Characterization and Antioxidant Property of Probiotic and Synbiotic Yogurts

The effect of a prebiotic (fructooligosaccharides) or a synbiotic components (prebiotic and probiotic) on the viability, proteolysis and antioxidant properties of probiotic and synbiotic yogurt during 28?days of storage at 4?°C has been investigated. Yogurt starters in conjunction with either probiotic bacteria Lactobacillus plantarum CFR 2194, Lactobacillus fermentum CFR 2192 and/or fructooligosaccharides (FOS) were used for yogurt preparation. Titratable acidity and pH of all yogurt samples followed a similar pattern of increase or decrease during storage. Proteolysis in synbiotic yogurts was found to be significantly (P?<?0.05) higher in comparison with that of control. The addition of prebiotics had no effect (P?=?0.17888) on the viability of yogurt starters during cold storage. No observable changes in the viability of probiotic cultures in probiotic groups. However, supplementation of FOS affected the growth significantly (P?<?0.05) in promoting the growth of L. plantarum and L. fermentum. Antioxidant activities, the index of nutritional value of yogurt, were monitored. Results showed that the DPPH-radical-scavenging activity (85?%) in synbiotic yogurt containing L. plantarum and FOS was significantly higher (P?<?0.05) in comparison with that of control yogurt (72?%). Total phenolics and the ferric reducing power were highest in synbiotic yogurts in comparison with that of other test samples during the entire period of storage. Addition of selected probiotics with FOS thus resulted in an improved functionality of yogurt.     

Purification, Properties and Serology of Strawberry Mild Yellow-Edge Virus

Oregon isolate My-18 of strawberry mild yellow-edge virus (SMYEV) was purified by comminution in liquid nitrogen, extraction in 0.1 M phosphate, 0.01 M DIECA, 1 % thioglycollic acid (pH 7.0) and differential and rate-zonal density gradient (dg) centrifugation. The resulting ultraviolet-absorbing dg band (A_{254 nm}), not seen in healthy control preparations, contained isometric, 23 mm-diameter, virus-like particles. The partially purified MY-18 virus was not transmitted to Fragaria vesca by means of membrane-fed or injected Chaetosiphon fragaefolii. MY-18 has an in vivo thermal inactivation point between 45 and 50 °C as determined by feeding C. fragaefolii on detached leaves that had been immersed in water for 10 min at various temperatures. In ELISA, rabbit antisera against MY-18 differentiated between partially purified preparations from root and leaf tissue and between crude root but not crude leaf extracts from healthy and MY-18-infected Fragaria. Our data support the generally held hypothesis that SMYEV is a luteovirus. However, comparative ISEM and ELISA tests failed to reveal any serological releationship between MY-18 and potato leafroll, beet western yellows, legume yellows, pea leafroll, or tobacco necrotic dwarf viruses.     

The Probiotic Strain Lactobacillus fermentum 39: Biochemical Properties,Genomic Features,and Antiviral Activity

Microbiology - Lactobacillus fermentum 39 is a well-known probiotic strain, which is widely used for production of pharmacopoeial probiotic preparations, dietary supplements, and foodstuffs...     

Microbacterium oxydans, a Symbiont of Djungarian Hamster Which Displays Probiotic Properties

A resident microorganism (strain Xo-17) was isolated from secretions of the specific glandular structures at the corners of the mouth of Djungarian (Campbell's) hamster (Phodopus campbelli). According to cultures, morphological and physiological properties, phylogenetic analysis based on the sequence of the 16S rRNA gene, and analysis of the cell wall, the strain was assigned to the species Microbacterium oxydans. The isolated bacterium displayed probiotic properties when administered orally as a suspension of live cells for 20 days to Syrian (golden) hamster (Mesocricetus auratus), which manifested itself in increased overall body weight and weight of several organs and stimulation of both cell-mediated and humoral immunities.     

双胸蚓胶原酶的萃取、纯化、性质及化学组成的研究

从双胸蚓组织中分离出水解胶原的酶(Ⅰ、Ⅱ、Ⅲ)。其中酶Ⅱ是一不具亚基结构的大分子糖蛋白,酸性氨基酸含量高于碱性氨基酸,缺乏胱氨酸。最适pH6～7,最适温度35～45℃,80℃10分钟酶失活。Ca~(++)、Mg~(++)、Ba~(++)、Mn~(++)促进酶活性,Co~(++)、Hg~(++)、EDTA、巯基化合物及正常人血浆抑制酶活性。胶原酶解产物在PAGE图谱上表现为泳动较快的新带。     

Interrelationships Between Microbiological and Chemical Parameters of Sandy Beach Sediments, a Summer Aspect

