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Background: Recently, the use of probiotics in preventing and treating the immune system diseases through changes in blood factors has attracted the attention of researchers. Therefore, the aim of this study was to evaluate the effect of Lactobacillus plantarum and Bifidobacterium B94 on changes of blood factors, influencing the autoimmune system diseases.
Materials and Methods: The rats used in this study were divided into four groups (n=10 each), including control (saline), damage with Ethidium bromide (EB), L. plantarum and Bifidobacterium B94 treatment groups. In damage and treatment groups, a single dose of 3μL EB was directly injected into hippocampus of rats for inducing demyelization. Also, in control group, the same amount of saline was used. Then 2×10⁸ probiotic bacteria were administered by gavage for 28 days. Then serum calcium and cholesterol levels were measured. Data were analyzed by one-way ANOVA and Tukey post-hoc tests (p≤ .05).
Results: The results showed that level of blood serum calcium increased insignificantly in the L. plantarum and Bifidobacterium B94 treatment groups compared to control group.  Also, the level of blood serum cholesterol decreased insignificantly in both treatment groups compared to control group.
Conclusion: Probiotics are used for preventing and treating some of the common autoimmune diseases such as MS. Previous studies showed that probiotics affects some of the blood parameters such as calcium and cholesterol while decrease or increase in these parameters is effective in the improvement of MS.  Although no significant finding has been obtained in some of these studies, they have almost confirmed the recommendation of probiotic consumption.

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The present study was conducted to evaluate the effect of Lactobacillus plantarum (KC426951) isolated from the intestine of rainbow trout Guilan on growth factors, carcass composition and the intestinal bacterial flora of rainbow trout (Oncorhynchus mykiss) was conducted. Rainbow trout weighing 3.56±2.24 for 2 weeks were consistent with environmental rearing conditions. Five groups of fish were fed with diets containing 10⁶ (T1), 10⁷ (T2), 10⁸ (T3), 10⁹ (T4), 10¹⁰ (T5) cfu g^-1 of L. plantarum and control group (T6) without diet containing probiotics were fed for 60 days. Results showed that final weight, final length, growth rate, percent weight were gained in treatment 2 the highest and 5 the lowest level in treated. Also, FCR lowest rates in treatment 2 and treatment 5 were accounted for most (p<0.05). The highest total count of lactic acid bacteria were obtained in the intestine of T4(p<0.05). Maximum carcass protein was observed in T4, and low fat content is related to the control treatment (p<0.05). According to the results obtained from the use of Lactobacillus plantarum could be considered as a positive factor for the improvement of the intestinal bacterial flora, growth performance and carcass composition could be used.  

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  The aim of this study was to demonstrate the inhibitory capacity of two strains of  gram positive bacilli, isolated from intestinal content of Persian sturgeon, against Listeria monocytogenes growth. Two strains Lactobacillus casei AP 8 and Lactobacillus plantarum A P 12 , were screened for their antilisterial activity against.  L. monocytogenes, using a disk diffusion agar test. However, L. casei AP 8 always had the highest inhibitory effect. The spoiling potential and antilisterial capacity of bacterial strains was tested in sterile cold smoked roach (CSR) blocks inoculated with 10⁴ CFU g^− 1 of lactic bacteria and 10² CFU g^-1 of Listeria monocytogenes and then stored for 10 days at 4 °C followed by 30 days at 20 °C. L. casei AP8 grew a little faster L. plantarum A P 12 and none of them showed any adverse effect on quality of the product ( i.e. no total volatile basic nitrogen (TVBN) production and no acidification. Lactobacillus casei AP8 was the most efficient strain, maintaining the level of L. monocytogenes at <50 CFU/ g  during  40 dayss of storage at 4 and 20°C. In conclusion, biopreservation of cold smoked roach using bacterial cultures such as L. casei AP8  is a promising way to inhibit the growth of pathogenic bacteria such as L. monocytogenes with low effect on the product quality.

