Association of a probiotic to a Helicobacter pylori eradication regimen does not increase efficacy or decreases the adverse effects of the treatment: a prospective, randomized, double-blind, placebo-controlled study.

BACKGROUND: The treatment for the eradication of Helicobacter pylori (H. pylori) is complex; full effectiveness is rarely achieved and it has many adverse effects. In developing countries, increased resistance to antibiotics and its cost make eradication more difficult. Probiotics can reduce adverse effects and improve the infection treatment efficacy.If the first-line therapy fails a second-line treatment using tetracycline, furazolidone and proton-pump inhibitors has been effective and low cost in Brazil; however it implies in a lot of adverse effects. The aim of this study was to minimize the adverse effects and increase the eradication rate applying the association of a probiotic compound to second-line therapy regimen. METHODS: Patients with peptic ulcer or functional dyspepsia infected by H. pylori were randomized to treatment with the furazolidone, tetracycline and lansoprazole regimen, twice a day for 7 days. In a double-blind study, patients received placebo or a probiotic compound (Lactobacillus acidophilus, Lactobacillus rhamnosus, Bifidobacterium bifidum and Streptococcus faecium) in capsules, twice a day for 30 days. A symptom questionnaire was administered in day zero, after completion of antibiotic therapy, after the probiotic use and eight weeks after the end of the treatment. Upper digestive endoscopy, histological assessment, rapid urease test and breath test were performed before and eight weeks after eradication treatment. RESULTS: One hundred and seven patients were enrolled: 21 men with active probiotic and 19 with placebo plus 34 women with active probiotic and 33 with placebo comprising a total of 55 patients with active probiotic and 52 with placebo. Fifty-one patients had peptic ulcer and 56 were diagnosed as functional dyspepsia. The per-protocol eradication rate with active probiotic was 89.8% and with placebo, 85.1% (p=0.49); per intention to treat, 81.8% and 79.6%, respectively (p=0.53). The rate of adverse effects at 7 days with the active probiotic was 59.3% and 71.2% with placebo (p=0.20). At 30 days, it was 44.9% and 60.4%, respectively (p=0.08). CONCLUSIONS: The use of this probiotic compound compared to placebo in the proposed regimen in Brazilian patients with peptic ulcer or functional dyspepsia showed no significant difference in efficacy or adverse effects. TRIAL REGISTRATION: Current Controlled Trials ISRCTN04714018.

Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk.

Lactulose can be considered as a prebiotic, which is able to stimulate healthy intestinal microflora. In the present work, the use of this ingredient in fermented milk improved quality of skim milk fermented by Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus bulgaricus and Bifidobacterium lactis in co-culture with Streptococcus thermophilus. Compared to control fermentations without lactulose, the addition of such a prebiotic in skim milk increased the counts of all probiotics, with particular concern to B. lactis (bifidogenic effect), the acidification rate and the lactic acid acidity, and concurrently reduced the time to complete fermentation (t(pH4.5)) and the pH at the end of cold storage for 1 to 35 days.

Determinação da composição físico-química de produtos lácteos: estudo exploratório de comparação dos resultados obtidos por metodologia oficial e por ultra-som / Determination of the physical-chemical composition of dairy products: exploratory study to compare the results obtained by classic methodology and by ultra-sound

O presente trabalho tem como objetivo comparar os métodos oficiais de determinação físico-química de produtos lácteos (extrato seco desengordurado, proteína, gordura e densidade) com metodologia de ultra-som. Foram analisados diferentes leites (integral e desnatado, convencional e orgânico), leites fermentados comerciais, bases lácteas para leites fermentados e soro de queijo, totalizando vinte produtos lácteos de características diferentes. O método por ultra-som é rápido e os resultados obtidos correlacionam-se àqueles das análises oficiais. Entretanto, é necessário o emprego de um perfil específico através da calibração do equipamento com base nas informações das análises oficiais. Os resultados deste trabalho exploratório sugerem a necessidade de se realizar um estudo com grande número de amostras a fim de validar as conclusões obtidas. As evidências descritas neste artigo são importantes para a indústria brasileira de produtos lácteos.

The present paper aims to compare the official methods of physical-chemical determination of dairy products (defatted dry matter, protein, fat and density) with methodology using ultra-sound. Different products were analyzed: milks (integral and skimmed conventional and organic), commercial fermented milks and dairy milk bases prepared in laboratory and whey totalizing twenty dairy products of different characteristics. The method using ultra-sound is fast and the results are correlated with those of the official analyses. However, the operator of the equipment should be attentive to employ a specific profile of the equipment according to the analysis to be carried out and, to calibrate the equipment based in the information obtained by the official analyses. The results of this exploratory article suggest the need to perform a study with a great number of samples in order to validate the obtained conclusions. The evidences described in this article are important for the Brazilian industry of dairy products.

Aspectos tecnológicos de alimentos funcionais contendo probióticos / Technological aspects of functional foods containing probiotics

Os alimentos funcionais constitutem hoje prioridade de pesquisa em todo mundo com a finalidade de elucidar as propriedades e os efeitos que estes produtos podem apresentar na promoçäo da saúde. As bactérias probióticas säo microrganismos vivos que, quando consumidos, exercem efeitos benéficos sobre o hospedeiro conferindo propriedades à microbiota endógena. Algumas propriedades benéficas atribuídas às culturas probióticas necessitam de estudos mais controlados para serem definitivamente esclarecidas. Neste artigo säo enfocados os aspectos tecnológicos dos probióticos, os efeitos associados ao consumo de produtos contendo probióticos e as principais cepas empregadas. Säo apresentadados resultados experimentais...

Influência do tamanho da amostra e da lubrificação na determinação da textura instrumental de queijo tipo Minas Frescal / Sample size and lubrication influence on instrumental texture determination of Minas Frescal cheese

Amostras de queijo tipo Minas Frescal foram cortadas em forma cilíndrica de diâmetros 2,5; 4,5 e 5,5 cm e alturas de 1,0 e 2,0 cm. Foram realizadas medidas de análise de perfil de textura do queijo utilizando analisador de textura TA-XT2 (Stable Micro Systems). Foi verificada a influência do tamanho da amostra e o efeito da lubrificação na determinação da dureza, elasticidade, coesividade, mastigabilidade, gomosidade e adesividade. Houve aumento nos valores de dureza com o aumento do tamanho da amostra. A lubrificação das amostras não afetou significativamente os valores dos parâmetros de textura medidos