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Effectiveness of the use of probiotics in the diet of broiler chickens

100%

Poberezhets J., Kupchuk I.

Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego

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2021

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tom 17

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nr 4

2

Probiotics in gynaecology

100%

Uzar I.

Herba Polonica

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2011

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tom 57

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nr 2

Probiotics are the bacterial strains living and reproducing in the gastrointestinal tract. They favorably influence human organism by maintaing the balance of intestinal microflora and vaginal biocenosis. Recently, the interest in probiotics bacteria has increased. They are used not only in prophylaxis, but also in treatment, especially in infectious diseases of gastrointestinal and genitourinary tracts.

3

Effect of a high dose of probiotic preparation on some blood indices of suckling piglets

86%

Link R., Kovac G.

Medycyna Weterynaryjna

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2007

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tom 63

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nr 02

171-174

The aim of the project was to observe the influence of a high dose of BioPlus 2B on selected parameters and mean weight gain of suckling piglets. The body weight of piglets was controlled and blood samples were taken on days 0, 7, 14, 21, 28 and 35 of the experiment. The red blood cells (RBC) increased gradually in both groups and at the end of the experiment, the number of erythrocytes in the experimental group was significantly higher (P < 0.05) compared with the control group. The level of urea in the control piglets began increasing from the fourth week of life. At the fifth, sampling the urea level in the control group was considerably higher and the difference between groups was significant (P < 0.05). By the week five the mean weight gains differed significantly between the groups (P < 0.05). The final mean weight of experimental piglets was 10.6 kg and the control piglets 9.9 kg.

4

The evaluation of usefulness of potentially probiotic Lactobacillus strains as components of industrial starter cultures

86%

Modzelewska-Kapitula M., Klebukowska L., Kornacki K., Lukaszuk W.

Polish Journal of Natural Sciences

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2009

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tom 24

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nr 4

254-262

The aim of the study was to investigate the possible use of nine Lactobacillus strains, previously isolated from infants faeces, as components of industrial starter cultures for yoghurt, soft white cheese and hard cheese production. There were no strong antagonistic interactions between isolates and commercial probiotics and yoghurt strains. None of isolates was able to grow at 3℃, seven grew at 7℃, all of them at 12℃ and 37℃ and only three at 45℃. In the culture media containing 10.4% NaCl at pH 6.5 growth of four isolates was detected at 12℃, whereas six strains grew at 37℃. Tested isolates did not hydrolyze casein and arginine and did not produce H₂S. Inulins (HD, IQ, TEX, HPX) and maltodextrins (low and medium dextrose equivalent) added to the culture media stimulated the growth of isolates. The properties of all isolates enable their application in soft white and hard cheeses and strains 4a, 4b and 14 in yoghurts.

5

Stosowanie niektorych probiotykow w zywieniu zwierzat

86%

Skorko-Sajko H., Sajko J.

Biuletyn Informacyjny. Akademia Rolniczo-Techniczna w Olsztynie

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1993

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nr 37

41-45

6

Effect of multiprobiotic “Symbiter acidophilic” concentrated on morphofunctional changes in stomach evoked by 28-days introduction of omeprazole

86%

Tsyryuk O. I., Beregova T. V.

Journal of Pre-Clinical and Clinical Research

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2010

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tom 04

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nr 1

7

Lactobacillus strains belonging to Casei group display various adherence to enterocytes and mucus

86%

Markowicz C., Schmidt M. T.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2015

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tom 14

|

nr 3

Background. The ability of lactobacilli to adhere to the surface of the intestine is an important functional characteristic which can largely determine the effective colonization of the intestinal tract by probiotics. The following study compares the adhesion efficiency of the twenty strains of Lactobacillus genus belonging to Casei group to the Caco-2 cells and gastrointestinal mucus. Material and methods. Twenty isolates of lactobacilli belonging to Casei group were tested. The ability of bacterial cells to adhere to mucus was examined using adhesion assay to gastrointestinal mucus. Obtained results were compared with adhesion efficiency to Caco-2 cells. Phylogenetic relationship between isolates was analysed by rep-PCR. Results. The results showed large differences in adhesion efficiency between strains, as well as differences in the efficiency of adhesion to the intestinal epithelial cells and mucus. Group similarity highlighted by a rep- PCR technique does not correspond with groups of similarity in terms of the characteristics of the ability to adhere to mucus or the epithelial cells of intestinal tract. Conclusions. Strains having a high adhesion efficiency to enterocytes do not always show a high adhesion efficiency to the mucus. This may indicate the presence of different and multiple factors responsible for adhesion efficiency of Lactobacillus group Casei strains to epithelial cells and mucus.

8

Probiotics and prebiotics

86%

Szkaradkiewicz A. K., Karpinski T. M.

Journal of Biology and Earth Sciences

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2013

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tom 03

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nr 1

9

Dietary supplementation of probiotics in poultry exposed to heat stress - a review

86%

Sugiharto S., Yudiarti T., Isroli I., Widiastuti E., Kusumanti E.

Annals of Animal Science

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2017

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tom 17

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nr 3

10

Effects of prebiotics and synbiotics delivered in ovo on broiler small intestine histomorphology during the first days after hatching

86%

Bogucka J., Dankowiakowska A., Elminowska-Wenda G., Sobolewska A., Szczerba A., Bednarczyk M.

Folia Biologica

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2016

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tom 64

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nr 3

11

Effect of probiotic and storage time of thiamine and riboflavin content in the milk drinks fermented by Lactobacillus casei KNE-1

86%

Drywien M., Frackiewicz J., Gornicka M., Gadek J., Jalosinska M.

