Probiotic Capabilities Research Articles

The Prospects of Lactobacillus oris as a Potential Probiotic With Cholesterol-Reducing Property From Mother's Milk.

This experiment was conducted to characterize potential Lactobacillus spp. isolated from mother's milk and infant feces to obtain new and specific probiotic strains. In this study, seven ascendant strains were identified as Lactobacillus spp. based on their morphological characteristics and biochemical properties. Among them, only one (C-1) isolate was identified as Lactobacillus oris through BioLogTM identification. The study further investigated the isolate through probiotic potentiality tests such as pH and bile tolerance, NaCl tolerance test, gastric juice tolerance, antioxidant activity, resistance to hydrogen, reduction of sodium nitrate, antimicrobial activity, and antibiotic susceptibility test. The result showed that the strain is a potential probiotic based on probiotic capability. The identified strain was most acid-tolerant and retained around 80% viability for up to 4 h at pH 1.0 and 2.0. The isolate showed tolerance against up to 1.50% bile concentration and gastric juice and was able to grow 1–6% NaCl concentrations. Lactobacillus oris showed resistance to most antibiotics as well as antagonistic activity against the tested pathogen, good antioxidant properties, reduction of sodium nitrate and H2O2. The isolate exhibited good intestinal epithelial adhesion properties, and SDS page was performed for secreted protein analysis. Moreover, the strain showed promising cholesterol-lowering properties based on the cholesterol level. This present result indicates that L. oris has superior probiotic properties and can be regarded as a potential probiotic candidate.

Probiotics in the prophylaxis of COVID-19: something is better than nothing.

The new viral pandemic of COVID-19 is caused by a novel coronavirus (SARS-CoV-2) that has brought the world at another unprecedented crisis in terms of health and economy. The lack of specific therapeutics necessitates other strategies to prevent the spread of infection caused by this previously unknown viral etiological agent. Recent pieces of evidence have shown an association between COVID-19 disease and intestinal dysbiosis. Probiotics comprise living microbes that upon oral administration benefit human health by reshaping the composition of gut microbiota. The close kinship of the gastrointestinal and respiratory tract suggests why the dysfunction of one may incite illness in others. The emerging studies suggest the capability of probiotics to regulate immune responses in the respiratory system. The efficacy of probiotics has been studied previously on several respiratory tract viral infections. Therefore, the purpose of this review is to comprehend existing information on the gut mediated-pulmonary immunity conferred by probiotic bacteria, in the course of respiratory virus infections and administration as a prophylactic measure in COVID-19 pandemic in managing intestinal dysbiosis as well.

Potential probiotic and food protection role of wild yeasts isolated from pistachio fruits (Pistacia vera).

The biotechnological potential of yeasts from nuts such as pistachio, not only for health applications but also for industry use, has been scarcely studied. Interest in the probiotic capability of yeasts has increased in the past years as well as their utilization as food or feed preservatives. Their capabilities as biocontrol against problematic (spoilage or toxigenic) microorganisms or as antioxidants have been revalued. As a result, both abilities would be desirable to develop a new potential probiotic microorganism which could be added to food or feed to improve their properties. Molecular techniques allowed the identification of a total of seven different species and 15 strains. A screening of the probiotic potential of these strains was carried out. It was found that 65% of the strains resisted the gastrointestinal conditions as well as presented a generation time of < 22 h. Additionally, some strains showed better kinetic parameters than Saccharomyces boulardii (positive control). Complementary tests were done to determine their auto-aggregation capacity, cell surface hydrophobicity, behaviour in a sequential simulated digestion, biofilm formation capability and carbon source assimilation. Finally, 67% and 13% of the studied yeasts showed biocontrol and antioxidant activities, respectively. Diutina rugosa 14 followed by Diutina rugosa 8 were the best wild yeast from Pistacia vera as potential probiotic and in carbon source utilization. However, Hanseniaspora guilliermondii 6 and Aureobasidium proteae 5 could be used to improve food or feed product preservation because of their notable biocontrol and antioxidant capabilities. © 2020 Society of Chemical Industry.

