Beneficial effects of fermented vegetal beverages on human gastrointestinal microbial ecosystem in a simulator

The aim of this study was to evaluate the effects of four beverage formulations (prebiotic - fructooligosaccharide, probiotic - Lactobacillus casei Lc-01, synbiotic - fructooligosaccharide and L. casei Lc-01 and placebo) based on aqueous extracts of soy and quinoa, towards the human intestinal microbiota using the Simulator of the Human Intestinal Microbial Ecosystem (SHIME (R)), a dynamic model of the human gut. To monitor the effects on microbial community composition, plate counts on specific growth media and a PCR-DGGE analysis were performed on samples from all colon compartments - ascending, transverse and descending. To verify the effects on microbial metabolism, we analyzed the ammonium and short chain fatty acids (SCFAs) concentrations. The synbiotic beverage showed the best microbiological results in the ascending colon compartment, stimulating the growth of Lactobacillus spp. and Bifidobacterium spp., and reducing Clostridium spp., Bacteroides spp., enterobacteria and Enterococcus spp. populations in this compartment. A larger reduction (p < 0.05) of ammonia ions in the ascending colon was observed during the synbiotic beverage treatment. No statistical difference was observed in SCFA production among the treatments and the basal period. Plate count and DGGE analysis showed the survival of L. casei Lc-01 in the colon. DGGE analysis also showed higher richness and diversity of the Lactobacillus spp. community during the treatment with synbiotic beverage, with higher accentuation in the ascending colon. (C) 2014 Elsevier Ltd. All rights reserved.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Potential contribution of beneficial microbes to face the COVID-19 pandemic

The year 2020 will be remembered by a never before seen, at least by our generation, global pandemic of COVID-19. While a desperate search for effective vaccines or drug therapies is on the run, nutritional strategies to promote immunity against SARS-CoV-2, are being discussed. Certain fermented foods and probiotics may deliver viable microbes with the potential to promote gut immunity. Prebiotics, on their side, may enhance gut immunity by selectively stimulating certain resident microbes in the gut. Different levels of evidence support the use of fermented foods, probiotics and prebiotics to promote gut and lungs immunity. Without being a promise of efficacy against COVID-19, incorporating them into the diet may help to low down gut inflammation and to enhance mucosal immunity, to possibly better face the infection by contributing to diminishing the severity or the duration of infection episodes.Fil: Antunes, Adriane E.C.. Universidade Estadual de Campinas; BrasilFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Xavier-Santos, Douglas. Universidade Estadual de Campinas; BrasilFil: Sivieri, Katia. Universidade Estadual Paulista Julio de Mesquita Filho; Brasi

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

Abstract\ud \ud \ud \ud Background\ud 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.\ud \ud \ud \ud Methods\ud 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.\ud \ud \ud \ud Results\ud 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).\ud \ud \ud \ud Conclusions\ud This study showed the beneficial influence of L. acidophilus CRL 1014 on microbial metabolism and lactobacilli community composition for improving human health.This work had been financially supported by FAPESP (Fundação de Amaparo a Pesquisa do Estado de São Paulo).This work had been financially supported by FAPESP (Fundação de Amaparo a Pesquisa do Estado de São Paulo)

Modulación de la microbiota intestinal de un niño obeso con cepas aisladas de leche materna

Una incorrecto desarrollo de la microbiota intestinal ha sido señalado como un factor temprano clave involucrado en la aparición de enfermedades metabólicas como obesidad y diabetes tipo 2, junto a otros factores como cesárea, alimentación inadecuada, sedentarismo y estrés. La intervención temprana en la obesidad infantil ha sido propuesta por la Organización Mundial de la Salud, en este sentido los probióticos y prebióticos han demostrado resultados prometedores mediante la modulación de la microbiota intestinal y sus metabólitos, como los ácidos grasos de cadena corta (AGCC) y los iones amonio. Modelos dinámicos in vitro del tracto gastrointestinal humano como el SHIME (Simulator of the Human Intestinal Microbial Ecosystem), permiten el estudio de nuevos probióticos. El SHIME es un sistema capaz de simular las condiciones fisiológicas de diferentes secciones del tracto gastrointestinal (estómago, duodeno y colon), permitiendo el análisis de la comunidad microbiana del colon. El objetivo de este trabajo fue evaluar el impacto de 2 cepas probióticas aisladas de leche materna, Lactobacillus plantarum 73A y Bifidobacterium animalis subsp. lactis INL1, sobre la microbiota intestinal obtenida de un niño con obesidad utilizando el SHIME.Fil: Oddi, Sofia Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Huber, Maria Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto Nacional de Limnología. Universidad Nacional del Litoral. Instituto Nacional de Limnología; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Burns, Patricia Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Duque, Ana Luisa. Universidade Estadual Paulista Julio de Mesquita Filho; BrasilFil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Sivieri, Katia. Universidade Estadual Paulista Julio de Mesquita Filho; BrasilXV Congreso Argentino de Microbiología (CAM 2019); V Congreso Argentino de Microbiología de Alimentos (V CAMA); V Congreso Latinoamericano de Microbiología de Medicamentos y Cosméticos (CLAMME 2019); XIV Congreso Argentino de Microbiología General (XIV SAMIGE)ArgentinaAsociación Argentina de Microbiologí

