活菌吸管的研究及在乳制品中的应用
摘要
乳与乳制品含有丰富的高质量蛋白、乳脂肪、糖类、维生素、矿物质以及免疫活性因子等营养成分,是人类日常膳食营养必备的物质。营养学研究表明,乳的生物学价值(人体生理上的利用率)为85%,消化率为98%。因其营养全面而且容易吸收,乳与乳制品被认为是“接近完善的食品”[33]。世界各国都在大力提倡乳与乳制品的消费,乳与乳制品已成为人们日常膳食的重要组成部分。
众所周知,随着社会节奏的加快,人们的工作压力和心理压力也不断增加,肠胃中不均衡的菌群有可能引发免疫力降低、肠胃紊乱等常见问题。而益生菌可以有效维护肠道菌群生态平衡,形成生物屏障,抑制有害菌对肠道的侵蚀,提高人体免疫功能,减少毒素在体内的蓄积,防止疾病发生。
如何把两种健康有益的食品结合起来,更大的发挥食品的功效,促进人体健康是本文研究的重点。
本研究项目主要研究作为益生菌典型代表——嗜酸乳杆菌的生理特征和生理功能的研究。在整个研究过程中,首先模拟人体胃肠环境的pH值和胆汁盐的浓度,考察嗜酸乳杆菌NCFM耐酸耐胆汁盐的性能,同时又做了嗜酸乳杆菌抑菌作用、抗药性和黏附性的实验。实验表明:嗜酸乳杆菌NCFM在pH为3情况下活菌数损失率很低,具有较强的耐酸性,在3g/kg胆汁盐环境中活菌损失率也很低,能在短时间内到达大肠。
嗜酸乳杆菌NCFM能产生一些抑菌物质能抑制肠道中有害菌如致病性大肠杆菌、金黄色葡萄球菌等生长繁殖,起到平衡肠道菌群的作用。另外在服用抗生素的同时服用一定量嗜酸乳杆菌,可以缓解因服用抗生素引发的身体不适、过敏反应等副作用的发生。嗜酸乳杆菌NCFM通过蛋白质和碳水化合物作为媒介能很强的黏附于肠道中,进行定殖、增殖。
本研究以嗜酸乳杆菌生理特征和生理功能研究为基础,开发研究出了一项新技术——含有活的嗜酸乳杆菌的吸管。这项技术是利用油滴的悬浮作用,使活菌数在长达十二个月的保质期结束时仍能保持在一百万以上,完全能达到含有益生菌产品发挥功能特性时活菌数的临界值106个的要求。并与液态乳制品相结合,对含有活菌吸管的液态乳制品进行了功能性的效果评价。对人体临床研究,充分证明了含有该项技术的产品具有缓解乳糖不耐症、能有效预防旅行者腹泻和缓解婴幼儿腹泻等功效。
Milk and dairy are essential nutritional matters in people’s daily meals because of containing abundant nutritional components such as high-quality protein, milk fat, carbohydrates, vitamins, minerals and immunocompetentces. The study of nutriology indicates that the biological value of milk is 85% and the digestibility is 98%. Because of being absorbed easily and their entirely nutrition, milk and dairy are regarded as“almost perfect food”[3]. Every country advocates people to consume milk and dairy. They have become the important part in people’s daily meals.
As we all know, with the development of modern society, people’s pressures from work and heart increase. Therefore, the unbalanced flora in people’s intestine can cause the decrease of immunity and gastrointestinal dysfunction. Probiotics bacteria can maintain the balance of intestinal flora effectively, form biological barrier, restrain the corrosion of harmful bacteria on the intestine, increase the immune function, decrease the accumulation of toxin in people’s bodies and prevent the occurrences of diseases. The key of this study is how to combine two healthy benefit foods to exert their greater efficacy and promote people’s health.
In this research, the physiological characteristics and functions of Lactobacillus acidophilus, a representation of probiotics, were studied. During the research, the pH and the concentration of bile in the intestinal environment of people were imitated in order to investigate the resistance of L.acidophilus NCFM to the acid and bile, at the same time, the bacteriostatic test, drug-resistance test and adhesion test were conducted. The results showed that L. acidophilus had low loss rate of live bacteria when pH was 3, indicating L.acidophilus had strong resistance to acid, and the situation was the same when the concentration of bile was 3g/kg. In addition, it was found that L.acidophilus could reach large intestine in a short period.
