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You searched for: Subject "Lactobacillus acidophilus" Remove constraint Subject: "Lactobacillus acidophilus"
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1. A Systematic Review and Meta-Analysis: Lactobacillus acidophilus for Treating Acute Gastroenteritis in Children

Author:
Haixin Cheng; Yi Ma; Xiaohui Liu; Chao Tian; Xuli Zhong; Libo Zhao
Source:
Nutrients 2022 v.14 no.3 pp. -
ISSN:
2072-6643
Subject:
Lactobacillus acidophilus,   etc   ; diarrhea; gastroenteritis; meta-analysis; placebos; probiotics; systematic review;     Show all 7 Subjects
Abstract:
... The efficacy of probiotic strains of Lactobacillus acidophilus to manage acute gastroenteritis in children is still not established. We searched the Cochrane Library, PubMed, EMBASE, and three Chinese literature databases (CNKI, WanFang, and CBM) from their inception to February 2021 for RCTs that compared the use of Lactobacillus acidophilus with no Lactobacillus acidophilus. The grey literature ...
DOI:
10.3390/nu14030682

2. Lactobacillus acidophilus DDS-1 Modulates the Gut Microbial Co-Occurrence Networks in Aging Mice

Author:
Ravichandra Vemuri; Christopher J. Martoni; Kylie Kavanagh; Rajaraman Eri
Source:
Nutrients 2022 v.14 no.5 pp. -
ISSN:
2072-6643
Subject:
Lactobacillus acidophilus,   etc   ; Oscillospira; community structure; immune system; intestinal microorganisms; microbial communities;     Show all 6 Subjects
Abstract:
... Age-related alterations in the gut microbiome composition and its impacts on the host’s health have been well-described; however, detailed analyses of the gut microbial structure defining ecological microbe–microbe interactions are limited. One of the ways to determine these interactions is by understanding microbial co-occurrence patterns. We previously showed promising abilities of Lactobacillus ...
DOI:
10.3390/nu14050977

3. Stability and viability of synbiotic microgels incorporated into liquid, Greek and frozen yogurts

Author:
Eliza Cristina Cezarino; Karen Cristina Guedes Silva; Flávia Souza Almeida; Ana Carla Kawazoe Sato
Source:
Journal of food science 2022 v.87 no.4 pp. 1796-1809
ISSN:
0022-1147
Subject:
Lactobacillus acidophilus,   etc   ; digestibility; digestion; frozen yogurt; fructooligosaccharides; liquids; microencapsulation; microgels; probiotics; viscosity;     Show all 10 Subjects
Abstract:
... The viability of Lactobacillus acidophilus when co‐encapsulated with fructooligosaccharides in alginate–gelatin microgels, for incorporation into liquid, Greek, and frozen yogurts, during storage and in vitro‐simulated digestion was studied. Liquid yogurt provided the highest viability for the encapsulated probiotics during storage, followed by frozen and Greek formulations when compared to free p ...
DOI:
10.1111/1750-3841.16107

4. Modified milk fat as encapsulating material for the probiotic microorganism Lactobacillus acidophilus LA3

Author:
Kívea Kássia de Paiva e Silva; Mayara de Souza Queirós; Ana Paula Badan Ribeiro; Mirna Lúcia Gigante
Source:
International dairy journal 2022 v.125 pp. 105237
ISSN:
0958-6946
Subject:
Lactobacillus acidophilus,   etc   ; anhydrous milk fat; cell viability; emulsions; encapsulation; lecithins; lipid content; liquids; probiotics;     Show all 9 Subjects
Abstract:
... The potential of modified anhydrous milk fat as an encapsulating material for Lactobacillus acidophilus LA3 was evaluated. An emulsion containing L. acidophilus and lecithin was prepared and atomised in a spray cooling chamber. Viable cells were enumerated and the microparticles were stabilised at 5 °C for 24 h, then characterised and stored at −18, 5 and 25 °C for 60 days. The manufacturing proce ...
DOI:
10.1016/j.idairyj.2021.105237

