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Articles 1 - 10 of 10
Full-Text Articles in Life Sciences
Efficacy Of Galactooliosaccharide (Gos) And/Or Rhamnose-Based Synbiotics In Enhancing Ecological Performance Of Lactobacillus Reuteri In The Human Gut And Characterization Of Its Gos Metabolic System, Monchaya Rattanaprasert
Efficacy Of Galactooliosaccharide (Gos) And/Or Rhamnose-Based Synbiotics In Enhancing Ecological Performance Of Lactobacillus Reuteri In The Human Gut And Characterization Of Its Gos Metabolic System, Monchaya Rattanaprasert
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Probiotic L. reuteri has potential to produce antimicrobial compounds and secrete immunosuppressive factors. These metabolic attributes could benefit the human host by providing colonization resistance (competitive and metabolic exclusion) against enteropathogens and mitigating inflammation. As metabolically active cells are fundamental to such probiotic properties, synbiotic approaches that supply L. reuteri with a source(s) of carbon, energy, and/or external electron acceptor for cell growth in the gut environment could therefore prompt the probiotic to engage in beneficial activities. In this study, the efficacy of GOS and/or rhamnose-based synbiotic approaches in promoting colonization persistence and metabolic activity of L. reuteri was evaluated. …
The Goods: Myths And Facts About Probiotics, Andrea Arikawa
The Goods: Myths And Facts About Probiotics, Andrea Arikawa
Andrea Y Arikawa
Probiotics are “live microorganisms that when administered in adequate amounts confer a health benefit to the host,” according to the World Health Organization. Andrea Arikawa, registered dietitian nutritionist and assistant professor in the Department of Nutrition and Dietetics at the University of North Florida, debunks myths and offers a recipe for you to try.
What’S A Probiotic & Why Do We Need Them?, Andrea Arikawa
What’S A Probiotic & Why Do We Need Them?, Andrea Arikawa
Andrea Y Arikawa
No abstract provided.
The Ability Of Select Probiotics To Reduce Enteric Campylobacter Colonization In Broiler Chickens, Sandip Shrestha
The Ability Of Select Probiotics To Reduce Enteric Campylobacter Colonization In Broiler Chickens, Sandip Shrestha
Graduate Theses and Dissertations
Campylobacter is the leading cause of foodborne illness worldwide and is often associated with consumption and/or mishandling of contaminated poultry products. Probiotic use in poultry has been an effective strategy in reducing other enteric foodborne pathogens but not consistently for Campylobacter. As Campylobacter resides and utilizes intestinal mucin for growth, isolates selected on the basis of mucin utilization might be a strategy to screen for efficacious probiotic bacterium. In this study, bacterial isolates demonstrating increased growth rates in mucin, in vitro (trials 1 or 2), or isolates demonstrating a reduction of Campylobacter counts when co-incubated with mucin, in vitro (trials …
Comparative Analysis Of Anti-Bd Bacteria From Six Malagasy Frog Species Of Ranomafana National Park, Kelsey Savage
Comparative Analysis Of Anti-Bd Bacteria From Six Malagasy Frog Species Of Ranomafana National Park, Kelsey Savage
Senior Honors Projects, 2010-2019
As Malagasy amphibians are facing an impending extinction crisis from the lethal skin fungus Batrachochytrium dendrobatidis (Bd), it has become imperative to proactively mitigate the threat. Bd sporangia develop in the skin of infected amphibians and cause the skin to thicken, leading to ionic imbalance and eventual heart failure. It has been shown that certain bacterial species are able to inhibit Bd growth on amphibians by producing antifungal metabolites. Community-based probiotics are one approach used to combat chytridomycosis by inoculating an environment with Bd-inhibitory bacteria so that many amphibian species are treated at once. With this method, it is important …
The Role Of Streptococcus Salivarius As A Modulator Of Homeostasis In The Oral Cavity, Kyle W. Macdonald
The Role Of Streptococcus Salivarius As A Modulator Of Homeostasis In The Oral Cavity, Kyle W. Macdonald
Electronic Thesis and Dissertation Repository
