ĐÁNH GIÁ HIỆU QUẢ BỔ SUNG LỢI KHUẨN LACTOBACILLUS CASEI SHIROTA (LcS) TRÊN TRẺ 3 – 5 TUỔI BỊ TÁO BÓN CHỨC NĂNG TẠI 4 XÃ, TỈNH THANH HÓA

Mục tiêu: Đánh giá hiệu quả bổ sung lợi khuẩn Lactobacillus casei Shirota lên cải thiện tình trạng táo bón của trẻ 3 – 5 tuổi bị táo bón chức năng. Phương pháp: Nghiên cứu can thiệp cộng đồng, ngẫu nhiên, có đối chứng trên 216 trẻ bị táo bón chức năng tại 4 xã thuộc 2 huyện Yên Định và Nông Cống, tỉnh Thanh Hóa được chia làm 2 nhóm (nhóm can thiệp và nhóm chứng). Các triệu chứng táo bón được thu thập trước, trong và sau can thiệp. Kết quả: Sau 12 tuần can thiệp: số lần đại tiện/1 tuần ở nhóm can thiệp tăng lên 0,5 lần so với ban đầu, ở nhóm chứng không có sự cải thiện. Tỷ lệ trẻ có phân dạng 2 ở nhóm can thiệp là 5,6% và 35,2% phân dạng 3, nhóm chứng là 8,3% phân dạng 2 và 41,7% phân dạng 3. Tỷ lệ són phân của trẻ ở nhóm can thiệp là 2,8% và 3,7% ở nhóm chứng, có sự cải thiện tốt hơn về tỷ lệ nhịn đi đại tiện ở nhóm can thiệp so với nhóm chứng. Tỷ lệ trẻ có triệu chứng phân cứng, phân to giảm rõ rệt so với nhóm chứng. Kết luận: Tình trạng táo bón của trẻ 3 - 5 tuổi bị mắc táo bón chức năng được cải thiện sau can thiệp bằng lợi khuẩn Lactobacillus casei Shirota.

Role of Live Microbes for Fermentation and Enhancement of Feeding Value of Wheat Straw as Animal Fodder

Nowadays, a resource terrible and technologically hungered farmhand within the developing nations of tropical zones faces intense challenges of their livestock farming and products due to tremendously and seriously increments of the human populace in this century. These challenges create this potential to feed human food security and not meet this sector's 2050 human population demand. The farmer faces the challenges of creating better value and sufficient harvests. Their livestock’s low-fine feedstuff-like crop-residues with low dietary due to shrinking grazing land shifted to farming land. Hence, our farmers want the generation that tackles this hassle through biological treatment to get without difficulty digested, nicely evolved flavor and nutritionally in shape, extra protein content in flip offers proper milk and red meat in-phrases of high-class besides capacity. This study aimed to determine the nutritional worth of wheat chaff treated biologically by bacterial and fungal Lactobacillus Casei Shirota and Aspergillus Niger strain. It also analyzed the physical and chemical structure of fermented chaff to obtain the numerical values that indicate the increments straw value and enhance feed intake of the individual livestock.

Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses

Lactobacillus spp. are lactic acid bacteria which have important implications for the food industry due to their fermentation capacities. The aims of this research were to produce fermented goat milks with Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Brazilian artisanal cheeses, and to evaluate their physico-chemical, microbiological and sensorial qualities during 30 days of storage at 7°C. The goat milks, fermented by B7, D1, co-culture and a Lactobacillus casei Shirota control, possessed acceptable physico-chemical characteristics to meet fermented milk standards established by Brazilian legislation and maintain the viability of Lactobacillus spp. throughout the shelf life of the products. The products were microbiologically safe. D1 fermented goat milk gave higher consumer sensory quality acceptance and purchase intention (p<0.05) than other treatments, thus Lactobacillus rhamnosus D1 is recommended for fermented goat milk production.

The immunomodulatory effects of long-term supplementation with Lactobacillus casei Shirota depend on ovalbumin presentation in BALB/c mice

Immunomodulation is an ability of several particular probiotics. However, it still remains unclear whether the immunomodulatory effects of specific probiotics vary for different antigen presentation models with the same antigen. To investigate this matter, six groups of BALB/c mice (n = 10) were exposed to one of two antigen presentation models: ovalbumin (OVA) by injection alone, or injection plus intranasal administration. Moreover, the mice were fed distilled water or Lactobacillus casei Shirota fermented beverage (LcSFB) at low (2.5 × 109 CFU/kg body weight) or high doses (5 × 109 CFU/kg body weight) by gavage for 8 weeks. LcSFB enhanced the proliferation of splenocytes, production of OVA-specific immunoglobulin (Ig)-G and IgA, and the ratio of T-helper (Th)-2/Th1 cytokines in mice injected with OVA. Conversely, in the mice treated with OVA by injection plus intranasal administration, LcSFB attenuated the immune responses against OVA by reducing the proliferation of splenocytes, levels of OVA-specific IgE, IgG, and IgM, and ratio of Th2/Th1 cytokines. Moreover, LcSFB increased the percentage of regulatory T cells in the injection plus intranasal administration group. Taken together, this work indicates the immunoregulatory effects of LcSFB depend on how the antigen is presented. Therefore, the use of probiotics to boost the immune system must be carefully considered.

