This research paper focuses on enrichment of yoghurt containing probiotic Lactobacillus casei with persimmon (Diospyros kaki) powder in concentrations of 0 (Control) and then 0.5, 1.0, 1.5 and 2.0% (A–D respectively) and determination of some characteristics of the product during refrigerated storage for 21 d. Powder addition affected the color characteristics, textural properties, titratable acidity and water-holding capacity values. The viability of both yoghurt bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) and L. casei increased proportionally to adding persimmon powder for all storage days. Furthermore, addition of fruit powder increased short-chain fatty acid and polyunsaturated fatty acid contents. According to sensory analysis results, sample D had the lowest scores from the panelists, whereas the Control together with samples B and C were the most liked yoghurts in terms of flavor characteristics. In terms of overall acceptability, all of the samples received scores over three points on a five-point scale throughout storage. This study indicates that persimmon powder enriched yoghurt is a good vehicle for L. casei and yoghurt bacteria with improved fatty acid profile and acceptable sensory characteristics.

In this research paper we describe the technological properties of beneficial lactic acid bacteria (LAB) obtained from a dairy production chain and the development of a fermented milk produced with Lactobacillus casei MRUV6. Fifteen LAB isolates (Lactobacillus sp., Pediococcus sp. and Weissela sp.) presented acidifying abilities (pH ranges from 0.73 to 2.11), were able to produce diacetyl (except by 5 isolates) and exopolysaccharides, and two were proteolytic. L. casei MRUV6 was selected for producing a fermented milk, stored up to 35 d at 4 and 10°C. Counts on MRS agar with added vancomycin (10 mg/l) and MRS agar with added bile salts (1.5% w/v) ranged from 9.7 to 9.9 log CFU/g, independently of the tested conditions, indicating stability and intestinal resistance of L. casei MRUV6, despite some significant differences (P < 0.05). The study demonstrated the technological potential of a potential probiotic candidate strain, L. casei MRUV6, to be used as a starter culture in the dairy industry.

We recently reported that synbiotic Lactobacillus casei subsp. casei together with specific substrate dextran elicited an enhancement in humoral immune response against bovine serum albumin (BSA) as a model antigen in BALB/c mice. The present study was designed to evaluate the oral immunoadjuvant effects of the synbiotic in layer chickens. Using a PCR assay, L. casei subsp. casei was detected specifically in the intestinal chyme of chickens (10d of age, Julia strain) fed ad libitum on a diet supplemented with 75mg dextran/kg (dextran-supplemented diet, DSD) and administered orally with 107 colony-forming units (CFU) L. casei subsp. casei in 0·1ml PBS with the aid of an intubation needle at 1, 2 and 3d of age. Furthermore, oral administration of 107 CFU L. casei subsp. casei at 1–3d of age significantly enhanced the production of anti-BSA antibody in DSD-fed chickens (60d of age) administered orally with 1mg BSA at 32 and 33d of age and subcutaneously with 5μg BSA at 33d of age. In addition, among bacterial numbers tested, 106 CFU L. casei subsp. casei together with dextran induced an effective increase in humoral immune response to mixed inactivated vaccines against Newcastle disease and avian infectious bronchitis, and the treatment may be advantageous in protecting against these infectious diseases in chickens in actual application. These results suggest that dietary supplementation of L. casei subsp. casei with dextran leads to immunomodulation of humoral immune responses.

The composition and activities of the faecal microbiota in twelve healthy subjects analysed in a single open study were monitored before (1-week baseline step), during (10d supplementation step) and after (10d follow-up step) the ingestion of a fermented milk containing Lactobacillus casei DN-114001. Fluorescent in situ hybridisation with group-specific DNA probes, real-time PCR using L. paracasei group-specific primers and temporal temperature gradient gel electrophoresis (TTGE) using group-specific primers were carried out, together with bacterial enzyme activity and metabolite analyses to monitor the structure and activities of the faecal microbiota. L. casei DNA was detected in the faeces of all of the subjects by TTGE after 10d supplementation. Its quantification by real-time PCR showed a 1000-fold increase during the test step compared with initial levels. No major modification in either the dominant members of the faecal microbiota or their activities was observed during the trial. In conclusion, the short-term consumption of a milk product containing L. casei DN-114001 was accompanied by a high, transient increase in the quantity of this strain in the faeces of all of the subjects without markedly affecting biochemical or bacteriological factors.

Nutritional deficiency is commonly associated with impaired immune response and the relation between infection and malnutrition is synergic. Probiotics, especially lactic acid bacteria are immunomodulatory. The aim was to determine whether optimal doses of Lactobacillus casei and yogurt, used as adjuvants in a re-nutrition diet in a non-severe malnutrition experimental model, protect against Salmonella typhimurium and Escherichia coli. Groups of malnourished mice were used, which were re-nourished with milk for 7 or 14 d. After that, both groups of mice received the optimal doses of Lb. casei and yogurt supplements. We measured IgA+ and IgG+-B cells and phenotypic markers of T lymphocytes; CD3+, CD4+ and CD8+ cells. We also determined αβ and γδ T cell receptor (TCR). The ability to protect against Sal. typhimurium and Esch. coli infections and specific S-IgA were assessed. Probiotics complemented the effects of the re-nutrition diet, by stimulating recuperation of the activity of immune cells that improved protection against infections.