In Vitro Activity of Lactobacilli with Probiotic Potential Isolated from Cocoa Fermentation against Gardnerella vaginalis.

Wallace Felipe Blohem Pessoa,Carla Cristina Romano,Rachel Passos Rezende,Ana Clara Correia Melgaço,Milena Evangelista De Almeida,Louise Pereira Ramos

doi:10.1155/2017/3264194

Wallace Felipe Blohem Pessoa, Carla Cristina Romano + Show 4 more

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https://doi.org/10.1155/2017/3264194

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Abstract

Study of the probiotic potential of microorganisms isolated from fermented foods has been increasing, especially studies related to lactobacilli. In intestinal models, lactobacilli have demonstrated beneficial properties, such as anti-inflammatory activity and increased antibody production, but the molecular mechanisms involving probiotic and antagonistic action as well as their effect on human vaginal cells have not yet been fully elucidated. The aim of this study was to evaluate the functional and antagonistic properties of three strains of lactobacilli isolated from cocoa fermentation (Lactobacillus fermentum 5.2, L. plantarum 6.2, and L. plantarum 7.1) against Gardnerella vaginalis. Our results show that the lactobacilli have potential use as probiotics, since they have high hydrophobicity and autoaggregation properties and effectively adhere to vaginal cells. Metabolites secreted into the culture medium and whole cells of the strains under study are capable of interfering with the growth of G. vaginalis to different degrees. The elucidation of the antagonistic mechanisms as well as their effect on human cells may be useful in the development of a product containing such microorganisms or products secreted by them.

Highlights

Probiotics are microorganisms capable of conferring health benefits to the host after correct administration
Probiotic can act in different ways: (1) competitively occupying receptors on mucosal epithelial cells [2]; (2) inhibiting the adhesion of pathogens [3]; (3) producing antimicrobial substances such as bacteriocins, hydrogen peroxide, and organic acids [4, 5]; (4) inhibiting the synthesis of toxins or degrading cytotoxic compounds [6]; and (5) modulating the immune response [7, 8]
The aim of the present study was to evaluate in vitro functional and antagonistic probiotic features of three Lactobacillus strains isolated from the cocoa fermentation process against G. vaginalis

Summary

Introduction

Probiotics are microorganisms capable of conferring health benefits to the host after correct administration. Probiotic can act in different ways: (1) competitively occupying receptors on mucosal epithelial cells [2]; (2) inhibiting the adhesion of pathogens [3]; (3) producing antimicrobial substances such as bacteriocins, hydrogen peroxide, and organic acids [4, 5]; (4) inhibiting the synthesis of toxins or degrading cytotoxic compounds [6]; and (5) modulating the immune response [7, 8]. Most of the probiotics available on the market have human origin, due to the concept that (it was expected) their action would be accentuated in organisms of the same species from which the strain was primarily isolated. New studies have shown that microorganisms of extraintestinal origin, isolated from plants and fermented foods, exhibit promising effects in the treatment and prevention of numerous diseases [9,10,11]

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