scholarly journals Assessment of the probiotic potential of lactic acid bacteria isolated from kefir grains: evaluation of adhesion and antiproliferative properties in in vitro experimental systems

2019 ◽  
Vol 69 (7) ◽  
pp. 751-763 ◽  
Author(s):  
Ioanna Mantzourani ◽  
Pelagia Chondrou ◽  
Christos Bontsidis ◽  
Kyriaki Karolidou ◽  
Antonia Terpou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Experimental Systems ◽  
Probiotic Potential ◽  
Kefir Grains

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

2019 ◽  
Vol 7 (12) ◽  
pp. 709 ◽  
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.

scholarly journals In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Aguamiel and Pulque and Antibacterial Activity Against Pathogens

2019 ◽  
Vol 9 (3) ◽  
pp. 601 ◽  
Author(s):  
Alicia Cervantes-Elizarrarás ◽  
Nelly Cruz-Cansino ◽  
Esther Ramírez-Moreno ◽  
Vicente Vega-Sánchez ◽  
Norma Velázquez-Guadarrama ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Helicobacter Pylori ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Eradication Therapy ◽  
Antimicrobial Effect ◽  
E Coli ◽  
Probiotic Potential ◽  
H Pylori

Probiotics can act as a natural barrier against several pathogens, such Helicobacter pylori, a bacterium linked to stomach cancer. The aim of the present study was to isolate and identify lactic acid bacteria (LAB) from pulque and aguamiel, and evaluate their probiotic potential and antimicrobial effect on Escherichia coli, Staphylococcus aureus, and Helicobacter pylori. Ten isolates were selected and evaluated for in vitro resistance to antibiotics and gastrointestinal conditions, and antimicrobial activity against E. coli and S. aureus and the effect on H. pylori strains. 16S rRNA identification was performed. Ten potential probiotic isolates were confirmed as belonging to the genera Lactobacillus and Pediococcus. All the strains were susceptible to clinical antibiotics, except to vancomycin. Sixty percent of the isolates exhibited antimicrobial activity against E. coli and S. aureus. The growth of H. pylori ATCC 43504 was suppressed by all the LAB, and the urease activity from all the H. pylori strains was inhibited, which may decrease its chances for survival in the stomach. The results suggest that LAB isolated from pulque and aguamiel could be an option to establish a harmless relationship between the host and H. pylori, helping in their eradication therapy.

scholarly journals First characterization of the probiotic potential of lactic acid bacteria isolated from Costa Rican pineapple silages

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e12437
Author(s):  
Jannette Wen Fang Wu Wu ◽  
Mauricio Redondo-Solano ◽  
Lidieth Uribe ◽  
Rodolfo WingChing-Jones ◽  
Jessie Usaga ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Epithelial Cells ◽  
Lactic Acid Bacteria ◽  
Hela Cells ◽  
High Capacity ◽  
Antagonistic Activity ◽  
Antagonistic Effect ◽  
Probiotic Potential

Background Agro-industrial waste from tropical environments could be an important source of lactic acid bacteria (LAB) with probiotic potential. Methods Twelve LAB isolates were isolated from pineapple silages. The species identification was carried out considering 16S rRNA and pheS genes. Experiments to evaluate the probiotic potential of the isolates included survival under simulated gastrointestinal environment, in vitro antagonistic activity (against Salmonella spp. and Listeria monocytogenes), auto-aggregation assays, antibiotic susceptibility, presence of plasmids, adhesiveness to epithelial cells, and antagonistic activity against Salmonella in HeLa cells. Results Lacticaseibacillus paracasei, Lentilactobacillus parafarraginis, Limosilactobacillus fermentum, and Weissella ghanensis were identified. Survival of one of the isolates was 90% or higher after exposure to acidic conditions (pH: 2), six isolates showed at least 61% survival after exposure to bile salts. The three most promising isolates, based on survivability tests, showed a strong antagonistic effect against Salmonella. However, only L. paracasei_6714 showed a strong Listeria inhibition pattern; this isolate showed a good auto-aggregation ability, was resistant to some of the tested antibiotics but was not found to harbor plasmids; it also showed a high capacity for adhesion to epithelial cells and prevented the invasion of Salmonella in HeLa cells. After further in vivo evaluations, L. paracasei_6714 may be considered a probiotic candidate for food industry applications and may have promising performance in acidic products due to its origin.

In-vitro Assessment of Probiotic Potential of Lactic acid Bacteria

2015 ◽  
Vol 4 (10) ◽  
Author(s):  
M. Shahid riaz ◽  
T. Shaheen ◽  
M. Siddiq ◽  
A. Nadeem ◽  
A. Hussain ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Probiotic Potential ◽  
In Vitro Assessment

scholarly journals Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains

2015 ◽  
Vol 98 (6) ◽  
pp. 3622-3632 ◽  
Author(s):  
A.M.O. Leite ◽  
M.A.L. Miguel ◽  
R.S. Peixoto ◽  
P. Ruas-Madiedo ◽  
V.M.F. Paschoalin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Probiotic Potential ◽  
Kefir Grains

scholarly journals Coalho cheese as source of probiotic lactic acid bacteria

2020 ◽  
Vol 9 (8) ◽  
pp. e266984958
Author(s):  
Cristiane Pereira de Lima ◽  
Giselle Maria Pereira Dias ◽  
Maria Taciana Cavalcanti Vieira Soares ◽  
Laura Maria Bruno ◽  
Ana Lucia Figueiredo Porto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Bile Salt Hydrolase ◽  
In Vitro Tests ◽  
16S Rrna Sequence ◽  
Probiotic Potential ◽  
Functional Product ◽  
Intestinal Pathogens

The aim of this study was to characterize the probiotic potential of 24 lactic acid bacteria (LAB) strains isolated from artisanal Coalho cheese from Pernambuco, Brazil by in vitro tests. The gastrointestinal tract (GIT) resistance, antimicrobial activity against intestinal pathogens, autoaggregation and coaggregation capacity, cell hydrophobicity, ß-galactosidase activity, deconjugate bile salt activity for the production of bile salt hydrolase (BSH), and the sensitivity to antibiotics were evaluated. Of the 24 strains, 22 remained viable to a simulated GIT. Two LAB inhibited the growth of Listeria monocytogenes and two inhibited Escherichia coli. The autoaggregation rate ranged from 27% to 96%, and the strains were able to coaggregate with Staphylococcus aureus and E. coli reaching levels between 58% and 47%, respectively. The hydrophobicity percentage ranged from 5% to 57%. Four strains were able to produce BSH. One LAB was able to produce up to 604 Miller units of ß-galactosidase. All strains were sensitive to five antibiotics and only two were resistant to vancomycin (30μg) and norfloxacin (10g). LAB strains which were able to overcome all barriers with a reduction of only one log cycle and LAB strains which were able to produce ß-galactosidase were identified by 16S rRNA sequence analysis as Lactococcus lactis subsp. Lactis, Enterococcus durans, and Enterococcus faecium. The evaluated LAB showed promising probiotic characteristics. Strains identified as L. lactis subsp. Lactis were selected for studies involving their technological potential to investigate the possible use of these microorganisms into a functional product.

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