Evaluation of Probiotic and Antidiabetic Attributes of Lactobacillus Strains Isolated From Fermented Beetroot

Abstract

Fermented foods are sources of functionally salient microbes. These microbes when ingested can regulate biomolecule metabolism which has a plethora of health benefits. Lactic acid bacteria species (LABs) isolated from fermented beetroot were biochemically characterized and validated using 16s rRNA sequence. Also, an in vitro assay was conducted to confirm the probiotic activity of the isolates. The cell-free supernatant (CS), cell-free extract (CE), and intact cell (IC) were evaluated for α-glucosidase and α-amylase inhibition. The six isolates RAMULAB01–06 were categorized to be Lactobacillus spp. by observing phenotypic and biochemical characters. Molecular validation using 16S rDNA sequencing, followed by homology search in NCBI database, suggested that the isolates are >95% similar to L. paracasei and L. casei. Also, isolates exhibited probiotic potential with a high survival rate (>96%) in the gastrointestinal condition, and adherence capability (>53%), colonization (>86%), antibacterial, and antibiotic activity. The safety assessments expressed that the isolates are safe. The α-glucosidase and α-amylase inhibition by CS, CE, and IC ranged from 3.97 ± 1.42% to 53.91 ± 3.11% and 5.1 ± 0.08% to 57.15 ± 0.56%, respectively. Hence, these species have exceptional antidiabetic potential which could be explicated to its use as a functional food and health-related food products.

Isolation and characterization of lactic acid bacteria with potential probiotic activity and further investigation of their activity by α-amylase and α-glucosidase inhibitions of fermented batters

“…For both of the simulated gastrointestinal tolerance conditions, all seven isolates exhibited a > 92% survival rate. A similar survival rate (%) was reported in accordance with the study examined by Kumari et al (2022a , b) . At pH 2, P. pentosaceus SP2 and L. paracasei SP5 both strains’ viability (%) was observed to be decreased ( Mantzourani et al, 2019 ).…”

“…When compared to the other commercially accessible medications, using this as therapy has lesser-known negative effects. These live microorganisms that are introduced into the body for their beneficial properties are commonly referred to as probiotics ( Kumari et al, 2022a ). A change in the GI ecology can be facilitated by the administration of these live microorganisms.…”

Probiotic and functional potential of lactic acid bacteria isolated from pulque and evaluation of their safety for food applications

“…In this regard, bacterial microencapsulation can be used as a means to protect probiotic microorganisms from harsh environmental factors, such as gastric juice conditions (Vivek et al, 2023). The tested LAB strains showed high resistance rates to intestinal juice, which were comparable with those reported in other studies carried out with LAB from other sources (Kumari et al, 2022;Zhang et al, 2022). The LAB strains Lact.…”

Probiotic Potential Lacticaseibacillus casei and Limosilactobacillus fermentum Strains Isolated from Dosa Batter Inhibit α-Glucosidase and α-Amylase Enzymes

“…The fermented beetroot isolated Lactobacillus spp. obtained from fermented beetroot isolates processed for CS and CE expressed a good inhibition against α-glucosidase and α-amylase, suggesting its role in the reduction of hyperglycemia [65]. In this study, the CS and CE have a comparatively higher inhibitory effect than the IC, thus suggesting the presence of inhibitory factors in cell-free supernatant and extract but the least inhibitory factors in intact cell (cell wall not disrupted) of the isolate.…”