1
|
Deng X, Yang J, Zhang Y, Chen X, Wang C, Suo H, Song J. An Update on the Pivotal Roles of Probiotics, Their Components, and Metabolites in Preventing Colon Cancer. Foods 2023; 12:3706. [PMID: 37835359 PMCID: PMC10572180 DOI: 10.3390/foods12193706] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/01/2023] [Accepted: 10/08/2023] [Indexed: 10/15/2023] Open
Abstract
Diet, lifestyle, and gut microbiota composition are key risk factors for the progression of colon cancer. Probiotics are living microorganisms that can offer health benefits to the parasitifer when ingested in competent quantities. Several in vivo, in vitro, and clinical studies have demonstrated that probiotics can prevent and mitigate the development of colon cancer. The anti-colon cancer mechanisms of probiotics include the suppression of cell proliferation and the promotion of cancer cell apoptosis, immunomodulation, the modulation of intestinal microorganisms and their metabolism, strengthening the intestinal barrier, and antioxidant effects. This article describes the pathogenesis of colon cancer and the available therapeutic options. In addition, this paper reviews the mechanisms by which probiotics mitigate colon cancer as well as the mitigating effects of probiotic components and metabolites on colon cancer.
Collapse
Affiliation(s)
- Xue Deng
- College of Food Science, Southwest University, Chongqing 400715, China; (X.D.); (Y.Z.); (X.C.); (C.W.); (H.S.)
| | - Jing Yang
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing 400067, China;
| | - Yu Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; (X.D.); (Y.Z.); (X.C.); (C.W.); (H.S.)
| | - Xiaoyong Chen
- College of Food Science, Southwest University, Chongqing 400715, China; (X.D.); (Y.Z.); (X.C.); (C.W.); (H.S.)
| | - Chen Wang
- College of Food Science, Southwest University, Chongqing 400715, China; (X.D.); (Y.Z.); (X.C.); (C.W.); (H.S.)
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, China; (X.D.); (Y.Z.); (X.C.); (C.W.); (H.S.)
- National Citrus Engineering Research Center, Southwest University, Chongqing 400712, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing 400715, China; (X.D.); (Y.Z.); (X.C.); (C.W.); (H.S.)
| |
Collapse
|
2
|
Wang H, Chen K, Ning M, Wang X, Wang Z, Yue Y, Yuan Y, Yue T. Intake of Pro- and/or Prebiotics as a Promising Approach for Prevention and Treatment of Colorectal Cancer. Mol Nutr Food Res 2023; 67:e2200474. [PMID: 36349520 DOI: 10.1002/mnfr.202200474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 10/16/2022] [Indexed: 11/11/2022]
Abstract
Colorectal cancer (CRC) is the third most common type of cancer, posing a serious threat to human life. It is widely believed that dietary factors may be crucial modifiers of CRC risk, with pro-and/or prebiotics being especially promising. In this review, a synthesis of CRC prevention and treatment of strategies relying on usage of pro- and/or prebiotics supplements is given, as well as discuss mechanisms underlying the contribution of pro-and/or prebiotics to the suppression of colonic carcinogenesis. Furthermore, a framework for personalizing such supplements according to the composition of an individual's gut microbiome is suggested. Various factors including diversity of one's intestinal microflora, integrity of their intestinal barrier, and the presence of mutagenic/carcinogenic/genotoxic and beneficial compounds are known to have a prominent influence on the development of CRC; thus, clarifying the role of pro- and/or prebiotics will yield valuable insight toward optimizing interventions for enhanced patient outcomes in the future.
