Gastrointestinal transit tolerance, cell surface hydrophobicity, and functional attributes of <i>Lactobacillus Acidophilus</i> strains isolated from Indigenous Dahi

Farid, Wajiha; Masud, Tariq; Sohail, Aamir; Ahmad, Nazir; Naqvi, Syed Muhammad Saqlan; Khan, Sipper; Ali, Amjad; Khalifa, S. A.; Hussain, Abid; Ali, Sartaj; Saghir, Maryum; Siddeeg, Azhari; Manzoor, Muhammad Faisal

doi:10.1002/fsn3.2468

Cited by 35 publications

(7 citation statements)

References 59 publications

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“…Further cell surface properties of bacterial strains were determined through hydrophobicity. The hydrophobicity of bacterial strains indicated that they could interact with the intestinal mucosa and epithelial cells, thereby ensuring colonization [ 51 ]. Hence, the bacterial strains were incubated with an organic solvent (xylene), and their ability to adhere to the cell surface was tested ( Table 3 ).…”

Section: Resultsmentioning

confidence: 99%

Antioxidant and Antibacterial Effects of Potential Probiotics Isolated from Korean Fermented Foods

Sathiyaseelan

Saravanakumar

Han

et al. 2022

IJMS

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A total of sixteen bacterial strains were isolated and identified from the fourteen types of Korean fermented foods that were evaluated for their in vitro probiotic potentials. The results showed the highest survivability for Bacillus sp. compared to Lactobacillus sp. in simulated gastric pH, and it was found to be maximum for B. inaquosorum KNUAS016 (8.25 ± 0.08 log10 CFU/mL) and minimum for L. sakei KNUAS019 (0.8 ± 0.02 log10 CFU/mL) at 3 h of incubation. Furthermore, B. inaquosorum KNUAS016 and L. brevis KNUAS017 also had the highest survival rates of 6.86 ± 0.02 and 5.37 ± 0.01 log10 CFU/mL, respectively, in a simulated intestinal fluid condition at 4 h of incubation. The percentage of autoaggregation at 6 h for L. sakei KNUAS019 (66.55 ± 0.33%), B. tequilensis KNUAS015 (64.56 ± 0.14%), and B. inaquosorum KNUAS016 (61.63 ± 0.19%) was >60%, whereas it was lower for L. brevis KNUAS017 (29.98 ± 0.09%). Additionally, B. subtilis KNUAS003 showed higher coaggregation at 63.84 ± 0.19% while B. proteolyticus KNUAS001 found at 30.02 ± 0.33%. Among them, Lactobacillus sp. showed the best non-hemolytic activity. The highest DPPH and ABTS radical scavenging activity was observed in L. sakei KNUAS019 (58.25% and 71.88%). The cell-free supernatant of Lactobacillus sp. considerably inhibited pathogenic growth, while the cell-free supernatant of Bacillus sp. was moderately inhibited when incubated for 24 h. However, the overall results found that B. subtilis KNUAS003, B. proteolyticus KNUAS012, L. brevis KNUAS017, L. graminis KNUAS018, and L. sakei KNUAS019 were recognized as potential probiotics through different functional and toxicity assessments.

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Section: Resultsmentioning

confidence: 99%

Antioxidant and Antibacterial Effects of Potential Probiotics Isolated from Korean Fermented Foods

Sathiyaseelan

Saravanakumar

Han

et al. 2022

IJMS

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“…A commonly used domestic dairy product in Asian countries including Pakistan is “Dahi”; an indigenous yogurt containing a mixture of LAB strains with Lactobacillus bulgaricus and Streptococcus thermophilus as major microbiota. Previous studies have confirmed the presence of LAB, including Lactobacillus bulgaricus (Ali et al., 2019 ), Lactobacillus acidophilus (Farid et al., 2021), and S. thermophilus (Mahmood et al., 2013) in Dahi samples collected from the markets of Rawalpindi and Islamabad, Pakistan.…”

Section: Introductionmentioning

confidence: 76%

In vitro screening of EPS‐producing Streptococcus thermophilus strains for their probiotic potential from Dahi

Taj

Masud

Sohail

et al. 2022

Food Science & Nutrition

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Dahi is a very common and traditional fermented dairy product in Pakistan and its neighboring countries, it represents a rich source for the isolation of many new strains of lactic acid bacteria (LAB). The major objective of this study was to evaluate the probiotic potential of novel exopolysaccharide (EPS)‐producing strains of S. thermophilus isolated from Dahi, sold in the local markets of Rawalpindi and Islamabad, Pakistan. In this study, 32 isolates of S. thermophilus were initially isolated from Dahi and out of these, 10 identified strains were further screened for their EPS‐producing ability. Maximum EPS production was estimated for RIY strain (133.0 ± 0.06), followed by RIH4 strain (103.83 ± 0.76) and RIRT2 strain (95.77 ± 0.22), respectively. Thereafter, in vitro studies revealed that these newly identified EPS‐producing strains of S. thermophilus fulfilled the basic requirements for probiotic functions; including resistance to harsh conditions of GIT, good cell surface hydrophobicity, auto‐aggregation, and co‐aggregation, especially against L. monocytogenes. Finally, the safety assessment displayed that these strains were also sensitive to clinical antibiotics, including vancomycin. Thus, these selected EPS strains of S. thermophilus act as potential candidates for biostabilizers in the preparation of consumer‐friendly fermented probiotic milk products.

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“…acidophilus CICC 6074. Furthermore, the surface hydrophobicity of bacteria is strongly linked to their own adhesion properties, indicating that metal ions pre-stress may also enhance the intestinal adhesive colonization of L. acidophilus CICC 6074.…”

Section: Resultsmentioning

confidence: 99%

“…30 The change in surface hydrophobicity of bacteria is generally attributed to a change in the ratio of proteins or polysaccharides on its surface, 31 indicating that Mn 2+ pre-stress may have altered the surface composition of L. acidophilus CICC 6074. Furthermore, the surface hydrophobicity of bacteria is strongly linked to their own adhesion properties, 32 indicating that metal ions pre-stress may also enhance the intestinal adhesive colonization of L. acidophilus CICC 6074.…”

Section: Effect Of Metal Ion Pre-stress On the Cell Membrane Integrit...mentioning

confidence: 99%

Protection Mechanism of Metal Ion Pre-Stress on Lactobacillus acidophilus CICC 6074 under Acid Tolerance

Zhang,

Guo,

Fan

et al. 2023

J. Agric. Food Chem.

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Gastrointestinal transit tolerance, cell surface hydrophobicity, and functional attributes of Lactobacillus Acidophilus strains isolated from Indigenous Dahi

Abstract: This is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 35 publications

References 59 publications

Antioxidant and Antibacterial Effects of Potential Probiotics Isolated from Korean Fermented Foods

Antioxidant and Antibacterial Effects of Potential Probiotics Isolated from Korean Fermented Foods

In vitro screening of EPS‐producing Streptococcus thermophilus strains for their probiotic potential from Dahi

Protection Mechanism of Metal Ion Pre-Stress on Lactobacillus acidophilus CICC 6074 under Acid Tolerance

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