Displaying publications 21 - 40 of 57 in total

Abstract:
Sort:
  1. Removal of cholesterol by lactobacilli via incorporation and conversion to coprostanol
    Lye HS, Rusul G, Liong MT
    J Dairy Sci, 2010 Apr;93(4):1383-92.
    PMID: 20338415 DOI: 10.3168/jds.2009-2574
    Fifteen strains of Lactobacillus and Bifidobacterium were screened based on their ability to adhere to hydrocarbons via the determination of cellular hydrophobicity. Lactobacillus acidophilus ATCC 314, L. acidophilus FTCC 0291, Lactobacillus bulgaricus FTCC 0411, L. bulgaricus FTDC 1311, and L. casei ATCC 393 showed greater hydrophobicity and, thus, were selected for examination of cholesterol-removal properties. All selected strains showed changes in cellular fatty acid compositions, especially total fatty acids and saturated and unsaturated fatty acids in the presence of cholesterol compared with those grown in the absence of cholesterol. In addition, we found that cells grown in media containing cholesterol were more resistant to sonication and enzymatic lysis compared with those grown without cholesterol. We further evaluated the location of the incorporated cholesterol via the insertion of fluorescence probes into the cellular membrane. In general, enrichment of cholesterol was found in the regions of the phospholipid tails, upper phospholipids, and polar heads of the cellular membrane phospholipid bilayer. Our results also showed that lactobacilli were able to reduce cholesterol via conversion of cholesterol to coprostanol, aided by the ability of strains to produce cholesterol reductase. Our results provided experimental evidence to strengthen the hypothesis that probiotics could remove cholesterol via the incorporation of cholesterol into the cellular membrane and conversion of cholesterol to coprostanol. The strains studied may be potential health adjunct cultures in fermented dairy products with possible in vivo hypocholesterolemic effects.
    Matched MeSH terms: Bifidobacterium/enzymology; Bifidobacterium/metabolism*
  2. Fermentation of Metroxylon sagu resistant starch type III by Lactobacillus sp. and Bifidobacterium bifidum
    Siew-Wai L, Zi-Ni T, Karim AA, Hani NM, Rosma A
    J Agric Food Chem, 2010 Feb 24;58(4):2274-8.
    PMID: 20121195 DOI: 10.1021/jf903820s
    The in vitro fermentability of sago (Metroxylon sagu) resistant starch type III (RS(3)) by selected probiotic bacteria was investigated. Sago RS(3) with 12% RS content was prepared by enzymatic debranching of native sago starch with pullulanase enzyme, followed by autoclaving, cooling, and annealing. The fermentation of sago RS(3) by L. acidophilus FTCC 0291, L. bulgaricus FTCC 0411, L. casei FTCC 0442, and B. bifidum BB12 was investigated by observing the bacterial growth, carbohydrate consumption profiles, pH changes, and total short chain fatty acids (SCFA) produced in the fermentation media. Comparisons were made with commercial fructo-oligosaccharide (FOS), Hi-maize 1043, and Hi-maize 240. Submerged fermentations were conducted in 30 mL glass vials for 24 h at 37 degrees C in an oven without shaking. The results indicated that fermentation of sago RS(3) significantly (P < 0.05) yielded the highest count of Lactobacillus sp. accompanied by the largest reduction in pH of the medium. Sago RS(3) was significantly the most consumed substrate compared to FOS and Hi-maizes.
    Matched MeSH terms: Bifidobacterium/growth & development*; Bifidobacterium/metabolism
  3. Fulltext Comparison between yogurt and commercial probiotics in the duration of diarrhea in pediatric age group
    Aamer Naseer, Humayun Iqbal Khan, Mian Jawad Ahmad, Rabia Tariq, Atif Amin Baig
    Malaysian Journal of Paediatrics and Child Health, 2017;23(1):0-0.
