جستجوی مقالات مرتبط با کلیدواژه « بیفیدوباکتر » در نشریات گروه « پزشکی »

Vitamins are important micronutrients and are often precursors of enzymes that living cells need to perform biochemical reactions. Because humans cannot biosynthesize most vitamins, therefore, they must be obtained exogenously. Although a variety of vitamins are found in most foods, many people's vitamin deficiencies still occur mainly due to malnutrition as a result of inadequate food consumption or poor eating habits. In this review article, the potential of lactic acid (LAB) and bifidobacteria probiotics is investigated as an inexpensive and terminating solution to this problem. Probiotics can produce important vitamins in the microbiome, including vitamin A, vitamin D, vitamin K, vitamin B12, and so on. Therefore, increasing the ratio of probiotics in the microbiome is one of the important ways to eliminate vitamin deficiency. The gut microbiome plays an important role in health and disease as personalized medicine. The results also showed that Lactobacillus reuteri and L. rhamnosus could be the best choices for producing a set of vitamins needed by a person in terms of diversity by producing B‐group vitamins, vitamin K2 and vitamin D.

The required amount of Lactobacillus acidophilus and Bifidobacterium lactis to gain beneficial effects in probiotic products is at least 106 viable probiotic cells/ml or g. Acidity is one of the important factors that affect the survival of probiotic bacteria in these products. The aim of this study was to evaluate the survival of probiotic bacteria and acidity in tree probiotic yogurts. Subjects and This study was conducted on probiotic yogurt samples from A, B and C companies to evaluate the survival of Lactobacillus acidophilus and Bifidobacterium lactis and the acidity during storage. The pour plate method of culture was used in anaerobic incubation conditions, at 37 ° C for at least 72 hr were mentioned. The final number of probiotic bacteria in all of the yogurt samples were significantly decreased (P=0.00). Acidity of all of yogurts was significantly increased. The total count of bacteria in A yogurt was more than two others after 20 days. It seems that selected useful combination of probiotic bacteria that reduced acid production, improve the viability of the them. Also the use of the technology such as drying, encapsulation and adding prebiotic may be increases the survival of probiotic bacteria.

Cardiovascular diseases are the first cause of death in Iran and hypercholesterolemia is one of the most important risk factors. This problem could be partially managed by dietary modifications such as supplementation of diet with dairy products and probiotic bacteria. The aim of this study was to comprise the effect of consuming a probiotic yoghurt and ordinary yoghurt on serum cholesterol levels in mild to moderate hypercholesterolemia. This randomized cross-over trial was conducted on 14 healthy subjects aged 40-65 years with total serum cholesterol 200-300 mg/dl. We asked the subjects to avoid consumption of yoghurt for a two-week pre-study period and add 300 g/day of milk to their diet. Then they were randomly allocated to 2 groups to receive either 300 g of ordinary yoghurt (fermented with S.thermophilus and L.bulgaricus) or probiotic yoghurt (fermented with a starter composed of L.acidophilus and B.lactis plus bacteria in ordinary yoghurt) for 6 weeks as substitution for milk. After a wash-out period of 7 weeks, the cross-over was made (those consuming probiotic yoghurt, changed to ordinary yoghurt and vice versa) and the study lasted for another 6 weeks. Anthropometric measurements, a 3-day dietary recall and blood lipid tests were done at the beginning (after a 2-week elimination period of yoghurt from diet) and at the end of each period. Comparison of weights, BMIs and dietary confounding factors during the period of consuming ordinary yoghurt and probiotic yoghurt, did not show any significant differences. Consumption of probiotic yoghurt in comparison with ordinary yogurt caused a significant decrease in total serum cholesterol (P=0.049). Comparison of other blood lipid criteria did not show any significant differences between these two periods. Consumption of the yoghurt containing two probiotic bacteria, L.acidophilus and B.lactis, in comparison with ordinary yoghurt causes reduction in total serum cholesterol in mild to moderate hypercholesterolemia.