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Open Access Article
1 - The effect of probiotics on gastrointestinal disease
Soheila FadaeiProbiotics are a group of beneficial microorganisms living in the gut, which when consumed have a positive effect on physiological health directly or indirectly through the modulation of the internal ecosystem influencing the results for the use of probiotics. Indicate MoreProbiotics are a group of beneficial microorganisms living in the gut, which when consumed have a positive effect on physiological health directly or indirectly through the modulation of the internal ecosystem influencing the results for the use of probiotics. Indicated as a treatment for gastrointestinal disorders are 1) the use of Saccharomyces boulardi Enteroccus faecium SF68 to prevent or shorten the duration of antibiotic-associated diarrhea, 2) the prevention of S. boulardi, which prevents Clostridium difficil-associated diarrhea. 3) Fermented milk contains Lactobacillus rhamnsousder for infants with rotavirus enteritis. Therefore, according to the researchers, the use of probiotics, the creation of microbial recombination of the intestines, gastroenteritis, lactose intolerance and diarrhea are related to the use of antibiotics from these biological substances as a treatment for diseases caused by chronic diseases. Manuscript profile -
Open Access Article
2 - An evaluation of stress impacts on survival of probiotic bacteria in yogurt
Noushin Mohajeri Payman Mahasti Shotorbani Afshin Akhondzadeh Basti Zhaleh Khoshkhoo Ali Khanjari -
Open Access Article
3 - The effect of probiotic strain of Lactobacillus fermentum on growth of Escherichia coli O111 during yogurt storage
Mohammad Mehdi Hassanpour Anousheh Sharifan Afshin Akhondzadeh basti -
Open Access Article
4 - In vivo assessment of probioticated African Yam Bean (Sphenostylis stenocarpa)-based milk analogue
Esther Adurotoye Abiodun Victor Ikujenlola Hezekiah Adeniran -
Open Access Article
5 - Physico-chemical properties and viability of Lactobacillus rhamnosus LGG in inulin-enriched Doineh (a traditional Iranian food) during 21-day storage at 4°C
Mahdi Azizi Shafa Afshin Akhondzadeh Basti Anousheh Sharifan Ali Khanjari -
Open Access Article
6 - The combined effect of Bacillus coagulans, potassium chloride, and yeast extract on the physicochemical and sensory characteristics of a functional vegetable sausage
Davoud Soleimani Ramin Khorrami Afshin Akhondzadeh Basti Ali Khanjari -
Open Access Article
7 - Effects of synbiotic consumption on lipid profile in diabetic patients
Jafar Aldaghi Ariyo Movahedi -
Open Access Article
8 - Probiotics and glycemic control: A simplified interplay model for the pathways behind
Somayyeh Firouzi -
Open Access Article
9 - The survival of probiotic Bifidobacterium bifidum and Lactobacillus acidophilus in synbiotic yogurt enriched with Agave tequilana aqueous extract
Melika Farzaneh Vajiheh Fadaei-Noghani Hassan Gandomi -
Open Access Article
10 - Effect of Different Somatic Cell Levels on Nitrogen Components of Yoghurt Milk and Probiotic Set Yoghurt During Storage Life
A. Bavaria H. Ezzatpanah M. Aminafshar M. A. Mohammadifar -
Open Access Article
11 - Effect of different levels of dietary probiotic bactocell on growth performance,survival and body composition in juveniles carp (Ctenopharyngodon idella)
Seyed Mehdi Hoseyni fard Shayan Ghobadi Mohadeseh GrailiIn this survey, effect of Probiotic Bactocell (Consist of Pediococcus acidilactici MA 18/5M) was examined on feeding, growth performance and survival rate of grass carp (Ctenopharyngodon idella) fry. 300 fish were prepared and fed by special diet made accordin MoreIn this survey, effect of Probiotic Bactocell (Consist of Pediococcus acidilactici MA 18/5M) was examined on feeding, growth performance and survival rate of grass carp (Ctenopharyngodon idella) fry. 300 fish were prepared and fed by special diet made according to American Soybean Association International Marketing (ASA-IM) principle. Four different treatments (control group with no probiotic, treatments 1, 2 and 3 each containing 0.1, 0.2 and 0.3 g probiotic Kg-1 of basal diet, respectively) were designed in triplicates. Results showed that Bactocell has no significant effect on feeding and growth parameters, but treatments 1 and 3 had the best performance. Although there weren’t any significant differences between fishes treated by 0.1 and 0.2 g Kg-1 Bactocell, most of the growth factors including body weight increase, percentage of body weight increase, specific growth rate and protein efficiency rate were better in fishes fed by the diet supplemented with 0.1g Kg-1 Bactocell. Manuscript profile -
Open Access Article
12 - The effect of combination of probiotic, lactase enzyme and special antibodies on humoral immunity and histomorphology of lymphoid organs in broiler chickens
Molakhah, H., Zakeri, A.* .The aim of this research has been to determine the effect compound of probiotics, lactase enzyme and antibodies on improving the histomorphology characters of lymphoid organs and improving growth humoral immunity of broiler chickens. For this purpose, 96 broilers (W- Ro MoreThe aim of this research has been to determine the effect compound of probiotics, lactase enzyme and antibodies on improving the histomorphology characters of lymphoid organs and improving growth humoral immunity of broiler chickens. For this purpose, 96 broilers (W- Ross 308) have been randomly divided into two groups of 48 with 4 replicates. For evaluation of humoral immunity, samples were selected from each replication randomly at 3rd, 23th and 42th day of production, and cc blood was got from wing vein and HI was tested. For evaluation of histomorphology of lymphoid organs at the end of period, randomly two slaughter samples were selected from each replication has been sent to the histology lab. The results of statistical analysis were shown that rate of antibodies was non significant at -day – old (p>0.05) and it was significant at days and days (p). Microscopic studies of lymphoid organs (Bursa of fabricius, spleen and thymus) were shown significant statistical difference (p<0.05) but non significant at other parameters. According to the results of using of the combination can improved humoral immune system and has no medicinal residue in poultry meat, it can be an appropriate substitute for growth stimulating antibiotics. Manuscript profile -
Open Access Article
13 - Effect of lethal exposure of lead acetate on histopathology of gills of probiotic- treated zebra fish (Danio rerio)
, F. Tehrani N. Hadizadeh Shirazi, , R. KazempoorFor this purpose, 360 Zebra fish were divided into two groups and fed for 60 days with commercial food (control group) or enriched diet with Lactobacillus fermentum as probiotic (test group). After this time, both groups were in the vicinity of 0.3 mg / l of lead and th MoreFor this purpose, 360 Zebra fish were divided into two groups and fed for 60 days with commercial food (control group) or enriched diet with Lactobacillus fermentum as probiotic (test group). After this time, both groups were in the vicinity of 0.3 mg / l of lead and their survivability, tissue metal uptake and their histological damages were studied within 48 hours. Based on the results, the fish in the test group were able to tolerate the lethal dose of lead for more than 24 hours compared to the control group. After 48 hours of poisoning, the amount of metal uptake in both liver and gill tissue was significantly lower for the experimental group than in the control group. Moreover, tissue damage such as vein dilatation, lamella fusion and telangiectasia were significantly lower in the experimental group than the control group. Epithelial cell hyperplasia was not observed in the probiotic- treated group. It could be concluded that probiotic enriched diet can significantly reduce the toxic effects of lethal doses of lead in fish. Manuscript profile -
Open Access Article
14 - The Effectiveness of Alcoholic Rosa Damascene Extract on Lactobacilus Acidophilus and bifidobacterium lactis Probiotic Bacteria Survival in Doogh
, B Akbari-adergani سمیرا Asadolahi fard, AA Anvar , F ShirkhanIn this research, the effect of Rose alcoholic extract on the viability of probiotic bacteria Lactobacillus acidophilus (La-5) and Bifidobacterium lactis (Bb-12) in Doogh was studied. Probiotic bacteria Bifidobacterium bifidum and Lactobacillus acidophilus were inoculat MoreIn this research, the effect of Rose alcoholic extract on the viability of probiotic bacteria Lactobacillus acidophilus (La-5) and Bifidobacterium lactis (Bb-12) in Doogh was studied. Probiotic bacteria Bifidobacterium bifidum and Lactobacillus acidophilus were inoculated into Doogh without Rose alcoholic extract (control) and containing Rose alcoholic extract (1% and 2%). Doogh produced during 4 weeks of storage in a refrigerator at 4° C during a week was investigated for microbial count, pH changes, acidity and survival during the shelf life and the organoleptic characteristics of the product were studied. The results of the statistical analysis indicated that the difference in survival percentage of La-5 and Bb-12 between the ordinary Doogh and the Doogh containing Rose alcoholic extract was significant (p≥0.05). Regarding taste, the results of this study showed that there is a significant difference between the types of Doogh in terms of taste (p<0.05). The study of organoleptic characteristics of Doogh containing Rose alcoholic extract showed that the flavor of this Doogh was improved compared to ordinary Doogh. The pH decreased during the shelf life and the acidity increased slightly. The highest and lowest levels of pH were respectively observed for samples containing 1% and 2% extract. Also, the effect of extract amount on acidity showed that the highest and lowest levels of acidity were in the samples containing 2% and 1% extract, respectively. Therefore, the production and consumption of Doogh containing Rose extract by maintaining organoleptic characteristics together with probiotic bacteria as a pragmatic food product are recommended. Manuscript profile -
Open Access Article
15 - Evaluation of the effects of treatment of Lactococcus lactis and Bifidobacterium bifidum on the expression of biogenic amine-producing genes in Staphylococcus strains isolated from milk
M.A Masiyan Moghadam ,A.A. Anvar , K Amini , M.R. KhaniThis study investigated the effect of probiotic bacteria Lactococcus lactis and Bifidobacterium bifidum on the expression of the cadaverine and putrescine producing gene in staphylococci species isolated from milk. Staphylococci were identified and isolated from 100 sam MoreThis study investigated the effect of probiotic bacteria Lactococcus lactis and Bifidobacterium bifidum on the expression of the cadaverine and putrescine producing gene in staphylococci species isolated from milk. Staphylococci were identified and isolated from 100 samples of raw milk using standard biochemical methods, Gram staining and 16srRNA sequencing. Samples containing these strains were examined by HPLC for the production of biogenic amines. The presence of the target genes was determined by MultiplexPCR. Bacteria with target gene were treated with Lactococcus lactis supernatant and Bifidobacterium bifidum and the expression of genes was measured by Real time PCR. The data showed that 60 strains of Staphylococcus were isolated, 54 strains of them had target genes. In three samples the level of the cadaverine and putrescine was higher than others. The levels of biogenic amines in the second and third days were significantly higher than the first day (p <0.001). The MIC results obtained for Staphylococcus bacteria exposed to probiotic bacteria in the samples were 125 μg/ml or 62.5 μg/ml. The results of Real Time PCR reaction showed that the mean reduction in the level of changes in gene expression was statistically significant (p <0.05). This study showed that the use of probiotic bacteria can reduce this bacteria populations and increase the quality of milk by reducing the expression of the biogenic amines-producing genes. Manuscript profile -
Open Access Article
16 - Evaluation of the effects of probiotic strains of nisin producing Lactococcus lactis on reducing the number of microbial pathogens
فهیمه Firouzbakht Vadoud Razavilar .A.A AnvarThe aim of this study was to evaluate the effect of bacteriocin-nisin-producing strains of standard pathogenic strains in culture medium and raw chicken meat at 12°C. The number of bacteria studied in the control and experiment groups was measured on days 0, 3, 5 an MoreThe aim of this study was to evaluate the effect of bacteriocin-nisin-producing strains of standard pathogenic strains in culture medium and raw chicken meat at 12°C. The number of bacteria studied in the control and experiment groups was measured on days 0, 3, 5 and 7 after inoculation. Protein and pH levels in meat were examined on days 0, 3, 5, 5 and 7 after inoculation and the presence of nisin gene in probiotics were evaluated. The data showed that Lactococcus lactis had significant inhibitory effects (p≤0.05) on the pathogens studied in liquid BHI and chicken meat. The pH of chicken meat inoculated with Lactococcus lactis increased significantly (p<0.05) during 7 days of storage at 12°C, from 5.9 ± 0.1 on day 0 to 6.9± 0.2 on 7th day. The average amount of protein in chicken meat inoculated with Lactococcus lactis at 12°C decreased from 17.93 ± 1.05 on day 0 to 14.23±1.25 on 7th day and this reduction in protein was statistically significant (p<0.05). Regarding to the prevalence of probiotic foods and the emergence of positive potential of this type of food products, the present study showed that lactococcal producing nisin can maintain the freshness of chicken and reduce its spoilage by decreasing population of pathogenic bacteria. Manuscript profile -
Open Access Article
17 - Evaluation of probiotic effect of Lactobacillus Casei and Bacillus Coagulans on AGS and DU145 cancer cell line
سمانه Ansarinia علی SharifzadehProbiotics are a live microbial oral supplement and a range of different beneficial effects have been attributed to probiotics . Today, probiotics are recognized as a factor in preventing many infectious diseases and cancers. In this study, the effect of probioty lactob MoreProbiotics are a live microbial oral supplement and a range of different beneficial effects have been attributed to probiotics . Today, probiotics are recognized as a factor in preventing many infectious diseases and cancers. In this study, the effect of probioty lactobacillus casei and Bacillus coagulase on cancer cells (AGS, DU145) (gastric and prostate cancer cell line) was investigated. To do this, these two bacteria were cultured in Broth MRS medium and from 48, 24 and 72 hour cultures, sediment and supernatant were prepared. Supernatants were prepared in acidic and neutralized forms with 1N NaOH.. Concentrations of 100, 10 and 1000 μg / ml of extracts were also prepared separately on AGS and DU145 cancer cells cultured in 96-well microplate. The results showed that the concentrations of 1000 μg / ml of extract and 300 μl / ml of supernatant in 72 hours had inhibitory concentrations of more than 50%. The inhibitory effect of supernatants was directly related to time and concentration. Manuscript profile -
Open Access Article
18 - Evaluation of the Physicochemical, Rheological, Sensory and Survival Characteristics of Bacteria in Functional Milk Dessert Containing Aloe Vera Gel
shamim barandeh marjaneh sedaghatiIntroduction: This research was carried out with the aim of investigating the possibility of producing functional milk dessert containing aloe vera gel with acceptable physicochemical, rheological and sensory properties. Materials and methods: Aloe vera gel was used at MoreIntroduction: This research was carried out with the aim of investigating the possibility of producing functional milk dessert containing aloe vera gel with acceptable physicochemical, rheological and sensory properties. Materials and methods: Aloe vera gel was used at four levels of 0, 3%, 6% and 9% for the production of milk dessert, and its physicochemical properties (pH, syneresis and viscosity), rheological properties (dynamic oscillation test), the sensory and survival characteristics of Lactobacillus plantarum bacteria during 20 days of storage were investigated. Results The results showed that the addition of aloe vera gel decreased the pH of milk dessert samples. The maximum stability of milk dessert samples was observed in sample T3 which contained 9% aloe vera gel. The results showed that in all samples, the viscosity increased significantly with increasing aloe vera gel concentration (p<0.05%). The addition of aloe vera gel significantly increased the survival rate of Lactobacillus plantarum in the treatment samples (p<0.05%). In the evaluation of the rheological properties of the milk dessert, it was found that the storage modulus (Gꞌ), viscous modulus (Gꞌꞌ) increased and the complex viscosity (ƞ*) decreased with the increase in aloe vera gel concentration. In the sensory evaluation, it was found that, the highest overall acceptance score belong to the T2 treatment. Conclusion: According to the results, using 6% aloe vera gel in milk dessert reduces the syneresis, increases the viscosity, improves the survival of Lactobacillus plantarum bacteria, and in terms of the sensory properties, it will increase the acceptability among the consumers. Manuscript profile -
Open Access Article
19 - Isolation and Identification of Lactobacillus Acidophilus Probiotic Bacteria from Traditional Tarkhineh Food and Their Ability to Lower Cholesterol and Triglyceride Levels in vitro
P. Afshar K. Amini H. Mohajerani S. Saki Introduction: Isolation and identification of probiotic strains from native foods can lead to finding strains with unique capabilities. The aim of this study was to isolate, identify and evaluate the ability of Lactobacillus acidophilus bacteria isolated from trad More Introduction: Isolation and identification of probiotic strains from native foods can lead to finding strains with unique capabilities. The aim of this study was to isolate, identify and evaluate the ability of Lactobacillus acidophilus bacteria isolated from traditional Tarkhineh food in lowering cholesterol and triglyceride levels in vitro.Materials and Methods: Native strains of Lactobacillus acidophilus were isolated from a local food called Tarkhineh using culture medium and identified based on phenotypic characteristics, standard biochemical tests and 16SrRNA sequencing. In the next step, the strains were examined for probiotic properties such as resistance to acid and bile and sensitivity to antibiotics. Cholesterol and triglyceride lowering activity of isolates in culture medium was also investigated by o-phthaldehyde method.Results: The results showed that 16 strains of Lactobacillus acidophilus were isolated from Tarkhineh samples, among which four strains (S3, S12, S6, S5) showed 30 to 50% resistance, three strains (S7, S4, S10). had 50 to 75% resistance and 2 strains (S11, S1) had 75 to 100% growth in acidic MRS. In addition, strains S7 and S1 showed a growth rate of 0.3 to 0.5% and strains S4, S3, S11 grew at 0.7% bile salt in MRS medium. The highest cholesterol uptake was observed in S11 and S1 strains at 64± 0.23 and 60±0.18 (p<0.01) respectively. Strains S1 and S11 applied 72% ± 0.64 and 61 ± 0.25% triglyceride reduction respectively.Conclusion: The data of this study showed that the native strains of Lactobacillus acidophilus isolated from the local food of Tarkhineh had the potential to absorb and reduce cholesterol and triglycerides of the culture medium. These strains can be studied in laboratory animals as probiotics capable of absorbing and removing fat. Manuscript profile -
Open Access Article
20 - The effect of addition of kombucha drink on physicochemical, Sensory characteristics and Viability of Probiotic Bacteria of fermented milk
A. Shahab Lavasani M. Zandi L. NateghiIntroduction: Nowadays, the selection of probiotics has an important role in the development of the country's food industry and the production of probiotic dairy products is the main indicator of this progress on the other hand, the quality, sensory and viability charac MoreIntroduction: Nowadays, the selection of probiotics has an important role in the development of the country's food industry and the production of probiotic dairy products is the main indicator of this progress on the other hand, the quality, sensory and viability characteristics of probiotics in manufactured products are the main problems of most industrial factories.Material and Methods: the effect of different concentrations of kombucha drink on the viability of Lactobacillus acidophilus, bifidobacterium bifidum, Lactobacillus Rhamnosus was studied and physicochemical and sensory characteristics of fermented milk were measured during 28 days of storing period at 5±1˚C. Different levels of Kombucha tea 0, 5, 10, 15 and 20 ml/L were added to probiotic fermented milk containing L. acidophilus, B. bifidum, L. Rhamnosus bacteria (Cfu/ml 107) .Viability rate of probiotic bacteria, pH, percentages of protein, acidity(Dornic), acetic acid, antioxidant compounds were measured during 3, 7, 14 and 28th of storing period at 4 ⸰C. Results: Results showed that higher amounts of kombucha cause higher content of protein, acidity, acetic acid and antioxidant activity. The average amounts of theses parameters were respectivly 0.12,0.02, 15.694 and 0.16. however, pH and viability of probiotic bacteria significantly decreased during the storage period(p<0.05) and average amounts of these parameters were respectively0.79 and 0.046, However, the mentioned indices were higher than the acceptable standard of probiotic products. Conclusion: the addition of kombucha up to 5% could be more effective in improving sensory characteristics. Hence, a treatment containing 5% of kambucha was selected as the best among others. Manuscript profile -
Open Access Article
21 - Investigation of efficiency of Bifidobacterium bifidum and Saccharomyces cerevisiae for detoxification of aflatoxin M1 in skim milk using HPLC analysis
mostafa fakhrabadi Amireghbal khajeh rahimi nakisa sohrabi hagh doost AMIRALI Anvar maryam talaIntroduction: Food contamination with aflatoxin is identified as a challenge for health and economics; therefore, global organizations have determined the minimum contamination of different foods. Aflatoxin M1 (AFM1) is a carcinogenic mycotoxin mostly found in dairy prod MoreIntroduction: Food contamination with aflatoxin is identified as a challenge for health and economics; therefore, global organizations have determined the minimum contamination of different foods. Aflatoxin M1 (AFM1) is a carcinogenic mycotoxin mostly found in dairy products and its removal has remained a challenge. This study aimed to evaluate the effect of anti-aflatoxin of Bifidobacterium bifidum and Saccharomyces cerevisiae in contaminated skim milk.Materials and Methods: In order to carry out this project, skim milk was spiked with three concentrations of AFM1 and treated with two levels of bacteria and fungi concentration, alone or mixed, and incubated at 4 and 37 ˚C for different time points (30, 60, 120 min, and 24h). High-performance liquid chromatography (HPLC) was used to detect the AFM1 in milk.Results: The results showed that the incubation time is a key factor in the removal process of AFM1. Also, the removal of AFM1 was dependent on other factors such as the concentration of microorganisms, incubation temperature, toxin concentration and type of treatment (alone or combination). The ability of these strains to remove AFM1 after 24 hours was shown to be 20-90%. The removal of AFM1 by Saccharomyces cerevisiae (66.8%) as compared to Bifidobacterium bifidum (51.3%), and the combination of probiotics increased their ability to remove the toxins (90%).Conclusion: The results of this study showed that probiotics alone or in combination with each other play an essential role in removing AFM1 from milk. Manuscript profile -
Open Access Article
22 - Effect of Probiotics on Patulin Content Reduction of Synbiotic Apple Juice
A. Zoghi K. Khosravi-Darani S. Sohrabvandi H. Attar S. A. AlaviIntroduction: Patulin is commonly produced in apples in unsuitable postharvest or storage conditions and has pasteurization temperature resistance. Some probiotic strains are capable of binding with patulin and remove it from apple juice. The aim of this study is to inv MoreIntroduction: Patulin is commonly produced in apples in unsuitable postharvest or storage conditions and has pasteurization temperature resistance. Some probiotic strains are capable of binding with patulin and remove it from apple juice. The aim of this study is to investigate the effect of adding Lactobacillus acidophilus PTCC1643 and Lactobacillus plantarum PTCC1058 on reduction of patulin content in apple juice. Materials and Methods: Seven variables (probiotic strain, inoculum size, fructooligosaccharide content, inulin concentration, patulin content, ascorbic acid and citric acid concentration) were defined in two levels and Plackett-Burman design was used to evaluate the impact of variables on efficiency of patulin removal. Apple juice samples were pasteurized and were then inoculated and kept in the refrigerator for 42 days. The pH value, titratable acidity, reducing sugars, patulin content and viability of probiotics were analyzed on the first day (week 0) and every week during refrigerated storage. Results: Fructooligosaccharide content and ascorbic acid concentration were determined as more effective variables on patulin removal from apple juice. Inserting 108 and 1010 cfu/ml Lactobacillus plantarum to apple juice can reduce 85.23% and 91.23% of initial patulin content, respectively. Conclusion: Both Lactobacillus acidophilus PTCC1643 and Lactobacillus plantarum PTCC1058 have the capacity of PAT removal from apple juice, but percent of removal depends on environment conditions. The highest percent of patulin removal caused during one day after inoculation of probiotic strains. Manuscript profile -
Open Access Article
23 - بررسی تاثیر رشد باکتریهای پروبیوتیک لاکتوباسیلوس اسیدوفیلوس و بیفیدوباکتریوم لاکتیس در سطوح ویتامین ب2 و ب3 موجود در ماست به روش کروماتوگرافی مایع با کارایی بالا طی دوره یخچالگذاری
Hanyeh Tolouie Seyyed Rafie Arefhosseini Seyyeed Hamid Hashemi Toloun Hanyeh Sadat EjtahedIntroduction: The interest in probiotic products have been increased recently by the consumers. Milk and dairy products are natural sources of B group vitamins in the human diet. This study was carried out in order to investigate the level of riboflavin (vitamin B2) and MoreIntroduction: The interest in probiotic products have been increased recently by the consumers. Milk and dairy products are natural sources of B group vitamins in the human diet. This study was carried out in order to investigate the level of riboflavin (vitamin B2) and niacin (vitamin B3) in probiotic yogurt and the results were compared with the traditional yogurt during refrigerated storage.Materials and Methods: After preparation of conventional and probiotic yogurts, all the samples were stored at 4°C, and the contents of B2 and B3 vitamins were assessed on the first, third and seventh day of refrigeration. Vitamins B2 and B3 were analysed using highperformance liquid chromatography by fluorescence and ultraviolet detections respectively.Data was analysed using SPSS version 18.Results: Vitamin B2 contents of probiotic yogurt samples were significantly higher than the control samples during the course of this study (P< 0.05). Significant differences between vitamin B3 contents in conventional and probiotic yogurt samples were found on the seventh day of refrigeration (P< 0.05).Conclusion:This study showed that by using probiotic strains higher retention of B2 and B3 vitamins in yogurt during refrigerated storage is observed. Manuscript profile -
Open Access Article
24 - Effect of Polydextrose and Galactofructose on the Viability of Probiotic Bacteria and Physicochemical and Sensory Properties of Synbiotic Kefir Drink
B. Falahat R. Pourahmad B. KhorshidpourIntroduction: Milk and fermented milk products play a major role in nutrition and human health at all stages of life. Kefir is one of the oldest fermented milk products. The aim of this study was to investigate the effect of polydextrose and galactofructose on the viabi MoreIntroduction: Milk and fermented milk products play a major role in nutrition and human health at all stages of life. Kefir is one of the oldest fermented milk products. The aim of this study was to investigate the effect of polydextrose and galactofructose on the viability of probiotic bacteria and physicochemical and sensory properties of synbiotic kefir drink. Materials and Methods: Different concentrations (0.5 and 1%) of polydextrose and galactofructose (solely or in combination together) were used in kefir production. The samples were kept at 4˚C for 2 weeks and their microbial, physicochemical and sensory properties were evaluated. Results: The results showed that the use of polyextrose and galactofructose increased the viability of probiotic bacteria, pH and viscosity and decreased acidity of the test samples compared to the control sample (p≤0.05). In the kefir samples containing polyextrose and galactofructose, the viability of Lactobacillus acidophilus was more than Bifidobacterium lactis during storage. During storage, acidity and ethanol increased but pH decreased significantly (p≤0.05). The sample containing 0.5% polydextrose had the highest viability of probiotic bacteria on the 14th day. Sensory evaluation of kefir samples showed that the use of polyextrose and galactofructose caused a significant increase in overall acceptance score (p≤0.05). Conclusion: The sample containing 1% galactofructose and the sample containing 0.5% galactofructose + 0.5% polydextrose had the highest overall acceptance score. Since the number of probiotic bacteria in the above mentioned samples was 107-108 CFU/ml, these samples were selected as the best samples. Manuscript profile -
Open Access Article
25 - Production of Probiotic Fermented Beverage from Turnip (Brassica rapa) and Purple Carrots (Daucus carota) Using Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus paracasei and Saccharomyces cerevisiae
M. Ghaempanah M. Hashemiravan A. SharifanIntroduction: Natural beverages from vegetable origin are one of the most important and consuming products that have been widely introduced in the food program in recent years. Violet carrots can be used as a valuable source for the production of complementary foods bec MoreIntroduction: Natural beverages from vegetable origin are one of the most important and consuming products that have been widely introduced in the food program in recent years. Violet carrots can be used as a valuable source for the production of complementary foods because of the presence of phenolic compounds (antioxidants), vitamin C, carotene and other nutrients. On the other hand, turnip can also be an unexpensive and valuable source of fiber, vitamin and important minerals such as potassium. Beverages are one of the most important and widely consumed products that have been widely introduced in the diet in recent years. Materials and Methods: In this study, 3 species of lactic acid bacteria (Lactobacillus fermentum, Lactobacillus paracasei and Lactobacillus plantarum) were used to produce probiotic beverages. Chemical, qualitative and sensory tests were performed in 3 replications. Fermented beverage with the yeast (Saccharomyces cerevisiae) without bacteria was used as a control sample. pH, alcohol and number of bacteria after 24, 48 and 72 fermentation were investigated. Sensory evaluation was also carried out to evaluate the acceptance of this drink by 10 pints. Results: The results showed that lactobacillus paracasei (7.79 log cfu/ml bacteria 72 h after of fermentation) had a higher acceptance than other bacteria. The value of pH was 3.8 and the amount of alcohol produced in the sample containing this bacterium was lower. Conclusion: According to the total results, the sample containing Lactobacillus paracasei has the best quality among the other treatments. Manuscript profile -
Open Access Article
26 - A Comparative Study Concerned with Generated Folic Acid in Probiotic and Set Yogurt Produced by Milks from Cow, Sheep and Goats
الناز Tamaskoni Zahedi M. R. Ehsani عزیز Homayoni Rad انوشه Sharifan کامبیز LarijaniIntroduction: The consumption of probiotic products due to their functional effect on theconsumers has been increasing in recent years. One of the effects is the production of B groupvitamins, specially folic acid and its derivatives by probiotic bacteria. The aim of th MoreIntroduction: The consumption of probiotic products due to their functional effect on theconsumers has been increasing in recent years. One of the effects is the production of B groupvitamins, specially folic acid and its derivatives by probiotic bacteria. The aim of this study isto examine the growth rate of folic acid in indigenous set and probiotic yogurt.Materials and Methods: In order to prepare yogurt, milk samples from cow, sheep and goatwere provided and microorganisms consisting of Lactobacillus casei (y2b4, JQ41273501) andordinary yogurt culture (YC-X11) were employed. The samples were incubated for four hoursat 42oC. Folic acid produced during fermentation and storage for 14 days at 4oC weredetermined using liquid chromatography (HPLC). Furthermore, acidity and pH changes andsensory scores were determined on the first, 7th and 14th days.Results: The ability of folic acid production by indigenous probiotic in all the milk samples(cow, sheep and goat) were observed. The rate of folic acid produced by probiotic bacteriawas more than that of set yogurt (P <0.05). pH changes during storage period has a downwardtrend while the acidity took an upward trend on the 14th day of storage time (P <0.05).Conclusion: In general this study has indicated that indigenous Lactobacillus casei is able toincrease the folic acid rate of production up to three times as compared to that produced bythe set yogurt. The inoculation of probiotic had no significant effect on the sensory propertiesof yogurt and an acceptable product has been produced. Manuscript profile -
Open Access Article
27 - The Effect of Inulin and Lactulose on survival of Lactobacillus casei and physicochemical and sensory characteristics of probiotic Ultrafiltrated Feta Cheese
B. Jirsaraei R. Pourahmad V. Fadaei NoghaniIntroduction: The consumption of synbiotic products (simultaneous presence of probiotic and prebiotic) has beneficial effects on human. The aim of this study was to evaluate the effect of inulin and lactutose on the characteristics of probiotic ultrfiltrated feta cheese MoreIntroduction: The consumption of synbiotic products (simultaneous presence of probiotic and prebiotic) has beneficial effects on human. The aim of this study was to evaluate the effect of inulin and lactutose on the characteristics of probiotic ultrfiltrated feta cheese. Materials and Methods: In this study, prebiotic compounds consisting of inulin and lactulose (solely or in combination together) and Lactobacillus casei were used to produce probiotic ultrafiltrated Feta cheese. The survival of Lactobacillus casei and physicochemical and sensory properties of probiotic ultrafiltrated (UF) cheese concerned with different storage days (1, 15, 30, 45 and 60 days) were evaluated. Results: pH values for all the cheese samples were decreased significantly (P<0.05) during storage. In other word, the amounts of acidity for all of the samples increased significantly during storage (P<0.05). Moisture variation and contents were in a decreasing trend until the end of the storage period (P<0.05). Sample containing inulin (I), sample containing lactulose (L) and sample containing inulin and lactutose (IL) had the best sensory quality in comparison to the control sample (C). At the end of the storage, the number of Lactobacillus casei was higher in samples I, L and IL as compared to the control. Conclusion: In this research work, the final synbiotic cheese containing more than 107 CFU/g viable Lactobacillus casei at the end of storage might be regarded as a probiotic product. The prebiotic compound has improved sensory and physicochemical properties as well as viability of Lactobacillus casei in probiotic ultrafiltrated Feta cheese as compared to the control. Manuscript profile -
Open Access Article
28 - Study of Physicochemical, Rheological and Microbiological Characteristics of Soy Probiotic Yoghurt During 21-Days of Storage
Atefeh Ghorbani Rezvan Pourahmad Masoud FallahPour Mahnaz Mazaheri AssadiIntroduction: Although most probiotic foods are derived from milk, the possibility of using other protein rich substrates such as soymilk to make such foods has not been adequately considered. In this study physicochemical, rheological and microbiological characteristic MoreIntroduction: Although most probiotic foods are derived from milk, the possibility of using other protein rich substrates such as soymilk to make such foods has not been adequately considered. In this study physicochemical, rheological and microbiological characteristics of soy probiotic yoghurt during 21days of storage were evaluated.Materials and Methods: Soy probiotic yogurt was produced by using Bifidobacterium lactis B-12 and yogurt culture. Incubation was conducted at 40 C. The ratio of Bifidobacterium to yogurt bacteria was 5:1. The produced sample was stored at 4 C for 21 days. Acidity, pH, redox potential, syneresis, viscosity and viability of Bifidobacterium lactis B-12 in soy probiotic yogurt were evaluated on 1,7,14 and 21 days of cold storage.Results: The results showed that at the end of storage time, soy probiotic yogurt including Bifidobacterium lactis B-12 with yogurt culture has more than 108 cfu/ml Bifidobacterium and can be consumed as a probiotic product. This might be due to the slow decline in physicochemical variation and prohibition. This yogurt had favorite rheological characteristics.Conclusion: In this study soy yogurt was produced with probiotic Bifidobacteria as a vegetarian product with favorite rheological characteristics. Manuscript profile -
Open Access Article
29 - Synbiotic Mayonnaise Sauce Produced Via Incorporation of Encapsulated Probiotic Bacteria with Alginate and Resistant Starch
Nima Mohammadi Maryam Fahimdanesh Hamed Ahari Mohammad Ali Khosravi ZanjaniIntroduction: Mayonnaise sauce is consumed by a large number of people. Producing symbiotic mayonnaise sauce with probiotic bacteria has probably an important impact in human health promotion. Recently, Microencapsulation of probiotic bacteria is the newest method for i MoreIntroduction: Mayonnaise sauce is consumed by a large number of people. Producing symbiotic mayonnaise sauce with probiotic bacteria has probably an important impact in human health promotion. Recently, Microencapsulation of probiotic bacteria is the newest method for increasing the survival ability of probiotics in food products.Materials and Methods: In this study, Lactobacillus acidophilus ATCC 43121, Lactobacillus casei ATCC 39392 and Bifidobacterium bifidum ATCC 29521 were encapsulated by calcium alginate and resistant starch under the emulsion procedure. These were added to the mayonnaise sauce either as free cells or encapsulated form. The survival of probiotic was evaluated during storage after 30 days at 4 ºC. The morphologicalcharacteristics of capsules were indicated by optical microscope and scanning electron microscope.Results: The survival of encapsulated probiotic bacteria was higher than the free state in mayonnaise sauce. There were not detectable differences in the morphological characteristics of the capsules with resistant starch employing scanning electron microscope and optical microscopy. Sensory evaluation of mayonnaise sauce was improved by the addition of encapsulated probiotic bacteria.Conclusion: The microencapsulation significantly increased the survival of probiotic bacteria and synbiotic mayonnaise sauce with an acceptable quality characteristic might be introduced for the production. Manuscript profile -
Open Access Article
30 - The Effect of Microencapsulation on Survival of lactobacillus acidophilus and on the Quality Characteristics of Apple Juice During Storage at Ambient Temperature
shohreh sheikh ghasemi shahin zomorodiIntroduction: Probiotic apple juice is one of the newest product in healthy drink trade. The aim of this study is to investigate the survival of Lactobacillus acidophilus (LAFTI-L10 DSL) in both free and microencapsulated forms and also the effect of microencapsulation MoreIntroduction: Probiotic apple juice is one of the newest product in healthy drink trade. The aim of this study is to investigate the survival of Lactobacillus acidophilus (LAFTI-L10 DSL) in both free and microencapsulated forms and also the effect of microencapsulation of the the physicochemical and sensory properties of apple juice during 60 days of storage at 25± 5°C.Materials and Methods: This study consisted of four treatments: Control, apple juice containing Lactobacillus acidophilus in free form and encapsulated form and apple juice where the pH was regulated by the addition of whey protein to 4.4 with Lactobacillus acidophilus.Results: The results showed that the number of probiotics in apple juice containing Lactobacillus acidophilus in free and encapsulated form were reduced by two and one log cycle respectively and in apple juice where the pH was adjusted to 4.4 by whey protein using Lactobacillus acidophilus was increased by 1.2 log cycle during storage. The treatment concerned with whey powder showed the lowest transparency and color, while the encapsulated treatments showed the highest transparency and color and the lowest turbidity.Sensory properties of the samples containing free and encapsulated probiotic did not have significant differences as compared to the control Conclusion: It was concluded that the encapsulation might be used in the production of probiotic apple juice using Lactobacillus acidophilus. Manuscript profile -
Open Access Article
31 - Study on the Effect of Jujuba ziziphus Hydro-Alcoholic Extract on Probiotic Yoghurt Quality and Survival of Lactobacillus acidophilus in this Product
S. Ghaffari A. Azhdari G. R. SharifzadehIntroduction: Probiotic products have tremendous effects in improving the health ofconsumers and the medicinal herbs have shown to exhibit antioxidant, anticancer and otherproperties. The aim of this research work is to study the possibility of yoghurt productionusing h MoreIntroduction: Probiotic products have tremendous effects in improving the health ofconsumers and the medicinal herbs have shown to exhibit antioxidant, anticancer and otherproperties. The aim of this research work is to study the possibility of yoghurt productionusing hydro-alcoholic extract of jujube fruit and Lactobacillus acidophilus probiotic bacteriaand evaluate the effect of extract on the organoleptic characteristics of product and thesurvival of Lactobacillus acidophilus in the probiotic yoghurt.Materials and Methods: Low-fat raw milk was heated to 85-90ºC for 5min. Traditionalyoghurt starter, Lactobacillus acidophilus and jujube extract (0, 0.2, 0.4, 0.6, 0.8 gr/Lit) wereadded at 40ºC. All the treatments were incubated at 37ºC to reach the acidity of 80-85 ºD,followed by storing at refrigeration temperature. The population of Lactobacillus acidophiluswas evaluated with standard methods on the 1,7,14 and 21 days after production. All sampleswere examined for sensory evaluation by a test panel on the 21th day after storage. The datawere analyzed using by SPSS-19 software.Results: In all the treatments the growth of Lactobacillus acidophilus was reduced during 21days of storage and the concentration of jujube extract did not have significant effect on thisdecline (P>0/05) and none of treatments showed the number of probiotic bacteria less than106cfu/gr . The best quality was obtained in the yoghurt containing 0.6 gr/Lit of jujube extractand in terms of organoleptic properties and survival of probiotic bacteria this treatmentshowed the highest score.Conclusion: The results of this research showed that we can use 0.6gr/Lit of jujube extractwith Lactobacillus acidophilus in the production of probiotic yoghurt as a new functionalproduct. Manuscript profile -
Open Access Article
32 - The Effect of Transglutaminase and Whey Protein Concentrate on Some Physicochemical, Sensory and Microbial Properties of Probiotic Drink Made from Mixture of Cow Milk and Soy Milk
B. Kouhestani R. Pourahmad B. KhorshidpourIntroduction: Acidified milk drinks have low pH with healthy properties. These properties might be expanded and improved by fortification of these products with soy milk, probiotics and Whey Protein Concentrate. The aim of this study is to investigate the impact of tran MoreIntroduction: Acidified milk drinks have low pH with healthy properties. These properties might be expanded and improved by fortification of these products with soy milk, probiotics and Whey Protein Concentrate. The aim of this study is to investigate the impact of transglutaminase (TG) and Whey Protein Concentrate (WPC) on physicochemical, sensory and microbial properties of functional drink from mixture of cow's milk and soya milk. Materials and Methods: Cow's milk and soya milk with equal proportion were used for producing probiotic drink containing Lactobacillus casei. Different concentrations of transglutaminase (150, 200 and 250 ppm) and WPC (0.5, 1 and 1.5 % w/w) were added and the viability of probiotic bacteria and physicochemical and sensory properties of the drink samples were studied during three weeks of cold storage. Results: The results showed that the addition of enzyme and WPC increased the viscosity significantly (p˂0.05). Samples containing 1.5% WPC and 200 ppm enzyme and 1.5% WPC and 250 ppm enzyme had the highest acidity and the lowest pH. The highest number of L. casei belonged to the sample containing 0.5% WPC and 150 ppm enzyme. Moreover, this sample had the highest score of overall acceptability during storage. During the storage time, the viability of L. casei and pH decreased significantly (p˂0.05) whereas acidity and viscosity increased significantly (p˂0.05). The population of probiotic bacteria of the samples during storage was more than 106 CFU/ml. Conclusion: The addition of 0.5% WPC and 150 ppm transglutaminase resulted in production of a functional drink with the highest viability of probiotic bacteria and sensory quality. Manuscript profile -
Open Access Article
33 - Detection of Bacillus Coagulans in Probiotic Products by PCR Molecular Method
F. Motazedi H. Nikoopour M. H. ShahhosseinyIntroduction: Probiotics are microorganisms that if administered in adequate amounts wouldhave beneficial effects on the host's health. Bacillus coagulans is a probiotic bacteria whichsometimes mistakenly called Lactobacillus sporogenes. B. coagulans is a gram positive MoreIntroduction: Probiotics are microorganisms that if administered in adequate amounts wouldhave beneficial effects on the host's health. Bacillus coagulans is a probiotic bacteria whichsometimes mistakenly called Lactobacillus sporogenes. B. coagulans is a gram positive andfacultative aerobic and anaerobic, catalase positive, oxidase negative and endospore formingbacteria. The aim of this study is the rapid molecular detection of B. coagulans in variousprobiotic products.Materials and Methods: PCR test was optimized by using B. coagulans standard strain.Limit of detection (LOD) and specificity of this test were investigated by using related speciesof DNA. Samples of probiotic products which contain B. coagulans were collected from theIranian market and various methods of DNA extraction were optimized for these products.Results: Amplicon with the size of 450bp was amplified by PCR test and observed byelectrophoresis method. In specificity test none were positive using DNA for intendedorganisms. B. coagulans species were identified in all the samples by PCR method.Conclusion: According to the results of this study B. coagulans was detected in all samples.It was concluded that PCR is a reliable and accurate method to identify these products thatmight contain B. coagulans probiotics bactria. Manuscript profile -
Open Access Article
34 - Study of Production Possibility of Synbiotic Beverage Containing Red Cabbage, Carrots, Turnip Juices and Oligofructose
Manouchehr Jafari Mahnaz Hashemiravan R. PourahmadEnriching beverages with useful compounds such as probiotics and prebiotics is of particular importance in the food industry due to the lack of consumption restrictions by certain people due to the lack of lactose and cholesterol, as well as (vitamins, antioxidants and MoreEnriching beverages with useful compounds such as probiotics and prebiotics is of particular importance in the food industry due to the lack of consumption restrictions by certain people due to the lack of lactose and cholesterol, as well as (vitamins, antioxidants and minerals). In this study, first appropriate amounts of oligofructose were selected as prebiotic material and then a mixture of vegetable water produced in proportions of 20, 30 and 40% was prepared and inoculation of Lactobacillus casei strain by half McFarland method at two levels of 106 and 107 cfu/ml were performed. All physicochemical tests such as pH, acidity, Brix and microbial count were evaluated before fermentation, after 72 hours of fermentation at 37°C and during four weeks of storage at 4°C. Reduced glucose and total glucose were evaluated before fermentation, after 72 and 4 weeks of fermentation. During fermentation and storage, with increasing bacterial density and storage time, pH, Brix, reducing sugar and total sugar of probiotic beverages decreased and acidity increased significantly. The highest survival rate of probiotic bacteria during 28 days of storage related to A3B2 treatment (with bacterial density of 107 CFU/ml) was selected as the best treatment according to the results. Manuscript profile -
Open Access Article
35 - Changes in Microbial, Rheological, and Sensory Characteristics of Probiotic Yogurt Sauce Containing Lactobacillus rhamnosus During Cold Storage
H. Pourjavid M. Ataee R. Pourahmad A. A. Anvar H. Behmadi -
Open Access Article
36 - Investigation of the viability of probiotic bacteria, sensory characteristics and proteolysis in probiotic soy cheese during storage
S. Mashayekh R. Pourahmad B. Akbari-Adergani M. R. Eshaghi -
Open Access Article
37 - Screening of Antagonistic Activity of Probiotic Bacteria Against Some Food-Borne Pathogens
M. El-Kholy S.H. El-Shinawy A. M. S. Meshref A. M. Korny -
Open Access Article
38 - Probiotication of Tomato and Carrot Juices for Shelf-life Enhancement using Micro-encapsulation
S. Naga Sivudu B. Ramesh K. Umamahesh O. Vijaya Sarathi Reddy -
Open Access Article
39 - The Effect of Milk Supplementation on the Growth and Viability of Starter and Probiotic Bacteria in Yogurt during Refrigerated Storage
M. H. Naji Z Hashemi M Hoseini -
Open Access Article
40 - Fluidized Bed Microencapsulation of Lactobacillus Sporogenes with Some Selected Hydrocolloids for Probiotic Bread Production
S.S. Mirzamani A.R. Bassiri H. Tavakolipour M.H. Azizi M. Kargozari -
Open Access Article
41 - Evaluation of Probiotic Yoghurt Produced by Lactobacillus paracasei ssp. tolerans
H. Korbekandi D. Abedi M. Maracy M. Jalali N. Azarman S. Iravani -
Open Access Article
42 - The Effect of Coffee Extract on the Growth and Viability of Lactobacillus acidophilus and Bifidobacterium bifidum in Probiotic Milk and Yoghurt
M. H. Marhamatizadeh E. Ehsandoost P. Gholami -
Open Access Article
43 - Quality Evaluation of New Developed Symbiotic Yogurt over the Storage at Refrigerator
N. Moayednia -
Open Access Article
44 - Isolation and Identification of Lactic Acid Bacteria from Gastrointestinal System of Honeybee in Markazi Province
Nilofar Soleymani Mohsen Zargar Parvaneh JafariHoneybee is a useful insect who plays a critical role due to pollination. Gastrointestinal system of honeybee has coexistent microorganisms. The recent researches showed that the useful microorganisms in honeybee are recognized to participate in the interactions of hone MoreHoneybee is a useful insect who plays a critical role due to pollination. Gastrointestinal system of honeybee has coexistent microorganisms. The recent researches showed that the useful microorganisms in honeybee are recognized to participate in the interactions of honeybee body. Using probiotic supplements in apiculture industry will increase the speed of growth, improve coefficient of food transformation, improve the resistance to disease and increase the honey production. The purpose of this research is to separate the useful bacteria of gastrointestinal system of honeybee in several districts of Markazi Province and study the probiotic indices of samples. Accordingly, the samples of healthy worker bees were separated from apiaries and carried to the laboratory for separation of gastrointestinal system. They were heated and enriched in MRS broth under anaerobic condition. Colonies of negative catalysis and hemolysis were analyzed by phylogenic diagnosis test. One lactobacillus was tested for the phylogenic identification which was lactobacillus alimentarius. The results of this research indicated that presence of lactic acid bacteria in gastrointestinal system of honeybee. Manuscript profile -
Open Access Article
45 - Investigation of the Native Iranian probiotic effect on dermatophytosis consequent ‘Microsprum canis in male Wistar rats in vitro
nayerh akbary fazeliProbiotics are live organisms applying advantageous effects to their host, and are often taken as supplementary food or complementary medicine. Nowadays, the rate of probiotic products is widely increased among the world. Reinforcement of body immunity, decrease of seru MoreProbiotics are live organisms applying advantageous effects to their host, and are often taken as supplementary food or complementary medicine. Nowadays, the rate of probiotic products is widely increased among the world. Reinforcement of body immunity, decrease of serum cholesterol and digestive infection, less risk of cancer attack and decrease of skin allergies and e.t.c., all are the practical features of probiotics. The dermal fungal diseases are infections caused by various dermatophyt spieses attacks to the human and animal skin epiderm, aiming at the skin creatine tissues and make infections with intense or mild clinical significances.During this study, the accordance probiotic was chosen in a laboratory condition, and then 40 wistar male mice, same in age and weight, in a standard condition were divided randomly to five control groups; including positive and negative and three split tests. The process of treatment in three different feeding conditions was examined immediately after applying food contamination and ointment and reaching the maximum level of contamination. The results extracted from the research proved the positive effect of probiotics on the fungus named ‘Microsprum canis’ and the treatment of consequent disease. Manuscript profile -
Open Access Article
46 - Investigation of the Native Iranian probiotic effect on dermatophytosis consequent ‘Microsprum canis in male Wistar rats in vitro
nayerh akbary fazeli amirhosein momen hamid azadegam ghomiProbiotics are live organisms applying advantageous effects to their host, and are often taken as supplementary food or complementary medicine. Nowadays, the rate of probiotic products is widely increased among the world. Reinforcement of body immunity, decrease of seru MoreProbiotics are live organisms applying advantageous effects to their host, and are often taken as supplementary food or complementary medicine. Nowadays, the rate of probiotic products is widely increased among the world. Reinforcement of body immunity, decrease of serum cholesterol and digestive infection, less risk of cancer attack and decrease of skin allergies and e.t.c., all are the practical features of probiotics. The dermal fungal diseases are infections caused by various dermatophyt spieses attacks to the human and animal skin epiderm, aiming at the skin creatine tissues and make infections with intense or mild clinical significances. During this study, the accordance probiotic was chosen in a laboratory condition, and then 40 wistar male mice, same in age and weight, in a standard condition were divided randomly to five control groups; including positive and negative and three split tests. The process of treatment in three different feeding conditions was examined immediately after applying food contamination and ointment and reaching the maximum level of contamination. The results extracted from the research proved the positive effect of probiotics on the fungus named ‘Microsprum canis’ and the treatment of consequent disease. Manuscript profile -
Open Access Article
47 - Investigating the essential oil of the medicinal plant Thymus (Thymus vulgaris L.) in the production of probiotic dairy products by determining the viability of bacteria
farah farahani Alireza Tammimi Mohammad Reza Khatami nejadPurpose: The purpose of the present study was to investigate the essential oil of the medicinal plant Thymus vulgaris L. in the production of probiotic dairy products by determining the viability. Materials and methods: Thyme essential oil is used as a flavoring agent MorePurpose: The purpose of the present study was to investigate the essential oil of the medicinal plant Thymus vulgaris L. in the production of probiotic dairy products by determining the viability. Materials and methods: Thyme essential oil is used as a flavoring agent in the production of traditional and industrial dairy products (yogurt, buttermilk, and curd). To produce probiotic products and pasteurized dairy products, bacteria are inoculated and different concentrations of thyme essential oil (0, 25, 40, 70, 100 and 130 micrograms/ liter) are added to dairy products. The viability of bacteria in dairy products is checked at specific time intervals (0, 4, 8, 12 and 20 days). Findings: By increasing the concentration of thyme in traditional and industrial dairy products, there is a significant decrease in the logarithm of Lactobacillus and Bifidobacterium bacteria (P<0.05). The highest viability of bacteria was observed with low concentrations of thyme in traditional yogurt, and with moderate amounts of essential oil in buttermilk and traditional curd, within 20 days. The highest viability of bacteria is in yogurt and industrial butter with high concentration and in industrial curd with a decrease in the amount of essential oil. The highest viability of Bifidobacterium bacteria is found with high concentrations of thyme in yogurt, buttermilk and traditional curd (P<0.05), also with low concentrations of thyme in industrial yogurt and buttermilk, and with high concentrations in industrial curd. Conclusion: In industrial dairy products with thyme, the viability of Bifidobacterium bacteria is longer, and in traditional dairy products, the shelf life of Lactobacillus bacteria is longer. Manuscript profile -
Open Access Article
48 - Study about T4 Probiotic Lactic Acid Bacteria Isolated from Markazi Province Traditional Dairy Products and its Impact on Corticosterone Reducing in Male Wistar Rats
Adel abedi Parvaneh Jafarh Mohsen ZargarInroduction and Objective: Probiotics are live microorganisms that with the improvement of intestine microbial balance, enforce useful impacts on the host (human or animal) and are used as food supplements or pharmaceuticals. Today production of Probiotic products are MoreInroduction and Objective: Probiotics are live microorganisms that with the improvement of intestine microbial balance, enforce useful impacts on the host (human or animal) and are used as food supplements or pharmaceuticals. Today production of Probiotic products are worldwide.Functional charectristics of these microorganisms include: adjustment of immune system, decrease of cholesterol serum, digestive infections, cancer, dermal and food allergies in kids, vesica and ear infections and decrease of chronic and travel diarrhea. Researches have shown that by means of vagus nerves, food can impact on the brain and nervous hormones, so it is probable that with regulation of the action of brain’s different parts, probiotics can impact on the improvement of its function.Materials and Methods: In this research 40 male vistar rats with the average weight of 150-170 g and approximate age of 4 weeks were chosen for the investigation of the usage of these probiotic’s effects, and were placed accidentally in 4 groups and were exposed to stress for 4 weeks and treatment with bacterium T4 Daily. Results:The usage of probiotic bacterium T4 after 4 weeks has an effect on the decrease of stress in mice in a sensible manner(p Manuscript profile -
Open Access Article
49 - Effects Of Different Levels Of Bactocell Supplemented with Diet on Some Immunological Parameters in Rainbow Trout (Oncorhynchus mykiss
Mohammad Reza Behroz Khoshghalb Ghobad Azari Takami Hossein Khara Rezvanollah KhazemiInroduction and Objective:The effects of the probiotic, Pediococcus acidilactici, commercially known as Bactocell on some immunological parameters in the fingerlings of rainbow trout, Oncorhynchus mykissMaterials andMethods:A total of 3600 fingerlings with an average we MoreInroduction and Objective:The effects of the probiotic, Pediococcus acidilactici, commercially known as Bactocell on some immunological parameters in the fingerlings of rainbow trout, Oncorhynchus mykissMaterials andMethods:A total of 3600 fingerlings with an average weight between 3 and 5 g were randomly stocked in equal numbers in 12 channels. Three experimental feeds comprising 100, 200 and 300 g of bactocell per ton feed and one control feed were tested in three replicates while the experiment lasted 8 weeks. Fish were fed three times a day and feeding rates were adjusted to their body weight and water temperature. Five fish were randomly selected from each group at the end of the forth week and at the end of the eighth week and blood samples were collected and analyzed for Biochemical analyses and also conducted to determine levels of lyzozyme enzyme (lgM), total protein, complement CH50, SGOT, SGPT and glucose .Results:Results obtained from this study indicate that increase in concentration of levels of lyzozyme enzyme, immune globulin and compliment CH50 , Albumin and total protein in treatments which contain probiotic Bactocell than those found in the controls treatments .Conclusion:Increasing of those enzymes in blood serum of fingerlings is an indicator of immune system activities that could cause increase in the resistance of rainbow trout fingerings towards pathogenic factors and environmental stimuli Manuscript profile -
Open Access Article
50 - The Effect Of Lactobacillus casei TD2 Iranian Native Probiotic on Blood Sugar Level in Diabetic Male Wistar Rats
Hamid Badkoube Parvaneh Jafari Neda AkbariInroduction and Objective: Diabetes is a state of chronic hyperglycemia due to lack of secretion of insulin or the inability of cells to use insulin to happen. Probiotics also have a variety of biological activities including anti-diabetic activity. The purpose of this MoreInroduction and Objective: Diabetes is a state of chronic hyperglycemia due to lack of secretion of insulin or the inability of cells to use insulin to happen. Probiotics also have a variety of biological activities including anti-diabetic activity. The purpose of this study is the effect of Lactobacillus on the glycemic index in diabetic rats.Materials and Methods:To perform thisexperiment, 40 male Wistar rats were used in the four groups: control group consisted of healthy, diabetic group, and groups including the control group receiving probiotics and probiotic diabetic groups were divided. Groups of diabetic rats by intraperitoneal injection of streptozotocin diabetic levels were 60 mg/kg. Daily for 21 days, Lactobacillus casei 109 cfu/ml TD2 as much as the gastric gavage to groups of mice were given. Finally, the blood glucose levels were evaluated.Results:The results showed that L. casei TD2 significantly (PConclusion:The results suggest that L. casei strain TD2 prevent an increase in serum glucose levels in diabetic mice, are effective. Manuscript profile -
Open Access Article
51 - Effects Of Bactocell Probiotic (Pediococcus acidilactici) and Folic AcidonImmune System onShip Sturgeon Fingerling
Neghin Delsoz Khaki Hossein Kara Mahmoud Mohseni ََAlireza Shenavar MasolehInroduction and ObjectiveShip sturgeon is belonged to sturgeon species which is suitable for cultivation. Probiotics are useful effects on the health and the growth of host. This study was conducted to determine different levels of one commercial probiotic (pediococcus MoreInroduction and ObjectiveShip sturgeon is belonged to sturgeon species which is suitable for cultivation. Probiotics are useful effects on the health and the growth of host. This study was conducted to determine different levels of one commercial probiotic (pediococcus accidilactici) in the thesis, also the effect of folic acid on immune system (Acipenser nudiventirisMaterials and Methods:210 fish of this breeding kind with the dentisty of 10 pertub fiber glass in 7 dietary treatments for 8 weeks fedup for third times, respectively, treatment 1(4mg acid folic in mercury), treatment 2(probiotics of 300 g of per tone of food), treatment 3(4mg acid folic, 200g probiotics), treatment 4(2mg acid folic,300g probiotics), treatment 5(2 mg acid folic,200g probiotics), treatment 6(4mg acid folic,300g probiotcs).treatment7 (control).Results:The numbers of control leukocyte, in control to other treatment had significant change or difference, and its maximum was for treatment 6. Eosinophils had no significant change or difference in all treatments, but the minimum amount of neutrophils and the maximum of lymphocyte amount were observed in host. The maximum numbers of RBC and hemoglobin, hematocrit were seen in treatments regards to treatment 6, which had significant difference from others, and the least index was observed in host, which had significant difference from other treatments. MCH, MCHC of treatments showed no significant difference, but the maximum of MCV for treatment 4 was seen which had significant difference. The average amount of lysozyme for treatment6 and 5, was the maximum amount, which had statistical difference from others treatments. the maximum amountof immunoglobulins was, respectively, treatment 4and6 and the maximum amount of IgM for treatments 5and6 were observed, which had significant difference from others.Conclusion:According to these result, we can acknowledge that adding treatment 6 in per ton food, cause breeding growth and the effectiveness of food which plays a positive role Manuscript profile -
Open Access Article
52 - Assessment the Effect OfLactobacillus casei Strain TD2NativeIranian Probiotic on Adrenocorticotropic Hormone (ACTH) Secretion in Male Wistar RatsUnderChronic Restraint Stress Condition
