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Aseptic Addition Method for Lactobacillus Casei Assay of Folate Activity in Human Serum
J Clin Pathol: first published as 10.1136/jcp.19.1.12 on 1 January 1966. Downloaded from J. clin. Path. (1966), 19, 12 Aseptic addition method for Lactobacillus casei assay of folate activity in human serum VICTOR HERBERT From the Department of Haematology, The Mount Sinai Hospital, New York, U.S.A. SYNOPSIS An 'aseptic addition' method is described for microbiological assay with Lactobacillis casei of folate activity in human serum. It has the following advantages over the previously reported 'standard' method. 1 The manipulations involved in the assay are halved, by deleting autoclaving of serum in buffers. 2 The use of 1 g. % ascorbate better preserves serum folates than the lower amounts of ascorbate which are the maximum quantities usable in the standard methods. 3 Only 03 ml. of serum is required (0 1 ml. for one sample; 02 ml. for its duplicate). Herbert, Wasserman, Frank, Pasher, and Baker in or after transfer of blood from syringes to acid-washed 1959 reported that folate deficiency could be screw-top tubes). The clots are 'rimmed' with glass rods measured in man using microbiological assay of or wooden applicator sticks, the tubes centrifuged for serum folate activity with Lactobacillus casei. Many five minutes at 3,000 r.p.m. and the supernatant serum aspirated with acid-washed or disposable pipettes andcopyright. other workers have confirmed this work (see review frozen at -20°C. until assay. On the day of assay, the by Herbert, 1965). Various minor modifications of sera are thawed. A 0-1 ml. and a 0-2 ml. -
The Effect of Selected Herbal Extracts on Lactic Acid Bacteria Activity
applied sciences Article The Effect of Selected Herbal Extracts on Lactic Acid Bacteria Activity Małgorzata Ziarno 1,* , Mariola Kozłowska 2 , Iwona Scibisz´ 3 , Mariusz Kowalczyk 4 , Sylwia Pawelec 4 , Anna Stochmal 4 and Bartłomiej Szleszy ´nski 5 1 Division of Milk Technology, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences–SGGW (WULS–SGGW), 02-787 Warsaw, Poland 2 Department of Chemistry, Institute of Food Science, Warsaw University of Life Sciences–SGGW (WULS–SGGW), 02-787 Warsaw, Poland; [email protected] 3 Division of Fruit, Vegetable and Cereal Technology, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences–SGGW (WULS–SGGW), 02-787 Warsaw, Poland; [email protected] 4 Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland; [email protected] (M.K.); [email protected] (S.P.); [email protected] (A.S.) 5 Institute of Horticultural Sciences, Warsaw University of Life Sciences–SGGW (WULS–SGGW), 02-787 Warsaw, Poland; [email protected] * Correspondence: [email protected]; Tel.: +48-225-937-666 Abstract: This study aimed to investigate the effect of plant extracts (valerian Valeriana officinalis L., sage Salvia officinalis L., chamomile Matricaria chamomilla L., cistus Cistus L., linden blossom Tilia L., ribwort plantain Plantago lanceolata L., marshmallow Althaea L.) on the activity and growth of lactic acid bacteria (LAB) during the fermentation and passage of milk through a digestive system model. Citation: Ziarno, M.; Kozłowska, M.; The tested extracts were also characterized in terms of their content of polyphenolic compounds and Scibisz,´ I.; Kowalczyk, M.; Pawelec, S.; antioxidant activity. -
Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt
International Journal of Chemical Engineering and Applications, Vol. 5, No. 5, October 2014 Influence of Dietary Fiber Addition on the Properties of Probiotic Yogurt T. Ozcan and O. Kurtuldu low energy density, and should promote satiation and satiety, Abstract—In this study, the effects of using dietary fiber and play a role in the control of energy balance. These foods barley and oat β-glucan as a prebiotic on the viability of have the capacity of binding bile acids and metabolites of Bifidobacterium bifidum in probiotic yoghurt and properties of cholesterol that play an important role in digestion and yogurt during storage were investigated. The survival of B. absorption of lipids in the small intestine, lowering blood bifidum was within biotherapeutic level (> 7 log cfu/g) as a result of the prebiotic effect of barley and oat based β-glucan. cholesterol, regulating blood glucose levels for diabetes The addition of β-glucan to yogurt significantly affected management, producing short chain fatty acids and physicochemical properties including pH, titratable acidity promoting the growth of beneficial gut microflora (i.e. as a (LA %), whey seperation, color (L*, a*, b*) and sensorial prebiotic) [18]–[23]. Due to beneficiary health effects the properties of yogurts. In conclusion, β-glucan can be used on recommended daily intake of fiber is about 38 g for men and the development of cereal-based functional dairy products with sufficient viability and acceptable sensory characteristics. 