Abstract
Pulque is a Mexican traditional alcoholic, non-distilled, fermented beverage produced by the fermentation of the sap, known as aguamiel, extracted from several maguey (Agave) species. Pulque has traditionally been considered a healthy beverage due to its nutrient content and also a traditional medicine for the treatment of gastrointestinal disorders and intestinal infections. During pulque fermentation, the development of acidity, alcohol and viscosity define its final sensorial properties, developing an enriched environment where dominant lactic acid bacteria (LAB), including diverse Leuconostoc species, are present. Because traditional pulque is consumed directly from the fermentation vessel, the naturally associated LAB are ingested and reach the human small intestine alive. Here, we report the in vitro and in vivo probiotic assessment of Leuconostoc mesenteroides strain P45 isolated from pulque. This isolated LAB species exhibited lysozyme, acid (pH 3.5) and bile salts (0.1 and 0.3 % oxgall) resistance. Antibacterial activity against the pathogens Listeria monocytogenes, enteropathogenic Escherichia coli, Salmonella enterica serovar Typhi and S. enterica serovar Typhimurium were observed in assays involving cell-to-cell contact, cell-free 2× concentrated supernatants and cell-to-cell contact under exopolysaccharide-producing conditions. The in vivo probiotic assessment showed an anti-infective activity of L. mesenteroides P45 against S. enterica serovar Typhimurium in challenged male and female BALB/c mice. Analysis of the available genome sequence of strain P45 allowed identified a pre-bacteriocin coding gene and six peptidoglycan hydrolase enzymes, probably involved in the antimicrobial activity of this strain. The results presented in this study support some potential microbial mechanisms associated with the beneficial effects on human health of this LAB involved in the fermentation of pulque.Electronic supplementary materialThe online version of this article (doi:10.1186/s40064-016-2370-7) contains supplementary material, which is available to authorized users.
Highlights
Pulque is a traditional alcoholic, non-distilled, fermented beverage produced by the fermentation of the sap known as aguamiel, extracted from several magueys (Agave) species such as A. salmiana, A. atrovirens and A. mapisaga
In vitro assessment of the resistance of L. mesenteroides P45 to gastrointestinal barriers Screening for new potential probiotic lactic acid bacteria (LAB) includes an assessment of their resistance to extreme antimicrobial environments associated with the human gastrointestinal tract, their resistance to the lytic effect of lysozyme in human saliva when a probiotic preparation is consumed, and their resistance to the acid pH in the stomach, digestive enzymes such as pepsin, and bile salts secreted in the upper small intestine (García-Ruiz et al 2014; Tripathi and Giri 2014)
Assessment of potential probiotic LAB isolated from different sources, for Lactobacillus species has shown that lysozyme resistance is a widespread property, showing moderate to high resistance (3.24–99.97 %) to 0.1–10 mg/mL of lysozyme in diverse lactobacilli isolated from saliva and subgingival sites (Koll et al 2008) and from various types of cheese (Solieri et al 2014; Zago et al 2011)
Summary
Pulque is a traditional alcoholic, non-distilled, fermented beverage produced by the fermentation of the sap known as aguamiel, extracted from several magueys (Agave) species such as A. salmiana, A. atrovirens and A. mapisaga. Aguamiel and pulque have traditionally been considered as healthy beverages due to their nutrient content. They are a water substitute or alternative carbohydrate and protein source in places where drinking water is not available, of poor quality or where animal or vegetal proteins are scarce. Based on regular daily consumption, pulque is considered an important source of energy, vitamins and essential amino acids, such as lysine and tryptophan, which are deficient in the Mexican maize-based diet (Escalante et al 2012; Lappe-Oliveras et al 2008; Ortiz-Basurto et al 2008; Sanchez-Marroquin and Hope 1953). Several of the health-promoting properties associated with the regular consumption of modest quantities of aguamiel or pulque are seen in rural populations (reviewed in Escalante et al 2012)
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