Calcium Alginate Encapsulation

Dietary fiber is a source of carbohydrate that has benefits for intestinal health. It plays a role in the prevention of disease in the intestine and even throughout the body, such as obesity, type II diabetes, and cardiovascular disease (10). Furthermore, when the bacteria in the gut ferment the fiber, metabolites are produced, which benefit the body. Short chain fatty acids are one major end product of this carbohydrate metabolism, which act to lower the colon’s pH, inhibiting pathogenic bacteria from growing. Some other metabolites include lactate, succinate and formate. Lactate is converted to butyrate by the bacteria in the gut, which induces mucin synthesis, which is a glycoprotein that maintains the gut epithelium integrity. Butyrate also acts to prevent bacterial transport across the epithelium and increases tight junction assembly (11). What this means, is that the fermentation of fiber allows these beneficial metabolites to be produced, causing a cascade of reactions that promote health and gut integrity. This shows the complex beneficial interaction between gut microbiota and fiber intake and its role in promoting health.

Over the years, there have been several studies published on the health effect of yogurt and the bacteria that companies use to produce yogurt. There have been studies done on animals and humans to investigate the benefits. According to The American Journal of Clinical Nutrition, “the United States uses lactic acid producing bacteria known as (LAB) which

Our formula also contains prebiotics. These guys are what feed the good microbes and help them repopulate. So, while the probiotic is kicking the bad microbes’ butt, our prebiotics, which use a unique combination of Mannan-oligosaccharide (don’t even try to pronounce it) feed the good guys helping them do their job more efficiently.

More than a century ago the notion of microbiota working as a regulator for health and disease was already in use. They realized that consuming large amounts of fermented milk helped with their longevity. This began the foundation of probiotics. However, the oral probiotics that are used today are at a lower amount than what is contained in the colon. After cycling through the digestive system it is

When reflecting back to experiment 3, Aseptic Technique and Culturing Microbes, I realized the large amount of microorganisms that can be found in everyday life. Many different types are found with in the human body. Theses experiments focused on two types of bacteria. First was Staphylococcus epidermidis, found on the skin, and second was Lactobacillus acidophilus, found in the gastrointestinal tract. Both have similar needs for growth when it comes to temperature, however, different growth environments are used.

Probiotics are a very popular topic nowadays, especially now that we have Jamie Lee Curtis as the Activia (A Dannon brand of yogurt) spokeswoman touting the benefits of probiotics for bowel irregularity. The use of probiotics has gained interest and support among those who seek natural methods or preventing and/or combating chronic illnesses.

Clostridium difficile (C. difficile) is an anaerobic, Gram-positive, bacillus-shaped bacterium that causes the disease Clostridium Difficile Infection (CDI). One of the reasons this particular species is so successful and disease-causing is because it possesses the ability to form spores, which makes it very difficult to eradicate, as these spores are able to survive extreme conditions. C. difficile flourishes in the gastrointestinal tracts of individuals who have been prescribed broad spectrum antibiotics, as these tend to disrupt the normal microbiota. If an individual has previously contracted CDI, the likelihood of future infection(s) is more likely than if it were never contracted, at a rate of ~35%. The aim of this study, which is actually the first of its kind, is to utilize the probiotic Lactobacillus casei Shirota (L. casei Shirota) to attempt to suppress the recurrence of CDI after an initial infection. Probiotics contain a live strain(s) of “healthy” bacteria that help rather than harm an individual, and they work by competing with C. difficile’s

Morsen and Rehm., 1987 was study about the storage stability of the mixed culture of Cryptococcus elinovii H1 and Pseudomonas putida P8 was adsorbed in activated carbon. Thus, from the results (graph), there have small variance between the results from the first fermentation and second fermentation after storage. Chavarri et al., (2010) was study the stability of microencapsulated probiotic bacteria with or without quercetin during 4 0C storage during 4 weeks of storage. The results showed the different stability results between these two condition and the rate of decreased growth was significant

