Effectiveness of oral probiotics supplementation in the treatment of adult small chalazion

AIM: To define the possible beneficial impact of probiotics oral supplementation on patients affected by chalazion. METHODS: Prospective comparative pilot study on 20 adults suffering from chalazion randomly divided into two groups. The first group (n=10) received conservative treatment with lid hygiene, warm compression, and dexamethasone/tobramycin ointment for at least 20d. The second group (n=10), in addition to the conservative treatment, received a mixture of probiotic microorganisms of Streptococcus thermophilus ST10 (DSM 25246), Lactococcus lactis LLC02 (DSM 29536) and Lactobacillus delbrueckii (DSM 16606) once a day up to 3mo. Chalazia were classified according to their size into three groups: small (<2 mm), medium (≥2 to <4 mm), or large (≥4 mm). When conservative treatment with and without probiotics supplementation failed to resolve the lesion, invasive methods were used, intralesional steroid injection in medium size chalazion and surgical incision and curettage for the largest ones. RESULTS: Medical treatment with or without probiotics supplementation was effective only on the small size chalazia. There was a significant difference in the time taken for complete resolution of small size chalazia between the two groups in favor of the patients receiving probiotics (38.50±9.04d vs 21.00±7.00d, P=0.039). Medium and large size chalazia did not respond to medical treatment with or without probiotics supplementation over the follow-up period (3mo). The treatment did not induce any complications in both groups and no recurrence of chalaziosis was recorded in both groups. CONCLUSION: The considerable difference in time taken for complete resolution of small chalazia between the two groups in favor of the experimental one confirms the presence of a gut-eye axis.

Monitoramento da distribuição do tamanho das partículas do leite integral e desnatado durante os processos de coagulação ácida ou enzimática

O processo de coagulação do leite pode ocorrer, principalmente, por duas vias: coagulação ácida ou enzimática, sendo a característica do gel obtido dependente do tipo de coagulação, do tipo de processamento aplicado e da composição do leite inicial. Portanto, o objetivo deste trabalho foi avaliar as modificações microestruturais do leite integral e desnatado pasteurizados através da análise de distribuição de partículas (LS), mediante coagulações por via ácida, realizada via fermentação pela adição da cultura mista de Streptococcus thermophilus e Lactobacillus delbrueckii subsp. bulgaricus; e enzimática, por adição de quimosina microbiana. Durante todo o processo de coagulação, foram retiradas alíquotas de leite de ambas as coagulações até a obtenção dos géis. Os géis obtidos apresentaram diferenças no tempo de coagulação e na distribuição do tamanho das partículas, além disso, os tamanhos das partículas dos géis do leite desnatado apresentaram valores finais em todas as distribuições, maiores que o leite integral, possivelmente relacionados ao fato da caseína, proteína majoritária, estar mais disponível no meio reacional para que ocorra a desestabilização do sistema em ambos os tipos de coagulação. Ao comparar os dois processos de coagulação para a distribuição d90, os géis da coagulação enzimática apresentaram agregados 12 vezes maiores que os géis da coagulação ácida, isso demonstrando que as forças de interações para a formação dos agregados são muito maiores na coagulação enzimática.

Analysis of vitamin C in probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.)

Yoghurt is a functional drink that is beneficial to health. However, nutritional losses, e.g. vitamin C, occurs during the thermal process. Therefore, vitamin C supplementation is needed to replace the lost amount during processing by adding the extract of podang urang mango (Mangifera indica L.). The yoghurt was made by adding 3% (v/v) of starter culture (Lactobacillus delbrueckii subsp bulgaricus RRAM-01 and Streptococcus salivarus subsp thermophillus RRAM-01) and mango extract at 0%, 2%, 4%, 6%, 8% and 10% (v/v) in four replications. The determination of vitamin C content was performed using titration method. The results showed that heating process at 85-90 °C in 35 minutes lowered the amount of vitamin C in the final product. However, the addition of podang urang mango extract at 6%, 8% and 10% could increase the amount of vitamin C.

