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Probiotics for children's nutrition
Pokorná, Martina ; Němcová, Andrea (referee) ; Skoumalová, Petra (advisor)
This Diploma thesis deals with probiotic bacterias for children nutrition. It proposes a probiotic food supplement with a probiotic blend composed of a strain of the genus Lactobacillus and of the genus Bifidobacterium, which would be most suitable for infant consumers. The theoretical part is focused on probiotics, constitution of the children´s ganstrointestinal tract and screening of probiotic and gelatine supplements which are already sold on the market. In the experimental part, probiotic bacteria were subjected to model digestion, whereby mixtures of strains having the lowest reduction in viability after digestion were blend based on the results. The blend of Bifidobacterium breve CCM 7825T, Bifidobacterium longum CCM 4990 and Lactobacillus casei CCM 4798 was chosen as the most suitable blend of the lowest viability reduction. PCR in real time was demonstrated the presence of all strains added to the blend after model digestion. Finally, from the data was suggested a more comprehensive probiotic food supplement in the form of an alginate-agar gummy-bear for children over three years of age. The probiotic food supplement was subjected to sensory analysis too. The proposed probiotic food supplement also contained Chlorella and Spirulina active compounds and higher content of omega 3 and 6 fatty acids in hemp oil.
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Isolation of PCR-ready DNA from dairy products for baby nutrition
Mantlová, Jana ; Eva, Kvasničková (referee) ; Španová, Alena (advisor)
The work was focused on isolation of PCR-ready DNA and the identification of probiotic lactic acid bacteria that were isolated from five milk product for infant nutrition. DNA was isolated from crude cell-lysates of the products by magnetic P(HEMA-co-GMA) microspheres. DNAs isolated from crude cell lysates of control strains using phenol extraction method were used as positive controls. Using PCRs DNA of genera Bifidobacterium and species B. animalis, B. bifidum, B. breve, B. infantis, B. longum and Streptococcus thermophilus species were identified in products. The results obtained are consistent with the data declared by the manufacturers.
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Identification and characterization of selected species of lactic acid bacteria
Trojánek, Zdeněk ; Špano,, Miroslav (referee) ; Rittich, Bohuslav (advisor)
Among the important representative of lactic acid bacteria are gram-positive bacteria of the genus Bifidobacterium. They are constituent part of ordinary intestinal flora, which help keep the balance and prevent colonization of intestinal by pathogens. Bifidobacteria are used in various dairy products for their prebiotic effect. Molecular biological methods are used for rapid and accurate identification of bacteria of genus Bifidobacterium. In our case, we have focused on DNA isolation and application of the polymerase chain reaction (PCR) for identification of bacteria of genus Bifidobacterium. Statistical evaluation of fingerprints obtained by rep-PCR with (GTG)5 primer was carrid out.
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Probiotic bacteria in pharmaceutical products
Suranová, Mária ; Vránová, Dana (referee) ; Veselá, Mária (advisor)
Probiotics are live microorganisms, that when administered in adequate amount confer a health benefit on the host. They are used as part of specific milk products and either as dietary supplements in form of tablets, capsules, coated pills and sirups. The most famous probiotic microorganisms are bacteria of Lactobacillus and Bifidobacterium genus, that belong in group of lactic acid bacteria. For the assessment of probiotic preparations is used broad range of methods for the microbial analysis of foods. These methods can be separated on quantitative, that enumerate amount of microorganisms in product and qualitative, that are capable detect presence or absence of certain microorganisms. Both types of the methods have large importance in control of the efficiency probiotic preparations.
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Vliv změny stravovacího režimu na zastoupení vybraných druhů rodu Bifidobacterium v lidském trávicím traktu
Vanišová, Denisa
The diploma thesis provides insight into the influence of dietary interventions on the composition of the human intestinal microbiota. Focusing on the representation of bacteria belonging to the genera Bacteroides, Eubacterium and Bifidobacterium, with an emphasis on the identification and percentage representation of B. longum and B. bifidum using the PCR method. The research involved 12 participants who took part in a group weight reduction programme over the course of 8 weeks. Stool samples were analysed before starting and after finishing the course. It was ascertained that during the course there was a significant increase in the number of bacteria of the genus Bifidobacterium, whereas in the genus Bacteroides there was observed a concurrent decrease. Regarding Eubacterium spp. there was almost no observed difference. Over the course of the programme subjects significantly increased their fibre intake, while decreasing intake of all other macronutrients. No correlation was confirmed between the numbers of bifidobacteria and the amount of nutrients consumed.
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Use of polymerase chain reaction (PCR) technique for identification of probiotic microorganisms in milk diary product
Horká, Markéta ; Fialová, Lenka (referee) ; Smetana, Jan (advisor)
In this bachelor thesis, probiotic bacteria and their beneficial effects on human health were described. Several methods that are used to identify microorganisms were also stated. At the beginning of the experimental part, DNA was isolated from a selected dairy product. DNA extraction was made in two ways, both of which provided sufficiently high-quality DNA. The prepared DNA was subjected to polymerase chain reaction using specific primers. The presence of bacteria of the genus Lactobacillus, Bifidobacterium and the species Lactobacillus acidophilus, which were declared by the yogurt manufacturer, was proved by electrophoresis on agarose gel.
