif et animaux: La diarrhée aiguë fait partie des causes les plus fréquentes de consultations vétérinaires pour les chiens. Un essai d'intervention en double aveugle et vérifié par placebo a été réalisé avec 120 chiots atteints de gastro-entérite. Ces chiens étaient âgés de 1 à 4 mois, mâles et femelles, de différentes races et tailles. Procédure: Les chiens ont été répartis au hasard en 2 groupes : ceux du groupe traité (TG) ont reçu un probiotique multisouches contenant Lactobacillus johnsonii CRL1693, Ligilactobacillus murinus CRL1695, Limosilactobacillus mucosae CRL1696 et Ligilactobacillus salivarius CRL1702 (1 × 109 UFC/mL) quotidiennement pendant 7 j, tandis que ceux du groupe témoin (CG) ont reçu un placebo. Tous les chiots ont reçu des liquides intraveineux, un antiparasitaire, de l'amoxicilline PO et de l'enrofloxacine SC. Résultats: Au début de l'essai, les 2 groupes étaient similaires. L'administration de probiotiques pour une durée de 7 j a normalisé la consistance fécale, avec 69, 50 et 80 % des chiots petits, moyens et grands dans le TG obtenant un score fécal de 1 (morceaux durs séparés) à 7 jours, ce qui était significativement meilleur que les chiots dans le CG. Après 7 jours de traitement, la plupart des chiots (70 %) dans le TG ont eu une excellente récupération, alors que dans le CG, les récupérations étaient de 35,7 % « mauvaises ¼ et 30,4 % « passables ¼. Par conséquent, le traitement avec des probiotiques a accéléré la récupération (P < 0,0001). À la fin de l'essai, il y avait une augmentation significative des lactobacilles cultivables dans les fèces des chiots TG, mais aucune différence significative entre les 2 groupes en nombre de mésophylles totaux, d'entérobactéries ou de coques à Gram positif. La mortalité totale était de 5,8 %, dont 4 chiots du CG et 3 du TG. Conclusion: Dans une étude randomisée, en double aveugle et vérifiée par placebo, des chiots présentant des symptômes de gastro-entérite recevant un probiotique multi-souches ont présenté une amélioration rapide, impliquant des effets bénéfiques sur le microbiote et sa fonctionnalité.(Traduit par Dr Serge Messier).

Identification and characterization of potential probiotic lactic acid bacteria isolated from pig feces at various production stages.

Lactic acid bacteria (LAB) were isolated, identified, and characterized from pig feces at various growth stages and feed rations in order to be used as probiotic feed additives. Lactic acid bacteria numbers ranged from 7.10 ± 1.50 to 9.40 log CFUs/g for growing and lactating pigs, respectively. Isolates (n = 230) were identified by (GTG)5-polymerase chain reaction and partial sequence analysis of 16S rRNA. Major LAB populations were Limosilactobacillus reuteri (49.2%), Pediococcus pentosaceus (20%), Lactobacillus amylovorus (11.4%), and L. johnsonii (8.7%). In-vitro assays were performed, including surface characterization and tolerance to acid and bile salts. Several lactobacilli exhibited hydrophobic and aggregative characteristics and were able to withstand gastrointestinal tract conditions. In addition, lactobacilli showed starch- and phytate-degrading ability, as well as antagonistic activity against Gram-negative pathogens and the production of bacteriocin-like inhibitory substances. When resistance or susceptibility to antibiotics was evaluated, high phenotypic resistance to ampicillin, gentamicin, kanamycin, streptomycin, and tetracycline and susceptibility towards clindamycin and chloramphenicol was observed in the assayed LAB. Genotypic characterization showed that 5 out of 15 resistance genes were identified in lactobacilli; their presence did not correlate with phenotypic traits. Genes erm(B), strA, strB, and aadE conferring resistance to erythromycin and streptomycin were reported among all lactobacilli, whereas tet(M) gene was harbored by L. reuteri and L. amylovorus strains. Based on these results, 6 probiotic LAB strains (L. reuteri F207R/G9R/B66R, L. amylovorus G636T/S244T, and L. johnsonii S92R) can be selected to explore their potential as direct feed additives to promote swine health and replace antibiotics.

