Establishment and application of an in vitro methodology to study the effects of organic acids on coliform and lactic acid bacteria in the proximal part of the gastrointestinal tract of piglets

The objective of this study was to investigate alginate microencapsulated lactic acid bacteria (LAB) fermentation quality of radish kimchi sample and its potential survivability in different acidic and alkaline environments. Initially, we isolated 45 LAB strains. One of them showed fast growth pattern with potential probiotic and antifungal activities against Aspergillus flavus with a zone of inhibition calculated with 10, 8, 4mm for the 4th, 5th, and 6th day, respectively. Therefore, this strain (KCC-42) was chosen for microencapsulation with alginate biopolymer. It showed potential survivability in in-vitro simulated gastrointestinal fluid and radish kimchi fermentation medium. The survival rate of this free and encapsulated LAB KCC-42 was 6.85 × 105 and 7.48× 105 CFU/ml, respectively; the viability count was significantly higher than nonencapsulated LAB in simulated gastrointestinal juices (acid, bile, and pancreatin) and under radish kimchi fermentation environment. Kimchi sample added with this encapsulated LAB showed increased production of organic acids compared to nonencapsulated LAB sample. Also, the organic acids such as lactic acid, acetic acid, propionic acid, and succinic acid production in fermented kimchi were measured 59mM, 26mM, 14mM, and 0.6mM of g/DW, respectively. The production of metabolites such as lactic acid, acetic acid, and succinic acid and the bacteria population was high in microencapsulated LAB samples compared with free bacteria added kimchi sample. Results of this study indicate that microencapsulated LAB KCC-42 might be a useful strategy to develop products for food and healthcare industries.

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Microorganisms in the gastrointestinal tract of the rat prevent absorption of the mutagen–carcinogen 3-amino-1,4-dimethyl-5H-pyrido(4,3-b)indole

Canadian Journal of Microbiology ◽

10.1139/m93-125 ◽

1993 ◽

Vol 39 (9) ◽

pp. 841-845 ◽

Cited By ~ 38

Author(s):

Xue Bin Zhang ◽

Yoshiyuki Ohta

Keyword(s):

Small Intestine ◽

Lactic Acid ◽

Gastrointestinal Tract ◽

Lactic Acid Bacteria ◽

Intestinal Bacteria ◽

Gastrointestinal Absorption ◽

Aqueous Methanol ◽

Freeze Dried

The extent to which lactic acid bacteria, intestinal bacteria, and yeast from the gastrointestinal tract of rats suppress the absorption of 3-amino-1,4-dimethyl-5H-pyrido(4,3-b)indole (Trp-P-1) was investigated. Trp-P-1 was absorbed from the small intestine very rapidly, but in the stomach it was slowly absorbed, requiring 1 or 2 h after administration. When mixtures of Trp-P-1 and freeze-dried microorganisms were administered to rats for 1 h, the amounts of Trp-P-1 absorbed from the small intestine were significantly reduced, and the levels of Trp-P-1 in blood decreased by 40.4–64.7% compared with a control in which only Trp-P-1 was administered. There were no significant differences between the organisms used. In vitro, freeze-dried cells of the strains tested bound 51-97% of Trp-P-1. The Trp-P-1 bound to cells was effectively extracted by aqueous methanol, ethanol, ammonia (50 g/L), and solutions of MgCl2 and CaCl2 (100 mM/mL), but little was extracted by water and solutions of KCl, NaCl, and buffers at various pH values.Key words: Trp-P-1, gastrointestinal absorption, binding, intestinal bacteria, mutagen–carcinogen.

