Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy
This study aimed at using grape marc for the growth of probiotics with the perspective of producing a functional ingredient having antioxidant activity. Lactobacillus plantarum 12A and PU1, Lactobacillus paracasei 14A, and Bifido bacteriumbreve 15A showed the ability to grow on grapemarc (GM) based media. The highest bacterial cell density (>9.0 CFU/g) was found in GM added of 1% of glucose (GMG). Compared to un-inoculated and incubated control fermented GMG showed a decrease of carbohydrates and citric acid together with an increase of lactic acid. The content of several free aminoacids and phenol compounds differed between samples. Based on the survival under simulated gastrointestinal conditions, GMG was a suitable carrier of lactic acid bacteria and bifidobacteria strains. Compared to the control, cell-free supernatant (CFS) of fermented GMG exhibited a marked antioxidant activity in vitro. The increased antioxidant activity was confirmed using Caco-2 cell line after inducing oxidative stress, and determining cell viability and radical scavenging activity through MTT and DCFH-DA assays, respectively. Supporting these founding, the SOD-2 gene expression of Caco-2 cells also showed alowest pro-oxidant effect induced by the four CFS of GMG fermented by probiotic strains.
1Centre of Biological Engineering, University of Minho, Portugal.
2International Iberian Nanotechnology Laboratory, Portugal
Electrohydrodynamic processing has been recently suggested to be a simple and straightforward method to generate micro- and nanostructures and pointed as an emerging technology, which can be employed as a tool for the encapsulation of functional ingredients. Some of its advantages are: no requirement of high temperatures (i.e. sensitive ingredients can be encapsulated without any activity loss) and the possibility of using only water-based solutions. Electrohydrodynamic processes such as: electro spinning and electro spraying were used for the production of bio-based structures systems for probiotics encapsulation that can be then used in food and pharmaceutical applications. The two processes are very effective to produce bio-based nanostructures with several advantages that overcome the existing technology limitations, such as: different sizes range (micro to nano) and type of structures (fibres and particles), no temperature required, ability to scale-up (multi-nozzle systems), versatility in morphology (porosity and roughness) and low or no organic solvents requirement. Moreover, they guarantee high encapsulation efficiencies, a good stability and a possible controlled release.
Several materials were tested (whey protein isolate, ethylcellulose, zein) to produce those structures, being possible to obtain fibres and particles according to the solutions conditions (concentration of biopolymer and ethanol concentration) and processing conditions (voltage and needle diameter). Results showed that whey protein isolate is the most effective material to encapsulate probiotics, being possible to obtain capsules with sizes ranged between 5 and 0.5 µm. The encapsulation efficiency was 100% being the probiotics stable after processing. The probiotics stability was performed during 3 months showing good results when compared with freeze-dried probiotics.
Electrohydrodynamic processes showed to be a good option to replace spray-drying and freeze-drying technologies for the encapsulation of probiotics.
Biography:
Prof. Lorenzo Pastrana has a PhD in Pharmacy (1991) by the University of Santiago (Spain). He was postdoctoral fellow (1992-1993) in the Centre de Transfert en Microbiologie et Biotechnologie INSA at Toulouse (France). In 1991 he joined the University of Vigo and since 2010 is Professor of Food Science. He founded the Galician Agri-Food Technology Platform (2006). He worked in pre production of bacteriocins and probiotics as well as its applications in food industry. Currently he is working in the production of nanostructures with food grade polymers for controlled or mucoadhesive release of bioactives in food packaging/processing applications. In September 2015 he joined the INL as Head of the Department of Life Sciences.