Endogenous Small Intestinal Microbiome Determinants of Transient Colonization Efficiency by Bacteria from Fermented Dairy Products; A Randomized Controlled Trial

BackgroundThe effects of fermented food consumption on the small intestine microbiome and its role on host homeostasis are largely uncharacterized as our knowledge on intestinal microbiota relies mainly on faecal samples analysis. We investigated changes in the small intestinal microbial composition and functionality, short chain fatty acid (SCFA) profiles, and on the gastro-intestinal (GI) permeability in ileostomy subjects upon the consumption of fermented milk products.ResultsWe report the results from a randomized, cross-over, explorative study where 16ileostomy subjects underwent 3, 2-week interventions periodsin which they daily consumed either milk fermented by Lacticaseibacillus rhamnosus CNCM I-3690, or milk fermented by Streptococcus thermophilus CNCM I-1630 and Lactobacillus delbrueckii subsp. bulgaricus CNCM I-1519, or a chemically acidified milk (placebo). Weperformed metataxonomic, metatranscriptomic analysis and SCFA profiling of ileostomy effluents as well as a sugar permeability test andto investigate the microbiome impact of these interventions and their potential effect on mucosal barrier function. Consumption of the intervention products significantly impacted the small intestinal microbiome composition and functionality but did not affect the SCFA levels in ileostoma effluent, or the gastro-intestinal permeability. Theimpact on microbiome composition was highly personalized,andwe identified the poorly characterized bacterial family, Peptostreptococcaceae, to be positively associated with low abundance of the ingested bacteria. Activity profiling of the microbiota revealed that carbon- versus amino acid-derived energy metabolism of the endogenous microbiome could be responsible for the individual-specific intervention effects on the small intestine microbiome composition and function.ConclusionsThe ingested bacteria are the main drivers of the intervention effect on the small intestinal microbiota composition. Their transient abundance level is highly personalized and influenced by the energy metabolism of the ecosystem that is reflected by its microbial composition (http://www.clinicaltrials.gov, ID NCT NCT02920294).

Antimicrobial Susceptibility of Lactobacillus delbrueckii subsp. lactis from Milk Products and Other Habitats

As components of many cheese starter cultures, strains of Lactobacillus delbrueckii subsp. lactis (LDL) must be tested for their antimicrobial susceptibility to avoid the potential horizontal transfer of antibiotic resistance (ABR) determinants in the human body or in the environment. To this end, a phenotypic test, as well as a screening for antibiotic resistance genes (ARGs) in genome sequences, is commonly performed. Historically, microbiological cutoffs (MCs), which are used to classify strains as either ‘sensitive’ or ‘resistant’ based on the minimal inhibitory concentrations (MICs) of a range of clinically-relevant antibiotics, have been defined for the whole group of the obligate homofermentative lactobacilli, which includes LDL among many other species. This often leads to inaccuracies in the appreciation of the ABR status of tested LDL strains and to false positive results. To define more accurate MCs for LDL, we analyzed the MIC profiles of strains originating from various habitats by using the broth microdilution method. These strains’ genomes were sequenced and used to complement our analysis involving a search for ARGs, as well as to assess the phylogenetic proximity between strains. Of LDL strains, 52.1% displayed MICs that were higher than the defined MCs for kanamycin, 9.9% for chloramphenicol, and 5.6% for tetracycline, but no ARG was conclusively detected. On the other hand, all strains displayed MICs below the defined MCs for ampicillin, gentamycin, erythromycin, and clindamycin. Considering our results, we propose the adaptation of the MCs for six of the tested clinically-relevant antibiotics to improve the accuracy of phenotypic antibiotic testing.

Получение трансгенных линий мышей для изучения возможности конверсии лактозы в галактоолигосахариды в молочной железе

Современные методы трансгенеза позволяют проводить сложные модификации геномов животных для различ- ных задач. В биотехнологии создают трансгенных животных с модификациями молока, в том числе с улучшенными антибактериальными свойствами, измененным липидным составом или новыми вкусовыми качествами. Одним из перспективных направлений в этой области можно назвать оверэкспрессию β-галактозидаз – ферментов, разлагающих лактозу, – для удаления лактозы из молока сельскохозяйственных животных. В нашей работе мы исследуем подход с экспрессией трансгалактазилирующего фермента молочнокислой бактерии Lactobacillus delbrueckii. В теории синтез этого фермента в молочной железе мыши должен приводить к исчезновению в молоке лактозы благодаря ее конверсии в галактоолигосахариды. Мы создали две трансгенные линии животных для тестирования этой гипотезы. На первом этапе протестировали различные варианты генетических конструкций, включая сигналы локализации в аппарат Гольджи, и выбрали два варианта гена β-галактозидазы под конститутивным и казеиновым промоторами для получения трансгенных линий мышей методом пронуклеарной микроинъекции. Для каждой из конструкций было получено по четыре трансгенных фаундера. Мы провели предварительный анализ характеристик трансгенных линий (копийность трансгена, экспрессия, наследование трансгена) и собрали молоко от лактирующих самок для дальнейших исследований.