Probiotics at War Against Viruses: What Is Missing From the Picture?

Our world is now facing a multitude of novel infectious diseases. Bacterial infections are treated with antibiotics, albeit with increasing difficulty as many of the more common causes of infection have now developed broad spectrum antimicrobial resistance. However, there is now an even greater challenge from both old and new viruses capable of causing respiratory, enteric, and urogenital infections. Reports of viruses resistant to frontline therapeutic drugs are steadily increasing and there is an urgent need to develop novel antiviral agents. Although this all makes sense, it seems rather strange that relatively little attention has been given to the antiviral capabilities of probiotics. Over the years, beneficial strains of lactic acid bacteria (LAB) have been successfully used to treat gastrointestinal, oral, and vaginal infections, and some can also effect a reduction in serum cholesterol levels. Some probiotics prevent gastrointestinal dysbiosis and, by doing so, reduce the risk of developing secondary infections. Other probiotics exhibit anti-tumor and immunomodulating properties, and in some studies, antiviral activities have been reported for probiotic bacteria and/or their metabolites. Unfortunately, the mechanistic basis of the observed beneficial effects of probiotics in countering viral infections is sometimes unclear. Interestingly, in COVID-19 patients, a clear decrease has been observed in cell numbers of Lactobacillus and Bifidobacterium spp., both of which are common sources of intestinal probiotics. The present review, specifically motivated by the need to implement effective new counters to SARS-CoV-2, focusses attention on viruses capable of co-infecting humans and other animals and specifically explores the potential of probiotic bacteria and their metabolites to intervene with the process of virus infection. The goal is to help to provide a more informed background for the planning of future probiotic-based antiviral research.

Probiotic Potential of Lactic Acid Starter Cultures Isolated from a Traditional Fermented Sorghum-Millet Beverage.

The purpose of this study was to establish the probiotic potential of lactic acid bacteria (LAB) starter cultures, Lb. plantarum MNC 21, L. lactis MNC 24, and W. confusa MNC 20, isolated from a traditionally fermented sorghum-millet beverage from Uganda. The cultures were examined for tolerance to acid and bile salts, bile salt hydrolase (BSH) activity, antibiotic susceptibility, biogenic amine production, mucin degradation, hydrophobicity, auto-aggregation, adherence to the ileum, coaggregation, and antimicrobial properties against selected pathogenic species. Lb. rhamnosus yoba 2012, a known probiotic, was the reference. The isolates were tolerant to acid (pH = 3) and bile (1%). W. confusa MNC 20 and Lb. plantarum MNC 21 exhibited medium BSH activity (11–15 mm diameter of hydrolysis zone) while L. lactis and Lb. rhamnosus yoba 2012 exhibited low BSH activity (<10 mm diameter of hydrolysis zone). All isolates lacked mucolytic activity. Lb. plantarum MNC 21 and W. confusa MNC 20 produced agmatine. The candidate and reference microorganisms were resistant to 10 of 21 and 5 of 21 antibiotics, respectively. The isolates exhibited hydrophobic, auto-aggregation and coaggregation properties. These three properties were exhibited more (p < 0.05) by the reference than the potential probiotics. The ability of the potential probiotics to attach onto the goat ileum (7.3–8.0 log cfu/cm2) was comparable to that of Lb. rhamnosus yoba 2012 (7.6 log cfu/cm2). The four LAB inhibited E. coli, S. aureus, and S. enterica to the same extent (p < 0.05). The findings indicated potential probiotic activity of the starter cultures. However, further in vivo examination of these isolates is required to confirm their probiotic capabilities.

