In Vitro Properties of Potential Probiotic Indigenous Lactic Acid Bacteria Originating from Traditional Pickles.

Mehmet Tokatlı,Gökşen Gülgör,Nurdan Arslankoz İşleyen,Filiz Özçelik,Simel Bağder Elmacı

doi:10.1155/2015/315819

Abstract

The suitable properties of potential probiotic lactic acid bacteria (LAB) strains (preselected among 153 strains on the basis of their potential technological properties) isolated from traditional Çubuk pickles were examined in vitro. For this purpose, these strains (21 Lactobacillus plantarum, 11 Pediococcus ethanolidurans, and 7 Lactobacillus brevis) were tested for the ability to survive at pH 2.5, resistance to bile salts, viability in the presence of pepsin-pancreatin, ability to deconjugate bile salts, cholesterol assimilation, and surface hydrophobicity properties. Most of the properties tested could be assumed to be strain-dependent. However, L. plantarum and L. brevis species were found to possess desirable probiotic properties to a greater extent compared to P. ethanolidurans. In contrast to P. ethanolidurans strains, the tested L. plantarum and L. brevis strains exhibited bile salt tolerance, albeit to different extent. All tested strains showed less resistance to intestinal conditions than gastric juice environment. Based on the survival under gastrointestinal conditions, 22 of the 39 strains were selected for further characterization. The eight strains having the highest cholesterol assimilation and surface hydrophobicity ratios could be taken as promising probiotic candidates for further in vivo studies, because of the strongest variations found among the tested strains with regard to these properties.

Highlights

There has been an increasing interest in functional foods with health-promoting attributes
L. plantarum and L. brevis species were found to possess desirable probiotic properties to a greater extent compared to P. ethanolidurans
Most of the characteristics tested could be assumed to be strain-dependent, L. plantarum and L. brevis species were found to possess desirable in vitro properties to a greater extent compared to P. ethanolidurans

Summary

Introduction

There has been an increasing interest in functional foods with health-promoting attributes. Within this context, probiotic foods have received considerable attention in recent years [1]. Probiotics are defined as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host” [2], as updated by Hill et al [3]. Human/animal gastrointestinal tract was considered as the principal source of probiotic strains since those strains of host origin would be better adapted to colonize the human/animal gastrointestinal tract [9, 10].

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