scholarly journals Preliminary Evaluation of Probiotic Properties ofLactobacillusStrains Isolated from Sardinian Dairy Products

2014 ◽  
Vol 2014 ◽  
pp. 1-9 ◽  
Author(s):  
Maria Barbara Pisano ◽  
Silvia Viale ◽  
Stefania Conti ◽  
Maria Elisabetta Fadda ◽  
Maura Deplano ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Microbial Pathogens ◽  
Epithelial Tissue ◽  
Preliminary Evaluation ◽  
Probiotic Properties ◽  
Health Related ◽  
Amoxicillin Clavulanic Acid

Twenty-threeLactobacillusstrains of dairy origin were evaluated for some functional properties relevant to their use as probiotics. A preliminary subtractive screening based on the abilities to inhibit the growth of microbial pathogens and hydrolyze conjugated bile salts was applied, and six strains were selected for further characterization including survival under gastrointestinal environmental conditions, adhesion to gut epithelial tissue, enzymatic activity, and some safety properties. All selected strains maintained elevated cell numbers under conditions simulating passage through the human gastrointestinal tract, well comparable to the values obtained for the probiotic strainLactobacillus rhamnosusGG, and were able to adhere to Caco-2 cells to various extents (from 3 to 20%). All strains exhibited high aminopeptidase, and absent or very low proteolytic and strongβ-galactosidase activities; none was found to be haemolytic or to produce biogenic amines and all were susceptible to tetracycline, chloramphenicol, erythromycin, ampicillin, and amoxicillin/clavulanic acid. Our results indicate that theLactobacillusstrains analyzed could be considered appropriate probiotic candidates, due to resistance to GIT simulated conditions, antimicrobial activity, adhesion to Caco-2 cell-line, and absence of undesirable properties. They could be used as adjunct cultures for contributing to the quality and health related functional properties of dairy products.

scholarly journals Intraspecific Genotypic Characterization of Lactobacillus rhamnosus Strains Intended for Probiotic Use and Isolates of Human Origin

2006 ◽  
Vol 72 (8) ◽  
pp. 5376-5383 ◽  
Author(s):  
M. Vancanneyt ◽  
G. Huys ◽  
K. Lefebvre ◽  
V. Vankerckhoven ◽  
H. Goossens ◽  
...  
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Starter Cultures ◽  
Probiotic Properties ◽  
Human Origin ◽  
Culture Collections ◽  
Clinical Case Studies ◽  
Probiotic Strains ◽  
Different Sources

ABSTRACT A set of 118 strains of the species Lactobacillus rhamnosus was collected, including probiotic strains, research strains with potential probiotic properties, food starter cultures, and human isolates. The majority of the strains were collected from companies, hospitals, or culture collections or were obtained after contacting authors who reported clinical case studies in the literature. The present work aimed to reveal the genotypic relationships between strains of these diverse sources. All strains were initially investigated using fluorescent amplified fragment length polymorphism (FAFLP) with three different primer combinations. Numerical analysis of FAFLP data allowed (i) confirmation of the identification of all strains as members of L. rhamnosus and (ii) delineation of seven stable intraspecific FAFLP clusters. Most of these clusters contained both (potentially) probiotic strains and isolates of human origin. For each of the clusters, strains of different sources were selected for pulsed-field gel electrophoresis (PFGE) of macrorestriction fragments obtained with the enzymes NotI and AscI. Analysis of PFGE data indicated that (i) some (potentially) probiotic strains were indistinguishable from other probiotic strains, suggesting that several companies may use duplicate cultures of the same probiotic strain, and (ii) in a number of cases human isolates from sterile body sites were indistinguishable from a particular probiotic strain, suggesting that some of these isolates may be reisolations of commercial strains.

Impact of probiotic Lactobacillus plantarum TENSIA in different dairy products on anthropometric and blood biochemical indices of healthy adults

2015 ◽  
Vol 6 (3) ◽  
pp. 233-243 ◽  
Author(s):  
P. Hütt ◽  
E. Songisepp ◽  
M. Rätsep ◽  
R. Mahlapuu ◽  
K. Kilk ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Lactobacillus Plantarum ◽  
Functional Properties ◽  
Dairy Products ◽  
Probiotic Strain ◽  
Healthy Adults ◽  
Food Matrix ◽  
Probiotic Lactobacillus ◽  
Daily Dose ◽  
Baseline Values

