جستجوی مقالات مرتبط با کلیدواژه "bifidobacterium lactis" در نشریات گروه "پزشکی"

Microbial fermentation using solid substrates offers a safe, cost-effective straightforward approach for generating valuable organic acids, constituting the third-tier product category in addition to enzymes and secondary metabolites. This study investigated potentials of soybean meal paste as a substrate without the need of additional supplements, with the specific aim of propagating probiotic cultures and assessing performance of Bifidobacterium lactis in fatty acid production.

A homogenized soybean meal paste was prepared with an initial moisture content of 65% to begin solid-bed fermentation. This paste was inoculated with 4% of microbial culture and then incubated at 37 °C.

After 24 h of fermentation, strain showed significant acidification and increases in cell numbers. Moreover, the microorganism demonstrated significant capacity to modulate levels of saturated and unsaturated fatty acids within the media, in contrast to the control media. The fatty acid composition shifted to a higher proportion of saturated fatty acids as well as further decreases in omega-3 acid than omega-6 fatty acid. Inoculation of the bacteria at 4% with substrate fermentation led to significant increases in the microbial population to 9.98 log CFU/g and decreases in pH levels to 5.1 at the optimal temperature of 37 °C.

The soybean paste demonstrates potentials as a carrier for this probiotic microorganisms, facilitating fatty acid production. This microorganism enhanced nutritional and functional characteristics of the substrate, rendering soybean meal an appealing option for the production of innovative products for market consumers. The findings suggest promising solutions for the cost-effective and sustainable production of organic acids and fatty acids using solid substrates and probiotic microorganisms.

Diabetes is one of the most prevalent diseases in the world with its side effects, for instance in reproductive system. Probiotics are beneficial microorganisms that have preventive and therapeutic effects. The present study aimed to evaluate the effect of probiotics Bifidobacterium lactis and Lactobacillus casei on sperm maturation in streptozotocin-induced diabetic rats.

In this experimental study, 35 male Wistar rats were divided into five groups: control, diabetic (type 1), diabetic rats treated with B.lactis and L.casei and a mixture of both probiotics. Diabetic groups were injected intraperitoneally with streptozotocin (60mg/kg). Probiotics were administered for 35 days. At the end of treatment, blood glucose levels, epididymal weight and sperm maturation were evaluated. The percentage of histone-protamine replacement was evaluated by aniline blue staining.

In the present study, blood glucose level in the diabetic group was significantly increased compared to the control group (P<0.001), however, the diabetic groups treated with Lactobacillus casei and Bifidobacterium lactis showed a significant decrease compared to the diabetic group (P<0.001).
The percentage of immature sperms was significantly increased in diabetic rats compared to the control group (P<0.001), and there was a significant increase in probiotic treatment groups compared with diabetic group (P<0.05).

Probiotics B. lactis and L. casei have a positive effect on lowering blood glucose and improving sperm maturation in diabetic rats.

In the present study, the possibility of probiotic yoghurt production using Artemisia sieberi hydro- alcoholic extract and also the effects of different concentrations of this medicinal herb on the survival of two probiotic strains, Lactobacillus acidophilus and Bifidobacterium lactis, in probiotic yoghurt were investigated.
In different treatments, the amounts of 0, 0.1, 0.2, 0.3 and 0.4 gr/lit of Artemisia sieberi extract together with conventional yoghurt starter, Bif. lactis and lact. acidophilus were added to 1 liter of boiled milk. The samples were incubated at 37˚centigrade, and then, the acidity and pH changes every two hours during the incubation period were examined up to approximately 80˚ of the survival of probiotic bacteria was tested during the storage of the samples in the refrigerator. On the tenth day, after yoghurt production, all the samples were examined for sensory evaluation using a panel test and the obtained data was analyzed by means of SPSS software (V:19).
There was no significant difference in the acidity and pH changes during the production process of probiotic yoghurt in different treatments. The probiotic yoghurt containing 0.4 gr/lit of Artemisia hydro-alcoholic extract had the best quality in terms of organoleptic properties and shelf life of the product. During 21 days storage in the refrigerator none of the treatments showed the number of probiotic bacteria less than 106 bacteria in gram.
It was found that appropriate concentrations of Artemisia sieberi extract can be used for the production of probiotic yoghurt, as a new functional food containing Lactobacillus acidophilus and Bifodobacterium lactis.

