Search Results (277)

Microbial feed additives can effectively promote the healthy development of aquaculture, and Lactobacillus acidophilus can be utilized to mitigate disease risks and enhance productivity while minimizing antibiotic use. This article summarizes research on the application of L. acidophilus in aquaculture, focusing on growth and nutrient utilization, intestinal structure and microbial communities, disease prevention and control in aquatic organisms, and the regulation of water quality. This review holds significant implications for the development of compound feed additives and environmental regulators involving L. acidophilus, as well as for future aquatic food safety. Full article

Noncommunicable diseases (NCDs) like diabetes and cancer drive demand for therapeutic functional foods. This study developed freeze-dried fermented camel milk (FCM) with Ajwa date pulp (ADP), evaluating its physical and functional properties, probiotic survival, and potential benefits for diabetes and cancer. To achieve this target, six FCM formulations were prepared using ABT-5 starter culture (containing Lactobacillus acidophilus, Bifidobacterium bifidum, and Streptococcus thermophilus) with or without Lacticaseibacillus rhamnosus B-1937 and ADP (12% or 15%). The samples were freeze-dried, and their functional properties, such as water activity, dispersibility, water absorption capacity, water absorption index, water solubility index, insolubility index, and sedimentation, were assessed. Reconstitution properties such as density, flowability, air content, porosity, loose bulk density, packed bulk density, particle density, carrier index, Hausner ratio, porosity, and density were examined. In addition, color and probiotic survivability under simulated gastrointestinal conditions were analyzed. Also, antidiabetic potential was assessed via α-amylase and α-glucosidase inhibition assays, while cytotoxicity was evaluated using the MTT assay on Caco-2 cells. The results show that ADP supplementation significantly improved dispersibility (up to 72.73% in FCM15D+L). These improvements are attributed to changes in particle size distribution and increased carbohydrate and mineral content, which facilitate powder rehydration and reduce clumping. All FCM variants demonstrated low water activity (0.196–0.226), indicating good potential for shelf stability. The reconstitution properties revealed that FCM powders with ADP had higher bulk and packed densities but lower particle density and porosity than controls. Including ADP reduced interstitial air and increased occluded air within the powders, which may minimize oxidation risks and improve packaging efficiency. ADP incorporation resulted in a significant decrease in lightness (L*) and increases in redness (a*) and yellowness (b*), with greater pigment and phenolic content at higher ADP levels. These changes reflect the natural colorants and browning reactions associated with ADP, leading to a more intense and visually distinct product. Probiotic survivability was higher in ADP-fortified samples, with L. acidophilus and B. bifidum showing resilience in intestinal conditions. The FCM15D+L formulation exhibited potent antidiabetic effects, with IC₅₀ values of 111.43 μg mL⁻¹ for α-amylase and 77.21 μg mL⁻¹ for α-glucosidase activities, though lower than control FCM (8.37 and 10.74 μg mL⁻¹, respectively). Cytotoxicity against Caco-2 cells was most potent in non-ADP samples (IC₅₀: 82.22 μg mL⁻¹ for FCM), suggesting ADP and L. rhamnosus may reduce antiproliferative effects due to proteolytic activity. In conclusion, the study demonstrates that ADP-enriched FCM is a promising functional food with enhanced probiotic viability, antidiabetic potential, and desirable physical properties. This work highlights the potential of camel milk and date synergies in combating some NCDs in vitro, suggesting potential for functional food application. Full article

