Lactobacillus reuteri DSM 17938 Improves Feeding Intolerance in Preterm Infants

Kaban, Risma K.,Wardhana, Wardhana,Hegar, Badriul,Rohsiswatmo, Rinawati,Handryastuti, Setyo,Amelia, Novie,Muktiarti, Dina,Indrio, Flavia,Vandenplas, Yvan The Korean Society of Pediatric Gastroenterology 2019 Pediatric gastroenterology, hepatology & nutrition Vol.22 No.6

Purpose: Feeding tolerance is extremely important in preterm infants. This study aimed to evaluate whether preterm infants receiving Lactobacillus reuteri DSM 17938 would develop fewer symptoms of feeding intolerance. Secondary outcomes were duration of parenteral nutrition, time to reach full feeding, length of hospital stay, sepsis, necrotizing enterocolitis (NEC), diarrhea, and mortality. Methods: This double-blind randomized controlled trial of L. reuteri DSM 17938 versus placebo included 94 neonates with a gestational age of 28-34 weeks and birth weight of 1,000-1,800 g. Results: Feeding intolerance (vomiting and/or distension) was less common in the probiotic group than in the placebo group (8.5% vs. 25.5%; relative risk, 0.33; 95% confidence interval, 0.12-0.96; p=0.03). No significant intergroup differences were found in proven sepsis, time to reach full feeding, length of hospital stay, or diarrhea. The prevalence of NEC (stages 2 and 3) was 6.4% in the placebo group vs. 0% in the probiotic group (relative risk, 1.07; 95% confidence interval, 0.99-1.15; p=0.24). Mortality rates were 2.1% in the probiotic group and 8.5% in the placebo group, p=0.36). Conclusion: The administration of L. reuteri DSM 17938 to preterm infants was safe and significantly reduced feeding intolerance. No significant differences were found in any other secondary outcomes.

Effects of Staphylococcus carnosus on Quality Characteristics of Sucuk (Turkish Dry-Fermented Sausage) During Ripening

Guzin Kaban,Mukerrem Kaya 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.1

In this study, Staphylococcus carnosus isolated from traditional sucuk (Turkish dry-fermented sausage) was used in combination with Lactobacillus plantarum as a lactic culture in sucuk production. Sucuk produced with only L. plantarum was evaluated as a control group. Microbiological, physicochemical, and volatile profile characteristics of sucuk samples were investigated during ripening. In both sausages with S. carnosus and control group, pH value decreased to below 5.0 at the 3<SUP>rd</SUP> day. In all samples, Aw value decreased as the ripening time progressed. Sausages with S. carnosus showed the higher nonprotein nitrogen (NPN) value than control group. However, the highest mean value for thiobarbituric acid reactive substances (TBARS) was observed in control group. Enterobacteriaceae dropped to undetectable levels at the 3<SUP>rd</SUP> day in both groups. S. carnosus increased approximately 1 log unit within the first 3 days of the fermentation. In the presence of S. carnosus, significant changes were observed in only a few volatile compounds.

Lactobacillus reuteri DSM 17938 Improves Feeding Intolerance in Preterm Infants

Risma K. Kaban,Wardhana,Badriul Hegar,Rinawati Rohsiswatmo,Setyo Handryastuti,Novie Amelia,Dina Muktiarti,Flavia Indrio,Yvan Vandenplas 대한소아소화기영양학회 2019 Pediatric gastroenterology, hepatology & nutrition Vol.22 No.6

Purpose: Feeding tolerance is extremely important in preterm infants. This study aimed to evaluate whether preterm infants receiving Lactobacillus reuteri DSM 17938 would develop fewer symptoms of feeding intolerance. Secondary outcomes were duration of parenteral nutrition, time to reach full feeding, length of hospital stay, sepsis, necrotizing enterocolitis (NEC), diarrhea, and mortality. Methods: This double-blind randomized controlled trial of L. reuteri DSM 17938 versus placebo included 94 neonates with a gestational age of 28–34 weeks and birth weight of 1,000–1,800 g. Results: Feeding intolerance (vomiting and/or distension) was less common in the probiotic group than in the placebo group (8.5% vs. 25.5%; relative risk, 0.33; 95% confidence interval, 0.12–0.96; p=0.03). No significant intergroup differences were found in proven sepsis, time to reach full feeding, length of hospital stay, or diarrhea. The prevalence of NEC (stages 2 and 3) was 6.4% in the placebo group vs. 0% in the probiotic group (relative risk, 1.07; 95% confidence interval, 0.99–1.15; p=0.24). Mortality rates were 2.1% in the probiotic group and 8.5% in the placebo group, p=0.36). Conclusion: The administration of L. reuteri DSM 17938 to preterm infants was safe and significantly reduced feeding intolerance. No significant differences were found in any other secondary outcomes.

Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat

Rahimeh Jaberi,Guzin Kaban,Mukerrem Kaya 아세아·태평양축산학회 2019 Animal Bioscience Vol.32 No.3

Objective: In this study, the effects of vacuum (VP) and high-oxygen modified atmosphere (80% O2+20% CO2) packaging (HiOx-MAP) on physico-chemical and microbiological properties of minced water buffalo meat were investigated. Methods: After minced meat preparation, samples were packaged under VP and HiOx-MAP and stored at 2°C±0.5°C for 14 days. Samples taken on certain days were subjected to total aerobic mesophilic bacteria, total aerobic psychrotrophic bacteria, lactic acid bacteria, Pseudomonas, Enterobacteriaceae and yeast-mold counts as well as pH, color (L*, a*, and b*) and thiobarbituric acid reactive substances (TBARS) analyses. Results: In minced water buffalo meat packaged under HiOx-MAP, TBARS value exceeded 1 mg malondialdehyde/kg on the 4th day of the storage. In VP samples, TBARS value remained close to initial TBARS value during storage. According to the findings, a* value was determined to be high in the HiOx-MAP samples within initial days of the storage. However, no significant changes in a* value were observed in VP samples during storage. In contrast, the mean value of L* was detected as higher in HiOx-MAP sample than VP samples. The count of psychrotrophic bacteria increased more than that of mesophilic bacteria during storage. The growth of Enterobacteriaceae and Pseudomonas was delayed in both the packaging methods. However, lactic acid bacteria exhibited more growth in VP samples compared to MAP samples. Conclusion: The lipid oxidation proceeded faster than expected in minced water buffalo meat packed with HiOx-MAP method. This situation adversely affected the a* value. On the other hand, similar microbiological results were obtained in both packing methods.

Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels

Ahmet Akkose,Nazen Unal,Baris Yalinkilic,Guzin Kaban,Mukerrem Kaya 아세아·태평양축산학회 2017 Animal Bioscience Vol.30 No.8

Objective: The aim of the study was to evaluate the effects of different nitrate levels (150, 300, 450, and 600 ppm KNO3) on the volatile compounds and some other properties of pastırma. Methods: Pastırma samples were produced under the controlled condition and analyses of volatile compounds, and thiobarbituric acid reactive substances (TBARS) as an indicator of lipid oxidation, non-protein nitrogenous matter content as an indicator of proteolysis, color and residual nitrite were carried out on the final product. The profile of volatile compounds of pastırma samples was analyzed by gas chromatography/mass spectrometry using a solid phase microextraction. Results: Nitrate level had a significant effect on pH value (p<0.05) and a very significant effect on TBARS value (p<0.01). No significant differences were determined in terms of aw value, non-protein nitrogenous substance content, color and residual nitrite between pastırma groups produced by using different nitrate levels. Nitrate level had a significant (p<0.05) or a very significant (p<0.01) effect on some volatile compounds. It was determined that the amounts and counts of volatile compounds were lower in the 450 and especially 600 ppm nitrate levels than 150 and 300 ppm nitrate levels (p<0.05). While the use of 600 ppm nitrate did not cause an increase in residual nitrite levels, the use of 150 ppm nitrate did not negatively affect the color of pastırma. However, the levels of volatile compounds decreased with an increasing level of nitrate. Conclusion: The use of 600 ppm nitrate is not a risk in terms of residual nitrite in pastırma produced under controlled condition, however, this level is not suitable due to decrease in the amount of volatile compounds.

A bridge from monotectic alloys to liquid-phase-separated bulk metallic glasses: Design, microstructure and phase evolution

He, J.,Mattern, N.,Tan, J.,Zhao, J.Z.,Kaban, I.,Wang, Z.,Ratke, L.,Kim, D.H.,Kim, W.T.,Eckert, J. Elsevier Science 2013 ACTA MATERIALIA Vol.61 No.6

The Zr-Ce-La system is characterized by a miscibility gap and a monotectic reaction. It separates into Zr-rich and CeLa-rich liquids upon cooling through the gap. Based on this system, a new Zr-Ce-La-Al-Co monotectic system was created to synthesize liquid-phase-separated bulk metallic glasses (LPS-BMGs) by copper mold casting. A systematical investigation was performed for the effects of the relative atomic ratios of Zr:CeLa, Co:Al and Ce:La on the microstructure features and chemical compositions of the two coexistent phases. Dual atom pairs with positive heat of mixing (Zr-Ce: +12kJmol<SUP>-1</SUP> and Zr-La: +13kJmol<SUP>-1</SUP>) are originally adopted to develop such LPS-BMGs. A series of in situ formed LPS-BMGs with a critical thickness of 2.5mm has been successfully synthesized. By combining the kinetics of liquid-liquid phase separation with the formation of metallic glasses, the mechanisms of phase formation and the microstructure evolution in the rapidly cooled alloys are discussed in detail. Furthermore, a thermodynamic model is proposed for LPS-BMG design, attempting to build a bridge from monotectic/immiscible (M/I) alloys to LPS-BMGs. This work not only provides opportunities for new insights into the synthesis of LPS-BMGs and their properties but also opens new perspectives for processing and research of M/I alloys.