Lactobacillus Fermentum Strains Research Articles

Lactobacillus fermentum SNR1: Probiotic efficiency and characterization of the antimicrobial peptide against dental caries and foodborne pathogens

In this study, fermented rice gruel, a traditional food in South Telangana, India, was used as a source for the isolation of biologically significant probiotics. A total of 56 morphologically diverse strains were isolated and screened for their ability to inhibit dental biofilms as well as foodborne and aquaculture bacterial pathogens. Among these, isolate SNR1 was selected for further characterization due to its potential antimicrobial activity against bacterial pathogens such as Streptococcus mutans, Listeria monocytogenes, Staphylococcus aureus, Vibrio parahaemolyticus and Salmonella typhi. The results of 16S rDNA sequencing showed that isolate SNR1 was closely related to Lactobacillus fermentum strains from different sources. The bacteriocin peptide with potential activity was extracted and purified from the cell-free supernatant using ammonium sulphate precipitation, gel permeation chromatography and reversed-phase high performance liquid chromatography (RP-HPLC), and was named peptide SNR1. Tricine SDS-PAGE followed by MALDI-TOF-MS analysis revealed that the purified peptide had a molecular mass of 4.33 kDa, with the N-terminal sequence identified as MPTTSHFHLSPQGK. The purified peptide SNR1 showed good stability with various physiological enzymes, temperatures and pH conditions.

The advantages and trends of lactic acid fermentation in the production of innovative fruit puree: Analysis with PROMETHEE and cluster.

The goal of this study was to create a fermented probiotic fruit puree for lactose-intolerant people, vegetarians, and infants over 6 months old. Fermented fruit purees were developed using apples, peaches, and bananas with lactic acid bacteria (LAB) strains: Lactobacillus plantarum subsp. plantarum (S5), Lactobacillus fermentum strain w8 (S10), and Lactobacillus pentosus strain ml104 (S14). Different fruit puree formulations were produced using three strains, two inoculation ratios (4% and 5%), and two fermentation durations (24 and 48h). The physicochemical parameters (pH, total soluble solids, and color), total phenols content (TPC), total antioxidant capacity, bacterial viability, volatile aroma profile (VAP), and individual phenolic compound profile of fruit puree fermented for both 24 and 48h were compared with the unfermented (control) purees. The results of VAP were evaluated via PROMETHEE and cluster analysis. Time of fermentation and bacterial cultures at varied concentrations improved color values of samples (L*, a*, and b*) compared to controls. The level of bioactive compounds in several samples (S10 and S14) decreased after fermentation in contrast to S5 samples. The bacterial population in the samples ranged from ∼7.00 to 9.50 log CFU/g after 48-h fermentation. The fruit puree samples exhibited the presence of two different phenolic compounds and a total of 17 distinct volatile aroma compounds. The control sample scored highest for aromatic components in PROMETHEE, while S14-II was the most unique sample in cluster analysis. In conclusion, fermented probiotic fruit puree shown high promise as a carrier for live probiotics, and the fermentation process boosted the nutritional content of the fruit puree.

Proteome profiling, biochemical and histological analysis of diclofenac-induced liver toxicity in Yersinia enterocolitica and Lactobacillus fermentum fed rat model: a comparative analysis.

