Enhanced Survival of Probiotic Lactobacillus acidophilus by Encapsulation with Nanostructured Polyelectrolyte Layers through Layer-by-Layer Approach

The encapsulation of probiotic Lactobacillus acidophilus through layer-by-layer self-assembly of polyelectrolytes (PE) chitosan (CHI) and carboxymethyl cellulose (CMC) has been investigated,to enhance its survival m adverse conditions encountered in the GI tract The survival of encapsulated cells in simulated gastric (SGF) and intestinal fluids (SIF) is significant when compared to nonencapsulated cells On sequential exposure to SGF and SIF fox 120 nun, almost complete death of free cells is observed However, for cells coated with three nanolayers of PEs (CHI/CMC/CHI) about 33 log % of the cells (6 log cfu/500 mg) survived under the same conditions The enhanced survival rate of encapsulated L acidophilus can be attributed to the impermeability of polyelectrolyte nanolayers to large enzyme molecules like pepsin, and pancreatin that cause proteolysis and to the stability of the polyelectrolyte nanolayers in gastric and intestinal pH The PE coating also serves to reduce viability losses during freezing and freeze- drying About 73 and 92 log % of uncoated and coated cells survived after freeze:drying, and the losses occurring between freezing and freeze-drying were found to be lower for coated cells

In vitro fermentation of rice bran combined with Lactobacillus acidophilus 14 150B or Bifidobacterium longum 05 by the canine faecal microbiota

The fermentability of rice bran (RB), alone or in combination with one of two probiotics, by canine faecal microbiota was evaluated in stirred, pH-controlled, anaerobic batch cultures. RB enhanced the levels of bacteria detected by probes Bif164 (bifidobacteria) and Lab158 (lactic acid bacteria); however, addition of the probiotics did not have a significant effect on the predominant microbial counts compared with RB alone. RB sustained levels of Bifidobacterium longum 05 throughout the fermentation; in contrast, Lactobacillus acidophilus 14 150B levels decreased significantly after 5-h fermentation. RB fermentation induced changes in the short-chain fatty acid (SCFA) profile. However, RB combined with probiotics did not alter the SCFA levels compared with RB alone. Denaturing gradient gel electrophoresis analysis of samples obtained at 24 h showed a treatment effect with RB, which was not observed in the RB plus probiotic systems. Overall, the negative controls displayed lower species richness than the treatment systems and their banding profiles were distinct. This study illustrates the ability of a common ingredient found in pet food to modulate the canine faecal microbiota and highlights that RB may be an economical alternative to prebiotics for use in dog food.

Inibição do crescimento de Escherichia coli isolada de Queijo Minas Frescal por Lactobacillus acidophilus

Escherichia coli faz parte da microbiota anaeróbica facultativa normal, sendo também considerada um dos maiores patógenos entéricos predominantes no cólon dos animais e homem. Neste trabalho, realizaram-se ensaios in vitro para avaliar o grau de atividade antagonista de cinco cepas de Lactobacillus acidophilus, com capacidade probiótica sobre Escherichia coli BIA 26 (STEC) isolada de queijo Minas Frescal. Para tanto, foi utilizado o teste de inibição através do método de dupla camada em triplicata para avaliar zonas de inibição de crescimento. Todas as cepas de Lactobacillus mostraram-se capazes de inibir a E. coli, com zonas de inibição variando de 12 a 15mm de diâmetro, sendo que a maioria apresentou 14mm de diâmetro, consideradas como fortes halos de inibição.

Antibiosis associated to Lactobacillus acidophilus growth .1. Strain selection and study of an alternative medium using whey

The production of antimicrobial compounds of some strains of Lactobacillus acidophilus has been studied. They have been grown in whey supplemented with soy milk. It has been found that the production of compounds is able to inhibit the growing of both target bacteria analysed: Staphylococcus aureus and Escherichia coli. The results showed a significant variation (p>0.05) depending on the strain of L. acidophilus and on the level of supplementation utilized. Most of the inhibition observed resulted from the presence of the lactic acid produced. It has also been found the production of other antimicrobial compounds showing inhibitory capacity. The action of these compounds was influenced by the substract pH.

Atividade antimicrobiana de Lactobacillus acidophilus, contra microrganismos patogênicos veiculados por alimentos

The antimicrobial activity of a commercial probiotic culture, Lactobacillus acidophilus (La5), was tested against two foodborne pathogens, Escherichia coli and Staphylococcus aureus. The antagonistic effect of the probiotic culture in vitro was performed by applying both Multilayer Agar Plate and Agar Well Diffusion methods. The results indicated that the inhibitory substance present on 72 hours culture broth supernatant was extracellular and diffusible. The incubation period of the lactic acid bacteria on MRS Broth, at 3 7 degrees C in aerobic conditions, for the highest lactic acid production (1,08 g/%) was 72 hours, which gave a minimum pH value of the supernatant (3,90) and the best inhibition results by the Well Diffusion Agar Assay, showing inhibition zone diameters of 14,75mm and 15,0mm for E. coli and S. aureus, respectively. The inhibitor compound was not sensitive to proteolytic enzyme and freezing, but was totally inactivated when the supernatant was neutralized with NaOH 1 N solution. The results suggest that the inhibitory activity was due to the lactic acid concentration and the low pH of the probiotic culture broth.

