Probiotic Properties Of Lactobacilli Research Articles

Review on Vitamin Producing and Probiotic Properties of Lactobacillus, Derived from Tribal Fermented Foods

Though almost all natural food sources contain vitamins, vitamin deficiencies are still prevalent in the World. In India, both macro and micronutrient deficiency diseases are very common due to low consumption of nutritional foods, consumption of foods with low nutritive value, improper cooking methods, poor socio-economic conditions etc. Lactic acid bacteria (LAB) are the best choice after food stuffs to reduce the burden of nutrient deficiency diseases. Recently lactic acid bacteria have been hugely used in the food industry for fermentation due to its numerous functions and health benefits. Fermentation with probiotic lactic acid bacteria not only enhances the nutritive value and digestibility of the foods but also enhances vitamin concentration due to their vitamin producing capability. Certain strains of lactic acid bacteria can synthesize B-group vitamins such as folate, cobalamine, riboflavin etc. This review listed current papers showing the probiotic and vitamin-producing properties of tribal fermented foods derived from Lactic acid bacteria including Lactobacillus. This review expects that the probiotic vitamin producing Lactobacillus strains can be used as a starter culture for the fermentation process to prepare indigenous fermented foods and helps in preventing clinical and subclinical vitamin deficiencies among tribal community.

Research Progress in the Relationship Between Lactobacillus and Dental Caries

Lactobacillus is the first microorganism found to be closely associated with dental caries. It demonstrates acidogenicity, aciduricity, and the ability to bind with collagen and to synthesize extracellular polysaccharides to promote bacterial adhesion. Some lactobacilli inhibit the growth of cariogenic bacteria by producing antibacterial compounds or metabolites, competing with cariogenic bacteria for adhesion sites or co-aggregation, or regulating the expression of genes related to cariogenic virulence. Therefore, researchers have, in recent years, experimented with applying Lactobacillusas probiotics in the prevention and control of caries. However, the cariogenic mechanism of Lactobacillus is still not fully understood, and the potential effects, presumably beneficial, of specific Lactobacillus on oral and intestinal microecology remain unknown. More research needs to be done to combine both the cariogenic and probiotic properties of Lactobacillus, and to comprehensively evaluate the effects of Lactobacillus on oral and systemic health. We, herein, summarized research progress in the cariogenicity and caries prevention effect of Lactobacillus, focusing on a discussion of the role of Lactobacillus in cariogenesis, the development of dental caries, and clinical prevention and control of dental caries, in order to provide new ideas and references for the prevention and control of dental caries.

The Probiotic Properties of Lactobacilli in Organic Pigs

Indigenous Lactobacilli are suitable probiotics because they adapt well in the hosts and ecological niches. Here we test local Lactobacillus for future application in the pigs as the farm-autogenous strains. The objectives of this study were to evaluate the probiotic properties of Lactobacillus isolated from the feces of antibiotic-free organic pigs. The properties include bile salt and pepsin tolerance, survival in storage (37 & 4 o C) and probiotic-packaging (50 o C) temperatures, antibiogram, and antagonistic activity against Salmonella typhimurium ATCC 13311 and Escherichia coli ATCC 25922. Eighteen isolates with three different species were tested in this study as follows: L. reuteri (seven strains), L. mucosae (ten strains), and L. plantarum (one strain). Four isolates— L. reuteri -OP1, L. mucosae -OP2, L. mucosae -OP3, and L. reuteri -OP17—had good in vitro probiotic characteristics. Eleven isolates completely inhibited both E. coli and S. typhimurium . The other isolates are perfectly disabled, either E. coli or S. typhimurium . Despite that, they caused a reduction in the numbers of each pathogen. All Lactobacilli tested were susceptible to amoxicillin-clavulanate, ampicillin, and imipenem. Most isolates were sensitive to clindamycin (72%), gentamicin (56%), and tetracycline (50%). Half of the proportions were somewhat sensitive/resistant to cefotaxime (39/44%), tetracycline (50/39%), and streptomycin (39/56%). One hundred percent of Lactobacilli were resistant to norfloxacin, sulfamethoxazole-trimethoprim, and vancomycin, while 94% were resistant to enrofloxacin. Most of the local Lactobacilli passed in vitro tests, but the efficacy of probiotics in pigs awaits further in vivo investigation. Therefore, the potential probiotic strains derived from this study could be selected for further evaluation of their probiotic roles in economic pigs.

