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

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 evaluation of lactic acid bacteria with probiotic activity isolated from local pickled leaf mustard from Wuwei in Anhui as substitutes for chemical synthetic additives

Open Chemistry ◽

10.1515/chem-2021-0054 ◽

2021 ◽

Vol 19 (1) ◽

pp. 755-771

Author(s):

Changjun Wu ◽

Xiaopei Lin ◽

Lin Tong ◽

Chenwei Dai ◽

Han Lv ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Animal Experiments ◽

Rrna Gene ◽

Intestinal Microbes ◽

Potential Resource ◽

The 16S Rrna Gene ◽

Ht 29

Abstract The extensive abuse of chemical synthetic additives has raised increased attention to food safety. As substitutes, probiotics play an important role in human health as they balance the intestinal microbes in host. This study was aimed to isolate and evaluate the potential probiotic activities of lactic acid bacteria (LAB) from a local pickled leaf mustard (PLM) from Wuwei city in Anhui province through in vitro experiments. A total of 17 LAB strains were obtained as probiotics. All the isolates were sensitive to chloramphenicol, tetracycline, erythromycin, and doxycycline but exhibited resistance to antibiotics (e.g., streptomycin, kanamycin, gentamicin, and vancomycin). Out of the 17 strains, 9 were sensitive to most of the antibiotics and had no cytotoxic activity on human colorectal adenocarcinoma cell line (HT-29) cells. The isolated AWP4 exhibited antibacterial activity against four indicator pathogen strains (ATCC8099: Escherichia coli, ATCC6538: Staphylococcus aureus, ATCC9120: Salmonella enteric, and BNCC192105: Shigella sonnei). Based on the phylogenetic analysis of the 16S rRNA gene, AWP4 belonged to Lactiplantibacillus plantarum. This study indicated that the Wuwei local PLM could be a potential resource to isolate beneficial LAB as probiotics. The data provide theoretical guidance for further animal experiments to estimate the probiotic effect and safety of Lpb. plantarum AWP4 in vivo.

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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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CHARACTERISTICS AND MECHANISM OF POTENTIAL PROBIOTICS WITH SPECIAL REFERENCE TO LACTIC ACID BACTERIA FROM TRADITIONAL FERMENTED FISH PRODUCTS: A REVIEW

Journal of Experimental Biology and Agricultural Sciences ◽

10.18006/2021.9(3).263.275 ◽

2021 ◽

Vol 9 (3) ◽

pp. 263-275

Author(s):

Soibam Ngasotter ◽

◽

David Waikhom ◽

Sanjeev Sharma ◽

Maibam Malemngamba Meitei ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Food Industry ◽

In Vivo Studies ◽

Probiotic Properties ◽

Positive Health ◽

Fish Products ◽

Fermented Fish

Lactic acid bacteria (LAB) are widely used in the food industry due to their probiotic properties and fermentation activities. Traditional fermented fish products are dominated by a diverse variety of lactic acid bacteria with significant probiotic characteristics. Several in vitro and in vivo studies on lactic acid bacteria from fermented fish products have confirmed LAB strains to possess characteristics to be considered as probiotics that contribute to positive health benefits to the host and are generally regarded as safe (GRAS). This paper presents a review of the characteristics of the LAB strain that is considered as a probiotic. It also presents an overview of the probiotics mechanism of action and specifically highlights the LAB species with potential probiotic characteristics isolated from traditional fermented fish products.

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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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Suppressive effects of Streptococcus thermophilus KLDS 3.1003 on some foodborne pathogens revealed through in vitro, in vivo and genomic insights

Food & Function ◽

10.1039/d0fo01218a ◽

2020 ◽

Vol 11 (7) ◽

pp. 6573-6587 ◽

Cited By ~ 1

Author(s):

Smith Etareri Evivie ◽

Matthew Chidozie Ogwu ◽

Amro Abdelazez ◽

Xin Bian ◽

Fei Liu ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Foodborne Pathogens ◽

Streptococcus Thermophilus ◽

Foodborne Diseases ◽

Global Challenge ◽

Prevention And Treatment

Foodborne diseases (FBDs) remain a persistent global challenge and recent research efforts suggest that lactic acid bacteria (LAB) strains can contribute towards their prevention and treatment.

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Anti-atopic dermatitis effects and the mechanism of lactic acid bacteria isolated from Mongolian fermented milk

Journal of Dairy Research ◽

10.1017/s0022029908003725 ◽

2009 ◽

Vol 76 (2) ◽

pp. 158-164 ◽

Cited By ~ 15

Author(s):

Atsushi Hayashi ◽

Makoto Kimura ◽

Yusaku Nakamura ◽

Hisako Yasui

Keyword(s):

Atopic Dermatitis ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermented Milk ◽

