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Gastrointestinal Microbiota Dysbiosis Associated with SARS-CoV-2 Infection in Colorectal Cancer: The Implication of Probiotics. GASTROENTEROLOGY INSIGHTS 2022. [DOI: 10.3390/gastroent13010006] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
The complexity of coronavirus disease 2019 (COVID-19)’s pathophysiology is such that microbial dysbiosis in the lung and gastrointestinal (GI) microbiota may be involved in its pathogenic process. GI microbiota dysbiosis has been associated with respiratory disorders, including COVID-19, as well as sporadic colorectal cancer (CRC) through imbalanced microbiota and compromised immune response. It is pertinent to understand the possible role of probiotics in stabilizing the microbial environment and maintaining the integrity of the respiratory and GI tracts in SARS-CoV-2 induced dysbiosis and colorectal carcinogenesis. The long-term implication of SARS-CoV-2 in GI dysbiosis via microbiota-gut-lung cross-talk could increase the risk of new CRC diagnosis or worsen the condition of previously diagnosed individuals. Recent knowledge shows that the immune-modulatory response to probiotics is shifting the beneficial use of probiotics towards the treatment of various diseases. In this review, we highlight the potential impact of probiotics on SARS-CoV-2 infection associated with CRC through microbiota imbalance in COVID-19 patients.
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Sampaio KB, de Albuquerque TMR, Rodrigues NPA, de Oliveira MEG, de Souza EL. Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl. Foods 2021; 10:2960. [PMID: 34945509 PMCID: PMC8700760 DOI: 10.3390/foods10122960] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/19/2021] [Accepted: 11/24/2021] [Indexed: 11/16/2022] Open
Abstract
Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl., popularly known as xique-xique, is a cactus from the Caatinga biome, which is rich in bioactive compounds but has not been previously studied as a source of lactic acid bacteria (LAB) with probiotic aptitudes. This study aimed to identify, characterize, and select LAB isolates with in vitro probiotic-related characteristics from xique-xique cladodes and fruit. Isolates with the most promising probiotic-related characteristics were evaluated regarding their in vitro technological properties and capability of surviving in chestnut milk, whey protein drink, and mate tea with mint during 21 days of refrigeration storage. Seventeen recovered isolates had typical characteristics of LAB. Six out of these seventeen LAB isolates passed the safety tests and were included in experiments to evaluate the in vitro probiotic-related characteristics. Based on the results of a principal component analysis, the isolates 69, 82, 98, and 108 had the best performances in experiments to evaluate the probiotic-related characteristics. In addition to showing good technological properties, the four selected LAB isolates had high viable counts (>7.3 log cfu/mL) and high sizes of physiologically active cell subpopulations in chestnut milk, whey protein drink, and mate tea during refrigeration storage. These four isolates were identified by 16S-rRNA sequencing as being Lacticaseibacillus paracasei or Lacticaseibacillus casei. The results indicate xique-xique as a source of potentially probiotic LAB isolates.
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Affiliation(s)
- Karoliny Brito Sampaio
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil; (K.B.S.); (T.M.R.d.A.); (N.P.A.R.)
| | - Thatyane Mariano Rodrigues de Albuquerque
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil; (K.B.S.); (T.M.R.d.A.); (N.P.A.R.)
| | - Noádia Priscila Araújo Rodrigues
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil; (K.B.S.); (T.M.R.d.A.); (N.P.A.R.)
| | - Maria Elieidy Gomes de Oliveira
- Laboratory of Bromatology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil;
| | - Evandro Leite de Souza
- Laboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Paraíba, Brazil; (K.B.S.); (T.M.R.d.A.); (N.P.A.R.)
