Probiotic Properties of Lactobacillus Species Isolated from Fermented Palm Sap in Thailand

Sornsenee, Phoomjai; Singkhamanan, Kamonnut; Sangkhathat, Surasak; Saengsuwan, Phanvasri; Romyasamit, Chonticha

doi:10.1007/s12602-021-09754-y

Cited by 36 publications

(66 citation statements)

References 49 publications

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“…Ten Lactobacillus isolates, including L. paracasei (T0601, T0602, T0603, T0901, T0902, T1301, T1304, and T1901), L. fermentum (T0701), and L. brevis (T0802), were isolated from fermented palm sap collected from a local market in the Songkhla Province of Southern Thailand and characterized as potential probiotics in our previous study. These isolates were used in the present study ( Sornsenee et al, 2021 ). First, they were grown in de Man, Rogosa and Sharpe (MRS) broth (HiMedia, Mumbai, India) at 37 °C for overnight.…”

Section: Methodsmentioning

confidence: 99%

“…The most frequently used probiotic microorganisms are lactic acid bacteria (LAB) such as Lactobacillus spp., Lactococcus spp., Carnobacterium spp., Enterococcus spp., Streptococcus spp., Pediococcus spp., and Propionibacterium spp. ( Pinto et al, 2020 ; Sornsenee et al, 2021 ). Generally, Lactobacillus spp.…”

Section: Introductionmentioning

confidence: 99%

“…Generally, Lactobacillus spp. are the most popular probiotic microbes owing to their “Generally Recognized As Safe (GRAS)” status and their regulation by the US Food and Drug Administration (FDA) for human and animal consumption ( FAO/WHO, 2002 ; Sornsenee et al, 2021 ). For example, L. acidophilus CL1285, L. casei LBC80R, L. rhamnosus CLR2 (Bio-K Plus International Inc, Laval, Quebec, Canada), L. acidophilus (La-5 ® ), and Bifidobacterium lactis (BB-12 ® ) (Pharma Nord, Nederland), have been used as probiotics in pharmaceutical and diet supplements ( Organization, 2002 ).…”

Section: Introductionmentioning

confidence: 99%

“…The beneficial effects of Lactobacillus as probiotics are not limited to the health of the gastrointestinal tract (GIT) and extend to conditions such as diabetes, obesity, hyperlipidemia, cancer, dementia, Crohn’s disease, and constipation ( Plaza-Diaz et al, 2019 ). Probiotics produce organic acids (acetic acid, propionic acid, and lactic acid), aromatic compounds, diacetyl, hydrogen peroxide, antimicrobial substances, bacteriocins, and other unknown metabolites ( Barzegari et al, 2020 ; Bermudez-Brito et al., 2012 ; Cremon et al, 2018 ) that can inhibit several pathogens such as Clostridium difficile ( Shahrokhi & Nagalli, 2020 ), Vibrio parahaemolyticus ( Behera, Ray & Zdolec, 2018 ), carbapenem-resistant Escherichia coli ( Chen et al, 2019 ), Klebsiella pneumoniae ( Chen et al, 2019 ), Listeria monocytogenes ( Kariyawasam et al., 2020 ), Staphylococcus aureus ( Melo et al, 2016 ), Salmonella enteritidis ( Sornsenee et al, 2021 ), and Helicobacter pylori ( Ji & Yang, 2021 ). Probiotics can lower cholesterol levels, boost the immune system, promote the secretion of immunoglobulin IgA, serve as antioxidants, exhibit antidiabetic properties, and suppress inflammation ( AlKalbani, Turner & Ayyash, 2019 ; De Marco et al, 2018 ; Singhal et al, 2019 ; Xu et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

“…All Lactobacillus isolates met the established criteria to qualify as potential probiotics, including resistance to gastrointestinal conditions, adherence to human intestinal cells, and susceptibility to transmissible antibiotics. These isolates possessed antimicrobial activity against a wide range of pathogens ( Sornsenee et al, 2021 ). From these data, 10 Lactobacillus isolates are promising potential candidates for use as probiotic applications as functional foods and pharmaceutical products.…”

Section: Introductionmentioning

confidence: 99%

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Lyophilized cell-free supernatants of Lactobacillus isolates exhibited antibiofilm, antioxidant, and reduces nitric oxide activity in lipopolysaccharide-stimulated RAW 264.7 cells

