Lactobacillus Model Moiety a New Era Dosage Form as Nutraceuticals and Therapeutic Mediator

Patil, Abhinandan; Shinde, Sunita S.; Kakade, Pratik; DSouza, J I

doi:10.1007/978-981-287-050-6_2

Cited by 7 publications

(6 citation statements)

References 23 publications

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“…Microscopically both the isolates were Gram-positive, rod-shaped, nonmotile, catalase-negative, and lacked endospores. Patil et al observed the same morphological characteristics such as the Gram staining and plating methodology along with the serial dilution method [ 19 ]. Both the LAB strains were analysed for resistance during lyophilisation using different lyoprotective excipients.…”

Section: Resultsmentioning

confidence: 99%

“…Two different probiotic nature lactic acid bacteria were isolated from sheep's milk samples using selective De Man, Rogosa, and Sharpe broth and agar media (MRS). This media was gifted as a free sample from Siffin Pharma, Germany [ 19 , 22 , 23 ]. These strains were identified as Lactobacillus by morphological and molecular identification using the 16s rRNA illumination Nextseq platform technique [ 24 ].…”

Section: Methodsmentioning

confidence: 99%

“…These problems are sorted by an introduction of many lyoprotective excipients [ 18 ]. Maltodextrin and lactose are the most preferred thermo-protective agents used in case of the spray dry method [ 19 ]. This excipient not only converts LAB into dry form but also maintains the viability for a long period.…”

Section: Introductionmentioning

confidence: 99%

“…In vitro studies in LAB are investigated and proven to have preliminary potential to bind to the host cell [ 21 ]. Many investigators tried to find out the relationships between hydrophobicity and cell adhesion but failed to show the correlation between them [ 19 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

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Encapsulation of Lactic Acid Bacteria by Lyophilisation with Its Effects on Viability and Adhesion Properties

Patil

Neha²,

Patwekar

et al. 2022

Evidence-Based Complementary and Alternative Medicine

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Lactobacillus (LAB) genera are considered important functional food but are found to have a short shelf life. In this study, two LAB, Lactobacillus plantarum (Lp) and Lactobacillus rhamnosus (Lr), were isolated from sheep’s milk, and whole-genome sequencing was carried out by using 16s rRNA Illumina Nextseq, the Netherlands. The LAB were encapsulated by the lyophilisation technique using different lyoprotective pharmaceutical excipients. This process was carried out using a freeze dryer (U-TECH, Star Scientific Instruments, India). Shelf-life determination was carried out by a 12-month study using the viability survival factor (Vsf). The in vitro cell adhesion technique was carried out by using the red snapper fish along with autoaggregation and cell surface hydrophobicity as vital probiotic properties. It was observed that Lp has a significantly higher (P < 0.001) Vsf of 7.2, while Lr has a Vsf of 7 (P < 0.05) when both are encapsulated with 10% maltodextrin + 5% sucrose kept at 4°C for 12 months. The result demonstrated that Lp had significantly high (P < 0.05) cell adhesion, 96% ± 1.2 autoaggregation, and 6% cell surface hydrophobicity as compared to Lr. Moreover, this study demonstrated that lyophilised LAB with lyoprotective excipients enhances shelf life without any changes in probiotic properties when kept at 4°C exhibiting all its probiotic properties.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Encapsulation of Lactic Acid Bacteria by Lyophilisation with Its Effects on Viability and Adhesion Properties

Patil

Neha²,

Patwekar

et al. 2022

Evidence-Based Complementary and Alternative Medicine

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“…Sodium chloride tolerance test was performed to demonstrate osmotic stress threshold by varying the concentration from 0 to 10% as described by Fakruddin., et al [15]. The in-vitro simulated gastric environment survival potential was determined in stress condition for a period of 360 min [2]. The thermo-stress analysis till the extreme temperature of 50 0 C and time-dependent production of the organic acid was determined as demonstrated by Fietto., et al [17].…”

Section: Stress Tolerance Test Of L Rhamnosus Arjd Isolatementioning

confidence: 99%

Lactobacillus rhamnosus ARJD as a Functional Food with Potential Antioxidant and Antibacterial Abilities

Patil¹,

Disouza²,

Pawar³

2019

Act Scie Pharma

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Lactic acid bacteria are considered as probiotics with its use as a functional food. Consumption of these article above threshold deliberates health benefits. On this basis, Lactobacillus rhamnosus ARJD (LAB) was isolated from sheep milk with its deposition as PYRN00000000-MCC 3594 in the gene bank. The isolate was screened for probiotics nature and its antioxidant properties. TheIn-vitro studies show that LAB is resistant to change in pH, bile concentration, gastric and intestinal content. Further assay like 2,2diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radical scavenging, reducing activity assay and nitric oxide showed antioxidant nature of LAB. An in-vivo study carried out on Wistar rats by its liver marker investigation showed the antioxidant nature of LAB. The fecal analysis showed that LAB not only shows various probiotics properties but also thrive and get colonized inside the gastrointestinal tract. The screening of LAB against the pathogenic bacteria showed a zone of inhibition, indicating the antibacterial properties. Finally, the isolated LAB shows antibacterial and antioxidant activity conferring the health benefits.

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Probiotics and Cancer: Boosting the Immune System

Upadhaya

Kharkar

Patil

et al. 2020

Probiotic Research in Therapeutics

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Lactobacillus Model Moiety a New Era Dosage Form as Nutraceuticals and Therapeutic Mediator

Cited by 7 publications

References 23 publications

Encapsulation of Lactic Acid Bacteria by Lyophilisation with Its Effects on Viability and Adhesion Properties

Encapsulation of Lactic Acid Bacteria by Lyophilisation with Its Effects on Viability and Adhesion Properties

Lactobacillus rhamnosus ARJD as a Functional Food with Potential Antioxidant and Antibacterial Abilities

Probiotics and Cancer: Boosting the Immune System

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