In vitro effects of Bifidobacterium lactis-based synbiotics on human faecal bacteria.

Synbiotic supplements contain pre- and probiotics and are used to modulate gut microbiota composition. This study aimed to investigate effects of two synbiotic mixtures on human faecal bacteria in vitro. Short chain fructooligosaccharides (FOS) (1% w/v) combined with either Bifidobacterium lactis Bb12 or Bifidobacterium lactis HN019 (106 colony-forming units (CFU)/mL)] were added to pH-controlled anaerobic batch cultures inoculated with human faeces. Maltodextrin (1% w/v), FOS (1% w/v) and the probiotic strains were also tested individually. Effects on bacteria, short-chain fatty acids (SCFAs) and branched-chain fatty acids (BCFAs) were assessed over 48 h. With maltodextrin, FOS and the synbiotic mixtures, there was a significant increase in total bacteria and bifidobacteria numbers, compared to the negative control or probiotics alone. Increases in Atopobium cluster and Clostridium coccoides-Eubacterium rectale group occurred with FOS and maltodextrin, respectively. Additionally, maltodextrin, FOS and synbiotics resulted in a greater production of acetate and butyrate (SCFAs) compared to the negative control and probiotics alone, whereas concentrations of iso-valerate (BCFA) were lower with these treatments. In conclusion, synbiotic-induced in vitro bacterial changes and changes in SCFAs concentrations were not different from those observed with FOS alone. These data suggest that metabolic effects of these synbiotics are largely driven by the prebiotic component.

Effect of Bifidobacterium lactis HN019 on inflammatory markers and oxidative stress in subjects with and without the metabolic syndrome.

Beneficial effects of probiotics have been reported on body weight, lipid and carbohydrate metabolism, inflammatory state and oxidative stress in healthy subjects and in many metabolic and inflammatory diseases. The aim of this study was to evaluate the effects of Bifidobacterium lactis HN019 on inflammatory state and nitro-oxidative stress in patients with and without the metabolic syndrome (MetS). The usual diets of the thirty-three subjects were supplemented with probiotic milk for 90 d. Inflammatory markers and oxidative measurements were performed. In relation to the baseline values, subjects in both groups showed a decrease in homocysteine (P=0·02 and P=0·03, respectively), hydroperoxides (P=0·02 and P=0·01, respectively) and IL-6 levels (P=0·02). Increases in adiponectin (P=0·04) and nitric oxide metabolites (NOx, P=0·001) levels were only seen in the group with the MetS in relation to the baseline values, whereas only the individuals without the MetS had increases in total radical-trapping antioxidant parameter levels (P=0·002). In conclusion, B. lactis HN019 have several beneficial effects on inflammatory and oxidative biomarkers in healthy subjects and the MetS patients. Patients with the MetS showed a specific improvement in adiponectin and NOx levels, whereas a specific favourable effect was shown in the antioxidant defenses in healthy subjects. If the results obtained in the present study are confirmed, supplementation of fermented milk with probiotics in healthy subjects and patients with the MetS must be further discussed.

Dried tomato-flavored probiotic cream cheese with Lactobacillus paracasei.

UNLABELLED: A dried tomato-flavored probiotic cream cheese (P) containing Lactobacillus paracasei Lpc-37 was developed for the purpose of this study. The same product, but without probiotic addition (C) was used as control. Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris were used as lactic starter cultures. Chemical composition analyses and sensory tests were performed on days 1 and 7, respectively. Titratable acidity, pH value and L. paracasei population were determined every 7 d during the refrigerated storage (21 d) of the cream cheeses. The experiment and analyses were performed in triplicate, using standard methods. Probiotic population remained greater than 10(7) CFU/g throughout the storage period, thereby characterizing the product as potentially probiotic. Cream cheeses C and P did not differ on the sensory tests, both obtaining good overall acceptance by the consumers, of which 82.6% stated that they certainly or probably would buy the product. PRACTICAL APPLICATION: Lactobacillus paracasei Lpc-37 is a probiotic bacterium and clinical studies have shown that this microorganism beneficially affects its host. In general, dried tomato-flavored products and cream cheese are products with good acceptance by the consumers. Thus, regular consumption of the probiotic cream cheese developed in this study may have positive effects on health and well being of people if incorporated into their diet.