Screening of isolated potential probiotic lactic acid bacteria for cholesterol lowering property and bile salt hydrolase activity

Shehata, Mohamed G.; El-Sohaimy, Sobhy A.; El-Sahn, Malak A.; Youssef, Mohamed M.

doi:10.1016/j.aoas.2016.03.001

Cited by 246 publications

(159 citation statements)

References 42 publications

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“…In recent studies, the results observed are similar. Shehata, El Sohaimy, El-Sahn, and Youssef (2016) observed until 43.7% of cholesterol removal ability of Lactococcus lactic subsp. lactis and Tokatl et al (2015) obtained that L. plantarum and L. brevis strains studied possessed desirable in-vitro properties, as cholesterol assimilation, with percentages between 48.56% and 1.57% and 16.62% and 1.61%, respectively, all being strain dependent.…”

Section: Cholesterol Assimilation Assaymentioning

confidence: 98%

Cholesterol assimilation, acid and bile survival of probiotic bacteria isolated from food and reference strains

Castorena-Alba

Vázquez-Rodríguez

Lomelí

et al. 2017

CyTA - Journal of Food

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The evidence shows that probiotics can reduce cardiovascular diseases associated to high cholesterol levels, but it occurs just when they survive gastrointestinal conditions. The aim of this study was to evaluate the ability of reference strains (RS) and food isolates strains (FIS) to survive acid and bile and to determine in-vitro cholesterol assimilation. FIS were more tolerant to acid than RS, showing significantly different growth response. FIS were more resistant to the presence of bile, in order descendent to oxgall, taurocholic acid, and cholic acid. The survival percentages ranged from 0% to 100%, presenting strain dependence. The most tolerant strains were tested for cholesterol test, showing RS lower percentages than FIS. In FIS, the percentage was negatively affected when the concentration of bile salt was increased. Therefore, to study the viability of different strains in gastrointestinal conditions is crucial because of the strain-dependence nature.Asimilación de colesterol y supervivencia al ácido y bilis de bacterias probióticas aisladas de alimentos y cepas de referencia RESUMEN La evidencia científica muestra que los probióticos pueden reducer enfermedades cardiovasculares asociadas a altos niveles de colesterol pero sólo cuando sobreviven a condiciones gastrointestinales. El objetivo del estudio fue evaluar la supervivencia a ácido y bilis de cepas aisladas de alimentos (FIS) y de referencia (RS) y determinar in vitro, su asimilación de colesterol. FIS mostraron mayor tolerancia al ácido que RS, mostrando diferencias significativas en el crecimiento. FIS mostró mayor resistencia a la bilis; en orden descendente: oxgall, ácido taurocólico y ácido cólico. El porcentaje de supervivencia fue 0-100%, siendo cepa dependiente. Las cepas más tolerantes fueron evaluadas para su asimilación de colesterol, mostrando RS menores porcentajes que FIS. En éstas, el porcentaje fue afectado negativamente al incrementar la concentración de la sal biliar. Por lo tanto, es importante evaluar la viabilidad de las cepas en condiciones intestianles por su caracter cepadependiente. ARTICLE HISTORY

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Section: Cholesterol Assimilation Assaymentioning

confidence: 98%

Cholesterol assimilation, acid and bile survival of probiotic bacteria isolated from food and reference strains

Castorena-Alba

Vázquez-Rodríguez

Lomelí

et al. 2017

CyTA - Journal of Food

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“…The cell suspension of L. plantarum D31 and T9 strains was individually inoculated into acidic MRS broth (pH 2.0 to 7.0) and incubated at 37°C for 24 h. Tolerance of L. plantarum D31 and T9 strains to different concentrations of NaCl (0.0%, 5.0%, 8.0%, 10.0%, 12.0%, and 15.0%) was determined according to the method described previously (Xin et al 2014). Bile salt tolerance of L. plantarum D31 and T9 strains was evaluated according to the method described previously (Shehata et al 2016) with slight modification. The cell suspension of L. plantarum D31 and T9 strains was individually inoculated into the MRS broth containing different concentrations of bile salt (0.0%, 0.05%, 0.1%, 0.2%, and 0.3%) (Beijing Land Bridge Technology, Beijing, China) and incubated at 37°C for 24 h. Growth curves of these two strains at different acid, osmotic pressure, and bile salt conditions were individually determined as described above.…”

