Examining the Effect of Freezing Temperatures on the Survival Rate of Micro-Encapsulated Probiotic Lactobacillus acidophilus LA5 Using the Flash Freeze-Drying (FFD) Strategy.

This work proposes a novel drying method suitable for probiotic bacteria, called flash freeze-drying (FFD), which consists of a cyclic variation in pressure (up-down) in a very short time and is applied during primary drying. The effects of three FFD temperatures (-25 °C, -15 °C, and -3 °C) on the bacterial survival and water activity of Lactobacillus acidophilus LA5 (LA), previously microencapsulated with calcium alginate and chitosan, were evaluated. The total process time was 900 min, which is 68.75% less than the usual freeze-drying (FD) time of 2880 min. After FFD, LA treated at -25 °C reached a cell viability of 89.94%, which is 2.74% higher than that obtained by FD, as well as a water activity of 0.0522, which is 55% significantly lower than that observed using FD. Likewise, this freezing temperature showed 64.72% cell viability at the end of storage (28 days/20 °C/34% relative humidity). With the experimental data, a useful mathematical model was developed to obtain the optimal FFD operating parameters to achieve the target water content in the final drying.

Evaluating the effects of preoperative treatment with 5-alpha reductase inhibitors in holmium laser enucleation of the prostate.

INTRODUCTION AND AIM: Patients treated with HoLEP are frequently treated with previous treatments, including 5-alpha-reductase inhibitors (5-ARIs). We investigated the impact of pretreatment with 5-ARIs on perioperative and immediate postoperative parameters in patients treated with HoLEP. MATERIAL AND METHODS: A retrospective study was performed using a prospectively collected database including all patients treated with HoLEP at our center between January 2017 and January 2023. The resected tissue weight, enucleation and morcellation efficiency (enucleation weight/time and morcellation weight/ time), postoperative complications, hospital stay and hemoglobin drop have been analyzed. RESULTS: A total of 327 patients were included. Of these, 173 (52.9%) were treated with 5-ARIs. No differences were found among the perioperative parameters investigated to determine efficiency. No differences were observed in peri- or postoperative complications, hospital stay or hemoglobin drop. CONCLUSIONS: Therapy with 5-ARIs had no impact on the immediate postoperative outcomes of patients treated with HoLEP. In our cohort, we observed that the use of 5-ARIs did not affect surgical efficiency, enucleation or morcellation. Further multicenter studies will be necessary to validate these findings.

Opuntia ficus indica cladode as fermentation feedstock for lactic acid production by Lactobacillus acidophilus LA 5.

Opuntia ficus-indica cladodes are by-products which contain high amounts of fibres, bioactive and functional compounds. Given their high annual productivity per hectare, cladodes represent a cheap and suitable substrate, usable for fermentation processes. We investigated their potential as a substrate for the growth and production of lactic acid from Lactobacillus acidophilus LA-5. A separate hydrolysis and fermentation was performed. The concentration of reducing sugars obtained after the dilute acid and enzymatic hydrolysis was 28.45 g/L. The lactobacillus count ranged from 6.03 to 8.1 log CFU/mL, whereas lactic acid yield and productivity were 0.63 g/g and 0.73 g/L h, respectively. The maximum lactic acid concentration was found to be 17.5 g/L. This study reports the possibility of using the O. ficus indica cladode for lactic acid production by LA-5 aiming to reduce costs for sustainable industrial production.

Seeding the Infant Gut in Early Life-Effects of Maternal and Infant Seeding with Probiotics on Strain Transfer, Microbiota, and Gastrointestinal Symptoms in Healthy Breastfed Infants.