Samane Yazdi Parvaneh Jafarei Neda AkbariInroduction and Objective: Almost any type of stress, whether physical or neurogenic,causes an immediate and marked increasein ACTH secretion and adrenocortical secretion of cortisol. Probiotics can be effectivein reducing the harmful effects of stress are inspired. Thi MoreInroduction and Objective: Almost any type of stress, whether physical or neurogenic,causes an immediate and marked increasein ACTH secretion and adrenocortical secretion of cortisol. Probiotics can be effectivein reducing the harmful effects of stress are inspired. This study aimed to assess the effect of Lactobacillus casei strain TD2, native iranian probiotic on adrenocorticotropic hormone (ACTH) secretion in male wistar rats under chronic restraint stress condition.Materials and MethodsFor this study, 40 male Wistar rats were selected the same age and approximate weight (110-130 gr). After a 2-week adaptation period, the rats were divided into four groups of ten, including two control groups and two trial groups randomly. The negative control group were gavage for 21 days with 1 ml phosphate buffer at neutral pH. Positive control group in addition to a daily gavage buffer, were placed for 15 minutes each day for chronic restraint stress on restrainer. First trial group was received per day of probiotic Lactobacillus casei TD2, while the second trial group in addition to probiotics, stress was received. After the test period, rats were anesthetized with ether and blood was taken by heart. By separating the plasma ACTH levels in the blood were measured using kits.Results:The results of this test and comparing positive and negative controls showed that during stress, hormone levels significantly increased treatment 2 It also became clear that receiving probiotics in second trial group caused a significant decrease in hormone concentration compared to the positive control.Conclusions:The results of this test indicate that the probiotic can reduce the negative effects of chronic stress and reduce ACTH hormone levels of blood significantly. Manuscript profile -
Open Access Article
53 - The Effect Of Bacillus brevis, Native Iranian Probiotic, on Secretion Of Thyroid Hormones T3, T4 in Male Wistar Rats under Chronic Restraint Stress Condition
ٍٍEffat Askari Mehr Parvaneh Jafari Neda AkbariInroduction and ObjectiveStudies have shown that stress has different effects on the body's endocrine system. Exposure to stressful conditions causes changes in thyroid hormone. With respect to the role of probiotics in reducing stress, the purpose of this study the eff MoreInroduction and ObjectiveStudies have shown that stress has different effects on the body's endocrine system. Exposure to stressful conditions causes changes in thyroid hormone. With respect to the role of probiotics in reducing stress, the purpose of this study the effects of probiotic Bacillus brevis native Iranian thyroid hormones T3, T4 in male rats under chronic restraint stressMaterials and Methods:In this experimental study, 32 male Wistar rats aged 4 weeks and weighing approximately 110-130 gr. After adaptation for 10 days, animals randomly divided into 4 groups. Negative and positive control groups daily-received 1 ml of PBS buffer with pH: 7.2 while positive control received chronic restraint stress (CRS) for 15 minutes each day. Two Trial Groups were daily gavage with 1 ml of PBS with Bacillus brevis (2×109 cfu/ml). Trial group 2 received CRS for 21 days of experiments. Animals killed at the end of experiment and blood samples took from their hearts. The levels of T3 and T4 hormones assayed in the serum samples using ELISA methods.Results:Results obtained from this test to compare 2 groups of negative and positive control showed that stress caused a significant reduction in levels of 0.05367± 0.001333 to 0.0444± 0.001288 is (PValue=0.0008). While T4 level in experimental group 1 compared with negative control group no significant difference was observed. (PValue = 00.0845). Levels of hormones T4 test group 2 compared with the positive control group increased(PValue 0.001).The amount of hormones T4 trial group 2 significantly greater than groups 1 so that the amount of hormone secretion from 0.05071 ± 0.0008921 to 0.0637 ± 0.01190 is reached(PValue 0.001).Therefore probiotics stress hormone T4 levels significantly increases the T3 no significant differences between groups were observed on.Conclusion: Probiotic Bacillus brevis T4 hormone levels in rats increases in stress conditions. The results of this study can be a contributing factor in the use of Bacillus brevis thyroid hormone levels may play an important role. Manuscript profile -
Open Access Article
54 - Evaluation Of native probiotic Lactobacillus brevisin Iran passive avoidance learning in male wistar rats under chronic stress
Esmaiel Mokhtari Farahani Hamid Reza Mohajerani Sima Nasri Parvaneh Jafarei Maryam Tajabadi Ebrahimi Nafiseh Maghsoodi Saeed TahmasebiInroduction and Objective: Probiotics are food supplement and pharmaceutical substance prepared from living microorganisms, which with enhancement of microbial equilibrium of intestinal microbiota insert useful effects on the host (human/animal). Researches were indicat MoreInroduction and Objective: Probiotics are food supplement and pharmaceutical substance prepared from living microorganisms, which with enhancement of microbial equilibrium of intestinal microbiota insert useful effects on the host (human/animal). Researches were indicated that nutrients could affect the brain and neurohormones via vagus nerve. So it is probable that probiotics can regulate some parts of brain activities and result it better function. Materials and Methods: In this study 24 male wistar rats with 95-118 grams weight range and 4 weeks age were used and they divided to four groups randomly: two groups as control, with and without stressed rats. Two other groups were received were gavaged with 1 ×10 9 cfu/ml of probiotics. Results: Data of this research indicated that in the control groups, stress were increased the time of latency in dark component significantly (pConclusion: Results of this study showed that the Lactobacillus brevis isolated from Tarkhineh dough, enhance the on passive avoidance learning in maleWistar rats under stress conditions. Our data demonstrate the positive effect of this probeotic on learning and memory. Manuscript profile -
Open Access Article
55 - The Effect Of Lactobacillus casei TD2, Native Iranian Probiotic, On Corticosterone Hormone Secretion in Male Wistar Rats underChronic Restraint Stress Condition
Zahra Soltani Parvaneh Jafari Hamid Reza Azadegan QhomiInroduction and Objective: Almost any type of stress, whether physical or neurogenic, causes increased secretion of cortisol from the adrenal. The connection between stress and the gut microflora have been showed by several studies and severely damaged gut microflora co MoreInroduction and Objective: Almost any type of stress, whether physical or neurogenic, causes increased secretion of cortisol from the adrenal. The connection between stress and the gut microflora have been showed by several studies and severely damaged gut microflora could cause stress and vise versa. Since Probiotics modulate the composition of the intestinal microflora , they plays an important role in ameliorating the side effects of stressMaterial and Methods: For this study, forty male wistar rats aged 12-14 weeks and weighed 110-130 gm was used. After a 2-week adaptation period, the rats were randomly divided into four group positive control, negative control (stress), trail 1 (probiotic) and trail 2 (probiotic with stress). Trail groups were administrated with 2×109 cells of Lactobacillus casei TD2, by oral gavage. Restraint stress was applied to the treated group for 15 minutes. After 21 days, rats were anesthetized with ether and blood samples were taken from heart. Then EIA kit is used for quantitative determination of corticosterone in plasmaResultsOur results showed that corticosterone level in positive group was significantly increased compare to negative control . It also became clear that receiving probiotics in second trial group caused a significant decrease in hormone concentration to 0.226 ± 0 005 mg/d compared to the positive control. Further examination of the results showed that the Trail 1 group had normal hormone levels compare to negative controlsConclusions:The results of these tests indicate that the probiotic Lactobacillus casei as a probiotic can reduce the negative effects of chronic stress and reduce corticosterone hormone levels of blood significantly Manuscript profile -
Open Access Article
56 - The effect of fennel extracted on the probiotic activities in the Drosophila melanogaster and study on the reproductive performance of male Drosophila melanogaster
ابوالحسن رضایی مسعود قانع شیدا اخشابیInroduction & Objective: In the present study, the effect of fennel extract on Drosophila fertility and its role in probiotics were investigated.Probiotics with the activity of the gastrointestinal tract produce numerous vitamins and proteins that are needed for fer MoreInroduction & Objective: In the present study, the effect of fennel extract on Drosophila fertility and its role in probiotics were investigated.Probiotics with the activity of the gastrointestinal tract produce numerous vitamins and proteins that are needed for fertility in flies and in general in different organisms. Material and Method:Fennel extracts were divided into different concentrations. Concentrations containing 25, 50 and 75 mg / ml were added to the culture medium then the number of male spermatozoa were counted under light microscopy to be placed in A medium. Numbers of accessory gland cells, cell size and accessory gland size were observed by light microscopy. Also, accessory gland proteins were isolated and all data were analyzed by SPSS. PCR technique was also performed. Results: The mean number of sperm was 6440 and 3995, the number of accessory gland cells was 3502 and 1364, the size of accessory gland cells was 0.0675 and 0.0286 mm 2, the size of accessory gland was 0.339 and 0.391 cm 2, respectively. The protein of accessory gland 19/16 and 16/95 μg, respectively, were in the concentration of fennel (75 mg / ml) and concentration (25 mg / ml), respectively. The results of analysis showed that fennel had a significant effect on increasing fertility. It showed that a band of approximately 300 bp was observed on the gel. Conclusion: The results showed that when the higher concentration of fennel extract (75mg / ml) was used in the culture medium, the fertility rate in male Drosophila was higher than the lower concentration (25mg / ml) and in the control group. In the present study, the presence of probiotics indicates changes in the culture medium and its effect on fertility rate. Manuscript profile -
Open Access Article
57 - The Effect of Adding Different Level of Fennel Extracted on the Fertility of Drosophila melanogaster and its Effect on the Density of Probiotics in its Intestine Using Qreal-Time PCR Technique
ابوالحسن رضایی Masood Ghane sheida AkhshabiIInroduction & Objective:The aim of this study, was additive extraxted fennel in the medium for increasing reproductive performance, concentration of probiotices by using qRT-PCR technique.Materials and Methods:In the present study, fennel extracted was MoreIInroduction & Objective:The aim of this study, was additive extraxted fennel in the medium for increasing reproductive performance, concentration of probiotices by using qRT-PCR technique.Materials and Methods:In the present study, fennel extracted was divided into different concentrations. Concentrations including 25, 50 and 75 µg /ml were added to the culture medium. In addition, a control sample was used to confirm the results. Parameters of mating latency and copulation duration, was measured by coronometr instrument. Fecundity and fertility also were count by Loop on the medium. The flies were studied for two months.Results: In this study, concentration of 25,50,75 µg/ ml and control group was used. The results showed concentration of 75µg/ml was significant decreasing mating latency and increasing copulation duration, fecundity and fertility parameters were showed. Moreover were confirmed lactobacilus brevis by PCR technique In addition using qRT-PCR technique and confirmed higher expression in 16srDNA when used 75µg/ml concentration.Conclusion: According to the present study, the higher fennel extracted has been effective on gene expression in probiotics and also on the reproductive performance of flies showed. Manuscript profile -
Open Access Article
58 - In vivo murine breast cancer targeting by magnetic iron nanoparticles involved L. GG cytoplasmic fraction
Salar Mokriyani Naser Harzandi Amir Tukmehchi Leila JabalameliInroduction & Objective: The use of chemical anti-cancer drugs frequently create serious side effects. However, probiotics are natural and treat different kinds of cancer without undesired effects. In this study, a nano delivery system was planned to transport the L MoreInroduction & Objective: The use of chemical anti-cancer drugs frequently create serious side effects. However, probiotics are natural and treat different kinds of cancer without undesired effects. In this study, a nano delivery system was planned to transport the Lactobacillus rhamnosus GG (L. GG) cytoplasmic fraction (Cf) to cancerous tissue in the mouse model. Material and Methods: Magnetic iron nanoparticles (MINPs) were synthesized and loaded with L. GG-Cf (0, 0.312, 0.625, 1.25, 2.5 mg/ml) and administrated for three weeks to treat experimentally induced murine breast cancer in a constant magnetic field. At the end of the trial, the treating efficacy of this complex molecule was evaluated via western blotting and qPCR. Results: Results showed MINPS can deliver and accumulate the L. GG-Cf in cancer tissue, also the size and volume of the tumors were reduced. Additionally, in cancer tissues of treated mice with 2.5 mg/ml of Cf-MINPs significant induced apoptosis was seen compared to untreated (control), and our data proved that this induction may be due to the caspase-3 pathway. Conclusion: In conclusion, L. GG-Cf could treat the murine breast cancer and MINPs are a suitable candidate for drug delivery because of their safety, uniformity, and magnetic properties. Manuscript profile -
Open Access Article
59 - Isolation and identification of Bacillus subtilis and Bacillus coagulans from intestines of local chickens and its effect on ctxm and luxs gene expression in Escherichia coli pathogenic isolates
Zahra Elahianfiroz Majid baseri salehi Masoud GhaneInroduction & Objective: The aim of this study was to investigate the effects of probiotics isolated from local chickens on the expression of luxS, ctxM genes in resistant Escherichia coli. Material and Methods: Biochemical tests of Escherichia coli samples w MoreInroduction & Objective: The aim of this study was to investigate the effects of probiotics isolated from local chickens on the expression of luxS, ctxM genes in resistant Escherichia coli. Material and Methods: Biochemical tests of Escherichia coli samples were isolated and then the presence of luxS and ctxM genes was detected by PCR with specific primers. In order to extract the native strains of Bacillus coagulans and Bacillus subtilis, the intestinal contents of 9 local chickens were cultured, isolated and identified by biochemical and PCR methods. Results: Commercial strains of Bacillus subtilis and Bacillus coagulans were isolated along with isolates of resistant Escherichia coli strains containing ctxm and luxs genes. Real-time PCR was used to evaluate gene expression. From 300 fecal samples taken, 40 isolates(7.5%) of Escherichia coli were obtained; Four Escherichia coli strains were isolated from patients carrying ctxM and luxS genes. Isolates of Bacillus coagulans and Bacillus subtilis were confirmed by molecular experiments. Decreased by 2.2 times, equal to the control group in Escherichia coli. Conclusion: The results of statistical analysis showed that there was a significant relationship between the presence of native and commercial probiotics in culture and reduced expression of ctxM and luxS genes. Manuscript profile -
Open Access Article
60 - Investigation about the Mutagenic and Carcinogenic Effects of Probiotice Bacteria with Using Salmonella typhimurium TA100 and Rat Liver Microsomes(S9)
maryam EKrami ُSedigheh mehrabian Robab Rafiei TabatabeiInroduction & Objective: Probiotic bacteria is potential hazards should also be considered and used at concentrations that have not mutagenic or carcinogenic effects. This study aimed to assess Investigation about the Mutagenic and Carcinogenic Effects of Prob MoreInroduction & Objective: Probiotic bacteria is potential hazards should also be considered and used at concentrations that have not mutagenic or carcinogenic effects. This study aimed to assess Investigation about the Mutagenic and Carcinogenic Effects of Probiotice Bacteria with Using Salmonella typhimurium TA100 and Rat Liver Microsomes(S9). Material and Methods:In this study, we utilize the Ames test using Salmonella typhimurium TA100. Firstly, the purity of the strains was confirmed in terms of purity of mutagenic properties. In the next phase of this research the rat liver micrsomes was separately added to the minimal glucose agar medium containing the suspected carcinogenic, andprobiotice bacteria negative and positive controls and all back colonies were counted. Results: The number of revertant colonies the treated plates with S9 is decreased and it means mutagenic and carcinogenic effect of probiotice bacteria with S9 is decreased. Conclusion: The results of the present study shows that the probiotice bacteria at concentrations examined had no mutagenic and carcinogenic effect. Manuscript profile -
Open Access Article
61 - Intestinal histopathological investigation and microbial population diversity in rats consuming malt beverage and Rye-based beverage containing microencapsulated Lactobacillus casei
Shadi Rokhsartalab azar parvaneh jafari Amir Tukmehchi Hassan MalekinejadIntroduction & Objective: The need of human society is drawn towards healthier and more useful foods and the food industry is expected to pay attention to this need. This study was conducted with the aim of adding encapsulated Lactobacillus Casei to rye drink and in MoreIntroduction & Objective: The need of human society is drawn towards healthier and more useful foods and the food industry is expected to pay attention to this need. This study was conducted with the aim of adding encapsulated Lactobacillus Casei to rye drink and investigating the diversity of the bacterial population and intestinal histopathology in the rat animal modelMaterials & Methods: Lactobacillus Casei was encapsulated with a concentration of 2% sodium alginate polymer by emulsion method. After adding a standard dose of encapsulated bacteria to rye drink, in vivo experiments were performed on 4 groups of adult male rats as: control, malt drink, rye drink, and rye drink with probiotics. Animals received the recommended beverages for 28 days. Bacterial population diversity was done by molecular method (PCR-DGGE) and histopathological examination using staining (H&E).Results: There was bacterial diversity in the intestinal contents of the studied rats, and the highest population composition related to Lactobacillus Casei was detected in the intestinal contents of rats that received rye drink with probiotics. Also, histopathological studies did not have negative results in any of the groups.Conclusion: The results of this research show that the use of microencapsulation technique can increase the shelf life of Lactobacillus Casei in the intestine. Manuscript profile -
Open Access Article
62 - Investigation of Probiotic’s Effect on Efficacy of Biofloc in Shrimp Farming
elahe ali asgariDue to the limited natural resources, applied in the aquaculture industry, less dependent methods have been used. The comprehensive system of bacteria plays an important role as a water purifier from organic matter and toxic nitrogen compounds and waste into food. The MoreDue to the limited natural resources, applied in the aquaculture industry, less dependent methods have been used. The comprehensive system of bacteria plays an important role as a water purifier from organic matter and toxic nitrogen compounds and waste into food. The method is fieldwork and taking notes of the results. In the form of four treatments (350 liters) with three repetitions in each treatment in the form of 1. Native probiotics 2. Commercial probiotics 3. Native and commercial probiotics 4. Control with specified concentration. Preparation of western white shrimp larvae and preparation of Bacillus subtilis and Bacillus licheniformis in two forms of traders and natives (from the digestion of juvenile huso) and study of shrimp hemolymph (glucose, cholesterol, uric acid, protein) and weight, length, length of carapace and SGR. During the test, the nitrogen-to-carbon ratio is kept constant at around 15.5. Significant changes occurred following the use of both native and commercial probiotics in the studied indices, including the most significant increase in total protein from 5.39 g to 9.32 g and shrimp weight from 10 g to 13.26 and a decrease in coefficient Food conversion up to 40%, while increasing the fertility of shrimp, followed by an increase in uric acid to 1.52 grams. Native probiotics improved indices such as immunoglobulin up to 120 mg with a significant difference compared to other treatments, improved feed length, and conversion ratio, and total weight and total protein. Manuscript profile -
Open Access Article
63 - Production of probiotic beverage based on mixture of Red grape juice and Malt extract
Hosain Rahimi Majd Mahnaz Hashemiravan Rezvan PourahmadIncrease monosaccharides and disaccharides to substrate of fermented probiotic productions intensify growth several probiotics. Malt extract, the result of fracture of starch duration malting comprise high maltose, intensify truly growth of probiotics. In this study, pr MoreIncrease monosaccharides and disaccharides to substrate of fermented probiotic productions intensify growth several probiotics. Malt extract, the result of fracture of starch duration malting comprise high maltose, intensify truly growth of probiotics. In this study, production of beverage based on mixture of malt extract and red grape juice, by Lactobacillus casei carried out. Bacterial growth, pH, titratable acidity, brix and checked during fermentation and 28 days of cold storage at 4°C. For production of probiotic fermented mixture of malt extract and red grape juice, was prepared the microbial Lactobacillus casei suspension with initial concentration about 108 cfu/ml and added from microbial suspension to the nature of malt extract with 4, 6, 8% concentrations and red grape juice with 15, 20% concentrations. This juice incubated at 37°C for 72 hours. Data analysis was conducted based on completely randomized design, means compared by Duncan test, contained 7 treatments and was repeated 3 times. Bacteria growth and titratable acidity in mixture of malt extract and red grape juice could increase, but pH and brix decrease (p<0.05). The sample of contained 20% red grape juice, 6% malt extract and 108 cfu/ml of Lactobacilius casei was considered as the best treatment. This samle had the optimum rates of cell viability during 4 weekes of cold storage at 4 °C in The Standard range. Totally the outcomes of this study revealed that mixture of malt extract and red grape juice are a suitable substrate for the growth of lactic acid bacteria and production of functional beverage. Manuscript profile -
Open Access Article
64 - Feasibility of vitamin D and Bifidobacterium Lactis loaded-alginate microcapsules for producing probiotic / vitaminated butter
Sahar Saraghi Peyman Rajaei Kaveh ZargariAbstract One of the new ways to improve probiotic bacteria persistence in food products, as well as the survival of bacteria while passing the digestive tract, is to microbialize the probiotic cells in order to safely transport them to the large intestine.&n MoreAbstract One of the new ways to improve probiotic bacteria persistence in food products, as well as the survival of bacteria while passing the digestive tract, is to microbialize the probiotic cells in order to safely transport them to the large intestine. The aim of this study was to determine the effect of microsphere on the survival of Bifidobacterium lactis during pasteurized butter storage period. In this study, alginate microcapsules containing Bifidobacterium lactis were used in butter formulation with values of 1, 2, 3 and 4 cc. Morphological, particle size, and survival tests were performed in similar conditions in the intestine and stomach. Pasteurized butter tests also included acidity assessment, peroxide value, anisidine index, oxidation resistance, melting point, survival rate of Bifidobacterium lactis, as well as mold and yeast populations in three replications. Sensory evaluation including (flavor, flavor, flavor, perfume, oral sensation and general acceptance) was performed by ten evaluated trained butterfly factory using a 5-point Hedonic method. The results were analyzed by two-way ANOVA and SAS software version 9.4. Non-parametric Kruskal-Wallis Mann-Whitney test was used to assess sensory results. The results showed that alginic microcapsules with a soft and average surface area had a particle size of 300 to 400 microns, and the maximum amount of bacteria in which the bacteria had fallen was 3/3 ± 0.05. Using alginate microcapsules, the index of peroxide, anisidine index decreased significantly as antioxidant properties of alginate as well as vitamin D, and the index of oxidation resistance as well as acidity significantly decreased. Also, by increasing the amount of micro-capsule application, the melting point of butter treatments decreased and the amount of mold and yeast was significantly decreased. Compared to the pasteurized trifoliate with free Bifidobacterium lactis, micro capsulation improved the Bifidobacterium lactis survival rate by two and a half cycles improved logarithmic conditions. Finally, Pasteurized butter treatment with 3 cc of alginate microcapsules was selected as the optimum treatment. Manuscript profile -
Open Access Article
65 - Possibility of producing and evaluating physicochemical and sensory properties of probiotic drinks based on apple juice concentrate and malt extract
Atiyeh Nasseri Mahnaz Hashemiravan Rezvan PourahmadAbstractProbiotics are living microorganism inhibiting the activating of harmful pathogens via establishing in the intestinal medium. Most probiotic products presented in the market are probiotic dairy products, however, in recent year, demand for non-dairy probiotic pr MoreAbstractProbiotics are living microorganism inhibiting the activating of harmful pathogens via establishing in the intestinal medium. Most probiotic products presented in the market are probiotic dairy products, however, in recent year, demand for non-dairy probiotic products has grown. The objective of this study was to produce a probiotic drink containing different concentrations of apple concentrate (20, 30, 40 %) and malt extract (2, 4, 6 %) using Lactobacillus casei ( 106 and 107 cfu/ml) over 28d storage at 4°𝑐. physicochemical (pH, acidity, Brix and total suger), microbial (probiotic bacterial count) and sensory (flavor, aroma, bitterness, sweetness, naturality, color and appearance, thickness, turbidity and total acceptance) properties were measured when produced, 27 h after production, during 1st, 2nd,3rd and 4th weeks by 5 trained panelists as 18 treatments with a control sample in triplicate. Data were analyzed by SPSS 21 software and multirange Duncan test at 95% and diagrams were drawn by Excel 2013. The results showed that pH, Brix value, and bacterial viability decreased and acidity increased significantly (p≤ 0.05) Overtime. The highest viability after 28 days was found for A3B2C3 (40% apple concentrate + 6% malt extract, 107 cfu/ml). Sensory evaluation showed a decrease and given the microbial population higher than the standard level for probiotic products (106 cfu/ml) and total acceptance A2B1C1 (2% malt extract + 30% apple concentrate, 10 6 cfu/ml) was selected as the superior treatment. Manuscript profile -
Open Access Article
66 - Sensory characteristics of probiotic cheese
sharareh shahbaziCheese is a very suitable substrate for probiotic microorganisms to guide them into the intestine. In addition, different types of cheese are produced around the world. The consumption of cheese by the majority of people, in addition to having nutritional value for them MoreCheese is a very suitable substrate for probiotic microorganisms to guide them into the intestine. In addition, different types of cheese are produced around the world. The consumption of cheese by the majority of people, in addition to having nutritional value for them, increases the market demand for probiotic cheese. Probiotics often survive in food products at a standard level until consumption without changing the sensory properties of that substance. In relation to the fact that probiotics can have an effect on the taste, texture and appearance of dairy products, the sensory properties of dairy products have been subjected to several studies. In this article, the sensory characteristics of cheese produced by probiotics were investigated. Manuscript profile -
Open Access Article
67 - Examining evidence of gender equality, women's empowerment, and agricultural and food systems
Amir memarzadeh kiani Elham amoeiThe upcoming article is about the empowerment and gender equality of women in order to achieve important goals such as the sustainability of agricultural development, the production of strategic products, food security and food safety, and the review of foreign and dome MoreThe upcoming article is about the empowerment and gender equality of women in order to achieve important goals such as the sustainability of agricultural development, the production of strategic products, food security and food safety, and the review of foreign and domestic sources in this field has been discussed in order to determine the empowerment and gender equality. To what extent is Iran in sync with the global indicators regarding women? In this research, it was determined how much women have achieved sufficient ability in various fields, including: playing a role in realizing sustainable agriculture and equality in gender norms in the field of agriculture and food security in Iran. This research shows where deep gaps remain regarding gender equality and women's empowerment. The results show things about women's different access to resources, formation, reinforcement through gender norms and differences in diet. Future research is limited to examining issues such as: gender considerations in women's food systems in urban areas, ways of involving men in the process of empowering women in food systems, as well as issues related to migration, crises and indigenous food systems, but the evidence shows that by evaluating Gender and the effectiveness of gender-sensitive agricultural programs and nutrition, women remain limited in the field of empowerment and achieving gender equality. For this purpose, appropriate planning for women's participation in the process of sustainable agricultural development, production of strategic products, food security and food safety is recommended in parallel with promoting equal gender norms and promoting access to resources and relying on local research evidence based on gender. Manuscript profile -
Open Access Article
68 - isolation and identification of lactic acid bacteria with probiotic potential from traditional yogurt in Varamin province.
سحر هنرمند جهرمی fahimeh baghbani-arani Fatemeh YaghoubiUsing probiotics such as Lactic Acid Bacteria (LAB) to produce valuable food is a universally accepted trend. Dairy products made from locally produced raw milk with different inherent characteristics make up an important part of the daily diet. This makes dairy a rich MoreUsing probiotics such as Lactic Acid Bacteria (LAB) to produce valuable food is a universally accepted trend. Dairy products made from locally produced raw milk with different inherent characteristics make up an important part of the daily diet. This makes dairy a rich source of LAB screening. The aim of study was to isolate and identify probiotic lactic acid bacteria from traditional yogurt in Varamin province. 32 samples of traditional yogurt were collected from Varamin and lactic acid bacteria were isolated and identified based on biochemical tests. The probiotic properties of the bacteria were determined based on acid tolerance test and bile salt stability test. After molecular identification by PCR and sequencing of some samples the isolated bacteria were identified at the genus and species level. Nine lactic acid bacteria were isolated and identified. Seven lactic acid bacterial isolates were isolated from bovine yogurt samples and 2 isolates from sheep yogurts. Morphological and biochemical properties and fermentation ability of sugars were investigated by isolated lactic acid bacteria. In acid tolerance test, 8 acid-resistant strains were reported and all 9 non-acid-resistant strains were resistant to bile salts. All 9 isolates contained 16srRNA gene. The results of sequencing three isolates showed the presence of one Lactobacillus casei and two Enterococcus faecium. Most of the lactic acid bacteria isolated in this study had probiotic properties. Manuscript profile -
Open Access Article
69 - Effect of protective of a mixture of native Iranian probiotics (Lactobacillus rhamnosus, Lactobacillus casei and Lactobacillus holoticus) on the Damage of Rat male Small Intestinal tissue Caused by lead acetate.
