Probiotic Potential of a Novel Vitamin B2-Overproducing Lactobacillus plantarum Strain, HY7715, Isolated from Kimchi

Vitamin B2, also known as riboflavin, is essential for maintaining human health. The purpose of this study was to isolate novel lactic acid bacteria that overproduce vitamin B2 and to validate their potential as probiotics. In this study, Lactobacillus plantarum HY7715 (HY7715) was selected among lactic acid bacteria isolated from Kimchi. HY7715 showed a very high riboflavin-producing ability compared to the control strain due to the high expression of ribA, ribB, ribC, ribH, and ribG genes. HY7715 produced 34.5 ± 2.41 mg/L of riboflavin for 24 h without consuming riboflavin in the medium under optimal growth conditions. It was able to produce riboflavin in an in vitro model of the intestinal environment. In addition, when riboflavin deficiency was induced in mice through nutritional restriction, higher levels of riboflavin were detected in plasma and urine in the HY7715 administration group than in the control group. HY7715 showed high survival rate in simulated gastrointestinal conditions and had antibiotic resistance below the cutoff MIC value suggested by the European Food Safety Authority; moreover, it did not cause hemolysis. In conclusion, HY7715 could be considered a beneficial probiotic strain for human and animal applications, suggesting that it could be a new alternative to address riboflavin deficiency.

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Influence of Lactobacillus brevis 15 and Lactobacillus plantarum 13 on blood glucose and body weight in rats after high-fructose diet

Beneficial Microbes ◽

10.3920/bm2014.0012 ◽

2015 ◽

Vol 6 (4) ◽

pp. 505-512 ◽

Cited By ~ 11

Author(s):

M. Yakovlieva ◽

T. Tacheva ◽

S. Mihaylova ◽

R. Tropcheva ◽

K. Trifonova ◽

...

Keyword(s):

Body Weight ◽

Lactic Acid ◽

Blood Glucose ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Lactobacillus Brevis ◽

Control Group ◽

Standard Diet ◽

Glucose Levels ◽

Blood Glucose Levels

In recent years, many authors have investigated the possible antidiabetic effect of lactic acid bacteria. Lactobacillus species constitute a major part of the lactic acid bacteria group and have been found to exhibit beneficial effects on the development of diabetes and its complications. In the current study, we investigated the effects of newly characterised Bulgarian Lactobacillus strains, Lactobacillus brevis 15 and Lactobacillus plantarum 13, on blood glucose levels and body weight of rats fed a fructose-enriched diet. An experiment was conducted over a period of 8 weeks with 24 2-month-old Wistar rats randomly assigned to receive a standard diet (Con, control group), fructose-enriched diet (Fr group), standard diet with probiotics given twice a week (Pro group), and fructose-enriched diet with probiotics given twice a week (Pro+Fr group). At the end of the experimental period, a statistically significant increase in body weight was observed in all experimental groups (P<0.0001). The highest rise was seen in the fructose group (Fr, 169±19 g), followed by the Pro+Fr group (153±15 g), Pro group (149±13 g), and Con group (141±5 g). Moreover, the final blood glucose levels had risen significantly in the groups receiving fructose either without (Fr; P<0.0001) or with lactobacilli (Pro+Fr; P=0.002), while the rise was insignificant in the group of rats given probiotic supplementation only (Pro, P=0.071) and inexistent in the Con group (P=0.999). The highest elevation of blood glucose levels was observed in the Fr group (3.18 mmol/l), followed by the Pro+Fr group (2.00 mmol/l) whereas the Pro group showed the lowest levels (0.60 mmol/l). The results of our study suggest that the newly characterised Bulgarian Lactobacillus strains, L. brevis 15 and L. plantarum 13, could be considered as possible probiotics and might be able to prevent some metabolic disturbances.