Some antibacterial substance produced by L.acidophilus could restrain the growth and propagation of harmful bacteria such as pathogenic E.coli and staphylococcus aureus, balance the intestinal flora. And some dose of L.acidophilus could alleviate the side-effect such as the uncomfortableness of body and anaphylaxis, which were caused by taking antibiotics orally. And L.acidophilus could colonize and propagate in the intestine through adhering to the intestinal mucosa with the help of protein and carbohydrate.
In this research, according to the studies on the physiological characteristics and functions of L.acidophilus, a new technique, that is a new-type straw with live L.acidophilus, was developed. This straw could guarantee that there are still one million live probiotics over 12-month shelf life by the suspension of oil, showing that the live L.acidophilus could reach the critical number of 106 which made it sure that the probiotics could exert their normal physiological functions. At the same time, the straw with live L.acidophilus was combined with the liquid dairy, and the functions of liquid dairy containing the straw were estimated. The clinical study on people proved that this product had the functions of alleviating the lactose intolerance, children’s diarrhea and preventing the diarrhea of the travelers.
众所周知,随着社会节奏的加快,人们的工作压力和心理压力也不断增加,肠胃中不均衡的菌群有可能引发免疫力降低、肠胃紊乱等常见问题。而益生菌可以有效维护肠道菌群生态平衡,形成生物屏障,抑制有害菌对肠道的侵蚀,提高人体免疫功能,减少毒素在体内的蓄积,防止疾病发生。
如何把两种健康有益的食品结合起来,更大的发挥食品的功效,促进人体健康是本文研究的重点。
本研究项目主要研究作为益生菌典型代表——嗜酸乳杆菌的生理特征和生理功能的研究。在整个研究过程中,首先模拟人体胃肠环境的pH值和胆汁盐的浓度,考察嗜酸乳杆菌NCFM耐酸耐胆汁盐的性能,同时又做了嗜酸乳杆菌抑菌作用、抗药性和黏附性的实验。实验表明:嗜酸乳杆菌NCFM在pH为3情况下活菌数损失率很低,具有较强的耐酸性,在3g/kg胆汁盐环境中活菌损失率也很低,能在短时间内到达大肠。
嗜酸乳杆菌NCFM能产生一些抑菌物质能抑制肠道中有害菌如致病性大肠杆菌、金黄色葡萄球菌等生长繁殖,起到平衡肠道菌群的作用。另外在服用抗生素的同时服用一定量嗜酸乳杆菌,可以缓解因服用抗生素引发的身体不适、过敏反应等副作用的发生。嗜酸乳杆菌NCFM通过蛋白质和碳水化合物作为媒介能很强的黏附于肠道中,进行定殖、增殖。
本研究以嗜酸乳杆菌生理特征和生理功能研究为基础,开发研究出了一项新技术——含有活的嗜酸乳杆菌的吸管。这项技术是利用油滴的悬浮作用,使活菌数在长达十二个月的保质期结束时仍能保持在一百万以上,完全能达到含有益生菌产品发挥功能特性时活菌数的临界值106个的要求。并与液态乳制品相结合,对含有活菌吸管的液态乳制品进行了功能性的效果评价。对人体临床研究,充分证明了含有该项技术的产品具有缓解乳糖不耐症、能有效预防旅行者腹泻和缓解婴幼儿腹泻等功效。
Milk and dairy are essential nutritional matters in people’s daily meals because of containing abundant nutritional components such as high-quality protein, milk fat, carbohydrates, vitamins, minerals and immunocompetentces. The study of nutriology indicates that the biological value of milk is 85% and the digestibility is 98%. Because of being absorbed easily and their entirely nutrition, milk and dairy are regarded as“almost perfect food”[3]. Every country advocates people to consume milk and dairy. They have become the important part in people’s daily meals.
As we all know, with the development of modern society, people’s pressures from work and heart increase. Therefore, the unbalanced flora in people’s intestine can cause the decrease of immunity and gastrointestinal dysfunction. Probiotics bacteria can maintain the balance of intestinal flora effectively, form biological barrier, restrain the corrosion of harmful bacteria on the intestine, increase the immune function, decrease the accumulation of toxin in people’s bodies and prevent the occurrences of diseases. The key of this study is how to combine two healthy benefit foods to exert their greater efficacy and promote people’s health.