A Review on Production of Exopolysaccharide and Biofilm in Probiotics Like Lactobacilli and Methods of Analysis

Synthesis of exopolysaccharides (EPSs) by lactic acid bacteria is well known and the EPS produced by Lactobacillus has been highly regarded in recent years because of its unique physical and chemical application in the food and pharmaceutical industry. One of the capabilities of probiotics is the use of EPS to form a biofilm produced in tense environments. In this paper after a short description about EPS, the reason for production in bacterial cells, and its biosynthesis pathways; the capability of Lactobacilli for EPS and biofilm formation are reviewed. The chemical composition of EPS, its role in the bacterial life cycle as well as applications for humankind have been studied. Then the important components in biofilm formation are described and variable influencing on biofilm formation (surface, bacterial cell surface, contact time and environmental characteristics) are reviewed. The relationship between EPS and extracellular polymeric precursors as well as the relationship between biofilm formation and EPS production are mentioned. Finally, methods for quantification of carbohydrate (enzymatic, physical, chemical methods), biofilm formation and EPS extraction (Tallon and Bajpai methods) are reviewed and advantages of methods are compared. EPSs produced by probiotics is important due to the application as a thickening agent, emulsifier, heavy metal eliminator, and drug delivery carrier. Also, it has been considered for its anti-cancer, anti-viral, and cholesterol-lowering properties. So forming biofilm by some probiotics in simple and mixed culture are discussed, the relationship between EPS and biofilm production are discussed. When probiotics produce biofilm, they can be more tolerated in the processing of food production and in the gastrointestinal tract. So the efficacy of probiotic transfer may increase by a self-protection potency without any required encapsulation processing, solvent residue, time and energy consumption, etc. Also, identification and measurement methods are reviewed and compared.

Corrigendum to “Effects of Probiotics, Prebiotics, and Synbiotics on Hypercholesterolemia: A Review”

Cholesterol is important for both humans and animals to maintain their normal health. However, increased serum cholesterol level can cause several cardiovascular diseases. Higher cholesterol in the blood will develop a plaque in the walls of artery. Numerous pharmacological and nonpharmacological methods have been used to decrease the blood cholesterol. Various drugs have been developed to treat hypercholesterolemia, and the most common drugs include atorvastatin and rosuvastatin (statin drugs). However, prolonged usage of these drugs causes severe side effects. During the past decades, various scientists reported that the ingestion of several fermented products with probiotic bacteria decreases the serum cholesterol level. Probiotics are viable microorganisms that promote various health benefits upon consumption, while prebiotics are nondigestible food ingredients, which promote the growth of probiotic microorganisms in the human gut. The cholesterol reduction mechanism of probiotic bacteria is not well understood; however, most of the probiotic bacteria reduce the serum cholesterol level by using the bile salt deconjugation method. Herein, we review the cholesterol-reducing capability of probiotics, prebiotics, and synbiotics and use them as an alternative for cholesterol-reducing drugs which is used for hypercholesterolemia.

Draft Genome Sequence of "Candidatus Arthromitus" UMNCA01, a Suspected Commensal Isolated from the Gut Microbiome of Commercial Turkey.

"Candidatus Arthromitus" UMNCA01 was recovered from ileal samples of commercial turkey poults and may have probiotic capabilities. The complete genome was determined using the Illumina MiSeq and HiSeq sequencing platforms. The complete genome consists of 1,631,326 bp and has a G+C content of 26.14%, 1,540 coding sequences (CDS), and 37 RNA coding genes.

Isolation, selection and evaluation of Bacillus spp. as potential multi-mode probiotics for poultry.

Bacillus based probiotics are becoming relevant as alternatives to antibiotics used in poultry production and in other animal husbandry. This study describes the isolation of 48 Bacillus spp. candidates, from chickens and chicken environments, for use as potential probiotics in poultry production. These isolates, plus a further 18, were tested in a comprehensive in vitro screening regime that was specifically designed to select the best isolates that satisfied multiple modes of action desirable for commercial poultry probiotics. This screening programme involved the evaluation of the ability of the isolates to survive and grow in the limiting conditions of the chicken gastrointestinal tract. Only 11 of the isolates fulfilled these criteria; hence, they were further evaluated for the ability to adhere to epithelial cells, produce extracellular enzymes, and to demonstrate antagonistic activity against selected pathogens of significant importance in poultry production. Of these, a total of 6 isolates were selected, due to their all-round probiotic capability. Identification by 16S RNA sequencing confirmed these isolates as B. subtilis and B. velezensis, identities which are generally regarded as safe. The Bacillus isolates reported in our study exhibit strong all-inclusive probiotic effects and can potentially be formulated as a probiotic preparation for poultry production.

