• Title/Summary/Keyword: Probiotics

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Oral Delivery of Probiotics Using pH-Sensitive Phthalyl Inulin Tablets

  • Kim, Whee-Soo;Cho, Chong-Su;Hong, Liang;Han, Geon Goo;Kil, Bum Ju;Kang, Sang-Kee;Kim, Dae-Duk;Choi, Yun-Jaie;Huh, Chul Sung
    • Journal of Microbiology and Biotechnology
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    • v.29 no.2
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    • pp.200-208
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    • 2019
  • Probiotics show low cell viability after oral administration because they have difficulty surviving in the stomach due to low pH and enzymes. For the oral delivery of probiotics, developing a formula that protects the probiotic bacteria from gastric acidity while providing living cells is mandatory. In this study, we developed tablets using a new pH-sensitive phthalyl inulin (PI) to protect probiotics from gastric conditions and investigated the effects of different compression forces on cell survival. We made three different tablets under different compression forces and measured survivability, disintegration time, and kinetics in simulated gastric-intestinal fluid. During tableting, there were no significant differences in probiotic viability among the different compression forces although disintegration time was affected by the compression force. A higher compression force resulted in higher viability in simulated gastric fluid. The swelling degree of the PI tablets in simulated intestinal fluid was higher than that of the tablets in simulated gastric fluid due to the pH sensitivity of the PI. The probiotic viability formulated in the tablets was also higher in acidic gastric conditions than that for probiotics in solution. Rapid release of the probiotics from the tablet occurred in the simulated intestinal fluid due to the pH sensitivity. After 6 months of refrigeration, the viability of the PI probiotics was kept. Overall, this is the first study to show the pH-sensitive properties of PI and one that may be useful for oral delivery of the probiotics.

Immunostimulatory Effect of Heat-Killed Probiotics on RAW264.7 Macrophages

  • Noh, Hye-Ji;Park, Jung Min;Kwon, Yoo Jin;Kim, Kyunghwan;Park, Sung Yurb;Kim, Insu;Lim, Jong Hyun;Kim, Byoung Kook;Kim, Byung-Yong
    • Journal of Microbiology and Biotechnology
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    • v.32 no.5
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    • pp.638-644
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    • 2022
  • Probiotics modulate the gut microbiota, which in turn regulate immune responses to maintain balanced immune homeostasis in the host. However, it is unclear how probiotic bacteria regulate immune responses. In this study we investigated the immunomodulatory effects of heat-killed probiotics, including Lactiplantibacillus plantarum KC3 (LP3), Lactiplantibacillus plantarum CKDB008 (LP8), and Limosilactobacillus fermentum SRK414 (LF4), via phagocytosis, nitric oxide (NO), and pro-inflammatory cytokine production in macrophages. We thus found that heat-killed LP8 could promote the clearance of foreign pathogens by enhancing the phagocytosis of macrophages. Treatment with heat-killed LP8 induced the production of NO and pro-inflammatory cytokines, including TNF-α, IL-6, and IL-1β. In addition, heat-killed LP8 suppressed the production of NO and cytokines in LPS-induced RAW264.7 cells, suggesting that heat-killed LP8 exerts immunomodulatory effects depending on the host condition. In sum, these results indicate that heat-killed LP8 possesses the potential for immune modulation while providing a molecular basis for the development of functional probiotics prepared from inactivated bacterial cells.

In vitro safety and efficacy of probiotics mixture on carbohydrate digestion inhibition (프로바이오틱스 혼합물의 in vitro에서의 안전성 및 탄수화물 소화 저해 효능 평가)

  • Eunsol Seo;Jang-Bin Woo;MinYeong Seo;Jeongmin Woo
    • Food Science and Preservation
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    • v.30 no.3
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    • pp.538-545
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    • 2023
  • This study aimed to assess the in vitro safety of a probiotics mixture (Lactobacillus acidophilus PBS066, Lactiplantibacillus plantarum PBS067, and Limosilactobacillus reuteri PBS072), along with its inhibitory effect on carbohydrate digestion. All three strains met the antibiotic resistance profile of the European Food Safety Authority (EFSA) guidelines. None of the strains exhibited hemolytic activity or cytotoxicity against Caco-2 cells. Strains PBS067 and PBS072 inhibited α-amylase activity, whereas all three strains suppressed α-glucosidase activity, indicating that the mixture might limit carbohydrate digestion in the gastrointestinal tract. These findings support the safety of this probiotics mixture and its potential to modulate carbohydrate metabolism in the gut.

