Article
Food Science & Technology
Maritiele Naissinger da Silva, Bruna Lago Tagliapietra, Neila Silvia Pereira dos Santos Richards
Summary: The study aimed to develop new products by encapsulating Lactobacillus acidophilus and Bifidobacterium bifidum in butter, assessing the effects of different capsule concentrations on product acceptance. Results indicated that capsule concentrations of 5% and 10% yielded optimal product performance, with good acceptance and purchase intention.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
Magdalena Mazur-Kusnirek, Krzysztof Lipinski, Jens Noesgaard Jorgensen, Lea Hubertz Birch Hansen, Zofia Antoszkiewicz, Romuald Zabielski, Pawel Konieczka
Summary: This study assessed the impact of Bacillus-based probiotic diets on lactating sows and suckling piglets. The results showed that probiotic supplementation improved the reproductive performance of sows, enhanced the growth and health of piglets, and decreased feed costs.
Article
Microbiology
Sarah O'Flaherty, Natalia Cobian, Rodolphe Barrangou
Summary: This study examined the interaction between probiotic strains and a pomegranate extract, revealing that the extract had species-specific effects on the growth, cell survival, transcription, and metabolite formation of the bacteria. The findings support the growing interest in using pomegranate as a prebiotic compound.
Article
Agriculture, Dairy & Animal Science
Nasrin Noohi, Moslem Papizadeh, Mahdi Rohani, Malihe Talebi, Mohammad R. Pourshafie
Summary: In this study, Lactobacillus strains with significant probiotic properties were isolated from healthy chickens of different ages. These strains showed detectable attachment to cells and significant antibacterial activities. The phenotypic and genotypic diversity of lactobacilli isolates were studied using PhP and RAPD-PCR techniques, and combining these methods resulted in enhanced discriminatory power.
Article
Food Science & Technology
Dalia G. Kamel, Ahmed R. A. Hammam, Khalid A. Alsaleem, Dina M. Osman
Summary: The study found that the addition of inulin and storage time significantly affected the titratable acidity of probiotic yogurt, with inulin enhancing the viability of Bifidobacterium bifidum and acting as an antimicrobial against molds.
FOOD SCIENCE & NUTRITION
(2021)
Article
Biochemistry & Molecular Biology
Zhikun Yang, Chuang Li, Tao Wang, Zhihua Li, Xiaobo Zou, Xiaowei Huang, Xiaodong Zhai, Jiyong Shi, Tingting Shen, Yunyun Gong, Melvin Holmes, Megan Povey
Summary: A novel probiotic film made of gellan gum, cranberry extract, and Lactococcus lactis was successfully fabricated. The addition of Lactococcus lactis significantly enhanced the antibacterial activity of the film. Cranberry extract improved the antioxidant activity and survivability of Lactococcus lactis in the film. The combination of 2.0% Lactococcus lactis and 0.5% cranberry extract resulted in the best comprehensive properties of the film, which also showed optimal preservation effect on fresh-cut potatoes and apples. Therefore, the GN/2.0% LA/0.5% CE probiotic film is suitable for fruit and vegetable preservation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Veterinary Sciences
Susan Ciaravolo, Lina Maria Martinez-Lopez, Richard J. N. Allcock, Andrew P. Woodward, Caroline Mansfield
Summary: This longitudinal microbiome study found that a commercially available veterinary synbiotic product did not significantly impact the microbial diversity of healthy dogs' fecal microbiome, but did result in transient increases in certain probiotic species, with the microbiota partially reverting to its baseline state after discontinuation of the product.
FRONTIERS IN VETERINARY SCIENCE
(2021)
Article
Food Science & Technology
Kati Vakevainen, Noora Rinkinen, Roosa-Maria Willman, Jenni Lappi, Kaisa Raninen, Anna Karlund, Santtu Mikkonen, Carme Plumed-Ferrer, Marjukka Kolehmainen
Summary: This study aimed to develop a frozen vegan blackcurrant product with potential probiotic function. The developed product was perceived as pleasant by consumers, but the viability of the probiotic during storage time needs improvement. Blackcurrant berries show potential as raw material for functional frozen food products.
Article
Food Science & Technology
Zahra Kardooni, Behrooz Alizadeh Behbahani, Hossein Jooyandeh, Mohammad Noshad
Summary: In this study, Lactobacillus acidophilus B103 was successfully incorporated into orange juice at concentrations of 0, 1, and 2%. The probiotic-loaded orange juices exhibited good stability in terms of pH and acidity during storage at 4 degrees C. The highest viability and sensory acceptance were observed in the orange juice with 2% L. acidophilus B103 stored at 4 degrees C.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Multidisciplinary Sciences
Flavia Ivana Mansilla, Cecilia Aristimuno Ficoseco, Maria Hortencia Miranda, Edoardo Puglisi, Maria Elena Fatima Nader-Macias, Graciela Margarita Vignolo, Cecilia Alejandra Fontana
Summary: This study investigated the impact of lactic acid bacteria probiotics on shaping the fecal bacterial community structure of feedlot cattle, showing that probiotics were able to modulate the fecal microbiota and promote health and growth benefits in the animals. The research identified specific bacterial families associated with these benefits and highlighted the potential of probiotics as antibiotic alternatives for commercial feedlot operations.
