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Journal of Public Health and Nutrition | Volume 2
July 05-06, 2019 | Paris, France
International Conference and Exhibition on
17
th
World Congress on
Probiotics, Nutrition and Functional Foods
Pediatrics and Nutrition
Joint Event
&
D
uring the last fifteen years, the Lactobacillus (90 species)
and Bifidobacterium(47 species) genera has evolved
as Probiotics and contains to date more than 140 species. A
collection of 119
Lactobacillus helveticus
strains were isolated
from cheeses. Thus, the aim of this work was to classify
the strains of
L. helveticus
in relation to their origin, strain
identification and clinical use. Extraction of
L. helveticus
from
dairy products are based on an initial crude homogenization
in a blender, then using selective media.
Analysis at genus, species, strain levels
The genus Lactobacillus is heterogeneous, with the G+C
content of the DNA of its species varying from 33 to 55%.
The
L. helveticus
DPC 4571 strain, whole-genome-sequencing
project produced a circular chromosomal sequence of
2,080,931 nucleotides with an average GC content of
37.73%. The nucleotide sequences of
Lactobacillus helveticus
16S ribosomal DNA (rDNA) provide an accurate basis for
identification.Enzymatictestskitscanbeusedfortherapidand
theoretically reproducible phenotypic identification of pure
cultures. Protein fingerprinting is a better method for species
identification of
L. helveticus.
Restriction enzyme analysis
(REA) involves the extraction and digestion of chromosomal
DNA with restriction endonucleases and separation of the
fragments by conventional gel electrophoresis s (CGE). This
study presents available tools to characterize lactobacilli at
genus, species or strain level using either culture-dependent
methods: phenotypical and using new culture-independent
advanced molecular methods. Enzymes used for PFGE,
hybridization probes and PCR-based method primers are
identified. Microbial strain identification software tools, and
Metagenomic analysis with strain-level resolution reveals
fine-scale variation between strains.
Lactobacillus helveticus
in clinical practice.
L.helveticus
relatively new probiotic and
used many clinical and laboratory studies shows evidence of
probiotic effectiveness.
Speaker Biography
Fatih Yildiz is the foundingmember of the Department of Food Engineering
of the Middle East Technical University in Ankara, Turkey. He has obtained
his education at Maryland University in College Park, USA. His previous
work experience includes teaching positions at the University of Minnesota
and the Maryland University, USA. His current research activities are
focused on functional foods, health claims, as well as DNA technologies
in food and agriculture and minimally processed foods. He is the author
and editor of one of the first book published on phytoestrogens entitled
“Phytoestrogens in Functional Foods” published by CRC and published
several other books. He is currently Founder and Director of Mogan
International Research Center Ankara Turkey, organizing conferences,
writing books and consultant for companies among others.
e:
fatih@metu.edu.trFatih Yıldız
Middle East Technical University, Turkey
Probiotic
Lactobacillus helveticus
strain identification,
characterization and use in clinical practice