Des bactéries lactiques (LAB) ont été isolées, identifiées et caractérisées à partir de matières fécales de porc à différents stades de croissance et de rations alimentaires afin d'être utilisées comme additifs alimentaires probiotiques. Le nombre de bactéries lactiques variait de 7,10 ± 1,50 à 9,40 log UFC/g pour les porcs en croissance et en lactation, respectivement. Les isolats (n = 230) ont été identifiés par réaction d'amplification en chaîne par la (GTG)5-polymérase et analyse partielle de la séquence de l'ARNr 16S. Les principales populations de LAB étaient Limosilactobacillus reuteri (49,2 %), Pediococcus pentosaceus (20 %), Lactobacillus amylovorus (11,4 %) et L. johnsonii (8,7 %). Des tests in vitro ont été effectués, y compris la caractérisation de surface et la tolérance aux acides et aux sels biliaires. Plusieurs lactobacilles présentaient des caractéristiques hydrophobes et agrégatives et étaient capables de résister aux conditions du tractus gastro-intestinal. De plus, les lactobacilles ont montré une capacité de dégradation de l'amidon et des phytates, ainsi qu'une activité antagoniste contre les agents pathogènes à Gram négatif et la production de substances inhibitrices de type bactériocine. Lorsque la résistance ou la sensibilité aux antibiotiques a été évaluée, une résistance phénotypique élevée à l'ampicilline, à la gentamicine, à la kanamycine, à la streptomycine et à la tétracycline et une sensibilité à la clindamycine et au chloramphénicol ont été observées dans les LAB testés. La caractérisation génotypique a montré que cinq gènes de résistance sur 15 ont été identifiés dans les lactobacilles; leur présence n'était pas corrélée aux traits phénotypiques. Les gènes erm(B), strA, strB et aadE conférant une résistance à l'érythromycine et à la streptomycine ont été signalés parmi tous les lactobacilles, tandis que le gène tet(M) était hébergé par les souches L. reuteri et L. amylovorus. Sur la base de ces résultats, six souches probiotiques LAB (L. reuteri F207R/G9R/B66R, L. amylovorus G636T/S244T et L. johnsonii S92R) peuvent être sélectionnées pour explorer leur potentiel en tant qu'additifs alimentaires directs pour promouvoir la santé des porcs et remplacer les antibiotiques.(Traduit par Docteur Serge Messier).

Lactococcus lactis subsp lactis CRL1655 and Schleiferilactobacillus perolens CRL1724 inhibit the adherence of common bovine mastitis pathogens to mammary gland cells, without causing histological changes in the mammary gland.

AIMS: The present work assessed the ability of two selected lactic acid bacteria (LAB) strains (Schleiferilactobacillus perolens CRL1724 and Lactococcus lactis subsp. lactis CRL1655) to inhibit the adherence of bovine mastitis pathogens to mammary epithelial cells (MAC-T) and their effects (if any) on the structure of the gland after intramammary inoculation at dry-off. METHODS AND RESULTS: Established bovine mammary epithelial cells (MAC-T) were used to assess the LAB strains' ability to inhibit the adherence of bovine mastitis pathogens. Monolayers of MAC-T cells were co-cultured with the LABs and then individual pathogen was added. Both strains prevented the adherence of S. aureus RC108, S. chromogenes, S. uberis UT102 and E. coli ATCC 35218. Adherence of the latter two pathogens was inhibited most strongly in vitro. To evaluate the effect of the LAB on the structure of the bovine udders, quarters were intramammary inoculated with the LAB mixture at dry-off. After slaughtering, the teats were dissected and histopathologically analysed. No modifications were identified post-inoculation in the structure of the epithelial, subepithelial and connective tissues of the mammary gland. CONCLUSIONS: Probiotic strains L. lactis subsp lactis CRL1655 and S. perolens CRL1724 were both able to inhibit the adherence of a number of bovine mastitis pathogens in vitro, and that the intramammary inoculation of these strains at the established dose and concentration did not cause significant alterations in the mammary epithelium nor had undesirable effects on tissues, and may therefore be considered harmless. SIGNIFICANCE AND IMPACT OF STUDY: The promising findings demonstrated in this work support the potential of probiotic micro-organisms as a natural and effective alternative to prevent bovine mastitis during the dry-off period.

Survival of Beneficial Vaginal Lactobacilli (BVL) to Different Gastrointestinal Tract Conditions.

BACKGROUND: Lactobacilli are the dominant bacteria in the healthy vaginal tract, preventing the income of pathogenic microorganisms, either sexually or not transmitted. Probiotics are used to restore the vaginal microbiome by local administration. However, the ascendant colonization is proposed as a way to restore the vaginal balance, and to exert some complementary effects on the host, situation that requires that probiotic strains resist the gastrointestinal tract passage. OBJECTIVE: To determine which probiotic vaginal strains were able to resist different gastrointestinal factors (pH, bile salts, and enzymes) to advance in the design of oral formulas. METHODS: Different protocols were applied to evaluate the growth of 24 beneficial vaginal lactic bacteria (BVL) strains at low pH and high bile salts (individually evaluated) and in combined protocols. The viability of the strains in simulated gastrointestinal tract conditions was studied to select the most resistant strains. RESULTS: A low number of BVL was able to grow at low pH. Most of the strains did not survive at high bile salts concentration. The passage through pH first and bile salts later showed that only three strains were able to survive. In the simulated intestinal conditions, only Lactobacillus gasseri CRL1290, L. jensenii CRL1313, and L. jensenii CRL1349 decrease one or two logarithmic growth units (UFC/ml) at the end of the assay, maintaining their beneficial properties. CONCLUSION: The behavior of BVL in the conditions assayed is not related to specific strain or metabolic group, because the resistance is strain-specific. The results highlight the importance of the screening performed in a way to select the most adequate strains to be included in the oral designed formula for the restoration of the vaginal tract microbiome.

In Vitro Characterization of Lactic Acid Bacteria Isolated from Bovine Milk as Potential Probiotic Strains to Prevent Bovine Mastitis.

