Academic literature on the topic 'Probiotics'
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Journal articles on the topic "Probiotics"
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Astuti, Wulansih Dwi, Roni Ridwan, and Baharuddin Tappa. "Utilization of Probiotic and Organic-Cn on Ruminal Ecosystem In Vitro." Jurnal Ilmu Ternak dan Veteriner 12, no. 4 (2012): 262–67. https://doi.org/10.14334/jitv.v12i4.493.
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Improvement of nutrient intake was needed to increase cattle productivity. Probiotics and organic Cr, as feed additives, might have beneficially improve ruminant microbial ecosystem, and optimize digestion process by rumen microbes. The objective of this study was to examine the effects of combination between probiotic or mixed probiotcs and organic Cr on rumen fermentation activity. An in vitro study was held based on randomized block design with 5 treatments and 3 replications. The treatments were (A) Control ration, (B) Control ration + probiotic TSD 10, (C) Control ration + probiotic TSD 10 + organic Cr, (D) Control ration + mixed probiotics, and (E) Control ration + mixed probiotics + organic Cr. Organic Cr concentration was supplemented 2 ppm, whereas probiotics supplement contained 109 cfu/g. Supplementation of probiotic and organic Cr increased dry matter and organic matter digestibility but decreased total VFA and NH3 concentration. Treatment E (combination between mixed probiotics and organic Cr) gave the highest dry matter (52.45 %) and organic matter (51.96 %) digestibilities. It also tended to increase NH3 and total VFA production. Supplementation of single or mixed probiotics showed no difference for dry matter and organic matter digestibilities, and proportion of individual VFA. Mixed probiotics gave higher VFA and NH3 concentration compared to single probiotic. Probiotics supplementation resulted in a tendency for higher acetate proportion, while organic Cr supplementation resulted in a tendency of higher propionate proportion. Key Words: Probiotic, Organic Cr, Ruminal Microbes, VFA
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Ramadhana, Sri, Noor Arida Fauzana, and Pahmi Ansyari. "PEMBERIAN PAKAN KOMERSIL DENGAN PENAMBAHAN PROBIOTIK YANG MENGANDUNG Lactobacillus sp. TERHADAP KECERNAAN DAN PERTUMBUHAN IKAN NILA (Oreochromis niloticus) (THE ADDITION OF PROBIOTICS CONTAINING Lactobacillus Sp. IN THE COMMERCIAL ON DIGESTIBILITY AND GROWTH OF NILE TILAPIA (OREOCHROMIS NILOTICUS)." Fish Scientiae 2, no. 4 (2016): 178. http://dx.doi.org/10.20527/fs.v2i4.1173.
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Tujuan dari penelitian ini adalah untuk mengetahui efek pemberian probiotik yang mengandung Lactobacillus sp. dalam pakan komersial terhadap kualitas pakan, meningkatkan jumlah bakteri dalam mukosa usus dan kecernaan ikan melalui pemberian pakan probiotik yang ramah lingkungan, mengetahui dosis efektif probiotik dalam pakan yang dapat menunjang pertumbuhan ikan nila (Oreocromis niloticus). Penelitian ini dilaksanakan selama 6 (enam) bulan, mulai bulan September 2012 sampai Februari 2013. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap dengan 4 (Empat) perlakuan dan 3 (Tiga) ulangan, yaitu perlakuan A (Kontrol), B (Probiotik 3%), C (Probiotik 5%) dan D (Probiotik 7%).Hasil penelitian menunjukkan bahwa pemberian pakan dengan penambahan probiotik yang mengandung Lactobacillus sp. menggunakan dosis sebesar 3%, 5% dan 7% mampu meningkatkan kandungan gizi, pakan, dengan nilai protein antara 32,48%-34,19% dan menurunkan serat kasar dengan nilai antara 5,04%-5,70% dibandingkan tanpa pemberian probiotik. Pemberian probiotik dalam pakan dengan persentase 3%, 5%, dan 7% dapat meningkatkan kecernaan ikan nila pakan efektif untuk meningkatkan pertumbuhan berat dan panjang ikan nila.The purpose of this research was to determine the effect of probiotics in commercial feed on feed quality, enhance increase bactery number in gut mucose and digestibility of nile tilapia (Oreocromis niloticus) through the provision of environmental friendly probiotic feed, determine the effective doses of probiotics infeed that can support the growth fish. The research was conducted for 6 (six) months, from September 2012 until February 2013. The design used in this study was completely randomized design with 4 (four) treatments and 3 (three) replicates, were treatment A (control), B (Probiotics 3%), C (Probiotics 5%) and D (Probiotic 7%).The results showed that the addition of probiotic containing Lactobacillus sp. feeding with doses of 3%, 5% and 7% were able to improve the nutritional content, protein values between 32,48%-34,19% and lower crude fiber with values between 5,04-5,70% compared with no probiotics. The addition of probiotics in feed with a percentage of 3%, 5%, and 7% can increase digestibility of nile tilapia and effective to increase the nile weight and length growth of nile tilapia.
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Tampangallo, Bunga Rante, Ike Trismawanti, and Muliani Muliani. "KELAYAKAN PENGGUNAAN PROBIOTIK RICA KEMASAN SERBUK UNTUK PEMELIHARAAN PASCA LARVA UDANG WINDU Penaeus monodon DALAM BAK TERKONTROL." Media Akuakultur 13, no. 2 (2018): 91. http://dx.doi.org/10.15578/ma.13.2.2018.91-98.
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Probiotik RICA kemasan cair telah diaplikasikan pada pemeliharaan udang windu P. monodon maupun vaname Litopenaeus vannamei. Namun, probiotik kemasan cair dirasa banyak mengalami kendala dalam hal pengiriman. Alternatif bentuk kemasan yang saat ini sedang dikaji adalah bentuk kemasan serbuk. Penelitian ini bertujuan mengetahui viabilitas probiotik RICA setelah dikemas dalam bentuk serbuk, waktu penyimpanan, serta pengaruhnya terhadap sintasan dan pertumbuhan benih udang windu yang dipelihara dalam bak terkontrol. Penelitian dilakukan dalam dua tahap, yakni penepungan probiotik, pengamatan populasi probiotik, dan aplikasinya pada pemeliharaan udang windu. Wadah pemeliharaan udang windu menggunakan bak fiber volume 500 liter. Udang uji yang digunakan adalah udang windu PL-12 dengan kepadatan 200 ekor per bak. Penelitian menggunakan rancangan acak lengkap empat perlakuan tiga ulangan. Perlakuan menggunakan probiotik serbuk RICA-4 (A), (B) probiotik RICA-5, (C), probiotik RICA-1, dan (D) tanpa probiotik. Hasil penelitian menunjukkan bahwa populasi probiotik RICA setelah diserbukkan berkisar 107 sel/mL. Sintasan, bobot, dan panjang udang windu setelah dipelihara selama 48 hari dengan menggunakan probiotik RICA serbuk belum memberikan hasil yang signifikan (P>0,05), namun pemberian probiotik RICA telah meningkatkan total hemolim udang windu secara signifikan (P<0,05) dibanding kontrol. Pada aplikasi probiotik ini terjadi pertumbuhan lumut dalam bak pemeliharaan akibat penggunaan tepung kanji sebagai filler.RICA probiotics have been tested in multiple farms of black tiger shrimp P. monodon and whiteleg shrimp Litopenaeus vannamei with some promising results. However, the probiotics’ distribution in the form of liquid faces some limitations due to transportation regulations involving liquid-based substances. A powder form might be an easy and secure alternatively for the distribution of the probiotics via airplane. The purpose of the study was to observe the viability of RICA probiotics after powdering and storage as well as their influences on the survival and growth rates of black tiger shrimp reared in controlled tanks. The study was conducted in three stages which were the powdering of the probiotic, observation of the probiotics’ bacteria population, and its application in shrimp rearing. The research was designed in a completely randomized design where 200 shrimps aged PL-12 reared in each tank and applied with three different powder probiotics namely (A) RICA-4, (B) RICA-5, and (C) RICA-1 as the treatments, and (D) without adding probiotic as a control. The result showed that the probiotic population after powdering ranged around 107 cells/mL. The survival rate, body length, and weight of shrimps after 48 days of rearing showed insignificant results (P>0.05) among the treatment. However, RICA-1 had an increase in the total of hemocytes of the shrimps (P<0.05) compared to control. The emergence of moss in the containers became a constraint during the experiment.
