Health benefits of probiotics: an overview

Zacarchenco, Patrícia Blumer; Pimentel, Tatiana Colombo; Alves, Adriana Torres Silva e; Spadoti, Leila Maria; Esmerino, Erick A.; Silva, Márcia Cristina; Cruz, Adriano G.

doi:10.1016/b978-0-323-85793-2.00015-1

Cited by 4 publications

(2 citation statements)

References 34 publications

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“…In recent decades, probiotics have attracted growing interest because of their numerous health benefits. Recent studies have shown the beneficial therapeutic effects of probiotics in the prevention and treatment of diseases, such as infant diarrhea, antibiotic-related diarrhea, Helicobacter pylori infection, inflammatory bowel diseases (IBD), cancers, urinary tract infections (UTIs), autism, Parkinson disease, and reproductive tract infections (RTIs) [ 10 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Investigating the Probiotic Properties and Antimicrobial Activity of Lactic Acid Bacteria Isolated from an Iranian Fermented Dairy Product, Kashk

Saboori

Shahidi

Hedayati

et al. 2022

Foods

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In the present study, kashk samples were collected from two regions of Iran, the Fars (Abadeh) and Razavi Khorasan (Kalat) provinces. Fifteen bacteria were isolated and physiological and biochemical assays were performed. After identification to the genus level, eight isolates were identified as lactic acid bacteria (LAB) and subjected to molecular identification and probiotic properties assays. The results revealed that the isolates were Enterococcus faecium KKP 3772 (KF1), Enterococcus faecium C1 (KF2), Pediococcus pentosaceus H11 (KF3), Pediococcus pentosaceus VNK-1 (KK4), Lactococcus lactis RSg (KK1), Enterococcus faecalis P190052 (KK2), Enterococcus mundtii CECT972T (KK3), and Lactiplantibacillus plantarum PM411 (KK5). Only the numbers of L. lactis RSg (KK1) and Lpb. Plantarum PM411 (KK5) decreased to below 9 Log CFU/mL after acidic conditions (pH = 3) and showed weak antibacterial activity. Enterococcus mundtii CECT972T (KK3) and E. faecium C1(KF2) were highly susceptible to bile salts, while P. pentosaceus VNK-1 (KK4) and P. pentosaceus H11 (KF3) showed the highest resistance. All of the isolates were resistant to tetracycline and sensitive to chloramphenicol and gentamicin. The antimicrobial activity of P. pentosaceus VNK-1 (KK4) and P. pentosaceus H11 (KF3) was higher than other isolates and consequently, their inhibition zones were larger. The adhesion capabilities of LAB isolates to intestinal epithelial cells were evaluated by examining the auto-aggregation factor and cell surface hydrophobicity. The highest and lowest cell surface hydrophobicity and auto-aggregation were obtained from P. pentosaceus VNK-1 (KK4) and E. mundtii CECT972T (KK3), respectively. In general, P. pentosaceus VNK-1 (KK4) and P. pentosaceus H11 (KF3) have shown better probiotic properties as compared to other isolates.

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Section: Introductionmentioning

confidence: 99%

Investigating the Probiotic Properties and Antimicrobial Activity of Lactic Acid Bacteria Isolated from an Iranian Fermented Dairy Product, Kashk

Saboori

Shahidi

Hedayati

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The efficacy of Lactobacilli strains through the digestive tract of the host (the animal) must also be demonstrated by the presence of these strains in the faeces of the animal as discussed in the probiotic selection according to Klaenhammer and Kullen [22,23,24,25]. The results obtained with the stool showed the presence of Lactobacilli in the species of the experimental group while nothing was observed in the species of the control group.…”

Section: Discussionmentioning

confidence: 99%

Isolation and Characterization of Lactobacillus Strains with Probiotic Potential from Dairy Products

Ndaywel,

Nsiala,

Ntumba

et al. 2023

AJEE

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Aims: This research aims to isolate and characterize from dairy products, in particular yogurts, cultivated Lactobacillus strains with potential for use as probiotics in poultry farming. Study Design: This research consists of four parts, an introduction with literature review, a description of the materials and methods used, finally the results obtained and their discussion. Place and Duration of Study: Central Veterinary Laboratory of Kinshasa, specifically in the Bacteriology and Animal Services departments, between April and September 2022. Methodology: A yogurt was cultured in order to observe the presence of Lactobacilli in the MRS (Mans, Rogosa and Sharp) Agar culture medium; this culture revealed the growth of Lactobacilli. It was even proceeded to the serial dilution of these strains, the results had also revealed the growth of Lactobacilli in the 6 test tubes used. Results: The results obtained showed a significant increase in weight (positive effect on the immune system) in the poultry of the experimental group and an absence of pathogenicity after an incubation period (inhibitory effect of strains of Lactobacilli on those of Escherichia coli and Streptococcus sp.) whereas in the control group, the poultry showed a lower weight gain compared to the experimental group and developed colibacillosis associated with other effects such as weakness, fever and angina after an incubation period. Conclusion: The positive results of Lactobacilli strains obtained in poultry in the experimental group show the potential of these strains to be used as probiotics in poultry farming to improve poultry health through the inhibitory effect of these strains on pathogenic Escherichia coli and Streptococcus sp. This opens up safe alternatives to the use of these strains to fight the misuse of antibiotics by reducing their use in human and animal care.

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Whole Genome Sequencing for Food Safety, Clinical and Public Health Microbiology

Cabal,

Prieto,

Raicevic

et al. 2024

IFMBE Proceedings

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Health benefits of probiotics: an overview

Cited by 4 publications

References 34 publications

Investigating the Probiotic Properties and Antimicrobial Activity of Lactic Acid Bacteria Isolated from an Iranian Fermented Dairy Product, Kashk

Investigating the Probiotic Properties and Antimicrobial Activity of Lactic Acid Bacteria Isolated from an Iranian Fermented Dairy Product, Kashk

Isolation and Characterization of Lactobacillus Strains with Probiotic Potential from Dairy Products

Whole Genome Sequencing for Food Safety, Clinical and Public Health Microbiology

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