Bovine mastitis causes economic losses on dairy farms worldwide. Lactic acid bacteria (LAB) in animal health are an alternative tool to avoid antibiotic therapy on the prevention of bovine mastitis. In previous studies, 12 LAB isolated from bovine milk were selected taking into account some of the following characteristics: hydrophobicity, auto aggregative capability, inhibition of indicator pathogens, hydrogen peroxide, and capsular polysaccharide production. These LAB were considered because of their beneficial properties. In this work, we also analyzed the antimicrobial activity and the co-aggregation against mastitis causing bacteria, auto-inhibition, adhesion to bovine teat canal epithelial cells (BTCEC), and growth kinetic curves for the 12 LAB. Two of them, Lactococcus lactis subsp. lactis CRL 1655 and Lactobacillus perolens CRL 1724, were selected because they had an interesting pattern of adhesion to BTEC, the inhibition of pathogens and the co-aggregation with the 100% of the assayed pathogens. They showed a predictable difference in the PFGE genomic pattern bands. The kinetic growth of these two strains was similar between them and with the rest of the assayed LAB. The strains selected in the present study showed indispensable characteristics for their inclusion in a probiotic formulation to be used at dry-off period for the prevention of bovine mastitis.

Safety and Growth Optimization of Lactic Acid Bacteria Isolated From Feedlot Cattle for Probiotic Formula Design.

In order to eliminate the widespread use of antibiotics in livestock production, the research for alternatives has increased lately. This study examined the safety of 40 lactic acid bacteria (LAB) isolated from bovine feedlot environment and previously selected as potential probiotics. A high sensitivity prevalence to ampicillin (AMP, 100%), gentamicin (GEN, 96.3%), kanamycin (KAN, 96.3%), clindamycin (CLI, 85.2%), chloramphenicol (CHL, 92.6%) and streptomycin (STR, 88.9%) while moderate and high resistance against erythromycin (ERY, 48%) and tetracycline (TET, 79%) respectively, were determined. Feedlot enterococci and pediococci displayed high resistance to CLI, ERY, GEN and TET (73, 100, 54.5, and 73%, respectively). Among fifteen resistance genes investigated, seven were identified in lactobacilli; their presence not always was correlated with phenotypic resistance. STR resistance genes, aadA and ant(6) were observed in 7.4 and 3.7% of isolates, respectively; genes responsible for aminoglycosides resistance, such as bla (7.4%), and aph(3")-III (3.7%) were also recognized. In addition, resistance cat and tetS genes (3.7 and 7.4%, respectively) were harbored by feedlot lactobacilli strains. The presence of ermB gene in 22.3% of isolates, including two of the six strains phenotypically resistant to ERY, exhibited the highest prevalence among the assessed antibiotics. None of the feedlot lactobacilli harbored virulence factors genes, while positive PCR amplification for ace, agg, fsrA, and atpA genes was found for enterococci. With the objective of producing large cell biomass for probiotic delivery, growth media without peptone but containing glucose and skim milk powder (Mgl and Mlac) were selected as optimal. Lactobacillus acidophilus CRL2074, L. amylovorus CRL2115, L. mucosae CRL2069, and L. rhamnosus CRL2084 were strains selected as free of antibiotic resistance and virulence determinants, able to reach high cell numbers in non-expensive culture media and being compatible among them.

Contraception: Influence on Vaginal Microbiota and Identification of Vaginal Lactobacilli Using MALDI-TOF MS and 16S rDNA Sequencing.

BACKGROUND: The vaginal microbiome is influenced by a wide variety of factors, including contraceptive methods. AIM: To evaluate the effect of contraceptive methods on vaginal microbiota and to compare MALDI-TOF MS and 16S rDNA sequencing for lactobacilli identification. PATIENTS AND METHODS: One hundred and one (101) women consulting for birth control were included in a prospective study. Their vaginal content was sampled and analyzed once before they started using the contraceptive method of their choice, and twice after the initiation of contraception, at three months (94/101 women attended) and at six months (89/101 women attended). The relative frequencies of yeasts and trichomonas were analyzed. MALDI-TOF MS and 16S rDNA sequence analysis were applied for the identification of lactobacilli in their vaginal microbiota. The following contraceptive methods were assessed: Combined Oral Contraceptive Pill (COCP), Condom (CON) and The Rhythm Method (RHYT). McNemar's statistical test was applied. RESULTS: A statistically significant association between COCP and normal microbiota was observed after three months (p< 0.01) and after six months (p< 0.0001), when the vaginal microbiota was modified. At six months, inflammatory reaction was detected in 3/7 women in the CON group, while 6/7 patients using RHYT showed the same state. Yeast colonization increased with the COCP. Identification of lactobacilli by MALDI-TOF MS analysis compared to 16S rDNA sequencing yielded 92.9% concordant results. Lactobacillus gasseri and L. crispatus were the predominant species. CONCLUSION: The pattern of vaginal states was significantly modified. Hormone administration apparently corrected the alterations and retained a normal vaginal state. MALDI-TOF MS has the potential of being an accurate tool for the identification of vaginal lactobacilli species L. murinus was for the first time isolated from the vagina.

Nisin Z produced by Lactococcus lactis from bullfrog hatchery is active against Citrobacter freundii, a red-leg syndrome related pathogen.

