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Mosallaie F, Jooyandeh H, Hojjati M, Fazlara A. Biological reduction of aflatoxin B1 in yogurt by probiotic strains of Lactobacillus acidophilus and Lactobacillus rhamnosus. Food Sci Biotechnol 2020; 29:793-803. [PMID: 32523789 PMCID: PMC7256161 DOI: 10.1007/s10068-019-00722-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 11/26/2019] [Accepted: 12/03/2019] [Indexed: 01/13/2023] Open
Abstract
The present study was conducted to investigate the ability of two probiotic strains, L. acidophilus PTCC 1643 and L. rhamnosus PTCC 1637, to bind aflatoxin B1 (AFB1, 20 ng/ml) in comparison with yogurt starter cultures, at equal bacterial count (~ 109 LogCFU/ml) during a 21-day storage period at 4 °C. All assessed treatments exhibited high percentages of AFB1-binding, ranged from 64.56 to 96.58%. However, the ability of probiotic bacteria was statistically higher than yogurt starter cultures. Aflatoxin binding ability of the selected lactic acid bacteria was dependent on both time and bacteria species. The highest and the lowest percentages of AFB1-removal was observed at 11th day of cold storage by L. rhamnosus (96.58 ± 3.97%) and at the first day of storage for yogurt starter cultures (64.56 ± 5.32%), respectively. The stability of bacterial cells-AFB1 complex was remarkable, since only 0.84-26.75% of bounded AFB1 was released from bacterial cells after 3 times washing during the storage period.
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Affiliation(s)
- Fatemeh Mosallaie
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Khuzestan Iran
| | - Hossein Jooyandeh
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Khuzestan Iran
| | - Mohammad Hojjati
- Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Khuzestan Iran
| | - Ali Fazlara
- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
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Ozturkoglu-Budak S, Akal HC, Buran İ, Yetişemiyen A. Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12. J Dairy Sci 2019; 102:6901-6913. [DOI: 10.3168/jds.2019-16479] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Accepted: 03/23/2019] [Indexed: 11/19/2022]
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Madjd A, Taylor MA, Mousavi N, Delavari A, Malekzadeh R, Macdonald IA, Farshchi HR. Comparison of the effect of daily consumption of probiotic compared with low-fat conventional yogurt on weight loss in healthy obese women following an energy-restricted diet: a randomized controlled trial. Am J Clin Nutr 2016; 103:323-9. [PMID: 26702123 DOI: 10.3945/ajcn.115.120170] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2015] [Accepted: 11/19/2015] [Indexed: 12/31/2022] Open
Abstract
BACKGROUND Despite evidence for the beneficial effects of probiotics and low-fat dairy products, to our knowledge, no study has compared the beneficial effect on weight loss of consuming a probiotic yogurt (PY) compared with a standard low-fat yogurt (LF) during a hypoenergetic program. OBJECTIVE We compared the effect of the PY with LF yogurt consumption on body weight and cardiometabolic risk factors in women during a weight-loss program. DESIGN Overweight and obese women [body mass index (in kg/m(2)): 27-40; age: 18-50 y) who usually consumed standard LFs were asked to consume either PY or LF every day with their main meals for 12 wk while following a weight-loss program. RESULTS A total of 89 participants were randomly assigned to one of the 2 intervention groups. Baseline variables were not significantly different between groups. A statistically significant reduction in anthropometric measurements and significant improvements in cardiometabolic risk characteristics were observed over the 12 wk in both groups. However, no significant differences in weight loss and anthropometric measurements were seen between groups after the intervention. Compared with the LF group, the PY group had a greater (mean ± SD) decrease in total cholesterol (PY = -0.36 ± 0.10 mmol/L, LF = -0.31 ± 0.10 mmol/L; P = 0.024), low-density lipoprotein cholesterol (PY = -0.35 ± 0.10 mmol/L, LF = -0.31 ± 0.11 mmol/L; P = 0.018), homeostasis model assessment of insulin resistance (PY = -0.55 ± 0.32, LF = -0.42 ± 0.20; P = 0.002), 2-h postprandial glucose (PY = -0.61 ± 0.24 mmol/L, LF = -0.44 ± 0.19 mmol/L; P < 0.001), and fasting insulin concentration (PY = -1.76 ± 1.01 mU/mL, LF = -1.32 ± 0.62 mU/mL; P = 0.002), as secondary endpoints after the study. No significant differences were found for fasting plasma glucose, high-density lipoprotein cholesterol, or triglycerides within both groups after the 12 wk. CONCLUSION Consumption of PY compared with LF with main meals showed no significant effects on weight loss. However, it may have positive effects on lipid profiles and insulin sensitivity during a weight-loss program. This trial was registered at http://www.irct.ir/ as IRCT201402177754N8.
