Some mechanisms of Lactobacillus reuteri action as a probiotic microorganism

Probiotic Lactobacillus reuteri NCIMB 30242 (LRCTM) for Heart Health Benefits

Human-derived probiotic Lactobacillus reuteri strains differentially reduce intestinal inflammation.

Lactobacillus reuteri (L. reuteri) is a probiotic that inhibits the severity of enteric infections and modulates the immune system. Human-derived L. reuteri strains DSM17938, ATCC PTA4659, ATCC PTA 5289, and ATCC PTA 6475 have demonstrated strain-specific immunomodulation in cultured monocytoid cells, but information about how these strains affect inflammation in intestinal epithelium is limite...

Probiotic mechanisms of action.

Probiotics are live microorganisms that provide health benefits to the host when ingested in adequate amounts. The strains most frequently used as probiotics include lactic acid bacteria and bifidobacteria. Probiotics have demonstrated significant potential as therapeutic options for a variety of diseases, but the mechanisms responsible for these effects have not been fully elucidated yet. Seve...

Preparation of a Whey-Based Probiotic Product with Lactobacillus reuteri and Bifidobacterium bifidum

Lactobacillus reuteri and Bifidobacterium bifidum were inoculated (2.8·10 and 4.7·10 CFU/mL, respectively) into reconstituted whey containing sucrose and pectin in order to prepare a fermented probiotic product. Inoculation levels were: 0.5, 1 or 2 % for Lactobacillus reuteri and 0.5 or 1 % for Bifidobacterium bifidum. The treatment with the highest bacterial counts and sensory scores was selec...

Molecular characterisation and biomass and metabolite production of Lactobacillus reuteri LPB P01–001: A potential probiotic

Lactobacillus reuteri LPB P01-001 was isolated from the gastrointestinal tract of wild swine and was characterised by biochemical testing and sequencing of gene 16S rRNA. A simple and low-cost culture medium based on cane sugar (2.5% p/v) and yeast extract (1% p/v) was used in the production of this probiotic. The fermentative conditions were a) pH control at 6.5 and b) no pH control; both were...