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Amylase-Producing Maltooligosaccharide Provides Potential Relief in Rats with Loperamide-Induced Constipation

Evidence-based Complementary and Alternative Medicine ◽

10.1155/2020/5470268 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Eun Yeong Jang ◽

Yejin Ahn ◽

Hyung Joo Suh ◽

Ki-Bae Hong ◽

Kyungae Jo

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Positive Control ◽

Lactobacillus Bulgaricus ◽

Control Group ◽

Sprague Dawley ◽

Potential Relief ◽

Bowel Movements ◽

Mucosal Thickness

Constipation is a chronic disease caused by infrequent, inadequate, and difficult bowel movements. The present study aimed to evaluate the potential laxative effect of maltooligosaccharide (MOS) on loperamide-induced constipation in a rat model. In vitro experiments were conducted to evaluate the effect of MOS on the growth of lactic acid bacteria. Moreover, to examine the effect of MOS administration on Sprague-Dawley (SD) rats with loperamide-induced constipation, the drinking water for the rats was supplemented with 10% or 15% of MOS for 14 days, and, thereafter, the improvement in constipation was assessed. For this, the rats were divided into five groups: normal (Nor), loperamide-induced constipated (Con), positive control (15% of dual-oligosaccharide (DuO-15)), 10% MOS treated (MOS-10), and 15% MOS-treated (MOS-15). In an in vitro test, MOS treatment promoted the growth of lactic acid bacteria except Lactobacillus bulgaricus. Treatment with higher MOS dose relieved constipation in rats by improving the fecal pellet and water content. Furthermore, in the high MOS dose group, the cecal short-chain fatty acid levels significantly increased compared to those in the control group (P<0.001). MOS treatment also improved the mucosal thickness as well as mucin secretion and increased the area of intestinal Cajal cells compared to that in the control group (P<0.001). These findings suggest that MOS relieves constipation and has beneficial effect on the gastrointestinal tract, and, therefore, it can be used as an ingredient in functional foods for treating constipation or improving intestinal health.

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In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products

International Journal of Microbiology ◽

10.1155/2019/7179514 ◽

2019 ◽

Vol 2019 ◽

pp. 1-11 ◽

Cited By ~ 6

Author(s):

Guesh Mulaw ◽

Tesfaye Sisay Tessema ◽

Diriba Muleta ◽

Anteneh Tesfaye

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bile Salt ◽

Lactobacillus Plantarum ◽

Pathogenic Bacteria ◽

Survival Rates ◽

Lactobacillus Paracasei ◽

Probiotic Properties ◽

Sequence Comparisons

Probiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluate in vitro probiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermented Teff injera dough, Ergo, and Kocho products. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35–97.11% and 38.40–90.49% survival rates at pH values (2, 2.5, and 3) for 3 and 6 h, in that order. The four acid-tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt-tolerant LAB isolates were found inhibiting some food-borne test pathogenic bacteria to varying degrees. All acid-and-bile-tolerant isolates displayed varying sensitivity to different antibiotics. The in vitro adherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged to Lactobacillus species were identified to the strain level using 16S rDNA gene sequence comparisons and, namely, were Lactobacillus plantarum strain CIP 103151, Lactobacillus paracasei subsp. tolerans strain NBRC 15906, Lactobacillus paracasei strain NBRC 15889, and Lactobacillus plantarum strain JCM 1149. The four Lactobacillus strains were found to be potentially useful to produce probiotic products.

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In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products

10.1101/574194 ◽

2019 ◽

Cited By ~ 2

Author(s):