25 g for women [24]. Fiber can be used for improvement of some functional Index Terms—Yoghurt, probiotic, dietary fiber, β-glucan. properties such as texture, water holding capacity, oil holding capacity, emulsification and/or gel formation, bulking agent in reduced-sugar applications, and shelf-life of I. -
Probiotic Sufficiency™ Brochure
Everybody - Everyday - For Life!TM Everybody Everyday For Life! ® RESEARCH INDICATES THAT: 1. Probiotic bacteria are ESSENTIAL for wellness and prevention. ® The human body contains 90% microorganisms Energy and only 10% human cells. Dietary sufficiency of healthy microorganisms (probiotics) is necessary for Vitality the proper function of the digestive and immune Strength systems and for overall wellness and prevention. Balance Natural Health 2. The Western diet is DANGEROUSLY DEFICIENT in Probiotic bacteria. Purity Research shows that we now consume one millionth of the healthy probiotic bacteria that we did before pesticides, herbicides, and industrial farming. We also kill many of our probiotic bacteria with poor nutrition, prescription drugs, and stress. This PROBIOTIC deficiency of healthy probiotic bacteria is implicated TM as a casual factor in lack of health and vitality and an alarming number of preventable illnesses from SUFFICIENCY infancy to old age. The Innate Human Probiotic Formula 3. The only way to obtain sufficient amounts of Everybody - Everyday - For Life!™ ® healthy probiotic bacteria is through daily How to consume Innate Choice PROBIOTIC SUFFICIENCY™ SUPPLEMENTATION. Please visit www.innatechoice.com for The dietary sources of probiotic bacteria are virtually The World’s Premier Multi-Strain a complete list of references supporting the A Dietary Supplement to Promote unavailable in industrialized society. Our fruits Probiotic Supplement importance of daily probiotic supplementation for Healthy Intestinal Flora and vegetables are sprayed with pesticides, much Adults should consume 2 capsules per day with a meal wellness and prevention. of our food is pasteurized or irradiated, and we do containing raw fruit or vegetables. not consume sufficient amounts of fresh, raw, local foods. -
Analysis of the Effects of Three Commercially Available Supplements on Performance, Exercise Induced Changes and Bio-Markers in Recreationally Trained Young Males
Analysis of the effects of three commercially available supplements on performance, exercise induced changes and bio-markers in recreationally trained young males Robert Cooper A thesis is submitted in partial fulfilment of the requirements of the University of Greenwich for the Degree of Doctor of Philosophy This research programme was carried out in collaboration with GlaxoSmithKline Maxinutrition division December 2013 School of Science University of Greenwich, Medway Campus Chatham Maritime, Kent ME4 4TB, UK i DECLARATION “I certify that this work has not been accepted in substance for any degree, and is not concurrently being submitted for any degree other than that of Doctor of Philosophy being studied at the University of Greenwich. I also declare that this work is the result of my own investigations except where otherwise identified by references and that I have not plagiarised the work of others”. Signed Date Mr Robert Cooper (Candidate) …………………………………………………………………………………………………………………………… PhD Supervisors Signed Date Dr Fernando Naclerio (1st supervisor) Signed Date Dr Mark Goss-Sampson (2nd supervisor) ii ACKNOWLEDGEMENTS Thank you to my supervisory team, Dr Fernando Naclerio, Dr Mark Goss Sampson and Dr Judith Allgrove for their support and guidance throughout my PhD. Particular thanks to Dr Fernando Naclerio for his tireless efforts, guidance and support in developing the research and my own research and communication skills. Thank you to Dr Eneko Larumbe Zabala for the statistics support. I would like to take this opportunity to thank my wonderful mother and sister who continue to give me the support and drive to succeed. Also on a personal level thank you to my amazing fiancée, Jennie Swift. -
