• Journal of Microbiology and Biotechnology
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• v.30 no.12
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• pp.1793-1800
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• 2020

Bifidobacterium strains can provide several health benefits, such as antimicrobial and immunomodulatory effects. Some strains inhibit growth or cell adhesion of pathogenic bacteria, including multidrug-resistant bacteria, and their antibacterial activity can be intensified when combined with certain antibiotics. In addition, some strains of bifidobacteria reduce viral infectivity, leading to less epithelial damage of intestinal tissue, lowering the virus shedding titer, and controlling the release of antiviral substances. Furthermore, bifidobacteria can modulate the immune system by increasing immunoglobulins, and inducing or reducing pro- or anti-inflammatory cytokines, respectively. In particular, these anti-inflammatory effects are helpful in the treatment of patients who are already suffering from infection or inflammatory diseases. This review summarizes the antimicrobial effects and mechanisms, and immunomodulatory effects of Bifidobacterium strains, suggesting the potential of bifidobacteria as an alternative or complementary treatment option.

• Korean Journal of Agricultural Science
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• v.48 no.2
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• pp.209-218
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• 2021

This study was carried out to investigate the effects of Bifidobacteria growth promoter BE0623 and a dietary fiber supplement, which included Bifidobacterium lactis BB12, Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis. In fermented milk containing BE0623, the viable cell count of Bifidobacteria significantly increased by about 45 to 75 times compared to the control, and the titratable acidity increased, whereas the pH decreased. All fractions obtained by isolating BE0623 had Bifidobacteria growth effect. Acacia dietary fiber is a pale yellow powder. It has a viscosity of 60 to 100 cPs and a pH between 4.1 and 5.0. Its general components are less than 10% moisture, more than 90% dietary fiber, and less than 4% ash. The optimal addition ratio of Bifidobacteria growth promoting material was determined to be 0.05%. The general components of the manufactured fermented milk were carbohydrate 17.85%, protein 3.63%, fat 3.00%, and dietary fiber 2.95%. During storage of the fermented milk for 24 days, its titratable acidity, viscosity, and sugar content all met the criteria. In addition, the viable cell counts of Bifidobacteria and lactic acid bacteria in the fermented milk were 1.7 × 10⁸ CFU·mL^-1 and 1.5 × 10⁷ CFU·mL^-1, respectively, and Escherichia coli was negative. There was no significant difference between the control group and the treatment group in the sensory evaluation of sweet, sour, weight, and flavor, and the preference for the treatment group was excellent. The acceptability of the fermented milk of the treated group according to the storage period was excellent in terms of color, flavor, and appearance.

• Microbiology and Biotechnology Letters
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• v.26 no.3
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• pp.221-225
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• 1998

Fourteen healthy volunteers ranged in ages from 20 to 30 were served to administrate two types of yoghurt (2 bottles/day) such as one added uncapsulated-Bifidobacteria (Y-UCB) and the other added capsulated-Bifdobacteria (Y-CB) for 4 weeks, and the changes of intestinal microflora and fecal properties were studied. After administration of Y-UCB, the viable cell counts of fecal Bifidobacteria (p<0.01) and Lactobacilli (p<0.05) were significantly increased, however, fecal pH, moisture content and tile viable cell counts of coliform bacteria in feces were not changed when they were compared to those before administration (control). After administration of Y-CB, the viable cell counts of Bifidobacteria were significantly increased (p<0.01) and viable cell counts of coliform bacteria were significantly decreased (p<0.05), however, fecal pH, moisture content, and viable cell counts of Lactobacilli were not changed when they were compared to those before administration. High level of fecal Bifidobacteria and low pH were maintained after 2 weeks from ceasing the administration of both types of yoghurt when they were compared to those before administration. In conclusion, there were not significant differences between two types, Y-CB and Y-UCB in the changes of fecal pH, moisture content, and the viable cell counts of Bifidobacteria, Lactobacilli, coliform bacteria after the administration.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.816-822
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• 2018

