Commercially available probiotic drinks containing Lactobacillus casei DN-114001 reduce antibiotic-associated diarrhea

AIM: To investigate the effect of Lactobacillus-containing commercially available probiotic formulations in Germany during antibiotic treatment with an analysis of cost-efficiency.

Beneficial effect of butyrate, Lactobacillus casei and L-carnitine combination in preference to each in experimental colitis

AIM: To investigate the beneficial effect of the combination of butyrate, Lactobacillus casei, and L-carnitine in a rat colitis model.

The intervention effects of Lactobacillus casei LC2W on Escherichia coli O157:H7-induced mouse colitis

This study investigated the intervention effects of Lactobacillus casei LC2W in murine(SPF C57BL/c)challenge infection models induced by Escherichia coli O157:H7.Mice were fed streptomycin with water for 3 days prior to intragastric gavage by E.coli O157:H7(Control)or L.casei LC2W together with E.coli O157:H7(Intervention)to explore the role of L.casei LC2W by biochemical indicators,histological evaluation,expression of colonic pro-inflammatory and intestinal barrier factors related to enteritis.Results showed that the administration of L.casei LC2W was able to alleviate the symptoms of colitis induced by E.coli O157:H7,exhibiting lower weight loss as well as more intact colon tissue.Furthermore,L.casei LC2W could down-regulate the expression of pro-inflammatory cytokines(TNF-α,IL-6,and IL-1β)and protect the intestinal barrier function by improving the level of MUC2,ZO-1 and E-cadherin 1 compared to the control group.These results demonstrate that L.casei LC2W can reduce the severity of E.coli O157:H7 infection,and suggest L.casei LC2W may maintain the immune balance and intestinal barrier to reduce colitis.In addition,we found the effect of intervention is similar to that of prevention,which is better than that of treatment.

Application of Pectin Crude Extract from Krung Kha Mao Leaves （Cissampelos pareira L.） for Immobilization of Lactobacillus casei subsp, rhamnosus TISTR 108 and Lactobacillus delbrueckii subsp, bulgaricus TISTR 1339 on Lactic Acid Production

The research was first to perform the utilization of novel and cheap pectin crude extract from Krung Kha Mao leaves （Cissampelos pareira L.） to immobilize cells of Lactobacillus casei subsp, rhamnosus TISTR 108 and Lactobacillus delbrueckii subsp, bulgaricus TISTR 1339 for lactic acid production, the optimum condition of immobilized cells was produced significantly at 5% of probability, that the highest lactic acid has been 38.50 and 33.66 g/L in steady state of whey medium for 96 and 108 h, respectively. Both strains were immobilized by 4% （w/w） of pectin crude extract from Krung Kha Mao （KKM pectin） leaves, 1.52 mm inner diameters of silicone tube and 5% （v/v） inoculum for immobilization. Efficiency of lactic acid production was compared by immobilized cells ofL. casei subsp, rhamnosus TISTR 108 when KKM pectin, commercial citrus pectin, commercial apple pectin and sodium alginate were used as supporting materials to produce lactic acid 38.50, 38.76, 30.43 and 34.56 g/L, respectively, the productivity of lactic acid has been 0.40, 0.40, 0.36 and 0.36 g/L h, respectively.

Continuous Lactic Acid Production from Longan Juice by Lactobacillus casei subsp, rhamnosus TISTR 108

This research focused using novel substrate, longan Lactobacillus casei subsp, rhamnosus TISTR 108. The optimum juice as carbon source for continuous lactic acid production by medium for lactic acid production was pure longan juice with 120 g/L sugar concentration and among the different nitrogen sources were added to the longan juice （yeast extract, tryptic soy, urea, （NH4）2SO4 and NaNO3）, yeast extract had the most efficiency. Yeast extract （10 g/L） without adding minerals to longan juice could produced the maximum lactic acid concentration of 38.91 ± 0.190 g/L in 60 h and the yield of 0.460± 0.122 g/g with the productivity of 0.649± 0.002 g/Lh in 2 liters flask. Batch fermentation was conducted in 2 liters fermentor and 41.38± 0.030 g/L lactic acid was produced in 48 h with the yield of 0.398 ± 0.215 g/g and the productivity was 0.862 ± 0.001 g/L h. The continuous fermentation using 2 liters fermentor as a high productivity for lactic acid （1.091 ± 0.001 g/L h） was achieved at dilution rate （D） of 0.0685 h-1.

