In vivo Antimutagenicity of Dadih Probiotic Bacteria towards Trp-P1

Ingrid S Surono,Usman Pato,A Hosono,Koesnandar Koesnandar

doi:10.5713/ajas.2009.80122

Abstract

In vitro acid- and bile-tolerant lactic acid bacteria isolated and identified from Indonesian traditional fermented milk dadih might be considered as potential probiotic strains after further characterization with animal models, especially for their therapeutic properties. Five dadih lactic bacteria isolates each had moderate survival rate for 2 h at pH 2.0, as well as bile tolerance. The aim of this research was to identify candidate probiotic lactic bacteria among indigenous dadih lactic isolates originated from Bukit Tinggi, West Sumatra, especially their in vivo antimutagenic property. Milk cultured with Enterococcus faecium IS-27526 significantly lowered fecal mutagenicity of rats as compared to the control group, skim milk, and milk cultured with L. plantarum IS-20506. These results suggest that Enterococcus faecium IS-27526 may serve as a potential probiotic strain with its antimutagenicity.

Highlights

Dadih, an Indonesian traditional fermented milk of West Sumatra, is made by pouring fresh, raw, unheated buffalo milk into a bamboo tube capped with banana leaves, and allowing it to ferment spontaneously at room temperature overnight
The objective of this study was to identify candidate probiotic lactic bacteria among indigenous dadih lactic isolates originated from Bukit Tinggi, West Sumatra, especially their in vivo antimutagenicity observed by fecal and urinary mutagenicities
Lactobacillus plantarum strains IS-10506 and IS-20506, Enterococcus faecium strains IS-27526 and IS-23427 strains of dadih lactic bacteria were considered as bile-salt tolerant

Summary

Introduction

An Indonesian traditional fermented milk of West Sumatra, is made by pouring fresh, raw, unheated buffalo milk into a bamboo tube capped with banana leaves, and allowing it to ferment spontaneously at room temperature overnight. The milk is fermented by indigenous lactic bacteria derived from the buffalo milk. Its natural fermentation provides different strains of indigenous lactic bacteria involved in each fermentation (Akuzawa and Surono, 2002). Leuconostoc paramesenteroides was the dominant strain of lactic acid bacteria encountered in dadih originated from Bukit Tinggi (Hosono et al, 1989). Surono and Nurani found that Lactobacillus sp., Lactococcus sp.

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