Lactococcus lactis subsp. lactis CRL 1584 isolated from a bullfrog hatchery produces a bacteriocin that inhibits both indigenous Citrobacter freundii (a Red-Leg Syndrome related pathogen) and Lactobacillus plantarum, and Listeria monocytogenes as well. Considering that probiotics requires high cell densities and/or bacteriocin concentrations, the effect of the temperature on L. lactis growth and bacteriocin production was evaluated to find the optimal conditions. Thus, the growth rate was maximal at 36 °C, whereas the highest biomass and bacteriocin activity was achieved between 20 and 30 °C and 20-25 °C, respectively. The bacteriocin synthesis was closely growth associated reaching the maximal values at the end of the exponential phase. Since bacteriocins co-production has been evidenced in bacterial genera, a purification of the bacteriocin/s from L. lactis culture supernatants was carried out. The active fraction was purified by cationic-exchange chromatography and then, a RP-HPLC was carried out. The purified sample was a peptide with a 3353.05 Da, a molecular mass that matches nisin Z, which turned out to be the only bacteriocin produced by L. lactis CRL 1584. Nisin Z showed bactericidal effect on C. freundii and L. monocytogenes, which increased in the presence L-lactic acid + H2O2. This is the first report on nisin Z production by L. lactis from a bullfrog hatchery that resulted active on a Gram-negative pathogen. This peptide has potential probiotic for raniculture and as food biopreservative for bullfrog meat.

Diseño de alimentos novedosos a base de fenogreco: valoración nutricional, características organolépticas, aceptabilidad y satisfacción / Design of novel foods based on fenugreek: nutritional assessment, organoleptic properties, acceptability and satisfaction

El fenogreco es una planta forrajera que pertenece a la familia Leguminoceae. Su nombre científico es Trigonella foenum graecum (heno griego) y se la conoce también como alholva. Se han descripto siete especies, entre las cuales se destacan Trigonella gladiata, Trigonella coerulea y Trigonella foenum graecum1 . Dado que no se conocen las numerosas propiedades de Trigonella, el objetivo de este trabajo fue diseñar alimentos novedosos y/o realizar modificaciones de alimentos existentes empleando fenogreco como materia prima, estudiar sus características organolépticas, cuantificar sus macronutrientes y compuestos antioxidantes, realizar la evaluación nutricional de los productos obtenidos, su aceptabilidad y potencial aplicación en pacientes diabéticos. El estudio es de tipo exploratorio-descriptivo, mientras que el diseño es no experimental-transversal. Se elaboraron exitosamente diferentes productos alimenticios con y sin semillas de fenogreco: pancitos saborizados (porción 50 g), barritas de cereales (porción de 20 g) y tartaletas de atún, queso y aceitunas (porción de 15 g). Las preparaciones con fenogreco tuvieron gran aceptabilidad en la población encuestada. Los resultados de cuantificación de macronutrientes indican que la semilla de fenogreco posee 56 g de carbohidratos totales, 30 g de carbohidratos reductores, 2,02 g de compuestos fenólicos, 28 g de proteínas, 7,8 g de grasas y 27 g de fibras (en 100 g de semilla), convirtiéndo lo en un alimento completo nutricionalmente y aceptable para incluir en la dieta de las poblaciones que lo tengan a su alcance.

Fenugreek is a fodder plant in the family Leguminoseae. Its scientific name is Trigonella foenum graecum (Greek hay) also known as alholva. Seven species have been described, including Trigonella gladiata, Trigonella coerulea and Trigonella foenum graecum1 . Since the several properties of Trigonella are unknown, the purpose of this paper was to design novel foods and/or modify existing foods using fenugreek as raw material, study its organoleptic properties, quantify its macronutrients and antioxidant compounds, perform the nutritional assessment of products obtained, their acceptability and potential use in diabetic patients. This is an exploratory-descriptive study, whereas the design is non-experimental-transversal. Different food products were successfully manufactured with and without fenugreek seeds: savory bread (serving 50 g), cereal bar (serving 20 g) tuna, cheese and olives cakes (serving 15 g). Preparations with fenugreek were fully accepted by the population surveyed. The results obtained by the quantification of macronutrients show that fenugreek seed contains 56 g total carbohydrates, 30 g reducing carbohydrates, 2,02 g phenolic compounds, 28 g proteins, 7,8 g fat and 27 g fiber (in 100 g of seeds); making it a completely nutritional and acceptable food to be included in a diet for the populations who can afford it.

Characterization of a bacteriocin produced by Lactococcus lactis subsp. lactis CRL 1584 isolated from a Lithobates catesbeianus hatchery.