The two probiotic bacteria Lactobacillus helveticus MIMLh5 and L. acidophilus NCFM exhibit homology, are both equipped with an S-layer made up of highly homologous proteins and are capable of stimulating Th1-inducing signals in dendritic cells. In this study, we aimed to compare the two strains as regards the thickness of the S-layer and their capacity to induce the production of the two Th1-inducing cytokines IL-12 and IFN-β. For both bacteria, stimulation with an increasing number of bacteria led to the higher and prompter production of IL-12 and IFN-β, but at all MOIs tested, the IL-12 response induced by NCFM was always the strongest. For both bacteria, the induction of IL-12 peaked at a multiplicity of infection (MOI) of 2–5, while IL-10, known to inhibit the induction of IL-12 cytokines, was induced more slowly and continued to increase at a higher MOI. By employing specific inhibitors, MIMLh5 and NCFM were also shown to activate different MAP kinase pathways. Endocytosed MIMLh5 showed higher survival in the DCs compared to NCFM. In the presence of mannan, previously shown to accelerate endosomal killing of Gram-positive bacteria, the survival of MIMLh5 was strongly decreased, and IL-12 increased to a level close to that induced by NCFM without the addition of mannan, indicating the importance of rapid endosomal degradation for a strong IL-12 response. When measuring the S-layer thickness, MIMLh5’s S-layer appeared to be more than twice the thickness of NCFM and exhibited an elastic modulus approximately twice as high, which is a measure of a cell’s resistance to an applied mechanic stress. When the two strains were depleted of S-layer protein, the elastic modulus was comparable. Together, our data suggests that the thicker S-layer of MIMLh5 compared to NCFM may contribute to its endosomal survival, thus reducing its capacity to induce IL-12. This may constitute an important parameter in the selection of probiotic bacteria for specific purposes. Full article

Background/Objectives: Probiotics are increasingly recognized for their role in managing gastrointestinal disorders through modulation of gut microbiota. Restoring microbial balance remains a therapeutic challenge. Recent strategies combine probiotics, inulin, and sodium butyrate as synergistic agents for gut health. This study aimed to evaluate the effects of milk supplementation with inulin and sodium butyrate on physicochemical properties, sensory characteristics, and the survival of selected probiotic strains during in vitro simulated gastrointestinal digestion. Methods: Fermented milk samples were analyzed for color, pH, titratable acidity, and syneresis. A trained sensory panel evaluated aroma, texture, and acceptability. Samples underwent a standardized in vitro digestion simulating oral, gastric, and intestinal phases. Viable probiotic cells were counted before digestion and at each stage, and survival rates were calculated. Results: Physicochemical and sensory attributes varied depending on probiotic strain and supplementation. Inulin and the inulin–sodium butyrate combination influenced syneresis and acidity. Lacticaseibacillus casei 431 and Lactobacillus johnsonii LJ samples showed the highest viable counts before digestion. Two-way ANOVA confirmed that probiotic strain, supplementation type, and their interactions significantly affected bacterial survival during digestion (p < 0.05). Conclusions: The addition of inulin and sodium butyrate did not impair probiotic viability under simulated gastrointestinal conditions. The effects on product characteristics were strain-dependent (Bifidobacterium animalis subsp. lactis BB-12, L. casei 431, L. paracasei L26, L. acidophilus LA-5, L. johnsonii LJ). These findings support the use of inulin–butyrate fortification in dairy matrices to enhance the functional potential of probiotic foods targeting gut health. Full article

Black soybean is known for its antioxidant and anti-inflammatory properties that help prevent several degenerative diseases, but in the Western diet, it is poorly used, despite the interest in foods rich in bioactive compounds. This study aimed to formulate a black soybean yogurt (BSY) fermented by a probiotic culture of L. acidophilus and evaluate the nutritional and bioactive profiles, the total antioxidant capacity, and complementary parameters during fermentation and storage for one month. We also evaluated the potential for acceptance by Rio de Janeiro consumers (n = 103). The final BSY water content was 92.8%. The dry matter contained 50.2% protein, 20.1% lipid, 5.9% ashes, 23.8% carbohydrates, and other constituents, including 1% sucrose, 5.9% α-galactosides, 26.9 mg/100 g anthocyanins (mainly cyanidin-3-glucoside), 140.5mg/100 g isoflavones (mainly genistin and daidzin). Titratable acidity was 0.44% and pH 4.5. In the sensory test, 12% sucrose and fruit extracts (strawberry, prune, and grape) were added individually to the product to evaluate the acceptability. The sweetened strawberry extract offered the highest acceptability, with a 7.6 score in a nine-point hedonic scale, against a 5.6 of the sweetened control with no fruit extract. Furthermore, all products scored well in the clusters with assessors who consumed soy products often and daily (total n = 26), with the strawberry-flavored one scoring, on average, 8 or 9. One month storage at 8 ± 2 °C caused a 22% decrease in the anthocyanins content and no significant change in isoflavones, titratable acidity, and pH. Fermentation and the addition of a sweetened fruit extract proved to be promising tools to increase the consumption of black soy milk in the West. Full article

