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
Immunology
Yuanhui He, Risu Na, Xiaoxi Niu, Bingbing Xiao, Huixia Yang
Summary: This study investigated the impact of Lactobacillus rhamnosus and Lactobacillus casei on Gardnerella species biofilm formation, finding that adding L. rhamnosus at different stages effectively suppressed biofilm formation. Additionally, the quantity of biofilm was found to be highest at a pH of 5.5 and after 36 hours.
FRONTIERS IN CELLULAR AND INFECTION MICROBIOLOGY
(2021)
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
Food Science & Technology
Liliana Luca, Mircea Oroian
Summary: This study examined the testing of three prebiotics and their effects on the properties and survival rates of microcapsules under different conditions. The extrusion encapsulation technique was found to be effective in producing microcapsules that meet the requirements of the food industry. Using prebiotic encapsulation matrix can increase cell viability and protection, indicating its potential use in probiotic microcapsule production for the food industry.
Article
Nutrition & Dietetics
Bozena Cukrowska, Aldona Ceregra, Elzbieta Maciorkowska, Barbara Surowska, Maria Agnieszka Zegadlo-Mylik, Ewa Konopka, Ilona Trojanowska, Magdalena Zakrzewska, Joanna Beata Bierla, Mateusz Zakrzewski, Ewelina Kanarek, Ilona Motyl
Summary: Probiotics were found to significantly improve the severity of AD symptoms in children under 2 years old with both AD and CMP allergy, with the effect still noticeable after three months. Probiotics had a main effect on patients sensitized to allergens, but this effect diminished after nine months. Further research is needed to assess the impact of probiotic supplementation on immune tolerance development.
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.
Review
Microbiology
Alok K. Paul, Anita Paul, Rownak Jahan, Khoshnur Jannat, Tohmina A. Bondhon, Anamul Hasan, Veeranoot Nissapatorn, Maria L. Pereira, Polrat Wilairatana, Mohammed Rahmatullah
Summary: Rheumatoid arthritis is a chronic autoimmune disorder with various potential causes, and probiotics such as L. casei or L. acidophilus may have a beneficial role in its management.
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
Multidisciplinary Sciences
Farida Ait Aider-Kaci, Sabina Aidarbekova, Mohammed Aider
Summary: The impact of electro-activated whey containing lactulose on the growth and survival of Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus ATCC 4356 in acidic and bile salts containing media was studied. It was found that electro-activated whey promoted the growth of these bacteria, although the initial growth phase was delayed. The stability of the probiotic bacteria during refrigerated storage and the gene expression of Lacticaseibacillus rhamnosus GG in different media were also investigated.
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
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
Biotechnology & Applied Microbiology
Sathursha Gunaratnam, Carine Diarra, Patrick D. Paquette, Noam Ship, Mathieu Millette, Monique Lacroix
Summary: A specific probiotic containing L. acidophilus CL1285, L. casei LBC80R, and L. rhamnosus CLR2 can inhibit the growth of C. difficile strains and prevent CDI by reducing toxin production and neutralizing toxins, suggesting strain specificity in preventing C. difficile-associated diarrhea in antibiotic-treated patients.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2021)