Collapse
Affiliation(s)
- Huijuan Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.,Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Ke Chen
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.,Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Mengge Ning
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.,Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.,Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.,Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Yuan Yue
- Xi'an Gaoxin No.1 High School, Xi'an, 71000, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.,Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.,Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling, 712100, China.,College of Food Science and Technology, Northwest University, Xi'an, 710069, China
| |
Collapse
|
3
|
Zduńczyk Z, Mikulski D, Jankowski J, Slominski BA, Juśkiewicz J. The effect of the dietary inclusion of pea seeds of colored-flowered and white-flowered varieties on gastrointestinal function in turkeys. ANIMAL NUTRITION 2022; 10:167-177. [PMID: 35785251 PMCID: PMC9207289 DOI: 10.1016/j.aninu.2022.03.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 01/25/2022] [Accepted: 03/15/2022] [Indexed: 12/04/2022]
Abstract
This study investigated the effects of dietary replacement of soybean meal (SBM) with graded levels of pea seeds (PS) on the gastrointestinal function of turkeys. Seeds of 2 pea varieties, a colored-flowered variety and a white-flowered variety (CFP and WFP, respectively) were fed to 56-d-old birds for 8 wk. A total of 539 female Hybrid turkeys were allocated to 7 groups, each group consisted of 7 pens with 11 birds per pen. The experiment had a 2-factorial design, with 3 dietary inclusion levels of PS (100, 200 and 300 g/kg) and 2 pea varieties (CFP and WFP). The control group (diets without PS) was compared with CFP and WFP treatments by simple contrast analysis. In comparison with CFP seeds, WFP seeds contained 7-fold less tannins (0.67 vs. 4.66 g/kg) and less non-starch polysaccharides (NSP, 117.8 vs. 132.7 g/kg), but more trypsin inhibitors (1.34 vs. 0.98 g/kg) and starch (489 vs. 455 g/kg). A rise in the PS content of diets from 100 to 200 and 300 g/kg increased the weight of the small intestine (P = 0.031) and the dry matter (DM) content of intestinal digesta (P = 0.001), but it had no effect on the pH of digesta. Only the highest PS content differentiated the concentrations of short-chain fatty acids (SCFAs) in the small intestinal digesta (WFP > CFP, P = 0.008), whereas PS did not cause any changes in the morphological parameters of the small intestinal mucosa. The dietary inclusion of PS had no influence on the levels of acetate, butyrate, putrefactive SCFAs or total SCFAs in the cecal contents. Apart from increasing the activities of β-glucosidase (P = 0.017) and β-galactosidase (P = 0.025), pea varieties did not affect the activities of the analyzed cecal microbial enzymes. However, CFP seeds decreased the DM content (P = 0.041) and increased the pH of cecal digesta, compared with WFP seeds (P = 0.013). The results of this study, pointing to a few differences in the functional parameters of the small intestine and cecum, indicate that tannins are not a factor differentiating the suitability of CFP and WFP seeds in the nutrition of finisher turkeys. The inclusion of PS at 200 and 300 g/kg of the diet reduces the content of SBM and wheat in turkey diets, which has a positive effect on gastrointestinal function.
Collapse
Affiliation(s)
- Zenon Zduńczyk
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn 10-748, Poland
| | - Dariusz Mikulski
- Department of Poultry Science and Apiculture, University of Warmia and Mazury, Olsztyn 10-718, Poland
- Corresponding authors.
| | - Jan Jankowski
- Department of Poultry Science and Apiculture, University of Warmia and Mazury, Olsztyn 10-718, Poland
| | - Bogdan A. Slominski
- Department of Animal Science, University of Manitoba, Winnipeg R3T 2N2, Canada
| | - Jerzy Juśkiewicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn 10-748, Poland
- Corresponding authors.
| |
Collapse
|
4
|
Davoodvandi A, Fallahi F, Tamtaji OR, Tajiknia V, Banikazemi Z, Fathizadeh H, Abbasi-Kolli M, Aschner M, Ghandali M, Sahebkar A, Taghizadeh M, Mirzaei H. An Update on the Effects of Probiotics on Gastrointestinal Cancers. Front Pharmacol 2021; 12:680400. [PMID: 34992527 PMCID: PMC8724544 DOI: 10.3389/fphar.2021.680400] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Accepted: 11/26/2021] [Indexed: 12/28/2022] Open
Abstract
Because of their increasing prevalence, gastrointestinal (GI) cancers are regarded as an important global health challenge. Microorganisms residing in the human GI tract, termed gut microbiota, encompass a large number of living organisms. The role of the gut in the regulation of the gut-mediated immune responses, metabolism, absorption of micro- and macro-nutrients and essential vitamins, and short-chain fatty acid production, and resistance to pathogens has been extensively investigated. In the past few decades, it has been shown that microbiota imbalance is associated with the susceptibility to various chronic disorders, such as obesity, irritable bowel syndrome, inflammatory bowel disease, asthma, rheumatoid arthritis, psychiatric disorders, and various types of cancer. Emerging evidence has shown that oral administration of various strains of probiotics can protect against cancer development. Furthermore, clinical investigations suggest that probiotic administration in cancer patients decreases the incidence of postoperative inflammation. The present review addresses the efficacy and underlying mechanisms of action of probiotics against GI cancers. The safety of the most commercial probiotic strains has been confirmed, and therefore these strains can be used as adjuvant or neo-adjuvant treatments for cancer prevention and improving the efficacy of therapeutic strategies. Nevertheless, well-designed clinical studies are still needed for a better understanding of the properties and mechanisms of action of probiotic strains in mitigating GI cancer development.