Flow Cytometric Analysis Reveals Culture-Condition Dependent Variations in Phenotypic Heterogeneity of Limosilactobacillus Reuteri
Flow Cytometric Analysis Reveals Culture-condition Dependent Variations in Phenotypic Heterogeneity of Limosilactobacillus Reuteri Nikhil Seshagiri Rao Lund University Ludwig Lundberg Swedish University of Agricultural Sciences Shuai Palmkron Lund University Sebastian Håkansson BioGaia Björn Bergenståhl Lund University Magnus Carlquist ( [email protected] ) Lund University Research Article Keywords: Physical stress, heterogeneity, morphology, freeze-thaw, freeze-drying, ow cytometry Posted Date: June 22nd, 2021 DOI: https://doi.org/10.21203/rs.3.rs-625422/v1 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License Page 1/23 Abstract Optimisation of cultivation conditions in the industrial production of probiotics is crucial to reach a high- quality product with retained probiotic functionality. Flow cytometry-based descriptors of bacterial morphology may be used as markers to estimate physiological tness during cultivation, and can be applied for online monitoring to avoid suboptimal growth. In the current study, the effects of temperature, pH and oxygen levels on cell growth and cell size distributions of Limosilactobacillus reuteri DSM 17938 were measured using multivariate ow cytometry. A pleomorphic behaviour was evident from the measurement of light scatter and pulse width distributions. A pattern of high growth yielding smaller cells and less heterogeneous populations could be observed. Analysis of pulse width distributions revealed signicant morphological heterogeneities within the bacterial cell population under non-optimal growth conditions, and pointed towards low temperature, high pH, and high oxygen levels all being triggers for changes in morphology towards cell chain formation. However, cell size did not correlate to survivability after freeze-thaw or freeze-drying stress, indicating that it is not a key determinant for physical stress tolerance. -
Your Gut, Your Health
By Jill Nussinow, MS, RDN, The Veggie Queen A 2001 report by the Food and Agricultural Organization of the United Nations and the World Health Organization in 2001. The report defined probiotics as “live microorganisms which, when consumed in adequate amounts, confer a health benefit on the host.” YOU are the host The are “good bacteria” I am convinced that probiotic use in most people can enhance their immunity, promote regularity, lessen gas and bloating, and yes, even enhance their sex life! (It might clear up your skin, too) JoAnn Hatner, MPH, RD, author of Gut Insight Probiotics are big business which is why you see so many TV commercials and advertisements for them – people have tummy troubles regularly. Japan has been a leader in this field for more than 50 years. 25% of people report GI disturbance What are probiotics? Do they work? Think of your gut as your immune system's command center — responsible for the regulation of your responses, particularly of inflammation. >70 % of immune function takes place in your gut It makes sense as this is where the body encounters the majority of pathogens. Inflammation serves a protective role responding to tissue injury or infection so that you can heal. We have 10 times the amount of microbial cells than total other cells, with 500+ types of microorganisms which mostly reside in our gut. Your bacteria rules your life. They perform digestive and defensive roles against chronic inflammation and decreasing reactions to allergens plus they help in synthesizing B Vitamins Inhibit the growth of disease causing bacteria A probiotic: is a microbial organism which is not harmful (pathogenic) remains viable (alive) during processing and shelf life of the food must survive digestion and remain viable in the gut is able to bring about a response in the gut is associated with health benefits. -
Development of Probiotic Almond Beverage Using Lacticaseibacillus Rhamnosus GR-1 Fortified with Short-Chain and Long-Chain Inulin Fibre
