جستجوی مقالات مرتبط با کلیدواژه « probiotics » در نشریات گروه « صنایع غذایی »

In recent years, consumers in addition to considering the nutritional characteristics that are normally a desired food, also pay special attention to the health characteristics of the product. In this study, the effect of 5 variables including inulin, storage time, type of fruit (apple, cherry), type of microbe (Lactobacillus acidophilus and Lactobacillus casei) and type of coating (encapsulated and free) on the quality control of total count were discussed. Analysis of variance of data at 5% level showed that in all graphs, independent variables had significant effects (p) on the dependent variable in this study. The results showed that by considering inulin, the amount of microorganisms increases and in the presence or absence of fruit type, there are no significant changes in the overall count, but fruit type can affect the number of microorganisms. The number of Lactobacillus acidophilus was observed in the environment more than Lactobacillus casei. By considering the type of fruit and increasing the fermentation time, we have a decrease in microorganisms, which is related to the pH of the environment of these fruits. With increasing storage time and considering encapsulation in the early stages, it is less than non-encapsulated microorganisms and the difference between them is significant. Considering the type of fruit, the total count in Lactobacillus casei is more than Lactobacillus acidophilus because in the early stages, the growth of Lactobacillus casei, which has a more balanced pH growth than acidophilus, decreases over time as the pH decreases.

The aim of this study is to investigate the effect of gelatin film containing Bifidobacterium bifidum and Lactobacillus rhamnosus bacteria on the survival of Staphylococcus aureus bacteria inoculated into rainbow trout meat as well as its physicochemical characteristics for 12 days during storage at refrigerator. Staphylococcus aureus was inoculated into fish samples with a concentration of 106 log cfu/ml. Then the treatments (control group, rainbow trout samples packed with gelatin film, gelatin film containing each probiotic bacteria Bifidobacterium bifidum and Lactobacillus rhamnus with a concentration of 109 log cfu/ml separately and gelatin film containing both probiotics) were prepared. Samples were packed in polythene bags and stored in refrigerator. Probiotic bacteria viability and Staphylococcus aureus bacteria count, pH, TVB-N, PV and TBARS were evaluated. According to the results, the survival of probiotic bacteria showed a decreasing trend during the study, and it was found that the survival of Bifidobacterium bifidum bacteria in gelatin film treatment and gelatin film treatment containing both probiotics on the last day respectively 6.81 log cfu/g and 5.37 log cfu/g and the viability of Lactobacillus rhamnosus bacteria was also reduced by 7.43 log cfu/g and 6.31 log cfu/g respectively in the mentioned treatments. Compared to the control group, probiotic films controlled the microbial growth of fish fillets well, while the gelatin film treatment containing both probiotics had the lowest rate. Chemical tests also had an increasing trend and their changes in all treated fish fillets were significantly lower than the untreated group (P<0.05). It was found that gelatin films containing probiotics, especially gelatin films containing Lactobacillus rhamnosus and Bifidobacterium bifidum, which had worked more successfully, had an effective antimicrobial effect against Staphylococcus aureus bacteria, and this coating can increase the shelf life of rainbow trout and this The category of products has a good effect.

In this study, the survival of Lactobacillus casei probiotic bacteria added to polylactic acid-nanocellulose nanocomposite film during 16 days of storage in the refrigerator was investigated. For this purpose, three edible films including polylactic acid, polylactic acid + nano cellulose, polylactic acid + nano cellulose+ Lactobacillus casei (9 log CFU/g) were prepared and the physical and mechanical characteristics of the films as well as the survival of Lactobacillus casei bacteria were investigated. The results of the mechanical test showed that the use of probiotic bacteria decreased the tensile strength and elongation at break of the polylactic acid-nanocellulose film (P < 0.05), but the addition of nanocellulose improved the mechanical properties of the polylactic acid film. The results of physical tests including humidity, solubility, water vapor permeability showed that the addition of probiotic bacteria and nanocellulose improved the physical properties of the film, but the opacity of the films increased (P<0.05). According to the results of the present study, with the increase in storage time, the survival of probiotic bacteria in the nanofilm decreased, and at the end of the storage period, its values were equal to 6.12 log CFU/g, but it was within the permissible range (6 log CFU/g).Therefore, the composition of Lactobacillus casei probiotic strain in the edible film can be its suitable carrier at refrigerator temperature

