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Salvador Genovés - One of the best experts on this subject based on the ideXlab platform.

  • Novel probiotic Bifidobacterium bifidum CECT 7366 strain active against the pathogenic bacterium Helicobacter pylori
    Applied and Environmental Microbiology, 2011
    Co-Authors: Empar Chenoll, B. Casinos, P. Astals, P. Balbarie, Elena Bataller, Juan Echevarria, J. R. Iglesias, Daniel Ramón, Salvador Genovés
    Abstract:

    Helicobacter pylori is considered one of the major risk factors underlying the development of gastritis and gastric and duodenal ulcers. Moreover, 50% of the population carries this bacterium, and consequently, when it is detected, eradication of H. pylori is strongly recommended. Regarding the use of probiotics as functional agents, several studies have shown that there is a direct relationship between the addition of certain probiotic bacteria and in vitro inhibition of H. pylori; however, in vivo studies showing bifidobacterial activity against H. pylori remain scarce. In this study, a Bifidobacterium bifidum strain which proved active in vitro against H. pylori has been isolated, with inhibition levels reaching 81.94% in the case of the supernatant and even 94.77% inhibition for supernatant purified by cationic exchange followed by an inverse phase. In vivo studies using a BALB/c mouse model have proved that this strain partially relieves damage to gastric tissues caused by the pathogen and also decreases the H. pylori pathogenicity ratio. This novel strain fulfills the main properties required of a probiotic (resistance to gastrointestinal juices, biliary salts, NaCl, and low pH; adhesion to intestinal mucus; and sensitivity to antibiotics). Furthermore, the absence of undesirable metabolites has been demonstrated, and its food safety status has been confirmed by acute ingestion studies in mice. In summary, the results presented here demonstrate that Bifidobacterium bifidum CECT 7366 can be considered a probiotic able to inhibit H. pylori both in vitro and in vivo.

Mohammad Hossein Marhamatizadeh - One of the best experts on this subject based on the ideXlab platform.

  • effect of tarragon on the growth of lactobacillus acidophilus and Bifidobacterium bifidum in probiotic dairy products
    BioTechnology: An Indian Journal, 2014
    Co-Authors: Mohammad Hossein Marhamatizadeh, Hossein Pahlavan, Zohreh Marhamati, Keramat Rahmanian
    Abstract:

    The objective of this study was to investigate the effects of different doses of tarragon on the growth of two probiotic bacteria, Lactobacillus acidophilus and Bifidobacterium bifidum (together) in milk and yoghurt produced in the first and second phases, respectively. The products were then examined in terms of PH, acidity and microbe counting during the incubator setting period and their respective permanence. In day 14, the production quantities of the products were evaluated by sensory method. The results of the questionnaires filled by 30 people in statistical–descriptive test were analyzed using SPSS software version 17 system. In the samples containing both bacteria, Lactobacillus acidophilus and Bifidobacterium bifidum (together), it was observed that the increased concentration of tarragon create a favorable taste of yoghurt and the yoghurt sample with %1 tarragon was with the best taste. The testifier and the yoghurt containing%1 tarragon were of greater permanence than the other samples. The bioability of probiotic bacteria was measured by direct counting method. Duration of the product permanence was determined within 21 days. Upon examination of the results, it was revealed that the increased concentration of tarragon had a positive effect on the growth of the probiotic bacteria, Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic milk and yoghurt. To evaluate the effect of tarragon on the amount of the probiotic yoghurt protein, the control sample and the yoghurt sample containing%3 tarragonwere tested, it was observed that the amount of protein in the sample with%3 tarragon was more than the control sample.