Lactococcus lactis CRL 1584 isolated from a Lithobates catesbeianus hatchery inhibits the growth of Citrobacter freundii (a bullfrog pathogen) and Listeria monocytogenes by a synergistic effect between lactic acid, hydrogen peroxide and a bacteriocin-like molecule. The chemical characterization of the bacteriocin in cell-free supernatants indicates that it has a proteinaceous nature. Hexadecane and ethyl acetate did not modify the bacteriocin activity, while 10 and 20 % (v/v) chloroform decreased the activity by 29 and 43 %, respectively. The antimicrobial peptide was heat stable since 85 % of residual activity was detected when neutralized supernatants were heated at 80 °C for 30 min. Moreover, no bacteriocin inactivation was observed when supernatants were kept at -20 °C for 3 months. The synthesis of the bacteriocin was associated with bacterial growth, highest production (2,100 AU/ml) being detected at the end of the exponential growth phase. At pH ranges of 5-6.5 and 5.0-5.5 the inhibitory molecule was stable when stored for 2 days at 4 and 25 °C, respectively. Moreover, it had a bactericidal effect on L. monocytogenes and the ultrastructural studies of pathogenic cells revealed clumping of the cytoplasmic material, increased periplasmic space and cell wall modifications. The deduced amino acid sequence of the bacteriocin was identical to nisin Z and the genetic determinants for its production are harbored in the chromosome. These results, described for the first time in L. lactis from a bullfrog hatchery, will increase knowledge of the bacteriocin under study with a view to its potential inclusion in probiotics for raniculture or biopreservatives.

Composición química, valoración nutricional, satisfacción y aceptabilidade de bayas de goji (lycium barbarum l) y productos elaborados / Chemical composition, nutritional value, satisfaction and acceptability of goji berries (lycium barbarum l) and finished products / Composição química, valorização nutricional, satisfação e aceitabilidade de bagas de goji (lycium barba rum l) E produtos elaborados

Las bayas de goji son frutas de un color rojo intenso, aproximadamente del tamaño de una pasa de uva y con un sabor que podría asemejarse a una mezcla de arándanos y cerezas. Las bayas frescas tienen un aspecto similar,tanto en la forma como en el tamaño, a la de los tomates cherry. China es el principal proveedor de bayas de gojiy se cultiva mayoritariamente en la provincia de Ni ngxia. Se comercializan principalmente desecadas, pero en elmercado también se encuentran jugos, aceites, extractos, compotas, mermeladas o jaleas, barras de cereal,muesli, y una gran variedad de productos cosméticos. Se les atribuyen numerosas propiedades nutricionales, pero debe destacarse que muy pocas han sido comprobadas científicamente. Objetivos del trabajo: Estudiar las características nutri cionales y organolépticas de las bayas de goji y de productos alimenticios elabo-rados con ellas, compararlos con los mismos productos sin bayas. Cuantificar los macronutrientes y antioxidan-tes, realizar la valoración nutricional, y determinar la aceptabilidad y satisfacción de los alimentos elaborados. Metodología: Este estudio es descriptivo y asimismo, corresponde a un diseño mixto, ya que p resenta una etapa no experi-mental-transeccional-descriptiva y en otra etapa, el diseño es cuasi-experimental. Resultados y conclusiones: Los alimentos que se elaboraron exitosamente con y sin bayas de goji fueron barritas de cereal y yogur helado, que resultaron con características organolépticas satisfactorias. Los productos elaborados con bayas fueron losque mayor contenido de carbohidratos y prote ínas contenían. En el caso de los lípidos, no se observaron grandes diferencias entre los productos elaborados con y sin bayas. Todos los alimentos presentaron fibra alimentaria en su composición. En cuanto al contenido de compuestos fenólicos, los resultados evidenciaron claramentesu aumento en los alimentos...

Goji berries are intense red-colored fruitsand approximately the size of a raisin. Its taste could be described as a combination of blueberries and cherries.Fresh goji berries are similar in form as well as in size tocherry tomatoes. China is the main supplier of goji berries, which are mostly harvested in the province of Ningxia. They are primarily marketed as dried fruits, but you can also find juices, oils, extracts, compotes, jams or jellies, cereal bars, muesli and a great variety of cosmetic products. Many nutritional properties are attributed to them, but it is worth noting that only a few of them have been proven scientifically. Objectives: To study the nutritional and sensory propertiesof goji berries and of food products made with them, and to compare these products with those that don't contain goji berries. To quantify the macronutrients and antioxidants, evaluate the nutritional value and determine theacceptability and satisfaction of the finished products. Methodology: This is a descriptive study with a mixed design, since it combines a non-experimental, descriptive and transactional phase with a quasi experimental phase. Results and conclusions: The foods that were successfullymade with and without goji berries were cereal bars and frozen yogurt, resulting in satisfactory sensory properties.The products made with goji berries had a higheramount of carbohydrates and proteins. As regards lipids, there were no significant differences between the products made with and without goji berries. All products had dietary fiber in their composition. Concerning the content ofphenolic compounds, the results clearly showed an increase of them in the foods made with goji berries. The results ofthe microbiological analysis of the frozen yogurt withand without goji berries were found to be within the microbiological criteria established by the Argentine Food Cod...

