Application Of Probiotic Strains Research Articles

The In Vitro Analysis of Postbiotics in Functional Labneh to Be Used as Powerful Tool to Improve Cell Surfaces Properties and Adherence Potential of Probiotic Strains

Postbiotics are functional bioactive substances manufactured during fermentation in a food matrix, which can be used to improve human health, but their influence on the adhesion potential and physicochemical cell surface of probiotics is still unclear. We examined the postbiotic influence produced by Escherichia coli Nissle 1917 in functional labneh on cell surface properties (auto-aggregation, hydrophobicity, and co-aggregation) and the adhesion capacities of three probiotic strains. The most commonly detected effects of probiotics, particularly Lsyn−7, were an increase in auto-aggregation, hydrophobicity, co-aggregation, and adhesion ability of the tested strains. Lactobacillus rhamnosus with Lsyn−7 (59%) presented the highest hydrophobicity, whereas the least adhesion to xylene was detected in L. rhamnosus with LHM. Lactobacillus casei with Lsyn−7 showed the highest auto-aggregation after 24 h (60.55%). Moreover, it also has a strong adhesion to Caco-2 cells and effectively prevents the binding of Salmonella Typhimurium to Caco-2 cells. Lactobacillus plantarum with Lsyn−7 presented the strongest co-aggregation with Staphylococcus aureus (85.1%), S. typhimurium (85. 02%) and Listeria monocytogenes (77.4%). The adherence potential of tested probiotic strains was highly correlated with auto-aggregation, hydrophobicity, co-aggregation, and competitive inhibition of L. monocytogenes and S. typhimurium. The findings suggest that Lsyn−7 can be a candidate to promote the adhesion potential of selected probiotic strains. For the reason that the application of probiotic strains has been more interested in their positive influences in the gastrointestinal tract, it is essential to use some functional compounds, such as postbiotics, to improve adhesion abilities and cell surface properties in terms of bacterial binding.

Survival of probiotic strains of microorganisms under imitating digestion in the stomach and intestines of farm animals

The survival rate was studied of the probiotic strains of Lactobacillus plantarum, Lactococcus lactis, Lactobacillus buchneri, Bacillus subtilis and Propionibacterium under in vitro simulation of the digestion in a four-chamber stomach and intestines in farm animals. The model media were prepared on the basis of a phosphate buffer solution and enzyme preparations of acidin-pepsin and cholenzyme. In vitro simulation of the digestion decreased the content of viable bacteria compared with the content of microbes at the beginning of the experiment. The survival rate of probiotic strains of Lactobacillus plantarum, Lactococcus lactis, Lactobacillus buchneri, Bacillus subtilis and Propionibacterium freudenreichii in the model experiment in vitro in the omasum of the farm ruminant mammal animal was high. The application of probiotic strains provides a higher level simulation of the digestion process in the omasum. The content of bacteria after 50 hours from the beginning of experiment was almost as high as after the digestion stage in reticulum. The studied strains under the substitution therapy will allow the necessary number of probiotic microorganisms in the gastrointestinal tract. An animal patient with dysbiosis will achieve a therapeutic effect. The transcendental Biogeogesystem Technique methodology will ensure the safety of the biosphere, providing sustainable high quality food and forage, ensuring the probiotics and prebiotics positive effect on the farm animal and human health.

Evaluation of adherence and anti-infective properties of probiotic Lactobacillus fermentum strain 4-17 against Escherichia coli causing urinary tract infection in humans

Gastrointestinal (GI) infection is one of the most common types of infectious diseases. Application of probiotic strains in the control of such infections represents a promising approach. In this study, Lactobacillus fermentum strain 4-17 was isolated from kashkineh, an Iranian cereal fermented food, and identified by sequencing its 16S rRNA gene using universal primers. Its probiotic features, including resistance to acid, bile tolerance, antibacterial activity, resistance to intestinal and gastric juices, and hydrophobicity were evaluated. The ability of this strain to adhere to human intestinal cells as well as the anti-adhesive effect of L. fermentum strain 4-17 against E. coli isolated from patients with urinary tract infection was investigated. L. fermentum strain 4-17 was capable of surviving at various conditions such as low pH values, bile salts exposure, and GI tract environment. It showed 43% cell hydrophobicity. The adhesion level of L. fermentum strain 4-17 to human colon adenocarcinoma Caco-2 cells was 8.5% which was also confirmed by scanning electron microscopy (SEM). Furthermore, this strain showed appropriate anti-adhesive properties (including competition, inhibition and replacement properties) against human pathogenic bacteria. These data suggest that L. fermentum strain 4-17 could be examined further for its useful effects and introduced as a novel candidate probiotic to control GI infection disease.