The blood pressure-lowering effect of dairy products holds the potential to decrease the risk of cardiovascular disease (CVD). An open question is if the successful expression of functional properties of the probiotic strain depends on host biomarkers and/or food matrix properties. The probiotic Lactobacillus plantarum strain TENSIA® (DSM 21380) is a novel microorganism with antimicrobial and antihypertensive functional properties. The aim of this study was to characterise the functional properties of the probiotic L. plantarum TENSIA and compare its effects on host anthropometric, clinical, and blood biomarkers when consumed with cheese or yoghurt. This study involved two double-blinded randomised placebo-controlled exploratory trials (ISRCTN15061552 and ISRCTN79645828) of healthy adults over a three-week period. The three-week consumption of probiotic L. plantarum TENSIA in a daily dose of 1×1010 cfu in probiotic cheese or a daily dose of 6×109 cfu in yoghurt with different content of carbohydrates, proteins, and lipids did not significantly change the body mass index (BMI), plasma glucose and lipid levels, or inflammatory markers in the blood. Reduced lowered systolic and diastolic blood pressure values were detected, regardless of food matrix or baseline values for blood pressure and BMI. In conclusion, our study showed that three-week consumption of the probiotic L. plantarum TENSIA either in cheese or yoghurt lowered diastolic and systolic blood pressure regardless of food matrix and baseline values of blood pressure and BMI, confirming the impact of the functional properties of the probiotic strain in decreasing CVD risk.

scholarly journals Probiotic Properties and Immunomodulatory Activity of Lactobacillus Strains Isolated from Dairy Products

2021 ◽  
Vol 9 (4) ◽  
pp. 825
Author(s):  
Luz María Rocha-Ramírez ◽  
Ulises Hernández-Chiñas ◽  
Silvia Selene Moreno-Guerrero ◽  
Arturo Ramírez-Pacheco ◽  
Carlos A. Eslava
Keyword(s):  
Dairy Products ◽  
Lactobacillus Casei ◽  
Bacterial Infections ◽  
Pathogenic Bacteria ◽  
Cultured Cells ◽  
Sodium Dodecyl ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Helveticus ◽  
Immunomodulatory Activity ◽  
Probiotic Properties

Lactobacilli species are an effective biotherapeutic alternative against bacterial infections and intestinal inflammatory disorders. However, it is important to evaluate their beneficial properties, before considering them as probiotics for medical use. In this study we evaluated some probiotic properties of Lactobacillus rhamnosus GG, Lactobacillus rhamnosus KLSD, Lactobacillus helveticus IMAU70129, and Lactobacillus casei IMAU60214 previously isolated from dairy products and as control Lactobacillus casei Shirota. Experimental evaluations revealed that all strains expressed hydrophobicity (25–40%), auto-aggregation (55–60%), NaCl tolerance (1–4%), adhesion to Caco-2 cells (25–33%), partial inhibition on adherence of Escherichia coli ATCC 35218, Salmonella Typhimurium ATCC 14028, and Staphylococcus aureus ATCC 23219. Cell-free supernatants (CFS) of Lactobacilli also inhibit growth of these pathogens. In immunomodulatory properties a reduction of interleukin-8 (IL-8) and nitric oxide (NO) release was observed in assays with Caco-2 cells stimulated with interleukin-1β (1 ng/mL), or lipopolysaccharide (0.1 µg/mL). On the other hand, the damage induced to Caco-2 cells with sodium dodecyl sulfate (SDS) was attenuated when the cultured cells were pretreated with L. rhamnosus KLDS, L. helveticus IMAU70129 and L. casei IMAU60214. These Lactobacilli possess probiotic properties determined by both an antagonistic activity on pathogenic bacteria and reduction in the inflammatory response of cells treated with SDS, a pro-inflammatory stimulant.

scholarly journals Draft Genome Sequence of Lactobacillus rhamnosus NRRL B-442, a Potential Probiotic Strain

2018 ◽  
Vol 6 (7) ◽  
Author(s):  
Muhammed Shafeekh Muyyarikkandy ◽  
Fahad H. Alqahtani ◽  
Ion Mandoiu ◽  
Mary Anne Amalaradjou
Keyword(s):  
Lactic Acid ◽  
Genome Sequence ◽  
Competitive Exclusion ◽  
Draft Genome ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Draft Genome Sequence ◽  
Probiotic Properties ◽  
Antimicrobial Substances ◽  
Pathogen Inhibition

ABSTRACT Lactic acid bacteria are known to exhibit probiotic properties through various mechanisms, including competitive exclusion, pathogen inhibition, production of antimicrobial substances, and maintenance of eubiosis. Here, we present the draft genome sequence of a novel probiotic strain, Lactobacillus rhamnosus strain NRRL B-442, which exhibits potent antivirulence activity against Salmonella enterica .

scholarly journals Probiotic Properties of Bacillus Strains Isolated from Stingless Bee (Heterotrigona itama) Honey Collected across Malaysia

