Improvement of the human intestinal flora by ingestion of the probiotic strain<i>Lactobacillus johnsonii</i>La1

Yamano, Toshìo; Iino, Hisakazu; Takada, Mamiko; Blum, Stéphanie; Rochat, Florence; Fukushima, Yoichi

doi:10.1079/bjn20051507

Cited by 86 publications

(63 citation statements)

References 54 publications

(59 reference statements)

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“…However, in this study, no effects of L. acidophilus 74-2 and B. lactis 420 on short-chain fatty acid concentrations in faeces and on cholesterol levels in serum were observed. These results are confirmed by recent human Physiological effects of probiotic yoghurt A Klein et al studies (Lewis and Burmeister, 2005;Rochet et al, 2006;Yamano et al, 2006).…”

Section: Discussionsupporting

confidence: 70%

Lactobacillus acidophilus 74-2 and Bifidobacterium animalis subsp lactis DGCC 420 modulate unspecific cellular immune response in healthy adults

Friedrich²,

et al. 2007

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Objective: It was determined whether a combination of Lactobacillus acidophilus (L. acidophilus) 74-2 and Bifidobacterium animalis subsp lactis DGCC 420 (B. lactis 420) affect the faecal microbiota as well as immunological parameters and blood lipids in healthy adults. Design: A placebo-controlled, double-blinded, randomized crossover trial was conducted. Subjects: Twenty-six healthy volunteers (mean age 25 years) were recruited by advertising in academical buildings. All of them completed the study. Methods: After 3-week run-in period, half of the volunteers consumed 300 g/day of yoghurt supplement containing probiotic strains L. acidophilus 74-2 and B. lactis 420, and the other half received the placebo product for a period of 5 weeks. The two groups were crossed during the following 5-week period. Blood and faecal samples were collected at the end of each period. The faecal content of probiotic bacteria, faecal short-chain fatty acids (SCFA), serum lipids and plasma immune system biomarkers were evaluated. Results: Faecal proportions of L. acidophilus and of B. lactis increased significantly from 0.02 to 0.19 and 0.4 to 1.4% (Po0.05), respectively. Percentages of granulocytes and monocytes showing phagocytic activity were significantly elevated from 92 to 95% during probiotic intervention, whereas their oxidative burst activity and specific immune parameters remained unaffected. Fecal SCFA and serum cholesterol levels were not influenced by the probiotics. However, serum concentrations of triacylglyceroles decreased significantly by 11.6% (Po0.05) in the probiotic supplementation period. Conclusions: L. acidophilus and B. lactis were recovered in faeces in significantly elevated numbers after supplementation. They are able to modulate unspecific cellular immune response indicated by the increased phagocytic activity.

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Section: Discussionsupporting

confidence: 70%

Lactobacillus acidophilus 74-2 and Bifidobacterium animalis subsp lactis DGCC 420 modulate unspecific cellular immune response in healthy adults

Friedrich²,

et al. 2007

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“…LAB fermented vegetables helps to enhance human nutrition with the attainment of balanced nutrition, providing vitamins, minerals, and carbohydrates (Yamano et al, 2006), besides, they contain pigments such as flavonoids, lycopene, anthocyanin, -carotene, and glucosinolates. This phytochemicals act as antioxidants in the body by scavenging harmful free radicals implicated in degenerative diseases like cancer, arthritis, and ageing (Kaur and Kapoor, 2001).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Sayın¹

2015

J Food Health Sci

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Abstract:Epidemiological evidence suggests the critical role of vegetable consumption in preventing chronic degenerative diseases. Considering that pickle is a widely consumption type of vegetable in Turkish diet the objective of the present study was to assess the total phenol content and antioxidant capacity of pickled vegetables. For this purpose total antioxidant capacity of 10 fresh and pickled vegetables was analysed by DPPH (2,20-diphenyl-1-picryl hydrazyl) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC) methods and total phenolic content (TPC) using Folin-Ciocalteu reagent. Following the pickling in 15 th day there was a significant (P<0.05) decrease in TPC of all vegetables, in contrast this TPC increased significantly after 30 th day. Also at 60 th day of pickling the TEAC values of all vegetables are increased significantly (P<0.05), but DPPH values of green pepper, cauliflower, cucumber and sneak melon decreased compared with fresh state. Our findings suggest that, pickling process is relatively a good method for the preservation of phenolic acids in vegetables, and most of the antioxidant capacities remained after 30 th day of fermentation.

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“…The consumption of such lactic acid fermented vegetables helps to enhance human nutrition, to promote the growth of healthy intestinal flora as well as the positive health image of probiotics Yamano et al, 2006 . However, improper handling and contamination of raw mixed vegetables were expressed as the P-values of odds rates calculated by SPSS version 16.0 IBM Co. Ltd. New York, USA .…”

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confidence: 99%

Microbioligical Hazard Contamination in Fermented Vegetables Sold in Local Markets in Cambodia

et al. 2017

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Fermented vegetables are common part of Cambodian diet. The food safety status for these foods has not been investigated. This study was conducted to evaluate the microbiological hazards that contaminated fermented vegetables. A total of 68 samples of fermented vegetables were purchased randomly from five wet markets in Phnom Penh. The conventional culture methods for microbiological analysis were used. Coliform bacteria Escherichia coli, Cronobactersakazakii, and Enterobacter spp. , opportunistic non-Entrobacteriaceae, Enterococcus spp., Staphylococcus spp., and Listeria spp. were found in these fermented foods. The highest contamination rate of Enterococcus spp. was 34% of total fermented vegetable samples, followed by Bacillus spp. coliform bacteria and E. coli 31%, 24% and 10%, respectively . The potential foodborne pathogen, C. sakazakii, was identified in one sample. Fermented mixed vegetables showed higher contamination rate of coliform bacteria 50% than fermented single-type vegetables 13% . The results showed that fermented vegetables sold in wet market are poor in hygiene. The stage in the processing chain where contamination occurred should be identified and basic sanitary practice should be enforced to improve the food safety of fermented vegetables in Cambodia.

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Improvement of the human intestinal flora by ingestion of the probiotic strainLactobacillus johnsoniiLa1

Cited by 86 publications

References 54 publications

Lactobacillus acidophilus 74-2 and Bifidobacterium animalis subsp lactis DGCC 420 modulate unspecific cellular immune response in healthy adults

Lactobacillus acidophilus 74-2 and Bifidobacterium animalis subsp lactis DGCC 420 modulate unspecific cellular immune response in healthy adults

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Microbioligical Hazard Contamination in Fermented Vegetables Sold in Local Markets in Cambodia

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