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Detection of probiotic bacteria in milk diary food products using PCR technique
Krempaská, Vladimíra ; Fialová, Lenka (referee) ; Smetana, Jan (advisor)
Probiotic bacteria play an important role in a healthy lifestyle. They help the consumer maintain the balance of intestinal microflora and prevent the overgrowth of harmful bacteria. Accurate identification and characterization of these probiotic strains is essential for research and the food industry. For exact identification, the use of molecular biological methods is necessary, thanks to which it is possible to validate probiotic products for commercial use. In this bachelor thesis, the DNA of probiotic bacteria was isolated from available dairy products. Two methods of isolation were used to isolate bacterial DNA, both of them provided sufficiently concentrated and high-quality DNA for further analysis by polymerase chain reaction (PCR). The presence of the Bacteria domain, genera Lactobacillus and Bifidobacterium were proved. Finally, the presence of Lactobacillus acidophilus species was also detected in the products.
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Biofilm formation in probiotic cultures and its application in pharmacy
Ryšávka, Petr ; Obruča, Stanislav (referee) ; Vorlová, Lenka (referee) ; Márová, Ivana (advisor)
The work was comprehensively focused on the development of adhesive forms of probiotics in the form of a biofilm on combined carriers with a prebiotic component. The second part dealed with the influence of food on the multiplication and survival of selected types of probiotic bacteria. Subsequently, the effect of individualized probiotic supplements on changes in the human intestinal microbiome was monitored. Suitable adherent probiotic strains for biofilm formation were selected and tested. Methods have been introduced and different variants of carriers for culturing and binding bacteria have been tested. In vitro experiments verified the stability of biofilm stucture and its resistance to low pH, bile and antibiotics in comparison with the planktonic cell form. The antimicrobial effect of probiotic strains in the form of a biofilm was studied. The cultivation of the multispecies biofilm on the combined carrier was optimized and the stability of the biofilm and the final viability of probiotic bacteria were confirmed. Furthermore, the influence of various foods and beverages on the viability of probiotic bacteria was evaluated with emphasis on the simulation of passage through the gastrointestinal tract. Both models, solutions with standardised concentrations of alcohol, sugar, salts, proteins or different pH and different types of real foods and beverages were tested. The effect of food and beverages was tested on monocultures of Lactobacillus acidophilus, Bifidobacterium breve and on probiotic capsules containing a mixed culture of probiotic microorganisms. The survival of probiotics in various food matrices in the simulated gastrointestinal tract was quantitatively different. We managed to define foods suitable for supporting the multiplication of probiotic bacteria. A separate part of the work was focused on the targeted modulation of the intestinal microbiome by individualized probiotics that were prepared on the basis of molecular biological analyzes of the intestinal microbiome aimed at detecting the percentage of lactobacilli, bifidobacteria and phylum Firmicutes and Bacteroidetes. Personalized probiotic supplementation confirmed the positive effect of this approach on microbiome changes, especially on the increase of the content of lactobacilli, bifidobacteria and the overall diversity of the microbiome.
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Vliv konzumace probiotik a synbiotik na modulaci intestinální mikroflóry a produkci tyraminu
Kolářová, Miroslava
The purpose of the study was to compare the impact of 3 weeks of consumption of commercial yoghurt enriched with Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5 (P), and the same yoghurt supplemented with prebiotic-inulin (S), on feacal bacterial counts of healthy adults. A randomized, parallel-group, crossover, open-label – DBPC intervention with 66 volunteers was carried out. The 3 week administration of both P and S yoghurt increased (P lower 0.01) counts of bifidobacteria and Lactobacillus acidophilus, and reduced (P lower 0.01) counts of Clostridium spp., Enterococcus spp. and E. coli in fecal samples, in comparison with the control croup. The consumption of probiotics and synbiotics yoghurt reduced (P lower 0.05) the counts of tyramine producing enterococci and E. coli among the faecal isolates. In the synbiotics group, counts of bifidobacteria and Lactobacillus acidophilus remained higher, and counts of Clostridium spp., Enterococcus spp. and E. coli lower (P lower 0.05) after 1 week wash out period, in comparison with the preadministration phase. It was concluded that the synbiotics yoghurt was superior to the probiotics product in maintaining the increased levels of beneficial bacteria and decreased counts of potentially patogens bacteria in the intestine.
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Probiotics for children's nutrition
Pokorná, Martina ; Němcová, Andrea (referee) ; Skoumalová, Petra (advisor)
This Diploma thesis deals with probiotic bacterias for children nutrition. It proposes a probiotic food supplement with a probiotic blend composed of a strain of the genus Lactobacillus and of the genus Bifidobacterium, which would be most suitable for infant consumers. The theoretical part is focused on probiotics, constitution of the children´s ganstrointestinal tract and screening of probiotic and gelatine supplements which are already sold on the market. In the experimental part, probiotic bacteria were subjected to model digestion, whereby mixtures of strains having the lowest reduction in viability after digestion were blend based on the results. The blend of Bifidobacterium breve CCM 7825T, Bifidobacterium longum CCM 4990 and Lactobacillus casei CCM 4798 was chosen as the most suitable blend of the lowest viability reduction. PCR in real time was demonstrated the presence of all strains added to the blend after model digestion. Finally, from the data was suggested a more comprehensive probiotic food supplement in the form of an alginate-agar gummy-bear for children over three years of age. The probiotic food supplement was subjected to sensory analysis too. The proposed probiotic food supplement also contained Chlorella and Spirulina active compounds and higher content of omega 3 and 6 fatty acids in hemp oil.
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