Beneficial effect of goat milk on bioavailability of copper, zinc and selenium in rats

We studied the effects of dietary inclusion of freeze-dried goat and cow milk on the utilization of copper, zinc and selenium, and on the metabolic fate of copper and zinc, in rats using a standard (non-milk) control diet recommended by the American Institute of Nutrition and diets based on goat or cow milk. For animals given the goat milk diet, the apparent digestibility coefficient (ADC) of copper is similar to that obtained with the standard diet and higher than that in animals given the cow milk diet. The copper balance was higher among the rats given the goat milk and the standard diets than among those given cow milk. The ADC and retention of zinc and selenium were higher for the goat milk diet than for the other two diets. The copper content in the kidneys and in the femur was greater when the animals consumed a goat milk diet than a cow milk diet. Zn deposits in femur, testes, liver, kidney, heart and longissimus dorsi muscle were greatest with the goat-milk diet, followed by the standard diet and were lowest for the rats given cow-milk diet. This study shows that the goat-milk has an important and beneficial effect on the bioavailability of copper, zinc and selenium.     

Survival of Mycobacterium avium ssp. paratuberculosis in yoghurt and in commercial fermented milk products containing probiotic cultures

Aims: To assess the survival of Mycobacterium avium ssp. paratuberculosis (MAP) in yoghurt and commercial fermented milk products containing probiotic strains. Methods and Results: Whole and skimmed UHT milk artificially inoculated with MAP were used to manufacture yoghurt, using two different yoghurt starter cultures. Five commercial fermented milk products were inoculated with MAP. Two different MAP strains were studied. The survival of MAP in all products was monitored by culture over a 6‐week storage period at 6°C. In yoghurt, MAP counts did not change appreciably during the storage period. Fat content and type of yoghurt starter culture had no consistent effect on the survival of MAP. In the fermented milk products, survival patterns varied but resulted in a 1·5 to ≥3·8 log reduction for the Niebüll strain and a 1·2–2·2 log reduction for the NIZO strain after 6 weeks, depending on the probiotic starters present in the product. Conclusions: MAP easily survived in yoghurt but MAP numbers decreased in fermented milk products containing probiotic cultures. Significance and Impact of the Study: The results contribute to the lack of knowledge on the behaviour of MAP in yoghurt and fermented milk products containing probiotic cultures. This knowledge is valuable in the context of the risk of MAP transmission to humans via yoghurt and the possible contribution of probiotic fermented milk products to the elimination of MAP.     

In Vitro Bioavailability of Calcium,Magnesium, Iron,Zinc, and Copper from Gluten-Free Breads Supplemented with Natural Additives

The aim of this study was to measure the content of calcium, magnesium, iron, zinc, and copper and determine the bioavailability of these ingredients in gluten-free breads fortified with milk and selected seeds. Due to the increasing prevalence of celiac disease and mineral deficiencies, it has become necessary to produce food with higher nutritional values which maintains the appropriate product characteristics. This study was designed for gluten-free breads fortified with milk and seeds such as flax, poppy, sunflower seeds, pumpkin seeds or nuts, and flour with amaranth. Subsequently, digestion was performed in vitro and the potential bioavailability of the minerals was measured. In the case of calcium, magnesium, iron, and copper, higher bioavailability was observed in rice bread, and, in the case of copper and zinc, in buckwheat bread. This demonstrated a clear increase in bioavailability of all the minerals when the bread were enriched. However, satisfactory results are obtained only for the individual micronutrients.     

Probiotic meat products and human nutrition

Raw cured and ripened meat products have been traditionally manufactured using the fermentation of native or added carbohydrates by lactic acid bacteria found in meat or in its environment. The commercial application of probiotic microorganisms in dry fermented meat products is not yet common. Probiotic bacterial strains that can be used in the manufacturing of dry fermented meat products should be capable of surviving in conditions found in fermented products; furthermore, they should dominate other microorganisms found in the finished product. The initial number of microorganisms in sausage filling or on the surface of ham or loin cannot be reduced as in milk pasteurization, for example. Therefore, the choice of appropriate microorganisms is important. Probiotic meat products are a relatively new and not very well recognized field of meat industry, but the most important issue is to find a compromise between technological aspects, safety, quality and health-beneficial effects of food. Therefore, the object of this review is on the one hand to analyze technological possibilities and quality parameters of probiotic meat products, and on the other hand to discuss risks and benefits of probiotic meat used in human nutrition.     