fermentation Article Development of Probiotic Almond Beverage Using Lacticaseibacillus rhamnosus GR-1 Fortified with Short-Chain and Long-Chain Inulin Fibre Lauren Muncey and Sharareh Hekmat * School of Food and Nutritional Sciences, Brescia University College, Western University, London, ON N6G 1H2, Canada; [email protected] * Correspondence: [email protected]; Tel.: +519-432-8353 (ext. 28227) Abstract: Plant-based beverages are growing in popularity due to the rise of vegetarianism and other health trends. A probiotic almond beverage that combines the properties of almonds, inulin, and Lacticaseibacillus rhamnosus GR-1 may meet the demand for a non-dairy health-promoting food. The purpose of this study was to investigate the viability of L. rhamnosus GR-1 and pH in five fermented almond beverage samples, supplemented with either 2% or 5% (w/v) short-chain or long-chain inulin over 9 h of fermentation and 30 days of refrigerated storage. All almond beverage samples achieved a mean viable count of at least 107 CFU/mL during 9h of fermentation and 30 days of refrigerated storage. The probiotic almond beverage supplemented with 2% (w/v) short-chain inulin had a significantly higher mean microbial count (p = 0.048) and lower pH (p < 0.001) throughout fermentation, while the control and the long-chain inulin treatments had the lowest viable counts and acidity, respectively. This study shows that the addition of short-chain and long-chain inulin had Citation: Muncey, L.; Hekmat, S. no adverse effects on the viability of L. rhamnosus GR-1. Therefore, the probiotic almond beverage Development of Probiotic Almond has the potential to be a valid alternative to dairy-based probiotic products. -
Probiotic and Functional Properties of Limosilactobacillus Reuteri INIA P572
nutrients Article Probiotic and Functional Properties of Limosilactobacillus reuteri INIA P572 Patricia Diez-Echave 1,2,†, Izaskun Martín-Cabrejas 3,† , José Garrido-Mesa 1,2,* , Susana Langa 3 , Teresa Vezza 1,2 , José M. Landete 3 , Laura Hidalgo-García 1,2, Francesca Algieri 1,2, Melinda J. Mayer 4 , Arjan Narbad 4, Ana García-Lafuente 5, Margarita Medina 3, Alba Rodríguez-Nogales 1,2 , María Elena Rodríguez-Cabezas 1,2, Julio Gálvez 1,2,‡ and Juan L. Arqués 3,‡ 1 Centro de Investigaciones Biomédicas en Red–Enfermedades Hepáticas y Digestivas (CIBER-EHD), Department of Pharmacology, Center for Biomedical Research (CIBM), University of Granada, Avenida del Conocimiento s/n, 18100 Granada, Spain; [email protected] (P.D.-E.); [email protected] (T.V.); [email protected] (L.H.-G.); [email protected] (F.A.); [email protected] (A.R.-N.); [email protected] (M.E.R.-C.); [email protected] (J.G.) 2 Instituto de Investigación Biosanitaria de Granada (ibs.GRANADA), 18012 Granada, Spain 3 Departamento Tecnología de Alimentos, INIA-CSIC, Carretera de La Coruña Km 7, 28040 Madrid, Spain; [email protected] (I.M.-C.); [email protected] (S.L.); [email protected] (J.M.L.); [email protected] (M.M.); [email protected] (J.L.A.) 4 Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich NR4-7UZ, UK; [email protected] (A.N.); [email protected] (M.J.M.) 5 Centro para la Calidad de los Alimentos, INIA-CISC, c/José Tudela s/n, 42004 Soria, Spain; [email protected] * Correspondence: [email protected]; Tel.: +34-958241519 † These authors contributed equally to this work. -
Glutamine Supplementation of Total Parenteral Nutrition in Surgical
Probiotics and necrotizing enterocolitis Paul Fleming1,2, Nigel J Hall3,4 & Simon Eaton4 1Homerton University Hospital, 2Barts and the London School of Medicine and Dentistry, 3Faculty of Medicine, University of Southampton, 4UCL Institute of Child Health and Great Ormond Street Hospital for Children, London Corresponding author: Simon Eaton, PhD Department of Paediatric Surgery, UCL Institute of Child Health, 30 Guilford Street, London, WC1N 1EH UK Telephone: +44 (0)20 7905 2158 Fax: +44 (0)20 7404 6181 Email: [email protected] Keywords: necrotizing enterocolitis, probiotics, prevention, intestinal microbiota, premature infants, randomized controlled trials 1 Abstract Probiotics for the prevention of necrotizing enterocolitis have attracted a huge interest. Combined data from heterogeneous randomised controlled trials suggest that probiotics may decrease the incidence of NEC. However, the individual studies use a variety of probiotic products, and the group at greatest risk of NEC, i.e. those with a birth weight of less than 1000g, are relatively under-represented in these trials so we do not have adequate evidence of either efficacy or safety