In Vivo Studies ◽

Total Ige ◽

Ifn Γ ◽

Antigen Presenting

We investigated the anti-allergic effects of one strain (T120) of a lactic acid bacteria (LAB) isolated from Mongolian fermented milk using atopic dermatitis (AD) model mice (NC/Nga mice). Strain T120 has already been identified as Enterococcus faecium and shown to induce strong production of IL-12 (Kimura et al. 2006). In in vitro studies, strain T120 suppressed total IgE production and induced IL-12 and IFN-γ production by splenocytes of NC/Nga mice. The additional examination of various neutralization antibodies was performed to elucidate in detail the mechanism of depressed IgE production by strain T120. As a result, it became clear that IL-12 induced by strain T120 increased production of IFN-γ and total IgE production was mainly controlled by the IFN-γ. In order to define the cells which produce IL-12 powerfully by this strain, antigen-presenting cells (APCs) such as macrophages and dendritic cells (DCs) were removed from the splenocytes, and the reactivity of these cells to the strain was examined. Induction of IL-12 and IFN-γ by strain T120 became significantly very low by removal of APCs from splenocytes. Therefore, it was clear that strain T120 acted on APCs and induced production of IL-12. Further, this strain enhanced the production of IL-10 by splenocytes. In in vivo studies, intraperitoneal injection of strain T120 inhibited serum IgE elevation and atopic dermatitis symptoms in NC/Nga mice. These results suggest that an anti-allergic effect of strain T120 depends on the increased production of IL-12 by APCs activated by the strain and following the increased production of IFN-γ. Further, activation of regulatory T cells by strain T120 may inhibit atopic desease.

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Ellagitannins, Gallotannins and their Metabolites- The Contribution to the Anti-Inflammatory Effect of Food Products and Medicinal Plants

Current Medicinal Chemistry ◽

10.2174/0929867323666160919111559 ◽

2019 ◽

Vol 25 (37) ◽

pp. 4946-4967 ◽

Cited By ~ 18

Author(s):

Anna K. Kiss ◽

Jakub P. Piwowarski

Keyword(s):

Immune Response ◽

Gastrointestinal Tract ◽

Gut Microbiota ◽

Health Effects ◽

Biological Effects ◽

Food Products ◽

Anti Inflammatory ◽

The Impact

The popularity of food products and medicinal plant materials containing hydrolysable tannins (HT) is nowadays rapidly increasing. Among various health effects attributable to the products of plant origin rich in gallotannins and/or ellagitannins the most often underlined is the beneficial influence on diseases possessing inflammatory background. Results of clinical, interventional and animal in vivo studies clearly indicate the antiinflammatory potential of HT-containing products, as well as pure ellagitannins and gallotannins. In recent years a great emphasis has been put on the consideration of metabolism and bioavailability of natural products during examination of their biological effects. Conducted in vivo and in vitro studies of polyphenols metabolism put a new light on this issue and indicate the gut microbiota to play a crucial role in the health effects following their oral administration. The aim of the review is to summarize the knowledge about HT-containing products’ phytochemistry and their anti-inflammatory effects together with discussion of the data about observed biological activities with regards to the current concepts on the HTs’ bioavailability and metabolism. Orally administered HT-containing products due to the limited bioavailability of ellagitannins and gallotannins can influence immune response at the level of gastrointestinal tract as well as express modulating effects on the gut microbiota composition. However, due to the chemical changes being a result of their transit through gastrointestinal tract, comprising of hydrolysis and gut microbiota metabolism, the activity of produced metabolites has to be taken into consideration. Studies regarding biological effects of the HTs’ metabolites, in particular urolithins, indicate their strong and structure-dependent anti-inflammatory activities, being observed at the concentrations, which fit the range of their established bioavailability. The impact of HTs on inflammatory processes has been well established on various in vivo and in vitro models, while influence of microbiota metabolites on silencing the immune response gives a new perspective on understanding anti-inflammatory effects attributed to HT containing products, especially their postulated effectiveness in inflammatory bowel diseases (IBD) and cardiovascular diseases.

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Isolation of lactic acid bacteria from swine milk and characterization of potential probiotic strains with antagonistic effects against swine-associated gastrointestinal pathogens

Canadian Journal of Microbiology ◽

10.1139/cjm-2015-0811 ◽

2016 ◽

Vol 62 (6) ◽

pp. 514-524 ◽

Cited By ~ 8

Author(s):

Sandra Rayén Quilodrán-Vega ◽

Julio Villena ◽

José Valdebenito ◽

María José Salas ◽

Cristian Parra ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Human Milk ◽

Salmonella Enterica ◽

Enterohemorrhagic Escherichia Coli ◽

Salmonella Infection ◽

Antagonistic Effects ◽

Gastrointestinal Pathogens

Probiotics are usually isolated from the gastrointestinal tract of humans and animals. The search of probiotics in human milk is a recent field of research, as the existence of the human milk microbiome was discovered only about a decade ago. To our knowledge, no reports regarding the potential probiotic effect of bacteria from swine milk have been published. In this work, we isolated several lactic acid bacteria from swine milk and evaluated them for them potential as probiotics. Among the isolated strains, Lactobacillus curvatus TUCO-5E showed antagonistic effects against swine-associated gastrointestinal pathogens. TUCO-5E was able to reduce the growth of enterotoxigenic and enterohemorrhagic Escherichia coli strains as well as pathogenic salmonella. In vitro exclusion and displacement assays in intestinal epithelial cells showed a remarkable antagonistic effect for L. curvatus TUCO-5E against Salmonella sp. strain TUCO-I7 and Salmonella enterica ATCC 13096. Moreover, by using a mouse model of Salmonella infection, we were able to demonstrate that preventative administration of L. curvatus TUCO-5E for 5 consecutive days was capable of decreasing the number of Salmonella enterica serovar Typhimurium in the liver and spleen of treated mice, compared with the controls, and prevented dissemination of the pathogen to the blood stream. Therefore, we have demonstrated here that swine milk is an interesting source of beneficial bacteria. In addition, the results of this work suggest that L. curvatus TUCO-5E is a good candidate to study in vivo the protective effect of probiotics against intestinal infection and damage induced by Salmonella infection in the porcine host.

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