In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from Hentak, a fermented fish product of North-East India

Aarti, Chirom; Khusro, Ameer; Varghese, Rakesh; Arasu, Mariadhas Valan; Agastian, Paul; Al-Dhabi, Naïf Abdullah; Ilavenil, Soundharrajan; Choi, Ki Choon

doi:10.1016/j.lwt.2017.07.055

Cited by 79 publications

(39 citation statements)

References 42 publications

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“…It has antidiabetic properties and anti-adhesion activity against foodborne pathogens [ 32 ]. Aarti et al isolated L. brevis LAP2 from a fermented fish food, Henta in North-East India and found that it has probiotic and antioxidant properties [ 33 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of a Potential Probiotic Lactobacillus brevis RK03 and Efficient Production of γ-Aminobutyric Acid in Batch Fermentation

Hsueh

Kuo

et al. 2018

IJMS

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Lactic acid bacteria were isolated from fish and evaluated for their γ-aminobutyric acid (GABA)-producing abilities. Out of thirty-two isolates, Lactobacillus brevis RK03 showed the highest GABA production ability. The effects of various fermentation parameters including initial glutamic acid level, culture temperature, initial pH, and incubation time on GABA production were investigated via a singleparameter optimization strategy. For industrial large-scale production, a low-cost GABA producing medium (GM) broth was developed for fermentation with L. brevis RK03. We found that an optimized GM broth recipe of 1% glucose; 2.5% yeast extract; 2 ppm each of CaCO3, MnSO4, and Tween 80; and 10 μM pyridoxal phosphate (PLP) resulted in a maximum GABA yield of 62,523 mg/L after 88 h following the addition of 650 mM monosodium glutamate (MSG), for a conversion rate of 93.28%. Our data provide a practical approach for the highly efficient and economic production of GABA. In addition, L. brevis RK03 is highly resistant to gastric acid and bovine bile salt. Thus, the discovery of Lactobacillus strains with the ability to synthesize GABA may offer new opportunities in the design of improved health-promoting functional foods.

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Section: Introductionmentioning

confidence: 99%

Characterization of a Potential Probiotic Lactobacillus brevis RK03 and Efficient Production of γ-Aminobutyric Acid in Batch Fermentation

Hsueh

Kuo

et al. 2018

IJMS

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“…The autoaggregation values are presented in Table 2. The autoaggregation values of novel strain was distinguished from the L. brevis strains isolated from other fermented fish product like Hentak (Aarti et al, 2017). Furthermore, autoaggregation value of L. brevis KU200019 was higher than L. brevis ATCC 14869 which indicates the high colonization activity of novel probiotic in gut (p<0.05; Table 2).…”

Section: Autoaggregation and Coaggregation Propertiesmentioning

confidence: 90%

Probiotic Properties of Lactobacillus brevis KU200019 and Synergistic Activity with Fructooligosaccharides in Antagonistic Activity against Foodborne Pathogens

Kariyawasam¹,

Yang²,

Lee³

et al. 2020

Food Sci Anim Resour

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This study aims to evaluate the probiotic properties of Lactobacillus brevis (L. brevis) KU200019 and the synergistic activity with prebiotics on antimicrobial activity, and the potential application as an adjunct culture in fermented dairy products. The commercial strain, L. brevis ATCC 14869 was used as reference strain. L. brevis KU200019 was showed higher viability in simulated gastric (99.38±0.21%) and bile (115.10±0.13%) conditions compared to reference strain. L. brevis KU200019 exhibited antimicrobial activity against various foodborne pathogens. The supplementation of fructooligosaccharides (FOS) enhanced viability of lactic acid bacteria (>8 Log CFU/mL) and antioxidant activity [2,2diphenyl-2-picrylhydrazyl radical assay (DPPH) assay, 31.23±1.14%; 2,2-azinobis (3ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, 38.82±1.46%] in fermented skim milk during refrigerated storage. L. brevis KU200019 was distinguished from the reference strain by its higher probiotic potential, antimicrobial activity, and higher antioxidant activity in fermented milk. Therefore, L. brevis KU200019 with FOS was demonstrated promising properties for further application in fermented dairy products with enhanced safety and quality.

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“…Recently, Aarti1 et al have reported the antibacterial activity of Lactobacillus brevis 35 strain LAP2, isolated from a local fermented product. They believe that antibacterial activity refers to compounds other than acids because this activity was not affected by low pH or neutral pH [ 48 ]. The precise mechanism through which probiotics induce their effect on pathogens has not been known yet.…”

Section: Discussionmentioning

confidence: 99%

Probiotic potential and anticancer properties of Pediococcus sp. isolated from traditional dairy products

Jafarinasab

Khaleghi

Farsinejad

et al. 2021

Biotechnology Reports

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Highlights The bacterial strain isolated from traditional dairy products well satisfies probiotic criteria. Cell-free supernatant of the strains has significant cytotoxicity against cancerous cells. This bacterial compound increase BAX and decrease Bcl-2 protein expression. This bacterial agent mostly induces early apoptosis in MCF-7 cells.

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In vitro studies on probiotic and antioxidant properties of Lactobacillus brevis strain LAP2 isolated from Hentak, a fermented fish product of North-East India

Cited by 79 publications

References 42 publications

Characterization of a Potential Probiotic Lactobacillus brevis RK03 and Efficient Production of γ-Aminobutyric Acid in Batch Fermentation

Characterization of a Potential Probiotic Lactobacillus brevis RK03 and Efficient Production of γ-Aminobutyric Acid in Batch Fermentation

Probiotic Properties of Lactobacillus brevis KU200019 and Synergistic Activity with Fructooligosaccharides in Antagonistic Activity against Foodborne Pathogens

Probiotic potential and anticancer properties of Pediococcus sp. isolated from traditional dairy products

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