Screening for Antiproliferative Effect of Lactobacillus Strains Against Colon Cancer HT-29 Cells

One hundred and forty lactobacillus strains which were obtained from infant faeces and traditional fermented foods in western China were examined for possible use as probiotics. The live whole cells from lactobacilli were tested for antiproliferative effects, adherent capability, acid and bile tolerance on colon cancer HT-29 cells. The results showed that eleven strains inhibited growth of HT-29 cells. Among the eleven strains, ten strains were further screened out through adhering activity assay. All the ten strains could grow in acidified broth at pH 1.5 and in 0.3% (w/v) bile salt. Nevertheless, G5, X11, X12, M5, M23, K11 and K14 showed the most profound inhibitory activity against HT-29 cells. While Q12, SB27, X2 and M7 were poorly presented. 16S rRNA gene sequences indicated that X12, M5, M7 and M23 were Lactobacillus paracasei, G5, Q12, SB27, X2, X11 and K14 were Lactobacillus casei, K11 was Lactobacillus rhamnosus. Together, these results suggest G5, X11, X12, M5, M23, K11 and K14 to be good probiotic candidates and potential application in functional foods and health-associated products.

Download Full-text

Isolation and characterization of lactobacilli from human faeces and indigenous fermented foods for their potential application as probiotics

Canadian Journal of Microbiology ◽

10.1139/cjm-2015-0576 ◽

2016 ◽

Vol 62 (4) ◽

pp. 349-359 ◽

Cited By ~ 14

Author(s):

Hemanti Mandal ◽

Ruchi Jariwala ◽

Tamishraha Bagchi

Keyword(s):

Bile Salt ◽

Lactobacillus Rhamnosus ◽

Antagonistic Activity ◽

Food Sources ◽

Fermented Foods ◽

E Coli ◽

Isolation And Characterization ◽

Acid And Bile Tolerance ◽

Ht 29

This study was conducted to select Lactobacillus strains from various sources on the basis of their probiotic attributes, such as acid and bile tolerance, binding to intestinal cells, and antimicrobial activity. Twelve isolates were obtained from human and food sources and were evaluated against standard probiotic Lactobacillus rhamnosus GG (LGG). Isolates were also studied for their antibiotic susceptibility. Isolate Lactobacillus fermentum GPI-6 showed the best survival profile at 0.3% and 1% bile salt, as compared with LGG. Isolates Lactobacillus plantarum GRI-2 and Lactobacillus salivarius GPI-4 showed no reduction in survival rate at pH 2.5. As expected, isolates showed strain-specific differences when comparing various attributes. Isolates GPI-4, GPI-7, and FA-5 showed better adhesion to HT-29, while isolate GPI-4 adhered better to Caco-2 cells than did LGG. However, when studying their ability to compete with Escherichia coli O26:H11, isolates GPI-6 and GPI-7 significantly inhibited E. coli adhesion to both HT-29 and Caco-2 cells compared with LGG. In conclusion, isolates GPI-4, GPI-7, and FA-5 showed excellent binding ability and antagonistic activity and better tolerance to acidic pH (pH 2.5) and to different bile salt concentrations in comparison with LGG, and hence, they could be considered as potential probiotic candidates.

Download Full-text

Terpene Conjugates of Diaminedichloridoplatinum(II) Complexes: Antiproliferative Effects in HL-60 Leukemia, 518A2 Melanoma, and HT-29 Colon Cancer Cells

Chemistry & Biodiversity ◽

10.1002/cbdv.200890152 ◽

2008 ◽

Vol 5 (8) ◽

pp. 1645-1659 ◽

Cited By ~ 10

Author(s):

Günther Bernhardt ◽

Bernhard Biersack ◽

Susanne Bollwein ◽

Rainer Schobert ◽

Miroslava Zoldakova

Keyword(s):

