Adhesion-Related Immunomodulatory Activity of the Screened Lactobacillus plantarum from Sichuan Pickle

Chen, Shanshan; Cao, Pei; Lang, Fengxuan; Wu, Zhen; Pan, Daodong; Lian, Liwei

doi:10.1007/s00284-018-1580-3

Cited by 10 publications

(5 citation statements)

References 26 publications

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Section: Discussionmentioning

confidence: 99%

“…Pickles have abundant microbiota and could be utilized as a source for obtaining novel probiotic strains [2,34,35]. Additionally, LAB isolated from pickles have many beneficial health effects, such as antibacterial [14] and immunomodulatory [35] activity. In this study, 59 LAB strains were isolated from Chinese pickles including those from the genera Lactobacillus, Lactococcus, Weissella, Enterococcus, Pediococcus, and Leuconostoc, and their antibacterial activity and probiotic potential were further investigated.…”

Section: Discussionmentioning

confidence: 99%

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Evaluation of the Antibacterial Activity and Probiotic Potential of Lactobacillus plantarum Isolated from Chinese Homemade Pickles

Zeng

et al. 2020

Canadian Journal of Infectious Diseases and Medical Microbiolog

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This study investigated the antipathogenic activity and probiotic potential of indigenous lactic acid bacteria (LAB) isolated from Chinese homemade pickles. In total, 27 samples were collected from different sites in China. Fifty-nine yielded pure colonies were identified by 16S rRNA gene sequencing as LAB and were initially evaluated for the antibacterial activity in vitro. Initial screening yielded Lactobacillus plantarum GS083, GS086, and GS090, which showed a broad-spectrum antibacterial activity against food-borne pathogens, especially multidrug-resistant pathogens. Meanwhile, organic acids were mainly responsible for the antimicrobial activity of the LAB strains, and the most abundant of these was lactic acid (19.32 ± 0.95 to 24.79 ± 0.40 g/l). Additionally, three L. plantarum strains demonstrated several basic probiotic characteristics including cell surface hydrophobicity, autoaggregation, and survival under gastrointestinal (GI) tract conditions. The safety of these isolates was also evaluated based on their antibiotic susceptibility, hemolytic risk, bile salt hydrolase activity, and existence of virulence or antibiotic resistance genes. All strains were safe at both the genomic and phenotypic levels. Therefore, L. plantarum GS083, GS086, and GS090 are fairly promising probiotic candidates and may be favorable for use as preservatives in the food industry.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Evaluation of the Antibacterial Activity and Probiotic Potential of Lactobacillus plantarum Isolated from Chinese Homemade Pickles

Zeng

et al. 2020

Canadian Journal of Infectious Diseases and Medical Microbiolog

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“…Fermented vegetables have a long history in many countries and LAB is the most important fermenting microorganism they contain (Zhang et al, 2018;Liu et al, 2019). Although fermented fruit and vegetable products have been used as raw materials for probiotic microorganisms in several studies (Tokatli et al, 2015;Zielinska et al, 2015;Monika et al, 2017;Choi et al, 2018;Chen et al, 2019;Jia et al, 2021), there are still inadequate investigations for probiotic potential of artisanal fermented vegetables especially in Northwest China, where fermented vegetables have a long history of thousands of years. It was reported that the diversified fermented vegetables in Northwest China harbored rich sources of LAB strains (Zhang et al, 2018;Liu et al, 2019), which could be exploited as a promising source for novel probiotics.…”

Section: Introductionmentioning

confidence: 99%

Probiotic Potential of Lactobacillus Strains Isolated From Fermented Vegetables in Shaanxi, China