Humans are always looking for a way to preserve food from chemical, microbial, and food pathogen spoilage. The use of probiotics is facing challenges today. To get out of this impasse, probiotics can be converted into postbiotics and used in the treatment of various diseases. postbiotics provide a significant source of energy for colon epithelial cells and play a role in their growth and differentiation. To evaluate the antimicrobial effect, the postbiotic and was evaluated against the pathogens Escherichia. coli, Staphylococcus aureus, Penicillium notatum, and Candida albicans by Well Diffusion Agar method in measuring the diameter of the halo of non-growth. Skewness and kurtosis indices were used to check the normality of the data. In evaluating the antimicrobial effect of the postbiotic extract by diffusion method in the well and measuring, the largest diameter was formed in the concentration of 800 µl/ml in E. coli and Staphylococcus aureus bacteria. in Penicillium notatum and Candida albicans, a non-growth halo was observed after three repetitions. According to the results obtained from the present research, it can be concluded that Lactobacillus casei is one of the bacteria, whose postbiotics can have an inhibitory effect against pathogenic bacteria such as E. coli and Staphylococcus aureus. The results obtained in the measurements of the diameter of the non-growth halo of the evaluated pathogens showed a difference in the effect of the postbiotic extract.

The survival of probiotics in food products face various challenges during the production process. One of the emerging processes in the production of food products is 3D printing. The effect of this process on the viability of probiotics has not been studied so far. In this research, the effect of micro-encapsulation on cell viability during the process of 3D printing and cookie baking (based on waste from confectionery products) was investigated. First, the conditions for the production of micro-capsules were optimized by modulating the percentage of sodium alginate and calcium chloride solutions. Then, the effect of micro-encapsulation with different concentrations of micro-capsules (10, 5, 0% w/w) on the firmness of the dough texture was also investigated as an important factor in the printability of the dough. Finally, the cell viability was evaluated during the printing and baking process (150°C and 180°C for 10 minutes). The results of the microscopic images showed that with the increase in the concentration of sodium alginate and calcium chloride solution, the uniformity and sphericity of the micro-capsule increases. The efficiency of alginate-based micro-encapsulation in this method was 89.41%. The optimal concentration of micro-capsules in order to have the desired printability of baked dough, was reported as 5% w/w. Microencapsulation increased the survival rate of probiotics during 3D printing and baking. The survival percentage of microencapsulated probiotics (T2) after 3D printing and baking (150°C temperature) was 96.86% and 62.58%, respectively. Meanwhile, the survival percentage for the sample containing free cells (T1) was reported 60.77% and 43.05%, respectively. However, no viable probiotic cells were observed in both free and encapsulated cells conditions at 180°C.

Escherichia coli  induced urinary tract infection urinary tract infections is a prevalent acquired infection in Iran. The IutA virulence gene plays a crucial role in the pathogenesis of E. coli, particularly in binding to epithelial cells.  In addition, as a group of probiotics, lactobacilli have an important role in the body and are therapeutically benefits in some cases. This study aimes to molecularly investigate the effect of Lactobacillus casei PTCC 1608 on different strains of uropathogenic E. coli  isolated from urinary infection through PCR. The desired strain of E. coli was isolated from patients with urinary tract infections and investigated through differentiation methods. The IutA gene of the desired strain was evaluated through PCR and then strains with positive genotypes were isolated and the antibacterial effect of Lactobacillus casei was evaluated through dilution and disc diffusion methods in a liquid medium. The antibacterial effect of Lactobacillus casei on antibiotic-resistant uropathogenic E. coli was studies. From a total of 40 samples isolated from the urine of patients with urinary tract infections, the results of MIC-MBC were either positive or negative. The antibiotic sensitivity test at the dilution of 1 to 10 showed an inhibition zone of 9 cm. These results indicated that the isolated bacterium was not resistant to ampicillin and the antibiotic did not lose its therapeutic effect. Moreover, the probiotic used has a therapeutic role and can improve urinary infections.