University of Jammu, India
Objective: Human gut microbiota plays a significant role in determining health and disease status. Probiotics may help maintaining favorable composition of gut microbiota, and can even reverse the ill effects of dysbiosis thus, contributing towards sustaining good health. Several of the potential health benefits of probiotics are well established, and numerous are still under investigation, and wanting more evidences. Probiotics show immense diversity with respect to their health benefitting attributes i.e. health benefits earmarked in one strain/species cannot be extrapolated to others without active experimentation. Thus, bioprospecting of novel efficacious probiotic strains is a continuous practice. Dairy products have widely been used as probiotic vehicles, however, recently earned some criticism due to high fat content, lactose intolerance, and allergies. Therefore, alternative probiotics-vehicles are being explored. Cereals could be one of the good choices as probiotic carriers. The current study aimed at isolating efficient probiotics, their functional characterization, and application for development of oat-based fermented food product using design of experiment (DOE) approach.
Methods: Probiotic bacteria (mostly lactic acid bacteria) were isolated from various sources based on enrichment in MRS. Isolates were examined for tolerance against gastrointestinal (GIT) conditions, and those capable of withstanding, were characterized for desired functional attributes like hydrophobicity, auto-aggregation, co-aggregation, extracellular enzyme activity, antibacterial activity, antibiotic susceptibility, among others. The isolate which showed most of the desired functional features (M-13) was, identified based on 16S rDNA sequence analysis, used for development of oat based fermented food product.
Results: Among 39 LAB isolates, 12 showed tolerance under GIT conditions, and were characterized for various functional properties of probiotics. The isolate M-13 identified as Lactobacillus plantarum (designated as L. plantarum M-13), was selected for developing oat based fermented food product. Optimization of process variables like concentration of oat, and honey, and incubation time was executed using Box-Behnken design of response surface methodology. Optimum level of variables which supported maximum growth of L. plantarum CFU/ml (15.98) was as follows: oat 8.0 %, w/v, honey 3.0 % w/v, and incubation time 48 h. Furthermore, growth of L. plantarum M-13 in modified MRS in which glucose was replaced with various prebiotics (inulin, lactulose, fructooligosaccharides, and xylooligosaccharides) showed that most of prebiotics including the one in-house generated (xylooligosaccharides) supported generous growth of bacterium. Among process variables incubation time was the most effective, and was followed by honey, and oat; interactive effect of honey and incubation time was maximum on growth of bacterium, and was followed by that of oat and honey, and oat and incubation time. The probiotic-prebiotic-fortified food product developed was studied for shelf life.
Conclusion: It may be concluded that L. plantarum have most of the desired probiotics properties, and may potentially be exploited as probiotic. Probiotic-prebioitc-fortified oat based food product (oat +honey) could be a very health carrier of probiotics as it includes all health effects of oats, and that of probiotics, and of course of preobiotic honey.
College of Chemical and Environmental Engineering, Shenzhen University, China
‘Milk Jiaokou’ is a traditional and handmade fermented milk product generally manufactured by herdsmens in Inner Mongolia of China. Usually, it is made from cow, sheep, horse, or camel milk, individually. To date, this product is still used as a zest dish for the herdsmenʼs groups in some Inner Mongolia regions. According to the history book, ‘Milk Jiaokou’ has abundant nutritional values and many physiological functions, but ʼMilk Jiaokouʼ has not yet deep studied or commercially developed in China and other countries so that it is poorly understood. In order to further study ‘Milk Jiaokou’, its nutrient ingredients, chemical and physical properties and microbiology analysis were made using analysis experiment and plate count method in this study. The results revealed that their solid contents of ʼMilk Jiaokouʼ from the herdsmen of XinlinGol League; Lanqi, Tongliao city; and Turehot of Chifeng respectively were