Antioxidative and Anti-Inflammatory Effects of Lactobacillus plantarum ZS62 on Alcohol-Induced Subacute Hepatic Damage

Lactobacillus plantarum ZS62 is a newly isolated strain from naturally fermented yogurt that might offer some beneficial effects in the setting of alcohol-induced subacute liver injury. The liver-protective effect of L. plantarum ZS62 was investigated by gavage feeding of mice with this Lactobacillus strain ( 1 × 10 9 CFU/kg BW) before alcohol administration daily for 7 days. We then compared hepatic morphology, liver function indexes, liver lipid levels, inflammation, oxidative stress levels, and mRNA expression of oxidative metabolism- and inflammation-related genes in mice that had been pretreated with Lactobacillus plantarum versus control mice that had not been pretreated. Our results showed that L. plantarum ZS62 attenuated alcohol-induced weight loss; prevented morphological changes in hepatocytes; reduced markers of liver damage including aspartate aminotransaminase (AST), alanine aminotransaminase (ALT), hyaluronidase (HAase), precollagen III (PC III), and inflammatory cytokines; and enhanced the antioxidative status. L. plantarum ZS62 also significantly downregulated inflammation-related genes and upregulated lipid- and oxidative-metabolism genes. Thus, Lactobacillus plantarum pretreatment appears to confer hepatic protection by reducing inflammation and enhancing antioxidative capacity. The protective effect of L. plantarum ZS62 was even better than that of a commonly used commercial lactic acid bacteria (Lactobacillus delbrueckii subsp. Bulgaricus). The L. plantarum ZS62 might be a potentially beneficial prophylactic treatment for people who frequently drink alcoholic beverages.

Comparative Peptidomics Analysis of Fermented Milk by Lactobacillus delbrueckii ssp. Bulgaricus and Lactobacillus delbrueckii ssp. Lactis

Few studies have investigated the peptidomics of fermented milk by Lactobacillus delbrueckii. The aim of the present study was to interpret the peptidomic pattern of the fermented milk by five strains of L. delbrueckii ssp. bulgaricus and ssp. lactis prior to and after the simulated gastrointestinal digestion in vitro. The results indicated variations in the peptidomics among the samples, particularly between the samples of different subspecies. The peptides originating from β-casein were abundant in the samples of ssp. bulgaricus, whereas the peptides derived from αs1-casein and αs2-casein were more likely to dominate in those of ssp. lactis. For β-casein, the strains of ssp. bulgaricus displayed extensive hydrolysis in the regions of (73–97), (100–120), and (130–209), whereas ssp. lactis mainly focused on (160–209). The digestion appears to reduce the variations of the peptidomics profile in general. Among the five strains, L. delbrueckii ssp. bulgaricus DQHXNS8L6 was the most efficient in the generation of bioactive peptides prior to and after digestion. This research provided an approach for evaluating the peptide profile of the strains during fermentation and digestion.

Evaluating the Effects of Probiotic Supplementation on Neuropathic Pain and Oxidative Stress Factors in an Animal Model of Chronic Constriction Injury of the Sciatic Nerve

Background: Neuropathic pain is a common and painful somatosensory nervous system disease, and its treatment remains a medical challenge. Evidence demonstrates that gut microbiota alters in neuropathic pain and, therefore, improvement of the gut flora may affect the disease. The present study aimed to evaluate the antinociceptive effect of probiotics in neuropathic pain and oxidative biomarkers' responsiveness to the probiotic treatment. Methods: Using chronic constriction injury (CCI) of the rats' sciatic nerve, neuropathic pain was induced. Investigating the analgesic effect of the probiotics mixture, 40 male rats were randomly assigned to 4 groups (n=10 for each): Sham-operated (SM), and CCI model rats have orally received 1 ml saline (CS), or 100 mg/kg Gabapentin (CG) or 1 ml probiotics mixture (CP) Lactobacillus plantarum, Lactobacillus delbrueckii, Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium bifidum (109 CFU of each) daily. Using behavioral tests, the pain was assessed on days 1, 4, 7, 14, and 21 of the study. Finally, the biochemical evaluation of sciatic nerve tissue was done. Results: Probiotics decreased cold and mechanic allodynia and thermal hyperalgesia. Reducing lipid peroxidation level and increasing total antioxidant capacity, SOD, and GPx activity was also significant in the probiotics group. Conclusions: These findings suggest that probiotics have analgesic effects on the chronic constriction injury (CCI) model of neuropathic pain via increasing antioxidant capacity of the rats' sciatic nerve.