“…The native microbiota was gradually outcompeted by starter cultures and had decreased to 0.4% after 6-h of fermentation. The native microflora was dominated by Bifidobacterium animalis , Lactobacillus gallinarum , Streptococcus salivarus , Streptococcus suis, and Pseudomonas azotoformans , which can be found on the surface of cereals or in milk [ [21] , [22] , [23] ]. Fig.…”
“…The native microbiota was gradually outcompeted by starter cultures and had decreased to 0.4% after 6-h of fermentation. The native microflora was dominated by Bifidobacterium animalis , Lactobacillus gallinarum , Streptococcus salivarus , Streptococcus suis, and Pseudomonas azotoformans , which can be found on the surface of cereals or in milk [ [21] , [22] , [23] ]. Fig.…”
“…Many commercial probiotic strains are from the Bifidobacterium genus (11). B. animalis is a typical inhabitant of the mammalian colon (12). B. animalis is resistant to acidity, adheres to intestinal mucin, grows in milk, and demonstrates some oxidative stress resistance (12).…”
Background: Bifidobacterium animalis ssp. lactis DN-173 010/CNCM I-2494 (B. animalis) is a probiotic strain commonly added to yogurt. Yogurt and honey are a popular culinary pairing. Honey improves bifidobacteria survival in vitro. However, probiotic survival in yogurt with honey during in vitro digestion has not been investigated. Objective: The study aimed to evaluate the effects of different honey varietals and concentrations on B. animalis survivability in yogurt through in vitro digestion. Methods: Yogurt with honey or control-treated samples underwent in vitro simulated oral, gastric, and intestinal digestion. B. animalis cells were enumerated on MRS medium followed by an overlay with a modified selective MRS medium; all underwent anaerobic incubation. B. animalis were enumerated pre-digestion and after oral, gastric, and intestinal digestion. There were two study phases: phase 1 tested four honey varietals at 20% w/w per 170g yogurt, and phase 2 tested seven dosages of clover honey (20, 14, 10, 9, 8, 6, and 4% w/w) per 170g yogurt. Results: Similar B. animalis counts were observed between all treatments after oral and gastric digestion (<1 Log CFU/g probiotic reduction). Higher B. animalis survivability was observed in yogurt with clover honey after exposure to simulated intestinal fluids (~3.5 Log CFU/g reduction; P < 0.05) compared to all control treatments (~5.5 Log CFU/g reduction; P < 0.05). Yogurt with 10 to 20% w/w clover honey increased B. animalis survivability after simulated in vitro digestion (up to ~4.7 Log CFU/g survival; P < 0.05). Conclusion: Yogurt with added honey improves probiotic survivability during in vitro digestion. The effective dose of clover honey in yogurt was 10 to 20% w/w per serving (1 - 2 tablespoons per 170g yogurt) for increased probiotic survivability during in vitro digestion.
“…The species Bifidobacterium animalis colonizes in the mammalian colon and grows considerably in milk and milk‐derivate cultures. It shows resistance to low pH and oxidative stress, and its metabolites modulate the immune system and improve gut barrier function (Quigley, 2017 ). Also, it is reported that B. bifidum as a natural inhabitant of the human gut suppresses the gut inflammation and disturbance resulted from repeated antibiotic therapy (Ojima et al., 2020 ).…”
The aim of this work was to co‐nanoencapsulate Lactobacillus acidophilus (LCFE) and Bifidobacterium bifidum (BCFE) cell‐free extract and zenyan (Carum copticum L.) seed water (ZWE) and ethanolic (ZEE) extract in electrospun cellulose acetate (CA) nanofibers and evaluate antimicrobial potential. The zeta potential, SEM image, antibacterial (MIC and MBC), and antifungal (MIC and MFC) activities were evaluated. TPC (total phenol content) of water and ethanol extract of zenyan seed were 14.05 and 136.44 mg GAE/g, respectively. A zeta potential of −40.25, −45.80, −43.71, 48.55, 35.50, 47.93, 31.50, 44.69, and −29.61 mV was found for nanofibers of pure CA (cellulose acetate), CA/LCFE, CA/BCFE, CA/ZWE, CA/ZEE, CA/LCFE/ZWE, CA/LCFE/ZEE, CA/BCFE/ZWE, and CA/LCFE/ZEE, respectively. CA electrospun nanofiber loaded with different extracts showed nanosized diameter and uniform structure. Nanoencapsulated extracts showed considerably higher antibacterial and antifungal activity compared to free extracts. Antibacterial activity of lactobacilli cell‐free extract was higher than bifidobacteria, which indicated the presence of the higher amount of antibacterial compounds in lactobacilli extract. Gram‐positive bacteria (S. aureus and L. monocytogenes) had the lowest MIC and MBC of free and nanoencapsulated extracts while Gram‐negatives (E. coli, S. dysenteriae, and S. enteritidis) had higher MIC and MBC. CA‐coated zenyan extracts (water and ethanolic) inhibited the growth of the assayed fungi at the MIC ranging 0.25 to 0.95%. These concentrations were 1.5–2 times lower than those obtained for pure extracts. For nanoencapsulated cell‐free extracts of both probiotics, the MIC values were about five times lower than the free extracts. The highest antimicrobial activity obtained for CA nanofibers contained zenyan ethanolic extract and cell‐free extract of lactobacilli or bifidobacteria.
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