Probiotic and antioxidant properties of selenium-enriched Lactobacillus brevis LSe isolated from an Iranian traditional dairy product

Shakibaie, Mojtaba; Mohammadi-Khorsand, Tayebe; Adeli-Sardou, Mahboubeh; Jafari, Mandana; Amirpour-Rostami, Sahar; Ameri, Alieh; Forootanfar, Hamid

doi:10.1016/j.jtemb.2016.11.013

Cited by 50 publications

(21 citation statements)

References 45 publications

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“…Aarti et al (2017) reported that the DPPH radical scavenging activity of L. brevis LAP2 increased in a concentration-dependent manner (18.8-68.35% at 10 8 -10 9 CFU/mL). Some L. brevis strains (O-9 and LSe) showed low DPPH radical scavenging activities with values of 0% and 9.3% (Shakibaie et al, 2017;Uugantsetseg and Batjargal, 2014). These antioxidant effects were reported to be strain-specific based on the cell wall composition, enzyme, metabolite production, etc.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi

Jang

Lee

Paik

2019

Food Sci Biotechnol

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Lactobacillus brevis KU15153 was isolated from kimchi and probiotic characterization was performed including analysis of its antimicrobial and antioxidant effects. Lactobacillus rhamnosus GG (LGG) was used as a probiotic control. L. brevis KU15153 survived under artificial gastric conditions and was non-hemolytic, showed antibiotic susceptibility, and did not produce carcinogenic b-glucuronidase. L. brevis KU15153 adhered strongly to HT-29 cells in the direct adherent assay and showed high cell surface hydrophobicity. Particularly, L. brevis KU15153 showed antimicrobial activity against the foodborne pathogens Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 15313, Salmonella Typhimurium P99, and Staphylococcus aureus KCCM 11335. Antioxidant activity was assessed using the DPPH radical scavenging assay and b-carotene and linoleic acid inhibition assay. L. brevis KU15153 showed higher antioxidant activity than LGG. These results suggest that L. brevis KU15153 has potential for use as a probiotic organism.

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Section: Antioxidant Activitymentioning

confidence: 99%

Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi

Jang

Lee

Paik

2019

Food Sci Biotechnol

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“…Penelitian karakteristik probiotik ketahanan asam terhadap L. plantarum juga dilakukan oleh Maunatin dan Khanifa (2012) dan Argyri et al (2013) yang menghasilkan viabilitas bakteri terhadap asam lebih dari 7 log CFU/mL. Shakibaie et al (2017) melaporkan lebih dari 50% L. plantarum dapat bertahan hidup pada keasaman tinggi (pH 2 selama 3 jam). Yu et al (2015) melaporkan ketahanan hidup 15 galur L. plantarum pada kondisi asam tinggi sebesar 67,28-96,13%, dan 5 galur diantaranya mampu bertahan pada konsentrasi garam empedu 0,3%.…”

Section: Hasil Dan Pembahasan Ketahanan Isolat Bal Terhadap Kondisi Aunclassified

Studi in Vitro Bakteri Asam Laktat Kandidat Probiotik Dari Makanan Fermentasi Indonesia

Priadi

Setiyoningrum

Afiati

et al. 2020

jtip

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Indonesia has a rich variety of fermented foods. The lactic acid b acteria contained in such fermented foods can act as prob otics providing positive effects on digestive health. Lack of information ab out the characteristics of the native LAB caused insufficient use of them in functional food products. The purpose of this study was to carry out in vitro selection of potential prob iotics of lactic acid b acteria isolated from non-dairy fermented foods i.e. pickle, cassava tape, terasi and dadih. The prob iotic property tests are acid and b ile salt tolerance assays, hydrophob icity test, adhesion test and coaggregation test. LAB isolates passing all tests indicate that they are potential as prob iotics. This study ob tained 4 LABs having prob iotics properties b y in vitro tests, i.e. L. plantarum LIPI12-2-LAB004 from pickle (Yogyakarta), L. plantarum LIPI12-2-LAB031 from cassava tape (Yogyakarta), L. plantarum LIPI13-2-LAB011 from terasi (Bali), and L. plantarum LIPI13-2-LAB087 from terasi (Solok). The four LAB were ab le to survive high acid and b ile salt concentrations ab ove 85%, had hydrophobicities ab ove 95%, capab le of adhering to solid surfaces for 24 hours, and were ab le to co-aggregate with other LAB isolates.

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“…However, overproduction of ROS might give rise to serious oxidative stress, leading to the oxidative damage (Wang, Zhou, Xia, Zhao, & Shao, 2016). Long-term high level of oxidative stress was closely associated with the pathogenesis of numerous diseases, such as heart diseases, diabetes, and neurological disorders (Shakibaie et al, 2017).…”

Section: Anti Oxidative Ac Tivit Y Of Prob Iotic Smentioning

confidence: 99%

“…Therefore, except for reducing free radicals, probiotics also could upregulate antioxidant‐related genes and produce antioxidative enzymes to enhance antioxidative activities. Moreover, the presence of selenium (Se) might be conducive to selective probiotics for antioxidative activities as it was reported that L. brevis LSe containing Se showed higher radical scavenging abilities and reducing power than those of L. brevis LSe cultured in Se‐free medium (Shakibaie et al, ).…”

Section: Antioxidative Activity Of Probioticsmentioning

confidence: 99%

Health promoting activities of probiotics

Tang

2019

J Food Biochem

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In recent years, probiotics have received increasing attention and become one type of popular functional food because of their many biological functions. Among these desirable biological functions, the immune regulation, antioxidative activities, and antimicrobial effects are essential properties to maintain host health. Probiotics can regulate the immune system and improve the antioxidative system by producing microbial components and metabolites. Meanwhile, probiotics also possess antimicrobial abilities owing to their competition for nutrient requirements and mucus adherence, reducing pathogenic toxins, producing antimicrobial metabolites (short‐chain fatty acids, bacteriocins, reuterin, linoleic acid, and secondary bile acids) and enhancing intestinal, or systemic immunity. Therefore, probiotics could be used to alleviate heavy metal toxicity and metabolic disorders by improving immunity, the antioxidative system, and intestinal micro‐environment. This comprehensive review mainly highlights the potential health promoting activities of probiotics based on their antioxidative, antimicrobial, and immune regulatory effects. Practical applications The antioxidative defense and the immune system are essential to maintain human health. However, many factors may result in microbial dysbiosis in the gut, which subsequently leads to pathogenic expansion, oxidative stress, and inflammatory responses. Therefore, it is important to explore beneficial foods to prevent or suppress these abnormal responses. Successful application of probiotics in the functional foods has attracted increasing attention due to their immune regulatory, antioxidative, and antimicrobial properties. The aim of this review is to introduce immune regulatory antioxidative and antimicrobial effects of probiotics, which provides some basic theories for scientific research and development of potential functional foods.

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Probiotic and antioxidant properties of selenium-enriched Lactobacillus brevis LSe isolated from an Iranian traditional dairy product

Cited by 50 publications

References 45 publications

Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi

Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi

Studi in Vitro Bakteri Asam Laktat Kandidat Probiotik Dari Makanan Fermentasi Indonesia

Health promoting activities of probiotics

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