Identification and in vitro evaluation of probiotic attributes of lactic acid bacteria isolated from fermented food sources

A plant-based paste fermented by lactic acid bacteria and yeast (fermented paste) was made from various plant materials. The paste was made of fermented food by applying traditional food-preservation techniques, that is, fermentation and sugaring. The fermented paste contained major nutrients (carbohydrates, proteins, and lipids), 18 kinds of amino acids, and vitamins (vitamin A, B1 B2, B6, B12, E, K, niacin, biotin, pantothenic acid, and folic acid). It contained five kinds of organic acids, and a large amount of dietary fiber and plant phytochemicals. Sucrose from brown sugar, used as a material, was completely resolved into glucose and fructose. Some physiological functions of the fermented paste were examined in vitro. It was demonstrated that the paste possessed antioxidant, antihypertensive, antibacterial, anti-inflammatory, anti-allergy and anti-tyrosinase activities in vitro. It was thought that the fermented paste would be a helpful functional food with various nutrients to help prevent lifestyle diseases.

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CHARACTERIZATION, IN-VITRO EVALUATION OF PROBIOTIC POTENTIAL AND ANTAGONISTIC ACTIVITY OF SELECTED LACTIC ACID BACTERIA STRAINS ISOLATED FROM NATURAL ORIGIN AGAINST SOME HUMAN PATHOGENS

Bulletin of Pharmaceutical Sciences. Assiut ◽

10.21608/bfsa.2021.174149 ◽

2021 ◽

Vol 44 (1) ◽

pp. 225-241

Author(s):

Azza Zakaria ◽

Mervat Kassem ◽

Mona El Far ◽

Eva Edward

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Antagonistic Activity ◽

Human Pathogens ◽

In Vitro Evaluation ◽

Natural Origin ◽

Probiotic Potential

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Fermented Seeds (“Zgougou”) from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid Bacteria

Microorganisms ◽

10.3390/microorganisms7120709 ◽

2019 ◽

Vol 7 (12) ◽

pp. 709 ◽

Cited By ~ 4

Author(s):

Jihen Missaoui ◽

Dalila Saidane ◽

Ridha Mzoughi ◽

Fabio Minervini

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Antioxidant Activities ◽

Fermented Food ◽

Aleppo Pine ◽

Fermented Foods ◽

Probiotic Potential ◽

Probiotic Lactic Acid Bacteria ◽

Gastrointestinal Enzymes

Microorganisms inhabiting fermented foods represent the main link between the consumption of this food and human health. Although some fermented food is a reservoir of potentially probiotic microorganisms, several foods are still unexplored. This study aimed at characterizing the probiotic potential of lactic acid bacteria isolated from zgougou, a fermented matrix consisting of a watery mixture of Aleppo pine′s seeds. In vitro methods were used to characterize the safety, survival ability in typical conditions of the gastrointestinal tract, and adherence capacity to surfaces, antimicrobial, and antioxidant activities. Strains belonged to the Lactobacillus plantarum group and Enterococcus faecalis showed no DNase, hemolytic, and gelatinase activities. In addition, their susceptibility to most of the tested antibiotics, satisfied some of the safety prerequisites for their potential use as probiotics. All the strains tolerated low pH, gastrointestinal enzymes, and bile salts. They displayed a good antibacterial activity and antibiofilm formation against 10 reference bacterial pathogens, especially when used as a cell-free supernatant. Furthermore, the lactic acid bacteria (LAB) strains inhibited the growth of Aspergillus flavus and Aspergillus carbonarius. Finally, they had good antioxidant activity, although depending on the strain. Overall, the results of this work highlight that zgougou represents an important reservoir of potentially probiotic LAB. Obviously, future studies should be addressed to confirm the health benefits of the LAB strains.

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