Collapse
Affiliation(s)
- Amirhossein Davoodvandi
- Student Research Committee, Kashan University of Medical Sciences, Kashan, Iran
- Network of Immunity in Infection, Malignancy and Autoimmunity (NIIMA), Universal Scientific Education and Research Network (USERN), Tehran, Iran
| | - Farzaneh Fallahi
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, Iran
| | - Omid Reza Tamtaji
- Students’ Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran
| | - Vida Tajiknia
- Department of Surgery, School of Medicine, Iran University of Medical Sciences, Tehran, Iran
| | - Zarrin Banikazemi
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, Iran
| | - Hadis Fathizadeh
- Department of Laboratory Sciences, Sirjan Faculty of Medicine Sciences, Sirjan, Iran
| | - Mohammad Abbasi-Kolli
- Department of Medical Genetics, Faculty of Medical Sciences, Tarbiat Modares University, Tehran, Iran
| | - Michael Aschner
- Department of Molecular Pharmacology, Albert Einstein College of Medicine, Bronx, NY, United States
| | - Maryam Ghandali
- School of Medicine, Iran University of Medical Sciences, Tehran, Iran
| | - Amirhossein Sahebkar
- Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
- Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mohsen Taghizadeh
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, Iran
| | - Hamed Mirzaei
- Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, Iran
| |
Collapse
|
5
|
Sharma S, Singh A, Sharma S, Kant A, Sevda S, Taherzadeh MJ, Garlapati VK. Functional Foods as a formulation ingredients in beverages: Technological Advancements and Constraints. Bioengineered 2021; 12:11055-11075. [PMID: 34783642 PMCID: PMC8810194 DOI: 10.1080/21655979.2021.2005992] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today’s world. This food concept, precisely referred to as functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health. This review primarily focuses on functional foods as functional additives in beverages and other food items that can regulate the human immune system and avert any possibility of contracting the infection. Many safety concerns must be resolved during their administration. Functional foods must have an adequate amount of specific probiotic strain(s) during their use and storage, as good viability is needed for optimum functionality of the probiotic. Thus, when developing novel functional food-based formulations, choosing a strain with strong technological properties is crucial. The present review focused on probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body. Moreover, a comprehensive overview of the regulative and safety issues of probiotics-based foods and beverages formulations.
Collapse
Affiliation(s)
- Shagun Sharma
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Astha Singh
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Swati Sharma
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Anil Kant
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| | - Surajbhan Sevda
- Department of Biotechnology, National Institute of Technology Warangal, Warangal506004, India
| | | | - Vijay Kumar Garlapati
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Solan, 173234, India
| |
Collapse
|
6
|
Manus J, Millette M, Dridi C, Salmieri S, Aguilar Uscanga BR, Lacroix M. Protein quality of a probiotic beverage enriched with pea and rice protein. J Food Sci 2021; 86:3698-3706. [PMID: 34268736 DOI: 10.1111/1750-3841.15838] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 05/26/2021] [Accepted: 06/01/2021] [Indexed: 12/01/2022]
Abstract
The aim of this study was to evaluate the effect of the fermentation of a probiotic beverage enriched with pea and rice proteins (PRF) on its protein quality. The protein quality was determined as the protein efficiency ratio (PER), net protein ratio (NPR), and the apparent (AD) and the true digestibility (TD) evaluated in vivo. The probiotic beverage was incorporated to a rat diet at a final concentration of 10% protein, for the evaluation of the PER, the NPR, the AD, and the TD. The protein digestibility amino acid score was also calculated. Results showed that the fermentation of beverage enriched with PRF had no effect on the TD but significantly increased the PER and the NPR (P ≤ 0.05) from 1.88 to 2.32 and from 1.66 to 2.30, respectively. Thus, the fermentation increased the protein quality of the PRF probiotic beverage. In addition, to determine if the beverage constitute in a good carrier matrix for the probiotics, the level of alive probiotics in the feces was evaluated and showed a concentration of 7.4 log CFU/g. PRACTICAL APPLICATION: Plant proteins are often of lower quality compared to animal proteins. Lactic acid fermentation of pea and rice protein has allowed to reach the same protein quality as casein. A plant-based fermented beverage with high protein quality and enriched with probiotics was developed.
Collapse
Affiliation(s)
- Johanne Manus
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutrition and Functional Foods, Laval, Québec, Canada
| | - Mathieu Millette
- Bio-K+, a Kerry company, Preclinical Research Division, Laval, Québec, Canada
| | - Chaima Dridi
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutrition and Functional Foods, Laval, Québec, Canada
| | - Stéphane Salmieri
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutrition and Functional Foods, Laval, Québec, Canada
| | - Blanca R Aguilar Uscanga
- Research Laboratory of Industrial Microbiology. Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Jalisco, Mexico
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutrition and Functional Foods, Laval, Québec, Canada
| |
Collapse
|
7
|
Manus J, Millette M, Uscanga BRA, Salmieri S, Maherani B, Lacroix M. In vitro protein digestibility and physico-chemical properties of lactic acid bacteria fermented beverages enriched with plant proteins. J Food Sci 2021; 86:4172-4182. [PMID: 34333773 DOI: 10.1111/1750-3841.15859] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 03/31/2021] [Accepted: 06/22/2021] [Indexed: 11/30/2022]
Abstract
The objective of this study was to develop probiotic beverages, enriched with plant proteins, with high nutritional value. A rice-based beverage fermented with a specific probiotic formulation comprised Lactobacillus acidophilus CL1285, Lactobacillus casei LBC80R and Lactobacillus rhamnosus CLR2 has been enriched with a combination of pea and rice proteins (PR) or pea and hemp proteins (PH) at 13 and 11% total protein, respectively. These protein associations have been selected because their amino acid ratio was >1, as recommended by the FAO. The beverage enriched with protein significantly increased its viscosity by more than 10 times thanks to the enrichment, while the fermentation reduced it by 50% for PR and 20% for PH. In vitro protein digestibility results showed that the protein enrichment and the fermentation treatment significantly increased digestibility values of the beverages with value of 72.7% for fermented PR beverage and 61.4% for unenriched fermented control beverage (p ≤ 0.05). Peptide profiles of PR and PH enriched beverages indicated that the fermentation led to a reduced level of high molecular weight (HMW) peptides of about 60% and an increase of low molecular weight (LMW) peptides by over 50%. Therefore, both the fermentation and the enrichment in protein increased the nutritional value of the rice-based beverages. PRACTICAL APPLICATION: Good quality of probiotics formulation and high-protein products are in increasing demand and plant proteins as an alternative of animal protein are popular. This study has permit to develop rice-based commercial probiotic beverages enriched in a combination of pea and rice or pea and hemp proteins in order to obtain a complete protein in terms of amino acids composition. The lactic acid fermentation and the enrichment with a plant protein combination led to a better protein digestibility of beverage.