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Aims: Burn infections are one of the most common causes of mortality in the world. On the other hand, microbial resistance to antibiotics has caused concern in the medical community. Therefore, controlling burn infections is very important, and using alternative therapies instead of antibiotics could be a good solution to this problem.
Materials & Methods: Lactobacillus plantarum 299v strains were used in the experiments. Fifty male Wistar rats were prepared, and burn was induced in animals. The burn wounds were inoculated with clinical strains of MDR Pseudomonas aeruginosa in all animals and then treated daily with an eucerin ointment containing different compositions, including NaCl, imipenem, probiotic cell pellet, probiotic supernatant, and probiotic cell pellet + probiotic supernatant. The wound healing process was evaluated in animals after 7 days of treatment. Comparisons between different groups were performed using One-way ANOVA and Turkey’s post hoc tests.
Findings: After 7 days of treatment, the mean wound size in the probiotic cell pellet group was significantly lower than in the control and imipenem groups. Also, the mean wound size in the probiotic supernatant group was significantly lower than in the imipenem group. Histological parameters related to skin repair in the probiotic cell pellet group was better than in the control and antibiotic groups. Also, inflammation in the probiotic cell pellet group was less than in the control and imipenem groups.
Conclusion: The macroscopic results of this study supported the microscopic results and showed that the mean size of the burn wounds in the probiotic cell pellet group was less than in the control and imipenem groups after 7 days of treatment.

 

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4 lactobacillus plantarum, strains isolated from natural olive fermentation, was used as a starter culture for aerated olive (Manzanilla green olive) fermentation. Lactic acid bacteria are essential microorganisms in green olive fermentation. Inoculation with a starter culture of lactobacillus plantaru 5 – 7days after brining could standardize olive proccessing. This lactobacillus plantarum must isolated from olive fermentation that is tolerated to high levels of lactic and acetic acids and high level Nacl concentration and also oleuropein 1%. Fermentation took place in 4 glass baril (15 L) with 7 kg of olives and 7 L of brine. Baril 1,baril 2  that were treated with 8% salt and 0.1% acetic acid. Baril 3,baril 4  that were treated with 6% salt and 0.3% acetic acid. Inoculation took place in 5 days after brining for baril 2,4. Aerated condition for barils were supplied with aeration column for approximately 190 days and incubated in 28°C. The samples (olives and brines) were taken at different  fermentation phases. Physical and chemical analyses of olive during the fermentation were including salt, protein, fat, acidity, moisture,ash and in brine olive were including acidity, salt, reducing sugar, pH. In this research, the use of suitable lactobacillus plantarum starter cultures has the potential to improve the microbiological control of process, increase the lactic acid yield and, accordingly, increasing acidity in brine olive and provide the production of natural fermented green olives of consistently high quality. Thus use of inoculation lactic acid bacteria can applied as a new technology during the olive fermentation.

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Barley flour is one of the cheap, nutritious and rich fiber food stuff and has many applications in food industries special in cooking products. Nowadays, regimen fibers role is very important on human health and preventing diseases such as fatness, heart and blood vessels diseases, diabet and digestive cancers. In this research, in the first stage, barley flour in levels of 15, 30 and 45 percent was added to wheat flour that used in toast breads. Then in order to evaluation of barley and wheat flour, different chemical experimental were done and results showed that wheat flour with 29.75% wet gluten and barley flour with 6.5% of fiber had the best quality of nutrition. Then dough prepared in two different stages. In the first, barley flour was added in different amounts and in the second, barley flour which had listed with 25% of sourdough that made of   lactobacillus plantarum (ATCC43332). Then the rheological properties of dough were evaluated by Farinograph and Extensograph. Based on the results, B3 (45% barley flour) had the most rate of water adsorption and control treatment had the most rate of development time, dough stability, quality, valorimetry number and energy consumption. Staling rate and sensory properties were evaluated by Instron and panel groups respectively. B1 (15 percent barley flour) and  BS1 treatment (15 percent barley flour with 25 percent Sourdough) had the least staling rate in comparison with other existed samples, also BS1 was the best in sensory evaluations. 