Probiotics from an industrial perspective

Probiotic products have gained popularity with consumers that expect that the products they consume are healthy and help them maintain health. Hence, the need and preferences of the consumers are translated into a product format concept. Probiotics have been used for a long time as natural components in supplements and functional foods, mainly in fermented dairy products. Most of the strains used as probiotics belong to the genera Lactobacillus and Bifidobacterium. By definition, a strain has to have documented health benefits, in order to be called a probiotic. Although each bacterial strain is unique, there are some points that are essential when selecting a probiotic regarding the genetic stability, survival, and technical properties of a strain. Proper components, food matrices and production processes need to be selected since the matrices may affect the viability of the strain in the product and the intestine. Survival in the product is considered a requirement for the beneficial effects of probiotics.     

Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant

Aims:  To evaluate the phage diversity in the environment of a dairy industry which manufactures a product fermented with a probiotic strain of Lactobacillus paracasei .
Methods and Results:  Twenty-two Lact. paracasei phages were isolated from an industrial plant that manufactures a probiotic dairy product. Among them, six phages were selected based on restriction profiles, and two phages because of their notable thermal resistance during sample processing. Their morphology, host range, calcium dependency and thermal resistance were investigated. All phages belonged to the Siphoviridae family (B1 morphotype), were specific for Lact. casei and paracasei strains showing identical host spectrum, and only one phage was independent of calcium for completing its lytic cycle. Some of the phages showed an extraordinary thermal resistance and were protected by a commercial medium and milk.
Conclusions:  Phage diversity in a probiotic product manufacture was generated to a similar or greater extent than during traditional yogurt or cheese making.
Significance and Impact of the Study:  This work emphasizes probiotic phage infections as a new ecological situation beyond yogurt or cheese manufactures, where the balanced coexistence between phages and strains should be directed toward a favourable state, thus achieving a successful fermentation.     

Probiotic Bacteria May Become Dormant during Storage

The determination of bacterial viability in probiotic products is of economic, technological, and clinical significance. We compared four methods to enumerate three Bifidobacterium strains in fermented oat products during storage. A subpopulation of nonculturable cells retained a functional cell membrane typical of viable cells, indicating that probiotic bacteria become dormant during storage.     

Bioconversion of isoflavone glycosides to aglycones,mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast

Aim: To study the role of β‐glucosidase producing probiotic bacteria and yeast in the biotransformation of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk. Methods and Results: Five isolates of probiotic lactic acid bacteria (LAB), Lactobacillus acidophilus B4496, Lactobacillus bulgaricus CFR2028, Lactobacillus casei B1922, Lactobacillus plantarum B4495 and Lactobacillus fermentum B4655 with yeast Saccharomyces boulardii were used to ferment soymilk to obtain the bioactive isoflavones, genistein and daidzein. High‐performance liquid chromatography was used to analyse the concentration of isoflavones. Bioactive aglycones genistein and daidzein after 24 and 48 h of fermentation ranged from 97·49 to 98·49% and 62·71 to 92·31% respectively with different combinations of LAB with yeast. Increase in bioavailability of minerals and vitamin B complex were also observed in fermented soymilk. Conclusions: LAB in combination with yeast S. boulardii has great potential for the enrichment of bioactive isoflavones, enhancing the viability of LAB strains, decreasing the antinutrient phytic acid and increasing the mineral bioavailability in soymilk fermentation. Significance and Impact of the Study: Fermentation of soymilk with probiotic organisms improves the bioavailability of isoflavones, assists in digestion of protein, provides more soluble calcium, enhances intestinal health and supports immune system. Increased isoflavone aglycone content in fermented soymilk improves the biological functionality of soymilk.     