Classification, Antimicrobial Potential, Industrial Applications and Probiotic Capability of Lactic Acid Bacteria: A Review Article

Classification, Antimicrobial Potential, Industrial Applications and Probiotic Capability of Lactic Acid <i>Bacteria</i>: A Review Article

Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach

Due to healthcare is increasing in nowadays, the use of the commercial probiotics is in progress and each day they are more demanded. The challenge of this study is to identify yeast species for using as probiotic organisms. Thus, the research applied a step-by-step approach, to study the probiotic potential of non-Saccharomyces yeast strains. The 215 yeasts were isolated from different environments such as wineries, oil mills, brines cheeses, fermented vegetables and distilleries in previous works and were identified to strain level by RAPD-PCR technique resulting 108 different strains. A general screening was carried out to know the probiotic capability of the yeasts, following the next steps: study of the ability to resist and grow of the yeasts when they exposed to simulated in vitro digestion conditions and influence of time, temperature, pH and the presence of enzymes on the kinetic growth parameters (lag phase (λ), generation time (G), maximum OD (ODmax) and the specific growth rate constant (μmax)). The results made possible the selection of the 23% of the strains and they were assayed for knowing their capability of self-aggregation and hydrophobicity. Biofilm formation capacity and viability after simulated sequential salivary-gastric-intestinal digestion were then studied for the 10 best strains. Statistical analyses were applied in each step to make the selection. The final results showed that two yeasts, H. osmophila and P. kudriavzevii, were the most promising strains.

Safety assessment and functional properties of four enterococci strains isolated from regional Argentinean cheese

The members of the Enterococcus genus are widely distributed in nature. Its strains have been extensively reported to be present in plant surfaces, soil, water and food. In an attempt to assess their potential application in food industry, four Enterococcus faecium group-strains recently isolated from Argentinean regional cheese products were evaluated using a combination of whole genome analyses and in vivo assays. In order to identify these microorganisms at species level, in silico analyses using their newly reported sequences were conducted. The average nucleotide identity (ANI), in silico DNA-DNA hybridization, and phylogenomic trees constructed using core genome data allowed IQ110, GM70 and GM75 strains to be classified as E. faecium while IQ23 strain was identified as E. durans. Besides their common origin, the strains showed differences in their genetic structure and mobile genetic element content. Furthermore, it was possible to determine the absence or presence of specific features related to growth in milk, cheese ripening, probiotic capability and gut adaptation including sugar, amino acid, and peptides utilization, flavor compound production, bile salt tolerance as well as biogenic amine production. Remarkably, all strains encoded for peptide permeases, maltose utilization, bile salt tolerance, diacetyl and tyramine production genes. On the other hand, some variability was observed regarding citrate and lactose utilization, esterase, and cell wall-associated proteinase. In addition, while strains were predicted to be non-human pathogens by the in silico inspection of pathogenicity and virulence factors, only the GM70 strain proved to be non-virulent in Galleria mellonella model. In conclusion, we propose that, in order to improve the rational selection of strains for industrial applications, a holistic approach involving a comparative genomic analysis of positive and negative features as well as in vivo evaluation of virulence behavior should be performed.

Probiotic consortia are not uniformly effective against different amphibian chytrid pathogen isolates.