Sornsenee

Chatatikun

Mitsuwan

et al. 2021

PeerJ

Self Cite

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Background Probiotics can release bioactive substances known as postbiotics, which can inhibit pathogenic microorganisms, improve immunomodulation, reduce antioxidant production, and modulate the gut microbiota. Methods In this study, we evaluated the in vitro antimicrobial effects, antioxidant activity, and anti-inflammatory potential of 10 lyophilized cell-free supernatants (LCFS) of Lactobacillus isolates. LCFS was obtained via centrifugation and subsequent lyophilization of the supernatant collected from the culture medium ofeach isolate. The antibacterial and antibiofilm activities of the LCFS were determined using broth microdilution. The antioxidant potential was evaluated by measuring the total phenolic and flavonoid contents and 2,2-Diphennyl-1-picrylhydrazyl (DPPH) and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS+) radical scavenging activities. Results All the isolates were able to inhibit the four tested pathogens. The isolates exhibited strong antibiofilm activity and eradicated the biofilms formed by Acinetobacter buamannii and Escherichia coli. All the prepared Lactobacillus LCFS contained phenols and flavonoids and exhibited antioxidant activities in the DPPH and ABTS+ radical scavenging assays. The MTT (3-[4,5-dimethylthiazol-2-yl]-2,5 diphenyl tetrazolium bromide) assay revealed that LCFS was not cytotoxic to RAW 264.7 cells. In addition, the ten Lactobacillus LCFS decreased the production of nitric oxide. Conclusions All the isolates have beneficial properties. This research sheds light on the role of postbiotics in functional fermented foods and pharmaceutical products. Further research to elucidate the precise molecular mechanisms of action of probiotics is warranted.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Lyophilized cell-free supernatants of Lactobacillus isolates exhibited antibiofilm, antioxidant, and reduces nitric oxide activity in lipopolysaccharide-stimulated RAW 264.7 cells

Sornsenee

Chatatikun

Mitsuwan

et al. 2021

PeerJ

Self Cite

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Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

Dikbaş,

Orman,

Alım

et al. 2023

Food Science & Nutrition

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In this study, various functional and probiotic attributes of the Enterococcus faecium 9 N‐2 strain isolated from village‐style white cheese were characterized, while also assessing its safety. To achieve this, we conducted an in vitro analysis of several key probiotic properties exhibited by the 9 N‐2 strain. Notably, this strain demonstrated robust resilience to low pH, high bile salt concentrations, lysozyme, pepsin, pancreatin, and phenol. Furthermore, this strain displayed exceptional auto‐aggregation capabilities and moderate co‐aggregation tendencies when interacting with Escherichia coli. The cell‐free supernatant derived from strain 9 N‐2 exhibited significant antimicrobial activity against the tested pathogens. The strain exhibited resistance to gentamicin, meropenem, and bacitracin, while remaining susceptible to vancomycin and various other antibiotics. Furthermore, it was found that E. faecium 9 N‐2 possessed the capacity to produce the phytase enzyme. When all the results of this study are evaluated, it is thought that 9 N‐2 strain has superior probiotic properties, and therefore it can be used as probiotic in food, medicine, and animal feed in the future. In addition, further in vivo tests should be performed to fully understand its effects and mechanisms of action and to confirm its safety and probiotic effects. Further research and clinical trials are also needed to identify new strains with potential probiotic properties.

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Probiotics as starter and nonstarter cultures in fermented foods

Patarata,

Munekata,

Fraqueza

2024

Strategies to Improve the Quality of Foods

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Probiotic Properties of Lactobacillus Species Isolated from Fermented Palm Sap in Thailand

Cited by 36 publications

References 49 publications

Lyophilized cell-free supernatants of Lactobacillus isolates exhibited antibiofilm, antioxidant, and reduces nitric oxide activity in lipopolysaccharide-stimulated RAW 264.7 cells

Lyophilized cell-free supernatants of Lactobacillus isolates exhibited antibiofilm, antioxidant, and reduces nitric oxide activity in lipopolysaccharide-stimulated RAW 264.7 cells

Evaluating Enterococcus faecium9 N‐2 as a probiotic candidate from traditional village white cheese

Probiotics as starter and nonstarter cultures in fermented foods

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