Type 2 diabetes is a major metabolic disorder. This study was aimed to evaluate the effect of probiotic soymilk fermented with Bifidobacterium lactis and containing omega-3 on hematologic, oxidative stress, anti-oxidant and inflammatory parameters in type 2 diabetic rats. In this experimental manipulation study 65 rats were divided into five groups. Type 2 diabetes was induced by a single injection of streptozotocin and nicotinamide. Normal control (NC) and diabetic control (DC) rats received 1 mL/day of distilled water, and three groups of diabetic rats were administered 1 mL/day of soymilk (SM), fermented soymilk (FSM) and fermented soymilk fortified with omega-3 (FSM+omega-3) products by oral gavage for 28 days. Hematologic, oxidative stress, anti-oxidant and inflammatory parameters were measured at the end of experiment. At the end of experiment, in all treated diabetic rats compared with the DC group, red blood cell (RBC), hemoglobin (Hb), hematocrit and superoxide dismutase (SOD) concentrations increased significantly (p<0.05), and malondialdehyde (MDA) concentrations reduced significantly (p<0.05). The reduction of MDA and increasing in Hb, RBC, hematocrit and SOD concentrations in the FSM+omega-3 group was more than two other groups. In the FSM+omega-3 group, high sensitivity C-reactive protein (hs-CRP) concentrations compared with the DC and FSM groups were significantly lower (p<0.05). The experiments suggest that combining soymilk, probiotics and omega-3 may be beneficial for the reducing oxidative-stress in type 2 diabetes.

Viability of probiotic microorganisms in the final product is the most important qualitative parameter which is affected by many factors, including type of starter calture, pH, acidity, redox potential, incubation temperature and refrigerating temperature and time. In this study, the combined effects of three important factors including; type of starter calture, incubation temperature and final pH of fermentation on viability of two probiotic species; Lactobacillus acidophilus and Bifidobacterium lactis and also the biochemical and sensory characteristics of their product, doogh, were investigated.

Different treatments of probiotic Doogh were prepared with yoghurt starter culture and two probiotic strains; Lactobacillus acidophilus La-5 (A) and Bifidobacterium lactis Bb-12 (B) using reconstituted skim milk powder with 6% of nonfat solid milk by incubating at 38°C or 44°C until pH 4.0 or 4.5 and keeping in 4°C or 8°C storage temperature for 21 days. The count of probiotic bacteria and biochemical characteristics were performed during fermentation and over the refrigerating period. The sensory attributes of treatments were determined at the end of fermentation and refrigeration.

In general, the greatest drop in mean pH rate, increase in mean acidity rate, increase in mean redox potential rate and shortest incubation time were observed in treatments with incubation in 44°C and final pH of 4.5. Among the selected treatments regarding the taste acceptance, ABY3-38-4.5 treatment revealed the greatest viability of the two probiotic bacteria in both storage temperature of 4°C and 8°C. After 21 days of refrigeration, ABY1-38°C-4.0 and ABY2-38°C-4.0 achieved the highest and lowest total acceptance scores, respectively.

All of the variables in this research significantly affected the qualitative properties of probiotic yogurt. Either the fermentation temperature of 38°C (in spite of need for prolonged fermentation) or the final pH of 4.5 resulted in increased viability of the probiotics, although the final pH of 4 resulted in better sensory evaluation.

Background and Cadmium (Cd) is a toxic metal with a long half-life that usually accumulates in liver and kidney. This study assessed the effect of two probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium lactis) on gastrointestinal cadmium elimination and accumulation of cadmium in rats’ liver within 4 weeks. Experimental animals in three groups received daily bacterial oral solution before cadmium exposure while the animals in another group were only exposed to cadmium (CdCl2) daily. At the end of the second and fourth week, liver from each sacrificed rat were dissected out and cadmium concentration in samples was determined using polarography system. Second week sampling revealed higher amount of cadmium in the groups receiving probiotics compared to that of the group that received only Cd. In fourth week, liver cadmium concentration in the groups that received probiotic was lower than the cadmium alone group. But this difference was only significant in the group that received Bifidobacterium. This study showed Bifidobacterium BB12 as the most effective in reducing the concentration of cadmium in liver. Therefore, considering the physiological benefits of probiotic bacteria, this strain could be used as a supplementary in probiotic products to protect against heavy metal toxicity.

Worldwide, the demand for consumption of functional foods is growing rapidly due to the increased awareness of the consumers from the impact of food on healthProduction of soy based probiotic yoghurt will improve the functional potential. The aim of this study was to assess the effect of cow’s milk to soymilk proportion and type of probiotic starins on qualitative aspects of soy based probiotic yoghurt.

proportions of cow's milk to soymilk (100:0, 75:25, 50:50, 75:25, 0:100) were prepared using reconstituted skim milk powder, and two type of mix starter culture (ABY-1 and ABY-2 that contains Lactobacillus acidophilus LA-5 and bifidobacterium Lactis Bb-12 and traditional yoghurt starter culture) were inoculated. pH, titratable acidity and redox potential parameters, amounts of lactic acid and acetic acid and viability of probiotics and sensory attributes of samples were analysed.

probiotic bacteria in starter culture ABY-1 in proportion of (50:50) had the highest viability (p<0.05). The greatest sensory properties were related to the treatments which had the highest proportion of cow's milk and then it was treatment of cultured with starter culture ABY-1 and proportion of 50% of cow's milk to 50% of soymilk (50:50-ABY-1) which was set in third grade in total acceptance manner (p<0.05).

The equal proportion of cow's milk to soymilk represented the highest biochemical changes, and with adding amount of soymilk, viability of probiotics increased probably due to the presence of prebiotics ingredients of soy and proteolitic activity decline of yoghurt starter cultures.