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Affiliation(s)
- Ameneh Madjd
- School of Life Sciences, Queen's Medical Centre, University of Nottingham, Nottingham, United Kingdom; NovinDiet Clinic, Tehran, Iran; and
| | - Moira A Taylor
- School of Life Sciences, Queen's Medical Centre, University of Nottingham, Nottingham, United Kingdom
| | | | - Alireza Delavari
- Digestive Disease Research Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Reza Malekzadeh
- Digestive Disease Research Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Ian A Macdonald
- School of Life Sciences, Queen's Medical Centre, University of Nottingham, Nottingham, United Kingdom
| | - Hamid R Farshchi
- School of Life Sciences, Queen's Medical Centre, University of Nottingham, Nottingham, United Kingdom; NovinDiet Clinic, Tehran, Iran; and
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Elizaquível P, Sánchez G, Salvador A, Fiszman S, Dueñas MT, López P, Fernández de Palencia P, Aznar R. Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan. J Dairy Sci 2011; 94:3271-8. [PMID: 21700011 DOI: 10.3168/jds.2010-4026] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2010] [Accepted: 03/14/2011] [Indexed: 12/31/2022]
Abstract
Probiotic cultures are increasingly being incorporated into a wide variety of food products. Although lactobacilli and bifidobacteria are the most frequently used, other lactic acid bacteria (LAB) have been reported to be potential probiotics. Of these, the cider isolates Pediococccus parvulus (strains 2.6 and CUPV22) and Lactobacillus suebicus CUPV221 produce a 2-branched (1,3)-β-d-glucan exopolysaccharide that decreases serum cholesterol levels and affects the activation of human macrophages. For this reason, these 3 strains were incorporated into yogurt, orange juice, and 2 juice-milk beverages to evaluate the effect of the food matrix on the resistance of these strains to simulated gastrointestinal tract conditions. Our results showed that incorporation of the LAB did not significantly affect the physical and rheological properties of the food matrices tested. When incorporated in yogurt, LAB strains population decreased by 2 to 3 log orders of magnitude during the shelf life of the product (28 d). However, no significant decrease was observed in the juice and juice-milk beverages during the same storage period, except for Lb. suebicus, whose viability decreased by 3 log orders of magnitude. When strains were subjected to gastrointestinal tract conditions, a decrease in the survival was observed at the lower pH (1.8). However, incorporation of these LAB strains into orange juice increases their resistance to lower pH conditions, thus improving survival to gastrointestinal stress. Moreover, a protective effect was observed for P. parvulus CUPV22 and 2.6 to gastric stress in juice-milk beverages and to gastrointestinal stress in yogurt. Lactobacillus suebicus CUPV221 did not survive when incorporated into yogurt and juice-milk beverage.