Background and Objectives: The worldwide prevalence of chronic kidney disease (CKD) continues to increase, representing a major concern for public health systems. CKD is associated with gut microbiota dysbiosis, which may exacerbate disease progression by increasing the levels of uremic toxins, systemic inflammation, and oxidative stress. Modulation of the gut microbiota through biotic supplementation has been proposed as a potential therapeutic strategy to slow CKD progression and mitigate its complications. This study aimed to evaluate the effect of 10-month synbiotic supplementation on estimated glomerular filtration rate (eGFR), circulating concentrations of indoxyl sulfate (IS), p-cresyl sulfate (p-CS), interleukin-6 (IL-6), and malondialdehyde (MDA) in patients with stage IV–V CKD not receiving dialysis, in comparison to placebo. Materials and Methods: Fifty non-dialysis CKD IV–V patients were assigned (n = 25 each) via matched, non-randomized allocation (age, sex, and primary disease) to synbiotic or placebo. This single-blind, placebo-controlled trial blinded participants and laboratory personnel. The synbiotic group received daily capsules containing Lactobacillus acidophilus La-14 (2 × 10¹¹ CFU/g) + fructooligosaccharides; controls received identical placebo. Adherence was monitored monthly (pill counts, diaries), with < 80% over two visits resulting in withdrawal. The eGFR, IS, p-CS, IL-6, and MDA were measured at baseline and month 10. Results: Forty-two patients (21/arm) completed the study; eight withdrew (4 per arm). At 10 months, the change in eGFR was −1.2 ± 2.5 mL/min/1.73 m² (synbiotic) vs. −3.5 ± 3.0 mL/min/1.73 m² (placebo); between-group difference in change was 2.3 mL/min/1.73 m² (95% CI: 0.5–4.1; p = 0.014; adjusted p = 0.07). IS decreased by −15.4 ± 8.2 ng/L vs. −3.1 ± 6.5 ng/L; between-group difference in change was −12.3 ng/L (95% CI: −17.8 to −6.8; p < 0.001; adjusted p = 0.005). No significant differences were observed for p-CS, IL-6, or MDA after correction. Conclusions: Synbiotic supplementation over a 10-month period resulted in a trend toward decreased serum IS levels in patients with advanced CKD, suggesting potential benefits of microbiota-targeted therapies. However, no significant effects were observed on renal function, inflammatory, or oxidative stress markers. Further large-scale studies are warranted to confirm these findings and explore the long-term impact of synbiotics in CKD management. Full article

Solid-state fermentation (SSF) is increasingly applied to enhance the functional properties of traditional herbal medicines. In this study, we investigated the effect of lactic acid bacteria (LAB) and other probiotic strains on the bioactive profile of Radix Angelica gigas (Danggui) during SSF. SSF was carried out by incubating a mixture of the herbal powder and distilled water (1:1, pH 7.0) with LAB strains (Lactobacillus rhamnosus, L. acidophilus, L. buchneri, L. reuteri, L. plantarum) and additional microbes (Bacillus subtilis, Saccharomyces cerevisiae) under controlled conditions. The 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities and total phenolic and flavonoid contents were measured. L. buchneri exhibited the highest growth, with significant proliferation observed on days 4 and 6, especially at 30 °C (p < 0.05). The DPPH and ABTS radical scavenging activities and total phenol and total flavonoid contents were increased by up to 230% (35 °C), 111% (30 °C), 137% (30 °C and 35 °C), and 133% (35 °C), respectively, in fermented herbs compared with those in non-fermented herbs. Antioxidant levels (DPPH, phenol, and flavonoid) exhibited a significant positive correlation with bacterial growth and a significant negative correlation with pH in SSF, but ABTS did not exhibit any statistically significant correlation with bacterial growth or pH. Moreover, multi-strain fermentations involving L. acidophilus and L. plantarum significantly increased the antioxidant activities compared to single-strain fermentations (p < 0.05). These findings suggest that SSF using probiotic LAB can significantly improve the bioactive composition of Radix Angelica gigas, providing a scientific method for modernizing traditional herbal medicine with potential uses in human and animal health. Full article