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Colares HC, Guimarães GM, Couto CAP, Gil PO, Santos SLEN, Silva TNL, de Carvalho ILQ, da Fonseca FG, Gagnon M, Roy D, de Magalhães JT, Gonçalves DB, Granjeiro PA. Optimization of bioprocess of Schleiferilactobacillus harbinensis Ca12 and its viability in frozen Brazilian berries (Açai, Euterpe oleracea Mart.). Braz J Microbiol 2021; 52:2271-2285. [PMID: 34510398 DOI: 10.1007/s42770-021-00559-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Accepted: 06/27/2021] [Indexed: 10/20/2022] Open
Abstract
Amazonian palm berries (açaí, Euterpe oleracea Mart.) are fruits with high nutritional value and antioxidant activity and have aroused the interest of consumers, popularizing fruit pulps enriched with probiotics. Amazonian palm berries (açaí, Euterpe oleracea Mart.) are fruits with high nutritional potential, providing a source of carbohydrates, fibers, proteins, lipids, vitamins, and minerals. Furthermore, açai provides several health benefits, including antioxidant activity. Nutritionally enhanced foods have aroused the interest of consumers, popularizing fruit pulps enriched with probiotics. Probiotics are dietary supplements consisting of live, beneficial microorganisms in the host which improve the intestinal microbiota. The objective of this study was to isolate, identify, and characterize the probiotic potential of an isolated Schleiferilactobacillus harbinensis strain (dubbed Ca12) and provide an optimized bioprocess for its production, using the complete factorial and central rotational compound design to supplement the frozen açai pulp. The isolated strain S. harbinensis Ca12 presented adequate resistance to gastric juice and bile salts, microbial activity against different Candida strains, self-aggregation and coaggregation properties, high adhesion in HT-29 cells, and 35% inhibition of Salmonella in HT-29 cells. When optimized, the cellular biomass production of the S. harbinensis Ca12 strain was approximately 600% higher than the unsupplemented whey, with a production of 3.6 × 1010 CFU mL-1. The S. harbinensis Ca12 strain's viability in the creamy and traditional frozen açai pulp was shown to be stable for up to 6 months at 20 °C. The impact of this study involved for the first time the S. harbinensis Ca12 described in the Brazilian cocoa pulp with activity against Candida albicans of clinical importance, creating the potential of a new functional food with important benefits to human health as prevention for candidiasis.
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Affiliation(s)
- Heloísa Carneiro Colares
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | - Gabriele Moreira Guimarães
- Departamento de Microbiologia, Federal University of Minas Gerais, Av. Antônio CarlosBelo Horizonte, Pampulha, MG, 6627, Brazil
| | - Carolina Alves Petit Couto
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | - Priscilla Oliveira Gil
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | | | - Tuânia Natacha Lopes Silva
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | | | - Flávio Guimarães da Fonseca
- Departamento de Microbiologia, Federal University of Minas Gerais, Av. Antônio CarlosBelo Horizonte, Pampulha, MG, 6627, Brazil
| | - Mérilie Gagnon
- Institut Sur La Nutrition Et Les Aliments Fonctionnels (INAF), Université Laval, 2440 Boulevard Hochelaga, Québec, QC, Canada
| | - Denis Roy
- Institut Sur La Nutrition Et Les Aliments Fonctionnels (INAF), Université Laval, 2440 Boulevard Hochelaga, Québec, QC, Canada
| | - Juliana Teixeira de Magalhães
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | - Daniel Bonoto Gonçalves
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil
| | - Paulo Afonso Granjeiro
- Campus Centro Oeste, Federal University of São João Del-Rei, Rua Sebastião Gonçalves Filho, n 400, Chanadour, Divinópolis, MG, 35501-296, Brazil.
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Rodrigues NPA, Garcia EF, de Souza EL. Selection of lactic acid bacteria with promising probiotic aptitudes from fruit and ability to survive in different food matrices. Braz J Microbiol 2021; 52:2257-2269. [PMID: 34125419 DOI: 10.1007/s42770-021-00543-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Accepted: 06/08/2021] [Indexed: 11/29/2022] Open
Abstract
Lactic acid bacteria (LAB) are among the most prevalent microorganisms forming the autochthonous microbiota of fruit. This study aimed to select LAB isolates with probiotic aptitudes from apple, banana, grape, and orange through evaluation of in vitro safety, technological, and functional-related properties. The ability of most promising selected isolates to survive in commercial apple and orange juice, meat stew, vegetable puree, and UHT milk during 28 days of refrigeration storage was evaluated. Ninety-three isolates identified preliminarily as LAB were recovered from fruit and 66 of these isolates passed safety tests. Most of these isolates were pre-identified as belonging to Lactobacillus or Enterococcus genus based on MALDI-ToF MS profiling. These 66 isolates were categorized into three homogeneous groups based on a preliminary cluster analysis run with data from experiments to measure technological characteristics. Nine LAB isolates were selected as the most promising for probiotic use based on a principal component analysis run with data from experiments to measure probiotic-related properties. Four of these isolates were sensitive to different antibiotics and identified (16S-rRNA gene sequencing) as Lactobacillus brevis (recently reclassified as L. brevis) or Lactobacillus spp. These 4 selected isolates had high viable counts and high percentages of physiologically active cells in apple and orange juice, beef stew, vegetable puree, and UHT milk during refrigeration storage. The results showed that apple, banana, orange, and grape are potential sources of LAB with aptitudes to be exploited for a possible probiotic use and distinguished abilities to survive in different food matrices.
