Almond pudding is a common traditional Iranian complementary food for infants after starting solid foods. Escherichia coli O157:H7 is one of the leading pathogenic microorganisms that cause serious foodborne disease i...Almond pudding is a common traditional Iranian complementary food for infants after starting solid foods. Escherichia coli O157:H7 is one of the leading pathogenic microorganisms that cause serious foodborne disease in different populations including infants. The large intestine of breast-fed infants is colonized predominantly by bifidobacteria, which have a protective effect against acute diarrhea. The study objective of this research was to screen the survival characteristics of E. coli O157:H7 as well as four strains of Bifidobacterium subspecies (spp.) in almond pudding. The bacterial strains were studied after three and six hours of incubation at 37℃ in-vitro. Luria-Bertani (LB) broth was used as a basic medium for both Bifidobacterium spp. and E. coli experiments in anaerobic and aerobic conditions, respectively. The viability of Bifidobacterium spp. increased from 2.46 ± 0.2 to 6.57 ±1.3 log10 CFU/ml in low inoculum and from 4.53 ± 0.7 to 7.2 ± 0.4 in high inoculum experiments in 6 hours. However, the growth of E. coli O157:H7 from 3.12 ± 0.2 to 4.99 ± 0.1 log10 CFU/ml was significantly (P < 0.05) lower compared to Bifidobacterium spp. The results illus- trate impaired growth of E. coli O157:H7 and enhanced growth of Bifidobacterium spp. in almond pudding. The finding demonstrated that almond pudding in infant’s diet may indirectly enhance the protection against survival and growth of E. coli O157:H7 by increasing the Bifidobacterium spp. populations in infant’s gastrointestinal system.展开更多
Probiotics have become essential in food safety and health discourse with interest in their availability, stability, nutrition, and health implications. In this paper, an overview of probiotics of yeast and lactic aci...Probiotics have become essential in food safety and health discourse with interest in their availability, stability, nutrition, and health implications. In this paper, an overview of probiotics of yeast and lactic acid, bacterial fermented food is presented. Probiotics of <i>Lactobacillus spp.</i> and <i>Bifidobacterium spp</i>.’s activities and processes within the human intestinal system are examined. Yeast and lactic acid bacterial (LAB) fermented foods from classified food groups such as vegetables, cereals, and grains, soybean, milk, fish, meat, and beverages are examined. This paper focuses on probiotic (microorganism) strains identified with food and their potential health and nutrition benefits. Finally, the impact of processing parameters and non-process factors on probiotics potential in fermented food is investigated.展开更多
It is controversial whether universal screening for bacterial vaginosis (BV) should be done in the early stages of pregnancy in order to prevent preterm birth. In particular, whether the intermediate vaginal flora typ...It is controversial whether universal screening for bacterial vaginosis (BV) should be done in the early stages of pregnancy in order to prevent preterm birth. In particular, whether the intermediate vaginal flora type should be included in the group to be treated for BV. This vaginal smear type is a mixture of Lactobacillus and Gardnerella or Bacteroides spp. We examined three vaginal flora types, excluding the mixed-type, with a Nugent Score of 4 and evaluated their significance in achieving term delivery. The subjects were pregnant women who were examined at our Hospital between June 2009 and December 2010. Their vaginal swabs were taken at their first prenatal visit and were studied by Gram staining. The resulting Nugent Score 4 organisms were further classified into the following four types: mixed-type, gram-positive cocci type, Bifidobacterium type, and non-bacterial type. The clinical courses for all the types except “mixed-type” were followed-up. Among the 566 pregnant women, 58 (10.2%) had a Nugent Score of 4. There were 38 cases of mixed-type (65.5%), 3 cases of gram-positive cocci type (5.2%), 10 cases of Bifidobacterium type (17.2%), and 7 cases of non-bacterial type (12.1%). The three women with the gram-positive cocci type attained successful term delivery despite two of them experiencing GBS infection and requiring treatment with penicillin and tocolytics. Among the 10 cases of Bifidobacterium type, 5 cases were term delivery with no therapy, 3 cases were term delivery with metronidazole treatment and 2 cases were preterm birth with maternal complications. Among the 7 cases of non-bacterial type, 6 cases were diagnosed with preterm PROM, and 5 of them resulted in preterm birth despite prophylactic antibiotic therapy. Classification of smears with a Nugent score of 4 into four bacterial morphotypes may be effective, for required treatment may vary depending on the morphotype.展开更多
