Abstract
Soursop leaves are a source of phytochemical compounds, such as phenolic acids, flavonoids, hydrolyzable tannins, and acetogenins. These compounds can have several types of biological activities. Lactic acid bacteria can uptake phenolic compounds present in plants or fruits. The aim of the present work was to investigate the in vitro effect of hexane, acetone, methanolic, and aqueous extracts of soursop leaves (Annona muricata L.) on the growth, motility, and biofilm formation of Lactobacillus casei, and to determine compounds related to growth. The minimum concentration promoting growth, motility (swimming, swarming, and twitching), and biofilm-forming capacity (crystal violet) were evaluated. The results showed the growth-promoting capacity of acetone and aqueous extracts at low doses 25–50 mg/L, and an inhibition in the four extracts at higher doses of 100 mg/L. The L. casei growth is related to ellagic acid, quercetin rhamnoside, kaempferol dihexoside, quercetin hexoside, secoisolariciresinol, and kaempferol hexoside-rhamnoside. Hexane extract increased the three types of motility, while aqueous maintained swimming and twitching motility similar to control. The four extracts inhibited the biofilm formation capacity.
Highlights
The growing demand for functional foods and nutraceuticals has guided researchers to develop new products that meet the needs of consumers
One of the most widely studied lactic acid bacteria, for its health-promoting properties, is Lactobacillus casei, a probiotic bacterium used to treat or prevent diverse diseases, so it is extensively used in the industry [5]
These extracts are constituted for non-digestible compounds that beneficial microorganisms can metabolize, allowing to improve the bioavailability and bioactivity of the compounds. These compounds can increase the growth of Lactobacillus casei, which is known as a probiotic. These results suggest a wide application of extracts improving the biomass production and viability of probiotic bacteria as L. casei, into the health, pharmaceutical, food, agricultural, veterinary, and zootechnical industries
Summary
The growing demand for functional foods and nutraceuticals has guided researchers to develop new products that meet the needs of consumers. An example of this is the use of beneficial bacteria, which can restore the balance of microbiota, stimulate the immune system, reduce digestive disorders, improve the absorption of nutrients, produce vitamins such as B and K, and prevent diseases [1,2]. Lactic acid bacteria (LAB) are a group of probiotic bacteria commonly used in the pharmaceutical and food industries [3], due to their low energy cost of production, production of compounds, such as lactic acid, flavorings, thickeners, and bacteriocins [4]. Extracellular metabolic by-products of L. casei have been used as antagonist bacteria, bio-preservative, production of bacteriocin, and enzymes as clarification of juice [7,8,9,10]
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