Biogenic amine production by the wine Lactobacillus brevis IOEB 9809 in systems that partially mimic the gastrointestinal tract stress

Russo, Pasquale; Palencia, Pilar Fernández de; Romano, Andrea; Fernández, María; Lucas, Patrick; Spano, Giuseppe; López, Paloma

doi:10.1186/1471-2180-12-247

Cited by 28 publications

(19 citation statements)

References 42 publications

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“…Similar results were obtained with the strains belonging to L. paracasei, L. plantarum and L. brevis (Vaughan et al, 1999;Tham et al, 2011;Rishi et al, 2011;Ren et al, 2012;Russo et al, 2012).…”

Section: Discussionsupporting

confidence: 76%

Characterization of Lactobacillus strains isolated from Algerian children faeces for their probiotic properties

Bahri¹,

Lejeune²,

Dubois-Dauphin³

et al. 2014

Afr. J. Microbiol. Res.

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Lactic acid bacteria termed probiotics have preventive as well as curative effects on several types of diarrhoea of different aetiologies. The main objective of this study was to screen lactobacilli strains having probiotic traits, isolated from Algerian healthy children faeces on the purpose of using them further in children diarrheal illnesses. One hundred and twenty (120) lactic acid bacteria isolates were selected from faecal samples of healthy Algerian children aged between five and ten years. Gram positive rods and catalase negative bacteria (52 isolates) were screened, in vitro, for their probiotic potential properties including ability to survive in simulated gastro-intestinal conditions, adherence to Caco-2 cells and their antimicrobial activity. The results show that only five strains resisted in simulated gastric juice at pH 1.5 and pepsin. Four of them were resistant to simulated intestinal conditions at pH 8 and pancreatin and have a good adherence. In the end, three of them were retained as they display interesting probiotic profiles characterized by a strong antimicrobial effect against some intestinal pathogenic bacteria. They were identified by 16S rDNA sequencing as Lactobacillus plantarum F12, Lactobacillus brevis G6 and Lactobacillus paracasei B13.

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Section: Discussionsupporting

confidence: 76%

Characterization of Lactobacillus strains isolated from Algerian children faeces for their probiotic properties

Bahri¹,

Lejeune²,

Dubois-Dauphin³

et al. 2014

Afr. J. Microbiol. Res.

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“…Biogenic amine production by lactic acid bacteria was reported in alcoholic beverages, and lactic acid bacteria are one of the main bacteria in a rice wine fermentation mash (20,21,23,(43)(44)(45)(46). The varying bacterial count during the fermentation is shown in Fig.…”

Section: Changes In Bas In Chinese Rice Wine During Fermentationmentioning

confidence: 92%

Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process

et al. 2013

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This study examined the biogenic amine content of the brewing raw material (wheat Qu, seed starter, mash or liquid) during fermentation and during the maturation and storage process. Pre-column derivatization and high-performance liquid chromatography were employed to analyse the dynamic changes in biogenic amines during the Chinese rice wine brewing process. Some aliphatic amines (putrescine, cadaverine, spermine) were already found to be present in the glutinous rice and wheat Qu, but the content was below 2.88 mg/kg. None of the amines were detected in the brewing water. The biogenic amine content in the seed starter exhibited a large variation range (16.43-87.72 mg/L), which could influence the total content of biogenic amines prior to fermentation. A much more obvious increase in biogenic amines stemmed from the fermentation process, with the presence of a biogenic amine-producing bacteria and precursor amino amines. In the first 2 days, the biogenic amine content increased sharply, followed by a slow increase over the next 4 days, and the content reached a maximum value on day 6; subsequently there was a decrease or fluctuation in the concentration. After clarification and cooking, the biogenic amine content increased significantly; however, a slight decrease was observed during storage, especially for putrescine and histamine. Putrescine and tyramine were the most prevalent amines in all of the samples. Overall, the content of biogenic amines was found to be within the safe level for human health, ranging from 54.52 to 146. 35 mg/L.

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“…In particular, when lower or no-dilution are performed, the effect of the stressor could determine an important underestimation of viable cells. Other authors add centrifugations and washing steps to reduce the carry-over (Lin et al, 2006;Sahadeva et al, 2011;Russo et al, 2012), but the number of steps required (at least three) and the related maneuvers increase the risk of contamination and do not guarantee the complete absence of carry-over. Moreover, the European Committee for Standardization (European Committee for Standardization [ECS], 2005) advises against this procedure.…”

Section: Original Data -Results and Discussionmentioning

confidence: 99%

How to Assess in vitro Probiotic Viability and the Correct Use of Neutralizing Agents

et al. 2020

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Probiotic viability is generally determined by quantifying its resistance to simulated gastric juice or to simulated intestinal fluid in in vitro tests, which measure microbial survival after given periods of contact. The use of a neutralizing agent is needed to avoid a carry-over of gastric or intestinal juice into the culture media of the subsequent analysis and to avoid any antimicrobial effect extended over the defined period of contact of the test. Neutralization of gastric juice and intestinal juice are of the utmost importance to present data accurately. Failing to do so determines a carry-over of bactericidal activity to the plates used for the enumeration, which further reduces the number of surviving cells. Examples of such incorrect adaptation of the test are available in literature. The purpose of this perspective stems from the discovery that many studies do not adhere to internationally recognized standards, e.g., EN 1040:2005 (European Committee for Standardization [ECS], 2005), to evaluate the basic, bactericidal activity of compounds, especially for the neutralization step.

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Biogenic amine production by the wine Lactobacillus brevis IOEB 9809 in systems that partially mimic the gastrointestinal tract stress

Cited by 28 publications

References 42 publications

Characterization of Lactobacillus strains isolated from Algerian children faeces for their probiotic properties

Characterization of Lactobacillus strains isolated from Algerian children faeces for their probiotic properties

Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process

How to Assess in vitro Probiotic Viability and the Correct Use of Neutralizing Agents

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