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Znamenska, T. K., and O. V. Vorobiova. "DO PROBIOTICS HAVE ANY FUTURE IN NEONATOLOGY? (ANALYSIS OF THE LATEST DATA. PART I) T. K. Znamenska, O. V. Vorobiova." Neonatology, surgery and perinatal medicine 11, no. 2(40) (2021): 53–59. http://dx.doi.org/10.24061/2413-4260.xi.2.40.2021.8.
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From year to year prescription of probioticsremains a controversial issue both in medicine for adults andpediatrics. Some doctors make a positive conclusion about theeffectiveness of probiotics, while large individual tests beinga part of meta-analyses show negative results pointing that acertain probiotic strain has no influence on a patient. It’s betterto avoid excessively negative or positive conclusions CRTabout probiotics. The issue of using probiotics in newborns isespecially acute among neonatologists. The aim of this articleis the analysis of the latest data on the possibility of usingprobiotics in newborns.In 2021 the clinical report about the use of probiotics inpremature newborns in the USA was published (ААР committeeon fetus and newborns issue). It pointed out that the numberof premature newborns who get prescriptions for probiotics,namely in the USA, is steadily increasing despite significantdifferences in combinations of probiotic drugs and absenceof pharmaceutical class of probiotic products. Accordingto the latest source of database in the USA, around 10% ofnewborns with extremely low gestational age get a certaintype of probiotics while being in the intensive care unit fornewborns with different variations among the units. Despitethe fact that lots of doctors argue their usual use of probioticsin premature newborns, other groups, including ESPGHANand АРР are more cautious admitting the main restrictions ofmany researches, methodological differences in the design ofa research and guidelines along with the conclusion that theeffectiveness of probiotics may vary widely.Recently the ESPGHAN working group on probiotics andprebiotics has published the document on using an approachof network meta-analysis of finding strains with the largestpotential of effectiveness to prevent major diseases inpremature newborns. Following this the ESPGHAN committeeon feeding issue and the ESPGHAN working group onprobiotics and prebiotics have an aim to develop a documentwhich can serve as a guidance for possible use of probiotics inpremature newborns the positions of which we will consider inthe second part of the article.
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Muhakka, Muhakka, A. Wijaya, and M. Ammar. "Nutritional Dried Matter, Crude Protein and Crude Fiber on Lowland Tidal Grass Fermented by Probiotic Microorganisms for Use Bali Cattle Feed." ANIMAL PRODUCTION 17, no. 1 (2015): 24. http://dx.doi.org/10.20884/1.anprod.2015.17.1.478.
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Abstract. This study was aimed to determine nutritional value of lowland tidal grass fermented by probiotic microorganisms. This study used a completely randomized design and investigated two factors, namely varieties of lowland tidal grass (kumpai tembaga (Ischaemum rugosum), kumpai minyak (Hymenachne amplexicaulis) and kumpai padi (Oryza rufipogon)) and probiotic microorganism concentration (0.3, 0.5, 0.7 and 0.9 percent). The following parameters were observed, including dried matter content, crude protein content and crude fiber content. The results showed that the use of probiotics have significant effects on crude protein content and crude fiber content. In conclusion, the use of probiotics can improve the nutritional value of grass. The best result was obtained on kumpai tembaga grass (Ischaemum rugosum) fermented with 0.7% probiotic microorganism. Keywords: nutritional evaluation, lowland tidal grass, fermentation, probiotics microorgansms Abstrak. Penelitian ini bertujuan untuk menentukan nilai nutrisi rumput tidal dataran rendah yang difermentasi menggunakan mikroba probiotik. Penelitian menggunakan rancangan acak lengkap dan mengamati dua faktor, yaitu varitas rumput tidal dataran rendah (kumpai tembaga (Ischaemum rugosum), kumpai minyak (Hymenachne amplexicaulis) dan kumpai padi (Oryza rufipogon)) dan mikroba probiotik (0,3; 0,5; 0,7 dan 0,9 persen). Parameter yang diamati meliputi kandungan bahan kering, protein kasar, dan serat kasar. Hasilnya menunjukkan bahwa penggunaan probiotik memiliki pengaruh nyata terhadap kandungan protein kasar dan serat kasar. Dapat disumpulkan bahwa penggunaan probiotik dapat meningkatkan nilai nutrisi dari rumput. Hasil terbaik diperoleh pada rumput kumpai tembaga (Ischaemum rugosum) yang difermentasi menggunakan 0,7% mikroba probiotik. Kata kunci: evaluasi nutrisi, rumput tidal dataran rendah, fermentasi, mikroba probiotik
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Muhakka, Muhakka, A. Wijaya, and M. Ammar. "Nutritional Dried Matter, Crude Protein and Crude Fiber on Lowland Tidal Grass Fermented by Probiotic Microorganisms for Use Bali Cattle Feed." ANIMAL PRODUCTION 17, no. 1 (2015): 24. http://dx.doi.org/10.20884/1.jap.2015.17.1.478.
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Abstract. This study was aimed to determine nutritional value of lowland tidal grass fermented by probiotic microorganisms. This study used a completely randomized design and investigated two factors, namely varieties of lowland tidal grass (kumpai tembaga (Ischaemum rugosum), kumpai minyak (Hymenachne amplexicaulis) and kumpai padi (Oryza rufipogon)) and probiotic microorganism concentration (0.3, 0.5, 0.7 and 0.9 percent). The following parameters were observed, including dried matter content, crude protein content and crude fiber content. The results showed that the use of probiotics have significant effects on crude protein content and crude fiber content. In conclusion, the use of probiotics can improve the nutritional value of grass. The best result was obtained on kumpai tembaga grass (Ischaemum rugosum) fermented with 0.7% probiotic microorganism. Keywords: nutritional evaluation, lowland tidal grass, fermentation, probiotics microorgansms Abstrak. Penelitian ini bertujuan untuk menentukan nilai nutrisi rumput tidal dataran rendah yang difermentasi menggunakan mikroba probiotik. Penelitian menggunakan rancangan acak lengkap dan mengamati dua faktor, yaitu varitas rumput tidal dataran rendah (kumpai tembaga (Ischaemum rugosum), kumpai minyak (Hymenachne amplexicaulis) dan kumpai padi (Oryza rufipogon)) dan mikroba probiotik (0,3; 0,5; 0,7 dan 0,9 persen). Parameter yang diamati meliputi kandungan bahan kering, protein kasar, dan serat kasar. Hasilnya menunjukkan bahwa penggunaan probiotik memiliki pengaruh nyata terhadap kandungan protein kasar dan serat kasar. Dapat disumpulkan bahwa penggunaan probiotik dapat meningkatkan nilai nutrisi dari rumput. Hasil terbaik diperoleh pada rumput kumpai tembaga (Ischaemum rugosum) yang difermentasi menggunakan 0,7% mikroba probiotik. Kata kunci: evaluasi nutrisi, rumput tidal dataran rendah, fermentasi, mikroba probiotik
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Weiner, Noam, and Ron Shaoul. "Impact of Age, Gender, and Addition of Probiotics on Treatment Success for Helicobacter pylori in Children." Global Pediatric Health 2 (January 1, 2015): 2333794X1560779. http://dx.doi.org/10.1177/2333794x15607798.