Antioxidant and Probiotic Properties of Lactobacilli and Bifidobacteria of Human Origins

Oxidative stress can cause various diseases including inflammation, neurological disorders, cancer, diabetes, and cardiovascular diseases. Due to the current search for natural antioxidants, probiotics have received increasing scientific interest and are facing a growing industrial demand. Although various strains of lactobacilli and bifidobacteria are currently used in numerous health food supplements, their antioxidative activities have been relatively poorly identified. Therefore, in this work, we evaluated the in vitro effect of antioxidative activities (through assays of 2,2-diphenyl-l-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazorine-6-sulfonate) (ABTS) radical scavenging) and probiotic functional properties (cell viability in a simulated gastrointestinal tract, enzyme production, carbohydrate availability, and safely assessments) of Lactobacillus spp. and Bifidobacterium spp. isolated from human origins. From the nitric oxide (NO) assay screening, four strains (Bifidobacterium animalis subsp. lactis MG741, B. breve MG729, L. reuteri MG505, and L. rhamnosus MG316) were selected based on the yield amount of ferment productivity (> × 1010 CFU/g) and showed high antioxidant activities ranging from 22.2% to 38.2% in DPPH free radical scavenging, and 50.0% to 93.6% in ABTS radical scavenging. Regarding their functional properties as probiotics, these four strains were resistant to simulated gastric (pH 3 and 4) and intestinal fluids (pH 7 and 8), and showed potential for the promotion of health based on hemolysis, auto-aggregation, antibiotic susceptibility, enzyme production, and biochemical profiles. Altogether, our results showed that the selected probiotic strains may be good candidates as food ingredients to mitigate oxidative stress-related symptoms.

Probiotic Properties of Lactobacilli and Their Ability to Inhibit the Adhesion of Enteropathogenic Bacteria to Caco-2 and HT-29 Cells

We evaluated the probiotic properties of lactic acid bacteria using resistance, safety, and functional assays. A preliminary subtractive screening of nineteen strains was performed based on their survival in simulated gastric and intestinal juice, and cell surface characteristics (hydrophobicity and auto-aggregation). Five strains were selected for further characterization, which included the assessment of their co-aggregation to pathogens, phenol tolerance, antimicrobial activity, and safety. Moreover, their adhesion to Caco-2 and HT-29 cells and the ability to inhibit pathogenic bacteria adhesion were evaluated. All strains had high (≥ 80.0%) survival rates in gastric and intestinal juices. Among them, Lactobacillus brevis CCMA 1284, L. plantarum CCMA 0743, and L. plantarum CCMA 0359 exhibited higher hydrophobicity (95.33, 96.06, and 80.02%, respectively), while L. paracasei CCMA 0504 and L. paracasei CCMA 0505 had the highest auto-aggregation values (45.36 and 52.66%, respectively). However, these last two strains were positive for the DNAse test, which is a safety concern. The CCMA 0359 and CCMA 1284 strains did not show antimicrobial activity, while the CCMA 0505 strain had a higher percentage of adhesion (4.75%) to Caco-2 cells. In the simulated competition and exclusion assays, the CCMA 0743 strain was able to reduce Salmonella adhesion to both cells (Caco-2 and HT-29), but only the CCMA 0743 and CCMA 0505 strains inhibited Escherichia coli adhesion to HT-29 cells in the competition assay. According to the results of these evaluated attributes, this strain showed to be an excellent candidate for probiotic use.

Identification and probiotic properties of lactobacilli isolated from two different fermented beverages

PurposeScientific information regarding the microbial content and functional aspects of fermented beverages traditionally produced in certain parts of Europe are scarce. However, such products are believed to have some health benefits and might contain functional bacterial strains, such as probiotics. The aim of the study was to identify such lactic acid bacteria strains isolated from water kefir and, for the first time, from braga, a Romanian fermented beverage made of cereals.MethodsLactic acid bacteria (LAB) were identified to species level based on (GTG)5-PCR fingerprinting and 16S rRNA gene sequencing. Selected strains were screened for their antibacterial activity and probiotic potential.ResultsEight isolates belonging to seven Lactobacillus species were recovered from the two drinks. The identification of LAB involved in the fermentation of braga (Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus delbrueckii) is firstly reported here. Five of the Lactobacillus isolates showed antibacterial activity against pathogenic bacteria, including Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Salmonella enterica. Moreover, most of them showed a good resistance to pH 2.5 and some survived at high concentrations of bile salts (up to 2%). Two L. plantarum isolates were able to inhibit all the indicator strains, and showed the best viability (about 70%) after a sequential treatment simulating the passage through the gastrointestinal tract.ConclusionBased on the results, the most promising candidates for designing new probiotic products are: L. plantarum BR9 from braga and L. plantarum CR1 from water kefir.

Characterization and probiotic properties of Lactobacilli from human breast milk.