EFFECT OF PROBIOTIC AND PREBIOTIC CONSUMPTION ON BLOOD CHOLESTEROL LEVEL IN THE ELDERLY IN POSYANDU MANISJANGAN YOGYAKARTA

Background: With advanced age, an increase in lipid profile is associated with the incidence of cardiovascular disease. Previous studies showed that the administration of probiotic and/or prebiotic are effective in improving lipid profiles. However, other studies have also shown that probiotic and prebiotic had insignificant effects on lipid profiles.Objectives: Determined the effects of probiotic and prebiotic on blood cholesterol level in the elderly.Methods: A total of 64 elderly who did not take cholesterol-lowering drugs enrolled in the quasi-experiment pretest-posttest design and were assigned to three interventions and control groups. The subjects in PRE-group consumed 100 grams of mung bean porridge per day; the subjects in PRO-group consumed 65 ml of fermented milk enriched with Lactobacillus casei Shirota strain per day; the subjects in PREPRO-group consumed 100 grams of mung bean porridge and 65 ml of fermented milk enriched with Lactobacillus casei Shirota strain per day. All intervention groups received treatment for 4 weeks. The control group did not receive any treatment during the study. Before and after treatment, cholesterol data was collected. Paired t-test, ANOVA, Post-hoc LSD were used for statistical analysis.Results There was an increase in cholesterol levels in PRE, PRO, PREPRO-groups (12.93 mg/dL; 48.37 mg/dL; and 7.62 mg/dL). Among the three intervention groups, only the consumption of probiotic was significant for changes in blood cholesterol levels (p 0.023). The administration of various interventions did not have a significant effect on changes in cholesterol levels (p 0.246) when compared to the control group.Conclusion: Prebiotic and probiotic do not lower blood cholesterol level in the elderly in Posyandu Manisjangan Yogyakarta.

The Benefit and The Content of Lactic Acid Bacteria “Lactobacillus casei Shirota Strain” in Yakult

The purpose of this article is to determine the content of lactic acid bacteria in a probiotic beverage (Yakult) with a starter fermentation of Lactobacillus casei Shirota strain and to find out its benefits for digestion. In this study, the library research method was used by obtaining data and materials from journals. The author tries to describe the content of lactic acid bacteria “L. casei Shirota strain” in Yakult and its benefits for the digestive system. The results showed that the levels of L. casei Shirota strain in fermented milk were 1.27-1.70% with an average of 1.42%. In the Indonesian National Standard 01-2891-2009, the lactic acid bacteria content of L. casei Shirota in fermented milk was 0.5-2.0%. L. casei Shirota can produce lactic acid and acetic acid, so that, it can decrease intestinal pH and prevent pathogens bacteria’s growth. Probiotic beverage from fermented milk using L. casei is beneficial for consumption for its ability in inhibiting the growth and development of pathogenic bacteria in the gastrointestinal tract, help the absorption of vitamins and antioxidants, eliminate toxic components contained in food, as well as producing several vitamins through the synthesis of digestive enzymes.

Effects of Probiotics on Anxiety, Stress, Mood and Fitness of Badminton Players

Background: Reports of probiotic consumption on athletes’ performance are debatable due to their equivocal results. There is a need for more evidence on the effects of probiotic intake on psychological state and fitness level. Thus, this study determined the effects of daily probiotic consumption on competitive anxiety, perceived stress and mood among university badminton players, besides their fitness like aerobic capacity, strength, speed, leg power and agility. Methods: Thirty university badminton players aged from 19 to 22 years old were randomly divided equally into two groups, where the probiotic group (PG; n = 15) received a drink that contained Lactobacillus casei Shirota (3 × 1010 CFU) and placebo group (CG; n = 15) a placebo drink for six weeks. Anxiety, stress and mood levels were determined using the CSAI-2R, PSS and BRUMS questionnaires, respectively. Fitness levels were measured using by subjecting the players to 20-m shuttle runs (aerobic capacity), handgrips (muscular strength), vertical jumps (leg power), 40-m dash (speed) and T-test (agility). The Student’s t-test (p < 0.05) was used to determine the differences between PG and CG players. Results: After six weeks, the anxiety and stress levels of PG players significantly decreased by 16% (p < 0.001) and 20% (p < 0.001), respectively, but there were no significant changes detected in CG players. Supplementation of probiotics also improved aerobic capacity in PG players by 5.9% (p < 0.001) but did not influence the speed, strength, leg power and agility. Conclusions: Probiotics supplementation showed improved aerobic capacity and relieve anxiety and stress. However, further studies need to be carried out to determine the mechanisms through which probiotic intake produces these effects.