Roczniki Państwowego Zakładu Higieny

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2015

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tom 66

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nr 4

Background. Fermented milk drinks are unique products due to content of Lactobacillus and Bifidobacterium that are recognized as probiotics. They are a natural component of the colon microbiota as well as commonly used probiotics in functional food. Objectives. The effects of the storage time and prebiotic type (inuline or oligofructose) were studied in banana-milk drink after fermentation by Lactobacillus casei KNE-1 on the thiamine and riboflavin concentrations. Material and methods. The material for the study was fermented fruit milk drinks: banana-milk prepared in laboratory conditions and fruit milk drinks purchased in a local shop, as a comparative material. The thiamine was determined by thiochrome method and the riboflavin was determined by fluorometric method. Results. The storage time after the end of the fermentation process did not increase the content of thiamine and riboflavin in fermented banana-milk drink more than the output level. The addition of oligofructose significantly affected the synthesis of thiamine by Lactobacillus casei KNE-1 irrespectively of the storage time. The storage time but not the type of prebiotic affected the riboflavin concentration. Taking into account the highest content of both vitamins, the banana-milk drink fermented by Lactobacillus casei KNE-1 should be consumed immediately or 24 days after fermentation. Conclusions. This information could be used by manufacturers for the planning of technological process. The content of thiamine and riboflavin in the fermented milk drinks is the result of the type of prebiotic, the individual bacterial strain properties as well as the storage time. These factors should be investigated to optimize the content of B vitamins in fermented milk drinks in the future.

12

Impact of DNA microarray data transformation on gene expression analysis - comparison of two normalization methods

86%

Schmidt M. T., Handschuh L., Zyprych J., Szabelska A., Olejnik-Schmidt A. K., Siatkowski I., Figlerowicz M.

Acta Biochimica Polonica

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2011

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tom 58

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nr 4

Two-color DNA microarrays are commonly used for the analysis of global gene expression. They provide information on relative abundance of thousands of mRNAs. However, the generated data need to be normalized to minimize systematic variations so that biologically significant differences can be more easily identified. A large number of normalization procedures have been proposed and many softwares for microarray data analysis are; available. Here, we have applied two normalization methods (median and loess) from two packages of microarray data analysis softwares. They were examined using a sample data set. We found that the number of genes identified as differentially expressed varied significantly depending on the method applied. The obtained results, i.e. lists of differentially expressed genes, were consistent only when we used median normalization methods. Loess normalization implemented in the two software packages provided less coherent and for some probes even contradictory results.In general, our results provide an additional piece of evidence that the normalization method can profoundly influence final results of DNA microarray-based analysis. The impact of the normalization method depends greatly on the algorithm employed. Consequently, the normalization procedure must be carefully considered and optimized for each individual data set.

13

The effect of antioxidants on Lactobacillus casei cultures

86%

Duda-Chodak A., Tarko T., Statek M.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2008

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tom 07

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nr 4

39-51

The growing popularity of functional foods causes increasing interest in raw materials, which can raise the pro-health value of food when supplemented. The aim of the study was to assess the effect of compounds with antioxidant properties on Lactobacillus casei, as a representative of probiotic microorganisms. In the experiments the pure antioxidants and plant extracts were used. The results showed that catechin at concentration of 100-400 μM and chlorogenic acid (400 μM) had a stimulatory effect on L. casei growth. Quercetin at concentrations of 25-50 μM showed an inhibitory effect when incubation time was ≥6 h. The lingonberry leaves extract caused a slight increase in the dry substance of biomass in comparison with control. Extracts of coffee, chokeberry, and dog rose should not be used as additives for probiotic food as they significantly inhibited L. casei. We conclude that: 1) antioxidants at concentrations higher than 100 μM may stimulate growth of L. casei; 2) except the antioxidants, some other compounds which are present in plants extracts e.g. tannins and alkaloids may exert an antibacterial influence; 3) the probiotic yoghurts supplementation with fruit and other plant materials should be preceded by careful studies about their influence on the bacteria

14

Lactobacillus spp. belonging to the Casei group display a variety of adhesins

86%

Konieczna C., Olejnik-Schmidt A., Schmidt M. T.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2018

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tom 17

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nr 1

15

Probiotics applications in the dairy industry

86%

Leyer G., Kolakowski P.

Polish Journal of Natural Sciences. Supplement

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2004

|

tom 02

121-128

16

Histological structure of the midgut of honey bees (Apis mellifera L.) fed pollen substitutes fortified with probiotics

86%

Szymas B., Langowska A., Kazimierczak-Baryczko M.

Journal of Apicultural Science

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2012

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tom 56

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nr 1

17

The role of probiotics in the organism

86%

Siuta A.

Acta Agraria et Silvestria. Series Zootechnica

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1997

|

tom 35

33-45

18

Predvaritel'naja ochistka stochnykh vod s pomoshh'ju probioticheskikh sredstv

86%

Nasonkina N., Markin V.

Motrol. Motoryzacja i Energetyka Rolnictwa

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2014

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tom 16

|

nr 6

19

Biosurfactant from Lactobacillus sp. as an antibiofilm agent

86%

Kaur S., Kaur R.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2019

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tom 100

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nr 3

20

Usability of Lactiferm probiotics in piglet rearing

86%

Grudniewska B., Rogiewicz A., Eljasiak J.

Natural Sciences

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1999

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tom 02

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