Bifidobacterium
Mostrando 1-12 de 308 artigos, teses e dissertações.
-
1. Promoting effects of 6-Gingerol on probiotic adhesion to colonic epithelial cells
Abstract The effects of 6-gingerol on adhesive ability of probiotics to colonic epithelial cells in vitro were explored. Two strains of probiotics were Lactophilus acidophilus and Bifidobacterium bifidum. NCM 460 cells (normal colonic epithelial cells) and Caco-2 cells (colon cancer cells) were used in this study. Effect of 6-gingerol (5, 10, 15, 20, 25, 30,
Food Sci. Technol. Publicado em: 2021-09
-
2. Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria
Abstract The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios wer
Food Sci. Technol. Publicado em: 2021-09
-
3. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk
Abstract This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with probiotic culture and prebiotics. Tagatose, Litesse ultra and polydextrose (as prebiotics) were used in ice cream production and mixtures and these mixtures were inoculated with Bi
Food Sci. Technol. Publicado em: 2021-03
-
4. Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic
Abstract The present study was aimed to determine the effects of Lactobacillus acidophilus LA-5, L. paracasei 431, and Bifidobacterium lactis BB-12 with lactulose on values of conjugated linoleic acid (CLA) and microbial, physicochemical, and sensory properties of a novel kefir. Thirteen groups were evaluated on days 1, 7, and 14 at 4 oC. The interaction bet
Food Sci. Technol. Publicado em: 2021-03
-
5. Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria
Abstract Cashew nut milk was evaluated as a matrix to deliver commercial probiotic strains (Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus plantarum) in order to develop a non-dairy probiotic beverage. The first step was to evaluate the viability of the probiotic strains. All evaluated bacteria were able to survive in this food matrix
Food Sci. Technol. Publicado em: 2020-09
-
6. Effect of molecular weight on hypolipidemic and hypoglycemic activities of fermented Auriculaia auricula supernatant
Abstract Auriculaia auricula is considered as species of Mu Er in Chinese medicine and today are used interchangeably. A. auricula polysaccharides have been shown anti-cholesterol and anti-hyperglycemia. The aim of this research was to investigate the hypolipidemic and anti-hyperglycemic effects of extracts from different molecular weight fragments of A. aur
Food Sci. Technol. Publicado em: 2020-06
-
7. Efeitos da suplementação com simbióticos sobre a função intestinal e a inflamação sistêmica de idosos inseridos na comunidade - análises secundárias de um estudo clínico-randomizado
RESUMO CONTEXTO: O envelhecimento é um processo complexo marcado por alterações no funcionamento e fisiologia intestinais, acompanhado de alterações no estado inflamatório, o que leva ao quadro denominado inflammaging. OBJETIVO: Avaliar os efeitos de uma substância simbiótica sobre o funcionamento intestinal e a inflamação sistêmica de idosos
Arq. Gastroenterol.. Publicado em: 2020-02
-
8. Simultaneous use of oxalate-degrading bacteria and herbal extract to reduce the urinary oxalate in a rat model: A new strategy
ABSTRACT Objective: Urinary stones with oxalate composition can cause kidney failure. Recent findings evidenced that probiotics are effective in reducing oxalate absorption in these subjects based on their high colonic absorption levels at baseline. The purpose of this study was to evaluate the effect of the simultaneous use of oxalate-degrading bacteria, U
Int. braz j urol.. Publicado em: 20/12/2019
-
9. Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria
Abstract Cashew nut milk was evaluated as a matrix to deliver commercial probiotic strains (Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus plantarum) in order to develop a non-dairy probiotic beverage. The first step was to evaluate the viability of the probiotic strains. All evaluated bacteria were able to survive in this food matrix
Food Sci. Technol. Publicado em: 13/12/2019
-
10. EFFECT OF PROBIOTIC ORAL ADMINISTRATION ON SKIN WOUND HEALING IN RATS
RESUMO Racional: Manipular a microbiota intestinal parece auxiliar na resposta cutânea. Entender todas as etapas do processo de cicatrização, bem como a resposta intestino-pele-cicatrização, pode ser ferramenta complementar no reparo cutâneo. Objetivo: Avaliar o efeito de suplementação perioperatória de probióticos via oral na cicatrização
ABCD, arq. bras. cir. dig.. Publicado em: 09/12/2019
-
11. Avaliação do efeito de cepas probióticas em biofilme de S. aureus sobre discos de titânio com superfície tratada
Resumo Introdução As doenças peri-implantares apresentam como um dos principais fatores etiológicos o biofilme bacteriano, geralmente formado por uma microbiota semelhante à das doenças periodontais. Seu tratamento está centrado na descontaminação da superfície do implante e na remoção mecânica do biofilme, podendo ainda estar associado à admi
Rev. odontol. UNESP. Publicado em: 02/12/2019
-
12. Growth and effect of garlic (Allium sativum) on selected beneficial bacteria
Abstract The growing interest of consumers to the new probiotic product has led the industry to focus on it. But viability of probiotic strain has a big challenge during shelf life of food. Therefore, to know the effect of food additives on survival of probiotic is important. The role of probiotics, garlic and yoghurt on the health of humans is widely known.
Food Sci. Technol. Publicado em: 27/05/2019