Lactic acid bacteria are components of the gastrointestinal tract microbiota in both humans and animals and are widely used as probiotics. Lactobacillus is the most closely related genus to probiotic activity. It is capable of releasing membrane microvesicles (MVs), whose primary functions include carrying and transmitting antigens to host tissues and modulating host defense responses. In the present study, MVs were isolated from Lactobacillus acidophilus resident in the ileum of free-living rats, and their immunostimulant effect was evaluated in two biological models. MVs were characterized using SDS-PAGE electrophoresis, electron microscopy, and nanoparticle tracking analysis. In the first model, the immunostimulatory effect of MVs was evaluated on ovine abomasal explants, which had been previously stimulated with MVs and then challenged with third-stage larvae of Haemonchus contortus. This resulted in a decrease in the percentage of larval association and favored the migration of inflammatory cells to the infection site. In the second model, the macrophage cell line RAW 264.7 was stimulated with MVs to evaluate the expression of transcripts encoding IL-1β and TNF-α. MVs isolated from L. acidophilus demonstrate immunostimulatory and probiotic effects in the two biological models assessed. This suggested that the MVs possess similar immunostimulatory effects as those reported for the parent bacteria. Full article

Objective: This systematic review aims to evaluate the impact of incorporating chitosan into dental resin composites on their mechanical, antibacterial, and physicochemical properties. Methods: A comprehensive search of PubMed, Scopus, and Web of Science databases was conducted in March 2025 using the following keywords: resin, composite, and chitosan. The inclusion criteria comprised in vitro studies in dentistry evaluating chitosan as a composite additive with full-text availability in English. Data extraction and quality assessment were performed independently by multiple reviewers using standardized tools, and study quality was assessed based on predefined criteria. Results: Seventeen studies met the inclusion criteria. Chitosan concentrations in the composites ranged from 0.25 wt% to 20 wt%. Antibacterial activity was confirmed in six studies, especially against S. mutans, S. sanguinis, and L. acidophilus. Mechanical properties such as fracture toughness, hardness, and compressive strength were generally improved at lower concentrations of chitosan. However, increased chitosan levels were associated with decreased flexural strength and increased microleakage. Shear bond strength (SBS) was unaffected by chitosan in low concentrations (up to 0.25%), while higher concentrations reduced SBS. Fluoride release capacity was assessed in one study, with no significant differences observed. Conclusion: Chitosan-modified dental resin composites exhibit promising antibacterial and mechanical enhancements at low concentrations. However, higher chitosan levels may compromise certain mechanical and adhesive properties. These findings suggest a need for standardized methodologies and further research on long-term clinical implications and fluoride release. Full article

Background: Colds are widespread infectious diseases that affect daily life, increasing healthcare costs and limiting productivity. Objectives: The aim of this study was to investigate the effects of a dietary supplement containing specific probiotic strains (L. plantarum PBS067, L. acidophilus PBS066, B. lactis BL050) on cold symptom relief, immune response enhancement, and quality of life. Methods This randomized, double-blind, placebo-controlled trial included 65 healthy volunteers (age range: 18–44 years), divided into two groups: 40 received the probiotic treatment (with vitamins and bulking agents), and 25 received placebo (vitamins and bulking agents only) for 12 weeks. Cold symptoms and systemic inflammation were assessed at three time points (baseline T0, post-treatment T1, and 6 weeks after treatment T2). Results: Probiotics were associated with a shorter average duration of cold symptoms (4.5 vs. 6.7% for Placebo, p < 0.05). At T1, fever and muscle pain occurred in 20% of participants in the Probiotic group vs. 28% and 44% in the Placebo group, respectively (p < 0.05 for muscle pain vs. Placebo). For muscle pain, a trend was maintained also at T2 (17.5% vs. 20%). The pro-inflammatory cytokine IFN-γ levels significantly decreased in the Probiotic group vs. T0 (p < 0.0001 at T1 and p < 0.01 at T2), while they increased in the Placebo group (22.279 ± 3.538 vs. 19.432 ± 3.143 pg/mL, p = NS). Although not statistically significant, at T1 the Probiotic group had higher levels of IL-10 vs. T0 (266.98 ± 78.432 vs. 240.967 ± 70.238, pg/mL p = NS). Conclusions: The probiotic mix effectively alleviated cold symptoms and reduced pro-inflammatory cytokine levels, suggesting anti-inflammatory effects. Full article