Diclofenac is a hepatotoxic non-steroidal anti-inflammatory drug (NSAID) that affects liver histology and its protein expression levels. Here, we studied the effect of diclofenac on rat liver when co-administrated with either Yersinia enterocolitica strain 8081 serotype O:8 biovar 1B (D*Y) or Lactobacillus fermentum strain 9338 (D*L). Spectroscopic analysis of stool samples showed biotransformation of diclofenac. When compared with each other, D*Y rats lack peaks at 1709 and 1198cm-1, while D*L rats lack peaks at 1411cm-1. However, when compared to control, both groups lack peaks at 1379 and 1170cm-1. Assessment of serum biomarkers of hepatotoxicity indicated significantly altered activities of AST (D*Y: 185.65 ± 8.575 vs Control: 61.9 ± 2.607, D*L: 247.5 ± 5.717 vs Control: 61.9 ± 2.607), ALT (D*Y: 229.8 ± 6.920 vs Control: 70.7 ± 3.109, D*L: 123.75 ± 6.068 vs Control: 70.7 ± 3.109), and ALP (D*Y: 276.4 ± 18.154 vs Control: 320.6 ± 9.829, D*L: 298.5 ± 12.336 vs Control: 320.6 ± 9.829) in IU/L. The analysis of histological alterations showed hepatic sinusoidal dilation with vein congestion and cell infiltration exclusively in D*Y rats along with other histological changes that are common to both test groups, thereby suggesting more pronounced alterations in D*Y rats. Further, LC-MS/MS based label-free quantitation of proteins from liver tissues revealed 74.75% up-regulated, 25.25% down-regulated in D*Y rats and 51.16% up-regulated, 48.84% down-regulated in D*L experiments. The proteomics-identified proteins majorly belonged to metabolism, apoptosis, stress response and redox homeostasis, and detoxification and antioxidant defence that demonstrated the potential damage of rat liver, more pronounced in D*Y rats. Altogether the results are in favor that the administration of lactobacilli somewhat protected the rat hepatic cells against the diclofenac-induced toxicity.

Antimicrobial, Probiotic, and Immunomodulatory Potential of Cannabis sativa Extract and Delivery Systems.

The compounds present in hemp show multidirectional biological activity. It is related to the presence of secondary metabolites, mainly cannabinoids, terpenes, and flavonoids, and the synergy of their biological activity. The aim of this study was to assess the activity of the Henola Cannabis sativae extract and its combinations with selected carriers (polyvinyl caprolactam-polyvinyl acetate-polyethylene glycol graft copolymer, magnesium aluminometasilicate, and hydroxypropyl-β-cyclodextrin) in terms of antimicrobial, probiotic, and immunobiological effects. As a result of the conducted research, the antimicrobial activity of the extract was confirmed in relation to the following microorganisms: Clostridium difficile, Listeria monocytogenes, Enterococcus faecalis, Staphylococcus aureus, Staphylococcus pyrogenes, Escherichia coli, Klebsiella pneumoniae, Salmonella typhimurium, Pseudomonas aereuginosa, and Candida albicans (microorganism count was reduced from ~102 CFU mL-1 to <10 CFU mL-1 in most cases). Additionally, for the system with hydroxypropyl-β-cyclodextrin, a significant probiotic potential against bacterial strains was established for strains Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus reuteri, Pediococcus pentosaceus, Lactococcus lactis, Lactobacillus fermentum, and Streptococcus thermophilus (microorganism count was increased from ~102 to 104-107). In terms of immunomodulatory properties, it was determined that the tested extract and the systems caused changes in IL-6, IL-8, and TNF-α levels.

Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried goose

The inoculation fermentation technology was applied to the processing of dried cured goose to investigate the protein degradation. Lactobacillus fermentum (L), Staphylococcus epidermidis (S) and mixed strains (L + S) were individually inoculated into the whole goose before drying. We studied the degradation of protein in the air-dried period of goose. The results showed that compared with natural fermentation, inoculation fermentation significantly increased the content of non-protein nitrogen (14.85 mg/g NPN), proteolysis index (8.98% PI), myofibril fragmentation index (89.35 MFI) and total amount of free amino acids (1332.6 mg/g FAA) of dried cured goose. Electrophoresis revealed that the inoculation fermentation accelerated the degradation of macromolecular proteins and the accumulation of small molecular proteins. The degree of protein degradation in four groups of goose was in an order of L + S group > S group > L group > CK group. It suggested that inoculation fermentation could promote the degradation of myofibrillar proteins.

