Probiotic lactic acid bacteria isolated from traditional cameroonian palm wine and corn beer exhibiting cholesterol lowering activity

Fossi, Bertrand Tatsinkou; Ekabe, Dickson Ebwelle; Toukam, Liliane Laure; Pambou, Henri Olivier Tatsilong; Gagneux‐Brunon, Amandine; Nguefeu, Céline Nkenfou; Bongué, Bienvenu

doi:10.1016/j.heliyon.2022.e11708

Cited by 9 publications

(4 citation statements)

References 40 publications

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“…lactis SA, Lactiplantibacillus plantarum SF and Levilactobacillus brevis SI (Tongwa et al, 2019). Levilactobacillus brevis and Enterococcus faeccium were reported by Fossi and colleagues as the two best cholesterol lowering LAB isolated from Cameroonian palm wine (Fossi et al, 2022). Limosilactobacillus fermentum strain BB101 and Lactobacillus casei 02 were also identified as sources of potential probiotic lactic acid bacteria in palm wine (Ngwa et al, 2022).…”

Section: Characteristics Of Beneficial Microbes In Palm Winementioning

confidence: 93%

Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts

Oluwole,

Kosoko,

Familola

et al. 2023

Front. Food. Sci. Technol.

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Fermented wine from palm trees is gaining more acceptance by consumers given its natural and health promoting attributes. The traditional wine is fermented from the extracted sap of palm trees by microbes, however, excessive contamination by spoilage microorganisms must be avoided, storage conditions must be ensured to foster its natural fermentation. The importance and quality of this locally produced fermented wine will benefit from a better understanding of the scientific knowledge on its micro and macro nutrients. In this review paper, we explore the science of the traditional fermentation process that leads to the sweet, effervescent, milky but alcoholic beverage known as palm wine or toddy. The microbes that are involved in its fermentation (especially yeasts and lactic acid bacteria) are of interest towards realising the potential economic benefits that will be gained from the standard production of palm wine. It is important to emphasize ‘sustainability’ in the entire value chain of palm wine as an industry starting from its cultivation, to its processing, side streams, storage and consumption. In addition, the packaging materials for the large-scale production of palm wine will need to be eco-friendly when sustainability is considered.

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Section: Characteristics Of Beneficial Microbes In Palm Winementioning

confidence: 93%

Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts

Oluwole,

Kosoko,

Familola

et al. 2023

Front. Food. Sci. Technol.

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“…Corn beer has potential sources of probiotic lactic acid bacteria with cholesterol lowering activity, the strains identified by sequencing the 16S rRNA gene were Levilactobacillus brevis and Enterococcus faeccium , NCBI genbank accension numbers ON454506 and ON908682; isolates that effectively lowered LDL-c and increased HDL-c in rat sera, which are the main risk factors for cardiovascular diseases [ 84 ]. Beer is a fermented beverage that has enhanced nutritional and functional properties due to transformation of substrates, formation of bioactive end-products and presence of living microorganisms, genetically similar to strains used as probiotics [ 27 ]. Some studies revealed that beer components may have antimicrobial properties, as well as microbiological spoilage risks [ 91 ].…”

Section: Beer and Its Principal Interactions With The Microbiotamentioning

confidence: 99%

Beer and Microbiota: Pathways for a Positive and Healthy Interaction

et al. 2023

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Beer is one of the most consumed drinks worldwide. It contains numerous categories of antioxidants, phenolic products, traces of group B vitamins, minerals (selenium, silicon, potassium), soluble fibers and microorganisms. Low or moderate beer consumption, with or without alcohol, showed positive effects on health by stimulating the development of a healthy microbiota. In the present review we focused on four components responsible with interaction with gut microbiota: microorganisms, polyphenols, fiber and melanoidins, their presence in usual beers and on perspectives of development of fortified beers with enhanced effects on gut microbiota. Though microorganisms rarely escape pasteurization of beer, there are new unpasteurized types that might bring strains with probiotic effects. The polyphenols from beer are active on the gut microbiota stimulating its development, with consequent local anti-inflammatory and antioxidant effects. Their degradation products have prebiotic action and may combat intestinal dysbiosis. Beer contains dietary fiber such as non-starchy, non-digestible carbohydrates (β-glucans, arabinoxylans, mannose, fructose polymers, etc.) that relate with gut microbiota through fermentation, serving as a nutrient substrate. Another type of substances that are often considered close to fiber because they have an extremely low digestibility, melanoidins (melanosaccharides), give beer antioxidant and antibacterial properties. Though there are not many research studies in this area, the conclusion of this review is that beer seems a good candidate for a future functional food and that there are many pathways by which its ingredients can influence in a positive manner the human gut microbiota. Of course, there are many technological hinderances to overcome. However, designing functional beers fortified with fiber, antioxidants and probiotics, with a very low or no alcoholic content, will counteract the negative perception of beer consumption, will nullify the negative effects of alcohol, while simultaneously exerting a positive action on the gut microbiota.

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“…According to Naknean, Meenune and Roudaut (2010), the product quality is also influenced by the techniques used to tap palm trees and collect their sap, as well as by the air and the surrounding environment. In the recent studies by Fossi et al (2022), it was observed that the probiotic LAB isolated from locally harvested palm wine in Cameroon exhibited cholesterol (LDL)lowering ability both in vivo and in vitro. In another study by Ramadhanti et al (2021), lactic acid bacteria with probiotic properties were isolated from palm sugar from West Sumatra, Indonesia.…”

Section: Biofertilizer and Biopesticidementioning

confidence: 99%

Isolation and Characterization of Some Food Grade Lactic Acid Bacteria for their Application as Probiotics

Chatterjee¹,

Das²

2023

Trends in Chemical and Biological Research

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Probiotics, which are living, non-pathogenic microorganisms, can enhance a person's health, immunity, and mental function when taken in large quantities together with food. In the present study, seven microbial strains (L1, L2, C1, C2, C3, X, and Y) were isolated from locally collected fresh palm sap and characterized morphologically and biochemically. Among them, two strains were yeast (L1 and C3), two were Bacillus (C2, Y) and three were Cocci (L2, C1, X). All the bacterial isolates were gram-positive and catalase-negative. They showed a broad antimicrobial spectrum against both gram-positive (Staphylococcus aureus, Bacillus subtilis, Enterococcus faecalis MB1, Leuconostoc messenteroides Ly) and gramnegative bacteria (Salmonella abony, Escherichia coli). There was little or no change in the growth after three hours of incubation at pH 2, 2.5 and 3. So all the strains were tolerant of gastric acidity. Bacterial isolates were checked for their survivability in the presence of bile salt. Strain L2 showed maximum tolerance to 0.3% bile salt. So, this strain can be further checked in vivo for its usefulness as a probiotic.

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Probiotic lactic acid bacteria isolated from traditional cameroonian palm wine and corn beer exhibiting cholesterol lowering activity

Cited by 9 publications

References 40 publications

Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts

Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts

Beer and Microbiota: Pathways for a Positive and Healthy Interaction

Isolation and Characterization of Some Food Grade Lactic Acid Bacteria for their Application as Probiotics

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