5. Functionality of different probiotic strains embedded in citrus pectin based edible films

Author:
Tanzeela Nisar; Aamina Alim; Taimoor Iqbal; Muneeb Iqbal; Saima Tehseen; Wang Zi‐Chao; Yurong Guo
Source:
International journal of food science & technology 2022 v.57 no.2 pp. 1005-1015
ISSN:
0950-5423
Subject:
Lactobacillus acidophilus,   etc   ; Bifidobacterium bifidum; Citrus; Lactobacillus casei; Lactobacillus rhamnosus; food safety; pectins; probiotics; viability;     Show all 9 Subjects
Abstract:
... The inclusion of probiotics into the packaging films has emerged as a novel approach to provide edible packaging with new functionalities. In this study, probiotic films were developed by embedding four different probiotics (Lactobacillus casei, Bifidobacterium bifidum, Lactobacillus acidophilus, and Lactobacillus rhamnosus) into citrus pectin films and their viability was checked at 25 and 4 °C f ...
DOI:
10.1111/ijfs.15460

6. Lactobacilli Infection Case Reports in the Last Three Years and Safety Implications

Author:
Franca Rossi; Carmela Amadoro; Maurizio Gasperi; Giampaolo Colavita
Source:
Nutrients 2022 v.14 no.6 pp. -
ISSN:
2072-6643
Subject:
Lactobacillus acidophilus,   etc   ; bacteremia; endocarditis; fermentation; genetic stability; genome; health services; probiotics; prostheses; surveys; virulence;     Show all 11 Subjects
Abstract:
... Lactobacilli constitute the dominant microbiota in many fermented foods and comprise widely used probiotics. However, these bacteria cause rare infections mostly in diabetic and immunocompromised subjects in presence of risk factors such as prosthetic hearth valves and dental procedures or caries. The scope of this survey was re-assessing the pathogenic potential of lactobacilli based on the infec ...
DOI:
10.3390/nu14061178

7. Lactobacillus acidophilus LA85 ameliorates cyclophosphamide-induced immunosuppression by modulating Notch and TLR4/NF-κB signal pathways and remodeling the gut microbiota

Author:
Liangyu Xue; Zongqi Li; Jiabao Xue; Huiting Wang; Tao Wu; Rui Liu; Wenjie Sui; Min Zhang
Source:
Food & function 2022 v.13 no.15 pp. 8107-8118
ISSN:
2042-650X
Subject:
Lactobacillus acidophilus,   etc   ; Rikenella; cyclophosphamide; dietary supplements; genes; immune response; immunosuppression; intestinal microorganisms; probiotics; small intestine;     Show all 10 Subjects
Abstract:
... Lactobacillus acidophilus, as the main probiotic in the small intestine, has a role in modulating intestinal immune activity; however, its potential molecular regulatory mechanisms have rarely been investigated. To investigate the effects of Lactobacillus acidophilus LA85 in immunoprophylaxis, LA85 at the dose of 1 × 10⁸ CFU mL⁻¹, 1 × 10⁹ CFU mL⁻¹, and 1 × 10¹⁰ CFU mL⁻¹ were orally administered to ...
DOI:
10.1039/d1fo04331e

8. Correlation Between the Amount of Extracellular Polymeric Substances and the Survival Rate to Freeze-Drying of Probiotics

Author:
Thi-Tho Nguyen; Phu-Tho Nguyen; Thi-Thuy-Vy Nguyen; Thi-To-Uyen Nguyen; Thi-Bich-Nhu Nguyen; Nhi-Binh Bui; Quoc-Khanh Hoang; Huu-Thanh Nguyen
Source:
Current microbiology 2022 v.79 no.6 pp. 165
ISSN:
0343-8651
Subject:
Lactobacillus acidophilus,   etc   ; Bifidobacterium bifidum; carbon dioxide; equations; freeze drying; pH; polymers; probiotics; survival rate; temperature; viability;     Show all 11 Subjects
Abstract:
... To demonstrate that the amount of extracellular polymeric substances (EPS) and the freeze-dried viability of probiotics are correlated. Three strains of probiotics including Lactiplantibacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium bifidum were subjected to environmental challenges, such as temperature, pH, and carbon dioxide. The results indicated that the challenges could sti ...
DOI:
10.1007/s00284-022-02862-0

9. Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream

Author:
Feryal Khademi; Shahram Naghizadeh Raeisi; Mona Younesi; Ali Motamedzadegan; Khadijeh Rabiei; Moein Shojaei; Hassan Rokni; Mahlagha Falsafi
Source:
Food and chemical toxicology 2022 v.166 pp. 113244
ISSN:
0278-6915
Subject:
Lactobacillus acidophilus,   etc   ; Bifidobacterium; Lactobacillus casei; fatty acid composition; functional foods; microbial load; probiotics; sour cream; texture; toxicology;     Show all 10 Subjects
Abstract:
... Sour cream is a dairy product with good potential to act as a food carrier for probiotic bacteria. The effect of probiotic cultures on the quality of sour cream from dry dairy ingredients was assessed during 5 weeks of storage. The treatments design was as follows: Bifidobacterium, Bifidobacterium + Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus acidophilus + Lactobacillus casei and ...
DOI:
10.1016/j.fct.2022.113244

10. Effect of encapsulation methods and materials on the survival and viability of Lactobacillus acidophilus: A review

Author:
Ana Veronica Altamirano‐Ríos; Andrea Y. Guadarrama‐Lezama; Izlia J. Arroyo‐Maya; Alan‐Javier Hernández‐Álvarez; Juan Orozco‐Villafuerte
Source:
International journal of food science & technology 2022 v.57 no.7 pp. 4027-4040
ISSN:
0950-5423
Subject:
Lactobacillus acidophilus,   etc   ; alginates; chitosan; digestion; encapsulation; extrusion; food science; gastrointestinal system; gelation; human health; probiotics; technology; viability;     Show all 13 Subjects
Abstract:
... Consumption of probiotics is an area of research that has rapidly expanded in the last years. Lactobacilli are one of the most important probiotic bacteria owing to their beneficial impacts on human health. The most important challenge is the survival of probiotics against several conditions during processing, as well as harsh environments during gastrointestinal digestion. As an alternative to th ...
DOI:
10.1111/ijfs.15779

11. Rheological and textural properties of emulsion spreads based on milk fat and inulin with the addition of probiotic bacteria

Author:
Kamil Toczek; Paweł Glibowski; Monika Kordowska-Wiater; Katarzyna Iłowiecka
Source:
International dairy journal 2022 v.124 pp. 105217
ISSN:
0958-6946
Subject:
Lactobacillus acidophilus,   etc   ; Bifidobacterium animalis; Streptococcus thermophilus; emulsions; inulin; lactic acid; lecithins; milk fat; probiotics; therapeutics; whey protein concentrate;     Show all 11 Subjects
Abstract:
... The objective of this study was to optimise the composition of emulsion spreads based on inulin and milk fat with whey protein concentrate (WPC) or lecithin as emulsifiers. Inulin crystal seeds and lactic acid bacteria were added, and the rheological and textural properties of the resulting emulsion spreads were analysed. The optimal concentration of inulin and of milk fat was 20%, and only the em ...
DOI:
10.1016/j.idairyj.2021.105217

12. A Four-Probiotic Regime to Reduce Surgical Site Infections in Multi-Trauma Patients

Author:
Georgios Tzikos; Despoina Tsalkatidou; George Stavrou; Giannoula Thoma; Angeliki Chorti; Maria Tsilika; Antonios Michalopoulos; Theodosios Papavramidis; Evangelos J. Giamarellos-Bourboulis; Katerina Kotzampassi
Source:
Nutrients 2022 v.14 no.13 pp. -
ISSN:
2072-6643
Subject:
Lactobacillus acidophilus,   etc   ; Acinetobacter baumannii; Bifidobacterium animalis subsp. lactis; Staphylococcus aureus; brain damage; orthopedics; pathogens; placebos; probiotics; protective effect;     Show all 10 Subjects
Abstract:
... Investigations that focused on the protective role of probiotics against Surgical Site Infections (SSI) in multiple-trauma (MT) patients are generally few, probably due to the complexity of the concept of trauma. We aimed to assess the efficacy of a four-probiotic regime to reduce the incidence of SSI in MT patients, with a brain injury included. MT patients, being intubated and expected to requir ...
DOI:
10.3390/nu14132620

13. Efficacy of the incorporation between self‐encapsulation and cryoprotectants on improving the freeze‐dried survival of probiotic bacteria

