Relationships between 5 Lactobacillus manufacturing strains, 458 cultures of indigenous lactobacilli isolated from the human digestive and vaginal tracts and 98 isolates from the feces of white rats and mice were under study. The study demonstrated that under the conditions of mixed in vitro cultivation of paired cultures, probiotic strains inhibited more than 60% of the indigenous lactobacilli isolates. L. acidophilus strain K3 III 24 had the widest spectrum of antagonistic activity. Antagonistic relationships between indigenous lactobacilli depended on the origin, individual features and the anatomical sites of the culture isolation. Based on these results it has to be suggested that probiotic lactobacilli are capable of inducing disbalance in the host indigenous lactoflora. While choosing probiotics the character of relationships between probiotic microorganisms and the indigenous lactobacilli of the future recipient is recommended to be preliminarily tested in vitro.
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J Food Sci
December 2024
United States Department of Agriculture, Agricultural Research Service, Southeast Area, Food Science and Market Quality & Handling Research Unit, Raleigh, North Carolina, USA.
The effects of brine acidification, glutamate addition, and starter culture on γ-aminobutyric acid (GABA) content of fermented cucumber were investigated. GABA is a nonprotein amino acid with antihypertensive, antianxiety, and immunomodulatory properties. It is produced during cucumber fermentation but is limited by the low intrinsic concentration of free glutamate.
View Article and Find Full Text PDFBMC Microbiol
August 2024
Institute of Microbiology, University of Veterinary and Animal Sciences, Lahore, 54000, Pakistan.
Background: Bovine mastitis results in significant economic losses for the dairy industry globally due to milk production losses and decreased herd efficiency. This research aimed to isolate, select, and characterize indigenous lactobacilli with probiotic properties. A total of 40 lactobacilli were isolated from healthy milk samples of cattle and identified at the species level through 16S rDNA sequencing.
View Article and Find Full Text PDFProbiotics Antimicrob Proteins
July 2024
Tata Chemicals Limited, Survey No 315, Hissa No 1-14, Paud Rd, Darawali, Pune, Maharashtra, 412111, India.
Therapies targeting gut microbiota are being extensively researched for colitis patients. In this study, we have tested the efficacy of indigenously isolated strains Lactiplantibacillus plantarum Lp1-IC and Limosilactobacillus fermentum FS-10 and their combination with short-chain fructooligosaccharides (sc-FOS) in mice models of DSS-induced colitis. For a desired efficacy, a synbiotic should be very meticulously formulated with the right choice of prebiotic and probiotic.
View Article and Find Full Text PDFProbiotics Antimicrob Proteins
June 2024
Institute of Cellular and Intracellular Symbiosis, Ural Branch of the Russian Academy of Sciences, 11, Pionerskaja Str., Orenburg, 460000, Russian Federation.
To study how indigenous or probiotic-introduced lactobacilli affect the sensitivity (estimated as the proportion of surviving, apoptotic, and nonapoptotic deaths) of vaginal epithelial cells obtained from HPV-negative and HPV-positive patients to oxidative damage. The tendency to resist oxidative damage in vaginal epithelial cells of 147 HPV-positive and 59 HPV-negative patients with physiological or suboptimal levels of Lactobacillus was evaluated. Adaptation of cell to curb the oxidative damage in 146 HPV positive and 41 HPV negative with probiotic (Lacticaseibacillus rhamnosus Lcr35) supplementation and without was studied.
View Article and Find Full Text PDFCurr Microbiol
June 2024
Dairy Technology Center (TECNOLAT) of the Food Technology Institute (ITAL), Campinas, São Paulo, Brazil.
There are massive sources of lactic acid bacteria (LAB) in traditional dairy products. Some of these indigenous strains could be novel probiotics with applications in human health and supply the growing needs of the probiotic industry. In this work, were analyzed the probiotic and technological properties of three Lactobacilli strains isolated from traditional Brazilian cheeses.
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