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The primary objective of this study was to evaluate the effect of age, gender, and the use of probiotics with standard treatment regimen on Helicobacter pylori eradication. Based on endoscopic findings and clinical presentation, selected patients were treated with standard triple therapy (omeprazole, clarithromycin, and amoxicillin). Those who failed were offered a repeat treatment with omeprazole, metronidazole, and amoxicillin. After the publications of the possible advantages of probiotic treatment on H pylori eradication, the probiotic agent “Probiotica Forte” was routinely added to the treatment. Eradication was noted for 94/130 patients (72%) and for 128/197 patients (65%) with or without probiotic agent, respectively ( P = .23). For second-line treatment eradication was noted in 33/46 (72%) and in 9/20 (45%) with or without probiotic agent, respectively ( P = .053). The addition of probiotics may improve eradication success especially in addition to second-line treatment.
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Andreev, V. A., Olga U. Stetsiouk, and Irina V. Andreeva. "Probiotics: controversial issues." Clinical Microbiology and Antimicrobial Chemotherapy 24, no. 4 (2022): 345–60. http://dx.doi.org/10.36488/cmac.2022.4.345-360.
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Recent studies have strongly confirmed the health benefits of a variety of probiotic microorganisms. However, some issues regarding the use of probiotics currently remain unresolved or ambiguous. This article highlights some controversial issues of probiotic use in clinical practice such as regulatory status of probiotics, co-administration of probiotics and antibiotics, potential impact of probiotics on antimicrobial resistance emergence and spread, dosing and duration of probiotic use, contraindications and some other debatable topics.
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Han, Le Nguyen, Le Huynh Hong Van, Tran Van Duc, and Dong Thi Anh Dao. "ENCAPSULATION OF LACTOBACILLUS ACIDOPHILUS IN YEAST CELL WALLS (SACCHAROMYCES CEREVISIAE) FOR IMPROVING SURVIVAL IN GASTROINTESTINAL CONDITIONS." Vietnam Journal of Science and Technology 54, no. 4 (2016): 533. http://dx.doi.org/10.15625/0866-708x/54/4/7422.
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In search of high-quality health products, it is required that probiotic preparations consumed in gastro-intestinal condition remain metabolically active and preserve their activity. Several recent studies, consequently, have focused on probiotic protection via encapsulation in order to optimize probiotics’ viability as well as their delivery into gastro-intestinal environment. The objectives of this study were to find out a new material for encapsulation of probiotics, utilizing capsules prepared from Saccharomyces cerevisiae to protect living probiotic cells. The encapsulation of cells was achieved, using the crack scars of the yeast cell walls (YCW) created by the sonication method. Besides, some probiotic cells can be considered as being encapsulated by some surrounded yeast cells by direct cell-cell contact. It is concluded that thanks to encapsulation by yeast cells, probiotic’s metabolic activity and survival are markedly improved. This suggests a high potential in protecting probiotics from the extreme condition of digestion process and can be applied in protecting probiotic preparations in food formulations as well. It was found that encapsulation yield in this study reached its highest point at 82.008 ± 1.123%. Viability of encapsulated probiotic in simulated gastric juice (SGJ) after 150 minutes is 19.048 ± 2.701%, compared to that of free cells at 0%. Likewise, after a 4-hour treatment in simulated intestinal juice (SIJ) (0.5% bile salt) encapsulated probiotic proves better survival at 56.338 ± 5.094% than free cell at 43.677 ± 2.058%.
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Hyseni, Edita, and Marija Glavas Dodov. "Probiotics in dermatological and cosmetic products – application and efficiency." Macedonian Pharmaceutical Bulletin 68, no. 1 (2023): 9–26. http://dx.doi.org/10.33320/maced.pharm.bull.2022.68.01.002.
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The term “probiotics” has first been used in 1907 by Elie Metchnikoff. Since then, probiotics have been part of research not only in regards of digestive health, but also inflammatory diseases. Lately, there has been an increased interest of probiotic’s effects in skincare. The management of atopic dermatitis, acne, psoriasis, photo aging, skin cancer, intimate care, oral care, wound healing is getting harder each passing day, due to increased antibiotic resistance and other side effects of conventional therapy. Therefore, new ingredients have been investigated and probiotics have been proved to be effective in treating various skin conditions. This review aims to evaluate the scientific evidence on topical and oral probiotics, and to evaluate the efficacy of cosmetic and dermatological products containing probiotics. Many studies have shown that skin and gut microbiome alterations have an important role in skin health. Although this is a new topic in dermatology and cosmetology, there have been some promising results in lots of research studies that the use of probiotics in cosmetic products may help improve the patient’s outcome. While oral probiotics have been shown to promote gut health, which influences the host immune system and helps treat different skin diseases, the mechanism of action of topical probiotics is not yet fully understood. Although the number of commercial probiotic cosmetic products released in the market is increasing and most of the studies have not shown any serious side effect of probiotics, further studies, in larger and heterogeneous groups are needed.
Dissertations / Theses on the topic "Probiotics"
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ANGIOLILLO, LUISA. "Alimenti arricchiti con probiotici e prebiotici." Doctoral thesis, Università di Foggia, 2014. http://hdl.handle.net/11369/331785.