high,90.36±0.65g/100g, 92.21±0.28g/100g, 90.24±0.08g/100g, and 92.18±0.38g/100g respectively. The pH values were acidic, 3.25±0.01, 3.68±0.01, 4.31±0.01, 3.82±0.01, sequentially. The protein contents were a little low, 1.76%, 2.10%, 1.53%, and 1.98%, respectively. The total sugar contents were 55mg/g, 39.9mg/g, 52.9mg/gand 70mg/g. Amino acids were abundant, their total amino acid content were1.59g/100g (wherein Asp, Glu, Val, Leu, Phe and Lys were important amino acid), 1.31g/100g (wherein Asp, Glu, Val, Leu, Phe and Lys were important amino acid), 1.51g/100g (wherein Asp, Glu, Pro, Val, Leu and Lys were important amino acid), and 1.51g/100g (Glu, Pro and Leu were important amino acid), respectively. TheʼMilk Jiaokouʼ had abundant microbiological resources which were mostly comprised of Lactobacillus, acetic acid bacteria, yeast, and more. Similarly, the range of the total bacterial counts was from 7.04E+07±0.01E+07 to 8.45E+07±0.21E+07. The colony forming units (CFU) of Lactobacillus in each sample were 1.55E+05±0.15E+05, 1.70E+05±0.10E+05, 2.35E+05±0.35E+05, and 2.30E+05±0.50E+05. The CFU for the acetic acid bacteria were 1.85E+06±0.11E+06, 1.66E+06±0.10E+06, 1.72E+06±0.12E+06, and 1.86E+06±0.23E+06, respectively. The CFU for yeast were 1.03E+07±0.03E+07, 7.73E+06±0.37E+06, 7.72E+06±0.23E+06, and 9.58E+06±1.99E+06, respectively. In conclusion, ‘Milk Jiaokou’ had abundant nutritional values and good physical and chemical properties, which will establish the basis for deeply development of its physiological functions.
Keywords: Milk Jiaokou; physicochemical properties; nutrient ingredients; microbiological diversity.
1Institut Pasteur de Lille, Lactic Acid Bacteria & Mucosal Immunity, France
2Actalia Produits Laitiers, France
3INRA, France
4Agrocampus Ouest, France
5Laboratoires Standa, France
6CIRM-BIA, France
7INRA, France
8AgroParisTech, France
Introduction: Inflammatory bowel disease (IBD) constitutes a growing public health concern in western countries. More generally, inflammation is a key parameter involved in many non-communicable chronic diseases. Bacteria with anti-inflammatory properties are lacking in the dysbiosis accompanying IBD. Selected strains of probiotic bacteria with anti-inflammatory properties accordingly alleviate symptoms and enhance treatment of ulcerative colitis in clinical trials. Such properties are also found in (only) selected strains of dairy starters, including the Propionibacterium freudenreichii and Lactobacillus delbrueckii species, which are widely ingested. We thus investigated the possibility to develop a fermented dairy product, combining both starter and probiotic abilities of both lactic acid and propionic acid bacteria, designed to extend remissions in IBD patients.
Methods: We developed single-strain L. delbrueckii-fermented milk and a two-strain P. freudenreichii and L. delbrueckii-fermented experimental pressed cheese using strains previously selected for their anti-inflammatory properties. This cheese was made in fully mastered conditions and contained only the two selected strains. It was consumed daily by mice during five days before induction of acute colitis by trinitrobenzene sulfonicacid (TNBS). Outcomes of colitis induction were then monitored in mice consuming this cheese or a placebo diary matrix.
Results: For the first time, consumption of a designer P. freudenreichii and Lactobacillus delbrueckii pressed cheese was shown to protect mice against experimental colitis, alleviating severity of symptoms, modulating local and systemic inflammation, as well as colonic oxidative stress and epithelial cell damages. As a control, the corresponding sterile dairy matrix failed to afford such protection.
Discussion: We eat more bacteria through daily consumption of fermented dairy products then through our consumption of functional food supplements. This offers a tremendous level to modulate the digestive tract through the intake of desired bacteria. This work reveals the probiotic potential of a mixture of lactic and propionic selected starters, in the context of fermented dairy products. A “two-in-one” ability is revealed for bacteria able both to produce a fermented dairy product and to modulate inflammation. Such an innovation opens new avenues for the reverse engineering development of anti-inflammatory fermented foods designed for target populations with IBD, and has provided evidences leading to an ongoing pilot clinical study in ulcerative colitis patients.
