Probiotic lactobacilli in faeces of breastfed babies

Demirok, Nazan Tokatlı; Durak, M. Zeki; Arıcı, Muhammet

doi:10.1590/fst.24821

Cited by 7 publications

(6 citation statements)

References 39 publications

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“…Bifidobacterium species are rod-shaped, anaerobic, non-gas producing, non-spore forming gram positive, non-motile and catalase -ve microorganisms with morphology similar to that of bifidobacteria and were isolated from the feces of breast-fed infants [54]. However, Bifidobacterium were not found in isolation in the feces of breast-fed infants but also strains of Lactobacilli have been reported to be present there [55] and strains of strains of Lactobacillus and Enterococcus were isolated from human saliva and feces [56] as well as human colostrums [57]. All these clearly evidenced the fact that human milk and gut are indeed thriving sites for microflora and probiotics are found existing in them.…”

Section: Probioticsmentioning

confidence: 99%

Fermented African Locust Bean (Iru), a Potential Dietary Prebiotic and Probiotic

Adeniyi

2024

IJNFS

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The fact that indigenous foods in Nigeria are always forgotten as possible dietary prebiotics and probiotics cannot be overemphasized, hence, there is need to bring to limelight the potentials of our indigenous foods that are potent prebiotics and probiotics. This is therefore a review of prebiotic and probiotic concept, food sources with emphasis on iru, fermented African locust bean. The search engines used for this study are; Google Scholar, AGORA and HINARI. The Galactose-oligosaccharide and arabinogalactan which are the prebiotics in African locust bean (Parkiabiglobosa) can be partially hydrolyzed in the course of fermentation of the bean into iru while the unhydrolyzed part acts as a prebiotic when the condiment is consumed. This makes iru a possible source of prebiotic. In the same vein Bacillus spp and Lactobacillus spp which are probiotics dominate the fermentation procedure in the production of iru and they were affirmed to be acid tolerant, thermotolerant, bile salt tolerant with appreciable or notable antibacterial activity against gastrointestinal pathogens. Fermented African locust bean, Iru, indeed has potentials of dietary prebiotic and probiotic, hence, its consumption should be optimally and maximally encouraged, popularized and publicized in order to harness the nutritious, aromatic and health benefits of this indigenous culinary condiment.

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Section: Probioticsmentioning

confidence: 99%

Fermented African Locust Bean (Iru), a Potential Dietary Prebiotic and Probiotic

Adeniyi

2024

IJNFS

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“…Several studies have been done on the isolation of probiotic strains from neonatal feces in different regions of Türkiye, 15‐19 but Bifidobacterium spp. have not been isolated in general.…”

Section: Introductionmentioning

confidence: 99%

“…Aside from these requirements, it is also desirable to identify alternative properties of probiotics such as lowering cholesterol, preventing anxiety, cancer and diabetes, and producing bioactive metabolites. 14 Several studies have been done on the isolation of probiotic strains from neonatal feces in different regions of Türkiye, [15][16][17][18][19] but Bifidobacterium spp. have not been isolated in general.…”

Section: Introductionmentioning

confidence: 99%

Isolation, identification, and in vitro probiotic characterization of forty novel Bifidobacterium strains from neonatal feces in Erzurum province, Türkiye

Güler,

Çetin,

Albayrak

et al. 2024

J Sci Food Agric

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BACKGROUNDNeonatal feces are one of the most important sources for probiotic isolation. The purpose of this study was the isolation and identification of Bifidobacterium spp. from neonatal feces and the evaluation of in vitro probiotic properties of strains including safety tests.RESULTSA total of 40 isolates were obtained from 14 healthy newborns' feces in Erzurum province, Türkiye. By their rep‐PCR patterns and 16S rRNA gene sequences, isolates were identified as 26 Bifidobacterium breve and 14 Bifidobacterium longum. Fifteen of the isolates tolerated bile salts and showed high resistance to simulated gastric juice. Isolates exhibited varying rates of auto‐aggregation and hydrophobicity. In addition, most of the isolates displayed antibacterial activity against Escherichia coli O157:H7, Staphylococcus aureus ATCC 29213, Salmonella Typhimurium RSHMB 95091, and Pseudomonas aeruginosa ATCC 9027. However, only one strain showed bile salt hydrolase activity and two strains showed the ability to produce H2O2. Bifidobacterium strains were generally sensitive to the tested antibiotics and lacked kanamycin, gentamicin, and streptomycin resistance genes, and hemolytic and DNAse activities. On the other hand, it was determined that five strains had various virulence genes including gelE, esp, efaAfs, hyl, and ace.CONCLUSIONResults of the present study suggested that B. longum BH28, B. breve BH4 and B. breve BH5 strains have the potential as probiotic candidates for further studies. © 2024 Society of Chemical Industry.

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“…L. rhamnosus GG (LGG) was isolated from the digestive system of a healthy person in 1983. In recent years, L. rhamnosus has become a probiotic bacterium that has attracted attention due to its various properties and it is beginning to be frequently used in studies [18,19]. L. rhamnosus can survive at a higher rate in the freezing medium than L. acidophilus.…”

Section: Introductionmentioning

confidence: 99%

Fermentation of Dietary Fibre-Added Milk with Yoghurt Bacteria and L. rhamnosus and Use in Ice Cream Production

Sezer¹,

Ayar²,

Yılmaz³

2022

Fermentation

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This study investigated whether the use of fermented milk with added dietary fibre in ice cream production positively affected quality characteristics, especially viability, during a shelf life of 90 days at −25 °C. For this purpose, fermented milk was prepared with cultures (yoghurt and Lacticaseibacillus rhamnosus) and dietary fibre (wheat fibre and inulin). In addition to the viable cell count, some related quality characteristics, such as the sensory, physical, chemical, and thermal properties, and energy content were also examined. Streptococcus salivarius subsp. thermophilus in all yoghurt ice creams and L. rhamnosus in ice cream with wheat fibre had the highest viability for 90 days, up to 95.95%. The best scores regarding “general acceptability” belonged to the ice cream with L. rhamnosus and inulin, with a score of 7.81 out of 9. The dietary fibre decreased overrun from around 23% to 14–18%, which was positive for the viability of the cultures. The cultures and dietary fibre decreased the melting temperature down to −1.15 °C. The caloric value of the ice creams (166–168 kcal/100 g) was lower than that of standard ice cream. Probiotic ice cream production with dietary fibre and a single L. rhamnosus culture may be preferred in terms of sensory properties, cell viability, and economic aspects.

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Probiotic lactobacilli in faeces of breastfed babies

Cited by 7 publications

References 39 publications

Fermented African Locust Bean (Iru), a Potential Dietary Prebiotic and Probiotic

Fermented African Locust Bean (Iru), a Potential Dietary Prebiotic and Probiotic

Isolation, identification, and in vitro probiotic characterization of forty novel Bifidobacterium strains from neonatal feces in Erzurum province, Türkiye

Fermentation of Dietary Fibre-Added Milk with Yoghurt Bacteria and L. rhamnosus and Use in Ice Cream Production

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