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Patel A.,Mansinhbhai Institute of Dairy and Food Technology MIDFT | Prajapati J.B.,Anand Agricultural University
Current Trends in Biotechnology and Pharmacy | Year: 2015

Metabolism of complex carbohydrates by probiotics in human gastrointestinal (GI) tract is generally accepted to significantly improve the health and resistance to diseases for the host. Presence of sufficient amounts of carbohydrates that selectively can stimulate the growth and viability of these beneficial bacteria is imperative. Some probiotic species of bifidobacteria and lactobacilli have the ability to utilize xylooligosaccharides (XOS) and produce short chain fatty acids which is having beneficial effect on health. Current article reviews the results of several studies available on degradation and utilization of XOS by beneficial gut microbiota and discusses their future prospective as emergent prebiotic in synbiotic preparations with reference to biological effects observed on human and animal health. © 2015, Association of Biotechnology and Pharmacy, All rights Reserved. Source


Shah N.,Anand Agricultural University | Shah N.,Lund University | Shah N.,Mansinhbhai Institute of Dairy and Food Technology MIDFT | Patel A.,Anand Agricultural University | And 5 more authors.
Annals of Microbiology | Year: 2016

Lactic acid bacteria (LAB) have long been used to produce safe and high quality products as they are potential producers of a wide range of antimicrobial compounds that exert either narrow or wide spectrum antimicrobial activity towards spoilage or disease-causing organisms. The present investigation aimed to study the antimicrobial effect of three LAB strains, viz., Lactobacillus plantarum (86), Lactobacillus fermentum (AI2) and Weissella confusa (AI10), against two clinical pathogenic strains viz., Escherichia coli NG 502121 and Staphylococcus aureus AY 507047 in co-culture. Effects of change in inoculum size, and growth measurement at different time intervals were also studied. The pH and viable count were measured for initial as well as 24 h incubated samples. A significant (P < 0.05) reduction (2–3 log cycles) in growth of both pathogens while co-cultured with LAB strains was observed. The nonsignificant (P < 0.05) pH difference revealed the action of other metabolites apart from organic acids. LAB strains overruled the growth of E. coli and S. aureus within 10 and 6 h of the initial growth stage, respectively, compared to controls. These results led us to further characterize and purify the antimicrobial compound produced by the studied strains, so that they can be exploited in the production of safe foods with longer shelf life. © 2016 Springer-Verlag Berlin Heidelberg and the University of Milan Source


Gadhiya D.,Anand Agricultural University | Patel A.R.,Anand Agricultural University | Patel A.R.,Mansinhbhai Institute of Dairy and Food Technology MIDFT | Prajapati J.B.,Anand Agricultural University
Czech Journal of Food Sciences | Year: 2015

The world market of functional dairy products including ice-cream, cheese, sour cream, yoghurt, dahi, butter milk, powdered milk, and frozen desserts has been rapidly growing. The incorporation of probiotics into chocolate could offer a good alternative to common dairy products as it is liked by all age groups people. Chocolate is rich in natural antioxidants and the nutritional quality of it can be further enhanced by the incorporation of probiotics and/or prebiotics or dietary fibers. Current article reviews recent advances in the technologies aimed at incorporating probiotics into chocolate and related products, the ways to enhance or sustain their viability in the presence of stressed surroundings throughout the manufacturing process, and their market potential with future prospects. Source


Patel A.R.,Anand Agricultural University | Patel A.R.,Mansinhbhai Institute of Dairy and Food Technology MIDFT | Shah N.P.,Anand Agricultural University | Shah N.P.,Mansinhbhai Institute of Dairy and Food Technology MIDFT | Prajapati J.B.,Anand Agricultural University
Biomedicine and Preventive Nutrition | Year: 2014

Recent scientific investigation has supported the important role of probiotics as a part of healthy diet for human as well as animals and may be an avenue to provide a safe, cost effective, and natural approach that adds a barrier against microbial infection. The immunomodulatory property of probiotics is the main base of designing clinical studies in various diseased conditions. Diarrhea is one of the most common symptoms in patients with HIV infection and the risk of diarrhea is increased with advanced immunodeficiency and in patients taking antiretroviral therapy. Probiotic supplements proved to be effective in shortening the duration of diarrhea and to enhance humoral responses in children and adults too. Furthermore, it is suggested that genetically bioengineered lactobacilli can significantly decrease the infectivity of HIV. Current clinical studies suggest that expanding the use of probiotics in immunocompromised patients appears promising; however, it is difficult to extrapolate results from these studies to the expected effects on human health due to very limited testing on immune function effects in humans. © 2013 Elsevier Masson SAS. Source


Patel A.,Mansinhbhai Institute of Dairy and Food Technology MIDFT | Shah N.,Mansinhbhai Institute of Dairy and Food Technology MIDFT
Czech Journal of Food Sciences | Year: 2014

Food allergy is an adverse immune response to some proteins in some foods. Probiotic, health promoting bacteria have gained much importance because of their innumerable benefits, particularly in the treatment of diarrhea, hypercholesterolemia, atopic dermatitis, eczema, and gastrointestinal disorders by strengthening the immune system. The current paper reviews recent advances made in the treatment of food allergy through employing probiotic or synbiotic therapy. The results of several reports are very promising suggesting probiotics can influence the immune system to curtail the allergic responses. Source

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