At 12 stations located in sandy beach sediments of the brackish water Kiel Fjord and Kiel Bight (Baltic Sea, FRG), variations and interrelationships of microbiological, chemical, and physicochemical parameters were monitored. Depending upon location, wide variations of a number of parameters reflecting dissolved organic and inorganic nutrients, chlorophyll a, microbial number, and uptake activity of glucose were measured. Whereas most of the parameters generally showed the tendency to decrease from the inner to the outer Kiel Fjord, individual parameters (oxygen, particulate nitrogen, ribose, chlorophyll a, glucose/fructose ratio) increased with increasing distance from the inner Kiel Fjord. Similarities in the local variation pattern demonstrated various relationships between individual parameters. Among those, dissolved organic nutrients on the one hand and inorganic nutrients on the other hand were closely linked together. Variations of organic and inorganic nutrients corresponded to variations of microbial activity and physicochemical parameters. By comparing standing stock carbon with carbon production, a microbial biomass turnover time of about 100 h was calculated. Approximately 50% of the microphytobenthos primary production was fixed by microorganisms. Daily microbial carbon production (43 mg of C per m²) was in the range of meiofauna carbon (35 mg of C per m²).     

Probiotic bacteria: safety, functional and technological properties

During the past two decades probiotic (health promoting) micro-organisms have been increasingly included in various types of food products, especially in fermented milks. Several aspects, including safety, functional and technological characteristics, have to be taken into consideration in the selection process of probiotic micro-organisms. Safety aspects include specifications such as origin (healthy human GI-tract), non-pathogenicity and antibiotic resistance characteristics. Functional aspects include viability and persistence in the GI-tract, immunomodulation, antagonistic and antimutagenic properties. Before probiotic strains, chosen on the basis of their good safety and functional characteristics, can benefit the consumer, they must first be able to be manufactured under industrial conditions. Furthermore, they have to survive and retain their functionality during storage, and also in the foods into which they are incorporated without producing off-flavours. Factors related to the technological and sensory aspects of probiotic food production are of utmost importance since only by satisfying the demands of the consumer can the food industry succeed in promoting the consumption of functional probiotic products in the future.     

Microbiological and Physical Properties of Salt Marsh and Microecosystem Sediments

Sediments from natural marsh and four microecosystem (MES) tanks were compared with reference to ATP, carbon content, and physical properties. Mean values for bacterial numbers and ATP were about twice as high in the MES, carbon content was slightly higher in the artificial systems, and the sediment of the MES was enriched for larger grain sizes and depleted of silt and clay. In the natural marsh sediment, ATP was strongly related (Pearson's correlation coefficient) to granulometric (or physical) factors, whereas ATP was related to biological factors in the MES. Approximately 61% of the variation in ATP concentrations in the marsh sediments could be accounted for by the parameters measured. Only half that amount could be explained on the basis of those same variables in the MES. Furthermore, one of the four tanks was significantly different from the other three in terms of ATP concentration, and an anomaly in respect to silt-clay content was demonstrated in another. Careful control and some type of equilibrating procedure will be necessary before the MES can be employed as replicate units.     

Chemical,Target, and Bioactive Properties of Allosteric Modulation

Allosteric modulators are ligands for proteins that exert their effects via a different binding site than the natural (orthosteric) ligand site and hence form a conceptually distinct class of ligands for a target of interest. Here, the physicochemical and structural features of a large set of allosteric and non-allosteric ligands from the ChEMBL database of bioactive molecules are analyzed. In general allosteric modulators are relatively smaller, more lipophilic and more rigid compounds, though large differences exist between different targets and target classes. Furthermore, there are differences in the distribution of targets that bind these allosteric modulators. Allosteric modulators are over-represented in membrane receptors, ligand-gated ion channels and nuclear receptor targets, but are underrepresented in enzymes (primarily proteases and kinases). Moreover, allosteric modulators tend to bind to their targets with a slightly lower potency (5.96 log units versus 6.66 log units, p<0.01). However, this lower absolute affinity is compensated by their lower molecular weight and more lipophilic nature, leading to similar binding efficiency and surface efficiency indices. Subsequently a series of classifier models are trained, initially target class independent models followed by finer-grained target (architecture/functional class) based models using the target hierarchy of the ChEMBL database. Applications of these insights include the selection of likely allosteric modulators from existing compound collections, the design of novel chemical libraries biased towards allosteric regulators and the selection of targets potentially likely to yield allosteric modulators on screening. All data sets used in the paper are available for download.     

Intrinsic Properties of So-Called Dormant Probiotic Bacteria, Determined by Flow Cytometric Viability Assays

Plate counting and four culture-independent flow cytometric assays were used to determine the viability and intrinsic properties of three probiotic strains during storage. The strains showed reduction in plate counts but were able to maintain esterase activity, intact cytoplasmic membrane, and pH gradient. The apparently uncultivable probiotic cells were active and stress resistant.     

