This study aimed at investigating the influence of different variants of bacterial starter cultures on the metabolism of the bacteria used, cheese protein digestibility, and fatty acid profile. The ...results revealed that lactic acid bacteria had a significant effect on the proportions of fatty acids in cheeses, with saturated fatty acids being predominant in in all cheese variants. Fatty acid proportions are complex and depend on the type of cheese culture and monoculture used. Additionally, the analysis of fatty acid composition showed variations in the proportion of saturated and unsaturated fatty acids, impacting the values of atherogenic and thrombogenic indices. Notably, the atherogenic index was highest in samples of mature cheeses obtained from a typical mesophilic cheese culture, whereas it was lowest in samples of fresh milk and mature cheeses obtained from a mesophilic cheese culture and monocultures of Lacticaseibacillus casei and Propionibacterium. The study also highlighted the influence of lactobacilli on the content of available free lysine, glycine, and methionine in cheese proteins. Mature cheeses obtained with Propionibacterium and L. casei starter cultures exhibited higher free lysine and glycine content compared with fresh cheeses and those obtained solely with the cheese culture. Additionally, mature cheeses obtained with starter cultures of mesophilic cheese culture, Propionibacterium, and L. casei had the highest free methionine content. Based on these findings, it is evident that the choice of cheese making cultures and monocultures can significantly affect the fatty acid composition and amino acid content of cheese and fresh milk, potentially bearing important health implications.
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IZUM, KILJ, NUK, PILJ, PNG, SAZU, UL, UM, UPUK
In recent years, scientists have been particularly interested in the gut-brain axis, as well as the impact of probiotics on the nervous system. This has led to the creation of the concept of ...psychobiotics. The present review describes the mechanisms of action of psychobiotics, their use in food products, and their viability and survival during gastrointestinal passage. Fermented foods have a high potential of delivering probiotic strains, including psychobiotic ones. However, it is important that the micro-organisms remain viable in concentrations ranging from about 10
to 10
CFU/mL during processing, storage, and digestion. Reports indicate that a wide variety of dairy and plant-based products can be effective carriers for psychobiotics. Nonetheless, bacterial viability is closely related to the type of food matrix and the micro-organism strain. Studies conducted in laboratory conditions have shown promising results in terms of the therapeutic properties and viability of probiotics. Because human research in this field is still limited, it is necessary to broaden our understanding of the survival of probiotic strains in the human digestive tract, their resistance to gastric and pancreatic enzymes, and their ability to colonize the microbiota.
This study investigates the potential of using fermentation and germination can alter the nutritional and sensory properties of bean-based beverages (BBs) and lentil-based beverages (LBs). The ...research examines the impact on B vitamins, dietary fiber, glycemic index (GI), isoflavones, and volatile compounds. In addition, the influence of germination, fermentation, and the addition of raspberry–cranberry pulp on the sensory properties was investigated. Germination was found to increase the levels of specific B vitamins, isoflavones, and dietary fiber while decreasing the GI. The microorganisms involved in fermentation showed the ability to synthesize thiamine, riboflavin, and pyridoxine. However, the changes in volatile compounds due to fermentation had a negative impact on the sensory quality of the beverages. The study suggests that the sensory quality of BBs and LBs could be enhanced by incorporating raspberry–cranberry pulp. Although germination and fermentation improved the nutritional properties of the beverages, the study highlights the need for further research to enhance their sensory quality.
•Beans and lentils are good raw materials for the production of new milk substitutes.•Germination increased the food content and thereby lowered the glycemic index.•Microorganisms in starter cultures showed the ability to produce B vitamins.•Aldehydes and alcohols dominated the volatile compounds in the beverages.•The addition of fruit pulp improved the sensory quality of legume-based beverages.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NLZOH, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UILJ, UL, UM, UPCLJ, UPUK, ZAGLJ, ZRSKP
The present study aimed to analyze the effect of the addition of whole and milled flaxseed on the quality characteristics of yogurt. In the first stage of the research, the optimal dose of flaxseed ...was determined. In the second stage of the research, it was assessed whether the selected qualities of yogurt were affected by the form of flaxseed (whole or milled) and the time of addition (before or after fermentation). The yogurts obtained were stored at 5 °C for 21 days, and the changes in active acidity, apparent viscosity, syneresis, and the number of yogurt bacteria were determined. The results of the second stage of the study were subjected to two-way analysis of variance (ANOVA) (p < 0.05). The study showed that the addition of milled flaxseed to yogurts in the amount of 1% was optimal. Time and form of flaxseed supplementation significantly influenced the changes in active acidity, apparent viscosity, and syneresis in the tested yogurts. The addition of flaxseed did not significantly change the content of yogurt bacteria. The results indicate that to achieve increased apparent viscosity and reduced syneresis, it is more advantageous to use milled flaxseed rather than whole flaxseed.
Introduction and objective Female physiological urinary incontinence may occur in the reproductive age, but the incidence of uncontrolled urination increases in the postmenopausal period. Urinary ...incontinence is playing an increasingly important social and economic role. In recent years, there has been a marked increase in the number of patients affected by incontinence symptoms presenting to the doctor due to urinary tract diseases. The main aim of the study was to investigate the prevalence of urinary incontinence among patients receiving medical care in selected institutions located in the Łódz region of Poland, and factors increasing risk of the disease. Material and methods The study was conducted between January – September 2021 among women receiving health care in selected facilities in the Łódż region. The study was conducted with the use of the authors’ original, anonymous survey questionnaire consisting of 43 questions. The patients were asked to complete the survey questionnaire while waiting for an appointment at the doctor’s surgery. Completed survey questionnaires were returned by 117 women. Results Of the 117 interviewed women, the majority, i.e. 63 people (53.9%), admitted that they had noticed the problem of incontinence. Of these 63 women, the largest number, i.e. 25 (f=0.4), admitted to losing urine 2–3 times a week. Conclusions In view of the high prevalence of urinary incontinence among the studied women, there is a need to take action to disseminate knowledge about risk factors and methods of prevention of incontinence.