Biography:
Dr. Gwénael Jan completed his Ph.D. at STLO (INRA-AgrocampusOuest), France. He did his Master degree at the University of Rennes, France. At present Dr. Gwénael Jan is the Directeur de Recherche INRA-Agrocampus Ouest Rennes.
1Department of Analytical Pharmacy and Medicinal Chemistry, Universitas Padjadjaran, Indonesia
2Department of Pharmacology and Clinical Pharmacy, Universitas Padjadjaran, Indonesia
3Department of Pharmaceutics and Pharmaceutical Technology, Universitas Padjadjaran, Indonesia
4Department of Food Technology, Bina Nusantara University, Indonesia
Probiotics may play key roles in human health through its metabolic activities and physiological regulation, including as promoter of nutrient absorption. Therefore, regular consumption of probiotics may increase the absorption of nutrient and drug consumed. In this study, we investigated the effect of probiotic on plasma amlodipine, a dihydropyridine calcium antagonist for the treatment of angina and hypertension, as the model of drug absorption. 18 male New Zealand rabbits were randomly allocated to 3 groups: control group, and two probiotics supplemented groups (Lactobacillus plantarum-strained and Enterococcus faecium-strained, respectively). Probiotics were supplemented for 14 consecutive days before administration of amlodipine, followed by blood collection at various time. Amlodipine concentration was analyzed using a reversed-phase liquid chromatography with fluoresence detector. The results showed that amlodipine concentration of probiotic supplemented groups were significantly higher than the control group. This may provide evidence of the benefit of probiotics consumption during long-term pharmacotherapy.
Keywords: Probiotics, Amlodipine, Drug Absorption.
1Dermatology and Venereology Department, Faculty of Medicine, UniversitasAirlangga, Dr. Soetomo Teaching Hospital, Indonesia
2Clinical Pathology Department, Faculty of Medicine, UniversitasAirlangga, Dr. Soetomo Teaching Hospital, Indonesia
3Pediatric Department, Faculty of Medicine, UniversitasAirlangga, Dr. Soetomo Teaching Hospital, Indonesia
4Food Technology Department, Faculty of Engineering, Bina Nusantara University, Indonesia
Previous research showed potential role of probiotics for allergy, but the mechanism is still unclear. This study aimed to determine the differences and similarities of immune responses for suppressing allergy after supplementation of Lactobacillus plantarum IS-10506 of dadih origin, between allergic children and allergic modeled Balb/c mice. The study was conducted in 2 steps with two types of subjects, Balb/c-mice sensitized by ovalbumin and children with IgE mediated atopic dermatitis. Randomized clinical trials were conducted, in 4 weeks probiotic administration. The adaptive immune response (IFN-h, IL-4 (Th2), and IL-10 (T reg), total IgE); and the allergic reaction were assessed. Both studies showed decreasing allergic reaction and increasing of IL-10 level. IgE level increased in animal model but showed no significant changes in human subjects and increased IL-4 and IFN-γ in animal models but decreased in human subjects. These finding showed that Lactobacillus plantarum IS-10506 supplementation in animal model and human subjects were giving different immune responses, but both showed improvement in allergic reaction and increased T reg function which is represented by IL-10 levels. Lactobacillus plantarum IS-10506 offers a potential treatment for allergic diseases. Further long-term studies are required to confirm the therapeutic efficacy of LIS in allergic reaction.
Keywords: Lactobacillus plantarum IS-10506, immunoregulation, allergy, Balb/c mice, children.
Biography:
Dr. Cita Rosita SigitPrakoeswa has 15 years of working experience in Department of Dermatology and Venereology, Faculty of Medicine, UniversitasAirlangga - Dr Soetomo Teaching Hospital. Since 2016, Dr. Prakoeswa heads the Research and Development Board of Dr. Soetomo Teaching Hospital and since 2009 as an Expert Panel in the Ministry of Health (Risbiniptekdok), Indonesia. She was awarded with four international awards (two best presenter awards and two scholarship awards) and also High Achievement Lecturer at UniversitasAirlangga. Dissemination of various results of her researches carried out through books, journals, and presentation in scientific meetings.
