Ograniczanie wyników

Czasopisma help

  1. 2 Folia Biologica

  2. 2 Polish Journal of Food and Nutrition Sciences

  3. 1 Acta Scientiarum Polonorum. Zootechnica

  4. 1 Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica

  5. 1 Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

Więcej...
Autorzy help

  1. 2 Bednarczyk M.

  2. 2 Kornacki K.

  3. 2 Modzelewska-Kapitula M.

  4. 1 Abd El-Gawad M. A. M.

  5. 1 Bardowski J.

Więcej...
Lata help

  1. 1 2022

  2. 2 2020

  3. 1 2018

  4. 1 2016

  5. 1 2015

Więcej...
Preferencje help
Polish version English version Język
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 16

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych:  synbiotic
help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1

Probiotics and prebiotics

100%
Szkaradkiewicz A. K., Karpinski T. M.
Journal of Biology and Earth Sciences
|
2013
|
tom 03
|
nr 1
2

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

100%
Bogucka J., Dankowiakowska A., Elminowska-Wenda G., Sobolewska A., Szczerba A., Bednarczyk M.
Folia Biologica
|
2016
|
tom 64
|
nr 3
3

Influence of synbiotics delivered in ovo on immune organs development and structure

84%
Slawinska A., Siwek M., Zylinska J., Bardowski J., Brzezinska J., Gulewicz K. A., Nowak M., Urbanowski M., Plowiec A., Bednarczyk M.
Folia Biologica
|
2014
|
tom 62
|
nr 3
4

Development of synbiotics with inulin, palatinose, alpha-cyclodextrin and probiotic bacteria

84%
Pranckute R., Kaunietis A., Kuisiene N., Citavicius D.
Polish Journal of Microbiology
|
2014
|
tom 63
|
nr 1
Success in creating a synbiotic depends on compatibility between the chosen components – prebiotic and probiotic. In this work the interactions between Lactobacillus sp. strains isolated from yogurts and type strains of Lactobacillus sp. and Lactococcus sp., and the dependence of their growth and antibacterial activity on three oligosaccharides (OS) – palatinose, inulin and α-cyclodextrin were investigated. All isolated lactobacilli produce antibacterial compounds, which possibly are the bacteriocins of Lactobacillus casei ATCC334 strain. Results of growth analysis with different OS revealed that part of lactobacilli isolated from yogurts can effectively ferment inulin and may be used for the development of synbiotics. Palatinose and Lactobacillus acidophilus could be used as symbiotics with effective antibacterial activity. One of the types of Lactococcus sp. strains can assimilate palatinose and α-cyclodextrin, so they both can be used as components of synbiotics with the investigated lactococci. Results of this analysis suggest that the investigated isolated and type strains of Lactobacillus sp. and Lactoccocus sp. can be useful as probiotics in the development of synbiotics. Together with prebiotics – palatinose, inulin and α-cyclodextrin, the synbiotics, which could regulate not only the growth of beneficial bacteria in the gastrointestinal tract, but also their antibacterial activity, can be created.
5
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Influence of inulin and potentially probiotic Lactobacillus plantarum strain on microbiological quality and sensory properties of soft cheese

84%
Modzelewska-Kapitula M., Klebukowska L., Kornacki K.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2
143-146
The influence of inulin HPX and potentially probiotic Lactobacillus plantarum 14 strain on microbial quality and organoleptic properties of soft cheese were studied. Also the effect of inulin on probiotic concentration was examined during 45 days of storage at 6°C. Four versions of soft cheese were produced: (1) control without synbiotic, (2) with L. plantarum 14, (3) with inulin HPX 2.5 g/100 g of cheese, (4) with inulin HPX 2.5 g/100 g of cheese and L. plantarum 14. The number of potentially probiotic bacteria was affected by the addition of inulin HPX (p<0.05). In all probiotic cheeses the concentration of potentially probiotic strain was at a recommended level of 106–107 cfu/g. Also sensory quality was positively affected by the presence of inulin in products. After production and 45 days of storage the most desirable properties possessed cheese produced with the addition of inulin HPX, followed by control cheese. Microbial quality of all cheeses was satisfactory.
6

Proekologiczne dodatki w zywieniu trzody chlewnej

84%
Salach T.
Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała
|
2003
|
nr 09
16
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Scientific and practical aspects of the use of pro-, pre- and synbiotics in the feeding of ruminants againts the background of research conducted in Ukraine

84%
Vovk S., Polovyi I., Petryshyn M., Sablik P., Vantukh A., Janus E.
Acta Scientiarum Polonorum. Zootechnica
|
2022
|
tom 21
|
nr 4
8

Pro - and prebiotics in pig nutrition - potential modulators of gut health?

