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Fulltext Screening of a potential probiotic Lactiplantibacillus plantarum NUC08 and its synergistic effects with yogurt starter

Cai Z, Guo Y, Zheng Q, Liu Z, Zhong G, Zeng L, et al.

J Dairy Sci, 2024 May;107(5):2760-2773.
PMID: 38135047 DOI: 10.3168/jds.2023-24113

This study aims to identify lactic acid bacteria (LAB) isolates possessing physiological characteristics suitable for use as probiotics in yogurt fermentation. Following acid and bile salt tolerance tests, Lactiplantibacillus plantarum (NUC08 and NUC101), Lacticaseibacillus rhamnosus (NUC55 and NUC201), and Lacticaseibacillus paracasei (NUC159, NUC216, and NUC351) were shortlisted based on intraspecies distribution for further evaluation. Their physiological probiotic properties, including transit tolerance, adhesion, autoaggregation, surface hydrophobicity, biofilm formation, and antibacterial activity, were assessed. Principal component analysis indicated that Lactiplantibacillus plantarum NUC08 was the preferred choice among the evaluated strains. Subsequent investigations revealed that co-culturing Lactiplantibacillus plantarum NUC08 with 2 yogurt starter strains resulted in a cooperative and synergistic effect, enhancing the growth of mixed strains and increasing their tolerance to simulated gastric and intestinal conditions. Additionally, when Vibrio harveyi bioluminescent reporter strain was used, the 3 cocultured strains cooperated to induce the activity of a quorum sensing (QS) molecule autoinducer-2 (AI-2), hinting a potential connection between phenotypic traits and QS in the cocultured strains. Importantly, LAB viable counts were significantly higher in yogurt co-fermented with Lactiplantibacillus plantarum NUC08, consistently throughout the storage period. In conclusion, the study demonstrates that the probiotic strain Lactiplantibacillus plantarum NUC08 can be employed in synergy with yogurt starter strains, affirming its potential for use in the development of functional fermented dairy products.

Matched MeSH terms: Cultured Milk Products*
Stability and expression of K-ras mimotopes in freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder during storage in vacuum packaging

How YH, Teo MYM, In LLA, Yeo SK, Bhandari B, Yusof YA, et al.

J Appl Microbiol, 2024 Jul 02;135(7).
PMID: 38955370 DOI: 10.1093/jambio/lxae162

AIMS: This study aims to evaluate the storage stability of the freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder expressing K-ras (Kristen rat sarcoma viral oncogene homolog) mimotopes targeting colorectal cancer in vacuum packaging.
METHODS AND RESULTS: The freeze-dried L. lactis-fermented milk powder stored in 4-ply retortable polypropylene (RCPP)-polyamide (PA)-aluminium (AL)-polyethylene terephthalate (PET) and aluminium polyethylene (ALPE) was evaluated throughout 49 days of accelerated storage (38°C and 90% relative humidity). The fermented milk powder stored in 4-ply packaging remained above 6 log10 CFU g-1 viability, displayed lower moisture content (6.1%), higher flowability (43° angle of repose), water solubility (62%), and survivability of L. lactis after simulated gastric and intestinal digestion (>82%) than ALPE packaging after 42 days of accelerated storage. K-ras mimotope expression was detected intracellularly and extracellularly in the freeze-dried L. lactis-fermented milk powder upon storage.
CONCLUSIONS: This suggests that fermented milk powder is a suitable food carrier for this live oral vaccine.

Matched MeSH terms: Cultured Milk Products/microbiology
Fulltext Survival of commercial probiotic strains to pH and bile

International Food Research Journal, 2011;18(4):1515-1522.
MyJurnal

This study was performed to enumerate the total viable cell count of probiotic in five brands (A to E) of commercially cultured milk drinks that are available in the Malaysian market as well as to test their tolerance to various pH and bile concentrations by simulating the human gastrointestinal pH and bile concentration. The acid tolerance test was studied under pH 1.5 and 3.0 with 7.2 as control. The cell count for the acid tolerance test was obtained at an interval of 0, 1.5 and 3 hours respectively and was plated onto duplicate MRS agars to be incubated at 37°C for 48 hours. All cells recovered after 3 hours of pH treatment were selected for bile tolerance test in MRS broth containing bile concentrations of 0% (control), 0.3% and 2.0% and cell counts were recorded after 24 hours of incubation. The probiotic strains in products A, B, C & D met the suggested initial count of 106 CFU/ml with brand C recording the highest at 9.19 ± 0.14 log CFU/ml. Strains in product A, B & C showed good tolerance to pH 3.0 and 7.2 recording a count of >106 CFU/ml after 3 hours with a range of 6.60 – 9.04 log CFU/ml. The higher bile concentrations resulted in lower growth of strains in all the brands. Upon pH 1.5 treatment, only brand C recorded growth in all bile concentrations. After pH 3.0 treatment, all brands except brand E met the requirement of survival at 0.3% bile concentration. Results showed probiotics in product A, B & C met the initial count requirement, and exhibited good acid and bile tolerance therefore being a potentially good source of probiotic.

Matched MeSH terms: Cultured Milk Products
Fulltext Comparison of the viability of probiotics from various cultured-milk drinks in a simulated pH study of the human gastrointestinal tract

Ting, A.S.Y, DeCosta, J.L.

International Food Research Journal, 2009;16(1):59-64.
MyJurnal

Different probiotic strains are incorporated into cultured-milk drinks by respective manufacturers with the common aim of providing health benefits to the consumers. Four common cultured-milk products (brands N, S, V and Y) were evaluated for their quality of probiotic strains used, based on the susceptibility of the probiotics to various pH levels simulated to mimic the gastrointestinal system. Results showed that brands Y and V have higher initial probiotic inoculum compared to brands N and S although probiotics from brands N and S were more tolerant to pH 3. Generally, all probiotic strains preferred higher pH with highest viability of Lactobacillus spp., Bifidobacterium spp., and Streptococcus thermophilus observed at pH 8.1. Our study also discovered that among the four brands tested, brand V contained probiotic strains which are most likely to remain viable after passage through the gastrointestinal system.

Matched MeSH terms: Cultured Milk Products
A randomized, double-blinded, placebo-controlled clinical trial on Lactobacillus-containing cultured milk drink as adjuvant therapy for depression in irritable bowel syndrome

Sarkawi M, Raja Ali RA, Abdul Wahab N, Abdul Rathi ND, Mokhtar NM

Sci Rep, 2024 Apr 25;14(1):9478.
PMID: 38658619 DOI: 10.1038/s41598-024-60029-2

Irritable bowel syndrome (IBS) is frequently linked with coexisting mental illnesses. Our previous study discovered that 32.1% of IBS patients had subthreshold depression (SD), placing them at higher risk of developing major depression. Gut microbiota modulation through psychobiotics was found to influence depression via the gut-brain axis. However, the efficacy of lessening depression among IBS patients remains ambiguous. The study's aim was to investigate the roles of cultured milk drinks containing 109 cfu Lactobacillus acidophilus LA-5 and Lactobacillus paracasei L. CASEI-01 on depression and related variables among IBS participants with SD. A total of 110 IBS participants with normal mood (NM) and SD, were randomly assigned to one of four intervention groups: IBS-NM with placebo, IBS-NM with probiotic, IBS-SD with placebo, and IBS-SD with probiotic. Each participant was required to consume two bottles of cultured milk every day for a duration of 12 weeks. The following outcomes were assessed: depression risk, quality of life, the severity of IBS, and hormonal changes. The depression scores were significantly reduced in IBS-SD with probiotic and placebo from baseline (p milk drink via its regulation of relevant biomarkers, is a potential anti-depressive prophylactic agent for IBS patients at risk.

