Assessment of novel probiotic Lactobacillus casei strains for the production of functional dairy foods

Minelli, Elisa Bertazzoni; Benini, Anna; Marzotto, Marta; Sbarbati, Andrea; Ruzzenente, Orazio; Ferrario, R.; Hendriks, Henno; Dellaglio, Franco

doi:10.1016/j.idairyj.2004.01.007

Cited by 120 publications

(62 citation statements)

References 57 publications

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“…As mentioned above, posttranscriptional regulation might be involved in the acute phase of TNBS-caused inflammation. Moreover, elevated Hsp70 mRNA synthesis was observed in 28-day healthy control and bacteriumtreated groups, which could be attributed to milk's effects on the increase of overall microbial count in the rat's colon, as reported previously (32).…”

Section: Discussionsupporting

confidence: 82%

“…It is assumed that bacterial DNA detection by DGGE analysis of ileal luminal content is an indicator of GI passage survival because the DNA of dead bacteria would have been degraded by nucleases released in duodenal lumen (32). Results obtained in our study indicated that L. fermentum BGHI14 successfully survives passage through the proximal part of the digestive tract.…”

Section: Discussionmentioning

confidence: 58%

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Interaction of Lactobacillus fermentum BGHI14 with Rat Colonic Mucosa: Implications for Colitis Induction

Lukić

Strahinić

Milenković

et al. 2013

Appl Environ Microbiol

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bThe present study was carried out to test the colonic mucosal response of rats to oral supplementation with Lactobacillus fermentum BGHI14 and to correlate the tissue reaction to trinitrobenzenesulfonate (TNBS)-induced colitis with mucosal barrier alterations caused by bacterial ingestion. An immune cell-mediated reaction of healthy colonic tissue was noticed after bacterial feeding. After prolonged bacterial treatment, the observed reaction had retreated to normality, but the mRNA levels of proinflammatory cytokines interleukin-1␤ (IL-1␤) and tumor necrosis factor alpha (TNF-␣) remained elevated. These data point to the chronic low-grade inflammation that could be caused by long-term probiotic consumption. Although no detrimental effects of bacterial pretreatment were noticed in colitic rats, at least in the acute state of disease, the results obtained in our study point to the necessity of reassessment of existing data on the safety of probiotic preparations. Additionally, probiotic effects in experimental colitis models might depend on time coordination of disease induction with treatment duration.

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Section: Discussionsupporting

confidence: 82%

Section: Discussionmentioning

confidence: 58%

Interaction of Lactobacillus fermentum BGHI14 with Rat Colonic Mucosa: Implications for Colitis Induction

Lukić

Strahinić

Milenković

et al. 2013

Appl Environ Microbiol

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“…Matsuzaki (2003) reviewed the biological activities of L. casei that favorably influence human health. Bertazzoni Minelli et al (2004) examined four strains of L. casei for their potential use in new probiotic fermented milk based on their technological performances, in vitro adhesioncapacity, and intestinal transit tolerance after administration to rats. They reported that all four strains of L. casei are favorable for utilization in health-promoting foods.…”

Section: Introductionmentioning

confidence: 99%

Characterization of goat milk and potentially symbiotic non-fat yogurt

Paz¹,

Oliveira²,

Kairúz³

et al. 2014

Food Sci. Technol (Campinas)

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“…Several studies have shown the ability of probiotic microorganisms to lower cholesterol levels in vivo. Bertazzoni Minelli et al [12] found lower serum cholesterol (3.73%-13.49%) and triglyceride (9.30%-40.23%) ratios and stated an increase on HDL cholesterol level in fats fed on fermented milk containing Lactobacillus casei compared to control group after 10 days. As a result of a 3-week feeding of pigs with a mixture of probiotic, levels of total cholesterol decreased from 3.25 mmol/L to 2.74 mmol/L and triglyceride levels were not change [13] .…”

Section: Discussionmentioning

confidence: 97%

Probiyotik Mayanın Yüksek Kolesterol İçeren Diyetle Beslenen Sıçanlarda Kolesterolü Düşürücü Ajan Olarak Kullanılabilirliğinin Araştırılması

ALOĞLU¹,

Özer²,

Öner³

et al. 2015

Kafkas Univ Vet Fak Derg

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Probiotic yeast, Cryptococcus humicola M5-2 strain, which has high cholesterol assimilation feature and isolated from traditionally produced cheese, was investigated in vivo. This study was conducted to determine cholesterol assimilation ability of C. humicola M5-2 in vivo and specify the effect of the strain on serum total cholesterol, HDL/LDL cholesterol and triglycerides levels in rats fed on cholesterol-enriched diet. C. humicola had the ability to assimilate cholesterol at the rate of 73.33% in media. The strain was used with two different concentrations in animal feed (high and low doses containing 2% and 0.1% lyophilized strains, respectively). When the treatment groups were compared, low dose feeding group had the positive results in terms of testing values. According to the results of serum analysis, triglyceride and total cholesterol level were decreased by 25% and 1.34% respectively. Especially, decreasing the percentage rate of triglyceride has not obtained in other in vivo studies. It is thought that health promoting effect will be possible when the obtained isolate is consumed with fermented foods. Keywords: Cryptococcus humicola, Cholesterol, Probiotics, Animal experiment Probiyotik Mayanın Yüksek Kolesterol İçeren Diyetle Beslenen Sıçanlarda Kolesterolü Düşürücü Ajan Olarak Kullanılabilirliğinin Araştırılması ÖzetYüksek kolesterol asimilasyon yeteneğine sahip probiyotik maya Cryptococcus humicola M5-2 suşu, geleneksel olarak üretilmiş bir peynirden izole edilmiş ve in vivo ortamda incelenmiştir. Çalışmada, C. humicola M5-2 suşunun in vivo ortamda kolesterolü asimile etme yeteneği incelenmiş ve kolesterolce zengin diyetle beslenen sıçanlarda bu suş ile beslemenin serum toplam kolesterol, HDL/LDL kolesterol ve trigliserit seviyelerine etkisi belirlenmiştir. C. humicola' nın besiyeri içersindeki kolesterolü asimile etme oranı %73.33'tür. Hayvanların beslenmesinde suş iki farklı dozda kullanılmıştır (yüksek ve düşük doz, sırasıyla %2 ve %0.1 liyofilize suş içermektedir). Deneme grupları karşılaştırıldığında, düşük doz besleme grubu daha olumlu sonuçlar göstermiştir. Serum analiz sonucuna göre trigliserit ve toplam kolesterol düzeyi sırasıyla %25 ve %1.34 oranında düşme göstermiştir. Özellikle trigliserit düzeyindeki düşme oranı çoğu in vivo çalışmada rastlanmamıştır. Elde edilen suşun fermente gıdalar ile beraber tüketiminin sağlık üzerine iyileştirici etkiler yaratacağı düşünülmektedir.

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Assessment of novel probiotic Lactobacillus casei strains for the production of functional dairy foods

Cited by 120 publications

References 57 publications

Interaction of Lactobacillus fermentum BGHI14 with Rat Colonic Mucosa: Implications for Colitis Induction

Interaction of Lactobacillus fermentum BGHI14 with Rat Colonic Mucosa: Implications for Colitis Induction

Characterization of goat milk and potentially symbiotic non-fat yogurt

Probiyotik Mayanın Yüksek Kolesterol İçeren Diyetle Beslenen Sıçanlarda Kolesterolü Düşürücü Ajan Olarak Kullanılabilirliğinin Araştırılması

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