Download or read book Evaluation of Potential Probiotic Lactobacillus Casei Strains written by and published by . This book was released on 2012 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Lactobacillus casei, due to its high level of consumption, is a probiotic species of particular interest. Significant genetic variability exists within this species with approximately 38% of the genes being variable between L. casei strains. This variability suggests that significant strain-to-strain variation in probiotic efficacy and effects is likely. This thesis describes methods for screening L. casei strains for attributes commonly associated with probiotics through the establishment of in vitro and in vivo models, and utilizes culture-independent methods to characterize the influence of consumption of L. casei on the composition of the gastrointestinal tract (GIT) microbiota of piglets and mice. Strain-specific differences were observed in the ability to survive gastric passage and adhere to the piglet ileum epithelial surface. These results led to the selection of L. casei 32G for further characterization. The ability of L. casei 32G to alter the ileum digesta and epithelial tissue adherent microbiotas was examined in two separate piglet feeding trials. In both studies, significant changes were detected in the dominant genera in both the digesta and tissue samples; however, the specific genera that increased and decreased differed between the two trials. The second piglet trial also examined these alterations in the piglet ileum microbiota over time after the last dose. The results indicated that daily consumption of 32G resulted in significant, relatively short-lived alterations (hours) to the composition of both the digesta and Peyer's patch microbiotas. The influence of 32G dose on the ability of this strain to alter the composition of the GIT microbiota was evaluated in mice. The results demonstrated that dose-dependent changes occur in the cecum microbiota of mice upon administration of L. casei 32G and that the lowest dose examined (106 CFU/day for seven days) had the most dramatic impact on this microbiota. In conclusion, L. casei 32G was selected as the strain examined with the greatest probiotic potential and was shown to cause restructuring of the GIT microbiotas in both the piglet and mouse models.

Download or read book Evaluation of Probiotic Activity of Lactobacillus Casei Strains written by and published by . This book was released on 2015 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: Probiotics are live microorganisms, which when administered in adequate amounts, confer a health benefit on the host. Lactobacillus casei is a probiotic species of particular interest due to it being commonly consumed worldwide as a probiotic. Significant genetic variation exists between L. casei strains, with 32-45% of the genome-content being variable. Therefore, strain-to-strain differences in their probiotic efficacy are likely. This dissertation describes the use of L. casei strains to modulate the gut microbiota and immune function; additionally L. casei strains were functionally and genomically examined to unravel their probiotic mechanisms of action. First study demonstrated that L. casei 32G administration modified the cecum-microbiota in a dose and time dependent manner. An increase in prevalence of Lactobacillus in the gut microbiota was observed after 32G-administration. The lactobacilli increased were determined to be commensal lactobacilli. In the second study different L. casei strains were compared. While some L. casei strains didn’t modify the cecum-microbiota, others reconfigured the microbial composition in a strain-specific manner. Moreover, the results suggest there is a correlation between a strain’s ability to alter the gut microbiota composition with the strain’s ability to alter the expression of PRRs and AMPs. The last study employed a combination of bioinformatics, in vitro and in vivo studies to explore the mechanisms of L. casei probiotic action. L. casei strains were determined to contain a diversity of cell-surface structures. In vitro studies revealed that both cell-surface components and supernatant participate in immunomodulation. In vivo results suggest that supernatant from 32G is likely involved in altering the gut microbiota, while cell-surface components are involved in modulating the immune system. In conclusion, L. casei alters the composition of gut microbiota and modulates the innate immune system in a strain-specific manner. These alterations were determined to be dose and time dependent. There is extensive genetic diversity in cell-surface components within L. casei strains and this diversity contributes to the strain-specific variation in immunomodulation and host-bacteria interactions observed within species. Additionally, it is clear that supernatant are also involved in probiotic function. This thesis begins the process of identifying potential mechanisms of L. casei probiotic activity.

Download or read book Probiotics Prebiotics and Synbiotics written by Parmjit Singh Panesar and published by John Wiley & Sons. This book was released on 2022-01-11 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors. Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource. Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Probiotics, Prebiotics and Synbiotics is also an invaluable resource for professionals working in the field of food biotechnology.