ALIREZA BARZIN OSHTOLOGH zahra keshtmand Hamid Reza SamadikhahOne of the most important polluters of the environment is lead acetate. Probiotics are live microbes that are safe, useful and have antioxidant activity for the host. The aim of this research is to investigate the effect of a mixture of native Iranian probiotics (Lactob MoreOne of the most important polluters of the environment is lead acetate. Probiotics are live microbes that are safe, useful and have antioxidant activity for the host. The aim of this research is to investigate the effect of a mixture of native Iranian probiotics (Lactobacillus rhamnosus, Lactobacillus casei and Lactobacillus heloticus) on changes in the small intestine tissue of male rats exposed to lead acetate.In this experimental study, 21 male Wistar rats weighing 200-250 grams were randomly divided into three groups: intact, treated with lead acetate (10 mg/kg) and treated with lead acetate (10 mg/kg)+ native Iranian probiotic mixture (109 CFU mg/ml) were divided.After five weeks of treatment, the rats were completely anesthetized and the small intestine tissue was collected. After their fixation and processing, 5 micrometer tissue sections were prepared and E&H staining was done. Data were compared with SPSS software, one-way analysis of variance and Tukey's test.Examining the morphological changes of small intestine tissue (inflammation, thickness of muscle layer, height of villi and wound) in the treatment group with probiotics compared to the lead acetate group showed a decrease in tissue damage.According to the findings of this research, the use of a mixture of native Iranian probiotics (Lactobacillus rhamnosus, Lactobacillus casei and Lactobacillus heloticus) can have a positive effect on reducing lead acetate-induced damage in the small intestine tissue. Manuscript profile -
Open Access Article
70 - Histopathological effect of mixed probiotic(Lactobacillus rhamnosus, Lactobacillus casei and Lactobacillus heloticus) on copper sulfate induced lesions in the lung tissue of male rats
hosna sadat kashfi zahra keshtmand Ramin Mohammadi AlouchehIntroduction:Heavy metals can have adverse effects on humans due to their toxic nature. One of the most important strategies to adjust the microbiota balance and improve the health status is the use of probiotics as beneficial live microorganisms.Aim:The purpose of this MoreIntroduction:Heavy metals can have adverse effects on humans due to their toxic nature. One of the most important strategies to adjust the microbiota balance and improve the health status is the use of probiotics as beneficial live microorganisms.Aim:The purpose of this research is to investigate the effect of probiotic mixture of Lactobacillus rhamnosus, Lactobacillus casei and Lactobacillus heloticus on the induced effects of copper sulfate in the lung tissue of male rats.methods and Materials:In this experimental study, 21 male Wistar rats were divided into 3 groups of 7: control, receiving copper sulfate and copper sulfate + probiotic mixture. Copper sulfate (200 mg/kg) three days in a row and probiotics (109 CFU/Ml) were gavage to the rats for 35 days. The samples were photographed and studied by hematoxylin-eosin staining and light microscopy.Results:Examining the morphological changes of the lung tissue in the probiotic treatment group showed a reduction in tissue damage compared to the copper sulfate group. Conclusion:According to the findings of this research, probiotics can probably be used as a new strategy in a wide range of medicinal products. The goals of prevention or improvement of treatment methods were used. Manuscript profile -
Open Access Article
71 - Effect of feeding by yeast (Saccharomyces cerevisiae) as a probiotic, in contrast with salinity stress and on intestinal histology in rainbow trout (Oncorhynchus mykiss) fry
M. Pooramini A. Kamali A. Hajimoradloo R. Ghorbani M. Alizadeh Improvement of growth and resistance against the environmental stress is one of the main functions of probiotics. In this study, the strain of Saccharomyces cerevisiae var. elipsoidous was tested as a pr More Improvement of growth and resistance against the environmental stress is one of the main functions of probiotics. In this study, the strain of Saccharomyces cerevisiae var. elipsoidous was tested as a probiotic in the diet of rainbow trout (Oncorhynchus mykiss) fry (163±26.27mg) during 25 days after yolk absorption. The yeast was added to the diet plates in three levels (1, 5, 10% w/w) and with three triplications. Besides, a treatment with cod oil (without yeast) was used and the results were compared with that of control group. The yeast effect on rainbow trout fry mortality was not significant along the rearing period. Histological finding showed no difference in the treatments too. Challenging with different levels of salinity after 24 hours showed that treatments contained yeast as a probiotic had 100% survival (p>0.05) and showed significant differences with cod oil treatment (without yeast) and control (p<0.05). Manuscript profile -
Open Access Article
72 - Dominant bacterial flora of gut in Rainbow trout and probable important viewpoint probiotic
علیرضا MobarhanfardAbstractThis research conducted for recognition of dominant bacterial flora of rainbow trout gut. 20 fingerlings of trout with average weight of 2gr, prepared by Isfahan Fisheries Authority in last winter. The stock of fish reared isolation tank, and during four months MoreAbstractThis research conducted for recognition of dominant bacterial flora of rainbow trout gut. 20 fingerlings of trout with average weight of 2gr, prepared by Isfahan Fisheries Authority in last winter. The stock of fish reared isolation tank, and during four months of rearing period, neither any disinfections nor antibiotic agents have been used. The temperature of farming tank maintained at the range of 10 to 16. After this period, the stock of fish pocked in ewo layer bags and transported at night time to lobaratory of science and Research Unit of Azad University in Tehran. All samples of fish arrived at healthy condition to laboratory. The average weight of fish measured as 30 10g, and total length of 8-12 cm. After word, the fish disinfected by 70% alcohol, and them by the strile apparatus the gut have been removed for primary and subtractive culture. The media used for culture was N.A, M.A, TSI, SIM, and recognition of positive or negative grams carried by staining. In addition, biochemical reagents like methyl red, oxidase – catalase test, sugar fermentation test, gelatin hydrolysis test and starch hydrolysis test for final recognition of bacteria and abundance ratio is carried out. Edwardzillata sp.(8%), itrobacrer sp. (10%), Shewanella sp.(30%), Haemophilus sp.(2%), Plesiomonas sp.(25%), Aero,onas sp.(25%) Dominant bacteria of gut flora in rainbow trout showed following species; Shewanella sp., Plesioonas sp. and Aeromonaa sp. Manuscript profile -
Open Access Article
73 - The evaluation of probiotic Kashk properties in hot filling condition containing microencapsulated Lactobacillus rhamnosus
S. sekhavatizadeh M. aminlari H.R. Gheisari S. shekarfroosh M. GolmakaniKashk is one of the most popular fermented products in Iran which is produced and packaged in the hot filling mode. Due to the sensitivity of probiotic bacteria to heat, so far, there is no attempt to produce probiotic Kashk. Therefore, in this project, two-layered extr MoreKashk is one of the most popular fermented products in Iran which is produced and packaged in the hot filling mode. Due to the sensitivity of probiotic bacteria to heat, so far, there is no attempt to produce probiotic Kashk. Therefore, in this project, two-layered extrusion microencapsulation technique by alginate and Zedo gum was applied to Lactobacillus rhamnosus. Acidity, color, texture, sensory parameters and bacterial viability were evaluated. The results showed that the acidity was constant during the 60th day of storage time about 211°D in the control sample and193 °D in the probiotic sample. The free bacteria had not survived after the hot filling process in the Kashk sample, but the probiotic sample had a standard limit for the probiotic product until the 14th day of storage time. On the 60th day, general view, flavor, acceptance, and viscosity as sensory parameters in the control Kashk sample had a higher rating than the probiotic one. ΔE was 4.8 and 2.62 in control and probiotic Kashk, respectively. Except for cohesiveness, the other texture parameters increased at the beginning of the storage period and remained relatively constant during the time in control and probiotic Kashk samples. Therefore, according to the results of this research, the two-layered microencapsulated L. rhamonosus survived for 14 days as the recommended minimum limit of 6 log­ CFU/g bacteria for probiotic products and control Kashk had a shelf life of 60 days. Thus, this technique can be used as an effective method for the survival of probiotic bacteria in Kashk. Manuscript profile -
Open Access Article
74 - Antagonistic effect of native lactic acid bacteria against foodborne bacterial pathogens
A. Tarinejad P. Pourabdi Sarabi M. A. HejaziIdentification of lactic acid bacteria, bacteriocin producing has been noticeable by most researchers. The surveys showed that bacteriocins of lactic acid bacteria has antibacterial effect against bacteria of poisoning agent, so these bacteriocins could be used as natur MoreIdentification of lactic acid bacteria, bacteriocin producing has been noticeable by most researchers. The surveys showed that bacteriocins of lactic acid bacteria has antibacterial effect against bacteria of poisoning agent, so these bacteriocins could be used as natural preserving of food materials. In this research, antimicrobial activities of bacterial supernatant from 10 native strain of lactic acid bacteria existing in Biotechnology Research Institute of Iran (ABRII), Branch of North-West and West Region of Iran evaluated by disk diffusion assay against seven pathogen including Listeria innocua, Bacillus cereus, flexneri Shigella, Escherichia coli, Staphylococcus aureus, Yersinia entrocolitica, Klebsiella pneumonia. Each test had three replications and the inhibition zone diameter measured in strains and compared with each other. At next step, peptide identification of antibacterial agent was detected by trypsin enzyme treatment. The results represented that lactic acid strains represented good antimicrobial potential against seven bacteria of poisoning agent. Also 15E strain with 6.03mm and 0.167mm inhibition zone diameter versus flexneri shigella and Yersinia entrocolitica showed the highest and lowest rate of suppression, respectively. Escherichia coli and Shigella flexneri the sensitive and Bacillus cereus as resistant strain was detected against bacteriocins of lactic acid bacteria. Also enzyme treatment result confirm peptide identification of antibacterial agent. T2 native strain could consider as strain with high potential versus gram-negative bacteria like Flexneri shigella, E. coli, Yersinia entrocolitica, and Klebsiella pneumonia. Manuscript profile -
Open Access Article
75 - Effect of psyllium husk powder on the viability of Lactobacillus casei in Doogh
S. Nikzad S. BahramianThe seed husk of psyllium (Plantago ovate Forsk) has a long history of use as a dietary fiber supplement and in traditional herbal medicine, it has been used for treating various disorders. It has an important role in lowering blood cholesterol and has potential to stim MoreThe seed husk of psyllium (Plantago ovate Forsk) has a long history of use as a dietary fiber supplement and in traditional herbal medicine, it has been used for treating various disorders. It has an important role in lowering blood cholesterol and has potential to stimulate bacterial growth in digestive system. Therefore, in the present study psyllium husk powder (PHP) at amount of 0, 0.25, 0.5 and 0.75% was added to Doogh samples and its influence on viability of probiotic bacteria Lactobacillus casei was investigated. In addition, the amount of serum separation, pH and sensory properties of this product were studied. Results showed that in the presence of husk powder the growth of Lactobacillus casei has been increased insignificantly. The pH values of the all Doogh samples reduced during 14 days of storage but psyllium husk did not affect the pH even at 0.75% concentration. The addition of PHP increased the consistency, resulted in a reduction in the rate of phase separation. Sensory evaluation revealed that the sample containing 0.25% psyllium powder had more acceptability than others. According to the results, addition of PHP at amount of 0.25% in the presence of probiotic bacteria Lactobacillus casei for production functional Doogh product is recommended. Manuscript profile -
Open Access Article
76 - The probiotic and antagonistic properties of isolated lactobacilli from the intestine of free-range chickens from southwest and northwest of Iran
M. R. M. Hashemi R. Seighalani H. Alaie KordghashlaghiProbiotics as a replacement for growth promoter antibiotics and foodborne pathogens bio-control strategy are attractive in the broiler chicken industry and improve consumer food safety. This research was designed to investigate the probiotic properties of lactic acid ba MoreProbiotics as a replacement for growth promoter antibiotics and foodborne pathogens bio-control strategy are attractive in the broiler chicken industry and improve consumer food safety. This research was designed to investigate the probiotic properties of lactic acid bacteria isolated from the digestive tract of local domestic chickens in Iran. In this study, the persistence of 216 lactic acid bacteria isolates was investigated to acid and bile and 13 superior isolates were selected to be identified using the 16S rRNA gene sequencing. Afterward, the ability of 13 selected lactobacilli isolates to control foodborne pathogens was studied. The results of the 16S rRNA gene sequencing showed that all isolates belonged to the Lactobacillus species. Of the 13 isolates, 7, 3 and 3 isolates belonged to Lactobacillus reuteri, Lactobacillus crispatus and Lactobacillus salivarius,respectively. All of these isolates were able to tolerate pH= 3 for 3 hours and 0.3% bile salts. Three isolates belonging to L. salivarius were more effective to inhibit common Zoonotic bacteria. This study revealed that the in vitro favorable probiotic potential in some isolated lactobacilli from the native chicken digestive tract from Iran, introduce them as good candidates in probiotic supplements to improve food safety of consumer after conducting in vivo tests. Manuscript profile -
Open Access Article
77 - Effect of dietary Lactobacillus fermentum and lactulose on fatty acid profile and heavy metal residues in rainbow trout (Oncorhynchus mykiss)
S. Madreseh H.R. Ghaisari S. HosseinzadehRecently, demands upon the consumption of various seafood are increasing in a human diet. Heavy metals naturally occur in the environment and contamination of foodstuffs are causing great concerns. This study was aimed to investigate the effects of encapsulated and lyop MoreRecently, demands upon the consumption of various seafood are increasing in a human diet. Heavy metals naturally occur in the environment and contamination of foodstuffs are causing great concerns. This study was aimed to investigate the effects of encapsulated and lyophilized Lactobacillus fermentum as probiotic and lactulose on heavy metal residues and fatty acid profile in rainbow trout. Thus, fishes were randomly allocated into three replicates of six different treatments. The experimental groups received basal diet (control group), basal diet plus lactulose, basal diet plus lyophilized L. fermentum and lactulose, basal diet plus encapsulated L. fermentum and lactulose, basal diet plus lyophilized L. fermentum, basal diet plus encapsulated L. fermentum. All the groups were fed three times daily for a period of 56 days. At the end of experiments, samples of the fillet and liver were taken. Our results showed that encapsulated L. fermentum and lactulose as synbiotic, significantly increased n-6 fatty acid in muscles and reduced moisture (p < 0.05). This supplementary diet significantly reduced Pb and Cd residues in muscles and Pb, Zn and Cd residues in liver (p < 0.05). Results showed that using encapsulated L. fermentum and lactulose in the diet improve the overall quality of fish. Manuscript profile -
Open Access Article
78 - Evaluation of probiotic and antifungal properties of the predominant LAB isolated from oat sourdough
Fahimeh Hajinia A. Sadeghi A. Sadeghi Mahoonak M. Khomeiri Y. Maghsoudlou A. MoayediEvaluation of probiotic and antifungal properties of the lactic acid bacteria (LAB) isolated from different sourdoughs is so important to prepare microbial cultures for fermentation industries. In the present study, a predominant LAB was isolated from oat sourdough thro MoreEvaluation of probiotic and antifungal properties of the lactic acid bacteria (LAB) isolated from different sourdoughs is so important to prepare microbial cultures for fermentation industries. In the present study, a predominant LAB was isolated from oat sourdough through the back-slopping process, and then it was identified using PCR. Subsequently, probiotic properties of the LAB isolate (including resistance to acid and bile, antibacterial effect, auto and co-aggregations capabilities, antibiotic susceptibility and hemolytic activity), as well as its antifungal activity against Aspergillus niger were studied. Sequencing results of the PCR products led to the identification of Pediococcus pentosaceus as predominant LAB isolated from oat sourdough. The survival rate of the LAB isolates after continuous acid and bile treatment was 59.80% in comparison with the control. The antibacterial effect of the LAB on Bacillus cereus was also significantly (p < /em><0.05) higher than the other studied food-borne pathogenic agents. Crude cell-free supernatant (CFS) of the LAB completely inhibited the growth of B. cereus, but reduced the growth of Salmonella enterica by 65.68%. Meanwhile, naturalized CFS of the LAB had no inhibitory effect on these bacteria. Furthermore, the LAB isolates had a proper co-aggregation with Escherichia coli, and showed resistance towards streptomycin, ciprofloxacin, nalidixic acid and vancomycin antibiotics. The LAB isolates had no hemolytic activity, and its antifungal effect on A. niger was also approved. Accordingly, P. pentosaceus isolate has proper potential to use as probiotic or preservative microbial culture in fermentation industries. Manuscript profile -
Open Access Article
79 - Effect of Aloe vera gel on chemical, sensorial and viability of probiotic bacteria Lactobacillus plantarum in low fat ice cream
S. Rouhzadeh S. BahramianAmong dairy products, ice cream is very popular all over the world. Therefore, in this research, the possibility of producing probiotic ice cream containing Aloe vera gel was investigated. For this purpose, Aloe vera gel at concentrations of 0%, 5%, 10%, and 15% was add MoreAmong dairy products, ice cream is very popular all over the world. Therefore, in this research, the possibility of producing probiotic ice cream containing Aloe vera gel was investigated. For this purpose, Aloe vera gel at concentrations of 0%, 5%, 10%, and 15% was added to ice cream samples and its effect on the survival of Lactobacillus plantarum was investigated. Besides, some chemical and sensory properties of ice cream were evaluated. The results of this study showed that the addition of Aloe vera gel did not have any significant effect on the acidity, moisture, and fat content of probiotic ice cream samples, but the microbial count and sensory properties of this product were significantly (p < 0.05) affected. During storage, in the samples containing 10% and 15% Aloe vera gel, the number of probiotic bacteria increased to 8.15 and 8.19 log CFU/ml, respectively. The overall sensory evaluation of ice cream samples showed that the highest sensory rating was related to the treatment containing 10% Aloe vera gel. It was concluded that considering the sensory acceptance and survival of probiotic bacteria L. plantarum, the ice cream containing 10% Aloe vera gel was the best treatment. Manuscript profile -
Open Access Article
80 - Tracing of IIa and IIb bacteriocins in native strains of Lactobacillus isolated from traditional dairy products
P. Pourabdi Sarabi A. Tarinejad M. A. Hejazi, M. MajidiLactic acid bacteria produce bacteriocin as antibacterial protein molecules with diverse genetic origins. Therefore, identifying the bacteriocin class of native lactic acid bacteria could lead to an understanding of the antibacterial function of these peptides. In this MoreLactic acid bacteria produce bacteriocin as antibacterial protein molecules with diverse genetic origins. Therefore, identifying the bacteriocin class of native lactic acid bacteria could lead to an understanding of the antibacterial function of these peptides. In this study, presence of two subgroup of bacteriocins (IIa and IIb) in native strain of Lactic acid bacteria was investigated. After screening of this strains against two Index microorganisms including Listeria innocua (ATCC 33090), and Escherichia coli (ATCC 1399) by disk diffusion assay, the five strains with highest diameter of growth inhibitory against these index pathogens was selected. The molecular weight of peptides secreted by lactic acid bacteria was estimated by ammonium sulfate precipitation. Upstream and downstream sequences of the bacteriocin structural gene were used to identify bacteriocin-producing lactic isolates in the polymerase chain reaction. The results of SDS - PAGE showed bands with a molecular weight of less than 10 kDa for these strains. Sequencing of the polymerase chain reaction product led to the identification of plnN, plnJK and plnEF gene regions in N isolate and plnJK and plnEF gene regions in M isolate. Therefore, isolates M and N have good potential for use in increasing the quality level of dairy products and animal feed. The multalign results of sequences showed showed that the native strains in Iran are very similar (99%) with Lactobacillus plantarum FQ and ATCC BAA-793 strains. Inhibitory effects against foodborne pathogens can be used if additional experiments are performed to isolate present bacteriocins in M and N native strains. Manuscript profile -
Open Access Article
81 - The effect of microencapsulation with succinylated alginate on the viability of Lactobacillus acidophilus and the qualitative and sensory properties of yogurt during the storage
M. Forouzantabar S. Hosseinzadeh H. R. Gheisari S. S. ShekarforoushThe use of the microencapsulation technique can lead to an increase in the survival of probiotics in dairy products during storage. Chemical modification is one of the proposed strategies to improve the protective ability of alginate used in microencapsulation. In the c MoreThe use of the microencapsulation technique can lead to an increase in the survival of probiotics in dairy products during storage. Chemical modification is one of the proposed strategies to improve the protective ability of alginate used in microencapsulation. In the current work, the effect of succinylated alginate and its application as a micro-coating on the preparation of Lactobacillus acidophilus microcapsules was evaluated on the qualitative properties (pH, acidity, syneresis, and water holding capacity), sensory properties, and survival of this bacteria in yogurt during 21 days of storage at 4°C. For this purpose, four samples of yogurt including yogurt without L. acidophilus, yogurt containing free L. acidophilus, yogurt containing microencapsulated L. acidophilus with native alginate, and yogurt containing microencapsulated L. acidophilus with succinylated alginate, was prepared. The results of qualitative tests showed that the acidity and syneresis of yogurt containing succinylated alginate microcapsules were lower while the pH and water holding capacity were higher than the other experimental groups. Also, the results of microbial counting and sensory evaluation showed that the microencapsulation of L. acidophilus using succinylated alginate was significantly increased its survival during the storage time (p < /em><0.05) without any adverse effects on the sensory properties. Therefore, microencapsulation with succinylated alginate can be suggested as an effective approach to improve the survival of probiotics in yogurt. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back // TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back // Manuscript profile -
Open Access Article
82 - An overview of food synthetic dietary supplements
M. LarypoorDue to the widespread production and supply of synbiotic or functional foods, it is necessary to study and study the various sources of supplement extraction to produce these products. Various studies have shown the positive effect of these supplements on human health a MoreDue to the widespread production and supply of synbiotic or functional foods, it is necessary to study and study the various sources of supplement extraction to produce these products. Various studies have shown the positive effect of these supplements on human health and the prevention and treatment of a variety of diseases such as diabetes, cancer, gastrointestinal disorders, liver problems, etc. Research into the production and supply of commercial supplements such as inulin has been underway for many years and now has a significant share of the synbiotic food market. But new supplements such as the use of bacterial polysaccharides, yeasts, edible fungi, and algae are a new area of research in synbiotic supplements due to their economic benefits and numerous proven benefits to human health. Changes in the gut microbiome affect the number and function of the microbiome in other parts of the body, leading to disease or health promotion. In the present article, in addition to an overview of probiotics and prebiotics and synbiotics, a comprehensive overview of various prebiotic supplements with different biological origins has been provided. Manuscript profile -
Open Access Article
83 - Encapsulation of wheat germ and probiotic bacteria Bacillus licheniformis using guar gum and maltodextrin by freeze drying method to increase the shelf life of wheat germ
Maryam Sharifi Mohammad Goli Mohaddaseh RamezaniAs a byproduct of the milling process, wheat germ provides a rich source of minerals, vitamins, tocopherols, phytosterols, amino acids, and important fatty acids. However, the high levels of unsaturated oil and high levels of enzymes lead to a reduction in wheat germ's MoreAs a byproduct of the milling process, wheat germ provides a rich source of minerals, vitamins, tocopherols, phytosterols, amino acids, and important fatty acids. However, the high levels of unsaturated oil and high levels of enzymes lead to a reduction in wheat germ's nutritional value during storage, which severely reduces the product's shelf life. The purpose of this study was to use guar gum and maltodextrin together with the freeze-drying encapsulation technique to extend the shelf life of probiotic wheat germ containing Bacillus licheniformis. In this regard, the durability of the encapsulated probiotic wheat germ was assessed for 360 days of storage using three different ratios of maltodextrin to guar gum, including 1 to 0.3, 0.1, and 0.03. The tests were carried out using a completely random design, and the averages were assessed using Duncan's test with a significance level of 5%. The effect of time on the changes in oxidation indices of the encapsulated wheat germ was evaluated positively. During 360 days of storage, the encapsulated sample with maltodextrin and guar gum in all examined ratios significantly reduced the total acid value (P< 0.05). In comparison to samples without probiotics, the inclusion of B. licheniformis probiotic considerably reduced the values of the total acid number and TBA index (P< 0.05). In the probiotic treatment, the levels of peroxide, anisidine, totox, mold, and yeast significantly increased with longer storage times (P< 0.05). Manuscript profile -
Open Access Article
84 - Evaluation of some probiotic properties of yeast Rhodotorula mucilaginosa isolated from fermented buckwheat
S. Shahryari A. Sadeghi M. Ebrahimi A. Sadeghi Mahoonak A. MoayediThe study of the yeasts isolated from the least studied fermented sources may have the potential to deal with the unique isolates. In this study, one of the predominant yeasts was isolated from fermented buckwheat. The isolate was identified by amplifying the target seq MoreThe study of the yeasts isolated from the least studied fermented sources may have the potential to deal with the unique isolates. In this study, one of the predominant yeasts was isolated from fermented buckwheat. The isolate was identified by amplifying the target sequence of 650 bp of its ITS gene and sequencing PCR products. Afterward, some potential probiotic features of the isolates, including survival in simulated gastrointestinal conditions, antibacterial effect, auto-aggregation, antibiotic resistance, antimycotic and hemolysis ability, as well as antifungal activity against Aspergillus niger and Aspergillus flavus were studied. Based on sequencing results of the PCR products, Rhodotorula mucilaginosa was identified as the yeast isolate. The isolate had 85.07% viability in simulated gastrointestinal conditions. The inhibitory effect of the isolate on Escherichia coli was significantly (P<0.05) higher than the other foodborne bacteria. The yeast isolate had 84.60% auto-aggregation and 60.10% hydrophobicity capabilities. However, no hemolytic activity was observed. The yeast isolate was resistant to all of the studied antibiotics, and it was sensitive towards Ketoconazole among the common antifungal agents. In conclusion, the yeast isolate had appropriate potential to be used as a probiotic culture to produce fermented food products. Manuscript profile -
Open Access Article
85 - Efficacy of microencapsulated nisin with sodium alginate and chitosan on biofilm formation in Listeria monocytogenes
S. Babakhani Farzaneh Hosseini P. Pakzad M. Bikhof TorbatiListeria monocytogenes is a foodborne pathogen the cause of listeriosis that has long-term survival due to biofilm formation. This study aimed to investigate the efficacy of nisin 102 IU/ml, encapsulated nisin with chitosan and sodium alginate on biofilm formation and c MoreListeria monocytogenes is a foodborne pathogen the cause of listeriosis that has long-term survival due to biofilm formation. This study aimed to investigate the efficacy of nisin 102 IU/ml, encapsulated nisin with chitosan and sodium alginate on biofilm formation and changing the expression level of genes related to biofilm formation L. monocytogenes ATCC 19115 (serotype 4b) was treated by nisin 102 IU/ml and microencapsulated nisin with chitosan and sodium alginate solutions. The effectiveness of nisin on cell survival was estimated by calculating the optical absorbance. After proving the presence of prfA, sigB, and agrA genes, the effect of 102 IU/ml nisin dilution on L. monocytogenes biofilm was investigated by the microtiter plate method. The expression level of prfA, sigB, and agrA genes was analyzed using real-time PCR methods (qRT-PCR). The inhibition rate of biofilm formation in L. monocytogenes by nisin 102 IU/ml was 57% at 37°C and pH 5.5. The maximum inhibition of biofilm formation was related to the simultaneous use of nisin 102 IU/ml with chitosan and sodium alginate at 37°C and pH 5.5. Microencapsulated nisin with chitosan and sodium alginate can increase its effectiveness in preventing the biofilm formation of L. monocytogenes to 76% (p<0.0001). Nisin 102 IU/ml decreased the expression level of prfA, sigB, and agrA by -2.313, -2.808, and -1.453-fold compared to the control (p<0.0001). Nisin only had significant inhibitory activity against L. monocytogenes biofilm. Microencapsulated nisin with chitosan and sodium alginate had high efficacy in preventing the biofilm formation of L. monocytogenes.Listeria monocytogenes is a foodborne pathogen the cause of listeriosis that has long-term survival due to biofilm formation. This study aimed to investigate the efficacy of nisin 102 IU/ml, encapsulated nisin with chitosan and sodium alginate on biofilm formation and changing the expression level of genes related to biofilm formation L. monocytogenes ATCC 19115 (serotype 4b) was treated by nisin 102 IU/ml and microencapsulated nisin with chitosan and sodium alginate solutions. The effectiveness of nisin on cell survival was estimated by calculating the optical absorbance. After proving the presence of prfA, sigB, and agrA genes, the effect of 102 IU/ml nisin dilution on L. monocytogenes biofilm was investigated by the microtiter plate method. The expression level of prfA, sigB, and agrA genes was analyzed using real-time PCR methods (qRT-PCR). The inhibition rate of biofilm formation in L. monocytogenes by nisin 102 IU/ml was 57% at 37°C and pH 5.5. The maximum inhibition of biofilm formation was related to the simultaneous use of nisin 102 IU/ml with chitosan and sodium alginate at 37°C and pH 5.5. Microencapsulated nisin with chitosan and sodium alginate can increase its effectiveness in preventing the biofilm formation of L. monocytogenes to 76% (p<0.0001). Nisin 102 IU/ml decreased the expression level of prfA, sigB, and agrA by -2.313, -2.808, and -1.453-fold compared to the control (p<0.0001). Nisin only had significant inhibitory activity against L. monocytogenes biofilm. Microencapsulated nisin with chitosan and sodium alginate had high efficacy in preventing the biofilm formation of L. monocytogenes. Manuscript profile -
Open Access Article
86 - Effect of dextrose, valine, glycine and thiamine on growth rate of Lactobacillus acidophillus incubated at various temperatures
A.R Monadi SefidanIn numerous studies the beneficial impacts of probiotics on human health have been documented. Hence, there is a strong trend for the production of such foods and dairy products in particular, by many of the food processing establishments. In this regard, one of the maj MoreIn numerous studies the beneficial impacts of probiotics on human health have been documented. Hence, there is a strong trend for the production of such foods and dairy products in particular, by many of the food processing establishments. In this regard, one of the major perequisites is to recognize the optimum conditions affecting the growth of probiotic organisms. This study aimed to investigate the impact of various concentrations of dextrose, valine, glycine and thiamine as well as different incubation temperatures on growth rate of Lactobacillus acidophillus in steril milk. In order to locate the ideal temperature, L. acidophillus was incubated at 38 °C, 40 °C, 42 °C and 44 °C. Moreover, thiamine (0, 5, 10 and 15 ppm), dextrose (0, 0.4, 0.6, 0.8 and 1%), glycine and valine (0, 30, 60, 90 and 120 ppm) was added to steril milk. The acidity of milk-as an indication of bacterial activity-was measured periodically during 0, 1, 2, 3, 4 and 5 h of incubation. In comparison with the other temperatures, the activity of L. acidophillus was found significantly (P < 0.05) higher at 42 °C. According to the results, addition of dextrose, valine, glycine did not accelerate the production of acidic components; however, it seems that these substances could enhance the potency of L. acidophillus to produce gas and proteolytic enzymes. Manuscript profile -
Open Access Article
87 - Isolation and identification of lactic acid bacteria from traditional dairy products of Kleibar, Heris and Varzaghan