As bagas de goji são frutas de cor vermelha intensa, aproximadamente do tamanho de uma uva passa e com um sabor que poderia assemelhar-se ao de uma mistura de blue berry e cerejas. As bagas frescas têm um aspecto similar, tanto na forma como no tamanho, às do tomate cereja. A China é o principal fornecedor de bagas de goji e são cultivadas em sua maioria na p rovíncia de Ningxia. São comercializadas principalmente dessecadas, mas no mercado também se encontram sucos, óleos, extratos, compotas, marmeladas, geleias barra de cereal, musli e uma grande variedade de produtos cosméticos. São atribuídas a elas numerosas propriedades nutricionais, mas é preciso ressaltar que muito poucas foram comprovadas cientificamente. Objetivos do trabalho: Estudar as características nutricionais e organolépticas das bagas de goji e de produtos alimentícios elaborados com elas compará-los com os mesmos produtos sem bagas. Quantificar os macronutrientes e antioxidantes, realizar a valorização nutricional, e determinar a aceitabilidade e satisfação dos alimentos elaborados. Metodologia: Este estudo é descritivo e também, corresponde a um desenho misto, já que apresenta uma etapa não experimental-transversal-descritiva e em outra etapa, o desenho é quase experimental. Resultados e conclusões:Os alimentos que foramelaborados com sucesso com e sem bagas de gofi foramas barrinhas de cereais e iogurte gelado, que resultaram com característica organolépticas satisfatórias. Os produtos elaborados com bagas foram os que apresentaram maior conteúdo de carboidrato e proteínas. No caso dos lipídios, não foram observadas grandes diferenças entre os produtos elaborados com e sem bagas. Todos os alimentos apresentaram fibra alimentar em sua composição. Quanto ao conteúdo de compostos fenólicos, os resultados evidenciaram claramente o seu aumento nos alimentos com bagas de gojitanto o elaborado com bagas como sem elas, estavam...

Seitán como ingrediente de alimentos novedosos y su caracterización / Seitan, an ingredient in new foods and its characterization / Seitán como ingrediente de alimentos inovadores e sua caracterização

El seitán es el gluten de trigo y se lo denomina carne vegetal por su aspecto similar a ésta. Se lo elabora mediante amasado de harina de trigo y posterior lavado, para eliminar el almidón. Luego se hierve con alga Kombu y tamari (salsa de soja) para enriquecerlo en vitaminas y minerales y tome color. Posee un alto contenido proteico, bajo en carbohidratos y grasas y, al ser un alimento de origen vegetal, no contiene colesterol. Es originario de China. Los japoneses de orientación macrobiótica lo introdujeron en Estados Unidos, principalmente a través de los Mormones y los Adventistas del Séptimo Día, alrededor de 1940. Luego se propagó entre quienes practican el vegetarianismo. La investigación se realizó en base a un tipo de estudio exploratorio-descriptivo. El estudio exploratorio se l levó a cabo a través de la elaboración artesanal de seitán y su inclusión en diferentes preparaciones alimenticias. Los productos que se elaboraron exitosamente fueron: milanesas, sfijas y kipe. Se realizó la cuantificación de macro-nutrientes y antioxidantes y finalmente, con los resultados obtenidos, se calculó el valor calórico por porción ypor 100 g de cada producto elaborado. La cuantificación de macronutrientes indica que tanto el seitán como los productos elaborados poseen un ele-vado contenido proteico y, en cuanto a la valoración nutricional, las tres preparaciones presentan un alto valor calórico, siendo el kipe el de mayor calorías por cada 100 g de alimento...

Seitan is made from wheat gluten, and it is called vegetable meat due to its similarity to meat. It is made by washing wheat flour dough until all the starch has been removed. Then it is simmered in a broth of kombu seaweed and tamari (soy sauce), so as to enrich it with vitamins and minerals, and to give it color. Seitan is a low-fat, low carbohydrate and high-protein food. Being also a vegetable-based food, it doesn’t contain cholesterol. Originally from China, it was introduced in the United States by the Japanese people with a macrobiotic lifestyle, mainly by the Mormons and the Seventh-day Adventists, in around 1940. Then it gained popularity among vegetarians. This research was based in an exploratory-descriptive study. To carry out the exploratory study, seitan was prepared manually and used in different food preparations. The products successfully made were breaded cutlets, sfijas and kibbeh. The macronutrients and antioxidants were quantified, and these results were used to calculate the caloric value per portion and per 100 g for each food product. The macronutrient quantification reveals that both the seitan and the prepared products have high-protein content. As regards the nutritional value, the three food products have a high caloric value, being the kibbeh the one with the highest caloric value per 100 g, followed by the sfijas and the breaded cutlet...

O Seitán é o glúten de trigo e é denominado carne vegetal por seu aspecto similar à mesma. É elaborado mediante o amassamento da farinha de trigo e posterior lavagem, para eliminar o amido. Depois é fervido com alga Kombue tamari (molho de soja) para enriquecê-lo em vitaminas e minarias e para adquirir cor. Possui um alto conteúdo proteico, baixo em carboidratos e gordura, por ser um alimento de origem vegetal, não contém colesterol. É originário da China. Os japoneses de orientação macrobiótica introduziram-no nos Estados Unidos, principalmente através dos Mórmons e Adventistas do Sétimo Dia, ao redor de 1940. Depois foi difundido entre aqueles que praticam o vegetarianismo. A pesquisa foi realizada baseada em um tipo de estudo exploratório-descritivo. O estudo exploratório foi realizado através da elaboração artesanal de seitán e sua inclusão em diferentes preparações alimentícias. Os produtos que foram elaborados com sucesso foram: milanesas, sfijas e kipe. Foi realizada a quantificação de macronutrientes e antioxidantes e finalmente, com os resultados obtidos, calculou-se o valor calórico por porção e por 100 g de cada produto elaborado...

