Probiotic activity of <i>Enterococcus faecalis </i>
CECT7121: effects on mucosal immunity and intestinal epithelial cells

Castro, Marisa; Molina, Matías Alejandro; Azpiroz, M B; Díaz, Alcira Ofélia; Ponzio, Roberto; Sparo, Mónica; Manghi, Marcela Alejandra; Canellada, Andrea

doi:10.1111/jam.13226

Cited by 24 publications

(18 citation statements)

References 49 publications

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“…For instance, Er et al (2015) studied the cytotoxicity of three LAB ( Pediococcus pentosaceus, Lactobacillus plantarum , and Weissella confusa ) on Caco-2 cells and showed dose-dependent cytotoxic effects of the cell-free filtrates and cell-free lyophilized filtrates of the three LAB. Similarly, a recent work performed by Castro et al (2016) demonstrated that E. faecalis CECT7121 strain is not cytotoxic for Caco-2 cells.…”

Section: Resultsmentioning

confidence: 63%

Evaluation of Probiotic Properties and Safety of Enterococcus faecium Isolated From Artisanal Tunisian Meat “Dried Ossban”

et al. 2018

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Enterococcus faecium strains were isolated from an original biotope, artisanal dried Tunisian meat “Dried Ossban,” and evaluated for safety and capacity as probiotics. Gram-positive, catalase negative, and bacteriocin-producing bacteria were screened using selective microbiological media. All isolates were identified by phenotypic and molecular tools. Five E. faecium strains (MZF1, MZF2, MZF3, MZF4, and MZF5) were selected and further assessed for their probiotic properties. They were found to be resistant to the physiological concentrations of bile salts, and the harsh conditions of the gastrointestinal tract, and showed autoaggregation and adhesion ability. All these isolates possess at least one enterocin and could efficiently inhibit the growth of Listeria innocua HPB13. The analysis of their safety profile revealed for almost all the strains the absence of cytotoxicity and virulence determinants, and susceptibility to clinically important antibiotics such as vancomycin. These data suggest that these bacteria, isolated from “Dried Ossban,” do not present a risk to human health, and may be considered as interesting candidates for future use as probiotics and bioprotective cultures for application in the food and/or feed industries.

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Section: Resultsmentioning

confidence: 63%

Evaluation of Probiotic Properties and Safety of Enterococcus faecium Isolated From Artisanal Tunisian Meat “Dried Ossban”

et al. 2018

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“…Fifty-eight LAB strains belonging to 6 species usually involved in cheese production as starter or adjunct cultures were evaluated for their cholesterol-lowering potential. Data related to the in vitro tests highlighted a broad diversity in the hypocholesterolemic action at both species and strain levels, confirming that each probiotic strain within each species may have different activities (Castro et al, 2016). In contrast with Pan and Zhang (2005), who found a Lc.…”

Section: Discussionmentioning

confidence: 79%

Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity

Albano

Morandi

Silvetti

et al. 2018

Journal of Dairy Science

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Cholesterol-lowering activity is one of the most promising properties of lactic acid bacteria with probiotic characteristics. In the present study, 58 potentially probiotic lactic acid bacteria were tested for their ability to survive in vitro digestion and reduce cholesterol in a medium containing cholesterol and bile acids. The best-performing strains (Lactobacillus casei VC199, Lactobacillus paracasei ssp. paracasei SE160 and VC213, Lactobacillus plantarum VS166 and VS513, Enterococcus faecium VC223, and Enterococcus lactis BT161) resulted in a 42 to 55% reduction of the cholesterol level in broth and were further tested in cheese manufacture. The cholesterol content in all the cheeses decreased with ripening. All the strains were present in the cheese at levels higher than 10 cfu/g until 60 d of ripening, the highest reductions (up to 23%) being obtained when Lb. paracasei ssp. paracasei VC213 and E. lactis BT161 were added during the cheese-making. The adjunct cultures had no negative effect on the sensory characteristics of the cheese. Thus, these strains with proven in vitro properties are good candidates for novel probiotic-containing formulations and could be used to functionalize foods such as dairy fermented products.

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“…One way to improve the diversity and composition of gut microbial communities is to supplement the diet with probiotics [ 13 ]. Probiotics are viable bacteria that maintain gut health through the production of organic acids [ 24 ], prime the immune system [ 25 , 26 ] and help in the saturation of enterocytes [ 27 ] for pathogen colonisation resistance. Bacteria such as Lactobacillus , Bacillus , Bifidobacterium and Streptococcus are used for probiotics formulation that are commercially available for poultry industry.…”

Section: Introductionmentioning

confidence: 99%

Functional enrichment of gut microbiome by early supplementation of Bacillus based probiotic in cage free hens: a field study

Khan

Chousalkar

2021

anim microbiome

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Background The chicken gut microbiota passes through different stages of maturation; therefore, strengthening it with well characterised probiotics increases its resilience required for optimum gut health and wellbeing. However, there is limited information on the interaction of Bacillus based probiotics with gut microbial community members in cage free laying chickens both in rearing and production phases of life. In the current study, we investigated the changes in the gut microbiome of free range hens in the field after Bacillus based probiotic supplementation. Results Overall, at phylum level, probiotic supplementation increased the populations of Bacteroidetes and Proteobacteria mainly at the expense of Firmicutes. The population of Bacteroidetes significantly increased during the production as compared to the rearing phase, and its higher population in the probiotic-supplemented chickens reflects the positive role of Bacillus based probiotic in gut health. Core differences in the beta diversity suggest that probiotic supplementation decreased microbial compositionality. The non-significant difference in alpha diversity between the probiotic and control chickens showed that the composition of community structure did not change. No Salmonella spp. were isolated from the probiotic supplemented birds. Egg internal quality was significantly higher, while egg production and body weight did not differ. Functional prediction data showed that probiotic supplementation enriched metabolic pathways, such as vitamin B6 metabolism, phenylpropanoid biosynthesis, monobactam biosynthesis, RNA degradation, retinol metabolism, pantothenate and CoA biosynthesis, phosphonate and phosphinate metabolism, AMPK signaling pathway, cationic antimicrobial peptide (CAMP) resistance and tyrosine metabolism. Conclusions Overall, age was the main factor affecting the composition and diversity of gut microbiota, where probiotic supplementation improved the abundance of many useful candidates in the gut microbial communities. The generated baseline data in the current study highlights the importance of the continuous use of Bacillus based probiotic for optimum gut health and production.

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Probiotic activity of Enterococcus faecalis CECT7121: effects on mucosal immunity and intestinal epithelial cells

Abstract: Our results indicate that, apart from its already reported systemic immune activity, Ent. faecalis CECT7121 has a modulatory effect at a local level.

Cited by 24 publications

References 49 publications

Evaluation of Probiotic Properties and Safety of Enterococcus faecium Isolated From Artisanal Tunisian Meat “Dried Ossban”

Evaluation of Probiotic Properties and Safety of Enterococcus faecium Isolated From Artisanal Tunisian Meat “Dried Ossban”

Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity

Functional enrichment of gut microbiome by early supplementation of Bacillus based probiotic in cage free hens: a field study

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