Characterization and Selection of Lactobacillus plantarum and Lactobacillus paracasei for prevention of oral bacterial infections from Chinese pickle

Abstract

The oral infections were mainly caused by Streptococci and Staphylococcus aureus. Antibiotic therapies can eliminate these harmful bacteria. However, it can break beneficial microbes and lead to the persistence of resistant strains. The objective of our study was to select potential probiotic strains for the prevention of oral bacterial infections and evaluate their potential probiotic properties in oral cavity. AR113 (Lactobacillus plantarum) and AR340 (Lactobacillus paracasei) with significantly antimicrobial β-hemolytic streptococci and Staphylococcus aureus activity were isolated from Chinese pickle through agar well diffusion assay. Through the analyses of probiotic properties in antibiofilm, lysozyme and hydrogen peroxide tolerance, bacterial surface properties, adherence ability, tooth degradation and anti-inflammatory activity, the AR113 and AR340 showed anti-adhesion activity of 45.2–71.1% and 20.3–56.8% against β-hemolytic streptococci and 15.4–52.6% and 30.7–65.9% against Staphylococcus aureus, respectively, at different concentration. The two strains with high hydrophobicity, autoaggregation and survival rate adhered strongly to FaDu cells. AR113 and AR340 exhibited low calcium released from teeth (0.04 μg/mL and 0.03 μg/mL, respectively). ELISA analysis showed that AR113 and AR340 significantly inhibited the LPS-induced increase of NO and TNF-α expression. Strains-fermented skim milk inhibited the growth of β-hemolytic streptococci or Staphylococcus aureus. AR113 and AR340 were considered as probiotic candidates because of their higher antibacterial activity against some oral pathogenic bacteria, no potential of primitive cariogenicity. These candidates were expected as new probiotics with potential oral health benefits and no harmful effects.

Lactic Acid Bacteria Isolated from Fresh Vegetable Products: Potential Probiotic and Postbiotic Characteristics Including Immunomodulatory Effects

“…All isolates exhibited high tolerance to lysozyme; the average growth at the start time and after 90 min was ~8.31 Log 10 CFU/mL (Table 7). This outcome agrees with the results obtained for isolates from sausages, camel milk, fermented foods, and pickles [14,17,35]. Table 7 presents the results of the antibiotic resistance test against four different antibiotics, namely vancomycin, erythromycin, penicillin, and clindamycin.…”

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

“…Hydrophobicity and auto-aggregation could contribute to the colonization ability of probiotics in the intestinal wall while co-aggregation represents a defensive barrier for the colonization of pathogenic microorganisms (Choi et al, 2018;Nami et al, 2019b). Other functional properties used to characterize probiotics include antagonistic activities (Choi et al, 2018;Jia et al, 2021), α-glucosidase inhibition activity (Chen et al, 2014), and antioxidant activity (Cao et al, 2019;Ragul et al, 2020). In addition, the safety assessment is essential before a strain is used as a probiotic in the food industry (FAO/ WHO, 2002;Nami et al, 2019b).…”

“…Lactic acid bacteria (LAB), particularly Lactobacillus genera, is the most widely used probiotic due to their "generally recognized as safe" (GRAS) status and their potential health-promoting effects. Fermented foods are proved to be rich sources for new LAB strains with excellent probiotic characteristics (Yang et al, 2017;Cao et al, 2019;Yi et al, 2020;Zheng et al, 2020;Jia et al, 2021;Wu et al, 2021). 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).…”

“…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.…”

Exploring the potential of Lacticaseibacillus paracasei M11 on antidiabetic, anti‐inflammatory, and ACE inhibitory effects of fermented dromedary camel milk ( Camelus dromedaries ) and the release of antidiabetic and anti‐hypertensive peptides

“…These results are in concordance with Liu et al (2016), who assessed the anti‐inflammatory properties of Lactobacillus brevis K65 on RAW 264.7 cells. Similarly, Choi and Moon (2020), Jia et al (2021), Liu, Tsai, and Pan (2018), and Yang et al (2019), using RAW 264.7 cells, have distinguished that Lactobacillus paracasei had anti‐inflammatory properties. Hence, this outcome indicates that it could contribute to a profound anti‐inflammatory response's role in the development and progression of inflammatory conditions.…”