Characterization of Probiotic Properties of Lacticaseibacillus paracasei L2 Isolated from a Traditional Fermented Food “Lben”

Abstract

Lben is a dairy fermented food that is largely consumed in Tunisia for its numerous health benefits that are related to the existence of probiotics. Lactic Acid Bacteria (LAB) are well known for their beneficial probiotic properties for humans, especially when administered in adequate amounts. The aim of this study was to isolate and investigate the probiotics properties of Lacticaseibacillus paracasei L2 from Lben. The isolated strain was identified by 16S r-RNA gene sequences and MALDI- TOF MS. To evaluate the probiotic potential of the isolated bacterium, in vitro tests were performed, including adhesion ability to HCT-116 cells, survival in acid and bile salt conditions, lysozyme resistance, biofilm formation, hemolytic activity, antioxidant activity, and antimicrobial activity. Our results revealed that the selected Lacticaseibacillus paracasei L2 strain expressed a high adherence to HCT-116 cells (45.03%), survived under acidic conditions (pH3), and showed a resistance to bile salts. The strain was considered as safe (α-hemolysis). L. paracasei L2 showed a high biofilm-formation ability (OD 570 > 1.7) after 24 h of incubation. It also demonstrated an important antioxidant activity in the range of 85.31% for the intact cells. However, an antimicrobial activity against pathogens, namely Staphylococcus aureus, was detected with an IZ that was above 19 mm. In conjunction with the results obtained and the technological properties of Lacticaseibacillus paracasei L2 (proteolytic property, autolytic activity, acidifying activity, and EPS production), this strain may be used as a probiotic for manufacturing fermented foods.

Characterization and in vitro assessment of probiotic potential of Lactiplantibacillus plantarum BXM2 from fermented honey passion fruit beverage

“…Screening of microorganisms from traditional fermented foods has been a powerful tool to obtain new strains for industrial use, providing better fermentation properties and/or desirable health benefits (M'hamed et al., 2022; Trivedi et al., 2022). From a naturally fermented fruit beverage, this work isolated and identified a Lactiplantibacillus plantarum strain BXM2, which could be beneficial and genetically stable for industrial food fermentation.…”

Lacticaseibacillus paracasei AD22 Stress Response in Brined White Cheese Matrix: In Vitro Probiotic Profiles and Molecular Characterization

“…L. paracasei AD22 showed good probiotic properties, showing remarkable growth in the acidic pH 2 milieu. Kumar et al and M'hamed et al reported that no growth occurred due to the incubation of isolated lactobacilli at pH 2 [37,38]. Adaptation to bile salts is affected by changes in carbohydrate fermentation and glycosidase activity [39], exopolysaccharide production [40], the composition of membrane proteins and fatty acids [41], and human intestinal mucosa and the inhibition of the attachment of pathogens [42].…”

Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods

“…The probiotic properties of all 16 isolates were evaluated, including their ability to tolerate varying levels of temperature change, pH change, NaCl concentration, Bile salt tolerance, and antimicrobial properties (Dabiré et al, 2022;M'Hamed et al, 2022). Figure 1A displays the temperature study results, where the ability of each isolate to grow in MRS broth at 10, 21, 37, and 42 • C was tested.…”

“…Probiotics can cure various health conditions, such as inflammatory bowel disease, irritable bowel syndrome, constipation, antibiotic-associated diarrhea, acute diarrhea, allergy-related diseases, hypertension, and diabetes. However, for probiotic strains to function appropriately, they must exhibit certain beneficial qualities such as tolerance to gastrointestinal illnesses, adhesion to epithelial cells, ability to absorb cholesterol, hydrolysis of bile salts, safety against virulence genes, non-hemolytic activity, antibiotic sensitivity, antibacterial properties, and viability during fermentation and storage processes (A'inurrofiqin et al, 2022;M'Hamed et al, 2022). Moreover, it is preferable for probiotic strains to have industrial important characteristics like tolerance to heat treatment, mainly spray drying, and exopolysaccharide (EPS) production, which can benefit consumers as non-digestible fiber or food flavor.…”