Probiotic

© 2021 Soniya Shetty et al. This is an open access article under the CC BY license (https://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. Abstract Probiotics are defined as nonpathogenic living microorganisms, that have beneficial effects on host health. The most important and frequently used functional food compounds are probiotics and fermented foods. Functional foods have numerous beneficial nutritional effects. Probiotics dairy foods, idli, dhokla, pickles etc are traditional Indian foods that beneficially affect the host. They improve survival and implantation of live microbial supplements. In our study, probiotics were isolated from Fermented Idli batter. There is a difference observed in the pH of fermented idli batter. It decreases from 6 to 4.3-...

The growth of aquaculture as an industry has accelerated over the past decades; this has resulted in environmental damages and low productivity of various crops. The need for increased disease resistance, growth of aquatic organisms, and feed efficiency has brought about the use of probiotics in aquaculture practices. The first application of probiotics occurred in 1986, to test their ability to increase growth of hydrobionts (organisms that live in water). Later, probiotics were used to improve water quality and control of bacterial infections. Nowadays, there is documented evidence that probiotics can improve the digestibility of nutrients, increase tolerance to stress, and encourage reproduction. Currently, there are commercial probiotic products prepared from various bacterial species such as Bacillus sp., Lactobacillus sp., Enterococcus sp., Carnobacterium sp., and the yeast Saccharomyces cerevisiae among others, and their use is regulated by careful management recommendations....

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Probiotics are defined as live microorganisms which confer health benefits to the host when administered in adequate amounts. Many lactic acid bacteria (LAB) strains have been classified as probiotics and fermented foods are an excellent source of such LAB. In this study, novel probiotic candidates from two fermented meats (pancetta and prosciutto) were isolated and characterized. LAB populations present in pancetta and prosciutto were evaluated and Lactiplantibacillus plantarum was found to be the dominant species. The antagonistic ability of selected isolates against LAB and non-LAB strains was investigated, in particular, the ability to produce anti-microbial compounds including organic acids and bacteriocins. Probiotic characteristics including antibiotic susceptibility, hydrophobicity and autoaggregation capacity; and ability to withstand simulated gastric juice, bile salt, phenol and NaCl were assessed. Among the characterized strains, L. plantarum 41G isolated from prosciutto...

Adi Bagus Siswoyo(C14170028),Departemen Budidaya Perairan, FPIK, IPB
PENDAHULUAN
Peningkatan produksi akuakultur dengan teknologi terus dilakukan. Salah satu peningkatan produksi dengan probiotik sebagai suplemen dalam pakan, sebagai peningkatan kinerja pertumbuhan pada ikan dan peningkatan resistensi terhadap wabah penyakit ikan (Azhar 2013). Selain peningkatan produksi dalam akuakultur telah dilakukan banyak penelitian dalam probiotik yang mampu bertindak sebagai imunostimulan, meningkatkan rasio konversi pakan, memproduksi antibiotik, meningkatkan lingkungan dalam menjaga kualitas air, dan menjadi penghambat pertumbuhan bakteri patogen (Widanarni 2008). Pemberian probiotik dalam akuakultur dapat diberikan melalui pakan, air atau melalui perantara pakan hidup seperti rotifera atau artemia. Pemberian probiotik dalam pakan, mempengaruhi kecepatan pemberian pakan fermentasi di saluran pencernaan, sehingga akan membantu proses penyerapan makanan dalam pencernaan ikan. Fermentasi pakan mampu menguraikan senyawa kompleks sedemikian sederhana sehingga ikan siap digunakan, dan sejumlah mikroorganisme mampu mensintesis vitamin dan asam amino yang dibutuhkan oleh larva hewan air (Supriyanto 2010).Penggunaan probiotik sebagai bentuk pengendalian biologis (biological control) karena perannya dalam membatasi atau membunuh hama dan penyakit, juga berperan dalam peningkatan kualitas air media pemeliharaan ikan. Prinsip dasar kerja probiotik adalah pemanfaatan kemampuan mikroba meningkatkan penyerapan saluran pencernaan ikan dan menciptakan ekosistem yang aman sehingga memberikan keuntungan bagi inang. Senyawa-senyawa racun yang dihasilkan pada metabolisme bakteri probiotik seperti asam laktat, hidrogen peroksida, bakteriosin yang bersifat antimikroba dan antibiotik mampu menekan pertumbuhan bakteri patogen. Efektivitas probiotik jenis mikroorganisme indigenous (asli) yaitu yang diperoleh berasal dari saluran pencernaan dan lingkungan yang sama/mirip dengan hewan inang. Cara memperoleh probiotik yaitu dengan melakukan seleksi bakteri probiotik untuk kesehatan ikan dan sebagai nutrisi bagi ikan. Tujuan seleksi bakteri probiotik juga untuk melihat kemampuan bakteri dalam mensekresi enzim seperti proteinase, amilase, lipase, dan mannanase (Yulvizar et al. 2014). Praktikum tentang probiotik kesehatan dan nutrisi ikan memiliki tujuan mengetahui pencegahan penyakit yang ramah lingkungan dan dapat diterapkan dalam jangka panjang serta kecernaan dari probiotik terhadap enzim yang ada di dalam pencernaan ikan.