Matched MeSH terms: Cultured Milk Products/microbiology
Fulltext Effects of Different Types of Plant-Based Milk and Animal-Based Milk Delivery Vehicle on Growth of Lactobacillus Plantarum

Nurhazirah Salehen, Nurzafirah Mazlan, Oon, Chuah Li, Siti Marwanis Anua,, Young, Thung Tze

Journal of Management & Science, 2018;16(2):67-73.
MyJurnal

Probiotics has been discovered long time ago for its beneficial effect on health when consumed especially to the people who had allergy and gastrointestinal disease. This preliminary study was conducted to find out which vehicles can allow better growth of probiotic. Lactobacillus plantarum was used in this study as choice of probiotic to be cultured in the four types of milk. The pH value was recorded for determination of growths and metabolic activity of the probiotic. Results showed that L. plantarum in soy milk can grow and had a better metabolic activity in the cultured soy milk with pH 3.46 compared to others. The highest growth was recorded at optical density of 1.137 in soy milk at 560nm. This result showed that L. plantarum in soy milk multiply rapidly compared to other milks. As conclusion, soy milk has better development of probiotic as delivery vehicles compare to cow milk, goat milk and coconut milk.

Matched MeSH terms: Cultured Milk Products
Removal of cholesterol by lactobacilli via incorporation and conversion to coprostanol

Lye HS, Rusul G, Liong MT

J Dairy Sci, 2010 Apr;93(4):1383-92.
PMID: 20338415 DOI: 10.3168/jds.2009-2574

Fifteen strains of Lactobacillus and Bifidobacterium were screened based on their ability to adhere to hydrocarbons via the determination of cellular hydrophobicity. Lactobacillus acidophilus ATCC 314, L. acidophilus FTCC 0291, Lactobacillus bulgaricus FTCC 0411, L. bulgaricus FTDC 1311, and L. casei ATCC 393 showed greater hydrophobicity and, thus, were selected for examination of cholesterol-removal properties. All selected strains showed changes in cellular fatty acid compositions, especially total fatty acids and saturated and unsaturated fatty acids in the presence of cholesterol compared with those grown in the absence of cholesterol. In addition, we found that cells grown in media containing cholesterol were more resistant to sonication and enzymatic lysis compared with those grown without cholesterol. We further evaluated the location of the incorporated cholesterol via the insertion of fluorescence probes into the cellular membrane. In general, enrichment of cholesterol was found in the regions of the phospholipid tails, upper phospholipids, and polar heads of the cellular membrane phospholipid bilayer. Our results also showed that lactobacilli were able to reduce cholesterol via conversion of cholesterol to coprostanol, aided by the ability of strains to produce cholesterol reductase. Our results provided experimental evidence to strengthen the hypothesis that probiotics could remove cholesterol via the incorporation of cholesterol into the cellular membrane and conversion of cholesterol to coprostanol. The strains studied may be potential health adjunct cultures in fermented dairy products with possible in vivo hypocholesterolemic effects.

Matched MeSH terms: Cultured Milk Products/microbiology
Fulltext Beneficial Properties of Probiotics

Shi LH, Balakrishnan K, Thiagarajah K, Mohd Ismail NI, Yin OS

Trop Life Sci Res, 2016 Aug;27(2):73-90.
PMID: 27688852 MyJurnal DOI: 10.21315/tlsr2016.27.2.6

Probiotics are live microorganisms that can be found in fermented foods and cultured milk, and are widely used for the preparation of infant food. They are well-known as "health friendly bacteria", which exhibit various health beneficial properties such as prevention of bowel diseases, improving the immune system, for lactose intolerance and intestinal microbial balance, exhibiting antihypercholesterolemic and antihypertensive effects, alleviation of postmenopausal disorders, and reducing traveller's diarrhoea. Recent studies have also been focused on their uses in treating skin and oral diseases. In addition to that, modulation of the gut-brain by probiotics has been suggested as a novel therapeutic solution for anxiety and depression. Thus, this review discusses on the current probiotics-based products in Malaysia, criteria for selection of probiotics, and evidences obtained from past studies on how probiotics have been used in preventing intestinal disorders via improving the immune system, acting as an antihypercholesterolemic factor, improving oral and dermal health, and performing as anti-anxiety and anti-depressive agents.

Matched MeSH terms: Cultured Milk Products