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Affiliation(s)
- P Elizaquível
- Department of Microbiology and Ecology, University of Valencia, Av. Dr. Moliner 50, 46100 Burjasot, Spain
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Yew SE, Lim TJ, Lew LC, Bhat R, Mat-Easa A, Liong MT. Development of a Probiotic Delivery System from Agrowastes, Soy Protein Isolate, and Microbial Transglutaminase. J Food Sci 2011; 76:H108-15. [DOI: 10.1111/j.1750-3841.2011.02107.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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SACCARO DANIELAM, TAMIME ADNANY, PILLEGGI ANALÚCIAOPS, OLIVEIRA MARICÊN. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°C. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2009.00497.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ong L, Shah N. Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses. J Food Sci 2009; 74:S182-91. [DOI: 10.1111/j.1750-3841.2009.01164.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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De Souza Oliveira RP, Perego P, Converti A, De Oliveira MN. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: The effect of inulin. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.01.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Sabia C, de Niederhäusern S, Guerrieri E, Bondi M, Anacarso I, Iseppi R, Messi P. Interference of Lactobacillus plantarum strains in the in vitro conjugative transfer of R-plasmids. Curr Microbiol 2008; 58:101-5. [PMID: 18810532 DOI: 10.1007/s00284-008-9279-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2008] [Accepted: 07/08/2008] [Indexed: 11/29/2022]
Abstract
Probiotic compounds, which are often constituted of lactobacilli, exert a number of health benefits through maintenance of the intestinal ecosystem balance. Among the important interactions that occur in the gut microbiota, plasmid transfer by mating is an increasing cause of concern, particularly when antibiotic-resistant genes are involved. Because lactobacilli seem to be able to influence this mechanism, the aim of the present work was to investigate the in vitro capability of two Lactobacillus plantarum strains (one bacteriocin producer and one nonproducer) to interfere with the conjugation processes. For this purpose different matings were performed adding to the donor and recipient cells L. plantarum 35d bac+ and L. plantarum 396/1 bac- as agents of interference. Conjugations added with a Staphylococcus aureus strain or without any agent of interference were used as controls. The results of our experiments demonstrated that both lactobacillus strains were able to decrease mating frequency. Statistically significant differences in the viable transconjugants were obtained in the presence and in the absence of the lactobacilli. The effect was almost the same with the two L. plantarum independent of bacteriocin production. In the trial performed with S. aureus, no decrease in mating frequency was observed, confirming that the capability to interfere with R-plasmid transfer ability could be a property of the tested L. plantarum strains.
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Affiliation(s)
- Carla Sabia
- Department of Biomedical Sciences, University of Modena and Reggio Emilia, Modena, Italy
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Ong L, Shah NP. Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12 degrees C. J Food Sci 2008; 73:M111-20. [PMID: 18387113 DOI: 10.1111/j.1750-3841.2008.00689.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The influence of adjunct bacteria on composition of cheeses, organic acid profiles, proteolysis, and ACE-inhibitory activity during ripening at 4, 8, and 12 degrees C for 24 wk was investigated. cheddar cheeses were made with starter lactococci (control), Lactobacillus acidophilus L10, and starter lactococci (L10), and L. acidophilus L10, L. helveticus H100, and starter lactococci (H100). The counts of L. acidophilus in L10 cheeses remained at >10(6) colony forming units (CFU)/g after 24 wk of ripening at 4, 8, and 12 degrees C. Concentrations of lactic, acetic, and propionic acids of the L10 and H100 cheeses were significantly higher than those of the control cheeses after 24 wk of ripening (P < 0.05). Proteolysis of the cheeses was improved as the ripening temperature increased. Water-soluble nitrogen, trichloroacetic acid soluble nitrogen, and phosphotungstic acid soluble nitrogen of L10 and H100 cheeses were significantly higher than those of the control cheeses (P < 0.05). Increase in ripening temperature from 4 degrees C to 8 and 12 degrees C increased the percentage of ACE inhibition. The IC(50) value among cheeses ripened at 4, 8, and 12 degrees C, however, was not significantly different (P > 0.05). Hence, probiotic L. acidophilus L10 can be added into cheddar cheeses to improve proteolysis and ACE-inhibitory activity.
