Selection and design of probiotics

Klaenhammer, Todd R.; Kullen, Martin J.

doi:10.1016/s0168-1605(99)00076-8

Cited by 248 publications

(168 citation statements)

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“…Another of the most important selection criteria for probiotics is antimicrobial activity, which targets pathogens and the undesirable enteric elements (Klaenhammer & Kullen, 1999). The antimicrobial effects of LAB are caused by their production of some substances such as organic acids (i.e.…”

Section: Introductionmentioning

confidence: 99%

Probiotic assessment of Enterococcus durans 6HL and Lactococcus lactis 2HL isolated from vaginal microflora

Nami

Abdullah

Haghshenas

et al. 2014

Journal of Medical Microbiology

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Forty-five lactic acid bacteria (LAB) were isolated from the vaginal specimens of healthy fertile women, and the identities of the bacteria were confirmed by sequencing of their 16S rDNA genes. Among these bacteria, only four isolates were able to resist and survive in low pH, bile salts and simulated in vitro digestion conditions. Lactococcus lactis 2HL, Enterococcus durans 6HL, Lactobacillus acidophilus 36YL and Lactobacillus plantarum 5BL showed the best resistance to these conditions. These strains were evaluated further to assess their ability to adhere to human intestinal Caco-2 cells. Lactococcus lactis 2HL and E. durans 6HL were the most adherent strains. In vitro tests under neutralized pH proved the antimicrobial activity of both strains. Results revealed that the growth of Escherichia coli O26, Staphylococcus aureus and Shigella flexneri was suppressed by both LAB strains. The antibiotic susceptibility tests showed that these strains were sensitive to all nine antibiotics: vancomycin, tetracycline, ampicillin, penicillin, gentamicin, erythromycin, clindamycin, sulfamethoxazole and chloramphenicol. These data suggest that E. durans 6HL and Lactococcus lactis 2HL could be examined further for their useful properties and could be developed as new probiotics. INTRODUCTIONThe concept of eating or using live bacteria for health benefits goes back a hundred years (Metchnikoff, 1907). Lactic acid bacteria (LAB) are generally regarded as safe and constitute part of the probiotic concept, which has received significant attention over the past years (Metchnikoff, 1907;Salminen et al., 1998). Probiotics are live micro-organisms in the form of single or mixed cultures; when consumed at sufficient amounts, these probiotics provide beneficial health effects for hosts (Guarner et al., 2008;Lilly & Stillwell, 1965;Surawicz, 2003). Probiotics significantly affect the bioavailability of nutrients in the human body (Young & Huffman, 2003). These micro-organisms stimulate immune mechanisms and maintain normal human microbiota compositions; as a result, these micro-organisms reduce the risk of diarrhoea (Binns & Lee, 2010), antibiotic-related diarrhoea (Friedman, 2012), irritable bowel syndrome (Barouei et al., 2009;Parkes, 2010), inflammatory bowel disease (Geier et al., 2007;Gionchetti et al., 2002), vaginal infections (Reid & Bocking, 2003), atopic eczema (Bunselmeyer & Buddendick, 2010;Wickens et al., 2008), rheumatoid arthritis (Guarner et al., 2008) and cancers (Serban, 2014;Zhu et al., 2011). They are believed to be the dominant members of normal postpubertal and premenopausal vaginal microbiota (Nam et al., 2007). Clinical proof shows that the vaginal and urogenital floras play a dominant role in maintaining both protection from illnesses and the well-being of women (Burton et al., 2003 Liong, 2008).To obtain the ability to exert their probiotic effects, potential strains are expected to have desirable properties (Ouwehand et al., 1999; Zavisic et al., 2011). Probiotics have many selection criteria: human origin f...

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Section: Introductionmentioning

confidence: 99%

Probiotic assessment of Enterococcus durans 6HL and Lactococcus lactis 2HL isolated from vaginal microflora

Nami

Abdullah

Haghshenas

et al. 2014

Journal of Medical Microbiology

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“…For the successful development of tilapia culture in Brazil, the industry needs strategies to minimize the effects caused by the mentioned bacteria with the most common treatment to control bacterial diseases being the use of antibiotics that can cause the selection of pathogenic strains (Klaenhammer & Kullen 1999) and environmental pollution (Boyd & Massaunt 1999). The development of vaccines shows to be a promising alternative (Lim & Webster 2006) to avoid the mentioned riscs.…”

Section: Introductionmentioning

confidence: 99%

Hematological and immunological responses of Nile tilapia after polyvalent vaccine administration by different routes

et al. 2009

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7 formalin-inactivated bacteria·mL -1 , for 20 minutes. Vaccinated fish groups presented higher hematocrit, number of erythrocytes and leukocytes than the non-vaccinated group. Serum agglutination titer of intraperitoneally vaccinated fish was higher on both evaluation periods for the three bacteria strains. Only on day 21 post-vaccination fish from the oral and immersion vaccination groups presented higher serum agglutination titer than the non-vaccinated fish for A. hidrophyla and E. durans. Serum antimicrobial activity in vaccinated fish was higher for P. aeroginosa and E. coli than in non-vaccinated fish on both evaluation periods. The different vaccine administration routes stimulated hematological and immunological responses in Nile tilapia 21 days post-vaccination, but intraperitoneal vaccination presented higher total number of leukocytes, lymphocytes and serum agglutination titer.

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“…The strains must be able to attain high population (10 6 –10 8 g/mL), retain desired properties, and provide desirable organoleptic effects when included in cereal fermentation processes (Klaenhammer and Kullen 1999; Gupta and Abu‐Ghannam 2012). …”

Section: Introductionmentioning

confidence: 99%

Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32

Ogunremi

Agrawal

Sanni

2015

Food Science & Nutrition

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Probiotic strains contribute to the functionality of foods during fermentation. In this present work, cereal‐mix was fermented with probiotic Pichia kudriavzevii OG32. Selected fermentation parameters and functional properties of the product were determined. The growth of Pichia kudriavzevii OG32 was supported by the cereal‐mix containing 1% salt and 0.2% red chili powder to counts of between 7.46 and 8.22 Log10 cfu/mL within 24 h. Pichia kudriavzevii OG32 increased the viscosity of cereal‐mix with the highest inoculum size (1.84x105cfu/ml) giving the highest viscosity of 1793.6 mPa.S. An inoculum size of 1.98 × 104 cfu/mL gave the most acceptable product based on the sensory evaluation by the panelist. Forty volatile compounds were identified in the fermented product, while acids (32.21%) and esters (32.37%) accounted for the largest proportions. The cereal‐based fermented product scavenged DPPH from 200 μmol/L methanolic solution by 55.71%. Probiotic yeast improved the sensory and some functional properties of cereal‐based substrate during fermentation. This is one of the first reports on the volatile composition of cereal‐based functional food produced with probiotic yeast.

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Selection and design of probiotics

Cited by 248 publications

References 48 publications

Probiotic assessment of Enterococcus durans 6HL and Lactococcus lactis 2HL isolated from vaginal microflora

Probiotic assessment of Enterococcus durans 6HL and Lactococcus lactis 2HL isolated from vaginal microflora

Hematological and immunological responses of Nile tilapia after polyvalent vaccine administration by different routes

Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32

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