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Il primo obiettivo di questa tesi di dottorato è stata la formulazione di una mozzarella Fiordilatte simbiotica attraverso un rivestimento di alginato di sodio commestibile come veicolo di probiotici (Lactobacillus rhamnosus ) e di frutto-oligosaccaridi prebiotici (FOS). Gli obiettivi di questo studio sono stati la valutazione della capacità della tecnica di rivestimento di intrappolare il microrganismo senza alterarne la vitalità e il monitoraggio della vitalità microrganismo durante l'intero periodo di conservazione . A questo scopo , prove di shelf life sono state condotte a tre diverse temperature di stoccaggio (a 4°C, la normale temperatura di refrigerazione, a 9°C in condizioni di moderato abuso termico e a 14°C, in condizioni di abuso termico) per valutare la qualità microbiologica, sensoriale e funzionale della mozzarella. Pertanto, sono stati monitorati sia i microorganismi di deterioramento e sia i batteri probiotici. I risultati hanno dimostrato che la vitalità dei batteri lattici presenti nel prodotto funzionale è rimasta oltre il limite imposto (107 CFU/g) per l'intero periodo di conservazione in tutte le prove sperimentali con i valori intorno a 4,52 x 107 CFU/g a 4°C, 3,42 x 107 a 9°C e 4,62 x 107 a 14°C. Inoltre , l'aggiunta di sostanze probiotiche e prebiotiche nel rivestimento ha provocato un leggero effetto antimicrobico contro Pseudomonas spp. ed Enterobacteriaceae, che ha a sua volta migliorato il sapore finale del prodotto e prolungato la sua durata commerciale. Il secondo obiettivo di questa tesi è stata l'ottimizzazione di hamburger di manzo arricchiti con frutto-oligosaccaridi (FOS) , inulina e schiuma proteica a base di crusca d’avena. Le diverse formulazioni di hamburger di manzo funzionali sono state ottimizzate dal punto di vista sensoriale mediante un panel addestrato composto da dieci membri . Una volta ottimizzata la formulazione da un punto di vista sensoriale, è stata valutata l'influenza degli ingredienti prebiotici sulle caratteristiche chimiche, fisiche, nutrizionali e tecnologiche degli hamburger di carne. Dai risultati, si è constatato che la combinazione sia dei FOS che dell’inulina, con la schiuma a base di crusca può risultare una strategia interessante per minimizzare la perdita di composti prebiotici durante la cottura. La concentrazione di fibre in tutti i campioni di carne sviluppati, è risultata essere molto superiore al livello minimo imposto (3 g di fibre per 100 g di prodotto alimentare) per un alimento prebiotico. I risultati hanno dimostrato anche che l’aggiunta delle sostanza prebiotiche ha migliorato le caratteristiche tecnologiche e sensoriali degli hamburger. ABSTRACT IN ENGLISH The first objective of this PhD thesis was the formulation of a symbiotic Fiordilatte cheese with an edible sodium alginate coating as carrier of probiotic (Lactobacillus rhamnosus) and prebiotic fructo-oligosaccharides substances (FOS). The objectives of this study are the evaluation of the coating technique to entrap the microorganism without altering its vitality and the monitoring of the microorganism vitality during the entire storage period. To this aims, shelf life tests were conducted at three different storage temperatures (4°C as refrigeration temperature, 9°C as moderate thermal abuse and 14°C as thermal abuse) to assess the microbiological, sensory and functional quality of cheese. Therefore, both spoilage and probiotic bacteria were monitored. Results proved that viability of lactic acid bacteria in the functional product remained over the imposed limit (107 CFU/g) for the entire storage period in all the experimental trials with counts accounting for about to 4.52 x 107 CFU/g at 4°C, 3.42 x 107 at 9°C and 4.62 x 107 at 14°C. Furthermore, the addition of probiotic and prebiotics substances in the coating provoked a slight antimicrobial effect against Pseudomonas spp. And Enterobacteriaceae that improved the final taste of the product and prolonged its shelf life. The second goal of this thesis the optimization of beef burgers enriched with fructo-oligosaccharides (FOS), inulin and an oat bran loaded protein foam. The various formulations of functional beef burgers were optimized from a sensory point of view by means of a panel of ten trained members. Once the formulation has been optimized, the influence of the prebiotic ingredients on chemical, physical, nutritional and technological characteristics of meat burgers was assessed. From the results, it was found that combinations of both FOS and inulin, respectively combined with oat bran loaded foam are an interesting way to minimize the loss of prebiotic compounds during cooking. The concentration of fibers was found to be much higher than the minimal imposed level (3 g of dietary fiber for 100 g of food product) for prebiotic food, in all developed meat samples. Results also suggest that prebiotic addition to meat also improved the technological and sensory characteristics of investigated burger.
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Eklöf, Ida, and Sara Björn. "En inventering av i vilken utsträckning lactobaciller används i vården på Akademiska sjukhuset." Thesis, Uppsala University, Department of Public Health and Caring Sciences, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-106835.
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<p>Syfte: Syftet med studien var att inventera lactobacillanvändandet i vården av patienter på Akademiska sjukhuset i Uppsala. Metod: Enkäter skickades ut till 67 vårdavdelningar på sjukhuset. Svarsfrekvens var 79 % och bortfallet 21 %.</p><p>Resultat: Huvudresultatet i studien är att en stor del (76 %) av avdelningarna vid Akademiska sjukhuset i Uppsala använder sig av lactobaciller i vården av patienter. Den mest frekvent använda produkten är Proviva saft/fruktsoppa (54 %). De samlade filprodukterna står tillsammans för 24 % av användandet. Den främsta indikationen varför lactobacillprodukter ges är vid antibiotikabehandling för att undvika relaterade magproblem. Nästa stora indikationsgrundande tillstånd är den generella användningen då man serverar exempelvis filprodukter på generell basis ("det enda som finns”).</p><p>Diskussion: Att användningen av Lactobaciller är så utbredd kan bland annat vara ett resultat av intensiv marknadsföring som tilltalat både vårdpersonal och patienter. Vid några av de adminsitreringsgrundande tillstånden som avdelningarna angett finns kliniska studier som kan tänkas ligga till grund för administration, men mycket av distributionen tycks ske utan evidens som grund.</p><p>Slutsats: Lactobaciller används i stor utsträckning i vården av patienter på Akademiska sjukhuset och vid många olika tillstånd, men med tonvikt på olika mag-tarm åkommor och främst vid antibiotikabehandling.</p>
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Donthidi, Amarender Reddy. "Encapsulation of probiotics." Thesis, Glasgow Caledonian University, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.688270.
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Kočnar, Michal. "Příprava a stabilita piva s přídavkem probiotických bakterií." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2019. http://www.nusl.cz/ntk/nusl-401899.
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The presented diploma thesis is focused on the preparation and the monitoring of the biological stability of beer enriched with probiotics. Probiotic bacterial strains of Lactobacillus acidophilus, Bifidobacterium breve and Bifidobacterium bifidum were used in this study. The theoretical part is divided into two sections. In the first section, probiotics are generally characterized, and their role within a gut microbiota is described. Next, the microbiology of particular probiotic microorganisms including the genera of Lactobacillus and Bifidobacterium is described. Then, some factors influencing the viability and the growth of probiotics are stated. In this section, biological effects of probiotics on the human organism and their potential clinical applications are described. The second section of the theoretical part deals with the technology of brewing, the chemical composition of beer and particular beer styles. In the experimental part, the methods of probiotic bacterial cell concentration and viability determination were optimized. Several techniques for determination of these parameters were selected, particularly the cultivation method, flow cytometry and the spectrophotometric measurement of turbidity. Then, the growth curves of the probiotic strains were measured in MRS medium. Probiotic bacteria were cultivated in model beer samples, i.e. in MRS media with several different concentrations of ethanol. It is possible to say that ethanol did not have significant effect on probiotics growth. Next, experimental cultivations of individual probiotic bacteria and their mixtures in nine real beer samples were conducted. No increase of viable cells concentrations was detected in the samples. On the contrary, a decrease of the concentrations was observed, mainly in the samples with individual bacterial strains. However, certain values of viable cells concentrations were determined at the end of the cultivations in all cases. A pale, top-fermented beer was brewed and supplemented with probiotics, and the concentrations of viable probiotic cells were monitored during 37 days of fermentation. A decrease of concentrations by two orders of magnitude of CFU/ml was observed in almost all samples. Yet, viable cells of probiotic bacteria were detected in all samples of beer at the end of the fermentation. Maximal concentration of viable probiotic cells in the brewed beer was determined with the cultivation method at (3,80 ± 0,14)10^5 CFU/ml. Chosen samples were analyzed with HPLC-RI method that quantified the common beer concentrations of ethanol in all chosen samples, lactic acid was not detected. Sensory analysis was conducted as well. Based on the results of the experimental part and the bibliography, an optimal technology of the preparation of beer enriched with probiotics is discussed in this study.
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Brink, Marelize. "Market and product assessment of probiotics and prebiotics and probiotic strains for commercial use." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/50011.
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Thesis (MSc Nutrition Science)--Stellenbosch University, 2004.<br>ENGLISH ABSTRACT: Probiotics (live microbes) and prebiotics (non-digestible food-ingredients) are rapidly gaining interest
worldwide as supplements and functional food ingredients but little South African information in this
regard is available. Furthermore, the availability of South African produced probiotic concentrates for
commercial use is also very limited. The aims of this study therefore were to complete a market and
product assessment of probiotic and prebiotic containing products in South Africa and to evaluate
probiotic strains for commercial use in South Africa.