Sensitivity of L. casei and E. сoli to active substances of anti-parasitic preparations

The data of the influence of active substances of anthelmintic and antiprotozoal preparations on the growth of L. casei IMB B-7280 and E. coli 055K59 are provided in the article. Their minimal inhibitory concentrations were determined for these strains of microorganisms and the active substances with which possible simultaneous application of probiotic strain L. casei IMB В-7280 is established. With this aim, the effect on the growth of L. casei IMB B-7280 and E. coli 055K59 and the minimum inhibitory concentration of fenbendazole, levamisole and ivermectin, which are part of the anthelmintic preparations and amprolium, tylosin, sodium sulfadimexone and sodium sulfatyazole, which are active substances of antiprotozoal drugs, were investigated. The determination of the minimum inhibitory concentration of the active substances of antiparasitic agents against these strains of microorganisms was carried out in in vitro experiments by serial dilutions in a dense MRS environment and MPA, and a study of the effect on the growth by diffusion method, followed by measurement of growth retardation zones in millimeters. It is established that among active substances of anthelmintic preparations only phenbendazole caused growth retardation and only relative to L. casei IMB B-7280. Among the active substances of antiprotozoal drugs, sodium sulfatyazole was the most active, which inhibited growth as L. casei IMB-7280 and E. coli 055K59 № 3912/41. Thylosin was effective only in relation to L. casei IMB B-7280 and at the highest concentration of 0.03%, the growth retardation zone was 23.4 ± 0.92 mm. Sodium sulfadimetoxin caused the growth retardation of L. сasei IMB В-7280 only at the highest concentration. The minimum inhibitory concentration of active substances of anti-parasitic drugs was different for strains L. casei IMB B-7280 and E. coli 055K59 № 3912/4. The strongest inhibitory effect was shown by tylosin, which stopped the growth of L. casei IMB B-7280 and E. coli 055K59 № 3912/41 respectively at concentrations of 0.00125 and 50.0 mg/ml. Active substances such as amprolium, levamisole and ivermectin did not significantly inhibit the growth of L. casei, IMB B-7280 and E. coli 055K59 № 3912/41, since their minimal inhibitory concentration was in the range of 4000 to 6000 mg ml.

INFLUENCE OF LACTOBACILLUS SPP. ON COLONIZATION AND ANTI-INFECTIOUS RESISTANCE OF THE MUCOUS MEMBRANES OF THE UPPER RESPIRATORY TRACT

Background. Lactobacilli are very important for the formation of colonization resistance and have pronounced antagonistic effect against a wide range of microorganisms. That is why the lactobacilli have extensive use as a component of classic probiotic agents that are widely used to prevent and treat dysbiotic conditions of digestive and genital systems of people.Objective. The aim of the research was to study the effect of lactobacilli on anti-infectious resistance of mucous membranes of upper respiratory tract.Methods. The colonization degree (lg CFU / g) of nasal mucosal membranes by Lactobacillus spp. and S. aureus was determined in all carriers before the experiment. Also, the level of lysozyme and secretory immunoglobulin A (sIgA) in nasal secretions cavities was identified.Results. It was established a clear dysfunction of anti-infectious resistance in carriers of Staphylococcus aureus - a decrease of colonization resistance and local immunity of mucous membranes of upper respiratory tract. As for the anti-infectious resistance of nasal mucosal of S. aureus carriers, the level of lysozyme and secretory immunoglobulin A gradually increased after the application of probiotic strain L. rhamnosus GG, and in 21 days it reached rates of healthy individuals.Conclusions. It was found out that probiotics for nasal passages sanitation in Staphylococcus aureus carriers lead to gradual eradication of the pathogen (S. aureus) with restoration of colonization and anti-infectious resistance, mucous membranes and upper respiratory tract.

Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies.

