Lactobacillus gasseri from human milk with probiotic potential and some technological properties

Gunyakti, Ayse; Asan-Ozusaglam, Meltem

doi:10.1016/j.lwt.2019.04.043

Cited by 39 publications

(29 citation statements)

References 45 publications

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“…fermentation, generating TSMDF with greater chelating activity (41.2%). Meanwhile, Gunyakti and Asan-Ozusaglam [ 34 ] reported DPPH scavenging activity (39.2%) and iron chelating activity (15.6%) for supernatants of Lactobacillus gasseri. Chi and Cho [ 35 ] reported the iron ion chelating activity of soybean meal fermented by Lactobacillus acidophilus as 30.53%.…”

Section: Discussionmentioning

confidence: 99%

Assessment of Techno-Functional and Nutraceutical Potential of Tomato (Solanum lycopersicum) Seed Meal

et al. 2020

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Tomato (Solanum lycopersicum) is a widely consumed fruit all around the world. The industrial exploitation of tomato generates a lot of waste. Most of the utilization of tomato seeds waste is focused on animal feeding, as well as a food ingredient aimed to increase the protein content, and raw material for some organic bioactive component extraction. The aim of this work was to evaluate the techno-functional properties of tomato seed meal (TSM) and its nutraceutical properties after applying defatting processing (TSMD), and to evaluate the nutraceutical properties after a fermentation processing (TSMDF) by Lactobacillus sp. The results showed that, at alkaline conditions (pH 8–9), the techno-functional properties for TSM and TSMD improved. In comparison with TSM, TSMD showed higher water holding capacity (WHC ≈32%), higher oil holding capacity (OHC ≈13%), higher protein solubility (49–58%), more than 10 times foaming activity (FA), more than 50 times foam stability (Fst), as well as an improved emulsifying activity (EA) and emulsion stability (Est) wich were better at pH 9. Regarding the nutraceutical properties, after 48 h of fermentation (TSMDF), the antioxidant activity was doubled and a significant increase in the iron chelating activity was also observed. During the same fermentation time, the highest angiotensin-converting enzyme inhibition (ACEI) was achieved (IC50 73.6 μg/mL), more than 10 times higher than TSMD, which leads to suggest that this fermented medium may be a powerful antihypertensive. Therefore, the strategy proposed in this study could be an option for the exploitation of tomato wastes.

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Section: Discussionmentioning

confidence: 99%

Assessment of Techno-Functional and Nutraceutical Potential of Tomato (Solanum lycopersicum) Seed Meal

et al. 2020

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“…The strain was tested for its antimicrobial activity against a wide range of food and human pathogenic bacteria, and was shown to be effective against a number of pathogens such as E. coli 0157 H7, Listeria monocytogens, and S. epidermidis. L. gasseri MA-4 also showed high survival rates in GIT conditions and attractive technological properties due to its resistance to commonly used food additives such as nisin and sodium benzoate, thus making it a good candidate as a potential probiotic and biotherapeutic agent [273].…”

Section: Probiotic Bacteria In Breast Milkmentioning

confidence: 99%

Breast Milk, a Source of Beneficial Microbes and Associated Benefits for Infant Health

et al. 2020

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Human breast milk is considered the optimum feeding regime for newborn infants due to its ability to provide complete nutrition and many bioactive health factors. Breast feeding is associated with improved infant health and immune development, less incidences of gastrointestinal disease and lower mortality rates than formula fed infants. As well as providing fundamental nutrients to the growing infant, breast milk is a source of commensal bacteria which further enhance infant health by preventing pathogen adhesion and promoting gut colonisation of beneficial microbes. While breast milk was initially considered a sterile fluid and microbes isolated were considered contaminants, it is now widely accepted that breast milk is home to its own unique microbiome. The origins of bacteria in breast milk have been subject to much debate, however, the possibility of an entero-mammary pathway allowing for transfer of microbes from maternal gut to the mammary gland is one potential pathway. Human milk derived strains can be regarded as potential probiotics; therefore, many studies have focused on isolating strains from milk for subsequent use in infant health and nutrition markets. This review aims to discuss mammary gland development in preparation for lactation as well as explore the microbial composition and origins of the human milk microbiota with a focus on probiotic development.

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“…Cell viability under simulated gastrointestinal conditions. The resistance of L. vaginalis MA-10 to simulated gastric conditions including low pH, bile, gastric, and small intestine juice tolerances were determined as described in our previous study (Gunyakti and Asan-Ozusaglam, 2019).…”

Section: Determination Of Probiotic Potential and Technological Propementioning

confidence: 99%

“…L. vaginalis MA-10 culture was inoculated into the MRS broth containing 100 mg mL À1 of cholesterol (Sigma-Aldrich, USA) and different concentrations of bile (0.3 and 1%) (Oxoid, UK) then incubated at 37 8C for 24 h. The cholesterol assimilation of supernatant and pellet was separately evaluated using the o-phthalaldehyde method (Hosono et al, 1999). Cholesterol removal ability of MA-10 was calculated as described in our previous study (Gunyakti and Asan-Ozusaglam, 2019).…”

Section: Determination Of Probiotic Potential and Technological Propementioning

confidence: 99%

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A new probiotic candidate bacterium from human milk: Limosilactobacillus vaginalis MA-10

Asan-Ozusaglam

Gunyakti

2021

AAlim

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The probiotic and technological potentials of lactic acid bacteria originating from human milk are becoming a remarkable research area. In the present study, Limosilactobacillus vaginalis MA-10 isolated from human milk was investigated in vitro for its probiotic and technological aspects. According to the results obtained in the study, MA-10 strain exhibited non-haemolytic activity and various degrees of sensitivity to most of the tested antibiotics. The strain showed good resistance to the gastrointestinal system and maintained its viability under these conditions. Its antimicrobial activity against human or clinical bacterial and fungal microorganisms and fish bacteria was determined in the range of 2.38–11.22 mm. The MA-10 strain was able to assimilate cholesterol ranging from 31.42 to 82.30%. The strain showed 9.34% ferrous-ion chelating and 32% DPPH free radical scavenging activities. These initial results from the present study confirm that L. vaginalis MA-10 may be a new source with appropriated probiotic and technological traits for various industries, and further in vivo assays.Due to the limited number of studies on L. vaginalis strains originated from human breast milk in the literature, the data obtained in this study are thought to be important for revealing the basic probiotic properties of the strain.

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Lactobacillus gasseri from human milk with probiotic potential and some technological properties

Cited by 39 publications

References 45 publications

Assessment of Techno-Functional and Nutraceutical Potential of Tomato (Solanum lycopersicum) Seed Meal

Assessment of Techno-Functional and Nutraceutical Potential of Tomato (Solanum lycopersicum) Seed Meal

Breast Milk, a Source of Beneficial Microbes and Associated Benefits for Infant Health

A new probiotic candidate bacterium from human milk: Limosilactobacillus vaginalis MA-10

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