Abstract
The incidence of type 1 diabetes (T1D) has been dramatically increased in developed countries, and beyond the genetic impact, environmental factors, including diet, seem to play an important role in the onset and development of the disease. In this vein, five Lacticaseibacillus rhamnosus, isolated from traditional fermented Greek products, were screened for potential probiotic properties, aiming at maintaining gut homeostasis and antidiabetic capability to alleviate T1D symptoms. L. rhamnosus cell-free supernatants induced strong growth inhibitory activity against common food spoilage and foodborne pathogenic microorganisms, associated with several diseases, including T1D, and were also able to inhibit α-glucosidase activity (up to 44.87%), a promising property for alternatives to the antidiabetic drugs. In addition, survival rates up to 36.76% were recorded during the application of the static in vitro digestion model. The strains had no hemolytic activity and were sensitive to common antibiotics suggested by the European Food and Safety Association, apart from chloramphenicol. However, it is highly unlikely that the resistance has been acquired. In conclusion, our results suggest a great health-promoting potential of the newly isolated wild-type L. rhamnosus strains, but further confirmation of their efficiency in experimental animal models is considered an essential next research step.
Highlights
Today, an upsurge of interest in developing novel functional foods containing probiotic microorganisms is witnessed
The minimum inhibitory concentration (MIC) was defined as the lowest concentration of antibiotics that inhibit the visible growth of the isolates, and the resulting values were compared with the microbiological cut-off values defined by the European Food Safety Authority’s (EFSA)
Probiotic bacteria should fulfill several requirements related to their ability in inhibiting the growth of food-spoilage microbes and pathogens, reducing α-glucosidase activity, reaching the lower GI tract intact, and being susceptible to antibiotics, among others
Summary
An upsurge of interest in developing novel functional foods containing probiotic microorganisms is witnessed. To induce the health benefits, probiotics should be able to survive the acidic conditions of the upper gastrointestinal (GI) tract and proliferate and colonize in the gut [13,14], since they may influence interaction with the host and the other bacteria present, affect the local microbial composition, and/or stimulate the host’s immune system [12,15]. Probiotics, such as lactic acid bacteria (LAB), have recently received increased interest in the food industry for maintaining human health and acting as a shield against food spoilage microorganisms and pathogens. Data supporting significant growth inhibition activity of cell-free supernatants (CFSs) against common food spoilage microbes and food-borne pathogens, α-glucosidase inhibitory activity, and resistance to common antibiotics are presented
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