New insights into the impact of Lactobacillus population on host-bacteria metabolic interplay

We aimed at evaluating the association between intestinal Lactobacillus sp. composition and their metabolic activity with the host metabolism in adult and elderly individuals. Faecal and plasma metabolites were measured and correlated to the Lactobacillus species distribution in healthy Estonian cohorts of adult (n=16; 65 y). Total cholesterol, LDL, C-reactive protein and glycated hemoglobin were statistically higher in elderly, while platelets, white blood cells and urinary creatinine were higher in adults. Aging was associated with the presence of L. paracasei and L. plantarum and the absence of L. salivarius and L. helveticus. High levels of intestinal Lactobacillus sp. were positively associated with increased concentrations of faecal short chain fatty acids, lactate and essential amino acids. In adults, high red blood cell distribution width was positively associated with presence of L. helveticus and absence of L. ruminis. L. helveticus was correlated to lactate and butyrate in faecal waters. This indicates a strong relationship between the composition of the gut Lactobacillus sp. and host metabolism. Our results confirm that aging is associated with modulations of blood biomarkers and intestinal Lactobacillus species composition. We identified specific Lactobacillus contributions to gut metabolic environment and related those to blood biomarkers. Such associations may prove useful to decipher the biological mechanisms underlying host-gut microbial metabolic interactions in an ageing population

Probiotics and Oxidative Stress

Non

Teaduspõhiselt probiootikumidest: kas innovatiivsus on jõudnud probiootikumide rakendamiseni?

Inimese mikroobikoosluste olemasolu on teada üle sajandi. Samapalju on aega kulunud inimesega kaasas olevate kasulike bakterite kohta teadmiste hankimiseks ja uudsete arusaamiste tekkeks, kuidas neid tervise heaks rakendada. Nüüdseks on olemas hulk teadmisi, millest mõnda on võimalik praktiliselt rakendada, samas on väga palju veel uurida ja avastada. Artikkel algab teemaga seotud mõistete meenutamisega (mikrofloora, mikrobioota, mikrobioom, probiootikum, prebiootikum, sünbiootikum, postbiootikum), samuti antakse ülevaade probiootikumidega seotud regulatsioonidest. Järgneb ülevaade Eestis välja töötatud ja Eestis kasutusel olevatest probiootikumidest – see on info, mille pärast käesolev artikkel sündis. Nimelt on kõikidel täienduskursustel, kus mikrobiootat käsitletakse, tekkinud osalejatel küsimus, milliseid probiootikume oma patsientidele soovitada. Seejärel antakse ülevaade probiootikumide väljatöötamise etappidest ning nende ökoloogilisest toimeprintsiibist. Lõpuks käsitletakse probiootikumide ja antibiootikumide kooskasutuse võimalusi

Effect of Biological Additives in Red Clover – Timothy Conservation

Red clover at early flower bud formation is difficult to ensile. For efficient improvement of the quality of leguminous silages, chemical additives are used. The present research focuses on the effectiveness of biological additives with different composition on the fermentation and quality of clover silage

Review: Biofilm as a major factor in contamination of milk and dairy products with thermoduric bacteria

The primary source of thermoduric bacteria for contamination of milk and dairy products is raw milk. Contamination sources of raw milk are the surface of udder, milking-, cooling- and storage equipments. Inadequate cleaning and storage of milking equipment may cause formation of biofilm on the surfaces which are in contact with milk. Thermoduric bacteria are divided on the basis of their physiological characteristics from thermophilic, mesophilic and psychrophilic bacteria. Thermoduric bacteria in biofilm have favourable conditions for reproduction. Bacteria in biofilm are much more resistant to temperatures and chemicals used on cleaning of equipment. Characteristics of bacteria cells, the cell-surface properties and the properties of fluid suspending bacteria influenced binding of bacteria in biofilm formed on the surface of the equipment. Outgrowth of thermoduric bacteria and contamination of processed milk take place from biofilm formed on the surfaces of regeneration and cooling sections of pasteurizes and from biofilms formed on the surfaces of separators and buffer tanks, which were in contact with milk. Thermoduric bacteria in raw milk undergo the necessary heat treatment and after it, reproducing in biofilms which formed on the surfaces of equipment, they can turn now to the product. Thermoduric bacteria have often negative impact quality of dairy products