et al. 2022

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The objective of this study was to assess in vitro probiotic potential of Lactobacillus strains derived from artisanal fermented vegetables in Shaanxi, China. In total, 74 acid-producing Gram-positive strains with rod-shaped under the microscope were isolated from 16 samples of spontaneously fermented vegetables. Out of 74 strains, 26 showed high survival rate under low pH and high bile salts conditions and were subjected to molecular identification by 16S rRNA gene sequencing analysis. The results showed that 15 isolates belonged to Lactobacillus plantarum, 9 isolates belonged to Lactobacillus brevis, and the 2 remaining strains belonged to Weissella viridescens. The 24 Lactobacillus strains were investigated for their survival rate to transit simulated gastrointestinal tract, cell surface hydrophobicity, auto-aggregation, co-aggregation with pathogen, adhesion to Caco-2, antimicrobial activity, antibiotics susceptibility, radical scavenging ability, α-glucosidase inhibition, and the cholesterol assimilation. The results showed that the probiotic characteristics were strain-dependent, and several strains exhibited great probiotic potential with specific health benefits, which indicated that they might be excellent candidates for production of functional foods. Interestingly, it was first found that L. plantarum generally had higher antibacterial activities, α-glucosidase inhibition ability, and antibiotics susceptibility compared to L. brevis in this study. The results indicated that Lactobacillus strains isolated from fermented vegetables in Shaanxi, China, could be exploited as a promising novel probiotic source.

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“…L. plantarum revealed some anti-inflammatory activity through inhibition of CXCL8 expression and increase of the anti-inflammatory cytokine IL-10 in Caco-2 cells [ 54 , 55 ] while a combination of selected LAB ( L. plantarum DU1, L. farciminis , Weissella cibaria DU1, and L. pentosus ) reduces hepatic steatosis and attenuates the inflammatory response in vitro through IL-6, CXCL8, CCL2, and TNF-α inhibition via modulation of Toll-like Receptor (TLR) negative regulators of the MAPK and NF-κB pathways [ 56 ]. Ex vivo studies in ileal and colonic mucosa from 10 post-infectious irritable bowel syndrome patients (PI-IBS), and 10 healthy controls pretreated with L. casei DG (LC-DG) showed that LC-DG significantly reduced pro-inflammatory cytokines IL-1α, IL-6 and IL-8 mRNA levels as well as TLR-4 protein expression after lipopolysaccharide (LPS) stimulation [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Lactobacillus acidophilus Fermented Broths Enriched with Eruca sativa Seed Extracts on Intestinal Barrier and Inflammation in a Co-Culture System of an Enterohemorrhagic Escherichia coli and Human Intestinal Cells

et al. 2020

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Lactic acid bacteria (LAB) “fermentates” confer a beneficial effect on intestinal function. However, the ability of new fermentations to improve LAB broth activity in preventing pathogen-induced intestinal inflammation and barrier dysfunction has not yet been studied. The objective of this study was to determine if broths of LAB fermented with Eruca sativa or Barbarea verna seed extracts prevent gut barrier dysfunction and interleukin-8 (CXCL8) release in vitro in human intestinal Caco-2 cells infected with enterohemorrhagic Escherichia coli (EHEC) O157:H7. LAB broths were assayed for their effects on EHEC growth and on Caco-2 viability; thereafter, their biological properties were analysed in a co-culture system consisting of EHEC and Caco-2 cells. Caco-2 cells infected with EHEC significantly increased CXCL8 release, and decreased Trans-Epithelial Electrical Resistance (TEER), a barrier-integrity marker. Notably, when Caco-2 cells were treated with LAB broth enriched with E. sativa seed extract and thereafter infected, both CXCL8 expression and epithelial dysfunction reduced compared to in untreated cells. These results underline the beneficial effect of broths from LAB fermented with E. sativa seed extracts in gut barrier and inflammation after EHEC infection and reveal that these LAB broths can be used as functional bioactive compounds to regulate intestinal function.

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Adhesion-Related Immunomodulatory Activity of the Screened Lactobacillus plantarum from Sichuan Pickle

Cited by 10 publications

References 26 publications

Evaluation of the Antibacterial Activity and Probiotic Potential of Lactobacillus plantarum Isolated from Chinese Homemade Pickles

Evaluation of the Antibacterial Activity and Probiotic Potential of Lactobacillus plantarum Isolated from Chinese Homemade Pickles

Probiotic Potential of Lactobacillus Strains Isolated From Fermented Vegetables in Shaanxi, China

Effect of Lactobacillus acidophilus Fermented Broths Enriched with Eruca sativa Seed Extracts on Intestinal Barrier and Inflammation in a Co-Culture System of an Enterohemorrhagic Escherichia coli and Human Intestinal Cells

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