In this research, the physiological characteristics and functions of Lactobacillus acidophilus, a representation of probiotics, were studied. During the research, the pH and the concentration of bile in the intestinal environment of people were imitated in order to investigate the resistance of L.acidophilus NCFM to the acid and bile, at the same time, the bacteriostatic test, drug-resistance test and adhesion test were conducted. The results showed that L. acidophilus had low loss rate of live bacteria when pH was 3, indicating L.acidophilus had strong resistance to acid, and the situation was the same when the concentration of bile was 3g/kg. In addition, it was found that L.acidophilus could reach large intestine in a short period.
Some antibacterial substance produced by L.acidophilus could restrain the growth and propagation of harmful bacteria such as pathogenic E.coli and staphylococcus aureus, balance the intestinal flora. And some dose of L.acidophilus could alleviate the side-effect such as the uncomfortableness of body and anaphylaxis, which were caused by taking antibiotics orally. And L.acidophilus could colonize and propagate in the intestine through adhering to the intestinal mucosa with the help of protein and carbohydrate.
In this research, according to the studies on the physiological characteristics and functions of L.acidophilus, a new technique, that is a new-type straw with live L.acidophilus, was developed. This straw could guarantee that there are still one million live probiotics over 12-month shelf life by the suspension of oil, showing that the live L.acidophilus could reach the critical number of 106 which made it sure that the probiotics could exert their normal physiological functions. At the same time, the straw with live L.acidophilus was combined with the liquid dairy, and the functions of liquid dairy containing the straw were estimated. The clinical study on people proved that this product had the functions of alleviating the lactose intolerance, children’s diarrhea and preventing the diarrhea of the travelers.
引文
1. 付小丽等.嗜酸乳杆菌对致病泻大肠埃希菌上皮细胞粘附和侵袭的抑制作用. 1999.
2. 郭本恒.功能性乳制品.中国轻工业出版社,2001.
3. 郭兴华.纳豆----多功能的功能食品
4. 郭兴华.200a.中国乳酸菌研究之我见
5. 郭兴华.益生菌基础与应用.北京科学技术出版社,2002.
6. 顾瑞霞等.乳杆菌抗肿瘤特性的研究进展.1999.
7. 贾士芳,郭兴华.活菌制剂的现状与未来.1996
8. 康白.微生态原理.1996
9. 蓝景刚等.双歧杆菌及其表面分子的免疫增强作用.1999
10. 李芳.乳酸菌的分子遗传和基因工程.1996
11. 李娅琳等.双歧杆菌对肝硬化患者的疗效观察.1999
12. 潘令嘉等.抗生素对老年住院患者肠菌群的影响.1996
13. 曲陆荣等.乳杆菌活菌胶囊制剂治疗细菌性阴道病 62 例与灭滴灵对照 41 例临床效果观察.1999
14. 赛红等.微生态调节剂及细菌类生物反应调节剂抗肿瘤作用的研究进展.1999
15. 赛红等.青春双歧杆菌 DM8504 菌株对荷瘤小鼠 TNF-a 的体内诱导.1999b
16. 世界卫生组织.食品安全在卫生和发展中的作用.1986
17. 王春芳等.微生态制剂四联活菌片治疗肠结核引起的腹泻疗效观察.2000
18. 王惠艳等.肠道有益菌群增效剂对高血脂症大鼠模型的影响.1999
19. 王士长,徐菊芬等.益生素的研究及应用.1999
20. 王友芳等.乳杆菌活菌胶囊制剂治疗细菌性阴道病临床疗效观察.1999
21. 杨洁彬.乳酸菌----生物学基础及应用.1996
22. 余鸿亮等.微生态制剂整肠生治疗耳鼻咽喉疾病 200 例临床治疗观察.1998
23. Adams M R.1996.Safety of industrial lactic acid bacteria. Journal of Biotechnology,68:171-178
24. Barbosa T M, et al.2001.Antibiotic use and resistance: What lies beneath
25. Bengmark S.1999.Prospects for a new and rediscovered form of therapy:probiotics and phage.personal communication
26. Dasilva E and M Laccarino.1999.Emerging diseases, A global treat
27. Donohue D C, et al.1993. Toxicity of lactic acid bacteria. In Lactic Acid Bacterial
28. Donohue D C, et al.1996. Safty of probiotic bacteria
29. DunnS.R.,M.L.Simenhoff,K.E.Ahmed,W.J.Gaughan,B.O.Eltayeb,M.-E. D.Fitzpatrick,S.M.Emery,J.W.Aures and K.E.Holt.1998.Effect of oral administration of freeze-driedLactobacillus acidophilus on small bowel bacterial overgrowth in patients with end stage kidney disease:reducing uremic toxins and improving nutrition.Int.Dairy J.
