Incorporation of Limosilactobacillus fermentum UCO-979C with Anti-Helicobacter pylori and Immunomodulatory Activities in Various Ice Cream Bases

Abstract

Limosilactobacillus fermentum UCO-979C is a probiotic strain possessing anti-Helicobacter pylori and immunomodulatory activity. The aim of this work was to examine if this strain maintains its probiotic properties and its viability when added to dairy-based ice creams (cookies and cream, Greek yogurt, and chocolate with brownie) or to fruit-based ice creams (pineapple and raspberry) stored at −18 °C for 90 days. The probiotic anti-H. pylori activity using the well diffusion test, its immunomodulatory activity was measured using transforming growth factor beta 1 (TGF-β1) cytokine production by human gastric adenocarcinoma (AGS) cells, and its viability was measured using the microdrop technique. Assays were performed in triplicate. The L. fermentum UCO-979C strain maintained strong anti-H. pylori activity in dairy-based ice creams and mild activity in fruit-based ice cream. The production of pro-inflammatory cytokine TGF-β1 on AGS cells was higher in the probiotic recovered from Greek yogurt ice cream, maintaining a viability exceeding 107 colony-forming units/mL. The addition of the probiotic to ice creams did not significantly influence the physicochemical properties of the product. These data show the great potential of the L. fermentum UCO-979C strain in producing probiotic dairy-based and fruit-based ice creams.

In Vitro and In Vivo Study of Combined Effect of Some Algerian Medicinal Plants and Probiotics against Helicobacter pylori

“…Further studies by Boyanova et al [ 62 ] revealed that the DIZ of some Lactobacillus strains were higher, from 13 to 16 mm, while Chen et al [ 63 ] found that L. rhamnosus and L. acidophilus exhibited an inhibitory effect against H. pylori reference strain 26695 demonstrated by a DIZs of 12.3 and 11.3 mm, respectively [ 62 , 63 ]. However, Paucar-Carrión et al [ 61 ], when analyzing the anti- H. pylori activity of L. fermentum, concluded that the activity was mild with DIZ between 1 mm and 2 mm [ 64 ].…”

Consumption of a Gelatin Supplemented with the Probiotic Strain Limosilactobacillus fermentum UCO-979C Prevents Helicobacter pylori Infection in a Young Adult Population Achieved

“…The biomass obtained was resuspended in 20% skim milk, frozen at −45 °C, lyophilized using a model BK-FD10PT freeze dryer (Biobase, Shandong, China) and kept at 4 °C in the dark until used. Counts indicated the presence of 10 10 CFU g −1 of lyophilized powder [ 29 ]. Regarding the preparation of the gelatins, the probiotic strain L. fermentum UCO-979C, >10 7 colony-forming units (CFUs) mL −1 , was incorporated into three-layer gelatin (100 g serving) ( Figure 2 ).…”

Diseño de un biorreactor para la producción de lactobacillus fermentum Uco-979C (Limosilactobacillus fermentum UCO-979C) y ácidos grasos de cadena corta por este probiótico con actividad anti-helicobacter pylori, en un sistema gástrico intestinal simulado.

“…H. pylori e inmunomoduladora de esta cepa, además de la viabilidad, cuando ella se incorporaba en helados lácteos o en helados de frutas con base acuosa, en éstos la cepa mantuvo una fuerte actividad anti-H. pylori de la cepa probiótica aislada desde los helados de bases lácteas y una actividad leve para aquellas cepas que fueron aisladas desde helados de frutas con base acuosa, ya que las cepas aisladas desde helados de base láctea produjo en mayor cantidad citoquinas proinflamatorias TGF-β1; además, incorporar la cepa al producto no modificó sus propiedades fisicoquímicas [35]. En un ensayo aleatorizado doble ciego controlado por un placebo realizado por Parra C. & col [36] administraron gelatina suplementada con L. fermentum UCO-979C una vez al día, cinco días a la semana, durante 12 semanas consecutivas a los distintos individuos involucrados en el estudio, demostraron que se evitó la infección por H. pylori, con una eficacia del 92,6% en individuos no infectados.…”