The Experts below are selected from a list of 9195 Experts worldwide ranked by ideXlab platform
Arthur C. Ouwehand - One of the best experts on this subject based on the ideXlab platform.
-
probiotic lactobacilli in a semi soft Cheese survive in the simulated human gastrointestinal tract
International Dairy Journal, 2009Co-Authors: Henna Mäkeläinen, Sofia Forssten, Linda Granlund, Kaisa Olli, Nina Rautonen, Arthur C. OuwehandAbstract:In this study, probiotics Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in Cheese were studied using models simulating the human gastrointestinal tract with the aim of investigating whether the Cheese matrix affected the survival and metabolic properties of these probiotic strains. Probiotics in Cheese survived in the simulated upper gastrointestinal tract model, and numbers of L. acidophilus, L. rhamnosus and total lactobacilli were increased in the colonic fermentation simulations of the probiotic Cheese when compared with the non-probiotic Cheese used as a control. The Cheese matrix also beneficially affected cyclooxygenase-gene expression of colonocytes in a cell culture model. Freeze-dried probiotics, which were also analysed in the colonic simulator, showed similar changes in Lactobacillus numbers, although gave a stronger increase and also affected other microbial groups. These results indicate that the probiotic microbes in Cheese survive in the gastrointestinal tract and that the Cheese matrix does not seem to affect the probiotic survival.
Henna Mäkeläinen - One of the best experts on this subject based on the ideXlab platform.
-
probiotic lactobacilli in a semi soft Cheese survive in the simulated human gastrointestinal tract
International Dairy Journal, 2009Co-Authors: Henna Mäkeläinen, Sofia Forssten, Linda Granlund, Kaisa Olli, Nina Rautonen, Arthur C. OuwehandAbstract:In this study, probiotics Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in Cheese were studied using models simulating the human gastrointestinal tract with the aim of investigating whether the Cheese matrix affected the survival and metabolic properties of these probiotic strains. Probiotics in Cheese survived in the simulated upper gastrointestinal tract model, and numbers of L. acidophilus, L. rhamnosus and total lactobacilli were increased in the colonic fermentation simulations of the probiotic Cheese when compared with the non-probiotic Cheese used as a control. The Cheese matrix also beneficially affected cyclooxygenase-gene expression of colonocytes in a cell culture model. Freeze-dried probiotics, which were also analysed in the colonic simulator, showed similar changes in Lactobacillus numbers, although gave a stronger increase and also affected other microbial groups. These results indicate that the probiotic microbes in Cheese survive in the gastrointestinal tract and that the Cheese matrix does not seem to affect the probiotic survival.
Kaisa Olli - One of the best experts on this subject based on the ideXlab platform.
-
probiotic lactobacilli in a semi soft Cheese survive in the simulated human gastrointestinal tract
International Dairy Journal, 2009Co-Authors: Henna Mäkeläinen, Sofia Forssten, Linda Granlund, Kaisa Olli, Nina Rautonen, Arthur C. OuwehandAbstract:In this study, probiotics Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in Cheese were studied using models simulating the human gastrointestinal tract with the aim of investigating whether the Cheese matrix affected the survival and metabolic properties of these probiotic strains. Probiotics in Cheese survived in the simulated upper gastrointestinal tract model, and numbers of L. acidophilus, L. rhamnosus and total lactobacilli were increased in the colonic fermentation simulations of the probiotic Cheese when compared with the non-probiotic Cheese used as a control. The Cheese matrix also beneficially affected cyclooxygenase-gene expression of colonocytes in a cell culture model. Freeze-dried probiotics, which were also analysed in the colonic simulator, showed similar changes in Lactobacillus numbers, although gave a stronger increase and also affected other microbial groups. These results indicate that the probiotic microbes in Cheese survive in the gastrointestinal tract and that the Cheese matrix does not seem to affect the probiotic survival.
Sofia Forssten - One of the best experts on this subject based on the ideXlab platform.
-
probiotic lactobacilli in a semi soft Cheese survive in the simulated human gastrointestinal tract
International Dairy Journal, 2009Co-Authors: Henna Mäkeläinen, Sofia Forssten, Linda Granlund, Kaisa Olli, Nina Rautonen, Arthur C. OuwehandAbstract:In this study, probiotics Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in Cheese were studied using models simulating the human gastrointestinal tract with the aim of investigating whether the Cheese matrix affected the survival and metabolic properties of these probiotic strains. Probiotics in Cheese survived in the simulated upper gastrointestinal tract model, and numbers of L. acidophilus, L. rhamnosus and total lactobacilli were increased in the colonic fermentation simulations of the probiotic Cheese when compared with the non-probiotic Cheese used as a control. The Cheese matrix also beneficially affected cyclooxygenase-gene expression of colonocytes in a cell culture model. Freeze-dried probiotics, which were also analysed in the colonic simulator, showed similar changes in Lactobacillus numbers, although gave a stronger increase and also affected other microbial groups. These results indicate that the probiotic microbes in Cheese survive in the gastrointestinal tract and that the Cheese matrix does not seem to affect the probiotic survival.
Linda Granlund - One of the best experts on this subject based on the ideXlab platform.
-
probiotic lactobacilli in a semi soft Cheese survive in the simulated human gastrointestinal tract
International Dairy Journal, 2009Co-Authors: Henna Mäkeläinen, Sofia Forssten, Linda Granlund, Kaisa Olli, Nina Rautonen, Arthur C. OuwehandAbstract:In this study, probiotics Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in Cheese were studied using models simulating the human gastrointestinal tract with the aim of investigating whether the Cheese matrix affected the survival and metabolic properties of these probiotic strains. Probiotics in Cheese survived in the simulated upper gastrointestinal tract model, and numbers of L. acidophilus, L. rhamnosus and total lactobacilli were increased in the colonic fermentation simulations of the probiotic Cheese when compared with the non-probiotic Cheese used as a control. The Cheese matrix also beneficially affected cyclooxygenase-gene expression of colonocytes in a cell culture model. Freeze-dried probiotics, which were also analysed in the colonic simulator, showed similar changes in Lactobacillus numbers, although gave a stronger increase and also affected other microbial groups. These results indicate that the probiotic microbes in Cheese survive in the gastrointestinal tract and that the Cheese matrix does not seem to affect the probiotic survival.