Several studies have reported a complex microbial community in human breast milk. This community impacts the shape of the infant gut microbiota and consequently impacts host health. Lactobacillus is an important probiotic and has many applications in the functional food industry. This study isolated and evaluated the potential probiotic bacteria from human milk. Two Lactobacillus species, L. plantarum and L. pentosus, were isolated from the breast milk of Thai women. L. pentosus HM04-22, L. pentosus HM04-3, L. plantarum HM04-80, L. plantarum HM04-88 and L. plantarum HM01-1 showed good adhesion activity (> 55%) and resistance in gastric (pH 2) and bile (pH 8) conditions. Characterization of the probiotic properties indicated that all selected Lactobacillus isolates had anti-adhesion properties against Escherichia coli and Salmonella Typhimurium. Lactobacillus isolates protected Caco-2 cells from pathogen adhesion at 25-40%. In addition, the five selected strains presented anti-inflammatory properties by reducing interleukin (IL)-8 expression at 0.14 ± 0.16 to 0.52 ± 0.117-fold. However, the strains had no effect on the expression of tight junction genes, including zona occludens (ZO)-1, occludin and claudin-1. In conclusion, five selected Lactobacillus isolates from human milk were candidates for use as probiotics to promote health. However, more tests in animal models and clinical trials need to be performed.

Probiotic Properties of Lactobacilli that could be Used Against Periodontitis

Bacterial competitiveness appears to be an efficient way to fight pathogenic oral flora. This competition may be facilitated by probiotics, particularly in periodontal diseases. The aim of this study was to investigate the probiotic properties of 61 clinical isolates of oral lactobacilli. The inhibitory activity of the tested strains against periodontopathogens was assessed with the agar overlay technique. The results obtained, as well as those resulting from previous work, led us to select the nine most promising strains on which we conducted further tests, such as evaluating their coaggregation capacities with various oral species and the production of proinflammatory cytokines by PBMC. We also evaluated the safety of the probiotics by assessing their sensitivity to antibiotics. Their possible involvement in halitosis was investigated by testing their ability to produce volatile sulfur compounds. The results of the agar overlay technique showed that all the lactobacilli strains had an antibacterial activity against Tanerella forsythia, Treponema denticola, and Aggregatibacter actinomycetemcomitans. Fifty-two strains slightly inhibited the growth of P gingivalis and only two had no activity on F. nucleatum. The nine strains tested did not coaggregate with P gingivalis, T forsythia, T denticola or A actinomycetemcomitans. Three strains strongly coaggregated with F nucleatum. Only three strains produced lower IL-6 than the activator at the maximum concentration tested in this study. However, none of the 9 strains produced a greater amount of IL-8 than that obtained with 1 μg/ml of LPS. These results show us that all the strains were sensitive to the antibiotics tested, except for one strain which showed resistance to penicillin. The production of CSV by the strains remained below the threshold of halitosis. Among the 61 strains tested, 9 proved to be of interest including one that was particularly promising.

Effect of Inorganic Salts on the Thermotolerance and Probiotic Properties of Lactobacilli Isolated from Curdled Milk Traditionally Produced in Mezam Division, Cameroon

The industrial production of most food and probiotic products often requires processing involving high temperatures and physiological stress causing loss of viability of probiotic microbial strains. The viability and stability of probiotic strains is a key determinant of their efficacy during administration in human and animal. Thermotolerance is actually a very important feature for probiotic undergoing industrial processing. This paper aimed at assessing the effect of some mineral salts on the thermotolerance and the probiotic properties of lactobacilli isolated from curded milk produced in Mezam Division, Cameroon. Lactobacilli were isolated by pour plate method on de Man Rogosa and Sharpe (MRS) agar. Lactobacilli were selected based on their ability to suppress in-vitro and in-vivo food borne pathogenic bacteria; Salmonella enterica serovar Enteridis and Esherichia coli. Inhibitory activities against these food borne pathogens were performed by disc diffusion method on Mueller Hinton agar. In-vivo inhibition of Salmonella was achieved using oral administration by gavage of (1.0 × 109 CFU/ml) of selected probiotic strain suspended in sterile water. Thermotolerance was assessed by measuring the survival rate of the strain after heating at various temperatures in the presence and absence of mineral salts. Resistance to bile was determined by measuring the survival rate of probiotics after incubation in the presence of oxgallbille and mineral salts. Two catalase negatives isolates were selected based on their capacity to exhibit inhibitory activities in-vitro and in-vivo against food borne pathogens. They were identified as strain of Lactobacillus casei (LS3) and Lactobacillus plantarum (LM4). These strains exhibited significant reduction (P Salmonella count in caeca swabs of infected chick model. The calcium and magnesium salts increased significantly (P < 0.05) the thermo-tolerance and resistance to bile of probiotic strains studied. These results suggested that calcium and magnesium could be used to monitor the viability of probiotic strains in probiotic products.