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Affiliation(s)
- Noádia Priscilla Araújo Rodrigues
- Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba, Brazil.,Departamento de Gastronomia, Centro de Tecnologia E Desenvolvimento Regional, Universidade Federal da Paraíba, Paraíba, João Pessoa, Brazil
| | - Estefânia Fernandes Garcia
- Departamento de Gastronomia, Centro de Tecnologia E Desenvolvimento Regional, Universidade Federal da Paraíba, Paraíba, João Pessoa, Brazil
| | - Evandro Leite de Souza
- Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba, Brazil.
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Abdi M, Lohrasbi V, Asadi A, Esghaei M, Jazi FM, Rohani M, Talebi M. Interesting probiotic traits of mother's milk Lactobacillus isolates; from bacteriocin to inflammatory bowel disease improvement. Microb Pathog 2021; 158:104998. [PMID: 34044041 DOI: 10.1016/j.micpath.2021.104998] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 05/14/2021] [Accepted: 05/17/2021] [Indexed: 12/26/2022]
Abstract
AIMS AND BACKGROUND Lactobacillus spp. are an important element in breast milk. This component has a beneficial effect on the composition of the intestinal microflora and the intestinal immune system. The aim of this study was to isolate and identify Lactobacillus strains in breast milk and evaluate some of their probiotic properties, such as presence of bacteriocin genes, adhesion to HT-29 cell line, competition with enteropathogens in cell culture, and effect on serum level of lipids and digestive enzymes, and mice model of inflammatory bowel disease (IBD). MATERIALS AND METHODS A total of 323 lactic acid bacteria (LAB) were isolated from breast milk samples of healthy mothers with the age ranges from 21 to 45 years old. These isolates were subjected to phenotypic and molecular experiments. The frequency of bacteriocin genes was determined by polymerase chain reaction (PCR). Adhesion of Lactobacillus isolates to HT-29 cells was measured based on the number of attached bacterial cells in 20 fields of the light microscopy. Competition test was done by colony count and real-time PCR procedures. Five strongly adhesive Lactobacillus strains were selected and administered orally to the treatment groups. After 8 days, the serum level of digestive enzymes and improvement in induced IBD, and after 14 days, the serum level of lipids (triglycerides, total cholesterol, HDL, and LDL) in treated mice were surveyed compared to the control groups. RESULTS Based on the phenotypic and molecular experiments, L. casei, L. plantarum, L. rhamnosus, and L. acidophilus strains were isolated and identified in the breast milk samples. The highest frequency of bacteriocin genes belonged to Plantaricin B (100%), followed by Plantaricin D (84.7%), Plantaricin G (84.7%), and Plantaricin EF (54.3%). Also, 71.8% of the isolates were strongly adhesive, 21.8% were non-adhesive, and 6.4% were adhesive. Lactobacillus strains had a significant effect on the displacement of enteropathogens. The in vitro cholesterol-removing ability of L. casei (L1), L. casei (L2), L. casei (L3), L. plantarum (L4), and L. rhamnosus (L5) was 3.5, 31.5, 21.3, 18.7, and 27.3%, respectively. The serum level of total cholesterol in the L. plantarum (L4) group as well as LDL in the L. casei (L3) (p = .0108) and L. rhamnosus (L5) (p = .0206) groups decreased significantly compared to the control group. The serum level of lipase increased in all the treatment groups compared to the control group, which was significant in the L. plantarum (L4) group (p = .0390). Disease activity index (DAI) scores were improved significantly in L. casei (L3) group compared to the IBD control group (p < .0001). CONCLUSION It could be concluded that lactobacilli strains isolated from the breast milk samples had good probiotic properties, such as presence of bacteriocin genes, attaching to enterocyte-like HT-29 cells, competing with intestinal pathogens, lowering cholesterol, and improving IBD. Thus, after further studies, they could be considered as probiotic strains.
