Prato cheese containing Lactobacillus casei 01 fails to prevent dextran sodium sulphate-induced colitis

Therapeutic Effects of Probiotic Minas Frescal Cheese on the Attenuation of Ulcerative Colitis in a Murine Model

“…Thus, it was necessary to investigate whether the Minas Frescal cheese manufactured with L. lactis NCDO 2118 altered the centesimal composition and bioactive compounds of the cheese, as well as whether Minas Frescal cheese was a good matrix to maintain the viability of this probiotic strain. It is worth emphasizing that the beneficial effects of foods containing probiotics strains depend on the ability of these bacteria to survive to industrial process after passing through the GIT, which imposes unfavorable bacterial conditions and can affect probiotic potential ( Cordeiro et al, 2019 ). In this sense, the regulatory agencies around the world recommended that for a probiotic product to be able to exercise its benefits, there must be a viable amount of probiotic bacteria of between 10 6 and 10 7 CFU/g ( Castro et al, 2015 ).…”

“…The UC disease symptoms include weight loss, tummy pain, recurring diarrhea with blood in the stool, and malaise ( Zhang and Li, 2014 ). The inflammation reaches the mucosa and submucosa layers of the colon section, with the presence of edema, significant depletion of goblet cells, and changes in tissue architecture and ulcerations ( Cordeiro et al, 2019 ). UC treatments are based on the control of the symptoms and administration of anti-inflammatories and antibiotics, immunosuppressive drugs, and surgeries in severe cases.…”

“…For this experimental procedure, all mice received 0.5 ml of the respective treatments, in a single daily dose, by intragastric gavage, concomitantly with DSS induction (for 7 days). Each animal received approximately 2.5 × 10 6 CFU/g of probiotic bacteria, per day, according to the results obtained by previous studies ( Cordeiro et al, 2019 ; Rabah et al, 2020 ) and the adequate amount of bacteria for effect on the colon ( Minelli and Benini, 2008 ). Mice were euthanized on the seventh day.…”

“…UC is the most frequent condition of IBD in the population, affecting the large intestine, also called the colon. UC causes small irritation and ulcers in the colon, pain, diarrhea often with blood in the stool, and weight loss ( Cordeiro et al, 2019 ). Nowadays, studies have shown that consumption of probiotic bacteria has therapeutic effects on UC, which is demonstrated to decrease the colon inflammation in a mouse model as well as in UC patients ( Mañé et al, 2009 ; Luerce et al, 2014 ; Santos Rocha et al, 2014 ; Berlec et al, 2017 ; Jakubczyk et al, 2020 ; Rabah et al, 2020 ).…”

Sorghum bicolor probiotic beverage: does packaging material affect the quality parameters, probiotic survival, and sensory acceptance?

“…Probiotic health effects are strain‐specific, and the administration of foods supplemented with Lacticaseibacillus casei has demonstrated anti‐hypertensive effects (Sperry et al ., 2018), microbiota modulation (Casarotti et al ., 2020), postprandial glycaemia control (Grom et al ., 2020), and antioxidant properties (Vasconcelos et al ., 2019). However, this probiotic culture has been mainly used in dairy products, such as fermented and non‐fermented whey beverages (Cordeiro et al ., 2019; Grom et al ., 2020), cheeses (Sperry et al ., 2018; Vasconcelos et al ., 2019), yoghurts (Velasco et al ., 2019), and ice cream (Balthazar et al ., 2018). In non‐dairy products, it was mainly used in fruit juices (Miranda et al ., 2019a, 2019b) and almond, rice berry, and sesame fermented beverages (Kemsawasd & Chaikham, 2020; Fernandes et al ., 2021).…”