30. Faber SM. Treatment of abnormal gut flora improves symptoms in IBS patients using IBS-QOL. Study presented at the Canadian Digestive Disease Week congress,2003,abstract131,online:http://www.pulsus.com/cddw2003/abs/abs131.htm
31. Fuller R,1992,Probiotics, the scientific basis. London-New York:Chapman Hall,138
32. Fuller R, et al.1997.Probiotics 2, Application and practical aspects. London-New York:Chapman Hall
33. Gasser F.1994. Safety of lactic acid bacteria and their occurrence in human clinical infecconostoc atrains
34. Gill, H.S., Rutherfurd, K.J., Prasad, J., and P.K. Gopal. 2000. Enhancement of natural and acquired immunity by Lactobacillus rhamnosus (HN001), Lactobacillus acidophilus (HN017) and Bifidobacterium lactis (HN019).Br. J. Nutr. Feb;83:167-176
35. Gotz V et al. Prophylaxis against ampicillin-associated diarrhea with a lactobacillus preparation. Am J Hosp Pharm 1979;36;753-757
36. Greenwood D, et al.1997.Medical Microbiology.
37. Guarner F, Schaafsma GJ. Probiotics. Int J Food Microbiol 1998;39:237-38.P
38. Hilton E et al. Ingestion of yoghurt containing Lactobacillus acidophilus as prophylaxis for candidal vaginitis. Ann Intern Med 1992;116:353-357
39. Holzapfel WH, Schillinger U. Introduction to pre- and probiotics. Food Res Int 2002;35:109-116
40. Jones J M.1992. Food safety
41. Lidbeck, A., Nord, C.E., Gustafsson, J.A., and J. Rafter. 1992. Lactobacilli, anticarcinogenic activities and human intestinal microflora. Eur. J. Cancer Prev. 1:341-353
42. Lindgren SE, Dobrogosz WJ. Antagonistic activities of lactic acid bacteria in food and feed fermentations. FEMS Microbiol Rev 1990;87:149-164
43. March B E, et al.1967. A re-assessment of the mode of action of the growth-stimulating properties of antibiotics
44. Metchnikoff, élie. 1907. Prolongation of Life. William Heinemann, London
45. Parent D et al. Therapy of bacterial vaginosis using exogenously-applied Lactobacilli acidophili and a low dose of estriol: a placebo-controlled multicentric clinical trial Arzneimitteforschung.1996;46:68-73
46. Perdigon, G., de Macias, M.E., Alvarez, S., Oliver, G., and A.P. de Ruiz Holdago. 1988. Systemic augmentation of the immune response in mice by feeding fermented milks with Lactobacillus casei and Lactobacillus acidophilus. Immunology. 63: 17-23
47. Reuter G. The Lactobacillus and Bifidobacerium microflora of the human intestine: composition and succession. Curr Issues Intest Microbiol 2001;2:43-53
48. Salminen S, et al.1996. Clinical uses of probiotics for stabilizing the gut mucosal barrier:successful strain and future challenges
49. Salminen S, et al.1999. Lactic Acid Bacteria:Microbiology and Functinal Aspects. Second Edition. Revised Expanded,221
50. Salminen S et al. Lactic Acid Bacteria in Health and Disease. In Lactic Acid Bacteria, Microbiology and Functional Aspects, 2nd ed., editors Salminen S and von Wright A, Marcel Dekker Inc., New York, 1998
51. Salminen S., von Wright, A., Morelli, L., Marteau, P., Brassart, D., de Vos, W.M., Fonden, R., Saxelin, M.,Collins, K., Mogensen, G., Birkeland, S.-E., and T. Mattila-Sandholm. 1998. Demonstration of safety of probiotics-a review. Int. J. Food Prot. 44:93-106
52. Sanders ME, Klaenhammer TR. Invited review: The scientific basis of Lactobacillus acidophilus NCFM functionality as a probiotic. J Dairy Sci 2001;84:319-331