The oral cavity contains many different surfaces all colonized by prokaryotes, of which over 700 have been identified. While almost all people have some degree of plaque formation, the more concerning diseases of caries, candidiasis and periodontal disease afflict many patients and represent a major public health concern. As these are all diseases which have a component attributable to parts of the microbiota, efforts to manipulate the microbes has until recently involved use of antimicrobial agents. However, due to side effects, resistance and failure to restore homeostasis, this approach is limited. As an alternative, the administration of beneficial microbes (probiotics) …
Non-Dairy Probiotic Products, Nissreen Abu-Ghannam, Gaurav Rajauria
Non-Dairy Probiotic Products, Nissreen Abu-Ghannam, Gaurav Rajauria
Books/Book Chapters/ Proceedings
The term probiotic was technically defined as “live microorganisms which upon ingestion in certain numbers exert health benefits beyond inherent nutrition” (FAO/ WHO 2001). This definition requires that the microorganisms must be alive and present in high numbers, generally more than 109 cells per daily ingested dose. Probiotic food products are considered as functional foods which are defined to contain health-promoting components beyond traditional nutrients and the addition of probiotic cultures is one approach in which foods could be modified to become functional.
A Comparative Analysis Of The Moose Rumen Microbiota And The Pursuit Of Improving Fibrolytic Systems., Suzanne Ishaq Pellegrini
A Comparative Analysis Of The Moose Rumen Microbiota And The Pursuit Of Improving Fibrolytic Systems., Suzanne Ishaq Pellegrini
Graduate College Dissertations and Theses
The goal of the work presented herein was to further our understanding of the rumen microbiota and microbiome of wild moose, and to use that understanding to improve other processes. The moose has adapted to eating a diet of woody browse, which is very high in fiber, but low in digestibility due to the complexity of the plant polysaccharides, and the presence of tannins, lignin, and other plant-secondary compounds. Therefore, it was hypothesized that the moose would host novel microorganisms that would be capable of a wide variety of enzymatic functions, such as improved fiber breakdown, metabolism of digestibility-reducing or …
Saccharomyces Boulardii And Bismuth Subsalicylate As Low-Cost Interventions To Reduce The Duration And Severity Of Cholera, Johnathan Sheele, Jessica Cartowski, Angela Dart, Arjun Poddar, Shikha Gupta, Ajay Gupta
Saccharomyces Boulardii And Bismuth Subsalicylate As Low-Cost Interventions To Reduce The Duration And Severity Of Cholera, Johnathan Sheele, Jessica Cartowski, Angela Dart, Arjun Poddar, Shikha Gupta, Ajay Gupta
Computer Science Faculty Publications
We conducted a randomised single-blinded clinical trial of 100 cholera patients in Port-au-Prince, Haiti to determine if the probiotic Saccharomyces cerevisiae var. boulardii and the anti-diarrhoeal drug bismuth subsalicylate (BS) were able to reduce the duration and severity of cholera. Subjects received either: S. boulardii 250 mg, S. boulardii 250 mg capsule plus BS 524 mg tablet, BS 524 mg, or two placebo capsules every 6 hours alongside standard treatment for cholera. The length of hospitalisation plus the number and volume of emesis, stool and urine were recorded every 6 hours until the study subject was discharged (n=83), left against …
Physicochemical Properties, Microstructure And Probiotic Survivability Of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate As A Fat Replacer, James Thomas Mccarthy
Physicochemical Properties, Microstructure And Probiotic Survivability Of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate As A Fat Replacer, James Thomas Mccarthy
Graduate College Dissertations and Theses
Probiotic dairy foods, especially non- and low-fat dairy products, are becoming popular in the US. A non-fat goat's milk yogurt containing probiotics (Lactobacillus acidophilus and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing non-heat treated whey protein concentrate (WPC) and pectin as well as one with only pectin were also produced. A fat-free cow's milk yogurt with pectin was also used as a control yogurt. The yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform …