Impact of Encapsulated Lactobacillus casei 01 Along with Pasteurized Purple-Rice Drinks on Modulating Colon Microbiome using a Digestive Model
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Pittaya Chaikham
,
Srivilai Worametrachanon
Abstract
The prospect of Lactobacillus casei 01 and pasteurized purple-rice drinks on modulating colon microbiome by using a simulator of the human intestinal microbial ecosystem was investigated. Accordingly, L. casei 01 alone and with pasteurized purple-rice drink were administered into the proximal and distal colons. In consequence, some colon bacteria and their metabolic activities were examined. The results showed that upon modulating the colon microbiota by L. casei 01 alone with pasteurized germinated-purple-rice drink in the distal colon, acetate and propionate (short-chain fatty acids) were equivalently elevated but other treatments performed differently. Based on the profile of colon microbiota, most treatments stimulated the highest number of lactobacilli followed by bifidobacteria, while other undesirable bacteria were moderately diminished. In overall, larger gelatinized starch in the rice drinks enabled by pasteurization triggered off better modulating impact than by pressurization.
Acknowledgments
The authors would like to thank Chiang Mai University for their financial support also greatly appreciate Dr. Pieter Van den Abbelee, and technicians of the Laboratory of Microbial Ecology and Technology (LabMET), Ghent University, Belgium for their kind technical assistance and useful advice.
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Articles in the same Issue
- Frontmatter
- Research Articles
- Colorimetry Technique as a Tool for Determining Release Kinetics and Mass Transfer Parameters of Anthocyanins Encapsulated in W1/O/W2 Double Emulsions
- Image Analysis and High Dimensional Control Chart for Inspection of Sausage Color Homogeneity and Uniformity
- Impact of Encapsulated Lactobacillus casei 01 Along with Pasteurized Purple-Rice Drinks on Modulating Colon Microbiome using a Digestive Model
- Effects of Soy Lecithin Levels and Microfluidization Conditions on Properties of Fish Gelatin-Based Film Incorporated with Palm Oil
- Effect of Temperature on the Drying Behavior and Quality of Citrus Peels
- Preparation of Cross-Linked High Amylose Corn-Starch and Its Effects on Self-Reinforced Starch Films
- Modeling and Optimization of Lipase-Catalyzed Partial Hydrolysis for Diacylglycerol Production in Packed Bed Reactor
- Effect of Ohmic Heating on Polyphenol Oxidase Activity, Electrical and Physicochemical Properties of Fresh Tender Coconut Water
- Incorporation of β-Glucans into Pasta Extracted from Two Tunisian Barley Cultivars
- Assessment of Various Pretreatment and Extraction Methods for the Extraction of Bioactive Compounds from Orthosiphon stamineus Leaf via Microstructures Analysis
Articles in the same Issue
- Frontmatter
- Research Articles
- Colorimetry Technique as a Tool for Determining Release Kinetics and Mass Transfer Parameters of Anthocyanins Encapsulated in W1/O/W2 Double Emulsions
- Image Analysis and High Dimensional Control Chart for Inspection of Sausage Color Homogeneity and Uniformity
- Impact of Encapsulated Lactobacillus casei 01 Along with Pasteurized Purple-Rice Drinks on Modulating Colon Microbiome using a Digestive Model
- Effects of Soy Lecithin Levels and Microfluidization Conditions on Properties of Fish Gelatin-Based Film Incorporated with Palm Oil
- Effect of Temperature on the Drying Behavior and Quality of Citrus Peels
- Preparation of Cross-Linked High Amylose Corn-Starch and Its Effects on Self-Reinforced Starch Films
- Modeling and Optimization of Lipase-Catalyzed Partial Hydrolysis for Diacylglycerol Production in Packed Bed Reactor
- Effect of Ohmic Heating on Polyphenol Oxidase Activity, Electrical and Physicochemical Properties of Fresh Tender Coconut Water
- Incorporation of β-Glucans into Pasta Extracted from Two Tunisian Barley Cultivars
- Assessment of Various Pretreatment and Extraction Methods for the Extraction of Bioactive Compounds from Orthosiphon stamineus Leaf via Microstructures Analysis