Colon Cancer ◽

Cancer Cells ◽

Colon Cancer Cells ◽

Antiproliferative Effects ◽

Ht 29

Download Full-text

Antigenotoxicity and Cytotoxic Potentials of Metabiotics Extracted from Isolated Probiotic, Lactobacillus rhamnosus MD 14 on Caco-2 and HT-29 Human Colon Cancer Cells

Nutrition and Cancer ◽

10.1080/01635581.2019.1615514 ◽

2019 ◽

Vol 72 (1) ◽

pp. 110-119 ◽

Cited By ~ 8

Author(s):

Mridul Sharma ◽

Deepika Chandel ◽

Geeta Shukla

Keyword(s):

Colon Cancer ◽

Cancer Cells ◽

Lactobacillus Rhamnosus ◽

Human Colon ◽

Colon Cancer Cells ◽

Human Colon Cancer ◽

Probiotic Lactobacillus ◽

Human Colon Cancer Cells ◽

Ht 29

Download Full-text

Utilising traditional fermented foods as carriers of probiotics: the case of Maheu containing Lactobacillus rhamnosus yoba 2012

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2021.v33.i1.2377 ◽

2021 ◽

pp. 45

Author(s):

Chawafambira Armistice ◽

Mkungunugwa Tafadzwa

Keyword(s):

Lactobacillus Rhamnosus ◽

Nutrient Content ◽

Sub Saharan Africa ◽

Soluble Solids ◽

Consumer Acceptability ◽

Fermented Foods ◽

Titratable Acid ◽

Sub Saharan ◽

Probiotic Food ◽

Traditional Fermented Foods

Traditional fermented foods can be utilised as probiotic carriers. This study evaluated the potential of traditional maheu as a carrier for Lactobacillus rhamnosus yoba 2012, its nutritional importance, and acceptability as a sustainable probiotic food with health benefits. Acidity, pH, microbial counts, consumer acceptability, and shelf-life stability was determined. Nutrient content was (g / 100 g wb) protein 4.6, carbohydrates 7.1, fibre 2.8, moisture 82.3, ash 2.0, and total soluble solids 4.8. Energy provision was 278 Kcal / 100 g and significant (p = 0.032). Mineral content was significantly different (p < 0.001). Probiotic maheu had Lb. rhamnosus yoba count of 7 Log CFU / mL, pH (3.4), and titratable acid of 0.30 %. Consumer acceptability was 6.8 and significant (p < 0.01). Acidity, pH, and Lb. rhamnosus counts of probiotic maheu varied within 0.6 – 0.82 % (p<0.0001), 3.4–3.3 (p<0.0001), and 7-8.2 Log CFU / mL (p<0.0001), respectively in storage. Coliforms, yeast and moulds were < 1 Log CFU / mL (p <0.001). Probiotic maheu was estimated to meet over 20 % and 45 % of the recommended dietary allowance for protein and iron in children. This study showed that fermentation can enrich traditional foods with probiotics and makes them available and accessible to the population in sub-Saharan Africa.

Download Full-text

Lactobacillus plajomi sp. nov. and Lactobacillus modestisalitolerans sp. nov., isolated from traditional fermented foods

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY ◽

10.1099/ijs.0.000290 ◽

2015 ◽

Vol 65 (Pt_8) ◽

pp. 2485-2490 ◽

Cited By ~ 24

Author(s):

Mika Miyashita ◽

Pattaraporn Yukphan ◽

Winai Chaipitakchonlatarn ◽

Taweesak Malimas ◽

Masako Sugimoto ◽

...