Author:
Thi‐Tho Nguyen; Phu‐Tho Nguyen; Thi‐To‐Uyen Nguyen; Thi‐Bich‐Nhu Nguyen; Nhi‐Binh Bui; Huu‐Thanh Nguyen
Source:
Journal of applied microbiology 2022 v.132 no.4 pp. 3217-3225
ISSN:
1364-5072
Subject:
Lactobacillus acidophilus,   etc   ; alginates; carbon dioxide; cell viability; cryoprotectants; freeze drying; microencapsulation; pH; polymers; probiotics; temperature; whey protein isolate;     Show all 12 Subjects
Abstract:
... AIMS: This study aimed to improve the viability of probiotic bacteria during freeze‐drying by the combination of self‐encapsulation and cryoprotectants. METHODS AND RESULTS: Lactiplantibacillus plantarum VAL6 and Lactobacillus acidophilus VAR1 were exposed to environmental stresses including temperature, pH and increased CO₂ concentration before performing freeze‐drying with the addition of cryopr ...
DOI:
10.1111/jam.15473

14. Value-added analysis of Lactobacillus acidophilus cell encapsulation using Eucheuma cottonii by freeze-drying and spray-drying

Author:
Silvia Oktavia Nur Yudiastuti; Roni Kastaman; Een Sukarminah; Efri Mardawati
Source:
Open Agriculture 2022 v.7 no.1 pp. 300-310
ISSN:
2391-9531
Subject:
Lactobacillus acidophilus,   etc   ; Eucheuma; agriculture; cell structures; cell viability; encapsulation; freeze drying; inoculum; spray drying; value added; whole milk;     Show all 11 Subjects
Abstract:
... The added value of Lactobacillus acidophilus encapsulation due to its production process is one of the first things that need to be known in calculating techno-economic analysis to determine the sustainability of its downstream. The result of value-added analysis plays an important role in determining which formulation, encapsulate material, and production process should be used. The inoculum medi ...
DOI:
10.1515/opag-2022-0081

15. Nutritional, functional and sensory profile of added butter from Lactobacillus acidophilus encapsulated and hyposodium salt

Author:
Maritiele Naissinger da Silva; Bruna Lago Tagliapietra; Franciele Pozzebon Pivetta; Neila Silvia Pereira dos Santos Richards
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.161 pp. 113385
ISSN:
0023-6438
Subject:
Lactobacillus acidophilus,   etc   ; agar; bacteria; butter; calcium chloride; digestive tract; encapsulation; extrusion; probiotics; sensory evaluation; sodium alginate; storage time; viability;     Show all 13 Subjects
Abstract:
... The objective of the study was to develop butter with encapsulated Lactobacillus acidophilus and hyposodium salt. The viability of the probiotic was evaluated during the storage period and simulated its passage through the gastrointestinal tract, in addition to characterizing the product through physicochemical, technological, and sensory analyses. Encapsulation was performed using the combined te ...
DOI:
10.1016/j.lwt.2022.113385

16. Photoactivation of Curcumin Doped Poly-Lactic-Co-Glycolic Acid Nanoparticles in Rat Model with Fixed Orthodontic Appliances

Author:
Sara Ghorbanpour; Maryam Pourhajibagher; Mohammad Noroozian; Hassanali Ghaffari; Abbas Bahador
Source:
The scientific world journal 2022 v.2022 pp. -
ISSN:
1537-744X
Subject:
Lactobacillus acidophilus,   etc   ; animal models; antimicrobial properties; bacterial growth; curcumin; gene expression; genes; growth retardation; light emitting diodes; photochemotherapy; probiotics;     Show all 11 Subjects
Abstract:
... This study aimed to evaluate the antimicrobial effect of curcumin doped poly-lactic-co-glycolic acid nanoparticles (Cur-PLGA-Nps)-mediated antimicrobial photodynamic therapy (aPDT), as well as the probiotics on S. mutans in rats with fixed orthodontic appliances. Orthodontic appliances were ligated to the right maxillary of the rats. After the oral colonization of S. mutans, the rats were then tre ...
DOI:
10.1155/2022/3613345

17. Effectiveness of two probiotics in preventing necrotising enterocolitis in a cohort of very-low-birth-weight premature new-borns

