Probiotics in milk and dairy foods

Motta, Amanda de Souza da; Nespolo, Cássia Regina; Breyer, Gabriela Merker

doi:10.1016/b978-0-323-85170-1.00004-x

Cited by 3 publications

(1 citation statement)

References 220 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Food in general plays an important role in the colonisation of higher organisms using beneficial microorganisms, and the consumption of dairy products must be considered, in which we can have the addition of desirable microorganisms, such as probiotic bacteria (De Souza da Motta et al, 2022). Currently, the dairy industry is the largest food sector where the highest number and diversity of probiotics are used for improving the product quality (Gao et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Combination of heat-killed Lactiplantibacillus plantarum YIT 0132 (LP0132) and oral immunotherapy in cow’s milk allergy: a randomised controlled trial

Yamamoto‐Hanada

Sato

Toyokuni

et al. 2023

View full text Add to dashboard Cite

Safer and more effective cow milk (CM)-oral immunotherapy that does not induce allergic reactions has not yet been standardised. We sought to explore the efficacy and feasibility of a combination of heat-killed Lactiplantibacillus plantarum YIT 0132 (LP0132) and oral immunotherapy for treating IgE-mediated cow milk allergy (CMA). We conducted a 24-week, double-blind, randomised (1:1), two-arm, parallel-group, placebo-controlled, phase 2 trial of LP0132 intervention for treating IgE-mediated CMA in children aged 1-18 years (n=60) from January 29, 2018 to July 12, 2019 in Tokyo, Japan. Participants were randomly assigned to the LP0132 group receiving citrus juice fermented with LP0132 or to the control group receiving citrus juice without. Both groups received low-dose slow oral immunotherapy with CM. The primary outcome was improved tolerance to CM, proven by the CM challenge test at 24 weeks. Secondary outcomes were changes in serum biomarkers of serum-specific β-lactoglobulin-IgE (sIgE) and β-lactoglobulin-IgG4 (sIgG4). Exploratory outcomes included changes in serum cytokine levels and gut microbiota composition. A total of 61 participants were included. Finally, 31 children were assigned to the LP0132 group and 30 to the control group, respectively. After the intervention, 41.4 and 37.9% of the participants in the LP0132 and control groups, respectively, showed improved tolerance to CM. In serum biomarkers after the intervention, the sIgG4 level was significantly higher, and interleukin (IL)-5 and IL-9 were significantly lower, in the LP0132 group than in the control group. In the gut microbiome, the α-diversity and Lachnospiraceae increased significantly in the LP0132 group, and Lachnospiraceae after the intervention was significantly higher in the LP0132 group than in the control group. In conclusion, low-dose oral immunotherapy with modulating gut microbiota might be a safer and more effective approach for treating cow’s milk allergy.

show abstract

Section: Introductionmentioning

confidence: 99%

Combination of heat-killed Lactiplantibacillus plantarum YIT 0132 (LP0132) and oral immunotherapy in cow’s milk allergy: a randomised controlled trial

Yamamoto‐Hanada

Sato

Toyokuni

et al. 2023

View full text Add to dashboard Cite

show abstract

Probiotics: mechanism of action, health benefits and their application in food industries

Latif,

Shehzad,

Niazi

et al. 2023

Front. Microbiol.

View full text Add to dashboard Cite

Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to the host when administered in adequate quantity. Currently, research is being conducted on the molecular events and applications of probiotics. The suggested mechanisms by which probiotics exert their action include; competitive exclusion of pathogens for adhesion sites, improvement of the intestinal mucosal barrier, gut immunomodulation, and neurotransmitter synthesis. This review emphasizes the recent advances in the health benefits of probiotics and the emerging applications of probiotics in the food industry. Due to their capability to modulate gut microbiota and attenuate the immune system, probiotics could be used as an adjuvant in hypertension, hypercholesterolemia, cancer, and gastrointestinal diseases. Considering the functional properties, probiotics are being used in the dairy, beverage, and baking industries. After developing the latest techniques by researchers, probiotics can now survive within harsh processing conditions and withstand GI stresses quite effectively. Thus, the potential of probiotics can efficiently be utilized on a commercial scale in food processing industries.

show abstract

Desenvolvimento e avaliação da qualidade de sobremesa probiótica à base de arroz isenta de ingredientes de origem animal

De Carvalho,

Nespolo,

Lopes

et al. 2024

Cuad. Ed. Desar.

View full text Add to dashboard Cite

O arroz é um dos cereais mais consumidos no mundo e nutricionalmente importante para a dieta humana. Os consumidores buscam alimentos que proporcionem bem-estar e bebidas vegetais contendo microrganismos benéficos à saúde contribuem para suprir esta demanda. O objetivo do estudo foi desenvolver uma sobremesa à base de arroz contendo microrganismos probióticos, sem adição de ingredientes de origem animal, e avaliar sua qualidade ao longo do armazenamento refrigerado. Foram desenvolvidas cinco formulações consecutivas identificadas de A a E, utilizando extrato de arroz cozido ou farinha de arroz e bactérias ou leveduras probióticas. As análises incluíram contagens de bactérias lácticas, bolores e leveduras, leveduras totais e Bacillus cereus, além do índice de sinérese, acidez titulável e pH. As bactérias lácticas variaram entre 3,5 e 5,9log UFC/g, exceto nas formulações C e E aos 30 dias, possivelmente pela inibição decorrente da adição de ácido cítrico na formulação C e das especiarias na formulação E. As contagens de leveduras probióticas variaram de 5,5 a 5,9 log UFC/g na formulação D. A farinha de arroz facilitou a homogeneização, comparado ao extrato de arroz cozido, e o cravo e a canela melhoraram as características sensoriais, porém inibiram o crescimento de bactérias probióticas e de fungos deteriorantes. Os testes sinalizaram que o produto deve seguir com farinha de arroz, devido à facilidade de aplicação, incluir bactérias probióticas e usar flavorizantes naturais como leite de coco ou frutas, que proporcionem sabor sem interferir ou inibir o crescimento dos probióticos. Considerando a disponibilidade e baixo custo do arroz como matéria-prima, juntamente com a necessidade de consumidores com restrições alimentares e interesse por alimentos de origem vegetal, a sobremesa probiótica à base de arroz representaria uma novidade no mercado brasileiro.

show abstract

Probiotics in milk and dairy foods

Cited by 3 publications

References 220 publications

Combination of heat-killed Lactiplantibacillus plantarum YIT 0132 (LP0132) and oral immunotherapy in cow’s milk allergy: a randomised controlled trial

Combination of heat-killed Lactiplantibacillus plantarum YIT 0132 (LP0132) and oral immunotherapy in cow’s milk allergy: a randomised controlled trial

Probiotics: mechanism of action, health benefits and their application in food industries

Desenvolvimento e avaliação da qualidade de sobremesa probiótica à base de arroz isenta de ingredientes de origem animal

Contact Info

Product

Resources

About