Influence of gallic acid and catechin polyphenols on probiotic properties of Streptococcus thermophilus CHCC 3534 strain

Abstract

The study aimed at assessing the potential influences of two polyphenolic compounds on growth and some recently proven probiotic attributes of Streptococcus thermophilus CHCC 3534. The strain was tolerant to 0.8% gallic acid and 0.3% catechin. Gallic acid and catechin adapted cells were moderately to highly sensitive to most antibiotics, and to low pH (2.0) compared to the parental cells. Gallic acid adapted cells survived pHs 3.0 and 4.0, and were rapid b-galactosidase producers. Catechin adapted cells demonstrated marked tolerance to 0.4% oxgall, and possessed low hydrophobicity to organic solvents tested. They also produced large capsules of 5.0 lm in diameter due to high content of glucose and galactose monomers as determined by gas chromatography mass spectroscopy. Matrix-assisted laser-desorption time-offlight mass spectrometry analysis detected small peptide subunits of masses 656 Da in bacteriocins of adapted cells that significantly inhibited the growth of Escherichia coli O157:H7, Pseudomonas aeroginosa, and Listeria monocytogenes. The data demonstrates that selection of S.thermophilus 3534 strain in dairy products and formulations supplemented with polyphenolics may present a nutritional benefit as a promising probiotic starter candidate as well as a potential source of dietary antioxidants.

Effect of hawk tea (Litsea coreana L.) on the numbers of lactic acid bacteria and flavour compounds of yoghurt

“…Thus, hawk tea of 2% and 4% promoted the growth of S. thermophilus, L. acidophilus, and L. casei to varying degrees. Similar results were obtained by Khalil (2010) and Story, Azcarate-Peril, Klaenhammer, and Harris (2009).…”

Activities of free and encapsulated Lactobacillus acidophilusLA5 or Lactobacillus casei 01 in processed longan juices on exposure to simulated gastrointestinal tract

“…Alberto et al . and Khalil found that gallic acid could stimulate the growth of Lactobacillus hilgardii 5w and Streptococcus thermophilus CHCC 3534.…”

“…The combination of sterile longan juice and free cells led to a significant increase (P ≤ 0.05) in both lactobacilli, presumably owing to the presence of a carbon source and some bioactive components such as gallic and ellagic acids in the juice. 21 Alberto et al 33 and Khalil 34 found that gallic acid could stimulate the growth of Lactobacillus hilgardii 5w and Streptococcus thermophilus CHCC 3534. The encapsulated cells of both probiotics were able to survive throughout the small intestinal section, with a gradual reduction by roughly 6 log cycles from the initial state.…”

Physicochemical and microbial properties of nanopowdered peanut sprout‐supplemented Caciocavallo‐like cheese during ripening

“…At 0‐week ripening, the mean microbial counts of the control and NPSCC were not significantly different, but at 6‐week ripening, the mean microbial counts (5.00 × 10 8 cfu/mL) of NPSCC were significantly higher than those (2.60 × 10 8 cfu/mL) of the control. According to Khalil (), polyphenols such as gallic acid and catechin can improve the growth of Streptococcus thermophilus . Therefore, in the present study, it is assumed that the nanopowdered peanut sprout could be used as an excellent nutritive source for lactic acid bacteria growth during cheese ripening.…”