Microbiological and Chemical Changes in Lean Wiltshire Bacon During Aerobic Storage

Total microbial growth and chemical changes in aerobically stored bacon lean were found to fall into 2 phases. Phase 1: there was an increase in total microbial load to c . 10⁹/g, during which most of the nitrate was broken down and there was an accumulation of nitrite. Phase 2: the microbial load increased further to c . 10¹⁰/g and during this time most of the accumulated nitrite was broken down to unknown products, so that at the end of the experiments most of the nitrate and nitrite had disappeared from the bacon.
The most important types of micro-organisms isolated from the bacons were Micrococcus , yeasts, Vibrio, Acinetobacter, Alcaligenes and Arthrobacter-Corynebacterium. The latter 3 types appeared to be associated with phase 2 changes.     

Chemical and Microbiological Changes during Storage of Vacuum Packed Sliced Bacon

Summary: The micro-ecology of block cured, sliced, vacuum packed bacon has been studied during storage at 20 and 30°; high salt (8–12% NaCl, based on the aqueous phase) and low salt (5–7% NaCl) bacon were used. The dominant flora of all samples during the first 9 days' storage comprised catalase positive cocci. They persisted in the high salt bacon but, under lower salt conditions, group D streptococci and motile lactic acid bacteria became dominant.
Of the chemical changes studied, proteolysis, lipolysis and reduction of nitrate and nitrite were due largely to coagulase negative subgroup II staphylococci. Micrococci which predominated at 20° were capable of reducing nitrate to nitrite but of only slightly increasing free amino or fatty acids.
Inoculation of low count bacon with subgroup II staphylococci confirmed that this group was responsible for putrefaction in low salt bacon stored at temperatures above 20°. Similarly micrococci which tend to delay spoilage did not contribute much to the off odours and it was thought that the heterofermentative catalase negative organisms could contribute to typical sour spoilage.     

On the Trail of Atmospheric Mutagens and Carcinogens: A Combined Chemical/Microbiological Approach

Major ecological problems of our polluted troposphere includeairborne toxic chemicals, acid rain and photochemical smog,all three of which are now recognized as being closely relatedchemical phenomena. We also recognize that inorder to developcost-effective strategies for their control, which protect publichealth and the environment, there must be close scientific interactionsbetween chemists and biological scientists. For example, ofrapidly emerging importance is the development of risk assessmentevaluations for specific aspects of each of these problem areas.In preparing such assessments, chemists must define the "exposure,"and biological scientists the "effects." In this paper, I discuss an example of how such close interactionsproved indispensible in our search for atmospheric mutagensand carcinogens. Thus, an integrated chemical/ microbiologicalprocedure for the isolation and identificationof particulatechemical mutagens in respirable diesel soot and ambient particlesis described. Emphasis is placed on our use of the short-term,Ames Salmonella typhimurium bacterial mutagenicity test as arapid, and relatively inexpensive, means of following the biologicalactivities of these environmental mutagens through the chemicalsteps of their separation, isolation and identification fromhighly complex environmental samples. Possible mechanisms offormation of these particulate mutagens are discussed. Theyinclude the reactions of polycyclic aromatic hydrocarbons presenton the surfaces of combustion-generated particles with gaseousco-pollutants such as nitrogen dioxide plus nitric acid, andozone. In discussing this research on a societally "relevant" problem,we illustrate the importance of "Science as a Way of Knowing."We further suggest that this integrated approach to scientificproblem solving by chemical and biological scientists mightserve as an example of a discussion topic on human ecology forundergraduate courses in the natural sciences.     

Antioxidant and Antiradical Properties of Probiotic Strains Bacillus amyloliquefaciens ssp. plantarum

The aim of the present study was to investigate the in vitro antioxidant potential of the cell-free extracts (CFE) of two probiotic bacteria Bacillus amyloliquefaciens ssp. plantarum IMV B-7142 and Bacillus amyloliquefaciens ssp. plantarum IMV B-7143 and their hepatoprotective effects. These strains are the main components of the veterinary probiotic preparation endosporyn. The CFE of probiotic bacteria were able to stabilize the 2.2-diphenyl-1-picrylhydrazyl radical to its neutral form at their cultivation during 24–48 h. But this index was more pronounced for the IMV B-7142 strain and amounted to 44.4–51.2%. The hydroxyl radical scavenging activity of the CFE of probiotic bacteria increased more than 70–80% regardless of the cultivation period (24–48 h). The antioxidant potential of probiotic strains is associated with the synthesis of the multiple biologically active molecules. The phenolic and benzoic acids-antioxidants (gallic, 4-hydroxyphenylacetic, caffeic, syringic, p-coumaric, trans-ferulic, and trans-cinnamic acids) were identified among metabolites of B. amyloliquefaciens ssp. plantarum strains. The CFE of probiotic strains were able to protect of rat hepatocytes from the toxic effects of the carbon tetrachloride (CCl₄). Post-treatment of stress-induced rat hepatocytes by CFE of the IMV B-7042 was accompanied by an increase of the catalase activity of cells by 485.2 mM/min × mg of protein, compared to stress-damaged sample. In doing so, the content of the main markers of oxidative stress: lipid hydroperoxides and malondialdehyde decreased significantly. The results suggested that CFE of both probiotic strains have potent antioxidant properties and effectively protect of stress-damaged rat hepatocytes.