Download or read book Functional Properties Persistence Safety and Efficacy written by Pirje Hütt and published by LAP Lambert Academic Publishing. This book was released on 2012 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aims of the present study were: 1) to evaluate the in vitro antagonistic activity of some commercial probiotics against various pathogens residing in distinct niches throughout the GI tract and to assess the antioxidative activity of the probiotic strains; 2) to establish the efficacy of consumption of a synbiotic product containing selected commercial strains (L. fermentum ME-3, L. paracasei 8700:2, B. longum 46) and raftilose P95 in lowering the oxidative stress markers of blood (oxLDL, BDC-LDL) in healthy persons; 3) to screen the putative probiotic Lactobacillus strains of the intestinal tract for their colonizing potential using in vitro tests mimicking the GI tract conditions; 4) to assess the safety of the probiotic L. plantarum TENSIA and of previously selected strains using in vitro, animal experiments and in human studies; 5) to evaluate the survival and persistence of the Lactobacillus strains in the GI tract of healthy volunteers after consumption.

Download or read book Lactic Acid Bacteria Genetics Metabolism and Applications written by W.N. Konings and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: In ancient times foods fermented with lactic acid bacteria already constituted an important part of the human diet. From then on, lactic acid bacteria have played an essential role in the preservation of food raw materials and have contributed to the nutritional, organoleptic and health properties of human food products and animal feed. The important function that lactic acid bacteria still have in the production of foods all over the world has resulted in a growing scientific interest in these micro-organisms by academic research groups as well as by industry. During the last 15 years, this research has been stimulated by major internationally coordinated funding efforts that have resulted in a variety of important scientific breakthroughs and have led to new applications. Written by international experts in the field, this issue of Antonie van Leeuwenhoek documents these developments with respect to genetics, metabolism and the application of lactic acid bacteria for industrial and potential medical applications. In this book the first complete genome of a lactic acid bacterium is presented. The book will serve as a reference source and also as an indispensable source of information for further development and exploration of the field.

Download or read book Prebiotics and Probiotics Science and Technology written by Dimitris Charalampopoulos and published by Springer Science & Business Media. This book was released on 2009-08-12 with total page 1273 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive overview on the advances in the field, this volume presents the science underpinning the probiotic and prebiotic effects, the latest in vivo studies, the technological issues in the development and manufacture of these types of products, and the regulatory issues involved. It will be a useful reference for both scientists and technologists working in academic and governmental institutes, and the industry.

Download or read book Innovative Technologies for Food Preservation written by Francisco J. Barba and published by Academic Press. This book was released on 2017-09-21 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. - Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation - Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods - Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds

Download or read book Foodborne Bacterial Pathogens written by Michael Doyle and published by CRC Press. This book was released on 1989-02-24 with total page 818 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bacteria are estimated to cause some 24 million cases of diarrheal disease annually in the US. These papers have wide importance providing background information and recent research findings and giving a comprehensive, current understanding of bacterial pathogens associated with foods and their role

Download or read book The Microbiota in Gastrointestinal Pathophysiology written by Martin H. Floch and published by Academic Press. This book was released on 2016-11-16 with total page 444 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Microbiota in Gastrointestinal Pathophysiology: Implications for Human Health, Prebiotics, Probiotics and Dysbiosis is a one-stop reference on the state-of-the-art research on gut microbial ecology in relation to human disease. This important resource starts with an overview of the normal microbiota of the gastrointestinal tract, including the esophagus, stomach, Ileum, and colon. The book then identifies what a healthy vs. unhealthy microbial community looks like, including methods of identification. Also included is insight into which features and contributions the microbiota make that are essential and useful to host physiology, as is information on how to promote appropriate mutualisms and prevent undesirable dysbioses. Through the power of synthesizing what is known by experienced researchers in the field, current gaps are closed, raising understanding of the role of the microbiome and allowing for further research. - Explains how to modify the gut microbiota and how the current strategies used to do this produce their effects - Explores the gut microbiota as a therapeutic target - Provides the synthesis of existing data from both mainstream and non-mainstream sources through experienced researchers in the field - Serves as a 'one-stop' shop for a topic that's currently spread across a number of various journals

Download or read book Value Added Ingredients and Enrichments of Beverages written by Alexandru Grumezescu and published by Academic Press. This book was released on 2019-06-22 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt: Value-Added Ingredients and Enrichment of Beverages, Volume Fourteen in The Science of Beverages series, takes a multidisciplinary approach in addressing what consumers demand in natural beverages. This in-depth reference covers both natural and unnatural ingredients and explains their impact on consumer health and nutrition. Sweeteners, vitamins, oils and other natural ingredients to improve beverages are included. The book addresses some of the most common enrichments used in the industry, including those with biomedical and nutritional applications. This volume will be useful to anyone in the beverages industry who needs a better understanding of advances in the industry. - Discusses health-related benefits and risks, along with the potential harmful effects of additives and preservatives - Provides research examples of health promoting ingredients in beverages to further research and development - Presents key steps in designing formulations of enriched beverages, analysis, product development, shelf life, cost-benefit ratio and compliance with WHO regulations

