Study of lactic acid bacteria isolated from traditional ripened foods and partial characterization of their bacteriocins

Martín, Irene; Barbosa, Joana; Pereira, Sofia I.A.; Rodríguez, Alicia; Córdoba, Juan J.; Teixeira, Paula

doi:10.1016/j.lwt.2022.114300

Cited by 13 publications

(11 citation statements)

References 53 publications

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“…This suggests that effective proteins, likely derived from Y33 secretion, play a crucial role in the apoptotic effects. The involvement of specific proteins in the apoptotic mechanisms induced by probiotic metabolites is consistent with the findings of studies like that of Martin et al 33 , emphasizing the importance of understanding the proteinaceous nature of probiotic activities.…”

Section: Resultssupporting

confidence: 88%

Anti-oral cancer properties of potential probiotic lactobacilli isolated from traditional milk, cheese, and yogurt

Nami,

Tavallaei,

Kiani

et al. 2024

Sci Rep

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This study investigates the probiotic and anti-cancer effects of 21 isolated Lactobacillus strains from cheese, milk, and yogurt in Kermanshah, Iran, on oral cancer cell lines KB and OSCC. Four selected isolates (Y33, M45, C5, and C28) displayed good viability and resistance to specific antibiotics. Notably, strains C28 and Y33 exhibited the best results, showing susceptibility or semi-susceptibility to five antibiotics. Y33, with high cell surface hydrophobicity (62%), demonstrated significant anti-pathogenic activity, inhibiting the growth of tested pathogens and displaying strong adhesion to human intestinal Caco-2 cells (52%). Further assessments, including acridine orange/ethidium bromide staining and mRNA expression analysis, revealed four isolates (C5, C28, M45, and Y33) with promising probiotic properties. Particularly, Y33’s protein-based extract metabolites showed dose- and time-dependent inhibition of KB and OSCC cancer cell lines, inducing apoptosis without significant cytotoxic effects on normal cells. Y33 (Lactiplantibacillus plantarum) exhibited the strongest probiotic potential, surpassing conventional anti-cancer drugs, suggesting its therapeutic potential for preventing oral cancer cell proliferation and improving survival rates in oral cancer patients.

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Section: Resultssupporting

confidence: 88%

Anti-oral cancer properties of potential probiotic lactobacilli isolated from traditional milk, cheese, and yogurt

Nami,

Tavallaei,

Kiani

et al. 2024

Sci Rep

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“…The reduction in L. monocytogenes found in LAB 116- and 31-inoculated batches contrasts with that of batches not inoculated with LAB, in which this microbial group from contamination, mainly from raw milk, were at similar levels to the inoculated batches during ripening but in which the reduction of this pathogen was very low or absent. Thus, the inoculated LAB 116 and 31 exerted an antagonistic effect against L. monocytogenes , probably due to competition for nutrients and the production of compounds like bacteriocins that have been reported for L. casei and for the 116 strain used in the present work [ 32 , 33 , 34 ]. It deserves to be highlighted that LAB 31 alone or in combination with strain 116 provoke reductions of L. monocytogenes from 2 to 4 log CFU/g over 60 days of ripening ( Figure 1 ).…”

Section: Discussionmentioning

confidence: 65%

Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions

Martín-Miguélez,

Robledo,

Martín

et al. 2024

Foods

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The effect of selected autochthonous Lactic Acid Bacteria (LAB) against Listeria monocytogenes was evaluated in two elaborations of soft-ripened cheese performed under high and low relative humidity (RH) elaborations, to achieve aw ranging from 0.97 to 0.94 in ripened cheeses. Two selected autochthonous strains of Lacticaseibacillus casei 31 and 116 were used. In each elaboration, 8 batches were physicochemically and microbiologically evaluated throughout the ripening process. The aw and pH decreased during ripening to final values ranging from 0.944 to 0.972 aw and 5.0 to 5.3 pH, respectively. LAB was the only microbial group that increased throughout the ripening in high and low RH elaborations. In batches that were uninoculated with LAB strains, L. monocytogenes was either maintained at the initial inoculation level or showed a slight reduction by the end of the ripening process. However, in LAB-inoculated batches in the two elaborations, steady decreases of L. monocytogenes were observed throughout maturation. L. casei 31 alone or in combination with strain 116 provoked reductions of 2 to 4 log CFU/g in L. monocytogenes over 60 days of ripening, which could be enough as a strategy for biocontrol to deal with the usual contamination by L. monocytogenes during cheese processing.

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“…None of the genetic determinants of these features, together with cytolysin, hyaluronidase, C3-degrading protease, C5a peptidase, IgA protease, exotoxins, serine protease, and neuraminidase activities, which are considered potential virulence factors, were found after the genome analysis. The absence of these activities is considered an essential characteristic for the selection and potential utilization of these strains in the food industry [ 44 , 77 , 78 , 79 ].…”

Section: Resultsmentioning

confidence: 99%

Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

Russo,

Diez-Ozaeta,

Mangieri

et al. 2023

Foods

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Gluten consumption causes several immunological and non-immunological intolerances in susceptible individuals. In this study, the dextran-producing Weissella cibaria BAL3C-5 and its derivative, the riboflavin-overproducing strain BAL3C-5 C120T, together with a commercial bakery yeast, were used to ferment gluten-free (GF)-doughs obtained from corn and rice flours at two different concentrations and supplemented with either quinoa, buckwheat, or chickpea to obtain laboratory-scale GF bread. The levels of dextran, riboflavin, and total flavins were determined in the fermented and breads. Both strains grew in fermented doughs and contributed dextran, especially to those made with corn plus quinoa (~1 g/100 g). The highest riboflavin (350–150 µg/100 g) and total flavin (2.3–1.75 mg/100 g) levels were observed with BAL3C-5 C120T, though some differences were detected between the various doughs or breads, suggesting an impact of the type of flour used. The safety assessment confirmed the lack of pathogenic factors in the bacterial strains, such as hemolysin and gelatinase activity, as well as the genetic determinants for biogenic amine production. Some intrinsic resistance to antibiotics, including vancomycin and kanamycin, was found. These results indicated the microbiological safety of both W. cibaria strains and indicated their potential application in baking to produce GF bread.

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Study of lactic acid bacteria isolated from traditional ripened foods and partial characterization of their bacteriocins

Cited by 13 publications

References 53 publications

Anti-oral cancer properties of potential probiotic lactobacilli isolated from traditional milk, cheese, and yogurt

Anti-oral cancer properties of potential probiotic lactobacilli isolated from traditional milk, cheese, and yogurt

Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions

Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

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