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Biosurfactants are metabolites produced by microorganisms which have potential capabilities in various industries due to abundant beneficial properties. In spite of great advantages, commercial utilization of biosurfactants especially in food industry and pharmaceuticals are limited for the reasons of technical and commercial such as low yield, high production cost, and the type of producing strain. Majority of biosurfactant producer microorganisms have ever evaluated, are pathogenic strains which are not acceptable in industrial and environmental utilization particularly in health and cosmetics, pharmaceuticals and food industries. However, the present study aims to investigate high production of cell-bound biosurfactant by lactic acid bacterium Lactobacillus plantarum through optimization of the main carbon source of specific culture medium. Therefore, three culture media with different amount of glucose were evaluated for biomass and biosurfactant (by surface tension reduction of phosphate buffered saline) production in shake flasks and bioreactor (controlled temperature, pH and agitating speed). The results from both shake flasks fermentation and bioreactor showed the maximum biomass concentration of 3.9 and 4.17 g/L, the minimum surface tension of 41.17 and 40.48 mN/m and subsequently the maximum biosurfactant production in culture medium including 30 g/L of glucose, respectively. Furthermore, fourier transform infrared spectroscopy analysis indicated the biosurfactants are structurally a mixture of protein, polysaccharide and possibly phosphate group, possessing glycoprotein structure.

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Wound healing and skin remodeling occur directly after skin damage, so the use of platelet rich growth factors (PRGF) and probiotics is important to accelerate this process because of their positive effects on wound healing and antibacterial activities. Combination of above biomaterials with tissue engineering techniques led to the production of a new wound dressing. Therefore, in this study, PRGF was obtained from platelet-rich plasma and a multi-layered scaffold was fabricated by electerospining method using polyurethane (PU) fibers, PRGF and gelatin fibers. Scanning electron microscopy (SEM), tensile and water contact angle tests were performed to assess the characteristics of the scaffolds. The human Adipose Mesenchymal Stem Cells (hAMSCs) were extracted and cultured with the fibroblast cells (HU-02) as co-culture cells and Lactobacillus plantarum was cultured on scaffolds with or without PRGF to evaluate cell viability, toxicity and proliferation, then antibacterial activities of L.plantarum were examined. The result of MTT assay after 14 days indicated that PRFG and L.plantarum had significant positive effect on viability and proliferation of co-culture cells. SEM photograph illustrated adhesion and proliferation of cells and bacteria on scaffolds up to 21 days. The Agar-well diffusion test confirmed the antibacterial effect of L.plantarum on Pseudomonas aeruginosa, Salmonella typhimurium, Staphylococcus aureus, and Escherichia coli with strong inhibition zone. The current multi-layered scaffold provides the appropriate wound dressing for cell adhesion, proliferation and prevents wound infection.
 

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The objective of this experiment was to investigate the antimould effect  of 19 Lactobacillus plantarum strains isolated from different production stages of  Lighvan cheese (3, 8 and 8 strains from raw milk, curd and fresh cheese stages, respectively) a traditional raw milk cheese, on  Penicillium expansum  (PTCC 89046) as an indicator  in fruit juice spoilage. This antimould spectrum was determined by agar spot and well diffusion method, followed by determination the influence of different technological or physico-chemical factors including  temperature (80°C for 1 h, 100°C for 10 min, 100°C for 30 min and 121° C for 15 min) and pH( 2 to 7) and different dilution (Titre test) . Serial twofold dilutions were conducted to the CFE in order to assess of CFE Titre against mould indicator. Findings revealed that Lactobacillus plantarum strain C28 has the highest antimould properties in both antimicrobial methods (Agar Spot and Well Diffussion Assay) and antimould effect showed decreasing trend with pH increasing. In 121 ° C for 15 min, no antimould effect was observed. The Lactobacillus plantarum strain C28  showed the highest titre  factor of 160 (AU / ml) .  Finally, we can assume that these strains which isolated from different production stages of Lighvan cheese or their Cell Free Extract (CFE) can be used as biopreservative in food systems.  