    MyJurnal
    Objective: To compare the mean duration of diarrhea between children taking yogurt and with the group taking commercial probiotics, containing lactobacillus in acute watery diarrhea. Materials and

    Methods: This descriptive study was conducted in the Department of Pediatrics, Services Hospital, Lahore. The duration of this cross sectional study was 6 months, from June 2013 to November 2013. A total of 200 children suffering from acute watery diarrhea were involved in the study after the informed consent under the said hospital. Their demographic information was recorded and later divided in two groups of 100 each; group A received yogurt and group B was given commercial probiotic. The duration of diarrhea was observed in both groups. The results were compared by using independent sample t-test.

    Results: The average duration of diarrhea in group A, was 1.98 + 1.31 day while that in group B was 3.09 + 1.64 days. Student's t-test was applied and the difference between the two groups was found to be statistically significant (p< 0.05).

    Conclusions: Treatment with yogurt significantly decreases the mean duration of diarrhea as compared to probiotic among patients with acute watery diarrhea.
    Matched MeSH terms: Bifidobacterium
  4. Fulltext Encapsulation of Bifidobacterium pseudocatenulatum Strain G4 within Bovine Gelatin-Genipin-Sodium Alginate Combinations: Optimisation Approach Using Face Central Composition Design-Response Surface Methodology (FCCD-RSM)
    Khalil KA, Mustafa S, Mohammad R, Ariff AB, Ahmad SA, Dahalan FA, et al.
    Int J Microbiol, 2019;2019:4208986.
    PMID: 31093290 DOI: 10.1155/2019/4208986
    Bovine gelatin is a biopolymer which has good potential to be used in encapsulating matrices for probiotic candidate Bifidobacterium pseudocatenulatum strain G4 (G4) because of its amphoteric nature characteristic. Beads were prepared by the extrusion method using genipin and sodium alginate as a cross-linking agent. The optimisation of bovine gelatin-genipin-sodium alginate combinations was carried out using face central composition design (FCCD) to investigate G4 beads' strength, before and after exposed to simulated gastric (SGF), intestinal fluids (SIF), and encapsulation yield. A result of ANOVA and the polynomial regression model revealed the combinations of all three factors have a significant effect (p < 0.05) on the bead strength. Meanwhile, for G4 encapsulation yield, only genipin showed less significant effect on the response. However, the use of this matrix remained due to the intermolecular cross-linking ability with bovine gelatin. Optimum compositions of bovine gelatin-genipin-sodium alginate were obtained at 11.21% (w/v), 1.96 mM, and 2.60% (w/v), respectively. A model was validated for accurate prediction of the response and showed no significant difference (p > 0.05) with experimental values.
    Matched MeSH terms: Bifidobacterium pseudocatenulatum
  5. Fulltext Comparison of the viability of probiotics from various cultured-milk drinks in a simulated pH study of the human gastrointestinal tract
    Ting, A.S.Y, DeCosta, J.L.
    International Food Research Journal, 2009;16(1):59-64.
    MyJurnal
    Different probiotic strains are incorporated into cultured-milk drinks by respective manufacturers with the common aim of providing health benefits to the consumers. Four common cultured-milk products (brands N, S, V and Y) were evaluated for their quality of probiotic strains used, based on the susceptibility of the probiotics to various pH levels simulated to mimic the gastrointestinal system. Results showed that brands Y and V have higher initial probiotic inoculum compared to brands N and S although probiotics from brands N and S were more tolerant to pH 3. Generally, all probiotic strains preferred higher pH with highest viability of Lactobacillus spp., Bifidobacterium spp., and Streptococcus thermophilus observed at pH 8.1. Our study also discovered that among the four brands tested, brand V contained probiotic strains which are most likely to remain viable after passage through the gastrointestinal system.
    Matched MeSH terms: Bifidobacterium
  6. Fulltext Fructooligosaccharides in honey and effects of honey on growth of Bifidobacterium longum BB 53
    International Food Research Journal, 2010;17(3):557-561.