Clarias batrachus (Linn.) is widely recognized in Indian sub-continent for its nutritional and economic significance. At present, it remains at a merely vulnerable state. Pathogenic infections, diminution of natural habitats and introduction of allied exotic fishes are the causes of productivity constraint, particularly in Southern Asia. Conversely, African cat fish Clarias gariepinus has been significantly identified as a potential threat to biodiversity, despite being its large scale cultivation across the world. Thus emphasis on indigenous C. batrachus farming is becoming inevitable. Currently, screening of autochthonous probiotic organisms for the cultivation of C. batrachus in semi-intensive manner is getting importance. At the same time, molecular omics-based technologies are also gaining considerable attention to identify potential probiotic markers. This review provides an overall concept of probiotics, its application and future perspectives in relation to the cultivation of C. batrachus.

Currently, various immunotherapeutic treatments are revolutionizing therapies that treat solid neoplasms. For these treatments, within immunotherapy, immune checkpoint inhibitors (ICIs) are the most widely used drugs. Diverse studies have shown the influence of diet and probiotics on the response to ICIs and consequently on the survival rates associated with different neoplasms. The use of various antibiotics, probiotics, and prebiotics has been associated with changes in the gut microbiota, and this, in turn, with resistance to immunotherapy. Together with the above, a lower intake of red meat and greater consumption of a Mediterranean, vegetarian, or vegan diet have led to a new way of understanding the mechanisms of resistance to ICIs. Omega-3 and polyphenol supplements are also powerful regulators of the microbiome whose influence on the immune system. Therefore, this review covers the influence of diet and probiotics on the response to immunotherapy in patients who have solid t...

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Fungal (NAC) and probiotic in amelioration the toxic effects of aflatoxins were investigated. One hundred samples, including (25 each of feed, water, litter an Giza Governorate. from all examined samples(68%), followed by Rhizopus sp. (21%),Cladosporium sp. (6%) and Scopulariopsis sp. (4%) predominantly recovered from the present samples. A.niger detected as the most prevalence aflatoxigenic strains (100%)which produced aflatoxin B levels of (27.0±3.2 samples (50 ± 3.5) with a lower relatively rate of incidence (87.5%). This makes the selection of proper decontamination methods that will effectively decompose divided into 5 groups, each including 7 rabbits. The rabbits of group 1 were kept as the negative control group. While, rabbits in the groups 2, 3, 4 and 5 were orally given AFB animal daily, for 4 weeks. On first day following the administration of AF, NAC was orally administered a dose of250 mg/kg ofb.w. for group 3 (low dose group 4 (high dose). While, the group 5 given probiotic in drinking water (0.5 gram dissolved in 25 liters of water). significant increase in malondialdehyde (MDA) levels of lysated RBCs serum AST, ALT, ALP, urea and creatinine levels. The activity of pancreatic enzymes showed significant increase in serum amyl rabbit's exposure to aflatoxin BI .However, aflatoxin BI gamma globulin together with A/G ratio. The administration of N in GSH, CAT, SOD and GPx compared to aflatoxicated group. In addition, the levels of ALT, AST, plasma amylase and lipase levels w due to the protective effects given by N-acetylcysteine and probiotic. The histopathological necrotic dam as liver and kidney included hepatotoxic effects and inhibition of DNA, RNA and protein synthesis. These changes improved by acetyl cystein to aflatoxicated animal resulted in reduction of the aflatoxintoxic changes through the immune strengthening effect and protection of lipid and protein from oxidative damage.

Aim: The aim of this study was to investigate the effect of dietary supplementation with multi-strain probiotic preparation in combination with vitamins and minerals on the hematological parameters and selected intestinal microbiota populations in the Indonesian indigenous crossbred chickens.