Probiotics are beneficial organisms that can be used as a suitable tool against absorption and possible poisoning by heavy metals. The aim of this study was to investigate the effect of a mixture of native Iranian probiotics (Lactobacillus rhamnosus, Lactobacillus casei and Lactobacillus holoticus) on liver tissue changes in male rats infected with cadmium chloride. 21 adult male Wistar rats were divided into 3 groups of 7: control, cadmium chloride, cadmium chloride with a mixture of native Iranian probiotics. Cadmium chloride (3 mg/kg) was injected intraperitoneal and by probiotic gavage (109 CFU/ml) for 30 days. At the end of the test, blood samples were taken from the heart to measure the serum level of liver enzymes, liver tissue was extracted and histological studies of the liver were performed after hematoxylin-eosin staining. Data were compared between groups based on one-way ANOVA and Tukey test. Serum levels of liver enzymes in the group receiving cadmium chloride showed a significant increase compared to the control group and in the group treated with a mixture of native Iranian probiotics showed a significant decrease. Also, morphological changes of liver tissue in the group treated with probiotics showed a decrease in tissue damage compared to the cadmium chloride group. According to the findings of this study, the use of a mixture of native Iranian probiotics (Lactobacillus rhamnosus, Lactobacillus casei and Lactobacillus holoticus) can improve the induced damage of cadmium chloride in liver tissue.

Dairy products, due to high daily consumption among the people as a carrier of beneficial compounds and probiotics can be the first option for enrichment. In this study, the production of beneficial products was investigated in cocoa milk containing vitamin D3 at four levels (IU 0, IU 300, IU 400, IU 500 and IU 600) with probiotic Lactobacillus acidophilus (108 CFU / ml). The results showed that the use of vitamin D3 even at a concentration of 600 IU had no significant effect (p> 0.05) on the microbial growth of cocoa milk treatments. The results of physicochemical tests showed that the pH decreased and the acidity increased (p≤0.05). However, other physicochemical parameters such as dry matter percentage and fat content of treatments did not show significant changes (p> 0.05). However, the viscosity of probiotic milk cocoa treatments reached 8.46 milliseconds on the tenth day. Sensitivity to oxidation of the treatments did not show a significant change (p> 0.05) due to the high level of saturated fatty acids in milk, however, probiotic treatments had a higher peroxide index on the tenth day. The results of sensory evaluation showed that enrichment of probiotic and non-probiotic milk cocoa treatments with vitamin D3 had no significant effect. According to the results of tests performed on cocoa milk treatments, the production of probiotic milk fortified with vitamin D3 in the amount of 600 IU was introduced as the superior treatment.

In this study, the effect of sugar beet fiber on the survival of Bifidobacterium bifidum and the physicochemical and sensory properties of fruit yogurt containing kamquat during storage at 4±1°C was investigated using the response surface methodology (RSM). The amount of sugar beet fiber was in the range of zero to 3%, and storage time was 1 to 21 days. The results of statistical analysis of the data showed that with increasing the amount of fiber and the storage time, the number of Bifidobacterium bifidum increased significantly (P<0.05). With increasing the amount of fiber, the moisture, syneresis, and L* and b* indices decreased, and the a* index increased significantly (P<0.05). During the storage time, the L* and a* indices increased and decreased significantly, respectively (P<0.05). The amount of acidity also increased during the storage period (P<0.05). The results of sensory evaluation showed that with increasing the amount of fiber, color and flavor scores decreased significantly, and during storage time, texture scores increased significantly. Finally, the amount of 2.5% sugar beet fiber was determined as optimal conditions for the production of probiotic fruit yogurt containing kumquat during its 21-day storage time.

In recent years, consumers, in addition to considering the nutritional characteristics that are normally a desired food, also pay special attention to the health characteristics of the product. Today, probiotic juices have not received much attention in the industry and have little research history. Therefore, choosing apple and cherry juices as a high pH range can be a model for other juices.

In this study, the effect of 5 variables including fruit type (apple, cherry), inulin, type of probiotic microorganisms (Lactobacillus acidophilus and Lactobacillus casei) and probiotic addition method (encapsulated and free) and storage time (1, 7, 14 and 21 days) were investigated). Some physicochemical properties of juices (turbidity, viscosity, total sugar and vitamin C) were studied. The D-Optimal response surface methodology with incomplete factorial was used to design the experiment and its analysis was performed with SAS 4.5 software.

Analysis of variance at 5% level of significance showed that except for turbidity, other independent variables had significant effects (p < 0.05) on dependent variables in this study. In the microorganisms of cherry encapsulation, the amount of turbidity is constant (approximately 4) and in free cells this amount is reduced (1.5). In apple fruit, the amount of turbidity is constant in encapsulated and free (2.8). The viscosity results showed that apple juice has a minimum viscosity (1.25) and cherry juice has a high viscosity (1.32), which depends on the type of fruit composition and its formulation. Also, the results of total sugar showed that apples have the highest percentage of sugar (10.2) and cherries have the lowest percentage of sugar (4.1). Within a month, these values were higher in the encapsulation than in the free, which was due to less fermentation by microbes. The vitamin C chart shows that apples had the lowest amount (4%) and cherries had the highest amount (18%). Encapsulated and free microbes had little effect on vitamin C.

