Article
Microbiology
Haripriya Gupta, Sung Hun Kim, Seul Ki Kim, Sang Hak Han, Hak Cheol Kwon, Ki Tae Suk
Summary: This study investigated the effects of probiotic treatment on alcoholic hepatitis patients by restoring gut microbial balance. The results showed that probiotics improved liver function, decreased lipopolysaccharide levels, and modulated the composition of gut microbiota.
Article
Oncology
Xiang Liu, Ge Jin, Qiang Tang, Shumin Huang, Yujie Zhang, Yue Sun, Tianyu Liu, Zixuan Guo, Cheng Yang, Bangmao Wang, Kui Jiang, Weilong Zhong, Hailong Cao
Summary: Early life colonisation with Lactobacillus rhamnosus GG (LGG) can inhibit intestinal tumour formation in offspring by influencing gut microbiota composition and regulating signaling pathways.
BRITISH JOURNAL OF CANCER
(2022)
Article
Gastroenterology & Hepatology
Joshua A. Owens, Bejan J. Saeedi, Crystal R. Naudin, Sarah Hunter-Chang, Maria E. Barbian, Richard U. Eboka, Lauren Askew, Trevor M. Darby, Brian S. Robinson, Rheinallt M. Jones
Summary: The study shows that oral administration of Lactobacillus rhamnosus GG can enhance colonic CD8 T-cell responses in mice and reduce tumor burden. This suggests the potential use of LGG to augment antitumor immune responses in colorectal cancer patients and increase the efficacy of immunotherapy.
CELLULAR AND MOLECULAR GASTROENTEROLOGY AND HEPATOLOGY
(2021)
Article
Chemistry, Applied
Cong Xu, Jiage Ma, Zhijing Liu, Wan Wang, Xin Liu, Shanshan Qian, Lijun Chen, Liya Gu, Chuanqiang Sun, Juncai Hou, Zhanmei Jiang
Summary: In this study, shell-core fibers were prepared using coaxial electrospinning technology and were found to have higher thermal stability and higher survival rate of probiotics.
Article
Food Science & Technology
Federico Bueno, Alexander Chouljenko, Subramaniam Sathivel
Summary: The addition of Lactobacilli to coffee kombucha shifted the proportion of microbial families and allowed them to survive in the beverage for 15 days, even after exposure to simulated gastrointestinal conditions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Naiara Hennig Neuenfeldt, Carla Andressa Almeida Farias, Renius de Oliveira Mello, Silvino Sasso Robalo, Juliano Smanioto Barin, Leila Picolli da Silva, Edson Irineu Muller, Erico Marlon Moraes Flores, Milene Teixeira Barcia, Cristiano Ragagnin de Menezes
Summary: This study demonstrates that the co-microencapsulation of blueberry extract improves the survival rate of Lactobacillus rhamnosus and shows promising application in food.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Bonilla Zavaleta, L. I. Lozano Coavichi, L. C. Velasco Rodriguez, E. Flores Andrade, Hugo S. Garcia, M. P. Rascon Diaz
Summary: Co-microcapsules containing L. rhamnosus and krill oil were prepared using whey protein as wall material through spray drying. Viability of the microcapsules and co-microcapsules at different drying process temperatures was above 1 x 1010 CFU/mL. The main phospholipid detected in the co-microcapsules was phosphatidylethanolamine, and the fatty acids profile revealed a low content of SFA but high levels of MUFA and PUFA. The survivability of L. rhamnosus in the co-microcapsules was influenced by storage temperature, with higher temperatures decreasing the water activity range for stable viability.
Article
Biotechnology & Applied Microbiology
Taiyu Zhai, Wenbo Ren, Pingping Wang, Lei Zheng
Summary: Gut microbiota plays an important role in atherosclerosis, and probiotic Lactobacillus rhamnosus GG can effectively inhibit the generation of AS plaques. It participates in the antiatherosclerotic mechanism by altering the composition of gut microbiota and metabolites.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Bogdan Goranov, Desislava Teneva, Rositsa Denkova-Kostova, Vesela Shopska, Nadia Oulahal, Zapryana Denkova, Georgi Kostov, Pascal Degraeve, Rafael Pagan
Summary: The study found that chocolate mousse can serve as a good medium for delivering probiotic bacteria and inhibiting the growth of foodborne pathogens.
Article
Food Science & Technology
Anna V. Begunova, Olga S. Savinova, Olga A. Glazunova, Konstantin V. Moiseenko, Irina V. Rozhkova, Tatyana V. Fedorova
Summary: Bioactive peptides derived from milk proteins have positive effects on various physiological systems and are considered promising ingredients for functional food. These peptides are usually inactive within parent proteins and can be released during milk fermentation by specific proteolytic systems of different Lactobacillus spp.
Article
Biochemistry & Molecular Biology
Fuli Zheng, Zhi Wang, Catherine Stanton, R. Paul Ross, Jianxin Zhao, Hao Zhang, Bo Yang, Wei Chen
Summary: In this study, it was found that strains of L. reuteri and L. rhamnosus significantly slowed weight gain in mice, alleviated blood glucose and lipid disorders, tissue damage, and gut microbiota disorders, produced SCFAs to induce satiety hormones, inhibit food intake, and increase satiety, ultimately improving metabolic syndrome.
Article
Environmental Sciences
Chenyan Hu, Mengyuan Liu, Lizhu Tang, Baili Sun, Zileng Huang, Lianguo Chen
Summary: The study investigated the interactive effects between probiotic bacteria and the aquatic pollutant PFBS on zebrafish reproduction. It found that probiotic supplementation mitigated the negative impacts of PFBS on egg production by promoting oocyte growth and modulating hormonal signals. Overall, the study provided mechanistic evidence of how probiotics can influence the reproductive outcomes in the presence of environmental pollutants.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Food Science & Technology
Jiayan Jiang, Ke Li, Yuanliang Wang, Zhongqin Wu, Huiqin Ma, Shilin Zheng, Zongjun Li
Summary: This study isolated and identified 104 strains of LAB from traditionally fermented vegetables, fresh milk, healthy infant feces, and other environments. The strains were evaluated for their antibacterial properties, acid and bile salts resistance, digestive enzymes resistance, and adhesion ability. Three LAB strains with good comprehensive performance were obtained, which exhibited broad-spectrum antibacterial properties, good acid resistance, and adhesion ability. These strains met the required characteristics and safety evaluation criteria for potential probiotics.
Article
Cell Biology
Agnieszka Magrys, Mateusz Pawlik
Summary: Probiotic bacteria, such as Lactobacillus spp., produce bioactive molecules called postbiotics that play important roles in supporting the immune system in the intestinal mucosa. This study investigated the potential effect of postbiotic fractions from L. rhamonosus and L. plantarum on immune responses induced by inflammation. The results showed that these fractions have a beneficial effect on controlling inflammation and protecting the intestinal barrier. They also found that these fractions can regulate cytotoxic activity in intestinal epithelial cells.
Article
Nutrition & Dietetics
Mo Yang, Jiapeng Zheng, Xinran Zong, Xinyan Yang, Yu Zhang, Chaoxin Man, Yujun Jiang
Summary: The study revealed that L. rhamnosus JL1 isolated from healthy infant feces can prevent obesity and reduce metabolic complications in high-fat diet mice by activating the AMPK pathway and reducing the gene expression of PPAR-γ and LXR-α. Additionally, the intervention with L. rhamnosus JL1 increased the concentration of short-chain fatty acids in the mice, providing a theoretical reference for the development and application of probiotics in health products and functional foods.