Materials and Methods: A total of 240 one-day-old Indonesian indigenous crossbred chicks were raised for 10 weeks. The chicks were distributed to one of four groups, i.e., chicks receiving basal diet without any additive (CONT), chicks receiving basal diet with 0.04% of zinc bacitracin (AGP), chicks receiving basal diet with 0.01% of commercial probiotic Bacillus subtilis preparation (PROB1), and chicks receiving basal diet with 0.5% of multi-strain probiotic preparation in combination with vitamins and minerals (PROB2). Blood was collected on the week 8, while the internal organs and eviscerated carcasses were collected on the week 10.

Results: PROB2 tended (p=0.09) to have a lower body weight (BW) compared to CONT chicks. Feed conversion ratio was higher (p<0.05) in PROB1 and PROB2 compared to CONT birds. The number of thrombocytes tended (p=0.09) to be higher in CONT than in other groups. Antibody titer against Newcastle disease virus vaccine was higher (p<0.05) in PROB1 and PROB2 than in CONT group. Serum triglyceride concentration was lower (p<0.05) in PROB2 than in other birds. AGP chicks had lower (p<0.05) serum total protein and globulin concentrations than CONT and PROB1 chicks. Serum albumin level was lower (p<0.05) in PROB2 than in CONT and PROB1 birds. Albumin to globulin ratio tended (p=0.06) to be higher in AGP than in other birds. Lactose-negative Enterobacteriaceae tended (p=0.07) to be lower in PROB1 and PROB2 than in CONT group. PROB1 and PROB2 tended (p=0.06) to have greater lactic acid bacteria (LAB) population than in CONT and AGP birds.

Conclusion: Multi-strain probiotic preparation in combination with vitamins and minerals was able to improve immune response and control the potentially pathogenic bacteria. However, the additive could not improve the growth performance of the Indonesian indigenous crossbred chickens.

Los probiócos representan una alternava para mantener la salud mediante la ulización de las bacterias naturales beneficiosas. Estos han sido muy estudiados por lograr mejorar la salud del sistema digesvol. Sin embargo, en los úlmos años se vienen haciendo invesgaciones en el mantenimiento y el tratamiento de la enfermedad periodontal. En este trabajo se resume los datos actualmente disponibles sobre los beneficios potenciales de los probiócos en el periodonto

Aim: The experiment was conducted to evaluate the effect of swine-origin probiotic Pediococcus acidilactici FT28 on growth, nutrient utilization, health status, meat quality and intestinal morphology in growing female pigs. Materials and Methods: Pigs (n=27) were distributed into three groups (3 replicates of 3 each) and supplemented with basal diet either without probiotics (C) or with a probiotic of dairy-based (Lactobacillus acidophilus NCDC-15; TLact) or swine based (P. acidilactici FT28; TPedic). The probiotics were fed as fermented feed at 200 g/pig/day. At the end of the trial, six pigs from each group were selected for metabolism trial and then sacrificed to determine meat quality and intestinal morphology. Results: Supplementation of both probiotics improved growth performance, whereas feed intake, digestibility of CP and N retention were better (p<0.05) in P. acidilactici FT28-fed group. However , the digestibility of dry matter (DM), organic matter (OM), ether extracts (EE), crude fiber and nitrogen free extract did not show any significant effect on probiotic supplementation. The serum A: G ratio, triglyceride, and cholesterol level were also improved (p<0.05) in TPedic group compared to other treatment groups. Both probiotic supplementations showed lower (p<0.05) serum glucose level with similar protein and albumin value, which indicated good utilization of feed as well as health status of growing pigs. Dressing percentage, vital organ weight, and EE of loin meat were higher (p<0.05) in probiotic-supplemented groups compared to control. However, P. acidilactici FT28-fed animals showed higher (p<0.05) CP and total ash percentage of meat without affecting pH, water holding capacity, and extract release volume of loin muscle. The villi height and crypt depth were better in both supplemented groups compared to control. Conclusion: Results of the present study revealed that P. acidilactici FT28 could serve as better probiotic source in swine production for the better utilization of CP and N-retention in meat with improved health status and intestinal morphology.