Download or read book Therapeutic Probiotic and Unconventional Foods written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-18 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Therapeutic, Probiotic and Unconventional Foods compiles the most recent, interesting and innovative research on unconventional and therapeutic foods, highlighting their role in improving health and life quality, their implications on safety, and their industrial and economic impact. The book focuses on probiotic foods, addressing the benefits and challenges associated with probiotic and prebiotic use. It then explores the most recently investigated and well-recognized nutraceutical and medicinal foods and the food products and ingredients that have both an impact on human health and a potential therapeutic effect. The third and final section explores unconventional foods and discusses intriguing and debated foods and food sources. While research has been conducted on the beneficial biological effects of probiotics and therapeutic food, the use of these foods remains controversial. To overcome the suspicion of the use of alternative, homeopathic and traditional products as therapy, this book reveals and discusses the most recent and scientifically sound and confirmed aspects of the research. - Compiles the most recent, interesting and innovative research on unconventional and therapeutic foods - Highlights the role of unconventional and therapeutic foods in improving health and life quality - Discusses the implications of unconventional and therapeutic foods on safety - Presents the industrial and economic impact of unconventional and therapeutic foods

Download or read book Probiotics and Health Claims written by Wolfgang Kneifel and published by John Wiley & Sons. This book was released on 2010-12-01 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the international picture regarding probiotic food applications, placing a particular emphasis on the legal context and assessment procedures of probiotic health claims in the major markets for these products. Health claim legislation is described and the ways in which manufacturers can ensure compliance are discussed. The book also covers the use of meta-analysis to assess available data, and case examples from various regulatory cultures and traditions are included. It will be of interest to food industry scientists, executives and R&D personnel; international regulatory advisers and administrators; researchers, educators and students on food science courses. Key Features: Focuses on health claim legislation for this commercially important food sector Includes chapters on the current situation in all the major world markets including Europe, the USA, Japan, India and China Covers food, feed and pharmaceutical applications of probiotics

Download or read book Probiotics and Prebiotics in Human Nutrition and Health written by Venketeshwer Rao and published by BoD – Books on Demand. This book was released on 2016-07-13 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: Probiotic microorganisms are recognised as being beneficial for human health. Prebiotics are substrates that are used preferentially by the probiotic bacteria for their growth. A great deal of interest has been generated in recent years in identifying probiotic bacteria and prebiotics, their characterization, mechanisms of action and their role in the prevention and management of human health disorders. Together they are referred to as synbiotic. This book is in response to the need for more current and global scope of probiotics and prebiotics. It contains chapters written by internationally recognized authors. The book has been planned to meet the needs of the researchers, health professionals, government regulatory agencies and industries. This book will serve as a standard reference book in this important and fast-growing area of probiotics and prebiotics in human nutrition and health.

Download or read book Encyclopedia of Food Microbiology written by Carl A. Batt and published by Academic Press. This book was released on 2014-04-02 with total page 3243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products

Download or read book Stress Responses of Lactic Acid Bacteria written by Effie Tsakalidou and published by Springer Science & Business Media. This book was released on 2011-09-06 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, Stress Responses of Lactic Acid Bacteria will serve as an essential guidebook to researchers in the field, industry professionals, and advanced students in the area. The exploration of stress responses in lactic acid bacteria began in the early 90s and revealed the differences that exist between LAB and the classical model microorganisms. A considerable amount of work has been performed on the main genera / species of LAB regarding the genes implicated and their actual role and regulation, and the mechanisms of stress resistance have also been elucidated. Recent genome and transcriptome analyses complement the proteome and genetic information available today and shed a new light on the perception of and the responses to stress by lactic acid bacteria.

Download or read book ECAB Health Impact of Probiotics Vision Opportunities E Book written by G Balakrish Nair and published by Elsevier Health Sciences. This book was released on 2014-12-11 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: ECAB Health Impact of Probiotics: Vision & Opportunities - E-Book

Download or read book Probiotics Prebiotics and Synbiotics written by Ronald Ross Watson and published by Academic Press. This book was released on 2015-09-23 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt: Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations. Experts define and support the actions of bacteria; bacteria modified bioflavonoids and prebiotic fibrous materials and vegetable compounds. A major emphasis is placed on the health-promoting activities and bioactive components of probiotic bacteria. - Offers a novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products - Discusses how prebiotics and probiotics are complementary and can be incorporated into food products and used as alternative medicines - Defines the variety of applications of probiotics in health and disease resistance and provides key insights into how gut flora are modified by specific food materials - Includes valuable information on how prebiotics are important sources of micro-and macronutrients that modify body functions