    MyJurnal
    This research was carried out to determine the fructooligosaccharides content in local honey samples, namely the wild Malaysian Tualang honey and common wild honey obtained from Tapah, Perak and a commercial Tualang honey. Local wild honeys were found to contain a higher concentration of fructooligosaccharides (FOS) compared to the commercial Tualang honey. The FOS quantified from local wild honeys was inulobiose, kestose and nystose. Nystoses were found at a very low amount in the commercial Tualang honey. The effects of honey on the growth of Bifidobacterium longum BB 536 were investigated. Both wild and commercial honey samples including FOS standard were found to support the growth of B. longum. The pH value of the skim milk + honey inoculated with the probiotic strain decreases as expected. Addition of honey was found to support the growth of B. longum BB 536.
    Matched MeSH terms: Bifidobacterium
  7. Enhanced growth and bioconversion of isoflavones in prebiotic-soymilk fermented by UV-treated lactobacilli and bifidobacteria
    Yeo SK, Liong MT
    Int J Food Sci Nutr, 2012 Aug;63(5):566-79.
    PMID: 22133079 DOI: 10.3109/09637486.2011.639349
    The aim of this study was to evaluate the effects of ultraviolet (UV) radiation (ultraviolet A (UVA), ultraviolet B (UVB) and ultraviolet C (UVC) at 30-90 J/m²) on the membrane properties of lactobacilli and bifidobacteria, and their bioconversion of isoflavones in prebiotic-soymilk. UV treatment caused membrane permeabilization and alteration at the acyl chain, polar head and interface region of membrane bilayers via lipid peroxidation. Such alteration subsequently led to decreased (p < 0.05) viability of lactobacilli and bifidobacteria immediately after the treatment. However, the effect was transient where cells treated with UV, particularly UVA, grew better in prebiotic-soymilk than the control upon fermentation at 37°C for 24 h (p < 0.05). In addition, UV treatment also increased (p < 0.05) the intracellular and extracellular β-glucosidase activity of lactobacilli and bifidobacteria. This was accompanied by an increased (p < 0.05) bioconversion of glucosides to bioactive aglycones in prebiotic-soymilk. Our present study illustrated that treatment of lactobacilli and bifidobacteria with UV could develop a fermented prebiotic-soymilk with enhanced bioactivity.
    Matched MeSH terms: Bifidobacterium/growth & development; Bifidobacterium/metabolism; Bifidobacterium/radiation effects*
  8. Probiotic consumption relieved human stress and anxiety symptoms possibly via modulating the neuroactive potential of the gut microbiota
    Ma T, Jin H, Kwok LY, Sun Z, Liong MT, Zhang H
    Neurobiol Stress, 2021 May;14:100294.
    PMID: 33511258 DOI: 10.1016/j.ynstr.2021.100294
    Stress has been shown to disturb the balance of human intestinal microbiota and subsequently causes mental health problems like anxiety and depression. Our previous study showed that ingesting the probiotic strain, Lactobacillus (L.) plantarum P-8, for 12 weeks could alleviate stress and anxiety of stressed adults. The current study was a follow-up work aiming to investigate the functional role of the gut metagenomes in the observed beneficial effects. The fecal metagenomes of the probiotic (n = 43) and placebo (n = 36) receivers were analyzed in depth. The gut microbiomes of the placebo group at weeks 0 and 12 showed a significantly greater Aitchison distance (P Bifidobacterium adolescentis, Bifidobacterium longum, and Fecalibacterium prausnitzii (P 
    Matched MeSH terms: Bifidobacterium longum; Bifidobacterium adolescentis
  9. Hypocholesterolaemic effect of yoghurt containing Bifidobacterium pseudocatenulatum G4 or Bifidobacterium longum BB536
    Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM, Hassan FA
    Food Chem, 2012 Nov 15;135(2):356-61.