Collapse
Affiliation(s)
- Johanne Manus
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health & Biotechnology Centre, Institute of Nutraceutical and Functional Foods, Laval, Québec, Canada
| | - Mathieu Millette
- Bio-K+, a Kerry company, Preclinical Research division, Laval, Québec, Canada
| | - Blanca R Aguilar Uscanga
- Research Laboratory of Industrial Microbiology. Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Guadalajara, Jalisco, Mexico
| | - Stéphane Salmieri
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health & Biotechnology Centre, Institute of Nutraceutical and Functional Foods, Laval, Québec, Canada
| | - Behnoush Maherani
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health & Biotechnology Centre, Institute of Nutraceutical and Functional Foods, Laval, Québec, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health & Biotechnology Centre, Institute of Nutraceutical and Functional Foods, Laval, Québec, Canada
| |
Collapse
|
8
|
Mousavi Jam SA, Talebi M, Alipour B, Khosroushahi AY. The therapeutic effect of potentially probiotic Lactobacillus paracasei on dimethylhydrazine induced colorectal cancer in rats. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101097] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
9
|
|
10
|
Barszcz M, Taciak M, Tuśnio A, Święch E, Skomiał J, Čobanová K, Grešáková Ľ. The effect of organic and inorganic zinc source, used with lignocellulose or potato fiber, on microbiota composition, fermentation, and activity of enzymes involved in dietary fiber breakdown in the large intestine of pigs. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104429] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
11
|
Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties. Food Res Int 2021; 142:110191. [PMID: 33773667 DOI: 10.1016/j.foodres.2021.110191] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Revised: 01/02/2021] [Accepted: 01/18/2021] [Indexed: 02/07/2023]
Abstract
This study assessed the impact of eight unit operations [slow pasteurization, high-temperature short time (HTST) pasteurization, cooking, baking, drying, fermentation, supercritical carbon dioxide (CO2), irradiation and extrusion] in different food matrices (milk, orange juice, meatballs, bread, crystallized pineapple, yogurt, orange juice, ground black pepper, snacks, and spaghetti) on the resistance of eight (Bacillus flexus Hk1 Bacillus subtilis Bn1, Bacillus licheniformis Me1, Bacillus mojavensis KJS3, Bacillus subtilis PXN21, Bacillus subtilis PB6, Bacillus coagulans MTCC 5856 and Bacillus coagulans GBI-30, 6086) Bacillus strains with claimed probiotic properties (PB). The number of decimal reductions (γ) caused by the unit operations varied (p < 0.05) amongst the PB. Most of the unit operations caused ≤ 2 γ of PB in the food matrices evaluated. Irradiation caused up to 4.9 γ (p < 0.05) amongst the PB tested. B. subtilis Bn1, B. mojavensis KJS3, B. licheniformis Me1, and B. coagulans GBI-30 showed higher resistance to most of the tested unit operations. These results indicate that the choice of PB for application in foods should also be based on their resistance to unit operations employed during processing. Finally, the high resistance of PB to the unit operations tested comprise valuable data for the development and diversification of probiotic foods with sporeforming strains with claimed probiotic properties.