For the purposes of market and product assessment probiotic and/or prebiotic containing products
manufactured in South Africa were identified. The scientific and legal correctness of health and
content claims made on the labels of the products were assessed. An exploratory survey was
conducted to determine the awareness of South African consumers of probiotics and prebiotics. For
the evaluation of probiotic strains for potential commercial use in South Africa, a panel of twelve
lactic acid bacteria (LAB) were screened for inhibitory activity against two porcine pathogens and
indicator strains from the LMG-panel isolated from the faeces of patients diagnosed with AIDS. The
five LAB with the best inhibitory activity were tested for growth in soymilk-base and for the effect of
lyophilization on the inhibitory activity thereof. The effect of prebiotics on the growth and inhibitory
activity of the strains was tested in vitro.
A range of products containing probiotics and prebiotics available on the South African market was
identified. Irregulatories concerning health claims on the labels were found, but content claims
seemed to be less of a problem. The results also indicate that the proposed South African regulations
for the labelling of probiotic and prebiotic containing products need to be revised to include the
probiotic and prebiotic related health claims for which sufficient scientific evidence is available. The
probiotic strains with potential for commercial use in South Africa that were identified, include
Lactobacillus plantarum 423, Lactobacillus casei LHS, Lactobacillus salivarius 241, Lactobacillus
curvatus DF38 and Pediococcus pentosaceus 34. These strains were grown successfully in soymilkbase
and lyophilization did not have a negative effective on the inhibitory activity thereof. The growth
and inhibitory activity of the five LAB were promoted when combined with 1% (w/v)
Raftilose® Synergyl .
It is concluded that although a variety of probiotic and prebiotic containing products are available on
the South African market, the scientific and legislative correctness of especially health related claims
is not satisfactory and that South African consumer awareness of these products is low. It is also
concluded that a combination of at least three of the five identified LAB and 1% Raftilose® Synergy can be used by South African manufacturers for the production of probiotic and
prebiotic containing supplements.<br>AFRIKAANSE OPSOMMING: Die belangstelling in probiotika (lewendige mikrobe) en prebiotika (onverteerbare
voedselbestanddele) as supplemente en funksionele voedselbestanddele is besig om wêreldwyd toe te
neem, alhoewel weinig Suid-Arikaanse inligting in hierdie verband beskikbaar is. Die beskikbaarheid
van Suid-Afrikaans geproduseerde probiotika konsentrate vir kommersïele gebruik is ook baie beperk.
Die doelwitte van hierdie studie was dus om 'n mark- en produkevaluering van probiotika- en
prebiotika-bevattende produkte in Suid-Afrika uit te voer en om probiotiese stamme te evalueer vir
uiteindelike kommersiële gebruik in Suid-Afrika.
Vir die doel van die mark- en produkevaluering is probiotika- en prebiotika-bevattende produkte wat
in Suid-Afrika vervaardig word geïdentifiseer. Die wetenskaplike en wetlike korrektheid van die
gesondheids- en inhoudsaansprake op die etikette van die produkte is evalueer. 'n Markopname is
uitgevoer om die bewustheid van Suid-Afrikaanse verbruikers van probiotika en prebiotika vas te stel.
Vir die evaluering van probiotiese stamme vir potensïele kommersiële gebruik in Suid-Afrika is 'n
paneel van twaalf melksuurbakteriëe getoets vir inhibitoriese aktiwiteit teen twee patogene geïsoleer
uit varke asook teen indikator stamme van die LMG-paneel. Die vyf melksuurbakteriëe met die beste
inhibitoriese aktiwiteit is getoets vir groei in sojamelk-basis en ook vir die effek van vriesdroging op
die groei en inhibitoriese aktiwiteit van die stamme daarvan. Die effek van prebiotika op die groei en
inhibitoriese aktiwiteit van die stamme is in vitro getoets.
'n Reeks van probiotika- en prebiotika-bevattende produkte wat beskikbaar is op die Suid-Afrikaanse
mark, is geidentifiseer. Ongeruimdhede met die gesondheidsaansprake op die etikette is gevind, maar
inhoudsaansprake was minder problematies. Die resultate dui ook daarop dat die voorgestelde Suid-
Afrikaanse regulasies vir die etikettering van probiotika- en prebiotika-bevattende produkte hersien
moet word om al die probiotika- en prebiotika-verwante gesondheidsaansprake waarvoor voldoende
wetenskaplike bewyse beskikbaar is in te sluit. Die probiotiese stamme met potensiaal vir
kommersiële gebruik in Suid-Afrika sluit die volgende in: Lactobacillus plantarum 423, Lactobacillus
casei LHS, Lactobacillus salivarius 241, Lactobacillus curvatus DF 38 en Pediococcus pentosaceus
34. Hierdie stamme is suksesvol gekweek in sojamelk-basis en vriesdroging het nie' n negatiewe
effek op die groei en inhibitoriese aktiwiteit daarvan gehad me. Die kombinasie van die vyf
melksuurbakteriëe met 1% Raftilose® Synergy het die groei en inhibitoriese aktiwiteit daarvan
bevorder.
Die gevolgtrekking wat gemaak word is dat alhoewel 'n varrasie van probiotika- en prebiotikabevattende
produkte beskikbaar is op die Suid-Afrikaanse mark, die wetenskaplike en wetlike
korrektheid van spesifiek die gesondheids-verwante aansprake op die etikette daarvan nie bevredigend
is nie en dat die bewustheid van die Suid-Afrikaanse verbruikers van hierdie produkte laag is. Die gevolgtrekking kan ook gemaak word dat 'n kombinasie van ten minste drie van die vyf
geïdentifiseerde melksuurbakteriëe en 1% Raftilose® Synergy deur Suid-Afrikaanse vervaardigers
gebruik kan word vir die vervaardiging van produkte wat probiotika en prebiotika bevat.
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Hamalová, Sabina. "Fermentance vybraných cereálií pomocí bakterií Lactobacillus plantarum 299v." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2009. http://www.nusl.cz/ntk/nusl-216488.
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Počet obyvatel trpících různými infekčními, zánětlivými a alergickými nemocemi stejně jako výskyt laktózové nesnášenlivosti a vysoké hodnoty krevního cholesterolu, má narůstající tendenci. Některé z těchto zdravotních problémů jsou způsobeny nevyváženou střevní mikroflorou. Probiotika jsou pak chápána (nejen) jako potravní komponenty, které přispívají k ustanovení mikrobiální rovnováhy (Parker, 1974) mezi zdraví prospěšnými a škodlivými bakteriemi. Z tohoto důvodu, terapie založená na podávání probiotik pacientům přitáhla zájem ze strany vědců. Vhodný probiotický kmen se pak volí v závislosti na požadovaném zdravotním účinku (příp. zdravotním problému, který má být probiotickou terapií léčen). Lactobacillus plantarum 299v již prokázal své blahodárné účinky na lidech a zároveň byla i potvrzena jeho zdravotní bezpečnost, díky čemuž může tato bakterie být kategorizována jako probiotický kmen (Probi AB, Sweden). I díky tomu je Lactobacillus plantarum 299v ve značné oblibě přidáván do mnoha fukčních potravin a prodáván na trhu pod různými jmény, probiotický nápoj ProViva je jedním takovým příkladem. Cílem této práce bylo studovat fermentační proces na žitném, ječmenném a sojovém substrátu pomocí kmene Lactobacillus plantarum 299v, přičemž zvýšená pozornost byla věnována právě soji a ječmeni jako potenciálně novým substrátům pro výše uvedenou bakterii. Hlavními záměry bylo zkoumání růstu a metabolické aktivity bakterie Lactobacillus plantarum 299v v asociaci s různými cereálními substráty, a později bylo studováno totéž také ve směsi fermentované cereální komponenty s běžně dostupným ovocným džusem. K tomu, aby se dosáhlo optimálních podmínek fermentace, je třeba vzít v úvahu několik aspektů. Hlavní role při konceptování nového fermentovaného produktu patří především zpracování a taktéž kompozici surového materiálu, růstové kapacitě a produktivitě bakteriální kultury a stabilitě finálního produktu během skladování (De Vuyst, 2000). Tyto parametry jsou důležité hlavně ze strany výrobců. Krom toho jsou tu ale i zákazníci, pro něž je přijatelnost produktu založena z velké části na organoleptických vlastnostech finálního probiotického produktu, tj. aromatu a chuti. Přítomnost a dostupnost různých jednotlivých nutrientů, která byla obsažena ve fermentačním médiu výsledkem rozdílných použitých cereálních substrátů, pravděpodobně vyústila v odlišnosti metabolických drah, což pak později mohlo způsobit rozdíly v organoleptických vlastnostech finálního produktu.