    PMID: 22868099 DOI: 10.1016/j.foodchem.2012.04.120
    The effect of a yoghurt supplement containing Bifidobacterium pseudocatenulatum G4 or Bifidobacterium longum BB536 on plasma lipids, lipid peroxidation and the faecal excretion of bile acids was examined in rats fed a cholesterol-enriched diet. After 8 weeks, the rats in the positive control (PC) group who were fed the cholesterol-enriched diet showed significant increases in plasma total cholesterol (TC), low-density lipoprotein (LDL) cholesterol, and malondialdehyde (MDA). However, groups fed a cholesterol-enriched diet supplemented with yoghurt containing B. pseudocatenulatum G4 or B. longum BB536 had significantly lower plasma TC, LDL-C, very-low-density lipoprotein (VLDL) cholesterol, and MDA than had the PC group after 8 weeks of treatment. In addition, faecal excretion of bile acids was markedly increased in the rats fed the yoghurt containing B. pseudocatenulatum G4 or B. longum BB536 as compared to the PC and NC groups.
    Matched MeSH terms: Bifidobacterium/metabolism*
  10. Effect of electroporation on bioconversion of isoflavones and probiotic properties of parents and subsequent passages of Bifidobacterium longum
    Yeo SK, Ong JS, Liong MT
    Appl Biochem Biotechnol, 2014 Oct;174(4):1496-1509.
    PMID: 25119552 DOI: 10.1007/s12010-014-1141-6
    This study aimed to evaluate the effects of electroporation on growth, bioconversion of isoflavones, and probiotic properties of parent organisms and subsequent passages of Bifidobacterium longum FTDC 8643. Electroporation with the strength of electric field at 7.5 kV cm(-1) for 3.5 ms was applied on B. longum FTDC 8643. The viability of B. longum FTDC 8643 increased significantly upon treatment with electroporation. Such treatment also enhanced the intracellular and extracellular β-glucosidase activity, leading to enhanced production of bioactive isoflavone aglycones in mannitol-soymilk (P 
    Matched MeSH terms: Bifidobacterium/growth & development*
  11. Safety of probiotics: translocation and infection
    Liong MT
    Nutr Rev, 2008 Apr;66(4):192-202.
    PMID: 18366533 DOI: 10.1111/j.1753-4887.2008.00024.x
    The long history of safety has contributed to the acceptance of probiotics as a safe food adjunct. Consequently, many probiotic products and their applications have been granted GRAS (generally regarded as safe) status. However, this classification has been frequently generalized for all probiotic strains regardless of their application. Cases of probiotics from the genera Lactobacillus, Leuconostoc, Pediococcus, Enterococcus, and Bifidobacterium have been isolated from infection sites, leading to the postulation that these probiotics can translocate. Probiotic translocation is difficult to induce in healthy humans, and even if it does occur, detrimental effects are rare. Despite this, various reports have documented health-damaging effects of probiotic translocation in immunocompromised patients. Due to probiotics' high degree of safety and their morphological confusion with other pathogenic bacteria, they are often overlooked as contaminants and are least suspected as pathogens. However, the antibiotic resistance of some strains has increased the complexity of their eradication. Probiotic translocation and infection deserve further investigation and should become a facet of safety assessment so the negative effects of probiotics do not outweigh the benefits.
    Matched MeSH terms: Bifidobacterium/physiology*
  12. Growth of Bifidobacterium longum BB536 in medida (fermented cereal porridge) and their survival during refrigerated storage
    Kabeir BM, Abd-Aziz S, Muhammad K, Shuhaimi M, Yazid AM
    Lett Appl Microbiol, 2005;41(2):125-31.
    PMID: 16033508
    To develop medida, a Sudanese fermented thin porridge as a probiotic dietary adjunct with high total solids.
