scholarly journals Evidence of Two Functionally Distinct Ornithine Decarboxylation Systems in Lactic Acid Bacteria

2012 ◽  
Vol 78 (6) ◽  
pp. 1953-1961 ◽  
Author(s):  
Andrea Romano ◽  
Hein Trip ◽  
Aline Lonvaud-Funel ◽  
Juke S. Lolkema ◽  
Patrick M. Lucas
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Ornithine Decarboxylase ◽  
Metabolic Energy ◽  
Fermented Foods ◽  
Ph Homeostasis ◽  
Strain Collection

ABSTRACTBiogenic amines are low-molecular-weight organic bases whose presence in food can result in health problems. The biosynthesis of biogenic amines in fermented foods mostly proceeds through amino acid decarboxylation carried out by lactic acid bacteria (LAB), but not all systems leading to biogenic amine production by LAB have been thoroughly characterized. Here, putative ornithine decarboxylation pathways consisting of a putative ornithine decarboxylase and an amino acid transporter were identified in LAB by strain collection screening and database searches. The decarboxylases were produced in heterologous hosts and purified and characterizedin vitro, whereas transporters were heterologously expressed inLactococcus lactisand functionally characterizedin vivo. Amino acid decarboxylation by whole cells of the original hosts was determined as well. We concluded that two distinct types of ornithine decarboxylation systems exist in LAB. One is composed of an ornithine decarboxylase coupled to an ornithine/putrescine transmembrane exchanger. Their combined activities results in the extracellular release of putrescine. This typical amino acid decarboxylation system is present in only a few LAB strains and may contribute to metabolic energy production and/or pH homeostasis. The second system is widespread among LAB. It is composed of a decarboxylase active on ornithine andl-2,4-diaminobutyric acid (DABA) and a transporter that mediates unidirectional transport of ornithine into the cytoplasm. Diamines that result from this second system are retained within the cytosol.

scholarly journals Isolation, Identification, and Evaluation of New Lactic Acid Bacteria Strains with Both Cellular Antioxidant and Bile Salt Hydrolase Activities In Vitro

2016 ◽  
Vol 79 (11) ◽  
pp. 1919-1928 ◽  
Author(s):  
SHUANG XU ◽  
TAIGANG LIU ◽  
CHIRAZ AKOREDE IBINKE RADJI ◽  
JING YANG ◽  
LANMING CHEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Genomic Diversity ◽  
Bile Salt Hydrolase ◽  
Fermented Foods ◽  
Intact Cells

ABSTRACT In this study, we analyzed Chinese traditional fermented food to isolate and identify new lactic acid bacteria (LAB) strains with novel functional properties and to evaluate their cellular antioxidant and bile salt hydrolase (BSH) activities in vitro. A sequential screening strategy was developed to efficiently isolate and obtain 261 LAB strains tolerant of bile salt, acid, and H2O2 from nine Chinese traditional fermented foods. Among these strains, 70 were identified as having 2,2-diphenyl-1-picrylhydrazyl radical scavenging and/or BSH activity. These strains belonged to eight species: Enterococcus faecium (33% of the strains), Lactobacillus plantarum (26%), Leuconostoc mesenteroides (14%), Pediococcus pentosaceus (6%), Enterococcus durans (9%), Lactobacillus brevis (9%), Pediococcus ethanolidurans (3%), and Lactobacillus casei (1%). The pulsed-field gel electrophoresis genome fingerprinting profiles of these strains revealed 38 distinct pulsotypes, indicating a high level of genomic diversity among the tested strains. Twenty strains were further evaluated for hydroxyl radical scavenging activity, reducing power, and ferrous ion chelating activity exerted by both viable intact cells and/or intracellular cell-free extracts. Some strains, such as L. plantarum D28 and E. faecium B28, had high levels of both cellular antioxidant and BSH activities in vitro. These strains are promising probiotic components for health-promoting functional foods.

scholarly journals Screening of Indigenous Oxalate Degrading Lactic Acid Bacteria from Human Faeces and South Indian Fermented Foods: Assessment of Probiotic Potential

