In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India

Rai, Ranjita; Tamang, Jyoti Prakash

doi:10.1007/s11274-021-03215-y

Cited by 23 publications

(15 citation statements)

References 71 publications

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“…Fermentation is an ancient food processing technique that has been used worldwide for thousands of years ( Tamang et al, 2020 ). Fermented milk is a typical fermented food, it is produced by fermenting milk with lactic acid bacteria (LAB), LAB strains are usually isolated from nature and can survive in the gastrointestinal tract ( Rai and Tamang, 2022 ). Fermented milk is very popular among consumers because of its unique taste, good flavor, and rich nutritional content ( Benozzi et al, 2015 ; Morell et al, 2015 ; Aryana and Olson, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

PMA-qPCR method for the selective quantitation of viable lactic acid bacteria in fermented milk

Shi

Fan

et al. 2022

Front. Microbiol.

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The number of viable lactic acid bacteria (LAB) is a key indicator of the quality of fermented milk. Currently, the combination of propidium monoazide (PMA) and qPCR has been applied in the quantification of viable bacteria in various matrices. In this research, the PMA-qPCR method was used to detect the number of viable bacteria of each LAB species in fermented milk. By analyzing pheS gene and 16S rRNA gene sequence similarities in five species of LAB, namely Lactobacillus delbrueckii subsp. bulgaricus, Lactiplantibacillus plantarum, Streptococcus thermophilus, Lactobacillus helveticus, and Lactococcus lactis subsp. lactis, the pheS gene resolved species identities better and was thus selected to design specific primers and probes. The pheS gene was cloned into the pUC19 vector and used to construct a standard curve for absolute quantification. Standard curves for quantification were constructed for each LAB species for serial dilutions between 1011 and 106 CFU/mL, with R2 > 0.99. The number of viable bacteria in the fermented milk detected by PMA-qPCR was significantly lower than that of qPCR (P < 0.05), indicating that PMA inhibited the amplification of DNA from dead cells. This was corroborated by the results from bacterial staining and plate count experiments. The proposed PMA-qPCR method provided rapid qualitative and quantitative determination of the number of viable bacteria for each LAB species in fermented milk within 3 h.

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Section: Introductionmentioning

confidence: 99%

PMA-qPCR method for the selective quantitation of viable lactic acid bacteria in fermented milk

Shi

Fan

et al. 2022

Front. Microbiol.

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“…rhamnosus (Chen et al 2020). Most adhesive probiotic lactobacilli strains showed strong basic and electron-donating properties, demonstrating preferential monopolarity towards chloroform (Rai et al 2022).…”

Section: 3mentioning

confidence: 99%

Isolation of Lactobacillus HBUAS56719 from Black Raspberry Leaves and its in-vitro antidiabetic activity

Abdalla

Kasser

Mohammed

2023

Research Journal of Applied Biotechnology

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Probiotics are living bacteria that, when given in sufficient quantities, help the host's health. They are currently recognized as appropriate substitutes for antibiotics in medical practice of animal diseases and the improvement in animal productivity. It has several different pharmacological properties, including as anti-diabetic, anti-inflammatory, and antioxidant actions. The aim of this article was to characterize of L. plantarum HBUAS56719 isolated from fermented black raspberry and estimate its antidiabetic activity. In the current investigation, L. plantarum HBUAS56719 was isolated from black raspberry leaves aqueous extract (BRLAE) and characterized using bile salt tolerance assay, cell-surface adhesion to solvents affinity, hemolytic test, 16S rDNA sequencing, and PCR-amplified product electrophoresis on agarose gel. On the other hand, survival rates, adhesion assay, of L. plantarum HBUAS56719 in bile salt, hemolytic test L. plantarum HBUAS56719 were estimated. However, α-glucosidase, pancreatic lipase, lipoprotein lipase inhibitory activity of L. plantarum HBUAS56719 were evaluated to access its anti-obesity activity. The results of our study showed that the agarose gel electrophoresis of L. plantarum HBUAS56719 using PCR results, a fragment (1500 bp) of 16S rRNA. Also, survival rates of Lactiplantibacillus sp. in bile salt (0.1 -0.8%) showed that 0.8% oxgall produces the highest ratio of bile acid tolerance 95%. Also, adhesion assay of L. plantarum sp. to solvents (n-hexadecane chloroform and ethyl acetate) revealed that low acidic characteristics (less than 40% affinity to n-hexadecane and ethyl acetate) and highest basic characteristics (more than 60 % affinity to chloroform). In addition, L. plantarum HBUAS56719 was γ-hemolytic and did not exhibit any hemolysis on the agar blood plates. Our results showed that α-glucosidase, pancreatic lipase and lipoprotein lipase inhibitory activities of L plantarum HBUAS56719 was in the order of 91, 29 and 48%, respectively. The findings imply that L. plantarum HBUAS56719 could be explored to produce α-glucosidase, pancreatic lipase and lipoprotein lipase inhibitory peptides from fermented black raspberry. Fermented black raspberry produced by L. plantarum HBUAS56719 could be a novel source of antidiabetic peptides.

