Presentation Title

Predicting the Production of Bioactive Factors for Probiotics

Faculty Mentor

3

Start Date

17-11-2018 8:30 AM

End Date

17-11-2018 10:30 AM

Location

CREVELING 26

Session

POSTER 1

Type of Presentation

Poster

Subject Area

biological_agricultural_sciences

Abstract

Probiotics have become a major outlet for health benefits within the holistic world of medicine. Probiotics are live microorganisms that are intended to benefit one’s health. In recent years, more research has been performed and the list of documented health benefits is growing, ranging from irritable bowel syndrome symptoms subsiding to prevention of recurrent urinary tract infections. Lactic Acid Bacteria (LAB) are an integral part of the intestinal and genital microbiota of humans. LAB produce lactic acid as the major metabolic end product of carbohydrate fermentation, and are considered the main probiotic microorganisms among the lactobacilli phylum. Although the mechanisms by which probiotics exert their potential beneficial activity have not yet fully been clarified, research around these bacteria needs to be elucidated to establish the factors aiding in the health beneficial nature of the probiotic. Our lab studies Lactobacillus Kefir, a rod shaped bacteria isolated from kefir grains. Kefir is a fermented milk drink produced by the action of bacteria and yeasts existing in a symbiotic nature. Previous studies in our lab illustrated that the protein secreted by Lactobacillus kefir had beneficial effects on cell survival. The work also suggested that pH played a role in protein production optimization. In this study, we examined the impact of pH on secreting an essential protein of Lactobacillus Kefir, and studied the time frame of when an optimal pH will be achieved under certain growth conditions. Under an optimal pH of ~ 4.6-4.7, Lactobacillus Kefir has shown to secrete a protein with protective effects. Our findings demonstrated an optimal pH to be achieved approximately 48-72 hours, depending on growing conditions of the kefir grains in milk. As we determine the factors facilitating the production of these beneficial proteins, we can then determine the mechanism of action for Lactobacillus Kefir administering health beneficial effects.

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Nov 17th, 8:30 AM Nov 17th, 10:30 AM

Predicting the Production of Bioactive Factors for Probiotics

CREVELING 26

Probiotics have become a major outlet for health benefits within the holistic world of medicine. Probiotics are live microorganisms that are intended to benefit one’s health. In recent years, more research has been performed and the list of documented health benefits is growing, ranging from irritable bowel syndrome symptoms subsiding to prevention of recurrent urinary tract infections. Lactic Acid Bacteria (LAB) are an integral part of the intestinal and genital microbiota of humans. LAB produce lactic acid as the major metabolic end product of carbohydrate fermentation, and are considered the main probiotic microorganisms among the lactobacilli phylum. Although the mechanisms by which probiotics exert their potential beneficial activity have not yet fully been clarified, research around these bacteria needs to be elucidated to establish the factors aiding in the health beneficial nature of the probiotic. Our lab studies Lactobacillus Kefir, a rod shaped bacteria isolated from kefir grains. Kefir is a fermented milk drink produced by the action of bacteria and yeasts existing in a symbiotic nature. Previous studies in our lab illustrated that the protein secreted by Lactobacillus kefir had beneficial effects on cell survival. The work also suggested that pH played a role in protein production optimization. In this study, we examined the impact of pH on secreting an essential protein of Lactobacillus Kefir, and studied the time frame of when an optimal pH will be achieved under certain growth conditions. Under an optimal pH of ~ 4.6-4.7, Lactobacillus Kefir has shown to secrete a protein with protective effects. Our findings demonstrated an optimal pH to be achieved approximately 48-72 hours, depending on growing conditions of the kefir grains in milk. As we determine the factors facilitating the production of these beneficial proteins, we can then determine the mechanism of action for Lactobacillus Kefir administering health beneficial effects.