The effects of iron fortification on the gut microbiota in African children: a randomized controlled trial in Cote d'Ivoire.

BACKGROUND: Iron is essential for the growth and virulence of many pathogenic enterobacteria, whereas beneficial barrier bacteria, such as lactobacilli, do not require iron. Thus, increasing colonic iron could select gut microbiota for humans that are unfavorable to the host. OBJECTIVE: The objective was to determine the effect of iron fortification on gut microbiota and gut inflammation in African children. DESIGN: In a 6-mo, randomized, double-blind, controlled trial, 6-14-y-old Ivorian children (n = 139) received iron-fortified biscuits, which contained 20 mg Fe/d, 4 times/wk as electrolytic iron or nonfortifoed biscuits. We measured changes in hemoglobin concentrations, inflammation, iron status, helminths, diarrhea, fecal calprotectin concentrations, and microbiota diversity and composition (n = 60) and the prevalence of selected enteropathogens. RESULTS: At baseline, there were greater numbers of fecal enterobacteria than of lactobacilli and bifidobacteria (P < 0.02). Iron fortification was ineffective; there were no differences in iron status, anemia, or hookworm prevalence at 6 mo. The fecal microbiota was modified by iron fortification as shown by a significant increase in profile dissimilarity (P < 0.0001) in the iron group as compared with the control group. There was a significant increase in the number of enterobacteria (P < 0.005) and a decrease in lactobacilli (P < 0.0001) in the iron group after 6 mo. In the iron group, there was an increase in the mean fecal calprotectin concentration (P < 0.01), which is a marker of gut inflammation, that correlated with the increase in fecal enterobacteria (P < 0.05). CONCLUSIONS: Anemic African children carry an unfavorable ratio of fecal enterobacteria to bifidobacteria and lactobacilli, which is increased by iron fortification. Thus, iron fortification in this population produces a potentially more pathogenic gut microbiota profile, and this profile is associated with increased gut inflammation. This trial was registered at controlled-trials.com as ISRCTN21782274

Probiotic Pre-treatment Reduces Gliclazide Permeation (ex vivo) in Healthy Rats but Increases It in Diabetic Rats to the Level Seen in Untreated Healthy Rats

Aim. To investigate the influence of probiotic pre-treatment on the permeation of the antidiabetic drug gliclazide in healthy and diabetic rats. Methods. Wistar rats (age 2-3 months, weight 350 ± 50 g) were randomly allocated into one of 4 groups (N = 16 each group): healthy control, healthy probiotic, diabetic control, and diabetic probiotic. Probiotics (75 mg/kg, equal quantities of Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus rhamnosus) were administered twice a day for three days to the appropriate groups after diabetes had been induced with alloxan i.v. 30 mg/kg. Rats were sacrificed, ileal tissues mounted in Ussing chambers and gliclazide (200 µg/mL) was administered for the measurement of the mucosal to serosal absorption Jss(MtoS) and serosal to mucosal secretion Jss(StoM) of gliclazide. Results. Treatment of healthy rats with probiotics reduced Jss(MtoS) of gliclazide from 1.2 ± 0.3 to 0.3 ± 0.1 µg/min/cm2 (P &lt; 0.01) and increased Jss(StoM) from 0.6 ± 0.1 to 1.4 ± 0.3 (P &lt; 0.01) resulting in net secretion while, in diabetic tissues, treatment with probiotics increased both Jss(MtoS) and Jss(StoM) fluxes of gliclazide to the comparable levels of healthy tissues resulting in net absorption. Discussion. In healthy rats, the reduction in Jss (MtoS) after probiotics administration could be explained by the production of bacterial metabolites that upregulate the mucosal efflux drug transporters Mrp2 that control gliclazide transport. In diabetic rats, the restored fluxes of gliclazide after probiotic treatment, suggests the normalization of the functionality of the drug transporters resulting in a net absorption. Conclusion. Probiotics may alter gliclazide transport across rat ileal tissue studied ex vivo. © 2008, Archives of Drug Information

Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin

Following the consumer demand of healthy vegetable products due to their interesting nutritional profiles and potential functionalities, the fermentation process of hazelnut milk with Lactobacillus rhamnosus GG and S.thermophilus was studied. The effect of different factors (glucose, inulin and inoculum contents) was analysed to ensure sufficient probiotic survivals in a minimum time. The shelf life of the optimised product was characterised in terms of its main physicochemical and quality parameters (probiotic survivals and sensory analysis). Results showed that the defined formulation allowed high probiotic survivals (approximate to 10(8)cfumL(-1)) throughout cold storage and >60% survived to the in vitro digestion process (approximate to 10(5)cfumL(-1)). Lactobacillus rhamnosus GG was no able to degrade inulin, which remained to exert health benefits in the host. The product was highly appreciated by the sensory panel during its shelf life despite the formation of a weak gel, which presented syneresis at the last storage time.This research has been carried out thanks to a funded project by the Universitat Politecnica de Valencia (PAID-05-11-2740). This study was also supported by the Conselleria de Educacion of Valencian government, which granted the author N. Bernat (ACIF/2011).Bernat Pérez, N.; Cháfer Nácher, MT.; Chiralt Boix, MA.; González Martínez, MC. (2014). Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin. International Journal of Food Science and Technology. 49(12):2553-2562. https://doi.org/10.1111/ijfs.12585S255325624912Allgeyer, L. C., Miller, M. J., & Lee, S.-Y. (2010). Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics. Journal of Dairy Science, 93(10), 4471-4479. doi:10.3168/jds.2009-2582Angelov, A., Gotcheva, V., Kuncheva, R., & Hristozova, T. (2006). Development of a new oat-based probiotic drink. International Journal of Food Microbiology, 112(1), 75-80. doi:10.1016/j.ijfoodmicro.2006.05.015Arcia, P. L., Costell, E., & Tárrega, A. (2010). Thickness suitability of prebiotic dairy desserts: Relationship with rheological properties. Food Research International, 43(10), 2409-2416. doi:10.1016/j.foodres.2010.09.013Bezkorovainy, A. (2001). Probiotics: determinants of survival and growth in the gut. The American Journal of Clinical Nutrition, 73(2), 399s-405s. doi:10.1093/ajcn/73.2.399sBöhm, A., Kaiser, I., Trebstein, A., & Henle, T. (2004). Heat-induced degradation of inulin. European Food Research and Technology, 220(5-6), 466-471. doi:10.1007/s00217-004-1098-8Bolling, B. W., Chen, C.-Y. O., McKay, D. L., & Blumberg, J. B. (2011). Tree nut phytochemicals: composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts. Nutrition Research Reviews, 24(2), 244-275. doi:10.1017/s095442241100014xBrennan, C. S., & Tudorica, C. M. (2008). Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: comparative study of the utilisation of barley beta-glucan, guar gum and inulin. International Journal of Food Science & Technology, 43(5), 824-833. doi:10.1111/j.1365-2621.2007.01522.xBuddington, R. (2009). Using Probiotics and Prebiotics to Manage the Gastrointestinal Tract Ecosystem. Prebiotics and Probiotics Science and Technology, 1-31. doi:10.1007/978-0-387-79058-9_1Corcoran, B. M., Stanton, C., Fitzgerald, G. F., & Ross, R. P. (2005). Survival of Probiotic Lactobacilli in Acidic Environments Is Enhanced in the Presence of Metabolizable Sugars. Applied and Environmental Microbiology, 71(6), 3060-3067. doi:10.1128/aem.71.6.3060-3067.2005Cruz, A. G., Faria, J. A. F., Walter, E. H. M., Andrade, R. R., Cavalcanti, R. N., Oliveira, C. A. F., & Granato, D. (2010). Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology. Journal of Dairy Science, 93(11), 5059-5068. doi:10.3168/jds.2010-3336DE SOUZA OLIVEIRA, R. P., PEREGO, P., CONVERTI, A., & DE OLIVEIRA, M. N. (2009). The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. International Journal of Dairy Technology, 62(2), 195-203. doi:10.1111/j.1471-0307.2009.00471.xDel Campo, R., Bravo, D., Canton, R., Ruiz-Garbajosa, P., Garcia-Albiach, R., Montesi-Libois, A., … Baquero, F. (2005). Scarce Evidence of Yogurt Lactic Acid Bacteria in Human Feces after Daily Yogurt Consumption by Healthy Volunteers. Applied and Environmental Microbiology, 71(1), 547-549. doi:10.1128/aem.71.1.547-549.2005Donkor, O. N., Nilmini, S. L. I., Stolic, P., Vasiljevic, T., & Shah, N. P. (2007). Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. International Dairy Journal, 17(6), 657-665. doi:10.1016/j.idairyj.2006.08.006Doron, S., Snydman, D. R., & Gorbach, S. L. (2005). Lactobacillus GG: Bacteriology and Clinical Applications. Gastroenterology Clinics of North America, 34(3), 483-498. doi:10.1016/j.gtc.2005.05.011Franck, A. (2002). Technological functionality of inulin and oligofructose. British Journal of Nutrition, 87(S2), S287-S291. doi:10.1079/bjn/2002550Garcı́a-Ochoa, F., Santos, V. ., Casas, J. ., & Gómez, E. (2000). Xanthan gum: production, recovery, and properties. Biotechnology Advances, 18(7), 549-579. doi:10.1016/s0734-9750(00)00050-1Glahn, R. P., Lee, O. A., Yeung, A., Goldman, M. I., & Miller, D. D. (1998). Caco-2 Cell Ferritin Formation Predicts Nonradiolabeled Food Iron Availability in an In Vitro Digestion/Caco-2 Cell Culture Model. The Journal of Nutrition, 128(9), 1555-1561. doi:10.1093/jn/128.9.1555Granato, D., de Araújo Calado, V. M., & Jarvis, B. (2014). Observations on the use of statistical methods in Food Science and Technology. Food Research International, 55, 137-149. doi:10.1016/j.foodres.2013.10.024Hekmat, S., Soltani, H., & Reid, G. (2009). Growth and survival of Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 in yogurt for use as a functional food. Innovative Food Science & Emerging Technologies, 10(2), 293-296. doi:10.1016/j.ifset.2008.10.007Kedia, G., Wang, R., Patel, H., & Pandiella, S. S. (2007). Use of mixed cultures for the fermentation of cereal-based substrates with potential probiotic properties. Process Biochemistry, 42(1), 65-70. doi:10.1016/j.procbio.2006.07.011Köksal, A. İ., Artik, N., Şimşek, A., & Güneş, N. (2006). Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 99(3), 509-515. doi:10.1016/j.foodchem.2005.08.013Kolida, S., Tuohy, K., & Gibson, G. R. (2002). Prebiotic effects of inulin and oligofructose. 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A Meta-Analysis of Probiotic Efficacy for Gastrointestinal Diseases