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Sivasamy Gomathi ◽  
Ponnusamy Sasikumar ◽  
Kolandaswamy Anbazhagan ◽  
Sundaresan Sasikumar ◽  
Murugan Kavitha ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Fermentum ◽  
Fermented Foods ◽  
Lactobacillus Salivarius ◽  
Human Faeces ◽  
South Indian ◽  
Rdna Sequencing ◽  
Acid And Bile Tolerance

Lactic acid bacteria (LAB) have the potential to degrade intestinal oxalate and this is increasingly being studied as a promising probiotic solution to manage kidney stone disease. In this study, oxalate degrading LAB were isolated from human faeces and south Indian fermented foods, subsequently assessed for potential probiotic propertyin vitroandin vivo. Based on preliminary characteristics, 251 out of 673 bacterial isolates were identified as LAB. A total of 17 strains were found to degrade oxalate significantly between 40.38% and 62.90% and were subjected to acid and bile tolerance test. Among them, nine strains exhibited considerable tolerance up to pH 3.0 and at 0.3% bile. These were identified asLactobacillus fermentumandLactobacillus salivariususing 16S rDNA sequencing. Three strains,Lactobacillus fermentumTY5,Lactobacillus fermentumAB1, andLactobacillus salivariusAB11, exhibited good adhesion to HT-29 cells and strong antimicrobial activity. They also conferred resistance to kanamycin, rifampicin, and ampicillin, but were sensitive to chloramphenicol and erythromycin. The faecal recovery rate of these strains was observed as 15.16% (TY5), 6.71% (AB1), and 9.3% (AB11) which indicates the colonization ability. In conclusion, three efficient oxalate degrading LAB were identified and their safety assessments suggest that they may serve as good probiotic candidates for preventing hyperoxaluria.

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 Characterisation of Lactic Acid Bacteria from Dengke Naniura of Common Carp (Cyprinus carpio) with α-Glucosidase Inhibitory Activity

2019 ◽  
Vol 7 (22) ◽  
pp. 3794-3798
Author(s):  
Andi Josep Nicolas Hutahaean ◽  
Jansen Silalahi ◽  
Dwi Suryanto ◽  
Denny Satria
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enzyme Inhibitor ◽  
Biochemical Properties ◽  
Fermented Foods ◽  
Rough Lemon ◽  
Gram Staining ◽  
Safety Function ◽  
Biochemical Identification

BACKGROUND: Fermented foods were favourable because of its properties in enhancing the shelf life, safety, function, sensory and nutrition. There are many fermented foods tested in vitro as an α-glucosidase enzyme inhibitor. Dengke naniura is one of Indonesia’s traditional food made using fermentation. AIM: To identify lactic acid bacteria (LAB) strains in dengke naniura and its properties in inhibiting the α-glucosidase enzyme. METHODS: The carp were sacrificed, and soaked with rough lemon for 6 hours then spices added to it for another 1 hour. Then the isolation of LAB conducted using a serial dilution of the samples. The selected isolates of the LAB were then characterised by its morphology under the microscope, gram staining, growth at 15°C and 45°C and biochemical identification. The isolates were then tested for its inhibiting properties against the α-glucosidase enzyme. RESULTS: The isolates (DL-109 and DL-107) were a gram-positive, nonspore-forming and non-motile rod. The Physiological and biochemical properties of the isolates confirm its LAB properties. On the test against α-glucosidase enzyme activity inhibition, isolate DL-109 LAB (4) showed dominant activity with very low IC50 compared to Acarbose (IC50 = 128.06 ppm) and DL-107 (46.32 ppm) while at the lowest dosage of 25 µg/ml DL-109 showed activity as much as 54.76%. CONCLUSION: These findings concluded that the isolates were LAB by its properties and can be used for lowering blood glucose in term of inhibition of the α-glucosidase enzyme.

scholarly journals Phenotypic and Genotypic Analysis of Amino Acid Auxotrophy in Lactobacillus helveticus CNRZ 32