Collapse
|
12
|
Khorshidian N, Yousefi M, Mortazavian AM. Fermented milk: The most popular probiotic food carrier. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:91-114. [PMID: 32892839 DOI: 10.1016/bs.afnr.2020.06.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Fermented milks are extensively produced and consumed all around the world. The production of these products is an old process that was used for extending the shelf life of milk. Nowadays, numerous traditional and industrial fermented milks with various texture and aroma can be found as an important part of human diet that exhibit several health benefits. In recent years, consumers' awareness about the effect of diet on health and tendency for consuming healthful food products directed manufacturers to develop functional foods. In this context, production of probiotic food products is a common approach. Fermented milks are suitable carrier for probiotics and their production and consumption can be a beneficial way for improving health status. For development of probiotic fermented milks, probiotic viability during fermentation and storage time, their interaction with starter cultures in the product as well as their effect on sensory properties of the product should be taken into account. This chapter describes different fermented milks, probiotics used in fermented milks, process of their production and quality aspects associated with these products.
Collapse
Affiliation(s)
- Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Amir M Mortazavian
- Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| |
Collapse
|
13
|
Desrouillères K, Millette M, Bagheri L, Maherani B, Jamshidian M, Lacroix M. The synergistic effect of cell wall extracted from probiotic biomass containing Lactobacillus acidophilus CL1285, L. casei LBC80R, and L. rhamnosus CLR2 on the anticancer activity of cranberry juice-HPLC fractions. J Food Biochem 2020; 44:e13195. [PMID: 32185816 DOI: 10.1111/jfbc.13195] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 01/24/2020] [Accepted: 01/24/2020] [Indexed: 12/21/2022]
Abstract
Anticancer effects were evaluated on three HPLC fractions obtained from a concentrated cranberry juice and cell wall constituents extracted from a probiotic biomass containing Lactobacillus acidophilus CL1285, Lactobacillus casei LBC80R, and Lactobacillus rhamnosus CLR2. The samples were tested at increasing concentrations for the antiproliferative assay using HT-29 cells' line and for the quinone reductase (QR) assay using Hepa-1c1c7 murine hepatoma cells. Fraction 1 (F1) which is highly concentrated with phenolic acids inhibited the growth of the HT-29 cells' line with IC50 values of 14.80 µg Gallic acid equivalent (GAE)/ml. The fraction 3 (F3) which is highly concentrated in flavonols had potency as QR inducer. Furthermore, the results showed that all cranberry fractions combined with cell wall constituents extracted from the probiotic biomass were more effective in inhibiting the growth of HT-29 as compared to the cranberry fractions tested alone, indicating a possible synergy effect between these bio-functional compounds. PRACTICAL APPLICATIONS: This study strongly evidenced that cranberry juice fractions combined with cell wall constituents extracted from the probiotic biomass can be used as a potent preventive functional compound against colorectal cancer. Therefore, this research proposes a natural dietary compound to prevent mutagenesis and carcinogenesis of colorectal cancer. Furthermore, the industry can formulae products containing probiotic and phenolic compounds as colon cancer cell growth preventive and anticancer products.
Collapse
Affiliation(s)
- Kerlynn Desrouillères
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS, Armand-Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functional Foods, Laval, QC, Canada
| | | | - Leila Bagheri
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS, Armand-Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functional Foods, Laval, QC, Canada
| | - Behnoush Maherani
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS, Armand-Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functional Foods, Laval, QC, Canada
| | - Majid Jamshidian
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS, Armand-Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functional Foods, Laval, QC, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS, Armand-Frappier, Health and Biotechnology Center, Institute of Nutraceutical and Functional Foods, Laval, QC, Canada
| |
Collapse
|
14
|
Abstract
Fermented milk is known to possess potent antioxidant activity. The present study was undertaken to assess the preventive effect of fermented camel milk (FCM) prepared using lactococcus lactis subsp. cremoris against CCl4 induced kidney damage in mice. Nephrotoxicity was induced in mice by a single dose of CCl4 (10 ml/kg 0·3% olive oil, ip). Female mice were pretreated daily with FCM for 15 d. Renal damage was associated with an increase in oxidative stress parameters (lipid peroxidation, protein carbonyl and changes in antioxidant enzyme activities and non-enzymatic antioxidant) and nephropathology markers.The renal injury induced by CCl4 was confirmed by the histological study of the CCl4-intoxicated mice. Pretreatment with FCM significantly prevented renal dysfunction by reducing oxidative stress, while mice recovered normal kidney histology. Moreover, FCM prevented toxicity biomarker changes by reducing creatinine, urea, uric acid, lactate dehydrogenase (LDH) and electrolytes levels in plasma. These data indicate that FCM is efficient in inhibiting oxidative stress induced by CCl4, and suggests that the administration of this milk may be helpful in the prevention of kidney damage.