     

Use of Group-Specific and RAPD-PCR Analyses for Rapid Differentiation of <Emphasis Type="Italic">Lactobacillus</Emphasis> Strains from Probiotic Yogurts

The increasing interest in probiotic lactobacilli implicates the requirement of techniques that allow a rapid and reliable identification of these organisms. In this study, group-specific PCR and RAPD-PCR analyses were used to identify strains of the Lactobacillus casei and Lactobacillus acidophilus groups most commonly used in probiotic yogurts. Group-specific PCR with primers for the L. casei and L. acidophilus groups, as well as L. gasseri/johnsonii, could differentiate between 20 Lactobacillus strains isolated from probiotic yogurts and assign these into the corresponding groups. For identification of these strains to species or strain level, RAPD profiles of the 20 Lactobacillus strains were compared with 11 reference strains of the L. acidophilus and L. casei group. All except one strain could be attributed unambigously to the species L. acidophilus, L. johnsonii, L. crispatus, L. casei, and L. paracasei. DNA reassociation analysis confirmed the classification resulting from the RAPD-PCR.     

New Potentially Probiotic Strains Isolated from Humans – Comparison of Properties with Strains from Probiotic Products and ATCC Collection

Lactic acid bacteria are used in various types of probiotic products. Due to the constantly growing probiotics market, new strains with pro-health properties are sought. The present study compared 39 strains of Lactobacillus, Lacticaseibacillus, and Lactiplantibacillus, isolated from probiotic products and healthy people. The current research aimed to search for new, potentially probiotic strains. For this purpose the relationship between Lactobacillaceae strains was carried out; moreover, the basic properties of probiotic microorganisms, such as survival at low pH and bile salt environment, antibiotic susceptibility, aggregation and antagonism were estimated. The properties of these isolates were also compared with the properties of probiotic strains from the ATCC collection. In comparing the genetic relationship (PFGE method) between the tested isolates, it was observed that some of them show a high degree of similarity. All tested strains tolerated an environment with a pH value of 3.0, and the addition of 0.3% bile salt; showed auto-aggregation properties and displayed antagonism against pathogenic microorganisms. In the present study, the bacteria were susceptible to tetracycline, chloramphenicol and ampicillin; the resistance to vancomycindepended on the bacteria type. All the properties were strain-depended. Most of the tested strains had properties comparable to the reference strains. Three L. acidophilus strains isolated from cervical swabs seem to be promising candidates for probiotic strains. Key words: lactobacilli, PFGE, antimicrobial susceptibility, antagonism     

Antibacterial Peptides, Probiotic Properties and Biopreservative Efficacy of Native Bacillus Species Isolated from Different Food Sources

In this study, we evaluated the occurrence of antibacterial peptide (ABP)-producing Bacillus spp. in fermented foods. Among 78 isolated cultures, 25 potential ABP-producing stains were selected and differentiated genotypically and phenotypically. The 16S rRNA gene sequence homology, in combination with morphological, physiological and biochemical characteristics, was used for the identification of the isolates. The isolates exhibited inhibitory activity against both Gram-positive and Gram-negative food-borne pathogens. The antibacterial compounds produced by these cultures were proteinaceous in nature, with molecular weight falling in the range of 3?C6.5?kDa. The ABP present in the cell-free supernatant of B. subtilis Ec1 and B. licheniformis Me1 exhibited the highest titre of activity (3,400?AU/ml) and wide range of pH (4?C10) and temperature (40?C100?°C) stability. The strain Ec1 was found to be exhibiting some in vitro probiotic properties, such as acid and bile tolerance, bile salt hydrolase activity and hydrophobicity towards hydrocarbons. The viable counts of Listeria monocytogenes Scott A in pasteurized milk samples containing ABP of Ec1 were lower than those observed in controls without ABP. The ABP-coated packaging films exhibited antimicrobial activity against the pathogens, indicating the application of ABP from Bacillus spp. in antimicrobial packing materials. These observations increase the likelihood of potential use of the isolated Bacillus spp. or their ABP for application in food biopreservation and as probiotics.