Axone,an Ethnic Probiotic Containing Food,Reduces Age of Sexual Maturity and Increases Poultry Production

Axone (Akhuni) is a homemade synbiotic (Nagamese fermented soybean product) served as side dish in North Eastern India. In this study, effects of Axone feeding on growth, weight gain, sexual maturity and egg production on Vanaraja birds (a strain of poultry bird developed at PDP Hyderabad for villages and backyard poultry) were evaluated. Axone incorporation in commercial poultry feed at the rate of 5 % (W/W) significantly improved growth rate (weight gain) both in male (p 0.001) and female (p 0.05) chicks, reduced age by 13 days at first egg laying (p 0.01), increased egg production (p ≤ 0.001) and improved egg weight (p ≤ 0.01). Microbiological analysis of Axone sample revealed that the major bacteria in Axone samples were Bacillus coagulans, well known for their probiotic value.     

A Comparison of Levels of Select Minerals in Scalp Hair Samples with Estimated Dietary Intakes of These Minerals in Women of Reproductive Age

The objective of this study was to evaluate daily intake of minerals and concentrations of minerals in hair in women of reproductive age. The study included 77 menstruating women, aged 35.9?±?9.7?years. Subjects were divided into three groups according to age. All women were healthy. Hair samples were taken from several points of the occipital scalp. The content of minerals in hair samples was determined by flame atomic absorption spectrometry. Dietary intake of the analysed minerals was assayed on the basis of dietary intake interviews from three preceding days and evaluated using the dietetic computer programme. It was shown that calcium and iron daily intake by the women was below the recommended value. Only few women had low concentrations (below reference values) of magnesium, copper and zinc in hair. Statistically significant differences were shown between age groups. Generally, the concentrations of minerals in hair in the younger (19-30?years) and the older women (41-50?years) were higher than in hair of middle-aged women (31-40?years). The content of calcium, magnesium, iron and zinc in daily diets of women correlated inversely with copper level in their hair. Food products with good bioavailability of iron and calcium should be recommended for women of childbearing age in all age groups.     

Influence of dietary factors on calcium bioavailability: a brief review

There are several factors that affected calcium bioavailability, such as physiological and dietary factors. These dietary factors help to achieve an appropiate status of calcium for a correct bone mineralization. In this pathway, recently some compounds present in milk that seem improve calcium absorption such as lactose and certain caseinophosphopeptides formed during digestion of caseins have been studied. On the other hand, the possible inhibitatory effect of fiber has been also studied, without conclusive results between in vitro and in vivo studies and the role of phytic acid on impairs calcium bioavailability could be prevented by using fructo-oligosaccharides, which cannot be digested in the small intestine and arrive practically intact to the colon, where are fermented. Finally, calcium fortification must be executed by suitable compounds with high bioavailability, better technological properties, and a correct calcium: phosphorus ratio. For that reason, the objective of the present article is to review the influence of all these conditional factors on calcium bioavailability.     

A comparison of the mineral composition of milk of domestic and captive wild equids (Equus przewalski, E. zebra, E. burchelli, E. caballus, E. assinus)

Milk samples were obtained in early and/or late lactation from Przewalski horses, Hartmann's zebras, Grant's zebras, domestic horses, ponies and a mule mare made pregnant by embryo transfer. Samples were compared for their content of total solids, ash, calcium, phosphorus, magnesium, sodium, potassium, copper, zinc and iron. Milk from the Przewalski horses, Hartmann's zebra and the domestic horse had similar mineral composition and the content of minerals was higher in early than in late lactation. Milk from the domestic mule contained the lowest concentration of calcium, phosphorus and zinc but the highest concentration of magnesium, sodium and potassium. Milk from the Grant's zebras contained more sodium than potassium, unlike milk from Przewalski horses, Hartmann's zebras or domestic horses in which there was more potassium than sodium.     

Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese

The probiotic potential of Leuconostoc mesenteroides subsp. mesenteroides SJRP55, isolated from water buffalo mozzarella cheese was evaluated. The microorganism presented resistance to stressful conditions that simulated the gastrointestinal tract, and to the best of our knowledge, Leuconostoc mesenteroides subsp. mesenteroides SJRP55 was the first of this species with the ability to deconjugate bile salts. Tolerance to NaCl was temperature dependent, as well the results obtained by aggregation capacity. The strain presented good adhesion properties, β–galactosidase activity, viability in fermented milk during storage, inactive against Streptococcus thermophilus and sensitive to most of the tested antibiotics. Some analgesic medications inhibited the growth of the strain. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 exhibited in vitro probiotic potential, and it can be better characterized through future in vivo tests. This bacterium presents higher functional properties compared to other studied strains, and therefore, it is a potential candidate for the application as a probiotic strain, which could be used by industries in the manufacture of functional milk-based products.     

