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Role of Lactobacillus Reuteri in Human Health and Diseases

ncbi.nlm.nih.gov

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Re: Role of Lactobacillus Reuteri in Human Health and Diseases

#61

Post by g_log »

TedDoesntTalk wrote: post #41
g_log wrote: post #24

Earlier quoted context omitted.

+1 on making the yogurt. I have been making L. reuteri yogurt (or fermented milk, technically) for a few months. I started with some BioGaia Gastrus tablets in batch 1 and now just use a tablespoon or two of batch n - 1. I recommend getting a sous vide device for precise temperature control. Initially, I used a the "Yogurt" function on an Instant Pot pressure cooker and about half of the batches failed, separating in…

The article linked by parent says to use new BioGaia Gastrus tablets every 4-5 batches so as not to grow unwanted bacteria. Have you had any trouble reusing the same batch indefinitely?

The yogurt has the same taste and consistency as it did in the beginning, so I haven't had any trouble in that sense. However, it does seem prudent to restart periodically.

Re: Role of Lactobacillus Reuteri in Human Health and Diseases

#62

Post by wil421 »

dade_ wrote: post #54

So eat fermented food. Brine pickles, olives, and sauerkraut, but not their vinegar-based counterparts which are usually sold in grocery stores. I suspect this use of vinegar could be causing us a great deal of problems. I also see a list that includes sourdough bread, wine, beer, certain cured meats, kimchi, kombucha tea, miso soup.

Nothing wrong with vinegar and the PH can help keep the bad stuff out. Most of the on the shelf (not refrigerated) pickled items have been pasteurized, the contents have been heated to kill any remaining bacteria including the good ones.

Not sure about wine I thought they didn’t something to stop the yeast fermenting. I know once bottled the process has stopped for wine and beer.

Re: Role of Lactobacillus Reuteri in Human Health and Diseases

#63

Post by peatmoss »

darkteflon wrote: post #49
jamal-kumar wrote: post #20

Just reposting my original comment which may have inspired this post a few days ago for the links: I had really bad IBS from consuming water on a tropical island in Panama one time and suffered for a few years with even my doctor friend telling me "Damn that sucks, not much you can do except manage". Pretty horrible symptoms until I discovered L. Reuteri. [1] I read that it's been a bacteria that was more commonly fo…

After reading your original comment I stocked up on Biogaia. I’m 3 days into the tablet and will soon start experimenting with culturing for yoghurt. I suspect they had a decent sales bump this week. Most people here would doubtless prefer not to science-by-anecdote, but when you’ve got this kind of condition you’re willing to try pretty much anything once.

> I’m 3 days into the tablet and will soon start experimenting with culturing for yoghurt.

I’ve heard tell of people “training” kefir grains to uptake other strains of bacteria through repeated exposure during the culturing process. I wonder if you could get a more stable culture by introducing kefir grains to that yogurt for a playdate. I’d imagine some concerted initial exposure plus a periodic Reuteri booster would give you kefir grains that’ll perpetuate the strains you want. Perhaps it would be enough to crush a few tablets in some milk before adding kefir grains, but the yogurt first approach seems easy enough if you have an instapot or other yogurt making device.

Re: Role of Lactobacillus Reuteri in Human Health and Diseases

#64

Post by prirun »

peatmoss wrote: post #63
darkteflon wrote: post #49

Earlier quoted context omitted.

After reading your original comment I stocked up on Biogaia. I’m 3 days into the tablet and will soon start experimenting with culturing for yoghurt. I suspect they had a decent sales bump this week. Most people here would doubtless prefer not to science-by-anecdote, but when you’ve got this kind of condition you’re willing to try pretty much anything once.

> I’m 3 days into the tablet and will soon start experimenting with culturing for yoghurt. I’ve heard tell of people “training” kefir grains to uptake other strains of bacteria through repeated exposure during the culturing process. I wonder if you could get a more stable culture by introducing kefir grains to that yogurt for a playdate. I’d imagine some concerted initial exposure plus a periodic Reuteri booster woul…

Yogurt is easy to make in an ordinary pan too:

1. Turn your oven light on

2. Heat milk to 180F (I heat on Hi to 165F while stirring then turn it down), hold it there for 10 mins. Shoot for 180F but it's not a big deal if it goes to 190F.

3. Cool while stirring in a sink of water to 110F, take it out of the sink.

4. Stir in your starter. I use a popular probiotic on Amazon: open 3 capsules for half gallon of yogurt

5. Ferment in the oven for 24 hours to ensure all sugar is used, making the yogurt lactose-free.

6. Refrigerate

Re: Role of Lactobacillus Reuteri in Human Health and Diseases

#65

Post by folli »

stefantalpalaru wrote: post #44
folli wrote: post #21

Earlier quoted context omitted.

Breast milk is inherently sterile (unless the mother has a severe bacterial infection). It usually gets contaminated with the skin microbiota during feeding. So no, I wouldn't count on L. reuteri being found in a random sample of breast milk.

> Breast milk is inherently sterile There is nothing sterile in the human body. Not even the brain.

You've put more confidence in your statement than the scientific consensus allows.

A brain microbiome is hotly debated, no concrete proof (yet?). I personally also have a hard time believing in a healthy bacterial blood microbiota, but it's also proposed.

Re: Role of Lactobacillus Reuteri in Human Health and Diseases

#66

Post by folli »

candiddevmike wrote: post #57
folli wrote: post #28

Earlier quoted context omitted.

