Mg2+improves the thermotolerance of probioticLactobacillus rhamnosusGG,Lactobacillus caseiZhang andLactobacillus plantarumP-8

Yang, Yi; Song, Hang; Wang, Juan; Jan, Gwénaël; Jeantet, Romain; Chen, Xiao

doi:10.1111/lam.12716

Cited by 21 publications

(13 citation statements)

References 20 publications

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“…Magnesium, the second most abundant cation in bacterial cells, is important for bacterial heat‐shock survival. It has been shown that magnesium, more than sodium and zinc, improves the thermotolerance of probiotic L. rhamnosus GG, Lactobacillus casei Zhang and Lactobacillus plantarum P‐8 …”

Section: In Vitro Studiesmentioning

confidence: 99%

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Association between the gut microbiota and mineral metabolism

2017

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The aim of this review is to present the most recent scientific evidence of interactions between the intestinal microbiota and minerals, and the effect of this interaction on the health of the host. The Web of Science database from the years 2013-2017 on this topic was reviewed. Numerous in vitro studies have shown that iron significantly affects the intestinal microbiota. However, Bifidobacteriaceae are capable of binding iron in the large intestine, thereby limiting the formation of free radicals synthesized in the presence of iron, and thus reducing the risk of colorectal cancer. Animal studies have revealed that supplementation with probiotics, prebiotics and synbiotics has a significant effect on bone calcium, phosphate and bone metabolism. The dynamic interaction between microbiota and zinc was shown. Human studies have provided evidence of the influence of probiotic bacteria on parathormone, calcium and phosphate levels and thus on bone resorption. Recent studies have produced new information mainly on the impact of the intestinal bacteria on the metabolism of calcium and iron. From a scientific perspective, the most urgent fields that remain to be investigated are the identification of all human gut microbes and new therapies targeting the interaction between intestinal bacteria and minerals. © 2017 Society of Chemical Industry.

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Section: In Vitro Studiesmentioning

confidence: 99%

“…Recent scientific reports have suggested that gut microbes affect many metabolic processes of the host, including its mineral metabolism. The microbiota is involved in the metabolism of calcium, iron, magnesium, selenium, copper, zinc and silver . Both in vitro and animal investigational models are in use.…”

Section: Introductionmentioning

confidence: 99%

Association between the gut microbiota and mineral metabolism

2017

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“…Hence the importance of thermotolerance of strains used in industrial processes. An important research focus on probiotics currently is to find ways to maintain their stability and viability, or to increase their thermotolerance [31]. This is why we tested the effect of mineral salts on strains of lactobacilli isolated from curded milk in the locality of Mezam Division, Cameroon.…”

Section: Discussionmentioning

confidence: 99%

“…Some research carried out by Yang, Huang [31] have shown that Magnesium can improve the thermal tolerance of probiotic strains used in the food industry. Since these mineral elements are components of certain foods and play a very important role in the proper functioning of cells and in particular of probiotic microbes, it is necessary to test the effect of mineral elements such as Iron, Magnesium, Calcium, Manganese, Sodium, on the survival and viability of probiotic strains exposed to heat treatments in industrial processes for the production of probiotic foods and products.…”

Section: Introductionmentioning

confidence: 99%

Effect of Inorganic Salts on the Thermotolerance and Probiotic Properties of Lactobacilli Isolated from Curdled Milk Traditionally Produced in Mezam Division, Cameroon