Histological examination of non-lactating bovine udders inoculated with Lactobacillus perolens CRL 1724.

The effect of intramammary inoculation of Lactobacillus perolens CRL 1724 on bovine udders at drying off was evaluated through histological examination of the canal and cistern tissues. The persistence of the strain in the udder 7 d post inoculation was also determined. Lb. perolens CRL 1724 was recovered from all mammary quarters and no clinical signs or teat damage were observed after inoculation of 10(6) cfu/ml. The udders showed a normal structural aspect and there were no modifications of the milk appearance. Lb. perolens CRL 1724 cells were evidenced on the surface of the epithelial cells of the cistern without causing any morphological modifications or cell alterations. Lb. perolens CRL 1724 produces a mild inflammatory reaction, characterized by recruitment of neutrophils to the epithelial zone and a slight hyperaemia into blood vessels. This preliminary study provides important information for further studies directed towards the inclusion of Lb. perolens CRL 1724 in the design of probiotic products for preventing bovine mastitis in non-lactating dairy cows.

Cultivable microbiota of Lithobates catesbeianus and advances in the selection of lactic acid bacteria as biological control agents in raniculture.

The cultivable microbiota of skin and cloaca of captive Lithobates catesbeianus includes microorganisms generally accepted as beneficial and potentially pathogenic bacteria. In order to select a group of potentially probiotic bacteria, 136 isolates were evaluated for their surface properties and production of antagonistic metabolites. Then, 11 lactic acid bacteria (LAB) strains were selected and identified as Lactobacillus plantarum, Lb. brevis, Pediococcus pentosaceus, Lactococcus lactis, L. garvieae and Enterococcus gallinarum. Studies of compatibility indicate that all the strains could be included in a multi-strain probiotic, with the exception of Ent. gallinarum CRL 1826 which inhibited LAB species through a bacteriocin-like metabolite. These results contribute to the design of a probiotic product to improve the sanitary status of bullfrogs in intensive culture systems, to avoid the use of antibiotics and thus to reduce production costs. It could also be an alternative to prevent infectious diseases during the ex situ breeding of amphibian species under threat of extinction.

Urogenital pathogen inhibition and compatibility between vaginal Lactobacillus strains to be considered as probiotic candidates.

OBJECTIVES: To evaluate the production of inhibitory substances against several urogenital pathogens and to determine the compatibility between selected vaginal lactobacilli to be considered as probiotic candidates. STUDY DESIGN: The inhibitory activity of 38 vaginal Lactobacillus strains against urogenital pathogens was assessed using the agar plate diffusion. METHOD: The production of hydrogen peroxide was determined by the semi-qualitative tetramethyl-benzidine-peroxidase assay and that of lactic acid by high performance liquid chromatography. Pre-selected lactobacilli were genetically identified by ribosomal 16S-DNA sequencing and used to determine the compatibility of strains. Correlation values between some inhibitory properties were calculated. RESULTS: 45% of the lactobacilli assayed inhibited the growth of various urogenital pathogens, except Candida albicans, mainly by the effect of organic acids. Even though 71% of the Lactobacillus strains produced hydrogen peroxide in the semi-qualitative test, the antimicrobial effect of the oxidative metabolite on pathogens was not detected under the experimental conditions assayed. On the other hand, the inhibition spectrum of salivaricin CRL 1328 was widened with respect to the one previously reported by our research team. With respect to the degree of interaction between the pre-selected lactobacilli, most of them showed inhibition of at least one strain, mainly due to the effects of both organic acids and hydrogen peroxide. CONCLUSION: Several lactobacilli that showed inhibitory activity against urogenital pathogens or produced hydrogen peroxide are compatible between them. Therefore, different potential combinations of strains are proposed for their inclusion in the design of probiotic products to be vaginally administered for the prevention of urogenital infections in women.

In vitro inhibition of Citrobacter freundii, a red-leg syndrome associated pathogen in raniculture, by indigenous Lactococcus lactis CRL 1584.

Red-leg syndrome (RLS) is one of the main infectious diseases that cause economic losses in Lithobates catesbeianus hatcheries, Citrobacter freundii being an etiological agent. Treatment or prevention with therapeutics or chemicals results in modifications of the indigenous microbiota, development of antibiotic resistance, presence of their residues in food and enhancement of production costs. Thus, probiotics could be used as an alternative therapy. Lactic acid bacteria are part of the indigenous microbiota of healthy frogs and can prevent pathogen colonization by different mechanisms, including the production of antagonistic substances. In this work, the evaluation and characterization of the inhibition of C. freundii CFb by Lactococcus lactis subsp. lactis CRL 1584, a potentially probiotic candidate, were carried out. This strain produced lactic acid, H(2)O(2) and bacteriocin in static and shaken conditions and inhibited pathogen growth in associative cultures, with an earlier inhibition under agitated conditions. The elimination of each of the antimicrobial metabolites partially abolished the inhibition of the pathogen, suggesting that the inhibitory effect could be attributed to a combined action of the three antagonistic molecules. Electron microphotographs revealed the damage caused by L. lactis CRL 1584 supernatants to C. freundii cells. The addition of pure lactic acid, H(2)O(2) and bacteriocin to the culture media showed that each metabolite caused different morphological modifications in C. freundii, in agreement with the effect on viable cell counts. The results support the possibility that L. lactis CRL 1584 might be considered as a probiotic to be used in the prevention of RLS in raniculture.