Biofortis Merieux Nutrisciences, France
Human health depends on a balance between three main components: Host Physiology and Psychology, Environmental Factors and Microbiome Ecosystem. From Pasteurian microbiology to the metagenomics revolution, the tremendous increase of scientific papers published on microbiome each year demonstrates that this field is one of the most promising of this century and offers us additional opportunities to advance in nutrition and medicine.
Gut microbiome dysbiosis not only impact our Gut Intestinal (GI) metabolism but is also involved in numerous diseases in particular chronic illnesses, such as diabetes, IBD, cancer or neurologic diseases. In some conventional cancer therapy, new microbiome-adjuvant treatment could be prescribed. Next-generation probiotics candidates are known to be able to boost the response to immunotherapy treatment.
Microbiome variations do not merely occur among individuals but can be temporal, special, health state and other intra-individual factor dependent. Today, the idea is to develop customized treatment strategies with microbiome intervention. With a personalised diet, precision prebiotics, probiotics or synbiotics tailored to individual patient characteristics, the goal is to re-equilibrate the microbiome.
We face different challenges to improve our understanding of this complex ecosystem and to launch the novel microbial therapeutics or microbiome based- products.
Biography:
Francoise is Chief Scientific Officer one of the founder of Biofortis Merieux NutriSciences. Francoise firstly obtained a Cellular and Molecular Biology Master from the University of Rennes, and then has been graduated from the Faculty of Sciences of Nantes in France. After different missions at Cochin Hospital and Pasteur Institute in Paris, Research Centre in Nantes, Johns Hopkins Hospital and the NIH in the US, she held research and development manager positions over the last 20 years. As Microbiome Research Program Leader, Francoise has set up a platform for the study of bacterial ecosystems for clinical and pre-clinical applications in nutrition, health and wellness. National Award : 2011 : Knight of the Order of Merit for contribution in Science.
1Food Technology Department, Faculty of Engineering, Bina Nusantara University, Indonesia
2Maastricht University – campus Venlo, Healthy Eating & Food Innovation, The Netherlands
Most of probiotics are members of the genera Lactobacillus and Bifidobacterium, which are inherently sensitive to gastric acid and bile. There is no generic probiotic, and effects are strain specific. A validated in vitro model of the GI tract (nick-named TIM) is able to predict survival of various strains in human clinical trials, and the model has been validated for survival of probiotics using volunteers that were intubated with a catheter until the end of the small intestine. Encapsulation by using alginatewas aimed to optimize the survival of strains. Encapulate and free cells of L. plantarum IS-10506 as well as E. faecium IS-27526 were assessed for the survial in GI tract by using TIM-1. The results show that the survival of encapsulate L.plantarum IS-10506 was much higher than the free cells. While there was no difference between encapsulated and free cells of strain E. faecium IS-27526. The survival of encapsulated and free cells of L.plantarum IS-10506 were 84.5% and 18.5%, respectively. L.plantarum survives 4.6 times better in encapsulated form than its free cells, when consumption of the viable counts are the same, and the survival rate of encapsulated was increasing after 2 hours of consumption, compared to the free cells. Taken together, encapsulation technique protects viability of cells to reach the GI tract.