Symbiotic bacterial communities can protect their hosts from infection by pathogens. Treatment of wild individuals with protective bacteria (probiotics) isolated from hosts can combat the spread of emerging infectious diseases. However, it is unclear whether candidate probiotic bacteria can offer consistent protection across multiple isolates of globally distributed pathogens. Here, we use the lethal amphibian fungal pathogen Batrachochytrium dendrobatidis to investigate whether probiotic richness (number of bacteria) or genetic distance among consortia members influences broad-scale invitro inhibitory capabilities of probiotics across multiple isolates of the pathogen. We show that inhibition of multiple pathogen isolates by individual bacteria is rare, with no systematic pattern among bacterial genera in ability to inhibit multiple B.dendrobatidis isolates. Bacterial consortia can offer stronger protection against B.dendrobatidis compared to single strains, and this tended to be more pronounced for consortia containing multiple genera compared with those consisting of bacteria from a single genus (i.e., with lower genetic distance), but critically, this effect was not uniform across all B.dendrobatidis isolates. These novel insights have important implications for the effective design of bacterial probiotics to mitigate emerging infectious diseases.

Methods to Assess the Antioxidative Properties of Probiotics.

Probiotics prove useful in correcting and preventing numerous health conditions, including those having severe impact on society, e.g., obesity and cancer. Notably, these capabilities of probiotics appear to be associated with their antioxidant properties. The mechanisms of antioxidant action of probiotics range from immediate biochemical scavenging of reactive substances to induction of signaling events leading to increased capacity of the host's cytoprotective systems. Since the antioxidant effects of probiotics significantly vary in types and details, a broad selection of methods of assessment of these properties is required in order to identify, characterize, and develop novel probiotics for medical purposes, as well as to explain the mechanisms of action of probiotics already in use in healthcare. This review revises the versatile toolbox, which can be used to assess the antioxidant properties of probiotics.

Probiotic capability in yeasts: Set-up of a screening method

Microbial probiotic supplements are used to improve the health and wellness of people. For checking this ability (resistance to gastrointestinal conditions, auto-aggregation, cell surface hydrophobicity or biofilm formation abilities), it is crucial to evaluate some kinetics parameters. The objective of the present study was to establish an adequate method for studying the probiotic potential of Saccharomyces and non-Saccharomyces strains isolated from food ecosystems. A new protocol was designed based on kinetics parameters: lag phase (λ), generation time (G) and maximum OD (ODmax). The design was done using a step-by-step approach (up to 10 protocols), focusing on the choice of controls and the conditions to simulate the stomach and intestine. Each decision was made based on multifactorial statistical assay results. A preliminary screening indicates that protocol is adequate, quick and reproducible and that S. cerevisiae strains are more resistant than non-Saccharomyces ones. S. boulardii, (commercial control), was not one of the best yeasts evaluated. Thus, the most relevant results of the work are the setup of a new method for studying the survival/resistance of yeasts to the transit into the gut based on a complex statistical analysis of results and to mark the probiotic character in Saccharomyces yeasts versus non-Saccharomyces.

Isolation of exopolysaccharide producing Streptococcus thermophilus organism of yoghurt

The present study was conducted to isolate the exo-polysaccharide producing Streptococcus thermophilus organism from the available yoghurt in Chittagong areas of Bangladesh and to develop pure culture in laboratory. A total of 100 samples (25 of each brand) were collected from four different brands namely, A, B, C and D (Food plaza, Banoful, Fulkoli and Genuine, respectively). All the samples were subsequently cultured in nutrient agar for detecting live bacterial growth followed by deMan Rogosa and Sharpe agar to isolate Streptococcus thermophilus and finally Ruthenium red milk plate for the isolation of exopolysaccharide producing Streptococcus thermophilus. Then fermented product, yoghurt was prepared using this isolated organisms and sensory evaluation was done by a panel of judges. The study reveals 36% of the Brand C dahi were Streptococcus thermophilus positive. 44.44% cases were exopolysaccharide producing amongst the positive cases.16% of the Brand D yoghurt were Streptococcus thermophilus positive and 20% for positive case of the Brand B were exopolysaccharide producing. In sensory evaluation, the yoghurt was made by using the isolated organism was well acceptable regarding taste, appearance, acidity, flavor. It achieved on average 87% acceptability regarding the selected criteria. In conclusion, the isolated Streptococcus thermophiles might be a good seed for preparing yoghurt having excellent probiotic capability

Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages

Abstract The food biotechnology industry has developed numbers of fermented products containing probiotic strains. Sufficient numbers of selected live probiotics in the products have several advantages for human health. Nowadays, there is increased demand for probiotic based beverages. The application of probiotic cultures in different food matrices (dairy and non-dairy based beverages), could represent a great challenge for viability of probiotics. The success of new probiotic beverages depend on capability of probiotics to provide enough numbers of viable cells that beneficially modify the gut microbiota of the host. Therefore, this article provides an overview of the application of probiotics in dairy and non-dairy based beverages and their viability during refrigerated storage.

Bacterial viability differentially influences the immunomodulatory capabilities of potential host-derived probiotics in the intestinal epithelial cells of Atlantic cod Gadus morhua

This study explored the effect of heat inactivation on the immunomodulatory capabilities of two potential host-derived probiotics (GP21 and GP12) on the intestinal epithelial cells (IEPC) derived from Atlantic cod. The cells were isolated from the four segments of the gut, namely anterior intestine (AI), mid-intestine (MI), posterior intestine (PI) and rectum (RC). The IEPC cultures were exposed to live or heat-inactivated form of GP21 and GP12 for 24h. The expression profiles of bacterial defence genes and cytokine genes in the probiotics-exposed IEPCs showed differential patterns. Heat inactivation did not drastically affect the immunomodulatory properties of the probiotics, and this was explicitly typified by the stimulated expression of g-type lysozyme, hepcidin, transferrin and metallothionein in both forms of the bacteria. There was no distinct expression pattern of the interleukin genes during bacterial exposure. This was in contrast to the chemokines where the expression of these genes in IEPCs was down-regulated upon exposure to the heat-inactivated probiotics. Although heat inactivation did not drastically affect the immunomodulatory capabilities of the probiotics, the live form elicited higher immune responses in the IEPCs in most cases. This study showed that bacterial viability was a contributing influence, but not a major limiting factor on the immune-related functions of the host-derived probiotics in vitro. GP21 and GP12 are beneficial host-derived bacteria and could be utilized as candidate probiotics in cod aquaculture.

Correlation of the Capsular Phenotype in Propionibacterium freudenreichii with the Level of Expression of gtf , a Unique Polysaccharide Synthase-Encoding Gene

Many food-grade bacteria produce exopolysaccharides (EPS) that affect the texture of fermented food products and that may be involved in probiotic properties. Propionibacterium freudenreichii is a Gram-positive food-grade bacterium with reported probiotic capabilities that is widely used as starter in Swiss-type cheese. In this study, 68 strains of P. freudenreichii were screened for the beta-glucan capsular phenotype by immunoagglutination with a specific antibody and for the presence of the gtf gene coding for polysaccharide synthase. All strains were positive for PCR amplification with gtf gene-specific primers, but the presence of beta-glucan capsular EPS was detected for only 35% of the strains studied. Disruption of gtf in P. freudenreichii revealed that gtf is a unique gene involved in beta-glucan capsular EPS production in P. freudenreichii. The gtf gene was transferred into and expressed in Lactococcus lactis, in which it conferred an agglutination-positive phenotype. Expression of the gtf gene was measured by performing quantitative reverse transcription-PCR assays with RNA from four capsular and three noncapsular strains. A positive correlation was found between the beta-glucan capsular phenotype and gtf gene expression. Sequencing of the region upstream of the gtf open reading frame revealed the presence of an insertion element (IS element) in this upstream region in the four strains with the beta-glucan capsular phenotype. The role of the IS element in the expression of neighboring genes and its impact on interstrain variability of the P. freudenreichii capsule phenotype remain to be elucidated.