The results of this study showed that synbiotic juice can be introduced to the market as a profitable new product with a maximum expiration time of one month according to physicochemical analysis. In addition, samples containing encapsulated microorganisms have better storage time and organoleptic properties than others. Also, in acidic fruits, this shelf life is reduced, which from the twenty-first day onwards, the physicochemical analysis of the juice changes significantly and becomes unusable.

The aim of this study was to identify the lactic acid of the dominant bacteria in pickled garlic, using initial biochemical tests and PCR technique and to investigate their potential probiotic potential. For this purpose, to determine the probiotic potential of these isolates, some confirmatory tests including resistance to acid, resistance to simulated gastric conditions, resistance to bile salts, activity against pathogenic bacteria, susceptibility to some common antibiotics and hemolytic activity of isolates were performed. Based on BLAST results, five isolates of Lactobacillus plantarum, two isolates as Pediococcus ethanolidurans and one isolate as Lactobacillus brevis were identified. The lactic acid bacteria isolated in this study had the ability to survive at pH 2.5, grow in medium containing 0.3% bile salt, were sensitive to antibiotics and lacked hemolytic activity and therefore have probiotic properties. Supernatant of isolates of this study in high concentrations had the ability to inhibit growth of pathogenic bacteria and the lethal activity against them. Finally, the isolates of this study can be added to other products in the future as a strain with probiotic potential.

Today, the incidence of non-communicable and emerging diseases is increasing due to lifestyle changes, reduced mobility and changing dietary patterns. Some clinical evidences in simulated samples and real cases show that some compounds and plant extracts have a significant effect on the prevention and even treatment of these diseases. On the other hand, due to the structural and functional diversity of plant polysaccharides, there is a great tendency among researchers to find new polysaccharides in different sources with new functional and bioactive properties. Despite extensive studies in this field, no study has been done on the extraction of polysaccharide compounds with prebiotic properties from green almond hull as one of the agricultural wastes. Therefore, the purpose of this study was to introduce a new type of synbiotic compound to balance clone microbiota and promote consumer health. 

In this study, after extraction of water-soluble almond hull polysaccharides (AHP) by hot water extraction and precipitation with alcohol, the chemical analysis was done. To investigate the chemical composition of AHP, phenol sulfuric acid test was used to measure total sugar and Bradford test was used to measure protein. The amount of fat and ash in the sample was measured using standard methods (AOAC, 2005) and (AOAC, 2000), respectively. The amount of uronic acid of AHP was measured by calorimetry using metahydroxyphenyl at a wavelength of 520 nm. The content of AHP phenolic compounds was investigated by Folin Siocalcu calorimetric method. Fourier transform infrared (FT-IR) was also used to identify the functional groups and the anomeric status of AHP components. The prebiotic effect of this compound was also tested by digestion resistance and also by growth stimulation of the probiotic strain of Lactobacillus casei ATCC 393 in vitro for the first time. 

Chemical analysis showed that AHP is a heteropolysaccharide consisting of 86.30% w/w of total sugar, 5.10% w/w protein and 3.21% w/w uronic acid. FT-IR analysis also confirmed the chemical structure of AHP as a heteropolysaccharide. The results of digestion resistance showed that 91.24% of AHP can remain stable and undecomposed after the stages of gastrointestinal digestion, while this rate was 74.94% for inulin as a commercial prebiotic. The second prebiotic property of AHP investigated in this study was the stimulation the growth of Lactobacillus casei ATCC 393 as probiotic in sugar-free MRS-based culture media and the results showed that AHP compared to inulin significantly increased the survival of Lactobacillus casei ATCC 393 (p <0.01). The proliferation index in media containing AHP and inulin showed a significant difference and AHP stimulated the growth of Lactobacillus casei ATCC393 significantly more than inulin (p <0.01). Therefore, to design a synbiotic product, if AHP is used as a prebiotic, the probiotic strain of Lactobacillus casei ATCC 393 would be a good choice.Considering the annual production of thousands of tons of almond green hull waste in Iran and the concerns related to environmental problems caused by its accumulation, the introduction of industrially feasible and economically justified methods to produce value-added products from this agricultural waste seems essential. In the present study, polysaccharides extracted from almond green hull by hot water extraction and alcohol precipitation, which is an economically feasible method and can be implemented on an industrial scale, were introduced as a useful compound. In vitro studies also used culture medium containing AHP as a commercial prebiotic in comparison with culture medium containing inulin. The results showed that this compound has a good resistance to digestive conditions in the gastrointestinal tract compared to inulin. The compound was also able to stimulate the growth of the probiotic Lactobacillus casei ATCC 393 in culture medium. In general, in this study, a new synbiotic compound including Lactobacillus casei ATCC 393 and AHP was introduced as a health beneficial food additive.

