Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu

Abstract

In this study, lactic acid bacteria (LAB) strains were isolated from fermented grains of traditional Chinese Baijiu, and their probiotic properties were characterized. Eleven out of 29 LAB strains showed good tolerance to the gastrointestinal tract and bile salts. The surface characteristics (auto-aggregation, co-aggregation, hydrophobicity), safety (hemolytic and antibiotic sensitivity), antibacterial activity against three foodborne pathogens, and antioxidant and hypoglycemic properties of the 11 LAB strains were investigated. Principal component analysis (PCA) was used to comprehensively evaluate LAB strains and their probiotic properties. It was found that Weissella cibaria (OP288150), Pediococcus acidilactici (OP288151), Pediococcus pentosaceus (OP288154), Pediococcus pentosaceus (OP288156) and Levilactobacillus brevis (OP288158) showed high probiotic properties, with potential for commercial development. The results also demonstrated that fermented grains of Chinese Baijiu can be used as a source of high-quality probiotics.

Lactic acid bacteria strains isolated from Jerusalem artichoke (Helianthus tuberosus L.) tubers as potential probiotic candidates

“…argentoratensis FS40.1, and P. pentosaceus FS34.1, showed the highest values (Kanpiengjai et al, 2022). Also, percentage of autoaggregation ranging from 2 to 28%, were reported for LAB strains isolated from fermented grains of Chinese baijiu (Fan et al, 2022). The high autoggregation obtained for LAB strains isolated from the Jerusalem artichoke tubers represent a positive aspect for their survival in adverse conditions resulting from a lesser exposure and also favorable for their intestinal adhesion capacity.…”

Propiedades probióticas y análisis proteómico de Pediococcus pentosaceus 1101

“…En la actualidad, los probióticos se han utilizado en la producción de varios alimentos funcionales, suplementos dietéticos y productos biofarmacéuticos [Fan et al, 2022]. El término probiótico hace referencia a un cultivo de microorganismos vivos que, cuando se administran en cantidades adecuadas (al menos 10 8 UFC) [Sanders et al, 1993], confieren un beneficio a la salud del huésped, como efectos inmunomoduladores, anticancerígenos, hipolipemiantes, antagonistas de bacterias patógenas, que refuerzan la barrera intestinal y equilibran la microbiota intestinal [Li et al, 2021;Yang et al, 2020].…”