Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps.

This study evaluated the resistance of Bacillus coagulans GBI-30, 6086 (BC) spores through the processing and storage of white and whole wheat bread. The physicochemical parameters of the probiotic bread formulations were also characterized. Loaves of bread containing or not BC were prepared.

Orange Juice and Yogurt Carrying Probiotic GBI-30 6086: Impact of Intake on Wistar Male Rats Health Parameters and Gut Bacterial Diversity.

This study aimed to investigate the impact of the food matrix (orange juice and yogurt) on the effects of the spore-forming probiotic microorganism GBI-30 6086 in health parameters and gastrointestinal tract (gut) bacterial diversity in male rats. Rats ( = 48) were randomly distributed into six groups. The groups were the Control (which received sterile distilled water), Juice (which received orange juice), Yogurt (which received yogurt), Probiotic (which received GBI-30 6086 in distilled water), Probiotic Juice (which received orange juice with GBI-30 6086), and Probiotic Yogurt (which received yogurt with GBI-30 6086).

Paraprobiotics obtained by six different inactivation processes: impacts on the biochemical parameters and intestinal microbiota of Wistar male rats.

This study investigated the effects of feeding paraprobiotics obtained by six processes [heat, ultrasound, high pH, low pH, irradiation and supercritical carbon dioxide (CO)] on biochemical parameters and intestinal microbiota of Wistar male rats. Daily administration of paraprobiotics did not affect ( ≥ 0.05) the food intake, body weight, glucose and triglycerides levels, expression of antioxidant enzymes or thermal shock proteins in comparison to the control.

Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties.

This study assessed the impact of eight unit operations [slow pasteurization, high-temperature short time (HTST) pasteurization, cooking, baking, drying, fermentation, supercritical carbon dioxide (CO), irradiation and extrusion] in different food matrices (milk, orange juice, meatballs, bread, crystallized pineapple, yogurt, orange juice, ground black pepper, snacks, and spaghetti) on the resistance of eight (Bacillus flexus Hk1 Bacillus subtilis Bn1, Bacillus licheniformis Me1, Bacillus mojavensis KJS3, Bacillus subtilis PXN21, Bacillus subtilis PB6, Bacillus coagulans MTCC 5856 and Bacillus coagulans GBI-30, 6086) Bacillus strains with claimed probiotic properties (PB). The number of decimal reductions (γ) caused by the unit operations varied (p < 0.05) amongst the PB.

Development of a semi-dynamic in vitro model and its testing using probiotic Bacillus coagulans GBI-30, 6086 in orange juice and yogurt.

A dynamic system mimicking the gastrointestinal tract (GIT) conditions (fluids, pH, temperature, and residence time) was used to evaluate the behavior of Bacillus coagulans GBI-30, 6086 (BC) incorporated in yogurt and orange juice. BC counts were monitored in samples collected before the in vitro digestion, after initial contact with gastric fluids (30 min), static (1 h 15 min) and dynamic (2 h) stages in the gastric compartment, static (3 h) and dynamic (4 h) stages in the duodenal compartment, static (5 h) and dynamic (6 h) stages in the jejunal compartment, and after digestion. BC presented high survival in juice and yogurt over the digestion stages.

Wheat-durum pasta added of inactivated decreases glucose and total cholesterol levels and modulates gut microbiota in healthy rats.

This study investigated the effects of consumption of wheat-durum pasta added of inactivated by gamma-irradiation (paraprobiotic) on health and gut microbiota of rats. Twenty-one male rats were divided into three groups as follow: control (Control) receiving standard diet; pasta control (PC) receiving diet containing pasta, and paraprobiotic pasta irradiated (PPBI), receiving paraprobiotic pasta. The serum levels of glucose and total cholesterol were reduced ( < 0.