53. Sanders S et al. Use of fermented foods to combat stunting and failure to thrive. Nutrition 2002;18:393-396
54. Sandine W E. Roles of Lactobacillus in the intestinal tract[J]. Journal of Food Protection. 1979,42(3):259~262.
55. Schaafsma G et al. Effects of a milk product, fermented by Lactobacillus acidophilus and with fructo-oligosaccharides added, on blood lipids in male volunteers. Eur J Clin Nutr 1998;52:436-440
56. Simakachorn, N., Pichaipat, V., Rithipornpaisarn, P., Kongkaew, C., Tongpradit, P., and W. Varavithya. 2000.Clinical evaluation of the addition of lyophilized, heat-killed Lactobacillus acidophilus LB to oral rehydration therapy in the treatment of acute diarrhea in children. J. Pediatr. Gastroenterol. Nutr. 30:68-72
57. Witsell DL et al. Effect of Lactobacillus acidophilus on antibiotic-associated gastrointestinal morbidity; a prospective randomized trial. J Otolaryngol 1995;24:230-233
58. Wymer P.1998. The application of genetically modified lactic cid bacteria in food products in the report of workshop held in Geneva
2. 郭本恒.功能性乳制品.中国轻工业出版社,2001.
3. 郭兴华.纳豆----多功能的功能食品
4. 郭兴华.200a.中国乳酸菌研究之我见
5. 郭兴华.益生菌基础与应用.北京科学技术出版社,2002.
6. 顾瑞霞等.乳杆菌抗肿瘤特性的研究进展.1999.
7. 贾士芳,郭兴华.活菌制剂的现状与未来.1996
8. 康白.微生态原理.1996
9. 蓝景刚等.双歧杆菌及其表面分子的免疫增强作用.1999
10. 李芳.乳酸菌的分子遗传和基因工程.1996
11. 李娅琳等.双歧杆菌对肝硬化患者的疗效观察.1999
12. 潘令嘉等.抗生素对老年住院患者肠菌群的影响.1996
13. 曲陆荣等.乳杆菌活菌胶囊制剂治疗细菌性阴道病 62 例与灭滴灵对照 41 例临床效果观察.1999
14. 赛红等.微生态调节剂及细菌类生物反应调节剂抗肿瘤作用的研究进展.1999
15. 赛红等.青春双歧杆菌 DM8504 菌株对荷瘤小鼠 TNF-a 的体内诱导.1999b
16. 世界卫生组织.食品安全在卫生和发展中的作用.1986
17. 王春芳等.微生态制剂四联活菌片治疗肠结核引起的腹泻疗效观察.2000
18. 王惠艳等.肠道有益菌群增效剂对高血脂症大鼠模型的影响.1999
19. 王士长,徐菊芬等.益生素的研究及应用.1999
20. 王友芳等.乳杆菌活菌胶囊制剂治疗细菌性阴道病临床疗效观察.1999
21. 杨洁彬.乳酸菌----生物学基础及应用.1996
22. 余鸿亮等.微生态制剂整肠生治疗耳鼻咽喉疾病 200 例临床治疗观察.1998
23. Adams M R.1996.Safety of industrial lactic acid bacteria. Journal of Biotechnology,68:171-178
24. Barbosa T M, et al.2001.Antibiotic use and resistance: What lies beneath
25. Bengmark S.1999.Prospects for a new and rediscovered form of therapy:probiotics and phage.personal communication
26. Dasilva E and M Laccarino.1999.Emerging diseases, A global treat
27. Donohue D C, et al.1993. Toxicity of lactic acid bacteria. In Lactic Acid Bacterial
28. Donohue D C, et al.1996. Safty of probiotic bacteria
29. DunnS.R.,M.L.Simenhoff,K.E.Ahmed,W.J.Gaughan,B.O.Eltayeb,M.-E. D.Fitzpatrick,S.M.Emery,J.W.Aures and K.E.Holt.1998.Effect of oral administration of freeze-driedLactobacillus acidophilus on small bowel bacterial overgrowth in patients with end stage kidney disease:reducing uremic toxins and improving nutrition.Int.Dairy J.
30. Faber SM. Treatment of abnormal gut flora improves symptoms in IBS patients using IBS-QOL. Study presented at the Canadian Digestive Disease Week congress,2003,abstract131,online:http://www.pulsus.com/cddw2003/abs/abs131.htm
31. Fuller R,1992,Probiotics, the scientific basis. London-New York:Chapman Hall,138
32. Fuller R, et al.1997.Probiotics 2, Application and practical aspects. London-New York:Chapman Hall
33. Gasser F.1994. Safety of lactic acid bacteria and their occurrence in human clinical infecconostoc atrains
34. Gill, H.S., Rutherfurd, K.J., Prasad, J., and P.K. Gopal. 2000. Enhancement of natural and acquired immunity by Lactobacillus rhamnosus (HN001), Lactobacillus acidophilus (HN017) and Bifidobacterium lactis (HN019).Br. J. Nutr. Feb;83:167-176
35. Gotz V et al. Prophylaxis against ampicillin-associated diarrhea with a lactobacillus preparation. Am J Hosp Pharm 1979;36;753-757