طاهره Narimani علیرضا Tarinejad M.A HejaziProbiotics are dietary supplements of live microorganisms which when consumed in adequate amounts, can have a beneficial effect on the host. Among all bacteria, lactic acid bacteria are the most common type that has been introduced as probiotics. These bacteria are pres MoreProbiotics are dietary supplements of live microorganisms which when consumed in adequate amounts, can have a beneficial effect on the host. Among all bacteria, lactic acid bacteria are the most common type that has been introduced as probiotics. These bacteria are present in dairy products and produce lactic acid during the fermentation process. The aim of this study was to isolate and identify the probiotics from microbial flora of milk and traditional yogurt in Kaleibar, Heris and Varzaghan areas. In this study, lactic acid bacteria were isolated by culture and identified based on biochemical properties and resistant to stomach acid and bile salts were evaluated. Then, for more accurate identification of the isolates, the 16S rRNA genes of Lactobacilli were amplified with specific primers and the purified PCR product was sent for sequencing. According to our results, 17 strains of Lactobacilli and 6 strains of Enterococci were reported in Kaleibar, Heris and Varzaghan areas which could be a good candidate for further investigation as probiotic. Manuscript profile -
Open Access Article
88 - Effect ofand as probiotic on decreased absorption of cadmium in rat
M. Majlesi Shekarforoush S.S. Shekarforoush S.S. H.R. Ghaisari S. Nazifi J. Sajedianfard Cadmium is a wide-spread heavy metal that causes a wide range of health problems in animals and humans. Many reports showed the biosorption of heavy metals by bacteria. The objectives of this study were to evaluate the potency of probiotics bacteria of Lactobacil More Cadmium is a wide-spread heavy metal that causes a wide range of health problems in animals and humans. Many reports showed the biosorption of heavy metals by bacteria. The objectives of this study were to evaluate the potency of probiotics bacteria of Lactobacillus plantarum and Bacillus coagulans against cadmium adsorption in rats. Twenty four male adult Wistar rats were randomly divided into six groups. Cadmium treated groups received 1 ml of 100 µg/ml CdCl2 and probiotics groups were administrated 1 ml of (109 CFU/ml) of probiotics during 24 days by special gavage needle once daily. Levels of cadmium were determined by using graphite furnace atomic absorption spectrometry. Probiotics B. coagulans and L. plantarum caused 29.8% and 19.3% increasing in removal of cadmium through defecation and decreased 10.9 and 21.5 % of cadmium accumulation in kidney of Wistar rats. The results showed that oral administration of both probiotics offered a significant protective effect against cadmium adsorption in rats. Manuscript profile -
Open Access Article
89 - Possibility of the production of probiotic chocolate yogurt
M. Sharifi Soltani G. Karim R. PourahmadThe aim of study was to produce a low-fat cacao containing probiotic yogurt. For this reason a combination of probiotic bacteria, lactobacillus acidophilus and Bifidobacterium lactis (3% w/w) together with 0.8% cacao powder, 5% sugar as a well as 1.2% cacao powder with MoreThe aim of study was to produce a low-fat cacao containing probiotic yogurt. For this reason a combination of probiotic bacteria, lactobacillus acidophilus and Bifidobacterium lactis (3% w/w) together with 0.8% cacao powder, 5% sugar as a well as 1.2% cacao powder with 7% sugar were used to produce a synbiotic yogurt (0.5% and 1.5% fat). Populations of probiotics bacteria, physiochemical and sensory properties of the yogurt samples were evaluated throughout the storage period (1, 7, 14, and 21 days). Result showed that cacao as prebiotic could significantly increase the viability of L. acidophilus (P<0.01); besides no significant difference was observed between the populations of B. lactis in the chocolate yogurt and control samples. The highest quantity of the probiotic bacteria was observed at day 7, followed by a decrease in their number; however their populations remained above 7 log cfu/g. Moreover, pH value of the samples decreased over the time of storage, but pH value of the cacao-containing samples increased significantly (P<0.01).In comparison with the control group, no significant increase was recorded in the lipid content of the samples with cacao and sugar, meanwhile the amount of dry matter was higher than control samples (P<0.01). It could be concluded that apart from the prebiotic properties of cacao on L. acidophilus,it can improve the nutritional value of probiotic yogurt and increases the calorie of the product. However for achieving better sensory properties, changes should be considered in the formulation. Manuscript profile -
Open Access Article
90 - Survival of Lactobacillus acidophilus in low fat stirred yoghurt containing barley Beta-Glucan
M. Badri A. AlizadehEffectiveness of probiotic food depends on the survival of probiotic in foods. Therefore, it is important to monitor the survival of probiotic organisms during the production and storage of foods. In this research, barley beta-glucan as a fat replacer was added to the l MoreEffectiveness of probiotic food depends on the survival of probiotic in foods. Therefore, it is important to monitor the survival of probiotic organisms during the production and storage of foods. In this research, barley beta-glucan as a fat replacer was added to the low fat probiotic yoghurt and survival of Lactobacillus acidophilus was investigated. Beta-glucan was added to the yoghurt at four levels of 0.25, 0.5, 0.75 and 1%. Survival of L. acidophilus was evaluated at 0, 1, 7 and 14 days of storage. Also, its physicochemical and sensory properties were determined at 7 day of storage. L. acidophilus count increased significantly up to the level of 0.75% beta-glucan (p<0.05) due to the prebiotic effect of this compound. Survival of L. acidophilus in yoghurt containing 1% beta-glucan was less than the other samples. Physicochemical results showed that the treatment had significant effects (p<0.05) on the acidity and syneresis up to level of 0.75%. Results showed that the treatment had significant (p<0.05) effect on pH which decreased by beta-glucan addition. The results also showed that addition of beta-glucan up to 0.5% decreased WHC and increased viscosity significantly (p<0.05). Results of this research showed that beta-glucan could be used successfully as a functional fat replacer in low fat synbiotic yogurts at level 0.5%. Manuscript profile -
Open Access Article
91 - Survival of Lactobacillus acidophilus and Bacillus coagulans in probiotic and low-fat synbiotic ice-creams
مجید Hashemi H.R Gheisari S.S ShekarforoushIn this study, survival of Lactobacillus acidophilus and Bacillus coagulans after freezing and during 90 days of storage at -18○C in probiotic and low-fat synbiotic ice-cream was evaluated. Addition to a control group (which was ordinary ice-cream), two probiotic ice-cr MoreIn this study, survival of Lactobacillus acidophilus and Bacillus coagulans after freezing and during 90 days of storage at -18○C in probiotic and low-fat synbiotic ice-cream was evaluated. Addition to a control group (which was ordinary ice-cream), two probiotic ice-creams were formulated using L. acidophilus and B. coagulans and two synbiotic ice-creams were prepared using the aforementioned microorganisms but replacing 5% of milk-fat with inulin. The total solids of the ice-cream mixes did not differ significantly, however there was a significant difference (p<0.01) between their fat contents. The viable counts of L. acidophilus and B. coagulans were higher than the recommended minimum limit of 6 log cfu/g in all probiotic and synbiotic ice-creams during the 90-days of frozen storage. The survival rate either after freezing or at the end of frozen storage was higher in the samples with B. coagulans. Inulin had not preservative effect on probiotic microorganisms during frozen storage. Moreover, survival of high populations of probiotic microorganisms for a long time revealed that ice-cream has a great potential to be a functional food. Manuscript profile -
Open Access Article
92 - The effect of intensive endurance exercise and probiotic yogurt consumption, on aerobic, anaerobic, white blood cells, lymphocytes, monocytes and neutrophils in young Football players
G. R. Jahani ghaeh ghashlagh K. Dehghanpour A. KhaledanThe Aim of this study was to investigate the effect of intensive endurance exercise and probiotic supplementation on aerobic, anaerobic power, white blood cell (WBC), lymphocytes (LYM), monocytes (MON) and neutrophils (NUT) in young Football players. This study was semi MoreThe Aim of this study was to investigate the effect of intensive endurance exercise and probiotic supplementation on aerobic, anaerobic power, white blood cell (WBC), lymphocytes (LYM), monocytes (MON) and neutrophils (NUT) in young Football players. This study was semi-experimental, 36 young Football players with height 172± 0.77 cm, weight 66.76±5.87 kg and BMI 21.27±2.09 kg/m2, randomly assigned into control (n=18) and experimental (n=18) groups. Medical examinations and physical fitness tests were performed before and after training done. They performed a training program for 8 weeks, three times a week, every session 90 to 120 min. Experiment group consumed 400 ml probiotic yoghurt one hour before every session of training. Both groups trained aerobic exercise with 60-75% and anaerobic with 80-100% (MHR). To determine the variables blood samples were taken four times. Initially, before the training program, there were not significantly different amounts of variables. After 8 weeks in the experiment group, the levels of lymphocytes and neutrophils significantly increased. Any report about URTI infection was not observed. Eight weeks training improved the aerobic and anaerobic power, meanwhile reduce the incidence of URTI after ingestion of probiotic yoghurt. As a conclusion, it is recommended to the athletes to consume probiotic supplement before intensive endurance exercises. Manuscript profile -
Open Access Article
93 - The effect of combination of probiotic, lactase enzyme and special antibodies on growth factors and histomorphology of small intestine in broiler chickens
Mir Hamed Sarvgad Afshin ZakeriImprovement of the immune system response along with increase in performance and growth factors are important goals of the modern poultry industry. The aim of this study was to determine the effect of combination of probiotic, lactase enzyme and special antibodies on im MoreImprovement of the immune system response along with increase in performance and growth factors are important goals of the modern poultry industry. The aim of this study was to determine the effect of combination of probiotic, lactase enzyme and special antibodies on improving the small intestinal histomorphology and growth factors in broiler chickens. For this purpose, 96 broilers (Ross 308) were distributed randomly into two groups of 48 with 4 replicates of 12 chicks. In the experimental group, two grams of the test compound was used in water for 42 days. All birds were weighed at the end of each week in order to investigate their growth factors. For histomorphological characterization, two broilers from each replicate were selected and the entire small intestine was removed and sent to the histology lab. The results indicated a significant difference in growth factors between the two groups from the third to the sixth week (p<0.01). Crypt depth, villi height, thickness of muscular and mucosal layers and the number of goblet cells in different parts of the intestine was significantly different between the two groups (p<0.01). The results showed that this compound can improve intestinal histomorphology and increase nutrient absorption and efficiency of food and improve growth factors therefore it seems that its use can improve the standard of growth in the poultry industry. Manuscript profile -
Open Access Article
94 - The effect of probiotics on health status and performance of Holstein calves
ali hoseinkhani monireh darezereshkipoor khosro parsaeimehr حبیب Cheraghi arash javanmardThe positive effect of probiotics on performance and health status of suckling calves has long been demonstrated. Probiotics are a group of living microorganisms used in livestock feeding, These additives not only have no harmful effects to living organisms, but secrete MoreThe positive effect of probiotics on performance and health status of suckling calves has long been demonstrated. Probiotics are a group of living microorganisms used in livestock feeding, These additives not only have no harmful effects to living organisms, but secrete various enzymes which break down organic carbon chains and produce substances such as sugars, alcohols, vitamins and other nutrients. In order to carry out the present study, 24 male and female calves with an average weight of 50±3 kg and age of 40±3 days were selected for an experimental period of 45 days. The treatments included consisted of, 1- control group, 2- the group receiving Lactobacillus casei and 3- the group receiving Lactobacillus acidophilus. The probiotics were given to calves along withphysiological saline solution. The use oflactobacilli had no significant effect on feed intake although their supplementation increased the weight of the calves during the entire period (p<0.05). Also, the results demonstrated that treatments containing probiotics improved feed efficiency in the period of weaning as well as in the entire period of the experiment (p<0.05). Moreover, supplementation of probiotics in the diet of calves significantly increased blood glucose content and reduced blood urea nitrogen (p<0.05). Inversely, no significant effect on the amount of total protein, albumin, triglycerides and blood cholesterol was shown. Furthermore, the results showed that probiotic supplements improved health indicators numerically but not statistically. According to the results, it can be concluded that supplementation of probiotics in the diet of calves improves performance and has a beneficial effect on some blood parameters. Manuscript profile -
Open Access Article
95 - Effect of various levels of the yeast probiotic (Saccharomyces cerevisiae) on the growth parameters and survival rate of Rainbow trout fingerlings
محمود Asadi Tabrizi جاوید Mortazavi Tabrizi حبیب Karamouz This study was carried out to evaluate the effect of different levels (0.05%, 0.1%, 0.15% and 0.2%) of yeast probiotic on the growth parameters and survival rate of rainbow trout fingerlings. The study was conducted in a completely randomized design More This study was carried out to evaluate the effect of different levels (0.05%, 0.1%, 0.15% and 0.2%) of yeast probiotic on the growth parameters and survival rate of rainbow trout fingerlings. The study was conducted in a completely randomized design with 5 treatments and 4 replicates (consisting of 20 experimental units or ponds). The yeast probiotic was mixed with a particular commercial diet in order to obtain four experimental diets. The experimental diets were fed to fish with a mean body weight of 23 grams at the start of the experiment in 16 ponds for 50 days (excluding the ponds of the control group). The fish were evaluated at days 10, 20, 30, 40 and 50 of being fed by the experimental diets in order to obtain growth rate, feed conversion rate and survival rate. The results indicated that the yeast cells of Saccharomyces cerevisiae at the consumed levels were established in the gastrointestinal system of the fish and had positive and significant effect on the growth parameters (final body weight, growth rate, feed conversion percentage and survival rate) (p<0.05) while feed conversion rate had decreased (p<0.05). The experiment indicated that the yeast probiotic had the ability to positively influence the growth parameters of rainbow trout fingerlings. Manuscript profile -
Open Access Article
96 - Evaluation of the effects of Bacillus subtilis and Bacillus Licheni formis promix on blood metabolites and elements and weight gain in rearing calves
Gh Moghaddam Ahmad NematollahiProbiotics are beneficial microorganisms which are colonized in the digestive system of livestock and influence some of the blood parameters through special mechanisms. For this purpose, an experiment was conducted to clarify the influence of promix containing living sp MoreProbiotics are beneficial microorganisms which are colonized in the digestive system of livestock and influence some of the blood parameters through special mechanisms. For this purpose, an experiment was conducted to clarify the influence of promix containing living spores of the two bacteria Bacillus subtilis and Bacillus licheniformis on body weight gain, blood metabolites and elements of calves. Twenty male Holstein calves were divided into two groups of ten calves and kept at separate bans. The control group were fed with a standard ration and the treatment group were fed with the same ration plus promix (1.6 × 109 cfu/g feed or 500 g/T feed) for 45 days. Calves were weighed in the 1st, 15th, 30th and 45th days and blood samples were collected for measurement of some metabolites and blood elements. The obtained means were compared using the T- test. The results indicated that the average daily weight gain using promix had a non-significant improvement of 4.8% (p>0.05). Also the average daily weight gain showed a non significant improvement in each of the 3 experimental periods (p>0.05). Blood phosphorus and calcium of calves increased significantly influenced by promix with the increase being non significant in the first experimental period and significant in the second and third periods (p<0.01). With the addition of the probiotic, the amounts of blood glucose, urea and protein increased non significantly compared to the control group with the increase being non significant in the second and third experimental periods and significant in the first period. Manuscript profile -
Open Access Article
97 - Effect of probiotics in poultry diet on microbial hazards of poultry meat
افشین Javadi حمید Mirzaii عیسی Ebrahimi Probiotics are products from microbial cells that have useful influence on health and tranquility of humans. According to numerous studies, many valuable properties such as anti-mutagenic, anti-carcinogenic, boosting body immun More Probiotics are products from microbial cells that have useful influence on health and tranquility of humans. According to numerous studies, many valuable properties such as anti-mutagenic, anti-carcinogenic, boosting body immunity and resistance against enteric pathogens have been attributed to probiotics. Therefore the aim of this study is to specify the effect of probiotics use in the diet of broilers on microbial hazards of poultry meat. For this purpose, two groups of treatment and control each containing 40 broiler chicks were chosen and edible probiotic were given to the treatment group throughout the whole 55 days of the rearing period under the same conditions and following slaughter 100 grams of skin and breast meat samples were collected from each carcass and transferred to food hygiene laboratory of the veterinary faculty under sterile conditions. Total microbial count, Staphylococcus aureous, fecal Streptococci, Clostridium perferingens, Coliforms counts and detection of Salmonella and E.coli were performedon the samples according to standard approaches of Iran. The results were analyzed using independent t-Test and Chi-square test. Comparison of the means of total microbial count, coliform, enteric streptococci and meat staphylococcus counts in the control and treatment group using independent t-Test showed a significant reduction (p<0.005). Also, detection of E.coli in the treatment group showed a significant reduction in comparison with the control group (p<0.05) although, Salmonella and Clostridium reductions were not statistically significant. It seems that oral consumption of probiotics is effective in the reduction of enteric pathogenic bacteria of poultry meat. Therefore, if the frequency and level of microbial contamination of food including poultry meat with these micro-organisms is reduced on effective step is undertaken towards reduction of food born diseases and improvement of hygienic quality and shelf life of poultry meat. Manuscript profile -
Open Access Article
98 - The effect of phosphate solublizing bacteria as a novel probiotic on some biochemical parameters, carcass characteristics and performance of broiler chicks
مهدی Ghaderi Jouybari M.A Malbobi مهرداد Irani وحید Rezaei Pour مهدی Mohammad Zadeh NagharchiIn this study, the effect of Pseudomonas Putida and Pantoa Agglomerans which belong to phosphate solublizing bacteria was investigated as a probiotic on serum concentrations of phosphorous and alkaline phosphatase, some carcass characteristics and performance of broiler MoreIn this study, the effect of Pseudomonas Putida and Pantoa Agglomerans which belong to phosphate solublizing bacteria was investigated as a probiotic on serum concentrations of phosphorous and alkaline phosphatase, some carcass characteristics and performance of broiler chicks. These bacteria, which were isolated with screening soil samples collected from various regions of Iran, were mixed with the diet. The experiment was conducted on a completely randomized design and a 2×4 factorial arrangement. The factors consisted of 4 probiotic levels (1-no probiotic use, 2- probiotic use through out rearing, 3- probiotic use at the start of rearing and during growth period, 4- probiotic use at the end of the rearing period) and 2 phosphorus levels (1-available, 2-total). In this experiment, 8 treatments, 4 replicates with 20 chicks at each replicate and a total of 640 day old chicks of ROSS strain were used. Comparison of means indicated that the probiotic had significantly increased body weight, feed intake and feed conversion ratio (p<0.05). The novel probiotic had increased carcass yield and serum phosphorus (p<0.05). On the other hand, a significant decreased abdominal fat and serum alkaline phosphatase was observed (p>0.05). Also there was no significant effect on breast and thigh weight (p<0.05). The Results of this study indicated that the employed bacteria increase the performance and bioavailability of phosphorous. Manuscript profile -
Open Access Article
99 - The comparative effect of prebiotic, growth promoter antibiotic, probiotic, yeast cell wall and acid fire on broiler chickens performance
افشین Zakeri مهدی Taghi Nejad Roudbaneh آیدین Azizpour وحید HajiabalooIn this study 600 Cobb 500 broiler chickens were divided in six similar groups (A, B, C, D, E&F) with 100 chickens in each group (with four replicates of 25 chickens in each group). 100 g/ton growth promoter antibiotic in experimental group (B), 100 g/ton Prebiotic MoreIn this study 600 Cobb 500 broiler chickens were divided in six similar groups (A, B, C, D, E&F) with 100 chickens in each group (with four replicates of 25 chickens in each group). 100 g/ton growth promoter antibiotic in experimental group (B), 100 g/ton Prebiotic in experimental group (C), 800 g/ton Acid fires in experimental group (D), 1 kg/ton MOS in experimental group (E) and 4 kg/ton Yeast cell wall in experimental group (F) were added to the basic diets however the control group (A) chickens were fed only with the basic diet. Every week 100 chickens from each group were selected randomly and productive parameters such as weight gain, FCR, EEF, mortality, feed intake (FI) were calculated. On days 9, 17 and 25 of growth (1 day before and 7, 14 days after first Newcastle B1 vaccination), from each groups, each time 20 chickens were chosen randomly and serum antibody titres of these chickens were measured against Newcastle vaccine by HI test. The results obtained from statistical analysis indicated that using natural growth promoting substances not only increases humoral immunity but it also leads to improvement of productive parameters (p<0.05). Manuscript profile -
Open Access Article
100 - Effect of some probiotics on Salmonella paratyphi during associated growth in milk
حمید Mirzaei افشین Javadi یوسف Angouri The aim of this study is to determine the effects of Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium angulatom and Bifidobacterium bifidum on salmonella paratyphi in associated condition in milk. At first a quantity of 1.5 &time More The aim of this study is to determine the effects of Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium angulatom and Bifidobacterium bifidum on salmonella paratyphi in associated condition in milk. At first a quantity of 1.5 × 108 cfu/ml activated S. paratyphi was added to 500 ml of sterile milk and after homogenization distributed equally in five erlene meyers. The first erlene meyer was considered as individual culture and in to the second, third, fourth and fifth erlene meyer a quantity of 1.5×108 cfu/ml of the above probiotic was inoculated respectively and after 24-48 hours of incubation at 37 oC, pH was measured by pH meter and S. paratyphi count was determined by pour plate method in SSA medium. This procedure was repeated 10 times and the mean of pH and number of S. paratyphi in one ml of individual culture and with probiotic cultures was compared using statistical analysis. According to statistical tests of ANOVA and Tukey at α=0.05, in 24 and 48 hour incubation of associated growth of L. acidophilus, L. casei and B. bifidum had significant inhibitory effect on S. paratyphi growth (p<0.01). However, in similar condition associated growth of L. angulatum did not show significant inhibitory effect on S. paratyphi growth. Meanwhile, in 24 and 48 hour incubation of associated growth of L. acidophilus, L. casei and B. bifidum reduced the mean of pH of milk samples compared to control sample significantly (p<0.01). These results show the consumption of probiotic products containing B. angulatom, B. bifidum, L. acidophilus and L. casei could have beneficial effects in prevention of Salmonella paratyphi infection. Although further research especially at in vivo condition in this aspect should be carried out. Manuscript profile -
Open Access Article
101 - Evalution of probiotic potential of enterococci isolated from traditionadairy product
بهبود Jafari A.R Monadi علی Rezaei سیامک Alizadeh CH Ahmadizadeh ابوالفضل Barzegari مهرداد Pashazadeh حامد JafarzadehEnterococci have important role in the dairy industry. Also some of enterococcies with dairy origin have been reported as probiotics. The aim of this study is isolate and identify enterococcies from traditional dairy products of Meshkinshahr and Moghan(Ardabil) regions MoreEnterococci have important role in the dairy industry. Also some of enterococcies with dairy origin have been reported as probiotics. The aim of this study is isolate and identify enterococcies from traditional dairy products of Meshkinshahr and Moghan(Ardabil) regions and evaluate the potential probiotic of them. In the presence of phosphate saline buffer (PH equal to 5/2) 26 acid resistant isolates and in the presence of bile salts, 10 resistant isolates, 7 isolates with high tolerance, 6 isolates with poor tolerance and 3 susceptible isolates were identified. Biochemical identification showed isolates belonging to species of E.avium, E.faecium, E.durans and E.faecalis. Also antagonistic activity was investigated with well diffusion method showed that isolates with inhibitory ability against Escherichia coli are Yersinia enterocolitica and Listeria innocua. Susceptibility study to various antibiotics showed that all strains were susceptible to vancomycin and chloramphenicol. Also all of them were resistant to solfamethacsazol. The results indicate that traditional dairy products of these regions are important source for organisms with probiotic properties. Manuscript profile -
Open Access Article
102 - Quantitative and qualitative assessment of cells in several commercial probiotic products and evaluation of storage conditions on cell culturability and viability of a probiotic yeast
Fatemeh Hakimipour Rasoul Shafiei Mohammad Rabbani khorasganiOne of the essential criteria for determining the quality of products containing probiotics is the presence of a certain number of viable cells per gram of product. To transmit enough viable cells to the gastrointestinal tract, the population of probiotic microorganisms MoreOne of the essential criteria for determining the quality of products containing probiotics is the presence of a certain number of viable cells per gram of product. To transmit enough viable cells to the gastrointestinal tract, the population of probiotic microorganisms should be preserved during storage. In the present study, culturable cells of some commercial products were isolated and enumerated by the plate count and flow cytometric methods. The isolates were then identified by biochemical and molecular methods. The viability of yeast cells was then assessed at different temperatures during 30 days by the methods above. The results showed that Protexin restore® contained the same types and number of bacteria that were claimed by the manufacturer. In contrast, protexin balance® and Dailyeast® contained a lower number of bacterial cells and yeast cells, respectively. It is noteworthy that only 33% of yeast cells were culturable on YPG agar, while flow cytometric analysis showed that 87% of cells were viable and exhibited cell membrane integrity. Also, yeast cells in Dailyeast® product were stable at 4-35°C. In conclusion, using different culture media and physicochemical conditions for the enumeration of viable and culturable cells may lead to different results. Thus, a combination of different methods should be used to get good results. Manuscript profile -
Open Access Article
103 - Identification of probiotic strains of enterococcus and pediococcus isolated from two Iranian traditional fermented dairy– cereal food products (Kashk-e-Zard and Tarkhineh)
Zohreh Mashak Bizhan MoradiKashk-e-Zard from Sistan and Baloochestan province and Tarkhineh from Hamedan and Kermanshah provinces are two cereal-dairy fermented products that are prepared by wheat based and a dairy product such as yogurt, fermented milk or doogh via fermentation process. Cereals MoreKashk-e-Zard from Sistan and Baloochestan province and Tarkhineh from Hamedan and Kermanshah provinces are two cereal-dairy fermented products that are prepared by wheat based and a dairy product such as yogurt, fermented milk or doogh via fermentation process. Cereals as a functional food have a high protein digestibility and are also a fermentable substrate for the growth of probiotic microorganisms. In this study, Enterococcus and Pseudococcus genotypes were isolated from40 Kashk-e-Zard and Tarkhineh samples by microbial and biochemical methods, and then the bacterial genome was confirmed by the PCR method as part of the 16s rRNA encoding gene. The PCR fragments were sequenced and compared to the sequences in the gene bank and enterococcus and pediococcus strains were identified. Considering the processing of Kashk-e-Zard and Tarkhineh by using probiotic bacteria; therefore, isolation and identification of these strains and preserving of these genetic reserves, can be useful for the expanding its use and export to other countries. Manuscript profile -
Open Access Article
104 - The effect of shallot on probiotic bacteria viability and some physicochemical and overall acceptability of low-fat stirred yogurt
Rokhsareh Ramezani Vajiheh Fadaei Noghani Hasan JudakiSince most probiotic foods are dairy products and with regard to changing taste of people, dairy product manufacturers are trying to develop new products, which have high nutritional value in addition provide variety for consumer‘s taste. Nowadays, flavored yogurt MoreSince most probiotic foods are dairy products and with regard to changing taste of people, dairy product manufacturers are trying to develop new products, which have high nutritional value in addition provide variety for consumer‘s taste. Nowadays, flavored yogurt has a wide adoption between consumers. Flavoring of yogurt is made by adding natural ingredients such as a variety of fresh or dried fruits and vegetables such as mint, pennyroyal, basil and shallot. In this study, the effects of adding Iranian shallot at 0/2, 0/3 and 0/4% on the viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium lactis) and some physico-chemical (pH, titratable acidity, syneresis and viscosity) and overall acceptability of low-fat stirred probiotic yogurt containing 0/08 percent beta-glucan was investigated. The results showed that the addition of shallot affected significantly titratable acidity and pH of yogurt samples (p<0.05). With increasing the percentage of shallot, the viscosity and the viability of probiotic bacteria of stirred yoghurt samples was decreased and syneresis and overall acceptability was increased (p<0.05). Manuscript profile -
Open Access Article
105 - Comparison of the effects of sub-lethal stress on viability of Lactobacillus plantarum and Lactobacillus fermentum used as an adjunct culture in synbiotic yoghurt and digestion system
Hamid Noorbakhsh Masoud Yavarmanesh Ali Mortezavi Ali Moazzami Payman AdibiProbiotics are defined as a live microorganism that when administrated in an adequate amount promote the health status of consumers. The most important challenge in consumption of probiotics is how to keep them alive during food processing and throw the digestion system MoreProbiotics are defined as a live microorganism that when administrated in an adequate amount promote the health status of consumers. The most important challenge in consumption of probiotics is how to keep them alive during food processing and throw the digestion system. The aim of this study is the comparison of the effects of sub-lethal pre-culturing on the viability of Lactobacillus plantarum and Lactobacillus fermentum. in this study the effect of sub-lethal stresses such as low pH (2.5, 3.5, 4.5, 5.5, 6.5), Salt (2, 4 %), bile (0.2, 0.4, 0.8, 1 and 1. %) and Cold (4 °C) on increasing of viability of cells was investigated. The survival rate of treated and untreated cells in yogurt and digestion system using the enumeration of viable cells was also comprised. the results showed that sub-lethal pre-culturing had a significant effect on the viability of cells (P≤0.05). The viability of treated cells was increased in all stresses, moreover, the number viable cells in the stool sample of consumers showed a significant increase after one-month consumption of yogurt. the results demonstrate that sub-lethal pre-culturing was led to increasing the number of viable cells in all mentioned stresses, while the increasing rate of viability was different between two bacteria. Manuscript profile -
Open Access Article
106 - Phylogenetic relationship and probiotic properties of dominant lactic acid bacteria isolated from whole barley sourdough
Maryam Ebrahimi Alireza Sadeghi Balal SadeghiThe aims of this study were evaluating the probiotic properties and phylogenetic relationship of dominant lactic acid bacteria (LAB) isolated from whole barley sourdough. At the beginning, dominant LAB isolates were identified by specific PCR. Then probiotic properties MoreThe aims of this study were evaluating the probiotic properties and phylogenetic relationship of dominant lactic acid bacteria (LAB) isolated from whole barley sourdough. At the beginning, dominant LAB isolates were identified by specific PCR. Then probiotic properties of the isolates including survival in simulated conditions of gastrointestinal tract, antagonistic effects against Staphylococcus aureus, Listeria monocytogenes, Escherichia coliand Salmonella enterica as foodborne indicator bacteria, ability of aggregation with E. coli and S. enterica as infection agents of intestine and resistance of these LAB isolates against some of routine antibiotics were investigated. For determination of phylogenetic relationship between LAB isolates, maximum likelihood method was also used. Sequencing results of PCR products lead to identification of Lactobacillus brevis, Lactobacillus curieae, Pediococcus pentosaceus and Weissella cibaria as dominant isolated LAB from whole barley sourdough. Among mentioned isolates, L. brevis had significantly (P<0.05) higher survival in pH 2 and 0.3% bile salt in comparison to other isolates. Inhibition zone diameter of foodborne indicator bacteria in the presence of P. pentosaceus was the highest. P. pentosaceus had also significantly (P<0.05) more effective aggregation ability towards E. coli and S. enterica than the others and four LAB isolates were resistant to vancomycin. Analysis of aligned sequences in phylogenetic tree showed that L. curieae and P. pentosaceus had very closely phylogenetic relationship while, the most genetic difference was observed between L. brevis and W. cibaria. Manuscript profile -