The valorization of cheese whey, a rich by-product of the dairy industry that is rich in lactose (approx. 70%), proteins (14%), and minerals (9%), represents a promising approach for microbial fermentation. With global whey production exceeding 200 million tons annually, the high biochemical oxygen demand underlines the important need for sustainable processing alternatives. This review explores the biotechnological potential of whey as a fermentation medium by examining its chemical composition, microbial interactions, and ability to support the synthesis of valuable metabolites. Functional microorganisms such as lactic acid bacteria (Lactobacillus helveticus, L. acidophilus), yeasts (Kluyveromyces marxianus), actinobacteria, and filamentous fungi (Aspergillus oryzae) have demonstrated the ability to efficiently convert whey into a wide range of bioactive compounds, including organic acids, exopolysaccharides (EPSs), bacteriocins, enzymes, and peptides. To enhance microbial growth and metabolite production, whey fermentation can be carried out using various techniques, including batch, fed-batch, continuous and immobilized cell fermentation, and membrane bioreactors. These bioprocessing methods improve substrate utilization and metabolite yields, contributing to the efficient utilization of whey. These bioactive compounds have diverse applications in food, pharmaceuticals, agriculture, and biofuels and strengthen the role of whey as a sustainable biotechnological resource. Patents and clinical studies confirm the diverse bioactivities of whey-derived metabolites and their industrial potential. Whey peptides provide antihypertensive, antioxidant, immunomodulatory, and antimicrobial benefits, while bacteriocins and EPSs act as natural preservatives in foods and pharmaceuticals. Also, organic acids such as lactic acid and propionic acid act as biopreservatives that improve food safety and provide health-promoting formulations. These results emphasize whey’s significant industrial relevance as a sustainable, cost-efficient substrate for the production of high-quality bioactive compounds in the food, pharmaceutical, agricultural, and bioenergy sectors. Full article

COVID-19 presents a wide range of symptoms, including gastrointestinal manifestations such as diarrhea, nausea, and abdominal pain. Lactobacillus acidophilus has been proposed as a potential adjunct therapy to alleviate these symptoms due to its probiotic properties, which help restore gut microbiota balance and modulate immune responses. This review systematically analyzed studies assessing the effects of L. acidophilus in COVID-19 patients with gastrointestinal symptoms. The literature search was conducted through PubMed and the WHO COVID-19 database using keywords such as “Lactobacillus acidophilus”, “COVID-19”, “gastrointestinal symptoms”, and “inflammation markers”. The search covered studies published until February 2025. Inclusion criteria: observational and clinical trials with L. acidophilus for symptom relief. Exclusion: animal studies and non-ethical approvals. The findings suggest that L. acidophilus supplementation may contribute to faster resolution of diarrhea, improved gut microbiota balance, and reduced inflammatory markers. However, some studies have found no significant impact on hospitalization rates or disease progression. The probiotic’s mechanisms of action appear to involve microbiota modulation, intestinal barrier reinforcement, and anti-inflammatory effects rather than direct viral inhibition in COVID-19 after progression. Some L. acidophilus strains show promise, and clinical validation should follow careful preclinical studies (in vitro, cell lines, and animal models), especially in vulnerable populations such as immunocompromised individuals. Understanding the gut–lung axis and its role in immune response regulation, together with the need for a thorough characterization of the specific strains, including biochemical, genomic, and functional properties, before testing in humans, may provide deeper insights into the therapeutic potential of probiotics in viral infections. Full article

