Evaluation of antimicrobial properties and their substances against pathogenic bacteria in-vitro by probiotic Lactobacilli strains isolated from commercial yoghurt

Prabhurajeshwar, C; Kelmani, Chandrakanth R.

doi:10.1016/j.yclnex.2018.10.001

Cited by 95 publications

(79 citation statements)

References 14 publications

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“…Some probiotics may produce enzymes such as lipase and esterase and co-enzymes A, Q, NAD and NADP. All these have been shown to exhibit antibiotic (acidophiline, bacitracin and lactacin, a bacteriocin) ( 47 ), anti-cancerogenic ( 48 ), and immunosuppressive properties ( 49 ).…”

Section: Pro- Pre- and Synbioticsmentioning

confidence: 99%

The Role of Milk Components, Pro-, Pre-, and Synbiotic Foods in Calcium Absorption and Bone Health Maintenance

Ilesanmi-Oyelere

Kruger

2020

Front. Nutr.

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Increasing peak bone mass during adolescence and reducing bone loss in later life are two approaches to reduce the risk of osteoporosis with aging. Osteoporosis affects a large proportion of the elderly population worldwide and the incidence is increasing. Milk consumption is an accepted strategy in building peak bone mass and therefore may reduce the risk of osteoporosis. In childhood calcium, phosphorous, and growth factors are the important components to support bone growth but in adults the positive influence on bone density/maintenance may also be due to other bioactive proteins/peptides or lipids in milk acting directly in the gastrointestinal tract (GIT). Lactose has been known to increase calcium absorption; galactooligosaccharides (GOS) are derived from lactose and are non-digestible oligosaccharides. They have been shown to improve mineral balance and bone properties as well as causing increases in bifidobacteria in the gut, therefore a prebiotic effect. Supplementation with fortified milk and dairy products with added prebiotics, increased both calcium and magnesium absorption and caused some modulation of gut microbiota in animals and humans. Fermented milk is now also recognized to contain highly active components such as vitamins, peptides, oligosaccharides, and organic acids. In this review, the role of milk and milk components in improving calcium absorption and thereby supporting bone health is discussed. In addition, some reference is made to the significance of combining the inherent beneficial components from milk with fortificants/nutrients that will support bone health through adulthood. Novel data suggesting differences in diversity of the microbiota between healthy and osteoporotic women are provided.

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Section: Pro- Pre- and Synbioticsmentioning

confidence: 99%

The Role of Milk Components, Pro-, Pre-, and Synbiotic Foods in Calcium Absorption and Bone Health Maintenance

Ilesanmi-Oyelere

Kruger

2020

Front. Nutr.

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“…A wide range of antimicrobial compounds is produced by probiotics such as organic acids, bacteriocins, hydrogen peroxide (H 2 O 2 ), exopolysaccharides (EPS), and diacetyl. These agents lead to control other microbial growth [47].…”

Section: Production Of Viral Inhibitory Substancesmentioning

confidence: 99%

“…Bacteriocins are extracellular, low-molecularweight proteins that can inhibit the microbial growth of various pathogens with distinct bacteriostatic and bactericidal effects [47], [55]. The majority of bacteriocins are heat stable and sensitive to certain proteolytic enzymes [56].…”

Section: Bacteriocinsmentioning

confidence: 99%

The Effectiveness of Probiotics against Viral Infections: A Rapid Review with Focus on SARS-CoV-2 Infection

Salman

Mahmood

Abdulsattar

et al. 2020

Open Access Maced J Med Sci

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Viral infections have gained great attention following the rapid emergence of the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) pandemic around the globe. Even with the continuous research on developing vaccines and antiviral agents against various viral infections, no specific treatment or vaccine has been approved for many enteric or respiratory viral infections; in addition, the efficiency of currently available treatments is still limited. One of the most reliable and recommended strategies to control viral infections is prevention. Recently, intense studies are focusing on a promising approach for treating/preventing various viral infections using probiotics. As per the World Health Organization (WHO), probiotics can be defined as “live microorganisms which, when administered in adequate amount, confer a health benefit to the host.” The use of probiotics is a simple, cost-effective, and safe strategy to prevent viral infections, specifically; respiratory tract and intestinal ones, by different means such as stimulating the host’s immune response or modulating gut microbiota. In this rapid review, we emphasize the protective effects of probiotics against viral infections and proposed mechanisms for protection that might offer a novel and cost-effective treatment against current and newly discovered viruses like SARS-CoV-2.

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“…Lactic bacteria are characterized by antibiotic resistance (Sukmarini et al, 2014;Anisimova & Yarullina, 2018), but it varies depending on the type of lactobacilli and their origin (Prabhurajeshwar & Chandrakanth, 2017. These microorganisms survive under the action of gastrointestinal juice, bile (García-Ruiz et al, 2014;Casarotti et al, 2017), phenol (Boricha et al, 2019), grow well in acidic environment (Prabhurajeshwar & Chandrakanth, 2019). Today, lactobacilli are widely used in clinical practice as part of various probiotics and dietary supplements (Yadav et al, 2016;Lukic et al, 2019), the use of which prevents the emergence of antibiotic-resistant bacterial isolates (Hadzevych et al, 2019).…”

Section: Selection Of Technological Regime and Cryoprotectormentioning

confidence: 99%

Selection of technological regime and cryoprotector for lyophilization of lactobacteria (Lactobacillus spp.)

Paliy¹,

Gujvinska²,

Al-Rawashdeh³

2020

Ukr J Ecol

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Despite the success achieved in the comprehensive study of probiotic cultures, today there are a number of problems associated with the low viability of lactic acid bacteria during their processing and long-term storage in probiotics. Our work aimed to select the optimal technological regime and cryoprotectant to preserve the viability of lactic acid bacteria Lactobacillus spp. during their lyophilization. According to the results of the conducted researches, it is established that for freeze-drying of probiotic cultures Lactobacillus spp. in the facility LZ-45.27 (Frigera, Czech Republic) the most optimal is the mode which provides a rise of temperature within 45 hours from minus 70.0±1.0 °C to plus 26.0±1.0 °C with a speed of 2.2±0.1 °C/hour. It is effective to use protective media for lactobacilli, which consist of: skim milk (90%) and sucrose (10%); skim milk (90%) and lactose (10%); skim milk (90%), glucose (2.5%), sucrose (2.5%), lactose (5.0%) (P≤0.05). Freeze-drying of lactic acid bacteria under optimal conditions and the addition of cryoprotectants will avoid the problems associated with a significant reduction in the number of microbial cells. The results of research can be used for long-term storage of cultures of lactobacilli by their lyophilization.

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Evaluation of antimicrobial properties and their substances against pathogenic bacteria in-vitro by probiotic Lactobacilli strains isolated from commercial yoghurt

Abstract: supplement and human health benefits through prevention and controlling of bacterial infections.

Cited by 95 publications

References 14 publications

The Role of Milk Components, Pro-, Pre-, and Synbiotic Foods in Calcium Absorption and Bone Health Maintenance

The Role of Milk Components, Pro-, Pre-, and Synbiotic Foods in Calcium Absorption and Bone Health Maintenance

The Effectiveness of Probiotics against Viral Infections: A Rapid Review with Focus on SARS-CoV-2 Infection

Selection of technological regime and cryoprotector for lyophilization of lactobacteria (Lactobacillus spp.)

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