Collapse
|
15
|
Fortin O, Aguilar-Uscanga BR, Vu KD, Salmieri S, Lacroix M. Effect of Saccharomyces Boulardii Cell Wall Extracts on Colon Cancer Prevention in Male F344 Rats Treated with 1,2-Dimethylhydrazine. Nutr Cancer 2018; 70:632-642. [DOI: 10.1080/01635581.2018.1460672] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Olivier Fortin
- INRS-Institut Armand-Frappier, Research Laboratories in Sciences Applied to Food, Laval, Quebec, Canada
| | - Blanca R. Aguilar-Uscanga
- Laboratorio de Microbiología Industrial, Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara (UdG), Jalisco, Mexico
| | - Khanh D. Vu
- INRS-Institut Armand-Frappier, Research Laboratories in Sciences Applied to Food, Laval, Quebec, Canada
| | - Stephane Salmieri
- INRS-Institut Armand-Frappier, Research Laboratories in Sciences Applied to Food, Laval, Quebec, Canada
| | - Monique Lacroix
- INRS-Institut Armand-Frappier, Research Laboratories in Sciences Applied to Food, Laval, Quebec, Canada
| |
Collapse
|
16
|
Barszcz M, Taciak M, Skomiał J. Influence of different inclusion levels and chain length of inulin on microbial ecology and the state of mucosal protective barrier in the large intestine of young pigs. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an16014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The objective of the study was to examine the effect of inulin level, in regard to its degree of polymerisation (DP), on microbial activity and mucosal immune system of the large intestine of pigs. A total of 56 castrated male piglets (PIC × Penarlan P76) were allocated to seven groups and fed from the 10th day of life cereal-based diets without the addition of inulin or with 1%, 2% or 3% of inulin with an average DP of 10 (IN10) or 23 (IN23). Pigs were sacrificed at the age of 50 days. Feeding IN10 diets increased fructan concentration in the large intestine compared with IN23 diets, but did not affect microbial activity, except for digesta pH and mucinase activity in the middle colon, which were greater at the 1% level compared with the control group and other IN10 diets, respectively. The concentration of secretory immunoglobulin A in the caecum and middle colon was reduced by the 1% IN10 diet compared with the control group. Pigs fed the 2% IN23 diet had a higher butyric acid concentration in the caecum and proximal colon and greater isoacid concentrations in the middle and distal colon in comparison to the control. Dietary level of IN23 did not affect secretory immunoglobulin A concentration but the count of caecal intraepithelial lymphocytes was higher in pigs on the 1% IN23 diet than on the control diet. Neither IN10 nor IN23 diets affected populations of Bifidobacterium or Lactobacillus spp. In conclusion, the effects of inulin in the large intestine of pigs depended on dietary level and DP. IN23 increased short-chain fatty acid production at the 2% level and slightly activated mucosal immune status at the 1% level.
Collapse
|
17
|
Shokryazdan P, Jahromi MF, Bashokouh F, Idrus Z, Liang JB. Antiproliferation effects and antioxidant activity of two new Lactobacillus strains. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.6416] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Abstract The microorganisms most commonly used as probiotics are lactic acid bacteria, especially those of the genus Lactobacillus. In the present study, two Lactobacillus strains, L. pentosus ITA23 and L. acidipiscis ITA44, previously isolated from mulberry silage, were characterized for their antiproliferative and antioxidant activities. The antiproliferative effects of the strains were investigated using the MTT assay with breast cancer (MDA-MB-231), liver cancer (HepG2) and normal liver (Chang) cell lines. The strains were tested for their antioxidant activity using the FRAP and ABTS methods. The results showed that the two Lactobacillus strains had good antiproliferative effects against both cancer cell lines tested, while their effects on the normal cells were weak. Based on the results of the antioxidant tests, the intact cells and cell-free extracts of the two Lactobacillus strains showed more than 135 and less than 50 µg trolox/ml of antioxidant activity, respectively. Lactobacillus pentosus ITA23 and L. acidipiscis ITA44 can be considered as potential probiotic candidates for humans because of their antioxidant activity and antiproliferation effects against cancer cells.
Collapse
Affiliation(s)
- Parisa Shokryazdan
- Universiti Putra Malaysia, Malaysia; Agriculture Biotechnology Research Institute of Iran, Iran
| | | | | | | | | |
Collapse
|
18
|
Nowak P, Kasprowicz-Potocka M, Zaworska A, Nowak W, Stefańska B, Sip A, Grajek W, Juzwa W, Taciak M, Barszcz M, Tuśnio A, Grajek K, Foksowicz-Flaczyk J, Frankiewicz A. The effect of eubiotic feed additives on the performance of growing pigs and the activity of intestinal microflora. Arch Anim Nutr 2017; 71:455-469. [PMID: 29058462 DOI: 10.1080/1745039x.2017.1390181] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The aim of this study was to compare the effect of probiotic bacteria, prebiotics, phytobiotics and their combinations on performance and microbial activity in the digestive tract of growing pigs. The experiment was conducted over 28 d on 48 male pigs of about 12 kg body weight (BW), which were allocated to following treatments.: (1) Control Group (Con) without additive, (2) Group I, addition of a prebiotic (inulin), (3) Group Ph, a phytobiotic (herbal water extracts), (4) Group P, a probiotic composed of four strains of lactic acid bacteria, (5) Group PhP, phytobiotic and probiotic bacteria and (6) Group PhPI, a phytobiotic, probiotic bacteria and a prebiotic. Animal performance was recorded and at d 28 six pigs from each group were euthanised to collect digesta samples. In all groups except for Group I, diarrhoea incidents were observed. Groups Ph and P had significantly higher daily gains and final BW, and Group Ph utilised feed better than other groups. The pH of ileal digesta was significantly lower in Group PhPI. In the caecal digesta of Groups I, P and PhP, the pH level was lower than in the other groups but dry matter contents was significantly higher in Groups Con and I. The short-chain fatty acids and particular acid content differed significantly only in the colonic digesta. The yeast and mould numbers in caecal digesta was highest in Group Con. No treatment effects were observed for the number of lactic acid bacteria, coli group bacteria or Clostridium. However, the observed significantly higher number of total bacteria suggests that a multi-component eubiotic treatment changes the bacterial composition and distribution more effectively. Our findings indicated that all used additives changed the intestinal microflora, but the multi-component eubiotics were not beneficial as feed additives offered separately. Moreover, supplementation of phytobiotics and probiotic bacteria also improved the animal performance significantly.
