Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage

Wang, Chung-Yi; Lin, Pei-Rong; Ng, Chang-Chai; Shyu, Yuan‐Tay

doi:10.1016/j.anaerobe.2010.10.003

Cited by 137 publications

(78 citation statements)

References 34 publications

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“…The in vitro survival test revealed that Lactobacillus isolates (L1, L19, L21, L26 and L40) were most resistant to pH 2 after 3 h of exposure. These results were similar to those of the previous studies, where Lactobacillus strains were viable even after being exposed to pH values of 2.5-4.0, but showed reduced viability at lower pH values (Wang et al 2010). The variation in acid tolerance of lactic acid bacteria has been linked to the difference in induction of H + -ATPase activity resulting in the removal of protons (H + ), alkanization of the external environment, changes in the composition of the cell envelope (Cotter and Hill, 2003).…”

Section: Discussionsupporting

confidence: 94%

Probiotic attributes of indigenous Lactobacillus spp. isolated from traditional fermented foods and beverages of north-western Himalayas using in vitro screening and principal component analysis

et al. 2016

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The present research was designed to explore indigenous probiotic Lactic acid bacteria from traditional fermented foods and beverages of North-western Himalayas for their probiotic potential. It was achieved through a step-by step approach focused on the technological characterization, evaluation of the probiotic traits and adherence ability. Fifty one LAB isolates from traditional fermented foods and beverages were initially screened for their technological properties and among them twenty isolates were selected. These isolates were further characterized and identified using 16S rRNA gene sequencing as Lactobacillus brevis (7 isolates), Lactobacillus casei (5), Lactobacillus paracasei (2), Lactobacillus buchneri (1), Lactobacillus plantarum (1) and Lactobacillus sp. (3). Identified isolates were evaluated by in vitro methods including survival in gastrointestinal tract, antibiotic susceptibility, antimicrobial activity, cell surface characteristics, exopolysacharride production and haemolytic activity. The results of these experiments were used as input data for Principal Component Analysis; thus, to select the most promising probiotic isolates. Three isolates (L. brevis PLA2, L. paracasei PLA8 and L. brevis PLA16) were found to be most technological relevant and promising probiotic candidates in comparison to commercial probiotic strains. L. brevis PLA2 was selected as best isolate with probiotic potential by in vitro adherence to the human intestinal HT-29 cell line.

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Section: Discussionsupporting

confidence: 94%

Probiotic attributes of indigenous Lactobacillus spp. isolated from traditional fermented foods and beverages of north-western Himalayas using in vitro screening and principal component analysis

et al. 2016

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“…Moreover, it was reported that 2% bile salt concentration is detectable only at the first hour of digestion and it decreases gradually to 0.3% during prolonged digestion time (Noriega, Gueimonde, Sánchez, Margolles, & De Los Reyes-Gavilán, 2004). Similar results were also obtained by Wang, Lin, Ng, and Shyu (2010) in which three of the Lactobacillus strains obtained from infant faeces and pickled vegetables showed greater viability reduction at 1% bile salt when compared with 0.3% bile salt. In the current study, L. plantarum 0825 and L. rhamnosus 0504 were significantly affected by bile salts, even at 0.3% concentration.…”

Section: Strainsupporting

confidence: 75%

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

Koon

Padam

et al. 2015

CyTA - Journal of Food

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Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermented Bambangan (Mangifera pajang)Evaluación del potencial probiótico de bacterias acido-lácticas aisladas del tradicional Bambangan malasio fermentado (Mangifera pajang) This study aims to evaluate the probiotic and technological properties of lactic acid bacteria (LAB) isolated from an indigenous fermentation of Bambangan (Mangifera pajang). The LAB were evaluated for their tolerance to low pH, bile salt, antimicrobial potential, auto-aggregation ability, microbial adhesion to solvents, tolerance to high temperature and osmotic pressure. Approximately 36% of the isolated LAB strains displayed excellent survival at pH 3.0 with at least 4 log CFU/ml after 24 hours at 2.0% bile salt. A high aggregation activity (>20%) was found in most of the LAB strains. Five Lactobacillus plantarum strains showed at least 70% viability at 60°C for 10 minutes while one L. brevis and three L. plantarum strains were tolerant to 6% sodium chloride. Furthermore, the maximum β-galactosidase activity was found in four L. plantarum strains. In conclusion, these LAB strains could serve as promising probiotic candidates for the preparation of functional food products.Keywords: auto-aggregation; acid tolerance; Mangifera pajang; probiotic potential El objetivo de este estudio es evaluar las propiedades probióticas y tecnológicas de las bacterias ácido-lácticas (BAL) aisladas de una fermentación indígena de Bambangan (Mangifera pajang). Las BAL fueron evaluadas por su bajo nivel de pH, sales biliares, potencial antimicrobiano, habilidad de auto-agregación, adhesión microbiana a los solventes, tolerancia a las altas temperaturas y presión osmótica. Un valor aproximado de 36% de las cepas de BAL aisladas mostraron una excelente supervivencia a pH 3,0 con al menos 4 log CFU/ml después de 24 horas a 2,0% de sales biliares. Se encontró un alto nivel de actividad de agregación (>20%) en la mayoría de las cepas de BAL. Cinco cepas de Lactobacillus plantarum mostraron al menos un 70% de viabilidad a 60°C durante 10 minutos mientras que una cepa de L. brevis y tres de L. plantarum resultaron tolerantes en un 6% al cloruro de sodio. Además, la máxima actividad de β-galactosidasa se encontró en cuatro cepas de L. plantarum. En conclusión, estas cepas de BAL podrían servir como prometedoras candidatas probióticas para la preparación de productos alimentarios funcionales.

