Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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    We will mail you new results for this query: keywords==Probiotic
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The potential for pre-, pro- and synbiotics in the management of infants at risk of cow's milk allergy or with cow's milk allergy: An exploration of the rationale, available evidence and remaining questions
Fox, Adam ; Bird, J.A. ; Fiocchi, Alessandro ; Knol, Jan ; Meyer, Rosan ; Salminen, Seppo ; Sitang, Gong ; Szajewska, Hania ; Papadopoulos, Nikolaos - \ 2019
World Allergy Organization Journal 12 (2019)5. - ISSN 1939-4551
Allergy - Anaphylaxis - Bifidobacteria - Cow's milk allergy - Dysbiosis - IgE - Lactobacilli - Microbiota - Prebiotic - Probiotic - Synbiotic - World Allergy Organization

Cow's milk allergy is one of the most commonly reported childhood food allergies, with increasing incidence, persistence and severity in many countries across the world. The World Allergy Organization Special Committee on Food Allergy has identified cow's milk allergy as an area in need of a rationale-based approach in order to make progress against what it considered an onerous problem, with worldwide public health impact. There is growing interest in the potential role of the gut microbiota in the early programming and development of immune responses and allergy. This discussion paper considers the rationale and available evidence for modulation of the gut microbiota and for the use of synbiotics in the management of infants at risk of, or living with cow's milk allergy and summarizes remaining research questions that need to be answered for the development of evidence-based recommendations.

Substantial extracellular metabolic differences found between phylogenetically closely related probiotic and pathogenic strains of Escherichia coli
Hooft, Justin J.J. Van Der; Goldstone, Robert J. ; Harris, Susan ; Burgess, Karl E.V. ; Smith, David G.E. - \ 2019
Frontiers in Microbiology 10 (2019)FEB. - ISSN 1664-302X
Escherichia coli - Extracellular metabolome - Mass spectrometry - Metabolomics - Nissle 1917 - Pathogenic - Probiotic

Since its first isolation a century ago, the gut inhabitant Escherichia coli strain Nissle 1917 has been shown to have probiotic activities; however, it is yet not fully elucidated which differential factors play key roles in its beneficial interactions with the host. To date, no metabolomics studies have been reported investigating the potential role of small molecules in functional strain differentiation of Nissle from its genetically close neighbors. Here, we present results of liquid chromatography coupled to high-resolution mass spectrometry characterization of extracellular metabolomes of E. coli strains as a proxy of their bioactivity potential. We found that phylogroup B2 strains exported a more diverse arsenal of metabolites than strains of other phylogroups. Zooming into the phylogroup B2 metabolome identified consistent substantial differences between metabolic output of E. coli Nissle and other strains, particularly in metabolites associated to the Argimine biosynthesis pathway. Nissle was found to release higher levels of Ornithine and Citrulline whilst depleting greater amounts of Arginine from the medium. Moreover, a novel Nissle-specific metabolite not reported before in bacteria, 5-(Carbamoylamino)-2-hydroxypentanoic acid (Citrulline/Arginic Acid related) was observed. Finally, Nissle, CFT073 and NCTC12241/ATCC25922 shared the excretion of N5-Acetylornithine, whereas other strains released N2-Acetylornithine or no N-Acetylornithine at all. Thus, we found substantial metabolic differences in phylogenetically very similar E. coli strains, an observation which suggests that it is justified to further investigate roles of small molecules as potential modulators of the gut environment by probiotic, commensal, and pathogenic strains, including E. coli Nissle 1917.

A specific synbiotic-containing amino acid-based formula in dietary management of cow's milk allergy : A randomized controlled trial
Fox, Adam T. ; Wopereis, Harm ; Ampting, Marleen T.J. van; Oude Nijhuis, Manon M. ; Butt, Assad M. ; Peroni, Diego G. ; Vandenplas, Yvan ; Candy, David C.A. ; Shah, Neil ; West, Christina E. ; Garssen, Johan ; Harthoorn, Lucien F. ; Knol, Jan ; Michaelis, Louise J. - \ 2019
Clinical and Translational Allergy 9 (2019)1. - ISSN 2045-7022
Bifidobacterium breve M-16V - Cow's milk allergy - Gut microbiota - Prebiotic - Probiotic - Symptoms