Section: Stress Conditionsmentioning

confidence: 99%

Identification of salt tolerance-related genes of Lactobacillus plantarum D31 and T9 strains by genomic analysis

et al. 2020

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Purpose: The aim of this study was to identify salt tolerance-related genes of Lactobacillus plantarum D31 and T9 strains, isolated from Chinese traditional fermented food, by genomic analysis. Methods: Tolerance of L. plantarum D31 and T9 strains was evaluated at different stress conditions (temperatures, acid, osmolality, and artificial gastrointestinal fluids). Draft genomes of the two strains were determined using the Illumina sequencing technique. Comparative genomic analysis and gene transcriptional analysis were performed to identify and validate the salt tolerance-related genes.Results: Both L. plantarum D31 and T9 strains were able to withstand high osmotic pressure caused by 5.0% NaCl, and L. plantarum D31 even to tolerate 8.0% NaCl. L. plantarum D31 genome contained 3,315,786 bp (44.5% GC content) with 3106 predicted protein-encoding genes, while L. plantarum T9 contained 3,388,070 bp (44.1% GC content) with 3223 genes. Comparative genomic analysis revealed a number of genes involved in the maintenance of intracellular ion balance, absorption or synthesis of compatible solutes, stress response, and modulation of membrane composition in L. plantarum D31 and or T9 genomes. Gene transcriptional analysis validated that most of these genes were coupled with the stress-resistance phenotypes of the two strains.Conclusions: L. plantarum D31 and T9 strains tolerated 5.0% NaCl, and D31 even tolerated 8.0% NaCl. The draft genomes of these two strains were determined, and comparative genomic analysis revealed multiple molecular coping strategies for the salt stress tolerance in L. plantarum D31 and T9 strains.

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“…Resistance to the acidic pH of the gastric juice in the stomach and the bile salt in the small intestine is among the important selection criteria for probiotics . Figure A shows that the five Bacillus isolates were able to survive simulated gastric juice at pH 2 and they retained varying levels (31.3–78%) of viability after 30 Min of incubation.…”

Section: Resultsmentioning

confidence: 99%

Selection ofBacillus subtilisUS191 as a mannanase‐producing probiotic candidate

Blibech

Mouelhi

Farhat-Khemakhem

et al. 2019

Biotech and App Biochem

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β‐Mannanases are crucial enzymes for the breakdown of mannans. As Mannans are being considered as antinutritional factors in poultry production, the search for mannanase‐producing probiotic bacteria is now attracting considerable attention as a strategy to enhance nutrients bioavailability. Five soil born Bacilli (US134, US150, US176, US180, and US191) were selected for their ability to produce extracellular β‐mannanases that were biochemically characterized. The probiotic properties of these strains were determined to assess their potential as animal feed supplements. Bacillus subtilis US191 was shown to be sensitive to all antibiotics tested, to inhibit growth of the bacterial pathogens tested, and to produce a thermostable β‐mannanase. It exhibited a notable acid and bovine bile tolerance and high ability to form biofilm. These features may favor its adherence to the intestinal epithelial cells allowing its survival and persistence in the digestive tract. Furthermore, our study revealed that US191 was among the strains showing the highest ability to digest wheat dry matter in vitro when compared to the commercial feed additive Rovabio® Max. Altogether, our findings suggest that the β‐mannanase producer B.subtilis US191 is a promising probiotic candidate for the feed industry.

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Screening of isolated potential probiotic lactic acid bacteria for cholesterol lowering property and bile salt hydrolase activity

Cited by 246 publications

References 42 publications

Cholesterol assimilation, acid and bile survival of probiotic bacteria isolated from food and reference strains

Cholesterol assimilation, acid and bile survival of probiotic bacteria isolated from food and reference strains

Identification of salt tolerance-related genes of Lactobacillus plantarum D31 and T9 strains by genomic analysis

Selection ofBacillus subtilisUS191 as a mannanase‐producing probiotic candidate

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