The available literature does not provide data on the application of probiotic strains in mushroom processing. The aim of the study was to evaluate the potential to use the L. plantarum 299v strain with documented probiotic properties in the process of lactic fermentation of button mushroom fruiting bodies (Agaricus bisporus). Fresh button mushroom fruiting bodies and cultures of lactic acid bacteria L. plantarum Ib and a probiotic strain L. plantarum 299v were the material analysed. Sensory evaluation was performed with a 5-point scale, an instrumental method of colour measurement based on the CIA L*a*b* scale, total phenolic compounds were determined with the Folin method, antioxidant properties were assayed with the DPPH radical test, and reducing power was determined using the FRAP method. After a week-long lactic fermentation, the pH value in the samples declined to a level of 3.6 (L. plantarum Ib) and 3.75 (L. plantarum 299v); these values persisted or decreased slightly during the period of maturation of the fermented samples under refrigeration. Fermented mushrooms were assigned high grades in the organoleptic evaluation. The colour analysis revealed significant changes in the values of the L*a*b* parameters in the fermented product, in comparison with fresh mushrooms. Blanching contributed to a significant decrease in the content of total phenolic compounds in the mushroom fruiting bodies and to a decline in antioxidant activity. Mushrooms fermented with the probiotic strain were characterised by higher phenolic compound content and higher antioxidant activity. L. plantarum 299v strain with documented probiotic properties can be applied in fermentation of button mushroom fruiting bodies. Products obtained with the use of both strains were characterised by good sensory properties. The type of strain used in the lactic fermentation of mushroom fruiting bodies had an effect on the phenolic compound content and antioxidant properties of the final product.

Increased survival of juvenile turbot Scophthalmus maximus by using bacteria associated with cultured oysters.

Preventing vibriosis in juvenile cultured Turbot Scophthalmus maximus caused by Vibrio anguillarum frequently requires the use of feed supplemented with antibiotics in addition to vaccines. Whether the use of probiotics instead of antibiotics in juvenile Turbot is a safer strategy requires more study. The antibacterial potential of 148 Vibrio spp. strains (mostly isolated from cultures of healthy oysters, clams, and Turbot) was analyzed in vitro against V. anguillarum and other pathogens by means of an agar diffusion assay. A wide spectrum of inhibitory activity was shown by 9 strains. Based on their easy phenotypic differentiation from V. anguillarum, we selected two strains (S1 and S2, both isolated from the European flat oyster Ostrea edulis) for testing in juvenile Turbot (3 g). None of the strains were virulent by intraperitoneal or bath challenges, and all were susceptible to the antibiotics most frequently used in aquaculture. Three different stocks of Turbot, which were assayed separately, were significantly protected from infection with V. anguillarum. The final survival rates of fish treated in mixed challenges with S1 or S2 and V. anguillarum were 44% and 66%, respectively, whereas only 17% of the fish treated with only the pathogenic strain survived. The application of probiotic strains also increased the survival time of juvenile Turbot after infection with V. anguillarum. Both strains persisted in the epidermal mucus layer of the fish for 30 d, and they were not displaced by the pathogen. These data prove the efficacy of using bacteria well adapted to the dynamics of culture production as a way to provide juvenile Turbot immediate protection against infection by V. anguillarum. Moreover, the epidermal mucus sampling was useful for investigating the persistence of both probiotic strains when exposed to the pathogen.

Survival during storage and sensory effect of potential probiotic lactic acid bacteria Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3′/ IV in dry fermented pork loins

Summary The objective of this work was to study the survival of two potential probiotic strains (Lactobacillus acidophilus Bauer and Lactobacillus casei Bif3′/IV) in pork loins both with the verification of the possibility of fermented loin development in relation to sensory and microbiological criteria. Six different samples of loins were prepared while as 3 weeks of ripening process and 6 months of storage. The obtained results indicated that highest sensory quality of fermented pork loin after storage was observed in the case of sample produced with L. acidophilus Bauer and with 0.2% glucose addition. The highest count of lactic acid bacteria was observed in the case of the sample with L. casei Bif3′/IV. The results of the study demonstrate that application of probiotic strain L. acidophilus Bauer for pork loins fermentation could assure the satisfying quality regarding sensory and microbiological criteria and can be used for dry fermented loin production.