2007 ◽  
Vol 74 (2) ◽  
pp. 416-423 ◽  
Author(s):  
Jason K. Christiansen ◽  
Joanne E. Hughes ◽  
Dennis L. Welker ◽  
Beatriz T. Rodríguez ◽  
James L. Steele ◽  
...  
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Ornithine Decarboxylase ◽  
Lactobacillus Helveticus ◽  
Decarboxylase Activity ◽  
Biosynthetic Pathways ◽  
Ornithine Decarboxylase Activity ◽  
Genotypic Analysis

ABSTRACT The conversion of amino acids into volatile and nonvolatile compounds by lactic acid bacteria in cheese is thought to represent the rate-limiting step in the development of mature flavor and aroma. Because amino acid breakdown by microbes often entails the reversible action of enzymes involved in biosynthetic pathways, our group investigated the genetics of amino acid biosynthesis in Lactobacillus helveticus CNRZ 32, a commercial cheese flavor adjunct that reduces bitterness and intensifies flavor notes. Most lactic acid bacteria are auxotrophic for several amino acids, and L. helveticus CNRZ 32 requires 14 amino acids. The reconstruction of amino acid biosynthetic pathways from a draft-quality genome sequence for L. helveticus CNRZ 32 revealed that amino acid auxotrophy in this species was due primarily to gene absence rather than point mutations, insertions, or small deletions, with good agreement between gene content and phenotypic amino acid requirements. One exception involved the phenotypic requirement for Asp (or Asn), which genome predictions suggested could be alleviated by citrate catabolism. This prediction was confirmed by the growth of L. helveticus CNRZ 32 after the addition of citrate to a chemically defined medium that lacked Asp and Asn. Genome analysis also predicted that L. helveticus CNRZ 32 possessed ornithine decarboxylase activity and would therefore catalyze the conversion of ornithine to putrescine, a volatile biogenic amine. However, experiments to confirm ornithine decarboxylase activity in L. helveticus CNRZ 32 by the use of several methods were unsuccessful, which indicated that this bacterium likely does not contribute to putrescine production in cheese.

scholarly journals Probiotic characterization and in vitro  functional properties of lactic acid bacteria isolated in Thailand

2021 ◽  
Author(s):  
Jaruwan Sitdhipol ◽  
Kanidta Niwasabutra ◽  
Neungnut Chaiyawan ◽  
Siritorn Teerawet ◽  
Punnathorn Thaveethaptaikul ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Bile Salt Hydrolase ◽  
Fermented Foods ◽  
Genetic Characteristics ◽  
Tnf Α

Abstract Fourteen lactic acid bacteria from fermented foods and feces of healthy animals in Thailand were characterized for their potential as probiotics. All isolates could survive in simulated gastrointestinal fluid (pH 2) and bile salt solution (pH 8) more than 70% and 63%, when compare with initial cell concentration, respectively. Adhesion test showed more than 70% adhesive property an in vitro experiment. The susceptibility assay showed that all isolates were susceptible to amoxicillin, ampicillin, erythromycin, chloramphenicol, clindamycin, imipenem, kanamycin, norfloxacin, penicillin, tetracycline and vancomycin. Based on phenotypic and genetic characteristics, they belonged to the genera Lactiplantibacillus, Levilactobacillus, Capanilactobacillus, Pediococcus, Enterococcus, Limosilactobacillus and Lacticaseibacillus. The isolates exhibited antimicrobial ability against pathogenic bacteria; Gram positive strains (Staphylococcus aureus TISTR 1466 and Listeria monocytogenes TISTR 2196) and Gram negative (Escherichia coli TISTR 780, Salmonella enteritidis TISTR 2202 and Salmonella typhimurium TISTR 292). Limosilactobacillus reuteri MF67.1 and Companilactobacillus farciminis R7-1 showed bile salt hydrolase activity. Cell-free culture supernatants of all 14 isolates were screened for immunomodulating effects on Tumor Necrosis Factor Alpha (TNF-α) production. Twelve isolates were able to decrease TNF-α production at different levels, especially Lactiplantibacillus paraplantarum R26-3 and Lacticaseibacillus zeae M2/5 could high inhibit TNF-α production, showing 34 and 29% reduction, respectively. These results suggested that all 14 strains met the general criteria of probiotics and four strains, including Lacticaseibacillus zeae M2/5, Lactiplantibacillus paraplantarum R26-3, Limosilactobacillus reuteri MF67.1 and Companilactobacillus farciminis R7-1, represent interesting candidates for further studies as anti-inflammatory (M2/5, R26-3) or cholesterol reducing agents (MF67.1, R7-1) in vivo animal models.