We investigated the effects of two dosing regimens of two multi-strain probiotic products on the gut microbiota of breastfed infants, including the transfer of the dosed strains and clinical outcomes. In forty-seven dyads, infants were either exposed through maternal intake (MS) of Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12, Lacticaseibacillus rhamnosus LGG, and Bifidobacterium longum subsp. infantis Bifin02 from gestational week thirty-three until four weeks after birth (n = 24) or dosed directly (IS) with the same strains except for LA-5 starting within 24 h after birth until day 28 (n = 23). Infant stool samples were collected on day 0, 14, 28, and 42 after birth. Gastrointestinal symptoms were assessed by parents using an electronic diary. Microbiota composition was determined using 16S rRNA sequencing, and strain recovery was analyzed by qPCR. Notably, 100% of the IS infants were colonized with Bifin02 after 14 days as opposed to only 25% of the MS infants. Mean stool frequency was significantly lower in IS infants compared to MS infants and IS infants had softer stools on day 14, 28, and 42. A significantly steeper slope of progression of inconsolable crying and fussing was observed in MS infants compared to IS infants. In conclusion, direct infant seeding induced a faster increase in fecal bifidobacteria abundancy and Bifin02 recovery compared to dosed through the maternal intake.

Calidad de la voz cantada en sopranos. Influencia del texto y el acompañamiento musical en el canto de ópera / quality of the singing voice in sopranos. Influence of the text and the musical accompaniment in the opera singing

Introducción y objetivos La voz cantada en canto de ópera utiliza diferentes mecanismos técnicos con finalidad artística. Queremos determinar si la calidad del sonido cantado se ve afectada por un trabajo consciente sobre el acompañamiento musical y el texto. Analizamos la señal acústica y la percepción subjetiva. La altura de tono estudiada en voz de soprano es el La4 (880Hz) sobre la vocal /a/. Hemos elegido un tono y una vocal que pueden generarse mediante diferentes estrategias en cuanto a los ajustes fonorresonanciales. Materiales y métodosHemos realizado un estudio prospectivo con 20 sopranos, libres de enfermedad, que han cantado una frase del aria «Deh, vieni non tardar» y otra del aria «Dove sono i bei momento». de la ópera Le nozze di Figaro, compuesta por W.A. Mozart. En primer lugar, se grabó cada frase cantada de modo espontáneo y una segunda vez, tras un trabajo propuesto sobre el contenido del texto y aspectos musicales del acompañamiento como son: ritmo, armonía, textura y dirección de la frase. Las participantes prolongaron la emisión del La4 algo más de 3s manteniendo el contexto de la frase. La señal acústica ha sido analizada mediante el programa PRAAT y se ha utilizado un cuestionario de la escala visual analógica (EVA) para recoger las percepciones subjetivas Resultados La media de edad fue de 36±11 años (rango entre 20 y 58), la media de años cantando fue de 17±12 años (rango entre 3 y 35). No se han encontrado diferencias estadísticamente significativas, aunque sí se aprecia una mejoría de la EVA en la segunda frase tras la intervención. Conclusiones Los parámetros de análisis acústico son estables y la EVA tiende a mejorar cuando se realiza un trabajo de toma de conciencia del texto y el acompañamiento instrumental. (AU)

Introduction and objectives Opera singing voice uses different technical tools for artistic purposes. We want to define if the quality of the sung sound is affected by an aware work on the musical accompaniment and the text. We analyze the acoustic signal and the subjective perception. The pitch studied in the soprano voice is A4 (880Hz) with the vowel /a/. We have chosen a tone and a vowel that can be generated by different strategies in terms of phonoresonance adjustments. Materials and methods We have carried out a prospective study with 20 sopranos, without voice pathology, who have sung a phrase from the aria Deh, vieni non tarda and another from the aria Dove sono i bei momenti from the opera Le nozze di Figaro, by W.A. Mozart. First, each phrase sung spontaneously was recorded and then a second time, after a proposed work on the content of the text and musical aspects of the accompaniment such as: rhythm, harmony, texture and direction of the phrase. The participants prolonged the emission of the A4 for more than three seconds, maintaining the context of the sentence. The acoustic signal has been analyzed using the PRAAT program and a VAS (Visual Analogue Scale) questionnaire has been used to collect subjective perceptions. Results The mean age was 36±11 years (range between 20 and 58) and the mean number of years singing was 17±12 years (range between 3 and 35). No statistically significant differences were found, although an improvement in the VAS was seen in the second sentence after the intervention. Conclusions The acoustic analysis parameters are stable, and the VAS tends to improve when an awareness of the text and the instrumental accompaniment is carried out. (AU)

Quality of the singing voice in sopranos. Influence of the text and the musical accompaniment in the opera singing.

