The effect of modified citrus pectin-probiotic on faecal lactobacilli in Balb/c mice

Detalhes bibliográficos
Autor(a) principal: ODUN-AYO,Frederick
Data de Publicação: 2017
Outros Autores: MELLEM,John, REDDY,Lalini
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300478
Resumo: Abstract Intestinal bacteria utilize the constituent of ingested food for their metabolic activities making the gut microbiota a target in the modification of functional foods. This study examines the effect of modified citrus pectin and encapsulated probiotic, Lactobacillus acidophilus ATCC 4356 on colon lactobacilli microbiota in healthy Balb/c mice. Mice were orally administered once daily with modified citrus pectin alginate probiotic, alginate calcium probiotic, modified citrus pectin and water for 28 days. Faecal lactobacilli count were determined using automated colony counter Doc-It® imaging station. The number of faecal lactobacilli in the modified citrus pectin alginate probiotic-treated mice significantly increased at day 7, 14 and 28 [7.99 ± 0.22, 8.32 ± 0.08 and 8.36 ± 0.23 (log10cfu/g) respectively]. A little or no increase in the faecal lactobacilli count was noted in the modified citrus pectin-treated mice. Modified citrus pectin alginate combined with live probiotic, Lactobacillus acidophilus ATCC 4356 supplements can be used as probiotic therapy to improve the intestinal lactobacilli microbiota in healthy host.
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spelling The effect of modified citrus pectin-probiotic on faecal lactobacilli in Balb/c micemodified citrus pectinsupplementslactobacillimicrobeadsAbstract Intestinal bacteria utilize the constituent of ingested food for their metabolic activities making the gut microbiota a target in the modification of functional foods. This study examines the effect of modified citrus pectin and encapsulated probiotic, Lactobacillus acidophilus ATCC 4356 on colon lactobacilli microbiota in healthy Balb/c mice. Mice were orally administered once daily with modified citrus pectin alginate probiotic, alginate calcium probiotic, modified citrus pectin and water for 28 days. Faecal lactobacilli count were determined using automated colony counter Doc-It® imaging station. The number of faecal lactobacilli in the modified citrus pectin alginate probiotic-treated mice significantly increased at day 7, 14 and 28 [7.99 ± 0.22, 8.32 ± 0.08 and 8.36 ± 0.23 (log10cfu/g) respectively]. A little or no increase in the faecal lactobacilli count was noted in the modified citrus pectin-treated mice. Modified citrus pectin alginate combined with live probiotic, Lactobacillus acidophilus ATCC 4356 supplements can be used as probiotic therapy to improve the intestinal lactobacilli microbiota in healthy host.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300478Food Science and Technology v.37 n.3 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.22116info:eu-repo/semantics/openAccessODUN-AYO,FrederickMELLEM,JohnREDDY,Lalinieng2017-09-13T00:00:00Zoai:scielo:S0101-20612017000300478Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2017-09-13T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv The effect of modified citrus pectin-probiotic on faecal lactobacilli in Balb/c mice
title The effect of modified citrus pectin-probiotic on faecal lactobacilli in Balb/c mice
spellingShingle The effect of modified citrus pectin-probiotic on faecal lactobacilli in Balb/c mice
ODUN-AYO,Frederick
modified citrus pectin
supplements
lactobacilli
microbeads
title_short The effect of modified citrus pectin-probiotic on faecal lactobacilli in Balb/c mice
title_full The effect of modified citrus pectin-probiotic on faecal lactobacilli in Balb/c mice
title_fullStr The effect of modified citrus pectin-probiotic on faecal lactobacilli in Balb/c mice
title_full_unstemmed The effect of modified citrus pectin-probiotic on faecal lactobacilli in Balb/c mice
title_sort The effect of modified citrus pectin-probiotic on faecal lactobacilli in Balb/c mice
author ODUN-AYO,Frederick
author_facet ODUN-AYO,Frederick
MELLEM,John
REDDY,Lalini
author_role author
author2 MELLEM,John
REDDY,Lalini
author2_role author
author
dc.contributor.author.fl_str_mv ODUN-AYO,Frederick
MELLEM,John
REDDY,Lalini
dc.subject.por.fl_str_mv modified citrus pectin
supplements
lactobacilli
microbeads
topic modified citrus pectin
supplements
lactobacilli
microbeads
description Abstract Intestinal bacteria utilize the constituent of ingested food for their metabolic activities making the gut microbiota a target in the modification of functional foods. This study examines the effect of modified citrus pectin and encapsulated probiotic, Lactobacillus acidophilus ATCC 4356 on colon lactobacilli microbiota in healthy Balb/c mice. Mice were orally administered once daily with modified citrus pectin alginate probiotic, alginate calcium probiotic, modified citrus pectin and water for 28 days. Faecal lactobacilli count were determined using automated colony counter Doc-It® imaging station. The number of faecal lactobacilli in the modified citrus pectin alginate probiotic-treated mice significantly increased at day 7, 14 and 28 [7.99 ± 0.22, 8.32 ± 0.08 and 8.36 ± 0.23 (log10cfu/g) respectively]. A little or no increase in the faecal lactobacilli count was noted in the modified citrus pectin-treated mice. Modified citrus pectin alginate combined with live probiotic, Lactobacillus acidophilus ATCC 4356 supplements can be used as probiotic therapy to improve the intestinal lactobacilli microbiota in healthy host.
publishDate 2017
dc.date.none.fl_str_mv 2017-07-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300478
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300478
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.22116
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.37 n.3 2017
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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