In Vitro Evaluation of the Probiotic Potential of Halotolerant Lactobacilli Isolated from a Ripened Tropical Mexican Cheese

Abstract

Three halotolerant lactobacilli (Lactobacillus plantarum, L. pentosus, and L. acidipiscis) isolated from a ripened Mexican tropical cheese (double cream Chiapas cheese) were evaluated as potential probiotics and compared with two commercial probiotic strains (L. casei Shirota and L. plantarum 299v) from human origin. All the strains survived the in vitro gastrointestinal simulation from the oral cavity to the ileum. During the stomach simulation, all the strains survived in satiety conditions (60 min, pH 3.0, 3 g/L pepsin, 150 rpm) and only L. pentosus could not survive under fasting conditions (60 min, pH 2.0, 3 g/L pepsin, 150 rpm). All the strains showed a strong hydrophilic character with low n-hexadecane and a variable chloroform affinity. L. plantarum showed a mucin adhesion rate similar to that of L. plantarum 299v and L. casei Shirota, while L. pentosus and L. acidipiscis had a lower mucin adhesion. The isolated halotolerant lactobacilli exhibited similar antimicrobial activity against some gram-positive and gram-negative pathogens in comparison with the two commercial strains. In addition, the proteinaceous character of the antimicrobial agents against the most pathogenic strains was demonstrated. The compounds showed a low molecular weight (less than 10 kDa). Besides, L. plantarum and L. acidipiscis were able to produce the enzyme β-galactosidase. Finally, L. pentosus was able to deconjugate taurocholic, taurodeoxycholic, glycocholic, and glycodeoxycholic acids better than the two commercial strains analyzed. All these results suggest that the halotolerant lactobacilli isolated from this ripened Mexican cheese could be potentially probiotic. This is the first time that halotolerant lactic acid bacteria have been shown to have probiotic properties.

Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activity

“…plantarum, Lb. pentosus, and Lb. acidipiscis have shown probiotic characteristics such as antimicrobial activity and adhesion to mucin (Melgar-Lalanne, Rivera-Espinoza, Reyes Méndez, & Hernández-Sánchez, 2013). Nonetheless, no studies have been published on the proteolytic activity of the microbiota contained in CCH and their ability to releasing bioactive compounds.…”

In vitro and in vivo defensive effect of probiotic LAB against Pseudomonas aeruginosa using Caenorhabditis elegans model

“…CoQ has been linked to the lifespan extension. Ishii and co-workers reported that dietary supplement of CoQ10 extended the lifespan of C. elegans by releasing oxidative stress [53]. In contrast, another study showed that wild type C. elegans fed with CoQ-depleted E. coli extended their lifespan [54].…”

Comparative Genomics of Lactobacillus acidipiscis ACA-DC 1533 Isolated From Traditional Greek Kopanisti Cheese Against Species Within the Lactobacillus salivarius Clade

“…Lactobacillus acidipiscis is a salt-tolerant species originally isolated from fermented fish ( Tanasupawat et al, 2000 ). The species has been also found in a variety of cheeses, i.e., Halloumi ( Lawson et al, 2001 ; Naser et al, 2006 ; Kim et al, 2011 ), Cotija ( Morales et al, 2011 ), Minas ( Perin et al, 2017 ), and double cream cheese ( Morales et al, 2011 ; Melgar-Lalanne et al, 2013 ), as well as in fermented fish ( An et al, 2010 ; Tsuda et al, 2012 ; Thamacharoensuk et al, 2017 ), fermented meat ( Nguyen et al, 2013 ), sake ( Koyanagi et al, 2016 ), pickles ( Arasu et al, 2015 ), grasses ( Tohno et al, 2012 ; Khota et al, 2016 ), mulberry silage ( Altaher et al, 2015 ), sweet paste ( Mao et al, 2017 ), the traditional Chinese fermented vegetable Sichuan paocai, ( Cao et al, 2017 ) and table olives ( Randazzo et al, 2017 ). Moreover, L. acidipiscis has also been found in vinegar ( Li P. et al, 2014 ) and soy sauce, where it is considered to be a spoiler ( Tanasupawat et al, 2002 ; Cheng et al, 2014 ; Li N. et al, 2014 ).…”