Keyword(s):

Dna Hybridization ◽

Novel Species ◽

Fermented Food ◽

Rrna Gene ◽

Fermented Foods ◽

The Novel ◽

Phenotypic Characteristics ◽

Gene Sequence Analysis ◽

Type Strains ◽

Traditional Fermented Foods

Three Lactobacillus-like strains, NB53T, NB446T and NB702, were isolated from traditional fermented food in Thailand. Comparative 16S rRNA gene sequence analysis indicated that these strains belong to the Lactobacillus plantarum group. Phylogenetic analysis based on the dnaK, rpoA, pheS and recA gene sequences indicated that these three strains were distantly related to known species present in the L. plantarum group. DNA–DNA hybridization with closely related strains demonstrated that these strains represented two novel species; the novel strains could be differentiated based on chemotaxonomic and phenotypic characteristics. Therefore, two novel species of the genus Lactobacillus, Lactobacillus plajomi sp. nov. (NB53T) and Lactobacillus modestisalitolerans sp. nov. (NB446T and NB702), are proposed with the type strains NB53T ( = NBRC 107333T = BCC 38054T) and NB446T ( = NBRC 107235T = BCC 38191T), respectively.

Download Full-text

Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa

Fermentation ◽

10.3390/fermentation7030167 ◽

2021 ◽

Vol 7 (3) ◽

pp. 167

Author(s):

Purbajyoti Deka ◽

Gajanan T. Mehetre ◽

Esther Lalnunmawii ◽

Kalidas Upadhyaya ◽

Garima Singh ◽

...

Keyword(s):

Bacterial Diversity ◽

Process Analysis ◽

Health Benefits ◽

Rrna Gene ◽

Fermented Foods ◽

Microbial Composition ◽

Bacterial Composition ◽

Research Attention ◽

North East ◽

Traditional Fermented Foods

Traditional fermented foods have been recognized by various communities to be good for health since ancient times. There is a provincial legacy of traditional fermented foods among the ethnic population of North-East India. Fermented bamboo shoots (local name: Tuaither), soybeans (Bekang), and pork fat (Sa-um) are famous in the Mizoram state and represent a primary portion of the daily diet. These foods are prepared using methods based on cultural traditions inherited from previous generations, and prepared using a relatively uncontrolled fermentation process. Analysis of the bacterial diversity in these foods can provide important information regarding the flavor and texture of the final products of fermentation. Unfortunately, studies on the microbial composition and health benefits of such traditional fermented foods have rarely been documented. Therefore, the present study aims to highlight this bacterial diversity, along with the proximate composition of different traditional fermented foods (Tuaither, Bekang and Sa-um) primarily consumed in Mizoram state, India. Samples were collected on three different days of fermentation (3rd, 5th and 7th day), and bacterial diversity analysis was performed using the V3-V4 variable region of 16S rRNA gene with Illumina sequencing. Results revealed differences in the bacterial composition of dominant group members among all of the three food types. Firmicutes (82.72–94.00%), followed by Proteobacteria (4.67–15.01%), were found to dominate to varying degrees in all three of the fermented foods. However, at genus level high variation was observed in bacterial composition among these three different types of fermented foods. Lactobacillus (91.64–77.16%), Staphylococcus (52.00–17.90%), and Clostridium (72.48–55.40%) exhibited the highest relative abundances in the Tuaither, Bekang and Sa-um foods, respectively, in descending order from the 3rd to 7th day of fermentation. A few of the bacterial genera such as Lactobacilli were positively correlated with fermented bamboo shoot samples, and Staphylococcus was positively correlated with protein, carbohydrate and crude fiber content in soybean samples. In general, Tuaither, Bekang and Sa-um exhibited distinct differences in bacterial composition. This variation may be due to differences in the raw materials and/or methods used in the preparation of the different fermented food products. This is the first study to describe the bacterial composition of these traditional fermented foods using high-throughput sequencing techniques, and could help to drive research attention to comprehensive studies on improving understanding of the role of microbial communities in the preparation of traditional foods and their health benefits.

