-
Open Access Article
1 - Effects of synbiotic consumption on lipid profile in diabetic patients
Jafar Aldaghi Ariyo Movahedi -
Open Access Article
2 - Probiotics and glycemic control: A simplified interplay model for the pathways behind
Somayyeh Firouzi -
Open Access Article
3 - 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
4 - 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
5 - 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
6 - 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
7 - 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
8 - 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
9 - 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
10 - 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
11 - 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
12 - 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
13 - 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
14 - 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
15 - 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
16 - 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
17 - 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
18 - 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
19 - 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
20 - 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
21 - 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
22 - 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
23 - 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
24 - 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
25 - 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
26 - 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
27 - 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
28 - 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
29 - 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
30 - Probiotics: Challenging the Traditional Modes of Action
A.G. Lorenzoni S. Pasteiner M. Mohnl F. Perazzo -
Open Access Article
31 - Effect of a Multispecies Probiotics on Productive and Reproductive Performance of Holstein Cows
Z. Merati A. Towhidi -
Open Access Article
32 - 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
33 - 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
34 - 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
35 - 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
36 - 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
37 - 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
38 - 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
39 - 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
40 - 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
41 - 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
42 - 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
43 - 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
44 - 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
Sanad
Sanad is a platform for managing Azad University publications
Links
Related Centers
Technical Support
Official pages
The rights to this website are owned by the Raimag Press Management System.
Copyright © 2021-2024