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Affiliation(s)
- Milad Abdi
- Department of Microbiology, Faculty of Medicine, Iran University of Medical Sciences, Tehran, Iran
| | - Vahid Lohrasbi
- Department of Microbiology, Faculty of Medicine, Iran University of Medical Sciences, Tehran, Iran
| | - Arezoo Asadi
- Department of Microbiology, Faculty of Medicine, Iran University of Medical Sciences, Tehran, Iran
| | - Maryam Esghaei
- Department of Virology, Faculty of Medicine, Iran University of Medical Sciences, Tehran, Iran
| | - Faramarz Masjedian Jazi
- Department of Microbiology, Faculty of Medicine, Iran University of Medical Sciences, Tehran, Iran; Microbial Biotechnology Research Center, Iran University of Medical Sciences, Tehran, Iran
| | - Mahdi Rohani
- Department of Microbiology, Pasteur Institute of Iran, Tehran, Iran
| | - Malihe Talebi
- Department of Microbiology, Faculty of Medicine, Iran University of Medical Sciences, Tehran, Iran; Microbial Biotechnology Research Center, Iran University of Medical Sciences, Tehran, Iran.
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Yang X, Liu Y, Guo X, Bai Q, Zhu X, Ren H, Chen Q, Yue T, Long F. Antiallergic activity of Lactobacillus plantarum against peanut allergy in a Balb/c mouse model. FOOD AGR IMMUNOL 2019. [DOI: 10.1080/09540105.2019.1631261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
Affiliation(s)
- Xin Yang
- College of Animal Science and Technology, Northwest A&F University, Yangling, People’s Republic of China
| | - Ye Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing, People’s Republic of China
| | - Xiaodan Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, People’s Republic of China
| | - Qiao Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, People’s Republic of China
| | - Xiaofan Zhu
- College of Food Science and Engineering, Northwest A&F University, Yangling, People’s Republic of China
| | - Hong Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling, People’s Republic of China
| | - Qiwen Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, People’s Republic of China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, People’s Republic of China
| | - Fangyu Long
- College of Food Science and Engineering, Northwest A&F University, Yangling, People’s Republic of China
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Guimarães GM, Soares LA, Silva TNL, de Carvalho ILQ, Valadares HMS, Sodré GA, Gonçalves DB, Neumann E, Da Fonseca FG, Vinderola G, Granjeiro PA, de Magalhães JT. Cocoa Pulp as Alternative Food Matrix for Probiotic Delivery. Recent Pat Food Nutr Agric 2019; 11:82-90. [PMID: 30961519 DOI: 10.2174/2212798410666190408151826] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 02/23/2019] [Accepted: 02/27/2019] [Indexed: 11/22/2022]
Abstract
BACKGROUND For screening probiotic strains with viability and stability in non-dairy foods for health benefits, we revised all patents relating to probiotics in food. OBJECTIVE Screening of potential probiotics from Brazilian Minas artisanal cheese and verify their survival in frozen Brazilian cocoa pulp. METHODS Isolation and identification of the strains. The potential probiotic characterization involved gastric juice and bile resistance, antibiotic and antimicrobial activity, hydrophobicity, autoaggregation, coaggregation and adhesion assay in HT-29 cells. Organoleptic, viability and stability of probiotic strain in frozen cocoa pulp were evaluated. RESULTS Fourteen strains of Lactobacillus plantarum (9), Weissella paramesenteroides (3), Lactobacillus fermentum (1), and Leuconostoc mesenteroides (1) were obtained. Most of the strains were resistant to simulated gastric acidity and bile salts. Almost all strains were sensitive to the antibiotics tested, except to ciprofloxacin and vancomycin. About 47% of the strains are potential producers of bacteriocins. High hydrophobicity was observed for four strains. Autoaggregation ranged from 8.3-72.6% and the coaggregation capacity from 5.2-60.2%. All of the assessed strains presented more than 90% of adhesion to HT-29 intestinal cells. The percentage of Salmonella inhibition in HT-29 cells ranged from 4.7-31.1%. No changes in color, aroma, and pH were observed in cocoa pulps after storage at -20 °C for 90 days. CONCLUSION Wild strains of acid lactic bacteria from cheese proved to be viable and stable in frozen Brazilian cocoa pulp. This work showed a promising application of L. plantarum isolated strains to be used with frozen cocoa pulp matrix in probiotics food industry.