That's hotly debated. Even the study you cite cannot rule out skin contamination. But unequivocally showing the existence of entero-mammary pathway (translocation of maternal gut bacteria from the gut to the mammary glands) would be very exciting news indeed.

You can get HIV from breast milk, it's not sterile.

HIV is an infectious virus. Also, bacteria in milk is usually a sign of mastitis. I'm explicitly talking about healthy mothers.

Re: Role of Lactobacillus Reuteri in Human Health and Diseases

#67

Post by nibbleshifter »

darkteflon wrote: post #49
jamal-kumar wrote: post #20

Just reposting my original comment which may have inspired this post a few days ago for the links: I had really bad IBS from consuming water on a tropical island in Panama one time and suffered for a few years with even my doctor friend telling me "Damn that sucks, not much you can do except manage". Pretty horrible symptoms until I discovered L. Reuteri. [1] I read that it's been a bacteria that was more commonly fo…

After reading your original comment I stocked up on Biogaia. I’m 3 days into the tablet and will soon start experimenting with culturing for yoghurt. I suspect they had a decent sales bump this week. Most people here would doubtless prefer not to science-by-anecdote, but when you’ve got this kind of condition you’re willing to try pretty much anything once.

Having experimented with introducing bacteria into my gut biome before, be prepared for potential negative outcomes - with some stuff from a local biotech startup myself and a few others suffered bloating, gas, and more disgusting outcomes that I won't bother describing.

Its kind of a crapshoot if your guts will adjust well or not, and how long it takes for the adjustment to occur.

Re: Role of Lactobacillus Reuteri in Human Health and Diseases

#68

Post by nibbleshifter »

wil421 wrote: post #62
dade_ wrote: post #54

So eat fermented food. Brine pickles, olives, and sauerkraut, but not their vinegar-based counterparts which are usually sold in grocery stores. I suspect this use of vinegar could be causing us a great deal of problems. I also see a list that includes sourdough bread, wine, beer, certain cured meats, kimchi, kombucha tea, miso soup.

Nothing wrong with vinegar and the PH can help keep the bad stuff out. Most of the on the shelf (not refrigerated) pickled items have been pasteurized, the contents have been heated to kill any remaining bacteria including the good ones. Not sure about wine I thought they didn’t something to stop the yeast fermenting. I know once bottled the process has stopped for wine and beer.

Most yeasts die off at a certain %ABV.

There are also ways to remove them entirely by using clearing agents/finings followed by racking (siphoning from the primary fermentation container to a new container) - this is the normal process.

If you are doing natural carbonation or "secondary fermenting" in the bottle by leaving some yeast in and back sweetening, you can kill the yeast by pasteurizing in-bottle (basically by putting the bottles into a pot of hot water for a while). Though this does sometimes lead to explosions.

Re: Role of Lactobacillus Reuteri in Human Health and Diseases

#69

Post by peatmoss »

ls15 wrote: post #9
chasebank wrote: post #7

Earlier quoted context omitted.

I've been in deep research after reading that comment. Thought it was interesting this story popped up today. Coincidence or astroturf? Been dealing with gastro issues for 4+ years now. I'll report back after I take the stuff for a month.

Isn't the general advice to ingest a large variety of lactobacilli, as opposed to large quantities of just one bacillus? When I made kefir in my kitchen, I read that the cultures can contain up to 80 different genetics. Whenever I research lactobacilli, the term diversity comes up.

I gather that kefir grains are like big balls of mud, picking up lots of varieties of microbes. Over time, however, I’d guess that the number of strains might deteriorate due to more homogeneous growing medium and controlled kitchen environment.

I’ve had a lot of kefir grains from different sources over the years, and many that you order online seem to be weak and not thrive. By contrast, I’d gotten some big healthy grains from a friend of a friend who’d been culturing them in raw milk in rural MT for a lot of years, and those things were monsters that grew large and divided often. They led me on an on- again off-again quest to find such excellent grains.

I’ve heard of people introducing their grains to e.g. Icelandic skyr cultures, which results in the permanent colonization of the kefir grains by particular microbes. The skyrified kefir being qualitatively different. I could see getting a lab strain of reuteri and similarly training kefir grains to incorporate this as part of the colony.

Re: Role of Lactobacillus Reuteri in Human Health and Diseases

#70

Post by xtracto »

prirun wrote: post #64
peatmoss wrote: post #63

Earlier quoted context omitted.

> I’m 3 days into the tablet and will soon start experimenting with culturing for yoghurt. I’ve heard tell of people “training” kefir grains to uptake other strains of bacteria through repeated exposure during the culturing process. I wonder if you could get a more stable culture by introducing kefir grains to that yogurt for a playdate. I’d imagine some concerted initial exposure plus a periodic Reuteri booster woul…

Yogurt is easy to make in an ordinary pan too: 1. Turn your oven light on 2. Heat milk to 180F (I heat on Hi to 165F while stirring then turn it down), hold it there for 10 mins. Shoot for 180F but it's not a big deal if it goes to 190F. 3. Cool while stirring in a sink of water to 110F, take it out of the sink. 4. Stir in your starter. I use a popular probiotic on Amazon: open 3 capsules for half gallon of yogurt 5.…

I´ve been making my non-dairy yoghurt (I'm allergic to Casein) for some time. One recommendation I always emphasize is that the first batch of yogurt you make with probiotics direct from the capsules will be "just ok". You should reuse some of the yogurt from the previous batch as a "starter" for a new batch. Once you do this for 3 or 4 times, the consistency of the yogurt improves considerably.
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