Collapse
Affiliation(s)
- Piotr Nowak
- a Department of Animal Nutrition and Feed Management , Poznan University of Life Sciences , Poznań , Poland
| | | | - Anita Zaworska
- a Department of Animal Nutrition and Feed Management , Poznan University of Life Sciences , Poznań , Poland
| | - Włodzimierz Nowak
- a Department of Animal Nutrition and Feed Management , Poznan University of Life Sciences , Poznań , Poland
| | - Barbara Stefańska
- a Department of Animal Nutrition and Feed Management , Poznan University of Life Sciences , Poznań , Poland
| | - Anna Sip
- b Department of Biotechnology and Food Microbiology , Poznan University of Life Sciences , Poznań , Poland
| | - Włodzimierz Grajek
- b Department of Biotechnology and Food Microbiology , Poznan University of Life Sciences , Poznań , Poland
| | - Wojciech Juzwa
- b Department of Biotechnology and Food Microbiology , Poznan University of Life Sciences , Poznań , Poland
| | - Marcin Taciak
- c The Kielanowski Institute of Animal Physiology and Nutrition , Polish Academy of Sciences , Jabłonna , Poland
| | - Marcin Barszcz
- c The Kielanowski Institute of Animal Physiology and Nutrition , Polish Academy of Sciences , Jabłonna , Poland
| | - Anna Tuśnio
- c The Kielanowski Institute of Animal Physiology and Nutrition , Polish Academy of Sciences , Jabłonna , Poland
| | - Katarzyna Grajek
- d Department of Innovative Biomaterials and Nanotechnologies , Institute of Natural Fibres and Medicinal Plants , Poznań , Poland
| | - Joanna Foksowicz-Flaczyk
- d Department of Innovative Biomaterials and Nanotechnologies , Institute of Natural Fibres and Medicinal Plants , Poznań , Poland
| | - Andrzej Frankiewicz
- a Department of Animal Nutrition and Feed Management , Poznan University of Life Sciences , Poznań , Poland
| |
Collapse
|
19
|
Analytical optimization of a phenolic-rich herbal extract and supplementation in fermented milk containing sweet potato pulp. Food Chem 2017; 221:950-958. [DOI: 10.1016/j.foodchem.2016.11.069] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2016] [Revised: 10/14/2016] [Accepted: 11/16/2016] [Indexed: 01/08/2023]
|
20
|
Lactobacillus plantarum as a Probiotic Potential from Kouzeh Cheese (Traditional Iranian Cheese) and Its Antimicrobial Activity. Probiotics Antimicrob Proteins 2017; 9:189-193. [DOI: 10.1007/s12602-017-9255-0] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|
21
|
Tuśnio A, Taciak M, Barszcz M, Święch E, Bachanek I, Skomiał J. Effect of Replacing Soybean Meal by Raw or Extruded Pea Seeds on Growth Performance and Selected Physiological Parameters of the Ileum and Distal Colon of Pigs. PLoS One 2017; 12:e0169467. [PMID: 28060879 PMCID: PMC5218572 DOI: 10.1371/journal.pone.0169467] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2016] [Accepted: 12/16/2016] [Indexed: 11/18/2022] Open
Abstract
The use of pea seeds is limited due to the content of antinutritional factors that may affect gut physiology. Heat treatment such as extrusion may reduce heat-labile antinutritional factors and improve the nutritional value of pea seeds. This study determined the effect of partial replacement of soybean meal in pig diets by raw or extruded pea seeds on growth performance, nitrogen balance and physiology of the ileum and distal colon. The experiment was carried out in 18 castrated male piglets of initial body weight of 11 kg, divided into three groups. The animals were fed cereal-based diets with soybean meal (C), which was partly replaced by raw (PR) or extruded pea (PE) seeds. Nitrogen balance was measured at about 15 kg body weight. After 26 days of feeding, tissue samples were taken from the ileum and distal colon for histological measurements, and colonic digesta samples for analyses of microbial activity indices. The animals fed the PE diet had a significantly greater average daily gain than those fed the C diet and better apparent protein digestibility than those on the PR diet. Pigs fed the PR diet had a significantly greater butyric acid concentration and lower pH in the colon than pigs fed PE and C diets. There was no significant effect of the diet on other indices of microbial activity or morphological parameters. In conclusion, feeding a diet with extruded pea seeds improved growth performance of pigs, did not affect intestinal morphology and had a negligible effect on microbial activity in the distal colon.