    Matched MeSH terms: Bifidobacterium/growth & development*
  13. Potential of novel dextran oligosaccharides as prebiotics for obesity management through in vitro experimentation
    Sarbini SR, Kolida S, Deaville ER, Gibson GR, Rastall RA
    Br J Nutr, 2014 Oct 28;112(8):1303-14.
    PMID: 25196744 DOI: 10.1017/S0007114514002177
    The energy-salvaging capacity of the gut microbiota from dietary ingredients has been proposed as a contributing factor for the development of obesity. This knowledge generated interest in the use of non-digestible dietary ingredients such as prebiotics to manipulate host energy homeostasis. In the present study, the in vitro response of obese human faecal microbiota to novel oligosaccharides was investigated. Dextrans of various molecular weights and degrees of branching were fermented with the faecal microbiota of healthy obese adults in pH-controlled batch cultures. Changes in bacterial populations were monitored using fluorescent in situ hybridisation and SCFA concentrations were analysed by HPLC. The rate of gas production and total volume of gas produced were also determined. In general, the novel dextrans and inulin increased the counts of bifidobacteria. Some of the dextrans were able to alter the composition of the obese human microbiota by increasing the counts of Bacteroides-Prevotella and decreasing those of Faecalibacterium prausnitzii and Ruminococcus bromii/R. flavefaciens. Considerable increases in SCFA concentrations were observed in response to all substrates. Gas production rates were similar during the fermentation of all dextrans, but significantly lower than those during the fermentation of inulin. Lower total gas production and shorter time to attain maximal gas production were observed during the fermentation of the linear 1 kDa dextran than during the fermentation of the other dextrans. The efficacy of bifidobacteria to ferment dextrans relied on the molecular weight and not on the degree of branching. In conclusion, there are no differences in the profiles between the obese and lean human faecal fermentations of dextrans.
    Matched MeSH terms: Bifidobacterium/classification; Bifidobacterium/growth & development; Bifidobacterium/immunology; Bifidobacterium/metabolism*
  14. Viability and activity of bifidobacteria during refrigerated storage of yoghurt containing Mangifera pajang fibrous polysaccharides
    Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM
    J Food Sci, 2012 Nov;77(11):M624-30.
    PMID: 23106104 DOI: 10.1111/j.1750-3841.2012.02955.x
    The viability and activity of Bifidobacterium pseudocatenulatum G4, B. longum BB 536 and yoghurt cultures (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) were studied in yoghurt containing 0.75% Mangefira pajang fibrous polysaccharides (MPFP) and inulin. Growth of probiotic organisms, their proteolytic activities, the production of short chain fatty acids (lactic, acetic and propionic) and the pH of the yoghurt samples were determined during refrigerated storage at 4 °C for 28 d. B. pseudocatenulatum G4 and B. longum BB 536 showed better growth and activity in the presence of MPFP and inulin, which significantly increased the production of short chain fatty acids as well as the proteolytic activity of these organisms.
    Matched MeSH terms: Bifidobacterium/growth & development*; Bifidobacterium/isolation & purification
  15. In vitro assessment on effect of duodenal contents on the lead (Pb(2+)) binding capacity of two probiotic bacterial strains
    Xing S, Song Y, Liang JB, Faseleh Jahromi M, Shokryazda P, Mi J, et al.
    Ecotoxicol Environ Saf, 2017 May;139:78-82.
    PMID: 28113114 DOI: 10.1016/j.ecoenv.2017.01.016
    In vitro Lead (Pb(2+)) binding capacity of two probiotic bacteria strains, namely Bifidobacterium longumBB79 and Lactobacillus pentosusITA23, was assessed following incubation with the intestinal contents (IC) of laying hens. Results of this study demonstrated that IC treatment significantly enhanced (P<0.01) Pb(2+) binding capacity of both bacterial strains. Fourier transform infrared analysis indicated that several functional groups (O-H or N-H, C-H, C˭O, C-O, and C-O-C) on the bacteria cell wall involved in metal ion binding were altered after IC incubation, and new groups appeared between the 3700cm(-1) and 4000cm(-1)bands. Transmission electron microscopy demonstrated that after incubation with IC, unidentified IC components created new binding sites on the bacterial cell surface. These particles also changed the mechanism of Pb(2+) binding of the two strains from intracellular accumulation to extracellular adsorption.