  • The Effect of Coffee Extract on the Growth and Viability of Lactobacillus acidophilus and Bifidobacterium bifidum in Probiotic Milk and Yoghurt
    2014
    Co-Authors: Mohammad Hossein Marhamatizadeh, E. Ehsandoost, P Gholami
    Abstract:

    The aim of this study was to determine the suitability of different doses (0, 0.4, 0.8 and 1.2%) of coffee extract on fermentation and survival of Lactobacillus acidophilus and Bifidobacterium bifidum in milk and yoghurt. The produced samples were examined in terms of pH, acidity and microbial count during incubation period and permanence. The number of Lactobacillus acidophilus and Bifidobacterium bifidum in the coffee milk and yoghurts were significantly higher than those in the control milk and yoghurt. Increased concentrations of coffee extract create a favorable taste in milk and yoghurt in the samples containing Lactobacillus acidophilus and Bifidobacterium bifidum. The investigation showed that the yoghurt containing 0.8% coffee extract had superior taste and color. The samples with 0.4% coffee extract in milk and yoghurt had increased viscosity as compared to other samples investigated. The bioability of probiotic bacteria was measured by direct counting method. In day seven, the organoleptic properties of milk and yoghurt were evaluated. Higher sensory scores were obtained by the addition of 0.8% coffee extract in milk and yoghurt. The results suggest that coffee extract promoted the metabolic activity of lactic acid bacteria in milk and yoghurt. According to the findings, addition of coffee extract to milk and yoghurt might be recommended to take the advantage of their beneficial properties on human health attributed to the antioxidant and antimicrobial activities. Coffee extract might also enhance the functional properties of milk and yoghurt with potential therapeutic values for treatments.

  • The Effect of Dorema Aucheri on the Activities of Bifidobacterium bifidum and Lactobacillus Acidophilus in Probiotic Milk and Yoghurt
    International journal of Advanced Biological and Biomedical Research, 2013
    Co-Authors: Sadegh Zafari, Mohammad Hossein Marhamatizadeh, Parisa Azadneya
    Abstract:

    Chicory plant (Dorema aucheri) belongs to Asteraceae family and contains flavonoids. Milk is a mixture of protein, fat, lactose, minerals. This research carried out in order to evaluate the effect of chicory plant on the activities of Bifidobacterium bifidum and lactobacillus acidophilus. Four containers containing a liter of 1.5 % sterilized skim milk were selected as four group in order to produce milk containing probiotic Bifidobacterium bifidum, then 0.33 gr starter of Bifidobacterium bifidum added and after that 0 %, 0.03%, 0.06% and 0,09% the powder of Dorema aucheri  were added. Samples were considered based on pH, acidity and microbes count. Sensory evaluation was done in fourteenth day. Results showed the maximum activity of bacteria was recorded in fourteenth day so that when this value was increased, the acidity also was being increased. Consistency time of product was determined 21 days and also bacteria indicated significant progress on MRS agar

  • The Effect of Cichorium Intybus on the Activities of Bifidobacterium bifidum and Lactobacillus Acidophilus in Probiotic Milk and Yoghurt
    International journal of Advanced Biological and Biomedical Research, 2013
    Co-Authors: Abbas Azimi, Mohammad Hossein Marhamatizadeh, Parisa Azadneya
    Abstract:

    Chicory plant (Cichorium intybus) belongs to Asteraceae family and contains flavonoids. This research carried out in order to evaluate the effect of chicory plant on the activities of Bifidobacterium bifidum and lactobacillus acidophilus. Four containers containing a liter of 1.5 % sterilized skim milk were selected as four group in order to produce milk containing probiotic Bifidobacterium bifidum, then 0.33 gr starter of Bifidobacterium bifidum added and after that 0 %, 0.03%, 0.06% and 0,09% the powder of Cichorium intybus were added. Samples were considered based on pH, acidity and microbes count. Sensory evaluation was done in fourteenth day. The questionnaire results were analyzed by SPSS software based on descriptive statistics. The viability of probiotic bacteria were considered based on direct count. Results showed the maximum activity of bacteria was recorded in fourteenth day so that when this value was increased, the acidity also was being increased. Consistency time of product was determined 21 days and also bacteria indicated significant progress on MRS agar

