| Titre : |
Screening des produits laitiers commercialisés sur le marché Algérien contenant les bifidobactéries bénéfiques pour les patients atteints-du diabète type ‖ |
| Type de document : |
texte imprimé |
| Auteurs : |
Louiza Bouarous, Auteur ; Hadjer Bouhiaoun, Auteur ; imene Ammam, Auteur |
| Editeur : |
Tipaza [Algérie] : Centre universitaire Morsli Abdellah - Tipaza- |
| Année de publication : |
2024/2025 |
| Importance : |
p.124 |
| Présentation : |
couv. en noir et blanc ., ill., fig.,tabl. |
| Format : |
30 cm |
| Accompagnement : |
CD |
| Note générale : |
Bibliographie: p82-92.
Annexes: p93-124. |
| Langues : |
Français (fre) |
| Catégories : |
Microbiologie
|
| Mots-clés : |
Type 2 diabetes Dysbiosis Dairy products Kefir Bifidobacteria and probiotics. |
| Index. décimale : |
579.42 |
| Résumé : |
Type 2 diabetes, a non-insulin-dependent form largely influenced by lifestyle and diet, represents a major public health concern in Algeria. In this context, nutritional approaches with functional purposes are gaining increasing attention, particularly for their potential impact on metabolic regulation and the balance of the gut microbiota. Among the microorganisms of interest, bifidobacteria stand out for their beneficial effects on intestinal health and their role in improving insulin sensitivity.
The present study fits within this framework and aims to assess the presence, diversity, and load of bifidobacteria in various types of dairy products marketed in Algeria (both artisanal and industrial), as well as in the feces of healthy volunteers and patients with type 2 diabetes. Isolation was performed on MRS-cysteine agar, a suitable selective medium, and identification relied on both macroscopic characteristics (shape, diameter, edge, elevation, texture, odor) and microscopic features (morphology after Gram staining). Bacterial enumeration was carried out using serial decimal dilution, expressed in CFU/ml or CFU/g.
The results led to the identification of several relevant Bifidobacterium species, such as Bifidobacterium longum, B. bifidum, B. adolescentis, and B. animalis subsp. lactis, most of which were predominantly found in artisanal products. A comparative analysis of fecal profiles revealed a marked reduction in diversity and concentration of bifidobacteria in diabetic patients compared to healthy subjects. Furthermore, a complementary experiment was conducted on three types of milk (cow, goat, industrial) before and after kefir fermentation, showing a significant increase in microbial diversity and bifidobacterial load after fermentation, particularly in raw milk.
Thus, artisanal dairy products, especially those fermented with kefir, appear to be promising matrices for delivering viable bifidobacteria. Their richness in probiotic species strengthens their relevance in modulating the gut microbiota, particularly in patients with type 2 diabetes.
|
Screening des produits laitiers commercialisés sur le marché Algérien contenant les bifidobactéries bénéfiques pour les patients atteints-du diabète type ‖ [texte imprimé] / Louiza Bouarous, Auteur ; Hadjer Bouhiaoun, Auteur ; imene Ammam, Auteur . - Tipaza [Algérie] : Centre universitaire Morsli Abdellah - Tipaza-, 2024/2025 . - p.124 : couv. en noir et blanc ., ill., fig.,tabl. ; 30 cm + CD. Bibliographie: p82-92.
Annexes: p93-124. Langues : Français ( fre)
| Catégories : |
Microbiologie
|
| Mots-clés : |
Type 2 diabetes Dysbiosis Dairy products Kefir Bifidobacteria and probiotics. |
| Index. décimale : |
579.42 |
| Résumé : |
Type 2 diabetes, a non-insulin-dependent form largely influenced by lifestyle and diet, represents a major public health concern in Algeria. In this context, nutritional approaches with functional purposes are gaining increasing attention, particularly for their potential impact on metabolic regulation and the balance of the gut microbiota. Among the microorganisms of interest, bifidobacteria stand out for their beneficial effects on intestinal health and their role in improving insulin sensitivity.
The present study fits within this framework and aims to assess the presence, diversity, and load of bifidobacteria in various types of dairy products marketed in Algeria (both artisanal and industrial), as well as in the feces of healthy volunteers and patients with type 2 diabetes. Isolation was performed on MRS-cysteine agar, a suitable selective medium, and identification relied on both macroscopic characteristics (shape, diameter, edge, elevation, texture, odor) and microscopic features (morphology after Gram staining). Bacterial enumeration was carried out using serial decimal dilution, expressed in CFU/ml or CFU/g.
The results led to the identification of several relevant Bifidobacterium species, such as Bifidobacterium longum, B. bifidum, B. adolescentis, and B. animalis subsp. lactis, most of which were predominantly found in artisanal products. A comparative analysis of fecal profiles revealed a marked reduction in diversity and concentration of bifidobacteria in diabetic patients compared to healthy subjects. Furthermore, a complementary experiment was conducted on three types of milk (cow, goat, industrial) before and after kefir fermentation, showing a significant increase in microbial diversity and bifidobacterial load after fermentation, particularly in raw milk.
Thus, artisanal dairy products, especially those fermented with kefir, appear to be promising matrices for delivering viable bifidobacteria. Their richness in probiotic species strengthens their relevance in modulating the gut microbiota, particularly in patients with type 2 diabetes.
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579.01 
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