Survival of Lactobacillus plantarum DSM 9843 (299v), and effect on the short-chain fatty acid content of faeces after ingestion of a rose-hip drink with fermented oats

Johansson, Mia; Nobaek, S; Berggren, Anna; Nyman, Margareta; Björck, Inger; Ahrné, Siv; Jeppsson, Bengt; Molin, Göran

doi:10.1016/s0168-1605(98)00055-5

Cited by 162 publications

(126 citation statements)

References 24 publications

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“…Another reason might be that only the undissociated form of lactic acid and volatile fatty acids (VFA) can have a bactericidal or bacteriostatic effectwhile the active bacteria affected slurry gas emission. In contrast, Johansson et al (1998) reported a significant increase in the total fecal concentration of carboxylic acids, acetic acid and propionic acid in humans. This is inconsistent with the effect of fermented oat on slurry gas emission.We did not find enough references on the effect of fermented oat on slurry gas emission.…”

Section: Discussionmentioning

confidence: 77%

Effects of Different Levels of Fermented Oat on Growth Performance, Nutrientdigestibility, Diarrhea Incidence, Fecal Microorganisms and Emission Gas in Weaned Pigs

Cho¹,

Kim²

2012

JAS

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This study was conducted to investigate the effects of different levels of fermented oat meal on growth performance, diarrhea incidence, fecal microorganisms, and emission gas in weaned pigs. A total of 80 crossbred piglets (7.31 ± 0.24 kg) weaned at 21 days of age were assigned to treatments in a randomized complete block design based on the initial body weight (BW). This experiment included 2 phases. In the first phase (from 0 to 21 d), there were 5 treatments: T1 (15% nature oat), T2 (3.7% fermented oat + 11.3% nature oat), T3 (7.5% fermented oat + 7.5% nature oat), T4 (11.3% fermented oat + 3.7% nature oat), T5 (15% fermented oat). In the second phase (from 21 to 35 d): T1 (7% nature oat), T2 (1.75% fermented oat + 5.25% nature oat), T3 (3.5% fermented oat + 3.5% nature oat), T4 (5.25% fermented oat + 1.75% nature oat), T5 (7% fermented oat). Pigs had access to feed and water ad libitum and their BW and average daily feed intake (ADFI) were measured for each phase throughout the duration of the experiment. During the first phase,the use of 7.5%, 11.3% and 15% fermented oat to replace nature oat improvedaverage daily gain (ADG) and gain/feed ratio (G/F) (P<0.05). . During the second phase, the use of 3.5%, 5.3%, and 7% fermented oat to substitute nature increased ADG. Entire period of this experiment, T3 and T4 treatments were presented higher ADG, G/F compared with T1 and T2 treatments. Different levels of fermented oat didnot affect diarrhea incidence score, digestibility, fecal microorganisms and emission gas. It is concluded thatfermented oat can serve as an alternative feed ingredient for possibly replacing the use of nature oat.

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Section: Discussionmentioning

confidence: 77%

Effects of Different Levels of Fermented Oat on Growth Performance, Nutrientdigestibility, Diarrhea Incidence, Fecal Microorganisms and Emission Gas in Weaned Pigs

Cho¹,

Kim²

2012

JAS

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“…Few studies have been focused on the effects of probiotics on the intestinal function in healthy people, and the observed effects depended on the strain used. Three randomized, doubleblind, placebo-controlled human clinical trials [31][32][33] have been performed to investigate the effect of a fermented product containing probiotic strains. In these clinical studies, product consumption exerted a beneficial effect on the bowel functions, but with no significant effect compared to the placebo.…”

Section: Discussionmentioning

confidence: 99%

Effect of a fermented milk containing Bifidobacterium lactis DN-173010 on Chinese constipated women