The Role and Clinical Value of Probiotics (Probiotics의 역할과 임상적 가치)

  • Rheu, Kyoung-Hwan;Yoon, Seoung-Woo
    • Journal of Korean Traditional Oncology
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    • v.10 no.1
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    • pp.75-86
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    • 2005
  • Disease associated with microorganisms are far from resolved by current therapeutics. One of effective approach to health maintenance and disease control is the use of dietary bacterial and carbohydrate supplements. This comprises use of probiotics and prebiotics. Probiotics mean the live microorganisms, which when administered in adequate amounts confer a health benefit on the host. Prebiotics mean a nondigestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria that can Improve the host health. Especially, probiotics has the relation which is close with innate immunity and adaptive immunity. And probiotics has the clinical value with many disease like lactose intolerance, constipation, acute gastroenteritis, food hypersensitivity and allergy, atopic dermatitis, crohn's disease, rheumatoid arthritis, pelvic radiotherapy, intestinal inflammation and chemical exposure, colon cancer, inhibitory effect of Helicobacter pylori and lowering the level of cholesterol. We use jointly korean medicine and probiotics and it has the more therapeutic effect in the many disease.

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Use of Probiotics in Dairy Industry to Improve Productivity and as an Alternative to Antibiotics (낙농산업에서 항생제 사용의 문제점과 프로바이오틱스의 활용을 통한 생산성 향상)

  • Seo, Yeongeun;Yoo, Yoonjeong;Yoon, Yohan
    • Journal of Dairy Science and Biotechnology
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    • v.39 no.2
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    • pp.63-67
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    • 2021
  • Antibiotics are widely used to improve productivity in the dairy industry. However, the inappropriate use of antibiotics causes the deterioration in the quality of dairy products undergoing fermentation and maturation. Hence, probiotic use is emerging as an alternative to curb the increased utilization of antibiotics. Probiotics are defined as "living microorganisms that, when administered in appropriate amounts, confer health benefits on the host." They may improve host disease resistance by regulating intestinal microflora balance and promote animal growth and development. In the dairy industry, probiotics have been studied to increase milk production by improving digestion in dairy cows, enhance the content of dairy components such as milk fat and protein, reduce the risk of mastitis in cows, and increase calf weight. Thus, the use of probiotics can improve the production and safety of dairy products. However, some probiotics are still unstable during storage and have low quality and safety issues. Therefore, to reduce the use of antibiotics in the dairy industry, probiotics should be developed and produced considering the above-mentioned problems.

Role of Probiotics in Human Gut Microbiome-Associated Diseases

  • Kim, Seon-Kyun;Guevarra, Robin B.;Kim, You-Tae;Kwon, Joongi;Kim, Hyeri;Cho, Jae Hyoung;Kim, Hyeun Bum;Lee, Ju-Hoon
    • Journal of Microbiology and Biotechnology
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    • v.29 no.9
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    • pp.1335-1340
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    • 2019
  • Probiotics, including bacteria and yeast, are live microorganisms that have demonstrated beneficial effects on human health. Recently, probiotic bacteria are constantly being studied and their applications are also being considered in promising adjuvant treatments for various intestinal diseases. Clinical trials and in vivo experiments have extended our current understanding of the important roles that probiotics play in human gut microbiomeassociated diseases. It has been documented through many clinical trials that probiotics could shape the intestinal microbiota leading to potential control of multiple bowel diseases and promotion of overall wellness. In this review, we focused on the relationship between probiotics and the human gut microbiota and its roles in gut microbiome-associated diseases. Here, we also discuss future directions and research areas that need further elucidation in order to better understand the roles of probiotics in the treatment of intestinal diseases.

An updated review on probiotics as an alternative of antibiotics in poultry - A review

  • Yaqoob, Muhammad Umar;Wang, Geng;Wang, Minqi
    • Animal Bioscience
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    • v.35 no.8
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    • pp.1109-1120
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    • 2022
  • Antibiotics used to be supplemented to animal feeds as growth promoter and as an effective strategy to reduce the burden of pathogenic bacteria present in the gastro-intestinal tract. However, in-feed antibiotics also kill bacteria that may be beneficial to the animal. Secondly, unrestricted use of antibiotics enhanced the antibiotic resistance in pathogenic bacteria. To overcome above problems, scientists are taking a great deal of measures to develop alternatives of antibiotics. There is convincing evidence that probiotics could replace in-feed antibiotics in poultry production. Because they have beneficial effects on growth performance, meat quality, bone health and eggshell quality in poultry. Better immune responses, healthier intestinal microflora and morphology which help the birds to resist against disease attack were also identified with the supplementation of probiotics. Probiotics establish cross-feeding between different bacterial strains of gut ecosystem and reduce the blood cholesterol level via bile salt hydrolase activity. The action mode of probiotics was also updated according to recently published literatures, i.e antimicrobial substances generation or toxin reduction. This comprehensive review of probiotics is aimed to highlight the beneficial effects of probiotics as a potential alternative strategy to replace the antibiotics in poultry.