Probiotic bacteria administered directly after birth to preterm neonates may improve gastrointestinal function and may reduce the incidence of late-onset sepsis, which is a frequent complication in ...this group.
The main objective of this study was to evaluate whether a new probiotic bacterial mixture of
KL53A and
PB04 given to preterm, low-birth-weight neonates would influence composition of their gut microbiota and sepsis rates.
This study was a multicenter, randomized, double-blind, placebo-controlled trial conducted in clinical centers of neonatal care in Poland. A probiotic or placebo preparation was given twice daily to 181 preterm low-birth-weight neonates who were eligible for enteral feeding between July 2012 and July 2013. The probiotic was given to 90 neonates, while placebo was given to 91 neonates. The gut microbiota was monitored by microbiological analysis of stool samples. Sepsis episodes were detected on the basis of clinical and laboratory findings and confirmed by blood cultures.
Tested probiotic administration resulted in continuous increase of the
and
counts in the gut microbiota. The applied tested strains successfully colonized the neonates gut since they were present in over 90% of stool samples, which was confirmed by molecular analysis. Regardless of the study group (probiotic or placebo),
colonization correlated with lower staphylococcal sepsis incidence, which was irrespective of whether probiotics were given. No sepsis case caused by strains included in study probiotic was recorded.
Appropriately selected and characterized probiotic bacteria may be safely given to preterm neonates to normalize their distorted gut microbiota and may contribute to lower staphylococcal sepsis rates.
Celem pracy było określenie wpływu procesu kiełkowania nasion na zawartość wybranych węglowodanów i polifenoli ogółem w napojach z fasoli białej. Materiał doświadczalny stanowiły napoje otrzymane z ...nasion fasoli białej ‘Piękny Jaś Karłowy’ (Phaseolus vulgaris L.). Napoje otrzymano z fasoli poddawanej oraz niepoddawanej procesowi kontrolowanego kiełkowania. Oznaczenie zawartości wybranych węglowodanów (fruktozy, sacharozy, maltozy, rafinozy i stachiozy) przeprowadzono z użyciem wysokosprawnej chromatografii cieczowej (HPLC) z detekcją refraktometryczną. Całkowitą zawartość polifenoli oznaczono metodą Folina-Ciocalteu'a i wyrażono w równoważnikach kwasu galusowego. Wykazano, że zastosowanie procesu kiełkowania nasion w istotny sposób wpłynęło na całkowitą zawartość polifenoli oraz na zawartość sacharozy, rafinozy i stachiozy w badanych napojach z fasoli. Zwiększenie zawartości polifenoli i zmniejszenie zawartości wskazanych węglowodanów odnotowano w przypadku napojów z fasoli, której nasiona zostały poddane procesowi kiełkowania przez 3 dni. Dotychczas prowadzone badania dotyczące zmian zawartości polifenoli i węglowodanów pod wpływem procesu kiełkowania dotyczyły głównie samych nasion roślin strączkowych. Brakuje opracowań dotyczących wpływu tego procesu w odniesieniu do napojów roślinnych wytwarzanych z tych surowców. Proces kiełkowania przyczynił się do rozkładu oligosacharydów nieulegających trawieniu w przewodzie pokarmowym człowieka i do zwiększenia zawartości polifenoli w badanych napojach z fasoli. Kiełkowanie jest procesem, który pozwala na otrzymanie napojów roślinnych z nasion roślin strączkowych o zwiększonej wartości żywieniowej.
Aim: Probiotic bacteria administered directly after birth to preterm neonates may improve gastrointestinal function and may reduce the incidence of late-onset sepsis, which is a frequent complication ...in this group. Purpose: The main objective of this study was to evaluate whether a new probiotic bacterial mixture of Lactobacillus rhamnosus KL53A and Bifidobacterium breve PB04 given to preterm, low-birth-weight neonates would influence composition of their gut microbiota and sepsis rates. Patients and methods: This study was a multicenter, randomized, double-blind, placebo-controlled trial conducted in clinical centers of neonatal care in Poland. A probiotic or placebo preparation was given twice daily to 181 preterm low-birth-weight neonates who were eligible for enteral feeding between July 2012 and July 2013. The probiotic was given to 90 neonates, while placebo was given to 91 neonates. The gut microbiota was monitored by microbiological analysis of stool samples. Sepsis episodes were detected on the basis of clinical and laboratory findings and confirmed by blood cultures. Results: Tested probiotic administration resulted in continuous increase of the Lactobacillus and Bifidobacterium counts in the gut microbiota. The applied tested strains successfully colonized the neonates gut since they were present in over 90% of stool samples, which was confirmed by molecular analysis. Regardless of the study group (probiotic or placebo), B. breve colonization correlated with lower staphylococcal sepsis incidence, which was irrespective of whether probiotics were given. No sepsis case caused by strains included in study probiotic was recorded. Conclusion: Appropriately selected and characterized probiotic bacteria may be safely given to preterm neonates to normalize their distorted gut microbiota and may contribute to lower staphylococcal sepsis rates. Keywords: probiotics, LBW neonates, staphylococcal sepsis, gut microbiota, Lactobacillus, Bifidobacterium
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