Effect of probiotic Lactobacillus strains on acute diarrhea in a cohort of nonhospitalized children attending day-care centers

Rosenfeldt, Vibeke; Michaelsen, Kim F.; Jakobsen, Mogens; Larsen, Charlotte Nexmann; Møller, Peter Lange; Tvede, Michael; Weyrehter, Heike; Valerius, Niels Henrik; Pærregaard, Anders

doi:10.1097/00006454-200205000-00013

Cited by 138 publications

(60 citation statements)

References 14 publications

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“…Potential benefits of these probiotic microorganisms in health conditions are primarily in prevention of common infectious diseases, such as diarrhea, necrotizing enterocolitis, and allergies (Vanderhoof et al, 1999;Rosenfeldt et al, 2002;Mastrandrea et al, 2004;Weizman et al, 2005;Lin et al, 2005Lin et al, , 2009.…”

Section: Introductionmentioning

confidence: 99%

Effects of sugar type and concentration on the characteristics of fermented<br>turi (Sesbania grandiflora (L.) Poir) milk

Sutikno

Rizal

Marniza

2013

Emir. J. Food Agric

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Fermented milk products are widely consumed for their positive health image, which can be further enhanced by the addition of probiotic bacteria with therapeutic properties. One of the fermented milk products is fermented turi-milk; however, the turi milk has unpleasant off flavor and sour taste. The objective of this study was to determine the best treatment in producing fermented turi-milks with acceptable flavor and taste. Two treatments were arranged in Randomized Block Design with 3 replications. The first treatment was sugar types which consisted of sucrose, glucose, and a sucrose-glucose mixture at a ratio of 1:1. The second treatment was concentrations of sugar consisting of 29.25%, 35.75%, 42.25%, and 48.75% (w/v). Clean turi seeds were submerged in 0.5% NaHCO3 solution at 80oC for 15 minutes, crushed using a blender, and filtered with filter cloth to obtain turi milk. The turi milk was added with 10% skim milk powder and 4% glucose, inoculated with Lactobacillus casei subsp. rhamnosus, and then incubated at 37oC for 96 hours to produce fermented turi-milks. The fermented turi-milks were added with sugar at different concentrations and then stored at refrigerate temperature for 12 days. After storing for 12 days, samples of the turi-milks were taken, and analyzed to determine their pH, total acid bacteria, and sensory characteristics. Result of this study showed that adding sucrose at a concentration of 35.75% (w/v) was the best treatment to produce fermented turi-milk with acceptable flavor and taste. The best fermented turi-milk had a pH of 3.71, a total lactic acid bacteria of 3.62 x 1011 cfu/g, a taste scores of 3.75, a flavor score of 3.3, and an overall acceptance score of 3.75 (out of 5 scales).

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Section: Introductionmentioning

confidence: 99%

Effects of sugar type and concentration on the characteristics of fermented<br>turi (Sesbania grandiflora (L.) Poir) milk

Sutikno

Rizal

Marniza

2013

Emir. J. Food Agric

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“…We have subsequently performed a series of controlled clinical trials to evaluate the effect of L. rhamnosus 19070-2 and L. reuteri DSM 12246 in the treatment of acute diarrhoea (44,45) and atopic dermatitis in children (46).…”

Section: Discussionmentioning

confidence: 99%

Faecal Recovery, Mucosal Adhesion, Gastrointestinal Effects and Tolerance of Mixed Cultures of Potential Probiotic Lactobacilli