Keywords: Probiotics, encapsulation, free cells, survival, TIM-1
Biography:
Ingrid S Surono, M.Sc., Ph.D., graduated from Food Technology Department, Faculty of Agricultural Technology, Bogor Agricultural University in 1980. She earned MSc in Dairy Microbiology and Food Processing from Asian Institute of Technology (AIT), Bangkok-Thailand, in 1984. PhD was obtained from The United Graduate School, Gifu University-Japan, in 1996. She dedicated herself to probiotic research since 1992, and her research interests are in child nutrition, functional foods and food safety. In 2009, she attended Workshop on Management of Microbial Hazard in Food organized by
European Chair in Food Safety Microbiology, hosted by the Laboratory of Food Microbiology Graduate School VLAG, Wageningen University, The Netherland. There are 30 international published papers in peer reviewed journals mainly on probiotics, and she is also a reviewer of British Journal of Nutrition, Beneficial Microbes, Appetite, Springer plus, and some national journals. She is co-promoter of 12 PhD students from Post Graduate Programs at Faculty of Medicine Airlangga University, Faculty of Medicine University of Indonesia, Faculty of Human Ecology Bogor Agricultural University, and Faculty of Public Health of Airlangga University and of Andalas University. She supervised 11 MSc Students from Faculty of Medicine/Seameo Recfon University of Indonesia, Faculty of Human Ecology, BogorAgricultural University, and Faculty of Mathematics and Sciences,Airlangga University, and supervised more than 40 under graduate students. She has published 7 books, and wrote 2 chapters in text book published by CRC and Springer, and wrote 3 chapters in Encyclopedia of Dairy Sciences. She actively involved as a member of expert team at National Agency of Drug and Food Control Republic of Indonesia (NADFC) especially in Food Safety and member of task force on Probiotics and Prebiotics Guidelines. She is an author of Probiotic, Microbiome and Functional Foods, published in 2016 in Indonesian. She was a visiting Professor at Functional Foods Forum, University of Turku-Finland, during 2004-2006. In 2011, Science and Technology Award have been granted to her from Toray Foundation. In 2012, she was nominated as ten best researcher of Ristek Kalbe Science Award 2012. Two awards of Third best winner of Oral Presenter at the XXXII International Congress on Microbial Ecology in Health & Disease in Athens, Greece, and at FASEB Summer Research Conference, Carefree, Arizona, USA, in 2010 and 2011, respectively have been recorded. A patent on Probiotic has been granted in 2010. She also serves as Advisory Council of Swedish South Asian Network on Fermented Foods (2009 - present time). She is President of Indonesian Scientific Society for Probiotics and Prebiotics (ISSPP), and one of Scientific Members at Danone Institute Indonesia since 2013-present time, and appointed as Head of Food Technology Department, Faculty of Engineering, Bina Nusantara University, Alam Sutera Campus, Tangerang, Indonesia (2013-present time).
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Italy
The aim of this study was to demonstrate the capacity of probiotic lactobacilli to hydrolyze immunogenic gluten peptides. Eighteen commercial strains of probiotic lactobacilli with highly variable peptidase activity (i.e., aminopeptidase N, iminopeptidase, prolylendopeptidyl peptidase, tripeptidase, prolidase, prolinase and dipeptidase), including towards Pro-rich peptides, were tested in this study. Ten probiotic strains were selected based on their specific enzyme activity. When pooled, these ten strains provide the peptidase portfolio that is required to completely degrade the immunogenic gluten peptides involved in celiac disease (CD). The selected probiotic mixture was able to completely hydrolyze well-known immunogenic epitopes, including the gliadin 33-mer, α9-gliadin peptide 57-68, A-gliadin peptide 62-75, and γ-gliadin peptide 62-75. During digestion under simulated gastrointestinal conditions, the pool of 10 selected probiotic lactobacilli strongly hydrolyzed the wheat bread gluten to less than 10 ppm after 360 min of treatment. As determined by multidimensional chromatography (MDLC) coupled to nanoelectrospray (ESI)-mass spectrometry (MS/MS), no known immunogenic peptides were detected in wheat bread that was digested in the presence of the probiotics. Accordingly, the level of cytokines (IL-2, IL-10 and IFN-γ) produced by duodenal biopsies of CD patients who consumed wheat bread digested by probiotics was similar to the baseline value (negative control). Probiotics that specifically hydrolyze gluten polypeptides could also be used to hydrolyze immunogenic peptides that contaminate gluten-free products. This could provide a new and safe adjunctive therapy alternative to the gluten-free diet.