Molecular Identification of Lactic Acid Bacteria from Broiler Chicken Meat

Lactic acid bacteria are bacteria used to ferment food. Molecular identification of isolates of lactic acid bacteria has a high degree of accuracy compared to morphological identification. This study aimed to molecularly identify isolates of lactic acid bacteria from broiler chickens. Molecular identification is carried out in 3 stages, namely: rRNA gene amplification stage, squencing and phylogeny tree. PCR electrophoresis results obtained amplicone results measuring about 1,500 bp. The results of BLAST analysis showed that the gen 16S rRNA sequence of BR 17 lactic acid bacteria isolate had a 97-98% similarity with the genome sequence of the Lactobacillus fermentum strain. Development of phylogenetic tree isolates of single clusters of lactic acid bacteria BR 17 with strains of Lactobacillus fermentum CAU2036, Lactobacillus fermentum JCM 7772, and Lactobacillus fermentum 10-18. The identification results of lactic acid bacteria isolate BR 17 showed Lactobacillus fermentum BR 17.

Exploring the Probiotic Potential and Safety of a Locally Sourced Lactobacillus fermentum Strain Isolated from Dahi, a Traditional Dairy Product

Exploring the Probiotic Potential and Safety of a Locally Sourced Lactobacillus fermentum Strain Isolated from Dahi, a Traditional Dairy Product

Isolation and Evaluation of the Probiotic Activity of Lactic Acid Bacteria Isolated from Pickled Brassica juncea (L.) Czern. et Coss.

The naturally occurring lactic acid bacteria can be isolated from various sources. Pickled Brassica juncea (L.) Czern. et Coss. was used to isolate lactic acid bacteria (LAB). This study was conducted to compare the probiotic properties of probiotics isolated from pickled Vietnamese cabbage with some commercial strains of probiotics available on the Vietnamese market. The results showed that two strains (Lactobacillus fermentum and Lactiplantibacillus plantarum) isolated from pickled Vietnamese cabbage and three commercial strains of probiotics (Bacillus subtilis, Bacillus clausii, Lactobacillus acidophilus) all showed probiotic properties. Probiotic properties were evaluated through the ability to survive in low pH, pepsin, pancreatin, and bile salt media, the hydrophobicity of the bacteria, the antibiotic resistance, and the resistance to pathogenic bacteria. The isolated strain Lactiplantibacillus plantarum had fewer probiotic properties than Bacillus subtilis but more than the two commercial strains Bacillus clausii and Lactobacillus acidophilus, and the isolated Lactobacillus fermentum showed the fewest probiotic properties of the five strains.

Consideration of a new approach to clarify the mechanism formation of AgNPs, AgNCl and AgNPs@AgNCl synthesized by biological method

The biological methods are considered as environmental-eco-friendly methods for the silver nanocomposites mediation and are widely used in this context. However, the biological methods go along with the relevant limitations, for instance simultaneous synthesis of silver chlorides (AgNCl) type during the AgNPs mediation process. Therefore, the present research is coming to summarize several aspects in this context. Firstly, to present the possible promotion of the sustainable development using bioactive source (e.g. milk) as a source of two different available and new lactobacillus strains (Lactobacillus curvatus and Lactobacillus fermentum). Secondly, to show the ability of the respective isolates to be involved in mediation of various biosilver nanocomposites ((Bio)NCs) synthesis. Moreover, at this stage, for the first time, two (Bio)NCs mediation methods, called “direct method” and “modified method”, have been developed, thus three types (AgNPs, AgNCl and AgNP@AgNCl) of nanocomposites mediated by two different Lactobacillus isolates take place. The interdisciplinary approach included using several spectroscopic, microscopic, spectrometric and thermogravimetric methods demonstrated that all six synthesized nanoparticles (three AgNPs, AgNCl and AgNP@AgNCl types from each source) consist of complex structure including both metallic silver core as well as organic surface deposits. The spectrometric technique allowed to identification of the organics branching surface, naturally secreted by the used Lactobacillus isolates during the inoculation step, suggesting the presence of amino-acids sequences which are direct connected with the reduction of silver ion to metal silver, and subsequently with the formation of coated (Bio)NCs and nucleation process. Moreover, based on the obtained results, the mediation mechanism of each (Bio)NCs has been proposed, suggesting that the formation of AgNPs, AgNCl and AgNP@AgNCl types occurs in different manners with faster synthesis firstly of AgNCl, then of the AgNPs type. No differences between the (Bio)NCs synthesized by two different Lactobacillus isolates have been noticed indicating no discrepancies between metabolites secreted by the respective sources.Graphical abstract