Collapse
Affiliation(s)
- Anna Tuśnio
- Department of Monogastric Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Marcin Taciak
- Department of Monogastric Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Marcin Barszcz
- Department of Monogastric Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Ewa Święch
- Department of Monogastric Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Ilona Bachanek
- Department of Monogastric Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Jacek Skomiał
- Department of Monogastric Nutrition, The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| |
Collapse
|
22
|
Khorshidian N, Yousefi Asli M, Hosseini H, Shadnoush M, Mortazavian AM. Potential Anticarcinogenic Effects of Lactic Acid Bacteria and Probiotics in Detoxification of Process-Induced Food Toxicants. IRANIAN JOURNAL OF CANCER PREVENTION 2016. [DOI: 10.17795/ijcp-7920] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
23
|
Desrouillères K, Millette M, Jamshidian M, Maherani B, Fortin O, Lacroix M. Cancer preventive effect of a specific probiotic fermented milk components and cell walls extracted from a biomass containing L. acidophilus CL1285, L. casei LBC80R, and L. rhamnosus CLR2 on male F344 rats treated with 1,2-dimethylhydrazine. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.08.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
|
24
|
Eslami S, Hadjati J, Motevaseli E, Mirzaei R, Farashi Bonab S, Ansaripour B, Khoramizadeh MR. Lactobacillus crispatus strain SJ-3C-US induces human dendritic cells (DCs) maturation and confers an anti-inflammatory phenotype to DCs. APMIS 2016; 124:697-710. [PMID: 27245496 DOI: 10.1111/apm.12556] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2015] [Accepted: 04/25/2016] [Indexed: 12/16/2022]
Abstract
Lactobacillus crispatus is one of the most predominant species in the healthy vagina microbiota. Nevertheless, the interactions between this commensal bacterium and the immune system are largely unknown. Given the importance of the dendritic cells (DCs) in the regulation of the immunity, this study was performed to elucidate the influence of vaginal isolated L. crispatus SJ-3C-US from healthy Iranian women on DCs, either directly by exposure of DCs to ultraviolet-inactivated (UVI) and heat-killed (HK) L. crispatus SJ-3C-US or indirectly to its cell-free supernatant (CFS), and the outcomes of immune response. In this work we showed that L. crispatus SJ-3C-US induced strong dose-dependent activation of dendritic cells and production of high levels of IL-10, whereas IL-12p70 production was induced at low level in an inverse dose-dependent manner. This stimulation skewed T cells polarization toward CD4(+) CD25(+) FOXP3(+) Treg cells and production of IL-10 in a dose-dependent manner in mixed leukocyte reaction (MLR) test. The mode of bacterial inactivation did not affect the DCs activation pattern, upon encounter with L. crispatus SJ-3C-US. Moreover, while DCs stimulated with CFS showed moderate phenotypic maturation and IL-10 production, it failed to skew T cells polarization toward CD4(+) CD25(+) FOXP3(+) regulatory T cells (Treg) and production of IL-10. This study showed that L. crispatus SJ-3C-US confers an anti-inflammatory phenotype to DCs through up-regulation of anti-inflammatory/regulatory IL-10 cytokine production and induction of CD4(+) CD25(+) FOXP3(+) T cells at optimal dosage. Our findings suggest that L. crispatus SJ-3C-US could be a potent candidate as protective probiotic against human immune-mediated pathologies, such as chronic inflammation, vaginitis or pelvic inflammatory disease (PID).
Collapse
Affiliation(s)
- Solat Eslami
- Department of Medical Biotechnology, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Jamshid Hadjati
- Department of Immunology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Elahe Motevaseli
- Department of Molecular Medicine, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Reza Mirzaei
- Department of Immunology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Samad Farashi Bonab
- Department of Immunology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Bita Ansaripour
- Department of Immunology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammad Reza Khoramizadeh
- Department of Medical Biotechnology, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, Iran.,Biosensor Research Center, Endocrinology and Metabolism Molecular-Cellular Sciences Institute, EMRI, Tehran University of Medical Sciences, Tehran, Iran
| |
Collapse
|
25
|
Barszcz M, Taciak M, Skomiał J. The effects of inulin, dried Jerusalem artichoke tuber and a multispecies probiotic preparation on microbiota ecology and immune status of the large intestine in young pigs. Arch Anim Nutr 2016; 70:278-92. [DOI: 10.1080/1745039x.2016.1184368] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|