INTRODUCTION AND OBJECTIVES: Opera singing voice uses different technical tools for artistic purposes. We want to define if the quality of the sung sound is affected by an aware work on the musical accompaniment and the text. We analyse the acoustic signal and the subjective perception. The pitch studied in the soprano voice is A4 (880 Hz) with the vowel /a/. We have chosen a tone and a vowel that can be generated by different strategies in terms of phonoresonance adjustments. MATERIALS AND METHODS: We have carried out a prospective study with 20 sopranos, without voice pathology, who have sung a phrase from the aria Deh, vieni non tarda and another from the aria Dove sono i bei momenti from the opera Le nozze di Figaro, by W.A. Mozart. First, each phrase sung spontaneously was recorded and then a second time, after a proposed work on the content of the text and musical aspects of the accompaniment such as: rhythm, harmony, texture and direction of the phrase. The participants prolonged the emission of the A4 for more than three seconds, maintaining the context of the sentence. The acoustic signal has been analysed using the PRAAT programme and a VAS (Visual Analogue Scale) questionnaire has been used to collect subjective perceptions. RESULTS: The mean age was 36 ± 11 years (range between 20 and 58) and the mean number of years singing was 17 ± 12 years (range between 3 and 35). No statistically significant differences were found, although an improvement in the VAS was seen in the second sentence after the intervention. CONCLUSIONS: The acoustic analysis parameters are stable, and the VAS tends to improve when an awareness of the text and the instrumental accompaniment is carried out.

Probiotic Therapy with Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis Results in Infarct Size Limitation in Rats with Obesity and Chemically Induced Colitis.

In this study, we investigated the effect of three different probiotics, namely, a combination of Lactobacillus acidophilus (LA-5) and Bifidobacterium animalis subsp. lactis (BB-12), Saccharomyces boulardii, and Enterococcus faecium L3 on myocardial infarct size in rats with diet-induced obesity (DIO) and chemically-induced colitis (CIC). Potential associations between the effects of probiotics on myocardial ischemia-reperfusion injury and gut microbiome patterns as well as the serum levels of pro- and anti-inflammatory cytokines, lipopolysaccharide, and short chain fatty acids were also studied. Intragastric administration of lyophilized Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis at a dose of 1.2 × 108 CFU/mL for 15 days resulted in myocardial infarct size reduction in rats with DIO, CIC, and antibiotic-induced dysbiosis. This cardioprotective effect was associated with specific changes in cytokine concentrations, namely reduced levels of IL-1ß, TNF-α, IL-2, and IL-8. At the same time, the use of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis was accompanied by a significant reduction in lipopolysaccharide level, suggesting normalization of intestinal epithelial barrier permeability. However, the cardioprotective effect of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis is not secondary to improved healing of the intestinal mucosa in CIC, as evidenced by the lack of difference in histopathological scores.

Optimization of food-grade medium for co-production of bioactive substances by Lactobacillus acidophilus LA-5 for explaining pharmabiotic mechanisms of probiotic.

This study aimed to optimize the co-production of conjugated linoleic acid (CLA), exopolysaccharides (EPSs) and bacteriocins (BACs) by Lactobacillus acidophilus LA-5 in dairy food-grade by-product. The factorial design revealed that the significant factors were temperature, time, and yeast extract. Then the response surface methodology was used for optimization. At the optimal conditions the viable cell number, CLA, EPSs, and inhibition activity were 2.62 ± 0.49 × 108 CFU/mL, 51.46 ± 1.50 µg/mL, 348.24 ± 5.61 mg/mL and 12.46 ± 0.80 mm, respectively. FTIR, GC, TLC, and SDS page analysis revealed the functional groups of pharmabiotics. The FTIR, GC, TLC, and SDS page analysis showed that both CLA isomers (c-9, t-11, and t-10, c-12) produced. The FTIR, GC, TLC, and SDS page analysis indicated that produced EPSs were composed of glucose, mannose, galactose, xylose, and fructose. FTIR, GC, TLC, and SDS page used to report BACs molecular weight, which showed two fractions by molecular mass 35 and 63 kDa. Previously the ability of different probiotic bacteria investigated and optimized the production of CLA, EPSs, and BACs, but, there was no report on the co-producing capacity of these bioactive metabolites by probiotics. The present work was investigated to optimize the co-production of pharmabiotic metabolites by L. acidophilus LA-5, in supplemented cheese whey as a cultivation medium.