Due to the importance of diet in consumer health, the use of functional foods has become widespread. Foods containing probiotics are a good example of these foods, which have both high nutritional value and prevent disease. In addition, the use of bioactive compounds in food formulations is also technologically important. Natural protection with the use of biological preservatives, in addition to improving food safety and increasing its shelf life, as a technological effect, also has a positive effect on promoting consumer health. The mechanisms by which probiotic bacteria develop health-promoting properties can be complex and multifaceted. These beneficial microorganisms produce a potential and almost unlimited source of bioactive substances that can directly or indirectly affect human health. In this regard, active and live cultures of probiotic bacteria can be used to produce postbiotic bioactive compounds, such as exopolysaccharides, enzymes, organic acids, bioactive and antimicrobial peptides such as bacteriocins and unsaturated fatty acids such as conjugated linoleic acid. In recent years, new concepts related to probiotics, such as postbiotics, have been used to describe inanimate microorganisms or extracts free of bacteria that may provide benefits to the host by providing additional bioactivity to probiotics. Therefore, the present review article investigates various aspects of postbiotics and their bioactivity with the aim of expressing the valuable and practical potential of these compounds for the food industry.

The aim of this study was to investigate the effect of different ratios of starter and kind of probiotic culture on the physicochemical, textural, microbial and sensory properties of probiotic soy cheese. Different ratios of starter (50% thermophilic + 50% mesophilic , 25% thermophilic + 75% mesophilic, 75% thermophilic + 25% mesophilic) with different species of probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium lactis were used to produce probiotic soy cheese. The results were analyzed in a completely randomized design consisting of 12 treatments with 3 replications using two-way analysis of variance. The means were compared by Duncan's multiple range test at 5% probability level. The results showed that treatment 10 (cheese sample containing starter compound (75% thermophilic + 25% mesophilic) + Lactobacillus acidophilus probiotic bacterium) had the lowest pH and the highest acidity. The highest amount of acetic acid was related to treatment 12 (cheese sample containing starter compound (75% thermophilic + 25% mesophilic) + Bifidobacterium lactis probiotic bacterium). In all samples of probiotic soy cheese, the population of probiotic bacteria was in the range of 7-8 log cfu / g. Treatment 6 (cheese sample containing starter compound (25% thermophilic + 75% mesophilic) + Lactobacillus acidophilus probiotic bacterium) had the highest hardness, cohesiveness and tissue springiness, also treatment 6 had the highest sensory quality score, therefore this sample the best treatment was selected. Overall, the results showed that probiotic soy cheese is a suitable environment for the growth of probiotic bacteria and the production of a functional product.

Escherichia coli  induced urinary tract infection urinary tract infections is a prevalent acquired infection in Iran. The papG virulence gene plays a crucial role in the pathogenesis of E. coli, particularly in binding to epithelial cells.  In addition, as a group of probiotics, lactobacilli have an important role in the body and are therapeutically benefits in some cases. This study aimes to molecularly investigate the effect of Lactobacillus casei PTCC 1608 on different strains of uropathogenic E. coli  isolated from urinary infection through PCR. The desired strain of E. coli was isolated from patients with urinary tract infections and investigated through differentiation methods. The papG gene of the desired strain was evaluated through PCR and then strains with positive genotypes were isolated and the antibacterial effect of Lactobacillus casei was evaluated through dilution and disc diffusion methods in a liquid medium. The antibacterial effect of Lactobacillus casei on antibiotic-resistant uropathogenic E. coli was studies. From a total of 40 samples isolated from the urine of patients with urinary tract infections, the results of MIC-MBC were either positive or negative. The antibiotic sensitivity test at the dilution of 1 to 10 showed an inhibition zone of 9 cm. These results indicated that the isolated bacterium was not resistant to ampicillin and the antibiotic did not lose its therapeutic effect. Moreover, the probiotic used has a therapeutic role and can improve urinary infections.