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Affiliation(s)
- Gabriele M Guimarães
- Microbiology Department, Federal University of Minas Gerais. Av. Antônio Carlos, 6627, Pampulha, Belo Horizonte, MG, CEP: 31270-901, Brazil
| | - Letícia A Soares
- Federal University of Sao Joao Del-Rei, Campus Centro Oeste, Rua Sebastiao Goncalves Filho, 400, Chanadour, Divinopolis, MG, CEP: 35501-296, Brazil
| | - Tuânia N L Silva
- Federal University of Sao Joao Del-Rei, Campus Centro Oeste, Rua Sebastiao Goncalves Filho, 400, Chanadour, Divinopolis, MG, CEP: 35501-296, Brazil
| | - Iracema L Q de Carvalho
- Microbiology Department, Federal University of Minas Gerais. Av. Antônio Carlos, 6627, Pampulha, Belo Horizonte, MG, CEP: 31270-901, Brazil
| | - Helder M S Valadares
- Federal University of Sao Joao Del-Rei, Campus Centro Oeste, Rua Sebastiao Goncalves Filho, 400, Chanadour, Divinopolis, MG, CEP: 35501-296, Brazil
| | - George A Sodré
- Comissao Executiva do Plano da Lavoura Cacaueira, Rodovia Itabuna, S/N Km 10, Zona Rural, Itabuna - BA, 45604-811, Brazil
| | - Daniel B Gonçalves
- Federal University of Sao Joao Del-Rei, Campus Centro Oeste, Rua Sebastiao Goncalves Filho, 400, Chanadour, Divinopolis, MG, CEP: 35501-296, Brazil
| | - Elisabeth Neumann
- Microbiology Department, Federal University of Minas Gerais. Av. Antônio Carlos, 6627, Pampulha, Belo Horizonte, MG, CEP: 31270-901, Brazil
| | - Flávio G Da Fonseca
- Microbiology Department, Federal University of Minas Gerais. Av. Antônio Carlos, 6627, Pampulha, Belo Horizonte, MG, CEP: 31270-901, Brazil
| | - Gabriel Vinderola
- Instituto de Lactologia Industrial (UNL-CONICET), Facultad de Ingenieria Quimica, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Paulo A Granjeiro
- Federal University of Sao Joao Del-Rei, Campus Centro Oeste, Rua Sebastiao Goncalves Filho, 400, Chanadour, Divinopolis, MG, CEP: 35501-296, Brazil
| | - Juliana T de Magalhães
- Federal University of Sao Joao Del-Rei, Campus Centro Oeste, Rua Sebastiao Goncalves Filho, 400, Chanadour, Divinopolis, MG, CEP: 35501-296, Brazil
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Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid particles coated by polymer electrostatic interaction. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.01.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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Oral treatment with Lactobacillus rhamnosus 64 during the early postnatal period improves the health of adult rats with TNBS-induced colitis. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.07.014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Mohammadi F, Eshaghi M, Razavi S, Sarokhalil DD, Talebi M, Pourshafie MR. Characterization of bacteriocin production in Lactobacillus spp. isolated from mother's milk. Microb Pathog 2018; 118:242-246. [PMID: 29551436 DOI: 10.1016/j.micpath.2018.03.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 03/01/2018] [Accepted: 03/12/2018] [Indexed: 02/01/2023]
Abstract
The purpose of the present study was to isolate Lactobacillus bacteria from mother's milk and to assess their probiotic potential. Sixty breast milk samples were collected from the volunteered mothers aged from 19 to 35 and from rural areas of Lorestan and Markazi Provinces, Iran. At first, 970 bacill-shaped bacterial colonies were isolated from these samples and stored in proper condition. Two hundred isolates were randomly selected and investigated for their ability to tolerate acidic condition and to tolerate bile salt as well. Only 33 isolates could withstand the exposure to low pH and bile salt. The isolates were identified using PCR primer specific to Lactobacillus and it was demonstrated that eighteen of thirty-three isolates were belonged to the Lactobacillus. Among the isolates, 16 and 2 of them were Lactobacillus reuteri and L. gasseri, respectively. In addition, the antibiotic resistance of the isolates was determined using disc diffusion method and all of the isolates were shown to be sensitive to eight out of the twelve investigated antibiotics. Moreover, the antagonistic effect of the isolates was inspected on ten indicator pathogens. Interestingly, all of the pathogenic bacteria were inhibited by Lactobacillus isolates. In addition, to partially understand