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Stability of the bacteria-bound zearalenone complex in ruminal fluid and in simulated gastrointestinal environment in vitro

World Mycotoxin Journal ◽

10.3920/wmj2007.1010 ◽

2008 ◽

Vol 1 (4) ◽

pp. 463-467 ◽

Cited By ~ 4

Author(s):

V. Niderkorn ◽

H. Boudra ◽

D. Morgavi

Keyword(s):

Lactic Acid ◽

Gastrointestinal Tract ◽

Lactic Acid Bacteria ◽

Biological Effects ◽

Streptococcus Thermophilus ◽

Farm Animals ◽

Ruminal Fluid ◽

The Stability ◽

Partial Dissociation

Zearalenone (ZEA), an oestrogenic secondary metabolite of Fusarium, is a common feed contaminant. Lactic acid bacteria are capable to bind ZEA and this property could be used to limit its negative biological effects on farm animals. The aim of this work was to examine the stability of a lactic acid bacterium, Streptococcus thermophilus RAR1-ZEA complex in ruminal fluid and in conditions simulating compartments of the gastrointestinal tract. The lactic acid bacteria-ZEA complex was 70% stable in ruminal fluid incubations for up to 18 h, and about 50% of ZEA initially complexed still remained bound after incubation in pepsin, lysozyme, pancreatin and bile either alone or sequentially. However, the release of ZEA was predominantly caused by washing, except for bile which produced a partial dissociation of the complex (P<0.05). Addition of free ZEA to ruminal fluid resulted in instantaneous binding of about 70% of the toxin. ZEA bound to ruminal fluid was even more stable than lactic acid bacteria-ZEA in in vitro ruminal fermentations and in simulated gastrointestinal tract juices. It is concluded that complexation of ZEA in ruminal fluid could help protect ruminants against the toxin, and that the use of selected strains of lactic acid bacteria efficiently binding ZEA to limit its toxic effects could be more advantageous in monogastric animals.

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In Vitro Assessment of Lactic Acid Bacteria Against Klebsiella pneumoniae., Isolated from Milk Sample

Volume 5 - 2020, Issue 9 - September - International Journal of Innovative Science and Research Technology ◽

10.38124/ijisrt20aug777 ◽

2020 ◽

Vol 5 (8) ◽

pp. 1250-1259

Author(s):

Krishnakumar B ◽

Kavinkumar S

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Klebsiella Pneumoniae ◽

Organic Acids ◽

The United States ◽

Clinical Mastitis ◽

Coliform Bacteria ◽

Bacterial Strains ◽

Klebsiella Spp

Mastitis is the most common and costly production disorder of dairy cattle. In the United States, approximately 40% of clinical mastitis cases from which a pathogen is isolated are attributed to gram -negative organisms (Erskine et al., 1991). The most common Received February 28, 2006. Accepted March 31, 2006. 1 Corresponding author: [email protected] 3425 gramnegative causes of clinical mastitis are coliform bacteria, specifically Escherichia coli and Klebsiella spp. (Smith et al., 1985; Erskine et al., 1991; Todhunter et al., 1991). Considering the damage caused by infections, and the poor response of Klebsiella mastitis to treatment, prevention is of paramount importance in control of Klebsiella mastitis. The primary source of Klebsiella spp. in the cows’ environment is organic bedding. Outbreaks of Klebsiella are commonly associated with sawdust bedding (National Mastitis Council, 1999). The antimicrobial effect of lactobacilli is primarily linked to the production of organic acids, such as lactic acid, acetic acid, propionic acid, and sometimes hydrogen peroxide, bacteriocins, and antimicrobial peptides (AMPs) with a variable range of action (CortesZavaleta et al. 2014; Gemechu 2015). A combination therapy, including probiotic and antibiotic may offer better antimicrobial activity and lessen the dose of antibiotic required. As LAB enjoy the ‘generally recognized as safe’ (GRAS) status, their metabolites have captivated substantial interest as natural drugs in recent years (Reis et al., 2012). In this study based on the information provided by the researchers the supernatant of the lactic acid bacterial strains were used in different concentrations to assessing the growth of Klebsiella pneumoniae., causing cow mastitis which has been isolated from the cow farm house. The supernatant of lactic acid bacteria which consist of several organic acids and some metabolites in it. That was treated with one of the important human and cattle pathogen Klebsiella pneumoniae., with the three different concentrations. And this current study was successfully comes with the expected inhibitory effect to the K. pneumoniae.,

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Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Characterization as Potential Probiotics

Microorganisms ◽

10.3390/microorganisms8030393 ◽

2020 ◽

Vol 8 (3) ◽

pp. 393 ◽

Cited By ~ 2

Author(s):

Ana Pinto ◽

Joana Barbosa ◽

Helena Albano ◽

Joana Isidro ◽

Paula Teixeira

Keyword(s):