Characterization of the beneficial properties of lactobacilli isolated from bullfrog (Rana catesbeiana) hatchery.

The present work addresses the isolation and partial identification of the microbial population of a R. catesbeiana hatchery in spring and summer as well as some beneficial properties of Lactobacillus strains isolated in different seasons and hatchery areas. The bacterial population was grouped into the following taxa: Lactobacillus spp., Pediococcus spp., Enterococcus faecalis and Ent. faecium, and Enterobacteriaceae (Enterobacter spp., Escherichia coli) while Pseudomonas aeruginosa and Staphylococcus epidermidis were isolated from frogs displaying red-leg syndrome. The Lactobacillus plantarum and L. curvatus strains isolated showed to inhibit the growth of red-leg syndrome associated pathogens and food-borne bacteria by organic acids. While L. plantarum CRL 1606 also inhibited red-leg syndrome related pathogens by hydrogen peroxide, meat spoilage bacteria were only inhibited by acidity. However, by using a MRS medium added with tetramethyl-benzidine and peroxidase, a high percentage of H(2)O(2)-producing lactobacilli were detected. The surface properties of Lactobacillus strains showed that a few strains were able to agglutinate ABO human erythrocytes, while the highest number of strains had a low to medium degree of hydrophobicity. This paper constitute the first study related to the beneficial properties of Lactobacillus isolated from a bullfrog hatchery, as well as the selection criteria applied to a group of strains, which could help to control or prevent bacterial infectious diseases in raniculture.

Inhibition of Staphylococcus aureus by H2O2-producing Lactobacillus gasseri isolated from the vaginal tract of cattle.

Infectious diseases are the major reproductive complication during postpartum. The bacteria that colonize the postpartum uterus of cattle are specific as well as opportunistic pathogens that include Staphylococcus aureus. The antibiotics and antiseptic agents used in the treatment of postpartum acute infections induce residues in foods, spread of bacterial resistance, increase in financial costs and failures in defense mechanisms of the host. Preventive treatment with probiotic products could decrease the use of antibiotics in dairy farming systems. Lactobacilli are present in the vaginal microflora of healthy cows. They can prevent pathogen colonization by mechanisms such as the production of antagonistic substances as lactic acid, H2O2, or bacteriocins. The aim of the present study was the selection of H2O2 generating lactobacilli from a group of 72 strains isolated from the vagina of cattle. Both Lactobacillus gasseri CRL1421 and Lactobacillus gasseri CRL1412, which share some probiotic properties, produce H2O2, detected by the plate colorimetric method. They were chosen to study the kinetics of H2O2 production under different culture conditions. Both microorganisms produced greater amounts of H2O2 in aerated than in static cultures. As L. gasseri CRL1421 had a greater capacity to generate H2O2, associative cultures with this strain and S. aureus were conducted. A significant decrease in the growth of the pathogen was detected after culture for 6h, this effect being greater under aerated conditions. The addition of catalase to mixed cultures partially abolished the inhibition, an effect that could be attributed to the combined action of H2O2 and other antagonistic metabolites. The simultaneous addition of catalase and NaOH to these cultures restored S. aureus growth. This observation suggests that the inhibition was produced by the combination of H2O2 and lactic acid, both released by the lactobacilli. Electron microphotographs showed the damage caused by the lactobacilli supernatant on the pathogenic cells. The treatment of S. aureus with lactic acid and hydrogen peroxide evidenced that each metabolite produced a different type of morphological damage. The number of viable cells obtained agrees with the electron microscopy observations. The results support the idea that L. gasseri CRL1421 could be successfully included in a probiotic product to prevent S. aureus infection in cows.

Growth and lactic acid production by vaginal Lactobacillus acidophilus CRL 1259, and inhibition of uropathogenic Escherichia coli.

Lactic acid-producing lactobacilli were selected from 134 human vaginal isolates by testing their capability to inhibit the growth of different pathogenic micro-organisms. Lactobacillus acidophilus CRL 1259 (from the CERELA Culture Collection) was selected to study the effects of temperature, pH and culture medium on growth and lactic acid production. Growth parameters were estimated by using the model of Gompertz. Kinetics of inhibition of uropathogenic Escherichia coli were evaluated in mixed cultures of the pathogen and L. acidophilus. Optimal conditions for growth and lactic acid production by L. acidophilus were pH 6.5 or 8.0 and 37 degrees C. Under these conditions, growth was higher in LAPTg (yeast extract/peptone/tryptone/Tween 80/glucose) broth than in MRS (De Man-Rogosa-Sharpe) broth. However, lactic acid production was more efficient in MRS broth. Under optimal conditions for lactic acid production, L. acidophilus inhibited the growth of E. coli. These results suggest that inclusion of L. acidophilus CRL 1259 in probiotic products for vaginal application would be beneficial.