Antimicrobial effects in food and prevention of contamination in food industry

Microbial Contaminants and Contamination Routes in Food Industry - 1st Open Seminar arranged by SAFOODNET; Espoo; Finland; 22 January 2007 through 23 January 2007The most commonly recognized food-borne infections are caused by Campylobacter jejuni and Salmonella spp. In the past 25 years, Listeria monocytogenes has become increasingly important as a food-associated pathogen. Though, an annual incidence of human listeriosis is between two and ten reported cases per million in EU countries. Because of its high case fatality rate, listeriosis ranks among the most frequent causes of death due to food-borne illness. L. monocytogenes and C. jejuni has been shown to adapt to different environmental stress factors, including disinfectants. Salmonella enteritidis, C. jejuni and L. monocytogenes may also form a biolfim which helps to survive in the environment. For that reason, the food industrial hygiene has become important to avoid contamination of raw food and food products with these pathogens

The Study of Combination of Biodegradable Packaging and Biocoating with Lactic Acid Bacteria as a Green Alternative for Traditional Packaging in Gouda Cheese

Biodegradable packaging, both alone and in combination with acid whey protein coatings, has been used to pack fresh Gouda cheese to improve preservation prior ripening or storage. This study involved three key components: (i) the selection of biodegradable packaging (BP), (ii) the development of a plain liquid acid whey protein concentrate, pectin-based edible coating (BP + Ch + Coating), and (iii) the incorporation of at least 6 log10 CFU (colony forming units) mL−1 Lacticaseibacillus paracasei (BP + Ch + Coating + Lp) and Lactobacillus helveticus (BP + Ch + Coating + Lh) strains. The created compositions were compared with cheese packed in conventional polyethylene (PE) packaging to evaluate their overall synergy effect in reducing microbiological spoilage and influencing chemical parameters in Gouda cheese during 45 days of ripening and cold storage. The evaluation included microbiological analysis (total LAB, Enterobacteriaceae spp., and fungi CFU) and quality assessment of pH, moisture content, water activity, texture, and colour (CEI system) during ripening and shelf life. Although biodegradable packaging (BP) alone did not protect the cheese effectively compared to conventional packaging (EVA/PE/EPC/PVDC), the combination of biodegradable packaging with a coating (BP + Ch + Coating) showed protective properties against Enterobacteriaceae spp. and mould, maintaining moisture, pH, and colour during ripening and storage. Incorporation of L. helveticus (BP + Ch + Coating + Lh) into the coating efficiently decreased the growth of fungi.publishedVersio

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

publishedVersio

Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality Maintenance

The demand for healthy foods without artificial food additives is constantly increasing. Hence, natural food preservation methods using bioprotective cultures could be an alternative to chemical preservatives. Thus, the main purpose of this work was to screen the indigenous lactobacilli isolated from fermented cow milk for their safety and antifungal activity to select the safe strain with the strongest fungicidal properties for the development of bioprotective acid whey protein concentrate (AWPC) based fermentates and their coatings intended for fresh cheese quality maintenance. Therefore, 12 lactobacilli strains were isolated and identified from raw fermented cow milk as protective cultures. The safety of the stains was determined by applying antibiotic susceptibility, haemolytic and enzymatic evaluation. Only one strain, Lacticaseibacillus paracasei A11, met all safety requirements and demonstrated a broad spectrum of antifungal activity in vitro. The strain was cultivated in AWPC for 48 h and grew well (biomass yield 8 log10 cfu mL−1). L. paracasei A11 AWPC fermentate was used as a vehicle for protective culture in the development of pectin-AWPC-based edible coating. Both the fermentate and coating were tested for their antimicrobial properties on fresh acid-curd cheese. Coating with L. paracasei A11 strain reduced yeast and mould counts by 1.0–1.5 log10 cfu mL−1 (p ≤ 0.001) during cheese storage (14 days), simultaneously preserving its flavour and prolonging the shelf life for six days.Screening for Antifungal Indigenous Lactobacilli Strains Isolated from Local Fermented Milk for Developing Bioprotective Fermentates and Coatings Based on Acid Whey Protein Concentrate for Fresh Cheese Quality MaintenancepublishedVersio