Formulas containing live probiotic bacteria

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Long-term consumption of infant formulas containing live probiotic bacteria: tolerance and safety.

BACKGROUND Nonpathogenic live bacteria are consumed as food by many children, particularly in the form of yogurt. The tolerance and safety of long-term consumption of specific types and strains of probiotic bacteria are not well documented. OBJECTIVE The goal was to evaluate tolerance to formulas containing 2 levels of probiotic supplementation and effects on growth, general clinical status, ...

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Microencapsulation of live probiotic bacteria.

Scientific research regarding the use of live bacterial cells for therapeutic purposes has been rapidly growing over the years and has generated considerable interest to scientists and health professionals. Probiotics are defined as essential live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Due to considerable beneficial health effects, thes...

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Pili in Probiotic Bacteria

The ability to adhere to intestinal epithelial tissue and mucosal surfaces is a key criterion in selecting probiotics. Adhesion is considered to be a prerequisite for successful colonization and survival in the gastrointestinal tract to provide persistent beneficial effects to the host. Bacteria express a multitude of surface components that mediate adherence. Pili or fimbriae are surface adhes...

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Microencapsulation of Probiotic Bacteria:

In the recent past, there has been an explosion of probiotic health-based products. Many reports indicated that there is poor survival of probiotic bacteria in these products. Further, the survival of these bacteria in the human gastro-intestinal system is questionable. Providing probiotic living cells with a physical barrier against adverse environmental conditions is therefore an approach cur...

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The Vaibility of Probiotic Bacteria and Characteristics of Un-cultured Cream Containing Inulin

The effect of different levels of inulin (0, 1.5 and 3 %) and probiotic bacteria including Lactobacillus acidophilus and Lactobacillus casei on chemical properties (pH and titratable acidity) and viable count of probiotic strain of sweet cream during 30 days for 15-day interval at 4°C were studied. All experiments were carried out in three replications. The results showed that...

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ژورنال

عنوان ژورنال: The American Journal of Clinical Nutrition

سال: 2004

ISSN: 0002-9165,1938-3207

DOI: 10.1093/ajcn/80.3.783