The nutrient requirements of Lactobacillus acidophilus LA-5 and their application to fermented milk.

Lactobacillus acidophilus LA-5 is a suitable probiotic for food application, but because of its slow growth in milk, an increase in its efficiency is desired. To shorten the time required for fermentation, the nutrient requirements of L. acidophilus LA-5 were analyzed, including the patterns of consumption of amino acids, purines, pyrimidines, vitamins, and metal ions. The nutrients required by L. acidophilus LA-5 were Asn, Asp, Cys, Leu, Met, riboflavin, guanine, uracil, and Mn2+, and when they were added to milk, the fermentation time of fermented milk prepared by L. acidophilus LA-5 alone was shortened by 9 h, with high viable cell counts that were maintained during storage of nutrient-supplemented fermented milk compared with the control. For fermented milk prepared by fermentation with Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, and L. acidophilus LA-5, viable cell counts of L. acidophilus LA-5 increased 1.3-fold and were maintained during storage of nutrient-supplemented fermented milk compared with the control. Adding nutrients had no negative effect on the quality of the fermented milk. The results indicated that suitable nutrients enhanced the growth of L. acidophilus LA-5 and increased its viable cell counts in fermented milk prepared by L. acidophilus LA-5 alone and mixed starter culture, respectively.

Effects of polymerized whey protein on survivability of Lactobacillus acidophilus LA-5 during freeze-drying.

Probiotic cultures are commonly freeze-dried for storage and distribution. However, freeze-drying and subsequent storage are accompanied by a decline in cell viability. Whey protein (WP) or polymerized whey protein (PWP) was used to protect Lactobacillus acidophilus LA-5 against damage during freeze-drying process and the subsequent storage. The protection capacity and effects of polymerized whey protein protected freeze-dried L. acidophilus LA-5 on physiochemical properties of cow and goat milk yoghurts were evaluated in comparison with maltodextrin (MD). The survival rate of L. acidophilus LA-5 after freeze-drying decreased in the order of MD (80.91%) > PWP (69.86%) > WP (64.89%). The particles of WP- and PWP-based freeze-dried samples showed an average diameter of about 10 µm, which was significantly higher than that of MD-based particles (1.5 µm). Both whey protein preparations showed higher protecting effect than MD at high humidity condition during the 180-day storage. Addition of freeze-dried L. acidophilus LA-5 with the presence of WP or PWP improved the protein content and decreased spontaneous whey separation and syneresis significantly for both yoghurts. PWP-protected L. acidophilus LA-5 addition significantly improved the firmness and adhesiveness of the yoghurt. Freeze-dried L. acidophilus LA-5 mixed with PWP had higher survivability in yoghurts compared with the culture alone at the end of storage. Data indicated that whey protein can be used to protect probiotics during freeze-drying and may also improve the physiochemical properties of the yoghurt.

Probiotic fermented beverages based on acid whey.

Acid whey is a byproduct of cheesemaking that is difficult to use because of its low pH and less-favorable processing properties compared with rennet whey. The aim of this study was to evaluate the qualities of fermented beverages made using acid whey. In manufacturing the beverages, we used probiotic cultures Lactobacillus acidophilus LA-5 or Bifidobacterium animalis ssp. lactis BB-12. The production process included combining pasteurized acid whey with UHT milk, unsweetened condensed milk, or skim milk powder. We introduced milk to enrich casein content and obtain a product with characteristics similar to that of fermented milk drinks. The products were stored under refrigerated conditions (5 ± 1°C) for 21 d. During storage, we assessed the beverages' physicochemical properties and organoleptic characteristics. The properties of the beverages depended on their composition, microbial culture, and storage time. Beverages containing L. acidophilus had higher acidity, which increased during storage; the acidity of samples containing B. animalis was more stable. Beverages made with skim milk powder (La1 and Bb1) had higher acetaldehyde content, but this parameter decreased in all samples during storage. The hardness of the samples did not change during storage and was highest in beverage La3, made from whey, condensed milk, and L. acidophilus. Beverage La2, made from whey, milk, condensed milk, and L. acidophilus, had the best sensory properties. The whey beverages we developed provided a good medium for the probiotic bacteria; bacteria count throughout the storage period exceeded 8 log cfu/mL, distinctly higher than the minimum therapeutic dose.

