Synbiotic preparation with Lactic acid bacteria and inulin as a functional food: In vivo evaluation of microbial activities, and preneoplastic aberrant crypt foci

Chaiyasut, Chaiyavat; Pattananandecha, Thanawat; Sirilun, Sasithorn; Suwannalert, Prasit; Peerajan, Sartjin; Sivamaruthi, Bhagavathi Sundaram

doi:10.1590/1678-457x.26216

Cited by 22 publications

(15 citation statements)

References 56 publications

(63 reference statements)

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“…Similarly, Chaiyasut et al . () reported that the selected pathogenic strains, E. coli and Salmonella spp., were drastically reduced after the probiotic, prebiotic and synbiotic supplementation. It was clearly noted that the synergistic action of inulin and many bacterial metabolites contributed to anti‐ E. coli activity of lactobacilli.…”

Section: Discussionmentioning

confidence: 99%

“…Consumers have become more concerned about the amount of chemical additives in their diets and are seeking ‘natural’ or chemical‐preservative‐free foods. New eating habits and trends in disease prevention through diet have forced the creation of functional foods capable of alleviating or preventing gastrointestinal and cardiovascular diseases or even cancer (Ambalam et al ., ; Chaiyasut et al ., ). Many of these advances have been achieved due to the addition of probiotics into foods and some soluble and fermentable fibres known as prebiotics (Oliveira et al ., ).…”

Section: Introductionmentioning

confidence: 97%

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The effects of inulin as a prebiotic supplement and the synbiotic interactions of probiotics to improve oxalate degrading activity

Darilmaz

Sönmez

Beyatlı

2018

Int J of Food Sci Tech

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This paper examines the impact of inulin, Lactobacillus spp. (candidate probiotics), and synbiotic (inulin + Lactobacillus spp.) preparation on oxalate degrading activity and viability of Escherichia coli. In this study, the lowest viability of E. coli was recorded for the synbiotic treatments of Lactobacillus fermentum BP5 (59%) and IP5 (60%). The oxalate degrading activity of L. fermentum IP5 was 38.18 and 29.60% higher than the other strains after growth in 10 mM and 20 mM MRS-ox plus 5% inulin media, respectively. The mixture of three strains demonstrated higher oxalate degrading capacity than the individual strains and showed the same good growth rates (9.43 CFU mL À1 ) as individuals. The study concludes that the addition of prebiotics has a significant effect on probiotics; therefore, a combination of L. fermentum IP5 with inulin could be a viable probiotic-based functional food approach in administering oxalate metabolism and also treatment of E. coli-related infections. Effect of prebiotic on oxalate degradation D. € Onal Darilmaz et al. the MRS-ox plus 5% inulin were found significant (P < 0.05). b Control: MRS broth (pH 6.8) without inulin and E. coli ATCC 11105. c Refrence strains. d Mixed culture: Mixed culture consist of MP1, IP5 and YG7 strains. Effect of prebiotic on oxalate degradation D. € Onal Darilmaz et al. 125 a Values are means AE standard deviations from experimenst done in triplicate. Differences in MRS-ox and MRS-ox plus 5% inulin for degrading activity were found to be significant (P < 0.05). b Control: MRS (pH 6.8) (Without sodium oxalate and inulin). c Refrence strains. d Mixed culture: Mixed culture consist of MP1, IP5 and YG7 strains. Effect of prebiotic on oxalate degradation D. € Onal Darilmaz et al. to be significant (P < 0.05). b Control: MRS (pH 6.8) (Without sodium oxalate and inulin). c Refrence strains. d Mixed culture: Mixed culture consist of MP1, IP5 and YG7 strains. Effect of prebiotic on oxalate degradation D. € Onal Darilmaz et al. Effect of prebiotic on oxalate degradation D. € Onal Darilmaz et al.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

The effects of inulin as a prebiotic supplement and the synbiotic interactions of probiotics to improve oxalate degrading activity

Darilmaz

Sönmez

Beyatlı

2018

Int J of Food Sci Tech

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“…The physical (color, odor, and texture), chemical (pH and heavy metals such as lead, arsenic, and mercury), and biological characteristics of the product were determined by organoleptic method [11,12], atomic absorption spectrophotometer [13], and plate assay [14,15], respectively, as detailed previously.…”

Section: Characterization Of the Productsmentioning

confidence: 99%

Formulation and Stability Assessment of Arabica and Civet Coffee Extracts Based Cosmetic Preparations

