Lactobacillus fermentum strains of dairy-product origin adhere to mucin and survive digestive juices

Yak yogurt is mainly produced in Qinghai-Tibet Plateau. It is a kind of naturally fermented dairy product. It contains abundant microorganisms. Lactobacillus fermentum (LF) HFY03 is a lactic acid bacteria derived from it. Our main research content is to study the influence of LF-HFY03 on the antifatigue and antioxidation ability of running exhausted mice. We gave different doses of LF-HFY03 to mice by gavage for 4 weeks. We selected vitamin C as the positive control group, mainly to study the relationship between antioxidant capacity and fatigue resistance and LF-HFY03 in mice with running exhaustion. The results showed that LF-HFY03 and vitamin C could significantly improve the running time of mice. And with the increase in LF-HFY03 concentration, the exhaustion time of mice was also extended. LF-HFY03 can reduce the content of urea nitrogen and lactic acid and also can increase the content of free fatty acids and liver glycogen. The levels of alanine aminotransferase, serum creatine kinase, and aspartate aminotransferase in mice decreased gradually as the antioxidant peptide level of walnut albumin increased. LF-HFY03 can reduce malondialdehyde (MDA) levels in a quantification-dependent manner and can also increase catalase (CAT) and superoxide dismutase (SOD) levels. LF-HFY03 can also increase the expressions of CAT mRNA, Cu/Zn-SOD, and Mn-SOD in the liver of mice. At the same time, LF-HFY03 can also increase the expression of protein of threonine transporter 1 (AST1)/alanine/cysteine/serine, mRNA, nNOS, and eNOS. At the same time, the solution could reduce the expression of TNF-α, syncytin-1, and inducible nitric oxide synthase (iNOS). The results showed that LF-HFY03 has a high development and application prospect as an antifatigue probiotic nutritional supplement.

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Effect of Yogurt Fermented by Lactobacillus Fermentum TSI and L. Fermentum S2 Derived from a Mongolian Traditional Dairy Product on Rats with High-Fat-Diet-Induced Obesity

Foods ◽

10.3390/foods9050594 ◽

2020 ◽

Vol 9 (5) ◽

pp. 594

Author(s):

Won-Young Cho ◽

Go-Eun Hong ◽

Ha-Jung Lee ◽

Su-Jung Yeon ◽

Hyun-Dong Paik ◽

...

Keyword(s):

High Fat Diet ◽

Dairy Product ◽

Hdl Cholesterol ◽

Blood Lipid ◽

Normal Diet ◽

Lactobacillus Fermentum ◽

Sprague Dawley ◽

High Fat ◽

Diet Induced Obesity ◽

Saline Administration

This study aimed to investigate the metabolic effect of yogurt fermented by Lactobacillus fermentum TSI and S2 isolated from a Mongolian traditional dairy product on rats with high-fat-diet-induced obesity. Quality characteristics of yogurt fermented by commercial starter (CON), L. fermentum TSI2 (TSI2 group), L. fermentum S2 (S2 group), and mixed TSI2 and S2 strains at 1:1 (MIX group), were verified. Six-week-old male Sprague-Dawley rats were divided into five groups and administered the following diets: group NOR, normal diet with oral saline administration; group HF, high-fat diet (HD) with oral saline administration; group TSI, HD and L. fermentum TSI-fermented yogurt; group S2, HD and L. fermentum S2-fermented yogurt; and group MIX, HD and MIX-fermented yogurt. After eight weeks, the HD groups displayed significantly increased body weight and fat, serum cholesterol, and abdominal adipose tissue levels. However, serum HDL cholesterol levels were higher, triglyceride levels were lower, and abdominal adipocytes were smaller in the TSI and S2 groups than in the HF group. These results indicate that L. fermentum TSI reduces abdominal fat and improves blood lipid metabolism in HD-induced obese rats.

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Pertumbuhan dan Produksi Bakteriosin Lactobacillus fermentum Asal Dangke pada Media Whey Dangke

Jurnal Agripet ◽

10.17969/agripet.v17i2.8104 ◽

2017 ◽

Vol 17 (2) ◽

pp. 81-86

Author(s):

Rajmi Faridah ◽

Epi Taufik ◽

Irma Isnafia Arief

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Incubation Time ◽

Dairy Product ◽

Inhibition Zone ◽

Lactobacillus Fermentum ◽

Logarithmic Phase ◽

South Sulawesi ◽

Nutritional Components

ABSTRAK. Dangke merupakan makanan khas Enrekang, Sulawesi Selatan. Dangke menghasilkan hasil sampingan yang disebut whey. Komponen nutrisi yang terkandung dalam whey dapat digunakan oleh bakteri asam laktat (BAL) untuk pertumbuhannya. Salah satu BAL yang dapat memproduksi bakteriosin yaitu Lactobacillus fermentum (L. fermentum). Strain L. fermentum asal dangke, yang digunakan dalam penelitian yaitu A323L, B323K, dan C113L. Hasil penelitian menunjukkan bahwa fase logaritmik dari L. fermentum strain A323L yaitu pada waktu inkubasi 24-28 jam, sedangkan strain B323K dan C113L pada waktu inkubasi 20-24 jam. Zona hambat dari semua strain L. fermentum termasuk kategori lemah pada media pertumbuhan whey dangke, tetapi strain C113L mempunyai daya hambat terbaik. (The Growth and Production Bacteriocin of bacteria Lactobacillus fermentum using dangke whey as medium)ABSTRACT. Dangke is a local dairy product of Enrekang, South Sulawesi. Dangke processing produced a by-product called whey. Nutritional components in whey can be utilized by lactic acid bacteria (LAB) as a nutritional source of growth. One of bacteriocin producing lactic acid bacteria is Lactobacillus fermentum (L. fermentum). L. fermentum strain isolated from dangke, which used in this research were A323L, B323K, and C113L. The results showed that logarithmic phase of L. fermentum strain A323L were occurred at the incubation time of 24-28 hours, whilst strain B323K and C113Lwere at 20-24 hours. Inhibition zone of all strain of L. fermentum was categorized as weak in whey dangke medium, but strain C113L was the best among them.

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Draft Genome Sequence of Lactobacillus fermentum NCDC 400, Isolated from a Traditional Indian Dairy Product

Genome Announcements ◽

10.1128/genomea.01492-17 ◽

2018 ◽

Vol 6 (2) ◽

Cited By ~ 1

Author(s):

Syed Azmal Ali ◽

Sudarshan Kumar ◽

Ashok Kumar Mohanty ◽

Pradip Behare

Keyword(s):

Genome Size ◽

Genome Sequence ◽

Dairy Product ◽

Draft Genome ◽

Probiotic Strain ◽

Lactobacillus Fermentum ◽

Draft Genome Sequence

ABSTRACT We announce here the draft genome sequence of Lactobacillus fermentum NCDC 400, a potential probiotic strain isolated from a traditional Indian dairy product. The genome size of Lactobacillus fermentum NCDC 400 is 1.89 Mb, and the assembled sequence consists of 185 contigs joined into 138 scaffolds.

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