Purpose The purpose of this paper is to assess the growth and viability of Lactobacillus rhamnosus GR-1 ( L. rhamnosus GR-1) in carrot juice (CJ), carrot apple juice (CAJ), carrot orange juice (COJ) and carrot beet juice (CBJ) over 72 h of fermentation and 30 days of refrigerated storage at 4°C. The secondary objective is to evaluate sensory properties. Design/methodology/approach Four vegetable juice samples were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 72 h. To observe the samples’ storage ability, the samples were refrigerated for 30 days. Microbial enumeration was conducted throughout the fermentation and storage periods to determine the viability of L. rhamnosus GR-1. Sensory evaluation with 106 participants was also conducted to assess the consumer acceptability of the vegetable juices. Findings All tested samples achieved mean microbial counts of at least 109 CFU/ml. During the 72-h fermentation period significant differences in microbial counts in juices CJ ( p = 0.001), CAJ ( p = 0.031), COJ ( p = 0.047) and CBJ ( p = 0.001) were observed. Over the 30-day storage period, significant differences in microbial counts were only found in juices CJ ( p = 0.001) and COJ ( p = 0.019). A significant decline in pH ( p = 0.001) was also observed during 72 h of fermentation and 30-days of cold storage. Sensory evaluation of all juices showed significant differences in sensory attributes such as appearance ( p = 0.001), flavour ( p = 0.001), texture ( p = 0.001) and overall acceptability ( p = 0.001). Sensory results showed that the probiotic CBJ and CJ had the highest hedonic scores for flavour, texture and overall acceptability ( p = 0.001) among participants. This study demonstrated that non-dairy vegetable juices could be an alternative to dairy-based probiotic products. Originality/value Commercially available probiotic dairy-based foods make up a large sector of the consumer market. However, the growing consumer interest in healthful eating has led to an increased demand for plant-based products. The probiotic L. rhamnosus GR-1 provides numerous therapeutic benefits, such as reducing the recurrence of bacterial vaginosis, yeast and urinary tract infections. The results of this study may have a significant influence on the health of individuals, especially in less economically developed countries.
Purpose The purpose of this study is to provide information relating to organic food consumption patterns specific to the Canadian population and youth demographic. The primary objective of this pilot study is to investigate the knowledge, consumption patterns and willingness to pay for organic food among the first-year University students enrolled in courses at Brescia University College. Design/methodology/approach A questionnaire has been developed by the researchers and distributed to several first-year classes at Brescia University College. The results have been analyzed using Wilcoxon scores (rank sums), Wilcoxon two-sample test, Spearman correlation coefficients and univariate and multivariate regression analyses. A theme analysis has been generated from open-ended questions. Findings No significant differences exist between nutrition and non-nutrition students. Attitudes toward organic food and knowledge score significantly impact the consumption patterns and willingness to pay for organic food ( p = < 0.0001). Most students indicated that they were willing to pay a premium for organic food and had positive associations with it. Originality/value This is the first study relating to this topic and the Canadian population. Results from this study provide baseline data that may be used to conduct future research.
Background: Urtica pilulifera L. seed (UPS) is a Persian traditional medicine prescription that positively affects female infertility.
Objective: This study aimed to evaluate the beneficial effects of UPS on a diminished ovarian reserve (DOR) model induced by cyclophosphamide in Balb/c mice.
Materials and Methods: A single intraperitoneal (75 mg/kg) of cyclophosphamide was administered to establish a DOR model. 25 female Balb/c mice (6–8 wk, 25 ± 2 gr) were randomly divided into 5 groups (n = 5/each), including control (normal saline), model (DOR), DOR+50, DOR+100, and DOR+200 (mg/kg UPS, gavage) groups for 14 days. The levels of follicle-stimulating hormone, luteinizing hormone, estradiol, malondialdehyde, superoxide dismutases, apoptosis, and histopathological alterations were analyzed. Gas chromatography-mass spectrometry analysis was performed to identify the phytochemicals of the UPS.
Results: It was observed that the UPS extract reduced malondialdehyde concentration and apoptosis in the DOR model as well as enhanced superoxide dismutases activity in the ovaries in a dose-dependent manner. Moreover, it exerted a modulatory effect on steroidal hormones such as follicle-stimulating hormone, luteinizing hormone, and estradiol. The histopathological analysis revealed the therapeutic potential of the UPS extract. The main chemical components of UPS were linoleic acid (59.25%), n-hexadecanoic acid (10.36%), and oleic acid (8.29%).
Conclusion: The results indicated that the UPS extract has therapeutic potential in the DOR model. This potential is attributed to the reduction of oxidative stress, modulation of apoptosis, and regulation of steroidal hormones that may be associated with the observed beneficial effects of fatty acids on fertility improvement.
Key words: Apoptosis, Fatty acids, Female infertility, Herbal medicine, Persian medicine, Oxidative stress.