Beneficial health effects of milk and fermented dairy products — Review

Milk is a complex physiological liquid that simultaneously provides nutrients and bioactive components that facilitate the successful postnatal adaptation of the newborn infant by stimulating cellular growth and digestive maturation, the establishment of symbiotic microflora, and the development of gut-associated lymphoid tissues. The number, the potency, and the importance of bioactive compounds in milk and especially in fermented milk products are probably greater than previously thought. They include certain vitamins, specific proteins, bioactive peptides, oligosaccharides, organic (including fatty) acids. Some of them are normal milk components, others emerge during digestive or fermentation processes. Fermented dairy products and probiotic bacteria decrease the absorption of cholesterol. Whey proteins, medium-chain fatty acids and in particular calcium and other minerals may contribute to the beneficial effect of dairy food on body fat and body mass. There has been growing evidence of the role that dairy proteins play in the regulation of satiety, food intake and obesity-related metabolic disorders. Milk proteins, peptides, probiotic lactic acid bacteria, calcium and other minerals can significantly reduce blood pressure. Milk fat contains a number of components having functional properties. Sphingolipids and their active metabolites may exert antimicrobial effects either directly or upon digestion.     

Probiotic bacteria may become dormant during storage

The determination of bacterial viability in probiotic products is of economic, technological, and clinical significance. We compared four methods to enumerate three Bifidobacterium strains in fermented oat products during storage. A subpopulation of nonculturable cells retained a functional cell membrane typical of viable cells, indicating that probiotic bacteria become dormant during storage.     

Kefir: A Multifaceted Fermented Dairy Product

Kefir is a fermented dairy beverage produced by the actions of the microflora encased in the “kefir grain” on the carbohydrates in the milk. Containing many bacterial species already known for their probiotic properties, it has long been popular in Eastern Europe for its purported health benefits, where it is routinely administered to patients in hospitals and recommended for infants and the infirm. It is beginning to gain a foothold in the USA as a healthy probiotic beverage, mostly as an artisanal beverage, home fermented from shared grains, but also recently as a commercial product commanding shelf space in retail establishments. This is similar to the status of yogurts in the 1970s when yogurt was the new healthy product. Scientific studies into these reported benefits are being conducted into these health benefits, many with promising results, though not all of the studies have been conclusive. Our review provides an overview of kefir’s structure, microbial profile, production, and probiotic properties. Our review also discusses alternative uses of kefir, kefir grains, and kefiran (the soluble polysaccharide produced by the organisms in kefir grains). Their utility in wound therapy, food additives, leavening agents, and other non-beverage uses is being studied with promising results.     

Probiotic properties of Lactobacillus strains with high cinnamoyl esterase activity isolated from jeot-gal,a high-salt fermented seafood

Cinnamoyl esterases (CEs) improve the bioavailability of caffeic acid, a potent antioxidant with beneficial health effects. This study aimed to characterize the probiotic properties of 14 strains of CE-producing lactic acid bacteria (LAB) isolated from jeot-gal, a high-salt fermented seafood. We evaluated properties of the probiotic LAB with high CE activity, including tolerance to low pH and bile salts, antimicrobial activity, surface hydrophobicity, adhesion, and immunomodulatory effects, in vitro. All LAB tested tolerated pH 2.0 and 3% Oxgall, i.e., conditions comparable with those in the gastrointestinal environment. Three isolates, Lactobacillus paracasei JBCC10650, Lactobacillus pentosus JBCC10659, and Lactobacillus plantarum JBCC10543, showed stronger adherence to epithelial cells (12.3, 9.6, and 9.4%) than a commercial probiotic Lactobacillus rhamnosus GG (9.1%; p < 0.05), and exhibited broad antibacterial activity against putative pathogens. Most of the 14 LAB strains were able to regulate mRNA expression of pro- and anti-inflammatory cytokines in macrophages, indicating their potential immunomodulatory effects. Our findings suggest that the newly isolated CE-producing probiotics may show beneficial health effects by supporting the host immune system.     

