Article
Chemistry, Applied
Laenia Angelica Andrade Lopes, Tatiana Colombo Pimentel, Rafaela de Siqueira Ferraz Carvalho, Marta Suely Madruga, Mercia de Sousa Galvao, Taliana Kenia Alencar Bezerra, Carlos Eduardo Barao, Marciane Magnani, Thayza Christina Montenegro Stamford
Summary: The addition of probiotic cultures resulted in improved texture and color properties of spreadable goat Ricotta cheese, with the microencapsulation leading to higher probiotic survival rates and enhanced technological aspects. Chitosan coating did not show significant benefits. Overall, microencapsulation was found to enhance probiotic survival and quality parameters of the cheese.
Article
Food Science & Technology
Hyoungnae Kim, Bo Young Nam, Jimin Park, Seokcheon Song, Woon-Ki Kim, Kiuk Lee, Tae-Wook Nam, Jung Tak Park, Tae-Hyun Yoo, Shin-Wook Kang, GwangPyo Ko, Seung Hyeok Han
Summary: This study aimed to evaluate the protective effects of probiotic supplement KBL409 against kidney injury in an animal model of chronic kidney disease (CKD). The results showed that KBL409 supplementation had beneficial immunomodulating effects and protected against kidney injury.
MOLECULAR NUTRITION & FOOD RESEARCH
(2022)
Article
Multidisciplinary Sciences
Thunnicha Ondee, Krit Pongpirul, Peerapat Visitchanakun, Wilasinee Saisorn, Suthicha Kanacharoen, Lampet Wongsaroj, Chitrasak Kullapanich, Natharin Ngamwongsatit, Sarn Settachaimongkon, Naraporn Somboonna, Asada Leelahavanichkul
Summary: The probiotic Lactobacillus acidophilus 5 (LA5) can attenuate obesity by reducing weight, improving liver function, and balancing the gut microbiota, ultimately leading to a decrease in chronic inflammatory state.
SCIENTIFIC REPORTS
(2021)
Article
Chemistry, Applied
Mehran Kazemi, Fakhri Shahidi, Mohammad Javad Varidi, Sahar Roshanak
Summary: This study focused on the microencapsulation of Lactobacillus acidophilus into solid lipid microparticles via the cryomilling technique. The results showed that microencapsulation improved the viability of Lactobacillus acidophilus and made it suitable for incorporation into foods.
Article
Food Science & Technology
Yuqun Zhou, An Wang, Qingzi Yu, Yuqian Tang, Yuanshan Yu
Summary: In this study, the gene encoding the ZEN-degrading enzyme Oxa was cloned into Lactobacillus acidophilus and expressed to detoxify ZEN intestinally. The transformed strain showed the ability to degrade ZEN, and immobilized Oxa further improved degradation efficiency and protected it from digestive juices. Immobilized Oxa demonstrated better adaptability to different conditions and had potential application in the feed industry.
Article
Biochemistry & Molecular Biology
Insug O-Sullivan, Arivarasu Natarajan Anbazhagan, Gurjit Singh, Kaige Ma, Stefan J. Green, Megha Singhal, Jun Wang, Anoop Kumar, Pradeep K. Dudeja, Terry G. Unterman, Gina Votta-Velis, Benjamin Bruce, Andre J. van Wijnen, Hee-Jeong Im
Summary: The study found that probiotic therapy with Lactobacillus acidophilus can rapidly alleviate inflammatory knee joint pain and prevent further progression of osteoarthritis. This treatment also reduces the levels of cartilage-degrading enzymes, pain markers, and inflammatory factors. Additionally, the probiotic treatment significantly alters the fecal microbiota.
Article
Nutrition & Dietetics
Ravichandra Vemuri, Christopher J. Martoni, Kylie Kavanagh, Rajaraman Eri
Summary: Age-related changes in gut microbiome are associated with co-occurrence patterns, with reduced nodes and associations in elderly mice. DDS-1 strain can modulate microbial co-occurrence networks, with differential effects on fecal, mucosal, and cecal samples. Beneficial bacteria act as connectors in aging networks in response to DDS-1 supplementation.