Guesh Mulaw ◽

Tesfaye Sisay ◽

Diriba Muleta ◽

Anteneh Tesfaye

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bile Salt ◽

Lactobacillus Plantarum ◽

Pathogenic Bacteria ◽

Lactobacillus Paracasei ◽

Steel Plates ◽

Probiotic Properties ◽

Sequence Comparisons

AbstractProbiotics are live microorganisms which when consumed in large number together with a food promote the health of the consumer. The aim of this study was to evaluatein vitroprobiotic properties of lactic acid bacteria (LAB) isolated from traditional Ethiopian fermentedTeff injeradough,ErgoandKochoproducts. A total of 90 LAB were isolated, of which 4 (4.44%) isolates showed 45.35-97.11% and 38.40-90.49% survival rate at pH values (2, 2.5 and 3) for 3 and 6 h in that order. The four acid tolerant isolates were found tolerant to 0.3% bile salt for 24 h with 91.37 to 97.22% rate of survival. The acid-and-bile salt tolerant LAB isolates were found inhibiting some foodborne test pathogenic bacteria to varying degrees. All acid-and-bile tolerant isolates displayed varying sensitivity to different antibiotics. Thein vitroadherence to stainless steel plates of the 4 screened probiotic LAB isolates were ranged from 32.75 to 36.30% adhesion rate. The four efficient probiotic LAB isolates that belonged toLactobacillusspecies were identified to strain level using 16S rDNA gene sequence comparisons and namely wereLactobacillus plantarumstrain CIP 103151,Lactobacillus paracaseisubsp. tolerans strain NBRC 15906,Lactobacillus paracaseistrain NBRC 15889 andLactobacillus plantarumstrain JCM 1149. The fourLactobacillusstrains were found to have potentially useful to produce probiotic products.

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Study on the Immunogenicity of Three Recombinant Lactic Acid Bacteria Expressing ASFV p14.5 Protein

10.21203/rs.3.rs-1012939/v1 ◽

2021 ◽

Author(s):

Quntao Huang ◽

Tian-Ming Niu ◽

Bo-Shi Zou ◽

Jun-Hong Wang ◽

Jun-Hong Xin ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fusion Gene ◽

African Swine Fever Virus ◽

Expression System ◽

African Swine Fever ◽

Fever Virus ◽

Control Group ◽

Adjuvant Effect

Abstract The African Classical Swine Fever Virus (ASFV) has spread severely all over the world. The lack of vaccines has dealt a heavy blow to the pig industry.In this study, the p14.5 protein encoded by the African swine fever virus was used as the antigen, and the p14.5 protein gene was expressed in vitro using the Lactobacillus expression system. Three new functional recombinant Lactobacillus plantarum((L. plantarum) were constructed and the p14.5 was successfully detected using western technology.Protein, fusion gene p14.5-IL-33-mouse（P14.5-IL-33-Mus） protein and CTA1-p14.5-DD protein expression.After oral immunization of SPF mice with recombinant lactic acid bacteria, flow cytometry and ELISA were used to detect that the differentiation and maturity of T, B, and DC cells of the mice were higher than those of the control group, and specific antibodies were produced. In contrast, the immune effect of the adjuvant group was stronger than that of the single antigen group, and the IL-33 adjuvant effect was stronger than that of the CTA1-DD adjuvant. This study provides effective data support for the prevention of African swine fever virus infection with new lactic acid bacteria preparations, and has certain innovative significance.

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VIABILITAS BAKTERI PROBIOTIK IN-VITRO DAN PENGARUH PEMBERIAN AIR OKSIGEN TERHADAP PERTUMBUHAN BAKTERI PROBIOTIK SECARA IN-VIVO

Jurnal Gizi dan Pangan ◽

10.25182/jgp.2007.2.1.22-28 ◽

2007 ◽

Vol 2 (1) ◽

pp. 22

Author(s):

Enok Sobariah ◽

Ali Khomsan ◽

Ingrid S. Surono

Keyword(s):

Body Weight ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Day Treatment ◽

The Body ◽

Probiotic Bacteria ◽

Control Group ◽

Oxygenated Water

The aim of this study were to identify the in-vitro tolerance of pro-biotic bacteria to acid and bile salt condition; and to prove a hypothesis that the supplementation of oxygenated water has a positive effect on the body weight of rat and on viability of pro-biotic bacteria. The first study was carried out at PAU Laboratory of Bogor Agricultural University, while the second study was conducted at Department of Community Nutrition of Bogor Agricultural University and Microbiology Laboratory of Indonesia Institute of Technology. Forty five rats aged 6 weeks were divided into three groups, i.e., control group without probiotic (a0), Lactobacillus casei Shirota (a1), and Lactobacillus IS-7257 (a2). Each group (consisting of 5 rats each) has three different treatments, namely, control without oxygenated water (b0), 50 ppm oxygenated water (b2), and 80 ppm oxygenated water (b2). Oxygenated water was administered to the rats twice a day in the morning (3.25 ml) and afternoon (3.00 ml). Observation was carried out on the body weight of the rats, fecal lactic acid bacteria, coliform, and anaerob bacteria by plate counting, for 4 periods, i.e, prior to the treatment (C0), after three-day treatment (C1), after seven-day treatment (C2), and on the 10th day treatment or three days after washed out period. The results indicated that probiotic bacteria are resistant to acid and bile acid condition. Oxygen concentration in water has a significant positive influence on the body weight of rats towards viability of probiotic bacteria (p-level < 0.05). The supplementation of oxygenated water 50 ppm significantly increase the population of viable fecal lactic acid bacteria in L. casei Shirota and Lactobacillus IS-7257 groups after 3 and 7 days of treatment. Lactobacillus IS-7257 gave better response than L. casei Shirota. The supplementation of oxygenated water 80 ppm significantly reduces the fecal coliform in-vivo in both L. casei Shirota and Lactobacillus IS-7257 groups (p-level < 0.05).