As said in the journal by Neda Mahmoudi this type of material is known as a low-fouling material. To be a low-fouling substance, this substance must be hydrophilic and electrically neutral. Being hydrophilic means that the molecule attaches to water molecule more easily rather than rejecting them. This is important because our body is 70% water and we want the substance to interact freely with it. This would help trick the body into thinking that the device is part of the body and not a foreign entity. Being electrically neutral means that peptoids do not have a net positive or negative charge. Having an electrically neutral substance coating a membrane is important because a majority of the body’s cellular processes involve the transfer of ions, and if the material has a net charge, this charge could disrupt these processes. While there might be many types of molecules with these properties, peptoids are the easiest to attach to membranes and are very easy to make in the lab.

Coffee silverskin has prebiotic effect due to the presence of nondigestible polysaccharides such as arabinogalactans and galactomannans. An in vitro study demonstrated that concentration of bifidobacteria and lactobacilli, increased during hindgut fermentation because these microorganisms were capable to use coffee silverskin as a source of carbon and nitrogen. Mannooligosaccharides (MOS) can be obtained by thermal degradation of spent coffee grounds and increased Bifidobacterium and Eubacterium when subjects ingested 1 g∙day-1 of MOS for two weeks as well as improved frequency and days of defecation. Nodigestible polysaccharides promoted growth of Bifidobacterium by lowering pH via the production of short chain fatty acids, and low pH decreased

The results suggest that pasteurization kills most pathogens in milk by brief exposure to relatively high temperature. This was demonstrated most beneficially with the 10-6 and 10-7 dilutions wherein the raw milk exhibited 284,000,000 cells/mL and 440,000,000 cells/mL respectively and the pasteurized milk had too few cell colony forming units to even count. Unpasteurized milk is not healthy for people to drink. For example, in a study performed in December of 2001, the bacteria Campylobacter jejuni, a microaerophilic bacteria commonly found in animal feces, was found in unpasteurized milk at an organic dairy farm in Wisconsin and caused 75 people, ages 2 to 63, to become ill.

Advertisements are often quite compelling, insuring viewers that the products work effectively while omitting any side effects and issues associated with the products. This is what appears to be occurring in the advertisements for the Jarrow probiotic formula Fem-Dophilus as well as the gummy vitamins. In the case of the Jarrow probiotic formula, the advertisement focuses on the unique strands in the formula, GR-1 and RC-14, both of which come from the species Lactobacilli (“Jarrow Formulas,” 2009; “Jarrow Formulas,” 2013). According to Jarrow Formulas, these strands are “used to promote colonization of healthy probiotic bacteria throughout

While an under-fermented probiotic may harbor pathogens or fail to develop the beneficial nutrients, an over-fermented probiotic (higher in acetic acid) may overburden the stomach’s digestive juices. Here's why. The acidic pH aids the stomach’s digestive juices and helps break down food and relieve stagnation. Acetic Acid from Kombucha and Lactic Acid from kefir are all weak acids. When ingested, they react with minerals such as Calcium, Sodium, Potassium and Magnesium in the body tissue and blood, to form alkalies. This reaction is termed Alkaline-forming

L. bulgaricus are used as starter cultures during yogurt fermentation and are regarded as probiotics (Perna et al, 2008)

Some benefits can also benefit the product itself. Like many other lactic acid bacteria lactobacillus plantarum229v releases lactic acid if in dairy based product lactic acid might bring a negative side effect of giving it a crude rancid taste and smell in juices with a sour taste like orange, black current, and mango these lactic acid give or enhance the taste. According to a 2006 study of comparison of both probiotic and non-probiotic juice, juices containing lactobacillus plantarum yields a higher mark with emphasis on them being more fragrant and tasteful. Another side effect of these lactic acid is that the lactobacillus plantarum uses the lactic acid to control competing microorganism this affects the product by giving it a longer shelf life without any excessive amount of sugar and or any other added preservative.it is also worth mentioning that by eliminating the need of any preservative production cost can be cut down significantly and the product can now avoid any problems based on the use of