A phytobiotic extract (PE; proprietary blend of garlic, anise, cassia, rosemary, and thyme) has been shown to enhance dry matter intake (DMI) and gut health, while ExCell (EX), a probiotic (Lactobacillus acidophilus fermentation product), has been shown to improve gut health and growth performance of growing Holstein calves. The hypothesis was the combination could be synergistic for enhancing post-weaning calf growth performance. Seventy-seven Holstein male calves (73.6 BW ± 7.5 kg SD) at 49 d of age were blocked by body weight (BW) and randomly assigned to four treatments using a randomized complete block design with a 3 wk experimental period. Treatments were: (1) Control (CN): calf starter (CS) without PE or EX; (2) PE: CS with 275.6 g/ton Apex to supply 0.6 g/d; (3) EX: CS with 0.22% EX to supply 5 g/d; and (4) PEEX: CS with PE and EX added at the same rates. Individual calf BW was weighed weekly and they were fed ad libitum a 22% CP CS with amounts fed and orts recorded daily. Body weight was greater (p < 0.05) for calves fed EX (81.3, 80.8, 84.8, and 84.2 kg for CN, PE, EX, and PEEX, respectively) compared with calves fed CN and PE with calves fed PEEX being intermediate and similar (p > 0.10). Average daily gains (ADGs) showed a trend (p < 0.10) for calves fed EX (965.5, 984.3, 1052.8, and 989.1 g/d) compared with calves fed the remaining treatments. Dry matter intake (DMI; 2.19, 2.18, 2.31, and 2.14 kg/d) and feed conversions (0.45, 0.46, 0.45, and 0.45 kg BW gain/kg DMI) were similar (p > 0.10) among calves fed all treatments. Blood urea nitrogen concentrations (14.7, 14.6, 14.9, and 13.4 mg/dL) were similar (p > 0.10) among calves fed all treatments. Feeding a probiotic improved BW gains of post-weaning Holstein male calves, but the PE alone or in combination with EX (i.e., PEEX) was not beneficial for enhancing post-weaning growth performance. These results demonstrated that feeding specific additives alone or in combination was not beneficial to calf growth performance. Full article

Postbiotics are recently gaining consumer attention for their potential health benefits. This study aimed to examine the effects of supplementation of a non-fermented dairy beverage with postbiotics derived from Lactobacillus acidophilus and Lactobacillus helveticus on antioxidant (DPPH, ABTS, FRAP, and ORAC), antimicrobial, and ACE-inhibition activities before and after in vitro digestion. Three dairy beverages were elaborated: without the addition of postbiotics (T0), with Lactobacillus acidophilus postbiotics (T1), and with Lactobacillus helveticus postbiotics (T2). Before in vitro digestion, T2 presented higher antioxidant activity (p < 0.05). And, after in vitro digestion, except by the ABTS method, T1 and T2 presented the highest antioxidant activities (p < 0.05) and bioaccessibility indexes (p < 0.05). Regarding ACE-inhibition activity, before in vitro digestion, there were no differences among treatments (p > 0.05), but after in vitro digestion, T1 and T2 presented the highest ACE-inhibition activities (p < 0.05) and bioaccessibility indexes (p < 0.05). An antimicrobial effect against Bacillus spp. and S. aureus was observed in Lactobacillus acidophilus and Lactobacillus helveticus postbiotics. However, L. acidophilus postbiotics did not present an antibacterial effect against E. coli. Such findings highlight the potential of postbiotics as functional ingredients to enhance the antioxidant and ACE-inhibition activities of non-fermented dairy beverages, further adding to their appeal as health-promoting dairy food. Full article

Lactarius deliciosus is an edible, seasonal, wild-growing forest mushroom with significant functional properties and potential applications in health-promoting foods. The aim of the study was to compare the level of selected functional compounds (minerals, phenols, indoles, L-phenylalanine, lovastatin, ergothioneine, glucans, chitin, chitosan) and Lactic Acid Bacteria (LAB) in freeze-dried snacks made from the fermented caps of L. deliciosus mushrooms. The snacks were made from mushrooms blanched in water or microwave, and fermentation was carried out using one of the strains of probiotic bacteria: L. acidophilus (LA-5) or L. plantarum (SWA016). After 6 months of storage, mushroom products were a good source of functional compounds, especially LAB, minerals, indoles, lovastatin, antioxidants (phenolic compounds), and dietary fibre. Fermentation with added probiotic cultures enhanced indigenous lactobacilli levels, but after storage, only microwave-blanched snacks fermented with L. plantarum retained a high LAB count (7.3 log CFU/g). The selection of pre-treatment significantly influenced bioactive compound composition: water blanching enhanced lovastatin and 6-methyl-D,L-tryptophan contents, whereas microwave blanching maximised K, S, Rb, Fe, Se, Mn, Br, phenolic compounds, antioxidant activity, and soluble dietary fibre. In order to optimise the level of the most important bioactive compounds and LAB, microwave blanching with the addition of L. plantarum SWA016 should applied. Full article