Potential Action of Lactobacillus Probiotics Against Fungi of the Genus Candida: A Bibliographic Review.

BACKGROUND: The use of Lactobacillus probiotics may confer beneficial effects on an individual's health, such as the ability to act against fungi of the genus Candida. There are about 200 species of those yeasts, and they can develop candidiasis infections, which affect about 75% of adult women. OBJECTIVE: This study aimed to raise articles that investigated the potential action of several Lactobacillus strains in front of Candida species. METHODS: For this review, 15 articles published between 2015 and 2020 were studied. RESULTS: The results showed the Lactobacillus species L. paracasei, L. acidophilus, L. helveticus, L. rhamnosus, L. reuteri, and L. gasseri have the potential action to inhibit the growth and quantity of colony-forming units of Candida species in vitro studies. Further, they can reduce the rate of candidiasis recurrence and increase the cure rate, mainly when associated with traditional pharmacotherapy, as observed in vivo studies. CONCLUSION: The time of use and the strain of Lactobacillus probiotics can also be determining factors for the efficiency in the treatment against Candida species, suggesting that a long time of use of Lactobacillus probiotics is directly associated with a better result.

Evidence and Updates on Non-dairy Synbiotic Beverage Development.

BACKGROUND: With the increase in cases of intolerance and allergies to milk protein, new food possibilities have been studied as an alternative to dairy drinks in order to meet the needs of this population, such as non-dairy synbiotic drinks. OBJECTIVE: The aim of this study was to carry out an integrative literature review on the main types of non-dairy synbiotic beverages in order to investigate the probiotics and prebiotics added to them. Besides, we also looked into the characteristics of the substrates and fermentation conditions (temperature, time, and pH) to assess the influences on bacterial viability, consumer acceptance, conservation, and antimicrobial action. METHODS: We conducted an integrative review of articles published in Pubmed, Web of Science, Scielo, Scopus, and Capes journals in the last five years, using the following terms: symbiotic drink, symbiotic beverage, synbiotic drink, synbiotic beverage, bebida simbiótica, not kombucha, which resulted in the inclusion of 28 articles. RESULTS: As expected, the main probiotics were lactobacillus and bifidobacterium, while the prebiotics were inulin and fructooligosaccharide. It is noteworthy that all analyzed beverages were, in fact, probiotics since they had values above the minimum viability of 6 log CFU/mL; consequently, they can bring benefits to consumers. CONCLUSION: In addition to being rich sources of nutrients, fruits and vegetables also enable the development of synbiotic drinks supplied from their substrates, providing an alternative for people who are lactose intolerant.

Consumption effect of a synbiotic beverage made from soy and yacon extracts containing Bifidobacterium animalis ssp. lactis BB-12 on the intestinal polyamine concentrations in elderly individuals.

This study aimed to investigate the effect of a synbiotic beverage made from soy and yacon (Smallanthus sonchifolius) extracts containing Bifidobacterium animalis ssp. lactis BB-12 on healthy elderly individuals' intestinal polyamine concentrations. A randomized, double-blinded, placebo-controlled trial has been conducted with twenty-nine volunteers (over 65years of age) who either had a daily intake of 150mL of synbiotic (synbiotic group - S) or placebo (placebo group - P) beverages. Both had the same nutrient composition, except that a probiotic culture was added to the synbiotic beverage. Total experiment time was 8weeks, which was divided into 3 consecutive phases: a prefeeding period (2weeks), followed by a feeding period (4weeks) and a postfeeding period (2weeks). Stool samples were collected at 3 time periods. Fecal concentrations of polyamines, putrescine (PUT), cadaverine (CAD) and spermidine (SPD) that were obtained during the synbiotic and placebo consumption period were significantly higher (p<0.05) than those found during the pre-consumption baseline level period. No significant differences in the number of bifidobacteria, clostridia, or enterobacteria were observed in any of the two groups at the three time periods. Similarly, no significant effect on the production of proinflammatory cytokines tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6) and anti-inflammatory interleukin-10 (IL-10) was induced by the synbiotic or placebo beverages consumption. The results herein indicate that both the synbiotic and the placebo beverage consumption have increased polyamines levels, which are often reduced in elderly individuals, without influencing inflammatory responses. In addition, both placebo and synbiotic beverages seems to contribute by maintaining increased polyamines levels.

Probiotic Soy Product Supplemented with Isoflavones Improves the Lipid Profile of Moderately Hypercholesterolemic Men: A Randomized Controlled Trial.

BACKGROUND: Cardiovascular disease is the leading cause of worldwide morbidity and mortality. Several studies have demonstrated that specific probiotics affect the host's metabolism and may influence the cardiovascular disease risk. OBJECTIVES: The aim of this study was to investigate the influence of an isoflavone-supplemented soy product fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus 416 on cardiovascular risk markers in moderately hypercholesterolemic subjects. DESIGN: Randomized placebo-controlled double-blind trial Setting: São Paulo State University in Araraquara, SP, Brazil. PARTICIPANTS: 49 male healthy men with total cholesterol (TC) >5.17 mmol/L and <6.21 mmol/L Intervention: The volunteers have consumed 200 mL of the probiotic soy product (group SP-10(10) CFU/day), isoflavone-supplemented probiotic soy product (group ISP-probiotic plus 50 mg of total isoflavones/100 g) or unfermented soy product (group USP-placebo) for 42 days in a randomized, double-blind study. MAIN OUTCOME MEASURES: Lipid profile and additional cardiovascular biomarkers were analyzed on days 0, 30 and 42. Urine samples (24 h) were collected at baseline and at the end of the experiment so as to determine the isoflavones profile. RESULTS: After 42 days, the ISP consumption led to improved total cholesterol, non-HDL-C (LDL + IDL + VLDL cholesterol fractions) and electronegative LDL concentrations (reduction of 13.8%, 14.7% and 24.2%, respectively, p < 0.05). The ISP and SP have prevented the reduction of HDL-C level after 42 days. The C-reactive protein and fibrinogen levels were not improved. The equol production by the ISP group subjects was inversely correlated with electronegative LDL concentration. CONCLUSIONS: The results suggest that a regular consumption of this probiotic soy product, supplemented with isoflavones, could contribute to reducing the risk of cardiovascular diseases in moderately hypercholesterolemic men, through the an improvement in lipid profile and antioxidant properties.