Probiotic lactobacilli: Can be a remediating supplement for pandemic COVID-19. A review

Al-Ansari, Mysoon M.; Sahlah, Samer A; AlHumaid, Lateefah; Singh, Ankita

doi:10.1016/j.jksus.2020.101286

Cited by 10 publications

(8 citation statements)

References 69 publications

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“…The value meets the minimum standard recommended by the SNI for the number of bacterial colonies in yogurt products, which is 10 6 to 10 8 CFU/ml. Research conducted by Al-Ansari et al [8] showed that the number of colonies of L. acidophilus in imported soy milk without added sugar was 1.8 × 10 7 CFU/ml. This shows that the carbohydrate components contained in US soy milk are actually enough to produce a minimum amount of TPC probiotic drinks, especially if the probiotic drink contains two types of bacteria as in this study whose colony number has a difference of 10 2 CFU/ml higher than the Al-Ansari et al [8] which only contains one type of bacteria.…”

Section: Number Of Bacterial Colonies In Soyghurt Before and After Th...mentioning

confidence: 99%

“…Research conducted by Al-Ansari et al [8] showed that the number of colonies of L. acidophilus in imported soy milk without added sugar was 1.8 × 10 7 CFU/ml. This shows that the carbohydrate components contained in US soy milk are actually enough to produce a minimum amount of TPC probiotic drinks, especially if the probiotic drink contains two types of bacteria as in this study whose colony number has a difference of 10 2 CFU/ml higher than the Al-Ansari et al [8] which only contains one type of bacteria. However, the number of colonies in K1 decreased to 3.45 × 10 4 CFU/ml, indicating that K1 in dry frozen form is not eligible for consumption.…”

Section: Number Of Bacterial Colonies In Soyghurt Before and After Th...mentioning

confidence: 99%

“…According to research, an inulin concentration of 0.5% is the most effective concentration [7]. While the maximum concentration of sucrose is best used is 15% [8]. Because the research will be conducted this time using two types of prebiotics, the concentration of sucrose selected is 10% so that the osmotic pressure balance of bacterial cells can be maintained [3,4].…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Inulin and Sucrose Addition on the Number of Colonies L. acidophilus and B. bifidum in the Soyghurt After the Freeze-Drying Process

Nawangsih¹,

Apgani²,

Tirani³

2022

Proceedings of the 13th Annual Scientific Conference of Medical Faculty, Universitas Jenderal Achmad Yani (ASCMF 2022)

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The freeze-dried soyghurt generally will be last much longer. However, the reduction of L. acidophilus and B. bifidum (LAB) colonies during the freezedrying process could be occurred and it could be minimized by adding inulin as a prebiotic and sucrose as a cryoprotector. This research aimed to determine whether or not the colonies number in freeze-dried soyghurt with the SNI and to analyze the effect of inulin and sucrose addition to the growth of the LAB in the freeze-dried soyghurt. This experimental laboratory study with pretest-posttest design consists of 1 negative control group, 1 group of soyghurt, and 4 groups of soyghurt with the addition of 10% sucrose and 0.5%, 1%, 3%, 5% inulin. The bacterial growth was calculated using the TPC method. All data were tested using the Saphiro Wilk test, followed by the Kruskal Wallis and Mann Whitney Post Hoc test. The conclusion of this research was that the number of colonies in each experimental groups decreased after the freeze-dried process and only the group of soyghurt without any additions did not meet the standard of SNI. Statistical tests showed a significant distinction between groups, giving a conclusion that the addition of inulin and sucrose gave a better incretion of the LAB significantly. 10% sucrose and 3% inulin was the best combination which has 2.34 × 1029 CFU/ml as the highest TPC. It means that the higher of sucrose and inulin addition to the soyghurt, does not guarantee the number of LAB colonies inside will also be higher.

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Section: Number Of Bacterial Colonies In Soyghurt Before and After Th...mentioning

confidence: 99%

Section: Number Of Bacterial Colonies In Soyghurt Before and After Th...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Effect of Inulin and Sucrose Addition on the Number of Colonies L. acidophilus and B. bifidum in the Soyghurt After the Freeze-Drying Process

Nawangsih¹,

Apgani²,

Tirani³

2022

Proceedings of the 13th Annual Scientific Conference of Medical Faculty, Universitas Jenderal Achmad Yani (ASCMF 2022)

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“…Although it is quite too early yet to assess long-time effects and values of the probiotic species strategies towards SARS-CoV2 infection, this subject is scientifically sound and in terms of vaccination concerns native strain supplementation, as well as a recombinant probiotics vaccine development (Al-Ansari et al, 2021;Moradi-Kalbolandi et al, 2021). Biotechnological strategies are developed to utilise environmental Bacillus species, including B. subtilis, but also those not assigned as probiotics yet.…”