SCIENTIFIC REPORTS
(2022)
Article
Pharmacology & Pharmacy
Ning He, Gerong Shen, Xiaoqin Jin, Heyangzi Li, Jingyu Wang, Lintao Xu, Jun Chen, Xi Cao, Chunyan Fu, Dongling Shi, Xinghui Song, Shuangshuang Liu, Yanwei Li, Tengfei Zhao, Jun Li, Jinjie Zhong, Yueliang Shen, Mingzhi Zheng, Ying-ying Chen, Lin-lin Wang
Summary: Spinal cord injury can alter the gut microbiota and metabolites, affecting the prognosis of the injury. Resveratrol, with its anti-inflammatory properties, can restore the disrupted gut microbiota and increase the concentration of butyrate, promoting functional recovery after spinal cord injury.
PHARMACOLOGICAL RESEARCH
(2022)
Article
Microbiology
Melanie V. Benard, Inaki Arretxe, Koen Wortelboer, Hermie J. M. Harmsen, Mark Davids, Clara M. A. de Bruijn, Marc A. Benninga, Floor Hugenholtz, Hilde Herrema, Cyriel Y. Ponsioen
Summary: This study assessed the effect of different processing techniques on bacterial viability in donor stool and found that direct anaerobic processing is superior to aerobic processing in preserving the viability of specific bacteria. Sample conditioning is crucial for preserving oxygen-sensitive gut bacteria.
Article
Microbiology
Petra Matouskova, Julie Hoova, Petr Rysavka, Ivana Marova
Summary: This study evaluated the influence of different model and real foods on the viability of probiotics, finding that complex protein and carbohydrate substrates in real foods, such as milk and meat broth, were associated with higher probiotic survival rates. Additionally, probiotics consumed with meals showed higher viability compared to when consumed with beverages only.
Article
Business
Fergal McCann, Niall McGeever, Fang Yao
Summary: Using survey data from Irish SMEs, we examine their performance under different macroeconomic scenarios. The rate of financial distress is expected to decrease from 12% in 2020 to 7% in 2024. Firms that struggle to recover were mostly unprofitable or distressed before the pandemic. We also analyze alternative recovery scenarios, including fiscal support tapering, sectoral demand change, and credit risk retrenchment by lenders. Bridging liquidity finance provision remains crucial for viable firms.
SMALL BUSINESS ECONOMICS
(2023)
Article
Food Science & Technology
Abigail Varela-Perez, Oscar O. Romero-Chapol, Ana G. Castillo-Olmos, Hugo S. Garcia, Mirna L. Suarez-Quiroz, Jaspreet Singh, Claudia Y. Figueroa-Hernandez, Rubi Viveros-Contreras, Cynthia Cano-Sarmiento
Summary: The development of functional foods containing probiotic bacteria is essential for improving and maintaining health. This study successfully developed and characterized sodium alginate capsules loaded with Lactobacillus gasseri. The capsules exhibited high cell viability in both in vitro gastrointestinal conditions and during storage in apple juice. The results demonstrated the effectiveness of the encapsulation process in preserving the viability of probiotic bacteria.
Letter
Parasitology
Sheldon Waugh
PARASITES & VECTORS
(2015)
Article
Food Science & Technology
W. J. Dahl, A. L. Ford, M. Ukhanova, A. Radford, M. C. Christman, S. Waugh, V. Mai
JOURNAL OF FUNCTIONAL FOODS
(2016)
Letter
Gastroenterology & Hepatology
Sheldon Waugh
JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION
(2017)
Article
Multidisciplinary Sciences
Felipe Pinheiro de Oliveira, Roberta Hack Mendes, Priscila Thiago Dobbler, Volker Mai, Victor Salter Pylro, Sheldon G. Waugh, Filippo Vairo, Lilia Farret Refosco, Luiz Fernando Wurdig Roesch, Ida Vanessa Doederlein Schwartz
Review
Education & Educational Research
Jacob D. Ball, Denny Fe Agana, Sheldon Waugh, Kai Wang, Tyler G. James, Guy Nicolette
JOURNAL OF AMERICAN COLLEGE HEALTH
(2020)
Article
Nutrition & Dietetics
Jennifer C. Dennis-Wall, Tyler Culpepper, Carmelo Nieves, Cassie C. Rowe, Alyssa M. Burns, Carley T. Rusch, Ashton Federico, Maria Ukhanova, Sheldon Waugh, Volker Mai, Mary C. Christman, Bobbi Langkamp-Henken
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2017)