In this study, bacteriocinogenic Lactobacillus plantarum isolates capable of inhibiting food-and feed-borne filamentous fungi from the gastrointestinal tract (GIT) of broiler chicken were identified using 16S rRNA gene sequencing and further evaluated for probiotic properties in vitro. Six potent lactobacilli were selected from one hundred and thirteen isolates for the present study based on their ability to inhibit both pathogenic bacteria and filamentous fungi. They were characterized using various physiological, biochemical and molecular methods. They were acetoin producers, homo fermentative, catalase-negative and producing racemic lactic acid (10-20 mM). All the six isolates exhibited varied sugar utilization and RAPD pattern, indicated their strain level genotypic variation. The 16S rRNA gene sequence and multiplex PCR analysis confirmed that these isolates were Lactobacillus plantarum. The isolates being resistant to low pH (2.0) and bile salt (0.6%) could survive in the gastrointestinal tract of host indicating their potential probiotic application. The isolates were non-pathogenic (γ-hemolytic) and exhibited resistance to antibiotics ciprofloxacin, nalidixic acid, norfloxacin, nitrofurantoin, colistin and streptomycin. They demonstrated strong autoaggregating phenotype ranging from 78% to 86% and showed 49%-61% and 30%-46% coaggregation with E. coli MTCC 728 and L. monocytogenes MTCC 657, respectively. The percentage of hydrophobicity ranged from 16%-33% for all the isolates showing that surface was rather hydrophilic. They exhibited β-galactosidase activity ranging from 1036-1179 MU, bile salt hydrolase activity assisting to reduce serum cholesterol and produced the anti-Listerial bacteri-ocin. The strong inhibitory activity of these isolates against food spoilage molds and bacteria with probiotic properties indicates their potential application as food preservatives.

Bacillus and Lactobacillus are bacteria that can be used in dry-stock probiotics in vannamei shrimp feed. In this study, it was performed to encapsulate Bacillus and Lactobacillus probiotic bacteria in several carrier materials, including rice flour, talc, and maltodextrin. The purpose of this study was to determine the type of carrier material that can provide the best probiotic character in the encapsulation process which will then be used in vannamei shrimp feed. The method used in this study is experimental method. The study was conducted with the preparation stage and the initial probiotic characterization test. Furthermore, Bacillus and Lactobacillus probiotic encapsulation process used spray drying method to produce powder inoculum, as well as advanced characterization test of bacteria that have been encapsulated. The parameters observed were the viability, resistance to temperature, pH and bile salts. Data were analyzed using ANAVA and Duncan Multiple Range Test. The results...

The genetic modification of an organism involves transferring DNA, the genetic component from a plant or bacterium, or even an animal, into a different organism. The aim of the review study to find out the positive and negative effect of GM crops on human health and environment finally awareness to the people to acceptance the GM crops it beneficial effect from lowest hazard. Opportunity presented by proponents of
GM technology include development in fruit and vegetable shelf- life and organoleptic quality, prosperous nutritional quality and health benefits in foods, elevated protein and carbohydrate content of foods, exalted fat quality, high quality and quantity of meat, milk and livestock. We study various type of review article on GM foods and findings the positive effect it’s the methodology of this paper. In addition, some more common concerns include environmental pollution, unintentional gene alteration to wild plants, probable creation of new viruses and toxins, restricted access to seeds due to patenting of GM food plants, impedance to crop genetic diversity, religious, cultural and ethical
concerns, as well as fear of the unknown. Boosters of GM technology include private industries, research scientists, some consumers, U.S. farmers and regulatory agencies. The result of the study minimizing potential risks and maximizing the profits of GM foods finally it should be approval for us. Because the advantages of GM foods ostensibly far out weight the risks, regulatory agencies and industries engaged in GM
food business. Finally increment public awareness in this technology to prolong worldwide acceptability of GM foods will be reducing in future of food crisis in the world.

Background & objectives: The human gut microbiota play a significant role in nutritional processes. The concept of probiotics has led to widespread consumption of food preparations containing probiotic microbes such as curd and yogurt. Curd prepared at home is consumed every day in most homes in southern India. In this study the home-made curd was evaluated for lactic acid bacteria (LAB) with probiotic potential. Methods: Fifteen LAB (12 lactobacilli, 1 Lactococcus, 2 Leuconostoc) and one yeast isolated from home-made curd were evaluated for resistance to acid, pepsin, pancreatin and bile salts; antimicrobial resistance; intrinsic antimicrobial activity; adherence to Caco-2 epithelial cells; ability to block pathogen adherence to Caco-2 cells; ability to inhibit interleukin (IL)-8 secretion from HT-29 epithelial cells in response to Vibrio cholerae; and ability to induce anti-inflammatory cytokine expression in THP-1 monocyte cells. Results: Lactobacillus abundance in fermenting cur...