Effect of Lactobacillus isolated from Chinese fermented food on antibiotic induced intestinal microflora disorder in early life of mice

This study investigated the effect of Lactobacillus isolated from Chinese fermented food on antibiotic-induced intestinal microflora disorder during the early life of mice. The experimental strain Lactobacillus fermentum (LF) CQPC04 was isolated from naturally fermented pickles in Chongqing, China. Lactobacillus plantarum (LP) KFY02 was isolated from naturally fermented yogurt from Korla in the Xinjiang Uygur Autonomous Region. The results showed that LF-CQPC04 and LP-KFY02 alleviated the decrease in bacterial diversity caused by the antibiotics, maintained the abundance of beneficial bacteria, and reduced the abundance of harmful bacteria. These results suggest that LF-CQPC04 and LP-KFY02 can be used as probiotics to alleviate antibiotic-induced intestinal microfloral disorder.

Systematic approach to select lactic acid bacteria from spontaneously fermented milk able to fight Listeria monocytogenes and Staphylococcus aureus

The aim of this study was to present a systematic approach to select lactic acid bacteria strains to be added in food products and with antimicrobial properties against Listeria monocytogenes and Staphylococcus aureus. A total of 73 lactic acid bacteria was selected and tested for their antimicrobial activity against the target pathogens. A subgroup of 44 isolates was selected applying the Principal Component Analysis and tested for co-aggregation and inhibition of biofilm forming ability against the two target pathogens. Based on the latter properties and Heat Map Analysis, 10 strains were submitted to whole genome sequencing to achieve the species identification and explore the presence of genes coding virulence factors and for bacteriocin. The application of the systematic approach presented in this study resulted in the final selection of one Lactobacillus paracasei and four Lactobacillus fermentum strains promising as strains to be added in food products.

Corrigendum: Lactobacillus fermentum strains of dairy product origin adhere to mucin and survive digestive juices.

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Optimization of Media Composition for Maximum Growth of Probiotic Lactobacillus fermentum NBC-08 Using Response Surface Methodology

In this study, it was aimed to determine the medium where Lactobacillus fermentum microorganisms with probiotic properties grow most efficiently by using Response Surface Method (RSM). Studies have been conducted on a 500 ml erlenmeyer scale, the medium optimization of the Lactobacillus fermentum strain was carried out according to the Central Composite Design (CCD) included in RSM. The effects of glucose, yeast extract, inorganic salts, and Tween 80 were investigated on the growth rate of the L. fermentum NBC-08 strain. Samples were taken at regular intervals from the erlenmeyer flask and the number of viable cells was measured by planting them in petri agar medium. In the study, the number of viable cells log10 (cfu/ml) was chosen as the response variable. As a result of the study, it was concluded that glucose and yeast extract are absolutely essential components in the medium. The optimum medium composition was found as 96.06 g/L glucose, 40.76 g L-1 yeast extract, 19.43 g L-1 inorganic salts, and 11.01 ml/L Tween 80. The production of the maximum L. fermentum strain was determined as 10.75 log10 (cfu ml-1). It is predicted that this study will make positive contributions to the fermentation conditions and medium optimization studies for production of lactic acid bacteria