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“…In addition, L. rhamnosus, a common Lactobacillus species, was not detectable in either group. L. rhamnosus can be detected in the feces of infants in Taiwan (34). Dietary change may make it undetectable in adults.…”

Section: Discussionmentioning

confidence: 99%

Real-Time PCR Analysis of the Intestinal Microbiotas in Peritoneal Dialysis Patients

Wang

Lai

et al. 2012

Appl Environ Microbiol

111

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Bifidobacterium and Lactobacillus can beneficially affect the host by producing acetic acid and lactic acid, which lower pH and thereby inhibit the growth of pathogens or allow the probiotic bacteria to compete with pathogens for epithelial adhesion sites and nutrients. The transmural migration of enteric organisms into the peritoneal cavity can cause peritonitis in peritoneal dialysis (PD) patients. We hypothesized that the composition of the intestinal microbiota with regard to Lactobacillus species and Bifidobacterium species differed between PD patients and healthy controls. The aim of the study was to investigate these differences by real-time PCR analysis of fecal samples. There is a large, complex, and diverse microbial community in the human intestine. The intestinal microbiota plays an important role in digesting food, metabolizing endogenous and exogenous compounds, and producing essential vitamins. It also stimulates the immune system and prevents the colonization of the gastrointestinal tract by pathogens, and hence it influences human health (7, 9). The gastrointestinal microbiota of an adult human consists of more than 500 species, with 10 11 to 10 12 CFU per gram of stool (12,25). The predominant microorganisms are non-spore-forming, obligate anaerobes, such as Bacteroides, Fusobacterium, Eubacterium, and Bifidobacterium species. Other anaerobic bacteria found in large numbers include Lactobacillus species, various anaerobic Gram-positive cocci, and Clostridium species (4). Hida et al. studied the fecal flora of hemodialysis (HD) patients and healthy controls using traditional plating methods and found quantitative and qualitative differences between the two groups (13). It is plausible to suggest that the chronic inflammatory state in dialysis patients is in part due to a microbial imbalance in the gut, resulting in alteration of proinflammatory cytokines and production of uremic toxins from proteins fermented in the large intestine (16). Moreover, impaired intestinal barrier function in peritoneal dialysis (PD) patients allows enteric organisms to enter the peritoneal cavity by transmural migration and to cause peritonitis (8,27). Peritonitis occasionally causes death and results in significant morbidity, including catheter loss, transfer to hemodialysis, transient loss of ultrafiltration, and possible permanent membrane damage (22). Bifidobacterium and Lactobacillus can beneficially affect the host by inhibiting the growth of pathogens through production of acetic acid and lactic acid, which lower pH, or by competing with pathogens for epithelial adhesion sites and nutrients (10).To the best of our knowledge, no study has investigated the intestinal microbiota in PD patients before. The aim of this study, therefore, was to evaluate the differences in the intestinal microbiota between PD patients and healthy controls by examining fecal samples. We focused on Bifidobacterium species, Lactobacillus species, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, and Enterococcus species....

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Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage

Cited by 137 publications

References 34 publications

Probiotic attributes of indigenous Lactobacillus spp. isolated from traditional fermented foods and beverages of north-western Himalayas using in vitro screening and principal component analysis

Probiotic attributes of indigenous Lactobacillus spp. isolated from traditional fermented foods and beverages of north-western Himalayas using in vitro screening and principal component analysis

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

Real-Time PCR Analysis of the Intestinal Microbiotas in Peritoneal Dialysis Patients

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