In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics

Han, Qin; Kong, Baohua; Chen, Qian; Sun, Fangda; Zhang, Huan

doi:10.1016/j.jff.2017.03.020

Cited by 138 publications

(83 citation statements)

References 36 publications

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“…Similar findings reported by earlier studies [32][33][34][35][36][37]. This study confirms previous findings that the acid sensitivity of the LAB does not rely on the source of the sample.…”

Section: Discussionsupporting

confidence: 92%

Anti-microbial activity of potential probiotic lactic acid bacteria against Methicillin-Resistant Staphylococcus Aureus (MRSA)

Nebyou

Sharma

Taneja

2020

Preprint

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Acid and bile tolerance activity of lactic acid bacteria isolated from bovine milk. AbstractLactic acid bacteria (LAB)are the essential ingredients in probiotic foods, intestinal microflora, and dairy products able to cope up and exist in diverse environmental ranges. Samples were collected using sterile test tubes and transported to a laboratory in the icebox for further biochemical characterization. Gram test and catalase activity were examined after microscopically distinct colonies were sub-cultured to pure colonies based on standard gram and catalase test protocols. Subsequently, these bacteria were characterized for their ability to grow at various salt concentrations (5%,10%, and15%) and temperature gradients (15°C, 30°C, 45°C). Acid-tolerance was analyzed by growing the colonies in MRS broth adjusted to acidic pH (pH 3) and pH 7.2 (control). Bile tolerance of LAB isolates was assayed by growing in 0.3% bile-supplemented MRS agar. Bile salt hydrolase (BSH) activity was studied by growing 10 μ l of the prepared overnight culture on BSH screening media containing MRS agar plate supplemented with bile salts. The LAB isolates were checked for antimicrobial activity by agar well diffusion assay. All isolates found gram-positive, catalase-negative and non-motile, convex elevation and entire margin. All LAB isolates were able to grow at 5-10% Nacl concentration, whereas moderately grow at 10% concentration but rarely grow at 15% Nacl concentration. BCM2, BBM3 and BGM1 record the highest acidic resistance viability percentage 94.9%, 92.7%, and 91.8% respectively. BCM3 has the lowest acidic resistance with a viable percentage of 87.4%.2 BBM1 records the highest bile tolerance activity whereas BCM2 has the lowest bile tolerance. All isolates were found BSH positive. The study reveals LAB isolates showed a putative probiotic potential. Article highlightsLAB are the main ingredients of probiotic products commercially available in the market nowadays. To effectively functioning the host gastrointestinal tract probiotics, need to have certain criteria like acid and bile tolerance this study reveals • Acid tolerance activity of LAB isolated from bovine milk • Bile tolerance activity of LAB isolated from bovine milk • Bile salt hydrolase (BSH) activity of LAB isolates • Antimicrobial activity of LAB against MRSA

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Section: Discussionsupporting

confidence: 92%

Anti-microbial activity of potential probiotic lactic acid bacteria against Methicillin-Resistant Staphylococcus Aureus (MRSA)

Nebyou

Sharma

Taneja

2020

Preprint

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“…pentosaceus R1 and L . plantarum R6, isolated from sausages, showed activities of 42.4% and 40.1%, respectively (Han, Kong, Chen, Sun, & Zhang, ; Son et al, ). Although the mechanism of antioxidant activity in LAB has not yet been clarified, it is known to be related to metabolites such as SOD, NADH oxidase, and various antioxidant enzymes produced by such strains (Arasu et al, ; Lin & Chang, ; Son et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…The antioxidant activity of probiotic strains protects the host microflora from radicals during intestinal colonization (Ren et al, 2014) and contributes to the prevention of cardiovascular diseases, gastric ulcers, and diabetes (Kaushik et al, 2009). We evaluated the antioxidant activities of culture supernatants from the isolated strains in terms of their DPPH + , ABTS •+ , and β-carotene activity ( Regarding ABTS •+ , P. pentosaceus SC28, isolated from Korean fermented foods, showed activity of 3.34%, whereas P. pentosaceus R1 and L. plantarum R6, isolated from sausages, showed activities of 42.4% and 40.1%, respectively (Han, Kong, Chen, Sun, & Zhang, 2017;Son et al, 2018). Although the mechanism of antioxidant activity in LAB has not yet been clarified, it is known to be related to metabolites such as SOD, NADH oxidase, and various antioxidant enzymes produced by such strains (Arasu et al, 2014;Lin & Chang, 2000;Son et al, 2018).…”