  • EFFECTS OF DILL EXTRACT (ANETHUMGRAVEOLENS L.) ON GROWTH AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS AND Bifidobacterium bifidum IN PROBIOTIC MILK AND YOGHURT
    2012
    Co-Authors: Mohammad Hossein Marhamatizadeh, F Jafari, Sarah Rezazadeh
    Abstract:

    This study was undertaken to determine the suitability of different doses (0, 0.2, 0.4 and 0.6%) of dill extract (Anethumgraveolens L.) for production of probiotic milk and yoghurt by two lactic acid bacteria (Lactobacillus acidophilus and Bifidobacterium bifidum) that can be used in formulation of dairy products. The produced samples were then examined in terms of pH, acidity and microbial count during the incubation period and permanence. In day seven, the products were sensory evaluated. The results of the filled questionnaires in statistical descriptive test were analyzed using SPSS version 17. In the samples containing Lactobacillus acidophilus and Bifidobacterium bifidum, it was observed that increased concentrations of dill extract create a favorable taste in yoghurt. The investigation showed that the yoghurt containing 0.6% dill extract had the best for taste, color and insolubility. The control sample and yoghurt containing 0.2% had greater viscosity than the other samples investigated. The bio ability of probiotic bacteria was measured by direct counting method. The shelf lives of products were determined to be 21 days during which the bacterial count decreased but not less than 10 . There was no significant difference between the samples with 9 Bifidobacterium bifidum in terms of sensory features. In this investigation, the effect of probiotic Lactobacillus acidophilus and Bifidobacterium bifidum milk and yoghurt containing dill extract on cholesterol and triglyceride levels of laboratory rats were evaluated. The results showed that milk with Bifidobacterium bifidum was more effective in reducing cholesterol than the milk with Lactobacillus acidophilus. However, the probiotic Lactobacillus milk with dill extract was more effective in reducing serum triglyceride in the rats.

K.m.k. Kebary - One of the best experts on this subject based on the ideXlab platform.

  • Viability of Bifidobacterium bifidum and its effect on quality of frozen Zabady
    Food Research International, 1996
    Co-Authors: K.m.k. Kebary
    Abstract:

    Abstract It has been made possible to make a good quality frozen Zabady with Bifidobacterium bifidum. Normal Zabady culture was replaced at the rate of 33% and 50% with either Bifidobacterium bifidum DI (D1 and D2) or Bifidobacterium bifidum BB12 (H1 and H2), respectively, during the manufacture of Zabady (set-type yoghurt) from which frozen Zabady was made. Neither the strain nor the amount of bifidobacteria affected significantly (P > 0.05) the specific gravity and weight per liter of mixes. Mixes made with bifidobacteria had higher freezing point and pH values, and lower acidity. This decrease or increase was proportional to the amount of added bifidobacteria. Adding bifidobacteria increased the overrun, melting resistance and improved the organoleptic properties of the resultant frozen Zabady. Although all frozen Zabady were acceptable over 5 weeks frozen storage, samples made with bifidobacteria were more acceptable. Frozen storage for 5 weeks did not significantly (P > 0.05) affect pH, titratable acidity, total solid content and organoleptic properties of frozen Zabady. The survival of bifidobacteria increased as the amount of added bifidobacteria increased. The number of bifidobacteria decreased at a different rate throughout the storage period. Treatments made with 50% bifidobacteria had the highest survival rate, while treatment made with normal culture had the lowest survival rate. The numbers of bifidobacteria which survived even after 5 weeks of frozen storage in frozen Zabady made with bifidobacteria ( > 107) was higher than the minimum level that should be present to achieve the beneficial effect of bifidobacteria (105 to 106 ml−1). Therefore frozen Zabady could be used as a good source for this probiotic bacteria. Total bacterial counts decreased as the storage period progressed. The decrease of total bacterial counts increased as the amount of added bifidobacteria increased.

Borja Sánchez - One of the best experts on this subject based on the ideXlab platform.

Jihyun F. Kim - One of the best experts on this subject based on the ideXlab platform.