    Matched MeSH terms: Bifidobacterium
  16. Fulltext Effect of Ganoderma lucidum polysaccharides on the growth of Bifidobacterium spp. as assessed using Real-time PCR
    Yamin, S., Shuhaimi, M., Arbakariya, A., Khalilah, A. K., Anas, O., Yazid, A. M., et al.
    International Food Research Journal, 2012;19(3):1199-1205.
    MyJurnal
    The use of component from Ganoderma lucidum as prebiotic source is interesting as the G. lucidum itself was known for more than a decade in the traditional Chinese medicine. In this work, Ganoderma lucidum crude polysaccharides (GLCP) and Polysaccharide-fraction number 2 (PF-2) were used as carbon sources in the fermentation with Bifidobacterium sp. The results showed the potential of prebiotic effect of the G. lucidum extract in batch-culture fermentation based on increment in the growth of bacteria used (0.4 – 1.5 log10 CFU/mL) after 18h fermentation. Fermentation was further done using faecal materials as bacterial inocula and bacterial growth changes were examined using real-time PCR. The results showed the ability of GLCP and PF-2 to support the growth of Bifidobacterium genus with 0.3 and 0.7 log10 cells/ml increased, respectively. Interestingly, Lactobacillus which is known as beneficial bacterial genus also showed growth increment with 0.7 and 1 log10 cells/ml increased. The competition for carbon sources thus inhibits the growth of potentially harmful genus, Salmonella (0.3 and 0.5 log10 cells/ml) in comparison to the control.
    Matched MeSH terms: Bifidobacterium
  17. Effect of electroporation on viability and bioconversion of isoflavones in mannitol-soymilk fermented by lactobacilli and bifidobacteria
    Yeo SK, Liong MT
    J Sci Food Agric, 2013 Jan;93(2):396-409.
    PMID: 22806322 DOI: 10.1002/jsfa.5775
    The aim of this study was to evaluate the effect of electroporation (2.5-7.5 kV cm⁻¹ for 3.0-4.0 ms) on the growth of lactobacilli and bifidobacteria, membrane properties and bioconversion of isoflavones in mannitol-soymilk.
    Matched MeSH terms: Bifidobacterium/enzymology; Bifidobacterium/growth & development; Bifidobacterium/metabolism*
  18. An in vitro study: prebiotic effects of edible palm hearts in batch human fecal fermentation system
    Lee-Ling C, Hui Yan T, Saupi N, Nazamid S, Sarbini SR
    J Sci Food Agric, 2022 Dec;102(15):7231-7238.
    PMID: 35760587 DOI: 10.1002/jsfa.12088
    BACKGROUND: Edible palm hearts (EPH), known as palmito, chonta or swamp cabbage in America or umbut in Malaysia, is a type of vegetable harvested from palm tree species. EPH is firm and smooth and described as having a flavor resembling artichoke. It has underlying prebiotic potential that selectively stimulates the growth and activity of beneficial colonic microbiota, thus enhancing the host's health. This study is the first to present results of EPH from local species such as oil palm (Elaeis guineensis), sago palm (Metroxylon sagu) and coconut (Cocos nucifera) using in vitro colonic fermentation with human fecal slurry. Samples obtained at 0, 6, 12 and 24 h were evaluated by bacterial enumeration using fluorescent in situ hybridization (FISH), and short-chain fatty acids (SCFA) were analyzed by high-performance liquid chromatography (HPLC).