Author:
J. Uberos; A. Campos-Martinez; E. Fernandez-Marín; I. Cubero Millan; A. Ruiz Lopez; E. Blanca-Jover
Source:
Beneficial microbes 2022 v.13 no.1 pp. 25-31
ISSN:
1876-2891
Subject:
Lactobacillus acidophilus,   etc   ; Bifidobacterium bifidum; confidence interval; enterocolitis; low birth weight; observational studies; oxygen; parenteral feeding; probiotics; risk; statistical analysis;     Show all 11 Subjects
Abstract:
... According to previous research, the incidence of necrotising enterocolitis (NEC) decreases after supplementation with probiotics. However, few studies have considered the equivalence or otherwise of different strains of probiotics in this respect. Accordingly, this prospective observational study was conducted in a cohort of 245 very-low-birth-weight (VLBW) new-borns to assess the prevalence of NE ...
DOI:
10.3920/BM2021.0088

18. Live Lactobacillus acidophilus alleviates ulcerative colitis via the SCFAs/mitophagy/NLRP3 inflammasome axis

Author:
Pei Li; Guoping Chen; Jiaxian Zhang; Chaoying Pei; Ying Chen; Jing Gong; Song Deng; Kaiwei Cai; Haiyan Li; Dawei Wang; Baochun Shen; Zhiyong Xie; Qiongfeng Liao
Source:
Food & function 2022 v.13 no.5 pp. 2985-2997
ISSN:
2042-650X
Subject:
Lactobacillus acidophilus,   etc   ; epithelium; flora; homeostasis; immunity; inflammasomes; inflammation; intestinal microorganisms; intestines; metabolites; polymerase chain reaction; probiotics; therapeutics; ulcerative colitis;     Show all 14 Subjects
Abstract:
... As a disease caused by an impaired intestinal epithelial barrier, imbalanced flora, immune imbalance and genetic susceptibility, ulcerative colitis (UC) is becoming a health threat for all ages. Lactobacillus acidophilus (L. acidophilus), an attracting probiotic, has already been confirmed to improve immune dysfunction, stabilize intestinal microflora, and combat gut disorders. However, no studies ...
DOI:
10.1039/d1fo03360c

19. Production of phenolic flavoring compounds from sugarcane bagasse by Lactobacillus acidophilus MTCC 10307

Author:
Bhabjit Pattnaik; Prakash Kumar Sarangi; Padan Kumar Jena; Hara Prasad Sahoo; Latika Bhatia
Source:
Archives of microbiology 2022 v.204 no.1 pp. 23
ISSN:
0302-8933
Subject:
Lactobacillus acidophilus,   etc   ; fermentation; ferulic acid; feruloyl esterase; flavor; microbiology; pH; sugarcane bagasse; temperature; thin layer chromatography; vanillic acid; vanillin;     Show all 12 Subjects
Abstract:
... The production of useful phenolic flavor compounds by utilizing Lactobacillus acidophilus MTCC 10307 was studied. Ferulic acid, vanillic acid and vanillin were obtained as the significant phenolic acids from the fermentation medium. The compounds were identified and quantified by high-performance thin-layer chromatography. The phenolic acids were detected for 15 days. A maximum quantity of ferulic ...
DOI:
10.1007/s00203-021-02655-2

20. Improvement of stability and antioxidant activity of wheat germ by mixed fermentation versus single fermentation

Author:
E. D. Khosroshahi; S. H. Razavi; H. Kaini; A. Aghakhani
Source:
Journal of food science and technology 2022 v.59 no.7 pp. 2905-2912
ISSN:
0022-1155
Subject:
Lactobacillus acidophilus,   etc   ; Lactobacillus plantarum; antioxidant activity; byproducts; carboxylic ester hydrolases; fermentation; food science; lipoxygenases; rancidity; shelf life; wheat germ;     Show all 11 Subjects
Abstract:
... Wheat germ is a high-nutrient by-product from the milling industry with very limited optimal consumption due to its short shelf life. The severe activity of endogenous lipase and lipoxygenase is associated with the release of fatty acids which are responsible for the rancidity and shelf-life deficiency. Reducing these enzymes activity is essential for prolonging the wheat germ shelf-life. For this ...
DOI:
10.1007/s13197-021-05316-w