to recommend universal prophylactic administration of probiotics to premature infants. These problems have polarized neonatologists, with some taking the view that it is unethical not to universally administer probiotics to premature infants, whereas others regard the meta-analyses as flawed and that there is insufficient evidence to recommend routine probiotic administration. Another problem is that the mechanism by which probiotics might act is not clear, although some experimental evidence is starting to accumulate. This may allow development of surrogate endpoints of effectiveness, refinement of probiotic regimes, or even development of pharmacological agents that may act through the same mechanism. -
The Impact of Oil Type and Lactic Acid Bacteria on Conjugated Linoleic Acid Production
JOBIMB, 2016, Vol 4, No 2, 25-29 JOURNAL OF BIOCHEMISTRY, MICROBIOLOGY AND BIOTECHNOLOGY Website: http://journal.hibiscuspublisher.com/index.php/JOBIMB/index The Impact of Oil Type and Lactic Acid Bacteria on Conjugated Linoleic Acid Production Mahmoud A. Al-Saman 1*, Rafaat M. Elsanhoty 1 and Elhadary A. E. 2 1Department of Industrial Biotechnology, Genetic Engineering and Biotechnology Research Institute, University of Sadat City, Sadat City 22857/79, Egypt. 2Biochemistry Department, Faculty of Agriculture, Benha University, Egypt. *Corresponding author: Dr. Mahmoud Abd El-Hamid Al-Saman Department of Industrial Biotechnology, Genetic Engineering and Biotechnology Research Institute, University of Sadat City, Sadat City 22857/79, Egypt. Email: [email protected] [email protected] HISTORY ABSTRACT This work was conducted to investigate the effect of oil type and lactic acid bacteria on the Received: 27 th October 2016 conjugated linoleic acid (CLA) production in MRS medium. The ability of eight strains of Received in revised form: 2nd December 2016 Accepted: 17th December 2016 lactic acids bacteria; Lactobacillus acidophilus (P2, ATCC 20552), Lactobacillus brevis (P102), Lactobacillus casei (P9, DSMZ 20011), Lactobacillus plantarum (P1), Lactobacillus KEYWORDS pentosus (P4), Lactobacillus rhamnosus (P5, TISTR 541), Bifidobacterium longum (BL) and conjugated linoleic acid (CLA) Bifidobacterium lactis (P7, Bb-12) for the production of CLA in the MRS broth was lactic acid bacteria investigated. Two vegetable oils (sun flower oil & linseed oil) and cod liver oil were used as vegetable oils cod liver oil substrates in MRS media. The oils were added to MRS in concentration of 10 mg/ml and probiotic incubated for three days at 37°C. -
Microbial Reuterin Production and Its Effects on a 3-D Model of Colonic Epithelium
Microbial reuterin production and its effects on a 3-D model of colonic epithelium Rosemarie De Weirdt1, Aurélie Crabbé2, Stefan Roos3, Christophe Lacroix4, Willy Verstraete1, Barbara Vanhoecke5, Marc Bracke5, Cheryl CA Nickerson2, Tom Van de Wiele1* 1 Laboratory of Microbial Ecology and Technology (LabMET), Ghent University, Coupure Links 653, 9000 Ghent, Belgium 2 Center for Infectious Diseases and Vaccinology - The Biodesign Institute, Arizona State University, PO Box 875401, Tempe AZ 85287-5401, USA 3 Department of Microbiology, Swedish University of Agricultural Sciences, Box 7025, SE-750 07 Uppsala, Sweden 4 Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, CH-8092 Zürich, Switzerland 5 Laboratory of Experimental Cancer Research 1P7, Ghent University Hospital, De Pintelaan 185, 9000 Ghent, Belgium The human gut symbiont Lactobacillus reuteri produces and secretes reuterin, as an intermediate in the reduction of glycerol to 1,3‐propanediol. Reuterin formation could be a tool for Lactobacillus reuteri to outcompete other species, first because it’s a strong antimicrobial agent against pathogens and the commensal gut bacteria but secondly, because it is an electron acceptor in the anaerobic environment of the gut. In our study on glycerol fermentation by human faecal microbiota we found that rapid glycerol fermenting communities exhibited shifts in their Lactobacillus‐Enterococcus community (De Weirdt et al., 2010). Based on in vitro 13C‐glycerol batch fermentations by human faecal microbiota, we suggested that within this community, glycerol‐degrading lactobacilli were responsible for the rapid reduction of glycerol to 1,3‐propanediol because these lactobacilli were most efficiently producing reuterin as an electron accepting intermediate.