Probiotics: from research to consumer

Piano, M. Del; Morelli, Lorenzo; Strozzi, Gian Paolo; Allesina, Serena; Barba, M.; Deidda, Francesca; Lorenzini, Paola; Ballarè, M.; Montino, F.; Orsello, M.; Sartori, Massimo; Garello, E.; Carmagnola, S.; Pagliarulo, M.; Capurso, Lucio

doi:10.1016/s1590-8658(07)60004-8

Cited by 153 publications

(84 citation statements)

References 39 publications

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“…Health beneficial lactic acid bacteria must overcome this defense mechanism. Before reaching the large intestine, probiotic bacteria must survive transit throught the stomach (Dunne et al, 2001, Del Piano et al, 2006, Morelli, 2007, Gueimonde and Salminen, 2006, Vinderola and Reinheimer, 2003. The survival of lactic acid bacteria at low pH value is very important characteristic for application of those cultures as probiotics.…”

Section: Surviving Of Lactic Acid Bacteria At Low Phmentioning

confidence: 99%

“…composition of the diet, aging, stress, health status, and environmental cicrcumstances (Aureli et al, 2011, Berg, 1996, Collins et al, 1998, Fooks et al, 1999, Guarner and Malagelada, 2003, Holzapfel and Schillinger, 2002. Selected strains of the lactic acid bacteria (LAB) belonging mainly to the genera Lactobacillus and Bifidobacterium have been used many years in the food production, predominantly in the manufacture of fermented dairy products and have GRAS (Generally Recognized As Safe) status (Collins et al, 1998, Dunne et al, 2001, Del Piano et al, 2006. In the three recent decades lactobacilli and bifidobacteria are being used as probiotics.…”

Section: Introductionmentioning

confidence: 99%

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Testing of selected probiotic properties of lactic acid bacteria isolated from vegetarians and meat-eaters faeces

Hybenová

Bírošová

Nagyová

et al. 2014

Acta Chimica Slovaca

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The aim of this work was to evaluate presence and properties of lactic acid bacteria in the faeces of 240 volunteers with various nutrition habits (vegetarians versus meat-eaters). Lactic acid bacteria counts in all age groups were nearly 5 or 6 logarithmic orders. Significantly higher amounts were found in women. Subsequently, based on the age and dietary pattern of probands, four samples were selected for isolation of lactic acid bacteria and identification of isolates in order to assign them to bacterial species. About 80 lactic acid bacteria were isolated from the faeces of young (21-30 years) and older (51-60 years) vegetarians and meateaters. The identification of the isolates was based on their morphological and biochemical characteristics. Isolates belong to lactobacilli, bifidobacteria, enterococci and propionibacteria. Surprisingly, bifidobacteria were predominated in older age group. The following probiotic properties were determined: survival at low pH value, and bile salt hydrolase activity. All strains were negative in bile salt hydrolase activity, but their growth was not inhibited in the presence of bile. The results from the study of survival at low pH value showed considerable variability in both dietary groups regardless the age of probands. However, it can be concluded, that bacteria isolated from the samples of older probands were more sensitive to acid pH.

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Section: Surviving Of Lactic Acid Bacteria At Low Phmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Testing of selected probiotic properties of lactic acid bacteria isolated from vegetarians and meat-eaters faeces

Hybenová

Bírošová

Nagyová

et al. 2014

Acta Chimica Slovaca

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“…To maintain the viability of very sensitive strains, encapsulation is often the only option, especially microcapsulation that do not affect the sensory properties of the food produced. Microencapsulation technologies have been developed and successfully applied using various matrices to protect the bacterial cells from the damage caused by the external environment [155]. Overall microencapsulation improved the survival of probiotic bacteria when exposed to acidic conditions, bile salts, and mild heat treatment [156].…”

Section: Viability and Survivalmentioning

confidence: 99%

Recent Application of Probiotics in Food and Agricultural Science

Song¹,

Ibrahim²,

Hayek³

2012

Probiotics

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“…J. Pharmacol., 11 (6): 638-643, 2015 Lactic acid bacteria, predominantly selected from the genera Lactobacillus and Bifidobacterium, constitute a significant proportion of probiotic cultures in nutritional supplements, pharmaceuticals and functional foods (Del Piano et al, 2006). Lactic Acid Bacteria (LAB) with active Bile Salt Hydrolase (BSH) or products containing them have been suggested to lower cholesterol levels through interaction with host bile salt metabolism (De Smet et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

In vitro Treatment with Intact Cells or Cell Lysates of Lactobacillus and Spirulina Induced Lowering Effects on Induced Hypercholesteremia

Kamal¹,

Hamouda²,

Mahrous³

et al. 2015

International J. of Pharmacology

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A B S T R A C TIncrease in the levels of cholesterol is harmful, it is a risk factor for cardiovascular disease. This study was carried out to compare the in vitro anti-hypercholesteremia effects of different concentrations of probiotic bacteria (lactobacillus casei and lactobacillus plantarum) and cyanobacteria (Spirulina platensis) isolated as intact cells or cell lysates. The results showed that S. platensis is more effective The mixture of cell lysates from L. casei, L. plantarum and Spirulina platensis lowered the level of cholesterol by 65% as compared to the inhibitory effect of L. casei (32%), L. plantarum (33%) and S. platensis (47%). Their significant differences by using the mixture of testing bacteria as intact cells and cell lysate in the percentage of cholesterol reduction.

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Probiotics: from research to consumer

Cited by 153 publications

References 39 publications

Testing of selected probiotic properties of lactic acid bacteria isolated from vegetarians and meat-eaters faeces

Testing of selected probiotic properties of lactic acid bacteria isolated from vegetarians and meat-eaters faeces

Recent Application of Probiotics in Food and Agricultural Science

In vitro Treatment with Intact Cells or Cell Lysates of Lactobacillus and Spirulina Induced Lowering Effects on Induced Hypercholesteremia

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