Lactic Acid ◽

Gastrointestinal Tract ◽

Lactic Acid Bacteria ◽

Foodborne Pathogens ◽

Food Products ◽

In Vivo Studies ◽

Rrna Gene ◽

Gene Sequence Analysis

Probiotics are living microorganisms used as nutritional additives that confer health benefits on the host. Their use in food products is very attractive, especially if they could also inhibit important foodborne pathogens. In this study, antimicrobial activity against several foodborne pathogens was screened for 280 lactic acid bacteria (LAB) isolated from different food products and the probiotic characteristics of bacteriocinogenic isolates were evaluated. Seven out of 280 LAB isolates were selected due to their bacteriocinogenic properties and identified by 16S rRNA gene sequence analysis as Pediococcus pentosaceus (n = 6) and Lactobacillus plantarum (n = 1). Virulence factors and antibiotic resistances were not detected for any of the isolates. Except for L. plantarum R23, all the isolates were able to survive through the simulated gastrointestinal tract conditions. Only P. pentosaceus CFF4 was able to adhere to Caco-2 cells after the simulated gastrointestinal tract passage. In conclusion, even though in vivo studies should be performed, P. pentosaceus CFF4, which was also able to inhibit the growth of foodborne pathogens in vitro, seems to be a potential probiotic to be used in the food industry.

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In vitro screening of lactic acid bacteria isolated from gastrointestinal tract of Atlantic Salmon (Salmo salar) as probiont candidates

Aquaculture International ◽

10.1007/s10499-016-0045-6 ◽

2016 ◽

Vol 25 (1) ◽

pp. 485-498 ◽

Cited By ~ 6

Author(s):

Muhamad Amin ◽

Mark Adams ◽

Christopher J. S. Bolch ◽

Christopher M. Burke

Keyword(s):

Lactic Acid ◽

Gastrointestinal Tract ◽

Lactic Acid Bacteria ◽

Atlantic Salmon ◽

Salmo Salar ◽

In Vitro Screening ◽

Atlantic Salmon Salmo Salar

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Characterization of Lactic Acid Bacteria Isolated from the Gastrointestinal Tract of Ethiopian Rhode Island Red Chicken and their Potential Use as Probiotics

10.21203/rs.2.13572/v1 ◽

2019 ◽

Author(s):

Kibrnesh Tegenaw Tsega ◽

Kagira Maina ◽

Nega Berhane

Keyword(s):

Lactic Acid ◽

Gastrointestinal Tract ◽

Lactic Acid Bacteria ◽

Rhode Island ◽

Gene Sequence ◽

Cell Surface Hydrophobicity ◽

Feed Additives ◽

Good Survival ◽

Rrna Gene

Abstract Background Chicken productivity and survival is affected by environmental stress and incidences of different diseases. After the ban of antibiotics growth promoters by different countries, the use of probiotics feed additives is mentioned as one alternative to antibiotics. The objective of this study was to isolate and identify potential probiotic lactic acid bacteria strains from the digestive tract content of Rhode Island Red chicken. Results The study was conducted in Gondar town of Amhara region, North West Ethiopia from November, 2018 to March, 2019. From the gastro intestinal content of 5 chicken 190 isolates were randomly selected. The isolates were identified and screened by their biochemical, morphological and 16S rRNA gene sequence. The in vitro probiotic potential of isolates was characterized by various tests. From 190 isolates 73 were found as gram positive, catalase negative and were able to grow at pH4. The bacteria were either rod (83.6%) or round (16.4%) shaped. Ten isolates were then randomly selected for further in vitro probiotic characterization due to higher cell surface hydrophobicity, good survival at pH2 and survival at 0.1% bile salt. From the 10 isolates 6 were able to survive at pH1 for 3hrs incubation. Five isolates (IS1, IS2, IS5, IS7 and IS8) were resistance to ampicillin, chloramphenicol, ciprofloxacin and erythromycin antibiotics. All the ten isolates showed antagonistic activity against Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Staphylococcus intermedius and Salmonella enteritidis. The optimum temperature for all ten isolates was 450C and all the isolates were able to grow at 0.69 mol/L of NaCl, and were able to ferment galactose, glucose, fructose, mannitol, sorbitol and sucrose. Using phylogenetic analysis of 16SrRNA gene sequence; IS3 was identified as Lactobacillus salivarius while IS4, IS6 and IS7 were identified as Lactobacillus reuteri. Conclusion The study concludes that the 10 selected isolates can be able to survive the stress conditions of gastrointestinal tract and can thus be considered as potential probiotics candidates for chickens.

