Probiotics, defined as living bacteria that are beneficial for human health, mainly function through their immunomodulatory abilities. Hence, these microorganisms have proven successful for treating diseases resulting from immune deregulation. The aim of this study was to findnovel candidates to improve on and complement current probiotic treatment strategies. Of 60 lactic acid bacterial strains that were isolated from fecal samples of healthy, full-term, breast-fed infants, three were chosen because of their ability to activate human immune cells. These candidates were then tested with regard to immunomodulatory properties, antimicrobial effects on pathogens, required pharmacological properties and their safety profiles. To identify the immunomodulatory structures of the selected isolates, activation of specific innate immune receptors was studied. The three candidates for probiotic treatment were assigned Enterococcus faecium NM113, Enterococcus faecium NM213 and Lactobacillus casei NM512. Compared with the established allergy-protective strain Lactococcus lactis G121, these isolates induced release of similar amounts of IL-12, a potent inducer of T helper 1 cells. In addition, all three neonatal isolates had antimicrobial activity against pathogens. Analysis of pharmacological suitability showed high tolerance of low pH, bile salts and pancreatic enzymes. In terms of safe application in humans, the isolates were sensitive to three antibiotics (chloramphenicol, tetracycline and erythromycin). In addition, the Enterococcus isolates were free from the four major virulence genes (cylA, agg, efaAfs and ccf). Moreover, the isolates strongly activated Toll-like receptor 2, which suggests lipopeptides as their active immunomodulatory structure. Thus, three novel bacterial strains with great potential as probiotic candidates and promising immunomodulatory properties have here been identified and characterized.
The effect of added whey proteins/carrageenan particulate on the oxidative stability of processed cheese spreads was investigated. Processed cheese spreads (low fat, half fat and full fat) containing different levels of whey ptoteins/carrageenan particulate, (0, 2, 4 and 6%) were prepared. Spreads from different treatments were analysed for gross composition (TS, fat, TN and SN, lactose and acidity), SH groups, thiobarbeturic acid (TBA) values and conjugated dienes during a storage periods of 90 days in the refrigerator. Addition of particulates increased slightly the SH group contents of spreads with the increase in percentage of particulates added. However, the SH groups in spreads decreased with advanced storage. The TBA values of spreads increased slightly with advanced storage. However, the effect of added particulate on TBA values was negligible. On the other hand, the conjugated dienes contents increased with the increase in fat content in spreads and with advanced storage in all treatments. However, the increase in dienes in full fat spreads during storage was less pronounced in spreads containing high percentage of particulates. This suggests the whey protein particulate may have beneficial effect on the oxidative stability of full fat processed cheese spreads.
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