Article
Biotechnology & Applied Microbiology
Xudong Liu, Zhinan Wu, Tongyuan Hu, Xiaoqian Lin, Hewei Liang, Wenxi Li, Xin Jin, Liang Xiao, Xiaodong Fang, Yuanqiang Zou
Summary: This study provides new insights into the genomic diversity analysis of L. acidophilus and uncovers the ecological adaptation of specific strains.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Food Science & Technology
Katarzyna Petka, Pawel Sroka, Tomasz Tarko, Aleksandra Duda-Chodak
Summary: Under specific conditions, Lactobacillus acidophilus LA-5 has the ability to degrade acrylamide, but this capability disappears under certain conditions. Additionally, the presence of acrylamide in milk can modulate the bacteria metabolism.
Article
Biotechnology & Applied Microbiology
Brian Eduardo Rangel-Torres, Isui Abril Garcia-Montoya, Alejandra Rodriguez-Tadeo, Florinda Jimenez-Vega
Summary: This study evaluated the effects of incorporating Lactobacillus acidophilus (probiotic) and inulin (prebiotic) into the diet on obesity markers in a murine model. The results showed improvements in biochemical markers and a reduction in fat mass index with the treatment. Additionally, the treatment induced the expression of genes related to lipid metabolism and anti-inflammatory cytokines, contributing to the reduction of high glucose, triglycerides, and cholesterol levels caused by obesity.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2022)
Article
Microbiology
Dalia Saad ElFeky, Alaa Reda Awad, Asmaa Mohammed Shamseldeen, Hagar Lotfy Mowafy, Sara Adel Hosny
Summary: This study compared the therapeutic effects of two strains of lactobacilli on vulvovaginal candidiasis (VVC) in a rat model. It found that L. johnsonii significantly reduced the severity of candida infection, alleviated inflammation, and repaired vaginal tissue damage, indicating its potential as a treatment or prevention option for VVC.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Microbiology
Qianqian Liu, Wenwen Jian, Lu Wang, Shenglin Yang, Yutian Niu, ShuaiJing Xie, Kim Hayer, Kun Chen, Yi Zhang, Yanan Guo, Zeng Tu
Summary: In this study, Lactobacillus acidophilus C4 with high acid and bile salt resistance was evaluated for its beneficial effect on DSS-induced colitis in mice. The results showed that oral administration of L. acidophilus C4 alleviated colitis symptoms and minimized colon tissue damage. Further investigation revealed that L. acidophilus C4 repaired the mucosal barrier and maintained the intestinal microecological balance, suggesting its potential for colitis therapy.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Immunology
Rachael M. Wilson, Jean M. Walker, Kingsley Yin
Summary: Probiotics like Lactobacillaceae strains show antimicrobial and immunomodulatory activity. CFF derived from different concentrations of live Lactobacillus acidophilus inhibit biofilm formation and possess varying effects on immune cells, with high concentration CFF inducing NF-kappa B expression and TNF alpha production.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2021)
Article
Food Science & Technology
Sayed Attaul Haq Banuree, Negin Noori, Hassan Gandomi, Ali Khanjari, Ioannis K. Karabagias, Azita Faraki, Fereshteh Ghadami, Asghar Azizian, Sayed Ziaulhaq Banuree
Summary: The study demonstrates that the utilization of Stevia rebaudiana aqueous extract and microencapsulation can enhance the survivability of probiotics in ice cream and does not significantly impact the sensory and chemical characteristics of the product.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Thaiane Marques da Silva, Vandre Sonza Pinto, Vitor Ramires Fonseca Soares, Debora Marotz, Alexandre Jose Cichoski, Leila Queiroz Zepka, Eduardo Jacob Lopes, Cristiane de Bona da Silva, Cristiano Ragagnin de Menezes
Summary: This study aimed to produce microcapsules containing Lactobacillus acidophilus LA-02 using complex coacervation and transglutaminase crosslinking, assess their viability in different fruit juices, and their effect on the juices during storage. Orange juice was found to be the most suitable for probiotic addition, with the microcapsules providing protection for L. acidophilus and ensuring its survival. The crosslinking process was effective, promising probiotic viability in the fruit juices for up to 63 days.
FOOD RESEARCH INTERNATIONAL
(2021)