Open Access Article
107 - Production of probiotic juice by use of two varieties of Red and Yellow apple
neda Ghazavi Hamdollah Moshtaghi Mojtaba BonyadianProbiotic bacteria due to having positive effects on health, widely used in the manufacture of foods, particularly in the production of dairy products, but having lactose intolerance problem and high cholesterol of dairy products is an important restrictions on the use MoreProbiotic bacteria due to having positive effects on health, widely used in the manufacture of foods, particularly in the production of dairy products, but having lactose intolerance problem and high cholesterol of dairy products is an important restrictions on the use of them. Recently, the consumption of non-dairy probiotic foods and specifically non-dairy probiotic juices were developed. The aim of this study was to examine the growth trend of Lactobacillus acidophilus in the two types of red and yellow apple. After inoculation of bacteria to each sample, they were stored at 4°C and at certain times during fermentation, changes in pH, titratable acidity and the sediment, as well as live cell counts were measured under controlled conditions. Both treatments showed a significant decrease in pH, sediment and bacteria population at the end of maintenance, but the changes in acidity were not significant (p<0.05). Sensory evaluation of apple juice on the fifth day showed no significant difference between the control sample and probiotics. On the tenth day of sensory evaluation the probiotic juice significantly has higher concentration than the control sample. In general, red apple juice in compared with yellow apple juice has more favorable conditions for growth of Lactobacillus acidophilus. There was no desirable effect on sensory properties of apple juice after adding probiotics. Manuscript profile -
Open Access Article
108 - Evaluation of antibacterial and probiotic properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from wheat bran and rice bran sourdoughs
Masoumeh Ehsanbakhsh علیرضا صادقی Mojtaba Raeisi Maryam Ebrahimi Mahdi Kashani nejadThe aims of this study were to evaluate the probiotic and antibacterial properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from wheat bran and rice bran sourdoughs. For mentioned purpose, survival of the isolates in simulated conditions of ga MoreThe aims of this study were to evaluate the probiotic and antibacterial properties of Lactobacillus paraplantarum and Pediococcus pentosaceus isolated from wheat bran and rice bran sourdoughs. For mentioned purpose, survival of the isolates in simulated conditions of gastrointestinal tract, their antagonistic activity against Staphylococcus aureus, Listeria monocytogenes, Escherichia coliand Pseudomonas putida as foodborne indicator bacteria, ability of aggregation with E. coli as an infection agent of intestine and profile resistance of these lactic acid bacteria (LAB) isolates against some of routine antibiotics and their hemolysis activity were also investigated. Based on the results, the highest sensitivity of the bacterial indicators towards LAB isolates was observed in L. monocytogenes. Furthermore, the highest inhibition of LAB cell-free culture filtrate (CCF) were belonged to L. paraplantarum logarithmic and stationary CCF, against L. monocytogenes and P. pentosaceus stationary CCF, against P. putida. The survival of L. paraplantarum was also significantly (P<0.05) more than the other LAB isolate in pH=3 and 0.3% bile salt. Furthermore, the LAB isolates were resistant to Vancomycin, Sterptomycin, Nalidixic Acid, Ciprofloxacin and Gentamycin antibiotics. Aggregation ability of L. paraplantarum and P. pentosaceus with E. coli were respectively equal to 31.52 and 16.9% and the LAB isolates hadn’t hemolysis activity. Manuscript profile -
Open Access Article
109 - Investigating effect of pH and concentration of strawberry juice on the viability of Lactobacillus casei and Lactobacillus plantarum
Tahereh Berimavandi Vajiheh Fadaei NoghaniIn this studyresearch, probiotic strawberry juice was produced using probiotic bacteria Lactobacillus casei and Lactobacillus plantarum and four factors brix (9,11,13), pH (3,4), time (0,7,14,21,28) and bacteria (Lactobacillus casei and Lactobacillus plantarum) were stu MoreIn this studyresearch, probiotic strawberry juice was produced using probiotic bacteria Lactobacillus casei and Lactobacillus plantarum and four factors brix (9,11,13), pH (3,4), time (0,7,14,21,28) and bacteria (Lactobacillus casei and Lactobacillus plantarum) were studied using factorial design in a completely randomized factorial design; and some physicochemical properties (pH, acidity, vitamin C and soluble solids) and probiotic bacterial population of probiotic strawberry juice were measured. The result showed that during storage time, pH, vitamin C, total soluble solids and bacterial population decreased (p<0.05) and acidity increased (p<0.05). With increasing the brix, acidity, soluble solids and bacterial population increased (p<0.05) and vitamin C decreased (p<0.05). With increasing pH, Vitamin C and bacterial population increased (p<0.05) and acidity decreased (p<0.05). The results showed Lactobacillus casei was higher; also, the highest viability of probiotic bacteria in pH = 4, brix= 13 and storage time zero was observed. Keywords: Strawberry, Lactobacillus casei, Lactobacillus plantarum, probiotic juice Manuscript profile -
Open Access Article
110 - Effect of oligofructose and type of microbial culture on conjugated linoleic acid content and viability of probiotic bacteria in probiotic yogurt
Motahareh Broughani Rezvan Pourahmad Ali Akbarian MoghariThe purpose of this study was to investigate the effect of oligofructose and type of microbial culture on conjugated linoleic acid (CLA) and viability of probiotic bacteria in probiotic yogurt. The amounts of 3 and 5 percent of oligofructose were used in probiotic yogur MoreThe purpose of this study was to investigate the effect of oligofructose and type of microbial culture on conjugated linoleic acid (CLA) and viability of probiotic bacteria in probiotic yogurt. The amounts of 3 and 5 percent of oligofructose were used in probiotic yogurt containing Lactobacillus acidophilus or Bifidobacterium lactis. (The control sample was considered without adding the prebiotic compound). The viability of probiotic bacteria, CLA content, pH, acidity and sensory properties of probiotic yogurt were investigated at intervals of 1, 11 and 21 days. During storage, the number of probiotics and pH of the samples decreased but acidity increased significantly (P<0.05). The amount of CLA increased significantly in the majority of samples during storage (P<0.05). However, the score of overall acceptance of the majority of the samples did not change significantly during storage. The highest population of probiotic bacteria was belonged to sample containing Lactobacillus acidophilus + 5% oligophroctase. After control 1 sample (sample containing L. acidophilus), sample containing L. acidophilus + 3% oligofructose had the highest concentration of CLA. After control 1 sample, sample containing L. acidophilus + 3% oligophroctase had the highest sensory score (overall acceptance) which also had a high population of probiotic bacteria (4.6 × 106 CFU/ml) at the end of the maintenance period. Therefore, it can be said that prebiotics have a positive effect on survival of probiotics and CLA content in probiotic yogurt so can improve health properties of probiotic products. Manuscript profile -
Open Access Article
111 - The study of the production of mixture of Carrot juice and ice cream containing Bifidobacterium lactis and Lactobacillus casei
hanieh ghandali Alireza Shahab Lavasani sara movahhedThis study was performed to produce a probiotic carrot juice-ice cream beverage. Designed in a random factorial CRD manner. For this purpose, both Lactobacillus casei and Bifidobacterium lactis (at 108 and 109 cfu/ml levels) were added to beverage formulation. The sampl MoreThis study was performed to produce a probiotic carrot juice-ice cream beverage. Designed in a random factorial CRD manner. For this purpose, both Lactobacillus casei and Bifidobacterium lactis (at 108 and 109 cfu/ml levels) were added to beverage formulation. The samples were stored at -5ºC for 21 days. Survival of bacteria, pH, titrable acidity (%), beta-carotene (%), total solids contents (%), phenolic components (µg/ml) and DPPH (%) were measured at 1, 6, 11, 16 days of storage. The number of viable cells were significantly decreased during the storage time. However, the number of L. casei and Bf. lactis were in the recommended range (106 cfu/ml) until last day of storage. The highest number of viable cells was for Bf. lactis. By increment the probiotics levels, the pH and total solids values were decreased. Treatments and storage time did not show any significant effect on the acidity of probiotic carrot juice-ice cream. The highest amounts of phenolic components were for 109 cfu/ml L. casei and 108 Bf. Lactis. During storage period, the phenolic compounds and antioxidant activity of all samples were significantly decreased. Increment the concentration of L. casei in beverage formulation leads to decreased DPPH percentage inhibitory, while, by increasing the Bf. lactis in samples, the antiradical activity was increased. Samples containing 109 cfu/ml L. casei and Bf. Lactis had the highest amounts of beta-carotene. According to obtained results, treatment E which contained 109 cfu/ml bifidobacteriun lactis was the best among other treatments. Manuscript profile -
Open Access Article
112 - Survival of Lactobacillus acidophilus and Bifidobacterium lactis and quality properties of yogurt made from goat's milk
Rahele Nezhad Razmjoui Akhgar Shahin ZomorodiGoat's milk is a proper alternative to cow's milk because of its higher digestibility and lower allergic characteristics, as well as its higher functional nutrient. On the other hand, its health benefits can be increased by the incorporation of probiotics into goat's mi MoreGoat's milk is a proper alternative to cow's milk because of its higher digestibility and lower allergic characteristics, as well as its higher functional nutrient. On the other hand, its health benefits can be increased by the incorporation of probiotics into goat's milk. This research aimed to investigate the survivability of Lactobacillus acidophilus and Bifidobacterium lactis (B. lactis) individually and in combination on the physicochemical and sensory properties of yogurt made of goat's milk during 21days storage. In this research, 4 treatments were prepared, including control (with no probiotic bacteria), La treatment containing Lactobacillus acidophilus, Bb treatment containing B. lactis, and LaBb treatment containing a combination of Lactobacillus acidophilus and B. lactis. The results showed that the count of Lactobacillus acidophilus, B. lactis, and their combination reached from 8.54 log cfu/g on the first day to 9.43, 10.06 and 10.75 log cfu/g at the end of the storage period, respectively. At the end of the storage period, the control sample had significantly the highest pH and syneresis and the lowest acidity, water holding capacity, viscosity, and overall acceptability among treatments. However, no significant difference between samples containing probiotic in acidity, pH, viscosity, syneresis, water holding capacity, and overall acceptability was observed. According to the results obtained of this study, yogurt made of goat's milk, in addition to being a suitable carrier for probiotics, its sensory properties improve as a result of the incorporation of these probiotics. Manuscript profile -
Open Access Article
113 - Evaluation of probiotic characteristics and intraspecific diversity of Lactobacillus plantarum strains isolated from different foods by RAPD-PCR
dina shahrampour morteza khomeiri mahbobeh kashiri seyed mohhamad ali RazaviThe aim of this study was to evaluate the intra-species diversity of 10 strains of Lactobacillus plantarum isolated from different foods including fermented olives, jar cheese, camel milk and sourdough using RAPD-PCR method also to compare their probiotic potential. The MoreThe aim of this study was to evaluate the intra-species diversity of 10 strains of Lactobacillus plantarum isolated from different foods including fermented olives, jar cheese, camel milk and sourdough using RAPD-PCR method also to compare their probiotic potential. The results showed that different banding patterns were created by three types of primers for different strains and according to the similarity matrix drawn by NTSYS software based on Jacard coefficient, a total of 10 strains were divided into two main branches and seven subgroups. The two strains of KAO 17 and KAO 64 isolated from fermented olives were most similar. In addition, the probiotic properties of L. plantarum isolates were evaluated different at strain levels. The results of immunoassay showed that all different strains of L. plantarum were gamma-hemolytic and resistant to vancomycin and their resistance to other common antibiotics was different. Strains isolated from jar cheese containing KMC 37 and KMC 45 had the highest acid resistance. On the other hand, resistance to 0.3% of bile salt showed that there was no significant difference in this regard between the strains isolated from fermented olives and the KMM 5 strain had the highest resistance. In addition, the antimicrobial activity of the strains against gram-positive pathogenic bacteria L. monocytogenes and gram-negative E. coli was different and the highest antibacterial activity belonged to the KMC 45 strain. Therefore, according to the intended purpose, each of the L. plantarum strains can be suggested as a probiotic culture in the food or pharmaceutical Industries. Manuscript profile -
Open Access Article
114 - Evaluation of probiotic and antifungal properties of the selected yeast isolated from fermented black rice
Fatemeh Jafari koshkghazi Alireza Sadeghi Mehran Alami Hoda Shahiri Tabarestani Delasa Rahimi GalogahiProbiotic and antifungal properties of the yeasts isolated from fermented pseudo cereals have been rarely studied, yet. In the present study, after isolation of predominant yeasts isolated from fermented black rice, the yeast with the highest survival in simulated gastr MoreProbiotic and antifungal properties of the yeasts isolated from fermented pseudo cereals have been rarely studied, yet. In the present study, after isolation of predominant yeasts isolated from fermented black rice, the yeast with the highest survival in simulated gastrointestinal conditions was selected for further studies. Then, the selected isolate was identified by PCR, and subsequently, its probiotic properties including antibacterial effects, antibiotic and antimycotic susceptibilities, aggregation, hydrophobicity and hemolytic potentials were also studied. Antifungal activity of the selected yeast was investigated against some of the foodborne fungi. Sequencing of the PCR products led to the identification of Rhodotorula mucilaginosa as the selected yeast isolate. The isolate maintained 84.39% of its survival in continues acid and bile treatment. Also, the inhibitory effect of the yeast isolate on Salmonella enterica was significantly (p<0.05) higher than the other foodborne bacteria. Yeast isolate had proper aggregation and hydrophobicity capabilities, and it was resistant to the antibiotics tested. Furthermore, the most inhibition of the yeast growth was observed in the presence of ketoconazole, while the selected yeast was resistant to propionate, sorbate, itroconazole and fluconazole. The studied yeast isolate had no hemolytic activity. The antifungal effect of the yeast isolate against Aspergillus flavus was also verified. In accordance with these results, the selected yeast isolate has a proper potential to use as a probiotic or protective culture in production of fermented foods. Manuscript profile -
Open Access Article
115 - Feasibility study of producing and evaluation the quality properties of probiotic and synbiotic jelly containing Bacillus coagulans
Elham Rajab Pour Nikoo Samar Mansouripour Javad HamediIn this research, jelly samples including probiotic (containing Bacillus coagulans), synbiotic (containing B.coagulans and galactooligosaccharide) and control (without probiotic and prebiotic) were produced and kept in the refrigerator for six weeks. Survival of probiot MoreIn this research, jelly samples including probiotic (containing Bacillus coagulans), synbiotic (containing B.coagulans and galactooligosaccharide) and control (without probiotic and prebiotic) were produced and kept in the refrigerator for six weeks. Survival of probiotics was evaluated weekly. In order to confirm the safety, microbial tests including E.coli, Salmonella, S.aureus and lactic acid bacteria were carried out. Physicochemical properties of jelly samples including pH, brix and syneresis were considered for six weeks. Sensory evaluation was performed by taste panel assessment. The results showed that there was a decreasing trend of probiotics in probiotic and synbiotic jelly samples within six weeks. The samples kept their probiotic property until sixth week but it was more desirable almost until the fourth and fifth weeks. In safety microbial tests, no growth of the tested microorganisms was observed. Brix test results showed that the trend of brix reduction in probiotic and synbiotic samples was more evident than control from fifth week. This difference was also significant in the sixth week (p<0.05). The pH of the samples did not show significant difference before the fourth week (p>0.05). But after that, the pH of probiotic and synbiotic samples was significantly less than the control (p<0.05). According to the syneresis test, no syneresis was observed in the samples. The results of taste­­ panel showed no significant differences compared to control by adding probiotic or prebiotic to jelly samples (p<0.05). Therefore, according to the results of this research, probiotic and synbiotic jellies can be produced with proper quality characteristics. Manuscript profile -
Open Access Article
116 - A review of the use of cyanobacteria in increasing effects of prebiotic and probiotic on food
Seyed Amir Ali Anvar Bahareh NowruziProbiotics have been a good and healthy food source for humans for centuries. In the meantime, microalgae are always considered useful dietary supplements. The combination of microalgae and probiotics leads to the production of fermented dairy products that not only inc MoreProbiotics have been a good and healthy food source for humans for centuries. In the meantime, microalgae are always considered useful dietary supplements. The combination of microalgae and probiotics leads to the production of fermented dairy products that not only increase the quality of food but also increase their nutritional value for consumers by increasing the number and shelf life of probiotic bacteria. In fact, as the number of live probiotics in the diet increases, consumers will receive more probiotics at the time of consumption. In this review article, we tried to investigate the effect of probiotics and prebiotics on the use of microalgae supplements on various fermented dairy products. In addition, by reviewing the latest available articles, the effect of using microalgae supplements on the physiological, chemical and microbiological properties and sensory of dairy products were examined. Manuscript profile -
Open Access Article
117 - Isolation and evaluation of some probiotic features of enterococci from Jersey cow milk and its fermented products in Qom
حمید میرزائی Zahra NourihamedEnterococci are among the lactic acid bacteria with probiotic potential which are found in dairy products and especially in fermented products. The study aimed to isolate enterococci from raw milk of Jersey cows and its fermented products as well as to determine some pr MoreEnterococci are among the lactic acid bacteria with probiotic potential which are found in dairy products and especially in fermented products. The study aimed to isolate enterococci from raw milk of Jersey cows and its fermented products as well as to determine some probiotic properties of the isolates. Five specimens from each of raw milk, buttermilk, yogurt, cheese, and butter were obtained. Twelve isolates of Enterococcus faecium, Enterococcus avium, and Enterococcus faecalis were isolated. The antimicrobial effects of the isolates were investigated on indicator microorganisms. All isolates had an inhibitory effect on these microorganisms. Escherichia coli was more sensitive than the others. Pseudomonas aeruginosa and Listeria ivanovii followed, and the lowest susceptibility was observed in Listeria monocytogenes, Bacillus cereus, and Klebsiella pneumoniae, respectively. Overall, gram-negative microorganisms were significantly more sensitive than gram-positive microorganisms (p≤0.05). In the study of resistance of isolates in culture medium containing 0.3% bile, out of 12 isolates obtained from the tested samples, two isolates of E. avium (40%), three E. faecalis isolates (100%), and one E. faecium (20%) were found to be resistant. Amongst, one isolate of E. avium was resistant to acidic conditions. In general, milk and fermented products can be considered rich sources of Enterococcus species, a small number of which are resistant to the human gastrointestinal tract environment. Of course, these isolates must be further evaluated for safety. Manuscript profile -
Open Access Article
118 - Evaluation of probiotic properties of Enterococcus faecalis and Enterococcus faecium species isolated from Pousti cheese of Gilan province in 2020
Nasrollah Aali Jalil KhandaghiPousti cheese is a traditional dairy product in different parts of our country. Enterococci are among the predominant bacteria in raw milk cheeses, such as pousti cheeses, which are even used in cheese as a starter or probiotic. The aim of this study was to isolate and MorePousti cheese is a traditional dairy product in different parts of our country. Enterococci are among the predominant bacteria in raw milk cheeses, such as pousti cheeses, which are even used in cheese as a starter or probiotic. The aim of this study was to isolate and identify Enterococcus faecalis and Enterococcus faecium strains with probiotic potential from Pousti cheeses in Gilan province. For this purpose, after isolation and detection of enterococci by phenotypic and biochemical methods, Survival under in-vitro conditions simulating the human GI tract (acid, pepsin, bile and pancreatin), antagonistic properties of isolates and their Auto-aggregation properties, and Co-aggregation with Escherichia coli and Salmonella enterica were evaluated. The results showed the presence of enterococci in 23 cheese samples (76.6%) which were confirmed by confirmational and biochemical tests as 29 isolates of Enterococcus faecium (50%) and 22 isolates of Enterococcus faecalis (37.9%). Totally, 14 samples (27.4%) were able to survive in the presence of acid and pepsin and were selected for the further steps. Finally, 12 isolates well tolerated the presence of bile and pancreatin and their antimicrobial and aggregation properties were evaluated. The isolates showed significant anti-listeria effects and also had a high auto-aggregation power (53.95%) and their co-aggregation effect was higher with Salmonella enterica than Escherichia coli. From the results it can be concluded that some native isolates of Enterococcus faecalis and Enterococcus faecium in Pousti cheese have good potential for use as probiotics. Manuscript profile -
Open Access Article
119 - Investigating the growth ability of Lactobacillus plantarum on sesame meal multure medium
Marjan sadat Mousavi Mohammad Hojjatoleslamy Zeinab Al-Sadat Ebrahimzadeh Mousavi Hossein Kiani Seyed Mohammad Ali JalaliSesame oil meal is a protein-rich by-product obtained from sesame seed oil extraction, which is seen as one of the cultivation wastes with high nutritional value and cheap price and is abundantly accessible in the agriculture industry. This product can also be used as a MoreSesame oil meal is a protein-rich by-product obtained from sesame seed oil extraction, which is seen as one of the cultivation wastes with high nutritional value and cheap price and is abundantly accessible in the agriculture industry. This product can also be used as a cheap substrate for the growth of Beneficial microorganisms including probiotics. This research examines the growth of Lactobacillus Plantarum As a probiotic in the sesame meal culture media under different incubation conditions to achieve the best microbial count of probiotic bacterium of Lactobacillus Plantarum. Sesame meal paste with an initial pH of 6.5 was used as the culture medium, with incubation conditions including aerobic conditions under three temperature rates of 30, 37 and 44°C for 48 hours. The findings revealed that the bacterium could grow in the sesame meal medium, increasing the microbial population to 108cfu/g at the end of fermentation under 30 and 37°C. Also, Lactobacillus Plantarum significantly reduced the pH of all fermented samples under all temperatures (p<0/05), with the pH decreasing by most around 4.85 at 37°C. The findings also suggested that the combination of fatty acids of the sesame meal culture medium changed due to Lactobacillus Plantarum growth. Fatty acids (C15:0), (C15:1), (C16:0), (C16:1), (C18:1t), (C18:1c), (C21:0) and (C24:1) increased significantly (p<0.05), whereas fatty acids (C14:1), (C17:0), (C18:1c), (C18:2c), (C20:0), (C18:3n3), (C20:1), (C22: 0) and (C24: 0) decreased significantly (p<0/05). In the meantime, fermentation helped produce (C17:1) and (C22:1) and consume linoleic acid. In sum, sesame meal can serve as a nutrient and cost-saving medium to grow Lactobacillus Plantarum. Manuscript profile -
Open Access Article
120 - Molecular identification and evaluation of probiotic and antifungal properties of Entrococcus faecium isolated from natural honey
Sara Shahryari Delasa Rahimi Hosein Purabdolah Maryam Ebrahimi Alireza SadeghiNatural honey is a proper substrate to isolate probiotic bacteria. Characterization of probiotic and antifungal properties of microorganisms isolated from food ecosystems such as natural honey that have been less studied is an interesting task. In the present study, aft MoreNatural honey is a proper substrate to isolate probiotic bacteria. Characterization of probiotic and antifungal properties of microorganisms isolated from food ecosystems such as natural honey that have been less studied is an interesting task. In the present study, after molecular identification of a predominant lactic acid bacterium (LAB) isolated from the natural honey, its probiotic properties and antifungal effect were investigated. Then, the antibacterial (spot method) and antifungal (overlay method) activities of the LAB isolate were evaluated against some foodborne microorganisms. Sequencing results of the PCR products led to the identification of Enterococcus faecium. Survival rate of the isolate in simulated gastrointestinal conditions was equal to 20.68%, and its antibacterial and antifungal effects on Salmonella enterica and Aspergillus niger were also 31.06 and 32.35% inhibition, which were significantly (P<0.05) higher than the other foodborne indicators studied. Furthermore, the isolate had a proper antibiotic resistance profile, and it had no hemolytic activity. Auto-aggregation ability of the isolate was also equal to 32.34%, and its co-aggregation with Escherichia coli, S. enterica, Listeria monocytogenes and Bacillus cereus was 34.29, 21.35, 15.58 and 14.98%, respectively. Based on the results, it can be concluded that the E. faecium isolated from honey can be used as probiotic and/or protective culture in food industry. Manuscript profile -
Open Access Article
121 - Isolation and identification of like Bifidobacterium bacteria from traditional Tarkhineh food and evaluation of their ability to lower cholesterol and triglyceride levels in vitro
nasim afshar kumarss amini Hamidreza Mohajerani Sasan sakiIsolation and identification of bacteria with useful properties from local products can play an important role in introducing unique types of probiotics. The aim of this study was to isolate, identify and evaluation of the ability of Bifidobacterium bacteria isolated fr MoreIsolation and identification of bacteria with useful properties from local products can play an important role in introducing unique types of probiotics. The aim of this study was to isolate, identify and evaluation of the ability of Bifidobacterium bacteria isolated from Tarkhineh traditional food in lowering cholesterol and triglyceride levels of the culture medium. Native strains of Bifidobacterium were isolated from a local food called Tarkhineh using general and specific culture media and identified based on phenotypic characteristics, standard biochemical tests and 16S rRNA sequencing. Then, samples with probiotic properties such as resistance to acid and bile were examined in terms of sensitivity to common antibiotics. Cholesterol and triglyceride lowering activity of their culture medium was also measured by o-phthaldehyde method. During this study, 210 bacteria were isolated from Tarkhineh food, including 13 strains of like Bifidobacterium bacteria. Among them, 10 strains were resistant to acid and bile condition. Antibiotic susceptibility analysis showed that most strains were sensitive to common antibiotics and S4 and S1 strains reduced cholesterol in culture medium by 75 ± 0.58 and 71±0.13%, respectively (p<0.01). Among the strains, strains S4, S10 and S1 applied 65%, 63% and 62% reduction of the medium triglyceride, respectively. The data of this study showed that the probiotics isolated from the local food of Tarkhineh had the potential to absorb and reduce cholesterol and triglycerides of the culture medium to a significant extent. It seems that the potential of these strains to improve the lipid pattern can be further investigated. Manuscript profile -
Open Access Article
122 - Microbial and phytochemical attributes of kefir as a functional beverage enriched with red ginseng root extract
Erfan Golmohammadian Marjan NouriA number of symbiotic microorganisms including yeasts and lactic acid bacteria constitutes the kefir as a functional beverage. The aim of the current research was to enrich kefir drink by using ginseng extract to produce a functional beverage and improve its health bene MoreA number of symbiotic microorganisms including yeasts and lactic acid bacteria constitutes the kefir as a functional beverage. The aim of the current research was to enrich kefir drink by using ginseng extract to produce a functional beverage and improve its health beneficial for human. In the present study, treatments of kefir beverage containing ginseng extract were manufactured at distinct concentrations (0, 0.4, 0.8 and 1.2 %). Physicochemical tests (pH level, acidity rate), phytochemical attributes (antioxidant and total phenolic contents), living microorganism and hydrophobicity index of microbial strains were carried out during shelf life (0, 7, 14 and 21 days). The results of present research demonstrated that pH reduction and acidity enhancement were significantly observed in all beverage treatments during 21 days of shelf life (p≤0.05). The higher concentration of the extract elevated the antioxidant capacity (70.35 %) and total phenol content (99.60 %). An increase in the survival and activity of lactic acid bacteria (Lactobacillus, Lactococcus and Bifidiobacterium) was determined by adding ginseng extract, while the opposite trend was detected in long-term shelf life (p≤0.05). The highest and lowest percentages of hydrophobicity are related to Lactobacillus species isolated from the treatment consisting of 0.8 % extract on the 1st day (70.3 %) and Bifidiobacterium species isolated from the control on the 21st day (33.5 %). The overall results outlined that the acceptable levels of ginseng extract (0.08 %) can be recommended as a natural preservative and antioxidant in kefir beverage due to its several beneficial effects on human health. Manuscript profile -
Open Access Article
123 - A Review on the Lactic Acid Bacteria Probiotic in the Control of Coccidiosis, Campylobacteriosis, and Salmonellosis in Broiler Chickens
م. رویان -
Open Access Article
124 - حالتهای عملکردی پروبیوتیک و اثر آن روی پارامترهای بیوشیمیایی و عملکرد رشد در طیور
م. ابد ال-فتاحفراهم کردن یک جیره سالم یکی از چالشهای مهم سلامتی در جهان برای حفظ سلامت و شرایط تغذیهای جمعیتها است. به این دلیل، استراتژیهای کنترلی جدیدی از قبیل پروبیوتیکها به عنوان پیشگیری کننده و درمان بجای آنتیبیوتیکها بکار گرفته شدهاند. به طور مشابه، پروبیوتیکها آثار آ Moreفراهم کردن یک جیره سالم یکی از چالشهای مهم سلامتی در جهان برای حفظ سلامت و شرایط تغذیهای جمعیتها است. به این دلیل، استراتژیهای کنترلی جدیدی از قبیل پروبیوتیکها به عنوان پیشگیری کننده و درمان بجای آنتیبیوتیکها بکار گرفته شدهاند. به طور مشابه، پروبیوتیکها آثار آنتاگونیستی روی میکروارگانیسمهای متنوع دخیل در چندین مکانیسم شامل بهبود عملکرد سد اپیتلیال روده، رقابت روی گیرندههای چسبنده، رقابت روی مواد مغذی در دسترس، آثار ضدباکتریایی، تجزیه و خنثیسازی سموم و اثر تعدیل کنندگی سیستم ایمنی دارند. علاوه بر این، پروبیوتیکها آثار مثبتی روی پارامترهای بیوشیمیایی دارند و میتوانند به عنوان مکمل­های جایگزین بهبود دهنده سلامتی شامل هیپوکلسترولومیا و کاهش قند خون استفاده شوند. پروبیوتیکها از طریق مکانیسمهای مختلفی در ارتباط با هیپوکلسترولومیا و هیپوگلایسمی توضیح داده شدهاند. همچنین، استفاده از پروبیوتیکها در خوراک سودمندی پروتئین در خوراک را افزایش میدهد. بنابراین، این بررسی سعی داشته است به طور کلی بینش در مورد نحوه عملکرد حالتهای پروبیوتیکها و اهمین آنها از نظر بیوشیمیایی را ارائه دهد. Manuscript profile -
Open Access Article
125 - Probiotics: Challenging the Traditional Modes of Action
A.G. Lorenzoni S. Pasteiner M. Mohnl F. Perazzo -
Open Access Article
126 - اثرات پروبیوتیک روی پاسخ ایمنی و ریختشناسی روده در جوجه های در معرض استرس القاء شده با کورتیکوسترون
ف. عابد درگاهی ح. درمانیکوهی ر. حسن ساجدی ع. روستایی علیمهر س.ح. حسینیمقدماین آزمایش با هدف بررسی اثرات سطوح مختلف اسپور باسیلوس سوبتلیس به عنوان پروبیوتیک روی پاسخ ایمنی، مورفولوژی روده و قابلیت هضم ایلئومی ماده خشک خوراک در جوجههای گوشتی در معرض تنش القایی با کورتیکوستورن انجام شد. 288 جوجه خروس نژاد رأس 308 یکروزه در 6 تیمار به صورت طرح ک Moreاین آزمایش با هدف بررسی اثرات سطوح مختلف اسپور باسیلوس سوبتلیس به عنوان پروبیوتیک روی پاسخ ایمنی، مورفولوژی روده و قابلیت هضم ایلئومی ماده خشک خوراک در جوجههای گوشتی در معرض تنش القایی با کورتیکوستورن انجام شد. 288 جوجه خروس نژاد رأس 308 یکروزه در 6 تیمار به صورت طرح کاملا تصادفی در قالب فاکتوریل با دو سطح تزریق کورتیکوسترون و سه سطح مصرف پروبیوتیک (0، 106×0.8 و 106×1.6 در هر گرم خوراک)اختصاص داده شدند. در سنین 7 تا 9 روزگی ( سه روز) جوجهها به صورت تزریق زیر پوستی کورتیکوسترون یا روغن به مقدار 2 میلیگرم به ازای هر کیلو وزن بدن دو بار در روز دریافت نمودند. همین مراحل تزریق در روزهای 25 تا 27 نیز تکرار شد. تزریق کورتیکوسترون موجب تغییر معنیدار مورفولوژی روده شامل طول پرز و نسبت طول پرز به عمق کریپت و هضم ماده خشک گردید. این پارامترها به طور نسبی با استفاده از پروبیوتیک افزایش یافتند. نسبت هتروفیل به لمفوسیت با تزریق کورتیکوسترون افزایش یافت اما تحت تأثیر مصرف پروبیوتیک قرار نگرفت. در حالیکه با تزریق کورتیکوسترون غلظت لمفوسیتها در بخش مدولای بورس کاهش یافت، این اثر منفی توسط پروبیوتیک بهبود یافت. گروه مصرف پروبیوتیک 106 × 1.6 در هر گرم خوراک تأثیر بیشتری نسبت به گروه 106 × 0.8 داشت. به عنوان نتیجه کلی، مصرف پروبیوتیک بر پایه اسپور باسیلوس سوبتلیس می­تواند اثرات استرس القاء شده با کورتیکوسترون را تخفیف دهد. Manuscript profile -
