Probiotic and Antioxidant Potential of Lactobacillus reuteriLR12 and Lactobacillus lactisLL10 Isolated from Pineapple Puree and Quality Analysis of Pineapple-Flavored Goat Milk Yoghurt during Storage

Abstract

In recent years, studies have focused on the therapeutic properties of probiotics to eliminate pathogenic microorganisms associated with various diseases. Lactobacilli are important probiotics groups that have been found to possess many health-promoting activities. This study was carried out to isolate LactobacillusreuteriLR12 and L. lactisLL10 from pineapple puree. The invitro analysis to evaluate probiotic characteristics of the isolated bacteria included survival in bile and acid tolerance. The cell-free supernatant of L. reuteri LR12 was effective against various pathogenic bacteria and fungi compared with L. lactisLL10. These two bacterial strains have strong anti-biofilm activity (100%) against Enterococcus faecalis, Staphylococcus aureus, and Bacillus cereus. The bacterial strains exhibited adhesion properties to HT-29 cells (human colorectal adenocarcinoma). These bacteria showed DPPH- (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical scavenging activity, scavenging of hydroxyl radical activity, superoxide radical scavenging activity, and reducing power activity in the range of 72% ± 3%to 89.3% ± 1.7%, 64% ± 2.7%to 66.8% ± 1.5%, 59.8% ± 4.1%to 63.8% ± 2.1%, and 60.4% ± 1.8%to 66.1% ± 3.3%, respectively. Pineapple puree was used as the starter culture with milk for 2 days for yogurt preparation. Pineapple puree increased flavor and showed the physicochemical properties of yogurt. The finding of the sensory evaluation revealed no significant change compared with the control, except the appearance of yogurt. These findings show that Lactobacilli and pineapple puree have potential use in various probiotic preparations for the fermentation industry.

Antioxidant Effect of Soymilk Fermented by Lactobacillus plantarum HFY01 on D-Galactose-Induced Premature Aging Mouse Model

“…There are many sources of Lactobacillus in nature, and since ancient times, Lactobacillus applications have been extensive. The antioxidant capacity of these bacteria has recently been a hot topic in the development of Lactobacillus products (12). These bacteria have good antioxidant effects, but different Lactobacillus species have different antioxidant capacities, which may be due to different concentrations and types of antioxidant components (13).…”

Probiotic characteristics of Lactobacillus strains isolated from cheese and their antibacterial properties against gastrointestinal tract pathogens

“…Probiotics are live bacteria or other micro-organisms, that when ingested in suitable quantities confer numerous health benefits on the host organisms ( Aarti et al, 2016 , Al-Dhabi et al, 2020 , Nagpal et al, 2012 ). Lactic acid bacteria (LAB) are Gram-positive, which are naturally available in the gastrointestinal tract of human and ruminants ( Aarti et al, 2018 ).…”

Immunomodulatory effects of anaesthetic sevoflurane in septic mouse model

“…Two way ANOVA with a P value < 0.05 using Graphpad Prism V. 7.0 was used to check the statistical significance. All the data are represented as mean ± standard deviation ( Al-Dhabi et al, 2020 , Vijayaraghavan et al, 2016 ).…”