Ankara University, Department of Biology, Turkey
For more than 50 years, antibiotics have been used in poultry industry extensively both as growth promoters and therapeutic agents to prevent or control poultry diseases, to promote growth and feed efficiency, to enhance poultry production as well as to treat sick animals before they were banned in many countries due to the fear of resistance development in bacterial populations to antibiotics in exposed individuals, presence of antibiotic residues in poultry products intended for human consumption such as meat and eggs and the increasing emergent consumer demand for products free from antibiotic residues. With increasing concern about antibiotic resistance and the ban on sub-therapeutic use of antibiotics in Europe and the US, it has become important in poultry production to find alternative products that could replace antibiotics, without any loss of productivity/product quality or negative influence on health. An alternative approach is the use of probiotics which can be defined as “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host by improving its intestinal balance”. Among probiotics used in poultry production, although lactic acid bacteria (LAB) such as Bifidobacterium, Lactobacillus, Lactococcus, Enterococcus and Pediococcus species are the ones most commonly used; Bacillus, E. coli, Streptococcus species, a range of yeast species such as Saccharomyces and non-defined mixed cultures have also been used. As compared to antibiotics, probiotics do not leave residues in the poultry products, which may have serious health implications for consumers. Besides, the addition of probiotics provides competition to pathogenic organism for intestinal colonizing sites, replaces enteric pathogens by means of competitive exclusion in the poultry intestinal tract, thereby increase the intestinal health of poultry by reducing pathogenic infections and protect the host against pathogens, which is relevant in promoting animal growth as well as improving the productivity (performance of poultry) and immunity of the host.
Biography:
Ozlem Osmanagaoglu graduated from the Biology Department of Middle East Technical University in Turkey. Later, she completed her master and PhD program on genetics of Lactic Acid Bacteria at the Biotechnology Institute of METU. During her doctoral and post doctoral periods, she worked under NATO grant and scholarship in the University of Wyoming, USA. Presently, she is a member of the Biology Department within the Science Faculty of Ankara University in Turkey where she has established Microbial Genetics Laboratory with a young productive research team. Her work has focused on bacteriocins, natural antimicrobial peptides, produced by Lactic Acid Bacteria, their molecular typing and probiotics.
Area Sales Manager Probiotical, Italy
From an overview on the increasing science publications relative to probiotics and the microbiota, as well as an increasing global market for probiotics, we will discuss how the reach of probiotics is more and more known and acknowledged in always more aspects of our health.
The biggest interest seen currently is orientated towards the gut brain axis and how probiotics can help people with depression and anxiety disorders, mood, autism or even Parkinson disease. We will explain some of the pathways with which the gut communicates with the brain and vice-versa, and the potential of probiotics.
Secondly, given the present epidemic of obesity and metabolic diseases and the increasingly established role of the microbiota in these diseases, we will discuss on the opportunities of probiotics and fecal transplant regarding weight management, cholesterol control, the TMAO pathway and its role in atherosclerosis, as well as diabetes.
Probiotics and microbiota restauration hold a special role as they have been shown to help people while re-establishing a natural balance, in all safety and without side effects, bringing potential alternatives to certain drugs.
The opportunities brought by public awareness, scientific evidence and demand from the market are limited by some challenges faced with the industry, regarding the technical feasibility of new strains, the regulatory hurdles around claiming and customer expectations of pharma quality and studies while the products are mostly staying under the status of food or food supplement with a limited cost per dose to the consumer.
Biography:
Before entering industry, Nina was involved in nutritional research at Penn State University, USA, the French National Centre for Scientific Research and the National Institute for Agronomic Research. Today she manages sales across Western Europe markets for Probiotical. She has a degree in Agronomy and Nutrition from AgroParisTech, National Institute of Life Sciences.