Effect of prebiotic substances on growth,fatty acid profile and probiotic characteristics of <Emphasis Type="Italic">Lactobacillus brevis</Emphasis> NM101-1

Utilization of both probiotics and prebiotics in diet supplements and food products has gained a great interest because of their health benefits. In the present study, the effect of 6 commercially available prebiotic substances on the growth, acidifying activity, fatty acid profile and probiotic characteristics of Lactobacillus brevis NM101-1 was investigated in vitro for the development of synbiotic preparations. The results indicated the selective fermentability of prebiotics by the probiotic bacterial strain and absence of metabolism by pathogenic bacteria. Garlic and onion extracts as well as chicory flour as sources of inulin were the best carbon sources for growth and acidifying activity of the strain. The addition of onion extract to the medium exerted a significant influence on acetic acid production. However, the highest biosynthesis of lactic acid was recorded in the presence of glucose. Supplementation of MRS medium with prebiotic substances caused an increase in the ratio of unsaturated to saturated fatty acids of bacterial cells. Furthermore, resistance to gastrointestinal conditions, hydrophobicity and inhibition of bacterial pathogens as international guidelines for probiotics were enhanced by a combination of probiotic L. brevis and prebiotics which indicated that a convenient prebiotic substance have to be chosen for each probiotic bacterial strain for potential synbiotic preparation.     

Phytase-Producing Potential and Other Functional Attributes of Lactic Acid Bacteria Isolates for Prospective Probiotic Applications

Wide variations among multifaceted-health benefitting attributes of probiotics fueled investigations on targeting efficacious probiotics. In the current study, lactic acid bacteria (LAB) isolated from poultry gut, feces of rat, chicken, human infants, and fermented foods were characterized for desired probiotic functional properties including the phytase-producing ability which is one of the wanted characteristics for probiotics for potential applications for upgrading animal nutrition, enhancing feed conversion, and minimizing anti-nutritional properties. Among 62 LAB isolates Weissella kimchii R-3 an isolate from poultry gut exhibited substantial phytase-producing ability (1.77 U/ml) in addition to other functional probiotic characteristics viz. hydrophobicity, autoaggregation, coaggregation with bacterial pathogens, and antimicrobial activity against pathogens. Survival of W. kimchii R-3 cells (in free and calcium alginate encapsulated state) was examined sequentially in simulated gastric and intestinal juices. Encapsulated cells exhibited better survival under simulated gut conditions indicating that encapsulation conferred considerable protection against adverse gut conditions. Furthermore, simulated gastric and intestinal juices with pepsin and pancreatin showed higher survival of cells than the juices without pepsin and pancreatin. W. kimchii R-3 due to its significant functional probiotic attributes may have prospective for commercial applications in human/animal nutrition.     

Influence of manufacturing processes on in vitro properties of the probiotic strain Lactobacillus rhamnosus Lcr35®

Probiotics are administered as complex manufactured products and yet most studies on probiotic bacterial strains have been performed with native culture strains. Little is known about the influence of industrial processes on the properties of the microorganisms. In this study, we comparatively assessed the characteristics of the probiotic bacterial strain Lactobacillus rhamnosus (Lcr35(?)) together with four of its commercial formulations, including three intestinal formulas (BACILOR with Lcr Restituo(?) packet and capsule and FLOREA Lcr Lenio(?)) and one vaginal formula (GYNOPHILUS Lcr Regenerans(?)). Lcr35(?) grown from the intestinal formulas displayed increased resistance to acidic pH and bile stress, especially FLOREA (Lcr Lenio(?)), which showed a 4.5log higher number of viable bacteria compared to the results obtained with the control native Lcr35(?) strain. Adhesion to intestinal cells was significantly higher with Lcr Restituo(?) packet and Lcr Restituo(?) capsule vs Lcr35(?). Bacteria from the vaginal formulation GYNOPHILUS had increased ability to metabolize glycogen thereby increasing lactic acid production. In vitro growth inhibition of the pathogen Candida albicans was significantly higher with bacteria from the vaginal formulation (4.5 log difference) and in the presence of vaginal epithelial cells than with the native strain. Our results show that the manufacturing process influences strain properties and should therefore be adapted according to the strain and the therapeutic indication.