the nature of inhibition mechanism, well diffusion deployed for two randomly-selected indicator bacteria and the resulting halos of three isolates were statistically significant compared to other lactobacillus (p < 0.05). Subsequently, bacteriocin genes (plnS, Laf, gasA) were identified by PCR among the isolates. The results showed that only 2 isolates possessed the gasA gene which were in accordance with well diffusion test. Consequently, eighteen Lactobacillus isolated from breast milk samples which all of them were able to tolerate low pH and bile salt. Similarly, all of the Lactobacillus isolates were proved to inhibit the growth of pathogen strains and two of them possess a bacteriocin-related gene.
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Affiliation(s)
- Fahime Mohammadi
- Department of Microbiology, School of Medicine, International Campus, Iran University of Medical Sciences, Tehran, Iran
| | - Morteza Eshaghi
- Department of Microbiology, School of Medicine, International Campus, Iran University of Medical Sciences, Tehran, Iran
| | - Shabnam Razavi
- Department of Microbiology, School of Medicine, International Campus, Iran University of Medical Sciences, Tehran, Iran
| | - Davood Darban Sarokhalil
- Department of Microbiology, School of Medicine, International Campus, Iran University of Medical Sciences, Tehran, Iran
| | - Malihe Talebi
- Department of Microbiology, School of Medicine, International Campus, Iran University of Medical Sciences, Tehran, Iran.
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11
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Lavari L, Burns P, Páez R, Reinheimer J, Vinderola G. Study of the effects of spray drying in whey-starch on the probiotic capacity of Lactobacillus rhamnosus
64 in the gut of mice. J Appl Microbiol 2017; 123:992-1002. [DOI: 10.1111/jam.13567] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Revised: 07/28/2017] [Accepted: 08/06/2017] [Indexed: 01/09/2023]
Affiliation(s)
- L. Lavari
- INTA EEA Rafaela; Santa Fe Argentina
| | - P. Burns
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santa Fe Argentina
| | - R. Páez
- INTA EEA Rafaela; Santa Fe Argentina
| | - J. Reinheimer
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santa Fe Argentina
| | - G. Vinderola
- Instituto de Lactología Industrial (INLAIN, UNL-CONICET); Facultad de Ingeniería Química; Universidad Nacional del Litoral; Santa Fe Argentina
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In Vitro Characterization of Lactobacillus Strains Isolated from Fruit Processing By-Products as Potential Probiotics. Probiotics Antimicrob Proteins 2017; 10:704-716. [DOI: 10.1007/s12602-017-9318-2] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Growth of Lactobacillus rhamnosus 64 in whey permeate and study of the effect of mild stresses on survival to spray drying. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.066] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Silva C, Domingos-Lopes M, Magalhães V, Freitas D, Coelho M, Rosa H, Dapkevicius M. Short communication: Latin-style fresh cheese enhances lactic acid bacteria survival but not Listeria monocytogenes resistance under in vitro simulated gastrointestinal conditions. J Dairy Sci 2015; 98:4377-83. [DOI: 10.3168/jds.2015-9420] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2015] [Accepted: 03/15/2015] [Indexed: 01/01/2023]
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Washington LGDAJ, Iris DSF, Jane VDS, Aynoanne LB, Mateus MDC, Daniel RM, Francesca SD. Principal criteria for selection of lactic acid bacteria for potential use as probiotics in foods. ACTA ACUST UNITED AC 2015. [DOI: 10.5897/ajmr2014.7226] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Ilha EC, da Silva T, Lorenz JG, de Oliveira Rocha G, Sant’Anna ES. Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2402-x] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.003] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Technological and probiotic characterisation of Lactobacillus casei/paracasei strains and their phage-resistant mutants. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.02.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Delavenne E, Cliquet S, Trunet C, Barbier G, Mounier J, Le Blay G. Characterization of the antifungal activity of Lactobacillus harbinensis K.V9.3.1Np and Lactobacillus rhamnosus K.C8.3.1I in yogurt. Food Microbiol 2014; 45:10-7. [PMID: 25481057 DOI: 10.1016/j.fm.2014.04.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2013] [Revised: 04/29/2014] [Accepted: 04/29/2014] [Indexed: 01/19/2023]