Quality evaluation of common and low sugar strawberry jellies made from guarani and oso grande varieties

Foram avaliadas as características físicas, químicas e sensorias de geléias de morango comum e dietética elaboradas com as variedades Guarani e Oso Grande com diversos tratamentos, visando a adequabilidade destas para a obtenção de geléias. A qualidade da matéria-prima e dos produtos processados foi avaliada submetendo-se as amostras às análises físicas de textura, suculência, porcentagem de rendimento (somente para a matéria-prima), peso bruto, peso líquido e vácuo ( somente para o produto processado); análises químicas de ácido ascórbico, acidez total titulavel, pH, sólidos solúveis (Brix) e avaliação sensorial de sabor, cor e textura. A susceptibilidade das antocianinas à degradação foi observada no tratamento térmico e durante a estocagem. A retenção deste pigmento é um fator decisivo na aceitabilidade das geléias comuns e dietéticas. A adição de cloreto de estanho contribuiu para a manutenção da cor. Os tratamentos que utilizaram ácido ascórbico prejudicaram muito a cor das geléias. Os resultados mostraram que a variedade Oso Grande foi a que apresentou melhores resultados para elaboração de geléias comuns (exceto para cor). A variedade Guarani foi a que apresentou melhores resultados para elaboração de geléias dietéticas, sendo superior a variedade Oso Grande quanto ao sabor e cor, principais atributos de qualidade das geléias dietéticas.The physical, chemical and sensorial characterists of jellies from two strawberry varieties (Guarani and Oso Grande) were determined in order to evaluate their feasibility for common and low sugar jelly processmg. The quality of both raw material and final product was evaluted regarding to physical determinations of texture, succulency, yield percentage (only the raw material), gross weight, net weight, vacum (only processed product); chemical determinations of ascorbic acid, titratable acidity, pH, soluble solids and organoleptic evaluation for flavor, color and texture. The anthocyanins susceptibity to degradation was observed during thermal processing and storage. The retention of these pigments is a decisive factor the general acceptance of common and low sugar jellies. The addition of stannous choride contributed towards the maintenance of color. Treatments that used ascorbic acid imparied the color of the jellies. Results showed the Oso Grande as the most suitable variety for common jelly processing (except for color). The Guarani was indicated for low sugar jelly processing, being superior to the Oso Grande in flavor and color, the most important attributes for this kind of product

Insights of Gut Microbiota: Probiotics and Bioactive Compounds

The human body harbors a multitude of microorganisms, including bacteria, fungi, archaea, and viruses, which exist in a symbiotic relationship with their host. The entirety of these commensals is referred to as the microbiota, and their collective genomic information as the human microbiome. The human microbiome has emerged as a crucial component in health and disease. It is becoming increasingly recognized that the microbiome can change our health status, or switch on a wide range of diseases including cancer, cardio-metabolic diseases, allergies, and obesity. In this way, probiotics and bioactive compounds may modulate the gut microbiota. The objective of this Research Topic is to show how probiotics and bioactive compounds can modulate the intestinal microbiota...Fil: Sivieri, Katia. Universidade Estadual Paulista Julio de Mesquita Filho; BrasilFil: Sáyago Ayerdi, Sonia G.. Tecnológico Nacional de México. Instituto Tecnológico de Tepic; MéxicoFil: Binetti, Ana Griselda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentin