There are many different probiotic products on the market. Are they all equally effective? What criteria should a probiotic formulation meet to provide the most benefit to the patient? The current research aims to evaluate the parameters that influence the effectiveness of market probiotic products. These properties are critical for restoring eubiosis in patients with drug-induced dysbiosis or other pathological conditions, which could be caused by stress, wrong eating. Methods: The disintegration time of probiotic capsules in hydrochloric acid was investigated using a disintegration testing device. The survival rate of probiotic preparations in hydrochloric acid at pH 2 and in a 0.4% bile solution was then evaluated. For this purpose, the number of bacteria before and after incubation in the respective solutions was determined using the plate method. Inhibition of gastrointestinal pathogens by the probiotic products was determined using the Strus bar graph method. The highest survival rate of probiotic bacteria at low pH is shown by preparations produced in the form of acid-resistant capsules. Conclusions: The most important factor determining the good survival of bacterial strains under conditions simulating the gastrointestinal tract is the type of capsule used for their production and storage. The best antimicrobial activity against most common human gastrointestinal pathogens such as spp., (the largest inhibition zones) are shown by probiotic products with the greatest diversity of bacterial strains.
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http://dx.doi.org/10.3390/nu14163323 | DOI Listing |
Front Immunol
January 2025
Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Municipality, Department of Nutrition and Health, China Agricultural University, Beijing, China.
Introduction: Synbiotics have revealed the possibility of improving constipation through gut microbiota. The synergistic efficacy of subsp. lactis BL-99 (BL-99) and fructooligosaccharide (FOS) on constipation have not been investigated.
View Article and Find Full Text PDFFood Res Int
February 2025
School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, PR China. Electronic address:
Food allergy poses a great challenge to food safety and public health worldwide. Currently, clinical symptoms are primarily managed with medications, which can lead to drug resistance, adverse effects, and disruptions in gut flora balance. As a result, there has been a focus on researching safe and effective anti-allergic natural ingredients.
View Article and Find Full Text PDFFood Res Int
February 2025
Department of Environmental Biology, "Sapienza" University of Rome, Rome, Italy.
Periweissella beninensis LMG 25373, belonging to the recently established Periweissella genus, exhibits unique motility and high adhesion capabilities, indicating significant probiotic potential, including resilience under simulated gastrointestinal conditions. This study demonstrates for the first time that P. beninensis LMG 25373^T produces a dextran-type exopolysaccharide (EPS) with a distinctive high degree of branching (approximately 71 % of α-(1 → 6)-linkages and 29 % α-(1 → 3)-linkages).
View Article and Find Full Text PDFMol Med
January 2025
Center for Emerging and Re-emerging Infectious Diseases (CERID), University of Washington, Seattle, USA.
Background: Long COVID or Post-acute sequelae of COVID-19 is an emerging syndrome, recognized in COVID-19 patients who suffer from mild to severe illness and do not recover completely. Most studies define Long COVID, through symptoms like fatigue, brain fog, joint pain, and headache prevailing four or more weeks post-initial infection. Global variations in Long COVID presentation and symptoms make it challenging to standardize features of Long COVID.
View Article and Find Full Text PDFProbiotics Antimicrob Proteins
January 2025
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, People's Republic of China.
With the in-depth and comprehensive research on probiotic Bacillus, it has become a hot topic in food science. However, the current status of research using bibliometric analysis to assess the application of probiotic Bacillus in food science has not been comprehensively reviewed. The Web of Science (WOS) database was used in this review's bibliometric analysis to determine the hotspots for research as well as the extent of completed experiments.
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