Abstract
Few antifungal protective cultures adapted to fermented dairy products are commercially available because of the numerous constraints linked to their market implementation. Consumer's demand for naturally preserved food products is growing and the utilization of lactic acid bacteria is a promising way to achieve this goal. In this study, using a 2(5-1) factorial fractional design, we first evaluated the effects of fermentation time, of initial sucrose concentration and of the initial contamination amount of a spoilage yeast, on antifungal activities of single and mixed cultures of Lactobacillus rhamnosus K.C8.3.1I and Lactobacillus harbinensis K.V9.3.1Np in yogurt. L. harbinensis K.V9.3.1Np, the most relevant strain with regard to antifungal activity was then studied to determine its minimal inhibitory inoculation rate, its antifungal stability during storage and its impact on yogurt organoleptic properties. We showed that L. harbinensis K.V9.3.1Np maintained a stable antifungal activity over time, which was not affected by initial sucrose, nor by a reduction of the fermentation time. This inhibitory activity was an all-or-nothing phenomenon. Once L. harbinensis K.V9.3.1Np reached a population of ∼ 2.5 × 10(6) cfu/g of yogurt at the time of contamination, total inhibition of the yeast was achieved. We also showed that an inoculation rate of 5 × 10(6) cfu/ml in milk had no detrimental effect on yogurt organoleptic properties. In conclusion, L. harbinensis K.V9.3.1Np is a promising antifungal bioprotective strain for yogurt preservation.
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Affiliation(s)
- Emilie Delavenne
- Université de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopôle de Brest-Iroise, Plouzané, France
| | - Sophie Cliquet
- Université de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopôle de Brest-Iroise, Plouzané, France
| | - Clément Trunet
- Université de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopôle de Brest-Iroise, Plouzané, France
| | - Georges Barbier
- Université de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopôle de Brest-Iroise, Plouzané, France
| | - Jérôme Mounier
- Université de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopôle de Brest-Iroise, Plouzané, France
| | - Gwenaëlle Le Blay
- Université de Brest, UEB, EA3882 Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, SFR148 ScInBioS, ESIAB, Technopôle de Brest-Iroise, Plouzané, France; Université de Brest, UEB, Institut Universitaire Européen de la Mer (IUEM) - UMR UBO, CNRS, IFREMER 6197, Laboratoire de Microbiologie des Environnements Extrêmes (LMEE), Place Nicolas Copernic, Plouzané, France.
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Abstract
The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media (cheese and ricotta whey and whey permeate) were assessed for their capacity to produce biomass of Lactobacillus paracasei JP1, Lb. rhamnosus 64 and Lb. gasseri 37. Simultaneously, spray drying of cheese whey-starch solution (without lactobacilli cells) was optimised using surface response methodology. Cell suspensions of the lactobacilli, produced in in house-formulated broth, were spray-dried in cheese whey-starch solution and viability monitored throughout the storage of powders for 2 months. Lb. rhamnosus 64 was able to grow satisfactorily in at least two of the in-house formulated culture media and in the dairy media assessed. It also performed well in spray drying. The performance of the other strains was less satisfactory. The growth capacity, the resistance to spray drying in cheese whey-starch solution and the negligible lost in viability during the storage (2 months), makes Lb. rhamnosus 64 a promising candidate for further technological studies for developing a probiotic dehydrated culture for foods, utilising wastewaters of the dairy industry (as growth substrate and protectant) and spray drying (a low-cost widely-available technology).
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