Soymilk is a good source of proteins and health-promoting isoflavones, but it contains oligosaccharides that cause flatulence. Fermenting it with probiotic bacteria may reduce the oligosaccharides and enhance its health benefits.The present study determined the growth of different lactic acid bacteria (LAB) in soymilk obtained from soybean varieties grown in Rwanda and the effect of fermentation on oligosaccharides that cause flatulence (stachyose, raffinose and verbascose), and antioxidant activity of fermented soybean milk. After fermentation at 30&deg;C for 24 hours, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactococcus cremoris and Lactobacillus casei attained around 8 log CFU/ml, which is sufficient for probiotic effects. However, only L. reuteri, L. brevis and L. plantarum caused sufficient drop in pH and increase in viscosity characteristic of a good fermented product. Soymilk from different soybe...

The composition and environment in the
gut are influenced by some factors for example diet, age
and geographic. This research was conducted to evaluate
the consumption effect of probiotic L. plantarum Mut7 powder on the population of Lactobacillus, lactic acid
bacteria, Bifidobacterium and Clostridium cocoides and the
concentration of short-chain fatty acids. The consumption of
probiotic L. plantarum Mut-7 (2x109
CFU / g) was done for
30 days by 40 student volunteers divided into placebo and
treatment groups. The research design used Randomized
Double-Blind Placebo-Controlled. Results showed that
probiotic L. plantarum Mut-7 consumption resulted
significant increases in L. plantarum and Lactobacillus levels.
While there was no significant change in the number of lactic
acid bacteria, Bifidobacterium, C. coccoides and short-chain
fatty acid concentrations. There was no difference in pH and
fecal quality after probiotic consumption. It can be concluded
that consumption of indigenous probiotic Lactobacillus
plantarum Mut-7 powder for a month by Junior High School
Students was able to increase the population of Lactobacillus
plantarum and Lactobacillus in feces, while the population
of lactic acid bacteria, Bifidobacterium and Clostridium
remained constant. Consumption of L. plantarum Mut-7
was not able to change short-chain fatty acids, pH value and
fecal quality.

The research is aimed at isolating, characterizing, and identifying lactic acid bacteria which have the potential as probiotic agent obtainedfrom the chyme of 34 days-old strain patriot broiler chicken intestine. In order to reach the goal, pour plate and streak plate method on MRS (de Mann Rogosa Sharpe) are used to isolate the bacteria. It is done by adding CaCO 3 0.5% as the indicator of the formation of clean zone around the colony. The incubation is conducted at 37ºC for 48 hours. The phenotypic characterization process of the obtained isolates are conducted by gram painting, morphology, catalyst test, temperature influence test, pH and salinity toward the growth, fermentation test, and acid formation test from the carbon source. The identification to find out the possibility of BAL genus and species is conducted through profile matching based on the phenotypic characteristic traced by using Bergey's Manual of Determinative Bacteriology. Meanwhile, the potential test on its possibility as probiotic agent is conducted by doing the acid resistance test. The production of lactic acid of each isolate of lactic acid bacteria is measured when the bacteria is already 24 hours-old. The result of the research is 15 isolates of lactic acid bacteria. After the confirmation test is conducted, the characteristics show that there are 4 genuses of lactic acid bacteria, i.e. lactobacillus, pediococcus, streptococcus, and enterococcus. The result of the BAL test in producing the lactic acid shows that the AST 04 isolate has the highest amount of lactic acid, 57.69 %, followed by AST 05 which has 9.41 % lactic acid. The BAL isolate of those chicken faces waste still can grow until the concentration of bail salt reaches 0.5 %.

Background and Aim: Weaning pigs normally suffer from many stressors which have impaired growth performance and immunity. Hydrolyzed yeast has been proposed as an alternative feed additive. The aim of this study was to investigate the effects of various levels of hydrolyzed yeast (HY) supplementation in the feed of weaning pigs on growth performance, diarrhea incidence, immunity, antioxidant capacity, and microbial populations. Materials and Methods: A total of 144 crossbred weaning pigs (Duroc × Landrace × Large White) with a mean body weight (BW) of 7.46 kg were randomly assigned to one of four treatments during a 5-week feeding trial. Treatments consisted of a basal diet without HY inclusion (control), or the basal diet supplemented with HY at 0.5, 1.0, and 1.5 g/kg of diet, respectively. Results: Piglets fed with 1.0 or 1.5 g/kg HY presented significantly increased BW (p=0.009) and decreased incidence of diarrhea (p=0.001). The final BW (p=0.012), average daily gain (p=0.094), a...