In Vitro Antidiabetic, Antioxidant Activity, and Probiotic Activities of Lactiplantibacillus plantarum and Lacticaseibacillus paracasei Strains

Won, GaYeong; Choi, Soo‐Im; Park, NaYeong; Kim, Jieun; Kang, Chang-Ho; Kim, Gun-Hee

doi:10.1007/s00284-021-02588-5

Cited by 31 publications

(12 citation statements)

References 60 publications

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“…Several studies, such as that of Amaretti et al [ 9 ], ascertained such properties for some lactobacilli, including L. plantarum . More recently, Won et al demonstrated the antioxidant activity of L. plantarum and L. paracasei [ 48 ]. Bee honey intrigued the scientific community’s interest as a natural dietary antioxidant [ 49 ].…”

Section: Resultsmentioning

confidence: 99%

In Vitro Prebiotic Effects and Antibacterial Activity of Five Leguminous Honeys

Fratianni,

De Giulio,

d’Acierno

et al. 2023

Foods

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Honey is a natural remedy for various health conditions. It exhibits a prebiotic effect on the gut microbiome, including lactobacilli, essential for maintaining gut health and regulating the im-mune system. In addition, monofloral honey can show peculiar therapeutic properties. We in-vestigated some legumes honey’s prebiotic properties and potential antimicrobial action against different pathogens. We assessed the prebiotic potentiality of honey by evaluating the antioxidant activity, the growth, and the in vitro adhesion of Lacticaseibacillus casei, Lactobacillus gasseri, Lacticaseibacillus paracasei subsp. paracasei, Lactiplantibacillus plantarum, and Lacticaseibacillus rhamnosus intact cells. We also tested the honey’s capacity to inhibit or limit the biofilm produced by five pathogenic strains. Finally, we assessed the anti-biofilm activity of the growth medium of probiotics cultured with honey as an energy source. Most probiotics increased their growth or the in vitro adhesion ability to 84.13% and 48.67%, respectively. Overall, alfalfa honey best influenced the probiotic strains’ growth and in vitro adhesion properties. Their radical-scavenging activity arrived at 83.7%. All types of honey increased the antioxidant activity of the probiotic cells, except for the less sensitive L. plantarum. Except for a few cases, we observed a bio-film-inhibitory action of all legumes’ honey, with percentages up to 81.71%. Carob honey was the most effective in inhibiting the biofilm of Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus; it retained almost entirely the ability to act against the bio-film of E. coli, L. monocytogenes, and S. aureus also when added to the bacterial growth medium instead of glucose. On the other hand, alfalfa and astragalus honey exhibited greater efficacy in acting against the biofilm of Acinetobacter baumannii. Indigo honey, whose biofilm-inhibitory action was fragile per se, was very effective when we added it to the culture broth of L. casei, whose supernatant exhibited an anti-biofilm activity against all the pathogenic strains tested. Conclusions: the five kinds of honey in different ways can improve some prebiotic properties and have an inhibitory biofilm effect when consumed.

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Section: Resultsmentioning

confidence: 99%

In Vitro Prebiotic Effects and Antibacterial Activity of Five Leguminous Honeys

Fratianni,

De Giulio,

d’Acierno

et al. 2023

Foods

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“…The study of the DPPH radical‐scavenging activity performed on MRS broth by a different L. plantarum strain evidenced relative antioxidant activities of 76% (Won et al . 2021). Other authors report that the direct antioxidant activity of of LAB ranged values from 20 to 30% (Jeong et al .…”

Section: Resultsmentioning

confidence: 99%

Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices

Dopazo

Luz

Calpe

et al. 2022

Int J of Dairy Tech

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Fungal deterioration by Penicillium species in refrigerated storage conditions is one of the main risk factors for health issues and food waste in the dairy industry. The purpose of this study was to evaluate the antifungal properties of a plastic film carrying whey fermented by lactic acid bacteria (LAB). The results evidenced that a film containing whey fermented using lactic acid bacteria inhibited the growth of Penicillium commune, Penicillium verrucosum and Penicillium solitum for 23, 20 and 17 days, respectively.

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“…These results are in agreement with those of Düz et al [ 34 ] who reported that the highest antioxidant activity exhibited by L. plantarum IH14L was 90.34%, while the lowest percentage (58.38) was recorded with the GH8L strain. In the work of Won et al [ 35 ], the highest DPPH radical scavenging activity was recorded for Lactiplantibacillus plantarum (60%) and Lacticaseibacillus paracasei (75.80%). The antioxidant activity can be explained by the production of cell surface compounds such as strain-produced extracellular polysaccharides and lipoteichoic acid and the existence of enzymes, such as NADH-oxidase, SOD, NADH peroxide and non-heme manganese catalases in LAB bacteria [ 34 , 36 ].…”

Section: Discussionmentioning

confidence: 99%

Probiotic Properties of Lactic Acid Bacteria Newly Isolated from Algerian Raw Cow’s Milk

Kouadri Boudjelthia,

Belabbas,

Bekenniche

et al. 2023

Microorganisms

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This study aims to screen new LAB from Algerian cow’s milk to assess their probiotic properties. Molecular identification and MALDI-TOF mass spectrometry methods were used to identify the LAB isolates. The probiotic potential of isolates was determined with in vitro tests of survival to gastrointestinal conditions (pH 2, 0.3% pepsin, 0.5% bile salts, 0.1% trypsin, and 0.1% pancreatic amylase) and antimicrobial and antioxidant activities. Eight isolates were identified as Lactiplantibacillus plantarum (100%) and one isolate as Lacticaseibacillus rhamnosus (95.75%). The MALDI-TOF MS analysis of the isolates confirms that the strains belong to the group of lactobacilli bacteria, particularly Lactiplantibacillus plantarum. The high survival rate reflects a good strain tolerance to the in vitro host simulated gastrointestinal conditions. All bacteria exhibit an antibacterial activity strain with inhibition zone diameters ranging from 4.9 mm against Aspergillus niger ATCC 106404 to 17.47 mm against Candida albicans ATCC 10231. The antioxidant activity with the highest DPPH scavenging activity (92.15%) was obtained with the LbN09 strain. In light of these results, some of the strains isolated from raw milk of the local Algerian breed cows show promising probiotic properties, giving them a possible use in preserving food from microbial spoilage and oxidation during storage.

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In Vitro Antidiabetic, Antioxidant Activity, and Probiotic Activities of Lactiplantibacillus plantarum and Lacticaseibacillus paracasei Strains

Cited by 31 publications

References 60 publications

In Vitro Prebiotic Effects and Antibacterial Activity of Five Leguminous Honeys

In Vitro Prebiotic Effects and Antibacterial Activity of Five Leguminous Honeys

Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices

Probiotic Properties of Lactic Acid Bacteria Newly Isolated from Algerian Raw Cow’s Milk

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