EFFECT OF LACTOBACILLUS FERMENTUM FROM INDIGENOUS DAIRY PRODUCT ON INFLAMMATORY-ASSOCIATED ANEMIA AND LEUCOCYTE HOMEOSTASIS IN CARRAGEENAN-INDUCED INFLAMMATION IN WISTAR RATS

Introduction: Lactobacillus belongs to a broad classification of Lactic acid bacteria (LAB), which are majorly non-pathogenic living microorganisms often consumed with food. This group of bacteria can confer several health benefits when administrated in adequate amounts to the host Objective: Activity of two Lactobacillus fermentum strains isolated from a Nigerian locally fermented dairy drink products “Nunu” on inflammation-induced anemia condition and leucocyte influx in Wistar rats was studied using paw oedema acute inflammatory model induced by carrageenan. Methods: Oedema was induced with 1% iota-carrageenan in all experimental groups. Apparently healthy rats were distributed into seven groups (A-E). Rats in Groups A were neither administered carrageenan nor treated with LAB, while Group B received carrageenan injection only. Rats in Groups C and D were treated with the strains of L. fermentum while Group E received diclofenac sodium treatment following administration of carrageenan. The dose of LAB used for the oral treatment is 5 × 107 CFU/mL for all the groups while the dose of diclofenac sodium used was 150mg/kg body weight of the rats. Paw thickness (mm) was checked at t = 0, 1, 4, 8, 24, 72, 168 and 336h. ESR, total RBC and WBC was performed on blood samples. Results: This inflammatory model established that carrageenan induced a very strong inflammatory response in the first hour of the experiment due to changes in the paw thickness and ESR measurements. All the Lactobacillus treated groups showed a statistically significant decrease in paw thickness at P&lt;0.05 and a better ability to minimize effect of inflammation on erythropenia than diclofenac sodium which are generally known to cause anemia, while also regulating leukocyte infiltration in the blood circulation of acutely inflamed rats. Conclusion: This study reveals that L. fermentum possesses the ability to play significant role in regulating inflammation-associated anemia and restoring balance to the circulating white blood cells of acutely inflamed rats.

Isolation, Characterisation and Evaluation of Antiulcerogenic Potentials of Probiotic Lactic Acid Bacteria Isolated from Fermented Milk and Palm Wine against Ethanol-Induced Gastric Ulcer in Mice

Background: Gastric ulcer is one of the most common gastrointestinal diseases with a worldwide prevalence of about 40% in the developed countries and 80% in Africa. Acid inhibitors, anticholinergics, histamine H2-antagonists and antibiotics are commonly used to treat gastric ulcer. However, the accumulating evidence for resistance to antibiotics and the side effects of antibiotics and acid inhibitors, anticholinergics and histamine H2-antagonists. Therefore, there is an urgent need for approaches to treat and prevent gastric ulcer. One alternative strategy is the use of probiotic lactic acid bacteria. Aim of the study: This study aimed to isolate and characterised probiotic lactic acid bacteria from palm wine and fermented milk, and to evaluate their antiulcerogenic potentials on ethanol-induced gastric ulcer in mice. Methods: Probiotic lactic acid bacteria were isolated from the fermented milk and palm wine using pour plate technique on MRS agar and identified using the 16S r RNA gene sequencing. For functional properties and selection, acid and bile salt tolerance were evaluated based on viable colony count on MRS agar. Two probiotic lactic acid bacteria were selected for in vivo studies. Fifty-four healthy young adult Balb/c mice were randomly divided into 9 groups of 6 mice each. Gastric ulcer was induced in mice using one oral dose of absolute ethanol (10 mL/kg body weight). The probiotic lactic acid bacteria (F1 and F2) at different doses (MF3 = 9 × 108 CFU/mL, MF6 = 1.8 × 109 CFU/mL and MF9 = 2.7 × 109 CFU/mL) and omeprazole (20 mg/kg) (a reference drug) were orally administrated daily for 14 days before ulcer induction. These mice were sacrificed 1hour after induction and the stomach contents were collected for volume and pH determination. The stomachs were subjected to macroscopic, biochemical and histopathological analysis. Results: Among the isolates obtained, two were considered to have the best acid and bile tolerance capacity (viable count > 7.5 logCFU/ml) and were identified as Limosilactobacillus fermentum strain BB101 (F1) and Lactobacillus casei strain 02 (F2). Oral administration of probiotics Lactic acid bacteria F1 and F2 significantly attenuated gastric ulcer as revealed by significant reduction (P lactobacillus fermentum strain BB101 and Lactobacillus casei 02 with excellent bile and acid tolerance capacity. Also, these probiotic lactic acid bacteria exhibit gastroprotective effect on ethanol-induced gastric ulcer via antioxidant, enhance gastric ulcer healing, antacids, and anti-secretary effects.

