In vitro screening of EPS-producing strains for their probiotic potential from Dahi.

Dahi is a very common and traditional fermented dairy product in Pakistan and its neighboring countries, it represents a rich source for the isolation of many new strains of lactic acid bacteria (LAB). The major objective of this study was to evaluate the probiotic potential of novel exopolysaccharide (EPS)-producing strains of isolated from Dahi, sold in the local markets of Rawalpindi and Islamabad, Pakistan. In this study, 32 isolates of were initially isolated from Dahi and out of these, 10 identified strains were further screened for their EPS-producing ability.

Gastrointestinal transit tolerance, cell surface hydrophobicity, and functional attributes of strains isolated from Indigenous Dahi.

Strains of WFA1 (KU877440), WFA2 (KU877441), and WFA3 (KU877442) were isolated from indigenous Dahi (yogurt), screened, and selected based on acid and bile tolerance along with the antimicrobial activity. These selected strains were further assessed for their probiotic and functional attributes. Results for simulated gastric and intestinal tolerance/ resistance revealed that all three strains can resist and survive under the following mentioned conditions.

Camel milk as an alternative treatment regimen for diabetes therapy.

Camel milk is a valuable source of nutrition with a wide range of therapeutic effects. Its unique composition helps to regulate the blood glucose level. The current study is aimed to evaluate the antidiabetic and hepatoprotective effects, as well as lipid profile restoration of camel milk in the diabetic mouse model.

Isolation and antimicrobial susceptibility testing of Helicobacter pylori strains from gastric biopsies from Pakistani patients.

Helicobacter pylori is the etiological agent of gastritis and peptic ulcer. This importance had proposed antibiotics as a principle treatment of gastrointestinal pathologies. The focus of this research was to investigate the occurrence of H.

Isolation and characterization of exopolysaccharide-producing strains of from curd.

Curd is the most widespread traditional fermented milk product used by a large population and is a good source of vitamin B, protein, and calcium. In this study, the isolation of exopolysaccharide (EPS)-producing strains of subsp. from curd samples was carried out.

Cardio-protective and anti-cancer therapeutic potential of Nigella sativa.

Nigella sativa is the miraculous plant having a lot of nutritional and medicinal benefits, and attracts large number of nutrition and pharmacological researchers. N. sativa seed composition shows that it is the blessing of nature and it contains and many bioactive compounds like thymoquinone, α-hederin, alkaloids, flavonoids, antioxidants, fatty acids many other compounds that have positive effects on curing of different diseases.

Optimization and partial characterization of bacteriocin produced by Lactobacillus bulgaricus -TLBFT06 isolated from Dahi.

Lactobacillus bulgaricus is one of the predominant lactic acid bacteria of dahi, conferring technological and functional attributes. In the present study thirty dahi samples were investigated for bacteriocin producing L. bulgaricus.

Frequency of parasitic infestation in faecal specimens.

Background: Parasitic infestation is very common in developing countries. Major factors of worm infestation are poor socio-economic status, large family size, low educational level, and poor hygiene and sanitation. These parasites lead to nutritional deficiencies and various diseases.

Some probiotic and antibacterial properties of Lactobacillus acidophilus cultured from dahi a native milk product.

In this study, different strains of Lactobacillus acidophilus from dahi were analyzed for certain probiotic and antibacterial properties. Initially, these strains were confirmed by the amplification of 16S rRNA regions and then screened for antibacterial activities against food borne pathogens. The phenotypic relationship between apparent antibacterial activity and cell wall proteins were established by cluster analysis.

Lactobacillus acidophilus: characterization of the species and application in food production.

L. acidophilus is a homofermentative, microaerophilic, short chain gram positive microorganism with rod morphology having its bacteriocins belonging to class II a. Several bacteriocins of L.

Nutritional and health perspectives of beans (Phaseolus vulgaris L.): an overview.

Beans, the variants of Phaseolus vulagris, are nutritionally and economically important food crop in each part of the world. Besides providing nutrients such as multifaceted carbohydrates, elevated proteins, dietary fiber, minerals, and vitamins, these also contain rich variety of polyphenolic compounds with prospective health benefits. This review mainly focuses the important nutritional aspects of beans as well as their contribution in decreasing the risks of chronically degenerative diseases.

Biophenols and antioxidant properties of Australian canola meal.

During the extraction of canola oil, large quantities of meal are produced. Extracting biophenols from Australian canola meal (ACM) adds value to an otherwise low-value agro-industrial byproduct. This study examined the biophenol content and the antioxidant activity of ACM, the impact of extraction conditions, and varietal differences.

Selection and characterization of probiotic culture of Streptococcus thermophilus from dahi.

For the isolation of probiotic cultures of Streptococcus thermophilus from dahi, we collected 120 samples from the southern regions of Punjab, Pakistan. Eleven isolates were obtained, and six were scrutinized for antibacterial activities against food-borne pathogens. The carbohydrate fermentation profile of these six strains was determined by the API50 CHL system.

Recent trends and applications of encapsulating materials for probiotic stability.

The importance of probiotics and their live delivery in the gastrointestinal tract has gained much importance in the recent past. Many reports have indicated that there is poor viability of probiotic bacteria in dairy based products, both fermented and non-fermented, and also in the human gastro-intestinal system is questionable. In this case, microencapsulation is the most significant emerging and efficient technology that is being used for the preservation of probiotics against adverse environmental conditions.

Effect of flour processing on the quality characteristics of a soy-based beverage.

Four treatments (roasting, germination, autoclaving and an application of 0.5% EDTA+0.5% sodium hydroxide) were used to reduce the beany flavour of soya beans to produce a soy-based beverage.