Background: Meta-analyses on the effects of probiotics on specific gastrointestinal diseases have generally shown positive effects on disease prevention and treatment; however, the relative efficacy of probiotic use for treatment and prevention across different gastrointestinal diseases, with differing etiology and mechanisms of action, has not been addressed. Methods/Principal Findings: We included randomized controlled trials in humans that used a specified probiotic in the treatment or prevention of Pouchitis, Infectious diarrhea, Irritable Bowel Syndrome, Helicobacter pylori, Clostridium difficile Disease, Antibiotic Associated Diarrhea, Traveler’s Diarrhea, or Necrotizing Enterocolitis. Random effects models were used to evaluate efficacy as pooled relative risks across the eight diseases as well as across probiotic species, single vs. multiple species, patient ages, dosages, and length of treatment. Probiotics had a positive significant effect across all eight gastrointestinal diseases with a relative risk of 0.58 (95 % (CI) 0.51–0.65). Six of the eight diseases: Pouchitis, Infectious diarrhea, Irritable Bowel Syndrome, Helicobacter pylori, Clostridium difficile Disease, and Antibiotic Associated Diarrhea, showed positive significant effects. Traveler’s Diarrhea and Necrotizing Enterocolitis did not show significant effects of probiotcs. Of the 11 species and species mixtures, all showed positive significant effects except for Lactobacillus acidophilus, Lactobacillus plantarum, and Bifidobacterium infantis. Across all diseases and probiotic species, positive significant effects of probiotics were observed for all age groups, single vs. multiple species, and treatment lengths

Exogenous proteinases in dairy technology

Glavna primjena proteinaza u mljekarskoj tehnologiji je u proizvodnji sira. Prikazana je prva enzimatska te druga ne-enzimatska faza koagulacije mlijeka sirilom. Ukratko su prodiskutirane mogućnosti zamjene telećeg sirila, a u detalje razvoj imobilizirajućih sirila. Razmatrana je također mogućnost ubrzanja zrenja sira dodavanjem proteinaza. Dat je pregled sporedne upotrebe proteinaza uključujući proizvodnju proteinskih hidrolizata, modifikaciju proteina i proizvodnju dječje hrane.The principal applications of proteinases in dairy technology are in cheese manufacture. The enzymatic primary phase and non-enzymatic secondary phase of rennet coagulation of milk are reviewed. Aspects of veal rennet substitutes are briefly discussed and developments in immobilized rennets considered in detail. The possibility of accelerating cheese ripening via added proteinases is also considered. Minor applications of proteinases including production of protein hidrolyzates, protein modification and baby food manufacture are reviewed