PAGE 9
HIV NUTRITION UPDATE
VOLUME 6, ISSUE 4
Improving Intestinal Flora
 Through Probiotic Supplementation
  (Return to page 8)
 
References

1. Naguib V. Biotherapeutic potential of L. Acidophilus. Vitamin Retailer 2001: 42-54. 

2. Collins MD, Gibson GR. Probiotics, prebiotics, and synbiotics: approaches for modulating the microbial ecology of the gut. Am J Clin Nutr 1999;69(suppl): 1052-7S.

3. Mohan JC, Arora R, Khalilullah M. Short-term hypolipidemic effects of oral Lactobacillus sporogenes in patients with primary dyslipidemias. Indian Heart J 1990;42:361-364.

4. Hoolihan LK. Prophylactic and therapeutic uses of probiotics: A review. J Am Diet Assn 2001;101: 229-241. 

5. Dodd HM, Gasson MJ. Bacteriocins of lactic acid bacteria. In: Gasson MJ, de Vos WM, eds. Genetics and biotechnology of lactic acid bacteria. Glasgow, United Kingdom: Blackie Academic and Professional; 1994;:211-51.

6. Kailasapathy K, Chin J. Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus Acidophilus and Bifidobacterium spp. Immunol Cell Biol 2000;78(1):80-8.

7. Langhendries JP, Detry J, Van Hees J, Lamboray JM, Darimont J, Mozin MJ, Secretin MC, Senterre J. Effect of a fermented infant formula containing viable bifidobacteria on the fecal flora composition and pH of healthy full-term infants. J Pediatr Gastroenterol Nutr 1995;21:177-81.

8. Isolauri E, Juntunen M, Rautanen T, Sillanaukee P, Koivula T. A human Lactobacillus strain (Lactobacillus casei sp. Strain GG) promotes recovery from acute diarrhea in children. Pediatrics 1991;88:90-97.

9. Isolauri E, Joensuu J, Suomalainen H, Luomala M, Vesikari T. Improved immunogenicity of oral D 3 RRV reassortant rotavirus vaccine by Lactobacillus casei GG. Vaccine 1995;13:310-312.

10. Rolfe RD. The role of probiotic cultures in the control of gastrointestinal health. J Nutr 2000;130(2S):396S-402S.

11. De Vuyst L, Vandamme EJ. Antimicrobial potential of lactic acid bacteria. In: De Vuyst L, Vandamme EJ, eds. Bacteriocins of lactic acid bacteria: microbiology, genetics, and applications. Glasgow, United Kingdom:  Blackie Academic & Professional, 1994;:91-142.

12. Fujiwara S, Hashiba H, Hirota T, Forstner JF. Proteinaceous factor(s) in culture supernatant fluids of bifidobacteria which prevents the binding of entertoxigenic Escherichia coli to gangliotetraosylceramide. App Environ Microbiol 1997;63:506-12.

13. Rombeau JL, Kripke SA, Settle RG. Short-chain fatty acids. Production, absorption, metabolism and intestinal effects. In: Kritchesvsky D, ed. Dietary fiber: chemistry, physiology, and health effects. New York and London: Plenum Press; 1990;:317-337.

14. Rasic J. Antimicrobial effect of Lactobacillus acidophilus and Lactobacillus delbrueckii susp. bulgaricus against Helicobacter pylori in vitro. Gastroenteroloska SLD 1995;14(4):158-160.

15. Cresci GA. The use of Probiotics with the treatment of diarrhea. Nutr in Clin Prac, Newsletter 2001;16:30-34.

16. Bengmark S, Jeppsson B. Gastrointestinal surface protection and mucosa reconditioning. JPEN 1995;19:410-415.
 

"Fermented milk products, including yogurt and cheese, are formed when bacteria break down lactose to produce lactic acid, which sours the milk. Yogurt is usually made from milk that has been fortified by the addition of nonfat powdered milk to improve its texture and taste. The fortified milk is pasteurized at a very high temperature and homogenized. A culture containing the bacteria Streptococcus thermophilus and Lactobacillus bulgaricus, and sometimes Lactobacillus acidophilus, is then added."
 
 

"Milk," Microsoft® Encarta® Encyclopedia 2000. © 1993-1999 Microsoft Corporation. All rights reserved.


 
 

 
 
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1/28/2002