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“…A huge diversity of lactic acid bacteria with probiotic and other biological properties have been reported from various naturally fermented milk products of the Himalayas. [30][31][32][33][34][35][36]. In vitro and genetic screening of lactic acid bacteria isolated from the Himalayan fermented milk products proved to have probiotic properties such as antimicrobial activities that ensure the safety of the product, reduce serum cholesterol level, making lactose-free fermented milk products for lactose-intolerant consumers, adherence abilities of bacteria to epithelial cells thus contributing the bacterial pathogenesis in the human gut [33,37].…”

Section: Validation Of Traditional Practices For Milk Fermentationmentioning

confidence: 99%

“…[30][31][32][33][34][35][36]. In vitro and genetic screening of lactic acid bacteria isolated from the Himalayan fermented milk products proved to have probiotic properties such as antimicrobial activities that ensure the safety of the product, reduce serum cholesterol level, making lactose-free fermented milk products for lactose-intolerant consumers, adherence abilities of bacteria to epithelial cells thus contributing the bacterial pathogenesis in the human gut [33,37]. Though the antiquity and origin of the Himalayan fermented milk products are unknown, the scientific analysis of the traditional fermented milk products has validated the innovative knowledge of the Himalayan people on production of probiotic and functional dietary milk products for nutritional security and health benefits.…”

Section: Validation Of Traditional Practices For Milk Fermentationmentioning

confidence: 99%

“…[28,[70][71][72][73]. Himalayan fermented milk products such as dahi and chhurpi have several probiotic properties [32,33], biopeptides [74], etc. The consumers of the twenty-first century prefer foods which cure ailments, combat diseases, reduce gut dysbiosis, boost immunity and impart health-promoting benefits.…”

Section: Important the Himalayan Fermented Foods To The Diets Of The ...mentioning

confidence: 99%

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Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages

Tamang

2022

J. Ethn. Food

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One of the important dietary cultures of the Himalayan people is consumption of fermented foods and drinking of alcoholic fermented beverages, which are traditionally produced by the multiracial and multiethnic communities of the Himalayan people using their ‘ethno-microbiological’ knowledge of food fermentation. Besides delicacy, ethnical and cultural values, the Himalayan fermented foods are also the hubs of biological resources of beneficial and functional microorganisms which have been contributing health-promoting benefits to thousands of Himalayan people with a dearth of modern food products. There is no or rare publications on sporadic history, antiquity and origin of the Himalayan fermented foods. We designed questionnaire and sought information from different communities in different places of the Himalayas on oral history, legendries on origin and antiquity of fermented foods and alcoholic fermented beverages. Hence, the present article discusses the food culture, oral history, legendries and antiquity of some Himalayan fermented foods and alcoholic fermented beverages in the Himalayan regions, and also to validate the scientific evidence-based ethno-microbiological practices performed by the Himalayan people for food fermentation.

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In vitro and genetic screening of probiotic properties of lactic acid bacteria isolated from naturally fermented cow-milk and yak-milk products of Sikkim, India

Cited by 23 publications

References 71 publications

PMA-qPCR method for the selective quantitation of viable lactic acid bacteria in fermented milk

PMA-qPCR method for the selective quantitation of viable lactic acid bacteria in fermented milk

Isolation of Lactobacillus HBUAS56719 from Black Raspberry Leaves and its in-vitro antidiabetic activity

Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages

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