Expression of Human Chorionic Gonadotropin β(hCGβ) in Lactobacillus Casei

Objective To construct a recombinant lactobacillus (Lb.) strain excreting the human chorionic gonadotropin beta-subunit (hCGβ) Methods The hCGβ cDNA was ligated to the signal peptide sequence of S-layer protein from Lb. brevis and then cloned into down-stream of lactose-inducible promoter of an integrative plasmid, pIlac. After electroporation into Lb. casei CECT5276, PCR using the genomic DNA of the recombinant lactobacillus as template was performed to confirm whether the hCGβ gene had been integrated into the genome. Radioimmunoassay (RIA) was used to determine the level of hCGβ in the supernatant and the cell lysate. Results The hCGβ was integrated into the genome of Lb. casei CECT5276. The highest concentration of hCGβ in the culture supernatant amounted to 440 mIU/mL 21 h after lactose induction. About 2/3 of the abstract Objective proteins were excreted into the supernatant. Conclusion We have obtained stable and efficient hCGβ excretion in Lb. casei, which was inducible by lactose.

No Additional Cholesterol-Lowering Effect Observed in the Combined Treatment of Red Yeast Rice and Lactobacillus Casei in Hyperlipidemic Patients：A Double-Blind Randomized Controlled Clinical Trial

Objective：To observe the effect of combining red yeast rice and Lactobacillus casei（L.casei）in lowering cholesterol in patients with primary hyperlipidemia,the later has also been shown to remove cholesterol in in vitro studies.Methods：A double-blind clinical trial was conducted to evaluate the cholesterol-lowering effect of the combination of red yeast rice and L.casei.Sixty patients with primary hyperlipidemia were recruited and randomized equal y to either the treatment group（red yeast rice＋L.casei）or the control group（red yeast rice＋placebo）.One red yeast rice capsule and two L.casei capsules were taken twice a day.The treatment lasted for 8 weeks,with an extended follow-up period of 4 weeks.The primary endpoint was a difference of serum low-density lipoprotein cholesterol（LDL-C）level at week 8.Results：At week 8,the LDL-C serum level in both groups was lower than that at baseline,with a decrease of 33.85±26.66 mg/dL in the treatment group and 38.11±30.90 mg/dL in the control group;however,there was no statistical difference between the two groups（P〉0.05）.The total cholesterol was also lower than the baseline in both groups,yet without a statistical difference between the two groups.The only statistical y significant difference between the two groups was the average diastolic pressure at week 12,which dropped by 2.67 mm Hg in the treatment group and increased by 4.43 mm Hg in the placebo group（P〈0.05）.The antihypertensive activity may be associated with L.casei.Red yeast rice can significantly reduce LDL-C,total cholesterol and triglyceride.Conclusion：The combination of red yeast rice and L.casei did not have an additional effect on lipid profiles.