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Evaluation of Lactic Acid Bacteria (LAB) against Shigella sonnei ATCC 25931

Revista Facultad de Ingeniería Universidad de Antioquia ◽

10.17533/udea.redin.20210958 ◽

2021 ◽

Author(s):

María del Pilar Cortés Gaona ◽

Claudia Amorocho-Cruz

Keyword(s):

Lactic Acid ◽

Breast Milk ◽

Lactic Acid Bacteria ◽

Organic Acids ◽

Inhibitory Effect ◽

Antagonistic Activity ◽

Shigella Sonnei ◽

The One

The main functions of Lactic Acid Bacteria (LAB) are the production of organic acids and their characteristic as inhibitors of pathogenic microorganisms. Disease caused by Shigella sonnei is a public health risk factor, as is the resistance they develop to antibiotics. Accordingly, in this study 4 LAB isolated from coffee, quesillo, and breast milk were evaluated under in vitro conditions on Shigella sonnei, considering the presence and cell-free filtration of LAB. The LAB strains were also studied via an antibiotic test using Penicillin, Ceftriaxone, and Ciprofloxacin. The results showed antagonistic activity against Shigella sonnei due to the presence of cells and organic acids. However, the LAB bacteriocins did not inhibit the pathogen. Furthermore, LABs were sensitive to the antibiotics tested. Products from the region such as coffee and quesillo, as well as breast milk are important for their nutritional value and for their LAB content. It would be useful to involve biotechnological research in the coffee and dairy chain on the one hand, and to promote breastfeeding on the other. The tests carried out are qualitative and the inhibitory effect is attributed to the strain and not to a generalization of species. It would also be useful to perform molecular identification of the lactic acid strains studied to introduce them in other food matrices, to evaluate their viability, and to carry out in vivo tests to assess their antimicrobial activity.

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Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods

Applied and Environmental Microbiology ◽

10.1128/aem.05988-11 ◽

2011 ◽

Vol 77 (24) ◽

pp. 8722-8734 ◽

Cited By ~ 67

Author(s):

Williams Turpin ◽

Christèle Humblot ◽

Jean-Pierre Guyot

Keyword(s):

Lactic Acid ◽

Gastrointestinal Tract ◽

Lactic Acid Bacteria ◽

Pearl Millet ◽

Genetic Screening ◽

Bile Salts ◽

Fermented Foods ◽

Starch Metabolism ◽

Content Type

ABSTRACTLactic acid bacteria (LAB) (n= 152) in African pearl millet slurries and in the metagenomes of amylaceous fermented foods were investigated by screening 33 genes involved in probiotic and nutritional functions. All isolates belonged to six species of the generaPediococcusandLactobacillus, andLactobacillus fermentumwas the dominant species. We screened the isolates for the abilities to survive passage through the gastrointestinal tract and to synthesize folate and riboflavin. The isolates were also testedin vitrofor their abilities to survive exposure to bile salts and to survive at pH 2. Because the ability to hydrolyze starch confers an ecological advantage on LAB that grow in starchy matrixes as well as improving the nutritional properties of the gruels, we screened for genes involved in starch metabolism. The results showed that genes with the potential ability to survive passage through the gastrointestinal tract were widely distributed among isolates and metagenomes, whereasin vitrotests showed that only a limited set of isolates, mainly those belonging toL. fermentum, could tolerate a low pH. In contrast, the wide distribution of genes associated with bile salt tolerance, in particularbsh, is consistent with the high frequency of tolerance to bile salts observed. Genetic screening revealed a potential for folate and riboflavin synthesis in both isolates and metagenomes, as well as high variability among genes related to starch metabolism. Genetic screening of isolates and metagenomes from fermented foods is thus a promising approach for assessing the functional potential of food microbiotas.

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