Download Full-text

Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff (Eragrostis tef (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff during Fermentation

BioMed Research International ◽

10.1155/2020/4014969 ◽

2020 ◽

Vol 2020 ◽

pp. 1-9

Author(s):

Yoseph Asmelash Gebru ◽

Desta Berhe Sbhatu

Keyword(s):

Lactobacillus Brevis ◽

Antimicrobial Activities ◽

Eragrostis Tef ◽

Total Phenolic ◽

Rrna Gene ◽

Fermented Foods ◽

Probiotic Properties ◽

Phenolic Contents ◽

Isolation And Characterization ◽

Acid And Bile Tolerance

Microbial fermentation is proven to induce molecular transformations and produce bioactive compounds thereby enhancing sensory and nutritional quality of flour-based fermented foods. In this study, lactic acid bacteria (LAB) were isolated from Korean kimchi and Ethiopian fermented teff (Eragrostis tef (Zucc.) Trotter) flour batter. Isolates were identified using 16S rRNA gene sequencing and characterized for various probiotic properties. Few trains were selected for further teff flour batter fermentation and evaluating their effects on phenolic contents and compositions. Out of 200 bacterial isolates, 44 of them showed considerable acid and bile tolerance and 22 were tested positive for protease activity. A large number of the isolates showed antimicrobial activities against Salmonella gallinarium indicator strains. Majority of these probiotic strains belonged to Lactobacillus plantarum and Lactobacillus brevis species. All the strains used for fermentation of teff were able to significantly increase total phenolic contents (TPC). An increase in TPC of up to 7-fold was observed in some strains.

Download Full-text

Adopting traditional fermented foods as carriers for probiotics

Nutrition & Food Science ◽

10.1108/nfs-06-2019-0188 ◽

2019 ◽

Vol 50 (5) ◽

pp. 841-852

Author(s):

Ivan Muzira Mukisa ◽

Stellah Byakika ◽

Rehema Meeme ◽

Alex Paul Wacoo ◽

Wilbert Sybesma ◽

...

Keyword(s):

Lactobacillus Rhamnosus ◽

Streptococcus Thermophilus ◽

Soluble Solids ◽

Consumer Acceptability ◽

Fermented Foods ◽

Content Type ◽

Microbial Counts ◽

Overall Acceptability ◽

Novel Approach ◽

Traditional Fermented Foods

Purpose Traditional fermented products can be adopted as probiotic carriers. This study was aimed at evaluating the potential of using Obushera, a traditional sorghum beverage from Uganda, as a carrier for Lactobacillus rhamnosus yoba. Design/methodology/approach Probiotic Obushera was produced by fermenting sorghum malt with Lb. rhamnosus yoba 2012 and Streptococcus thermophilus C106 at 30 °C and at room temperature (21°C-25 °C) for 24 h. Acidity, pH, total soluble solids and microbial counts were monitored. Consumer acceptability and purchase index of probiotic Obushera were compared to four commercial non-probiotic brands. Shelf stability of probiotic Obushera was determined by monitoring changes in pH, acidity, soluble solids, microbial counts and consumer acceptability during refrigerated storage. Findings Lactobacillus rhamnosus yoba 2012 multiplied and lowered the pH of Obushera from 5.3 to < 4.0 (p < 0.0001) whilst increasing acidity from 0.21 to 0.46 per cent (p < 0.0001) in 9 h at 30 °C. Consumer acceptability varied with Obushera brand (p < 0.0001). The overall acceptability score of probiotic Obushera (score of 6.4 = like slightly) was similar to that of the two most acceptable commercial brands (scores of 5.8 and 6.6). Acidity, pH and Lb. rhamnosus counts of probiotic Obushera varied within 0.6 per cent –1.05 per cent (p < 0.0001), 3.3–3.4 (p < 0.0001), and 8.2-9.2 log cfu/ml (p < 0.0001), respectively during two months of storage. The overall acceptability of probiotic Obushera (scores of 6.9-7.8) did not change significantly during storage (p = 0.185). Practical Implications Traditional fermented foods such as Obushera can be adopted as carriers of probiotic microorganisms. Originality/value Use of commercial probiotic strains in traditional fermented foods is a novel approach that can be adopted to improve safety of traditional fermentations and health of consumers.

Download Full-text