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  In recent decades,the demand of consumption for probiotics or functional foods has increased and several attempts to use them in fermented meat products.The study aims to produce the probiotic fermented sausages by using the probiotic bacteria of Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG (with the initial inoculation of 10⁷ cfu / gr) as a functional food and to study their chemical, microbial and organoleptic properties.The results of chemical tests showed that the probiotic samples have the highest amount of protein content and lowest amount of moisture content compared to the control.The results of the overall count of probiotic bacteria in the desired times showed that in the samples containing probiotic bacteria,there are 10⁶-10⁷ of living bacterial cells per gram of final product.The microbial test results of non-lactic bacteria count showed that the treatment containing Lactobacillus plantarum 299V had the highest amount of mentioned bacteria and the control had the lowest amount.In the final products of all samples, no trace of the presence of pathogenic bacteria was observed.The results of the organoleptic property evaluation showed that in most cases, the probiotic fermented sausage samples had higher scores than controls.

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Lactic acid bacteria (LAB) are widely used in the food industry as starter cultures for fermentation. Bacteriocin is one of the most important natural inhibitory substances which is produced by various starins such as L.plantarum, the most known member of LABs. In this study, some characters of produced bacteriocins by two isolates of L.plantarum were studied. At fiest, two native isolates of L.plantarum BL1 and L.plantarum EL3 were selected from microbial collection of ABRII, and then the antibacterial trait and inhibitory spectrum of produced bacteriocins were determined. Therefore, bacteriocidal or bacteriostatic activity of produced bacteriocins, and thermal stability of them in different tempretures were studied. Molecular weight of bacteriocins were estimated by SDS-PAGE technique. According to achieved results, produced bacteriocins by two isolates were active against all used pathogens Also, it was observed that both produced bacteriocins were sensitive to proteinase-K. In contrast, alpha-chymotrypsin was not able to destroy bacteriocins properly. Both bacteriocins were resistant to thermal treatments. Produced bacteriocins by both studied L.plantarum strains, had molecular weight lower than 10 kDa and taked place in specified range of class IIb bacteriocins.

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In this study, Lactobacillus plantarum bacteria were used for production of blackberry and celery probiotic beverages in two concentrations of 1 and 2% at ambient temperature and refrigerator. The tests included determination of pH, titratable acidity, counting viability of target microorganisms and sensory evaluation. The results showed that with passing time and growth of target bacteria in blackberry and celery beverages, pH was significantly dropped. The results of counting viability showed that among all samples, blackberry beverage containing 2% of the bacteria stored in the refrigerator after 28 days had the highest viability of microorganisms, which is 8.25×10⁷ CFU/ml as well as celery beverage containing 2% of probiotic bacteria stored in the refrigerator after 21 days had the highest viability of microorganisms, 4.02×10⁷ CFU/ml, than the other samples, of which two samples were in these conditions Still called by the name of probiotic beverage. The sensory evaluation also showed that the sensory properties of the BLR₁ (Blackberry beverage with 1% bacteria in refrigerator), BLR₂ (Blackberry beverage with 2% bacteria in refrigerator) and CLR₁ (Celery beverage with 2% bacteria in refrigerator) with their evidence samples also scored without significant difference, but in general, samples of celery beverage scored more than blackberry beverage. From the findings, it can be concluded that blackberry and celery beverages were suitable raw material for growth of Lactobacillus plantarum.
 