scholarly journals Lactic Acid Bacteria Adjunct Cultures Exert a Mitigation Effect against Spoilage Microbiota in Fresh Cheese

2020 ◽  
Vol 8 (8) ◽  
pp. 1199
Author(s):  
Daniela Bassi ◽  
Simona Gazzola ◽  
Eleonora Sattin ◽  
Fabio Dal Bello ◽  
Barbara Simionati ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Pathogenic Bacteria ◽  
Modified Atmosphere Packaging ◽  
Fermented Foods ◽  
Gram Negative ◽  
Adjunct Cultures ◽  
Fresh Cheese

Lactic acid bacteria (LAB) have a strong mitigation potential as adjunct cultures to inhibit undesirable bacteria in fermented foods. In fresh cheese with low salt concentration, spoilage and pathogenic bacteria can affect the shelf life with smear on the surface and packaging blowing. In this work, we studied the spoilage microbiota of an Italian fresh cheese to find tailor-made protective cultures for its shelf life improvement. On 14-tested LAB, three of them, namely Lacticaseibacillus rhamnosus LRH05, Latilactobacillus sakei LSK04, and Carnobacterium maltaromaticum CNB06 were the most effective in inhibiting Gram-negative bacteria. These cultures were assessed by the cultivation-dependent and DNA metabarcoding approach using in vitro experiments and industrial trials. Soft cheese with and without adjunct cultures were prepared and stored at 8 and 14 °C until the end of the shelf life in modified atmosphere packaging. Data demonstrated that the use of adjunct cultures reduce and/or modulate the growth of spoilage microbiota at both temperatures. Particularly, during industrial experiments, C. maltaromaticum CNB06 and Lcb. rhamnosus RH05 lowered psychrotrophic bacteria of almost 3 Log CFU/g in a 5-week stored cheese. On the contrary, Llb. sakei LSK04 was able to colonize the cheese but it was not a good candidate for its inhibition capacity. The combined approach applied in this work allowed to evaluate the protective potential of LAB strains against Gram-negative communities.

scholarly journals The Effects of Lactic Acid Bacteria and Enzyme Mixture Inoculants on Silage Fermentation Characteristics and Feed Values of Silage Prepared from Alfalfa Harvested at Different Maturities

2021 ◽  
Vol 9 (6) ◽  
pp. 1062-1069
Author(s):  
Berrin Okuyucu ◽  
Selma Büyükkılıç Beyzi ◽  
Mehmet Levent Özdüven
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ammonia Nitrogen ◽  
Neutral Detergent Fiber ◽  
Metabolic Energy ◽  
Plastic Bags ◽  
Silage Fermentation ◽  
Feed Value ◽  
High Doses

This study was carried out to determine the effects of lactic acid bacteria+ enzyme (LAB+E) inoculants on the fermentation characteristics and feed values of silages prepared from alfalfa harvested at three maturity stages. Alfalfa was harvested at the early, middle and late flowering stages. Sil-All (Alltech, UK) were used as LAB+E inoculants. Inoculants were applied to the silages at the rates of 1×105, 5×105 and 1×106 cfu/g levels in 1 liter capacity plastic bags. The bags were stored at 20±2°C under the laboratory conditions. Three bags from each group were sampled for chemical and microbiological analyses on the 45th day after ensiling. The results showed that LAB+E inoculants reduced pH values and ammonia-nitrogen content, whereas increased lactic acid contents and lactobacillus count of alfalfa silages. High doses LAB+E inoculant decreased neutral detergent fiber and acid detergent fiber content, increased in vitro organic matter digestibility and metabolic energy of alfalfa silages. It has been demonstrated that the most effective application dose of LAB+E inoculant to improve fermentation and feed value of alfalfa silage was 1×106 cfu/g, but 1x105 and 5×105 cfu/g level can also be considered as effective dose.

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