2019 ◽  
Vol 17 (1) ◽  
pp. 278 ◽  
Author(s):  
Fatin Aina Zulkhairi Amin ◽  
Suriana Sabri ◽  
Maznah Ismail ◽  
Kim Wei Chan ◽  
Norsharina Ismail ◽  
...  
Keyword(s):  
Survival Rates ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Stingless Bee ◽  
Bacillus Species ◽  
High Survival ◽  
Probiotic Properties ◽  
Gram Staining ◽  
Significant Difference ◽  
Acidic Conditions

This study aimed to isolate, identify, and evaluate the probiotic properties of Bacillus species from honey of the stingless bee Heterotrigona itama. Bacillus spp. were isolated from five different H. itama meliponicultures, and the isolates were characterized through Gram-staining and a catalase test. Tolerance to acidic conditions and bile salt (0.3%), hydrophobicity, and autoaggregation tests were performed to assess the probiotic properties of the selected isolates, B. amyloliquefaciens HTI-19 and B. subtilis HTI-23. Both Bacillus isolates exhibited excellent antimicrobial activity against both Gram-positive and Gram-negative bacteria and possessed significantly high survival rates in 0.3% bile solution for 3 h. Their survival rates in acidic conditions were also comparable to a commercial probiotic strain, Lactobacillus rhamnosus GG. Interestingly, the hydrophobicity and autoaggregation percentage showed no significant difference from L. rhamnosus GG, a commercial probiotic strain. The results from this study suggest that B. amyloliquefaciens HTI-19 and B. subtilis HTI-23 isolated from stingless bee honey have considerably good probiotic properties. Therefore, more studies should be done to investigate the effects of these bacteria cultures on gastrointestinal health.

In vitro probiotic characterization ofLactobacillusstrains from fermented radish and their anti-adherence activity against enteric pathogens

2015 ◽  
Vol 61 (11) ◽  
pp. 837-850 ◽  
Author(s):  
Karthiyaini Damodharan ◽  
Sasikumar Arunachalam Palaniyandi ◽  
Seung Hwan Yang ◽  
Joo-Won Suh
Keyword(s):  
Cell Viability ◽  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Gastrointestinal Transit ◽  
Probiotic Strain ◽  
Bile Salt Hydrolase ◽  
Probiotic Properties ◽  
Lactobacillus Pentosus ◽  
Shigella Boydii

In this study, we evaluated the probiotic properties of Lactobacillus plantarum, Lactobacillus pentosus, and Lactobacillus fermentum strains isolated from fermented radish. All the strains survived the simulated oro-gastrointestinal transit condition and showed significantly higher adherence to Caco-2 cells compared with the probiotic strain Lactobacillus rhamnosus GG. The strains showed broad-spectrum antimicrobial activity, autoaggregation, and coaggregation capacity with pathogens. Furthermore, the Lactobacillus strains inhibited the adherence of Yersinia enterocolitica subsp. enterocolitica, Shigella boydii, and Salmonella choleraesuis to the Caco-2 cell line. The strains possessed bile salt hydrolase activity and their cholesterol-lowering activity in vitro was above 50% in the presence of bile. Strains of L. plantarum and L. pentosus possessed the plantaricin-encoding plnEF gene. In addition, the Lactobacillus strains maintained about 80% cell viability after freeze–drying in the presence of a combination of 5% skim milk and 5% maltodextrin as cryoprotectant, and 70% recovery of cell viability was observed in the absence of any cryoprotectant.

In Vitro Comparison of Probiotic Properties of Lactobacillus fermentum SK54 Isolated from New Born Baby with Lactobacillus rhamnosus GG ATCC 53103

2014 ◽  
Vol 1060 ◽  
pp. 215-218 ◽  
Author(s):  
Kanyanat Kaewiad ◽  
Sanae Kaewnopparat ◽  
Nattha Kaewnopparat
Keyword(s):  
Proteolytic Enzymes ◽  
Lactobacillus Rhamnosus ◽  
Antibiotic Sensitivity ◽  
Probiotic Strain ◽  
Lactobacillus Fermentum ◽  
Simulated Gastric Fluid ◽  
Probiotic Properties ◽  
Simulated Intestinal Fluid ◽  
Sensitivity Pattern