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Omakobia, Michael. "The immunomodulatory effects of probiotics." Thesis, Swansea University, 2015. https://cronfa.swan.ac.uk/Record/cronfa42897.
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The development of childhood atopy is postulated to be influenced by perinatal microbial exposure. Inadequate numbers of probiotic organisms forming the intestinal microbiota, is an early pre-symptomatic feature linked to the expression of allergy. Perinatal probiotic supplementation is therefore hypothesized to contribute to the microbiota mediated immunomodulatory response determining immune hypo- responsiveness to allergens. Aims: This thesis examined the anti-allergy immunomodulatory effects of probiotic bacteria invitro in the context of the pathophysiology of atopy, as a preamble to perinatal probiotic supplementation. Methods: Cytokine responses were measured after umbilical cord blood mononuclear cells (CBMCs) were co-cultured in the presence of a consortium of probiotic organisms consisting of two strains of lactobacilli and two strains of bifidobacteria. Additionally pregnant women with a familial history of allergic disease from 36 weeks gestation and their infants to age 6 months, were supplemented with probiotics or a placebo daily. The immunomodulatory effects of probiotics on immune function in vivo was then analysed within the peripheral blood of the supplemented neonates. Results: CBMCs co-cultured in the presence of the probiotic consortium generated a dose dependent, monocyte mediated release of the pro-inflammatory cytokines TNF-a, IL- 12p70, IFN-y and the immunosuppressive cytokines IL-10 and TGF-pi. The consortium down regulated PH A and SEB induced IL-13 (a key allergy orchestrating cytokine) while potentiating IFN-y (a key Thl driving cytokine) responses from CBMCs. Interestingly in the probiotic supplemented group the cord blood eosinophil count was significantly reduced. Additionally the IL-12p70 concentrations in microbial stimulated venous blood at age 6 months was significantly elevated in comparison to the placebo supplemented group. Conclusion: The immunomodulatory effect of probiotic bacteria is marked by a capacity to promote a Thl orientation of the immune system. Probiotics administered during pregnancy and early infancy may therefore be effective in the prevention of Th2 mediated atopic disorder.
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Sanchez, Alzuria Nuria. "Evaluación del efecto probiótico de las cepas Lactobacillus reuteri CECT7266 y Lactobacillus fermentum CECT7265 en perros sanos." Doctoral thesis, Universitat Autònoma de Barcelona, 2016. http://hdl.handle.net/10803/367686.
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Thantsha, Mapitsi Silvester. "Cell immobilization techniques for the preservation of probiotics." Thesis, Pretoria : [s.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-01282008-105551.
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Karlsson, Magdalena, and Emilia Semberg. "Tracing probiotics in salami using PCR." Thesis, Uppsala universitet, Institutionen för medicinsk biokemi och mikrobiologi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-157177.
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Starter cultures of different bacteria strains like lactic acid producing bacteria, Staphylococcus and Kocuria are used when making salami. Starter cultures give the sausage specific flavours and improve the quality and ripening of the final product. Probiotic strains can also be added during the production of salami. Studies have shown that probiotics are good for health and are therefore added to food, such as fermented sausages. In order to work as a probiotic strain, the bacteria have to survive during the production process, storage and through the whole human gastrointestinal tract. The aim of this study was to trace the probiotic strains Lactobacillus casei and Lactobacillus paracasei in salami samples to see if they had survived the production process. Methods used were DNA extraction, PCR, colony PCR and gel electrophoresis. Out of 100 samples in duplicate run in PCR, probiotics were found in only 3 of them. To see if screening of probiotics directly from plates was possible, a colony PCR was done. Colony PCR was made on colonies of two different strains of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus sakei. From each bacteria strain, 5 colonies were analysed. Result showed that colony PCR, to screen for probiotic is a possible method.
Books on the topic "Probiotics"
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Fuller, Roy. Probiotics. Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2364-8.
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Liong, Min-Tze, ed. Probiotics. Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-20838-6.
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Rashid, Gowhar, Luxita Sharma, and Nihad Khan. Probiotics. CRC Press, 2024. http://dx.doi.org/10.1201/9781003452249.
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Fuller, R., ed. Probiotics 2. Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-011-5860-2.
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Fuller, R., and G. Perdigon, eds. Probiotics 3. Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-2768-6.
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Austin, Brian, and S. M. Sharifuzzaman, eds. Probiotics in Aquaculture. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-98621-6.
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Kumar, Vivek, Manoj Kumar, Shivesh Sharma, and Ram Prasad, eds. Probiotics in Agroecosystem. Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-4059-7.
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K, Lee Y., Nomoto Koji, Salminen Seppo, and Gorbach Sherwood L, eds. Handbook of probiotics. Wiley, 1999.
Find full textBook chapters on the topic "Probiotics"
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Das, Shrimanti, Atharva A. Mahajan, Anuvab Dey, et al. "Probiotics." In Probiotics. CRC Press, 2024. http://dx.doi.org/10.1201/9781003452249-11.
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Sharma, Dhananjay, Gowhar Rashid, and Luxita Sharma. "Probiotics." In Probiotics. CRC Press, 2024. http://dx.doi.org/10.1201/9781003452249-15.
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Fuller, Roy. "History and development of probiotics." In Probiotics. Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2364-8_1.
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Barrow, Paul A. "Probiotics for chickens." In Probiotics. Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2364-8_10.
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Jonsson, Eva, and Patricia Conway. "Probiotics for pigs." In Probiotics. Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2364-8_11.
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Wallace, R. John, and C. James Newbold. "Probiotics for ruminants." In Probiotics. Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2364-8_12.
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Goldin, Barry R., and Sherwood L. Gorbach. "Probiotics for humans." In Probiotics. Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2364-8_13.
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Fuller, Roy. "Problems and prospects." In Probiotics. Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2364-8_14.
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Raibaud, Pierre. "Bacterial interactions in the gut." In Probiotics. Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2364-8_2.
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Rowland, Ian R. "Metabolic interactions in the gut." In Probiotics. Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2364-8_3.
Full textConference papers on the topic "Probiotics"
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Badawi, Nusiba Alsiddig, and Mehtap Akın. "Benefits of Probiotic Containing Foods for the Prevention of Enteric Cancer: A Review." In 7th International Students Science Congress. Izmir International guest Students Association, 2023. http://dx.doi.org/10.52460/issc.2023.019.