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Affiliation(s)
- L Ong
- School of Molecular Sciences, Victoria University, Werribee Campus, P.O. Box 14428, Melbourne, Victoria 8001, Australia
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Kabeir BM, Yazid AM, Stephenie W, Hakim MN, Anas OM, Shuhaimi M. Safety evaluation of Bifidobacterium pseudocatenulatum G4 as assessed in BALB/c mice. Lett Appl Microbiol 2007; 46:32-7. [PMID: 17944838 DOI: 10.1111/j.1472-765x.2007.02255.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS To assess the safety of Bifidobacterium pseudocatenulatum G4 in BALB/c mice that involves examination of bacterial translocation, changes in the internal organs and histology of the intestinal lining. METHODS AND RESULTS Forty male BALB/c mice were randomly assigned into five groups (n = 8). Three groups were orally fed with 50 microl of three different concentrations of B. pseudocatenulatum G4 (2 x 10(4), 1 x 10(8) and 1 x 10(11) CFU day(-1)) for 4 weeks. One group was orally administered with 50 microl of 1 x 10(8) CFU B. longum BB536 per day for 4 weeks and last group was used as a nonbifidobacterial treatment control, which received 50 microl of skim milk. The administered strains did not affect the general health of mice and incapable of carrying out translocation to blood or liver. There were no significant differences in the internal organ (liver, heart, kidney and spleen) indices, serum enzymes of liver (aspartate aminotransferase, alkaline phosphate, alanine aminotransferase) and kidney (urea and creatinine) and histology (villi height, crypts height, mucosa thickness and epithelial cell height) of caecum, ileum and colon. CONCLUSION Administration of high dose of up to 1 x 10(11) CFU B. pseudocatenulatum G4 per day to mice did not show any health threatening symptoms. SIGNIFICANCE AND IMPACT OF THE STUDY Bifidobacterium pseudocatenulatum G4 is none pathogenic to BALB/c mice and could be safe probiotic for human consumption.
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Affiliation(s)
- B M Kabeir
- Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
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Donkor ON, Henriksson A, Vasiljevic T, Shah NP. Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk. ACTA ACUST UNITED AC 2007. [DOI: 10.1051/lait:2006023] [Citation(s) in RCA: 102] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Ong L, Henriksson A, Shah N. Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2005.12.009] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Donkor O, Henriksson A, Vasiljevic T, Shah N. Effect of acidification on the activity of probiotics in yoghurt during cold storage. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.10.008] [Citation(s) in RCA: 114] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Champagne CP, Gardner NJ, Roy D. Challenges in the addition of probiotic cultures to foods. Crit Rev Food Sci Nutr 2006; 45:61-84. [PMID: 15730189 DOI: 10.1080/10408690590900144] [Citation(s) in RCA: 234] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Probiotic cultures are increasingly being added to foods in order to develop products with health-promoting properties. Although the literature is abundant on the beneficial effects of bifidobacteria and Lactobacillus acidophilus on health, little information is available on the challenges industry faces in adding these probiotic cultures to food products. The aim of this article is to examine seven issues that should be addressed when developing functional foods: 1) type or form of probiotic that should be used; 2) addition level required to have a beneficial effect; 3) toxicity; 4) effect of the processing steps on viability; 5) determination, in the product, of the cell populations added; 6) stability during storage; 7) changes in sensory properties of the foods.
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Affiliation(s)
- Claude P Champagne
- Food Research and Development Center, Agriculture and Agri-Food Canada, St-Hyacinthe, Quebec, Canada
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Ong L, Henriksson A, Shah N. Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.05.008] [Citation(s) in RCA: 127] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Donkor O, Henriksson A, Vasiljevic T, Shah NP. Probiotic Strains as Starter Cultures Improve Angiotensin-converting Enzyme Inhibitory Activity in Soy Yogurt. J Food Sci 2005. [DOI: 10.1111/j.1365-2621.2005.tb11522.x] [Citation(s) in RCA: 114] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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SHUHAIMI M, ALI AM, SALEH NM, YUSOFF K, YAZID AM. Differentiation of the Bifidobacterium pseudocatenulatum Isolates from Faeces of Infant by RAPD. Biosci Microflora 2001. [DOI: 10.12938/bifidus1996.20.89] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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