Physiological effects of whey- and milk-based probiotic yogurt in rats

• Autorzy: Szabo-Fodor J. , Bonai A. , Bota B. , Egyed L.S. , Lakatos F. , Papai G. , Zsolnai A. , Glavits R. , Horvatovich K. , Kovacs M.
• Języki publikacji: EN

Abstrakty

EN

In an in vitro experiment commercially available probiotic products were tested for the survival of bacteria under conditions of simulated human digestion either when used alone or mixed into yogurt. In the in vivo experiment the effects of feeding a whey- and milk-based yogurt prepared with the probiotic strain showing adequate survival in the in vitro experiment, was measured on body weight, feed consumption and immune response of rats (IgG and IgA level after immunisation), on the composition and volatile fatty acid production of the intestinal microbiota and on the structure of intestinal villi. The Lactobacillus acidophilus (LA-15) strain had inadequate surviving ability in rats. Bifidobacterium animalis ssp. lactis (BB-12) improved the composition of the intestinal microflora, whereas whey-containing product had a mild immunostimulating effect and exerted a favourable influence on the morphology of intestinal villi. The consumption of yogurts increased the depth of crypts in the ileum, which resulted in enhanced secretion and thus softer faeces.

• Wydawca: -
• Czasopismo: Polish Journal of Microbiology
• Rocznik: 2017
• Tom: 66
• Numer: 4
• Opis fizyczny: p.483-490,fig.,ref.

Twórcy

autor

Szabo-Fodor J.

• MTA-KE Mycotoxins in the Food Chain Research Group, Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary

autor

Bonai A.

• Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary

autor

Bota B.

• MTA-KE Mycotoxins in the Food Chain Research Group, Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary

autor

Egyed L.S.

• Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary
• FINO FOOD Ltd., Hungary

autor

Lakatos F.

• FINO FOOD Ltd., Hungary

autor

Papai G.

• Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary

autor

Zsolnai A.

• Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary

autor

Glavits R.

• Autopsy Ltd. Hungary

autor

Horvatovich K.

• Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary

autor

Kovacs M.

• MTA-KE Mycotoxins in the Food Chain Research Group, Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary
• Faculty of Agricultural and Environmental Sciences, Kaposvar University, Kaposvar, Hungary

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Identyfikatory

DOI

10.5604/01.3001.0010.7039