    RESULTS: All EPH samples revealed induction effects towards Bifidobacterium spp., Lactobacillus-Enterococcus and Bacteroidaceae/Prevotellaceae populations similar to those in inulin fermentation. A significant decrease (P ≤ 0.05) in pathogenic Clostridium histolyticum group was observed in the response of raw sago palm hearts. In general, all samples stimulate the production of SCFA. Particularly in the colonic fermentation of sago palm heart, acetate and propionate revealed the highest concentrations of 286.18 and 284.83 mmol L-1 in raw and cooked form, respectively.

    CONCLUSION: This study concluded that edible palm hearts can be a potential prebiotic ingredient that promotes human gastrointestinal health, as well as discovering a new direction towards an alternative source of functional foods. © 2022 Society of Chemical Industry.

    Matched MeSH terms: Bifidobacterium
  19. Bifidobacterium longum BB536 alleviated upper respiratory illnesses and modulated gut microbiota profiles in Malaysian pre-school children
    Lau AS, Yanagisawa N, Hor YY, Lew LC, Ong JS, Chuah LO, et al.
    Benef Microbes, 2018 Jan 29;9(1):61-70.
    PMID: 29065707 DOI: 10.3920/BM2017.0063
    This 10-months randomised, double-blind, parallel and placebo-controlled study evaluated the effects of Bifidobacterium longum BB536 on diarrhoea and/or upper respiratory illnesses in 520 healthy Malaysian pre-school children aged 2-6 years old. The subjects randomly received a one-gram sachet containing either BB536 (5×109 cfu) or placebo daily. Data analysis was performed on 219 subjects who fully complied over 10-months (placebo n=110, BB536 n=109). While BB536 did not exert significant effects against diarrhoea in children, Poisson regression with generalised estimating equations model indicated significant intergroup difference in the mean number of times of respiratory illnesses over 10 months. The duration of sore throat was reduced by 46% (P=0.018), with marginal reduction for duration of fever (reduced by 27%, P=0.084), runny nose (reduced by 15%, P=0.087) and cough (reduced by 16%, P=0.087) as compared to the placebo. Principal coordinate analysis at genus level of the gut microbiota revealed significant differences between 0 and 10 months in the BB536 group (P<0.01) but not in placebo group (P>0.05). The abundance of the genus Faecalibacterium which is associated with anti-inflammatory and immuno-modulatory properties was significantly higher in the BB536 group (P<0.05) compared to the placebo group. Altogether, our present study illustrated the potential protective effects of BB536 against upper respiratory illnesses in pre-school Malaysian children, with gut microbiota modulating properties.
    Matched MeSH terms: Bifidobacterium longum/physiology*
  20. Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation
    Wu Y, Li S, Tao Y, Li D, Han Y, Show PL, et al.
    Food Chem, 2021 Jun 30;348:129083.
    PMID: 33517000 DOI: 10.1016/j.foodchem.2021.129083
    In this study, three potential probiotic strains were selected to ferment blueberry and blackberry juices. The viable cell counts of selected strains were increased by 0.4-0.7 log CFU/mL in berry juices environments after 48-h fermentation. Meanwhile, the contents of cyanindin-3-glucoside and peonidin-3-glucoside decreased over 30%. Heatmap presented an upgrade trend of syringic acid, ferulic acid, gallic acid and lactic acid during fermentation. However, the contents of p-coumaric acid, protocatechuic acid, chlorogenic acid, critic acid and malic acid showed downgrade trend. The metabolism of phenolics probably contributed to the enhancement of the ABTS radical scavenging activity (40%-60%) in fermented berry juices. Moreover, the three strains presented different capacities on changing the quality of berry juices according to the PCA and LDA analysis. The contents of individual organic acids had positive correlations with sensory quality, especially for sourness. Overall, probiotic fermentation could improve the sensory quality of berry juices.
    Matched MeSH terms: Bifidobacterium bifidum/metabolism
Related Terms
Filters
Contact Us

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links