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Probiotics that could act as cancer preventive agents, one of the representation of new novel therapeutic options and the beneficial in the prevention and alleviation of symptoms of colon cancer has been proven. The development, progression and treatment of colorectal cancer could be possible by using probiotics that have the potential significantly on it. Moreover, there are different strains of probiotics bacteria which possess varying responses towards the prevention of colorectal cancer. The consumption of prebiotics (special form of dietary fiber that induces the growth of favourable bacteria) and probiotics is the main attention has been focused on to decrease cancer risk through diet variations. The cultured milk, yogurt and other fermented dairy products and foods which contain probiotics have been proven by some recent reports that demonstrated there is an inverse association between cancer risk and them. In addition, the probiotic bacteria in association with prebiotic effectively enhances the humoral immune response has also been shown when that be on an oral administration. The anticancer activity of probiotics obtains by various mechanisms such as augmentation of natural killer cell activity, modulation of host immune response through macrophages (induction of ILs) and restraint of the composition of indigenous microbiota and their metabolic activity are important. Moreover, the enhanced activity of NK cells was also observed in symbiotic association of probiotics with prebiotics (indigestible dietary fiber/carbohydrate). Usage of probiotic nutritional intervention pre and post treatment may provide protection for healthy cells and tissues.
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Ciptaningtyas, Wahyu Agustin Dwi, Bhisma Murti, and Setyo Sri Rahardjo. "Meta-Analysis of the Effect of Probiotics on the Duration of Diarrhea in Children Under Five." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.05.51.
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ABSTRACT Background: Diarrhea is a common problem for children under five years of age. Multiple diarrhea episodes can lead to serious problems such as childhood malnutrition in developing or non-industrialized countries. In Indonesia, 70-80% of 60 million people who suffer diarrhea are children under five years of age. Apart from the existing treatment guidelines for diarrhea, probiotic or non-pathogenic living microorganisms are supposed to have preventive and curative effects on many diarrhea forms. This study aimed to estimate the effect of probiotics on the frequency and duration of diarrhea in children under five years of age. Subjects and Method: This was meta-analysis and systematic review.This study collected articles which published year 2010-2020. The articles were obtained from PubMed, Science Direct, Research Gate, and Google Scholar databases. The inclusion criteria were full text, using randomized controlled trial (RCT) study design, using probiotics intervention, the study subjects was children under five with diarrhea, and reporting effect size value (mean and standard deviation). The selected articles were analyzed using Revman 5.3. Results: There were 5 articles reviewed for this study. There was high heterogeneity between experimental groups(I2= 89%; p= 0.09). Probiotics provision were effectively to shortened duration of diarrhea 0.39 times than without probiotics provision (Mean Difference= -0.39; 95% CI= 0.85 to -0.07; p= 0.090). Conclusion: Probiotics are effective to shortened duration of diarrhea in children under five. Keywords: probiotic, diarrhea, meta-analysis Correspondence: Wahyu Agustin Dwi Ciptaningtyas. Masters Program in Public Health, Universitas Sebelas Maret. Jl. Ir. Sutami 36A, Surakarta 57126, Central Java.Email: Agustinfaa@gmail.com. Mobile : 082229991202. DOI: https://doi.org/10.26911/the7thicph.05.51
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E.A., Baiduk, Popova S.N., Karaseva A. Yu., and Tkacheva I.V. "PROBIOTIC PREPARATIONS AS AN ALTERNATIVE TO ANTIBIOTICS IN AQUACULTURE." In II INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE "DEVELOPMENT AND MODERN PROBLEMS OF AQUACULTURE" ("AQUACULTURE 2022" CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/aquaculture.2022.18-20.
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The article provides an overview of scientific research on probiotics in fish farming and aquaculture. Analysis of the data demonstrates that probiotic drugs are effective and environmentally safe, so they are suitable for the whole system of aquaculture, having a very positive effect on the health of cultured hydrobionts, as well as the health of consumers. The worthy application of probiotics in aquaculture for the dynamic development of fish farming, reducing the spread of resistance to antibiotics and chemical agents, as well as for the treatment and prevention of diseases in fish farms is revealed.
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Galimova, A. R., and M. S. Kanochkina. "TECHNOLOGY OF ENCAPSULATION OF PROBIOTIC MICROORGANISMS FOR THE PRODUCTION OF FUNCTIONAL FOODS." In X Международная конференция молодых ученых: биоинформатиков, биотехнологов, биофизиков, вирусологов и молекулярных биологов — 2023. Novosibirsk State University, 2023. http://dx.doi.org/10.25205/978-5-4437-1526-1-65.
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An analysis of technologies for encapsulating probiotic microorganisms with biopolymers based on sodium alginate was carried out. Such microencapsulation is necessary to protect probiotics during processing, storage, and their targeted delivery to the colon.
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Saputri, Nurul Aini Suria, Tri Nugraha Susilawati, and Vitri Widyaningsih. "Relative Efficacy of Probiotics Compared with Standard Therapy for Diarrhea Treatment in Children Under Five Years of Age: A Meta-Analysis Evidence from Developing Countries." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.03.95.
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ABSTRACT Background: Probiotics have been widely studied in a variety of gastrointestinal diseases. There is high-quality evidence that probiotics are effective for acute infectious diarrhea. This study aimed to examine the relative efficacy of probiotics compared with standard therapy for diarrhea treatment in children under five using meta-analysis. Subjects and Method: A meta-analysis was carried out using systematic PRISMA guidelines. The review process begins with searching for articles published between 2009 and 2019 from PubMed, Clinical Key, ScienceDirect, and Scopus databases. This study obtained four articles that meet the criteria of the randomized controlled trial (RCT), the study subjects were toddlers and conducted in developing countries. A sample of 995 children was divided into two groups, 518 children received probiotics (intervention) and 477 children received standard therapy (control). The data were analyzed by Review Manager (RevMan) software 5.3 to assess Standardized Mean Difference (SMD). Results: Probiotics administration reduced duration of acute diarrhea in children under five than standard therapy, with pooled estimate= 0.30 (SMD= -0.30; 95% CI= – 0.56 to -0.03). Conclusion: Probiotics administration combined with standard therapy is effective to reduce the duration of acute diarrhea in children under five in developing countries. Keywords: acute diarrhea, probiotic, children under five Correspondence:Nurul Aini Suria Saputri. Midwifery Department, School of Health Polytechnics, Tanjungpinang/ Masters Program in Public Health, Universitas Sebelas Maret. Jl. Arief Rahman Hakim No.1, Tanjungpinang, Riau Islands. Email: ainisuriasaputri@gmail.com. Mobile: +6285743401971. DOI: https://doi.org/10.26911/the7thicph.03.95
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Lukyanov, Alexandr D., Maria S. Mazanko, Ksenia I. Boldareva, and Tatiana S. Onoiko. "QUALITATIVE MODELING OF THE EFFECT OF PROBIOTICS ON THE DEVELOPMENT OF MICROFLORA „IN-VITRO“." In XXVII savetovanje o biotehnologiji. University of Kragujevac, Faculty of Agronomy, 2022. http://dx.doi.org/10.46793/sbt27.407l.
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The results of a qualitative assessment of the growth dynamics of the microbiota of domestic animals and birds under the influence of probiotic preparations are presented. Seven strains of microorganisms and 14 types of probiotics or their combinations are considered. Polynomial models showed a low quality of approximation of the results. Dynamic models of the first and second orders, taking into account external influences, showed good qualitative agreement with the experimental results. Based on the modeling, several scenarios of the influence of probiotics have been identified: stimulation, suppression, etc. To obtain a quantitative agreement, it is necessary to increase the number of measurements.
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Chmyhalo, V. K., P. V. Zolotukhin, D. V. Rudoy, et al. "CACO-2 CELL CULTURE AS A MODEL FOR TESTING OF PROBIOTICS PROPERTIES." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.2.258-262.
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The use of adequate biological test systems in the development of probiotic drugs is one of the main stages in the study and screening of potential candidates. In this work, a Caco-2 cell culture is considered as a model for analyzing the properties of probiotics. This cell culture has all the necessary characteristics to evaluate the effect of probiotic drugs on a wide range of both intracellular processes and intercellular interactions, a list of which is demonstrated in this paper.
