Characterization of potentially probiotic lactic acid bacteria isolated from olives: Evaluation of short chain fatty acids production and analysis of the extracellular proteome

Abstract

Highlights• Seventeen olive-isolated probiotics were screened for the production of SCFA.• Propionic and butyric acids (mg/L) are less abundant than acetic and lactic acids (g/L).The extracellular proteomes of the two most interesting strains were investigated.The adhesive ability of L. plantarum S11T3E mainly depends on adhesive proteins.In L. pentosus S3T60C adhesion is probably mediated by non proteinaceous molecules. AbstractProbiotic strains can exert positive effects on human health by various mechanisms, among which the production of short chain fatty acids (SCFA). All the SCFA, mainly acetic, propionic and butyric acid, display beneficial effects on human health; butyric acid is the most interesting for its role in the prevention and treatment of colonic diseases.In this study the ability of 17 potentially probiotic food-isolated lactic acid bacteria to produce SCFA, directly or indirectly through the production of lactic acid, was investigated. Propionic and butyric acids were quantified by gas chromatography; acetic and lactic acids were quantified by specific enzymatic kits. All the tested strains displayed the ability to produce significant amounts of acetic and lactic acids (in the range of g/L) and just small amounts of propionic and butyric acids (in the range of mg/L).The extracellular proteomes of two of these strains, Lactobacillus plantarum S11T3E and Lactobacillus pentosus S3T60C, were evaluated by coupling 2-DE and MALDI TOF-TOF mass spectrometry. This is an interesting approach to investigate a probiotic strain, since secreted proteins represent the first contact point between bacteria and the host after ingestion. Six and seven proteins, in different isoforms, were identified from L. pentosus S3T60C and L. plantarum S11T3E, respectively. All of them have a predicted extracellular location, indicating the effectiveness of the used protocol. L. plantarum S11T3E secretes several proteins with adhesive function, suggesting that in this strain the ability to adhere to gut mucosa depends on this kind of molecules. In L. pentosus S3T60C just one adhesive protein is secreted suggesting that other families of molecules play a role in its adhesive ability.

Probiotic potential of lyophilized Lactobacillus plantarum GP

“…Most fermented foods, especially fermented milk, improve lactose digestion. The probiotic organisms utilize lactose and convert it into short-chain fatty acid which is beneficial for the host by preventing colonic disease (Pessione et al 2015). L. plantarum GP produced a significant amount of β-galactosidase in the medium with lactose even after lyophilization.…”

Probiotics mixture increases butyrate, and subsequently rescues the nigral dopaminergic neurons from MPTP and rotenone-induced neurotoxicity

“…Wang et al have highlighted the influence of probiotics at the levels of neurotrophic factors, γ-aminobutyric acid, dopamine, and serotonin, along with their probable effects on the immune system and action on the hypothalamic-pituitaryadrenal axis [18]. Some strains of probiotics are thought to exert beneficial effects on the host by producing short chain fatty acids such as butyric acid, propionic acid, and acetic acid [19].…”

Evaluation of Toma Piemontese PDO cheese as a carrier of putative probiotics from table olive fermentations

“…As observed for the acetic acid, Lps S3T60C was also likely responsible for the high content of butyrate detected at the end of ripening in the cheeses made with this strain. Recently, Lps S3T60C has shown to metabolize higher amounts of butyric and acetic acids in comparison with Lp S11T3E and Lp S2T10D (Pessione, Lo Bianco, Mangiapane, Cirrincione, & Pessione, 2015). Therefore, considering the pivotal role of these two SCFAs in many probiotic mechanisms of action, further studies on the Lps S3T60C metabolic pathway are necessary (Lan, Lagadic-Gossmann, Lemaire, Brenner, & Jan, 2007;Zhong, Zhang, & Covasa, 2014).…”