Open Access Article
127 - The Effect of Bovine Lactoferrin and Probiotic on Performance and Health Status of Ghezel Lambs in Preweaning Phase
M. Mallaki ع. حسینخانی A. Taghizadeh G. Hamidian H. Paya -
Open Access Article
128 - Comparative Effects of Dietary Saponin and Probiotic Supplementation on Performance, Carcass Traits and Intestinal Histomorphology of Broilers Challenged with Eimeria tenella
I.M.I. Youssef A.H. Abdel-Razik S.M. Aboelhadid W.M. Arafa S.A. Shany A.S.A. Abdel-Daim -
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129 - Assessment of Lipid Metabolism in Broilers against Plant Extract and Probiotic Substance or Their Combined Use
G. Duskaev O. Kvan I. Vershinina S. Rakhmatullin -
Open Access Article
130 - Effect of a Multispecies Probiotics on Productive and Reproductive Performance of Holstein Cows
Z. Merati A. Towhidi -
Open Access Article
131 - Comparative Study of Probiotic, Acidifier, Antibiotic Growth Promoters and Prebiotic on Activity of HumoralImmune and Performance Parameters of Broiler Chickens
S. Mahdavi A. Zakeri Y. Mehmannavaz A. Nobakht -
Open Access Article
132 - Effect of the Probiotic Bifidobacterium animalis as a Substitute to Growth-Promoting Antibiotics on Performance and Egg Quality in Laying Hens
C.D. Balcón-Pacheco F.D. Coronel-Gómez C. Ozuna M. Jiménez-Fernández C.A. Angel-Sahagún E. Franco-Robles -
Open Access Article
133 - Effect of Corn Silage Combined with Prebiotic or Probiotic on Performance, Immune Response, Blood Parameters, and Bone Indices in Molted Layer Hens
M. Akbari Alaei B. Dastar T. Ghoorchi A. Khosravi M. Alemi -
Open Access Article
134 - اثر روش تجویز پروبیوتیک و تراکم مواد مغذی جیره بر عملکرد رشد، سلامت روده و برخی از متغیرهای خونی در جوجههای گوشتی سالم یا مبتلا به عفونت ایمری
ف. خلیق ا. حسنآبادی ح. نصری-مقدم ا. گلیان غ.ع. کلیدریاین آزمایش با هدف ارزیابی تأثیر روش تجویز پروبیوتیک (PAR)، تراکم مواد مغذی جیره (DND) و چالش آیمریا (ECH) بر عملکرد، ریختشناسی روده و متغیرهای خونی جوجههای گوشتی انجام شد. تخم مرغهای دارای جنینهای 5/17 روزه با 1/0 میلیلیتر آب مقطر (شاهد حامل) یا 1/0 میلیلیتر آب مق Moreاین آزمایش با هدف ارزیابی تأثیر روش تجویز پروبیوتیک (PAR)، تراکم مواد مغذی جیره (DND) و چالش آیمریا (ECH) بر عملکرد، ریختشناسی روده و متغیرهای خونی جوجههای گوشتی انجام شد. تخم مرغهای دارای جنینهای 5/17 روزه با 1/0 میلیلیتر آب مقطر (شاهد حامل) یا 1/0 میلیلیتر آب مقطر حاوی پروبیوتیک مورد تزریق قرار گرفتند. همچنین 72 عدد تخم مرغ دست نخورده نیز به عنوان گروه شاهد تزریق نشده، در آزمایش گنجانده شد. برای بررسیهای بیشتر، جوجههای خارج شده از تخممرغهای شاهد دست نخورده و تخم مرغهای دریافتکننده پروبیوتیک همراه با تعداد 465 قطعه جوجه از همان خواب ستر و گله مادر، طی یک آزمایش پن-بستر 42 روزه مورد استفاده قرار گرفتند. جوجهها در دو سالن با شرایط محیطی کنترل شده مستقر شدند. هر یک از سالنها دارای 30 عدد پن بودند که این پنها به طور تصادفی به 6 گروه تیماری زیر اختصاص یافتند: جوجههای عادی دریافتکننده جیره استاندارد با پروبیوتیک (گروه 1) یا بدون آن (گروه 2)، جوجههای عادی دریافت کننده جیره 5 درصد رقیق شده، با پروبیوتیک (گروه 3) یا بدون آن (گروه 4) و جوجههای دریافتکننده پروبیوتیک به روش تزریق درونتخم مرغی و تغذیه شده با جیره استاندارد (گروه 5) یا با جیره 5 درصد رقیق شده (گروه 6). کلیه پرندههای یکی از سالنها در سن 28 روزگی با دز پاتوژنیک از واکسن زنده (تخفیف حدت یافته) آیمریاتلقیح شدند. وزن تفریخ و وزن کیسه زرده جوجههایی که پروبیوتیک را به روش درونتخم مرغی دریافت کرده بودند، در مقایسه با جوجههای شاهد کاهش یافته بود (05/0>P)؛ با این وجود، گروه یاد شده دارای بیشترین مقدار افزایش وزن بدن در 10 روز نخست پساتفریخ بود؛ هر چند این بهبود در سنین بالاتر مشاهده نشد. گروههای دریافتکننده جیره استاندارد در مقایسه با گروههای دریافت کننده جیره 5 درصد رقیق شده، عملکرد رشد بهتری داشتند. چالش آیمریا اثرات منفی معنیداری بر صفات عملکردی، ریختشناسی روده و متغیرهای خونشناختی داشت. روی هم رفته، PAR و DND اثرات زیانبار ناشی از عفونت آیمریا بر عملکرد تولیدی و سلامت جوجههای گوشتی را کاهش ندادند. Manuscript profile -
Open Access Article
135 - Effects of Dietary Supplementation of Saccharomyces cerevisiae on Milk Production, Oxidative Stress, and Blood Metabolites of Holstein Dairy Cows during Summer Season
F. Sehati A. Towhidi M. Zhandi M. Ganjkhanlou A.H. Nasiri F. Parnian-Khajehdizaj -
Open Access Article
136 - مقایسه اثر آنتیبیوتیک، پروبیوتیک و پریبیوتیک درجیره جو بر عملکرد، قابلیت هضم، مرفولوژی روده، فراسنجههای خونی و پاسخ ایمنی جوجههای گوشتی
م. مهرآبادی ر. جمشیدیاین آزمایش به­ منظور تعیین اثرات جایگزینی 20 درصد جو به ­جای ذرت، با افزودن پروبیوتیک، پری­بیوتیک و آنتی­بیوتیک بر عملکرد، سیستم ایمنی، مرفولوژی روده، خصوصیات لاشه و قابلیت هضم ظاهری مواد مغذی طراحی شد. این آزمایش با 400 قطعه جوجه­گوشتی نژاد راس در ق Moreاین آزمایش به­ منظور تعیین اثرات جایگزینی 20 درصد جو به ­جای ذرت، با افزودن پروبیوتیک، پری­بیوتیک و آنتی­بیوتیک بر عملکرد، سیستم ایمنی، مرفولوژی روده، خصوصیات لاشه و قابلیت هضم ظاهری مواد مغذی طراحی شد. این آزمایش با 400 قطعه جوجه­گوشتی نژاد راس در قالب یک طرح کاملاً تصادفی با 5 تیمار به ­مدت 42 روز به اجرا درآمد. برای هر تیمار 6 تکرار در نظر گرفته شد. تیمارهای آزمایشی شامل 1) جیره بر پایه ذرت و سویا (شاهد ذرت)، 2) جیره حاوی 20 درصد جو (شاهد جو)، 3)شاهد جو + 25/0گرم در کیلوگرم پروبیوتیک گالیپرو، 4)شاهد جو + 1 گرم در کیلوگرم پری­بیوتیک فرمکتو و 5)شاهد جو + 15 میلی­گرم در کیلوگرم آنتی­بیوتیک ویرجینیامایسین بود. در سن 42 روزگی پرورش تفاوت وزنی معنی­داری بین تیمارهای آزمایشی مشاهد شد (05/0>P)، به ­صورتی که تیمار حاوی آنتی­بیوتیک بالاترین وزن بدن را نشان داد. بالاترین ضریب تبدیل غذایی در تیمار آنتی­بیوتیک و پایین­ترین آن در تیمار کنترل جو مشاهده شد. استفاده از جیره جو به­ همراه آنزیم اثر معنی­داری بر طول ویلی­های روده داشت و سبب کاهش طول آنها شد (05/0>P). تفاوت معنی­داری بر قابلیت هضم ظاهری مواد مغذی بین جوجه­های دریافت کننده جو و ذرت مشاهده نشد (05/0<P). بنابراین داده­ها نشان می­دهد قابلیت هضم ظاهری مواد مغذی جیره­های جو با افزودنی­ها، افزایش یافته است. وزن نسبی لاشه، سینه، ران، کبد، چربی بطنی و طول روده در 42 روزگی رکوردبرداری شد. نتایج نشان ­داد که ترکیبات لاشه به­طور معنی­داری تحت تأثیر تیمارهای آزمایش قرار نگرفت (05/0<P). نتایج نشان داد که گنجاندن جو در جیره به همراه افزودنی­های فوق می­تواند جایگزین خوبی برای ذرت در جیره باشد. Manuscript profile -
Open Access Article
137 - Assessing of Peppermint as a Replacement for Antibiotic and Probiotic Using Technique for Order of Preference by Similarity to the Ideal Solution
H. Lotfollahian H. Hajati S.A. Hossieni A.H. Alizadeh-Ghamsari S. Tasharofi -
Open Access Article
138 - کاربرد انترکوکسی ها به عنوان پروبیوتیک در صنعت طیور
م. رویانانتروکوکسی ­ها عضوی از خانواده باکتری ­های اسیدلاکتیکی بوده و عامل فساد و تخمیر مواد غذایی می­ باشند. برخی از سویه­ های این میکروارگانیسم به­ عنوان پروبیوتیک در تغذیه انسان و حیوانات برای بهبود ایمنی میزبان استفاده می­ شوند. با این­­ Moreانتروکوکسی ­ها عضوی از خانواده باکتری ­های اسیدلاکتیکی بوده و عامل فساد و تخمیر مواد غذایی می­ باشند. برخی از سویه­ های این میکروارگانیسم به­ عنوان پروبیوتیک در تغذیه انسان و حیوانات برای بهبود ایمنی میزبان استفاده می­ شوند. با این­­ حال، برخی از انتروکوکسی­ها پاتوژن­ های مهمی هستند که باعث عفونت شدید می ­شوند. شماری از سویه­ های انتروکوکسی ­ها مقاوم به آنتی ­بیوتیک­ های رایج هستند. تعدادی از سویه ­های faecium Enterococcus و Enterococcus faecalis از جمله پروبیوتیک­ های رایج می­ باشند. چنین پروبیوتیک­ هایی به­ عنوان جایگزینی برای آنتی بیوتیک­ های محرک رشد که استفاده آنها محدود شده است، استفاده می ­شوند. در حیوانات اهلی، پروبیوتیک­ های انتروکوکسی اغلب برای درمان و یا جلوگیری از عفونت­ های ناشی از پاتوژن ­ها و پاسخ ایمنی و بهبود عملکرد رشد استفاده می ­شود. این بررسی گزارش­ هایی را درباره استفاده از جنس انتروکوکسی به عنوان یک پروبیوتیک کاربردی در صنعت طیور ارائه می­ دهد. نتایج نشان می ­دهند که Enterococcus faecium یک پروبیوتیک ایمن است و سیستم ایمنی و عملکرد جوجه های گوشتی را بهبود می­بخشد. Manuscript profile -
Open Access Article
139 - اثربخشی استفاده از پروبیوتیک چند سویهای در عملکرد، پاسخهای ایمنی و جمعیت میکروبی سکوم در جوجههای گوشتی پرورش یافته در شرایط استرس گرمایی
ن. لندی ا. کاویانیاین پژوهش جهت بررسی اثرات استفاده از پروبیوتیک چند سویهای (پریمالاک) در عملکرد، پاسخهای ایمنی و جمعیت میکروبی سکوم در جوجههای گوشتی پرورش یافته در استرس گرمایی انجام شد. در این آزمایش 96 قطعه جوجه گوشتی یکروزه (سویه راس 308) بهطور تصادفی به 8 گروه 12 قطعهای تقسیم Moreاین پژوهش جهت بررسی اثرات استفاده از پروبیوتیک چند سویهای (پریمالاک) در عملکرد، پاسخهای ایمنی و جمعیت میکروبی سکوم در جوجههای گوشتی پرورش یافته در استرس گرمایی انجام شد. در این آزمایش 96 قطعه جوجه گوشتی یکروزه (سویه راس 308) بهطور تصادفی به 8 گروه 12 قطعهای تقسیم و سپس با وجود 2 تیمار آزمایشی هر 4 گروه بهطور تصادفی به یکی از تیمارهای آزمایشی اختصاص داده شدند. در طول دوره آزمایش (42-0 روزگی)، جوجههای گوشتی جیره پایه (کنترل) و جیره پایه مکمل شده با 9/0 گرم پریمالاک در کیلوگرم خوراک را دریافت کردند. میانگین مصرف خوراک روزانه، ضریب تبدیل غذایی و افزایش وزن روزانه در سنین 14، 28 و 42 روزگی تعیین شدند. جمعیت میکروبی لاکتوباسیلوسها و کلیفرمها در سکوم اندازهگیری و محاسبه شدند. در سن 28 روزگی نمونه خون از ورید بالی برای اندازهگیری عیار پادتن بر علیه نیوکاسل، برونشیت، و گامبرو گرفته شد. نتایج حاصل از این تحقیق نشان داد که استفاده از پروبیوتیک بهطور معنیداری (05/0P<) باعث افزایش عملکرد در جوجههای گوشتی گردید، بهطوریکه وزنبدن و متوسط افزایش وزن روزانه افزایش و ضریب تبدیل خوراکی کاهش یافت. جمعیت میکروبی لاکتوباسیلوسها در جوجههای مکمل شده با پروبیوتیک بهطور معنیداری افزایش یافت و جمعیت کلیفرمها بهطور معنیداری کاهش یافت (05/0P<). همچنین استفاده از پروبیوتیک عیار پادتن تولیدی بر علیه ویروس نیوکاسل، برونشیت و گامبرو را افزایش داد. از جمعبندی نتایج این تحقیق چنین بهنظر میرسد که مکمل کردن جیرههای جوجههای گوشتی پرورش یافته در شرایط استرس گرمایی با 9/0 گرم پریمالاک در کیلوگرم خوراک اثرات مطلوبی را در عملکرد، پاسخهای ایمنی و جمعیت میکروبی سکوم القا نمود. Manuscript profile -
Open Access Article
140 - ارزیابی پتانسیل پروبیوتیکی برخی سویههای بومی لاکتوباسیلوس بر عملکرد تخمگذاری و پارامترهای کیفی تخم بلدرچین ژاپنی
س.ع. سیادتی ی. ابراهیم نژاد غ. صالحی جوزانی ج. شایقهدف از این تحقیق ارزیابی تأثیر غلظتهای مختلف چهار سویه بومی لاکتوباسیلوس بر عملکرد تخمگذاری و کیفیت تخم بلدرچین بود. برای انجام این تحقیق، شش هفته آزمایشات فارمی در قالب یک طرح کاملاً تصادفی با چهار تکرار، 7 تیمار و 8 قطعه بلدرچین به ازای هر تکرار بر روی 224 قطعه بلدر Moreهدف از این تحقیق ارزیابی تأثیر غلظتهای مختلف چهار سویه بومی لاکتوباسیلوس بر عملکرد تخمگذاری و کیفیت تخم بلدرچین بود. برای انجام این تحقیق، شش هفته آزمایشات فارمی در قالب یک طرح کاملاً تصادفی با چهار تکرار، 7 تیمار و 8 قطعه بلدرچین به ازای هر تکرار بر روی 224 قطعه بلدرچین انجام شد. چهار سویه بومی لاکتوباسیلوس که قبلاً پتانسیل پروبیوتیکی آنها در شرایط آزمایشگاهی ثابت شده بود در یک فرمانتور 10 لیتری کشت و سپس لیوفلیزه شدند (CFU/g 1010). تیمارها شامل: تیمار 1) شاهد (جیره پایه بدون پروبیوتیک)، تیمار 2) جیره پایه + پریمالاک (454 گرم/تن)، تیمار 3) جیره پایه + پروتکسین (50 گرم/تن) و تیمارهای 4، 5، 6 و 7 به ترتیب دارای 50، 100، 150 و 200 گرم از مخلوط چهار سویه بومی پروبیوتیک به ازای هر تن جیره غذایی بودند. سویههای بومی و پروبیوتیک تجاری پروتکسین توانستند به طور معنیداری درصد تولید، ضریب تبدیل غذایی و توده تخم را در طول دوره تخمگذاری بهبود ببخشند (P<0.05)، در حالیکه هیچ تأثیر معنیداری بر روی مصرف خوراک و وزن تخم مشاهده نشد (P>0.05). تیمارهای حاوی پروبیوتیک دارای تأثیر مثبت معنیداری بر روی ارتفاع سفیده تخم، واحد هاو و واحد کیفیت داخلی تخم بودند (P<0.05)، در حالیکه هیچ اختلاف معنیداری در بین تیمارها در خصوص صفات وزن پوسته، وزن زرده و وزن سفیده تخم بلدرچینها مشاهده نشد (P>0.05). در انتها میتوان نتیجه گرفت که استفاده از سویههای بومی لاکتوباسیلوس (50 گرم به ازای هر تن جیره) عملکرد تخمگذاری (درصد تولید تخم، توده تخم و ضریب تبدیل غذایی) و پارامترهای کیفی تخم بلدرچین (واحد هاو و واحد کیفیت داخلی) را بهبود بخشیدند. Manuscript profile -
Open Access Article
141 - تأثیر افزودنیهای خوراکی بر صفات بافتی روده جوجههای گوشتی تغذیه شده با جیره گندم-سویا
و. خاکسار ا. گلیان ا. راجیبه منظور بررسی تأثیر آنزیم اندوفید W، اسانس آویشن شیرازی و پروبیوتیک پریمالاک بر صفات بافتی روده جوجههای گوشتی تغذیه شده با جیره گندم-سویا، آزمایشی انجام شد. این تحقیق به صورت طرح کاملاً تصادفی در قالب آزمایش فاکتوریل 3 × 2 شامل دو سطح آنزیم (0 و 05/0 درصد) و محر Moreبه منظور بررسی تأثیر آنزیم اندوفید W، اسانس آویشن شیرازی و پروبیوتیک پریمالاک بر صفات بافتی روده جوجههای گوشتی تغذیه شده با جیره گندم-سویا، آزمایشی انجام شد. این تحقیق به صورت طرح کاملاً تصادفی در قالب آزمایش فاکتوریل 3 × 2 شامل دو سطح آنزیم (0 و 05/0 درصد) و محرکهای رشد (فاقد محرک رشد و یا دارای اسانس آویشن شیرازی و یا پروبیوتیک پریمالاک) صورت گرفت. هر یک از 6 تیمار آزمایشی دارای 4 تکرار و مجموعاً 48 جوجه در هر تیمار بود که در دورههای آغازین (10-1 روزگی)، رشد (24-11 روزگی) و پایانی (42-25 روزگی) تغذیه شدند. مکمل کردن جیرههای گندم-سویا با آنزیم اندوفید W، صفات بافتی روده شامل ارتفاع پرز، عرض پرز، سطح پرز، عمق کریپت، ضخامت لایه مخاطی، ضخامت لایه ماهیجهای و تعداد سلولهای گابلت در پرز ژژونوم و ارتفاع پرز، ضخامت لایه مخاطی، و تعداد سلولهای گابلت در پرز در ایلئوم را در روزهای 21 و 42 بهبود داد (05/0P<). استفاده از پروبیوتیک پریمالاک در جیره، صفات بافتی روده شامل ارتفاع پرز، عرض پرز، سطح پرز، عمق کریپت، ضخامت لایه مخاطی و تعداد سلولهای گابلت در پرز ژژونوم و ارتفاع پرز، عرض پرز، سطح پرز، عمق کریپت، ضخامت لایه مخاطی، ضخامت لایه عضلانی و تعداد سلولهای گابلت پرز در ایلئوم را در روزهای 21 و 42 بهبود داد (05/0P<) که میزان این تغییرات در مقایسه با تغییرات ایجاد شده توسط اسانس آویشن شیرازی بسیار گستردهتر و بیشتر بود. بهطور کلی استفاده از آنزیم اندوفید W و اسانس آویشن شیرازی و یا پروبیوتیک پریمالاک در جوجههای گوشتی تغذیه شده با جیره گندم-سویا بر سلامت دستگاه گوارش مؤثر بود، اما میزان تأثیرگذاری پروبیوتیک در مقایسه با اسانس بیشتر بود. Manuscript profile -
Open Access Article
142 - Effects of Combinations of Postbiotics and Phytobiotics on Growth Performance, Meat Quality, Gut Morphology, and Tibia Bone Characteristics in Broiler Chickens
J.M.M. Doski K.Y. Kareem -
Open Access Article
143 - The effect of Lactobacillus casei and Bifidobacterium lactis probiotics on expression of RAGE and TGFβ genes in kidney tissue of diabetic rats
zahra keshtmand ghazaleh alizadehBackground and aims: Diabetic nephropathy is one of the most common complications of diabetes that increases the mortality and mortality of patients with diabetes. Probiotics, due to their function, can help control diabetes as dietary supplements.. The aim of this stud MoreBackground and aims: Diabetic nephropathy is one of the most common complications of diabetes that increases the mortality and mortality of patients with diabetes. Probiotics, due to their function, can help control diabetes as dietary supplements.. The aim of this study was to evaluate the effects of Lactobacillus casei and Bifidobacterium lactis probiotics on the expression of RAGE and TGFβ gene in the tissues of all diabetic rats. Materials and Methods: In this experimental study, 35 rats were grouped into 5 groups (n = 7) control, diabetic, and three diabetic groups receiving Lactobacillus casei, Bifidobacterium lactis and a mixture of both probiotics. Diabetic mice received a single dose of streptozotocin intraperitoneally, and probiotics were gavaged for 35 days. After the treatment period, glucose and insulin levels were measured and changes in RAGE and TGFβ expression in kidney tissue were measured by real-time method . Results: Blood glucose, insulin levels, expression of RAGE and TGFβ genes in the tissues of all diabetic rats treated with probiotics showed significant changes compared with diabetic rats.Conclusion: According to the results of the present study, it is possible that the use of probiotics Lactobacillus casei and Bifidobacterium lactis in diabetic conditions is an effective method to reduce the expression of RAGE and TGFβ gene in the kidney tissue of type 1 diabetic rats. Manuscript profile -
Open Access Article
144 - The effect of fosfomycin, Saccharomyces bulardii and Saccharomyces cerevisiae on performance, antioxidant activity and expression of interleukin-6 gene in Holstein calves
saber sabooni Mohammad Chamani Ali Asghar Sadeghi Mehdi Amin-Afshar Nasser Emam Jomeh KashanThe aim of this study was to evaluate the effect of fosfomycin antibiotic as well as yeast probiotics of S. bulardii and S. cerevisiae on performance, antioxidant activity and expression of interleukin-6 gene in Holstein calves. In order to test, 20 newborn Holstein cal MoreThe aim of this study was to evaluate the effect of fosfomycin antibiotic as well as yeast probiotics of S. bulardii and S. cerevisiae on performance, antioxidant activity and expression of interleukin-6 gene in Holstein calves. In order to test, 20 newborn Holstein calves were distributed in 5 treatments and 4 replications (each replication including 1 calf) for 60 days after feeding with colostrum in a completely randomized design from the age of 3 days. Experimental treatment diets include 1: control (without antibiotics and probiotics), 2: fosfomycin (0.165 g/kg BW), 3: milk-soluble S. boulardii (1 g/kg BW), 4: milk-soluble S. cerevisiae (1 g/kg BW) and 5: A mixture of S. boulardii and S. cerevisiae were dissolved in milk (1 g/kg BW each). The amount of feed intake, weight gain and feed conversion ratio of none of the treatments were not significantly different from the control (P>0.05). The amount of serum glutathione peroxidase and superoxide dismutase enzymes as well as the amount of interleukin-6 gene expression in the whole period in calves that used a mixture of S. boulardii and S. cerevisiae had the highest significant difference with the control (P<0.05). In general, the use of a mixture of yeast probiotics had a greater effect on the antioxidant system and immune system of calves than their separate use and also compared to antibiotics in calves nutrition. Manuscript profile -
Open Access Article
145 - Effects of probiotic aqualase on growth and survival fingerling of wild common carp (Cyprinus carpio)
M. Nickho M. Yosefian A. Vosoughi R. SafariYeast probiotic of Aqualase includes Saccharomyces cerevisiae and Saccharomyces elipsoeidus. In this study, effect of Aqualase (1, 1.5, 2 g/kg of feed) was studied on 540 samples of wild common carp fingerling (weight average 10.9-13.8) during 60 days. Determination of MoreYeast probiotic of Aqualase includes Saccharomyces cerevisiae and Saccharomyces elipsoeidus. In this study, effect of Aqualase (1, 1.5, 2 g/kg of feed) was studied on 540 samples of wild common carp fingerling (weight average 10.9-13.8) during 60 days. Determination of weight and length were done every 10 days. The experiment showed that 1.5 g of Aqualase per kg of feed gave the best results on growth of fish (p<0.05). only, condition factor did nُ t show significant difference with the in compare of control (p>0.05). Survival of fish in treatment 1.5 g/kg was also better than others, but it was not significantly different (p>0.05). Median of growth length and growth weight of wild common carp fingerlings showed more increase than midst of experiment. Results of the present study showed that the suitable dose of Aqualase is 1.5 g/kg of feed. Manuscript profile -
Open Access Article
146 - The effect of probiotic Saccharomyces cerevisiae PTCC5052 on enhancing of survival of Rainbow trout (Oncorhynchus mykiss) larvae
M. Emtyazjoo H. Hoseyn Zade Sahafi D. Zargham T. Bashti K. RazmiThe present study that was done in winter 2008 in shahid Mottahary Aquaculture Center, the effect of Saccharomyces cerevisiae PTCC5052 was investigated as a probiotic increasing of survival and enhancing the growth of Rainbow trout larvae. ????, 8400 yolk sac larvae wer MoreThe present study that was done in winter 2008 in shahid Mottahary Aquaculture Center, the effect of Saccharomyces cerevisiae PTCC5052 was investigated as a probiotic increasing of survival and enhancing the growth of Rainbow trout larvae. ????, 8400 yolk sac larvae were devided in to 4 tratments in 3 replicates. The ratio of yeast in 3 treatments were 106, 107, 108 yeast per geram food of fishes for A,B,C treatments, respectively. Mean survival for treatments were 87.8% in control group , 92.8% in treatment A, 93% in treatmen B and 95.4% in treatment C. After analysis of data, in comparison to control group, significance difference was observed only in treatment C (P<0.05). Manuscript profile -
Open Access Article
147 - Isolation, molecular identification and evaluation of the probiotic properties of dominant Lactobacillus in whole wheat sourdough
Alireza Sadeghi Maryam EbrahimiBackground & Objectives: Highly demands of consumption of industrial food products has led to removal of probiotic bacteria from daily diet. The aim of this study was evaluating the probiotic properties of dominant Lactobacillus isolated from whole wheat sourdough.& MoreBackground & Objectives: Highly demands of consumption of industrial food products has led to removal of probiotic bacteria from daily diet. The aim of this study was evaluating the probiotic properties of dominant Lactobacillus isolated from whole wheat sourdough. Materials & Methods: In this experimental study, after isolation of dominant Lactobacillus from whole wheat sourdough, the isolates were identified by polymerase chain reaction (PCR). Probiotic properties of these isolates, including survival in simulated conditions of gastrointestinal tract, antimicrobial effects against prototype bacteria (Staphylococcus aureus, Listeria monocytogenes and Escherichia coli), the ability of co-aggregation with E. coli as an infection agent of intestine and resistance of these isolates against some of routine antibiotics were also investigated in this study. Results: Sequencing of the PCR products led to identification of Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus sakei and Lactobacillus brevis as dominant Lactobacillus in whole wheat sourdough. Among the mentioned isolates, Lactobacillus plantarum showed the maximum survival in simulated conditions of gastrointestinal tract. Inhibition zone diameter of three pathogenic bacteria in the presence of Lactobacillus plantarum and Lactobacillus brevis were significantly more than the others. Comparison between co-aggregation ability of isolated Lactobacillus with E. coli showed that Lactobacillus brevis and Lactobacillus plantarum were more effective. Furthermore, these strains along with L. acidophilus were resistant to Streptomycin, Kanamycin, Vancomycin and Nalidixic acid.Conclusion: Lactobacillus brevis and Lactobacillus plantarum isolated from whole wheat sourdough are highly useful to be uses as probiotic bacteria in food and medicinal applications. Manuscript profile -
Open Access Article
148 - The effect of prebiotics on bacteriocin production and gut adhesion potential of Lysinibacillus sphaericus DY13 and Bacillus clausii DY14
Yati Vaidya Shriram Patel Prashant Kunjadiya Chaitanya Joshi Anju KunjadiaBackground & Objectives: Probiotics are living microorganisms which when administrated adequately, confer benefits to hosts. In order to estimate the probiotic potential of these microorganisms, it is necessary to assess their health benefits, efficacy, and safety. MoreBackground & Objectives: Probiotics are living microorganisms which when administrated adequately, confer benefits to hosts. In order to estimate the probiotic potential of these microorganisms, it is necessary to assess their health benefits, efficacy, and safety. This study was aimed to evaluate gut adhesion capacity of Lysinibacillus sphaericus DY13 and Bacillus clausii DY14 strains which were previously isolated from healthy human milk, and to assess the effects of natural and commercial prebiotics on bacteriocin production by these two strains. Material & Methods: L. sphaericus DY13 and B. clausii DY14 isolates were evaluated for tolerating the artificial gastrointestinal conditions. Moreover, isolates were examined for auto-aggregation, co-aggregation, and cell surface hydrophobicity properties. The prebiotic effect of mannitol, sorbitol, garlic, onion and honey on the enhancement of bacteriocin production against Escherichia coli, Bacillus cereus, Bacillus subtilis, Pseudomonas aeruginosa and Staphylococcus aureus was also evaluated. Results: Compared to the control, auto-aggregation potential of DY13 and DY14 was found to be decreased by 4%. Both isolates have demonstrated preeminent auto-aggregation potential. The hydrophobicity percentage of DY13 and DY14 isolates typically ranged between 51-52.7% and 59.1-66.1%, respectively. Comparing the effect of selected prebiotics on bacterial isolates growth and bacteriocin production revealed that honey is the best source to improve the growth of bacterial strain, and also to stimulate bacteriocin production. Conclusion: Due to considerable adhesion potential of both selected strains, they can be applied as suitable and efficient probiotics, along with honey as prebiotic. Manuscript profile -
Open Access Article
149 - The effect of probiotic lactobacilli on the attachment power and biofilm formation of Escherichia coli isolated from urinary tract infections
Soudeh Bandari Nazila Arbab Soleimani Elahe TajbakhshBackground & Objectives: Scientists are of the conviction that probiotic bacteria can ameliorate urinary tract infection by inhibiting colonization, attachment, and growth of uropathogenic Escherichia coli. The aim of this research was to investigate the anti-adhesi MoreBackground & Objectives: Scientists are of the conviction that probiotic bacteria can ameliorate urinary tract infection by inhibiting colonization, attachment, and growth of uropathogenic Escherichia coli. The aim of this research was to investigate the anti-adhesive effect of two probiotic Lactobacilli including Lactobacillus plantarum and Lactobacillus casei on uropathogenic E. coli (UPEC).Materials & Methods: In research in 1395, 35 urinary tract infection (UTI) samples were collected from one hospital in Tehran and based on biochemical analysis 27 UPEC samples were identified. The ability of biofilm-formation and the presence of genes (papG and fimH) involved in biofilm- formation was investigated by microtiter plate and PCR methods, respectively. Co-aggregation and anti-adhesive effects of two probiotic lactobacilli including L. plantarum and L. casei against UPEC were studied by co-aggregation and microtiter plate method, respectively.Results: Among 27 isolates, 77%, 15%, and 5% showed strong, mediate and the weak ability of biofilm-formation, respectively, and 3% had no ability. Among 15 UPEC which had a strong biofilm-formation ability, 13 (86%) and 15 (100%) had papG and FimH genes, respectively. The average of co-aggregation between L. planetarium and L. casei with UPEC was gained 49.13% and 46.25%, respectively. The mean anti-adhesive effect of L. plantarium and L. casei against pathogenic bacterium was 62% and 58%, respectively.Conclusion: Further studies on the anti-adhesive effect of probiotic lactobacilli are suggested to prevent UPEC prevalence. Manuscript profile -
Open Access Article
150 - Evaluation of adherence of probiotic Lactobacilus casei to Hep2– cell line
Zeinab Takalloo Mahdi Goudarzvand Zohreh KhodaiiThe first step to choose a strain as probiotic is capability for the bacteria to adhere to mucosal adhesion due to increase the prevention of the adherence of pathogenic bacteria, and the secretion of antimicrobial agents, which produce an appropriate condition of micro MoreThe first step to choose a strain as probiotic is capability for the bacteria to adhere to mucosal adhesion due to increase the prevention of the adherence of pathogenic bacteria, and the secretion of antimicrobial agents, which produce an appropriate condition of microbial growth. This study was aimed to evaluate the adherence ability of Lactobacilus casei to Hep-2 cell line. First, the HEp-2 cells were grown in RPMI medium containing fetal calf serum and antibiotics. The defined numbers of probiotic bacteria grown in MRS broth were added to the HEp-2 cell. Then, the cells were washed after attachment of bacteria to the plates. Thereafter, the cells were stained and fixed with histological methods. The adhesion ability of bacteria and the pattern of adhesion was observed under optical microscope. Our results showed that L. casei was able to adhere to oro- pharyngeal cell line. Also, the optimum time to test the ability was 3 hours. These results indicated that the probiotic bacterium L. casei is suitable for application in health products. Based on these results, we recommend application of L. casei in oral hygiene products. Manuscript profile -
Open Access Article
151 - Anti adhesive effect of Lactobacillus rhamnosus as a probiotic on oral Streptococci
Sanaz Tahmourespour Arezoo Tahmourespour Rooha Kasra Kermanshahi3Background & Objectives: Dental caries, caused mainly by mutans Streptococci, is the most common chronic disease in the world. Employment of probiotics is a new emerged technique to prevent dental caries production, and Lactobacillus rhamnosus is one of the importan MoreBackground & Objectives: Dental caries, caused mainly by mutans Streptococci, is the most common chronic disease in the world. Employment of probiotics is a new emerged technique to prevent dental caries production, and Lactobacillus rhamnosus is one of the important common probiotics in this strategy. This study aimed to evaluate the effects of L. rhamnosus on the adhesion of oral Streptococci. Materials & Methods: This cross-sectional study was carried out on 40 isolates of mutans and non-mutans Streptococci isolated from dental plaque and caries of the volunteers who admitted in dental school of Islamic Azad University, Khorasgan. The biofilm formation ability of these strains was investigated and the strongest isolates in this term were selected. The effect of L. rhamnosus (ATCC4769) on the adhesion of Streptococci was investigated by several methods; 1: an equal volum of Lactobacillus and Streptococcus, 2: application of Lactobacilli 30 minutes before induction of Streptococci into the system, 3: probiotic pellet 4: a supernatant of the overnight culture of probiotic. Results: Overall, L. rhamnousus led to reduction of Streptococci adhesion to surface using all four strategies. The second method was the most effective, its effect was more efficient on S. mutans adhesion than non-mutans. There was no significant difference between third and fourth methods, but effect of both methods on S. mutans was more than other Streptococci. Conclusion: Application of L. rhamnousus as probiotic could reduce the adhesion of mutans and non-mutans Streptococci to dental surfaces and therefore can reduce dental decay. Manuscript profile -
Open Access Article
152 - The prebiotic effect of inulin on the microbial, quality indexes and shelf life of probiotic pomegranate juice containing Lactobacillus plantarum
leila lakzadeh Arezoo Sabzevari Mehdi AmouheidariNatural juices are an excellent substrate for the production of synbiotic functional food for the high nutritional value and common use. Therefore, the survival of the probiotic bacteria and the technological effects of bacteria and inulin were studied on the pomegranat MoreNatural juices are an excellent substrate for the production of synbiotic functional food for the high nutritional value and common use. Therefore, the survival of the probiotic bacteria and the technological effects of bacteria and inulin were studied on the pomegranate juice quality. Inulin in different percentages (1.5, 3, 5) and Lactobacillus plantarum bacteria equivalent to 0.5 McFarland were added to pomegranate juice. The number of bacteria and the ability of inulin and bacteria in inhibition of fungi and preservation of antioxidant quality of pomegranate juice was considered in compare to the control sample, probiotic sample and prebiotic sample with 3% inulin due to the prohibition of preserver usage in functional food. Based on the results, the pomegranate juice sample containing 3% inulin was able to protect the number of lactobacilli bacteria to 1.5 × 107 cfu/ml in the 4th week in addition to the highest sensory score. Decrease of the antioxidant activity and counting of the fungi were 25.4%, 150 cfu/ml in the control sample, 0.38%, 90 cfu/ml in the prebiotic sample with 3% inulin and 0.26%, 65 cfu/ml in the symbiotic sample with 3% inulin, respectively, in the fourth week. Finally, production of the pomegranate juice with 3% inulin can effect on the maintenance of the antioxidant quality and increase of the product shelf life up to 4 weeks meanwhile making a functional product with preserving of the suitable number of probiotic bacteria. Manuscript profile -
Open Access Article
153 - Optimization of biomass production by probiotic bacterium Lactobacillus rhamnonsus at pilot-plant scale
Maryam Armand Mohammad Faezi Ghasemi Mohammad Reza Fazeli Mirsassan MirpourBackground & objectives: Probiotics play a very important role in improving the normal intestinal flora and inhibit the growth of harmful bacteria in the gastrointestinal tract and are also important for therapeutic purposes. This study aimed to optimize biomas MoreBackground & objectives: Probiotics play a very important role in improving the normal intestinal flora and inhibit the growth of harmful bacteria in the gastrointestinal tract and are also important for therapeutic purposes. This study aimed to optimize biomass production by Lactobacillus rhamnosus ATCC53103 (GG) using the experimental design process. Materials and Methods: In this study, the probiotic bacterium Lactobacillus rhamnosus was used. Plackett-Burman design method was used for the optimization. Fermentations in basal and optimized cultures were performed in 1300 liter Parspad Company's fermenters. Results: The results showed that beet molasses, glucose, and casein have the greatest effect on biomass production by Lactobacillus rhamnosus. Glucose with casein and beet molasses have a synergistic effect and increasing the concentration of glucose with increasing the concentration of two other factors increases the production of the biomass. Based on the results obtained, after optimization, the optimal culture medium for biomass production by Lactobacillus rhamnosus has the following compounds g/L-1: glucose 112.50, beet molasses 56.25, casein 18.75, yeast extract 18.75, K2HPO4 13.13, Tween 80 1.88, MgSO4. 7H2O 0.3750, MnSO4. 4H2O 0.0750, CaCl2. 2H2O 0.1875 and Simethicone1.25. The biomass production in optimized conditions was increased more than 2-folds higher than the basal medium. Conclusion: Biomass production by Lactobacillus rhamnosus on a semi-industrial scale was carried out in 1300 liters fermentors. Therefore, the results of this study can be used in the industrial production of Lactobacillus rhamnosus biomass. Also, commercial production under fed-batch and continuous culture conditions is recommended. Manuscript profile -
Open Access Article
154 - Antagonistic effects of bifidobacterium spp. in decrease of cytopathic effects of Verotoxin-producing Escherichia coli
Najmeh Namdar Mohammad Kargar Yahya Tahamtan Mohammad Hosein HoseiniBackground and Objectives: Most Enterohemorrhagic E. coli O157:H7 strains are able to adhere to Vero cell line tightly and produce shiga toxin. The aim of this study was to develop a probiotic in vitro model for protection against E. coli O157:H7. Materials and Methods MoreBackground and Objectives: Most Enterohemorrhagic E. coli O157:H7 strains are able to adhere to Vero cell line tightly and produce shiga toxin. The aim of this study was to develop a probiotic in vitro model for protection against E. coli O157:H7. Materials and Methods: This study was performed experimentally on probiotic Bifidobacterium and shigatoxinogen E.coli O157:H7 in Vero cell line monolayers. The probiotic bacterium first was grown in MRS media and then was transferred into the vero cell line-containing wells. After incubation, the cells were first exposed to three different treatments (pure stx1, stx2, a mix of stx1and stx2) and then were treated with E. coli O157:H7 bacterial culture. After 24 h incubation at 37° C in CO2 incubator, the cell changes were observed by invert microscope. Results: The vero cell lines pre-treated with probiotic bacterium responded differently to the doses of used Shiga-toxin and E. coli O157:H7. When the cells were treated with only toxin or E. coli O157:H7, there was a intensive amounts of cell cytotoxicity. However, pre-treatment with prebiotic bacterium decrease significantly the toxicity caused by E. coli O157:H7. The survival rates of the Vero cells treated with probiotic ranged between 80% and 100% compared with controls. Conclusion: Based on the results of this study, the probiotic bacteria and the supernatant prepared from their culture decrease the cell toxicity effects of shiga-toxin and E. coli O157:H7. Therefore, the probiotic bacteria can be used as an alive vaccine in food industry in order to prevent and treatment of infections. Manuscript profile -