Pharmabiotic Based on Lactobacillus fermentum Strain U-21 Modulates the Toxic Effect of 1-Methyl-4-Phenyl-1,2,3,6-Tetrahydropyridine as Parkinsonism Inducer in Mice

Pharmabiotic Based on Lactobacillus fermentum Strain U-21 Modulates the Toxic Effect of 1-Methyl-4-Phenyl-1,2,3,6-Tetrahydropyridine as Parkinsonism Inducer in Mice

The effect of natural feed additive on productive performance of broiler chickens

The effect of natural feed additive on productive performance of broiler chickens

Lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria

PurposeIncidence of foodborne diseases and growing resistance of pathogens to classical antibiotics is a major concern in the food industry. Consequently, there is increasing demand for safe foods with fewer chemical additives but natural products which are not harmful to the consumers. Bacteriocins, produced by lactic acid bacteria (LAB), is of interest because they are active in a nanomolar range, do not have toxic effects, and are readily available in fermented food products.MethodsIn this research, LAB were isolated from fufu, gari, kunu, nono, and ogi using De Mann, Rogosa, and Sharpe agar. Cell-free supernatants were prepared from 18-24 h LAB culture grown on MRS broth. Effect of organic acid was eliminated by adjusting the pH of the supernatants to 7.0 with 1M NaOH while the effect of hydrogen peroxide was eliminated by treating with Catalase enzyme. The supernatant was then filter-sterilized using a membrane filtration unit with a 0.2-μm pore size millipore filter and subjected to agar well diffusion assay against foodborne antibiotic-resistant bacteria.ResultA total of 162 isolates were obtained from the food samples. The antimicrobial sensitivity test yielded positive results for 45 LAB isolates against Staphylococcus aureus ATCC 25923 while 52 LAB isolates inhibited Escherichia coli ATCC 25922. On confirmation of the bacteriocinogenic nature of the inhibitory substance, 4 of the LAB isolates displayed a remarkable degree of inhibition to Leuconostoc mesenteroides, Salmonella typhimurium, and Bacillus cereus. Agar well diffusion assay was also performed against antibiotic-resistant foodborne pathogens using the cell-free supernatant (CFS) obtained from Lactobacillus fermentum strain NBRC15885 (Limosilactobacillus fermentum), Lactobacillus fermentum strain CIP102980 (Limosilactobacillus fermentum), Lactobacillus plantarum strain JCM1149 (Lactiplantibacillus garii), and Lactobacillus natensis strain LP33 (Companilactobacillus nantensis). The foodborne pathogens exhibited a notable level of resistance to antibiotics, with B. cereus exhibiting a resistance profile of 40%, S. aureus (50%), K. pnuemoniae (70%), E. coli (60%), and S. typhi (40%). The (CFS) was able to inhibit the growth of B. cereus, Klebsiella pneumonia, S. typhimurium, S. aureus, and E. coli.ConclusionTherefore, it portends that the bacteriocins produced by the LAB isolated from these food products could act as probiotics for effective inhibition of the growth of antibiotic-resistant foodborne pathogens.