Section: Probiotics As Essential Microbiota -Stimulating and Barrier Functionsmentioning

confidence: 99%

Probiotics in the times of COVID-19

et al. 2021

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The time of COVID-19 pandemic focused the attention of scientist to recognise the complex medical symptoms of the disease, modes of infection and possible therapies. The organisms’ response towards SARS-CoV-2 infection depends on many individual factors and the course of disease is described as unprecedented and complex. Numerous symptoms from the respiratory system, abnormalities in the gastrointestinal tract, stroke, liver damage and coagulopathy, among others, are accompanied by negative side effects of the pandemic lifestyle, including immunity depletion, overall fitness impairment, skin condition worsening, psychological and psychiatric consequences. There is an urgent need to seek all possible routes for assuring favouring conditions to build and support the organisms’ microbiological barriers and enhance immunity, which will also help during the ongoing vaccination action. Probiotic Lactic Acid Bacteria (LAB) and environmental Bacillus species are microorganisms typically found in food products or dietary supplements, but also applied on body surfaces or technological surfaces at home and in the industry. Since the contemporary definition of probiotics points to positive health effects, it is of highest importance to follow strict regulations and standards of product manufacturing, especially in the times of biohazard risks and rising public distrust of therapies. There is an urgent need to seek all possible routes for assuring the favouring conditions to build and support the organisms' microbiological barriers and enhance the immunity, that will serve also during the ongoing vaccination action. Probiotic LAB and environmental Bacillus species are microorganisms typically found in food products or dietary supplements, but also applied on body surface or technological surfaces in household and industry. Since the contemporary definition of probiotics points out the positive health effects, it is of highest importance to follow strict regulations and standards of product manufacturing, especially in the times of biohazard and rising public distrust of therapies.

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“…Probiotics regulate the gut-lung axis by asserting gut homeostasis and provide numerous antiviral defensive and offensive mechanisms through innate and adaptive immunity (Adu, 2020;Baud et al, 2020;Senapati et al, 2020;Sundararaman et al, 2020). Therefore, an increased interest in immunity-boosting probiotics increased the global market size of probiotics which is expected to be USD 74.69 billion by the end of the year 2025 (Al-Ansari et al, 2021;Market, 2020).…”

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confidence: 99%

Identification and growth study of potential probiotic isolated from pineapple, watermelon, and banana peels

Akter

Salleh

Chun

et al. 2021

J. Food Process. Preserv.

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To date, the waste-to-wealth concept is a common aptitude in the world (Varzakas et al., 2016). The food and agricultural industries all over the world produce a large number of wastes after using the whole fruit, which contains significant amounts of bioactive or functional components, sugar, and dietary fiber (Madhumeena et al., 2021). The utilization of these wastes has become a main concern and challenging aspect because of the higher production of by-products (peels, seeds, leaves, stems, roots, and pomace) during several stages of the processing chain (Mármol et al., 2021). Studies have validated the waste utilization process as a novel, less expensive, economical, and alternative source of food additives, antioxidants, pectin, and organic acids through various extractions and fermentation methods (Roda & Lambri, 2019). In this case, based on recent studies, fruit-by-products have been suggested as an alternative vehicle for probiotic production (Roda & Lambri, 2019;Ruiz Rodríguez et al., 2021).Pineapple, watermelon, and banana are popular tropical fruits in the world; their production per year worldwide was 18.8, 81.2, and 116 million tons, respectively (FAO, 2020;Yang et al., 2016). Their by-products are a rich source of nutritional components, which make them the best suitable candidate to produce new value-added products (Ahmadi & Ganjidoust, 2021;Vicenssuto & de Castro, 2020).The demand for the efficient use of food by-products has increased due to economic and environmental concerns (Yang et al., 2010).According to Food and Agriculture Organization and the World Health Organization (FAO/WHO, 2001), probiotics are "live microorganisms when administered in adequate amounts confer a health benefit on the host". The Coronavirus Disease (COVID-19), which

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Probiotic lactobacilli: Can be a remediating supplement for pandemic COVID-19. A review

Cited by 10 publications

References 69 publications

The Effect of Inulin and Sucrose Addition on the Number of Colonies L. acidophilus and B. bifidum in the Soyghurt After the Freeze-Drying Process

The Effect of Inulin and Sucrose Addition on the Number of Colonies L. acidophilus and B. bifidum in the Soyghurt After the Freeze-Drying Process

Probiotics in the times of COVID-19

Identification and growth study of potential probiotic isolated from pineapple, watermelon, and banana peels

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