Trends, Functionalities, and Prospects of Probiotics

  • Hyeon Ji, Jeon;O-Hyun, Ban;Won Yeong, Bang;Jungwoo, Yang;Young Hoon, Jung
    • Microbiology and Biotechnology Letters
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    • v.50 no.4
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    • pp.465-476
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    • 2022
  • The importance of beneficial microorganisms, particularly probiotics, that coexist in the human body, is being increasingly recognized. Probiotics are representative health functional foods that provide health benefits to humans through the production of various metabolites, including short-chain fatty acids. However, the health benefits are strain-specific, and the use of each probiotic strain should follow guidelines that assure its safety. Accurate identification of the strain should be managed through genetic and phenotypic analyses of the strain. Besides, the functionality of probiotics should be disclosed in vitro and in vivo so that they can be used as legal functional ingredients (i.e., individual standards). In this review, we deal with the guidelines, including the technical factors related to probiotic strains. The common health effects of probiotic strains include proliferation of beneficial bacteria, control of harmful bacteria, and facilitation of bowel activities. Probiotics with various functionalities (e.g., body fat and cholesterol reduction, vaginal health, and improvement of skin's immune system) have been investigated as "individual standards of raw materials for health functional foods" provided by MFDS. In the future, various biotechnologies including synthetic biology can be applied to produce customized probiotics to improve human health.

Effects of Dietary Supplementation of Complex Probiotics and Enzyme on Improvement of Farm Environment and Performance of Finishing Pigs (복합생균효소제 급여가 돈사 환경개선과 비육돈 생산성에 미치는 영향)

  • Kim D.H.;Kim H.R.
    • Journal of Animal Environmental Science
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    • v.12 no.2
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    • pp.67-74
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    • 2006
  • This experiment was carried out to investigate the effect of dietary supplementation of complex probiotics and enzyme on air quality in finishing pig building and the performance of finishing pigs. A total 117 crossbred $[(Landrace{\times}Yorkshire){\times}Duroc]$ pigs were randomly arranged into nine groups and assigned to three treatments. Pigs were fed a basal diet supplemented with 0, 0.1% level of probiotics and 0.1% level of complex probiotics and enzyme until the market weight for 42 days of the experimental period. Ammonia and hydrogen sulfide concentrations in the finishing pig building were significantly (p<0.05) decreased by dietary supplementation of complex probiotics and enzyme compared with those of control, however, indoor carbon dioxide concentration was not affected by dietary supplementation of probiotics or complex probiotics and enzyme. Average daily feed intake and feed conversion ratio were significantly improved (p<0.05) with dietary supplementation of 0.1% complex probiotics and enzyme; however, average daily gain was not affected by dietary supplementation of probiotics or complex probiotics and enzyme. In conclusion, the results obtained from this experiment suggest that the dietary supplementation of complex probiotics and enzyme for finishing pigs may improve air quality in the finishing pig building and the performance.

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Effects of Dietary Complex Probiotics on Growth Performance Nutrient Digestibility and Blood Characteristics in Growing Pigs (육성돈에 있어 복합생균제 첨가가 생산성, 영양소 소화율, 혈액성상 및 분뇨내 악취물질 발생량에 미치는 효과)

  • Yoo, Jong-Sang;Chen, Ying-Jie;Kim, In-Ho
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.8 no.5
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    • pp.1266-1272
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    • 2007
  • The current study was conducted to investigate the effects of dietary complex probiotics supplementation on growth performance, nutrient digestibility, blood characteristics and noxious gas emission of manure slurry in growing pigs. A total of forty eight pigs with an initial body weight of 20.12 kg were allotted to three dietary treatments (two pigs per pen with eight pens per treatment). Dietary treatment included: 1) CON (basal diet), 2) Pro1 (basal diet + 0.1% complex probiotics) and 3) Pro2 (basal diet + 0.2% complex probiotics). The experiment was lasted six weeks. Through the entire experimental period, ADG was increased with the increased complex probiotics supplementation level (linear effect, P<0.05). However, neither ADFI nor gain/feed was influenced by the dietary treatments. Complex probiotics supplementation increased DM digestibility (linear effect, P<0.05). Also, the N digestibility was improved, with the Pro1 treatment showed highest value (linear and quadratic effect, P<0.05). Supplementation of complex probiotics did not affect the WBC, RBC, lymphocyte and BUN concentrations in blood. The $NH_3-N$ emission from manure slurry was decreased with the increased level of complex probiotics supplementation (linear and quadratic effect, P<0.05). Similarly, $H_2S$ emission of manure slurry was also decreased significantly when complex probiotics was included in diet (linear effect, P<0.05). In conclusion, dietary supplementation of Complex probiotics can increase growth performance and decrease noxious gas emission of manure slurry in growing pigs.

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