Fossi¹,

Nchanji²,

Ndjouenkeu³

2017

AiM

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The industrial production of most food and probiotic products often requires processing involving high temperatures and physiological stress causing loss of viability of probiotic microbial strains. The viability and stability of probiotic strains is a key determinant of their efficacy during administration in human and animal. Thermotolerance is actually a very important feature for probiotic undergoing industrial processing. This paper aimed at assessing the effect of some mineral salts on the thermotolerance and the probiotic properties of lactobacilli isolated from curded milk produced in Mezam Division, Cameroon. Lactobacilli were isolated by pour plate method on de Man Rogosa and Sharpe (MRS) agar. Lactobacilli were selected based on their ability to suppress in-vitro and in-vivo food borne pathogenic bacteria; Salmonella enterica serovar Enteridis and Esherichia coli. Inhibitory activities against these food borne pathogens were performed by disc diffusion method on Mueller Hinton agar. In-vivo inhibition of Salmonella was achieved using oral administration by gavage of (1.0 × 10 9 CFU/ml) of selected probiotic strain suspended in sterile water. Thermotolerance was assessed by measuring the survival rate of the strain after heating at various temperatures in the presence and absence of mineral salts. Resistance to bile was determined by measuring the survival rate of probiotics after incubation in the presence of oxgall-bille and mineral salts. Two catalase negatives isolates were selected based on their capacity to exhibit inhibitory activities in-vitro and in-vivo against food borne pathogens. They were identified as strain of Lactobacillus casei (LS3) and Lactobacillus plantarum (LM4). These strains exhibited significant reduction (P < 0.05) in Salmonella count in caeca swabs of infected chick model. The calcium and magnesium salts increased significantly (P < 0.05) the thermotolerance and resistance to bile of probiotic strains studied. These results suggested that calcium and magnesium could be used to monitor the viability of probiotic strains in probiotic products.

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“…However, spray drying represents a more cost-effective, energy-efficient and productive drying alternative compared to freeze drying. Nevertheless, the high temperatures during spray drying typically lead to lower viability of bacteria than freeze drying [25]. Leelavatcharamas et al [26] have reported on the isolation and characterization of thermotolerant lactic acid bacteria from some Thai fermented food.…”

Section: Resultsmentioning

confidence: 99%

Probiotic potential of thermotolerant lactic acid bacteria isolated from “Gari “a cassava-based African fermented food

2017

J App Biol Biotech

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Most of the probiotic products undergo industrial processing involving high temperatures. Thermotolerance of probiotic microorganisms used in such processing is important to make it effective during consumption or administration. Very few studies have been devoted to the thermotolerance of probiotics. This work aimed at assessing the thermotolerance and probiotic potential of lactic acid bacteria isolated from "Gari" produced in the South West Region of Cameroon. Lactic acid bacteria were isolated from "Gari" samples using pour plate method on De Man Rogosa and Sharpe (MRS) agar. The catalase negative colonies were selected and subjected to thermotolerance test by heating the cells suspended in MRS broth at temperatures ranged from 50-60 °C for 1h and measurement of their growth at 30 °C by spectrophotometry. Only two isolates (SB1 and SB2) were able to tolerate heating treatment at 50-56°C and were selected. They were respectively identified using API 50 CHL BioMerieux kit as strain of Lactobacillus plantarum and Lactobacillus acidophilus. These selected strains showed high inhibitory activity against important food borne pathogenic bacteria such as Salmonella enterica serovar Enteritidis, Salmonella enterica serovar Typhimurium, Esherichia coli, Satphylococcus aureus and a food spoilage microorganisms; Listeria monocytogenes with an average inhibition diameter greater than 15 mm. The selected probiotic lactic acid bacteria also tolerate pH3.0 and 0.3 % (v/v) oxgall-bile. Owing to their properties they may be used in industrial processing of probiotic products.

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Mg²⁺improves the thermotolerance of probioticLactobacillus rhamnosusGG,Lactobacillus caseiZhang andLactobacillus plantarumP-8

Cited by 21 publications

References 20 publications

Association between the gut microbiota and mineral metabolism

Association between the gut microbiota and mineral metabolism

Effect of Inorganic Salts on the Thermotolerance and Probiotic Properties of Lactobacilli Isolated from Curdled Milk Traditionally Produced in Mezam Division, Cameroon

Probiotic potential of thermotolerant lactic acid bacteria isolated from “Gari “a cassava-based African fermented food

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