Yersinia enterocolitica and Lactobacillus fermentum induces differential cellular and behavioral responses during diclofenac biotransformation in rat gut

Non-steroidal anti-inflammatory drugs (NSAIDs) can induce small-intestinal injuries through inhibition of prostaglandin synthesis. Gut has an important role in building and maintaining the barriers to avoid the luminal gut microbiota from invading the host, and cytoskeleton plays a crucial role in the maintenance of cellular barrier. The recent advances suggest a bi-directional interaction between the drugs and gut microbiota, where gut microbes can metabolize the drugs, and in response drugs can alter the composition of gut microbiota. In the present study, we evaluated the effect of diclofenac on rat gut, when co-administrated with either Yersinia enterocolitica strain 8081 (an enteropathogen) or Lactobacillus fermentum strain 9338 (a probiotic). The LC-MS/MS based label-free quantitation of rat gut proteins revealed 51.38% up-regulated, 48.62% down-regulated in diclofenac-Y. enterocolitica strain 8081 (D*Y), and 74.31% up-regulated, 25.69% down-regulated in diclofenac-L. fermentum strain 9338 (D*L) experiments. The identified proteins belonged to cytoskeleton, metabolism, heme biosynthesis and binding, stress response, apoptosis and redox homeostasis, immune and inflammatory response, and detoxification and antioxidant defence. Further, the histopathological and biochemical analysis indicated more pronounced histological alterations and oxidative stress (enhanced malonaldehyde and altered antioxidant levels) in D*Y rats than D*L rats, compared to control rats. Elevated plus maze (EPM) test performed to determine the behavioral changes, suggested increased anxiety in D*Y rats than D*L rats, compared to control rats. These results together suggest the differential role of either bacterium in biotransformation of diclofenac, and inflammatory and cellular redox response.

Significance of Lactobacillus fermentum on Antioxidative and Anti-Inflammatory Activities and Ultrafiltration Peptide Fractions as Potential Sources of Antioxidative Peptides from Fermented Camel Milk (Indian Breed)

Objective The present study aimed to assess the bio-functional analysis of camel milk viz. anti-oxidative, anti-inflammatory activities using potent Lactobacillus fermentum (KGL4) strain through fermentation and also to release the bioactive peptides during fermentation. Method The antioxidant and proteolytic activities of the fermented camel milk were studied followed by SDS-PAGE analysis and 2 D PAGE. The separations of the bioactive peptides of water-soluble extract (WSE) of 3 and 10 kDa (Permeates & Retentates) were achieved by RP-HPLC. The purified bioactive peptides were identified and characterized using RPLC/MS and the effect of WSE of camel milk fermented with KGL4 on lipopolysaccharide (LPS)/endotoxin-induced inflammation in RAW 264.7 macrophages were also studied. Results The maximal activity was observed in ABTS assay (64.03%), then in hydroxyl free radical scavenging assay, and minimal activity was observed in superoxide free radical assay (57.75%). ABTS assay was significantly (P < 0.05) higher than other assays. MTT assay was performed on WSE of camel milk fermented with KGL4 using treated macrophage cells with different concentrations and found the decreasing range of cell viability at 0.25 mg/mL treatment which was non-significant. 7.80 mg/ml peptide production was found after 48 h of fermentation using the OPA method. Further, WSE of fermented camel milk was separated and analyzed their protein profiles using SDS-PAGE and 2 D-PAGE techniques. Here, many new peptides were found in camel milk when fermented with KGL4 strain. Each protein sequence was characterized through bioinformatic tools, including SWISS-PROT & PIR protein databases. Novel bioactive anti-oxidative peptides were found by searching in the BIOPEP database. Conclusions The present study suggests that the L. fermentum KGL4 strain could be explored to produce novel antioxidative peptides from fermented camel milk (Indian breed).