Probiotic Properties of Lactic Acid Bacteria from Human Milk

Desalegn Amenu

doi:10.4172/2161-0703.s3-005

Abstract

Probiotics are preparation of live microorganisms that have beneficial effects on the health of their host. Although probiotic strains can be isolated from many sources, for human applications, the main criteria are that it must be from human origin. Milk is an important nutrient source for neonates. Previous studies have shown that human breast milk has beneficial effects on the health of neonates. One reason for these beneficial effects might be explained by the micro flora of human breast milk including beneficial lactic acid-producing bacteria. The main aim of this paper is to review best practices in isolation and characterization of lactic acid bacteria from human milk by biochemical and molecular methods and also determine the probiotic properties of lactic acid-producing bacteria. Most lactic acidproducing bacteria have effective antimicrobial activity against food-borne pathogens like Salmonella, thyphimurium CCM 5445, Escherichia coli O157:H7 NCTC 129000 and Escherichia coli NRRL B-3008. Data show that these isolates possess probiotic properties, as demonstrated by using amplification and restriction fragment length polymorphism (RFLP) of 16S ribosomal DNA (rDNA) and 16S sequencing. Therefore, it is observed that, human milk is a source of potential probiotic strains.

Highlights

According to studies conducted by Quwehand and Fooks et al, [1,2], the word ‘probiotic’ comes from Greek language ‘probios’ which means ‘for life’ opposed to ‘antibiotics’ which means ‘against life’
Metchnikoff hypothesized that Bulgarians are healthy and long lived people because of the consumption of fermented milk products which consists of rod shaped bacteria (Lactobacillus spp.)
Probiotic products consist of different enzymes, vitamins, capsules or tablets and some fermented foods contain microorganisms which have beneficial effects on the health of host

Summary

Introduction

According to studies conducted by Quwehand and Fooks et al, [1,2], the word ‘probiotic’ comes from Greek language ‘probios’ which means ‘for life’ opposed to ‘antibiotics’ which means ‘against life’. Metchnikoff hypothesized that Bulgarians are healthy and long lived people because of the consumption of fermented milk products which consists of rod shaped bacteria (Lactobacillus spp.) These bacteria affect the gut micro flora positively and decrease the microbial toxic activity [3,4]. The best documented probiotic effect is shortened duration of rotavirus diarrhea using Lactobacillus GG It has been given proof in several studies around the world by some researchers like Guandalini et al, Pant et al. Antibiotic therapy causes mild and severe outbreaks of diarrhea. The consumption of lactobacilli by healthy volunteers has been demonstrated to reduce the mutagenicity of urine and feaces associated with the ingestion of carcinogens in cooked meat When it comes to epidemiological studies, they show an association between fermented dairy products and colorectal cancer. These mechanisms listed below briefly [3,6,12]

Stimulating of immunity

Degradation of toxin receptor