Numerical optimization of probiotic Ayran production based on whey containing transglutaminase and Aloe vera gel.

The purpose of this study was to optimize the functional properties of probiotic Ayran. Two-level fractional factorial design with four center points was used to investigate the effect of five independent variables including, reconstructed whey protein (70-90% of milk), salt (0.5-1 g/100 g), Aloe vera gel (0-30 g/100 g), transglutaminase enzyme (0-14 unit/100 g) and storage time (1-21 days). The viability of Lactobacillus acidophilus La-5 and other physicochemical properties such as pH, acidity, viscosity, sedimentation, and color were modeled and then optimized using desirability function method. Results showed that reconstructed whey protein and Aloe vera gel significantly affected the viability of L. acidophilus La-5 and other physicochemical properties (p < 0.05). The viability of L. acidophilus La-5 and viscosity decreased by increasing of whey protein percentage from 70 to 90. Maximum L. acidophilus La-5 count was observed in samples with a minimum level of whey protein and maximum level of Aloe vera gel. Milk replacement with whey protein up to 90% caused to decrease acidity and viscosity significantly but sedimentation increased (p < 0.05). Optimum condition for production of functional Ayran determined as follow: Aloe vera gel concentration: 25.7%, reconstructed whey protein: 70%, salt: 0.58% and transglutaminase enzyme: 5 unit/100 mL.

Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12.

The effects of inulin degree of polymerization (DP) on the viabilities of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 and on some parameters of fermented milk, such as microbiological, rheological, biochemical, and sensory properties, were investigated during 30 d of storage. Samples were produced using L. acidophilus La-5 and B. animalis Bb-12, along with inulin having different DP as prebiotic, and the effects of high-DP (DP ≥ 23) and low-DP (DP ≤ 10) inulin on fermented milk, were determined. The viability of both strains increased when they were used with inulin having any DP. The addition of inulin increased the consistency index of all samples. During storage, we observed an increase in lactic and acetic acid contents of samples in which high-DP inulin was used, for both strains of bacteria. Of the combinations we tested, the sample produced with L. acidophilus La-5 and high-DP inulin demonstrated the highest rheological and sensory performance as well as the best viability of probiotics.

Effect of a multistrain probiotic (Lactoflorene® Plus) on inflammatory parameters and microbiota composition in subjects with stress-related symptoms.

Stress affects the immune system and intestinal microbiota composition and can lead to imbalance between pro- and anti-inflammatory cytokines or to uncontrolled production of cytokines. The effect of emotional stress on secretory IgA levels also indicates that stress decreases mucosal integrity. Our aim was to evaluate whether a probiotic product (Lactoflorene® Plus) can prevent alterations in the immune response associated with self-reported stress and microbiota composition. Healthy adult volunteers who self-reported psychological stress were enrolled and randomised into a placebo and a probiotic group. Salivary stress markers (α-amylase, cortisol, chromogranin A) and immunological parameters (sIgA, NK cell activity, IL-8, IL-10, TNF-α) in feces and the composition of intestinal microbiota were evaluated. Administration of the product did not exert a direct effect on the salivary stress markers or NK cell activity but did reduce abdominal pain and increase faecal IgA and IL-10 levels. The probiotic product induced a moderate increase in Bifidobacterium and Lactobacillus spp., as expected, and in Faecalibacterium spp., and decreased the size of the Dialister spp. and Escherichia and Shigella populations. Administration of the product helped protect the mucosal barrier by supporting the number of short-chain fatty acid producers and decreasing the load of potentially harmful bacteria, thus reducing intestinal inflammation and abdominal discomfort. CLINICALTRIALSGOV: NCT03234452.

Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts.