Bifidobacterium is recognized as one of the most beneficial microorganisms in our gut. Many researches on bifidobacteria have been done to understand their roles in the gut. The objective of the present study was to develop a bioluminescent labelling plasmid vector for bifidobacteria to facilitate their visualization in vitro, in situ, and in vivo. A plasmid replicon (2.0 kb) of plasmid pFI2576 previously identified from B. longum FI10564 was amplified by PCR and cloned into pUC19 plasmid vector (2.68 kb). The cloned replicon was subcloned into pTG262 ($luc^+$) recombinant plasmid vector (7.4 kb) where a luciferase gene ($luc^+$) from pLuc2 (8.5 kb), an Escherichia coli and lactobacilli shuttle vector, was inserted into pTG262 plasmid vector. The final recombinant DNA, pTG262::pFI2576 rep ($luc^+$), was transferred into a B. catenulatum strain. This recombinant strain showed 3,024 relative luminescence units at $OD_{600}$ value of 0.352. Thus, this recombinant plasmid construct can be broadly used for labelling bifidobacteria.

• Journal of Nutrition and Health
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• v.33 no.3
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• pp.271-278
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• 2000

Fecal microflora of 12 breast-fed(BF) and 15 formula-fed(FF) infants were investigated at 1 year after birth and the results were compared to those that had previously been obtained from the same subjects at 1 week after birth, and before and after weaning. At 1 year the two lactation groups showed no significant differences both in frequencies and numbers of each major bacterical species, except eubacteria, which showed higher frequency in FF infants. Bifidobacteria appeared as dominant species in 50% BF infants, heres bacteroides in 73.3% FF infants. Fecal pH was lower, though insignificant, in BF infants(6.5$\pm$0.4) than in FF infants(6.8$\pm$0.5). In BF infants, the number of bifidobacteria, clostridia, and E. coli deceased from birth up to 1 year, whereas the number of bacteroides similar trends to BF infants except that the number of bifidobacteria increased, but insignificantly. This research showed that the floral differences resulted not from the age, but from the types of feeding and that breast feeding and that breast feeding could be better than formula feeding in the BF infants had more stable floral composition and bowels with lower pH, which can play a protection role against pathogen infection.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1275-1282
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• 1999

To investigate the effect of flour brew with bifidobacteria on bread characteristics, flour brew with bifidobacteria was added to baking after 16 hour incubation at 37oC. The more addition of flour brew, the higher gassing power, the better machinality of dough were obtained, resulting in the larger specific volume of bread. Flavor profile analyzed by Electronic Nose System showed that flavor components of 30% flour brew were decreased comparing with those of control and there was shown definite difference in sensory characteristics between them. Staling studies of bread containing flour brew indicated had a definite effect in retarding the staling rate of bread, with time constant calculated in 30% treatment being 3.09 days and in control being 2.08 days. The enthalphy of gelatinization was decreased from 2.51J/g to 0.61J/g with increment of flour brew, suggesting that starch crystallization is delayed. conclusion, Flour brew fermented by bifidobacteria can be used as a natural bread improver with so many benefits as better machinality, one more day storage period, slower staling rate, better bread volume and more appealing bread flavor.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.12
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• pp.1887-1894
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• 2007

In this paper, a rapid and reliable gene-targeted species-specific polymerase chain reaction (PCR) technique based on a two-step process was established to identify bifidobacteria in dairy products. The first step was the PCR assay for genus Bifidobacterium with genus specific primers followed by the second step, which identified the species level with species-specific primer mixtures. Ten specific primer pairs, designed from nucleotide sequences of the 16-23S rRNA region, were developed for the Bifidobacterium species including B. angulatum, B. animalis, B. bifidum, B. breve, B. catenulatum, B. infantis, B. longum, B. minimum, B. subtile, and B. thermophilum. This technique was applied to the identification of Bifidobacterium species isolated from 6 probiotic products, and four different Bifidobacterium spp. (B. bifidum, B. longum, B. infantis, and B. breve) were identified. The findings indicated that the 16S-23S rDNA gene-targeted species-specific PCR technique is a simple and reliable method for identification of bifidobacteria in probiotic products. PCR combined with Denaturing Gradient Gel Electrophoresis (DGGE) for identification of the bifidobacteria was also evaluated and compared with the gene-targeted species-specific technique. Results indicated that for fermented milk products consistency was found for both species-specific PCR and PCR-DGGE in detecting species. However, in some lyophilized products, the bands corresponding to these species were not visualized in the DGGE profile but the specific PCR gave a positive result.