Purpose The purpose of this study is to evaluate the effect of almond milk supplementation on the growth and viability of Lacticaseibacillus rhamnosus GR-1 (LGR-1) in yogurt samples over 6 h of fermentation and 30 days of refrigerated storage. Design/methodology/approach Four yogurt treatments (T1–T4) were inoculated with the probiotic strain L. rhamnosus GR-1 and fermented for 6 h at 37°C and then placed in refrigerated storage at 4°C for 30 days. Microbial and pH analysis of each sample was conducted every 2 h throughout the fermentation period and on Days 1, 15 and 30 of cold storage to determine the viability of L. rhamnosus GR-1. Findings All samples achieved mean microbial counts of at least 108 CFU/mL during fermentation and storage. During fermentation, mean microbial counts increased for all treatments; however, differences in mean microbial counts between treatments were not significant. During storage, the mean microbial count for T4 at 15 and 30 days was significantly higher ( p = 0.031) than microbial counts on Day 1. However, mean microbial counts did not differ significantly across all storage time points for treatments 1, 2 and 3 ( p > 0.05). These results suggest that the addition of almond milk, in combination with cow’s milk, is suitable for propagating and preserving the viability of L. rhamnosus GR-1 in yogurt. Originality/value There is a consumer shift towards plant-based products due to health, environmental and ethical reasons. Almond milk is a popular nondairy alternative that provides enhanced nutritional value to traditionally dairy-based probiotic yogurts. L. rhamnosus GR-1 is an especially beneficial probiotic for women as it colonizes the gut and vaginal epithelium, promoting urogenital health, including preventing the recurrence of urinary tract infections and bacterial vaginosis.
Fortification of Probiotic Yogurt with Ginseng (Panax quinquefolius) Extract Research suggests that the bioactive components of ginseng can decrease oxidative stress, which is a mechanism associated with prevention of chronic disease development. Since the efficacy of ginseng is dependent on gut microbiota, combining ginseng with a probiotic yogurt may improve microflora health and enhance the health benefits associated with consumption of this herb.To identify if yogurt is a suitable medium for North American Ginseng and probiotic bacteria Lactobacillus rhamnosus GR-1, ginseng fortified probiotic yogurt was developed by inoculating milk with probiotic mother culture, starter cultures, and various concentrations of aqueous ginseng extract. L. rhamnosus GR-1 viability and ginsenoside stability were measured at 1, 14, and 28 days of refrigerated storage through microbial analysis and high performance liquid chromatography, respectively.
Summary Dairy products are suitable vehicles for delivering beneficial microorganisms to consumers. Both Lactobacillus reuteri RC‐14 and Lactobacillus rhamnosus GR‐1 are considered as probiotic agents with therapeutic properties. The objective of this study was to monitor growth and survival of these bacteria in milk during storage period. Four formulations of milk (1% fat) with 0.33% yeast extract (Y), 0.4% inulin (I), 0.33% yeast extract and 0.4% inulin (YI) and one with no additives (N) were prepared. The mixtures were autoclaved for 15 min, cooled to 37 °C and inoculated with 1% of starter culture. They were then incubated anaerobically at 37 °C overnight. Viable numbers of L. reuteri RC‐14 and L. rhamnosus GR‐1 were determined after 1, 7, 14, 21 and 28 days of storage at 4 °C. Both bacteria were able to grow and survive in all samples; however, they showed a higher survival rate ( P < 0.05) in YI treatment. After 1 day of storage, the total colony counts of treatment YI for L. reuteri RC‐14 and L. rhamnosus GR‐1 were 2 × 10 8 and 1 × 10 9 CFU mL −1 , respectively. The total colony counts for treatment YI decreased by 1 log cycle for both bacteria after 28 days of storage. The results of this study indicate that these bacteria can remain viable over the storage period, and there is potential for incorporating them into fermented dairy products.
Aim To evaluate the long term effect of yogurt supplemented with Lactobacillus rhamnosus Fiti on the immune function (CD4 count) of people living with HIV/AIDS. Background Gastrointestinal infections and the leakage of microbial products from the gut have a profound impact on the deterioration of the immune system among people living with HIV/AIDS. Among persons not infected with the virus, probiotics can prevent gastrointestinal infections and restore an effective gut barrier, suggesting they might have a beneficial effect on the immune function of people living with HIV/AIDS. Study We carried out an observational retrospective study over a period of 3 years, with longitudinal comparison of the CD4 count within participants (n=68) before and during probiotic yogurt consumption, and compared with a control group of participants not consuming the yogurt (n=82). Results Among the yogurt consumers before use and the nonconsumers, an average increase in CD4 count was seen of 0.13 cells/μL/day (95% CI; 0.07-0.20, P=<0.001). After commencing consumption, yogurt consumers experienced an additional increase of 0.28 cells/μL/day (95% CI; 0.10-0.46, P=0.003). When adjusting for length of time using antiretroviral medication, the additional increase explained by yogurt consumption remained 0.17 cells/μL/day (95% CI; 0.01-0.34, P=0.04). Treatment with antiretroviral medication was associated with an increase of 0.27 cells/μL/day (95% CI; 0.17-0.38, P=<0.001). Conclusion The introduction of probiotic yogurt, made by local women in a low-income community in Tanzania, was significantly associated with an increase in CD4 count among consumers living with HIV.
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