Orally delivered probiotics must survive transit through harsh environments during gastrointestinal (GI) digestion and be delivered and released into the target site. The aim of this work was to evaluate the survivability and delivery of gel-encapsulated Lactobacillus rhamnosus GG (LGG) to the colon. New hybrid symbiotic beads alginate/prebiotic pullulan/probiotic LGG were obtained by the extrusion method. The average size of the developed beads was 3401 µm (wet), 921 µm (dry) and the bacterial titer was 109 CFU/g. The morphology of the beads was studied by a scanning electron microscope, demonstrating the structure of the bacterial cellulose shell and loading with probiotics. For the first time, we propose adding an enzymatic extract of feces to an artificial colon fluid, which mimics the total hydrolytic activity of the intestinal microbiota. The beads can be digested by fecalase with cellulase activity, indicating intestinal release. The encapsulation of LGG significantly enhanced their viability under simulated GI conditions. However, the beads, in combination with the prebiotic, provided greater protection of bacteria, enhancing their survival and even increasing cell numbers in the capsules. These data suggest the promising prospects of coencapsulation as an innovative delivery method based on the inclusion of probiotic bacteria in a symbiotic matrix.

Purpose Evaluation of the effect of yoghurts enriched with a complex of vegetable additives on the state of the antioxidant defense system, the content of triglycerides and cholesterol in rats exposed to toxic seeds with cadmium chloride. The purpose of this paper is evaluation of the effect of yoghurts enriched with a complex of vegetable additives on the state of the antioxidant defense system, the content of triglycerides and cholesterol in rats exposed to toxic cadmium chloride. Design/methodology/approach The studies were carried out on 72 male rats (Wistar), divided into six groups (n = 12): control, model of cadmium intoxication and receiving the developed dairy product, enriched with appropriate biologically active supplements (rosehip, rowan and hawthorn berries syrup and grape peel extract [rich in resveratrol]). Biochemical parameters of blood, homogenates of the liver and kidneys were analyzed. Findings The intensity of lipid peroxidation processes (in the liver, kidneys and erythrocytes) decreased in the group receiving dairy products enriched with berry syrups and grape peel extract (rich in resveratrol). The activity of catalase, total antioxidant activity and superoxide dismutase increased. In the groups receiving dairy products enriched with berry syrups, the total protein level in the blood increased, compared with Group 2. The content of triglycerides and cholesterol levels in groups receiving dairy products decreased significantly compared to animals intoxicated with cadmium chloride. Originality/value The topic of cadmium’s toxic effects on human and animal health and methods for solving this problem is very relevant.

Summary

In this study, we aimed to compare the performance of conventional PCR and real-time PCR assays as screening methods for identification of three frequent, clinically significant Salmonella serovars in Kazakhstan. We determined the diagnostic efficacy of three molecular methods for detection of S. enterica subsp. enterica and typing S. Typhimurium, S. Enteritidis, and S. Virchow. A total of 137 clinical samples and 883 food samples were obtained in Almaty in 2018–2019. All tests showed high analytical specificity for detecting S. enterica and its corresponding serovariants (100%). The sensitivity of real-time PCR for each of the tested targets was 1–10 microbial cells and in conventional PCR 10–100 microbial cells. The trials with conventional PCR and real-time PCR had a diagnostic efficacy (DE) of 100% and 99.71%, respectively. The DE of real-time PCR and conventional PCR for detecting S. Enteritidis and S. Typhimurium was 99.90%, while the DE of conventional PCR and real-time PCR for detecting S. Virchow was 99.31% and 99.80%, respectively. The RAPD-PCR analysis of the genomic DNA of Salmonella enterica showed the genetic kinship of S. Enteritidis isolates, and the genetic heterogeneity of S. Typhimurium and S. Virchow isolates. Thus, the developed methods can be considered as alternatives to classical serotyping using antisera.

This article presents the results of studying the effect of starter cultures on the process of yogurt fermentation. It is known that the microorganisms that make up the starter cultures for yogurt, depending on the physiological characteristics, form milk-protein clots with different types of consistency and with varying degrees of viscosity during the fermentation of milk. For drinking yoghurt, viscous type starters with a reduced tendency to syneresis are used. Three different starter cultures were used in the technological process, representing the object of this study: symbiotic cultures of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Lactobacillus fermentum 14 isolated from goat's milk. As a raw material, goat milk of the Zaanen breed of the Almaty region was used. The interaction between the three types of bacteria is influenced by the amount of each type introduced, the temperature and the time of ripening. The strain Lactobacillus fermentum 14, isolated from goat milk and deposited in the Republican Collection of Microorganisms (Astana), was used as a probiotic culture to strengthen the antagonistic properties of the starter. The interaction of different types of bacteria is influenced by the amount of each introduced type, temperature and time of fermentation. It was found that the sample of yogurt with starter culture included Lactobacillus bulgaricus, Streptococcus thermophiles, and probiotic culture Lactobacillus fermentum 14 had the best sensory properties. В данной статье представлены результаты изучения влияния заквасочных культур микроорганизмов на процесс сквашивания йогуртов. Известно, что микроорганизмы, входящие в состав заквасок для йогурта, в зависимости от физиологических особенностей образуют при сквашивании молока молочно-белковые сгустки с разными типами консистенции и различной степенью тягучести. Для питьевого йогурта применяют закваски вязкого типа с пониженной тенденцией к синерезису. Объектом настоящего исследования явились три различные закваски для йогурта, в состав которых входят симбиотические культуры Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus и пробиотическая культура Lactobacillus fermentum 14, выделенная из молока коз Зааненской породы Алматинской области. В качестве пробиотической культуры для усиления антагонистических свойств закваски использовали штамм Lactobacillus fermentum 14, выделенный из козьего молока и депонированный в Республиканской коллекции микроорганизмов (г. Астана). На взаимодействие различных типов бактерий влияют количество каждого внесенного типа, температура и время сквашивания. Установлено, что лучшими органолептическими показателями обладает образец йогурта с закваской, в состав которой входят Lactobacillus bulgaricus, Streptococcus thermophilus и пробиотическая культура Lactobacillus fermentum 14.