Background: Here we report follow-up data from a double-blind, randomized, controlled multicenter trial, which investigated fecal microbiota changes with a new amino acid-based formula (AAF) including synbiotics in infants with non-immunoglobulin E (IgE)-mediated cow's milk allergy (CMA). Methods: Subjects were randomized to receive test product (AAF including fructo-oligosaccharides and Bifidobacterium breve M-16V) or control product (AAF) for 8 weeks, after which infants could continue study product until 26 weeks. Fecal percentages of bifidobacteria and Eubacterium rectale/Clostridium coccoides group (ER/CC) were assessed at 0, 8, 12, and 26 weeks. Additional endpoints included stool markers of gut immune status, clinical symptoms, and safety assessments including adverse events and medication use. Results: The trial included 35 test subjects, 36 controls, and 51 in the healthy reference group. Study product was continued by 86% and 92% of test and control subjects between week 8-12, and by 71% and 80%, respectively until week 26. At week 26 median percentages of bifidobacteria were significantly higher in test than control [47.0% vs. 11.8% (p < 0.001)], whereas percentages of ER/CC were significantly lower [(13.7% vs. 23.6% (p = 0.003)]. Safety parameters were similar between groups. Interestingly use of dermatological medication and reported ear infections were lower in test versus control, p = 0.019 and 0.011, respectively. Baseline clinical symptoms and stool markers were mild (but persistent) and low, respectively. Symptoms reduced towards lowest score in both groups. Conclusion: Beneficial effects of this AAF including specific synbiotics on microbiota composition were observed over 26 weeks, and shown suitable for dietary management of infants with non-IgE-mediated CMA.

Selected aspects of the human gut microbiota
Ventura, Marco ; O’Toole, Paul W. ; Vos, Willem M. de; Sinderen, Douwe van - \ 2018
Cellular and Molecular Life Sciences 75 (2018)1. - ISSN 1420-682X - p. 81 - 82.
Diet & health - Gut commensals - Microbiome - Microbiota - Probiotic

The gut microbiota represents a highly complex assembly of microbes, which interact with each other and with their host. These interactions have various implications in terms of health and disease, and this multi-author review issue will address a number of selected aspects pertaining to gut microbiota research.

Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread
Zhang, Lu ; Taal, Marieke A. ; Boom, Remko M. ; Chen, Xiao Dong ; Schutyser, Maarten A.I. - \ 2018
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 87 (2018). - ISSN 0023-6438 - p. 318 - 325.
Baking - Lactobacillus plantarum - Moisture content - Probiotic
Bread is an interesting non-dairy-based vehicle for probiotics delivery given its daily consumption worldwide. The incorporation of probiotics in bread is challenging due to the high baking temperatures. In this study the influence of various baking conditions and subsequent storage on survival of a model strain Lactobacillus plantarum P8 is systematically investigated. Bread samples with varying dough weight (5, 30, and 60 g) were baked at different temperatures (175, 205, and 235 ○C) for 8 min, and the residual viability of bacteria was determined every 2 min. Under all baking conditions, the viability of probiotics decreased from 109 CFU/g to 104∼5 CFU/g after baking. For specific conditions a difference in bacterial viability between bread crust and crumb was observed, which was explained by the different temperature-moisture history and developed microstructure during baking. Remarkably, during storage bacterial viability increased by 2–3 log to 108 CFU/g in crust and 106 CFU/g in crumb, respectively. The re-growth of probiotics was accompanied by a decrease in pH of the bread and an increase of the total titratable acidity. The results of this work provide valuable experimental data for further modelling and optimization studies, which then could contribute to the development of probiotic bakery products.
Action and function of Akkermansia muciniphila in microbiome ecology, health and disease
Ottman, Noora ; Geerlings, Sharon Y. ; Aalvink, Steven ; Vos, Willem M. de; Belzer, Clara - \ 2017
Best Practice & Research: Clinical Gastroenterology 31 (2017)6. - ISSN 1521-6918 - p. 637 - 642.
Akkermansia muciniphila - Microbiome - Mucus - Pharmabiotic - Probiotic
The discovery of Akkermansia muciniphila has opened new avenues for the use of this abundant intestinal symbiont in next generation therapeutic products, as well as targeting microbiota dynamics. A. muciniphila is known to colonize the mucosal layer of the human intestine where it triggers both host metabolic and immune responses. A. muciniphila is particularly effective in increasing mucus thickness and increasing gut barrier function. As a result host metabolic markers ameliorate. The mechanism of host regulation is thought to involve the outer membrane composition, including the type IV pili of A. muciniphila, that directly signal to host immune receptors. At the same time the metabolic activity of A. muciniphila leads to the production of short chain fatty acids that are beneficial to the host and microbiota members. This contributes to host-microbiota and microbe-microbe syntrophy The mucolytic activity and metabolite production make A. muciniphila a key species in the mucus layer, stimulating beneficial mucosal microbial networks.This well studied member of the microbiota has been studied in three aspects that will be further described in this review: i) A. muciniphila characteristics and mucin adaptation, ii) its role as key species in the mucosal microbiome, and iii) its role in host health.
Microencapsulated Starter Culture During Yoghurt Manufacturing, Effect on Technological Features
Prisco, Annachiara de; Valenberg, Hein J.F. van; Fogliano, Vincenzo ; Mauriello, Gianluigi - \ 2017
Food Bioprocess Technology 10 (2017)10. - ISSN 1935-5130 - p. 1767 - 1777.
Cell physiology - Fermentation - Microencapsulation - Probiotic - Volatile metabolites