1Food Technology Department, City of Scientific Research & Technological Applications, Egypt
2Department of Medical Biotechnology, City of Scientific Research & Technological Applications, Egypt
Probiotic strains can probably be applied as bio-preservatives and functional food supplement. Eight lactic acid bacteria strains (LAB) Lactobacillus brevis NRRL B-4527; Streptococcus Thermophilus BLM 58; Pediococcusacidilactici ATCC 8042; Lactobacillus rhamnosus CCUG 1452; Lactobacillus curvatus ATCC 51436; Lactococcuslactis sub sp. lactisDSM 20481; Lactobacillus plantarum DMSZ 20079 and Lactobacillus plantarumTF103 were selected to screen the probiotic properties, antioxidant and anticancer potential. LAB strains exhibited showed antimicrobial activity against food-borne pathogenic. Further, in vitro probiotic properties of eight strains displayed excellent acid tolerance, bile tolerance, simulated gastrointestinal juice tolerance, in vitro adhesion ability for Caco-2 cell line. The antioxidant effect of intracellular and cell-free extract of lactic acid bacteria strains was evaluated by various antioxidant assays, namely, resistance to hydrogen peroxide, DPPH radical scavenging, ABTS radical scavenging, and hydroxyl radical scavenging (HRS). The results showed that intracellular and cell-free supernatant of S. Thermophilus BLM 58, L. lactissubsp.lactis DSM 20481, P. acidilactici ATCC 8042, L. brevis NRRL B-4527strains possess excellent antioxidant capacity. The intracellular of S. Thermophilus BLM 58 and P. acidilactici ATCC 8042 also showed the highest anticancer activity against Caco-2, MCF-7, HepG-2 and PC-3cells. Antioxidant, antimicrobial and anticancer characteristic of elected probiotic S. Thermophilus BLM 58 and P. acidilactici ATCC 8042 would be valuable in the functional food production industry and therapeutic formulations.
Biography:
Mohamed Gamal Shehata studied Food Science and Technology at the University of Alexandria (UA), Egypt, where he also received his Ph.D. Degree in Food Science. Since 2016, he is Associate Professor at City of Scientific Research and Technological Applications, Department of Food Science and Technology. Mohamed G. Shehata developed probiotic and synbiotic dairy and non-dairy products, for which they evaluate microbiological, physico-chemical, and sensory features during shelf life and their probiotic and synbiotic potential through in vitro and vivo tests. He authored 12 papers in international journals and 6 peer-reviewed publications.
1Laboratoire de Microbiologie Appliquée à lʼAgroalimentaire, au Biomédical et à lʼEnvironnement(LAMAABE), Algeria
2Laboratoire de bioconversion, Génimicrobiologie et sécurité sanitaire, Algeria
Carob (Ceratonia siliqua L) is frequently used by the agro-food and pharmaceutical industries for its richness in oligosaccharides, dietary fiber and polyphenols. These substances make carob a potential candidate for prebiotic status.
The aim of this work is: firstly, to demonstrate the antimicrobial activity of polyphenol and essential oil of carob at different concentrations against eight strains belonging to the digestive flora of 20 malnourished children, and secondly, to evaluate the effect of seed extract of Ceratonia siliqua L on the growth of probiotics and the tested strains of the digestive flora of malnourished children.
The results revealed significant antimicrobial activity with an inhibition zone ranging from 5 to 16.5 mm and a MIC of 3.33% and 8.33% for the phenolic extract; and 5 to 19.6 mm and a MIC of 0.33% for the essential oil. Furthermore, the confrontation test results show that the two strains (Lactobacillus fermentum and Lactobacillus plantarum) present an antimicrobial activity against the tested strains. In addition, the inhibitory capacity of L.plantarum and L.fermentum is improved in the presence of 1% (w / v) of the carob seed extract.
Therefore, this study makes the carob-probiotic association the best candidate for the treatment of diarrhea in malnourished children.
Keywords: Carob, Probiotics, Prebiotics, Diarrhea, Malnutrition
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