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Bumblebee is a useful insect that plays an important role in pollinating by nature. Gastrointestinal digestive tract has symbiotic microorganisms. The use of probiotic supplements in the beekeeping industry increases the rate of growth and improves feed conversion and improves resistance to disease and increases the production of honey. The purpose of current study was to investigate the effect of adding two bacteria of Lactobacillus plantarum and Lactobacillus pentosus isolated from honey in the bee stomach to stirred yoghurt and its viability and its effect on physico-chemical and sensory properties of stirred yogurt. In this study, probiotic properties of Lactobacillus Pentosus and Lactobacillus plantarum isolated from honey in the bee stomach, including resistance to acid, resistance to bile salts (bile), resistance to gastric juice (pepsin, trypsin), lack of hemolytic activity, hydrolyzed alanine was studied.  Four treatments were designed according to a completely randomized design and the results of the tests were analyzed by Duncan's mean comparison test at %95 confidence level by Minitab 16 software. The results showed that both probiotic bacteria showed probiotic properties and with increase in storage time, the sensory properties significantly (p≤0.05) decreased. The highest score of texture and color were belonged to the treatments containing Lactobacillus plantarum and Lactobacillus pentosus. The survival rate of probiotic bacteria in all treatments decreased during storage, and the highest survival rate after 28 days of storage belonged to the inoculated sample with Lactobacillus plantarum which had also the lowest acidity. Also, in terms of sensory properties, this treatment had the highest taste and flavor. According to the results stirred yogurt inoculated with Lactobacillus plantarum was selected as optimum treatment for the highest survival and sensory properties.
 

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There is a growing interest in bioactive packaging systems due to their potential for the extended shelf life of food products. In this way, to produce probiotic nanocomposite whey protein isolate-polydextrose film containing cellulose nanofiber and Lactobacillus plantarum probiotic bacteria and evaluation of its antimicrobial effect on beef shelf life during storage time, different concentrations of polydextrose (0, 10 and 20 wt / wt% whey protein isolate) and cellulose nanofiber (0, 2.5 and 5 wt / wt% whey protein isolate) were used for film preparation. Effect of variables on physical properties of the film (thickness, moisture absorption, water contact angle, and color properties) and effect of optimal film antimicrobial properties on enhancing the beef shelf-life during 8-day storage time in refrigerated conditions was examined. The results showed compatibility between the protein matrix of whey protein isolate, cellulose nanofiber and polydextrose. The use of polydextrose and cellulose nanofiber had a significant effect on increasing the film thickness, water contact angle, color changes and decreased the moisture absorption of the film. The results of covering the meat samples with the optimum film indicated a significant decrease in the growth of aerobic mesophilic bacteria, psychrotrophic and coliform bacteria during storage time. Finally, the results showed that the application of cellulose nanofiber and polydextrose in the film produced from whey protein isolate could improve the shelf-life of  beef compared to the uncovered meat sample by creating a bioactive food packaging.
 

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The aim of this study was to investigate the effect of bacteria strain (Lactobacillus rhamnosus and Lactobacillus plantarum) and encapsulation system (multilayer and simple emulsion) on physicochemical, stability and viability characteristics of bacteria. Particle size of LR-ME (Lactobacillus rhamnosus embedded in multilayer emulsion), LR-E (Lactobacillus rhamnosus embedded in simple emulsion), LP-ME (Lactobacillus plantarum embedded in multilayer emulsion) and LP-E (Lactobacillus plantarum embedded in simple emulsion) was measured as 10.63, 3.53, 10.47 and 4.19 μm, respectively. Results showed that the multilayer emulsion samples had larger particle size than simple emulsion. But the bacteria strain had no effects on the particle size of the samples. Span showed that the simple emulsion samples had more dispersion than the multilayer emulsions. Zeta potential of LR-ME, LR-E, LP-ME and LP-E emulsion samples was measured -51.26, -39.35, -56.65 and -30.25 mV, respectively. Multilayer emulsion samples had lower negative zeta potential than simple emulsion, but the bacterial strain had no effect on the zeta potential of the samples. Multilayer emulsion samples had higher stability than simple emulsion, But bacterial strain had no effect on the stability of samples. The bacterial counts in LR (free Lactobacillus rhamnosus), LR-ME, LR-E, LP (free Lactobacillus plantarum), LP-ME and LP-E were measured 8.49, 8.48, 8.51, 8.41, 8.37 and 8.39 log cfu/g, respectively. The results showed that coating with multilayer emulsion is the best method for increasing the viability of probiotics.