84%
Zimmermann B., Bauer E., Mosenthin R.
Journal of Animal and Feed Sciences
|
2001
|
tom 10
|
nr 1
9

Non-antibiotic possibilities in prevention and treatment of calf diarrhoea

67%
Smulski S., Turlewicz-Podbielska H., Wylandowska A., Wlodarek J.
Journal of Veterinary Research
|
2020
|
tom 64
|
nr 1
10
Content available remote

Participation of the intestinal microbiota in the mechanism of beneficial effect of treatment with synbiotic Syngut on experimental colitis under stress conditions

67%
Konturek P. C., Konturek K., Brzozowski T., Wojcik D., Magierowski M., Targosz A., Krzysiek-Maczka G., Sliwowski Z., Strzalka M., Magierowska K., Szczyrk U., Kwiecien S., Ptak-Belowska A., Neurath M., Dieterich W., Wirtz S., Zopf Y.
Journal of Physiology and Pharmacology
|
2020
|
tom 71
|
nr 3
11
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Use of synbiotics for production of functional low fat Labneh

67%
Salem M. M. E., Abd El-Gawad M. A. M., Hassan F. A. M., Effat B. A.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2
151-159
In the present work, the compared effect of 1% inulin and fat replacers (1% Dairy-Lo and 0.1% Dariloid) on chemical properties, growth and stability of probiotic bacteria and sensory attributes in Labneh cheese during storage (30 days) at 5°C was studied. Three strains of probiotic bacteria were used, Lactobacillus reuteri B-14171, Lactobacillus johnsonii B-2178 and L. salivarius B-1950, with a yoghurt starter cultures. Addition of inulin, Dairy-Lo and Dariloid increased the soluble nitrogen, total volatile fatty acids, acetaldehyde and diacetyl. The effect of added prebiotics on soluble tyrosine and tryptophan was more pronounced. All strains showed good growth and survival in the presence of prebiotics. Initial counts of probiotic bacteria and their subsequent survival were better in the products supplemented with inulin. The most acceptable cheeses were those supplemented with 1% inulin.
12

Withdrawal of antibiotic growth promoters from pig nutrition - effects and future

67%
Grela E. R.
Polish Journal of Natural Sciences. Supplement
|
2006
|
tom 03
15-22
13
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The influence of synbiotic participation in feed ration for ewes on selected lamb blood parameters

67%
Klebaniuk R., Czech A.
|
2007
|
tom 25
|
nr 2
14
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Evaluation of bio control efficacy of synbiotic cherry ( Prunus avium. L.,) juice

67%
Sheela T., Sathees Kannan T. M., Jayakumar K.
International Letters of Natural Sciences
|
2015
|
tom 42
The aim of the research was to evaluate that the effect of symbiotic fermented cherry juice containing fructo oligosaccharide to enhance the growth and activity of probiotic strains include Lactobacillus acidophilus was tested for their antibiotic susceptibility, and tolerance to bile. Antifungal activity of symbiotic cherry juice could differ in their antagonistic activity against fungal disease which could be due to the metabolite secreted by the lactic acid bacteriocin specially type of organic acids and added fructo oligo saccharide as a probiotic and for food preservation synbiotic cherry juice was identified and their major compounds was detected using gas chromatographymass spectrum (gc-ms).
15
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The influence of synbiotics on magnesium bioavailability from diets in rats

59%
Klobukowski J., Modzelewska-Kapitula M., Wisniewska-Pantak D., Kornacki K.
Journal of Elementology
|
2008
|
tom 13
|
nr 1
Products containing pro- and prebiotics are known as synbiotics. The benefits of pro- and prebiotics on the host include: normalization of the microbial balance in the gastrointestinal tract, increase of mineral bioavailability, reduction of cholesterol level in blood and prevention of gastrointestinal disorders. The aim of the work was to compare the apparent absorption and retention indexes in rats fed diets containing probiotic or synbiotic soft cheeses. As a probiotic, the strain Lactobacillus plantarum 14 was used, whereas as prebiotics inulin HPX and maltodextrin were used. For 10 days, the animals were fed diets consisting of 61-81% of soft cheese with probiotic (A diet), probiotic and 2,5% of inulin HPX (B diet) and probiotic and 2.5% of maltodextrin (C diet). On the basis of the magnesium concentration in the diets and the urine and faeces excreted during the last 5 days of the experiment, the apparent absorption (A) and retention (R) indexes (%, mg 5 days-1) were calculated. The apparent absorption indexes obtained did not differ statistically among the groups, although the highest value of apparent absorption (A%) was obtained in group B. The apparent retention indexes in group A were significantly higher (p < 0.05) compared to groups B and C. On the other hand, in B and C groups increased faecal mass was detected, but the inulin influence was stronger than that of maltodextrin. Although the short-term supplementation of rat diets with inulin HPX and maltodextrin did not increase magnesium absorption and retention, their use in probiotic products is reasonable because of the beneficial physiological effects.
16

Możliwe korzyści ze stosowania probiotyków, prebiotyków i synbiotyków u świń - aktualne dane

51%
Pomorska-Mol M.
Lecznica Dużych Zwierząt. Ogólnopolski Kwartalnik dla Lekarzy Weterynarii
|
2018
|
tom 13
|
nr 3
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.