A lactobacillus strain isolated from the feces of a healthy baby was identified as Lactobacillus fermentum SK54. The probiotic properties of this strain including antimicrobial activity, survival in acid, bile, simulated gastric fluid [SGF] and simulated intestinal fluid [SIF], antibiotic susceptibility and adherence to Caco-2 cells were examined and compared them with a well known commercial probiotic strain Lactobacillus rhamnosus GG ATCC 53103 isolated from human intestine. L. fermentum SK54 and L. rhamnosus GG showed inhibitory properties toward gastrointestinal pathogens i.e., Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Salmonella Typhimurium, and Shigella sonnei by cylinder-plate assay. The inhibitory substances from L. fermentum SK54 composed of acid substances naturally produced by lactobacilli and high molecular weight proteinaceous compound [MW > 3.5 kDa] which sensitive to proteolytic enzymes, pH stability [pH 2.0-5.0] and heat stability [60, 80, 100°C for 10 min and 121°C for15 min]. L. rhamnosus GG produced only acid inhibitory substances. Both strains survived well at low pH [pH 2.0-4.0], bile salts [0.1-0.3% w/v], SGF and SIF. They also had the same 14 tested antibiotic sensitivity pattern and expressed high adherence to Caco-2 cells. This study provides a rationale to support L. fermentum SK54 as a potential probiotic to prevent or act as a therapeutic agent against pathogenic strains.

scholarly journals Ameliorative Function of a Probiotic Bacterium, Lactobacillus rhamnosus MR1 on Acute Iron Toxicity in Rats

2020 ◽  
Vol 11 (4) ◽  
pp. 11303-11315
Keyword(s):  
Inflammatory Cytokine ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Probiotic Bacterium ◽  
Probiotic Properties ◽  
Bacterial Cells ◽  
Prophylactic Regimen ◽  
Anti Inflammatory ◽  
Iron Poisoning

Overuse of iron supplements can lead to an acute inflammation of the gastrointestinal tract. This study investigates the ameliorative and prophylactic effects of a probiotic bacterium, L. rhamnosus MR1, on acute iron poisoning in rats. In this study, a probiotic strain was isolated from yogurt and characterized for its probiotic properties, including antibiotic-resistant, bile salt (BS) and acid resistance, iron tolerance, cell hydrophobicity of the bacterial cells. The anti-inflammatory effect of strain MR1 was studied on the iron exposed-Caco-2 cell line. In vivo experiments were conducted for the assessment of survival in rats overdosed with treatment. These findings indicate high bacterial tolerance in acidic conditions, high concentrations of bile salts, and iron. The anti-inflammatory effects of strain MR1 were confirmed by decreasing the concentration of pro-inflammatory cytokine IL-8 and increasing anti-inflammatory cytokine IL-4 in treated groups. Prophylactic and acute effects of strain MR1 in rats caused a significant reduction in intestinal iron poisoning by 50 % during 6 h. Prophylactic regimen by L. rhamnosus MR1 increased the viability of about 33% in acutely poisoned rats. Since no report is found in the current literature about the effect of probiotic supplements on iron's acute toxicity, these interesting results can provide a useful background for further studies on dietary supplements.

scholarly journals Preliminary evaluation of potential prebiotic capacity of selected legumes and seed mucilage on the probiotic strain Lactobacillus rhamnosus GG

2021 ◽  
pp. 60-72
Author(s):  
Ka Wai Lai ◽  
Yu Hsuan How ◽  
Hasanah Mohd Ghazali ◽  
Liew Phing Pui
Keyword(s):  
Functional Foods ◽  
Growth Promotion ◽  
Lactobacillus Rhamnosus ◽  
Gastrointestinal Transit ◽  
Probiotic Strain ◽  
Preliminary Evaluation ◽  
Lactobacillus Rhamnosus Gg ◽  
Chia Seed ◽  
Seed Mucilage

The characterization of the prebiotic potential of legumes and mucilage are essential and crucial for the development of symbiotic food products. The aim of the present study was to compare and to determine the prebiotic capacity of selected legumes, namely adzuki bean, mung bean, black cowpea, and mucilages from chia seed and flaxseed on the growth of Lactobacillus rhamnosus GG. Resistance towards acid, pancreatin hydrolysis, and the prebiotic scores of the tested substances was determined based on growth promotion after 24 h of incubation. Results revealed that flaxseed mucilage was more resistant against hydrolysis by acid (1.47%) and pancreatin (2.64%) compared to the other samples (5.64 – 18.06% for acid and 10.34 – 15.57% for pancreatin). The relative prebiotic scores for flaxseed mucilage and black cowpea were 98% and 94%, respectively, which were higher than commercial prebiotics including inulin, fructooligosaccharides, and isomaltooligosaccharides. The optimum concentrations of flaxseed mucilage and black cowpea during 36 h of fermentation were 0.8% and 0.4% (w/v), respectively. The findings indicated that flaxseed mucilage was partially digested during gastrointestinal transit and it promotes the growth of the L. rhamnosus GG. The potential prebiotic capacity of flaxseed mucilage and its symbiotic relationship with L. rhamnosus GG suggests that they can be incorporated together for the development of functional foods.

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