The potential of living cell microencapsulation in sustaining cells’ viability, functionality and targeted release in gastrointestinal tract is relatively well documented. Differently, the effects exerted by the capsules on cell metabolic activities during fermentation of a food matrix as well as on cell physiology are poorly addressed. This paper aimed at studying the effects of chitosan-alginate capsules (matrix and core-shell) on metabolic activities of Streptococcus thermophilus and probiotic Lactobacillus delbrueckii during milk fermentation for yoghurt production. This food system has been used to monitor growth, acidification kinetics and strain proteolytic activity. Bacterial viability has been monitored during yoghurt storage at 4 °C for 28 days and an in vitro digestion to evaluate the protective effect exerted by the capsules. Furthermore, production of volatile metabolites associated with starter culture activity was monitored by headspace solid-phase microextraction-GC/MS to explore possible influence of microenvironment on cell metabolism. Results indicate that both kinds of capsules influenced at different extent cell functionalities (growth, acidification and proteolysis), while they improve cell viability during yoghurt storage and simulated gastrointestinal passage. The volatile pattern revealed that capsules influenced their production in yoghurt: 12 out of 28 volatiles recovered in yoghurt fermented by free and encapsulated starters had significantly different concentration. However, concentration of the main aroma constituents (e.g. acetaldehyde, diacetyl, acetoin) was not significantly affected. Due to the leakage of bacteria from microcapsules during fermentation, the final product resulted in co-existing of free and still encapsulated cells, with the main advantage of an increased viability during yoghurt storage and simulated digestion of the encapsulated counterpart.

A novel millet-based probiotic fermented food for the developing world
Stefano, Elisa Di; White, Jessica ; Seney, Shannon ; Hekmat, Sharareh ; McDowell, Tim ; Sumarah, Mark ; Reid, Gregor - \ 2017
Nutrients 9 (2017)5. - ISSN 2072-6643
Cereal - Fermentation - Millet - Probiotic - Sub-Saharan Africa - Yogurt

Probiotic yogurt, comprised of a Fiti sachet containing Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus C106, has been used in the developing world, notably Africa, to alleviate malnutrition and disease. In sub-Saharan African countries, fermentation of cereals such as millet, is culturally significant. The aim of this study was to investigate the fermentation capability of millet when one gram of the Fiti sachet consortium was added. An increase of 1.8 and 1.4 log CFU/mL was observed for S. thermophilus C106 and L. rhamnosus GR-1 when grown in 8% millet in water. Single cultures of L. rhamnosus GR-1 showed the highest _max when grown in the presence of dextrose, galactose and fructose. Single cultures of S. thermophilus C106 showed the highest _max when grown in the presence of sucrose and lactose. All tested recipes reached viable counts of the probiotic bacteria, with counts greater than 106 colony-forming units (CFU)/mL. Notably, a number of organic acids were quantified, in particular phytic acid, which was shown to decrease when fermentation time increased, thereby improving the bioavailability of specific micronutrients. Millet fermented in milk proved to be the most favorable, according to a sensory evaluation. In conclusion, this study has shown that sachets being provided to African communities to produce fermented milk, can also be used to produce fermented millet. This provides an option for when milk supplies are short, or if communities wish to utilize the nutrient-rich qualities of locally-grown millet.

Exopolysaccharides produced by lactic acid bacteria : from health-promoting benefits to stress tolerance mechanisms
Caggianiello, Graziano ; Kleerebezem, Michiel ; Spano, Giuseppe - \ 2016
Applied Microbiology and Biotechnology 100 (2016)9. - ISSN 0175-7598 - p. 3877 - 3886.
Exopolysaccharides - Lactic acid bacteria - Prebiotic - Probiotic - Stress tolerance

A wide range of lactic acid bacteria (LAB) is able to produce capsular or extracellular polysaccharides, with various chemical compositions and properties. Polysaccharides produced by LAB alter the rheological properties of the matrix in which they are dispersed, leading to typically viscous and “ropy” products. Polysaccharides are involved in several mechanisms such as prebiosis and probiosis, tolerance to stress associated to food process, and technological properties of food. In this paper, we summarize the beneficial properties of exopolysaccharides (EPS) produced by LAB with particular attention to prebiotic properties and to the effect of exopolysaccharides on the LAB-host interaction mechanisms, such as bacterial tolerance to gastrointestinal tract conditions, ability of ESP-producing probiotics to adhere to intestinal epithelium, their immune-modulatory activity, and their role in biofilm formation. The pro-technological aspect of exopolysaccharides is discussed, focusing on advantageous applications of EPS in the food industry, i.e., yogurt and gluten-free bakery products, since it was found that these microbial biopolymers positively affect the texture of foods. Finally, the involvement of EPS in tolerance to stress conditions that are commonly encountered in fermented beverages such as wine is discussed.

In vitro fermentation of prebiotic carbohydrates by intestinal microbiota in the presence of Lactobacillus amylovorus DSM 16998
Cardarelli, H.R. ; Martinez, R.C.R. ; Albrecht, S. ; Schols, H. ; Franco, B.D.G.M. ; Saad, S.M.I. ; Smidt, H. - \ 2016
Beneficial Microbes 7 (2016)1. - ISSN 1876-2883 - p. 119 - 133.
Fructooligosaccharides - Galactooligosaccharides - Konjac glucomannan oligosaccharides - Probiotic

The aim of this study was to evaluate the assimilation of the prebiotics fructooligosaccharides (FOS), galactooligosaccharides (GOS), and Konjac glucomannan oligosaccharides (KGMO) by three human (H1, H2 and H3) and pig (P1, P2 and P3) faecal microbiotas in the presence of the potentially probiotic strain Lactobacillus amylovorus DSM 16698, using an in vitro batch fermentation model. Total bacteria and L. amylovorus populations were quantified using qPCR and biochemical features (pH, production of short chain fatty acids (SCFA), lactate, ammonia, and carbohydrate assimilation) were determined. L. amylovorus did not have a competitive advantage under in vitro conditions, reflected by its reduced relative abundance during fermentation despite the carbohydrate sources added. Pig microbiota sustained more stable probiotic counts. Intermittently produced lactate was possibly assimilated by the microbiota and converted to other SCFA as the carbohydrates were assimilated, with H3 probably having a methanogenic metabolism with high lactate and acetate consumption except in the presence of FOS, which assimilation resulted in the highest total SCFA for this volunteer. Addition of FOS also resulted in lower pH and ammonia, which might have been used as nitrogen source by pig microbiota. KGMO needed longer fermentation periods to be completely assimilated by both human and porcine faecal microbiotas. Overall, our results reinforce the notion that care must be taken when generalising the effects claimed for a given probiotic or potentially probiotic strain, including the combination with different prebiotic substrates, since they may vary considerably among individuals, which is important when studying potentially pro- and prebiotic combinations for application as functional foods and feed ingredients.

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