• Korean Journal of Microbiology
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• v.35 no.2
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• pp.153-157
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• 1999

The effececl of levanoclaose produced by levanase Croni Pseuc/olol~~o!!n.s sp. K-52 on pnnciple inlesimal microflorawas investigated. The reaction product, levanoctaose, was used as a carbon source for various intestinalmicroflora. Especially. Bijidobacteriulolr~ adolescentis and Lnctohaciilrrs ocidophilus grew effectively in vitroexpeiiments, whereas Clostridiunz per.frilol~gerzs, Bactetvid,~ngilis, Eschericlzin. coli, and Stnplzylococcus nureirsdid not. Therefore, levanoctdose seemed to proinole selectively the growth ol" B. ndo1escenti.r and L. acidol~hi-/us. In Lhe in viva experiments, the effects of levanoctaose on inlestinal nucroflora were examined on heirgrowth. $\beta$-fri~ctosidase acliviiy. and butyrate concenuation in rats. Appuently, die number of fecal Bifidobacteria.the amount of bulyrate, and $\beta$-hctosidase activity were increased, whereas total aerobes 'and pH werereduced in rals Eed leviu~octaose diets, cornpxed with hose of the control diets. We concluded hat those effecismay be beneficial in improving gastrointestinal health.astrointestinal health.

• Proceedings of the Korean Nutrition Society Conference
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• 1999.05b
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• pp.60-61
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• 1999

The present study examined optimal level of mulberry leave powder, and the method of bread-making were proposed to utilize mulbery leave powder by investigating rhelogical properties of dough and sensory evaluation of bread. The difference of amino acids compositions in flour brew were also investigated by fermentation of S. cerevisiae or bifidobacteria. As the % of mulberry leave powder increases absorption rate of dough was steadily increased, but stability and R!E ratio if dough were dramatically decreased more than 1% leave respectively. R!E ratio value, which indicates gas retnetion property of dough, was not obtained at the level 5%. Gelatinization temperature and maximum viscosity temperature showed a tentency of decrease, resulting in easier cooking of dough. The delay of temperature cauesd by addition of mulberry leave powder was overcome by two step bread making, that is, modified straight dough method adding flour brew fermented 16hrs by bifidobacteria. The firmness of bread was progressively dreased as the amount of mulbery leave powder increased. The addition of 2% level of mulberry powder to bread showed no significant difference comparing with control in sensery evaluation. Amino acids compositions of Flour brew fermented by bifidobacteria was superior th that by S. cerevisae nutritionally.onally.

• Journal of Nutrition and Health
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• v.40 no.2
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• pp.154-161
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• 2007

This study investigated the effects of xylooligosaccharide on feces bifidobacteria proliferation, lactic acid concentration and lipid metabolism in healthy woman. Fourteen volunteers were randomly assigned to 2 groups : 1.4 g/day xylooligosaccharide intake group, 2.8 g/day xylooligosaccharide intake group. The duration of the study was 28 days. The amount of feces and excretion time were not affected by xylooligosaccharide intake. The color of feces changed to yellow brown, and hardness of stool and effort to evacuation were reduced by xylooligosaccharide intake. Xylooligosaccharide intake reduced the fecal pH significantly after 14 days in 2.8 g/day intake group (p < 0.05). The number of fecal bifidobacteria were significantly increased after 28 days in 1.4 g/day intake group (p < 0.05), and in 2.8 g/day intake group, the number of fecal bifidobacteria significantly increased after 14 days (p < 0.05). Water contents of feces were not affected by xyloolgosacchride intake. The fecal triglyceride and cholesterol concentrations were increased in 2.8 g/day intake group (p < 0.05), and in 1.4 g/day intake group, fecal cholesterol concentration only was increased (p < 0.05). The fecal lactic acid concentration was significantly increased in 2.8 g/day intake group (p < 0.05). Serum trigly-ceride, cholesterol and glucose concentration were significantly decreased in 2.8 g/day intake group (p < 0.05). In conclusion, xylooligosaccharide dietary supplementation may be beneficial to gastrointestinal health and lipid metabolism, and 2.8 g/day intake was more effective than 1.4 g/day intake.