Chaiyasut

Sivamaruthi

Sirilun

et al. 2018

Asian J Pharm Clin Res

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Objective: The coffee is one of the most common beverages with reported health benefits. The coffee extracts are used in cosmetic and pharmacological preparations. The present study deals with the development of Arabica and Civet coffee extract based cosmetic formulas and its stability.Methods: Coffee extracts were prepared by mechanical pressing and solvent extraction methods. The total phenolic content of the extracts was assessed by Folin-Ciocalteu colorimetric method. The body lotion (BL) and hand moisturizing cream (HMC) were formulated, and the stability, heavy metal, and microbial contamination of the products stored at different temperatures for 3 months were evaluated by the organoleptic method, atomic absorption spectrophotometer, and plate assay, respectively. Results:The developed products (BL and HMC) were creamy, slightly dark in color with coffee fragrance. The products were stable, and no changes in color, odor, and texture were observed, for 3 months even at 40°C. BL was found to be not contaminated with lead, whereas, the presence of arsenic and mercury were found in the concentration of <0.16 and <0.09 mg/kg, respectively. The HMC has <0.16 mg/kg of arsenic and <0.09-0.28 mg/kg of mercury, while no lead content was detected. BL and HMC harbor only 253-281 and 231-251 CFU/g, respectively. The products were free from pathogenic microbes. The extract method has not affected the quality of the product. Conclusion:The BL and HMC were stable and contain negligible amount of heavy metal and found to be microbiologically safe. The presence of coffee extract in the products nourishes and protects the skin and suitable for topical applications.

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“…The microbiological safety of the products was determined by evaluating the presence of representative microbial pathogens such as Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans in the product by plate count method as detailed in the previous publication [24,25].…”

Section: Microbial Contaminationmentioning

confidence: 99%

Formulation and Evaluation of Stability of Thai Purple Rice Bran-Based Cosmetic Products

Chaiyasut

Kesika

Sakdakampanat

et al. 2018

Asian J Pharm Clin Res

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Objective: The rice bran (RB) phytochemicals are known for several pharmacological properties. The current study was aimed to extract the active principles from Thai purple RB, formulate the cosmetic products, and evaluate the physical property and stability of the products.Methods: Purple RB was extracted using 80% ethanol, and total phenolic and anthocyanin contents were measured using high-pressure liquid chromatography (HPLC) and spectrophotometric methods. Rice bran oil (RBO) was obtained by cold press method, and oryzanol content was determined using HPLC. The antioxidant capacity of RBO and purple rice bran extract (PRE) was assessed using spectrophotometric methods. The cosmetic products were formulated with PRE and fermented and distilled purple rice solution (FDPRS). RBO was also used as an ingredient in the formulation of solid soap. The stability of the formulations was also assessed. The heavy metal and microbial contamination were determined using atomic absorption spectrometry and plating assay, respectively. Results:The yield of PRE and RBO was 0.92 and 1.62%, respectively. The total phenolic and anthocyanin content of PRE was 305.30±6.15 mg gallic acid/g of extract and 877.33±87.73 mg cyanidin chloride/g of extract, respectively. Oryzanol content of RBO was 6.33±0.09 mg/g of RBO. RBO, PRE, and FDPRS exhibited high antioxidant capacity. The cosmetic formulations were observed to be physically stable in the heat-cool cycle, and the stability of the active compounds was not affected while stored at 30°C for 2 months. The storage temperature affected the phenolic compounds present in the cosmetic formulations, especially at 45°C. There was no significant decrease in oryzanol content of soap formulation. All the formulations were free from microbial and heavy metal contamination. Conclusion:The RB phytochemical-based cosmetic products are rich in antioxidants, stable, and free from heavy metals and microbial contamination, and further fine-tuning of the formulation may achieve the market quality.

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Synbiotic preparation with Lactic acid bacteria and inulin as a functional food: In vivo evaluation of microbial activities, and preneoplastic aberrant crypt foci

Cited by 22 publications

References 56 publications

The effects of inulin as a prebiotic supplement and the synbiotic interactions of probiotics to improve oxalate degrading activity

The effects of inulin as a prebiotic supplement and the synbiotic interactions of probiotics to improve oxalate degrading activity

Formulation and Stability Assessment of Arabica and Civet Coffee Extracts Based Cosmetic Preparations

Formulation and Evaluation of Stability of Thai Purple Rice Bran-Based Cosmetic Products

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