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Improvement of Experimentally Induced Hepatic and Renal Disorders in Rats using Lactic Acid Bacteria-fermented Soybean Extract (Biofermentics™)

Evidence-based Complementary and Alternative Medicine ◽

10.1093/ecam/nem126 ◽

2009 ◽

Vol 6 (3) ◽

pp. 357-363 ◽

Cited By ~ 1

Author(s):

Ryoichi Shin ◽

Momoyo Suzuki ◽

Takeo Mizutani ◽

Nobuyuki Susa

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Experimental Models ◽

Control Group ◽

Renal Disorders ◽

Fermented Soybean ◽

Malondialdehyde Formation ◽

Soybean Extract

The effects of lactic acid bacteria-fermented soybean extract (Biofermentics™; BF) on experimental models of hepatic and renal disorders were investigatedin vivoandin vitro. In rat, hepatitis induced by feeding of deoxycholic acid (DCA, 0.5 wt/wt,n= 6) or intraperitoneal injection ofd-galactosamine (GMN, 500 mg/body wt,n= 6), the increase in serum AST (aspartate aminotransferase) and ALT (alanine aminotransferase) levels were inhibited significantly (P< 0.05) by feeding a diet containing 5% dried BF. Moreover, the BF-administered rat group showed lower concentrations of blood urea nitrogen and a larger amount of urine as compared with values in the control group. Pretreatment of primary cell cultures of rat hepatic and renal cells with BF prior to exposure to dichromate (K2Cr2O7) resulted in a marked decrease of dichromate-induced cytotoxicity as evaluated by the leakage of lactate dehydrogenase The levels of dichromate-induced lipid peroxidation, as monitored by malondialdehyde formation, were also reduced by pretreatment of hepatocytes with BF. These results suggest that BF may play a role in hepatic and renal disorders, and may be useful for maintaining health in humans as well.

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Evaluation of Peanut Flour Fermented with Lactic Acid Bacteria as a Probiotic Food

Food Science and Technology International ◽

10.1177/1082013208088370 ◽

2007 ◽

Vol 13 (6) ◽

pp. 469-475 ◽

Cited By ~ 10

Author(s):

N.-F. Wang ◽

Y.-H. Shi ◽

J. Sun ◽

G.-W. Le

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Marked Change ◽

Lactobacillus Delbrueckii ◽

In Vivo Studies ◽

Peanut Flour ◽

Control Group ◽

Probiotic Food

The aim of this study was to evaluate the probiotic value of peanut flour fermented with lactic acid bacteria in vitro and in vivo. Four strains including Lactobacillus delbrueckii LD09, Lactobacillus casei LC35, Lactobacillus acidophilus LA51, and Lactobacillus plantarum P9 were screened for their growth and survival in peanut flour. Among all the strains, L. plantarum P9 grew to the highest cell population (9.48 log cfu/g) in peanut flour after 72 h fermentation at 37°C. After 28 days storage at 4°C, no marked change in the viable count of this strain was observed. Peanut flour fermented with L. plantarum P9 could also increase the content of crude protein and the degree of protein hydrolysis. In an in vitro system, the addition of protein from the fermented peanut flour greatly enhanced the survival of L. plantarum P9 in simulated gastric and bile juices. In vivo studies, supplementation with the fermented peanut flour in the diet of mice increased significantly the number of lactobacilli in the fecal samples compared to the control group. At the same time, the number of enterobacteria decreased significantly. These results indicated that peanut flour fermented with L. plantarum P9 strain could be a novel type of probiotic food.

