Carbohydrate source and bifidobacteria influence the growth of Clostridium perfringens in vivo and in vitro

Kullen, Martin J.; Khil, Jinmo; Busta, F. F.; Gallaher, Daniel D.; Brady, Linda J.

doi:10.1016/s0271-5317(98)00158-4

Cited by 30 publications

(9 citation statements)

References 25 publications

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“…On the other hand, FOS diet had no effect on bifidobacteria proliferation. Although Kullen et al (1998) showed that the cecal population of bifidobacteria was not altered significantly by feeding 2% FOS to rats, many research groups had indicated that this population has been increased by such feeding to rats or mice (Tokunaga et al, 1986;Howard et al, 1995;Campbell et al, 1997). The present result disagrees with these reports.…”

Section: Discussioncontrasting

confidence: 86%

Effects of Mannooligosaccharides from Coffee on Microbiota and Short Chain Fatty Acids in Rat Cecum

Asano

Ikeda

Fujii

et al. 2004

FSTR

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The effect of mannooligosaccharides (MOS) obtained from coffee mannan on cecal microbiota and short chain fatty acid production was examined in male Sprague-Dawley rats. The rats were given water and a dietary treatment containing 5 % MOS ad libitum for 28 days. The body weight of those fed the MOS diet showed no significant difference compared with rats that consumed the control diet. The consumption of MOS increased the concentration of bifidobacteria (p < 0.05) and the ratio of bifidobacteria to total microbes (p < 0.05). The addition of MOS resulted in a significantly higher e, < 0.05) concentration of short chain fatty acids in the cecal contents compared with the control diet. The concentrations of acetate, propionate and butyrate were higher (p < 0.05) in rats fed the MOS diet compared with the control diet. These results suggest that MOS in the 5 % diet promotes bifidobacteria growth and increased production of short chain fatty acids in rats.

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Section: Discussioncontrasting

confidence: 86%

Effects of Mannooligosaccharides from Coffee on Microbiota and Short Chain Fatty Acids in Rat Cecum

Asano

Ikeda

Fujii

et al. 2004

FSTR

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“…Moreover, some strains of this genus were also reported to be capable of metabolising α-galactosyl type galacto-oligosaccharides [25,26], thus soymilk that contains sucrose, raffi nose, stachyose, proteins, vitamins, etc., should be a good medium for growing bifi dobacteria [25]. This hypothesis was also proved by Bordignon et al [15] when they reported that B. bifi dum JCM 1255, B. breve JCM 1922 and B. infantis JCM 1222 strains preferentially fermented galacto-oligosaccharides rather than sucrose, during fermentation of soymilk.…”

Section: Acta Microbiologica Et Immunologicamentioning

confidence: 99%

Performances of new isolates of Bifidobacterium on fermentation of soymilk

Havas

Kun

Perger-Mészáros³

et al. 2015

Acta Microbiologica et Immunologica Hungarica

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Growth and metabolic activity of several new, human origin isolates of Bifidobacterium strains were investigated. All tested bifi dobacteria strains were grown well on the native soymilk medium without any additional nutrients. The fermentation processes cultured with initial cell concentrations in 10 5 -10 7 cfu/ml resulted in 10 8 cfu/ml after 8-12 h of incubation in soymilk, and were kept viable up to the end of fermentation (48 h). Volumetric productivities of B. bifi dum B3.2, B. bifi dum B7.1 and B. breve B9.14 were 1.6×1010 cfu/L.h, 4.5×10 10 cfu/L.h and 7.6×10 9 cfu/L.h, respectively, whereas these values of B. lactis Bb-12 and B. longum Bb-46 probiotic strains were 2.7×10 9 cfu/L.h and 1.0×10 10 cfu/L.h. The α-galactosidase activities were also detected in the intracellular fraction of the disrupted cells. Productions of lactic and acetic acids were in the range of 23-60 mmol/L and 2.4-5.6 mmol/L, respectively. Molar ratios of acetate to lactate in all tested strains varied from 0.05-0.1 that are very promising for further technological development of probiotic fermented soy-based food products.

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“…Na década de 50, a descoberta de que o leite humano possui compostos que atuam como inibidores de adesão de bactérias patogênicas na superfície epitelial (posteriormente identificado como lactulose) e potencializam o crescimento das populações de bifidobactérias e lactobacillus, aliviando os sintomas de encefalopatia hepática em bebês (ROY & GIBSON, 1999;WALKER & DUFFY, 1998;NICOLI & VIEIRA, 2000) incentivou outras explorações sobre o efeito do consumo de compostos não digestíveis na microbiota intestinal (FARNWORTH et al, 1992;MATHEW et al, 1993;SUNVOLD et al, 1995;MITSUOKA, 1996;HOUDIJK et al, 1998;KULLEN et al, 1998;SHEEHY & MORRISSEY, 1998;STRICKLING et al, 2000).…”

Section: Históricounclassified

Prebióticos na nutrição de não ruminantes

Silva¹,

Nörnberg

2003

Cienc. Rural

107

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Autor para correspondência. 2 Médico Veterinário, Professor, Doutor, DCTA, CCR, UFSM. -REVISÃO BIBLIOGRÁFICA -RESUMOA crescente restrição ao uso de drogas veterinárias como promotores de crescimento na nutrição animal fez com que surgisse uma nova geração de produtos para auxiliar no equilíbrio benéfico da microbiota do trato gastrintestinal (TGI), entre eles, os prebióticos. Prebióticos são compostos não digeridos por enzimas, sais e ácidos produzidos pelo organismo animal, mas seletivamente fermentados por microrganismos do TGI. Estes compostos podem atuar beneficamente sobre a modulação da microbiota nativa, sobre o sistema imune e sobre a mucosa intestinal, melhorando os processos de digestão e absorção dos nutrientes. Porém, a adição de compostos de potencial ação prebiótica às dietas nem sempre reflete-se da mesma forma sobre a resposta biológica, o que pode estar relacionado com a composição dos ingredientes presentes na dieta, com a dosagem adicionada, com a adaptação e a seletividade da microbiota ao prebiótico, ou com o nível de estresse do animal.Palavras-chave: microbiota intestinal, trato gastrintestinal, promotores de crescimento, oligossacarídios não digestíveis. ABSTRACTDue to the increasing constraint on the use of veterinary drugs as growth promoters in nonruminants nutrition there is a need to develop alternatives in supporting the microflora of the digestive tract in their approach to control pathogenic bacteria. The prebiotics are resistant compounds to digestion in the animal digestive tract, but selectively fermentable by intestinal microflora. These compounds can beneficially affect native microbiota, immune system and intestinal mucosal improving the digestion and absorption of nutrients. However, not always the use of the prebiotics causes alterations in the biological response. There may be several factors involved that partly explain the lack of response, such as: differences in the chemical composition of the ingredients of the diet, differences in the levels (percentage) of the prebiotics used in the diet, adaptation and the selectivity of the microflora and stress factors.

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Carbohydrate source and bifidobacteria influence the growth of Clostridium perfringens in vivo and in vitro

Cited by 30 publications

References 25 publications

Effects of Mannooligosaccharides from Coffee on Microbiota and Short Chain Fatty Acids in Rat Cecum

Effects of Mannooligosaccharides from Coffee on Microbiota and Short Chain Fatty Acids in Rat Cecum

Performances of new isolates of Bifidobacterium on fermentation of soymilk

Prebióticos na nutrição de não ruminantes

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