In this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and three different types of probiotic culture (Lactobacillus (L.) acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12), and their mixtures) were investigated. As the fibre content increased, the rheological, structural, and sensory properties of probiotic yoghurt were negatively affected, while counts of L. delbrueckii subsp. bulgaricus, L. acidophilus LA-5, and Bifidobacterium BB-12 increased. When all the results were evaluated, the best results were obtained by using L. acidophilus LA-5 as probiotic culture and adding 1% (w/v) apricot fibre.

Effects of polymerised whey protein-based microencapsulation on survivability of Lactobacillus acidophilus LA-5 and physiochemical properties of yoghurt.

Lactobacillus acidophilus LA-5 has poor survivability in yoghurts. This study aims to microencapsulate L. acidophilus LA-5 using polymerised whey protein as wall material and evaluate its survivability and effects on physiochemical properties of yoghurts. The microencapsulation yield was 92.90% and average beads size was 744 µm. Microencapsulated L. acidophilus LA-5 showed higher survival at simulated gastrointestinal conditions. Microencapsulated L. acidophilus LA-5 had improved survivability (∼106 cfu/mL) than free cells (∼104 cfu/mL) after digesting by simulated intestinal juice (6 h) in yoghurts during 10-week storage. Microencapsulated L. acidophilus LA-5 improved the firmness and protein content and decreased the spontaneous whey separation and synaeresis of yoghurts significantly (p < 0.01). Changes in pH and free microorganism population of yoghurts during storage were not affected by adding microencapsulated L. acidophilus LA-5. Microencapsulation of L. acidophilus LA-5 using polymerised whey protein as wall material improved its survivability and the physiochemical properties of the yoghurt.

Quantification of live Lactobacillus acidophilus in mixed populations of live and killed by application of attenuated reflection Fourier transform infrared spectroscopy combined with chemometrics.

Since culture-based methods are costly and time consuming, alternative methods are investigated for the quantification of probiotics in commercial products. In this work ATR- FTIR vibration spectroscopy was applied for the differentiation and quantification of live Lactobacillus (La 5) in mixed populations of live and killed La 5, in the absence and in the presence of enteric polymer Eudragit® L 100-55. Suspensions of live (La 5_L) and killed in acidic environment bacillus (La 5_K) were prepared and binary mixtures of different percentages were used to grow cell cultures for colony counting and spectral analysis. The increase in the number of colonies with added%La 5_L to the mixture was log-linear (r2 = 0.926). Differentiation of La 5_L from La 5_K was possible directly from the peak area at 1635 cm-1 (amides of proteins and peptides) and a linear relationship between%La 5_L and peak area in the range 0-95% was obtained. Application of partial least squares regression (PLSR) gave reasonable prediction of%La 5_L (RMSEp = 6.48) in binary mixtures of live and killed La 5 but poor prediction (RMSEp = 11.75) when polymer was added to the La 5 mixture. Application of artificial neural networks (ANNs) improved greatly the predictive ability for%La 5_L both in the absence and in the presence of polymer (RMSEp = 8.11 × 10-8 for La 5 only mixtures and RMSEp = 8.77 × 10-8 with added polymer) due to their ability to express in the calibration models more hidden spectral information than PLSR.

Development of Yoghurt with Juçara Pulp (Euterpe edulis M.) and the Probiotic Lactobacillus acidophilus La5.

Yoghurts are dairy products consumed worldwide and can be supplemented with substances that provide extra health benefits as well as probiotic strains. In this context, the present study aimed to prepare a yoghurt added of juçara (Euterpe edulis M.) pulp and the commercial probiotic strain Lactobacillus acidophilus La5. Moreover, the probiotic survival during storage and after in vitro exposure to simulated gastric and enteric conditions was evaluated. Four formulations of yoghurt were prepared: (a) natural yoghurt, (b) yoghurt added of probiotic, (c) yoghurt added of juçara pulp, and (d) yoghurt added of probiotic culture and juçara pulp. The preparations were evaluated for survival of probiotic strain during storage and its tolerance to gastric and enteric conditions in vitro. The probiotic population in yoghurt remained unchanged during 28 days of storage. In addition, juçara pulp increased the probiotic resistance to simulated gastric and enteric conditions in the first day of storage. These data indicate that juçara pulp is a potential ingredient for the production of probiotic yoghurts.

Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.

Cupuassu is an acidic fruit that has a characteristic aroma, flavor, and texture; its fiber-rich pulp can provide a different consistency than other fruit pulps. Goat milk is an excellent source of amino acids, fatty acids, and minerals, and is widely used for processing fermented milks, such as yogurt. However, compared with cow milk yogurts, it is difficult to make goat milk yogurts with a good consistency. Therefore, it is necessary to use certain technological strategies. This study was carried out to investigate the possibility of adding cupuassu pulp, probiotic (Lactobacillus acidophilus LA-5), and prebiotic (inulin) to improve the texture of goat milk yogurt. A total of 6 treatments were performed: natural (N), probiotic (Pro), prebiotic (Pre), synbiotic (S), cupuassu (C), and probiotic with cupuassu (PC). The viability of probiotic in yogurts (Pro, S, and PC) was evaluated. In addition, instrumental analyses (pH, color, apparent viscosity, and texture) were performed to evaluate the influence of these different ingredients on goat milk yogurts. The probiotic bacteria remained viable (≥7 log cfu·mL(-1)) throughout the 28d of refrigerated storage, which exceeded the minimum count required to confer probiotic physiological benefits. The pH levels of the yogurts inoculated with L. acidophilus (Pro, S, and PC) were lower than others yogurts (N, Pre, and C). However, all yogurt samples underwent gradual decreases in pH until 7 to 14d of storage. The lightness (L*) was affected initially by addition of all ingredients (cupuassu pulp, probiotic, and prebiotic). The addition of cupuassu pulp (C and PC) increased the L* during the period of storage. Apparent viscosity and firmness decreased in the PC yogurt. The consistency was highest in the yogurts with added prebiotic (Pre and S) than the other yogurts (N, Pro, C, and PC) at the end of the storage period (d 28). The cohesiveness remained constant in all yogurts (N, Pro, Pre, S, C, and PC). Based on the results obtained from the current study, it was concluded that cupuassu pulp addition improves the texture of goat milk yogurts. Therefore, this pulp could be an important technological strategy for the dairy goat industry.

[Negative effects on sexual function of medications for the treatment of lower urinary tract symptoms related to benign prostatic hyperplasia]. / Effets négatifs sur la sexualité des traitements médicamenteux des symptômes du bas appareil urinaire liés a l'hypertrophie bénigne de la prostate.

PURPOSE: The aim of this review is to discuss the negative effects on sexual function of medications for lower urinary tract symptoms secondary to benign prostatic hyperplasia (LUTS-BPH). METHODS: An international non-systematic literature review was performed. It included randomized trials of seven drugs of interest and the summaries of the characteristics of these products. This work did not aim comparison between the drugs. RESULTS: Only maximal reported frequencies are presented in this abstract. With prolonged-release alfuzosin, they were 2.8% vs. 1.3% for erectile dysfunction, compared to placebo and 1% vs. 0% for ejaculatory dysfunction. With doxazosin, the incidence was 5.8% vs. 3.3% for erectile dysfunction, 3.6% vs. 1.9% for reduced libido and 0.4% vs. 1.4% for ejaculatory disorders. The incidence of ejaculatory disorders with tamsulosin, was 11% vs. <1% with the placebo and with silodosin, it was 28.1% vs. 1.1%. With finasteride, at 12 months, the highest frequency was 9% vs. 5% for erectile dysfunction, 4.4% vs. 1.5% for ejaculatory disorders and 6.4% vs. 3.4% for reduced libido. At 24 months, for dutatsteride, frequencies were 7.3% vs. 4.0% for erectile dysfunction, 2.2% vs. 0.8% for ejaculatory disorders and 4.2% vs. 2.1% for reduced libido. For tadalafil, a phosphodiesterase-5 inhibitor, and tolerodine, an anticholinergic drug, no negative effect on ejaculation or libido has been reported. For plant extracts, no sexual adverse effects (AEs) were reported among the most common AEs. CONCLUSION: The medications for LUTS-BPH may alter erection, ejaculation or libido. A greater knowledge of the adverse effects of each of these drugs could guide physicians in the clinical management of men with BPH-LUTS.