Section: Antioxidant Activitymentioning

confidence: 99%

Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food

Jung¹,

Kim²,

Lee³

et al. 2019

Food Science & Nutrition

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This study aimed to evaluate the safety (hemolysis and enzyme activity), probiotic properties (gastrointestinal tract tolerance, adhesion, hydrophobicity, and auto‐aggregation), and functional characteristics (antimicrobial, antioxidant, and β ‐galactosidase activities) of lactic acid bacteria (LAB), isolated from kimchi, in order to select a multifunctional LAB strain for starter culture in fermented food. The five isolated strains included Lactobacillus plantarum WiKim83, L . plantarum WiKim84, Pediococcus pentosaceus WiKim85, P . pentosaceus WiKim86, and L . plantarum WiKim87, as identified by 16S rRNA gene sequence analysis; they were confirmed to be nonhemolytic and not able to produce β ‐glucuronidase, a carcinogenic enzyme. Probiotic properties of the five LAB strains were evaluated relative to those of commercial Lactobacillus rhamnosus GG, and results revealed probiotic potential of three strains ( L . plantarum WiKim83, L . plantarum WiKim84, and L . plantarum WiKim87) to be superior. L . plantarum WiKim84 showed high antimicrobial activity against pathogens, and L . plantarum WiKim83 exhibited the highest antioxidant and β ‐galactosidase activities. Based on the probiotic and functional properties, the main characteristics of each strain were highlighted and two of them, L . plantarum WiKim83 and L . plantarum WiKim87, were selected as the most potent by principal component analysis. These strains showed antimicrobial, β ‐galactosidase, and antioxidant activities, which recommend their suitability as starter culture in various fermented foods.

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“…Previous literature also evaluated antioxidative effects of lactic acid bacteria by comparing intact cells, intracellular cell‐free extracts, and cell‐free supernatants. Results showed that intracellular cell‐free extracts had strong inhibition to lipid peroxidation, while intact cells and cell‐free supernatants possessed higher reducing power and higher abilities to scavenge ABTS (Han, Kong, et al, ). These results indicated that various cell components had different antioxidative activities.…”

Section: Antioxidative Activity Of Probioticsmentioning

confidence: 99%

“…Thus, improvements of the antioxidative defense and the immune system could reduce overproduction of ROS and inhibit inflammatory responses caused by various stimuli. Till now, accumulating evidences have suggested that probiotics possessed antioxidative and immune regulatory activities (Ewaschuk et al, ; Han, Kong, Chen, Sun, & Zhang, ; Smelt et al, ; Suo et al, ). Accordingly, several probiotics also improve the antioxidative defense and the immune system in the individuals with heavy mental exposure or metabolic disorders (Alard et al, ; Majlesi et al, ; Song, Song, et al, ; Zhai et al, ).…”

Section: Introductionmentioning

confidence: 99%

Health promoting activities of probiotics

Tang

2019

J Food Biochem

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In recent years, probiotics have received increasing attention and become one type of popular functional food because of their many biological functions. Among these desirable biological functions, the immune regulation, antioxidative activities, and antimicrobial effects are essential properties to maintain host health. Probiotics can regulate the immune system and improve the antioxidative system by producing microbial components and metabolites. Meanwhile, probiotics also possess antimicrobial abilities owing to their competition for nutrient requirements and mucus adherence, reducing pathogenic toxins, producing antimicrobial metabolites (short‐chain fatty acids, bacteriocins, reuterin, linoleic acid, and secondary bile acids) and enhancing intestinal, or systemic immunity. Therefore, probiotics could be used to alleviate heavy metal toxicity and metabolic disorders by improving immunity, the antioxidative system, and intestinal micro‐environment. This comprehensive review mainly highlights the potential health promoting activities of probiotics based on their antioxidative, antimicrobial, and immune regulatory effects. Practical applications The antioxidative defense and the immune system are essential to maintain human health. However, many factors may result in microbial dysbiosis in the gut, which subsequently leads to pathogenic expansion, oxidative stress, and inflammatory responses. Therefore, it is important to explore beneficial foods to prevent or suppress these abnormal responses. Successful application of probiotics in the functional foods has attracted increasing attention due to their immune regulatory, antioxidative, and antimicrobial properties. The aim of this review is to introduce immune regulatory antioxidative and antimicrobial effects of probiotics, which provides some basic theories for scientific research and development of potential functional foods.

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In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics

Cited by 138 publications

References 36 publications

Anti-microbial activity of potential probiotic lactic acid bacteria against Methicillin-Resistant Staphylococcus Aureus (MRSA)

Anti-microbial activity of potential probiotic lactic acid bacteria against Methicillin-Resistant Staphylococcus Aureus (MRSA)

Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food

Health promoting activities of probiotics

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