probiotic products highly affect the health of consumers by reducing the risk of heart attacks and improving the desirable microflora in the intestinal tract. in this study the effect of yogurt (500g/d for 3 wk) enriched with either bifidobacterium bifidum or lactobacillus acidophilus on the level of cholesterol, low density lipoprotein (ldl) and high density lipoprotein (hdl) of serum and ...

Experimental evidence suggests that probiotics might have beneficial effect on the toxicity of anticancer therapy. In this study, the Double Blind Clinical trial was used to collect information and data. Participants were randomly divided into two experimental groups (probiotic) and a control group (placebo) after obtaining the consent of the company. At the start of the study, during a meeting...

Lactobacillus plantarum 2035 and Lactobacillus plantarum ACA-DC 2640 are two lactic acid bacteria (LAB) strains that have been isolated from Feta cheese. Both display significant potential for the production of novel probiotic food products. The aim of the present study was the development of an accurate and efficient method for the molecular detection and identification of the above strains in...

Chronic kidney disease (CKD) disproportionately affects populations in developing countries. In sub-Saharan Africa, CKD prevalence is high (12–23%) and associated with cardiovascular manifestations. Uremic toxins, especially p-cresol p-cresyl sulfate, are the disease. Reducing uremic toxins body slows progression improves patient outcomes. Probiotic Bifidobacterium breve HRVD521-US, B. animalis...

The various therapeutic benefits of Lactobacillus acidophilus and Bifidobacterium spp. have resulted in their increased incorporation into dairy foods such as yoghurts. Currently however, the efficacy of these probiotic bacteria is limited by their poor survival during the shelf life of yoghurt. Oxygen toxicity is widely considered to be responsible for the cell deaths of these bacteria. The in...

Cashew nut (Anacardium occidental) milk was included as a functional ingredient in soybean (Glycine max L.) at 20/80% and fermented comparatively to commercial yogurt starters by two strains TC6 A4 (recently isolated from Ivorian highly flavored neglected traditional staple foods (beer garlic)) identified Weissella paramesenteroides Enterococcus faecalis, after the screening of their probiotic,...