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Today, yogurt is produced as the most important probiotic dairy product worldwide and marketed. The combination of prebiotics with probiotics is called synbiotics, which have more beneficial effects on host health. This study was performed to compare the effect of inulin and green banana flour on the properties of synbiotic yogurt during 28 days of refrigerated storage. Inulin and green banana flour were used at 2% levels in synbiotic yogurt containing Lactobacillus plantarum and Bacillus coagulans and compared with control (probiotic) yogurt. The results showed that with increasing storage time, the acidity of all treatments increased and the pH value decreased. Addition of inulin and green banana flour increased the acidity and decreased the pH in the synbiotic samples, but no significant difference was observed between the two prebiotics used. Dry matter content in synbiotic treatments was significantly higher than control treatments (P <0.05).The presence of both prebiotic compound had a positive effect on the survival capability of probiotic bacteria in yogurt. The effect of inulin on the survival of Lactobacillus plantarum was greater than of green banana flour, but in treatment of Bacillus coagulans there was no significant difference between the two prebiotics. Count of Lactobacillus plantarum and Bacillus coagulans was higher than the recommended limit of 6 Log cfu /g in all samples of synbiotic yogurt during storage for 4 weeks. Survival of Bacillus coagulans were higher than Lactobacillus plantarum. According to the results of this study, it can be said that green banana flour has pre-biotic properties and is effective in maintaining the survival of probiotic bacteria, so it can be concluded that this combination has a high potential for use in healthy foods.

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Celiac disease is a long-term autoimmune disorder that primarily affects the small intestine  and occurs in susceptible individuals by gluten intake. The basis of treatment for celiac disease is a gluten-free diet. The production of gluten-free breads, as a constant part of the diet of patients with celiac disease, can have a significant impact on the prevention of complications from the disease for patients with it. In this study, the possibility of producing gluten-free bread with the desired quality and high nutritional value was investigated using lactic sourdough.  In order to make lactic acid paste, Lactobacillus plantarum DSM20179 microorganism was used as a starter strain and its use in the production of gluten-free bread with corn and rice flour was investigated at two levels of 5 and 10%. Physicochemical experiments performed on bread. These included pH measurement, total acidity (TTA), humidity, tissue measurement, ash content, color changes and general counting of mold and yeast in bread samples. Each treatment was performed in three replications and the results were statistically analyzed.  The overall result of this study confirmed the importance of producing rich bread prepared with 5 and 10% lactic yeast with a favorable effect on the sensory and rheological characteristics of bread. in general the results showed that increasing the percentage of dough makes the samples more acceptable.
Keywords:  Corn sourdough lactic acid, Lactobacillus Plantarum, Celiac Bread

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Encapsulation with polysaccharides is one of the new methods for increasing the stability of bioactive compounds and improving the viability of probiotics during food processing and storage. In this study, due to the high benefits of probiotic products on human health, the effect of Lactobacillus plantarum encapsulated by chitosan, tragacanth gums and their combination in a concentration of 1% (w/w) on the physicochemical and overall acceptance of pineapple juice were evaluated during 30 days storage in the refrigerator. The results showed a decrease in pH and an increase in the acidity of all samples (P<0.05). In addition, the viability of Lactobacillus plantarum was increased in the treatment encapsulated by the combination of chitosan and tragacanth gums so that, the number of viable bacterial cells was higher than 6 log cfu/ml on the 30th day of storage. The formalin index increased between the 20th and 30th days of storage in all samples (P<0.05). Also, the highest overall acceptance was belonged to the sample containing the Lactobacillus plantarum encapsulated by chitosan (P<0.05). The results showed that pineapple juice is a suitable substrate for the growth of Lactobacillus plantarum and it can be considered as a carrier for the transmission of probiotic strains to the human body. Moreover, those with special nutritional needs can take advantage of probiotic pineapple juice, including lactose and cholesterol deficiency as well as richness in mineral substances.