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Ramirez Camejo, Luis Alberto. "Probiotics inDrosophilaagainstAspergillusinfections." In 2016 International Congress of Entomology. Entomological Society of America, 2016. http://dx.doi.org/10.1603/ice.2016.114904.
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Клишин, А. А., and О. Ю. Мальцева. "DEVELOPMENT OF A PROBIOTIC PRODUCT BASED ON SUNFLOWER MEAL." In Биотехнология в растениеводстве, животноводстве и сельскохозяйственной микробиологии. Crossref, 2021. http://dx.doi.org/10.48397/arriab.2021.21.xxi.085.
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В современном мире назначение продуктов питания состоит не только в удовлетворении голода и обеспечении питательными веществами, но и для профилактики, предотвращения или уменьшения развития различных заболеваний, для улучшения физического благополучия. Одним из таких продуктов являются пробиотические препараты. Традиционно считается, что пробиотики возможно получить, употребляя исключительно молочные продукты. Однако на сегодняшний день рынок пробиотических продуктов довольно разнообразен и является одной из быстрорастущих отраслей производства функциональных продуктов питания, т.к. в последние годы немолочные пробиотические продукты привлекают все больше внимания из-за потребительского спроса [1]. In the modern world, the purpose of food is not only to satisfy hunger and provide nutrients, but also to prevent, prevent or reduce the development of various diseases, to improve physical well-being. One such product is probiotics. It is traditionally believed that probiotics can be obtained by consuming exclusively dairy products. However, today the market for probiotic products is quite diverse and is one of the fastest growing industries in the production of functional foods, because. In recent years, non-dairy probiotic products have received more and more attention due to consumer demand [1].
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Kozlovskaya, G. V., M. I. Zinevich, Y. E. Kozlovsky, T. I. Khomyakova, and A. D. Magomedova. "IMMUNOLOGICAL ASPECT OF ORAL ADMINISTRATION OF THE PROBIOTIC LACTOBACILLUS CASEI LB 148 UNDER COLD STRESS IN ANIMALS." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.349-351.
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Gut microbiome changes is considered as a basic causative factor of stress-associated diseases. Probiotics are usually used for the correction of disbiosis. The aim of the investigation was the study of the effects of oral probiotic Lactobacillus casei LB 148 use onto the gut microbiota as well as the number and total square of intestinal lymph nodules of rats Sprague Dawley at in health rats and under the cold stress
Reports on the topic "Probiotics"
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Kurzer, Mindy S. Soy, Probiotics, and Breast Cancer Prevention. Defense Technical Information Center, 2001. http://dx.doi.org/10.21236/ada403323.
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Kurzer, Mindy S. Soy, Probiotics, and Breast Cancer Prevention. Defense Technical Information Center, 2000. http://dx.doi.org/10.21236/ada392580.
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Schnack, McKenna. The Oral Microbiome, Dental Caries and Probiotics. Iowa State University, 2019. http://dx.doi.org/10.31274/cc-20240624-1468.
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Shapira, Roni, Judith Grizzle, Nachman Paster, Mark Pines, and Chamindrani Mendis-Handagama. Novel Approach to Mycotoxin Detoxification in Farm Animals Using Probiotics Added to Feed Stuffs. United States Department of Agriculture, 2010. http://dx.doi.org/10.32747/2010.7592115.bard.
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T-2 toxin, a toxic product belongs to the trichothecene mycotoxins, attracts major interest because of its severe detrimental effects on the health of human and farm animals. The occurrence of trichothecenes contamination is global and they are very resistant to physical or chemical detoxification techniques. Trichothecenes are absorbed in the small intestine into the blood stream. The hypothesis of this project was to develop a protecting system using probiotic bacteria that will express trichothecene 3-O-acetyltransferase (Tri101) that convert T-2 to a less toxic intermediate to reduce ingested levels in-situ. The major obstacle that we had faced during the project is the absence of stable and efficient expression vectors in probiotics. Most of the project period was invested to screen and isolate strong promoter to express high amounts of the detoxify enzyme on one hand and to stabilize the expression vector on the other hand. In order to estimate the detoxification capacity of the isolated promoters we had developed two very sensitive bioassays.The first system was based on Saccharomyces cerevisiae cells expressing the green fluorescent protein (GFP). Human liver cells proliferation was used as the second bioassay system.Using both systems we were able to prove actual detoxification on living cells by probiotic bacteria expressing Tri101. The first step was the isolation of already discovered strong promoters from lactic acid bacteria, cloning them downstream the Tri101 gene and transformed vectors to E. coli, a lactic acid bacteria strain Lactococcuslactis MG1363, and a probiotic strain of Lactobacillus casei. All plasmid constructs transformed to L. casei were unstable. The promoter designated lacA found to be the most efficient in reducing T-2 from the growth media of E. coli and L. lactis. A prompter library was generated from L. casei in order to isolate authentic probiotic promoters. Seven promoters were isolated, cloned downstream Tri101, transformed to bacteria and their detoxification capability was compared. One of those prompters, designated P201 showed a relatively high efficiency in detoxification. Sequence analysis of the promoter region of P201 and another promoter, P41, revealed the consensus region recognized by the sigma factor. We further attempted to isolate an inducible, strong promoter by comparing the protein profiles of L. casei grown in the presence of 0.3% bile salt (mimicking intestine conditions). Six spots that were consistently overexpressed in the presence of bile salts were isolated and identified. Their promoter reigns are now under investigation and characterization.
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Bylgaeva, A. A. Influence of cows harvested with probiotics on the microbiota of cows. Издательский центр НГАУ «Золотой колос», 2018. http://dx.doi.org/10.18411/lj636085-2018-8184.
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Stepanova, A. M. The use of probiotics in poultry industry since the embryonic period. Федеральное государственное бюджетное научное учреждение Федеральный научный центр - Всероссийский научно-исследовательский институт экспериментальной ветеринарии имени К.И. Скрябина и Я.Р. Коваленко Российской академии наук, 2018. http://dx.doi.org/10.18411/lj978-20182-363367.
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Xie, Qiwei, Jiatian Yuan, and Yaoweng Wang. Treating asthma patients with probiotics: A systematic review and meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2022. http://dx.doi.org/10.37766/inplasy2022.7.0076.
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Xie, Li, and Ci-Song Cheng. Probiotics in the treatment of senile constipation: A systematic review and meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2022. http://dx.doi.org/10.37766/inplasy2022.3.0070.
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Review question / Objective: Is probiotic therapy as effective or more effective than existing treatments in relieving the severity of constipation and improving the patient's mental status and quality of life in elderly patients with constipation? Do probiotic treatments pose greater risks than existing treatments for older patients with constipation? Condition being studied: Constipation is a common digestive disorder with a worldwide prevalence of 14-30%, and the prevalence increases with age. Constipation seriously impairs patients' quality of life, leads to significant medical costs, and places a burden on the healthcare system. For constipation, Western medicine uses lifestyle changes, medication, psychotherapy, biofeedback, and surgery to treat the condition.
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Lentsch, Alex, and Rebecca Schuster. Evaluation of Mouse Wound Models for Probiotics-Based Wound Infection Prevention Study. Defense Technical Information Center, 2016. http://dx.doi.org/10.21236/ad1013582.
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López-Valverde, Nansi, Antonio López-Valverde, Bruno Macedo de Sousa, Cinthia Rodríguez, and Juan Manuel Aragoneses. Effectiveness of probiotics on oral malodor (halitosis): Systematic review and meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2021. http://dx.doi.org/10.37766/inplasy2021.9.0009.
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