Yang

He²,

Hu³

et al. 2008

WJG

129

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AIM:To investigate the effect of a fermented milk containing Bifidobacterium lactis DN-173010 and yogurt strains (BIO ® ) on adult women with constipation in Beijing. METHODS: A total of 135 adult females with constipation were randomly allocated to consume for 2 wk either 100 g of the test fermented milk or 100 g of an acidified milk containing non-living bacteria (control). Stool frequency, defecation condition scores, stool consistency and food intake were recorded at baseline and after 1 and 2 wk in an intention-totreat population of 126 subjects. In parallel, safety evaluation parameters were performed. RESULTS: At baseline, no differences were found between groups. Following consumption of test product, stool frequency was significantly increased after 1 wk (3.5 ± 1.5 vs 2.4 ± 0.6, P < 0.01) and 2 wk (4.1 ± 1.7 vs 2.4 ± 0.6, P < 0.01), vs baseline. Similarly, after 1 and 2 wk, of test product consumption, defecation condition (1.1 ± 0.9 vs 1.9 ± 1.2, P < 0.01 and 0.8 ± 1.0 vs 1.9 ± 1.2, P < 0.01, respectively) and stool consistency (1.0 ± 0.8 vs 1.5 ± 1.1, P < 0.01 and 0.6 ± 0.8 vs 1.5 ± 1.1, P < 0.01, respectively) were significantly improved.Compared with the control group, stool frequency was also significantly increased (3.5 ± 1.5 vs 2.5 ± 0.9, P < 0.01 and 4.1 ± 1.7 vs 2.6 ± 1.0, P < 0.01, respectively), and defecation condition (1.1 ± 0.9 vs 1.6 ± 1.1, P < 0.01 and 0.8 ± 1.0 vs 1.6 ± 1.1, P < 0.01, respectively) and stool consistency (1.0 ± 0.8 vs 1.4 ± 1.0, P < 0.05 and 0.6 ± 0.8 vs 1.3 ± 1.0, P < 0.01, respectively) significantly decreased after 1 and 2 wk of product consumption. During the same period, food intake did not change between the two groups, and safety parameters of the subjects were within normal ranges. CONCLUSION: This study suggests a beneficial effect of a fermented milk containing B. lactis DN-173010 on stool frequency, defecation condition and stool consistency in adult women with constipation constipated women after 1 and 2 wk of consumption.

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“…In addition, L. plantarum strains have been shown to effectively survive gastrointestinal passage after oral administration and persist in the intestine of healthy volunteers for up to 11 days after cessation (17,24,56). These findings have led to the selection of L. plantarum strains that are currently marketed as probiotics, claimed to be functional food components that provide beneficial effects to the consumer's health (25,34,42). Recently, the whole genome of L. plantarum WCFS1 has been sequenced and annotated, generating a major advantage for molecular investigation of this bacterium's behavior in the gastrointestinal tract and its potential probiotic features (14,27).…”

mentioning

confidence: 99%

Biodiversity-Based Identification and Functional Characterization of the Mannose-Specific Adhesin ofLactobacillus plantarum

et al. 2005

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Lactobacillus plantarum is a frequently encountered inhabitant of the human intestinal tract, and some strains are marketed as probiotics. Their ability to adhere to mannose residues is a potentially interesting characteristic with regard to proposed probiotic features such as colonization of the intestinal surface and competitive exclusion of pathogens. In this study, the variable capacity of 14 L. plantarum strains to agglutinate Saccharomyces cerevisiae in a mannose-specific manner was determined and subsequently correlated with an L. plantarum WCFS1-based genome-wide genotype database. This led to the identification of four candidate mannose adhesin-encoding genes. Two genes primarily predicted to code for sortase-dependent cell surface proteins displayed a complete gene-trait match. Their involvement in mannose adhesion was corroborated by the finding that a sortase (srtA) mutant of L. plantarum WCFS1 lost the capacity to agglutinate S. cerevisiae. The postulated role of these two candidate genes was investigated by gene-specific deletion and overexpression in L. plantarum WCFS1. Subsequent evaluation of the mannose adhesion capacity of the resulting mutant strains showed that inactivation of one candidate gene (lp_0373) did not affect mannose adhesion properties. In contrast, deletion of the other gene (lp_1229) resulted in a complete loss of yeast agglutination ability, while its overexpression quantitatively enhanced this phenotype. Therefore, this gene was designated to encode the mannose-specific adhesin (Msa; gene name, msa) of L. plantarum. Domain homology analysis of the predicted 1,000-residue Msa protein identified known carbohydrate-binding domains, further supporting its role as a mannose adhesin that is likely to be involved in the interaction of L. plantarum with its host in the intestinal tract.

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Survival of Lactobacillus plantarum DSM 9843 (299v), and effect on the short-chain fatty acid content of faeces after ingestion of a rose-hip drink with fermented oats

Cited by 162 publications

References 24 publications

Effects of Different Levels of Fermented Oat on Growth Performance, Nutrientdigestibility, Diarrhea Incidence, Fecal Microorganisms and Emission Gas in Weaned Pigs

Effects of Different Levels of Fermented Oat on Growth Performance, Nutrientdigestibility, Diarrhea Incidence, Fecal Microorganisms and Emission Gas in Weaned Pigs

Effect of a fermented milk containing Bifidobacterium lactis DN-173010 on Chinese constipated women

Biodiversity-Based Identification and Functional Characterization of the Mannose-Specific Adhesin ofLactobacillus plantarum

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