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Addition of Lactic Acid Bacteria Can Promote the Quality and Feeding Value of Broussonetia papyrifera (Paper Mulberry) Silage

Fermentation ◽

10.3390/fermentation8010025 ◽

2022 ◽

Vol 8 (1) ◽

pp. 25

Author(s):

Wen-Tao Sun ◽

Yuan Huang ◽

Chang-Rong Wu ◽

Chao Peng ◽

Yu-Long Zheng ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Southwest China ◽

Gas Production ◽

Neutral Detergent Fiber ◽

Control Group ◽

Broussonetia Papyrifera ◽

In Vitro Gas Production ◽

Feeding Value

In this study, the influence of two lactic acid bacteria (LAB) strains [Lactobacillus rhamnosus BDy (LR-BDy) and Lactobacillus buchneri TSy (LB-TSy)] selected from Southwest China on the fermentation characteristics and in vitro gas production of Broussonetia papyrifera (paper mulberry) silage were experimentally explored. The experimental groups were a control group (C), an LB-TSy treatment (LB), an LR-BDy treatment (LR), and an LR-BDy + LB-TSy hybrid group (LR × LB). After the LAB were added, the pH value of paper mulberry silage significantly declined (p < 0.05), and the crude protein content was effectively preserved (p < 0.05). However, no significant changes were found in the levels of neutral detergent fiber, acid detergent fiber, and crude ash (p > 0.05). The lactic acid content in paper mulberry silage was evidently increased (p < 0.05). The in vitro gas production in the LR at 36, 48, and 72 h were markedly higher than that in the other treatments (p < 0.05). Owing to the addition of LAB, the microbial diversity in paper mulberry silage was reduced, while the relative bacterial abundance of Lactobacillus was enhanced. Hence, the addition of LAB selected from the warm and humid region in Southwest China can improve the quality of paper mulberry silage and elevate its feeding value in this region.

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Lactobacillus fermentum SMFM2017-NK4 Isolated from Kimchi Can Prevent Obesity by Inhibiting Fat Accumulation

Foods ◽

10.3390/foods10040772 ◽

2021 ◽

Vol 10 (4) ◽

pp. 772

Author(s):

Doyeon Kim ◽

Yukyung Choi ◽

Sejeong Kim ◽

Jimyeong Ha ◽

Hyemin Oh ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Biochemical Analysis ◽

Control Group ◽

Expression Levels ◽

Protein Levels ◽

Antioxidant Protein ◽

Increase Rate ◽

Serum Biochemical

This study evaluated the anti-obesity effects of lactic acid bacteria. Thirty-one lactic acid bacteria were examined in vitro for their ability to inhibit α-glucosidase activity, lipase activity, and 3T3-L1 cell differentiation. Four selected lactic acid bacteria were administered to obese C57BL/6J mice models for 8 weeks. The degree of improvement in obesity was determined by weight gain and serum biochemical analysis. The expression levels of genes (Fas and Cpt-2) related to obesity in the liver were analyzed by quantitative reverse transcription (qRT)-PCR. In addition, antioxidant protein levels (SOD-2, CAT, and GPx-1) in the liver were evaluated. The lactic acid bacteria-treated groups (PPGK1, LFNK3, LPNK2, and LFNK4) showed lower weight increase rate than the control group. The total cholesterol (T-chol), triglyceride (TG), alanine aminotransferase (ALT), and aspartate aminotransferase (AST) levels in the blood serum of the LFNK4 group were the lowest among other groups, compared to the control group. The expression levels of lipid metabolism-related genes (Fas and Cpt-2) in the liver of the LFNK4 group were lower in Fas and higher in Cpt-2 than in the control group. The antioxidant protein expression levels (SOD-2, CAT, and GPx-1) in the liver tissue were also higher in the LFNK4 group. These results indicate that L. fermentum SMFM2017-NK4 has anti-obesity effects.

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