36. Greenwood D, et al.1997.Medical Microbiology.
37. Guarner F, Schaafsma GJ. Probiotics. Int J Food Microbiol 1998;39:237-38.P
38. Hilton E et al. Ingestion of yoghurt containing Lactobacillus acidophilus as prophylaxis for candidal vaginitis. Ann Intern Med 1992;116:353-357
39. Holzapfel WH, Schillinger U. Introduction to pre- and probiotics. Food Res Int 2002;35:109-116
40. Jones J M.1992. Food safety
41. Lidbeck, A., Nord, C.E., Gustafsson, J.A., and J. Rafter. 1992. Lactobacilli, anticarcinogenic activities and human intestinal microflora. Eur. J. Cancer Prev. 1:341-353
42. Lindgren SE, Dobrogosz WJ. Antagonistic activities of lactic acid bacteria in food and feed fermentations. FEMS Microbiol Rev 1990;87:149-164
43. March B E, et al.1967. A re-assessment of the mode of action of the growth-stimulating properties of antibiotics
44. Metchnikoff, élie. 1907. Prolongation of Life. William Heinemann, London
45. Parent D et al. Therapy of bacterial vaginosis using exogenously-applied Lactobacilli acidophili and a low dose of estriol: a placebo-controlled multicentric clinical trial Arzneimitteforschung.1996;46:68-73
46. Perdigon, G., de Macias, M.E., Alvarez, S., Oliver, G., and A.P. de Ruiz Holdago. 1988. Systemic augmentation of the immune response in mice by feeding fermented milks with Lactobacillus casei and Lactobacillus acidophilus. Immunology. 63: 17-23
47. Reuter G. The Lactobacillus and Bifidobacerium microflora of the human intestine: composition and succession. Curr Issues Intest Microbiol 2001;2:43-53
48. Salminen S, et al.1996. Clinical uses of probiotics for stabilizing the gut mucosal barrier:successful strain and future challenges
49. Salminen S, et al.1999. Lactic Acid Bacteria:Microbiology and Functinal Aspects. Second Edition. Revised Expanded,221
50. Salminen S et al. Lactic Acid Bacteria in Health and Disease. In Lactic Acid Bacteria, Microbiology and Functional Aspects, 2nd ed., editors Salminen S and von Wright A, Marcel Dekker Inc., New York, 1998
51. Salminen S., von Wright, A., Morelli, L., Marteau, P., Brassart, D., de Vos, W.M., Fonden, R., Saxelin, M.,Collins, K., Mogensen, G., Birkeland, S.-E., and T. Mattila-Sandholm. 1998. Demonstration of safety of probiotics-a review. Int. J. Food Prot. 44:93-106
52. Sanders ME, Klaenhammer TR. Invited review: The scientific basis of Lactobacillus acidophilus NCFM functionality as a probiotic. J Dairy Sci 2001;84:319-331
53. Sanders S et al. Use of fermented foods to combat stunting and failure to thrive. Nutrition 2002;18:393-396
54. Sandine W E. Roles of Lactobacillus in the intestinal tract[J]. Journal of Food Protection. 1979,42(3):259~262.
55. Schaafsma G et al. Effects of a milk product, fermented by Lactobacillus acidophilus and with fructo-oligosaccharides added, on blood lipids in male volunteers. Eur J Clin Nutr 1998;52:436-440
56. Simakachorn, N., Pichaipat, V., Rithipornpaisarn, P., Kongkaew, C., Tongpradit, P., and W. Varavithya. 2000.Clinical evaluation of the addition of lyophilized, heat-killed Lactobacillus acidophilus LB to oral rehydration therapy in the treatment of acute diarrhea in children. J. Pediatr. Gastroenterol. Nutr. 30:68-72
57. Witsell DL et al. Effect of Lactobacillus acidophilus on antibiotic-associated gastrointestinal morbidity; a prospective randomized trial. J Otolaryngol 1995;24:230-233
58. Wymer P.1998. The application of genetically modified lactic cid bacteria in food products in the report of workshop held in Geneva