Rosenfeldt¹,

Pærregaard

Larsen

et al. 2003

Microbial Ecology in Health and Disease

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Probiotic strains have different profiles regarding adhesion capacity, antimicrobial activity and, possibly, clinical effects. Among probiotics, certain Lactobacillus strains have been studied most intensively. However, positive effects have been studied and proven for only a few specific strains. By in 6itro experiments we have identified five Lactobacillus strains with promising results regarding adhesion and antimicrobial effects. In the current study their gastrointestinal effects, mucosal colonisation and safety in healthy adults was evaluated. Patients and design and main outcome measures: Thirteen men (median age 25 years) received three preparations each for 18 days with a 17 day wash-out between periods: Preparation A, a mixture of two new strains (Lactobacillus rhamnosus 19070-2, and L. reuteri DSM 12246); Preparation B, a mixture of three commercially used strains, L. casei subsp. alactus CHCC 3137, L. delbrueckii subsp. lactis CH 2329, and L. rhamnosus GG. Preparation C contained placebo. Gastrointestinal transit time was measured using radio opaque markers, blood lipids were measured before and after each intervention, and stool was sampled to culture for the aerobic and anaerobic flora and for identification of the test strains by Restriction Enzyme Analysis combined with Pulsed Field Gel Electrophoresis (REA-PFGE). Results: All three preparations were well tolerated and did not interfere with the frequency of bowel movements, gastrointestinal transit time or serum lipid levels. Administration of preparation A significantly decreased the counts of Staphylococcus aureus (median 4.7 (range 0-8.8) log versus median 3.2 (range 0 -4.6) log (p = 0.046)) while other species were not affected. Preparation B had no effect on the gastrointestinal flora. After 10 days ingestion of preparation A the test strains were identified from colonic biopsies in 10/11 volunteers, mainly from the ascending and transverse colon. Conclusions: A direct link from in 6itro experiments to in 6i6o evaluation was established. The test preparations were well tolerated. Persistence and adhesion in the gastrointestinal tract was confirmed in 6i6o by faecal recovery and detection in colonic biopsies.

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“…Treatment with L. reuteri as a probiotic supplement has been shown to decrease diarrhea in children with mild gastroenteritis. 5 However, L. reuteri is highly fastidious, and must have glycerol available for fermenting, in order to properly grow and produce reuterin. The human gastrointestinal Temperature of all incubators was set at 35ºC.…”

Section: ■ Introductionmentioning

confidence: 99%

The influence of glycerol upon L. reuteri activity against enteropathogens

Etchebehere¹,

Piveta²,

Levy³

2017

Medical Express

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BACKGROUND: Probiotics containing L. reuteri are popular for treating and preventing bacterial gastrointestinal infections. L. reuteri, produces reuterin, an antibiotic that inhibits gram-negative bacteria. Reuterin production is the result of glycerol fermentation by L reuteri. Although L. reuteri is normally present in the gastrointestinal system, only small amounts of glycerol are usually available; therefore, the production of reuterin may not occur and this could reduce the effectiveness of the probiotic supplement. Our objective is to identify the minimum concentrations of glycerol required for L. reuteri to exert an inhibitory effect on enteropathogenic enterobacteriaceae. METHOD: Samples containing 10 8 colony forming units (CFU) of L. reuteri DSM17938 (Colikids®, Ache, Brazil/ BioGaia, Sweden) were grown with varying concentrations of glycerol (0.05-5%). 10 6 CFU of E.coli (CDC0126/INCQS/ FIOCRUZ), Shigella flexneri (ATCC/120022), S. enterica (ATCC6539) and Y. enterocolitica (ATCC9610) were inoculated with L. reuteri in the different glycerol concentrations. Each enterobacteria and glycerol 5% without L. reuteri cultures were used as positive control groups. RESULTS: All bacteria were completely inhibited at higher ranges of glycerol concentrations (0.2-5%) and grew at lower concentrations (0.05-0.1%). CONCLUSION: L. reuteri requires at least 0.2% of glycerol to completely inhibit enterobacterial growth. These preliminary findings may influence the current method of use of probiotic supplements. The antibiotic activity of L. reuteri may have potential clinical use against important enteropathogens.

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Effect of probiotic Lactobacillus strains on acute diarrhea in a cohort of nonhospitalized children attending day-care centers

Abstract: In children from day-care centers with mild gastroenteritis, the combination of L. rhamnosus 19070-2 and L. reuteri DSM 12246 was effective in reducing the duration of diarrhea.

Cited by 138 publications

References 14 publications

Effects of sugar type and concentration on the characteristics of fermented<br>turi (Sesbania grandiflora (L.) Poir) milk

Effects of sugar type and concentration on the characteristics of fermented<br>turi (Sesbania grandiflora (L.) Poir) milk

Faecal Recovery, Mucosal Adhesion, Gastrointestinal Effects and Tolerance of Mixed Cultures of Potential Probiotic Lactobacilli

The influence of glycerol upon L. reuteri activity against enteropathogens

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