Potential probiotic properties of Lactobacilli isolated from goat´s milk

The three strains of lactobacilli isolated from goat's milk - Lactobacillus (Lbc.) casei 21L10, Lbc. johnsonii KB2-1 and Lbc. plantarum 25/1L were selected in previous studies because they showed good processing and protective properties in production of cheeses or lactic acid beverages from heat-treated milk or in model conditions. The aim of this study was to evaluate their potential probiotic properties: resistance to lysozyme, survival in gastrointestinal tract, and hydrophobicity. Testing was carried out in vitro methods: comparison of growth and metabolic characteristics of the strains when cultivated in Man, Rogosa and Sharpe medium with and without the addition of lysozyme (400 mg.mL-1); viability of strains after incubation in simulated environment of gastric juice (pH = 2.0, pepsin) and subsequently in simulated small intestinal juice (pH = 8.0, pancreatin, bile salts) and an ability to adhere to the non-polar solvent in the two-phase system: xylene-water. Lbc. casei 21L10 and Lbc. johnsonii KB2-1 were resistant to the effect of lysozyme, the strain Lbc. plantarum 25/1L was moderately susceptible. To the action of simulated gastric juice was resistant only the Lbc. johnsonii KB2-1, that was subsequently inhibited in simulated small intestinal juice. When using xylene as a model agent, all strains were not hydrophobic. From all the tested strains, Lbc. johnsonii KB2-1 showed good potential probiotic properties, particularly in relation to resistance to lysozyme and the simulated environment of gastric juice.

The Probiotical Potential of Lactobacilli from Therapeutic Preventive Beverage Kurunga.

IntroductionKurunga is a dairy drink made of a mix of lactic acid and alcoholic fermentation, characterized by high biological value based on protein composition, amino acid spectrum, fatty acid composition of lipids, vitamin and mineral substances, and physiological activity of microbiota containing lactobacilli, lactococci, bifidobacteria, and yeast. Among the probiotic correctors of normal microbiota isolated from national products, lactobacilli was of particular interest, with regards to a therapeutic – preventive effect. The aim of the study was to examine the probiotic properties of lactobacilli from kurunga.MethodsWe isolated lactic acid bacteria strains from kurunga. The isolated cultures were identified using common microbiological methods and phylogenetic analysis. The antibiotic activities of these strains were determined by measuring the growth inhibition zone of test cultures. The probiotic properties were measured as levels of resistance to bile and hydrochloric acids, in addition to the presence of superoxide dismutase (SOD) activity using the xanthine oxidase-cytochrome method. Proteolitic activity was determined at the various levels of pH (3.0, 4.2, 5.3, and 7.0).ResultsAccording to the morphological, cultural, physiological, biochemical properties and the genotypic analysis of the oligonucleotides sequence of specific genes, the most effective strain was identified as Lactobacillus diolivorans KL-2 (GenBank database KC438372). The isolated strain suppressed the growth of Gram-positive bacteria, such as Bacillus, Staphylococcus, and Listeria sp., as well as Gram-negative bacteria, such as E.coli, Proteus, Salmonella sp. They also possessed fungicidal action (based on Penicillum, Aspergillus sp, and Candida sp.). The strain was resistant to the action of the bile acids at concentrations of 0.8% to 1.0% and hydrochloric acid. The strain KL-2 possessed a relatively high SOD activity (25.74 U/mg of protein), a low proteolytic activity at a pH 3.0 (4.74·10-3 PU/ml), and high proteolytic activity at pH 4.2 (294.74·10-3 PU/ml), pH 5.3 (330.52·10-3 PU/ml) and pH 7.0 (713.68·10-3 PU/ml).ConclusionThe unique properties of this strain, such as stability in the gastrointestinal tract, the wide spectrum of bactericidal and fungicidal action to the pathogenic species, the relatively high superoxide dismutase and proteolytic activities, and the absence of toxicity, make it a prime candidate for probiotic culturing.

Identification, characterization and determination of probiotic properties of Lactobacillus isolated from infant faeces

Identification, characterization and determination of probiotic properties of Lactobacillus isolated from infant faeces

Probiotic properties of Lactobacillus and Bifidobacterium strains isolated from porcine gastrointestinal tract

One strain of Lactobacillus salivarius, two strains of Lactobacillus reuteri and Lactobacillus amylovorus, and two strains of Bifidobacterium thermacidophilum with antagonistic effect against Clostridium perfringens were isolated from porcine gastrointestinal tract. Isolates were assayed for their ability to survive in synthetic gastric juice at pH 2.5 and were examined for their ability to grow on agar plate containing porcine bile extract. There was a large variation in the survival of the isolates in gastric juice and growth in the medium containing 0.3% (w/v) bile. L. salivarius G11 and L. amylovorus S6 adhered to the HT-29 epithelial cell line. Cell-free supernatant of L. amylovorus S6 showed higher antagonistic activity as effective as the antibiotics such as neomycin, chlortetracycline, and oxytetracycline against bacterial pathogens including C. perfringens, Salmonella typhimurium, Staphylococcus aureus, Vibrio cholerae, Edwardsiella tarda, and Aeromonas salmonicida subsp. salmonicida.