Efficacy and safety profile of LCR35 complete freeze-dried culture in irritable bowel syndrome:A randomized,double-blind study

AIM:To assess the effects and safety of Lactobacillus casei rhamnosus LCR35 complete freeze-dried culture(LCR35) in patients suffering from irritable bowel syndrome(IBS).METHODS:A randomized,double-blind pilot study was performed in 50 patients complaining of IBS symptoms complying with RomeⅢcriteria.Patients were allocated to receive either LCR35(n = 25) at a minimum daily dose of 6 × 108 colony forming units or placebo(n = 25) for 4 wk.At inclusion,after treatment and 2 wk later,patients completed the IBS severity scale.Change from baseline in the IBS severity score at the end of treatment was the primary efficacy criterion.Changes were compared between groups in the whole population and in IBS subtypes(IBS with predominance of constipation,IBS with predominance of diarrhoea,mixed IBS,unsubtyped IBS).The presence of lactobacillus casei rhamnosus in stools was investigated at inclusion and at the end of treatment.The gastrointestinal quality of life questionnaire and the hospital anxiety and depression(HAD) scale were also completed.RESULTS:Both groups were balanced for baseline characteristics.In 85% of patients,stool analyses showed that lactobacillus casei rhamnosus able to survive in the digestive tract.In the whole population,improvements in the IBS severity score did not differ significantly between treatments with a 25% decrease after 4-wk treatment,and a 15% decrease from baseline 2 wk later in both groups.In IBS subgroups,statistical analysis could not be performed due to small sample size,but a clinical response in favour of LCR35 was observed in IBS patients with predominance of diarrhoea:no change in the symptom severity score was seen with the placebo after 4 wk treatment,whereas a clinically relevant decrease occurred with LCR35(-37% vs-3%).Furthermore,in spite of an increase in symptom intensity,the IBS severity score was maintained below the baseline value 2 wk later with LCR35(-19% from baseline),whilst a slight 5% increase from baseline was observed with placebo.In the IBS subgroup with predominance of diarrhoea only,a clinically relevant decrease in abdominal pain severity score(-36%)was observed with LCR35,whereas no change occurred with placebo.In mixed IBS patients,the 20% and 30% decreases in the IBS severity score observed after treatment with LCR35 and placebo,respectively,were maintained 2 wk later in both groups.A clinical response slightly in favour of placebo was observed at the end of the treatment period in IBS patients with predominance of constipation(-41% vs-20%) and unsubtyped IBS patients(-47% vs-17%),with the same value maintained 2 wk later.In both groups,no clinically relevant changes were observed either for the gastrointestinal quality of life index or HAD score.Thus,these results suggest that sub-grouping of IBS patients may be important for optimizing treatment responses by the physician.CONCLUSION:This pilot study suggests that LCR35 could have some efficacy in IBS patients complaining of diarrhoea.These preliminary results need to be conf irmed in larger studies.

Fermented soy whey induced changes on intestinal microbiota and metabolic influence in mice

Soy whey(SW)is generated as process waste while preparing soy protein isolates(SPI),and causing severe environmental pollution.Therefore,its value-added utilization is of prime importance for transforming and upgrading traditional industry.This study aims to utilize SW as a substrate for the growth of probiotics and produce a SW based synbiotics.By a series of trials,the effect of the dietary supplementation with this fermented SW(FSW)was analyzed on ICR mice's body weight,metabolites,and intestinal microbiota in 4 weeks.The results showed that,when SW was concentrated 15 times,the count of viable Lactobacillus casei reached 3.4×10^(9) CFU/mL by liquid fermentation method,which was the highest viable cell count among all test strains.In this FSW,the protein,amino acid,total dietary fibre,soluble dietary fibre,and oligosaccharide were 2.10%,1.63%,0.52%,0.51% and 0.79%,respectively.Compared to two control group,the total yields of the short chain fatty acids(SCFAs)were significantly improved(75%-125% at average),while the SCFAs structure was also significantly changed(especially acetic acid and butyrate)in the faeces of mice fed FSW.Meanwhile,FSW dietary addition was associated with the diversity and richness of the intestinal microbiota.Obviously,with mice's body weight loss,Firmicutes/Bacteroides ratio reduced accordingly(<1.21),and the abundance of Akkermansia muciniphila was significantly increased(the maximum amount was about 0.013%).In summary,our results indicated that the dietary supplementation of FSW affected mice's intestinal microbiota and metabolism and improved their health profile.