Open Access Article
155 - Antimicrobial activity of cholesterol eliminator lactobacilli
Ahmad Zaheri Amir Emami Rafaat NoeiaghdamBackground and Objective: The extensive increasing antibiotic resistance in the world made us use natural probiotic compounds as a curing alternative. In this study two lactobaclilli (L. casei and L. acidophilus), which in another survey were determined as the most act MoreBackground and Objective: The extensive increasing antibiotic resistance in the world made us use natural probiotic compounds as a curing alternative. In this study two lactobaclilli (L. casei and L. acidophilus), which in another survey were determined as the most active probiotics for removing and eliminating cholesterol, were chosen to evaluate their antibacterial activity against pathogens. Material and Methods: This case control study had performed on the Lactobacillus isolated strains from the Fars local dairy products. The resistance of the lactobacillus strains to antibiotics was assessed using disk diffusion method. Also, in order to evaluate their ability to inhibite the growth of other pathogens, the obtained supernatant of their 72 hours broth culture have been used by agar diffusion method in both active and inactive condition Results: Although L. casei was resistant to all assayed antibiotics, L. acidophilus was susceptible to tobramycin and vancomycin. Also, the antibacterial studies of the Lactobacilli on several pathogens showed an inhibition zone for most of the assayed pathogens except for B. subtilis. Conclusion: According to the resistance of these two lactobacilli to the ordinary antibiotics and their high antibacterial activities against the nosocomial infections, they are applicable for probiotics purposes. Manuscript profile -
Open Access Article
156 - Evaluation of antagonistic effect of probiotics Bifidobacteria spp. on E.coli O157:H7 in vitro
Najmeh Namdar Yahya Tahamtan Mohammad Kargar Mohammad Hosein HoseiniBackground and Objectives: E. coli O157:H7 is recognized to be one of the most important food-born pathogens causing hemolytic uremic syndrome (HUS). The purpose of this study was to evaluate the effects of probiotics Bifidobacteria spp. against growth or activity of E. MoreBackground and Objectives: E. coli O157:H7 is recognized to be one of the most important food-born pathogens causing hemolytic uremic syndrome (HUS). The purpose of this study was to evaluate the effects of probiotics Bifidobacteria spp. against growth or activity of E.coli O157:H7 was used in vitro. Material and methods: This experimentally study was performed on strains isolated from clinical samples and standard E. coli O157:H7. All samples were enriched on BHI and TSA media and then, cultured on CT-SMAC. For confirmation of verotoxigenic E. coli, biochemical, serological testes, multiplex PCR and culture on Vero cell line were performed. Also, agar gel diffusion assay was used to detect the antagonistic activity of the probiotic bacteria against pathogenic bacteria. Results: Result and discussion: According to used amount of probiotic, all the investigated strains showed a 15-30 diameter blanked area on Shiga producer E. coli O157:H7. The effect has been repeated in neutral pH, while organic acids had any meaningful effects on the pathogen strains. Conclusion: Probiotics are able to inhibit growth of E.coli O157:H7 and it’s not only because of organic acid or low pH but also it’s because of produce other antibacterial agents. Manuscript profile -
Open Access Article
157 - Inhibitory Effect of Lactobacillus strains isolated from the feces of children on the pathogenic bacteria of the intestines and stomach
Keramatollah Dorri Vahid Hemayatkhah Jahromi Najmeh Namdar Hosein Kargar JahromiBackground and Objective: Lactic acid bacteria are characterized as gram positive, usually non motile, non-spore forming bacteria that affect the health conditions of their hosts due to production of lactic acid and other fermentative yields. The aim of this study was t MoreBackground and Objective: Lactic acid bacteria are characterized as gram positive, usually non motile, non-spore forming bacteria that affect the health conditions of their hosts due to production of lactic acid and other fermentative yields. The aim of this study was to isolate Lactobacillus strains from stool sample of children and to determine their antimicrobial activity against common pathogenic bacteria such as Escherichia coli, Salmonella typhimurium and Helicobacter pylori. Material and methods: The bacteria were isolated from the stool samples via cultivation on MRS agar media. Identification of the lactobacilli was performed based on their morphological, physiological and biochemical characteristics. Inhibitory effect of isolated lactobacilli on pathogenic bacteria was assessed by well diffusion and disk diffusion methods. After centrifuging the cultured bacteria and their sedimentation in the tubes, the pathogenic bacteria were plated on MRS agar. Following adding 100µl lactobacillus supernatant to the wells, the results were interpreted after 24-48 h. Result: 19 samples out of 40 samples (47.5 %) had inhibitory effect on the studied pathogenic bacteria. L. plantarum, L. fermentum and L. rhamnosus were isolated more than other species. Maximum inhibitory effects of lactobacilli were observed against Escherichia coli and Salmonella. The widest antimicrobial hollow were obtained when the pathogenic bacteria were exposed to the supernatants of L. rhamnosus and L.fermentum. Conclusion: In conclusion, the result showed that Lactobacillus strains are useful for treatment of persistent diarrhea and gastrointestinal disease and their consumption as dairy products would be effective for both prevention and treatment. Manuscript profile -
Open Access Article
158 - A review of the probiotic properties of microalgae
Bahareh NowruziSpirulina is a microalgae of the cyanophyte division, a rich source of organic nutrients. This microalgae is widely used in the food industry as a probiotic and a beneficial food supplement that increases the growth of intestinal probiotic bacteria. Therefore, the purpo MoreSpirulina is a microalgae of the cyanophyte division, a rich source of organic nutrients. This microalgae is widely used in the food industry as a probiotic and a beneficial food supplement that increases the growth of intestinal probiotic bacteria. Therefore, the purpose of this article is to review the probiotic properties of spirulina in the health of human. Spirulina contains more than 78 percent protein, vitamins, 4 to 7 percent fat, minerals, carbohydrates and many micronutrients that have been very healing in the treatment of diseases such as cancer, hypertension, diabetes, anemia, etc. By producing extracellular exopolysaccharides, Spirulina not only increases the number and growth of bacteria such as Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis, Lactobacillus acidophilus and Lactobacillus casei, but also increases bacterial viability and survival in bacteria. Fermented dairy products play a beneficial role in the food industry. The combination of microalgae and probiotics leads to the production of fermented dairy products that not only increase the quality of food, but also increase their nutritional value for consumers by increasing the number and shelf life of probiotic bacteria. Manuscript profile -
Open Access Article
159 - Probiotic Viability, Physicochemical Characterization and Sensory Properties of Cornelian Cherry (Cornus mas L.) Juice Supplemented with Lactobacillus acidophilus and Lactobacillus delbrueckii
Melika Tahmasebian Razzagh Mahmoudi Mohamad Javad Shakouri -
Open Access Article
160 - In vitro Cytotoxicity Effect of Lactobacillus casei on Kyse-30 Human Esophageal Cancer Cells
Malihe Hashemi Khah Nazila Arbab Soleymani Mohammad Mahdi Forghanifard Omid Gholami Saba Taheri -
Open Access Article
161 - The impact Encapsulation Exerted by Tragacanth Gum on Viability and Staling of Lactobacillus Plantarum and Lactobacillus acidophilus During Baking and Storing Gluten-free Sorghum Bread
Leila Ghasemi Leila Nouri Abdorreza Mohammadi Nafchi -
Open Access Article
162 - Restorative Effect of Iranian Probiotic Bacteria Lactobacillus casei on Healing gastric Stomach Ulcers Caused by Acetic Acid in Male Wistar Rats
اصغر سکوتی مهدی رهنما میترا حیدری نصرآبادی مریم ابراهیمی تاج آبادیGastric ulcer is a common disease caused by male nutrition and drug side effects. The treatment with chemical drugs is along with Physiological problems. Problems such as self -immunity has brought many efforts for finding new treatments for Gastric ulcer. Probiotic bac MoreGastric ulcer is a common disease caused by male nutrition and drug side effects. The treatment with chemical drugs is along with Physiological problems. Problems such as self -immunity has brought many efforts for finding new treatments for Gastric ulcer. Probiotic bacteria are the dominant digestive organisms used in the treatment of digestive diseases. One of the most important groups of probiotic bacteria is lactic acid, normally used as the ferment of dairy products The aim of this study is to investigate the restorative effect of probiotic bacteria isolated from native dairy products on healing gastric (stomach) ulcer of male wistar rats. In this study, the mice were randomly divided into three groups including the experimental, control 1 and control 2 groups. After tolerating Twenty-four hours of hunger, mice received surgery and Gastric (stomach) ulcer was created through injection of 12 / 0 ml of acetic acid (60%v/ v). One day after the surgery, the experimental group received 10 andtimes; 1010 cfu / day bacterial solution in one ml of sterilized milk, and control groups were respectively treated by one ml of sterilized milk and 2 ml of water through gavage until the time of dissecting. the mice were killed at 1, 4, 7, 10 and 14 days after building the stomach ulcer. The statistical analysis was performed by SPSS software and test results as Mean andplusmn; SEM were reported. The strains of bacteria Lactobacillus casei have significantly decreased the dimensions (sizes) of gastric (stomach) ulcer of the experimentalgroup than the control group 1 and 2 (p andlt; 0 / 001) and have increased gastric ulcer healing. Thehistological studies on the fourth day showed a significant increase of neutrophils, macrophages and fibroblasts in the experimental group than control groups and on the 7th, 10thand 14thday showed significant reduction of neutrophils and macrophages in the experimental group in comparison with control groups. Fibroblasts were significantly increased in the experimental group on 7thday and decreased in 10thand 14thday in comparison with control groups. The probiotic bacteria Lactobacillus casei have a significant restorative effect on gastric ulcer induced by acetic acid. Manuscript profile -
Open Access Article
163 - Dietary Effects of the Probiotic Pediococcus acidilactici on Growth and Feeding Indices in the Convict Cichlid Fish (Amatitlania nigrofasciata)
F. Ramezani B. MoghaddasiEffects of the probiotic bacteria, Pediococcus acidilactici on growth performance of the Convict Cichlid fish (Amatitlania nigrofasciata) were examined. The main aim of the research was to examine the related effects of the probiotic P. acidilactici to increase the prod MoreEffects of the probiotic bacteria, Pediococcus acidilactici on growth performance of the Convict Cichlid fish (Amatitlania nigrofasciata) were examined. The main aim of the research was to examine the related effects of the probiotic P. acidilactici to increase the production of ornamental fishes. 150 fries of the Convict Cichlid fish were fed for 60 day in 15 groups (1 control and 4 treatments, each with 3 replicants) with dry food containing the probiotic P. acidilactici (0, 0.5, 1, 1.5 and 2 gr/kg). Biometric features (standard length and body weight) were measured every two weeks and growth and feeding indices were conducted at the end of the period. Compared with the control group, the results showed better growth performance in the treatments and the best results achieved in the group 4 with 2 mg prebiotic per kg dry feed. The recent research proposed the use of the probiotic P. acidilactici to enhance ornamental fish production in hatcheries of the convict cichlid fish. Manuscript profile -
Open Access Article
164 - Effects of Lactobacillus casei Bacteria Killed by Chloroform on Cutaneous Wound Healing in Rats on Days 3 and 7
سیما مشایخ میترا حیدری نصرآبادی ویدا حجتی مریم تاج آبادی ابراهیمیUlcer healing means to retrieve the whole physical internal and external structures which includes the complex interactions between different cells and factors- plenty of researchers has paid so much attention to shorten the time of healing just due to cost reduction an MoreUlcer healing means to retrieve the whole physical internal and external structures which includes the complex interactions between different cells and factors- plenty of researchers has paid so much attention to shorten the time of healing just due to cost reduction and ulcer infection. They applied different ways to gain this goal so the basic aim of this research is to investigate the effects of cultivated Lactobacillas casei by chloroform on the Cutaneous woundhealing- we used 220-280 g rats- the rats were kept in 20andplusmn;2andCcedil; and food and water provided for the entirely then the rats were divided to five experimental- control and negative control groups. A quadrangle wound 1.5andtimes;1.5 was created. The control and experiment groups were treated topically oserin and the oserin contains cultivated Lactobacillus casei by chloroform but the negative control group has received no treatment rats skin ulcers in rats exposed to pathological sampling and statistical and histology surveying. Findings showed that there are significant differences between ulcer healing percentages of control and experimental groups and negative control. In next phases of healing in experimental group-comparing control and negative control group the number of notrofils reduced. According to findings Lactobacillus casei bacteria which cultivated in chloroform significantly result in decreasing inflammation and accelerating ulcer healing in rats. Manuscript profile -
Open Access Article
165 - The Effect of lactobacillus spp and bifidobacterium longum on heamatological factors in famale BALB/c mice infected with salmonella typhimurium
زینب عزیزی پور مهدی رهنما رضا شاپوریProbiotics are live microorganisms that consuming them increase health. It is used in treating and resolving gastrointestinal infections in humans and animals, caused by Salmonella typhimurium. Therefore the aim of this research is to study the effects of probioticandrs MoreProbiotics are live microorganisms that consuming them increase health. It is used in treating and resolving gastrointestinal infections in humans and animals, caused by Salmonella typhimurium. Therefore the aim of this research is to study the effects of probioticandrsquo;s mixture on prevention and treatment of female mice BALB/c infected with Salmonella typhimurium ATCC 14028, and to investigate the effects of Probiotics mixture on the blood indices and serum cholesterol level of the infected mice. In this study 18 female mice BALB/c aging 6-8 weeks were chosen and divided into three groups of six: experimental, sham and control. After treating the experimental group with a mixture of probiotic (Lactobacillus acidophilus, Lactobacillus Ramnosus andBifidobacterium Longum) and sham with normal saline orally for 35 days, 1ml of suspension of bacteria (103 CFU / ml) was injected intraperitoneally to the mice in the three groups. After the pre-treatment period, blood samples were takes for testing blood indices. After dissecting the mice and removing spleen, the spleen homogenization was performed and the number of bacteria was counted. According to the results, mixture of probiotic reduced the number of Salmonella typhimurium, spleen and liver indices, reduced liver and spleen weights and increased the number of lymphocyte Manuscript profile -
Open Access Article
166 - Repair Ethanol Induced Amnesia with Iranian Basilus subtilisin Male Wistar Rats
پریچهر یغمایی امیرحسین حدیدی بهاره پاکپورCompelling evidence suggests that the administration ofethanol (ETOH) induces amnesia or impairs memory retrieval.Probiotics are food supplements and pharmaceutical substances prepared from living microorganisms that with enhancement of microbial equilibrium of intestin MoreCompelling evidence suggests that the administration ofethanol (ETOH) induces amnesia or impairs memory retrieval.Probiotics are food supplements and pharmaceutical substances prepared from living microorganisms that with enhancement of microbial equilibrium of intestinal microbiota, insert useful effects on the host (human/animal). The aim of this study was examination of BS (Basilus subtilis), the native Iranianprobiotic isolated from poultry farm product on the rat passive avoidance. In this study use as 96 male wistar rats with 200-250 grams weight range. Ethanol was used for induction of amnesia. Rats were administrated with 0.1 ml phosphate buffer (PBS) with and without 1×10 9 cfu/ml of probiotic bacteria. The step-through passive avoidance used in the present study to examine long-term memory in male Wistar rats. Results indicate that post-training sub cortical (SC) administration of ethanol (1 mg/kg) induces amnesia. This amnesia was reversed in probiotic receiving groups. Results of this study showed that the Basilus subtilis from poultry farm enhance the learning and memory in male Wistar rats which received ethanol in passive avoidance learning test. Our data demonstrate the positive effect of this probeotic on learning and memory. Manuscript profile -
Open Access Article
167 - The Comparison Study of TNF-α Level in Serum and Brain Tissue in Wistar Alzheimer's Rats Treated with Probiotic Lactobacillus and Bifidobacter Strains
Bahareh Jamalzadeh Posht Mesari Maryam Ghobeh Parichehr Yaghmaee Hanieh JafaryAlzheimer's disease is a type of brain dysfunction that gradually weakens the patient's mental abilities. Numerous studies have shown that inflammatory mechanisms also play a key role in the pathogenesis of Alzheimer's disease. In this regard, targeting TNF-α usin MoreAlzheimer's disease is a type of brain dysfunction that gradually weakens the patient's mental abilities. Numerous studies have shown that inflammatory mechanisms also play a key role in the pathogenesis of Alzheimer's disease. In this regard, targeting TNF-α using its inhibitors can be an effective therapeutic strategy in controlling and treating such diseases. The purpose of this study was a comparison study of TNF-α levels in blood serum and brain tissue in Wistar Alzheimer ҆s rats treated with probiotic Lactobacillus and Bifidobacter strains by ELISA. The number of amyloid plaques was also counted. For this purpose, 30 adults male Wistar rats were randomly distributed to 5 groups as follows (n = 6): The control group included animals receiving normal water; the Alzheimer's group who underwent surgery and became Alzheimer 's-induced by injection of beta-amyloid; Sham group who underwent surgery and was injected with water (beta-amyloid solvent); two experimental groups who underwent Alzheimer's surgery with beta-amyloid injection and each group received probiotic strains Limosilactobacillus reuteri and Bifidobacterium longum separately at a dose of 2.5 × 109 CFU at 0.5 CC by gavage for one month. The results demonstrated that both strains, especially Bifidobacterium longum, were able to significantly (p < 0.001) reduce the amount of TNF-α in brain tissue and blood serum compared to the Alzheimer's group. Also, both strains, especially strain Bifidobacterium longum, showed notable capability of inhibiting amyloid plaques. Therefore, it seems that two probiotic strains Limosilactobacillus reuteri and Bifidobacterium longum can be good candidates to reduce the level of TNF-α in both blood serum and brain tissue and also the number of amyloid plaques in Alzheimer's-induced rats. . Manuscript profile -
Open Access Article
168 - Investigating the Effect of Local Probiotics Strains on β-Amyloid Brain Biomarker in Induced Alzheimer’s-Disease Wistar Rats
Ehsan Asghari Jafari Maryam Ghobeh Hanieh Jafary Parichehr YaghmaeeOne of the most important causes of global population decline is the overgrowth of neurodegenerative diseases, including Alzheimer's disease characterized by the extracellular accumulation of amyloid beta (Aβ) plaques in the hippocampus. Probiotics are microscopic MoreOne of the most important causes of global population decline is the overgrowth of neurodegenerative diseases, including Alzheimer's disease characterized by the extracellular accumulation of amyloid beta (Aβ) plaques in the hippocampus. Probiotics are microscopic organisms that are important for maintaining and improving human health. This study aims at assessing the effect of two probiotic strains, including Bifidobacterium longum and Limosilactobacillus reuteri on Aβ42 gene expression, the count of amyloid plaques, and neurogenesis in the brain of Alzheimer's disease rat models. First, two probiotic strains were isolated, purified and identified from traditional yogurt, and the rats were grouped as follows: thirty male Wistar rats were randomly divided into 5 groups. The control group underwent any surgery with no special treatment. The other groups underwent surgery and after being injected by Aβ42, they were divided into the sham group receiving water (probiotics solvent) and the two experimental groups receiving 2.5 x 109 CFU of Bifidobacterium longum and Limosilactobacillus reuteri strains. Finally, Aβ42 gene expression, the count of amyloid plaques, and neurogenesis were assessed in the brain of Alzheimer's disease rat models. In the brain of induced Alzheimer’s disease rats, neuron death occurred and the number of amyloid plaques increased significantly (p<0.001). Also, Aβ42 gene expression was increased in their brains. Meanwhile, treatment with both probiotic strains notably improved all of these symptoms. Therefore, the use of both Bifidobacterium longum and Limosilactobacillus reuteri probiotic strains seem to be effective in the recovery and treatment of Alzheimer's disease which certainly requires more investigations. Manuscript profile -
Open Access Article
169 - Probiotics: Water Quality, Growth and Immunity Performance in shrimp Aquaculture
Mohammad Hossein Khanjani Saeed HajirezaeeOver the last few decades, the aquaculture industry has grown and developed as one of the major food production industries. Increased stocking density and cultivated area are two ways to increase aquaculture production. Stocking density increases result in a decrease in MoreOver the last few decades, the aquaculture industry has grown and developed as one of the major food production industries. Increased stocking density and cultivated area are two ways to increase aquaculture production. Stocking density increases result in a decrease in water quality and the spread of pathogens. As a chemical substance, antibiotics are not widely accepted by consumers as a means of reducing pathogenic agents in aquaculture. Nowadays, probiotics are crucial to maintaining the health of farmed aquatic animals and increasing production performance without negatively affecting consumers. Probiotics are being used in more studies to achieve environmentally friendly sustainable aquaculture goals. Probiotics have been shown to improve water quality, feed efficiency, growth performance, digestive enzyme activity, immunity, and resistance to pathogens in shrimp aquaculture. The presence of probiotics helps shrimp under stressful conditions, such as handling, grading, transportation, vaccination, and disease treatment. In the aquaculture industry, probiotics are mostly Bacillus, Lactobacillus, Micrococcus, Enterococcus, Lactococcus, Streptococcus, and Carnobacterium species. This study examines the use and importance of probiotics in shrimp aquaculture, as well as their effects on water quality, growth performance, and immunity. Manuscript profile -
Open Access Article
170 - The Study of Tau Protein and Gene Expression in the Serum and Brain Tissue of Wistar Alzheimer’s Model Rats Treated with Probiotic Lactobacillus and Bifidobacter Strains
Seyedeh Roya Hesaraki Maryam Ghobeh Parichehreh Yaghmaei Hanieh JafaryAlzheimer's disease is a type of brain dysfunction in which the patient's mental abilities, including memory gradually decline. The formation of neurofibrillary tangles inside neurons caused by hyperphosphorylation of tau proteins is a major cause of dementia-related di MoreAlzheimer's disease is a type of brain dysfunction in which the patient's mental abilities, including memory gradually decline. The formation of neurofibrillary tangles inside neurons caused by hyperphosphorylation of tau proteins is a major cause of dementia-related diseases such as Alzheimer's. The aim of this study was to study tau protein in the brain and tau gene expression in both the serum level and brain tissue of Wistar Alzheimer's rats treated with probiotic strains of Lactobacillus and Bifidobacterium purified from yogurt. In this study, 30 adult male Wistar rats were randomly divided into 5 groups (n = 6): The control group, the group of Alzheimer's-induced rats, the Sham group, and the two experimental groups in which the Alzheimer's-induced rats received the probiotic strains Limosilactobacillus reuteri and Bifidobacterium longum at a dose of 2.5 × 109 CFU for one month, respectively. Tau gene expression and protein were analyzed by Real Time PCR and histopathology, respectively. The results of this study showed that both strains, especially Bifidobacterium longum, were able to reduce Tau gene expression in brain tissue and blood serum compared to Alzheimer's group. Also, both strains, especially Bifidibacterium longum, exhibited capability in inhibiting Tau neurofibrillary tangles. It seems that the probiotic strains Limosilactobacillu sreuetri and Bifidobacterium longum can be good candidates for reducing the Tau gene expression as well as Tau neurofibrillary tangles in Alzheimer's disease. Manuscript profile -
Open Access Article
171 - Repair Ethanol Induced Amnesia with Lactobacillus rhamnosus, Iranian Probiotic, in Male Wistar Rats
A. Rahimi Ahmadi B. Pakpour M. TajAbadi EbrahimiProbiotics are food supplements and pharmaceutical substances prepared from living microorganisms that with enhancement of microbial equilibrium of intestinal microbiota, insert useful effects on the host (human/animal). Nutrients could affect the brain and neurohormone MoreProbiotics are food supplements and pharmaceutical substances prepared from living microorganisms that with enhancement of microbial equilibrium of intestinal microbiota, insert useful effects on the host (human/animal). Nutrients could affect the brain and neurohormones via vagus nerve. Therefore, probiotics can regulate some parts of brain activities and effect in better function. The aim of this study was examination of Lactobacillus rhamnosus, the native Iranian probiotic isolated from Tarkhineh dough (a carbonated yoghurt drink) product on the rat passive avoidance. We used 56 male Wistar rats with 250-300 gr weight range. For induced amnesia intra peritoneal pre-training injection ethanol and for one mount administrated with1×10 9 CFU/ml of with or without probiotic bacteria. We used the step-through passive avoidance to examine long-term memory in male Wistar rats. Post-training subcortical (SC) administration of ethanol (1 mg/kg) induced amnesia. This amnesia was reversed in probiotic receiving groups. L. rhamnosus isolated from Tarkhineh dough, enhanced the passive avoidance learning of male Wistar rats that received ethanol. Our data demonstrated the positive effect of this probiotic on learning and memory. Manuscript profile -
Open Access Article
172 - Investigating the performance, intestinal microbiology and blood parameters, following the addition of probiotic, and antibiotic to the diet of Arian breed broilers
Farshad Najjar Asiabani Mojtaba Bazaei Mohammad Pouranian Seyed Ali Raeissadat S BelivandIndiscriminate use of antibiotics causes the increase of antibiotic resistance and the transfer of antibiotic resistant genes from animals to humans, so it is necessary to find suitable alternatives for antibiotics to minimize these factors, which the present experiment MoreIndiscriminate use of antibiotics causes the increase of antibiotic resistance and the transfer of antibiotic resistant genes from animals to humans, so it is necessary to find suitable alternatives for antibiotics to minimize these factors, which the present experiment pursued the same goal. 420 one-day-old broiler chickens were used for 42 days in the form of a completely randomized design with 7 treatments, 3 replications and 20 chickens per replication. The experimental treatments included the control diet and three levels of protexin and virginiamycin 10% (0.25, 0.5, and 0.75). At the end of the data analysis, GLM method was used to compare the averages with Duncan's multi-range test. In the entire breeding period, the amount of feed consumed under the influence of experimental treatments containing protoexin and virginiamycin decreased compared to the control (p<0.5). The effect of protexin on live weight, ready-to-cook carcass and average daily weight gain was significant, so that in the treatments containing protexin, the live weight and ready-to-cook carcass were higher than the control (p<0.5). The treatment containing 0.5% of protexin had the highest live weight and ready-to-cook carcass weight (p<0.5). The concentration of blood parameters of glucose, cholesterol, triglycerides, high, low and very low density lipoproteins and blood urea nitrogen were affected was higher than the control (p<0.5). Therefore, the results of the present study showed that the effect of probiotics is not only equal to antibiotics, but also has better and more useful effects in some cases, so it is possible to use probiotics instead of antibiotics. He suggested virginiamycin in the diet. Manuscript profile -
Open Access Article
173 - Growth Performance and Duodenum Morphology of Arian Male Broilers Fed Different Probiotics in Starter Phase
Rohollah Dozuri Hamidreza Aliakbarpur Hadi HaghbinThe aim of the present study was to compare two different types of probiotics on Arian male broiler duodenum morphology and growth performance in starter phase. 378 one-d-old chickens were allocated in 3 experimental groups and 6 replicates with 21 broilers in eac MoreThe aim of the present study was to compare two different types of probiotics on Arian male broiler duodenum morphology and growth performance in starter phase. 378 one-d-old chickens were allocated in 3 experimental groups and 6 replicates with 21 broilers in each replicate for 21 days. Experimental treatments included 1) control diet ,without probiotic. 2) birds supplemented with Bacillus subtilis based probiotic. Birds supplemented with lactic acid bacteria based probiotics. At the end of experiment growth performance include feed intake, growth and feed conversion rate were recorded, one birds from each replicate was slaughtered and 1 cm of midpoint of the duodenum was taken and sent to laboratory to be studied by light microscopy. In the current experiment, there were no significance differences between probiotic addition groups and control for growth performance. Duodenum villus height, width, crypt depth, villus height/crypt-depth and surface area were not affect by probiotic addition. According to result of this experiment Bacillus subtilis or lactic acid bacteria-based probiotic usage had no effect on growth performance and duodenum morphology by light microscopy study in the starter phase. Manuscript profile -
Open Access Article
174 - The effect of increasing levels of single strain of probiotic (Bioplus) on performance and blood metabolites of laying hens
A. Nobakht,This study was conducted to evaluate the effect of increasing levels of probiotic (Bioplus) on performance, egg traits and blood serum chemical parameters of laying hens. Experiment was conducted with two hundred and ffty six Hy-line (W36) laying hens in four treatmen MoreThis study was conducted to evaluate the effect of increasing levels of probiotic (Bioplus) on performance, egg traits and blood serum chemical parameters of laying hens. Experiment was conducted with two hundred and ffty six Hy-line (W36) laying hens in four treatments and four replicates with 16 hens in each replicate from 45 to 55 weeks in a completely randomized design. Experimental groups included control group and experimental groups with 0.2, 0.4 and 0.6 g/kg of probiotic (Bioplus). Different levels of probiotic signifcantly affected the performance, egg traits and blood serum chemical parameters of laying hens (P<0.05). The highest amounts of feed intake (129 g/day/hen), feed conversion (2.72) and egg specifc gravity (1.089 mg/mL3) were observed with using 0.6 g/kg of probiotic. Whereas the lowest feed price for production per kilogram of egg (853.11 toman), the lowest level of egg yolk triglyceride (437.5 mg/gr) and minimum level of blood serum phosphorus (7.42 g/dl) were observed with using 0.2 g/kg of probiotic and fnally the minimum level of blood serum cholesterol (124.33 mg.dl) were observed with using 0.4 g/kg of probiotic. The overall result of this experiment showed that the using high levels of probiotic (Bioplus) has adverse effects on performance of laying hens and not recommended. Manuscript profile -
Open Access Article
175 - Effect of Probiotic (Protexin) on performance, blood biochemical parameters and egg quality in laying hens
Ali Reza Safamehr Ali NobakhtThe effect of probiotic on egg production, egg quality, yolk cholesterol, triglyceride and blood biochemical parameters of layer hens was studied. Experiment was carried out with 256 bird and each sixteen bird were considered as a replicate that were randomly allotted t MoreThe effect of probiotic on egg production, egg quality, yolk cholesterol, triglyceride and blood biochemical parameters of layer hens was studied. Experiment was carried out with 256 bird and each sixteen bird were considered as a replicate that were randomly allotted to basal with Probiotic supplementation at rates of 25, 50 and 75 mg/ kg diets. Treatments were arranged in a completely randomized design. The Probiotic used in the study was a commercial preparation (Protexin) with 3× 109 spore g-1 of the product. Egg production, egg weight, feed intake, feed conversion ratio and egg mass were not influenced by Probiotic, as well as Haug unit, specific gravity, egg shell weight, egg shell thickness and shell weight/ surface area. Experimental groups had not statistical differences in biochemical parameters such as albumin, total protein, phosphorus, calcium, cholesterol, triglyceride and glucose amounts. Probiotic had not also any effect on egg yolk cholesterol and triglyceride. It was concluded that dietary Probiotic supplementation up to 75 mg/kg of diet had not beneficial effects on the performance and egg quality of laying hens. Manuscript profile
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