Isolation, Selection and Characteristics of Lactobacillus paracasei subsp. paracasei F19

Abstract

Lactobacillus strains were isolated from the deep colonic mucus layer of patients without gastrointestinal disease and screened for binding of porcine mucin. Strains exerting high mucin binding were further characterized as to survival ability in the gastrointestinal tract, viz pH stability and bile tolerance. Lactobacillus F19, identi ed as Lactobacillus paracasei ssp paracasei, bound gastric and bovine mucin, collagen I and III and bronectin (Fn), and expressed high surface hydrophobicity. It survived exposure to pH 2.5 for 1 h and 20% bile for 2 h, had proteolytic activity and produced bacteriocin(s). It should thus have good possibilities to survive the passage through the gastrointestinal (GI) tract and establish in the GI mucin. Lactobacillus F19 transcribed NF-kB to the nucleus of macrophages, and may thus have immunomodulatory effect.

Beneficial health effects of milk and fermented dairy products — Review

“…Some lactobacilli produce antioxidant factors also in the human gastrointestinal tract (Ljungh et al 2002). The majority of milk bacteria show antioxidant behavior (eliminating the excess oxygen free radicals) producing superoxide dismutase, or glutathione.…”

Probiotics partly reverse increased bacterial translocation after simultaneous liver resection and colonic anastomosis in rats

“…Recent experimental studies could demonstrate a synergistic effect if several probiotic strains were combined [21]. A University of Lund based microbiology team performed an extensive screening of the human gut and isolated 355 various strains of lactic acid bacteria [22]. The ability of these strains to bind to porcine mucin, to express cell surface hydrophobicity, and to bind to collagen, fibronectin, and other extracellular matrix proteins were extensively studied.…”

Protective Effects of Lactobacillus rhamnosus GG on Aflatoxins-Induced Toxicities in Male Albino Mice

“…In a clinical study, Songisepp et al [65] reported that the healthy volunteers consumed 150 g of goat milk fermented with a starter culture Lactobacillus fermentum ME-3 for 21 days had shown important improvement of the overall antioxidant activity of blood, as well as antioxidant status, prolonged resistance of lipoprotein fraction to oxidation, reduced level of peroxide lipoproteins and oxidized LDL cholesterol, reduced level of glutathione redox ratio, and increased overall antioxidant activity. Moreover, some lactobacilli were reported to produce antioxidant factors in the human gastrointestinal tract [66]. Kullisaar et al [67] had identified two Lactobacillus fermentum strains (E-3 and E-18) with antioxidative properties that overcome exo-and endogenous oxidative stress.…”