In vitro evaluation of the probiotic and functional potential of Lactobacillus strains isolated from fermented food and human intestine

Ren, Dayong; Li, Chang; Qin, Yanqing; Yin, Ronglan; Du, Shouwen; Ye, Fei; Liu, Cunxia; Hong-feng, Liu; Wang, Maopeng; Li, Yang; Sun, Yansong; Xiao, Li; Tian, Mingyao; Jin, Ningyi

doi:10.1016/j.anaerobe.2014.07.004

Cited by 136 publications

(121 citation statements)

References 40 publications

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“…Studies show that LAB survival in pH ranging from 2 to 4 is good criterion for selection of potential probiotic bacteria (Argyri et al, ; Plessas et al, ). Ren et al () also reported high survival (8–9 Log CFU/ml) for Lactobacillus strains isolated from fermented food and human intestine at pH 2 and 3 even after 3 hr of exposure. In the present study, survival of L. paraplantarum BT‐11 in pH 2 and pH 3 (7.05 ± 0.03 and 8.16 ± 0.03 Log CFU/ml, respectively) was higher than reported earlier by Hashemi et al () (6–7 Log CFU/ml) as well as by Tulini, Winkelströter, and De Martinis () (7.8 Log CFU/ml in pH 3.5 after 3 hr of incubation).…”

Section: Resultsmentioning

confidence: 91%

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Kalhoro

Visessanguan

Nguyen

et al. 2019

J Food Process Preserv

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This study aimed to isolate bacteriocin‐like inhibitory substance (BLIS) producing strains from raw buffalo milk and characterize their probiotic and antimicrobial potential. The BT‐11 isolate was identified through 16S rDNA gene sequencing and recA gene amplification as Lactobacillus paraplantarum. The BT‐11 strain survived in low pH (2, 3) and bile (0.5, 1, and 2%) for 3 hr of incubation. The strain exhibited adhesion to Caco‐2 cells (69.85%), auto‐aggregation (89.74%), and hydrophobicity (81.76%). The BLIS produced by BT‐11 showed antibacterial activity against indicator bacteria including multidrug‐resistant pathogens. Time–kill kinetic analysis revealed the reduction in the growth of Staphylococcus aureus and Salmonella typhimurium (>3 Log CFU/ml) in time‐dependent manner. BLIS showed biopreservative effect in meat contaminated with Listeria monocytogenes. The results concluded that L. paraplantarum BT‐11 is potential probiotic strain with potential to produce BLISs. Practical applications Raw buffalo milk represents excellent source of unexplored potential probiotics with antimicrobial characteristics. In this study, the Lactobacillus paraplantarum BT‐11 was isolated from raw buffalo milk and its probiotic potential and bacteriocin‐like inhibitory substance (BLIS) was characterized. The results demonstrated that L. paraplantarum BT‐11 is promising potential probiotic. The BLIS produced by L. paraplantarum BT‐11 showed antagonistic activity against pathogens including multidrug‐resistant foodborne bacteria. BLIS also showed biopreservative potential in meat against Listeria monocytogenes. L. paraplantarum and its antimicrobial compound can be used as bio preservative agent in food safety applications.

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Section: Resultsmentioning

confidence: 91%

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Kalhoro

Visessanguan

Nguyen

et al. 2019

J Food Process Preserv

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“…Many researchers have demonstrated the inhibitory activities of LAB strains against pathogens. Ren et al () found that fresh overnight cultures of eight Lactobacillus strains in human intestines inhibited E . coli , B .…”

Section: Resultsmentioning

confidence: 99%

“…The antioxidant activity of probiotic strains protects the host microflora from radicals during intestinal colonization (Ren et al, ) and contributes to the prevention of cardiovascular diseases, gastric ulcers, and diabetes (Kaushik et al, ). We evaluated the antioxidant activities of culture supernatants from the isolated strains in terms of their DPPH + , ABTS •+ , and β ‐carotene activity (Table ).…”

Section: Resultsmentioning

confidence: 99%

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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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“…The acid and bile tolerances of the LAB isolates were determined as described by Ren et al (2014). For acid tolerance test, Lactobacillus MRS broth was adjusted to pH 3 by using 1N HCL and for determining the bile tolerance capacity of the isolates, Lactobacillus MRS broth with 0.3 % Ox bile (Himedia) was used.…”

Section: Acid Tolerance and Bile Tolerance Testmentioning

confidence: 99%

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Maji¹,

Mohanty²,

Mahapatra³

et al. 2016

Turk. J. Fish. Aquat. Sci.

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In order to study the diversity of putative lactic acid bacteria (LAB) in freshwater fish, 76 strains of LAB were isolated from intestines and identified by phenotypic tests and 16S rDNA gene sequencing. Phenotypic characterization of the isolates allowed the identification of 18 clusters at 78% similarity level by Hierarchical cluster analysis. Functional evenness index (E value) a measure of phenotypic diversity, was found to be quite high (0.7 approximately) in most of the samples. 16S rDNA gene sequencing identified the isolates as different strains of Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus fermentum, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus brevis, Lactobacillus reuteri, Lactobacillus salivarius, Pediococcus pentosaceus, Pediococcus acidilactici, Weissella paramesenteroides, Weissella cibaria, Enterococcus faeciumand Enterococcus durans. Lactobacillus plantarum was found to be the dominating strain and LAB occurred more frequently in hindgut. Most of the strains showed good survival in acid and bile tolerance tests and antimicrobial activity against fish pathogen Aeromonas hydrophila. Different bacteriocin producing genes were detected in several strains by PCR. Selective strains with probiotic attributes could be potential candidates for freshwater aquaculture practices.

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In vitro evaluation of the probiotic and functional potential of Lactobacillus strains isolated from fermented food and human intestine

Cited by 136 publications

References 40 publications

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

Probiotic potential of Lactobacillus paraplantarum BT‐11 isolated from raw buffalo ( Bubalus bubalis ) milk and characterization of bacteriocin‐like inhibitory substance produced

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

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