Production of reuterin in a fermented milk product by Lactobacillus reuteri: Inhibition of pathogens, spoilage microorganisms, and lactic acid bacteria

Ortiz-Rivera, Yuridia; Sánchez‐Vega, Rogelio; Gutiérrez‐Méndez, Néstor; León‐Félix, Josefina; Acosta-Muñíz, Carlos H.; Sepúlveda, D.R.

doi:10.3168/jds.2016-11534

Cited by 93 publications

(61 citation statements)

References 41 publications

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“…Langa and coauthors [3] obtained results of reuterin concentration between 0.21 and 0.75 mM for the different strains used in yogurt produced with 100 mM of glycerol, under similar conditions to the present work. Ortiz-Rivera and coauthors [4] presented higher concentrations of reuterin in situ in fermented milk compared to our study. However, the same authors reported that S. aureus presented resistance up to 1.5 mM of reuterin while in the present study the concentration of 0.40 ± 0.05 mM was sufficient to inhibit both S. aureus strains tested.…”

Section: Reuterin Inhibition and Quantitation Assaycontrasting

confidence: 55%

Milk with Juçara (Euterpe edulis Martius) Pulp: Fermentation by L. reuteri LR92 and Reuterin Production in Situ

Fernandes

Guergoletto

Watanabe

et al. 2020

Braz. arch. biol. technol.

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This study aimed to develop and evaluate fermented milk by Lactobacillus reuteri LR92 with addition of juçara pulp (FMJ) and reuterin production in situ. The fermentation process was analyzed for 24 hours and the storage of FMJ for 30 days at 4 °C. During the fermentation, there was consumption of 25% (w / v) of lactose and increase of 0.01 to 0.85% (w / v) of lactic acid. The FMJ presented 0.43 ± 0.01 mM of reuterin, inhibiting Staphylococcus aureus strains under in vitro test. For the carbohydrates, the percentages (g.100g-1) found were 7.31 ± 1.07; 9.19 ± 0.82; 1.60 ± 0.50 and 0.08 ± 0.00 for sucrose, lactose, galactose and fructose respectively. The survival of L. reuteri, present in FMJ, was 2.47 log CFU / mL after 6 hours of gastrointestinal simulation. In sensory analysis FMJ received a grade 7 for global acceptance indicating good acceptance of the product.

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Section: Reuterin Inhibition and Quantitation Assaycontrasting

confidence: 55%

Milk with Juçara (Euterpe edulis Martius) Pulp: Fermentation by L. reuteri LR92 and Reuterin Production in Situ

Fernandes

Guergoletto

Watanabe

et al. 2020

Braz. arch. biol. technol.

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“…Shahani et al (1976) noted strong inhibitory effects of an inhibitory compound from L. acidophilus against 8 pathogens, and Shahani et al (1972) patented the antibiotic acidophilin that is produced by various strains of L. acidophilus, especially L. acidophilus DDS 1. Recently, Ortiz-Rivera et al (2017) showed that reuterin produced by L. reuteri ATCC 53608 can inactivate pathogenic (S. aureus, Salmonella enterica ssp. enterica, and L. monocytogenes), pathogen indicator (E. coli DH5α), and spoilage (Penicillium expansum) microorganisms.…”

Section: Health Benefits Provided By Yogurt and Other Cultured Dairy mentioning

confidence: 99%

A 100-Year Review: Yogurt and other cultured dairy products

Aryana

Olson

2017

Journal of Dairy Science

350

206

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The history of the last 100 years of the science and technology of yogurt, sour cream, cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous development and improvement. Yogurt leads the cultured dairy product category in terms of volume of production in the United States and recent research activity. Legal definitions of yogurt, sour cream and acidified sour cream, and cultured milk, including cultured buttermilk, are presented in the United States Code of Federal Regulations and summarized here. A tremendous amount of research has been done on traditional and novel ingredients, starter cultures and probiotics, mix processing, packaging, chemical aspects, physical and sensory properties, microstructure, specialized products, composition, quality and safety of yogurt and various manufacturing methods, addition of flavorings, viscosity measurements, and probiotic use for sour cream. Over time, there have arisen alternative manufacturing methods, flavor problems, addition of flavorings, and use of probiotics for cultured buttermilk. Many health benefits are provided by yogurt and other cultured dairy products. One hundred years of testing and development have led to wider uses of cultured dairy products and new processing methods for enhanced shelf life and safety. Future research directions will likely include investigating the effects of probiotic dairy products on gut microbiota and overall health.

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“…The ability to produce this bacteriocin was verified using the colorimetric test described by Cadieux et al (2008) on a 24-h culture of the strain grown in MRS medium supplemented with glycerol (250 mM final concentration). The principle behind the test is that of transforming glycerol into 3-hydroxypropionaldehyde (reuterin) and to quantify it using a spectrophotometric method at 560 nm (Doleyres et al, 2005;Ortiz-Rivera et al, 2017).…”

Section: Reuterin Secretionmentioning

confidence: 99%

The Biotherapeutic Potential of Lactobacillus reuteri Characterized Using a Target-Specific Selection Process

Sagheddu¹,

Uggeri²,

Belogi³

et al. 2020

Front. Microbiol.

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A growing body of clinical and experimental data supports the view that the efficacy of probiotics is strain-specific and restricted to particular pathological conditions, which means that newly isolated probiotic strains need to be targeted to a specific disease. Following national and international guidelines, we used a conventional in vitro experimental approach to characterize a novel strain of Lactobacillus reuteri, LMG P-27481, for safety (sensitivity to antibiotics and genome analysis) and putative efficacy (resistance to gastro-intestinal transit, adhesiveness, induction of cytokines, and release of antimicrobial metabolites). In vitro assays, which were carried out to examine the probiotic's effect on diarrhea (lactose utilization, inhibition of pathogens such as bacteria and Rotavirus), showed that it was more efficacious with respect to well-known reference strains in antagonizing Clostridioides difficile (CD). Data confirming that the probiotic can effectively treat CD colitis was gained from in vivo trials involving mice conditioned with large spectrum antibiotics before they were subjected to CD challenge. Two out of the three antibiotic-treated groups received daily LMG P-27481 for different time durations in order to simulate a preventive approach (LMG P-27481 administered prior to CD challenge) or an antagonistic one (LMG P-27481 administered after CD challenge). Both approaches significantly reduced, with respect to the untreated controls, CD DNA concentrations in caecum and C. difficile toxin titers in the gut lumen. In addition, LMG P-27481 supplementation significantly mitigated body weight loss and the extent of inflammatory infiltrate and tissue damage. The study results, which need to be confirmed by in vivo clinical trials, have demonstrated that the L. reuteri LMG P-27481 strain is a promising probiotic candidate for the treatment of CD infection.

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Production of reuterin in a fermented milk product by Lactobacillus reuteri: Inhibition of pathogens, spoilage microorganisms, and lactic acid bacteria

Cited by 93 publications

References 41 publications

Milk with Juçara (Euterpe edulis Martius) Pulp: Fermentation by L. reuteri LR92 and Reuterin Production in Situ

Milk with Juçara (Euterpe edulis Martius) Pulp: Fermentation by L. reuteri LR92 and Reuterin Production in Situ

A 100-Year Review: Yogurt and other cultured dairy products

The Biotherapeutic Potential of Lactobacillus reuteri Characterized Using a Target-Specific Selection Process

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