Antibiosis associated to Lactobacillus acidophilus growth .2. Optimization of some culture parameters in whey and soy milk medium

Whey supplemented with soy milk has been used as a low-cost alternative in the growth of Lactobacillus acidophilus for the production of antimicrobial compounds. Response Surface Metodology has been employed in order to study the effects of initial pH, incubation temperature and soy milk rate for supplementation in the production of antimicrobial substance. It has been observed that both tested microrganisms used (S. aureus and E. coli) were inhibited by antimicrobial substance produced by L. acidophilus. The results obtained with E. coli inhibition did not follow the employed statistical model. on the other hand, when the tested microorganism S. aureus was used, the best inhibition results have been obtained when L. acidophilus was incubated at 36.80 degrees C in whey with 5.6 initial pH and 31,90% (v/v) rate supplemented with soy milk. The analysed antimicrobial substances were nor acids neither hidrogen peroxid.

Lactobacillus acidophilus CRL 1014 improved gut health in the SHIME® reactor

Background: How to maintain gut health is a goal for scientists throughout the world. Therefore, microbiota management models for testing probiotics, prebiotics, and synbiotics have been developed.Methods: The SHIME® model was used to study the effect of Lactobacillus acidophilus 1014 on the fermentation pattern of the colon microbiota. Initially, an inoculum prepared from human feces was introduced into the reactor vessels and stabilized over 2-wk using a culture medium. This stabilization period was followed by a 2-wk control period during which the microbiota was monitored. The microbiota was then subjected to a 4-wk treatment period by adding 5 mL of sterile peptone water with L. acidophilus CRL1014 at the concentration of 108 CFU/mL to vessel one (the stomach compartment). Plate counts, Denaturing Gradient Gel Electrophoresis (DGGE), short-chain fatty acid (SCFA) and ammonium analyses were carried out for monitoring of the microbial community from the colon compartments.Results: A significant increase (p < 0.01) in the Lactobacillus spp. and Bifidobacterium spp. populations was observed during the treatment period. The DGGE obtained showed changes in the lactobacilli community from the colon compartments of the SHIME® reactor. The (SCFA) concentration increased (p < 0.01) during the treatment period, due mainly to significant increased levels of acetic, butyric, and propionic acids. However, ammonium concentrations decreased during the same period (p < 0.01).Conclusions: This study showed the beneficial influence of L. acidophilus CRL 1014 on microbial metabolism and lactobacilli community composition for improving human health. © 2013 Sivieri et al.; licensee BioMed Central Ltd.

Desenvolvimento de um produto tipo hambúrguer à base de carne de frango (Gallus gallus) e resíduo de soja, fermentado com Lactobacillus acidophilus CRL 1014

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de sorvete de iogurte simbiótico à base de extrato aquoso de soja e de yacon (Smallanthus sonchifolius) fermentado com Lactobacillus acidophilus CRL 1014

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influência de Lactobacillus acidophilus sobre biofilme formado por Candida albicans in vitro e infecção em modelo de invertebrado

Pós-graduação em Biopatologia Bucal - ICT

Sinergismo entre substâncias antimicrobianas e Lactobacillus acidophilus na inibição de Salmonella enteritidis e Salmonella gallinarum

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação do ecossistema microbiano de ratos wistar submetidos à carcinogênese química de cólon após o consumo de lactobacillus acidophilus crl 1014 e extrato aquoso

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

High protein microparticles produced by ionic gelation containing Lactobacillus acidophilus for feeding pacu larvae

Microparticles with high protein content can be used as diets to mimic the proximate composition of Artemia nauplii. After production, the particles were characterized with respect to their proximate composition, mean size, morphology, and rehydration behavior after drying. The protein content, lipid content and the particle moisture were similar to Artemia nauplii, with mean values of 50, 23, and 85%, respectively. Additionally, the particles were used in a pacu (Piaractus mesopotamicus) larval growth experiment. Also, the probiotic Lactobacillus acidophilus was added to one of the diets, and the effects of the diets were evaluated on larvae growth and stress resistance. Larvae fed the experimental diets had lower growth than larvae fed with Artemia nauplii or a commercial diet. All of the evaluated diets, including the experimental ones, showed high ingestion rates (>90%). In the stress test by air exposure, larvae fed with the microparticle without probiotic exhibited a significantly higher mortality than those fed the commercial diet or those fed with Artemia nauplii. The low growth rates may have been due to a potential nutritional inadequacy with respect to the low mineral/vitamin content of the experimental diets. (C) 2014 Elsevier Ltd. All rights reserved.