文摘Almond pudding is a common traditional Iranian complementary food for infants after starting solid foods. Escherichia coli O157:H7 is one of the leading pathogenic microorganisms that cause serious foodborne disease in different populations including infants. The large intestine of breast-fed infants is colonized predominantly by bifidobacteria, which have a protective effect against acute diarrhea. The study objective of this research was to screen the survival characteristics of E. coli O157:H7 as well as four strains of Bifidobacterium subspecies (spp.) in almond pudding. The bacterial strains were studied after three and six hours of incubation at 37℃ in-vitro. Luria-Bertani (LB) broth was used as a basic medium for both Bifidobacterium spp. and E. coli experiments in anaerobic and aerobic conditions, respectively. The viability of Bifidobacterium spp. increased from 2.46 ± 0.2 to 6.57 ±1.3 log10 CFU/ml in low inoculum and from 4.53 ± 0.7 to 7.2 ± 0.4 in high inoculum experiments in 6 hours. However, the growth of E. coli O157:H7 from 3.12 ± 0.2 to 4.99 ± 0.1 log10 CFU/ml was significantly (P < 0.05) lower compared to Bifidobacterium spp. The results illus- trate impaired growth of E. coli O157:H7 and enhanced growth of Bifidobacterium spp. in almond pudding. The finding demonstrated that almond pudding in infant’s diet may indirectly enhance the protection against survival and growth of E. coli O157:H7 by increasing the Bifidobacterium spp. populations in infant’s gastrointestinal system.
文摘Probiotics have become essential in food safety and health discourse with interest in their availability, stability, nutrition, and health implications. In this paper, an overview of probiotics of yeast and lactic acid, bacterial fermented food is presented. Probiotics of <i>Lactobacillus spp.</i> and <i>Bifidobacterium spp</i>.’s activities and processes within the human intestinal system are examined. Yeast and lactic acid bacterial (LAB) fermented foods from classified food groups such as vegetables, cereals, and grains, soybean, milk, fish, meat, and beverages are examined. This paper focuses on probiotic (microorganism) strains identified with food and their potential health and nutrition benefits. Finally, the impact of processing parameters and non-process factors on probiotics potential in fermented food is investigated.
文摘It is controversial whether universal screening for bacterial vaginosis (BV) should be done in the early stages of pregnancy in order to prevent preterm birth. In particular, whether the intermediate vaginal flora type should be included in the group to be treated for BV. This vaginal smear type is a mixture of Lactobacillus and Gardnerella or Bacteroides spp. We examined three vaginal flora types, excluding the mixed-type, with a Nugent Score of 4 and evaluated their significance in achieving term delivery. The subjects were pregnant women who were examined at our Hospital between June 2009 and December 2010. Their vaginal swabs were taken at their first prenatal visit and were studied by Gram staining. The resulting Nugent Score 4 organisms were further classified into the following four types: mixed-type, gram-positive cocci type, Bifidobacterium type, and non-bacterial type. The clinical courses for all the types except “mixed-type” were followed-up. Among the 566 pregnant women, 58 (10.2%) had a Nugent Score of 4. There were 38 cases of mixed-type (65.5%), 3 cases of gram-positive cocci type (5.2%), 10 cases of Bifidobacterium type (17.2%), and 7 cases of non-bacterial type (12.1%). The three women with the gram-positive cocci type attained successful term delivery despite two of them experiencing GBS infection and requiring treatment with penicillin and tocolytics. Among the 10 cases of Bifidobacterium type, 5 cases were term delivery with no therapy, 3 cases were term delivery with metronidazole treatment and 2 cases were preterm birth with maternal complications. Among the 7 cases of non-bacterial type, 6 cases were diagnosed with preterm PROM, and 5 of them resulted in preterm birth despite prophylactic antibiotic therapy. Classification of smears with a Nugent score of 4 into four bacterial morphotypes may be effective, for required treatment may vary depending on the morphotype.
